PAIRINGS
Because our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.
Grilled Chicken Antipasto Salad
INGREDIENTS
1 ½ lbs. of boneless skinless chicken breast
MARINADE:
¼ cup Extra Virgin Olive Oil
¼ cup cup fresh squeezed lemon juice
5 garlic cloves, grated finely
1 tbs. Italian seasoning (Dry)
½ tsp. fine salt
½ tsp. fine ground black pepper
SALAD:
1 medium red onion, sliced
¼ cup red wine vinegar
2 hearts of romaine lettuce, washed
and chopped
4 oz. Genoa Salami OR mini-pepperoni
6 oz. artichoke hearts, drained and sliced
1 can of garbanzo beans drained and
rinsed
6 oz. mozzarella pearls, chopped
⅓ cup sliced olives
12 oz. jar of roasted red peppers, drained
and sliced
8 oz. jar of pepperoncini peppers,
drained and sliced
3 ripe Roma tomatoes, chopped
⅓ cup crumbled feta cheese
Chopped fresh Italian Parsley, oregano
and basil
Fresh grated parmesan to top, if desired.
DRESSING:
⅓ Cup Extra Virgin Olive Oil
4 tbs. balsalmic vinegar
1 tbs. lemon juice
1 tsp. fresh grated garlic clove
½ tsp. fine salt
½ tsp. fine ground black pepper
METHOD
Prep the chicken breasts. First flatten, then slice in thin strips.
Stir all of the marinade ingredients together in a bowl until well mixed.
Place the chicken strips in a large gallon sized zip lock back and pour over the marinade.
Seal Bag. Marinate for at least 1 hour or overnight (do not exceed 24 hours)
Next, slice the red onion. Set in a bowl and cover with red wine vinegar, and a dash of
salt and pepper. Stir, and set aside
Then prep the rest of the ingredients as indicated. Set aside
Prep the dressing in a mason jar or small bowl. Mix/shake together and set aside
Grill the marinated chicken until done; set aside
Divide the chopped romaine lettuce between the 4 bowls/plates
Divide and arrange the Salami/Pepperoni, Garbanzo Beans, Mozzarella Pearls, Olives,
Artichoke Heats, Roasted Red Peppers, Tomatoes, sliced Red Onion and Feta Cheese on top
of the Romaine lettuce on each plate
Add Grilled Chicken atop each salad
Drizzle the dressing over the top. Add fresh grated parmesan and balsamic glaze if desired
Sprinkle with the fresh chopped herbs

Contributors
Thanks to Kevin and Jessica for contributing a delicious pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.
Steak and Spinach Pin Wheels
INGREDIENTS
1 10oz. package of frozen chopped spinach
8 slices of bacon
1- 1 ½ lb. flank or top round steak
¼ cup grated Parmesan cheese (can substitute with your favorite cheese…Feta is especially good too)
Salt and pepper
METHOD
Thaw and drain the frozen spinach
Cook bacon until done but do not crisp
Score at 1″ intervals in a diamond pattern on both sides of the steak. Pound from the center
to outer edges to a 12 x 8″ rectangle
Salt and pepper the steak
Arrange bacon lengthwise and spread spinach over the bacon. Sprinkle with cheese.
Roll from the short end. Secure with toothpicks. Cut into 8 – 1″ slices
Broil or grill for 6 min, turn and then 6-8 min more. (desired steak temperature)
Paired with 2018 Tannat

Contributors
Thanks to Gary and Carrie for contributing a delicious pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.
Buffalo Chicken Egg Rolls
INGREDIENTS
12.5 oz. can of cooked chicken breast
¾ cup Franks hot sauce
½ cup crumbled blue cheese
¼ tsp. garlic powder
¼ cup cold water
1 tbsp. corn starch
14 egg roll wrappers
Spring onions for garnish
METHOD
In a medium size bowl mix together chicken breast, hot sauce, blue cheese and garlic powder
In a separate small bowl; mix together cold water and corn starch
Prepare egg roll wrappers
Lay wrapper on clean flat surface so one of the corners is facing you (will look like a
diamond)
Dip finger in cornstarch/water mixture and moisten edges of egg roll wrapper
In the corner closest to you, spoon in 1 ½ – 2 tablespoons of chicken mixture
Lift bottom corner of egg roll and roll away from you, when you have rolled half way, tuck
in both side pieces towards the center. Continue rolling to the end.
Use a little more of the cornstarch and water mixture on the end to seal the egg roll
Make sure the egg roll is secured tightly so it does not fall apart when cooking
Flash freeze the egg rolls for about an hour so it is easier to cook them
Set air fryer temperature to 400 degrees
Lightly spray both side of egg roll with Pam (or any other type of cooking spray)
Cook for 4 minutes and turn. Cook an additional 4-5 minutes or until golden brown
Top with spring onions and serve immediately with your favorite dipping sauce

Contributors
Thanks to Ed and Amanda for contributing our first pairing recipe. Our wines are meant to be enjoyed with delicious food. Contribute a recipe with pictures, and you will receive 20% off your next purchase.