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.
- 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
- 4 slider rolls
- Hot sauce (optional)
- Sliced pickles
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.
- Spread mayo on the slider buns and add a couple splashes of hot sauce, if desired. Add chicken and top with pickles.
Why choose between wine and cocktails for happy hour? Mix it up and go with a bold wine-based cocktail made with 1000 Stories bourbon barrel-aged Chardonnay for an unexpected California twist.
Complex and refreshing, Devon Tarby’s Sonoma cocktail is the ideal way to ease into a breezy spring evening at home. Our bourbon-kissed Chardonnay steals the show in this low-ABV libation. So, grab a glass and escape to The Golden State.
- 2 1/2 ounces chilled 1000 Stories Chardonnay
- 1/2 ounce Calvados
- 2 1/2 teaspoons Honey Syrup (see Note)
- 1 teaspoon verjus
- 2 drops of Salt Solution (see Note)
- 1 lemon twist and 1 thyme sprig, for garnish
- In a mixing glass, combine the Chardonnay, Calvados, Honey Syrup, verjus, and Salt Solution. Fill the glass with ice, stir well and strain into a chilled wine glass. Pinch the lemon twist over the drink and add to the glass. Garnish with the thyme sprig.
- Honey Syrup
- In a measuring cup, combine 100 milliliters (about 3 1/2 ounces) water with 5 1/2 teaspoons kosher salt and stir until the salt is dissolved. Let stand for 10 minutes. Transfer to a jar and keep at room temperature for up to 1 month. Makes 3 1/2 ounces.
Whether you’re wrapping up another weekday working from home or simply need to carve out time and space for yourself, finding pleasure in your morning coffee or a new book is one step in the right direction.
Take comfort in the things you can control. If casual is your thing, ditch the fancy glassware. Enjoy 1000 Stories bourbon barrel-aged Zinfandel from the most underrated vessel around: your favorite mug.
No matter how you slice it (or how you drink it) bold is bold and quality speaks for itself. So, raise a
glass mug of pure California sunshine with a bourbon twist. Cheers!
This year, switch up your celebratory St. Patrick’s Day pint for a glass of bold 1000 Stories bourbon barrel-aged Zinfandel, paired with a hearty hand pie.
Easy to eat and pre-portioned into individual hand-held pies, this take on classic flavors transforms rich beef stew into a savory hand pie filling complemented by flaky, buttery pastry. An ideal match for our Zinfandel’s ripe fruit core and fragrant dried herb notes, these Irish Beef Hand Pies from Delish might steal the show. Slainte!
- 1 tbsp. vegetable oil
- 1/4 head green cabbage
- 1/2 lb. red potatoes
- 1 lb. ground beef sirloin
- 3 tbsp. tomato paste
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dried thyme
- Coarse salt and ground pepper
- all-purpose flour
- 2 pie crusts
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
- On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
- Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
- To freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
- To bake from frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.
Curating the perfect space for you—your home base—is essential. These days, especially when home base means your living space, gym, office, and local bar rolled into one, it’s important to keep things both practical and comfortable.
Check out these tips to help refine your work-from-home routine and setup. And, remember to give yourself a break. Your commute may be shorter but we know you’re still out there grinding, getting it—whatever it may be—done.
Raise a glass of our bourbon barrel-aged Zinfandel to another work day down and a job well done, cheers.
“How to Work From Home Effectively” (The Wall Street Journal)
- “Identify a space that helps you stay focused and productive.”
- “Find your routine and stick to it.”
- “Give yourself a break. Avoid trying to look busy.”
Whether you’re a beginner in the kitchen or a cooking pro, having a delicious, go-to pasta dish in your repertoire is a must. Especially when you’re celebrating Valentine’s Day or date night at home.
For us, a meat and tomato based sauce like “Marcella Hazan’s Bolognese Sauce” from The New York Times is the perfect way to show someone you care. Make a statement when you pair rich, full-flavored 1000 Stories bourbon barrel-aged red wines like our Cabernet Sauvignon and Gold Rush Red with this iconic pasta dish.
- 1 tablespoon vegetable oil
- 3 tablespoons butter plus 1 tablespoon for tossing the pasta
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- Black pepper, ground fresh from the mill
- 1 cup whole milk
- Whole nutmeg
- 1 cup dry white wine
- 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 ¼ to 1 ½ pounds pasta
- Freshly grated parmigiano-reggiano cheese at the table
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating – about 1/8 teaspoon – of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Birria and bourbon barrel-aged Zinfandel are a 1000 Stories match made in heaven. Tender, slow-cooked meat. Ripe fruit, savory spice, and herb notes. What more could you want in this warming dish perfect for winter?
Hailing from the Mexican state of Jalisco, birria is a super savory, slow-cooked stew typically prepared with goat, which means mouthwateringly tender meat and piquant broth.
To create your own birria and bourbon barrel-aged wine pairing at home, check out Claudette Zepeda’s recipe for birria beef tacos via Food & Wine below or support your local birria takeout spot.
- 1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
- 2 pounds English-cut beef short ribs (about 3 ribs)
- 2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
- 8 cups water
- 1 cup finely chopped white onion, rinsed
- 1/3 cup finely chopped fresh cilantro
- Canola oil, for greasing
- 32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
- Lime wedges, for serving
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1 1/2 cups of the broth.
Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.
Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.
Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.
Distance has nothing on game night. Whether you’re starting your own game night tradition or taking your weekly poker night online, up the ante with a glass of bourbon barrel-aged wine in hand.
Here are our tips for safely hosting the ultimate virtual game night with friends or the whole family:
Set the scene with a theme: All dressed up with nowhere to go? Sounds like an ideal way to celebrate game night.
Raise the stakes: Everyone wins when this week’s game night loser coordinates next week’s signature cocktail or wine pairing. (Hint: 1000 Stories has you covered.)
Game on: Check out some of our game night favorites.
Card Games: Poker, Gin Rummy, Blackjack, Hearts
Board Games: Backgammon, Chess, Checkers, Monopoly
Word Games: Boggle, Scrabble, 20 Questions, Charades
Every season is grilling season, especially when it comes to firing up a batch of galbi. Ginger, garlic and Korean pear, or bae, lend these Korean flanken-cut short ribs their classic aromatic and slightly sweet flavor, made all the better with a touch of char from the grill.
But, don’t worry. Any method—gas or charcoal grill, grill pan, or hot skillet—will work well for this dish. For us, grilling is a state of mind.
Thinly cut lengthwise across the bone, this short rib preparation soaks up all the delicious marinade and cooks quickly, the perfect cut to marinate ahead of time for a quick cook the next day. Get cooking, and pair your galbi with a bottle of 1000 Stories bourbon barrel-aged Gold Rush Red.
- 5 pounds short ribs
- 1 cup brown sugar
- 1 cup soy sauce
- 1 tablespoon freshly grated ginger
- ½ cup water
- 1 small onion
- 2 green onions
- 1 small Korean pear, peeled
- 4 tablespoons garlic
- 2 tablespoons sesame oil
- Black pepper to taste
- Coat short ribs in brown sugar
- For the marinade, mix remaining ingredients together and evenly coat meat
- Refrigerate overnight in a plastic bag or flat container
- Grill meat in the method of your choice and garnish with thinly sliced green onions and black pepper to taste
Whether you’ll be hitting the slopes, reading by the fire, or doing everything in between, welcome the winter season with 1000 Stories Chardonnay. Aged in French and American oak before being finished in bourbon barrels, our Chardonnay is a cool weather must-have.
Channeling quintessential California characteristics, our Chardonnay is full bodied, richly textured, and brimming with lush fruit flavors. Crafted with care, small-batch 1000 Stories Chardonnay is the bourbon barrel-aged wine built for beating chilly winter temperatures.
Downright delicious and bold enough for even the most rugged wintertime adventures, grab a bottle and write your own story this winter.