Please enjoy some our favorite pairing recipes!


SERVES: 4 | PREP TIME: 40 minutes | COOK TIME: 20 minutes

Pair with 2016 Cabernet Sauvignon-Malbec


  • 1 lb chicken thighs with skin

  • 14 oz can whole peeled tomatoes

  • 2 tablespoons olive oil

  • 1 cup diced onion (1/2 onion)

  • 3 cloves garlic, minced

  • 10 fresh Italian basil leaves, chopped

  • salt and pepper to taste

  • 1 heaping teaspoon brown sugar

  • 1 tablespoon chopped Italian parsley, for garnishing


Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken.

Puree the tomatoes in a food processor.

Heat up the Dutch oven on medium high heat. When it’s fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the pan, save the juice that seeps out from the chicken.

Turn the heat to medium and add the olive oil to the Dutch oven. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Add the tomato puree and basil, stir to combine well. Transfer the chicken and the juice into the Dutch oven, cover the Dutch oven with its lid and simmer on low heat, for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.


SERVES: 6 | PREP TIME: 30 minutes | COOK TIME: 20-25 minutes

Pair with 2017 Forbidden White


  • 3 cups Brussels sprouts, ends trimmed

  • 5 tablespoons olive oil, divided

  • Salt, to taste

  • 1½ pound butternut squash, peeled and cut into 1-inch cubes

  • 3 tablespoons maple syrup

  • ½ teaspoon ground cinnamon

  • 2 cups pecan halves

  • 1 cup dried cranberries

  • 2-4 tablespoons maple syrup


ROASTED BRUSSELS SPROUTS: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

ROASTED BUTTERNUT SQUASH: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

ASSEMBLY: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

mushroom risotto


Pair with 2015 Syrah


  • 9 1/2 tablespoons butter, divided

  • 1 1/2 pounds fresh wild mushrooms, large mushrooms sliced, small mushrooms halved or quartered

  • 7 cups (about) low-salt chicken broth

  • 1 tablespoon extra-virgin olive oil

  • 3/4 cup finely chopped leek (white and pale green parts only)

  • 1 1/4 cups arborio rice (8 to 9 ounces)

  • 1/4 cup dry white wine

  • 1/4 cup dry white vermouth

  • 1/4 cup grated


Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl.

grilled chicken & corn with jalapeño lime dressing

Pair with 2016 Malbec



  • 1/2 cup plus 2 tablespoons fresh lime juice

  • 5 tablespoons extra-virgin olive oil

  • 2 tablespoons minced jalapeños (with seeds)

  • 1 1/4 tablespoons kosher salt

  • 1/2 teaspoon pepper

  • 4 ears of corn

  • 2 bunches scallions, halved

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • Pepper

  • Four 6-ounce boneless, skin-on chicken breasts

  • 1 tablespoon rosemary leaves, chopped

  • 1 pint Sun Gold tomatoes, halved

  • 1/4 cup thinly sliced basil

  • Chopped chives and finely grated lime zest, for garnish


In a bowl, whisk the first five ingredients. Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper.

In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

chile verde

Pair with 2016 Alder Ridge Syrah



  • 4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes

  • 2 tablespoons vegetable oil (optional)

  • 3 onions (2 lb. total), cut into 1/4-inch-thick wedges

  • 5 large cloves garlic, minced

  • 3 tablespoons ground cumin

  • 1 can (28 oz.) canned whole tomatoes

  • 1 3/4 cups chicken broth

  • 1 1/2 pounds Anaheim or poblano chiles (about 10), stemmed, peeled, and chopped (see notes);

  • or 4 cans (7 oz. each) whole green chiles chopped

  • 2 tablespoons chopped fresh oregano leaves

  • Salt and pepper

  • Chopped fresh cilantro

  • Lime wedges


In a 6- to 8-quart pan, combine pork with 1/3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.

Reduce heat to medium. If you have leftover pork fat in the pan, discard all but 3 tablespoons; if not, add oil. Add onion, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.

Return meat and any accumulated juices to pan. Add tomatoes and broth. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat, cover, and simmer, 60 minutes.

Add chiles and oregano to pan. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Serve topped with cilantro leaves. Garnish with lime to squeeze over chile.

overstuffed twice stuffed potatoes

Pair with 2015 Merlot



  • 15 large Idaho baking potatoes (1 pound each)

  • 1 tablespoon olive oil

  • 1 3/4 teaspoons salt

  • 1/2 teaspoon freshly ground white pepper

  • 4 ounces bacon, chopped

  • 2 cups shredded sharp cheddar cheese

  • 1 cup sour cream

  • 4 tablespoons unsalted butter, room temperature

  • 2 tablespoons snipped chives


Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.

Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.

Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.

Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes.