Food and Wine Matches

Apple and Wine Glazed Pork Tenderloin

Preheat an oven to 350 degrees F. Grease a baking dish large enough to hold the tenderloin without folding it.

Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.

Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Vintners White wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.

Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.

Bake loin in the preheated oven until thermometer inserted into the center reads 145 degrees F, 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture. Seasonal vegetables and a glass of San Sebastian Vintners White.

Bacon Wrapped Pork Tenderloin

Preheat oven to 425 F. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.

Rub garlic mixture all over tenderloin.  Pour wine in baking dish, scatter extra rosemary sprigs and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.

Roast until thermometer inserted into thickest part of tenderloin registers 145 F for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing. Serve with seasonal vegetables and a glass of San Sebastian Pinot Grigio.

Baked Cornish Hens with Gorgonzola Cream Sauce

Preheat oven to 425 F. Heat a heavy large nonstick skillet over high heat. Add Game Hens in two batches and sear in a little olive oil until brown all over, turning occasionally, about 10 minutes. Whisk Dijon mustard, olive oil, and thyme in a small bowl to blend.  Transfer Hens to the baking sheet. Spread Dijon mustard mixture over all breasts. Reserve skillet juices. Roast Hens until the thermometer registers 150°F, about 30 minutes. Remove from oven and let stand covered.

Meanwhile, prepare sauce: Melt 1 tablespoon of butter in a skillet medium heat. Add 1 tablespoon flour and whisk for 1 minute. Gradually whisk in whipping cream, Chardonnay, and chicken broth. Boil until mixture is thick enough to coat a spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced. Transfer Cornish Hens to plates. Ladle some sauce over the top and pass the additional sauce separately. Serve with seasonal vegetables and a glass of San Sebastian Chardonnay.

Braised Lamb Shanks in Cabernet Sauvignon

Preheat oven to 375 F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to a plate. Add 1 tablespoon of butter to the drippings in the pot. Add onion, carrots, thyme and garlic. Sauté until vegetables soften and begin to brown about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in a single layer. Add stock, orange, cinnamon, and 1 teaspoon of fennel seeds; bring to a boil. Place the pot in the oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.

Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on a baking sheet. Roast on a sheet alongside lamb until tender, about 1 hour and 15 minutes. Scrape squash from skins into bowl. Mash with a fork until almost smooth; season with salt and pepper. Transfer the lamb to a plate. Strain braising liquid into bowl; spoon off fat. Return liquid to pot. Add fresh fennel, orange peel, and 1 teaspoon of fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat a spoon, about 15 minutes. Return lamb to sauce.

Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in a saucepan over low heat, stirring often, about 10 minutes.

Divide squash among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over and serve with a glass of San Sebastian Cabernet Sauvignon.

Braised Lamb Shanks in Red Wine

Preheat the oven to 350 F. Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot over medium-high heat and sear the lamb until golden brown on all sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally. Deglaze with the red wine and cook until the amount of liquid is reduced by one-half. Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes. Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined. Add back in the lamb shanks, place a lid over the pot, and cook in the oven at 350° for 2 to 2 1/2 hours. Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more. Serve the lamb shanks with seasonal vegetables and a glass of San Sebastian Vintners Red.

Chicken Piccata

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in a bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Flip and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling the pan and scraping up any browned bits stuck to the bottom of the skillet, until the liquid is almost completely evaporated about 3 minutes. Add 1/2 cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into the sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with seasonal vegetables and a glass of San Sebastian Pinot Grigio.

Chicken Provencal with Wine and Olives

In a large bowl, add the chicken, garlic, Rosa wine, 2 tbsp oil and the thyme. Season with 2 tbsp salt and mix well until completely coated.

Heat 1 tbsp oil in a large casserole or roasting pan and fry the chicken in batches for about 15 minutes until the skin is golden and crisp. Remove the chicken from the dish and pour off the oil. Place the pan back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, remaining marinade and chicken stock. Bring up to the boil, add the tomatoes, then simmer gently for 20 mins.

Heat oven to 350F. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the shallots and artichokes. Bring up to a simmer, cover, and then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 minutes before serving straight from the dish. Serve with seasonal vegetables and a glass of San Sebastian Rosa.ute

Chicken Thighs with Wine and Vegetables

Preheat oven to 400 F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.  Toss asparagus, potatoes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer potatoes but not the asparagus to a rimmed baking sheet and roast for 15 minutes.

Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high.  Sear chicken skin side down until skin is crisp and golden brown, 5–7 minutes.  After all chicken is seared, transfer to vegetable baking sheet to oven and roast until chicken is cooked through, 8–10 minutes. Arrange asparagus over potatoes then continue to roast until asparagus is crisp-tender and potatoes are well browned and tender, 8–10 minutes more.

Meanwhile, carefully pour off excess fat from the reserved skillet, leaving browned bits on the bottom. Add garlic and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add Pinot Grigio wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley. Transfer chicken and vegetables to a platter, then pour sauce over. Serve with crusty bread and a glass of San Sebastian Pinot Grigio.

Chicken and Pea Risotto with White Wine

Preheat the oven to 400 F

For the risotto, heat the oil in a pan and fry the onion until soft. Add the Arborio rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked, about 15 minutes. Season with salt and freshly ground black pepper and stir in the peas, basil, and cream

For the chicken, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned. Place the chicken breasts in an ovenproof dish and pour in enough stock to come one-third of the way up the sides of the chicken breasts. Place in the oven for 15 minutes, or until completely cooked through.

Place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings and serve with a glass of San Sebastian Chardonnay Wine.

Chicken in Red Wine Sauce and Root Vegetables

Combine 3 tablespoons of oil, chicken, Cabernet Sauvignon wine, thyme, garlic, and onions in a large bowl. Cover; refrigerate and marinate for 4 hours. Using tongs, remove the chicken from the marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade. 

Heat the remaining 3 tablespoons of oil in a heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to a plate. Add thighs to the same pot, skin side down; cook until the first side is brown, about 3 minutes. Sprinkle with flour. Turn and cook until the second side is brown, about 3 minutes. Add reserved marinade, 1 cup of chicken stock, and beef stock; bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through about 12 minutes. Transfer chicken to a large skillet. Boil sauce in the pot until thick enough to coat a spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken.  

Meanwhile, melt butter in a medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes. 

Serve chicken and red wine sauce, with carrots and parsnips on wilted greens alongside a glass of San Sebastian Cabernet Sauvignon.

Chicken with Herb-Roasted Tomatoes and Wine Sauce

Preheat oven to 400 F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to the pan. Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add the remaining 1 tablespoon of oil to the same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with Chardonnay wine, scraping up browned bits from the bottom of the pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs. Serve with seasonal vegetables and a glass of San Sebastian Chardonnay.

Clam Toasts with Pancetta and Chardonnay

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, 1/2 cup Chardonnay wine, and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but the mixture is still a little bit saucy, about 3 minutes. Transfer to a medium bowl; discard lemon zest and bay leaf. Wipe out the skillet.

Heat 2 Tbsp. oil in the same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with a cut side of garlic. Wipe out the skillet.

Heat 1 Tbsp. oil in the same skillet over medium. Crush the remaining garlic clove and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, sauce, and remaining 1/2 cup Chardonnay wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Taste and season with salt if needed. To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes. Enjoy with a glass of San Sebastian Chardonnay.

Creamy Summer Pork and Apple Ragu

In an oven-proof dish, heat oil and sauté Pork until lightly brown. Add apples, garlic, and onion, and continue cooking for about 5 more minutes. Sprinkle flour into the dish and cook for 1 minute. Add wine and vegetable stock and stir continuously until thickened. Pour in heavy cream, and sage, and season to taste. Place dish in 300F oven and bake for 1 hour, or until sauce is creamy and thick, stirring occasionally. Serve over garlic mashed potatoes and a glass of San Sebastian Chardonnay.

Creamy Tomato-Stuffed Chicken

Place chicken between two sheets of plastic wrap and flatten to ¼ inch thick. Stir together cream cheese, and garlic and spread evenly over chicken, sprinkle filling with Basil leaves (leaving 2 tbsp for sauce) and Parmesan Cheese; roll up and secure with a toothpick. Place in the baking dish and bake at 350 F for 45 minutes. While the chicken is cooking, mix tomatoes, olive oil, and Chardonnay – season with salt and pepper and the remainder of the Basil. Heat through until sauce has reduced by 1/3. Slice the chicken and pour the sauce over the top. Serve with seasonal vegetables and a glass of San Sebastian Winery Chardonnay.

Duck Legs with Sweet Marmalade Wine Sauce

Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish. Tuck orange wedges around the duck.   

Set reserved skillet over medium heat and pour in Vintners Red wine, scraping up any browned bits from the bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. Rosemary, and 1½ tsp. salt. Cook just until the mixture begins to steam, about 2 minutes. Remove from heat. Pour the marmalade mixture over the duck legs, Cover the baking dish with foil or an ovenproof lid, and bake for 1 hour 15 minutes in a preheated 350F oven.

When the duck has cooked for 1 hour 15 minutes, combine brussels sprouts, 2 Tbsp. oil, 1 tbsp. Rosemary, remaining ½ tsp. salt, and 1 tbsp. water in skillet. Toss sprouts to coat and slide Brussels sprouts onto duck in baking dish. Roast Brussels sprouts and duck legs for an additional 30 minutes. Continue to roast until duck skin is deep golden brown meat is very tender and Brussels sprouts are charred in spots and tender. Transfer duck and Brussels to a serving platter, spoon over the sauce, and serve with a glass of San Sebastian Vintners Red.

Festive 'Sweet' Meatballs

To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes. Cover and chill in the fridge for at least 10 minutes.

Preheat the oven to 400 F. Generously oil a wide, baking dish, large enough to fit 24 meatballs, and set aside.

Remove the ground meat mixture from the fridge and shape it into walnut-sized balls. Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until the bottoms of the meatballs are lightly golden.

Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.

Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate and wine.

Serve the meatballs with the sauce, fresh bread, and a glass of San Sebastian Vintners Red.

Flounder with White Wine & Grapes

Put oven rack in middle position and preheat oven to 250 F.

Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess. Heat 2 tablespoons oil in a heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in the oven. Add more oil if necessary, and sauté the remaining 2 fillets in the same manner, transferring to a platter. Add shallot to skillet and cook over moderate heat, stirring, until softened about 2 minutes. Add Chardonnay wine and simmer, scraping up any brown bits, 2 minutes. Add grapes and cook over low heat, swirling skillet, until just heated through 1 to 2 minutes. Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season the sauce with salt and pepper. Spoon sauce with grapes over fish and serve with seasonal vegetables and a glass of San Sebastian Chardonnay.

Grill Roasted Clam Linguini

Heat olive oil in a small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add Chardonnay wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt.

Prepare barbecue (high heat). Arrange clams on the grill rack. Cover grill. Cook clams for 5 minutes. Uncover and cook without turning until the clams open. Transfer to baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm. Drain pasta and divide among 4 large shallow bowls. Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over and serve with a glass of San Sebastian Chardonnay.

Grilled Lamb Chops with Parsley Salad

Mix Vintners Red, yogurt, black pepper, coriander, cumin, paprika, cinnamon, and nutmeg in a large bowl.

Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in a marinade to coat; cover and chill for at least 2 hours.

Prepare a grill for medium-high heat. Grill lamb to the desired doneness, about 3 minutes per side for medium-rare. Let rest for 5-10 minutes.

Meanwhile, toss onion, parsley, and lemon juice, with a pinch of salt in a medium bowl. Serve lamb chops with parsley salad and a glass of San Sebastian Vintners Red.

Grilled Salmon With Rosa, Curry & Coconut Cream

In a large skillet, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the Rosa wine and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer for 10 to 15 minutes. Keep warm.

In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half, 10 minutes. Keep warm.

Pat the salmon dry. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer, and evenly season the salmon all over with the salt. Sauté the salmon, skin-side down, on medium heat until the skin is golden, and crispy, about 3 minutes then flip the fillets and cook until the salmon is cooked through - about more 3 minutes. Transfer the curry sauce to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, and serve with rice and a glass of San Sebastian Rosa.

Halibut with Spicy Sausage

Preheat oven to 375 F. Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and chorizo between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.

Place foil packets on a baking sheet and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature for a few minutes, then carefully open and transfer the fish to a platter. Top with tomatoes and cooking juices from packets. Serve with a glass of San Sebastian Vintners White.

Lamb Shanks with Wine and Pomegranate

Preheat oven to 350 F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, and cumin, in a small bowl; massage the spice mixture into the lamb. Let rest for 1 hour at room temperature.

Heat olive oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.

Heat the remaining oil in the pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 5 minutes. Add thyme sprigs, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add Cabernet Sauvignon wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, and pomegranate juice. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.

Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid. Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1½ hours. Remove pan from oven and let lamb rest, covered, in liquid for at least 30 minutes. Strain braising liquid through a fine-mesh sieve into a medium saucepan. Cook until reduced by one-third, 10 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; the sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. To serve arrange lamb on a platter and spoon sauce over; serve with seasonal vegetables or polenta and a glass of San Sebastian Cabernet Sauvignon.

Leg of Lamb with Garlic & Rosemary

Preheat oven to 350 F. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife.

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put the lamb in a lightly oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature for 30 minutes.

Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of the meat registers 130 F, 1 1/2 hours. Transfer to a cutting board and let stand for 15 to 25 minutes (internal temperature will rise to about 140 F for medium-rare).

Add Cabernet Sauvignon to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 3 minutes. Season pan juices with salt and pepper, serve sauce with lamb, seasonal vegetables, and a glass of San Sebastian Cabernet Sauvignon.

Mustard Fennel Pork Loin Au Jus

Arrange loin, fat side up, lengthwise on a work surface. Holding the knife horizontally, make a lengthwise cut about 1 1/2 inches deep alongside of loin (do not cut all the way through). Open the loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon salt and fennel seeds. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining salt, pressing lightly to help adhere.

Preheat oven to 450 F.

Roast pork for 25 minutes, then reduce oven temperature to 325 F and continue to roast until a thermometer inserted 2 inches into the center of the meat registers 145 F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, for 25 minutes.

In a roasting pan add 1/2 cup water and deglaze by boiling over high heat, stirring and scraping up any bits, for 1 minute. Add Vintner red wine and boil for 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together a tablespoon of water and cornstarch in a cup, then add to the pan and boil, whisking for 1 minute. Remove from heat and whisk in butter. Slice pork and serve with sauce, seasonal vegetables, and a glass of San Sebastian Vintners Red

Wine and Tamarind glazed Pork Chops

To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with Vintners White wine and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover until ready to use.

Preheat oven 400 F. Season pork chops to your liking with salt, cracked black pepper, garlic and dried thyme. Heat oil in skillet and depending on thickness, cook for about 3 minutes on each side. Transfer the skillet with chops to preheated over 400 F and cook for an additional 10 minutes. The meat should register 145 F on a meat thermometer.

Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, reheat the glaze. Serve the pork chops with the glaze, seasonal vegetables and a glass of San Sebastian Vintners White.

Oxtail Bourguignon

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using a slotted spoon, transfer the bacon to a plate. Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon of butter and 1 tablespoon of flour to make a paste, set aside.

 Whisk 1 cup flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in a medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in a pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to the pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to the pot. Add bouquet garni, then broth and wine. Bring to a boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain a gentle simmer, for about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 30 minutes longer.

Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. Serve with crumbled bacon over mashed potatoes and a glass of San Sebastian Cabernet Sauvignon.

Wine Braised Pork Shoulder

Preheat the oven to 325 F.

Pat the pork shoulder dry with paper towels. In a small bowl, combine the herbs, salt, and pepper. In the bottom of a large Dutch oven, layer the onions. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. Use your hands to rub it evenly over the pork. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Pour in the Cabernet Sauvignon wine and cover.

Place the Dutch oven in the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone, approximately 3 hours.

When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.

Add about half the onions to a saucepan with the sauce liquid and place the remainder back in the Dutch oven. Set the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat and simmer until it is slightly reduced, 10 minutes. The sauce will be quite thin. Shred the pork and return it to the Dutch oven and drizzle with the sauce. Toss the pork and onions with the sauce and keep it warm over low heat. Serve with seasonal vegetables and a glass of San Sebastian Cabernet Sauvignon.

Wine Braised Leg of Lamb with Garlic

Preheat oven to 375 F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around Lamb, cut side up. Scatter 1 bunch Thyme over and around. Roast Lamb 20 minutes. Reduce oven temperature to 300°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 1 hour. Make sure to check internal temperature if you prefer Lamb to be medium rare, cook to 145 F.

Transfer Lamb and Garlic to platter, discard Thyme sprigs. Tent with foil. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 6 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over and serve with mashed potatoes, seasonal vegetables and a glass of San Sebastian Cabernet Sauvignon.

Vintners Red Wine Infused Chocolate Fondue

Sift the cocoa into mixing bowl and set aside. Place the Vintners Red wine, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot, garnish with mixed chopped nuts and keep warm. Serve with pound cake, sliced fruit and a glass of San Sebastian Vintners Red.

Veal with Gorgonzola Sauce

Boil stocks in medium saucepan until reduced to 1/4 cup, about 5 minutes. Set aside.

Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.

Add wine to same skillet and cook over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture until liquid is reduced slightly, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with seasonal vegetables and a glass of San Sebastian Rosa.

Pan Roasted Chicken with Dates and White Wine

Preheat the oven to 400 F (230 C). Pat the chicken breasts dry and generously season them on all sides with salt and pepper.  Add the oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. Working in two batches, cook the chicken, skin-side down until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.

Remove the chicken from the skillet and set it on a plate. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, and a few thyme sprigs, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften. Deglaze the pan with the wine and chicken stock and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 10 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.

Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it’s just cooked through, about 20 minutes. Serve with seasonal vegetables and a glass of San Sebastian Vintners White.

Traybake Meatballs in Sweet Savory Sauce

Heat oven to 375 F. Combine the Chuck steak, oregano, fennel seeds and salt & pepper in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over  Transfer to a plate.  

Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and Vintners White wine.

Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp. Serve with a glass of San Sebastian Vintners White.

Pasta with White Wine and Fennel Pesto

Preheat the oven to 375 F.

To a large pan add 4 tbsp olive oil and sauté the onion begins to soften, 3 to 5 minutes. Add the chopped fennel and fennel seeds red pepper flakes and currants and continue to Sauté for another 5 minutes. Add the tomato sauce, Chardonnay wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.

Make topping by adding bread crumbs and oregano to the remaining oil, and set aside.

Cook the pasta until it's just short of al dent and after draining add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with the breadcrumb topping, and serve with a glass of San Sebastian Chardonnay.

Three Tier Fisherman’s Pie

Preheat oven to 375 F. Gently season Cod and poach in milk, along with bayleaf on stove-top until cooked, approx. 8 minutes. Remove from liquid and set aside. In saucepan, melt butter, add flour stirring constantly until combined and then add poaching milk slowly until sauce thickens. Add Pinot Grigio wine and grated Cheese and continue cooking until you have a nice rich sauce. Cook spinach for approx. 6 minutes and squeeze out all the liquid. To assemble, place spinach on the bottom of an ovenproof dish, add cod and pour the cheese sauce on top. Add a mashed potato thatch and sprinkle with a little grated Cheddar cheese. Bake in oven for 30 minutes until hot and bubbly. Serve with a glass of San Sebastian Pinot Grigio.

Sweet Citrus Glazed Salmon

Glaze: Bring the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.

Heat a grill to medium-high heat.

Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze and serve with seasonal salad and a glass of San Sebastian Vintners Red.

Stuffed Peppers with Lamb and Orzo

Put oven rack in middle position and preheat oven to 425 F. Oil a Baking Dish.

Cook onion with salt in olive oil in heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.  While onion is cooking, cook orzo in boiling salted water until al dente, drain orzo and set aside. 

Spread half of onion in baking dish. Add lamb to onion in skillet and cook until meat is no longer pink, about 3 minutes. Add Cabernet Sauvignon and stir to mix. Remove from heat and stir in cooked orzo, 1 tablespoon dill, and salt and pepper to taste. 

Stir tomatoes into onion in baking dish and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture. Divide lamb mixture between bell pepper halves, then cover and bake until peppers are tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill and serve with a glass of San Sebastian Cabernet Sauvignon.

Pea Risotto with Calamari

Bring stock to a bare simmer in a medium saucepan, then keep at a simmer.

Cook leeks in 2 tablespoons oil in a heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.

Add the remaining tablespoon oil and rice to a pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed about 2 minutes. Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup of stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.

Heat the grill pan over high heat until hot. Season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, turning halfway through, until opaque and just cooked through about 1 minute total.

Serve risotto topped with calamari and serve with a glass of San Sebastian Vintners White.

Spicy Sausage with Sweet Peppers & Sauce

Preheat the oven to 400 F. Rub the peppers with a tablespoon of oil and roast in the hot oven, or under the grill until well blistered and blackened. Allow the peppers to cool, then peel, seed, and cut into strips.

To make the sausage patties, simply combine the sausage meat with the garlic, fennel, chilli and black pepper, shape into flat patties.

Heat one tablespoon of oil in a fry pan over moderate heat and fry the patties for approximately four minutes on each side. When golden brown and cooked through, remove them to a warm plate, and cover lightly with foil.  Pour the red wine into the pan to deglaze all the sausage juices. Add the roasted peppers and the chopped parsley, and season with salt and pepper to taste. Add back in the sausage patties and warm through.  Serve with crusty bread and a glass of San Sebastian Vintners Red.

Snapper on Angel Hair with Citrus Cream

Heat Olive Oil in sauté pan, add shallots and garlic and sauté for 1 minute. Add sun-dried tomatoes, cream, Chardonnay, orange juice, herbs and Worcestershire sauce. Cook for approximately 10 minutes until sauce thickens and reduces by half. Keep warm. Meanwhile cook pasta in boiling water, drain and place in large serving bowl.  

Dredge Snapper filets with seasoned flour and sauté in medium hot oil for about 4 minutes per side. Place on top of pasta and pour the warmed sauce over the top. Serve with a tossed green salad and a glass of San Sebastian Chardonnay.

Pork Chops Scarpariello

Roast bell peppers under the broiler until blackened, 10 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces. While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat the remaining 2 tablespoons of oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil. Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add Pinot Grigio wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from the plate and remove the skillet from the heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops. Serve with a side of cooked pasta and a glass of San Sebastian Pinot Grigio.

Slow Roasted Cod with Bell Peppers and Capers

Heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; 1/4 cup San Sebastian Rosa and season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.

Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300 F.

Uncover bell peppers and peel away charred skin from flesh; discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.

Nestle cod into bell pepper mixture, drizzle with 1/4 cup Rosa, olive oil, and season with salt and black pepper. Roast on center rack until flesh is opaque 25-30 minutes. Let rest 10 minutes.

Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt. Serve with Cod and a glass of San Sebastian Rosa.

Pork Chops in Rosa Wine Sauce

In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning, and season generously with salt and pepper.

Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. The first side is cooked on medium-high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.

Return skillet to heat, add 2 tablespoons butter and minced garlic, and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and blend it in with the butter. Next, pour in Rosa wine while still on medium heat - about 1 minute. Add chicken stock and heavy cream, season with salt and pepper (to taste), and simmer for 2-3 minutes. Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them a bit to make sure they are cooked through. Serve with seasonal vegetables and a glass of San Sebastian Rosa.

Sliced Pork with Red Wine and Olives

Season pork with salt. Meanwhile, mix red wine, prunes, olives, capers, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside.

Place a rack in center of oven; preheat to 325 F. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.

Remove skillet from heat and pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until a thermometer inserted into the thickest part of tenderloin registers 145 F, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.

Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes.  

Slice pork crosswise against the grain. Transfer to a platter and spoon pan sauce over and serve with a seasonal vegetable and a glass of San Sebastian Vintners Red.

Skillet Cod, Clams and Corn

Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.

Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5–7 minutes. Carefully turn cod over and reduce heat to low. Cook another 2 minutes until cooked all the way. Place on platter, golden side up;  

Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes. Uncover skillet and transfer clams to platter with cod. Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; and serve with a glass of San Sebastian Vintners White.

Pork Chops with Wine & Escarole

Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on the other side for about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°F, 6–8 minutes total.

Transfer pork to a plate and let rest for 5 minutes. Pour off and discard all but 1 Tbsp. fat from the skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and wine and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.

Working one at a time, return pork chop to the skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 1 Tbsp. oil, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.

Place escarole in a large bowl. Pour hot beans and sauce over the escarole toss to coat thoroughly and wilt the escarole slightly. Serve with pork chops and a glass of San Sebastian Pinot Grigio.

Shrimp with Rosa Cream Sauce

Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package directions.

Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl. Add the scallions and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.

Reduce the heat to medium. Stir in the cream, chicken stock, Rosa wine, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more. Add the pasta directly to the skillet, along with the feta, parsley Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper. Serve with a glass of San Sebastian Rosa.

Shrimp with Avocado Mango Salsa

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with mango, avocado, tomato, onion, jalapeño and lime juice and Vintners Red in a bowl. Carefully cut foil to open; stir contents; garnish with salsa and serve with a glass of San Sebastian Vintners Red. 

Shrimp Risotto with Marscapone

Heat olive oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and cook, stirring often, until grains are almost entirely translucent, about 3 minutes. Stir in 1 cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warmed stock and continue to cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25-30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.

Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Enjoy with a glass of San Sebastian Chardonnay.

Seared Tuna Pepper Steaks

Sprinkle tuna steaks on both sides with a little coarse salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 2 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then white wine to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or sesame seeds and serve with a glass of San Sebastian Chardonnay.

Pork Loin with Grapes

Mix the flour with the salt and pepper in a shallow pie plate. Heat half the butter and oil in a large skillet over medium-high heat - place the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil.  

Return the skillet to the heat add the onion and grapes and cook, stirring often, until the onions are slightly softened, about 5 minutes. Increase the heat to high, pour in the wine, and bring to a boil. Cook rapidly, stirring until reduced to about 3 tablespoons. Add the stock and sugar and boil until reduced by half. Return the pork to the skillet with any accumulated juices. Simmer gently until heated through, 3 to 5 minutes. Transfer the pork to a large heated platter. Remove the skillet from heat, whisk in the mustard, and season with salt and pepper. Pour sauce over the pork and serve fresh vegetables with a glass of San Sebastian Vintners White.

Seared Scallops with White Wine-Shallot Reduction

Using a paper towel, pat the scallops dry on all sides. Season with salt and pepper.

Heat the vegetable oil in a skillet over medium-high heat. Once the is oil hot carefully add the scallops. Cook until the scallops are nicely browned on one side, about 1-2 minutes. Turn them over and cook until the second side is well browned, another 1-2 minutes. Remove the pan from the heat and transfer the scallops to a plate.

Place the pan back over low heat and add the minced shallots. Cook the shallots, stirring frequently, until they have softened slightly and started to brown, about 1 minute. Add the Pinot Grigio and cook for 1-2 minutes more, scraping up any browned bits from the surface of the pan. Add the Dijon mustard and butter, stirring until well incorporated and smooth. Remove the pan from the heat and add back the scallops, turning them in the sauce to coat. Serve immediately with a glass of San Sebastian Pinot Grigio.

Seared Duck Breasts With Blood Oranges

Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

Pour off all but 2 Tbsp. fat from skillet. Add shallot, wine, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over fresh salad with pan sauce and remaining segments. Serve with a glass of San Sebastian Vintners White.

Port Tenderloin with Sweet Cherry Salsa

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 1/4 cup Vintners White wine, lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal the bag and turn to coat. Marinate at room temperature for 30 minutes, turning occasionally.

Meanwhile, combine the remaining 1/2 cup cilantro, 1/4 cup shallots, 1/4 cup Vintners White wine, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.

Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into the meat registers 145 F, about 15 minutes. Let rest for 10 minutes. Cut into thin slices, and serve with salsa and a glass of San Sebastian Vintners White.

Seared Duck Breast with Cherry Wine Sauce

Slice the skin of the duck in a diamond pattern, being careful to just cut through the skin and fat, but not into the meat. Sprinkle the duck breast with salt and pepper. For best results let the duck sit out on the counter for at 30 minutes.

Preheat oven to 450 F. Adjust oven rack to lower middle position.

Heat a medium oven proof skillet over medium high heat. Lay the duck breast skin side down in the hot skillet. Reduce the heat to medium low and let the skin brown and fat render for 4-5 minutes, or until the skin is deep golden brown and much of the fat has melted off. Spoon out the fat frequently while you are searing the duck. Turn the duck over and sear the other side for 3 minutes. Flip the duck back to skin side down and put the skillet in the oven for 10 minutes, or until the duck reaches 130F for medium rare. If you prefer medium, continue roasting for another 1-2 minutes and take the duck out at 135 F.

Once the duck is out of the oven, move it to a plate and let it rest. In the skillet, melt the butter over medium low heat. Add the shallots and salt and sauté for 2-3 minutes. Pour in the Vintners Red wine and then stir in the balsamic and ginger. Bring to a boil and cook down until reduced by half, about 8 minutes. Taste the sauce and add more vinegar or ginger if needed. Stir in the dried cherries.

When you are ready to serve, thinly slice the duck breast and arrange the slices onto two plates. Spoon some of the sauce over the duck and serve with seasonal vegetables and a glass of San Sebastian Vintners Red.

Sea Bass with Linguini and Wine Sauce

For the sauce, heat a frying pan until hot, add the olive oil, chili and garlic and gently fry until just softened.

Add the Sea Bass (or any other firm white fish) and gently fry for a couple of minutes, then add San Sebastian Chardonnay wine and cook until the volume of liquid has reduced. Add the stock to the Sea Bass and cook until reduced again.

Meanwhile, bring a pan of salted water to the boil, add the pasta and cook until it floats to the surface and is just tender. Drain the pasta and stir straight into the sauce. Finish with the herbs and lemon zest then season with salt and freshly ground black pepper. Serve with a glass of San Sebastian Chardonnay.

Scallops with Rosa and Capers

Pat Scallops dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, until underside is deep golden brown, 3-4 minutes. Use tongs to gently turn over. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.

Add butter to skillet and cook, swirling, until butter foams, then browns, about 2 minutes; stir in Rosa Wine and reduce slightly until thickened by swirling pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops. Serve with cooked pasta or seasonal vegetables and a glass of San Sebastian Rosa.

Scallops a la Rosa with Pasta

Cook the scallops in olive oil in a large skillet on high heat. Make sure they’re not touching each other. Season them with salt and pepper then add the butter and cook for another 2 to 3 minutes on the other side. Cook in batches, especially if you have lots of scallops. Transfer the scallops to a plate. Cook pasta according to directions and set aside. 

Make the sauce: Heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and sauté for 20 to 30 seconds until it becomes aromatic. Add the Rosa wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices. Serve over precooked pasta and a glass of San Sebastian Rosa.

Porterhouse Steak with Red Wine Reduction

Preheat oven to 450 F.

Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in an oven-proof skillet over medium heat until the butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute. Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer registers 110 F for medium-rare, about 5 minutes (or 120 F for medium, about 10 minutes).

Transfer steak to a small platter and let rest for 10 minutes. While steak rests, add wine to skillet along with garlic and herbs and boil over medium-high heat, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from the platter and boil until reduced by half, 5 minutes. Whisk in the remaining 2 tablespoons butter until incorporated, then season with salt and keep warm. To carve: Transfer the steak to a cutting board and cut the meat off both sides of the bone. Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus and serve with seasonal vegetables and a glass of San Sebastian Cabernet Sauvignon.

Savory Herbed Rack of Lamb

Put the Cabernet Sauvignon wine, vinegar, soy sauce, mustard, garlic, rosemary, thyme and 2 tablespoons olive oil into a large bowl and mix well. Add racks of lamb and marinate for 2 hours.

Preheat oven to 450 F degrees. Preheat heavy ovenproof sauté pan and add remaining 1 tablespoon olive oil. Remove lamb from marinade and sear on all sides until nicely browned. Place lamb in oven for 8-12 minutes for medium rare. Remove and let rest for 4 minutes before slicing. Serve with seasonal vegetables and San Sebastian Cabernet Sauvignon. 

Savory Herbed Rack of Lamb

Put the Napa Valley Cabernet wine, vinegar, soy sauce, mustard, garlic, rosemary, thyme and 2 tablespoons olive oil into a large bowl and mix well. Add racks of lamb and marinate for 2 hours.

Preheat oven to 450 F degrees. Preheat heavy ovenproof sauté pan and add remaining 1 tablespoon olive oil. Remove lamb from marinade and sear on all sides until nicely browned. Place lamb in oven for 8-12 minutes for medium rare. Remove and let rest for 4 minutes before slicing. Serve with seasonal vegetables and San Sebastian Napa Valley Cabernet.

Salmon Wellington

Preheat oven to 425 F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with egg glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place seam side down on baking sheet. Brush with glaze.  Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, gently heat wine, and 2 tbsp shallots in heavy small saucepan until liquid is reduced by half, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 1 tbsp of tarragon. Season sauce with salt & pepper. Pour sauce over Salmon Wellingtons and serve with a green salad and a glass of San Sebastian Pinot Grigio.

Rack of Lamb with Garlic and Herbs & Red Wine Jus

Heat a 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch. Transfer racks to a small roasting pan. Preheat oven to 350 F.

Make sauce: Add wine to skillet and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add any meat juices from the platter and heat until reduced by half, 5 to 6 minutes. Whisk in 2 tablespoons butter until incorporated, then season with salt and keep warm.

Stir together garlic, herbs, salt, pepper, and oil. Coat lamb with herb mixture, pressing to help adhere. Roast for 15 minutes, then cover lamb loosely with foil and roast until a thermometer inserted diagonally into the center of the meat registers 120 F, 5 to 10 minutes more. Let stand, covered, 10 minutes. Carve and serve with Red Wine Jus and a glass of San Sebastian Cabernet Sauvignon.

Rosa Chicken

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper.

Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the pan, sauté for 1 minute to render. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Rosa in the pan and boil down for a few seconds. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley and serve with a glass of San Sebastian Rosa.

Red Wine Chocolate Truffles

In a small saucepan heat the chocolate over low heat making sure not to separate.

In a small saucepan, heat the heavy cream just until it starts to steam.

Pour the heavy cream into the pan with the melted chocolate and stir, slowly, until fully combined.

Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm - at least 4-6 hours.

Line a baking sheet with parchment paper. Place the cocoa powder in a shallow bowl.

Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing it on the baking sheet. Keep chilled until ready to serve and enjoy with a glass of San Sebastian Vintners Red.

Roasted Spiced Duck with Plums

Heat oven to 325 F. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder. Put the spice salt in a bowl, add the sugar, mix well and set aside.

Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and Vintners Red wine

Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums, seasonal vegetables and a glass of San Sebastian Vintners Red.

Roasted Citrus Chicken with Potatoes & Thyme

Pre-heat oven to 375 F. Distribute evenly the chicken, potatoes, garlic cloves and lemon pieces in bottom of large deep roasting dish. Pour in San Sebastian Pinot Grigio and chicken stock and drizzle the olive oil over the top. Add thyme and season with salt and pepper to taste. Cover and cook in oven for 2 hours. Stir gently and finish cooking uncovered for 15 minutes. Serve with buttered sweet green peas and a glass of San Sebastian Pinot Grigio.

Rib Eye Steaks in Red Wine Sauce

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from the plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks. Serve with seasonal vegetables and a glass of San Sebastian Cabernet Sauvignon.

Roasted Beef Tenderloin with Port

Preheat oven to 375 F. Season Shallots with salt & pepper and roast in olive oil for 30 minutes. Remove from oven. In large saucepan simmer Cabernet Sauvignon, Port and beef broth until thickened and reduced to 3 cups. Whisk in tomato paste. Set aside.

Saute bacon in roasting pan until brown, remove and drain. Season Beef with Thyme, salt & pepper and brown on all sides - approx 7 minutes. Transfer to oven and roast until 125 F is reached for medium rare. Remove and let rest.

Add broth mixture to pan and whisk in flour mixture, butter, bacon and shallots stir well until thick and bubbly. Cut beef into slices and spoon over the sauce. Serve with garlic mashed potatoes and a glass of San Sebastian Cabernet Sauvignon.

Sweet & Spicy Salmon

In a 1-gallon zip-top plastic bag, combine the soy sauce, Cream Sherry, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour.

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions. Serve with seasonal vegetables and a glass of San Sebastian Cream Sherry.

Stuffed Marinated Flank Steak

Cut pocket into flank steak. Mix 1 cup wine, olive oil, mustard, garlic, salt and pepper and pour 1/2 of mixture into the bottom of a glass baking dish. Place meat on top and pour the rest of the marinade on top. Leave for 2 hours turning once.

In saucepan mix 1 cup Port, 1 cup water, butter & onion and continue to cook about 10 minutes. Add dried stuffing mix to liquid and let cool for a few minutes.  

Preheat oven to 350F. Remove flank steak from marinade and fill pocket with stuffing. Place on baking sheet and pour over the marinade. Cook in oven for 30 minutes. Reduce heat to 300F and cook an additional 10 minutes or until internal temperature is at 145F for medium rare.  Transfer to platter and leave for 5 minutes before slicing. Pour over any remaining juices to keep moist. Serve with a tossed green salad and fresh crusty bread and a glass of San Sebastian Port.

Roast Pork with Fruit Stuffing

Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. Place roast on rack in roasting pan; rub with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon sage, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon sage. Roast pork until thermometer inserted into thickest part of meat registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board; tent with foil to keep warm.

Whisk butter, flour and mustard in small bowl to blend. Add broth and wine to roasting pan; simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper. Cut pork between ribs into chops. Serve with sauce and a glass of San Sebastian Proprietor’s Reserve.

Beef with Noodles and Sirah Sauce

In a large pot over medium-high heat, heat 2 tablespoons oil. Place beef in a large bowl and toss with flour, 2 teaspoons salt, and 1/2 teaspoon pepper. Add half of beef to pot and cook, turning occasionally, until browned on 2 sides, 4 to 5 minutes. Transfer beef to a plate; repeat with remaining 2 tablespoons oil and beef.

Reduce heat to medium. Cook onion and 1/2 teaspoon salt, stirring occasionally, until just tender, 5 to 7 minutes. Return beef to pot and add 4 cups broth and 1 cup Petite Sirah. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until beef is tender enough to shred with a fork, 2 hours.

Transfer beef to a large plate and shred with 2 forks into bite-size pieces. Pour remaining 2 cups broth into same pot and bring to a boil. Add noodles and cook, stirring occasionally, until tender, 7 to 8 minutes. Return beef to pot, toss to combine, and season with remaining salt as needed. Divide beef and noodles among bowls. Serve with a glass of San Sebastian Petite Sirah.

Braised Lamb Shanks in Napa Valley Cabernet

Preheat oven to 375 F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to a plate. Add 1 tablespoon of butter to the drippings in the pot. Add onion, carrots, thyme and garlic. Sauté until vegetables soften and begin to brown about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in a single layer. Add stock, orange, cinnamon, and 1 teaspoon of fennel seeds; bring to a boil. Place the pot in the oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.

Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on a baking sheet. Roast on a sheet alongside lamb until tender, about 1 hour and 15 minutes. Scrape squash from skins into bowl. Mash with a fork until almost smooth; season with salt and pepper. Transfer the lamb to a plate. Strain braising liquid into bowl; spoon off fat. Return liquid to pot. Add fresh fennel, orange peel, and 1 teaspoon of fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat a spoon, about 15 minutes. Return lamb to sauce.

Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in a saucepan over low heat, stirring often, about 10 minutes.

Divide squash among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over and serve with a glass of San Sebastian Napa Valley Cabernet.

Chicken in Red Wine Sauce and Root Vegetables

Combine 3 tablespoons of oil, chicken, Napa Valley Cabernet wine, thyme, garlic, and onions in a large bowl. Cover; refrigerate and marinate for 4 hours. Using tongs, remove the chicken from the marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade. 

Heat the remaining 3 tablespoons of oil in a heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to a plate. Add thighs to the same pot, skin side down; cook until the first side is brown, about 3 minutes. Sprinkle with flour. Turn and cook until the second side is brown, about 3 minutes. Add reserved marinade, 1 cup of chicken stock, and beef stock; bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through about 12 minutes. Transfer chicken to a large skillet. Boil sauce in the pot until thick enough to coat a spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken.  

Meanwhile, melt butter in a medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes. 

Serve chicken and red wine sauce, with carrots and parsnips on wilted greens alongside a glass of San Sebastian Napa Valley Cabernet.

Lamb Shanks with Wine and Pomegranate

Preheat oven to 350 F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, and cumin, in a small bowl; massage the spice mixture into the lamb. Let rest for 1 hour at room temperature.

Heat olive oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.

Heat the remaining oil in the pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 5 minutes. Add thyme sprigs, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add Napa Valley Cabernet wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, and pomegranate juice. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.

Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid. Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1½ hours. Remove pan from oven and let lamb rest, covered, in liquid for at least 30 minutes. Strain braising liquid through a fine-mesh sieve into a medium saucepan. Cook until reduced by one-third, 10 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; the sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. To serve arrange lamb on a platter and spoon sauce over; serve with seasonal vegetables or polenta and a glass of San Sebastian Napa Valley Cabernet.

Leg of Lamb with Garlic & Rosemary

Preheat oven to 350 F. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put the lamb in a lightly oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature for 30 minutes.

Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of the meat registers 130 F, 1 1/2 hours. Transfer to a cutting board and let stand for 15 to 25 minutes (internal temperature will rise to about 140 F for medium-rare).

Add Napa Valley Cabernet to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 3 minutes. Season pan juices with salt and pepper, serve sauce with lamb, seasonal vegetables, and a glass of San Sebastian Napa Valley Cabernet.

Oxtail Bourguignon

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using a slotted spoon, transfer the bacon to a plate. Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon of butter and 1 tablespoon of flour to make a paste, set aside.

Whisk 1 cup flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in a medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in a pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to the pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to the pot. Add bouquet garni, then broth and wine. Bring to a boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain a gentle simmer, for about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 30 minutes longer.

Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. Serve with crumbled bacon over mashed potatoes and a glass of San Sebastian Napa Valley Cabernet.

Porterhouse Steak with Red Wine Reduction

Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in an oven-proof skillet over medium heat until the butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute. Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer registers 110 F for medium-rare, about 5 minutes (or 120 F for medium, about 10 minutes).

Transfer steak to a small platter and let rest for 10 minutes. While steak rests, add wine to skillet along with garlic and herbs and boil over medium-high heat, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from the platter and boil until reduced by half, 5 minutes. Whisk in the remaining 2 tablespoons butter until incorporated, then season with salt and keep warm. To carve: Transfer the steak to a cutting board and cut the meat off both sides of the bone. Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus and serve with seasonal vegetables and a glass of San Sebastian Napa Valley Cabernet.

Rack of Lamb with Garlic and Herbs & Red Wine Jus

Heat a 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch. Transfer racks to a small roasting pan. Preheat oven to 350 F.

Make sauce: Add wine to skillet and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add any meat juices from the platter and heat until reduced by half, 5 to 6 minutes. Whisk in 2 tablespoons butter until incorporated, then season with salt and keep warm.

Stir together garlic, herbs, salt, pepper, and oil. Coat lamb with herb mixture, pressing to help adhere. Roast for 15 minutes, then cover lamb loosely with foil and roast until a thermometer inserted diagonally into the center of the meat registers 120 F, 5 to 10 minutes more. Let stand, covered, 10 minutes. Carve and serve with Red Wine Jus and a glass of San Sebastian Napa Valley Cabernet.

Rib Eye Steaks in Red Wine Sauce

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from the plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks. Serve with seasonal vegetables and a glass of San Sebastian Napa Valley Cabernet.

Roasted Beef Tenderloin with Port

Preheat oven to 375 F. Season Shallots with salt & pepper and roast in olive oil for 30 minutes. Remove from oven. In large saucepan simmer Napa Valley Cabernet, Port and beef broth until thickened and reduced to 3 cups. Whisk in tomato paste. Set aside.

Saute bacon in roasting pan until brown, remove and drain. Season Beef with Thyme, salt & pepper and brown on all sides - approx 7 minutes. Transfer to oven and roast until 125 F is reached for medium rare. Remove and let rest.

Add broth mixture to pan and whisk in flour mixture, butter, bacon and shallots stir well until thick and bubbly. Cut beef into slices and spoon over the sauce. Serve with garlic mashed potatoes and a glass of San Sebastian Napa Valley Cabernet.

Stuffed Peppers with Lamb and Orzo

Put oven rack in middle position and preheat oven to 425 F. Oil a Baking Dish.

Cook onion with salt in olive oil in heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes. While onion is cooking, cook orzo in boiling salted water until al dente, drain orzo and set aside. 

Spread half of onion in baking dish. Add lamb to onion in skillet and cook until meat is no longer pink, about 3 minutes. Add Napa Valley Cabernet and stir to mix. Remove from heat and stir in cooked orzo, 1 tablespoon dill, and salt and pepper to taste. 

Stir tomatoes into onion in baking dish and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture. Divide lamb mixture between bell pepper halves, then cover and bake until peppers are tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill and serve with a glass of San Sebastian Napa Valley Cabernet.

Wine Braised Leg of Lamb with Garlic

Preheat oven to 375 F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around Lamb, cut side up. Scatter 1 bunch Thyme over and around. Roast Lamb 20 minutes. Reduce oven temperature to 300°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 1 hour. Make sure to check internal temperature if you prefer Lamb to be medium rare, cook to 145 F.

Transfer Lamb and Garlic to platter, discard Thyme sprigs. Tent with foil. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 6 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over and serve with mashed potatoes, seasonal vegetables and a glass of San Sebastian Napa Valley Cabernet.