​
Cultivar logo
  • About
    • Story
    • Our Team
    • Vineyard
    • Sustainability
    • Community
    • Awards & Press
    • Blog
    • Emailing List
  • Shop
    • Cultivar Wines
    • Caspar Estate Wines
    • Olive Oil & Honey
    • Gift Shop
    • New Releases
    • Log In
    • Checkout
  • Cultivar Wine
    • Shop
    • Join Club
  • Restaurants
    • San Francisco
      • Menu
      • Reservations
      • Upcoming Events
      • Order To-Go
      • Private Events
    • Sausalito
  • Caspar Estate
    • Shop
    • Allocation Request
  • Events
    • Book An Event
    • Upcoming Events
  • Club
    • Cultivar Wine Club
    • Caspar Estate Allocation
  • About
    • Story
    • Our Team
    • Vineyard
    • Sustainability
    • Community
    • Awards & Press
    • Blog
    • Emailing List
  • Shop
    • Cultivar Wines
    • Caspar Estate Wines
    • Olive Oil & Honey
    • Gift Shop
    • New Releases
    • Log In
    • Checkout
  • Cultivar Wine
    • Shop
    • Join Club
  • Restaurants
    • San Francisco
      • Menu
      • Reservations
      • Upcoming Events
      • Order To-Go
      • Private Events
    • Sausalito
  • Caspar Estate
    • Shop
    • Allocation Request
  • Events
    • Book An Event
    • Upcoming Events
  • Club
    • Cultivar Wine Club
    • Caspar Estate Allocation
June 10, 2022

The Best All Purpose BBQ Rub for Father’s Day

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes

“The best all-purpose BBQ rub for Father’s Day” is not a title to be taken lightly. Ask anyone who considers themselves a Grill Master, and they’ll tell you they’ve got the best recipe in town. A recipe honed through years of trial and error. A recipe that stands up to the greatest barbecue rubs in culinary history.

But they’d be wrong, because we’ve got the best all-purpose BBQ rub 🙂

Alright, we’ll stop bragging and start proving ourselves. This is a recipe created and fine-tuned by our own John Taylor, Marketing Manager for Cultivar Wine and Caspar Estate. A grill enthusiast since his formative years, John was big on store-bought marinades before until he caught an episode of Chef Bobby Flay’s first TV show, Grillin’ & Chillin. In the episode, Chef Flay explained how a dry rub flavors without tenderizing. This is especially important when smoking or grilling.

The soon-to-be Celebrity Chef recommended a few spices to get started, and using this as a base, John began experimenting with his own recipe.

Father's Day BBQ with meat and wine

Ingredients For The Best All-Purpose BBQ Rub

A dry rub is any combination of spices, salt and sugar used to season meat prior to cooking. Unlike seasonings, rubs are almost never added after cooking. Done properly, a dry rub can also be an alternative to a wet brine.

To create the best all-purpose BBQ rub for Father’s Day, you’ll need the following:

  • 4 tbsp. Salt
  • 4 tbsp. Pepper
  • 4 tbsp. Smoked Paprika
  • 4 tbsp. Chili Powder
  • 3 tbsp. Brown Sugar
  • 3 tbsp. Onion Powder
  • 3 tbsp. Garlic Powder
  • 3 tbsp. Lemon Pepper
  • 2 tbsp. Ground Cumin
  • 2 tbsp. Ground Coriander
  • 1/2 tsp. Red Pepper Flakes

Combine all ingredients in a Mason jar or other airtight container and blend thoroughly. Store in a cool, dry place.

BBQ

Using Your All-Purpose Dry Rub

As the name indicates, this is an excellent all-purpose rub: use it on steaks, pork loin, brisket, fish, or chicken. The salt & brown sugar can act as a dry brine, so we recommend applying it to your meat two hours ahead of grill time.

That said, you can use this rub right before you place your meat on the grill, or even as long as 8 hours before grilling or smoking. If you want to season your meat for longer than 2 hours, store the seasoned meat in the refrigerator. Then, take it out about an hour before placing it on the grill to return the meat to room temperature.

Of course, there’s one more necessary ingredient: the wine! Nothing goes with steaks quite like a Cultivar Cabernet Sauvignon. We have varietals from Coombsville, Oakville, and other Napa appellations that will be the highlight of our party. If you’re putting pork, lamb, or burgers on the grill, try a Cultivar Pinot Noir. Cultivar features Pinots from Sonoma Coast, Russian River, Alexander Valley, and other premiere Pinot Noir regions.

And if you’re looking for the perfect Father’s Day present for your grilling dad, try our “Father’s Day Cabernet” gift set. A bottle each of our 2019 Cultivar “Gold Label” Cabernet Sauvignon, North Coast, and our 2017 Cultivar Cabernet Sauvignon, Napa Valley, in a beautiful Cultivar gift box. Specially priced at $75 for Father’s Day!

Cultivar Wine box set


January 30, 2022

Create a Romantic Dinner for Valentine’s Day

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes, Wine

Stay at home and create a very special Valentine’s Day this year. Grab a couple of bottles of Cultivar Wine – like our 2018 Oakville Cabernet Sauvignon or the 2019 North Coast “Gold Label” Cabernet and try making a romantic dinner at home featuring Beef Bourguignon with your partner.

Cheers-ing wine glasses over plates of food

Beef Bourguignon, or Boeuf Bourguignon, was first popularized by Julia Child. It’s a beef stew with braised onions and sautéed mushrooms in a dark red wine sauce. Unlike Julia Child’s traditional recipe, with a couple of ingredient substitutions, you can easily elevate the dish without sacrificing any flavor and even sit down to eat in about an hour. The other plus of this Beef Bourguignon recipe? You only use a 1/2 cup of wine instead of an entire bottle.

Cultivar wine and cooking knives

The key to this Beef Bourguignon meal is the cut of beef you choose. The traditional recipe calls for Chuck Roast, which requires a long braising time before it becomes melt-in-your-mouth tender. This recipe starts with a tender cut of beef, like beef tenderloin, top sirloin, or strip steak. If you don’t have one of these cuts, this recipe won’t work.

Kitchen Prep for Your Romantic Dinner

A romantic dinner at home calls for a stress-free experience, so you’ll want to do the following before you start cooking:

  1. Open your bottles of Cultivar Wine Cabernet Sauvignon to breathe.
  2. Read through the recipe in its entirety.
  3. Grab any pots, pans, and anything else the recipe calls for.
  4. Assemble all of your ingredients.
  5. Pour yourself a glass of wine and have some.
  6. Prepare and measure out all of your ingredients.
  7. Re-read the recipe in its entirety.
  8. Have some more wine.

Equipment

  • One to two chef’s knives
  • Tongs
  • Wooden spoon
  • Two 1- or 2-cup measuring cups
  • Medium-to-large pot
  • Sheet pan
  • Parchment paper or Silpat baking mat
  • Two timers
  • 3-quart saucepan
  • Colander
  • Potato masher

Brussels Sprouts

Ingredients (makes 2 servings)

  • 10-12 ounces beef tenderloin, top sirloin, or strip steak
  • 1 teaspoon Better than Bouillon beef base
  • 1/2 cup warm water
  • 1 teaspoon flour
  • 1 Tablespoon cold water
  • 1 pound German butterball potatoes, quartered
  • 1 pound Brussels sprouts, halved or a bunch of carrots, halved lengthwise
  • 2 Tablespoons plus 1/3 cup olive oil
  • 2 Tablespoons salted butter or bacon grease
  • 2 bacon slices, diced
  • 8 ounces crimini mushrooms, sliced
  • 1 garlic clove, minced
  • 1 Tablespoon tomato paste
  • 1/2 cup Cultivar Wine Cabernet Sauvignon
  • 1/2 cup pearl onions or shallots
  • 2 sprigs of fresh thyme, leaves removed from the stems, and chopped
  • 1/2 teaspoon plus 1/4 teaspoon plus 1 teaspoon Kosher salt
  • 1/4 teaspoon plus freshly ground black pepper to taste
  • Fresh parsley for garnish

Searing the tenderloin

Bacon, garlic, thyme, mushrooms

Instructions (total time: 60 minutes)

NOTE: These instructions assume that two people will be cooking together. If you’re making this meal by yourself, don’t start cooking your bacon and red wine sauce, until you’ve pulled your potatoes from the heat.

You’ll spend about 15 minutes preparing to cook and then about 35 minutes making Beef Bourguignon and your side dishes–olive oil mashed potatoes and roasted Brussels sprouts or carrots. Don’t get scared off by 24 steps. We wanted to highlight anything that might get missed or forgotten in more generalized steps. For example, if you don’t mix flour with cold water you can end up with lumps in your sauce.

  1. Take your beef out of the refrigerator, and bring to room temperature.
  2. If you haven’t prepared your ingredients, do so now. Quarter your potatoes. Halve your Brussels sprouts (or carrots). Mince your garlic. Slice your mushrooms. Dice your bacon. And chop your thyme. Depending on your knife skills and those of your partner’s, your mise en place could take about 10 to 15 minutes.
  3. Mix 1 teaspoon Better than Bouillon beef base with 1/2 cup warm water and set aside.
  4. Mix 1 teaspoon flour with 1 Tablespoon cold water.
  5. (Brussels Sprouts or carrots) Line a sheet pan with parchment paper or Silpat baking mat.
  6. (Brussels Sprouts or carrots) Preheat your oven to 425 degrees Fahrenheit.
  7. (Potatoes) Put your potatoes into a medium-to-large pot and cover with cold water by an inch. Bring to a boil over high heat. Set a timer for 15 minutes. When the timer sounds, check with a fork to see if tender.
  8. (Brussels sprouts or carrots) Coat your halved Brussels sprouts with 2 Tablespoon olive oil and season with 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Put in the oven and set a timer for 8 minutes.
  9. Pat your beef dry with paper towels and cut into 1″ cubes. If you go to sear your beef and it’s wet, you’ll steam your meat, potentially overcooking it. Season with 1/4 teaspoon Kosher salt and a pinch of pepper.
  10. Heat a 3-quart saucepan over medium-high heat. Add 2 Tablespoons butter or bacon grease until melted or re-liquefied.
  11. Add your beef and sear 2 minutes, turning with tongs to brown on all sides. Take care not to overcook; your meat will become dry and tough. Transfer seared beef to a plate.
  12. (Brussels sprouts or carrots) After your Brussels sprouts have been in the oven for about 8 to 10 minutes, stir them so that they brown evenly.
  13. Add your diced bacon to your 3-quart saucepan and cook, stirring frequently.
  14. When you can smell the bacon, about a minute, add your sliced mushrooms, and cook until browned, about 5 minutes.
  15. (Potatoes) When your potatoes are tender (a fork should slide in easily), remove from heat and reserve 1 cup of the cooking water. Drain your potatoes in a colander and then return to the pot, covering with a lid to keep warm.
  16. (Brussels sprouts or carrots) When your Brussels sprouts are crisp on the outside and tender on the inside, about 20 to 25 minutes total, remove them from the oven.
  17. Add minced garlic, tomato paste, and thyme to your pan and stir.
  18. Add wine and increase heat. Boil for 1 minute.
  19. Add pearl onions or shallots and broth to the pan and bring back to a boil.
  20. Slowly add flour paste to the pan and cook for a minute.
  21. Return the beef to the pan and cook until the sauce thickens and coats the beef, about 2 minutes. Salt and pepper to taste.
  22. Lower heat to low heat and keep warm until plating.
  23. (Potatoes) Finish your potatoes by adding 1/3 cup olive oil, 1 teaspoon Kosher salt, 1/2 teaspoon pepper, and 1/2 cup cooking water. Mash to desired consistency, adding more cooking water for a looser consistency.
  24. Plate mashed potatoes in the center of two plates. Top with beef and place the Brussels sprouts alongside. Serve immediately.

Beef Tenderloin in a dark red sauce

Beef bourguignon with mashed potatoes and brussels sprouts

Food-Themed Movie Recommendations

Once you have your meal ready, it’s time to sit back and enjoy a movie. The perfect movie for this meal is of course one featuring wine, food, or both!

Cultivar Cabernet Sauvignon and a movie

Here are some of our favorites–a mix of romances, dramas, and comedies:

  • Bottle Shock (2008), starring the late Alan Rickman and available for streaming on Amazon Prime, showcases how a California Chardonnay maker established Napa as the premier wine county it is now in a 1976 wine competition.
  • Uncorked (2020), available for streaming on Netflix and featuring the tunes of Hit-Boy, focuses on wine-enthusiast Mamoudou Athie who dreams of being a master sommelier and his father Courtney B. Vance who runs a BBQ joint.
  • A Walk in the Clouds (1995), available for streaming on Starz, offers beautiful views of Napa in the mid-1940s with a romance between Keanu Reeves and Aitana Sanchez-Gijon, the winemaker’s daughter.
  • Wine Country (2019), starring Amy Poehler and Maya Randolph and available for streaming on Netflix, follows a group of women as they reunite for a friend’s 50th birthday.
  • Sideways (2004), available for rent on Amazon Prime and famous for giving Merlot a bad rap, takes viewers through another California wine country—Santa Barbara—as Paul Giamatti takes his friend Thomas Hayden Church whose about to get married on a Bachelor’s weekend. While roadtripping they meet Sandra Oh, a pour girl at one of the wineries, and Virginia Madsen, a waitress.
  • Chocolat (2000), available for streaming on Netflix, is the perfect dessert movie. Root for Juliette Binoche as she opens a Chocolaterie and tempts villagers with her handmade chocolates.
  • The Hundred-Foot Journey (2014), available for streaming on Cinemax, is for food lovers who love both mom-and-pop restaurants and Michelin-star dining. Watch Manish Dayal as he pursues dreams of being a Michelin-star chef alongside Helen Mirren.
  • Julie and Julia (2009), available for streaming on Starz, features Amy Adams as a food blogger working her way through Julia Child’s Mastering the Art of French Cooking cookbook (where you’ll find her Boeuf Bourguignon recipe).

A bottle of wine and a movie

Eden Hemsley Silverstein fell in love with cooking in the third grade and has been bringing people together ever since to share meals. You can follow her on Instagram @RoadToGoodLife, Facebook @TheRoadToTheGoodLife, and her blog, The Road to the Good Life. Learn more about her through her bio on LinkedIn.


Caspar Estate olive oil with fruit
November 25, 2021

Hanukkah Dinner With Cheese? It’s More Traditional Than You Think

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes, Wine

For this year’s Hanukkah dinner recipe, we turned to our good friend Eden Hensley Silverstein, whose Passover dinner recipe earlier this year was a huge success. You can follow Eden on Instagram @RoadToGoodLife, Facebook @TheRoadToTheGoodLife, or her blog The Road To The Good Life.

 

When you think of Hanukkah dinner, latkes, sufganiyot (jelly-filled donuts), and maybe brisket probably come to mind. But, Hanukkah doesn’t have to mean oil and heavy fried foods. So, if you haven’t yet added cheese to your celebrations, it’s time.

Why cheese for Hanukkah? Because of Judith. Her tale, less known than that of the Maccabees also involves an invading army. The short story is that Judith lived in a town under siege. She went to the enemy camp, met with their general, and offered him cheese and drink. When he passed out, she cut his head off with his sword, inspiring the Israelites to attack and causing the Assyrians to flee.

Pierogis, arugula salad, and Russian River Pinot Noir from Cultivar

We love a good wine and cheese pairing, so we’re embracing the tale of Judith and her amazing cheese for Hanukkah dinner this year. We’re serving a family-style meal of traditional Polish dishes paired with a few favorite Cultivar wines. On this year’s menu is a Golden beet with Fried Apples and Arugula Salad paired with a 2019 Cultivar Muscat, Anderson Valley, and Barszcz (a sour Polish beet soup) and Pierogi (Polish dumplings) both paired with a 2019 Cultivar Pinot Noir, Russian River. If you want a different pairing for your Pierogi, you could pair it with a 2019 Cultivar Bordeaux Blend, Napa Valley. We preferred the Pinot as the earthiness of the mushroom wasn’t overpowered. (We chose to have the 2019 Cultivar Bordeaux Blend, Napa Valley with our slow-cooker brisket.)

Best thing about this Hanukkah dinner meal? It’s completely vegetarian, so everyone will leave your table satiated.

Hanukkah runs for eight nights, which means six weeknights and one weekend. Depending on when you want to celebrate with family and friends, the first night, Shabbat (Friday night after sunset or Saturday before sunset), or a weekend, you won’t have enough time to make all courses of this menu the same day. (The pierogies are very labor-intensive, but so worth it!)

2019 Cultivar Muscato with arugula salad

Golden Beets with Fried Apples and Arugula Salad

Ingredients (Serves 4 people)

  • 1 1/2 pounds of golden beets
  • 1 Tablespoon olive oil
  • 1 Tablespoon hazelnuts, chopped
  • 2 apples, any kind, sliced with the skin on
  • 2 Tablespoons butter
  • 1/8 teaspoon allspice, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground
  • 2 cups arugula
  • 1/2 Tablespoon Caspar Estate Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • Salt and freshly ground pepper to taste
  • 3 Tablespoons feta cheese, crumbled

Instructions (Prep time: 35 minutes; Cooking time: 45 minutes; Total time: 1 hour 20 minutes)

  1. Position your oven rack in the middle of your oven if it’s not already there, and then preheat your oven to 400 degrees.
  2. Rub each beet with olive oil and wrap in aluminum foil, then put on a sheet pan.
  3. Place your sheet pan in the oven and bake for 45 minutes or until tender.
  4. While the beets cook, toast hazelnuts. Be careful not to scorch them, stir constantly. Put aside when done.
  5. Over medium heat in a non-stick skillet, melt butter.
  6. When your butter has melted, add sliced apples, and sauté, stirring occasionally, until they’re nicely seared and tender, about 10 minutes. Remove from heat and let cool.
  7. When the beets have cooled, peel the skin off and dice.
  8. In a medium bowl, toss arugula with olive oil and balsamic vinegar. Salt and pepper to taste.
  9. When your arugula is dressed, add roasted beets, fried apples, hazelnuts, and feta.

2019 Cultivar Russian River Valley wine with Barszcz

Barszcz (Polish beet soup)

Ingredients (Serves 4 people)

  • 1 cup dried chanterelles
  • Enough boiling water to cover the chanterelles
  • 4 medium carrots
  • 1 medium parsnip
  • 1 leek
  • 10 cups water
  • 2 Tablespoons salt, divided
  • 2 Bay leaves
  • 4 whole allspice
  • 4 large beets
  • 3 cloves garlic, peeled
  • 1 apple, any kind, sliced with the skin on
  • 1/4 teaspoon marjoram, dry
  • 2 Tablespoons white vinegar, divided
  • 1 Tablespoon lemon juice freshly squeezed
  • (optional) 2 teaspoons sugar
  • Freshly ground pepper to taste

Instructions (Prep time: 15 minutes; Cooking time: 60 minutes; Total time: 75 minutes)

  1. Place dry chanterelles in a small bowl and cover with boiling water. Soak for five minutes.
  2. Rough chop carrots, parsnip, and leek and add to an 8 1/2 quart pot with soaked mushrooms. Cover with 10 cups of water; add a Tablespoon of salt, bay leaves, and  allspice, and bring to a boil. Reduce to a simmer and cook uncovered for 30 minutes.
  3. Peel beets and slice into 1/2-inch slices.
  4. Toss beets, garlic, apple, remaining Tablespoon of salt, marjoram, 1 Tablespoon of white vinegar, and lemon juice in broth and bring back to a boil. Reduce to a simmer and cook for another half hour uncovered.
  5. Add remaining vinegar.
  6. Taste and adjust seasoning with vinegar, sugar, salt, and pepper as needed.
  7. Discard all of the vegetables and use a strainer to serve your Barszcz into bowls.

Pierogis with arugula salad

Pierogi (Polish dumplings)

Ingredients (Serves 12 people)

  • 2 pounds (about 8 small) Yukon gold potatoes
  • 3 Tablespoons sunflower oil
  • 2 1/2  cups mushrooms, sliced
  • 3 medium yellow onions, chopped
  • 1 16-ounce container ricotta cheese
  • 1 Tablespoon sour cream
  • Salt and freshly ground pepper to taste (we used 3 teaspoons salt and about 1 teaspoon pepper)
  • 8 cups all-purpose flour
  • 2 eggs
  • 6 Tablespoons unsalted butter, room temperature, cubed
  • 2 cups lukewarm water

Boiling pierogis

Instructions (Prep time: 1 hour 30 minutes; Cooking time: 1 hour 20 minutes; Total time: 2 hours 50 minutes)

  1. Put your potato in a medium-sized pot and cover with water. Bring to a boil and cook until tender, about 20 minutes.
  2. While your potatoes cook, heat oil over medium heat in a large skillet. When the oil shimmers, add your onion. Sauté until translucent, about 10 minutes, and then set aside.
  3. Heat more oil in medium heat in the skillet you just used for the onions. When it shimmers, add your mushrooms in batches. Sauté until the mushrooms no longer release any moisture, about 10 minutes, and then set aside.
  4. Remove your potatoes from the heat. Drain the water and let them cool. When cool, use your fingers to peel the skins.
  5. Using the grater attachment for your food processor, shred your potatoes. Empty and clean your food processor and then process your ricotta. Your ricotta will be light and fluffy after you finish.
  6. Combine mushrooms, onions, potatoes, ricotta, sour cream, and salt and pepper to taste. Set your filling aside until your dough is ready.
  7. Measure flour out onto a clean, smooth work surface.
  8. Make a well in the center of the flour and crack both eggs into the well. Add the butter and mix with your hands. Gradually add warm water, a couple of tablespoons at a time. As the dough becomes more firm, add just a tablespoon at a time.
  9. Knead the dough until it is soft and smooth, approximately 15-20 minutes.
  10. Divide the dough into four equal portions. Cover with the portions you’re not working with a clean, damp dishtowel so that your dough doesn’t dry out.
  11. Roll one portion into a thickness of 1/8 inch. Too thick of a dough will make it harder to press your pierogis closed around the filling, and the ratio of dough to filling will be off.
  12. Cut out circles using a glass or round pastry cutter. Put the excess dough aside in the bowl with the other portions under the clean damp dish towel.
  13. Fill each circle of dough with a teaspoon of filling. Fold dough in half over the filling and pinch the edges together to seal. Place in a baking dish or on a plate and cover with a clean damp wet dish towel. Separate layers of made pierogis with a sheet of wax paper to keep them from sticking to each other.
  14. Continue rolling out the dough, cutting out circles, filling, and pressing into half-moons.
  15. Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 10 at a time, and cook until they float to the surface, approximately 10 minutes. Remove with a slotted spoon and place on a plate in an oven set to warm until ready to serve.

Boiling pierogis

With a little pre-planning, you can make your salad and soup the same day you’re planning on serving it. The Golden Beet with Fried Apples and Arugula Salad served with Barszcz is perfect for a weeknight Hanukkah dinner celebration for two to four people. The pierogi are more hands-on; make the filling and dough a day or two ahead of your weeknight celebration and then roll out, fill, and boil. Making the dough is the most time-consuming aspect of the pierogis; it takes approximately 20 minutes to get the dough kneaded into a ball.

Having more people over mid-week for Hanukkah dinner? You can make both the salad and the Barszcz, with the exception of tossing the arugula with Balsamic Vinegar and olive oil, ahead of time. All you’ll need to do to prep is reheat the Barszcz about 20 minutes before your guests arrive, and toss your arugula with Balsamic vinegar and olive oil before serving. You can also make your pierogi beforehand. To reheat, sprinkle a few drops of water on your pierogi and microwave on medium heat for a minute. Flip over and microwave the other side on medium heat for 30 seconds.

You can follow Eden Hensley Silverstein on Instagram @RoadToGoodLife, Facebook @TheRoadToTheGoodLife, or her blog The Road To The Good Life. She is part of Mom It Forward and Blogloving. Eden’s bio on  linked in profile.

2019 Cultivar Pinot Noir with pierogis and arugula salad


Thanksgiving dinner spread
November 18, 2021

Wine Pairings For Your Traditional Thanksgiving Meal

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes, Wine

As you prepare for your Thanksgiving celebration, whether a small or large gathering we have some tips and pointers to make it memorable and easy. Keep everyone happy during the day by having a platter of healthy nibbles like this board.

Platter of healthy nibblers

Photo by Brooke Lark

You can make several things ahead of time. We use our Caspar Estate organically grown herbs, meyer lemons, and oranges.  We make the herb and lemon zest butter several days ahead of time. We use it to put it under the skin of the turkey and inside the turkey and then coasting all the skin. We also use it for sauting the onion, celery, portobello mushrooms for the stuffing.

Prepare ahead of time: We chop up the meyer lemon, orange, and then cook the cranberries with dried cherries, raisins, with Caspar Estate honey, balsamic vinegar and lots of spices (cinnamon stick, allspice, cloves). We enjoy the additional depth of flavor by using additional items in the cranberry sauce.

Making cranberry sauce

We often end up eating at about 2pm on Thanksgiving.We make a roasted butternut squash soup. We roast the squash with Caspar Estate extra virgin olive oil and garlic. We scoop out the squash, and the roasted garlic and put it in the blender and blend it and add vegetable stock. It is creamy and delicious.

We love having leftovers so we make a large turkey about 18-20 pounds. In order to have the stuffing taste the best we like to stuff the bird. To make the bird as succulent as possible we have mastered cooking it in the oven with Cultivar Sauvignon Blanc the bottom of the roasting pan. We put the bird in upside down so the juices flow into that part of the bird and flip it 2/3 of the way through cooking it. Flipping it over requires preparation for a big bird – we have found that having 2 people makes it much easier.

Placing the turkey into the oven

What the turkey looks like when we first put it in the oven. We often put aluminum foil over the wing tips. Below is what it looks like after we flip it over and it is ready.

Cooked turkey

Pair the turkey with 2019 Cultivar Chardonnay from Oakville, it brings out the best in turkey as well as seared scallops, cheese platters, sourdough stuffing, mashed potatoes and vegetables with hollandaise sauce.

Looking for switching it up? We can recommend the Squash and Burrata that we serve at Cultivar SF with all the flavors of the seasons. Delicata squash & honey nut squash, granny smith apples, pomegranate arlis, pepitas, balsamic reduction, fried sage, lava salt, olive oil. Pair it with the 2019 Cultivar Pinot Noir Russian River.

Squash dish

Another fun first course is the Scallop with Frisse, apples, Pt. Reyes Blue.

Scallops with apples

For the stuffing we roast chestnuts in the oven. Be sure to score them before roasting. It makes peeling them so much easier. We saute the celery, onions, herbs, portobello mushrooms in the herbed butter or herbed olive oil with lemon zest.

Making stuffing

Thanksgiving calls for brussel sprouts! We love ours tossed in Caspar Estate olive oil and then there are several options for how to prepare them.

Brussel sprouts

Pair your roasted brussel sprouts, truffle or portobello mushroom stuffing, seared green beans with scallions with our newly released 2019 Cultivar Bordeaux Blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot from renown Napa Valley vineyards create a lush, balanced and provocative wine.
Or serve the Brussel Sprouts the way we do at Cultivar SF with Cultivar Bacon, Gremolata, Parmesan

Brussel sprouts with bacon, gremolata, and parmesan

Do you prefer serving roasted duck to the traditional turkey? We recommend our 2019 Cultivar Oak Knoll Cabernet Franc. On the palate, the flavors of cranberry and red fruit are evenly balanced with nutmeg, ginger, white pepper, and a hint of baking chocolate. A very food friendly wine it will pair well with Mashed potatoes, stuffing and dinner rolls.

Turkey with mashed potatoes, stuffing, and dinner rolls

Photo by ProChurchmedia

For years we have been making sweet potatoes with marshmallows. This has been a family tradition for quite some time. Do you put it all out on the table all at once or serve your meal in courses? Either way we have found that our dogs are always right there next to us waiting for scraps to fall from the table. Our dogs lie in front of the oven all day, and are especially watchful when we baste the bird.

Putting together a plate of Thanksgiving food

Photo by Karolina-Grabowska

What do you prefer? Pumpkin pie with whipping cream or pecan pie or chocolate pecan pie? The one thing we can all agree on is pairing your pie with our just released Port! This 2014 Cultivar Anderson Valley Port is a decadent dessert wine that greets the nose with layers of caramel, dulce de leche, and orange peel. Warm waves of spun sugar, maple, and dark chocolate roll across the palate, ending with a creamy, mocha finish that seems to linger forever. What a great way to finish off a wonderful celebration.

Cutting into the pumpkin pie

Photo by Timothy-Wolff

We are grateful to you! We hope that you will have a wonderful Thanksgiving. Another option is to let the professionals handle it and go to the Silverado Resort. Look at this beautiful meal from Silverado in the Napa Valley.

The full Thanksgiving meal

Photo by Silverado Resort

If you need help selecting wine to pair with your favorite dishes join us online for holiday tips with Deborah. She is lots of fun and has many great ideas! Cheers!


Turkey Wellington
November 11, 2021

Turkey Wellington: A Traditional Thanksgiving Dinner With a Twist

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes, Wine

For this year’s Thanksgiving dinner recipe, we’re handing over the blog to our good friend Karista Bennett, whose latest collection of recipes and photographs, The Oregon Farm Table Cookbook, is a bestseller on Amazon. We asked Karista to think of something new and delicious for the Holidays that would pair with a range of wines from our Oakville Chardonnay to our 2015 Anderson Valley Pinot Noir…and the result is an amazing take on a classic Thanksgiving dinner…

I’ve come to realize, there are two turkey camps in my family. Those who love a roast turkey for Thanksgiving dinner and those who will always ask if we can part with tradition and have something different.

Each year around the first of October, my family begins the long and sometimes passionate holiday dinner discussion, about you guessed it, turkey. This discussion typically commences with a subtle question about a possible new entree, or commentary on the merits of traditional and non-traditional holiday meals.

Consequently, preparing a holiday meal that delights every family member’s palate has become somewhat of a challenge. Aren’t they so lucky that I love a good challenge?

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

Turkey Wellington and a bottle of wine

That’s why this Holiday Turkey Wellington with Gravy checks all the boxes. The turkey breast is butterflied and layered with creamy, tangy Brie and a homemade cranberry-orange relish that’s been spiked with the seductive flavor of Cultivar Pinot Noir. Then it’s wrapped in prosciutto, tied with kitchen twine, and par-cooked.

Once it’s cooled, it’s topped with herb and garlic sauteed mushrooms and breadcrumbs, wrapped in puff pastry, and baked until it’s golden brown. It makes a gorgeous presentation and is sublimely delicious when served with a simple turkey gravy.

Side Dishes and Wine Pairings

This impressive Christmas or Thanksgiving dinner recipe can be paired with a shaved Brussels sprout salad, sweet potatoes, roasted potatoes, or whatever side dishes make your food heart happy. I’ve also created this lovely recipe to pair specifically with Cultivar Oakville Chardonnay and 2015 Anderson Valley Pinot Noir. As well, it’s also divine when served with Cultivar Muscat. The slight sweetness of the Muscat compliments the hearty, savory flavors of the recipe.

It’s the perfect time of year to enchant your guests and make your holidays deliciously memorable with Turkey Wellington and Cultivar Wine!

Four bottles of Cultivar wine

Turkey Wellington with Gravy

Serves 4

Ingredients

  • 1 ¾- 2 lb. boneless turkey breast
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 3-4 ounces brie cheese, sliced
  • 3-4 tablespoons cranberry-orange relish (recipe follows)
  • 4-5 ounces thinly sliced prosciutto (tip: pop it in the freezer for about 10 minutes before you need to use it. This helps keep it from falling apart easily)
  • Kitchen twine
  • 2 tablespoons extra virgin olive oil, plus extra if needed
  • 1 tablespoon finely chopped fresh shallots
  • 8 ounces cremini mushrooms, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 2 tablespoons breadcrumbs
  • Salt and pepper
  • 1 package (2 sheets) puff pastry, thawed
  • 1 egg whisked with 1 teaspoon cold water
Cranberry-Orange Relish
  • 12 ounces fresh cranberries
  • ¾ cup granulated sugar
  • 1 orange zested and juiced
  • ¼ cup Cultivar pinot noir
  • Pinch of salt
Turkey Gravy
  • 3 tablespoons butter or olive oil
  • 3 tablespoon all-purpose flour
  • 1 ¾ – 2 cups chicken or turkey broth
  • Salt and pepper to taste

 

Directions

To prepare the relish, stir cranberries, sugar, orange zest, orange juice, Cultivar Pinot Noir, and a pinch of salt in a medium saucepan over medium heat.

Bring the mixture to a simmer and reduce the heat to low. Cook for about 10 minutes, or until the cranberries have burst and the mixture has slightly thickened. The relish will thicken as it cools. This can be prepared a day in advance. Store in a jar or container with a lid for up to five days.

To prepare the turkey, preheat the oven to 375F.

Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast and cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.

At this point, if the breast is thick, using a meat mallet, pound out both sides a bit until they are even in thickness. Brush the inside and outside of the breast with olive oil and season with salt and pepper.

Place brie slices on one half of the inside of the turkey breast and the cover with several tablespoons of cranberry relish. Then fold the top over onto the bottom, closing it like a book.

Then place prosciutto slices over the top of the turkey breast. It will usually hold 4-6 slices of prosciutto. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.

Prosciutto covered turkey breast

Then with 4 – 5 strands of kitchen twine, tie up the turkey breast and gently place it onto a baking sheet. Don’t tie the breast too tight. Just enough to keep it secure.

Gently transfer the turkey breast to a baking sheet and put it into the oven and bake for about 35 minutes. The turkey will be par-cooked and needs to cool for about 10-15 minutes. Once cool enough, cut the twine off the turkey.

While the turkey is cooling, make the mushroom mixture. In a skillet, add olive oil and cook shallots just until they are soft. Then add the mushrooms and fresh herbs. Let the mushrooms cook until soft and wilted and have released some of their liquid.

Stir in the garlic and cook a few minutes longer. Then stir in the breadcrumbs and season with salt and pepper.

When ready, set the oven temperature to 400F.

Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.

Prosciutto wrapped turkey topped with mushroom mixture

Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the par-cooked turkey breast in the center of the puff pastry.

Top the turkey breast with the mushroom mixture, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on and continue patting it gently until it sticks. This doesn’t need to be perfect!

Then place the second sheet of puff pastry over the top of the mushroom topped turkey breast. It will lay over the turkey breast like a blanket. Press the edges of both sheets of pastry together to seal. Cut off the extra pastry and set aside, and then roll the sides of the pastry, pressing down or pinching a bit to keep it sealed.

Turkey covered with puff pastry

Score the top of the pastry and use the discarded bits of pastry to make any decorations that you like. I used a small 1-inch fall leaf cookie cutter to make leaves for my Wellington. Use the egg wash to attach your pastry decorations.

Then brush the egg wash over the puff pastry and sprinkle with a little coarse salt, kosher salt, or sea salt.

Put the baking pan in the oven and bake for about 20-25 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 160F. Remove it from the oven and let it rest.

Fully cooked Turkey Wellington

To make the gravy, add the butter to a saucepan over medium heat. Once butter is melted and hot sprinkle in flour and whisk. As you whisk, slowly add the broth, and continue to simmer until the gravy has thickened. Season to taste with salt and pepper.

To serve your delicious Thanksgiving Dinner, slice the Turkey Wellington and place it on a platter. Drizzle with a little gravy and then serve. Serve the extra gravy on the side, and of course Cultivar Wine!

NOTE: This recipe has several steps, but it’s worth the effort. If time is of the essence, store-bought cranberry relish or jam can be purchased. The relish and mushrooms can be prepared a day in advance and held in the refrigerator. 


January 13, 2021

Delicious Meatless Monday Food & Wine Ideas With Food Writer Karista Bennett

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Recipes

Meatless pot pie casserole

Are you starting off 2021 with a resolution to eat healthier? One terrific way to start building healthy habits into your weekly regimine is to practice Meatless Monday. Meatless Monday is a global movement that encourages people to reduce meat in their diet, not only for their health but for the health of the planet. The campaign was started in 2003 by Sid Lerner, the Founder of The Monday Campaigns, in association with the Johns Hopkins Center for a Livable Future.

Foregoing meat one day a week doesn’t have to mean dull dinners with a side order of deprevation. And most importantly, it doesn’t mean you have to go without the wine (unless you’re doing Dry January, and after the events of last year, believe me, we’re not). To prove the point, we turned to our good friend, food writer Karista Bennett. She’s the chef behind the wildly-popular food blog and the author of The Oregon Farm Table Cookbook: 101 Homegrown Recipes From The Pacific Wonderland.

“Meat doesn’t have to bethe center of every meal,” Karista told us. “There are so many amazing flavors and textures to explore, and so many delicious ways to eat healthier!”

Karista shared with us three of her favorite meatless recipes from her new cookbook, and it’s our pleasure to present them to you, paired with three of the most delicious varietals Cultivar Wine has to offer:

Lemon Risotta with Crispy Mushroom and Mint GremolataLemon Risotto with Crispy Mushrooms and Herbs

Serves 4

Ingredients

4 cups chicken broth (use vegetable broth for a vegetarian version)
1 3-inch sprig of fresh thyme
1 bay leaf
1 2-inch pieceof parmesan cheese rind (optional but it makes the broth taste delicious)
For the mushrooms
2 tablespoons extra-virgin olive oil
2 cups sliced fresh seasonal mushrooms
1 clove garlic, minced
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
A squeeze of fresh lemon
For the Risotto
2 tablespoons extra-virgin olive oil or butter
½ yellow onion, finely diced
1 clove garlic, minced
1 cup Arborio or Carnaroli rice
½ cup dry white wine
1 medium lemon, zested
¾ cup grated parmesan cheese
2 tablespoons butter
Salt and pepper to taste

 

Directions

In a soup pot over low heat, add the chicken broth, fresh thyme, bay leaf and parmesan cheese rind. Heat the broth to a very slow simmer.

Prepare the mushrooms. Heat a large skillet over medium heat and add the 2 tablespoons of olive oil. When the oil is hot add the mushrooms and sauté until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season lightly with a bit of salt and pepper. Reserve.

In a Dutch oven or large pot over medium heat add 2 tablespoons of olive oil or butter. Then stir in the diced onion and cook until slightly wilted. Stir in the garlic and rice and cook for 1-2 minutes longer.

Add the wine and stir until the wine is almost absorbed. Next stir in about 1 cup of the simmering chicken broth (don’t add the herbs or parmesan) and continue to stir constantly until the liquid is almost absorbed.

Continue to repeat this process with ½ cup of broth at a time, stirring consistently and allowing each addition of broth to be absorbed before adding the next ½ cup. This process should take about 20-30 minutes or until the rice is almost tender, al dente.

When the risotto is done, take it off the heat and stir in the grated parmesan cheese, 2 tablespoons butter and lemon zest. Season to taste with salt and pepper.

Divide the risotto into four bowls and top each bowl with the crispy mushrooms and herbs. Serve immediately.

Pair it with: 2018 Cultivar Wine Chardonnay, Oak Knoll, Napa Valley.

Sprinkled with notes of ginger, toast, honey, and butter-baked apples, this Chardonnay with the rich, cheesy texture of the risotto.


Rustic Leek Tart with Lemon Thyme RicottaRustic Leek Tart with Lemon Thyme Ricotta

Serves 6-8 as an appetizer or 4 as an entrée

Ingredients

5-6 small to medium leeks
2 tablespoons butter
1 tablespoon extra-virgin olive oil
Salt and freshly cracked black pepper
8 ounces whole milk ricotta, drained
1 teaspoon lemon zest
1 teaspoon of fresh thyme leaves coarsely chopped
1-2 cloves garlic, minced
¼ cup fresh grated parmesan
1 sheet of puff pastry
1 egg
1 teaspoon of cold water
Options for garnish: Handful of pea shoots, watercress, arugula or edible flowers dressed in a little olive oil and seasoned rice vinegar

 

Directions

Preheat the oven to 425F.

Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic and parmesan.  Season with salt and pepper.  Reserve.

Trim the root ends of the leeks but be sure not to cut the ends completely off as we want the leeks to stay together during cooking.   Then trim the leeks just at the point where the leeks turn to pale green.  Slice each leek in half lengthwise.

Heat a skillet with 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.  Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down.  Place a lid over the skillet, turning the heat to medium low if needed and cook for about 2-3 minutes.  With tongs, gently turn the leeks once and let them cook another 2-3 minutes until soft and wilted.

Take the pan off the heat and reserve.  Next, line a baking sheet with parchment and brush the parchment with a little oil.  Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much as puff pastry needs to be ¼” to 1/3” thick to puff.  Pierce the puff pastry with a fork several times in all corners and the middle of the pastry.

Spread the ricotta evenly over the pastry, leaving a one-inch border on all sides. Place the butter braised leeks evenly over the ricotta.

Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

Remove the pastry from the oven and let it cool slightly before slicing.

Garnish with a handful of lemon juice and olive oil dressed pea shoots, watercress, arugula, carrot swirls or edible flowers. Serve warm.

Pair it with: The 2019 Cultivar Wine Sauvignon Blanc, Napa Valley.
We recommend using Caspar Estate Extra Virgin Olive Oil

Leeks, puff pastry and ricotta call for a wine with a bright acid to bring out the flavors and clear the pallate. With its notes of citrus fruit and melon, our Sauvignon Blanc make the perfect accompanyment to this delicious, savory tart.

Got a Meatless Monday recipe you love? Share it with us on our Facebook page!

About Karista Bennett:
Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes

“I’ve always had a poetic view of food. Hunger-enticing aromas swirling about my place at the table and causing a most soul-filled joy. With the first bite, I pause, relishing the beauty of the flavors dancing on my tongue. Food is the element that brings us to the table, where life is lived and memories are made. ” Karista Bennett


December 16, 2020

Why Sparkling Wine Is The Most Versatile Wine For The Holidays

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Recipes, Wine

Bottle of Cultivar Sparkling WineThe Holiday Season calls for sparkling wine! Whether it’s a French Champagne, an Italian Prosecco or a delicious Napa Valley Sparkling Wine, bubbles are the go-to pour for parties, dinners and the big toast on New Year’s Eve.

As a small, sibling-owned winery, Cultivar Wine cherishes the times when our family can be together, and we’ve been proud to have our wines be a part of Holiday celebrations. That’s why it only made sense that we create a sparkling wine for the holidays. The Cultivar Wine Blanc de Noirs, Coombsville, Napa Valley, is now available in our online store in time for your celebrations!

To create our very first sparkling wine, we sourced pinot noir from vines planted in the early 1960’s in Coombsville, a beautiful sub-appellation on the southern tip of Napa cooled by the San Pablo Bay. We crafted this sparkling wine from 100% pinot noir using traditional champagne production methods. It was aged on yeast for two years and then spent another year aging in the bottle.

The result? A delightful, fine-bubbled sparkler that embraces its pinot noir heritage. The woodsy notes of earth, mushroom and fresh baked bread mingle with subtle tones of rosemary, maple and elderberry to create a wine with distinct character. We believe this makes our sparkling wine not only perfect for parties, toasts and celebrations, but to pair with your Holiday entrees as well.

In fact, a great sparkling wine may be the most versatile wine for the Holidays. Hearty, winter dishes call for a wine with enough brightness and acid to cleanse the palate, yet be light enough to enjoy through the whole meal and the whole evening. Sparkling wine is perfect for this, and makes a great accompaniment to turkey, chicken and crab (it’s crab season!) along with a wide assortment of side dishes.

And don’t forget, sparkling wine can be the foundation of some amazing and delicious Holiday cocktails! After our team tasted our new Blanc de Noirs, we decided that these four cocktails would be perfect with our new sparkling wine:

Apple Cider Mimosa

This fun take on the classic Mimosa is a perfect complement to the earthy notes of our Blanc de Noirs:

Ingredients:

• 4 oz. Cultivar Blanc de Noirs sparkling wine
• 2 oz. all-natural apple cider
• 1 oz. cinnamon whiskey
• 1 slice of apple, for garnish

Directions

Mix cider and cinnamon whiskey in a champagne flute. Top with Cultivar Blanc de Noirs, then stir lightly until incorporated. Garnish with an apple slice.

Air Mail

Sweet & savory mingle with this one, and it’s perfect with our Caspar Estate Wildflower Honey.

Ingredients:

• 2 oz. golden rum
• 1/2 oz. lime juice
• 1 tsp. Caspar Estate honey
• 5 oz. Cultivar Blanc de Noirs sparkling wine

Directions:

Mix rum, lime juice, and honey thoroughly with cracked ice in a chilled cocktail shaker, then pour unstrained into a Collins glass. Fill with Cultivar Wine Blanc de Noirs.

Air Mail Sparkling Cocktail

Nora-Schlesinger

Rosemary Champagne Spritz

Rosemary simple syrup brings out the woodsy & herbaceous notes of the pinot noir grapes in this delicious recipe.

Ingredients:

• 1 tbl. Rosemary Simple Syrup
• 3 oz. gin
• 3 oz. grapefruit juice

Directions:

Make the simple syrup by combining ½ cup sugar, ½ cup water and a small bunch or rosemary in a saucepan over medium heat. Stir until sugar dissolves and then let cool. Combine a tablespoon of syrup, the gin and grapefruit juice and stir. Top with Cultivar Wine Blanc de Noirs and garnish with a rosemary sprig.

Barbotage

Cognac, Grand Marnier and Cultivar Blanc de Noirs? Now that’s a Holiday cocktail!

Ingredients:

• 1/2 oz. cognac
• 1 tsp. Grand Marnier
• 4 oz. sparkling wine

Directions:

Pour cognac (or another brandy) and Grand Marnier into a champagne flute. Top up with Cultivar Wine Blanc de Noirs.

Barbotage Wine Cocktail

ioan-f

However you choose to celebrate, we’re hope you’re able to do so with family, friends and loved ones, and that your New Year is happy, safe and joyous. Cheers!

Photo credits, by order: Bob McClenahan, Quinten Rude, Nora Schlesinger, ioan-f.


November 17, 2020

The Perfect Brisket (And Wine) For a Perfect Chanukah

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Recipes, Wine

 

The perfect Chanukah brisket with a bottle of wine and challah

Holiday gatherings this year are going to be a little different especially depending on where you live. We’re in San Francisco, and since March 2020 we’ve been sheltering in place. With a vaccine for COVID-19 still under development, we’ll be celebrating Chanukah with just our immediate family. And we’ll be enjoying a mouthwatering brisket that’s perfectly sized for our family of 3.

There are tons of recipes for entertaining hordes on the Internet. Few explain how one might make a brisket for themselves and their partner. This recipe is for an intimate Chanukah dinner—a couple, two roommates, a parent and a teen, a parent and two littles.

This recipe is the result of years of research, experimentation, and troubleshooting. So, rather than simply modifying another recipe – a hit or miss proposition at best – give this stress-free recipe a try.

Four Tips for a Mouthwatering Brisket

I’ve found there are four things that increase your odds of serving a mouthwatering meal your family will reminisce fondly about for years to come…and none of them involve browning your brisket before tossing it into the slow cooker. Browning your brisket won’t save your meal if you make one of the following rookie errors:

1. Don’t even proceed with this recipe if your well-meaning butcher trims the fat off your brisket. (It won’t work so don’t even try it; make a lovey beef stew instead.

2. If you can’t find brisket, don’t blindly toss a different cut of meat into your slow cooker. Brisket is the toughest of cuts, so the length of time in the slow cooker is too long for other more expensive cuts like Prime Rib.

3. Cooking on HIGH for half the time will not save you from poor time management skills or lack of planning. Wake up early if you want to eat it the same day you make it; start it the night before to rest when you rise and finish in the oven later; or just make it the day before, let it rest overnight, and finish in the morning.

4. Make sure you have the same size brisket as the recipe. Your liquid-to-meat ratio as well as cooking time won’t be the same if you’re using more or less than 1 1/4 to 1 1/2 pounds of beef brisket. Also, you need one cut that’s 1 1/4 to 1 1/2 pounds. If your portion is less than a pound, chop up and make beef stew.

And now…the recipe!

Bottle of wine and vegetables

The Ultimate Brisket

This slow cooker recipe doesn’t require you to use your oven or stovetop. You’ll chop your vegetables and toss them, the brisket, and sauces into your slow cooker and basically forget it for a few hours.

Note: Because you’ll flip the brisket halfway through the cooking process, this isn’t a good recipe to start before you go to bed. If you’re planning on eating Chanukah dinner earlier in the day, you can leave it to cook overnight, just flip the brisket in the morning and cook on slow for an additional hour.

Before you start assembling ingredients, we need to chat about cooking with wine. To save money you may be tempted to select a bottle of “cooking wine” from your grocery aisle. Don’t do that. My cousin, a chef, chastised me for doing this years ago. “If you wouldn’t drink a wine, you shouldn’t cook with it.”

Now, this doesn’t mean if you’re serving an expensive bottle that you need to use it for cooking. He recommends choosing the same varietal of wine or in a pinch same color. We enjoyed our brisket with 2016 Cultivar Cabernet Sauvignon Leaky Lake Vineyard ($98) and added Merlot to our brisket in the slow cooker.

Ingredients (Serves 2):

3 yellow gold potatoes, quartered
A bunch of baby carrots, cut in thirds
1 1/4 to 1 1/2 pound beef brisket, flat cut
2 Tablespoons Worcestershire sauce
1 Tablespoon soy or tamari sauce
1 1/2 cups beef or mushroom broth
1/2 cup Merlot, Pinot Noir, or Cabernet Sauvignon (if you don’t have wine, substitute with broth)
3 cloves garlic, minced
Pepper
Salt
1 large yellow or red onion, sliced in half moons
1/2 pound mushrooms, sliced

Instructions (cooking time: 8-9 hours)

  • Add your potatoes and carrots to your 6.5 Quart Slow Cooker first.
  • Next place your brisket, fat side up, on top of your potatoes and carrots.
  • Pour Worcestershire sauce, soy sauce, broth, and wine into your slow cooker.
  • Sprinkle your garlic, pepper, and salt on top of your brisket.
  • Arrange your onions to the side of your brisket.
  • Add your mushrooms on top of everything and close the lid of your slow cooker.
  • Cook on LOW for 8 hours, flipping halfway through cooking time. If you need to cook overnight, flip the brisket when you wake up and cook on LOW for one more hour.
  • Using two turners (tongs will shred your meat), transfer the brisket and vegetables to a 9×13” baking dish, cover tightly with foil, and refrigerate overnight.
  • Transfer the broth to a quart container and refrigerate.
  • About an hour before dinner, preheat oven to 300 degrees.
  • Let baking dish with brisket and vegetables come to room temperature. Pour 1/2 pint of reserved broth over the brisket and vegetables.
  • Reheat for 30 to 40 minutes at 300 before serving.

The perfect Chanukah brisket dinner

Wine Pairing

Red wine lovers will rejoice when you bring out this brisket. Because of the subtle flavors in this dish, you can easily serve it with Pinot Noir, a well-balanced Cabernet Sauvignon, or even a Merlot.

What’s your favorite: Pinot Noir, Cabernet Sauvignon, or Merlot?

Which of the three reds you pair your Chanukah brisket with will come down to personal tastes (and your side dishes). For me, mashed potatoes with mushroom gravy screams Pinot Noir. My husband is partial to Cabernets with beef, so I swapped the mashed potatoes with latkes and delicata squash. We chose the 2016 Cultivar Cabernet Sauvignon Leaky Lake Vineyard over the 2018 Cultivar Cabernet Sauvignon Napa County to avoid having tannins overwhelm the apple sauce and squash. Don’t fret: the 2018 Cultivar Cabernet Sauvignon Napa County had its moment in the spotlight when we served our Vegetarian Harvest meal (coming to the blog soon).

The perfect Chanukah brisket with a bottle of wine and challah

Eden Hensley Silverstein is a third-generation Californian, who has been feeding her family, friends, and soon-to-be friends around her kitchen table since she was in third grade. Along with her husband, 8.5 year old daughter, and Maine Coon/Ragamuffin rescue cat, she makes 849 sq ft a welcoming home in The Mission. They share recipes and misadventures on The Road to the Good Life.


November 9, 2020

Thanksgiving

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes

We are looking forward to celebrating Thanksgiving this year. As we think about this year we are reflecting on years past and how we can make it special.

We like to serve our Thanksgiving meal around 3pm especially when we celebrate as a big family in the Napa Valley at Caspar Estate. We seem to skip lunch and just nibble on our cheese and charcuterie board. Katie of @CatchingRadiance made this cheese and charcuterie board – including drizzling Caspar Estate wildflower honey on the burrata. We walk the dogs through the vineyard once the turkey is in the oven.

Cheeseboard

To keep the meal slightly healthy we make a salad with pomegranate and persimmon – both of which we grow at Caspar Estate. We love this recipe from Half Baked Harvest and it has avacodo and candied walnuts. This salad just look amazing with all the flavors of the season.

Pomegranate Avocado Salad with Candied Walnuts

We always go by the Model Bakery to get our breakfast English muffins (they are amazing and even Oprah loves them!), crossiants and of course pumpkin pie.

With all that is going on this year, many of us are having to rethink our travel plans and then of course our Thanksgiving menu as well. More than ever, comfort food is what we’re looking for, whether it comes from traditional family recipes or a modern twist on an old favorite.

Nothing is more traditional than a turkey dinner. Our family method was to put garlic, basil, lemon zest and other fresh herbs under the skin of the turkey. We used to use butter, but then with food allergies, we switched to using Caspar Olive Oil in the blender instead. Years ago, I read the Anthony Blue cookbook about Thanksgiving and I love cooking the bird upside down for the 1st 2/3 of cooking so the moisture stays in the breast. Turning over the hot bird is a challenge when you cook a big turkey and requires 2 people. Need to defrost a turkey – this is the fastest way to do it.

Thinking of going smaller? You can just get a turkey breast – and still prepare it the same way. The advantage is that you get all the flavor and less time cooking! My other tried and true trick is to put chicken broth and Cultivar Sauvignon Blanc or Chardonnay in the base of the pan. I use it to baste the bird and it keeps the meat very moist. Serve that Cultivar Sauvignon Blanc or Oak Knoll Chardonnay you used to baste your turkey, but don’t be afraid to pair red wines with this rich bird, such as our Santa Lucia Highlands Pinot Noir.

Another option is to roast a chicken. You can use the same rub (or brine, if you like that method) and then place a cut lemon inside the chicken to keep it moist.

Roasted chicken

Brussel Sprouts are another favorite. We typically roast them in the oven but if the turkey is taking up too much space, we quickly sautee them using our Caspar Estate olive oil and Malden salt. The briney quality of Brussel Sprouts (especially with bacon!) pairs perfectly with our Cabernet Franc. Give it a try!

Brussel Sprouts on Thanksgiving

A classic comfort food that is perfect for Thanksgiving is mac & cheese. We like to start with a roux using the 4/4/2 method: 4 tablespoons butter, 4 tablespoons flour and two cups milk. Then just go crazy with the cheese. Gruyere and Cowgirl Creamery Wagon Wheel are family favorites, but this is where you bring the “comfort” to your comfort food. Regardless of how you make it, we think that nothing cuts through the rich gooeyness of cheese quite like our 2019 Napa Valley Sauvignon Blanc. 

Mac n Cheese

No matter where you celebrate, what you eat or who you celebrate with, we hope you’re able to give thanks for the love, peace and happiness in your life. At Cultivar Wine, we are certainly thankful for the trust you’ve put in us, and for the honor of including our wine at your family table!

Pumpkin Pie

Photo by Lori Rice


July 12, 2016

Smoky Chipotle Shrimp Dip with Shrimp Cucumber Salad courtesy of Fake Food Free

  • Posted By : Cultivar Wine/
  • 0 comments /
  • Under : Food, Recipes, Wine

Rose is one of those wines that makes it official, summer is here! Lori of Fake Food Free agrees, and recently shared a delicious recipe on her blog for a yummy Smoky Chipotle Shrimp Dip with Shrimp Cucumber Salad. To see the entire post please visit Fake Food Free, however we’re sharing a sneak peak below to wet your appetite. Don’t forget to check your wine cellar in case you’ve already finished your Rose. We have a bit more Napa Valley Rose, but hurry and stock up soon as this summer wine always sells out quickly!!

See a sneak peak from Lori below and remember to visit Fake Food Free for the entire recipe and post.

Shrimp salad and Cultivar Rosé

“Shrimp is a summer food to me. I rarely have it in the kitchen until hot days begin to bring about thoughts of the beach and ocean.  My shrimp recipes are pretty standard — tossed with pasta, stirred into sweet corn risotto or wrapped into Asian-inspired spring rolls. When I found a bag of sustainably harvested small shrimp (often called salad shrimp) at the market last week, though, I was too excited to use it in one of my regular recipes.  I’d been having trouble finding shrimp from a good source so when that find lined up with my shrimp season, I needed to celebrate a little!”

Bottle of Cultivar Rosé and two glasses

Cultivar Rosé and shrimp salad with crackers

First came the wine I wanted to pair with it. Cultivar Wine sent me their 2015 Cultivar Napa Valley Rose.

Fake Food Free shrimp salad and Cultivar wine

Make this yourself at home just visit Fake Food Free for the entire recipe and more cooking tips from Lori! Thanks Lori for including Cultivar Wine in your delicious summer receipe.


12

Recent Posts

  • Make Your Holiday List and Start Celebrating!
  • Thanksgiving with Cultivar Rosé, Pinots, and Port
  • Fall Favorites at Cultivar
  • Harvesting Cabernet Sauvignon At Cultivar’s Leaky Lake Vineyard
  • Cabernet Sauvignon Harvest at Caspar Estate
Categories
  • Food (24)
  • Gifts (3)
  • Recipes (12)
  • Uncategorized (1)
  • Wine (45)
Archives
  • November 2022
  • September 2022
  • June 2022
  • May 2022
  • April 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • August 2020
  • July 2020
  • February 2020
  • January 2019
  • May 2018
  • April 2017
  • July 2016
  • June 2016
  • November 2015
  • March 2015
  • February 2015
  • January 2015
  • November 2014

Join Our Mailing List

News on wine releases, special events, recipes and recent acclaim

 
CONTACT

INFO@CULTIVARWINE.COM
EVENTS@CULTIVARWINE.COM

WINERY: 707-967-8400
RESTAURANT: 415-962-4200
VIEW ALL CONTACT INFO

VISIT US

RESTAURANT IN SF
MENU
ORDER TO GO
RESERVATIONS
BOOK A PRIVATE EVENT
DIRECTIONS & HOURS

BUY WINE

CULTIVAR WINES
CASPAR ESTATE
OLIVE OIL & HONEY

GIFTING

EXPLORE

ABOUT US
CLUB
BLOG
AWARDS & PRESS
TRADE & MEDIA

Cultivar ™ (wine, beer, restaurant, shirts, olive oil, balsamic vinegar, flavored oils), and Caspar Estate ™ are trademarks owned by Caspar Wine LLC All Rights Reserved.
© Copyright 2023 Caspar Wine LLC | Policies

  • About
    • Story
    • Our Team
    • Vineyard
    • Sustainability
    • Community
    • Awards & Press
    • Blog
    • Emailing List
  • Shop
    • Cultivar Wines
    • Caspar Estate Wines
    • Olive Oil & Honey
    • Gift Shop
    • New Releases
    • Log In
    • Checkout
  • Cultivar Wine
    • Shop
    • Join Club
  • Restaurants
    • San Francisco
      • Menu
      • Reservations
      • Upcoming Events
      • Order To-Go
      • Private Events
    • Sausalito
  • Caspar Estate
    • Shop
    • Allocation Request
  • Events
    • Book An Event
    • Upcoming Events
  • Club
    • Cultivar Wine Club
    • Caspar Estate Allocation