For Your Menu

If you’re looking for inspiration on what to cook tonight or for your next dinner party, here are some great recipes that pair wonderfully with our core wines, including a fun spin on a classic cocktail with our Early Muscat…

 

Creole Shrimp with Garlic and Lemon paired with 2016 Pinot Gris

Enjoy this simple and delicious recipe paired with our Pinot Gris. The combination of citrus and spice pair beautifully with our bright and refreshing style of Gris.

Ingredients

  • 1 pound large shrimp, shelled and deveined
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon Creole seasoning
  • 1 red bell pepper, finely chopped
  • 2 tablespoons vegetable oil
  • Juice of 2 lemons
  • 1/4 cup chopped parsley

Directions:

In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.

In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.

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Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese paired with 2014 Pinot Noir

Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta that pairs perfectly with our Pinot Noir.

Ingredients

  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 3 onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pound Portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound ziti
  • 3 ounces soft goat cheese, such as Montrachet, crumbled
  • 3 tablespoons grated Parmesan cheese, plus more for serving

Directions:

In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.

In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.

In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

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Grilled Chicken Thighs Tandoor paired with 2015 Malbec

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish a unique pair for our robust yet balanced Malbec.

Ingredients

  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Directions:

  1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  3. Preheat an outdoor grill for direct medium heat.
  4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

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Muscat Mule made with 2016 Early Muscat

Leave the ginger beer behind and use our deliciously flavorful and sweet Early Muscat semi-sparkling wine instead.

Ingredients

  • Vodka
  • Early Muscat Semi-Sparkling

Pour 1.5 oz. of your favorite vodka and 4 oz. of Early Muscat into a copper mug.

Add ice and a twist of lime.

January 9th, 2018|Categories: Winery Events|