This month is all about the holidays. Nothing is better than enjoying great food and great wine with family and friends.
Guido and I enjoy our hearty winter meals but also love to find yummy vegetarian meals as well. The base for this recipe is quinoa which is a great source of protein. This healthy alternative to a meat based menu is easy to prepare and makes a great meal with just a salad.
We have been lovin’ our new Vino Bianco with Guida and Vita on the label. It is a delightful Viognier and folks in the tasting room seem to love it too. Our dear friend/chef/owner of Glen Ellen’s Olive and Vine Restaurant, Catherine Venturini has a FABULOUS Chilled Watermelon Gazpacho and she feels it pairs beautifully with our Viognier.
This months recipe is brought to you by Darci, our brand new wine club manager. “The second I tasted the Mistella, I knew it would be PERFECT with the baked pear recipe I love to make!”
The Perfect Wine Slushy using our very own Mistelle and Mistelle Rouge:
Fill cup full of ice and dump in blender.
Fill to top of ice with your choice of Mistelle/Rouge.
This yummy Coq Au Vin recipe comes again from our Tasting Room Manager, Nancy. She is a culinary goddess who lived for a while in France. Her recipe is based on a Julia Child recipe with some modifications and the inclusion of Two Amigos Wines. Nancy uses either our Tirare il Dito or our Cuvee Classico and then serves that wine with the dish as well. Bon Appétit!!
It takes a long time to grow an old friend.