News

Corned Beef and 2016 Calistoga Zinfandel

Corned Beef and 2016 Calistoga Zinfandel

March 17, 2020

Corned Beef and Cabbage From the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski: [email protected]  INGREDIENTS & PREPARATION Corned Beef: 4 to 5 pounds flat-cut corned beef brisket, rinsed 1 large yellow onion, halved and sliced 3 cloves garlic, peeled and lightly crushed with the back of a knife 2 pints lager (nothing ...

Read More
Keep Warm This Winter with our Featured Recipe

Keep Warm This Winter with our Featured Recipe

February 27, 2020

Hoisin-Glazed Pork Belly and Five Spice Mashed Sweet Potatoes From the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski: [email protected] INGREDIENTS & PREPARATION Hoisin-Glazed Pork Belly: 2 lbs pork belly 2 teaspoons brown sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup hoisin sauce 1/4 cup soy sauce 1 teaspoon fish sauce 1 tablespoon black vinegar 1 tablespoon molasses 1 tablespoon sesame oil 1/4 cup water 2 cups chicken ...

Read More
Featured Recipe: Pairing our Potter Valley Riesling

Featured Recipe: Pairing our Potter Valley Riesling

January 12, 2020

Jamaican Jerk Shrimp with Grilled Pineapple Relish and Coconut Grits From the kitchen of our very own Club Wine Educator, Ari Spiewak. [email protected]   INGREDIENTS & PREPARATION Grilled Pineapple Relish: 1/2 pineapple, fresh, trimmed, and sliced 1/2 red bell pepper, seeded and cut in half  1/2 red onion, peeled and cut in half 1 whole jalapeño 1/2 cup cilantro, ...

Read More
Featured Recipe: Pairing our 2006 Montelena Estate Cabernet Sauvignon

Featured Recipe: Pairing our 2006 Montelena Estate Cabernet Sauvignon

January 10, 2020

Roasted Red Pepper Marinated Flat Iron From the mind of chef Krysta Moseley Paired with our 2006 Montelena Estate Cabernet Sauvignon This month in our newsletter we decided to show off an estate cabernet with a little more age and delicacy. Sometimes older wines can be a little harder to pair food with because you don’t want to overpower ...

Read More
Featured Recipe: Pairing our 2013 Napa Valley Cabernet Sauvignon

Featured Recipe: Pairing our 2013 Napa Valley Cabernet Sauvignon

January 9, 2020

Triple Braised Short Ribs From the mind of chef Krysta Moseley Paired with our 2013 Napa Valley Cabernet Sauvignon Download a printer-friendly version of this recipe Ingredients: 5 lbs -Short ribs 2 ea - 64 fl oz bottles of Cranberry juice 1 ea - Orange 4 ea - Thyme sprigs 4 ea - Oregano sprigs 4 ea - Basil leaves 1 ea - Onion 1. Preheat oven to 350 degrees. 2. Cut ...

Read More
Featured Recipe: Pairing our 2015 Riesling

Featured Recipe: Pairing our 2015 Riesling

January 8, 2020

Spicy Pad Thai Paired with our 2015 Potter Valley Riesling From the mind of chef Krysta Moseley Pad Thai which literally translates to "stir fried rice noodles", gained popularity as a traditional street food served in Thailand. Despite its quick cook time, it develops a lot of depth and flavor in the process. I chose this recipe to pair with our 2015 ...

Read More
Featured Recipe: Pairing Our 2015 Sauvignon Blanc

Featured Recipe: Pairing Our 2015 Sauvignon Blanc

January 7, 2020

Chili Shrimp Ceviche Paired with our 2015 Sauvignon Blanc - Available Now!  From the mind of chef Krysta Moseley Not only is this recipe simple and easy to prepare, it’s also one of my favorite white wine pairings. It’s a fun recipe to learn how to balance different components within a dish. With bright acid ...

Read More
Featured Recipe: Pairing Our 2010 Petite Sirah

Featured Recipe: Pairing Our 2010 Petite Sirah

January 6, 2020

Ras El Hanout Spice Rubbed Rack of Lamb Paired with our 2010 Petite Sirah From the mind of Chef Krysta Moseley, Culinary Institute of America Graduate Yield: 4 Servings Ingredients: - 1 rack of lamb (8 chops) - 1 teaspoon cumin - 1 teaspoon ginger - 1 teaspoon salt - ¾ teaspoon black pepper - ½ teaspoon cinnamon -  ...

Read More
Estate Zinfandel Brownie with Zinfandel Chocolate Ganache

Estate Zinfandel Brownie with Zinfandel Chocolate Ganache

January 6, 2020

Zinfandel Brownie 2 eggs ¾ cup sugar 1 tsp vanilla extract ½ cup butter, melted ½ cup Chateau Montelena Estate Zinfandel ¾ cup good quality cocoa powder (such as Ghirardelli) ¾ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt ⅓ cup chocolate chips (bittersweet is best) ½ cup Zinfandel Ganache (recipe follows) Preheat oven to 400 degrees. In a mixer ...

Read More
Shaved Asparagus Salad with Fennel

Shaved Asparagus Salad with Fennel

January 4, 2020

Shaved Asparagus Salad with Fennel Paired with our 2014 Napa Valley Sauvignon Blanc From the Kitchen of LindySez. Lindysez.com   1 pound thick fresh asparagus, trimmed 1/2 large fennel bulb, plus some chopped fennel fronds (the feathery top) 1/2 large red onion 2 tablespoons fresh lemon juice 1/2 cup chopped fresh parsley (preferably Italian leaf parsley) 1 tablespoon best fruity extra virgin olive oil Salt and ...

Read More
Previous Page   Next Page
Visit Chateau Montelena Winery's profile on Pinterest.