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Wine at Home

Irish Beef and Potato Stew and McGrail Cabernet

By Laina Carter of McGrail Vineyards


Irish Beef and Potato Stew

Makes about 12 servings.

INGREDIENTS:

  • 3 tbsp. olive oil, divided
  • 2 1/2 lbs. choice beef roast, cut into 1.5″ cubes
  • 2 tbsp. minced garlic, divided
  • salt and pepper to taste
  • 1/4 cup flour
  • 2 large sprigs of rosemary
  • 3 slices bacon, chopped
  • 1 1/2 large yellow onion, chopped
  • 6 large carrots, chopped
  • 1/4 cup chopped celery stalks, leaves removed
  • 1 tbsp. fresh rosemary leaves, chopped
  • 2 tsp. fresh thyme leaves
  • 1/2 tbsp. fresh oregano leaves, chopped
  • 1/2 tbsp. fresh Italian parsley leaves, chopped
  • 1/4 cup leeks, chopped
  • 2 bay leaves
  • 4 cups beef broth
  • 1 cup tomato sauce
  • 1 1/4 cup Irish stout beer
  • 1/4 cup red wine
  • 2 1/4 lbs. red potatoes, cubed into 1″ pieces
  • 1 cup frozen organic peas
Irish beef and potato stew

DIRECTIONS:

  1. Heat 1 tablespoon olive oil on medium in a large frying pan.
  2. In a medium sized bowl, add cubed beef roast, 1 tablespoon minced garlic. Stir.
  3. Sprinkle salt and pepper over beef, while stirring, to coat evenly.
  4. Slowly coat beef chunks flour with flour and stir to coat evenly.
  5. Cook dredged beef and sprigs of rosemary in hot olive oil, stirring constantly, until beef is just browned around edges. Remove from pan and set aside. Toss rosemary sprigs.
  6. In the same pan, add 1 tablespoon olive oil and chopped bacon, then stir until bacon is cooked through. Add 1 tablespoon minced garlic, chopped onion, carrots, and celery. Sautee until soft.
  7. In a large crockpot, add browned beef, cooked bacon and veggie mixture, chopped herbs, leeks, bay leaves, beef broth, tomato sauce, Irish stout, and red wine. Stir. Cover and cook on high for about 2-3 hours or until stew has began bubbling.
  8. Remove one of the two bay leaves and add the potatoes. Stir. Continue to cook on high for about 1.5-2 more hours or until potatoes have been cooked through.
  9. Add frozen peas to soup and stir.
  10. Serve stew hot with toasted herb focaccia bread and a glass or two of 2017 McGrail Cabernet Sauvignon Reserve.
Irish beef and potato stew

I hope I’ve inspired you to make this warm classic Irish beef and potato stew at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine Production

A New Season: Harvest 2020

By Mark Clarin and Laina Carter of McGrail Vineyards

Autumn is just around the corner, but in the vineyard a new season has already begun! Harvest has started here at McGrail Vineyards and we want to share this new chapter with you. We asked Winemaker Mark Clarin to share his thoughts on our 2020 vintage to give our friends an idea of what can be expected of our newest vintage! 

Harvest 2020
Harvest 2020

Harvest 2020 According to Mark Clarin

The vintage has been almost picture perfect this year. We had adequate rainfall, along with an early budbreak. The weather through bloom was dry and mild. No mess, no stress, as they say. Summer has been moderately warm, up until the end of August, and then bam–heatwave, thunder and lightning, fire, smoke and more heat! This is definitely going to be an interesting harvest season. There is no telling how the apocalypse will affect the wines. After 41 crushes, I keep telling anyone who will listen that every vintage is different, though some are more memorable than others. 

We kicked off our vintage on August 22nd this year, as we harvested Sauvignon Blanc from our Lucky 8 Vineyard. It was a smoke-filled day and everyone wore masks during the processing. The masks were doing double duty as we are trying to protect from COVID-19, as well as the smoke. 

We followed up with Chardonnay on the 8th of September. The trend is an early harvest so far and I anticipate it to continue. We are getting ready to pick Malbec and Merlot for Rose and we will be about 25% through picking this year. 

Yields so far have been good and the fruit quality is excellent! The juice tastes great and I hope the finished ferments will be just as good. In general, we are picking about a week or so earlier than last year. If all goes well, I’ll be on vacation mid-October. 

-Mark Clarin, Winemaker

Harvest at McGrail Vineyards
Harvest at McGrail Vineyards

A new season means new tunes.

Jump into the new season with our sounds of harvest…

Harvest at McGrail Vineyards
Harvest at McGrail Vineyards

Here’s Our 2020 Vintage Recap

Tap the link below to read our update on the 2020 vintage.

Wine at Home

Prawns In Lemon White Wine Sauce & Chardonnay

By Laina Carter of McGrail Vineyards

It’s summertime, which means most people are drinking crisp, chilled white wines. Accordingly, I’ve been coming up with more recipes for white wine pairings. This pairing suggestion came from Heather McGrail, who loves to recommend healthier versions to classic meals. Using just a bit of butter, a lean protein like shrimp, and veggies as an alternative to starch, I’d say this pairing is a bit more healthy than most. Not only is it delectable, it’s also wonderful paired with our McGrail Family Chardonnay!


Prawns In Lemon White Wine Sauce Over Zucchini Noodles & Cous Cous

Makes 3 servings.

INGREDIENTS:

  • ¾ lb. fresh uncooked shrimp, shelled and deveined, tails on
  • 1 cup water
  • ½ cup milk
  • ½ cup apple cider vinegar
  • ¾ cup uncooked couscous
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 1 heaping tbsp. minced garlic
  • Salt and pepper to taste
  • 3 tbsp. dry white wine
  • 2 tbsp. fresh-squeezed lemon juice
  • ⅛ tsp. cayenne pepper
  • 4 ½ cups zucchini noodles
  • 3 tbsp. fresh Italian parsley leaves, chopped
Prawns in lemon white wine sauce

DIRECTIONS:

  1. In a medium bowl, soak shrimp for 6-12 hours in a mixture of water, milk, and apple cider vinegar to reduce fishy taste and smell. Dump liquid and rinse shrimp well before using.
  2. Make couscous as directed. Set aside.
  3. In a large pan, heat olive oil over medium-low heat. Once hot, add butter and garlic. Brown garlic in butter-oil mixture.
  4. Add shrimp to pan and season well with salt and pepper. Stir in white wine, lemon juice, cayenne, and zucchini noodles and cook for about five minutes or until shrimp are cooked through, stirring constantly. 
  5. Add more salt and pepper to pan as necessary. Sprinkle parsley leaves over pan and stir well. 
  6. Spoon most of the excess sauce from shrimp and noodle pan and stir into couscous. 
  7. Serve couscous with shrimp and zucchini noodles alongside some McGrail Family Chardonnay. Enjoy!
Prawns in lemon white wine sauce

Please let us know if you end up making this zesty pairing at home. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Cheesy Summer Squash Casserole & Chardonnay

By Laina Carter of McGrail Vineyards

Cheesy Summer Squash Casserole

If you’re anything like me, you live for the amazing fruits and veggies that come around during summer, but still, the quarantine hasn’t been great for your summer bod. Not being able to go to the gym and being stuck at home with a stocked fridge and an overflowing wine closet has physically put me more in a winter state than a summer one. Because of this, I’ve included some alternatives to certain ingredients and some optional steps, as to offer healthier versions of this scrumptious summertime supper. This cheesy summer squash casserole has become a go-to recipe for my family because it’s so easy to make!


Cheesy Summer Squash Casserole

Cheesy Summer Squash, Cauliflower, & Macaroni Casserole

Makes about 12 servings.

INGREDIENTS:

  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 3/4 cup chopped red onion
  • 12 oz. (about 4 cups) zucchini, thinly sliced
  • 12 oz. yellow squash, thinly sliced
  • Pepper to taste
  • 12 oz. steamed cauliflower
  • 12 oz. steamed broccoli
  • 1 1/2 cups cooked corn kernels
  • 1-2 cups shredded cheese blend (medium cheddar, Jarlsberg, and even a lite blend are fine), separated
  • 1-1 1/2 cups grated parmesan, separated
  • 3/4-1 1/4 cup panko bread crumbs, separated
  • Optional: 1/4 cup butter, melted
  • 2 (6 oz.) packages of macaroni and cheese (I used Annie’s organic mac and cheese with 12g protein for a healthier alternative to regular Kraft)
Cheesy Summer Squash Casserole

DIRECTIONS:

  1. Pre-heat oven to 450 degrees F.
  2. Heat olive oil on medium-low in a large skillet. Add minced garlic and chopped onions and cook until soft and browned.
  3. Add sliced zucchini and squash. Season with pepper to taste. Cook thoroughly, until soft.
  4. In a large casserole tray (I used a 9″x13″ tray), break up your steamed cauliflower and broccoli into 1″ chunks. Sprinkle with pepper, cooked corn kernels, 3/4 cup shredded cheese blend (optional), 1/2 cup parmesan (optional), 1/2 cup panko bread crumbs (optional), and melted butter (optional).
  5. Evenly spread cooked zucchini and squash on top. Sprinkle 1/2 cup shredded cheese blend and 1/2 cup grated parmesan on top.
  6. Prepare your macaroni and cheese as directed on package.
  7. Evenly spread your prepared macaroni and cheese over the casserole pan. Sprinkle with remaining 3/4 cup cheese blend, 1/2 cup parmesan, and 3/4 cup panko bread crumbs. Add pepper to taste.
  8. Bake in oven for about 15-20 minutes, or until the casserole is bubbling inside and the top is crispy and browned.
  9. Enjoy with a slightly chilled bottle of our McGrail Family Chardonnay!
Cheesy Summer Squash Casserole

I hope I’ve inspired you to make this delicious summertime casserole at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Pluot Blackberry Amaretto Pie & McGrail Malbec

By Laina Carter of McGrail Vineyards

It’s the time of the year when your friends, neighbors, and coworkers all seem to have an overabundance of some sort of delicious, fresh produce from their home garden. This past week I had pluots, figs, tomatoes, and zucchini shared with me. Since stone fruit is so good in pies, is super seasonal, and I had more than I would probably eat normally, a pie seemed like the best use for these tasty treats. With a bottle of our new and bold, but jammy Malbec filled with notes of plum and blackberry, I opted for this sweet summertime pairing. Enjoy this delicious mid-summer pluot blackberry amaretto pie with our incredibly inky and fruit-forward Malbec!

Pluot Blackberry Amaretto Pie

Pluot-Blackberry Amaretto Pie

Makes 8 servings.

INGREDIENTS:

  • 2 frozen pie crusts (between 9 and 11 oz. each)
  • ½ vanilla bean
  • ¾ cup granulated white sugar, divided
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 9 oz. ripe blackberries
  • 3 large, ripe pluots, pits removed, chopped into ½” pieces
  • 2 tsp. lemon juice
  • 3 tbsp. amaretto (I used Disaronno)
  • Extra sugar to sprinkle on top of pie crust.
Pluot Blackberry Amaretto Pie

DIRECTIONS:

  1. Remove pie crusts from freezer and allow to defrost completely.
  2. Preheat oven to 425 degrees F.
  3. Cut vanilla bean down the middle. Use a spoon to scoop vanilla beans out of shell into a medium bowl. Add ½ cup sugar. Take vanilla bean and rub inside with sugar to work the remaining tiny vanilla beans out of the shell. Stir vanilla beans and sugar, so they are evenly dispersed (vanilla beans will clump together).
  4. Add cinnamon, nutmeg, and salt to sugar and vanilla mixture. Stir well.
  5. In a large bowl, combine blackberries, chopped pluots, lemon juice, and amaretto. Stir.
  6. Add sugar mixture to fruit mixture and fold together well.
  7. Oil a 9” glass pie pan. Place one pie crust in pan. Pour pie filling into crust. Use extra pie crust to create a lattice over the filling or another classic pie crust design. 
  8. Bake pie at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F. Bake pie for 15 minutes. Sprinkle pie with sugar and bake for an additional 15 minutes or until baked completely.
  9. Allow pie to cool for about 45 minutes or longer before serving. Enjoy with a glass of McGrail Malbec.
Pluot Blackberry Amaretto Pie

Please let us know if you make this warm, jammy pairing! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Hearty Gourmet Corn Chowder & Chardonnay

By Laina Carter of McGrail Vineyards

I am a huge fan of the delicious summer veggies that come with living in California and the tail end of summer seems to give us the cream of the crop (pun intended). Having easy access to what is arguably the best corn in the world here in the east Bay Area, I’m going to eat it at nearly every chance I get. A hearty, chunky corn chowder is one of my all-time favorite dishes and it’s even more excellent alongside our yummy McGrail Family Chardonnay. This chowder is filling, but so fresh and flavorful. I can’t get enough. I hope you enjoy this tasty summertime treat as much as I do!

For those who are vegan or vegetarian, I have included substitution suggestions for this recipe below.

Hearty Gourmet Corn Chowder

Hearty Gourmet Corn Chowder

Makes about 8 servings.

INGREDIENTS:

  • 4 slices thick-cut bacon (about 7 oz.)
  • 1 tbsp. unsalted butter
  • 1 cup chopped yellow onion
  • 2 tsp. minced garlic
  • ¼ cup cornmeal
  • 3 cups chicken broth
  • 3 cups water
  • Kernels cut from 8 ears fresh corn (approx. 3.5 lbs. or 9 cups), cleaned with husks and silks removed (I used 6 yellow ears and 2 white ears)
  • 4 medium-large red potatoes (about 1.25 lbs.), cut into ½” pieces
  • ½ tsp. fresh thyme
  • ½ tbsp. fresh rosemary, chopped
  • 1 bay leaf
  • ½ tsp. dry oregano
  • ½ tsp. dry basil
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • Salt and pepper to taste
  • 1 cup skim milk
  • Optional: Freshly grated sharp cheddar cheese and chopped fresh chives

Make it vegan by cutting out bacon, subbing butter for vegan butter or olive oil, subbing chicken broth for vegetable broth, and subbing skim milk for unsweetened plain almond milk. Sprinkle nutritional yeast on top for an added cheesy flavor.

DIRECTIONS:

  1. In a large, thick-bottomed pot, cook bacon over medium heat for about 8-10 minutes, or until crispy. Remove cooked bacon from pot and place on a paper-towel-covered plate.
  2. Reduce heat to medium-low. Add butter to pot with bacon grease and allow to melt. 
  3. Brown onion and garlic in butter. 
  4. Whisk corn meal into butter for about 1 minute. Continue whisking while adding in chicken broth and water. Increase heat to medium and continue stirring while soup comes to a boil. 
  5. Once at a boil, stir corn kernels, potatoes, bay leaf, thyme, rosemary, oregano, basil, paprika, cayenne, salt, and pepper into broth mix. Reduce heat to medium-low, cover, and simmer for about 20 (or until potatoes are soft), stirring occasionally.
  6. Remove bay leaf from pot. In a blender, liquify 2 ½ cups soup, then pour back into pot. Add milk. Stir well.
  7. Serve chowder with an optional sprinkling of freshly grated cheddar cheese and chopped chives and a bottle of McGrail Family Chardonnay. Cheers!
Hearty Gourmet Corn Chowder

Please let us know if you end up making this hearty gourmet corn chowder and McGrail Family Chardonnay pairing! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Black Bean Burgers & Malbec

By Laina Carter of McGrail Vineyards

One of my favorite vegetarian foods is a black bean burger. They can be so filling and so flavorful, like our Malbec!

For those who don’t know, our Malbec comes from our Lucky 8 Vineyard, which we acquired a few years ago. We’ve updated the farming practices used on this property to match the meticulous methods we’ve used on our estate property for years. We named the vineyard “Lucky 8,” because the McGrails have eight grandchildren. The vineyard is planted with a handful of different varieties and clones of grapes that tend to grow well here in the Livermore Valley. Due to the fact that our Winemaker Mark Clarin’s mother’s favorite wine varietal is Malbec, we chose to plant this Bordeaux variety in our Lucky 8 Vineyard, so this wine is affectionately dedicated to Sylvia Clarin. It’s easy-to-drink, but is also full of flavor and perfectly balanced. It’s also one of a few single-varietal bottles (aside from Cab) we produce here at McGrail.

Black Bean Burgers

Vegetarian Black Bean Burgers

Makes about 5 burgers.

INGREDIENTS:

  • 1/2 tbsp. fresh-squeezed lime juice
  • 1/2 small red onion, chopped
  • 1 (15 oz.) can organic black beans, rinsed
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. 21 seasoning salute
  • 1/4 tsp. ground smoked paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. kosher salt
  • 1/2 tsp. chipotle chili pepper powder
  • 1/2 tsp. fresh-cracked pepper
  • 1 tbsp. fresh parsley leaves, packed
  • 3 tbsp. fresh cilantro leaves, packed
  • 1 free range large brown egg
  • 3 1/2 oz. bread crumbs
  • 1 tbsp. olive oil
  • Five brioche buns
  • Two Roma tomatoes, sliced into 1/3″ rounds
  • One Haas avocado, sliced
  • 1/4 cup Thousand Island dressing
Black Bean Burgers

DIRECTIONS:

  1. In a food processor, add lime juice, red onion, and black beans. Pulse a few times, or until you can’t see any big chunks of red onion.
  2. Add cayenne, 21 seasoning salute, paprika, cumin, coriander, kosher salt, chipotle chili powder, and pepper. Allow food processor to process this mixture until all the seasoning has been mixed in well.
  3. To the food processor, add cilantro, parsley, egg, and bread crumbs. Again, pulse until you can no longer see any large cilantro or parsley leaves.
  4. Shape your black bean mixture into five 4.5″ patties.
  5. In a large pan, heat olive oil over medium heat. Set your patties about an inch apart in the oiled pan. Cover the pan and cook your patties for about two minutes, twice on each side (for a total of four minutes per side per patty), or until patties have been cooked all the way through.
  6. Toast your brioche buns upside down on a baking sheet under a low broil for about three or four minutes.
  7. Spread the Thousand Island dressing on your toasted buns, add a cooked black bean burger, tomato slices, and sliced avocado.
  8. Enjoy your black bean burgers with a bottle of delicious 2017 McGrail Malbec!
Black Bean Burgers

I hope I’ve inspired you to make this tasty vegetarian grub at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Black and Blue Cheese Burgers and Malbec

By Laina Carter of McGrail Vineyards

Malbec, which is the favorite varietal of our Winemaker’s mother, is typically an easy drinking, jammy wine. Being a producer of heavy, tannic Cabernets, our Malbec is naturally bigger and bolder than the typical Malbec. The large body on this Bordeaux varietal makes it excellent for pairing with heavy cheeses and red meats. A favorite of our winemaker, blue cheese burgers make a seriously scrumptious suitor for our Malbec.

black and blue cheese burgers

Black & Blue Cheese Burgers

Makes 3 burgers.

INGREDIENTS:

  • 1 lb. organic ground burger (I used 85% lean ground beef)
  • 1 ⅔ tbsp. worcestershire sauce, divided
  • 2 tbsp. minced garlic, divided
  • Salt and pepper to taste
  • 1 ½ tbsp. whole grain dijon mustard
  • 2 tsp. olive oil
  • 1 small yellow onion, sliced into ⅓” rounds
  • 2 tbsp. red wine
  • 4 oz. baby bella mushrooms
  • ¼ cup mayonnaise
  • ¼ cup ketchup
  • 3 oz. organic blue cheese crumbles
  • 3 ciabatta rolls (3 oz. each)
  • 6 pieces romaine lettuce leaves, cut into 5” pieces
  • 1 large tomato, sliced into ½” pieces
black and blue cheese burgers

DIRECTIONS:

  1. Heat olive oil in a small skillet over medium-low heat.
  2. In a medium bowl, combine ground beef, worcestershire sauce, 1 ½ tbsp. minced garlic, salt, and pepper. Use clean hands to work seasonings into beef and shape three burger patties. Smother patties with mustard.
  3. Heat grill on medium (about 350-400 degrees F).
  4. In the small skillet, sautee onion rounds until slightly browned. Add red wine and baby bella mushrooms. Sautee until wine has evaporated and mushrooms are soft. Remove from heat and set aside.
  5. In a small bowl, combine mayonnaise, ketchup, remaining worcestershire sauce, remaining minced garlic, and salt and pepper to taste, to create a special sauce.
  6. On the heated grill, grill your patties for 2-3 minutes, flip them, grill for another 2-3 minutes. Repeat. Before the last few minutes of grilling, sprinkle blue cheese crumbles on top of patties. Put cut ciabatta rolls face down on grill and remove at the same time as you remove the patties. 
  7. Plate your ciabatta rolls and drizzle with special sauce. Place patties, romaine slices, tomato slices, and a spoonful of sauteed onions and mushrooms on rolls.
  8. Serve blue cheese burgers with blistered shishito peppers and a glass of McGrail Malbec. Enjoy!
black and blue cheese burgers

Please let us know if you make these yummy burgers! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Gouda Balsamic Portobello Burgers & Patriot Cab

By Laina Carter of McGrail Vineyards

Since portobello mushroom burgers always seem to be our go-to vegetarian pairing suggestions for our big, bold estate-grown Cabernets, I thought it was time I finally created a recipe to pair with our wines. I chose not to add a bun or any kind of bread to this burger, because like our Patriot Cab, I wanted this dish to be as savory and as flavorful as possible and I think sometimes starch can detract from that. While I am someone who generally prefers meat to a veggie alternative, this mushroom burger wasn’t just some alternative; it was incredible. I loved these big juicy, hearty gouda balsamic portobello burgers so much, I can’t wait until the next time I get to make them. I hope you enjoy them as much as I did!

Gouda Balsamic Portobello Burgers

Bun-Less Balsamic Rosemary Gouda Portobello Mushroom Burgers 

Makes 4 servings.

INGREDIENTS:

  • 4 large portobello mushrooms (about 3 oz. each)
  • ¼ cup balsamic vinegar reduction
  • 2 ½ tbsp. olive oil, divided
  • ½ tbsp. worcestershire sauce
  • 2 tbsp. black olive juice
  • 1 tbsp. fresh rosemary leaves
  • 1 tbsp. garlic, minced
  • ½ tsp. dried oregano leaves
  • ¾ tsp. black pepper
  • ½ tsp. sea salt
  • 1 medium yellow onion, cut into ¼” rounds
  • ¼ cup red wine, divided
  • 4 slices of gouda (about 1 oz. each)
  • 1 large organic heirloom tomato, sliced into ½” pieces
  • 5 oz. arugula
Gouda Balsamic Portobello Burgers

DIRECTIONS:

  1. Heat 1 tbsp. olive oil in a small saucepan over medium heat.
  2. Rinse portobello mushrooms under cold water. Use a wet paper towel or clean dish towel to gently clean the tops of the mushrooms. Cut stems from bottom of mushrooms. Using a spoon, gently scoop the gills from the underside of the mushrooms in an outside-to-inside motion. Rinse mushrooms again. Place mushrooms on a paper towel and allow them to dry.
  3. In a gallon-sized Ziploc, combine balsamic vinegar reduction, 1 ½ tbsp. olive oil, worcestershire sauce, olive juice, rosemary leaves, garlic, oregano, pepper, and salt. Once mushrooms are dry, place them in marinade in Ziploc bag. Shake bag to coat mushrooms thoroughly. Allow mushrooms to marinate for about 30 minutes. 
  4. Heat grill on medium heat (until it reaches 350-400 degrees F).
  5. In the heated skillet, sautee onion rounds until browned. Add 2 tbsp. red wine. Continue cooking until wine has evaporated. Remove onions from heat and put aside.
  6. Remove mushrooms from marinade and place on grill. Grill mushrooms for about 3-4 minutes. Flip and add sliced gouda. Grill for another 3-4 minutes.
  7. While mushrooms are grilling, pour the marinade into your heated saucepan, add 2 tbsp. red wine, and simmer on medium heat until marinade has reduced and thickened slightly (about 5 minutes), stirring continuously.
  8. To plate your burgers, place a handful of arugula on each plate. Add grilled mushrooms and top with tomatoes and grilled onions. Drizzle with marinade reduction.
  9. Serve bunless portobello burgers with a glass or bottle of McGrail Patriot Cabernet Sauvignon. Enjoy!
Gouda Balsamic Portobello Burgers

Please let us know if you make this delightful veggie pairing! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Spicy Citrus Scallops & Sparkling OR Sauvignon Blanc

By Laina Carter of McGrail Vineyards

Can’t choose between our Gracie Sparkling and Peyton Paige Sauvignon Blanc? That’s okay; neither can I. This dish works with both of these delightfully crisp, refreshing wines. Either combo is godsent on a hot day, which we’ve had plenty of lately. The soft, creamy texture of the scallops tones down the heat of the cayenne and jalapeño, and both are brightened by a splash of citrus. Each of these flavors combine to complement our Gracie and Peyton Paige wines with these spicy citrus scallops.

Spicy Citrus Scallops

Spicy Citrus Scallops

Spicy Citrus Scallops & Cabbage Salad

Makes about 6 servings.

Spicy Citrus Scallops
INGREDIENTS:
  • 1 lb. frozen scallops
  • 1 tbsp. olive oil
  • 2 cups Napa cabbage, thinly shredded
  • 1 cup red cabbage, thinly shredded
  • 8 oz. mung bean sprouts
  • 2 green onions, sliced thinly
  • 1 cup fresh-squeezed orange juice
  • 1/2 cup fresh-squeezed tangerine or clementine juice
  • 1/3 cup fresh-squeezed lime juice
  • 2 tsp. minced garlic
  • 1 jalapeño, seeds removed, minced, separated
  • 1/4 tsp. cayenne powder, separated
  • Salt
  • Pepper
  • 3 blood oranges, peeled and sliced thinly
  • 2 avocados, peeled, pitted, and sliced thinly
DIRECTIONS:
  1. Soak frozen scallops in a large bowl of water overnight or for up to 24 hours to defrost and minimize fishiness.
  2. Heat olive oil in a griddle or frying pan on high (about 400 degrees F).
  3. In a large salad bowl, combine Napa cabbage, red cabbage, bean sprouts, and green onion. Mix well.
  4. In a small bowl, combine orange juice, tangerine juice, lime juice, minced garlic, 3/4 jalapeño, 1/8 tsp. cayenne, and salt and pepper to taste, to create the dressing.
  5. Use a paper towel to pat the scallops dry. Season with salt, pepper, and remaining jalapeño, and cayenne. Allow to sit at room temperature for twenty minutes.
  6. Sear the scallops in the pre-heated griddle for about 4 minutes per side, or until cooked through. Add small spoonfuls of dressing over scallops as they sear for added flavor.
  7. Dress the salad and plate it. Top with avocado, blood orange, and seared scallops.
Spicy Citrus Scallops

I hope I’ve inspired you to make this delightful summertime dish to enjoy with one of our yummy chilled wines! Please let us know if you do end up enjoying this pairing at home. We’d love to hear from you!

Cheers and enjoy!