Jenn Velasquez
 
April 19, 2017 | Jenn Velasquez

A Delicious Take On a Brunch Favorite

Brunch is the perfect meal on weekends. Brunch means getting up a little later, enjoying time in the kitchen without rushing, and catching up with friends and family away from the hectic pace of weekday life. Lori over at Fake Food Free has come up with a delicious twist on a brunch favorite. Below are some beautiful shots and notes for Lori's version of Eggs Benedict with Crab Cakes. Visit her site Fake Food Free for the full recipe.

Crab Cakes Benedict with

Buttermilk Herb Sauce

This twist on a favorite brunch meals pairs Crab Cakes Benedict with the crisp 2013 Oak Knoll Chardonnay from Cultivar Wine.

Eggs Benedict is a brunch favorite but in all honesty, I wasn't a huge fan of the original. The Canadian bacon on the English muffin didn’t do much for me, nor did the sauce. But Crab Cakes Benedict is a whole different story.

Crab meat and bread are combined into one tasty crab cake. I decided to go a completely different direction with the sauce. I’ve been making a lot of buttermilk based sauces lately and they are delicious when loaded with fresh herbs. So that is what I did here. 

I received my wine club shipment from Cultivar Wine a few weeks back and with thoughts of spring brunch on my mind, I knew their 2013 Cultivar Oak Knoll Chardonnay would be a perfect match for this meal. There is something about spring and chardonnay that makes me want brunch and seafood so this brings it all together.

This wine is described with the aromas of baked apples, pears, and melon. It’s balanced on the palate with a bit of richness that isn’t over powering due to its fermentation in neutral oak barrels. This creates an excellent match for the richness of the crab and poached egg.

 

Time Posted: Apr 19, 2017 at 7:22 AM
Jenn Velasquez
 
January 6, 2017 | Jenn Velasquez

Hot peppers for cold winter days.

Feeling extra mellow in your post holiday hibernation? Whip up this recipe by Andrea Ratulowski of Food Embrace for Sweet and Smoky Shishito Peppers for an easy, warming treat. It's sure to get your juices flowing, especially when enjoyed like Andrea did, along side our 2014 Rutherford Sauvignon Blanc. Check out this wine as well as other available bottlings in our ONLINE STORE.

Here is a snippet of Andrea's post - visit Food Embrace for the whole recipe and more!

 

"With all the holiday functions and parties that happen during this time of year, I wanted to create a quick and simple appetizer that would be great for entertaining, parties, or as a way to kick off an intimate date night at home. While out shopping I came across some awesome looking shishito peppers and knew they would be perfect to use. Most times the peppers are paired with a dipping sauce but I wanted to wrap the peppers is a sweet and sticky sauce making them easier to prepare and eat.

These peppers and the 2014 Cultivar Rutherford Sauvignon Blanc really worked well together.  The crisp citrus notes of the wine balances out the smoky sweet sauce while the oaky herby notes compliments the earthy pepper flavor."

Thanks for being a part of our club, Andrea!

Time Posted: Jan 6, 2017 at 9:55 AM
Jenn Velasquez
 
December 31, 2016 | Jenn Velasquez

New Years Eve wine & cheese for all

Mallory Mitchell is at it again, pairing our Oak Knoll Cabernet Franc with a bountiful charcuterie plate, perfect for helping people settle in to the New Years festivities this holiday weekend. This wine is part of our December Wine Club, but you can also buy this bottle on it's own here in our shop to confirm its versatility and drinkability for yourself!

"Craving the perfect cheese plate has become somewhat of a hobby for me. I really enjoy seeking out new ingredients and techniques to use when creating the spread. In September when James and I got married, we received an incredible new cutting board that I’ve just been waiting to use and last weekend I finally got the chance to test it out!

For this meal we shared a bottle of their Cabernet Franc, and it was probably the best I’ve tried so far. It really complimented everything in this spread and was the perfect blend of richness and spice."

Visit Avec Mallory to see the entire post. Thanks again, Mallory!

We hope you have all had an exciting 2016 and we wish you a healthy, happy, wine and cheese-filled New Year. 

Time Posted: Dec 31, 2016 at 9:09 AM
Jenn Velasquez
 
December 23, 2016 | Jenn Velasquez

Snacks and Starters for this weeks Festivities!

I don't know about you but we are currently scouring the internet and making lists for some exciting new dishes to serve up for our annual New Year's gathering. Having a few new stars among our staple holiday favorites is a crucial, albeit often frustrating part of the ritual. How can we be sure these new dishes will go with the wine? Luckily, we were thrilled to see our friend Lori over at Fake Food Free has tested some pairings for us! Check out her site for the full recipies, but here is a bite-sized bit for you.

Date and Bacon Tarts with Mascarpone and Hazelnuts
+
Savory Fig, Rosemary and Parmesan Cornmeal Cookies

"With notes of black cherry, mocha, and vanilla as well as a little sweet oak, (the Leaky Lake Cabernet Sauvignon) is perfect for a savory snack, and tannins that aren’t too overpowering allow it to pair with a savory appetizer that has just a touch of sweetness.

So I turned to my new two favorite seasonal ingredients to help me come up with something – dates and figs.

I’m kind of crazy about these tarts. The crust bakes up light and flakey and the filling is sweet with just a hint of salty, smoky bacon flavor. Mascarpone makes the best topper because while it has the consistency of a cream cheese, it lacks the tanginess, making it a better match with the other ingredients. The hazelnuts add a pleasant crunch. 

Next up are the savory cookies. Every time I make some, I wonder why I don’t do so more often. The consistency of a good cookie, but the satisfying flavor of a salty snack. And I’m not even a salty snacks person. That’s probably why I add a little bit of dried fig so you get just a touch of sweetness in each cookie."

 

Time Posted: Dec 23, 2016 at 8:59 AM
Jenn Velasquez
 
December 12, 2016 | Jenn Velasquez

Cultivar Wine Beach Picnic with Avec Mallory

We may not all be so lucky as to spend the chilly winter months beach side. At least we can live vicariously via Miami local Mallory of Avec Mallory, who recently brought us along on a picnic to Key Biscayne. The Rutherford Sauvignon Blanc she brought with to pair with her gorgeous picnic is part of our December Wine Club - if you're not yet a member, you still have time to sign-up and receive the current shipment! 

"To me, the perfect picnic is really simple. A few great types of cheese, meat, fruit, and wine. This week we were lucky enough to sample the  2014 Cultivar Rutherford Sauvignon Blanc from Cultivar Winery. Drinking a glass of this wine chilled on the beach with some snacks was such a nice way to spend the afternoon."

Visit Avec Mallory to see the entire post. Thanks, Mallory!

Time Posted: Dec 12, 2016 at 9:27 AM