The holidays are a time when family and friends gather – this year, give the gift of food. Some of the best memories and meals come during these moments. This means that you’ll probably be spending a lot of time in the kitchen in the coming weeks preparing various meals and baked goods.

If you’re looking to bring something new to your holiday table, we have a great recipe for you to try: Pumpkin Bourbon Cakes. Make sure to pair this delicious treat with our bourbon barrel-aged Gold Rush Red. This blended, bourbon barrel-aged wine subtly enhances the bourbon flavor in the cake.

Check out the recipe and bring this delicious gift to your next holiday gathering.

INGREDIENTS

• 3 ⅓ cups flour
• 1 ½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. salt
• 2 tsp. cinnamon
• 1 ½ tsp. freshly grated nutmeg
• 1 tsp. ginger
• ½ tsp. allspice
• ¼ tsp. ground cloves
• 1 ½ cups sugar
• 1 ¼ cups dark brown sugar
• 1 cup canola oil
• 2 cups pureed pumpkin
• ⅓ cup bourbon
• 5 eggs

CREAM CHEESE FROSTING

• 6 oz. softened cream cheese
• 2 – 3 Tbsp. bourbon
• 3 cups powdered sugar
• ¼ cup chopped and toasted pecans

Autumn is here, and that means pumpkin spice overload. While (debatably) enjoyable in coffee, it’s not quite the flavor you’re looking for in an evening cocktail. To kick off fall right, we’ve got just the concoction, a mildly spicy red wine and bourbon cocktail. 

Check out this recipe from The Kitchn for a Red Wine, Spiced Apple, and Bourbon Cocktail. What better wine than our bourbon barrel-aged Cabernet Sauvignon to feature in a bourbon-forward cocktail? It’s the perfect spiced drink to transition from summer to the cooler autumn nights—and keeps pumpkin spice in its rightful place as an addition to a breakfast beverage.

A steak and a hearty red—while delicious, it can get a bit repetitive. Switch up your dinner and wine routine with something new. An exciting alternative we love to bring to the table is a thick-cut, bone-in pork chops with our bourbon-barrel aged Chardonnay.

Pork chops are easy to prepare—just get a cast iron skillet smoking hot and sear to perfection. They’re also versatile—quick marinades, rubs or glazes can transform your flavor experience. Whichever way you choose to prepare your chop, we recommend complementing it with the bright, fresh notes of pear, pineapple and peach of our Chardonnay.

Make it a pork chop and a Chardonnay tonight—we’re sure it will make it into your regular dinner lineup.

Check out one of our favorite recipes from Gourmet Traveler.

Put our Chardonnay on ice because we’ve got the perfect recipe to stoke the heat that summer’s got left. It’s a firecracker of a sweet and spicy late-summer dish that will put you outside at the grill and then inside when the evening cools down.

We’re talking about Honey Garlic Sriracha Fried Wings. These wings are unique because they’re cooked two ways: Grilled for smoky, fall-off-the-bone deliciousness then flash fried for maximum flavor. 

When you’re ready to eat, pour a glass of that chilled Chardonnay or if you prefer, our full-bodied Gold Rush Red and enjoy the warm flavors of the wings and wine.

Summer gives us so many great things. Sunshine, exploring the outdoors, and our favorite, grilling. Firing up the grill on a warm summer evening is a timeless endeavor that always puts a smile on our face.

One of our favorite things to cook up in the summer is a traditional bratwurst. Full of rich and timeless flavor, this bratwurst was meant to be enjoyed in the sun. To enhance your experience even more, pair your bratwurst with 1000 Stories Cabernet Sauvignon. Our Cabernet Sauvignon also brings its own adventure of flavor to the table, and has been aged in new and used bourbon barrels, giving it characteristics of charred vanilla and a hint of caramel.

When you’re outside grilling this summer, make sure to soak up the sunshine, and enjoy the unbeatable combination of bratwurst and 1000 Stories Cabernet Sauvignon.

It’s the low and slow season which means it’s time to grab your favorite bottle of 1000 Stories wine and perch yourself at the smoker—letting hours go by as that nostalgic smell permeates the warm summer air. Get the recipe below for our favorite smoked ribs, and enjoy all the smoke.

Smoked ribs are a seasonal favorite, and we love to pair ours with 1000 Stories Bourbon barrel-aged Cabernet Sauvignon. Our Cabernet Sauvignon is a perfect example of a classic—showing notes of cherry fruit and blackcurrant with a bit of tobacco leaf. And because of our unique barrel aging process, this wine has hints of burnt sugar, vanilla, dried herbs, and even a touch of smokiness—which is why our Cabernet Sauvignon makes the perfect summer BBQ pairing.

INGREDIENTS

• 4.5 lb. of beef ribs in a single plate/rack
• 2 teaspoons kosher salt
• 2-4 tablespoons Hardcore Carnivore Black seasoning rub
• 1/4 cup vinegar
• 3/4 cup water

DIRECTIONS

• Preheat a smoker to 300ºF
• If your beef ribs have the cap still attached, use a sharp filet knife to remove. Leave the membrane on the bones intact. Pat dry with a paper towel.
• Sprinkle salt on each side of the ribs, then apply the Hardcore Black. Make sure the application is liberal, and on all sides of the meat. Massage in to ensure it’s well coated.
• Place the rack meat side up in the smoker. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
• Cook until an instant-read thermometer reads 206-210ºF at the thickest part of the meat. Be careful not to touch bone when taking a reading as this will give you an inaccurate number.
• Once at temperature, remove rack and wrap in uncoated butchers paper, then set in a cooler to rest for an hour. If you cannot get paper you can use foil, but your bark will soften.
• Slice ribs between bone and serve.

Summer’s heating up, but we’re cooling down. This refreshing cocktail is a summer favorite of ours, and think it’ll hit real nice with you too. Grab your ingredients, a beautiful glass, and a cube of ice, let’s whip up a Bourbon Bison.

SUPPLIES

• 2 oz Float of 1000 Stories Cabernet Sauvignon
• 2 oz Whiskey
• ¾ oz Lemon juice
• ¼ oz Simple syrup
• ¼ oz Allspice dram
• Dash of angostura bitters

DIRECTIONS

• Combine all ingredients excluding 1000 Stories Cabernet Sauvignon in a cocktail tin
• Add ice and shake, hard until the tin is frosty
• Strain into a glass
• Add a cube of ice to glass
• Top with a float of 1000 Stories Cabernet Sauvignon
• Serve with a lemon twist – and enjoy!

If you’re looking to shake up your routine, this Spring Mix crispy chicken salad alongside a glass of our 1000 Stories Bourbon barrel-aged Chardonnay is here to make your summer brighter.

This easy-to-make and delicious meal requires a few, fresh ingredients topped with tender battered chicken, exactly what your afternoon needs. And our Chardonnay pairs so perfectly well with it that your tastebuds will be thanking you. So what are you waiting for? Try it for yourself, check the recipe out below.

INGREDIENTS

SALAD

• 3 cups chopped romaine or salad greens
• 3 Celery stalks chopped
• 1/2 cup shredded cabbage
• 1 cup Shredded carrots
• 1 large Avocado sliced
• Thinly sliced red onion (optional)

CHICKEN

• 1 lb chicken tenderloins
• 1 large egg whisked
• 3/4 cup blanched almond flour
• 1/4 cup tapioca flour or arrowroot
• 1 and 1/4 tsp fine grain sea salt
• 1/8 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup coconut oil or avocado oil for frying
• 1/3 cup Frank’s original hot sauce
• 1/4 cup ghee melted
• Additional cilantro for garnish

DIRECTIONS

• In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
• Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
• Heat a large skillet over medium/med-hi heat (non-stick is preferred) and add the oil for frying.
• Once sizzling hot, (breading will soften and fall off if oil isn’t hot enough) dip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
• Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the “breading”.
• Cook on the second side until golden brown on the outside and cooked through inside – about 6 mins total depending on thickness.
• Remove chicken to a paper towel-lined plate and allow to cool a bit.
• In a bowl, whisk together the hot sauce and melted ghee. Dip each piece of chicken in the sauce to coat and place on a cutting board. If you don’t want to cut the chicken before serving the salad, you can place the chicken right over the salad.
• Cut chicken into pieces if desired, then arrange on the salad, drizzling any leftover sauce over the top. Arrange avocado around the chicken, and toss with your favorite ranch dressing before serving. Enjoy!

Sometimes big flavor comes in small packages. Crispy fried chicken sliders are the comforting two-bite snack made for our bold bourbon barrel-aged Zinfandel. We can’t guarantee you’ll have any leftovers after whipping up a batch, but these miniature sandwiches are best enjoyed hot anyway.

Carefully crafted and finished in season bourbon barrels, 1000 Stories Zinfandel brings ripe raspberry flavor and that signature California style to the table. In fact, we can’t think of a better pairing for a sunny spring day than fried chicken and a pour of our savory Zin. Check out this recipe and don’t look back.

INGREDIENTS

CHICKEN

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1½ cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• Peanut oil, for frying

TO SERVE

• Mayo
• 4 slider rolls
• Hot sauce (optional)
• Sliced pickles

PREPARATION

For the chicken:

• In a large plastic bag, combine chicken thighs and buttermilk. Close and refrigerate for at least 1 hour.
• Meanwhile, in a shallow bowl, whisk together flour, spices, salt and pepper.
• In a heavy pot over medium-high heat, add about 1-inch of peanut oil (if using a thermometer, it should read 350°F, but if you’re not, you can test by adding a little flour to see if oil sizzles).
• Coat the buttermilk-soaked chicken into the flour mixture. Move it around and make sure it is very well coated.
• Carefully add the chicken to the oil and cook for about 5 minutes per side, until golden brown and crispy. Remove to a wire rack.

To serve:

• Spread mayo on the slider buns and add a couple splashes of hot sauce, if desired. Add chicken and top with pickles.