Ratings: Wily Jack’s Latest Releases

Wily Jack offers 3 Wines

Need a good wine to pair with dinner? Wiley Jack aims to fill those boots. The brand that launched less than a year ago by wine behemoth Diageo Chateau & Estate Wines offers three simple wines for only $8 each. An easy to make recipe is provided for each wine, and additiional recipes can be found on the Wily Jack website. The label is great and was designed by Michael Schwab.

Disclosure: These wines were sent to me as a press sample. Please find my tasting notes below.

2007 Wily Jack Cabernet Sauvignon

13.5% ABV
Notes: Raspberry and blackberry notes with firm tannins and a structured mouth-feel. Tons of fruit on the finish that lingers on your tongue.
Score: 88pts (B+)

Recipe: Grilled Steak with Porcini Red Wine Butter

Serves 4

  • 4 -  8 ounce sirloin or rib eye steaks
  • 2 tbsp EVOO (or Extra Virgin Olive Oil as my buddy Rachel Ray would say)

Porcini Red Wine Butter

  • 1 ounce dried Porcini mushrooms (about 1/4 cup)
  • 1 cup Cabernet Sauvignon
  • 1/4 cup minced shallot (1 large shallot)
  • 4 tbsp butter
  • 1 tbsp minced garlic
  • 2 tbsp minced flat leaf parsley
  • 1 tsp kosher salt

Preparation Instructions

Place dried porcinis in a small strainer and briefly rinse under cold water. Transfer to a non-reactive pan with wine and shallots. Cook on low heat until wine is reduced to an almost syrup-like consistency. After mixture cools, place with butter, garlic and parsley in a food processor and blend until smooth. Season with salt and pepper to taste. Set aside.

Cooking the Steaks

Preheat grill to medium high heat.  Lightly coat meat with oil and season with salt and pepper to taste. Grill to your desired doneness, about 4 -5 minutes per side for medium rare. Serve with a spoonful of porcini-red wine butter sauce on top Pair with mashed or baked potatoes or oven baked French fries.

2007 Wily Jack Zinfandel

13.5% ABV
Notes: Somewhat hidden aroma with cherry and mineral notes on the palate. Medium to light bodied with a nice simple finish. A little tart but overall a nice effort.
Score: 84pts (B)

Recipe: Winemaker Jason Becker’s Rosemary Scented Tri-Tip

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons steak sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons finely chopped fresh rosemary
  • 5 to 10 cloves minced fresh garlic (to taste)
  • 1 beef tri-tip roast, about 4 pounds
  • salt and pepper

Preparation Instructions

Combine and whisk all marinade ingredients into a small bowl.
Trim fat off tri-tip roast; spread marinade evenly on all sides of roast.  Cover in plastic wrap and place in the fridge for 4 to 24 hours.
Lightly season roast with salt and pepper, and grill on barbecue pit (preferably charcoal) over medium heat until your desired doneness, about 35 minutes for a tender and juicy medium.  Remove and let sit for 3-5 minutes before slicing.

2008 Wily Jack California Chardonnay

13.5% ABV
Notes: A very crisp and buttery chardonnay with green apple notes on your tongue. A smooth finish with a clean mouth feel.
Score: 86pts (B)

Recipe: Sautéed Salmon with Lemon-Ginger Wine Sauce

Serves 4

Lemon-Ginger Wine Sauce

  • 2 cups white wine
  • 2 shallots, peeled and thinly sliced
  • 1 bay leaf
  • 2-inch piece of fresh ginger, thinly sliced
  • 1 stick cold butter, cut in large cubes
  • juice of 2 lemons
  • salt and pepper to taste

Sautéed Salmon

  • 4 8-ounce salmon filets, boneless and skinless
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil

Preparation Instructions

Sauce: In a non-reactive saucepan on medium heat, reduce the wine with the shallots, bay leaf and ginger until about ¼ cup of liquid remains. Reduce heat to low. Using a whisk, briskly stir in the butter one cube at a time and then strain through a fine mesh strainer into another small saucepan or sauce boat. Stir in the lemon juice and season with salt and pepper to taste. Keep in a warm area.

Salmon: Season the salmon filets with salt and pepper. Pour olive oil into a large sauté pan on high heat and lay the seasoned salmon filets skinned side up. Cook the salmon for 4 minutes on each side.

Ladle sauce over and around the salmon. Serve with steamed rice and vegetables.

Website: wilyjack.com