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Posts Tagged ‘wine and food pairing’

Wine Country Recipe: Simple & Healthy Chicken Chili from Ponte Winery

Wednesday, December 11th, 2013

Simple & Healthy Chicken Chili

Courtesy of Ponte Family Estate Winery

Serves 6-8

Kick off the New Year with this quick and healthy chicken chili recipe. The perfect weekday meal, this hearty low-fat stew is a snap to put together and tastes even better if made the day before. Cook low and slow for a simmered braised result; or stir everything together and serve – either way, it’ll satisfy. When it comes to chili, delicious toppings are almost as important as the dish itself! Grated cheddar cheese, greek yogurt (doubles as sour cream) and minced scallions are a great trio. Or get creative with black olives, avocado, sun-dried tomatoes and fresh basil. Don’t forget the best part: the Temecula wine pairing from our good friends at Ponte Winery.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 3-5 chicken breasts
  • 1 package chili seasoning
  • 1 white onion, diced
  • 2 garlic cloves, diced
  • 3-5 cans stewed tomatoes (can be different styles), drained
  • 4-5 cans of beans (kidney, black-mix it up!)
  • 1 small can tomato paste
  • 1 can of corn (optional)
  • 2 celery sticks (optional)
  • salt and pepper to taste

 

Instructions

In a large crock pot, combine stewed tomatoes, onion, garlic and chili seasoning. Add beans, tomato paste and chicken breasts (if chicken is frozen, thaw first). Cook on low for 6 hours or on high for 2-3 hours. Once done, shred chicken by mashing with a potato masher or use two forks to shred meat.  Set out various bowls of shredded cheese, sour cream or greek yogurt and scallions to garnish on top.

This makes quite a lot of chili but you can freeze any leftovers and have dinner made for a few nights. This chili recipe pairs well with Ponte Winery’s 2010 Malbec, which is a medium to full bodied red wine with aromas of blackberry, plum, and black pepper. But remember, you can pair this recipe with whatever Ponte wine is your personal favorite!

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Temecula Wine Pairings for Your Thanksgiving Table

Thursday, October 31st, 2013

Temecula Wine Pairings For Your Thanksgiving Table

In just a few weeks, your tummy will be rumbling and your mouth salivating with the promise of the once-a-year feast that is Thanksgiving. America’s biggest food holiday serves up the chance to do some serious (and seriously fun) fun wine and food pairing. Here in Temecula Valley, California we’ve got the perfect wine pairings to go with each Thanksgiving course. No matter what your budget, this simple guide will have your friends and family giving thanks to you for making their holiday meal extra special.

Light Appetizers + Mellow Whites

These bright yet mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of a viognier compliment a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a chardonnay; and light pinot grigio will sing next to your pumpkin soup.

Callaway Vineyard & Winery 2010 Special Selection Chardonnay; $18.00

Danza Del Sol Winery, 2011 Pinot Grigio; $21.56

Briar Rose Winery 2011 Estate Viognier; $21.00

 

Herbacious Side Dishes + Spicy Reds

The spicy notes derived from these unique wine grapes pair especially well with stuffings and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Mount Palomar 2006 Sangiovese; $25.00

Leoness Cellars 2010 Zinfandel; $38.95

Doffo Vineyards 2011 Syrah; $49.00

 

Poultry & Meats + Bold Reds

Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Winery, 2009 Cabernet Sauvignon; $20.00

Monte De Oro Winery 2007 Merlot; $27.00

Wiens 2008 Reserve Tempranillo-Petite Sirah; $49.00

 

Dessert + Sweet Wines

Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with a sweet moscato, where red delicious apples, kiwi , pears, and apricots come together nicely with honeysuckle and jasmine undertones. Oak Mountain’s port has a nutty honeyed flavor to perfectly compliment the nutmeg and allspice flavors of pumpkin pie. And for a special treat, buy a bottle of Renzoni port to pair with a fudgy chocolate cake.

Keyways Vineyard Winery 2012 Moscato; $19.00

Oak Mountain Winery Port; $29.00

Robert Renzoni Paradiso Port; $49

 

One Meal, One Wine

On a wine-buying budget? Or just looking to simplify your evening by serving one wine from start to finish? Any of these four, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie 2010 Chenin Blanc; $12.95

Miramonte Winery 2010 Grenache Rose; $17.50

Falkner Winery 2012 Sauvignon Blanc; $18.95

South Coast Winery Ruby Cuvee; $22.00

Palumbo Family Vineyards & Winery 2010 “80/20” Cabernet/Shiraz Blend; $35.00 | 15% discount for a case

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Wine Country Recipes: Perfect Wine & Food Pairings for California Wine Month

Monday, September 24th, 2012

In honor of California Wine Month, we’ve rounded up this year’s best recipes and pairings from Temecula Valley Wine Country!

What is a Perfect Pairing?

Truth be told, there is no such thing as a “perfect” pairing! The old adage, “white wine with fish and red wine with meat” isn’t always a tried-and-true method of pairing wine. We say have fun with it and play with pairings to discover how different wines can bring out the subtle nuances of flavors in a food.

For those who aren’t as adventurous, we’ve paired up Temecula wines with some of our favorite wine country recipes provided by our member wineries.

We hope you enjoy creating these “perfectly” paired recipes in your own home, while popping the cork on one of our beautiful Temecula Valley wines.

Here are a few of our favorite gourmet recipes from Temecula Valley wineries perfectly paired with Temecula Valley wine —

Cocktails & Appetizers

Syrah Sunset Sangria

Ingredients

  • 1 bottle Syrah
  • 2 tsp finely shredded lime peel
  • 1 cup lime juice
  • 3/4 cup sugar Ice
  • chilled 1 nectarine, pitted and sliced

 

Directions – In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Pouring along side of glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to glasses.

*Try with some spectacular Syrah from Doffo, Falkner, Foot Path, Lorimar, Masia de Yabar, Miramonte, Mount Palomar, South Coast’s Wild Horse Peak or Van Roekel.

Oak Mountain Winery Marinated Cheese

Ingredients:

  • 2 blocks (8 oz each) white cheddar cheese
  • 2 pkgs. (8 oz each) cream cheese, softened
  • 3/4 cup chopped roasted sweet red peppers
  • 1/2 cup Oak Mountain Tuscan Avocado Oil
  • 1/4 cup Oak Mountain Pear Pomegranate Vinegar
  • 1/4 cup Oak Mountain Dark Cherry Balsamic Vinegar
  • 3 tbsp chopped green onions
  • 3 tbsp minced fresh parsley
  • 2 tbsp minced fresh basil
  • 1 tbsp sugar
  • 3 garlic cloves, minced
  • salt & pepper
  • Toasted sliced French Bread or assorted crackers

 

Directions:
Slice each block of cheddar cheese into twenty 1/4” slices. Cut each block of cream cheese into 18 slices and sandwich between cheddar slices, using a knife to spread evenly. Create four 6” long blocks of cheese; place in 13 X 9” dish.
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper and pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Longshadow Ranch Winery 2009 White Feather Chardonnay
  • Lumiere Winery 2007 Sauvignon Blanc
  • Monte De Oro Winery 2011 Viognier
  • Oak Mountain Winery 2011 Chardonnay
  • Van Roekel Winery 2011 Chenin Blanc

 

Thornton Winery Curried Butternut Squash Soup

Ingredients:

  • 1 medium butternut squash peeled, seeds removed and chopped into cubes
  • 1 small yellow onion, peeled and chopped
  • 2 cloves fresh peeled garlic
  • 1 quart chicken stock
  • 1 tbsp unsalted butter
  • 2-3 tbsp red Thai curry paste
  • salt & pepper

 

Directions:
Melt butter in a large soup pan. Add onion and garlic and cook 1-2 minutes.
Add cubed butternut squash. Cook 1-2 minutes.
Cover with chicken stock. Bring to a boil, lower heat and simmer 30-45 minutes or until squash is soft.
Blend soup, strain and then return to pot. Season with Thai curry paste and salt and pepper as needed.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Falkner Winery 2009 Viognier
  • Keyways Vineyard & Winery 2011 Viognier
  • Palumbo Family Vineyards & Winery 2010 Viognier
  • “Buon Vicino” Thornton Winery 2010 Chardonnay
  • Van Roekel 2010 Reserve Chardonnay

 

Stay tuned for Part 2 – Featuring Main Courses & Desserts!

 

 

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Wine & Food Pairing Tips for California Wine Month

Tuesday, August 30th, 2011


10 CALIFORNIA WINE & FOOD PAIRING TIPS

•    When enjoying cheeses either before or after dinner, consider a California sparkling wine alongside. The effervescence will stimulate the palate in such a way that both the cheeses and the wine will soar.  For a festive and tasty flourish, serve fresh California pomegranates with the cheese and add a few arils, as pomegranate seeds are called, to each glass.  Suggested sparkler: Ponte Winery, Rose Spumante

•    Enjoy smoked fish—oysters, salmon, lox, trout, sturgeon and sablefish, for example—with California sparkling wine.  Suggested sparkler: Danza del Sol Winery, Espumosa Chardonnay Brut

•    California Sauvignon Blanc loves green vegetables of any kind, from artichokes and green beans to tender lettuces and zucchini.  It is also an excellent match with goat cheeses and fresh mozzarella.  Suggested Sav Blanc: Hart Family Vineyard, 2010 Sauvignon Blanc

•    California Chardonnay and Viognier blossom with corn and carrots.  Serve with corn on the cob, corn chowder, creamy polenta topped with California Teleme cheese and corn salsa, corn or carrot risotto, oven-roasted carrots and carrot fritters.  Suggested white: Callaway Vineyard & Winery, 2009 Special Selection Viognier

•    California Pinot Noir, among the world’s most versatile wines, pairs well with a classic BLT as with wild Pacific King salmon on a bed of roasted winter squash.  Delicious with turkey, California Pinot Noir is an ideal Thanksgiving wine, as well.  Suggested Pinot: Wiens Family Cellars, 2009 Pinot Noir

•    California Merlot is delightful with blueberries.  Combine blueberries with wild rice, fresh or smoked turkey and a simple balsamic vinaigrette for a main course salad to enjoy with Merlot.  To enhance the match, add a little Merlot to the dressing.  Suggested Merlot: Mount Palomar Winery, 2006 Merlot

•    Defy the conventional wisdom that pairs fish with white wine and meat with red.  A robust California Chardonnay is wonderful with rare steak and prime rib and California Cabernet Sauvignon is perfect with halibut topped with a dollop of black olive butter or tapenade.  Suggested Chard: South Coast Winery, 2008 Reserve South Coast Chardonnay /  Suggested Cab:  Monte de Oro Winery, 2007 Cabernet Sauvignon

•    Enjoy California Syrah with classic Italian dishes, such as spaghetti and meatballs, polenta and stewed sausages and lasagna.  It is also excellent with grilled red meats and ripe backyard tomatoes and roasted sweet peppers.  Suggested Syrah: Europa Village, 2006 C’est La Vie Syrah

•    California Zinfandel is a perfect quaff with burgers, ribs, fajitas and chili but vegetarians will be thrilled to know it is also the best choice with lentils, especially when served with grilled Portobello mushrooms.  Suggested Zin: Doffo Vineyard & Winery, 2009 Syrah

•    For a simple, healthy and delicious dessert, combine seasonal fruits—such as strawberries, raspberries, blackberries, plums and peaches—with a little sugar and chill for a couple of hours, until natural juices collect in the bowl.  Add about a cup of California Rosé or Pinot Noir, toss and serve, or spoon over vanilla ice cream, with the wine alongside.  Suggested Rosé:  Leonesse Cellars, 2010 White Merlot

 

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