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Recipes and Wine Pairings

Tomato-Basil Bruschetta

Servings: 6


24 oz. tomato, diced, 3/4" cubes 2 Tbs. red onion, chopped 1 Tbs. basil, chopped 3 Tbs. balsamic vinegar 6 Tbs. extra virgin olive oil 1 clove garlic, peeled 12 oz. bread, one 24" baguette

Basil Oil:

1 bunch basil 1/2 bunch parsley 2 cups extra virgin olive oil Purée all ingredients in blender.


6 Tbs. parmesan cheese, grated 30 Nicoise olives 6 basil sprigs 30 yellow pearl tomatoes


Mix tomato, red onion, basil, balsamic vinegar, extra virgin olive oil, salt and pepper, in mixing bowl. Slice baguette diagonally into 3/4 " thick and approximately 4" long. Grill or toast bread until medium-brown. Rub garlic on the bread. Place two pieces of bread on each plate. Spoon tomato mixture over the bread. Garnish with Nicoise olive, yellow pearl tomatoes, and basil sprig. Sprinkle with parmesan cheese and drizzle with basil oil.

Suggested wines:

Merryvale "Carneros" Reserve Chardonnay
Bernkasteler Kurfurstlay Riesling Kabinett

Saffron Chardonnay Risotto

Servings: 4-6
From: Jeff Morgan - Dean & Deluca Food & Wine Cookbook


3 tablespoons virgin olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 1/2 cups Arborio rice 4 cups chicken stock or canned low-salt chicken broth 1 cup dry white wine 1 to 2 large pinches saffron threads, depending on taste 1/3 cup grated Parmesan cheese Salt and freshly ground pepper to taste


In a large pot, preferably of copper or enameled cast iron, heat the oil over medium heat and sauté the onion and garlic until tender, about 5 minutes. Add the rice and stir until opaque, 2 or 3 minutes. Add the broth, 1/2 cup at a time, stirring frequently with each addition until most of the liquid in absorbed. Once 2 cups of broth have been used, add the wine and saffron, then add the remaining broth. Keep the risotto simmering gently until cooked through but slightly chewy. Stir in the cheese, salt and pepper. Serve at once.

Suggested wine pairings:

Sunrise Ridge Mendocino Chardonnay
Allee Bleu "Isabeau" Chardonnay/Semillon

Roasted Salmon with Pernod Sauce & Baby Spinach

Servings: 4
From: Bistro 45 - Pasadena, CA


4- 6 oz. fresh salmon filets Salt & pepper 1/2 lb baby spinach 1 oz olive oil 1 chopped shallot 1 tsp garlic 3 threads of saffron 2 cups heavy cream 4 oz Pernod 1 sprig tarragon 1/4 C. white wine 1 cube unsalted butter


Reduce shallot, saffron, Pernod , wine, tarragon down by half its volume. Add cream and cook down by half. Whisk in butter and season, strain and keep warm. Season salmon generously and sauté in oil and base until medium cooked. Next, sauté spinach in oil and season with garlic, salt and pepper. Arrange plate with salmon and spinach and finish with sauce.

Suggested wine pairings:

Baden Pinot Blanc

Niersteiner Spiegelberg Kabinett

Lemon Champagne Sorbet with Fresh Mint

Servings: 10
Chef Marcel Biro


2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups Champagne or sparkling wine
10 mint sprigs


1. Stir sugar, lemon juice and peel in medium bowl.
2. Add Champagne or sparkling wine and stir until sugar dissolves. Chill until cold, about 4 hours.
3. Process mixture in ice cream maker according to manufacturer's instructions.
4. Transfer to container with lid; freeze.
5. Remove from freezer and serve in sherry glasses. Garnish with a mint.

Suggested wine pairings:

Torciano - Claresco
Herbert Beaufort Bouzy Champagne Brut Grand Cru

Almond Chocolate Creme Brulee

This recipe is not for those scared of fat and cholesterol!!! With the amount of heavy cream and egg yolk in this creme brulee recipe, though, you'll go out with a blissful smile on your face.


3 cups Heavy Cream
8 Egg Yolks
1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder -- firmly packed
1/2 Tsp Almond Extract
3 Oz. Bittersweet Chocolate -- melted
1/2 cup Almonds -- sliced
1/4 cup (4 Tsp) Brown Sugar


In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 minutes, or until mixture thickens.

Temperature should be approximately 1750 to 1800F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well.
Divide mixture evenly among 8 ovenproof 1/2-cup custard or soufflé dishes. Sprinkle almonds over top, dividing evenly. Cover & refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.

Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 minutes, just to caramelize sugar. Watch carefully since brown sugar burns easily. Serve immediately. (Any leftover creme brulee can be kept in refrigerator and eaten within a day.)

NOTES: Any bittersweet chocolate creme brulee is heavenly. You must be certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.

Suggested wine pairings:

Black Forest Coffee Cream Liqueur
Raspberry Liqueur

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