All posts by Editorial Team

Superstitions come in many different forms, from seeing a black cat to a date landing on the wrong weekday. In Western culture Friday the 13th is considered bad luck and to some, the day is even scary. It’s unknown when the superstition began but the popular 1980 film Friday the 13th popularized the belief. On the other hand, some people (often horror film lovers) favor the day as they consider 13 a lucky number! So if you’re superstitious, keep reading to learn about some crazy international drinking superstitions.

Italy | Spilling wine isn’t just messy, it’s bad luck. So to be on the safe side, it’s said you should dab it behind your ears. 

Russia | *clink, clink* That’s the sound of toasting off the demons. Not just any demons either. The ones that enter your body through your mouth and turn you into a bad drunk in trouble.

The Philippines | The first shot of a newly opened bottle does not belong to you, it belongs to the evil spirits and the devil. The belief is that by offering them the first pour, they are kept happy and will leave you alone. 

Rome | There’s no dabbing spilled wine behind your ears to ward off the bad luck. The people of Rome believe spilling wine is an omen of disaster. So be careful…

Cuba | On a more extreme note, Cubans believe that declaring your last drink is a way of tempting fate and are likely to die soon after. 

Germany | Like Cuba, cheers can lead to death. In Germany, making cheers with water is said to be wishing death upon the people you’re drinking with. 

Whatever your superstition is, we have many wines to offer for your toasting! Shop the collection here

How To Host The Ultimate Brunch

Mimosas and brunch go together like PB&J…so since it’s almost National Mimosa Day, we want to share how you can host the ULTIMATE brunch + our favorite Mimosa recipe. There’s one rule to remember about brunch: There are no rules. You can start the meal at 11 a.m., 4 p.m., or anytime in between…it’s truly up to you!

What’s the brunch vibe?

You don’t want to forget the theme! Any brunch is a good brunch, but having a theme can add that extra flair for a memorable event. Sometimes the mimosa is the theme, like a DIY mimosa bar. Other times, the theme can be a holiday, color palette, or something funky like 70s disco. Get creative with it! 

An easy way to display the theme is through the table decorations. The tables are where people will likely spend the most time chatting. Personalized glasses, unique china, and fresh flowers are just some ways to spice it up. Name cards are also a simple way to add a layer of thoughtfulness for your guests. 

What’s served at brunch?

Mimosas aside, the most important element to a brunch is the menu. Once you know the theme and time of your brunch, you can create the menu! Earlier brunches lend themselves to breakfast classics while later brunches can have a lunch style menu…or even better, a mash-up of breakfast and lunch. Basically, the food is there to compliment the orange juice and sparkling wine

Mimosas and…?

Ugh, we love to think everyone loves mimosas…but we know it’s not true. Some other delicious drink options to serve are Sangria, Bloody Mary’s, or Greyhounds. A variety of fruit juices are also ideal as they also pair well with the bubbly. Don’t forget to keep guests hydrated…elevate water by adding lemon, mint, or cucumber slices! 


Our Favorite Mimosa

What you need | 8 servings 

1 (750 ml) ENMU Eastern Sunrise (Chilled)

3 cups Chilled Orange Juice (Freshly Squeezed is best) 

½ cup Grand Mariner, optional

Fill the champagne flute until half full with ENMU Eastern Sunrise then top off with orange juice. If using Grand Mariner, use slightly less orange juice and add 1 tablespoon to each drink. 

If you don’t want to make your own mimosas, order our bottled Soleil Mimosa available in Classic, Mango, Pineapple, and Pomegranate

How To Make Sparkling Red Sangria

Sangria is a rich drink with an even richer history that can be traced back to the Romans. Original Sangria was simple – just wine, fruits, and some cinnamon. With time, the drink evolved into regional variations or to keep up with trends. 

Let’s talk about the Sangria details first. 

It’s important to pick your wine base first. We suggest using a 631 Canyon Five, 631 Merlot, or 631 Cab Sangio. Once you have decided on the wine you will use, decide which fresh fruit would complement the flavors of your wine. Tip: The sturdier the fruit, the better it will last in the pitcher! Some of our favorites are:

Citrus | Apples | Peaches | Pears | Cranberries | Strawberries | Oranges

The fruit will add sweetness to your Sangria, but you can still add honey, agave, sugar, or orange juice. Below, the recipe will use sugar & orange juice. 

INGREDIENTS

1 (750-ml.) bottle of 631 Signature Series Red Wine

1 c. orange juice

1/2 c. brandy

1/4 c. granulated sugar (optional, to taste)

1 orange, sliced

1 apple, sliced

1 c. blueberries

1 c. sliced strawberries

1 (12-oz.) can seltzer

In a large pitcher, mix wine, orange juice, brandy, and sugar. Stir in oranges, apples, blueberries, and strawberries. Refrigerate until ready to serve, preferably for 2 hours. Top off with seltzer before serving. TIP: For richer flavor, leave in the fridge for more than 2 hours and top off with seltzer before serving to keep the bubbles crisp. 

Mushroom Ragu over Polenta Cake w/ Goat Cheese | Pair with Heritage Rosé

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 pound of sliced mushrooms (baby bellos, cremini, oyster or shiitake)
  • Salt and pepper to taste
  • 1/2 cup 631 Heritage Canyon Five wine
  • 1/3 cup chicken broth
  • ⅓ cup heavy cream
  • Approximately 5 basil leaves, chopped
  • 1/4 cup chopped parsley
  • ½ – ¾ cup shredded parmesan cheese
  • Olive oil (for sauteing)
  • Tube of pre-made polenta
  • Small log of plain goat cheese, softened

In a large skillet heat oil over medium heat, add onions and garlic cook until onions have wilted, about 8 minutes.  Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated.  Remove pan from the heat and pour in Canyon 5 wine. Return to the stove and allow wine to evaporate, about 3 minutes.  Add chicken broth and simmer for a half-hour until sauce has reduced by half.  Add heavy cream and mix well.  Take the pan off the heat, add the fresh herbs and parmesan cheese and mix thoroughly.

Cut pre-made polenta in ¼ to ½ inch cakes.  Lightly fry in skillet with olive oil until golden.

To serve, place golden brown polenta on plate, spoon ragu over the top.  Crumble goat cheese over hot ragu.  Garnish with basil ribbons. Serve with D.H. Lescombes Heritage Rosé.

Valentine’s Day Recipe & Photo Contest

Enjoy this special Valentine’s Day recipe for two, paired with our Heritage Rosé!

ENTER TO WIN

For a chance to win a $50 dinner for 2, enter by the end of the day on Monday, February 14, 2022.

Step 1: Like and Follow us on Facebook/Instagram

Step 2: Prepare our special wine-paired recipe. (Get our special recipe here.)

Step 3: Take a selfie together with your dish.

Step 4: Post/Share your photo on social media and use the hashtag #ROMANTICDINNERFOR2 for your chance to win.

Must enter by Monday, February 14th, 2022. The winner will be announced on Tuesday, February 15th, 2022.

Veterans Eat Free

The Lescombes family will proudly honor all U.S. veterans and active-duty military at our D.H. Lescombes Winery & Bistro locations in Alamogordo, Albuquerque, and Las Cruces on Veterans Day, Thursday, November 11, 2021.

Each location will be offering a complimentary meal as a small token of gratitude to the brave men and women who’ve served our country in the armed forces.

Our special Veterans Day menu includes a selection of some of our most popular items.

Choose one complimentary entrée below.

Isabelle’s Chicken Salad
chicken salad + avocado + heritage blend lettuce +
toasted almonds + local mesilla valley pecans + cranberries
Chicken Parmesan
panko breading + house-made marinara + alfredo +
fresh basil + provolone + linguini
Pasta New Mexico
sautéed chicken + hatch green chile + linguini +
cream sauce + sun-dried tomato +
red pepper flake + provolone
Southwest Meatloaf
ground beef + pork + mango-chipotle glaze +
shoestring onions + hatch green chile +
yukon gold mash + vegetable medley
Country Pot Roast
braised in merlot + carrots + celery +
yukon gold mash + brown gravy

To claim a complimentary meal at D.H. Lescombes Winery and Bistro veterans and enlisted servicemembers simply need to show proof of military service. This can include a U.S. Uniformed Services ID Card, U.S. Uniformed Services Retired ID Card, current Leave and Earnings Statement (LES), Certificate of Release or Discharge from Active Duty (DD214), veteran organizations card, or by proudly wearing their uniform.

Due to limited space, reservations are recommended.

We raise a glass to the brave men and women of our armed forces, past and present.

KIVA and PORT Apple Pie recipe

Submitted by Britini Jahanbin

KIVA Apple Pie

Ingredients:

St. Clair KIVA

4 apples

Half Cup Brown Sugar/ Cane Sugar

Vanilla Extract

Chopped walnuts (sit overnight to dissolve)

Directions:
Put contents into a pot

Stir/melt in butter, a spoonful of starch, and a splash of milk

Stir until the contents are thick

Pie Crust per Pie

2 1/2 cups of flour

A mix of brown and cane sugar

1 tsp salt

1 cup butter

4-8 tablespoons of ice water (to consistency)


**Dress pie with crushed cereal, chopped walnuts, and a sprinkle of cane sugar.

Bake until after the pie center rises. When ready, stick a toothpick or knife in the center; if the pie is done knife should come out clean from the center.

St. Clair PORT

Ingredients:

4 Apples

Half Cup Brown Sugar/ Cane Sugar

Vanilla Extract

Semi-sweet chocolate chips ( sit overnight to dissolve the sugar)

Directions:

Put contents into a pot

Stir/melt in butter, a spoonful of starch, and a splash of milk

Stir until the contents are thick

***Dress pie with remaining chocolate chips and a sprinkle of brown sugar.

Pie Crust per Pie

2 1/2 cups of flour

A mix of brown and cane sugar

1 tsp salt

1 cup butter

4-8 tablespoons of ice water (to consistency)

**Dress pie with crushed cereal, chopped walnuts, and a sprinkle of cane sugar.

Bake until after the pie center rises. When ready, stick a toothpick or knife in the center; if the pie is done knife should come out clean from the center.

Perfect for the holiday season!

Voted Best Winery & Best Wine Bar

Thank you for making your voices heard and voting us Best Winery and Best Wine Bar!  

Community members were able to cast their votes for the Bulletin’s Best in Arts & Entertainment, Auto & Transportation, Business & Finance, Community, Eating & Drinking, Education, Health & Well Being, Home, Professionals, Shopping, Sports & Recreation.  

“I personally am excited about Bulletin’s Best. Because you’ll be voting online, it’s a truly COVID-safe event. It’s a chance for everyone in the Mesilla Valley to voice their opinion on almost anything you can imagine. But it also means we’ll be doing something together, and engaging with the whole community.” – Richard Coltharp/Las Cruces Bulletin Publisher  

We are honored to receive the Best Winery and Best Wine Bar award. Thank you to the staff of the Las Cruces Bulletin for the hard work they put in to recognize the outstanding businesses in our community.  

The awards are a testimony to the hard work and dedication of the Lescombes family that has been crafting wine in New Mexico since their emigration from Burgundy, France in 1981.

Our winery is located in the Mimbres Valley, just outside of Deming, New Mexico. Our traditions are preserved by Florent and Emmanuel Lescombes, who carry on their family’s six-generation history of winemaking.  

Our wine bar offers numerous award-winning wines for every taste. Just like New Mexico’s first vintners, our goal is to produce great wines and food for you to enjoy in the company of friends and family. 

“I am thankful for the trust our guests have placed in us. We continue to work extra hard to push ourselves to the next level.” – Thomas Perez/General Manager 

6 Wines To Serve At Christmas Dinner

Whether you are entertaining a few guests or preparing a holiday meal for two, finding the right wine to pair with your meal is not as complicated as you may think.  

Here are a few suggestions.  

D.H. Lescombes Heritage Imperial Kir is based on the ‘Kir Imperiale’, a drink first made popular in the late 1800s. Awarded 90 Points, Gold, Best Buy & Best Sparling, this crisp, bubbly wine gets a touch of natural raspberry that makes the wine semi-sweet. The perfect bubbly wine for any celebration and an excellent aperitif to any meal or party. Uncork the bubbly and bring out the smiles! 

D.H. Lescombes 631 Signature Cabernet Sauvignon offers fresh cranberry on the nose with a touch of ripe black currant and light earth. Awarded 90 Points, Gold, you will find a bit more of a rustic tone to the fruit, yet not overpowering. Turn a great dinner into an unforgettable dining experience by accentuating the fruit flavors in this wine. Pair with lamb shank, pot roast, game, and other flavorful red meats. 

D.H. Lescombes Heritage Pinot Gris is crafted using a minimalistic winemaking approach, which includes allowing the wine to keep its unique, natural color. Awarded 87 Points, Silver, its elegant flavors of citrus zest and tart apple on the palate with a medium body make it perfect for easy food-pairing. Pair with light dishes that include fresh or grilled vegetables, roast chicken, or pasta salads.  

D.H. Lescombes Limited Release Mouvèdre boasts a lovely nose layered with rich aromas of chocolate, cherry cordial, and light leather. Awarded Class Champion, Chairman’s Best of Class, Gold, the moderate presence of oak enhances the wine’s flavors of raspberry, vibrant cherry, and cranberry with hints of vanilla. Pair with fruity jams and heaty dishes.

St. Clair Kiva & Port are perfect for those who love sweet, rich dessert wines that warm your soul. Awarded Double Gold, the rich aromas and flavors paired with smooth, robust sweetness are the hallmarks of these two stellar selections. Our process utilizes French oak maturation under the bountiful warmth of the New Mexico sun. The unique ceramic bottles pay tribute to the people who lived in the Mimbres region 1,000 years ago. These ancient people are a treasured piece of New Mexico’s rich history, well-known for their unique geometrically decorated pottery. Pour a glass or give the gift of New Mexico’s rich history.  

St. Clair Mimbres Red is the #1 selling red wine in New Mexico. Awarded 86 Points, Silver Medal, Best Buy & Highly Recommended, St. Clair Mimbres Red is a smooth, easy-drinking red wine with lush sweetness, appealing to those who enjoy their wine on the sweeter side. Pair with holiday dishes combining sweet and savory flavors for a satisfying dining experience.  

Cheers and Happy Holidays!

Hatch Green Chile: a local staple

Hatch green chiles are one of the most beloved crops in New Mexico, adored by people all across the country. In fact, they are so prized that they even have a festival celebrated in their honor, the Hatch Chile Festival, gathering around 30,000 people each year!

But what are they, and what really makes them so special?

Hatch chiles are long, fleshy, and green. They come in three levels of heat: mild, medium, and hot. They are typically roasted and are traditionally grown and harvested from, surprise surprise…the Hatch Valley!

Although other farms outside of Hatch do produce chiles that they incorrectly refer to as ‘hatch chiles’, nothing compares to the original crop in Hatch Valley because of the soil and growing conditions of the valley that are said to influence the flavor.

They have a very short season, limited to only two months – August and September. However, despite this slim availability margin, there is nothing to fear, because the roasted chiles can be easily frozen and preserved for future use.

Of course, what makes them adored above all else is not the culture, the valley, the soil, or the sweet rush of limited time availability.  No, what really makes them so revered is their flavor. They taste earthier than most other chiles, a taste that gives the impression of constant freshness, with a buttery, smokey flavor that is not only delicious but also extremely versatile.

Hatch chile has made its way into just about every type of food imaginable, from traditional New Mexican foods like salsa and enchiladas to pizza, sushi, and desserts like ice cream, chocolate, or pie and wine.

We believe that the Hatch green chile that is grown and produced right here in New Mexico is a unique treasure, so we proudly incorporate it into our Signature dishes.

Hatch Green Chile is the star of the show in our Pasta New Mexico. Our executive chefs combine quality linguini with a special cream sauce, topped with lightly golden sautéed chicken, sun-dried tomatoes, red pepper flakes, and provolone cheese.  Pair it with our D.H. Lescombes Heritage Series Pinot Gris, for a savory pairing that will bring a smile to your face.

You can also enjoy our local green chile in our fan-favorite dish, the Southwest Meatloaf, made with quality ground beef, drizzled with mango-chipotle glaze. Take dinner to the next level with our D.H. Lescombes 6*3*1 Malvasia-Riesling.

Taste the tradition!