Recipes

Recipes to pair with our Charity Wine of the Month

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MAY WINE OF THE MONTH RECIPE

Braised Chicken with Gamay Noir, Mushrooms & Herbs

Ingredients (Serves 4)

• 6 bone-in, skin-on chicken thighs
• Salt & pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini or wild mushrooms, sliced
• 1 cup 2020 Gamay Noir (plus extra for serving 😉)
• ¾ cup chicken stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary, chopped
• 1 bay leaf
• 1 tbsp Dijon mustard
• Optional: splash of balsamic vinegar
• Fresh parsley for garnish

Instructions

1. Season & sear the chicken
   Pat chicken dry, season generously. Heat olive oil in a skillet or Dutch oven and sear skin-side down until golden (5–6 min). Flip briefly, then remove.
2. Build the base
   Add butter, then sauté shallot and garlic until fragrant. Add mushrooms and cook until browned and slightly caramelized.
3. Deglaze with Gamay
   Pour in the Gamay Noir, scraping up the browned bits. Let it simmer for 2–3 minutes to reduce slightly.
4. Create the sauce
   Stir in stock, tomato paste, herbs, Dijon, and bay leaf.
5. Braise
   Return chicken to the pan (skin up). Cover and simmer gently for 30–35 minutes until tender.
6. Finish
   Remove lid and reduce sauce slightly if needed. Add a small splash of balsamic (optional) for brightness. Garnish with parsley.

Serving Suggestions

• Serve with creamy mashed potatoes or buttered polenta
• Add a simple green salad with vinaigrette
• Pour your 2020 Gamay Noir slightly chilled alongside

APRIL WINE OF THE MONTH RECIPE

Tempranillo Polenta with Skirt Steak and Grilled Cauliflower

Tempranillo shines in multiple ways in this recipe!

Prep Time: 15 minutes
Marinate Time: 1 Hour
Cook Time: 30 Minutes
Serves: 2

Ingredients:

Steak:
1lb Skirt Steak
1/2 cup Tempranillo
2 tablespoons Molasses
2 tablespoons Worcestershire Sauce
1 teaspoon Oregano – dried
1 clove Garlic – grated
1/4 cup Olive Oil
Salt – to taste

Polenta:
1 cup Medium Grind Cornmeal
1 cup Tempranillo
1/2 cup whole milk
2 cups Chicken Stock
2 tablespoons Butter-salted
1/2 cup Parmesan Cheese – grated

MISC:
Olive Oil
Salt and Pepper- to taste
A few slices taken out of the center of a head of Cauliflower.
Grated Parmesan- for topping

Directions:

• Mix the marinade ingredients in a mixing cup. Place the steak in a container or zip lock bag and pour the marinade over it. Allow it to sit for a half hour or up to 6 hours.
  
• Bring the wine, milk, and stock to a boil and whisk in the cornmeal. Simmer on low heat for 25 minutes until the cornmeal is tender. Stir in the butter and parm. Taste and adjust seasonings as needed.
  
• Grill the cauliflower with lots of oil, salt, and pepper on high heat for about 10 minutes per side to get some char and cook through.
  
• Grill the steak on high heat for about 6-8 minutes per side. Remove from heat.
  
• Place the polenta on a plate, top with some cauliflower, and then the steak. Top with grated parm and serve.

SPRING WINE CLUB RECIPES

Late Harvest Wine Cake

Have your wine and eat it too!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 1 Cake

Ingredients:
1 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1/4 teaspoon Baking soda
1 cup sugar
8 tablespoons Unsalted Butter
3 tablespoons Olive Oil – good quality
2 Eggs – Large
1 teaspoon Lemon Zest
1 teaspoon Orange Zest
1 teaspoon Vanilla Extract
1 cup Late Harvest Semillon
1 cup Red Seedless Grapes
2 tablespoons Raw Sugar

Directions:

1. Preheat oven to 400 degrees F.
2. Butter a 10-inch round cake pan.
3. In a large bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
4. In the bowl of a mix master with the paddle attachment, beat butter and sugar until fluffy. Add olive oil, eggs, lemon zest, orange zest, and vanilla. Beat until smooth.
5. On low speed, add the flour mixture alternately with the wine in three additions, beating until smooth between each addition.
6. Transfer the batter to the prepared cake pan and smooth top. Sprinkle grapes over the batter, then the raw sugar. Bake until the cake is slightly golden and the cake tester comes out clean, about 35-40 minutes. Transfer to a wire rack and let cool before transferring to a cake plate.
7. Serve with whipped cream if desired. (Also, fantastic dusted with powdered sugar to serve.)
   

Pinot Noir Braised Chicken

A delicious way to use up a little extra pinot.

Ingredients:

8 Chicken Thighs

3 Shallots – peeled and finely chopped

3 Garlic Cloves – peeled and minced

2 teaspoons Sea Salt

1/2 teaspoon Multi-Colored Peppercorns – crushed

4-5 Thyme Sprigs

2 Bay leaves

2 cups Wadenswil Pinot Noir

2 tablespoons Olive Oil

2 slices Smoked Bacon – thinly diced

1 cup Vegetable Broth – room temperature

4 Carrots – peeled and sliced diagonally

Directions:

• In a large shallow glass bowl place chicken with chopped shallots, minced garlic, salt and pepper. Place bay leaves and thyme over the top and gently pour the Wadenswil Pinot Noir over. Cover with a cling film. Marinate in the refrigerator at least for 8 hours or overnight.
  
• Remove chicken from the marinade and place it on a platter and let it come to room temperature.
  
• Heat olive oil in a large Dutch oven or heavy sauté pan over medium-high heat. Add the diced bacon and fry until golden brown and crisp. With a slotted spoon transfer to a plate.
  
• To the same pot add the chicken thighs (do not crowd the meat in the pan, rather do it in 2 batches) and brown the meat on all sides about 7-10 minutes. Turn the heat to medium-low. Remove the chicken pieces with tongs from the pot and transfer to a large plate. Cover with foil.
  
• Turn the heat back to medium-high and gently add marinade to the pot. With a wooden spoon scrape the bottom of the pot to remove all the good bits.
  
• Pour in the vegetable broth, stir well and bring to a boil. Turn the heat lower and let it simmer until the liquid reduced by half, for approximate 15 to 20 minutes.
  
• Add to the marinade the browned chicken pieces and sliced carrots, cover the pot and braise for another 25 – 30 minutes.
  
• Season more with sea salt and crushed pepper if needed.
  
• You can serve with butter roasted potatoes or just with a slice of baguette. Bon Appétit!

Cajun Red Wine Pulled Pork

Fantastic for Mardi Gras! Use our Rosso Alpino for an extra special zing.

Ingredients:

2 tablespoons Worcestershire Sauce

2 tablespoons Horseradish Mustard

2 tablespoons Red Wine Vinegar

2 tablespoons Honey

1 tablespoon Cajun Spices – use a blend (or make your own with equal parts: Thyme, Oregano, Paprika and Basil. Add a pinch of Cayenne Pepper for extra spice)

1 cup Rosso Alpino wine

2 lbs Pork Tenderloin – can also use Pork Shoulder or Country Style Pork Ribs- alternatively you can use Chicken Thighs

Olive Oil – enough to coat the pan

1 Onion – sliced

Directions:

• In a large bowl combine all ingredients except for pork or chicken, olive oil or onions. Mix thoroughly and marinate pork or chicken for at least 2 hours.
  
• In a medium, coverable pot, sauté onion in olive oil with a pinch of salt and pepper on medium-high heat for about a minute or two until they become translucent.
  
• Brown the pork or chicken on all sides for 2-3 minutes each.
  
• Add the marinade to the pot.
  
• Cover, raise heat to medium-high and bring to a slow boil. When it comes to a boil, lower heat to medium-low and let simmer for about 4-5 hours for pork loin, shoulder (2-3 hours for country style pork ribs), and up to one hour for chicken thighs.
  
• Take off heat and let cool for 15 minutes. Then, with two forks, shred the meat so it becomes “pulled.” Serve on bread of your choice.

Malbec Ice Cream

Wine Ice Cream! Need we say more?!

Prep Time: 1 hour
Chilling and Freezing Time: 5 Hours
Total Time: 6 hours

Ingredients:

1 750ml bottle of Malbec

1 cup Milk

1 1/4 cup Heavy Cream

3/4 cup Granulated Sugar

4 Egg Yolks

1 cinnamon stick

Directions:

1. In a shallow pot, heat the Malbec wine with the cinnamon stick. Bring it to a boil, then reduce the heat and simmer until it reduces to about 150 ml – ⅔ cup. Discard the cinnamon stick, pour the wine into a jug or glass, and let it cool completely. Refrigerate until well chilled.
   
2. In another pot, warm the milk and heavy cream together, but do not let them boil.
   
3. In a separate bowl, beat the egg yolks with the sugar until pale and creamy. While still beating, slowly pour in the warm milk and cream mixture.
   
4. Pour the mixture back into the pot and cook over low heat until it slightly thickens (the cream should coat the back of a spoon). Let it cool, then refrigerate until completely chilled.
   
5. When both the custard and wine syrup are cold, combine them and stir until evenly mixed.
   
6. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
   
7. Transfer to a container and freeze for at least 3 hours before serving.
   
8. Serve topped with chopped walnuts for an extra crunch.

Notes:

Can be made without an ice cream maker. Just pour the chilled mixture into a freezer-safe container and freeze. Stir every 30 minutes for the first 3 hours of freezing to break up the ice crystals until it remains creamy.

February Wine of the Month Recipe

Syrah-Petit Verdot Chocolate Snack Cake

A perfect Valentine’s Day treat!

Active Time: 30 minutes
Total Time: 2 Hours 20 Minutes
Yield: 1 (9 inch) Cake

Ingredients For the Cake:

1/2 cup Unsalted Butter – (4 ounces) melted, plus more for greasing

1 1/4 cups All-Purpose Flour

1/3 cup Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

1 cup Granulated Sugar

1 large Egg – at room temperature

1 cup Syrah-Petit Verdot – room temperature

1 teaspoon Vanilla Extract -pure

For the Ganache:

1 Semisweet Chocolate Baking Bar – (3 ounce)- finely chopped

2 tablespoons Unsalted Butter- cold – diced

1 tablespoon Light Corn Syrup

1/4 cup Powdered Sugar – sifted

2 tablespoons Syrah-Petit Verdot – warmed up

Flaky Sea Salt

Directions:

1. Make the cake: Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Whisk together granulated sugar, egg, and melted butter in a large bowl until pale; whisk in 1 cup Syrah-Petit Verdot and vanilla. Add flour mixture and whisk to combine.
   
2. Scrape batter into prepared pan, and smooth top. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Let cake cool completely.
   
3. Make the ganache: Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals. Stir in powdered sugar and 2 tablespoons Syrah-Petit Verdot. Let stand at room temperature until slightly thickened.
   
4. Invert cake onto a plate, and invert again onto a platter. Spread ganache on top, letting it drip down sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.

PAST RECIPES

Charred Vegetable Ragu with Barbera

A comforting vegetarian dish for those cold winter nights.

Active time: 40 minutes
Total Time: 1 Hour
Yield: 4 servings

Ingredients:

4 Portobello Mushrooms – large- stemmed and quartered

1 head of Garlic

1 Yellow Onion – peeled and quartered

2 stalks Celery – cut into thirds

2 Carrots – peeled and cut into thirds

6 tablespoons Extra Virgin Olive Oil -divided

8 oz Cremini Mushrooms – fresh- stemmed and quartered

1/2 cup Tomato Paste

2 teaspoons Oregano – dried

1/2 cup Barbera Wine

1 teaspoon Kosher Salt – plus more to taste

1/2 teaspoon black pepper – fresh ground

12 oz Tagliatelle Pasta – uncooked

2 oz Parmigiano-Reggiano Cheese – grated (about 1/2 cup)- plus more for serving

Directions:

1. Preheat broiler to low with oven rack in middle of oven. Toss together portobellos, garlic, onion, celery, carrots, and 1 tablespoon oil on a large rimmed baking sheet lined with parchment paper.
   Spread in a single layer.
   Broil in preheated oven until vegetables are charred in spots, about 20 minutes, rotating pan and flipping vegetables halfway through.
   Let cool 5 minutes. Squeeze roasted garlic out of skins; discard skins.
   Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped, about 4 times; set aside.
   
2. Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini mushrooms; cook until bottoms of mushrooms are browned, about 3 minutes. Stir and cook until browned on all sides, 5 to 8 minutes.
   Stir in tomato paste and oregano; cook, stirring constantly, about 1 minute. Add Barbera wine; cook, stirring constantly, until slightly thickened, about 1 minute.
   Stir in roasted vegetable mixture; season with salt and pepper. Remove from heat.
   
3. Bring a large pot of salted water to a boil over high. Cook pasta according to package directions for al dente. Drain, reserving 11/2 cups cooking liquid.
   Transfer cooked pasta to skillet with sauce and return to heat over medium.
   Add cheese and remaining 2 tablespoons oil. Stir in reserved cooking liquid, 1/2 cup at a time, until sauce is creamy, about 3 minutes.
   Season with salt to taste. Divide pasta among 4 warm bowls; top with grated cheese.

Red Wine Gravy

Using our 2020 Barbera. Great with Turkey or Prime Rib!

Prep Time: Less than 30 minutes
Cook Time: 10-30 minutes
Serves: 4-6

Ingredients:

2 tablespoons Butter – salted

2 Shallots – finely chopped

1 large Sprig of Thyme

1 3/4 cups Barbera wine

1 tablespoon All Purpose Flour

1 3/4 cups Turkey Stock (Can use beef or chicken stock if you wish.)

1 teaspoon Redcurrant Jelly or Apple Jam

Flaky Sea Salt and Fresh Ground Pepper – to taste

Directions:

1. Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown.
   
2. Add the thyme and Barbera wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.
   
3. Strain off any liquid from the meat roasting pan and reserve it. Sprinkle the flour into the pan and stir, scraping up any bits from the bottom of the pan. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated.
   
4. Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve.

Late Harvest Cake

Not sure what to bring to your upcoming holiday party? Tired of frosted sugar cookies? Need an excuse to have a glass of wine while baking? This simple and delicious recipe is for you!

Serves: 16

Ingredients

18 ounces yellow cake mix -without pudding

1 package Vanilla Pudding – instant

1/2 cup Water or Vanilla Creamer

1 cup 2020 Late Harvest Semillon

1/2 cup Vegetable Oil

4 eggs

1/2 cup Pecans – chopped

1/4 lb Butter

1 cup Sugar

1/4 cup Water

Directions

1. Line bottom of greased 10” tube pan with chopped pecans.  Blend boxed cake mix, pudding, water (or creamer), 1/2 cup of wine, oil and eggs with mixer and pour into pecan-lined tube pan.  Bake at 325 degrees F for 50 – 60 minutes.
   
2. Enjoy well-deserved glass of wine!
   
3. Mix and boil for 3 minutes: butter, sugar and 1/4 cup of water.  Remove from heat and then add remaining 1/2 cup of wine.  Pour this mixture over hot cake and leave in pan 30 minutes before turning out. Serves 16.
   
4. Bring to your next holiday gathering, serve with remaining wine, and enjoy!

Ciambelline al Vino Rosso

Italian Red Wine Cookies! A great addition to your holiday baking.

Yield: 24 cookies

Ingredients:

2 cups All Purpose Flour

1/2 cup Granulated Sugar

7 tablespoons Miscela Reserva wine (or your favorite Italian red wine)

7 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

1 teaspoon Sambuca Liqueur (optional)

1/2 teaspoon Ground Cinnamon

Directions:

Preheat the oven to 350°F and line two half sheet baking pans with parchment paper.

In a large mixing bowl, whisk together the sugar, baking powder, salt, and flour. Make a well in the center and add the Miscela Reserva wine, olive oil, and liqueur (if using). Use a wooden spoon to combine until a shaggy dough forms. Turn the dough out onto a work surface and knead with your hands until the dough feels uniform, about 30 seconds.

Pinch off about 1 heaping tablespoon of dough and roll it out into a rope
5 to 6 inches in length and about 1/2 inch in width (it does not have to be exact). Shape into circles with the ends overlapping by about 1/2 inch. Pinch gently to seal the ends.

Dip the top half of your biscuits in the cinnamon-sugar mixture to coat and then place them on the prepared baking sheet—sugar side facing up—about 1/2 inch apart.

Bake for 31 to 35 minutes, until nice and golden. (Note: Thicker ropes will take slightly longer to bake.) Remove from the oven and allow to cool completely on the pans.

Store the cookies in an airtight container at room temperature for up to a week.

CINNAMON-SUGAR TOPPING:

In a shallow bowl, stir together 2 Tbsp. of granulated sugar and 1/2 tsp. of ground cinnamon. Set aside.

NOTES:

Give yourself some grace during the shaping process and don’t become too fixated on making each “rope” the exact same length and width. I just plop a school ruler on my counter as a way to eyeball the length as I go, but each one ends up slightly different. Also, the cinnamon topping is divisive. Some folks think the cinnamon overpowers the red wine flavor too much. I suggest you do a taste test by making some with a cinnamon-sugar and some just with sugar before making any hard decisions.

Simple Dolcetto Mulled Wine

Great for those chilly winter evenings

Prep: 5 minutes
Total Time: 30 minutes
Serves: 7-8

Ingredients:

1 Bottle Dolcetto wine

3/4 cup water (or Orange Juice!)

3/4 cup White Sugar

1 Cinnamon Stick

1 Orange – freshly sliced

10 whole Cloves

Directions:

1. Combine the water, sugar, and cinnamon stick in a saucepan and bring to a boil, reduce heat, and simmer.
   
2. Slice the orange and push the cloves into the slices and place in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
   
3. Pour in the Dolcetto and heat until steaming but not boiling.
   
4. Serve hot in mugs or jars that have been preheated in warm water (cold jars will break).

Asian Flank Steak and Napa Cabbage Salad

A wonderful meal for 2 using our Cabernet Franc!

Total Prep and Cook Time: 35 minutes
Marinating time: 30 minutes to 24 hours
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 2

Ingredients:

1/2 cup Soy Sauce – plus 3 tablespoons

1/4 cup Cabernet Franc

1/4 cup Neutral Oil – like canola, avocado, or grapeseed

1 tablespoon Dijon Mustard

1 bunch Green Onions – chopped

2 cloves of Garlic – minced

1 tablespoon Fresh Ginger – minced- plus 1/8 teaspoon

1 Flank Steak – approximately 1lb

1 head Napa Cabbage

1/4 cup Apple Cider Vinegar

Pepper – to taste

Almonds – toasted and slivered- to taste

Directions:

1. Combine 1/2 cup soy sauce, Cabernet Franc wine, 2 tablespoons oil, Dijon mustard, 2 tablespoons green onions, garlic and 1 tablespoon minced ginger. Whisk together and pour into large resealable container or plastic bag. Add flank steak and let marinate in the refrigerator for at least 30 minutes and up to 24 hours.

2. Prepare a broiling pan by spraying with nonstick spray and placing tin foil under the grated cover. Turn on the oven’s broiler to the highest setting. Place steak on broiling pan and insert into the oven directly under the heat source. Cook for 4 minutes, remove from oven and flip. Return steak to the oven and cook for 4 more minutes, or to desired doneness. Remove from the oven and let rest for 10 minutes. When ready to serve, slice steak thinly against the grain.

3. While the steak is resting, in a small bowl, whisk together 3 tablespoons soy sauce, 1/4 cup oil, 1/8 teaspoon ginger, apple cider vinegar and a dash of pepper.

4. Chop or tear cabbage into bite-size pieces. Add remaining chopped green onions and sprinkle with lightly toasted slivered almonds. Drizzle dressing over salad and toss. Serve alongside or atop steak.

Homemade Dolcetto Pizza Sauce

Use this with your favorite pizza crust and toppings for a fantastic homemade pizza!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 12

Ingredients:

1 tablespoon Olive Oil – extra virgin

2 cloves Garlic – minced

1/4 cup Dolcetto

1 28oz can Crushed Tomatoes

1 tablespoons Tomato Paste

1/2 teaspoon Kosher Salt

1 teaspoon Honey

1 1/2 teaspoon Italian Seasoning

1/4 teaspoon Red Pepper Flakes – crushed

Directions:

• In a medium saucepan, heat the olive oil on medium-high heat. Add the garlic and saute briefly (~1 minute) until lightly golden. Add the Dolcetto and simmer a minute to deglaze and boil off the alcohol.
  
• Reduce heat to medium-low and add the remaining ingredients. Simmer gently for 20-30 minutes, stirring occasionally, to blend flavors and thicken the sauce.
  
• Taste and adjust for salt and sweetness, adding a little sugar if necessary if the sauce is too acidic.
  
• Use immediately or refrigerate and keep up to a week. This sauce can also be frozen.

Notes

This pizza sauce recipe yields enough for 3-4 large pizzas, depending how thick you layer your sauce.

Gamay Noir Apple Pear Galette

A perfect fall dessert.

Serves: 6

Ingredients:

For the Pastry:

1 cup All-Purpose Flour

2 tablespoons Granulated Sugar

1/4 teaspoon Kosher Salt

1 cup Butter – 1 stick – cold, unsalted butter – diced – plus more for greasing the pie pan

3 tablespoons Water – ice cold – plus more for dabbing onto the pastry

1 Egg White – lightly beaten

2 tablespoons Almonds – Sliced – for topping

Turbinado Sugar – for sprinkling

For the Filling:

1 1/4 cup Gamay Noir

6 tablespoons Sugar

1 Cinnamon Stick

1 Apple – large – peeled, cored, and sliced 1/4-inch thin wedges

1 Pear – large – peeled, cored, and sliced 1/4-inch thin wedges

1/4 teaspoon Kosher Salt

Zest of 1 medium Orange

Directions:

1. Start out by creating your pastry dough. Whisk the flour, sugar, and salt together in a large bowl. Add in the cubed butter and use two knives, or a pastry blender, to cut the butter into the flour. Combine until the clumps of flour and butter are no bigger than the size of peas. Stream in the cold water and combine until a crumbly dough forms.
2. Turn out the dough onto a large sheet of plastic wrap. Use the wrap to gather the dough together into a large mass. Wrap tightly and mold into a disc shape. Refrigerate the dough for at least 30 minutes.
3. Meanwhile, create your syrup for the fruit by adding the Gamay Noir, sugar, cinnamon stick and zest to a large pot. Give everything a stir and bring the mixture to a boil over high heat. Add the apple slices and pear slices to the pot and reduce the heat to medium low. Let the mixture simmer for 30 or so minutes, or until there’s only about a tablespoon of the wine syrup left in the pot. Scoop out the slices with a slotted spoon and transfer them to a plate to slightly cool.
4. Take out your pastry dough from the fridge and use a rolling pin to roll out the dough into a large circle, about 1/8″ thick. Make sure to roll in one direction only (rather than back and forth), and rotate the pastry often to create an even circle. If any cracks appear, simply dip your finger into the ice cold water and dab it onto the crack. Sprinkle a little flour over the wet spot and continue rolling.
5. Carefully fold your pastry dough in half and transfer to a 9 inch pie pan that’s been greased with butter. Unfold the pastry dough so that it is centered in the pie pan. Don’t mold the dough to the pan.
6. Layer your apple and pear slices in a spiral, starting outward, about 1/2 an inch in from the inner edges of the pie pan. Spiral the slices in to the center, overlapping as you go. Fold the hanging pastry dough over the fruit, in towards the center, creating an envelope for the fruit.
7. Brush the dough with the egg white before sprinkling sliced almonds and turbinado sugar on top. Bake the galette at 450°F for 22 to 25 minutes, until the pastry is golden. Serve warm with a scoop of ice cream or freshly whipped cream.

Notes:

Recommended apples: Granny Smith. Mcintosh. Mutsu. Jonared. Jonagold.
Recommended pears: Barrlet -red or green-. Anjou. Bosc. Comice.

Cheese Fondue with Sauvignon Blanc

The perfect Fall party food!

Serves: 6

Ingredients:

8oz Gouda Cheese -shredded

8oz Fontina Cheese – shredded

8oz Gruyere Cheese- shredded

4 tablespoons Potato Starch

2 cups Reserve Sauvignon Blanc

2 cloves Garlic -minced

2 tablespoons Lemon Juice – fresh squeezed

2 teaspoons Brandy or Kirsch

1 teaspoon Dijon Mustard

1/4 teaspoon Nutmeg

Dipping Items (suggested):

1 Potato -cut up

1 head Broccoli

6 Asparagus spears

6 slices Prosciutto Ham

18 slices Salami

1/2 Cantaloupe -cut into small chunks

1 can Black Olives -large

1 Baguette

1 handful of Cherry Tomatoes

1 Apple – tart- sliced into chucks

Directions:

Cut potato into bite size and boil until it’s soft. 5 minutes. Boil broccoli and asparagus, 2 minutes. Cut all the other ingredients into bite size.

Grate all of the cheese. In a large bowl, mix potato starch and cheese well.

In the cheese fondue pot, medium heat, pour the Sauvignon Blanc, garlic, and lemon juice.

Add the cheese handful at a time and stir constantly until it’s done

Once all the melted well, add the brandy/kirsch, Dijon mustard, and nutmeg

Notes:

You can make this in a standard pot on the stove and then transfer to a fondue pot or to a small warming crockpot.

Tempranillo Wine Jelly

A fun gift to make for your wine loving friends. Serve with biscuits or scones!

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 1 day
Total Time: 1 day and 20 minutes
Servings: Makes 6 (8oz) jars

Ingredients:

1 bottle Reserve Tempranillo

1 box dry pectin – 1.75oz – I used Sure-Jell

1/4 cup Lemon Juice

1/2 teaspoon Butter – unsalted

4 cups Granulated White Sugar

Directions:

• (If you plan to store in your fridge) Wash the jars with warm soapy water and dry thoroughly.
  
  (If you’re canning your jelly) Add the jelly jars to a large stockpot with a canning rack in the bottom. Cover by at least one inch with water. Bring to a boil for at least 10 minutes.
  
  Wash the lids and bands with soap and water. Rinse thoroughly.
  
• Combine the Reserve Tempranillo, lemon juice, pectin, and butter in a medium stockpot and bring to a boil, stirring constantly. Slowly add the sugar while stirring, then bring to a hard boil for a full minute, continuing to stir constantly. Remove from heat, then skim the foam off the top and discard (if necessary).
  
• (If you plan to store in your fridge) Let the wine cool for ten minutes, then stir thoroughly and pour into the clean jars, leaving about 1/2-inch of headspace. Add lids and screw on the bands fingertip-tight.
  
  (If you’re canning your jelly) Carefully remove the hot jars from your canning pot (dumping the water in the jars back into the pot). Place on a towel on your countertop. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Add the lids and screw on the bands fingertip-tight. Process in your canning pot according to the elevation chart above. Once processed, turn off the heat, and let cool for 10-minutes. Transfer to a towel on your countertop to cool further.
  
• (If you plan to store in your fridge) Once cooled to room temperature, transfer to your refrigerator.
  
  (If you’re canning your jelly) Test that the lids have sealed according to the instructions above, then store in a cool, dark place.
  
• Let set for 12-24 hours before using.

Equipment Needed:

• Large stockpot for canning
• Canning rack
• Jar lifter
• 6 jelly jars – 8oz

Notes:

Refrigerated, unprocessed wine jelly will last up to four months in your refrigerator.  Properly processed wine jelly will last up to a year in your pantry.

Be sure that you adjust the processing time of your wine jelly based on the chart below.

Chicken Riesling

A dreamy recipe for a cozy date night.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:

5-6 strips Bacon – cut into small pieces

2 large Chicken Breasts – boneless, skinless, cut in half lengthwise

1/2 teaspoon garlic powder

Salt and Pepper – to taste

Flour – for dredging

2 tablespoons Butter – salted

7oz Cremini Mushrooms – sliced

1.4 teaspoon Italian Seasoning

3 cloves Garlic – minced

1/2 cup Riesling

3/4 cup Heavy Whipping Cream

Buttered Parmesan Pasta for the side:

8oz uncooked Spaghetti Pasta

2 tablespoons Butter – salted

1/2 cup Parmesan Cheese- freshly grated

Directions:

• If making the buttered parmesan pasta with this recipe: boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Aim for it to be done around the same time as the chicken. Once the pasta is cooked, drain it, return it to the pot it was cooked in, and then immediately toss it with the 2 tbsp butter and 1/2 cup parmesan cheese until smooth and well-coated. Keep covered until you’re about to serve it.
  
• Cut the bacon into small pieces (I use kitchen shears), and fry in a skillet over medium-high heat until crispy. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.
  
• Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper (go fairly easy on the salt as bacon is salty), then coat it in flour and shake off the excess.
  
• Return the skillet to medium-high heat, and once it’s hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.
  
• In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, it’s cooked off, and they get a nice sear.
  
• Stir in the garlic and cook for about 1 minute.
  
• Add the white wine to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).
  
• Stir in the cream, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.

Basil Panna Cotta with Rose-Poached Apricots

A light dessert for a date night!
Servings: 4

Ingredients:

1 1/2 cup Heavy Cream

1/2 cup Basil Leaves – washed and patted dry

1 cup Sugar – divided

1/2 Vanilla Bean

1/2 cup Milk

1 1/2 teaspoon gelatin

3/4 cup Sparkling Rose wine

4 Apricots – fresh – halved and pitted

Directions:

1. Add the heavy cream, basil, and 1/4 cup of the sugar to a small saucepan. Split the vanilla bean lengthwise and scrape the seeds out into the cream with a small spoon, then add the vanilla bean pod to the cream as well. Heat the cream over medium heat, stirring gently to dissolve the sugar, until the cream just comes to a simmer. Remove from the heat and let sit for 15 minutes, then strain the cream through a fine mesh strainer into a bowl. Cover with plastic wrap and chill until cold, at least 30 minutes. Discard the basil.
   
2. Add the milk to a small saucepan and sprinkle the gelatin over the top of the milk. Stir gently to combine. Let the gelatin sit for 10 minutes to hydrate, then heat over medium-low heat just until the gelatin dissolves, which should take about 90 seconds to 2 minutes. Remove from the heat, whisk to combine, then pour into the chilled basil-infused cream. Whisk the mixture for 1 minute to fully combine and to begin to chill the gelatin, then divide the mixture between four ramekins or glasses, cover each with plastic wrap, and chill until firm, at least two hours.
   
3. For the apricots: add the remaining 3/4 c. of sugar and the Sparkling Rosé to a small saucepan. Bring to a simmer, then gently place the apricot halves into the pot, submerging in the simmering liquid. Let simmer until soft, about 3-4 minutes, then remove with a slotted spoon to a bowl. Continue simmering the liquid until it is reduced by half and slightly syrupy, about 10-15 minutes. Remove from heat and pour over the apricots. Cover the apricots and syrup and chill until cold.
   
4. Serve each panna cotta with one or two apricot halves and a few spoonfuls of syrup poured over the top. Serve cold.

Chicken with Apples and Chardonnay

Perfect early autumn meal!
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4

Ingredients:

2 tablespoons Butter or Oil

1lb Chicken – boneless and skinless breasts cut into cubes

Salt and Pepper – to taste

1 Onion – medium sized and thinly sliced

1 teaspoon Paprika

1/4 teaspoon Cinnamon

1/2 cup Chris James Cellars Chardonnay – sparkling or regular

1 Apple – thinly sliced (get the largest apple you can find)

Directions:

1. Over medium high heat, heat 1 tablespoon of butter or oil in a skillet. Add the chicken, season with salt and pepper, and cook until lightly browned and no longer pink inside. Transfer the chicken to a plate.
2. Add the remaining tablespoon of butter or oil to the skillet and cook the onions until soft and translucent, 5-7 minutes. Add paprika, cinnamon, salt, and pepper, and cook for 1 more minute. Pour in the Chardonnay and add the apples. Stir the mixture to coat the apples evenly and spread them out in the pan. Simmer for 5 minutes, or until the apples reach desired consistency.
3. Fold back in the chicken and heat for 1-2 more minutes, until heated through.

NOTES:

The type of apple you use can subtly shift the flavor profile of this dish, so it’s worth picking the right one for your taste:

• Honeycrisp – A balanced option with sweetness and crunch; perfect for a juicy, well-rounded bite.
• Granny Smith – Tart and firm, these apples hold up well to heat and add a tangy contrast to the savory chicken.
• Gala – Mild and sweet, great if you prefer a softer, mellow apple flavor.
• Fuji – Super sweet and crisp; ideal if you want to lean into the caramelized side of the dish.
• Pink Lady – A nice middle ground with tartness and sweet complexity, making it a versatile choice.

No matter which variety you choose, be sure to slice them thinly so they cook evenly and soak up all the delicious Chardonnay-infused sauce.

Orange Muscat and Peach Slushies

Refreshing for the August summer heat!
Prep time: 10 minutes
Total Time: 8 Hours and 10 minutes
Serves: 4

Ingredients:

1 bottle of Orange Muscat

2 cups Frozen Peaches – unsweetened

1/2 cup powdered sugar –(can cut back, but it needs to be pretty sweet as freezing dulls sweetness)

Directions:

1: Add frozen peaches, sugar and a few splashes of moscato to food processor or blender.

2: Blend until completely smooth.

3: Pour in the rest of the moscato and blend until incorporated.

4: Quickly pour mixture into ice cube trays. (stir if peaches begin to settle on the bottom of blender jar)

5: Freeze.

6: Place frozen cubes in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)

7: Add a splash of wine to make blending easier.

8: Blend until slush consistency, adding a splash of wine to thin it out if needed.

9: Pour into wine glasses, add a straw (if desired) and serve immediately.

10: Garnish with fresh fruit like strawberries and peach slices

You’ll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.

ADD ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!

Madeline’s Chardonnay Shrimp

A family recipe!
Serves: 4

Ingredients:

1/2 cup Butter

2 Garlic Cloves – minced

1 cup 2020 Chardonnay

1 teaspoon Worcestershire Sauce

1/2 teaspoon Salt

1/2 teaspoon Oregano

1/2 teaspoon Thyme

1/4 teaspoon Red Pepper Flakes- crushed

2 tablespoons Parsley- fresh

1 1/2 lbs Large Raw Shrimp- peeled and deveined

Directions:

Melt butter in a skillet over medium heat.

Add garlic and cook for one minute.

Stir in chardonnay, worcestershire sauce, and seasonings and bring to a boil.

Reduce to simmer and add the shrimp. Cook for about 3 to 4 minutes until shrimp becomes pink and tender.

Serve shrimp in wide shallow bowls with cooking juices. A crusty bread goes nicely to soak up the yummy juices.

Berry-Muscat Wine Goblets

A refreshing summer desert!
Serves: 4

Ingredients:

1 cup White Grape Juice

1 envelope Unflavored Gelatin

2 tablespoons Sugar

1 cup Black Muscat wine

1 1/2 cups Strawberries – sliced 1/4 in thick

1/3 cup Blueberries – rinsed.

Directions:

In a 2- to 3-quart pan, mix grape juice, gelatin, and sugar. Stir over medium heat until gelatin and sugar are dissolved, 3 to 4 minutes.

Remove from heat and add wine. Nest pan in a bowl of ice water and stir often until mixture is cold and mounds slightly on a spoon, about 20 minutes.

Remove pan from ice water and stir in strawberries and blueberries.

Spoon mixture equally into 1- to 1 1/2-cup wineglasses. Chill airtight until gelatin mixture is firm to touch, at least 1 hour or up to 1 day.

Easy Stuffed Bell Peppers

Easy recipe that uses Cabernet Franc!
Prep Time: 12 minutes
Cook Time: 48 Minutes
Total Time: 1 Hour
Serves: 4

Ingredients:

2 tablespoons Olive Oil – divided

1 Yellow Onion – diced finely

1 Clove Garlic – minced

1 teaspoon Oregano – dried

8 oz Spicy Italian Sausage

1/2 cup Cabernet Franc – divided

1 (14 oz) can Crushed Tomatoes

4 Large Bell Peppers – any color- (halved, through the stem. Remove the seeds and ribs with a sharp knife, then season all over with olive oil, salt, and pepper)

1 (8 oz) package of Long Grain Rice- cooked

1 cup Wild Rice- cooked

1 cup Mozzarella Cheese- shredded- divided

2 tablespoons Parsley – divided

Salt and Pepper – to taste

Directions:

• Preheat the oven to 400°F and drizzle 1 tablespoon of olive oil in a 9-by-13-inch baking dish. Set the baking dish aside.
• Heat a large 12-inch skillet over medium heat. Add 1/2 tablespoon of olive oil to the pan. When heated through, add the onions to the pan and cook, stirring frequently until tender, about 6 minutes. Stir in the garlic and oregano. Cook until the garlic is fragrant -about 1 minute.
• Add the sausage to the pan with the onion mixture and cook, using a wooden spoon to break the meat into small pieces. Cook for 3 -5 minutes until no longer pink.
• Add 1/4 cup Cabernet Franc to the pan, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
• Add the crushed tomatoes, salt, and pepper to taste then bring to a boil just to heat through. Set aside to cool slightly.
• Meanwhile, add the remaining 1/4 cup of Cabernet Franc to the bottom of the baking dish. Then prepare, season, and arrange the peppers cut side up in the baking dish. Set aside.
• In a large mixing bowl combine the white rice and wild rice with half of the mozzarella cheese, 1 tablespoon parsley, and the sausage mixture. Stir to combine then taste and adjust the salt and pepper if needed.
• Divide the mixture between the prepared pepper halves, cover tightly with foil and bake for 30 minutes.
• Remove the foil and divide the cheese amongst the tops of the peppers and bake for an additional 5-10 minutes so the cheese can melt and begin to brown.
• Allow the peppers to cool slightly before serving. Garnish with any remaining parsley right before serving. Serve hot.

Wine Charoset
A Charoset is a condiment made from fruits, nuts and wine.
Prep time: 4 hours 15 minutes
Cook time: 10 minutes
Serves 8-10 as a side

Ingredients:

1 1/2 cups Gamay Noir

3 Cinnamon Sticks

1 tablespoon Honey- heaping tablespoon

3 Apples – sweet and tart like Honeycrisp

5 Medjool Dates

Kosher Salt

1 1/2 cups Walnuts – toasted

Matzo- for serving

Directions:

1. In a small saucepan, combine the wine, cinnamon sticks, and honey. Bring to a boil over medium high heat and then reduce to a simmer. Cook until reduced to about ½ cup (120 milliliters), 10 to 15 minutes. Let cool to room temperature.
2. Meanwhile, core, peel, and finely dice the apples, putting them in a big serving bowl as you go. Chop up the dates and stir them in. Pour the cooled wine mixture over the top, remove the cinnamon sticks, stir, and season with salt.
3. Refrigerate for at least 4 hours, up to overnight.
4. Stir in the toasted walnuts just before serving, with matzo.

Sparkling Citrus Rosé Granita
Prep time: 15 Minutes
Freezing time: 5 hours
Serves: 4

Ingredients:

1/2 cup Water

1/4 cup Sugar

1 Star Anise pod

2 cups Sparkling Dolcetto Rosé

3/4 cup Fresh Citrus Juice- orange, lemon, grapefruit (Your preference, or a mix is also good!)

Directions:

1: Add water, sugar, and star anise to a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar.

2: Reduce heat and simmer for 10 minutes. Remove star anise and remove from heat and pour into a wide, flat container.

3: Add Sparkling Dolcetto Rosé , citrus juice, and stir.

4: Freeze for 5-6 hours, stirring occasionally. Scoop into coupe glasses.