Posts Categorized: Wine Country Recipe

Wine Paired With Life: Fall Night-In

Fall Night In Image Dry Creek Valley

With October being a busy month for all – sometimes we think the best way to relax is in the comfort of your own home, turn on your new favorite tv show and enjoy the company of your longest friends. This removes the hassle and hustle of going out. While we’re 100% in support of ordering your favorite Chinese take-out for your friends to pair with a refreshing Dry Creek Valley Sauvignon Blanc, why not try something new! Here are a few quick, easy recipes to help you look like a pairing-pro and that are sure to delight even your pickiest of friends (looking at you, Karen!)


Rhone Whites & Cheesy Pumpkin Chickpea Croquettes

There’s no doubt that the Pumpkin is the ultimate icon for October, so let’s celebrate with this crunchy take on classic fall flavor. Pair these bites with a medium-bodied Rhone white wine, such as Marsanne-Roussane, Viognier or a blend and let the stone-fruit and nutty flavors complement the cheesy goodness of your croquettes.

We suggest these Dry Creek Valley Rhone Whites:

Trattore Farms & Winery – MR (60% Marsanne, 40% Roussanne), $35

Mounts Family Winery – Verah Blanc (52% Roussanne, 37% Grenache Blanc, 6% Picpoul Blanc & 5% Marsanne), $28

West Wines – Viognier, $23

Find the recipe for Cheesy Pumpkin Chickpea Croquettes by clicking here to go to


Zinfandel & BBQ Turkey Meatballs

We know that turkey doesn’t take center stage until the end of November, but why does turkey only get Thanksgiving in the sun? This versatile and healthy meat works so well with the spices from your favorite BBQ sauce making it a perfect pairing for Dry Creek Valley’s signature red wine – Zinfandel! We won’t tell your friends how many of these you ate before they actually showed up…promise.

Try pairing any of these Dry Creek Valley Zinfandels:

Dry Creek Vineyard – Old Vine Zinfandel, $32

Chateau Diana – Zombie Zin, $9 or $28 for reserve

Seghesio Family Vineyards – Cortina Zinfandel, $40

Whip up a batch of these spicy turkey meatballs with this recipe from Sugar Dish Me.


Carignane & Sweet Potato Rounds with Goat Cheese

Carignane comes typically bursting with fall flavors of cranberries and baking spice. Making it one of our favorite wines to drink when the leaves turn. This wine is renowned for is food pairing capability so you are welcome to branch off and try your own special recipe. One incredible pairing we can’t get enough of is this savory sweet combination of sweet potatoes and goat cheese.

Stock up on these Dry Creek Valley Carignanes for Autumn:

Frick Winery – Carignane, $26

Peterson Winery – Carignane, Bradford Mountain Estate, $30

Amphora Vineyards – Carignane, Forchini Vineyards, $35

Check out Ciao Florentina for this tasty Sweet Potato Rounds recipe.

What are your favorite Dry Creek Valley pairings to share with friends? Share with us on our social channels for a chance to be featured on our page!

Instagram_App_Large_May2016_200 / drycreekvalleywines     fb-art / drycreekvalley       Twitter-High-Quality-PNGdrycreekvalley

Wine Country Recipe: Chevre and Prosciutto-Wrapped Grilled Asparagus

Wine Country Recipe: Chevre and Prosciutto-Wrapped Grilled Asparagus


As winegrowers, we have always been attuned to the seasons. Now, we are delighted to see that seasonal eating is not just a fad for farmers and the Chez Panisse-crowd, but a way of life embraced up and down the consumer food chain. Spring is the most exciting season of all — the time of year when green things start to emerge from their slumber and farmers’ markets break out in a rash of color.

Asparagus is one of those vegetables that, while now readily available year round, is indisputably at its best in springtime. While a challenge to pair with wine, we encourage you to try pairing asparagus with Dry Creek Valley sauvignon blanc. You’ll be surprised at how well the two work together. Below is a recipe from Quivira Vineyards and Winery that rounds out the earthiness of asparagus with creamy chevre and a salty, savory kick from prosciutto.



Wine Country Recipe: Margherita Pizza With Nalle Winery Zinfandel

With spring nearly here and the days getting longer, it’s a wonderful time for outdoor food, especially here in Dry Creek Valley. Whether its a picnic, potluck, or just a casual dinner in your backyard, food that can be eaten outdoors alongside a glass of wine is going to be fitting for just about every occasion. This Napoletana-style Margherita pizza recipe from Chef Jon Seeger of Boskos Trattoria paired with a 2011 Nalle Winery Zinfandel is a crowd-pleaser that will have you feeling (and looking) like an artisanal pizza maker!


Wine Country Recipe: Amphora Winery Zinfandel Braised Short Ribs

Few things are as comforting and appealing as tender, melt-in-your-mouth meat enveloped in a rich sauce, paired with a beautiful glass of wine. Come to think of it, this sounds like a special-occasion dish, and with Valentine’s Day just around the corner, it’s the perfect time to make Amphora Winery Zinfandel Braised Short Ribs. If the way to a person’s heart is through his or her stomach, this wine-country dish will do the trick! (more…)

Wine Country Recipe: Mill Creek Vineyards Pork Roast with Blackberry Reduction Sauce

With cold weather keeping the majority of the country bundled up, it’s all about comfort food that’s not just theraputic for the soul, but also a cinch to prepare. Whether it’s a casual weeknight dinner or a special occasion, this month’s Pork Roast with Blackberry Reduction Sauce recipe from the good folks at Mill Creek Vineyards is robust enough to accommodate any occasion. (more…)

Wine Country Recipe: Beef Bourguignon From Manzanita Creek Winery

Baby, it’s cold outside! Luckily, Manzanita Creek Winemaker Jack Salerno has the perfect, cold-weather comfort food- his Beef Bourguignon, made with an entire bottle of Manzanita Creek Zinfandel. Of course, the perfect pairing for this beef bourguignon is another bottle of Manzanita Creek Zinfandel from Dry Creek Valley! Stay warm and cozy with this winter, wine-country recipe that has the slow cooker do most of the work. (more…)

Holiday Wine Pairings and Recipes from Dry Creek Valley Wineries Pt 3


Between shopping for the kids, office parties and decorating the house, the holidays are a hectic time of year! Luckily the fine folks at our Dry Creek Valley wineries have wonderful holiday recipes that will make entertaining easy. Wow your guests with these delicious dishes and wine pairings from the wineries of Dry Creek Valley. (more…)

Wine Country Recipe: DaVero Farms & Winery’s Wild Mushroom Pasta


Cooler temps are upon us, and nothing ushers in fall like a big plate of DaVero’s earthy Wild Mushroom Pasta. In addition to wines, DaVero Farms & Winery also makes award-winning olive oil, which is essential for finishing this elegant yet hearty dish.

DaVero’s Wild Mushroom Pasta (recipe by Colleen McGlynn)


1½-2 lbs. mixed wild mushrooms (chanterelles, trumpets, morels, oyster are possibilities)

1 lb. dry pappardelle pasta

3 shallots, finely diced

2 garlic cloves, minced

Several sprigs of fresh thyme, leaves picked and chopped

Big handful baby spinach

¼ cup chopped Italian parsley

1 ½ cup chicken or mushroom stock

Some unsalted butter

DaVero Extra Virgin olive oil


Heat a large pan and sauté the mushrooms in batches in olive oil until tender.

Bring a large pot of salted water to a boil, and heat the stock in a saucepan.

Drop the pasta in the boiling water. While the pasta is cooking, heat a knob of butter in a skillet and wilt the shallot, garlic and thyme together. Add the mushrooms and stir together. Add about a cup of the stock and heat through. Add salt and pepper and adjust seasoning.

Add the cooked pasta and the spinach to the pan and heat through. Add more stock if it’s too dry, because the pasta will continue to absorb liquid.

Place in heated bowls, dividing the pasta and mushrooms equally. Anoint with DaVero Extra Virgin Olive Oil.

Serve immediately.

Serves 6-8

Wine Country Recipe: Ferrari-Carano’s Prosciutto, Peach & Arugula Crostini

Sweet, juicy peaches have been spotted at farmer’s markets across the country, and are the stars of this elegant yet simple appetizer, courtesy of Ferrari-Carano Winery. With just a few ingredients and virtually no time at all, you’ll impress your friends and family with this beautiful, seasonal crostini. Paired with a bottle of 2012 Ferrari-Carano Bella Luce, it’s the perfect beginning to any meal.


  • 1 baguette, cut crosswise into 1/4 –inch slices

  • 1 tbsp. olive oil

  • 2 ripe fresh peaches, peeled and sliced thin

  • 1 tbsp. fresh basil, finely julienned

  • 2 tbsp. orange juice

  • 6 oz. goat cheese

  • ½ cup toasted almonds

  • 12- 15 prosciutto slices, sliced paper thin

  • 1 cup fresh arugula leaves


Preheat the oven to 350 degrees for 15 minutes.

Arrange baguette slices on a cookie sheet and brush with extra virgin olive oil. Bake for about 10 minutes, or until bread is crisp and slightly golden.

In small bowl, gently toss peach slices with orange juice and fresh basil. Set aside.

Spread softened goat cheese on each crostini slice, sprinkle with toasted almonds, add peaches, top with prosciutto and arugula leaves.