Traditionally, turkey and ham get all the holiday attention, but following those rules just isn’t our style. Especially when there are so many great pork recipes out there.

Pork is great for pairing with wines that have a bold fruit profile, like our Bourbon Barrel Aged Gold Rush Red.  The sweet, smokey flavor of pork in this recipe welcomes the wine without overwhelming it.  The two make such a great match that we decided not only to pair the wine, but to use it in the recipe to make a delicious rosemary wine sauce which we drizzled over the top.

Make this as a main dish at your next dinner party – or go all out and host the family this year for something different. Enjoy!

Grilled Rosemary & Red Wine Pork Tenderloin

Serves 6

Ingredients:

• 2 pork tenderloins, about 1 lb. each
• 1 cup dry red wine
• 1 (2 inch) sprig fresh rosemary
• 1 clove garlic, smashed
• Salt/pepper
• 1/4 cup red-wine vinegar
• 1 tablespoon mild-flavored honey
• 1/4 teaspoon finely chopped fresh rosemary
• 1 teaspoon extra-virgin olive oil
• 2 cups baby arugula

Directions

1. Boil wine, rosemary sprig and garlic in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig and garlic to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
2. Return remaining 1/4 cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, about 10 minutes and thicker.
3. Prepare grill for cooking. When fire is medium-hot. Pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155 degrees F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
4. Once the pork tenderloin is sliced, drizzle rosemary/wine sauce over pork tenderloin and serve on a platter with baby arugula tossed with olive oil.

The weather is changing and the days just got shorter. This time of year we are relentless about
getting out and soaking up every minute of daylight. We are also craving warm comfort foods at
the end of an active day. Our recipe for balsamic roast beef lets you have both: warm, tender
roast beef with little effort or time, so you can spend your extra time sneaking in a hike or
popping in to an impromptu happy hour. For best results, pair with our Prospector’s Proof
Cabernet Sauvignon. Enjoy!

Slow Cooker Balsamic Roast Beef

Serves 6

Ingredients:

• 2 lbs. boneless beef chuck roast
• 1 cup chicken broth
• 1/3 cup balsamic vinegar
• 2 tablespoons tamari
• 2 tablespoon maple syrup
• 3 cloves of garlic, minced
• 2 teaspoons coconut oil
• 1/2 cup yellow onion, diced
• 2 portobello mushroom caps, sliced lengthwise
• 4 cups kale leaves, chopped
• 2 teaspoons apple cider vinegar
• Sea Salt & Black Pepper, to taste

Directions:

1. Place roast in the slow cooker. In a bowl, mix together the chicken broth, balsamic vinegar,tamari, maple syrup and minced garlic. Mix well and pour over the roast beef. Cook on low for 6-8 hours. Baste the roast periodically.
2. Before serving, heat coconut oil in a large skillet over medium heat. Add diced onion and mushrooms and sauté for 3 to 5 minutes or until softened. Add in the kale leaves and continue to sauté just until wilted. Turn off the heat, stir in the apple cider vinegar and season with salt and black pepper to taste.
3. Once roast is cooked through and you are ready to eat, remove it from the slow cooker into a large mixing bowl. Trim off any large pieces of fat and shred with two forks. Put it back into the slow cooker and let it soak in the juices for 5 to 10 minutes. When ready to eat, use a slotted spoon to lift the beef out of the slow cooker onto a plate. Transfer the leftover juices into a jar to use as gravy or for a future roast.
4. Plate roast beef with a side of sauteed kale and mushrooms. Enjoy!

We have two words for your Friendsgiving guests: Crispy Prosciutto.

This holiday season we are embracing the unexpected and putting our own spin on traditional side dishes, and traditional Chardonnay. Imagine a creamy fall risotto, topped with salty, crisp prosciutto and fresh herbs and paired with our newly-released Chardonnay, aged in American oak barrels, a new bold take on a California classic.

This recipe is perfect for a dinner party in, but it also travels well, an excellent solution when you’ve been assigned a “side dish.” To transport, make or transfer risotto to a dutch oven or casserole dish with lid that can be reheated at your destination. Keep crispy prosciutto and sage separate to add just before serving. Enjoy!

BUTTERNUT SQUASH RISOTTO WITH CRISPY PROSCIUTTO

Serves 8

ingredients:

• 8 cups vegetable broth, low sodium
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 4 cups butternut squash, peeled, seeds removed, cubed
• 3 cloves of garlic, minced
• 1 teaspoon sea salt, divided
• 2 cups arborio rice
• 1 cup Parmigiano Reggiano, finely grated
• 4 1/4 ounces Prosciutto, sliced into small pieces
• Fresh sage leaves
• Salt/pepper to taste

directions:

1. In a saucepan, bring the broth to a gentle simmer, then leave on low heat to keep warm.
2. Meanwhile, heat the oil in a large pot over medium heat. Sauté the onions for five minutes. Stir in the squash, garlic, and half the salt. Cook for about six minutes, or until the edges begin to soften.
3. Stir in the rice and remaining salt. Cook for two minutes, or until the rice is fragrant.
4. Add the warm broth one cup at a time, stirring often and allowing time for the liquid to absorb before adding more. Cook until the risotto is al dente and the squash is tender, about 20 to 25 minutes.
5. Meanwhile, in a small sauté pan, over medium heat, add the prosciutto. Cook for 5 to 7 minutes, until cooked through and slightly crispy. Remove and set aside.
6. Add 1 teaspoon olive oil to the prosciutto pan and heat. Add the sage leaves and sprinkle with sea salt. Cook the sage leaves over medium-high heat until crispy and remove from pan.
7. Before serving, stir in the parmesan and season with salt and pepper to taste.
8. Divide into bowls, top with sage leaves and crispy prosciutto. Enjoy!

What’s better than flavorful chicken and fresh veggies? Giving them a good char on the grill to bring out their boldest flavors. Today, we have a recipe for you that is both delicious and perfect for sharing at your fall gatherings. We recommend grabbing a bottle of our 2020 Pinot Noir to share alongside these sizzling kabobs.

Grilled Chicken Kabobs

Serves 4

Ingredients:

• 1 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 2 tablespoons extra virgin olive oil, divided
• 1 lb chicken breast (boneless, skinless, diced into cubes)
• 1 large zucchini
• 1 yellow bell pepper
• 1 cup red onion
• 2 cups cherry tomatoes
• 8 Barbecue Skewers
• Salt/Pepper to taste

Directions:

1. Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate while you prep the vegetables.
2. Dice the zucchini, yellow bell pepper, and red onion into large chunks. Toss in the remaining olive oil.
3. Slide the marinated cubed chicken, zucchini, yellow bell pepper, red onion and cherry tomatoes onto the skewers.
4. Preheat the grill to medium heat.
5. Grill the kabobs for 8 to 10 minutes per side or until chicken is cooked through.
6. Remove the kabobs from the grill and divide onto plates. Enjoy!

Recipe Notes:

Leftovers: Store covered in an airtight container in the fridge up to three days.
Serving Size: One serving is equal to approximately two kabobs.
Serve Them With: Rice, quinoa, grilled potatoes and/or tzatziki sauce. Add to leafy greens to make a salad.
Vegan & Vegetarian: Omit the chicken and use marinated tofu or whole mushrooms instead.
Wooden Skewers: If grilling with wooden skewers, be sure to soak them in water before using to avoid them catching fire on the grill.