There’s not much to dislike about this delicious dish that features the most trendy vegetable with a classically bad reputation. Yep, not everyone loves Brussels sprouts, but this recipe does the downtrodden, cruciferous veggie justice. Put simply, this warm balsamic bacon Brussels sprouts dish tones down the tannins and balances the earthiness in our McGrail estate Clone 8 Cabernet.
1 lb. (16 oz.) Brussels sprouts, cleaned and quartered
2 tbsp. red wine
1/4 cup apple cider vinegar
1/2 cup balsamic vinegar reduction
1 cup chicken broth
8 oz. baby bella mushrooms, chopped
Pepper to taste
1/2 cup shredded parmesan cheese
DIRECTIONS:
In a large, thick-bottomed pan, heat 1 tbsp. olive oil on medium. Add onion and garlic and sautée until soft.
Stir in bacon and sautée with onions and garlic until cooked through.
Add Brussels sprouts and allow to soften and brown slightly, stirring occasionally.
Add red wine and stir. Cook until absorbed completely.
Add apple cider vinegar, balsamic vinegar reduction, and chicken broth. Stir and cover. Reduce heat to medium-low. Allow to cook while covered for about 5 minutes, stirring occasionally.
Uncover and add mushrooms. Stir. Allow liquid to cook out of Brussels sprouts, stirring occasionally.
Add pepper to taste. Sprinkle with parmesan once plated.
Enjoy with a glass of our Clone 8 Cabernet Sauvignon.
I hope I’ve inspired you to make this warm balsamic bacon Brussels sprouts dish at home! Please let us know if you do end up trying out this recipe. As always, we’d love to hear from you!
As we continue with our new shelter in place conditions in this country, there are a few fine folks who are working to ensure the 2020 vintage, and vintages beyond, will be spectacular. We recently removed about three acres of our estate Cabernet Sauvignon and put the vines into piles to dry out. Today is the perfect day to light the piles on fire and send them back to the earth to become part of the circle of life. The ashes will be spread throughout the soil and the rain will replenish the soil.
We will leave the ground fallow for a year. This tradition dates back centuries and we will celebrate the year by frolicking around the fallow ground with flutes and percussive instruments to chase away the soil pests like nematodes. This is how it was in the beginning and this is how it will be (Mark 2020 v. 17). Once we have successfully chased away all the pests, we will put our clothes back on and replant the vineyard with Cabernet Sauvignon. Clone TBD.
There’s something so special about Italian food. I’ve said it before and I’ll say it again, I find it impossible to dislike Italian food. The ingredients are so, incredibly wholesome and versatile. Italian dishes are just plain comforting and delicious.
Vintage after vintage, our C. Tarantino Cabernet Sauvignon continues to be one of my absolute favorite wines we produce. I can always count on it being fruit-forward and drinkable as soon as it’s released. My favorite vintage was the 2013 and despite being so drinkable when it was released, this wine is aging beautifully. I’d say the 2017 vintage is quite similar to the 2013. Consistently, the C. Tarantino Cab has gorgeous acidity, which makes it the absolute perfect wine to pair with Italian dishes. I’m not sure if it’s the soil the grapes are grown in, if it’s the grape clone (337, which is different from what we have on our estate and our Lucky 8 Vineyard), or if it’s even the way the sun hits the vines in the summertime, but something about this wine is simply magical.
If you were lucky enough to receive this fabulous wine in your most recent club shipment, whip it out and try this pairing for yourself. We are a few bottles shy of selling out of the 2017 vintage of this Cab, so if you want to try this pairing, don’t wait. Get a bottle now. I promise you won’t be disappointed by this pairing!
By Laina Carter and Mark Clarin of McGrail Vineyards
February was an incredibly busy month in the vineyards, but unseasonably so, as our vines are currently dormant and February tends to be a pretty uneventful month for our vineyards. There are countless facets to grape growing and external factors affecting grapevines that no year and no season are ever the same.
Dormancy & Pruning
Grapevines, like most perennials, undergo a dormancy stage, which is essentially a hibernation period for these plants. The vines have stored all of their nutrients in their roots, leaving the once vivacious, fruitful shoots dry and void of leaves and fruit. Dormancy allows grapevines to tolerate winter weather and gives them time to prepare for budbreak in the spring. Like hibernating animals, the vines are waiting for warmer temperatures before once again using the energy they have stored up to become active and begin growing again.
Our recently pruned estate vines.
The most critical vineyard practice that occurs during dormancy is pruning. For us, pruning usually happens around February, when the vines are completely bare and nearing the end of their dormancy. This year, we began pruning our estate vines at the end of January and continued with our Lucky 8 Vineyard through the beginning of February.
Our recently pruned estate vines.
Each year, we prune last year’s growth back to the cordon. Our vineyards are currently pruned to two bud spur positions. These positions are kept approximately a fist apart along the cordon in order to keep the new shoot growth separated for later when the fruit sets.
A vineyard worker pruning our estate vines.
Pruning is important because it gives us the ability to determine the number and position of shoots on the vine, and will therefore determine cluster count and quality of wine. The reason we prune back is to control consistency in production and to make sure we can still walk down the rows and properly manage the vineyard. There are many tasks throughout the growing season that require hand manipulation. Since grapevines are vines, they seem to have a mind of their own and want to grow in wild directions. Our trellis allows us to control the vines so that we can manage yields and quality.
Vineyard Re-Development
Our winemaker Mark planting new vines at our Lucky 8 property in 2018.
Our estate vineyard was originally planted in 1999 and is now at the end of its ideal productive life. We have sixteen and a half acres planted to Cabernet Sauvignon and it has, and still continues, to serve us well. At some point, the need to replant is fast-approaching, so we are taking out a section of approximately three acres this year to be replanted again in 2022. Since we have our new Lucky 8 vineyard coming into full production, it affords us the opportunity to re-develop our estate vineyard.
The area at the front of our property where we have removed nearly three acres of vines.
A pile of vines that have been pulled from the area at the front of our property where we have removed nearly three acres of vines.
It takes about three years for new plantings to come into full production. It’s about a five-year process when you have to remove a vineyard, because you want to leave the ground fallow for a year. If we have to remove all 16.7 acres at once, we would lose production for five years. By doing it in small quantities, we will still be able to produce our cherished Patriot, James Vincent, A Jó Élet “the Good Life,” and Reserve Cabernet Sauvignon through the re-development phase. This February we began our vineyard re-development by removing about three acres of Cabernet vines at the front of our estate property. It will take up to ten years for us to replant the whole vineyard and up to twenty years to get back into full production.
Vineyard Drought
Our recently pruned vines at Lucky 8.
We are currently at the beginning of March, 2020 and we haven’t seen significant rainfall since early January, which is quite a bit different from what the last few winters we’ve experienced. December was fairly wet and we were on course to having a “normal” winter when the new year decided to change all that. We tried a little irrigating this past week to trick the vines into thinking it’s still winter. The windy weather has really dried things out and the hills are turning brown, which is very unusual for this time of year. We’re hoping this month brings rain again and more importantly, a decent snow-pack in the Sierra mountains, but time will tell. Until then, we will continue to irrigate as needed.
Unseasonably Warm Temperatures
On February 26th in 2018, there was snow on Mt. Diablo and snow on Mt. Hamilton, which is wildly different from the weather we experienced on the same day this year, with sunshine and a high of 76˚F.
The view from our estate property of snow on Mount Diablo on February 26th, 2018.
A bud in our estate vineyard in April of 2019.
Although we have had some warm late winters in years past, these temperatures can be of concern for grape growers. Air temperatures of 50°F are the threshold of below which grapevines refuse to grow. This means that enough days with a mean air temperature of 50°F or above could cause budbreak in the vineyards. Since an earlier budbreak during a warm late winter hasn’t really happened for us before, we aren’t too worried; however, an early budbreak could result in damage to the vines if spring frost occurs. We are keeping our fingers crossed that our vines don’t come out of dormancy this week!
Grape growing is definitely not for the faint of heart.
If you’re anything like me, you live for spring and summer. Not only do these seasons bless us with incredible fresh fruits and veggies, the warmer weather just makes me feel alive. Still, the best part of spring and summer is that I can finally sip on chilled wine comfortably.
There’s truly nothing like that first sunny, 75˚F day of the year. You inexplicably begin to feel relaxed, allowing the sunshine to warm your skin and taking in as much vitamin D as your body will allow. The sweet smell of blooming jasmine sailing through the air subconsciously tells you that springtime is here.
Unfortunately for those who live in California, it’s sometimes difficult to pinpoint exactly what season it actually is. According to “the Twelve Seasons of California,” we are just at the beginning of our second winter. Our recent fool’s spring was the inspiration for this sunny pairing.
Aside from the deceptive seasons, living in California is fabulous! We have access to the freshest produce in the country, and obviously, the finest wine as well. I combined the best of each of these things to create this lovely pairing!
The first notes you get from our delightful 2019 Kylie Ryan Rosé are gorgeous notes of bright grapefruit, which is why I began with citrus as the main star of this dish. Right now, you can find all sorts of exquisite citrus fruits at the grocery store–mandarin oranges, Cara Cara oranges, blood oranges, grapefruits, navel oranges, and more. I decided on a nutty, peppery baby arugula and creamy avocado and burrata as the secondary attraction to the salad, to complement the citrus and to sort of balance out one another. Since these ingredients are all so light and refreshing, I thought pistachios would add a nice crunch and make a great additional source of protein. I love the little bit of kick you get from chives and green onions, which is why it was a no-brainer for me to choose them to spice this plate up. I decided to go with a lighter-bodied dressing, so as to not overpower the main ingredients. Lastly, I threw in some deliciously spicy shallots and fresh-cracked rainbow pepper to add a nice bite to the finish and balance out the slightly creamy finish on the Rosé.
Ingredients:
Salad Ingredients:
7 oz. organic baby arugula
2 pink grapefruits
3 Cara Cara oranges
3 blood oranges
4 mandarin oranges
2 navel oranges
2 avocados
8 oz. burrata cheese (2 pieces)
⅛ oz. chives, minced
3 green onion stems, thinly sliced
⅓ cup roasted, unsalted pistachios, chopped into small pieces
Vinaigrette Ingredients:
1 medium shallot, peeled and thinly sliced
¼ cup white Modena vinegar
⅓ cup pasteurized orange juice
¼ cup virgin olive oil
¼ tsp. pink Himalayan sea salt
¼ tsp. fresh cracked rainbow pepper
Optional:
Enjoy with a bit of garlic sourdough bread or ciabatta toast on the side.
Directions:
Using a small, sharp knife, peel and remove skins from grapefruits, navel oranges, cara cara oranges, blood oranges, and mandarin oranges. Cut into ⅓” thick round slices.
Evenly divide the baby arugula onto 4 plates to create a bed on each. Evenly divide the citrus fruit between four plates.
Slice the avocados and add ¼ to ½ of each onto each plate. Cut each piece of burrata in half and add one half to each plate.
In a small dish, combine the shallot slices, white Modena vinegar, orange juice, olive oil, salt, and pepper. Stir well to create the vinaigrette dressing.
Drizzle a bit of the vinaigrette over each plate.
Sprinkle the minced chives, green onion slices, and pistachio pieces over each salad.
Just like the Super Bowl, the Oscars are another pompous American display of money and image, but a slightly more polished one we all so excitedly buzz about in the months leading up to the one-night awards show. If you’ve never watched the Oscars, they are quite a production. All of Hollywood’s hottest actors, producers, directors, screenwriters, and editors are gathered in one place to pat one another on the back for making movies just marginally different or better than those released the previous year. Everyone is dressed in gowns and suits costing thousands of dollars, only to be scrutinized on the pages of People magazine, landing on the “worst dressed” list if they weren’t able to snag an Alexander McQueen gown. Some are snubbed for the Best Actor award year after year *cough cough* Leonardo DiCaprio *cough*, while others are first-time Oscar goers and take home the award for Best Supporting Actress. At its worst, the event is one giant, hoity toity celeb get-together with its fair share of letdowns and surprises. At the end of the day, the Oscars are a beloved, fundamental component of American culture.
A real academy award at the winery, which was awarded to Ginger’s cousin Patti Dehaney, who won in 2019 for the hair and makeup on Vice.
I know I sound cynical, but I love the Oscars, really. There’s laughter, tears, and everything in between. Plus, it’s all so unbelievably glamorous and beautiful, it’s hard not to watch. Although I’m still bitter Greta Gerwig was passed up for Best Director for Little Women, I can’t wait to see what wacky remarks Taika Waititi will make on the red carpet and what Saoirse Ronan and Emma Watson will wear. Hopefully Once Upon a Time…in Hollywood wins Best Film, but just like the 49ers losing the Super Bowl, anything is possible. With so much uncertainty as to what will happen, the Oscars are exciting to say the least.
Like most nationally televised events, the Academy Awards are best enjoyed with drinks and snacks. Really though, if Scar-Jo wins Best Actress for her less-than-stellar performance in Marriage Story, I’m going to need a big glass of wine. I’ve produced and self-awarded some truly chic wine and appetizer pairings (with recipes) to enjoy when Tom Hanks makes a heart-warming speech and to comfort you when Leo is once again snubbed for Best Actor.
BEST APPETIZER IN A LEADING ROLE:
2019 Kylie Ryan Rosé with Shrimp and Citrus Ceviche in Endive Spears
Makes about 16 servings, with 2 endive spears per serving.
Not only is ceviche downright delicious and unquestionably refreshing, it can also be a gorgeous dish if you use the right ingredients. I love fresh shrimp, avocado, and grapefruit and any combination of the three is always a win for me. A little jalapeño always adds a nice kick to anything and it goes without saying, garlic and onion make everything just a little tastier. Not only does the endive look great holding the ceviche, the endive leaf makes the perfect one-bite edible vessel for this sophisticated shrimp cocktail. Throw a fabulous Rosé into the mix and the result is delightful. The citrus notes in the wine complement the grapefruit and mandarin orange remarkably well, while the heat from the jalapeño is softened by the slight creaminess on the palate.
This appetizer and wine pairing has so much grace and beauty, but is also satisfying, self-contained, unexpected, balanced, and simply delicious. To me, this pairing is more than deserving of the “Best Appetizer in a Leading Role” award. It really just steals the show.
Nibble on this refined refreshment when Saoirse Ronan receives the award for Best Actress.
Ingredients:
2 large grapefruits
2 large satsuma mandarin oranges
½ jalapeño, seeds and ribs removed, minced
¼ cup yellow onion, minced
¼ cup chopped cilantro
½ tsp. minced garlic
1 lb. cooked shrimp, deveined, peeled, chopped into ½” pieces
2 tbsp. olive oil
2 tbsp. lime juice
cracked rainbow peppercorn
pink Himalayan sea salt
6 endive bulbs, leaves separated
2 large hass avocados, thinly sliced
4 green onion stems, chopped thinly
fresh kale for a garnish
Directions:
Peel and remove seeds and skins from grapefruits and mandarin oranges. Break apart into 1/2″ pieces.
In a medium-sized bowl, combine grapefruit, mandarin oranges, jalapeño, onion, cilantro, garlic, shrimp, olive oil, and lime juice. Toss gently. Add salt and pepper to taste.
Place a small spoonful of the ceviche into each endive spear. Add a small slice of avocado into endive spear and sprinkle green onion on top.
The endive spears might have a bit of trouble sitting up once filled with ceviche, so use a bed of fresh kale as a garnish and to prop up the endive leaves if you need to.
2018 Charlie Rae Chardonnay and d’Anjou Pear White Balsamic and Butter Popcorn
Serves about 9, with 1.5 cups of popcorn per serving.
Picture this: it’s the evening on Sunday, February 9th (AKA Academy Awards night), and you’ve just come home from McGrail’s Quarterly Wine Club Release Party. You indulged in some incredible Smokin’ Hot Meats and Treats nachos, so you’re not feeling all that hungry, but you’d like something to snack on while you catch the Oscars. We’ve all been in a Smokin’-Hot-Meats-nacho coma, so there’s no need to feel alone. If you’re finding yourself in this situation, I’ve got the perfect lightweight and simple, Oscar-worthy hors d’oeuvre for you! This popcorn isn’t super sweet or over-the-top buttery, but it is just the right amount of tangy and salty. With the pear balsamic and just a bit of butter, it pairs so well with our Charlie Rae Chardonnay.
Whether you’re enjoying this hors d’oeuvre on the couch by your lonesome or at an Academy Awards party, this pairing is sure to become a classic! Because of its unexpected, but simple brilliance, we have awarded this tangy treat “Best Original Hors d’oeuvre.”
Munch on this during Taika Waititi’s red carpet interview.
Ingredients:
12 cups unsalted air-popped or store-bought pre-popped popcorn, sans butter
2 tbsp. unsalted butter
¼ cup d’anjou pear white balsamic (I used Gourmet Blends’ version, but Amazon has some highly rated alternatives)
pink Himalayan sea salt
Directions:
Air pop the popcorn if you’re not using pre-popped popcorn.
Melt the butter in a small bowl or measuring cup.
In a large bowl, drizzle the butter over the popcorn. Gently mix the popcorn so it is evenly coated with butter. Drizzle the white balsamic over the popcorn. Again, gently mix the popcorn so it is evenly coated with the white balsamic.
2016 Shamus Patrick and Prosciutto Apple Balsamic Flatbread
Serves about 16, with 1/4 flatbread per serving.
Have you ever had fresh garlic naan? If not, you’re missing out. If you have, imagine all things that taste good with wine on top of that mouthwatering naan. Then imagine that with a glass of the most delicious Red Blend you’ve ever had. That’s what I’m about to throw at you. This appetizer is flat-out delectable and paired with our Shamus, it’s even better. The Shamus Patrick Red Blend is fruit-forward with beautifully balanced acidity, which makes this sweet, nutty, and savory balsamic-prosciutto-Honeycrisp-pecan combo such a suitable pairing.
While I feel like the whole prosciutto, balsamic, arugula flatbread thing is done maybe a little too frequently, I’m not about to overlook it. I believe it’s a tried-and-true staple of the American palate and it tastes so good with our Bordeaux-style Red Blend. Because I know you can’t have appetizers paired with wine without some sort of yummy carbs, I’ve awarded this one “Best Supporting Snack.”
Snack on this when Tom Hanks receives only his third Academy Award.
Ingredients:
4 pieces or about 12 oz. of Tandoori garlic naan (I used Trader Joe’s brand)
Newly pruned Cabernet Sauvignon vines and trimmings in McGrail’s estate vineyard
The Importance of Pruning
A simple illustration of a vine with two bud spurs
It’s that time of year again in the vineyard, when we prune last year’s growth back to the cordon. Our vineyards are currently pruned to two bud spur positions. These positions are kept approximately a fist apart along the cordon in order to keep the new shoot growth separated for later when the fruit sets.
Vineyard workers pruning Cabernet Sauvignon vines on McGrail’s estate
The reason we prune back is to control consistency in production and to make sure we can still walk down the rows and properly manage the vineyard. There are many tasks throughout the growing season that require hand manipulation. Since grapevines are vines, they seem to have a mind of their own and want to grow in wild directions. Our trellis allows us to control the vines so that we can manage yields and quality.
Newly pruned Cabernet Sauvignon vines on McGrail’s estate
A vineyard worker pruning Cabernet Sauvignon vines on McGrail’s estate
Newly trimmed Cabernet Sauvignon vines on McGrail’s estate
A vineyard worker pruning Cabernet Sauvignon vines on McGrail’s estate
Vineyard Replacement
Our estate vineyard was originally planted in 1999 and is now at the end of its ideal productive life. We have sixteen and a half acres planted to Cabernet Sauvignon and it has, and still continues, to serve us well. At some point, the need to replant is fast-approaching, so we are taking out a section of approximately three acres this year to be replanted again in 2022. Since we have our new Lucky 8 vineyard coming into full production, it affords us the opportunity to re-develop our estate vineyard.
McGrail’s estate vineyard in fall of 2019
McGrail’s Cabernet Sauvignon Reserve
It takes about three years for new plantings to come into full production. It’s about a five-year process when you have to remove a vineyard, because you want to leave the ground fallow for a year. If we have to remove all 16.7 acres at once, we would lose production for five years. By doing it in small quantities, we will still be able to produce our cherished Patriot, James Vincent, A Jó Élet “the Good Life,” and Reserve Cabernet Sauvignon through the re-development phase. It will take up to ten years for us to replant the whole vineyard and up to 20 years to get back into full production. Grape growing is definitely not for the faint of heart.
Winemaker Mark Clarin planting new vines at McGrail’s Lucky 8 Vineyard on Tesla Road in Livermore
Whether you’re rooting for the San Francisco 49ers or the Kansas City Chiefs, or even if you’re just watching the game for the multi-million dollar commercials, every American knows the most important part of any good Super Bowl party is the food and the drinks. Is the game a total dud? Well, at least you have something delicious to snack on. Is your team destined for defeat? Luckily, you’ve got some yummy wine to sip on. Even if the commercials are the best you’ve ever seen and your team is headed toward victory, having an excellent spread at your Super Bowl party makes you the real winner. We’ve got three incredible pairings for your Super Bowl party that everyone will enjoy!
Jim McGrail (second from the right) with his buddies, hanging out at the winery.
The Super Bowl has always been a huge deal for the McGrail family. This is especially true for the late Jim McGrail. Historically, we have always been closed on Super Bowl Sunday, because Jim liked to invite all of his friends to the winery to watch the game on the big screen T.V. As an avid football fan, he loved any excuse for a party with great food and wine.
Enjoy these easy, but killer Super Bowl appetizer recipes paired with some of our favorite McGrail wines!
Crispy Stuffed Parmesan Pesto Crimini Mushrooms Paired with the 2018 McGrail Family Chardonnay
Makes 18 to 24 stuffed mushrooms; 1-2 stuffed mushrooms per serving, depending on size and number of mushrooms in a pack.
I know not everyone at your party is going to eat meat, but I also know that a plain ol’ veggie platter can get really boring, really fast for our herbivorous friends. These Crispy Stuffed Parmesan Pesto Crimini Mushrooms are sure to please your plant-eating pals, and even your meat-eating mates will love this healthy option, too!
Serve these with our 2018 McGrail Family Chardonnay for a touchdown of a pairing! This full-bodied, barrel-fermented Chardonnay perfectly complements the buttery texture and creaminess of these delectable, bite-sized morsels.
Crispy Stuffed Parmesan Pesto Crimini Mushrooms.
If you’re thinking you’re not going to make these, because not everyone likes mushrooms, or because of the mushroom flavor or texture, don’t doubt these delightful delicacies! Admittedly, I really wasn’t expecting these to be as amazing as they were. When I made these and fed them to our tasting room staff, they were blown away, not only by the flavor, but also by how surprisingly pleasant and crispy the texture was.
Crispy Stuffed Parmesan Pesto Crimini Mushrooms with our 2018 McGrail Family Chardonnay.
Ingredients:
16 oz. organic whole Crimini mushrooms
8 oz. fresh prepared pesto (I used Trader Joe’s Vegan Kale, Cashew & Basil Pesto)
1 cup yellow onion, minced
1 tbsp. garlic, minced
1 1/2 tbsp. olive oil
1/3 cup unsalted, roasted pistachios, chopped
1/2 cup grated Parmesan (replace with nutritional yeast or another dairy-free alternative to make the recipe vegan)
1/2 cup panko bread crumbs
1/2 tsp. black pepper
1/4 tsp. pink Himalayan sea salt
Directions:
Pre-heat oven to 350˚. Line a baking sheet with foil.
Remove stems from mushrooms and mince.
Heat one tablespoon olive oil over medium heat in a medium-sized pan. Sautée onion, garlic, and mushroom stems in olive oil until slightly browned. Set aside.
Brush mushroom tops with remaining olive oil. Spoon and spread prepared pesto onto insides of mushrooms. Bake mushrooms upside down (pesto side up) at 350˚F for 3 to 5 minutes, or until the mushrooms have become a slightly darker shade of brown.
Pre-heat oven to 400˚F.
Stuff the insides of the mushrooms with sauteed garlic, onion, and mushroom stems. There should be at least a little bit of room left inside the mushrooms when you are finished.
In a medium sized bowl, combine the chopped pistachios, grated Parmesan, panko bread crumbs, salt, and pepper. Mix well.
Stuff mushrooms with Parmesan and panko mixture. Push the mixture into the mushroom using the back of a spoon, then evenly distributed the remaining mixture over the tops of the mushrooms. It’s okay if the mixture is overflowing from the mushrooms.
Bake stuffed mushrooms at 400˚ for 6 to 8 minutes, or until the stuffing has reached desired crispiness.
Marinara & Ricotta Meatball Poppers on Toasted Garlic Bread with the 2016 C. Tarantino Cabernet Sauvignon
Serves about 20.
Have you ever met anyone who doesn’t like Italian food? Not only is it comforting and delicious, but with such wholesome and versatile ingredients, it’s also pretty difficult to make Italian food that just doesn’t taste good. I can say with great confidence that at least 95% of Americans like toasted garlic bread, spaghetti and meatballs, and lasagna, which is why I created the ultimate Super Bowl app: Marinara and Ricotta Meatball Poppers on Toasted Garlic Bread.
Marinara and Ricotta Meatball Poppers on Toasted Garlic Bread with a bed of organic basil as a garnish.
Marinara and Ricotta Meatball Poppers on Toasted Garlic Bread with our 2016 C. Tarantino Cabernet Sauvignon.
Pair this appetizer with our 2016 C. Tarantino Cabernet Sauvignon and you’ll have a match made in hors d’oeuvre heaven! This Cabernet is super fruit-forward and big enough to not be overpowered by an ultra delectable appetizer. It is also extremely drinkable and has gorgeous acidity, which is why this wine pairs so well with meatballs in tomato sauce. I also chose this wine because it has a red foiled label, the perfect color for 49ers fans and Chiefs fans alike!
Ingredients:
24 oz. organic French baguette(s)
4 tbsp. roasted garlic & herb butter spread
1 cup yellow onion, minced
4 oz. sliced Crimini mushrooms, minced
1 tbsp. garlic, minced
1 tbsp. olive oil
20 oz. frozen party size mini meatballs (about 42 meatballs)
26 oz. roasted garlic marinara sauce
16 oz. whole milk ricotta cheese
toothpicks
Directions:
Pre-heat the broiler to high. Line a large sheet pan with foil
Slice baguette(s) into 3/4 to 1 inch slices. Spread the roasted garlic and herb butter on the sliced bread liberally. Broil the buttered slices on high for 3 minutes or until desired toastiness is reached.
Heat olive oil over medium heat in a large pan. Sautée onion, garlic, and mushrooms in olive oil until slightly browned. Add frozen meatballs and marinara sauce. Simmer for about 20 minutes or until meatballs are warmed thoroughly, stirring occasionally.
Spread the ricotta on the toasted bread slices.
Spoon each meatball with a little bit of sauce onto each slice of toast. Secure with a toothpick.
Marinara and Ricotta Meatball Poppers on Toasted Garlic Bread with a bed of organic basil as a garnish.
Bacon-Wrapped Filet Mignon Bites with Sriracha Horseradish Dipping Sauce and the 2016 Austin James Cabernet Sauvignon
Serves about 8, with 2 bites per serving.
If there are any foods that are sure to please a Super Bowl party crowd, it’s bacon, steak, or some combination of steak and bacon. You obviously can’t go wrong with anything bacon-wrapped, but the steak really adds that superfluous extra layer of juicy American glutton that every Super Bowl party needs. I think the general agreeability of this appetizer speaks for itself, but just to add a little extra flavor, try the bacon-wrapped steak with our Terrapin Ridge Sriracha Horseradish dipping sauce.
Bacon-Wrapped Filet Mignon Bites.
A big, manly app requires a big, manly wine, which is why I have paired it with our 2016 Austin James Cabernet Sauvignon. This wine does have some fruit and acidity, but it was primarily built with velvety tannins and balanced structure. A buttery Filet Mignon is big and bold enough for this wine, but just soft and silky enough to complement it. With another red foiled label, this wine is also great to bring along as a hostess or host gift, no matter if you are a 49ers fan or a Chiefs fan!
Ingredients:
1 lb. filet mignon or beef tenderloin
12 oz. uncured apple smoked bacon (about 8 slices)
1 tbsp. garlic, minced
cracked rainbow peppercorn
pink Himalayan sea salt
4.5 oz. Terrapin Ridge Sriracha Horseradish dipping sauce
toothpicks
Directions:
Preheat oven to 450˚F. Line a baking sheet with foil.
Over medium heat, cook sliced bacon in a large pan until bacon is cooked thoroughly, but not crispy.
Cut steak into small, bite-sized pieces. In a medium bowl, combine steak, garlic, and salt and pepper to taste.
Cut bacon slices in half. Wrap bacon slices around steak pieces, secure with a toothpick, and evenly distribute on lined baking sheet.
Cook bacon-wrapped steak for 8 to 12 minutes or until desired crispiness (for bacon) or done-ness (for steak) is reached.
Pour Terrapin Ridge Sriracha Horseradish dipping sauce into a small dish for dipping.
Bacon-Wrapped Filet Mignon Bites with Sriracha Horseradish Dipping Sauce and 2016 Austin James Cabernet Sauvignon.
I hope you enjoy these recipes, but more importantly, I know you will enjoy these wines! If there are certain kinds of pairings you would like to see in the future, don’t be afraid to let us know.
Wine at Home
