All posts by Editorial Team

It’s Harvest Season

Harvest season has started Lescombes Family Vineyards! The winery has received its first few trucks of grapes and from now until about the end of September, all hands are on deck helping in any and every way possible.

Early Morning Harvesting


At 200 acres, we own the largest family vineyard in New Mexico. Each acre produces about 1,000 vines which leads to an average of 7-10 tons of grapes. Our Viticulturist, Emmanuel Lescombes, cares for the crop ofCabernet Sauvignon, Chardonnay, Moscato, Pinot Grigio, Merlot, Chenin Blanc, and dozens of other varietals. Caring for the vineyard is more than just watering – it’s keeping an eye on the weather, pesky animals, pests, flowering timing, and so much more. Fun Fact: Paper from the office at Lescombes Family Vineyards is used to make compost for the vineyard!

Sample grapes are pulled from the vine and taken to the lab to test for sugar, acidity, and more. Certain varieties are harvested at specific times, depending on the wine it’s going to be used for. Once the samples test at the desired numbers…the vineyard is given the green light to begin harvesting. The earlier grapes are harvested the more acidic, while later harvested grapes contain more sugar.

Though the New Mexico climate is ideal for growing grapes, the sun is harsh for grapes off the vine – which is why our mechanical harvester runs through the night until early morning. As grapes are collected, they’re then delivered to the winery to be destemmed and gently crushed. Then, red grapes are sent to New Mexico’s largest fermentation tanks and white grapes are sent to be pressed.

First Sémillon of 2022


Interested in seeing the vineyard for yourself? Click here for more info on our Vineyard & Winery tours!

Signature Wine Dinner – August 2022

Six Delectable Courses with Perfectly Paired Wines
Limited Availability

We invite you to join us for our Signature Wine Dinner. Showcasing a Lescombes family collaboration between our Executive Chef and our Winemakers, this experience will highlight a symphony of perfectly paired flavors.

August Wine Dinner Menu & Wine Pairings

Soup

Smoked Tomato Gazpacho | Heritage Brut

Appetizer

Coquilles Saint Jacques | Heritage Pinot Noir

Salad

Pickled Watermelon & Frisee Salad | Heritage Rosé

Main

Chilean Seabass w/ Basil Pesto, Fregula, Spinach, Roasted Baby Heirloom Tomatoes, and Grilled Summer Squash | Heritage Semillon

Cheese Course

Variety of Cheeses | Limited Release Petite Sirah

Dessert

Mango Tartlet w/ Blueberries & Chantilly Cream | 6-3-1 Signature Malvasia-Riesling

Schedule

Alamogordo – August 16th, 6:30 pm – SOLD OUT
Las Cruces – August 17th, 6:30 pm – SOLD OUT
Santa Fe – August 23rd, 6:30 pm – Santa Fe tickets
Albuquerque – August 24th, 6:30 pm – SOLD OUT

$85/person | $75/club members
RESERVE SEATS

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.

Signature Wine Dinner – March 2022

Six Delectable Courses with Perfectly Paired Wines
Individual Tables
Limited Availability

We invite you to join us for our Signature Wine Dinner. Showcasing a Lescombes family collaboration between our Executive Chef and our Winemakers, this experience will highlight a symphony of perfectly paired flavors.

Wine Dinner Menu & Wine Pairings

Amuse Bouché

Crab Cakes | Heritage Brut

Salad

Frisee Salad with Roasted Beets & Pecans | Heritage Chardonnay

Appetizer

Bison Carpaccio | Heritage Cabernet Sauvignon

Main

Elk Tenderloin with Celery Root Puree & Roasted Carrots | Limited Release Petit Verdot

Cheese Course

Variety of Cheeses | 6-3-1 Signature Merlot

Dessert

Maple Butterscotch Profiterole | St. Clair Special Reserve Kiva

Wine Dinner Schedule

Alamogordo – March 22nd, 6:30 pm
Las Cruces – March 23rd, 6:30 pm
Santa Fe – March 29th, 6:30 pm
Albuquerque – March 30th, 6:30 pm

$85/person | $75/club members
RESERVE SEATS

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!