Red Chili with Dolcetto

By Shawn Stanchfield Ingredients: 1 lb. ground chuck 1 lb. breakfast sausage 1 cup diced onions 2 oz. Dolcetto Wine 3 cups kidney beans 2 cups condensed tomato soup 2 T. chili powder 1 T. cumin 1 tbsp. flour 4 oz water 1 tsp. cayenne pepper Salt & Pepper to taste Procedure: 1. Brown the […]

• Recipe’s with Wine

Tags: Dolcetto

October 16, 2014

Fresh Peach and Yogurt Soup with BARGETTO’S California Pinot Grigio

By: Shawn Stanchfield Ingredients: 2 pounds fresh peaches 12 oz. BARGETTO California Pinot Grigio 2 oz. honey 1 oz. lemon juice 1/8 tsp. ground cinnamon 4 oz. plain nonfat yogurt 1/2 T. heavy cream As required pistachios, chopped fine Procedure: 1. Remove the pit from the peaches and rough chop them leaving the peels on. […]

• Recipe’s with Wine

Tags: Pinot Grigio

Merlot Sauce

By Greg Flores Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executive Chef at Bethany College, Greg is now back in Los […]

• Recipe’s with Wine

Tags: Merlot

Vanilla Tempranillo Black Cherry Reduction

By: Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cafe Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executive Chef at Bethany College, Greg is now back in […]

• Recipe’s with Wine

Tags: Tempranillo

Zinfandel BBQ Sauce

By Shawn Stanchfield, Chef Ingredients: 1/2 tsp. all spice 1 tsp. ground black pepper 1/2 tsp.curry 1 tsp chili powder 1/2 tsp dry mustard 2 T.crushed garlic (fresh) 1/2 tsp. cayenne 1 T. thyme 1 tsp. majoram 1/4 cup cilantro, fresh (chopped) 1/3 cup honey 1 cup ketchup 1/4 cup cider vinegar 2 oz. Bargetto […]

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Tags: Zinfandel

Island Shrimp Salad

By: Michael Weller Ingredients: 5 cups cold water 1 tsp. cracked black pepper juice of 1 lime 7 coin-shaped slices of fresh ginger #1 prawns (20-30 count) cleaned, peeled and deveined 3 cups assorted tropical fruits: kiwi, mango, papaya, guava, carambola, pineapple, banana, etc; about 1 of each l avocado 2 T. chopped cilantro 1 […]

• Wine Pairing Recipes

Tags: Gewurztraminer

Grilled Portabello’s with Santa Cruz Mountain Chardonnay Marinade

By Shawn Stanchfield, Chef Ingredients (yields 1 quart): 1/2 cup water 1/2 cup dark soy sauce 1/2 cup SCM Chardonnay 1/2 cup olive oil 1/4 cup Bargetto Dolcetto 1 oz. Dry Vermouth 1 oz. balsamic vinegar 1 oz. rice vinegar 2 T. garlic 1 T. fresh ginger root that has been peeled Kosher salt to […]

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Tags: Chardonnay, Dolcetto

Teriyaki Albacore Salad with Somen Noodles

By Shawn Stanchfield, Chef Pairs well with Santa Cruz Mountain Chardonnay. Ingredients: Salad Dressing (yields 1 quart): 32 ounces Best Food Mayonnaise 4 ounces sugar 4 ounces Kikoman Soy Sauce 3 drops sesame oil white pepper to taste water approximately 4 ounces add to proper consistency somen noodles (Asian noodles). Procedure: 1. Combine all ingredients(except […]

• Wine Pairing Recipes

Tags: Chardonnay

Grilled Pork Chops with Dried Cherry Rosso Sauce

By: Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executive Chef at Bethany College, Greg is now back in […]

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Tags: Rosso

Pork Tenderloin

by: Patricia Ballard, Senior wine Counselor (retired) Ingredients: 1 pound pork tenderloin 1 T. butter 1 T. sundried tomato paste 1/2 cup. Dry Marsala 1 T. olive oil 3 large. cloves of garlic, minced 1/2 cup. BARGETTO California Cabernet Sauvignon 1/2 pound fresh mushrooms Procedure: 1. Cut tenderloin into 1/4″ thick cutlets. 2. Heat oil […]

• Recipe’s with Wine

Tags: Cabernet Sauvignon