As the holiday season approaches, many wineries share their favorite recipes that beautifully showcase the essence of their finest wines. These cherished dishes, often steeped in tradition, are crafted to bring family and friends together around the table. Each recipe is paired with a specific wine, creating a delightful synergy that enhances the flavors of both the food and the drink. From rich, comforting cassoulet to light, festive appetizers, winery-favorite holiday recipes offer a delicious way to celebrate while highlighting the unique characteristics of their signature wines.

 

Welcome your guests with this festive drink of winter fruit juices and baking spices for a delightful holiday refreshment.

• SPICED CRIMSON FIZZ •
 

INGREDIENTS

• 8 ounces sparkling red grape juice
• 1 ounce pomegranate juice
• 1/2 ounce fresh orange juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Orange peel twist (for garnish)
• Pomegranate seeds (for garnish)

 

DIRECTIONS

Prepare the Glass:
• Chill your glass (or leave it at room temperature).

Mix the Mocktail:
• In a shaker or mixing glass, combine the pomegranate juice, orange juice, ground cinnamon, ground cloves, and ground ginger.
• Stir or shake well to combine the flavors.

Serve:
• Pour the mixture into your glass.
• Top with sparkling red grape juice.
• Garnish with an orange peel twist and a few pomegranate seeds.

Castello di Amorosa
Sparkling Grape Juice, Red Blend
Indulge in Castello di Amorosa's delicious sparkling red wine grape juice. Savor every sip of this non-alcoholic treat bursting with the essence of ripe grapes.A sweet and refreshing non-alcoholic juice made from a blend of red wine grapes, with a pleasant spritziness which adds an invigorating twist to this delicate premium grape juice.

castellodiamorosa

 

• • •

 

• CABERNET LAMB MEATBALLS •

Pair with Sequoia Grove 2021 Rutherford Bench Reserve Cabernet Sauvignon
by Chef Spencer Conaty

These meatballs, featured on Sequoia Grove Winery’s Wines + Bites menu, have become a fan favorite and Chef's go-to pairing with their Rutherford Cabernet. The rich, savory lamb complements the dark fruit notes of the Reserve, while the wine's earthy undertones and firm tannins enhance the herbaceous flavors in the meatballs. You may serve these as an appetizer or with your favorite sauce and pasta. Serves 3-6

INGREDIENTS

• 2.5 pounds ground lamb    
• 1/2 pound yellow onion    
• 5 cloves garlic    
• 1 egg    
• 1 ounce Panko bread crumbs    
• 1/4 teaspoon chili flakes
• 1-1/2 teaspoon ground cumin
• 1 tablespoons salt
• 1 ounce grated Parmesan
• 2 tablespoons reduced Cabernet

DIRECTIONS

Blend all ingredients, except for the ground lamb, in a blender. Once blended, fold ingredients into the ground lamb mixture. Once mixed shape meatballs and roast in the oven at 500° F degrees until fully golden brown (about 10-15 minutes). Serve these meatballs with your favorite tomato sauce and pasta or just serve as a meatball appetizer with a glass of Reserve Cabernet.

sequoiagrove.com

 

• • •

 

• Butternut Squash Soup with Yogurt Drizzle •

Pair with 2022 Imagery White Burgundy

INGREDIENTS

For the soup:
• 2 tablespoons unsalted butter or coconut oil
• 1 apple, diced
• 1 yellow onion, diced
• 2 carrots, diced
• 1 large butternut squash, diced
• 1 can coconut milk (13.5 ounce)  
• 1/4 teaspoon cayenne
• 1 lemon, juiced
• salt and pepper, to taste
• 32-ounce carton vegetable broth, use as needed

For the toppings:
• 1/4 cup plain yogurt
• 1/2 cup pomegranate seeds
• 1/2 cup black sesame and/or toasted pumpkin seeds

For the gruyere toast:
• 1 6-ounce package gruyere
• 1 baguette

DIRECTIONS

1.  Preheat the oven to 425°F. Toss the diced butternut squash in about a tablespoon of oil and place into the pan and add salt— cook for about 45 minutes to 1 hour. Cook until the squash has a golden hue. Alternatively, you may skip this step and use frozen butternut squash and cook in vegetable broth, along with the following step.

2.  In a large pot place over medium-low heat, sauté the diced onion, apple, and carrots in the butter or coconut oil. Once cooked and the onions are translucent, add in the cooked butternut squash. After a few minutes, add everything in the pan to your blender along with the cayenne (optional), lemon juice, salt, and pepper. Add the coconut milk to a small pot and bring to a simmer, then remove from heat. Slowly pour the warm coconut milk into the blender. Add the vegetable broth in until it just barely covers the more solid ingredients. The broth could be optional if you’re looking for a thicker soup.

3.  Carefully, with a sealed blender, pulse the soup until smooth. Alternatively, use a hand immersion blender right in the pot. Once smooth and creamy, cover and set aside until it’s time to serve.

4.  If you wish to enjoy with toast, slice the baguette and add to the oven or toaster to toast. Add the shredded gruyere to the top and finish off with a broil until the cheese melts. This should take just a couple minutes, so be sure to keep an eye on it.

5.  Pour the soup into individual serving bowls. Drizzle the yogurt above the surface of the soup, and use the tip of a chopstick or bamboo skewer to pull the lines of the yogurt apart, and to create playful branches of swirling patterns. If working with a thicker yogurt, you may wish to thin it out with a touch of water to get a more flexible texture. Sprinkle all the seeds across the surface of the bowl. Add a touch of flake salt and freshly ground black pepper just before serving.

 

• • •

 

• Pumpkin Raviolo with Shaved Black Truffle •

Pair with Frank Family Vineyards Winston Hill Cabernet Sauvignon
by Chef Christina Machamer

Frank Family’s flagship Winston Hill is a graceful and focused wine that brings substantial presence to the table, without dominating the show. The delicate aromaticity and almost sweet flavor of the black truffles, pairs well with this structured and polished Bordeaux-based blend. Meanwhile, the parmesan-based sauce and ricotta-filled pasta offers soul-satisfying richness and fat that delightfully balance out the acidity and tannins in this big wine.

INGREDIENTS

For Pasta Dough:
• 1 cup ‘00’ flour
• 4 egg yolks
• 1 whole egg
• 1 teaspoon olive oil
• 1 teaspoon white wine
• 1/2 teaspoon salt

For Filling:
• 1 pie pumpkin
• 2 tablespoons olive oil
• Kosher salt and fresh ground black pepper to taste
• 3 sprigs thyme
• 8 ounces Bellwether Farms Basket Ricotta*

For Sauce:
• 1 cup high-quality chicken or vegetable stock
• 4 ounces unsalted butter, cubed
• 2 tablespoons finely grated Parmesan, best done fresh during sauce preparation
• 1 tablespoon flat leaf parsley, chopped
• 1/2 ounce fresh black truffle**

DIRECTIONS

1.  First, make the pasta dough, as the gluten in the flour will need time to rest. Place flour and salt in a stand mixer with the dough hook attachment.  Make a small well in the center of the flour and add the liquid ingredients.

2.  In a separate container, combine the egg yolks, whole egg, olive oil, and white wine.  Whisk to combine.  Add this wet mixture to the well of the flour and turn mixer to a slow speed until dough has formed.  If dough is too dry (crumbly) add a small drizzle of water to help it come together.  If the dough is too wet (sticky) add a small amount of flour.  Dough is the correct consistency when it is firm and smooth, similar to modeling clay.  Increase speed to medium and allow mixer to knead dough, or knead dough by hand on a floured surface for approximately 5 minutes.  Wrap dough in plastic wrap and place in refrigerator to rest at least two hours or overnight.

3.  To make the filling, pre-heat oven to 400°F.  Cut pumpkin in half and remove seeds and pulp.  Drizzle the “meat” of the pumpkin with olive oil, and season with kosher salt and pepper.  Place pumpkin sliced-side-down on a parchment lined baking sheet and bake in preheated oven until soft, approximately 30 minutes.

4.  Allow pumpkin to cool to room temperature, then scrape flesh into a food processor with ricotta and leaves from the thyme.  Discard thyme stems and pumpkin skins.  Pulse until smooth.  Check flavor and add additional salt and fresh ground pepper if you like.

5.  Scrape filling into a piping bag, and chill in the fridge at least 1 hour.

6.  To make the raviolo, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 4-inch rounds with a pastry or biscuit cutter. Pipe a ball of filling into the center of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Use a pair of kitchen scissors or a slightly smaller biscuit cutter to cut around the ravioli to neaten the edges. 

7.  When you are ready to cook and serve the raviolo, bring a large pot of salted water to boil.  In a separate large sauté pan, add chicken stock and allow to reduce by half.  Turn heat to medium-low, and slowly whisk in butter until incorporated.  If your stock begins to break (separate) add a small amount of cold water to bring it back together.  Using a micro plane or small grater, grate parmesan into the sauce, then whisk to combine.

8.  Blanch the raviolo in boiling water for 3 minutes, remove, then add to the sauce.  Allow sauce to simmer in the pan 1 additional minute to thicken, then add parsley.

9.  To serve, gently spoon raviolo into bowl, and top with a spoonful of sauce.  
Grate fresh truffle overtop and serve.

* If Bellwether Farms Baskett Ricotta is not available, you can substitute a different brand.  Just be sure to drain any excess water from the cheese if necessary.

** If using canned, preserved, or truffle butter in place of fresh truffle, incorporate into the sauce as the heat will make it more aromatic.

 

•  •  •

 

• FILET MIGNON WITH PORT WINE REDUCTION •

Pair with Beringer Private Reserve Cabernet Sauvignon

Savor a perfectly seared filet mignon with port wine reduction harmoniously paired with Beringer Vineyards Private Reserve Cabernet Sauvignon. This extraordinary dish elevates your dining experience as the tender, succulent filet mignon meets the rich, velvety embrace of the port wine reduction.

INGREDIENTS

• 4 filet mignon steaks (6-8 ounces each), about 1-1/2 inches thick
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup port wine
• 2 tablespoons unsalted butter
• Fresh thyme sprigs for garnish (optional)

DIRECTIONS

1.  Preheat your oven to 400°F.

2.  Season the filet mignon steaks generously with salt and black pepper on both sides.

3.  Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the filet mignon steaks and sear on both sides until golden brown, about 2-3 minutes per side.

4.  Transfer the skillet to the preheated oven and roast the filet mignon steaks to your desired level of doneness, about 5-7 minutes for medium-rare (or until the internal temperature reaches 135°F). Remove from the oven and transfer the steaks to a plate.
Tent loosely with foil and let them rest for about 5 minutes.

5.  In the same skillet used to cook the steaks, reduce the heat to medium. Add the chopped shallots and minced garlic. Cook, stirring occasionally, until softened, about 2-3 minutes.

6.  Pour in the port wine and beef broth, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer until it reduces by half, about 5-7 minutes.

7.  Stir in the unsalted butter until melted and the sauce is thickened and glossy. Season with salt and pepper to taste.

8.  To serve, place the filets on plates and drizzle with the port wine reduction sauce.  Garnish with fresh thyme sprigs if desired.

 

•  •  •

 

• Braised Beef Short Ribs •
with Romesco, Salsa Verde and Roasted Seasonal Vegetables

Pair with Robert Mondavi Winery 2022 The Estates Merlot Oak Knoll

Short Ribs

INGREDIENTS

• 4 pounds boneless beef short ribs
• 2 quarts beef broth or chicken broth
• 1/2  bottle red wine
• 1 onion, sliced
• 5 cloves of garlic, sliced
• 1 tablespoon black peppercorns
• 1 bunches English thyme
• 1 bay leaf

DIRECTIONS

1.  Braising liquid — sauté onion and garlic, add wine, reduce by half, add spices and stock, reduce by half. Chill until ready to use.

2.  Season short ribs with salt and pepper.

3.  Roast short ribs in convection oven at 400°F for 10 minutes until browned. Transfer to a braising pan and add the braising liquid. The liquid should come to at least halfway up the meat. Cover with foil and cook in an oven at 325°F for 2 ½-3 hours. The meat should be fork tender when done. Cool in the refrigerator. Once cool cut into 4-5 oz portions and put in a new braising pan with a bit of the liquid, cover with foil to reheat. Reduce the rest of the braising liquid by half to use as a sauce.

Romesco Sauce  (yield 2 cups)

INGREDIENTS

• 1 can Spanish Piquillo pepper, 15oz (425g), roasted and peeled
• 1 clove garlic, chopped
• 15 grams toasted skin on sliced almonds
• 15 grams toasted bread
• 2 teaspoons sherry vinegar
• 1/4 cup water
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

DIRECTIONS

Combine first 7 ingredients in a high-speed blender. Blend on low increasing to high until smooth, about 1 minute.
Turn down to low and drizzle in the olive oil. Taste and adjust seasoning as desired. Transfer to a container and store in the refrigerator until ready to use. Before using, pull from the refrigerator and allow to come up to room temperature.

Salsa Verde

INGREDIENTS

• 2 teaspoons minced garlic
• 1/2 cup chopped fresh parsley
• 3 tablespoons chopped fresh marjoram
• 3 tablespoons minced chives
• 1/4 teaspoon chili flakes
• 2 tablespoons capers, rinsed & chopped
• 1 cup extra virgin olive oil
• 2 lemons, zested and juiced
• Pinch of salt

DIRECTIONS

Mix all the ingredients together in a bowl.

Seasonal Vegetables

Best to use what is the freshest seasonal vegetables to accompany the short ribs.
For this fall photo shoot, maitake mushrooms, purple cauliflower, carrots, turnips, and butternut squash were used. Toss the vegetables in olive oil, salt and pepper; roast in a 375° oven until tender.

TO FINISH

Heat the short ribs in the oven until hot, heat the reduced braising liquid on the stove. Plate the dish when the vegetables are ready. Spoon a circle of the romesco onto each plate, add one short rib piece, some seasonal vegetables alongside the short rib, spoon the sauce over the short rib and top with salsa verde and a pinch of flaky finishing salt.

Serve immediately alongside the Robert Mondavi Winery 2022 Merlot.
Bon Appetit!

•  •  •

• Honey Glazed Warm Brussel Sprouts •

with Beaulieu 2018 Reserve Pinot Noir

INGREDIENTS

• 1-1/2 pounds brussels sprouts, trimmed, halved
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/3 cup red wine vinegar
• 3/4 teaspoon crushed red pepper flakes
• 3 tablespoons unsalted butter
• 3 scallions, thinly sliced on a diagonal
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
 

DIRECTIONS

1. Preheat oven to 450°F

2. Toss cut brussels sprouts and oil in a large bowl and season liberally with salt and pepper

3. Place brussels sprouts cut side down on a baking sheet and roast on bottom rack until tender and deeply browned, about 20-25 minutes.

4. While the brussels are roasting, bring honey to a simmer in a small saucepan. Reduce heat to medium-low and cook until honey is a deep amber color, being careful not to burn it. Remove from heat and add vinegar and red pepper. Whisk until smooth. Set saucepan back over medium heat and add butter and ½ tsp salt. Whisking constantly, cook until the glaze is glossy and bubbling, about 4 minutes.

5. Transfer roasted brussels sprouts to a large bowl and toss with glaze until well coated. Transfer to serving dish and top with scallions and lemon zest.

 

•  •  •

 

• Spiced Ginger & Bittersweet Chocolate Cake •

Pair with St. Francis Winery & Vineyards Port

INGREDIENTS

• 1/2 cup of molasses
• 1/2 cup of sugar
• 1/2 cup of water
• 1 whole egg, whipped
• Zest of half an orange
• 1/2 cup of grapeseed oil
• 2 ounces finely chopped ginger
• 1-1/4 cups of flour
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon  
• 1/3 cup bittersweet chocolate chips

DIRECTIONS

1. Preheat the oven to 350°F

2. Mix the molasses, sugar and oil, add whipped egg.

3. Sift the flour and baking soda, fold in spices, and add dry ingredients to the molasses mix alternating with water.

4. Fold in ginger, orange and chocolate chips.

5. Use pan spray to coat 9" pan, pour cake mixture into the pan, bake for 35-40 minutes
Garnish: Let rest for five minutes then garnish with a dollop of whipped cream before serving. Serves 8-10.

 

Happy Holidays!