Category Archives: Recipes & Pairings

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.

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!

Imperial Kir Raspberry Sorbet Float

Imperial Kir Raspberry Sorbet Float

Nothing says Valentine’s Day quite like the color pink! So, our rose-colored D.H. Lescombes Imperial Kir is a perfect companion for the holiday. Our Imperial Kir is a crisp, festive, semi-sweet wine with a (literally) bubbly character. Based on the ‘Kir Imperiale’, a raspberry-flavored drink first made popular in the late 1800s, we decided to put a soda shop twist on this old-world classic.

Inspired by a recipe by The Cookie Rookie, we added a few scoops of raspberry sorbet to create a delicious, sweet treat. Notes of citrus in the wine lend a bit of sophistication to an otherwise playful float. We like to top it with graham crackers and fresh raspberries, but feel free to try any other toppings that might strike your fancy (maybe some yogurt chips?). Perfect to enjoy on your own, or to split with a special someone this Valentine’s Day.

Imperial Kir Raspberry Sorbet Float

A playful and festive float with sophisticated flavors, perfect for romantic occasions, Valentine’s Day, girls night in, or anytime!

Ingredients

  • 2-3 scoops of raspberry sorbet
  • 1 cup Imperial Kir

Optional:

  • Crumbled graham crackers
  • Fresh raspberries

Directions

  1. Place scoops of sorbet into a large margarita glass.
  2. Pour Imperial Kir over the sorbet.
  3. Garnish with graham crackers and fresh raspberries.
  4. Sip, scoop and enjoy!

Roast Turkey With Paprika and Thyme Paired With DH Lescombes Pinot Noir

Ingredients 

12- to 14-pound turkey, giblets removed
3 sprigs of rosemary
1/2 bunch flat-leaf parsley
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
6 tablespoons olive oil
Kosher salt and pepper
1 cup low-sodium chicken broth
2 tablespoons paprika
2 1/2teaspoons garlic powder
2 1/2 teaspoons dried thyme
Kitchen string (optional)

Directions

  1. Heat oven to 425° F.
  2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
  3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
  4. In a small bowl, combine the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in the paprika, garlic powder, and thyme. Using your fingers, rub the spice mixture all over the turkey. Roast the turkey uncovered until browned, 30 to 45 minutes.
  5. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.

Pair with DH Lescombes Pinot Noir. It will enliven and enhance the succulence of your turkey.

(Green Chile Posole) Posole Verde paired with Hatch Green Chile Wine

Green-Chilie-stew-with-cilantro (1)

Ingredients
• 2 pound(s) diced boneless pork
• 3 tablespoon(s) Crisco
• 1 cup(s) flour
• 1 tablespoon(s) black pepper
• 1 tablespoon(s) crushed dried oregeno
• 1 tablespoon(s) granulated garlic or fresh crushed garlic
• 1/2 tablespoon(s) salt
• 58 ounce(s) white or golden hominy
• 2 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile
• one cup of Hatch Green Chile wine

Directions
1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside.
2. In a large heavy stockpot or cast iron Dutch oven, melt the crisco until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add 2 cans of hominy. Do not drain. Fill one can with water and add to pan.
4. Add 1 cup of Hatch Green Chile wine.
5. Bring pork and hominy to a rolling boil then reduce heat to low. Add roasted Hatch green chile and diced onion and cook for 1 hour.
6. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.
7. Pair with a glass of Hatch Green Chile Wine.

Scallops with Chardonnay Sauce

 

Ingredients:
(makes 4 servings)
1/2 Cup Chicken Broth
1/4 Cup Chardonnay
1/2 Lemon, Juiced
1 Tbs Minced Shallot
1 Minced Garlic Clove
1/4 Cup Butter
1 lb. Sea Scallops
1 Tbs Olive Oil
Salt & Pepper

Directions:

1.) Preheat oven broiler.
2.) In a skillet over medium heat, mix the chicken broth, Chardonnay, lemon
juice, shallot and garlic. Cook and stir until most of the liquid has been reduced.
Stir in the butter until melted.
3.) Brush the scallops with olive oil, and season with salt and pepper to taste.
Arrange on a baking sheet.
4.) Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the warm Chardonnay sauce.
*To bring a pop of color to the plate, garnish with thin slices of lemon rind and finely chopped parsley

Penne with Wild Mushrooms paired with DH Lescombes Pinot Noir

classic-penne-with-wild-mushrooms-380-by-380

Ingredients
1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)

Preparation
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.

 

 

 

 

Strip Steak With Rosemary Butter Paired With St. Clair Cabernet Sauvignon

Strip Steak With Parsley Butter

Indredients
1/2 cup butter, softened
1 tablespoon fresh rosemary
2 teaspoons grated lemon rind, divided
Salt and pepper to taste
1 tablespoon died Italian seasoning
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon pepper
1/2 teaspoon salt
4 (6-oz.) beef strip steaks (1/2 inch thick)

Preparation  
1. Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to  taste.  Cover and chill until ready to taste.

2. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks.

3. Grill steaks, covered with grill lid, over medium-high heat (350ºF to 400ºF) 3 to 4 minutes on each side or to desired degree of doneness.