Stay at Home Date Night
With our dinner plans a little more limited than they were a month ago, we’ve decided to put together a list of some quick and easy wine pairings to make your next at-home date night an unequivocal success. We tested these pairings at our Estate Club Party and received incredible feedback, so they come with a tried & true guarantee!
Smoked Salmon Crostini paired with Rosé of Sangiovese
Salmon with a dry Rosé is one of our absolute favorite pairings, and this one is to die for! Combine 4 oz of goat cheese, 4 oz of cream cheese, 1 tablespoon of mayo, and chives, salt, pepper, and garlic powder to taste. Spread on a crostini, cracker, or cucumber slice, and top with smoked salmon. Bonus: try this spread on your toasted bagel the next morning!
Endive Quinoa Spears paired with 2016 Tempranillo or 2018 Chardonnay
An endive is not only a fun element to serve this delicious quinoa mixture, but adds a dash of bitterness to layer the complexities of the flavors. Our stainless steel 2018 Chardonnay has just enough creamy fruit flavors to balance out the bitterness of the endives. Not a white wine drinker? Try it with our 2016 Tempranillo! This wine has just enough body to complement the flavors of this dish without overpowering them. To make the dressing for this dish, whisk together 2 tablespoons of olive oil, 1/2 clove of minced garlic, 2 teaspoons of white wine vinegar, and salt and pepper to taste. Set this aside. Mix together 1.5 cups of cooked quinoa, 1/4 cup of crumbled feta, 3 tablespoons of dried currants (can’t find these in the store? Check by the raisins), and 2 tablespoons of minced chives. Toss the mixture together with the dressing and scoop into the endive spears.
Roasted Red Pepper Soup paired with 2017 Wackman Brother’s Tannat
This Roasted Red Pepper soup is absolutely incredible with our 2017 Wackman Brother’s Tannat! The smokiness of the soup is balanced perfectly with the smooth and bold flavor of the wine. To make it yourself, heat 2 tablespoons of olive oil in a medium pot over medium heat. Add 2 small shallots (chopped) and a pinch of salt. Cook for a minute or so, then add 1/2 cup of carrots and cook until soft (about 5 minutes). Add chopped garlic (we like to measure garlic with our hearts but use at least 2 cloves, diced) and 3-4 fire roasted red peppers. Stir, then add 1 tablespoon of sherry vinegar. Stir, then add approximately 2 cups of water, a dash of smoked paprika and a few more pinches of salt and pepper. Let simmer for about 15 minutes. Let it cool slightly, then blend in a high speed blender. Taste and adjust seasonings. For a richer soup, add a few more tablespoons of olive oil.
If you make any of these recipes or find any amazing pairings of your own, be sure to tag us in your posts! We love seeing what you come up with!