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Shelton Vineyards is one of North Carolina’s largest wineries. Brothers Charlie and Ed Shelton, whose fingerprint is on much of the commercial real estate development across the state, chose to site their winery on old dairy land near Dobson.

The Shelton brothers were largely instrumental in getting the Yadkin Valley region AVA designated status, conferring some prestige to the grape growing region. The Shelton brothers also helped get a N.C. wine tasting/retail shop in Douglas International Airport in Charlotte. 

The ’05 Merlot comes from a stellar vintage, and shows soft cherry, cola, and vanilla flavors and aromas. The vintage is 80 percent Merlot and 20 percent Cabernet Franc.

Maple-Mustard-Balsamic-Blue Cheese and Pecan Steak

Try this with the 2005 Shelton Vineyards Estate Merlot.

Ingredients

1/3 cup balsamic vinegary

1/3 cup maple syrup

6 Tablespoons Dijon mustard, divided

3 Tablespoons fresh, chopped Thyme

2 (one-pound) beef flat-iron steaks (or shoulder top blade steaks)

1 Tablespoon olive oil

1/2 cup chopped pecans

2 Tablespoons of maple syrup

½ teaspoon of salt

½ teaspoon of pepper

3 ounces of crumpled blue cheese

Directions

Combine vinegar, 1/3 cup maple syrup, 3 Tablespoons of mustard, and thyme in bowl or large plastic freezer bags. Add steaks and coat. Cover or seal. Chill 2 hours, turning occasionally.

Heat olive oil in skillet over medium-high heat. Add pecans and stir to coat. Stir in two tablespoons of maple syrup. Stir 1 minute. Remove pecans and spread on wax paper.

Remove steaks from marinade, reserving marinade. Sprinkle salt and pepper over steaks.

Grill steaks over medium-high heat. Grill lid should be closed. Grill for 4-5 minutes each side.

Whisk reserved marinade and remaining 3 tablespoons of mustard in saucepan. Bring to boil and cook 2-3 minutes until sauce thickens.

Cut steak into ½ inch thick slices. Sprinkle with blue cheese and pecans. Drizzle serving portions with thickened sauce.