Food

This recipe is a bit time consuming, but well worth it on those cold winter weekends. The tender beef stew has an earthy, rustic combination of flavors which melds well with our rich and fruity Reserve Pinot Noir. Be sure to serve this with plenty of fresh, crusty bread to soak up the juices! 2

Cold and rainy weather calls for comfort food, and nothing is more comforting than warm pj’s, homey shepherd’s pie, and a glass of earthy Mesa Pinot Noir. I like potatoes with the skins on, but if you prefer them without, simply peel them before cooking. • 2 lb. ground beef • 1 onion, chopped •

This past month on a trip to San Francisco, I dined at Fleur de Lys and was lucky enough to meet my favorite chef in the world, Hubert Keller. The French chef is known for his unique twist on French food but also for burgers, and his multiple locations for Burger Bar around the country

This super easy crock pot supper was submitted by our friend Butch Davis of Bakersfield. It’s super easy, delicious with wine, and fun to make. Plus, you can change up the ingredients every time for a unique meal each time. • 1 lb. ground beef • 2 29 ounce cans of tomato sauce • 1

For an extra fun St. Patty’s touch, add a few drops of green food coloring to your wine. It won’t affect the flavor or aroma, and you’ve got yourself a festive substitute for beer. • 1 refrigerated pizza crust (we use Trader Joe’s!) • 2 cups shredded corned beef • ½ head of cabbage •

Albondigas are tapas style meatballs, made tiny to pop right into your mouth. The mixture of beef and pork makes for a deliciously savory yet light mouthful that pairs really well with an earthy Pinot Noir like our Estate. Pair with crusty bread, marcona almonds, olives, prosciutto, and manchego and you’ve got a perfect tapas