Recipes – Matchbook Wines

Category: Recipes


June 24th, 2019

Wine Club Recipe: Blueberry Coleslaw

by: Anna Sargent

We are keeping it cool and fresh with this quarter’s Matchbook Wine Club selections and featured recipe. We called upon Chef Erfan Ahmadi, owner of Pollo Inferno – a Peruvian style food truck known for it’s juicy grilled meats and fresh slaws and salsas. Chef Erfan’s recipes are flavored with tasty herbs and savory spices, making the perfect meal to pair with our wines. 

Featured this month, is a cool Blueberry Coleslaw that pairs perfectly with Matchbook Rosé of Tempranillo – an exclusive Wine Club offering! Most ingredients for the recipe can be conveniently found in your refrigerator or pantry. Throw some chicken breast or steak on the grill to complete the pairing!

Recipe: Blueberry Coleslaw

Makes: 8-10 Servings | Serving Size: 4 oz | Prep Time: 20 minutes | Time to Marinate: 4 hours


  • ½ head green cabbage (shredded)
  • ½ head red cabbage (shredded)
  • 2 large carrots (Julienned)
  • 1 cup chopped cilantro
  • 2 cups fresh blueberries
  • 1 cup roasted pecans


  • 1 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon fresh ground black pepper
  • 2 limes juiced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Kosher salt (to taste)
  • 1 cup cream cheese


  • Mix all the dressing ingredients except cream cheese in a bowl large enough for all the ingredients.
  • Add all the cut cabbage, carrot and cilantro to the bowl and mix with the dressing.
  • Add cream cheese and work it through the entire batch by hand.
  • Leave in the refrigerator for about 4 hours to allow flavors to settle and marinate.
  • After 4 hour add fresh blueberries and pecans.

Try Our June Wine Club Trio Selections:

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.

April 4th, 2019

Wine Club Recipe: Warm Leek Salad with Oil-Cured Olives and Eggs

by: Anna Sargent

This April we chose to do something a little different for our quarterly Wine Club recipe. We teamed up with the author of The Davis Farmer’s Market Cookbook, Ann M. Evans, to bring you a delightful Spring dish that pairs wonderfully with The Arsonist 2017 Estate Bottled Chardonnay– a personal favorite of mine. I’m grateful to the talented Ann Evans for taking time to create this recipe for us and I hope you all enjoy it as much as we do!

Recipe: Warm Leek Salad with Oil-Cured Olives and Eggs

Makes: 4 – 6 servings Prep time: 20 minutes


  • 2 bunches leeks (6 large or 12 baby leeks)
  • ½ cup Matchbook Extra Virgin Olive Oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ cup oil-cured black olives, pitted and chopped, about ¼ cup
  • 1 hard-boiled egg, chopped (we used our local source – fresh eggs from winemaker Dan Cederquist’s chickens)


  • Trim the ends of the leek greens, leaving 5 inches of green intact. Trim off the roots. For large leeks, cut in half lengthwise. For baby leeks, leave whole. Rinse well.
  • Steam the leeks until fork tender (2 to 5 minutes).
  • Make the dressing: Stir olive oil, mustard and vinegar together in a small bowl. Set aside.
  • Remove leeks from steamer and hold under cold water for a few seconds. Drain and transfer to an oval platter, arranging them so that they are all facing the same direction. Cut down crosswise through the leeks every 1 to 1½ inches.
  • Pour the dressing over the leeks while they are warm. Sprinkle with chopped egg and olives. Serve warm or at room temperature. Enjoy!

“The crisp and slight pungency of the leeks blend nicely with the buttery saltiness of the olives and sweet creaminess of the boiled eggs. These flavors provide a spectrum of flavor that is balanced out beautifully by a cool sip of The Arsonist Chardonnay. Pair with a grilled chicken thigh and you’ve got yourself a meal!”– Matchbook team member and in-house taste tester, Ken Lazzaroni.


  • For an additional kick, add grated Pecorino Romano cheese, a dash of sea salt and fresh cracked pepper to taste.
  • Make it a meal – pair with a grilled chicken thigh or a savory lamb chop.
  • Add two generous spoonfuls of leek salad to butter lettuce cups and serve as an appetizer!



About: Ann M. Evans

The award winning Davis Farmers Market Cookbook celebrates America’s favorite farmers market’s 40th anniversary. Author and market co-founder Ann M. Evans invites you to shop and cook through the seasons in Northern California, or anywhere with a Mediterranean climate. The foreword by restaurateur Alice Waters of Chez Panisse highlights the importance and fun of shopping at a farmers market. The cookbook features 75 recipes organized by season in the same manner as a meal is served, beginning with appetizers, salads and soups, followed by main courses and side dishes, and ending with desserts.

For more than forty years, Ann M. Evans, former mayor of Davis, California, has helped to bring healthful eating to an ever-growing audience through her professional work with local and state governments, school districts and nonprofit organizations. In keeping with her philosophy that all children deserve a local and delicious school lunch and will benefit from garden-based learning, the net proceeds from the sales of The Davis Farmers Market Cookbook are dedicated to the Davis Farmers Market Alliance program in the schools, Davis Farm to School.

Purchase The Davis Farmer’s Market Cookbook in the Matchbook Tasting Room throughout the month of April.

Wine Club Member Price: $16.95 | Regular Price: $26.95

Not a member of our wine club? We’d love to have you! Email me at to sign-up!

February 1st, 2019

Wine Club Recipe: Matchbook Party Dip Recipe

by: Virginia Sandfer

Whether you’re a die-hard New England Patriots fan, a long-time Los Angeles Rams fan or you’re just in it for the commercials – there’s one thing all sides can agree on, Matchbook Party Dip is a delicious Super Bowl winner! Creamy, savory with an added kick of spice that pairs perfectly with our Matchbook Estate Bottled Petit Verdot.

“First thing you get is the smoothness and texture of the cheese married with the spicy sausage. The heat ramps up at the end of the palate which is reciprocated by the dominant, spiciness of the Petit Verdot. This is a big wine that begs for a powerful tasting counterpart and this dip does the trick!”  – Matchbook team member and in-house taste tester, Ken Lazzaroni.

We like to make our wine club recipes quick and easy and this one’s no different. This recipe calls for a few simple ingredients and will be done in 30 minutes!

Recipe: Matchbook Party Dip

Makes: Approximately 5 servings | Prep Time: 10 minutes | Cook Time: 20 minutes


    • 1 pound ground spicy pork sausage
    • 1 (10-ounce) can diced tomato and green chiles, drained
    • 1 (8-ounce) package cream cheese, softened
    • 1/2 tsp. cayenne pepper
    • 1 tbsp. fresh lemon juice
    • 2 oz. fresh cilantro, chopped
    • 1 baguette or blue corn tortilla chips


  • Cook sausage in a large skillet, stirring until browned. Drain excess oil.
  • Stir together sausage, diced tomato and chiles, cream cheese, cayenne pepper, lemon juice and 1-ounce of cilantro.
  • Spoon into a 1-quart baking dish.
  • Bake at 350° for 20 minutes or until bubbly.
  • Garnish with remaining cilantro and serve with baguette slices or blue corn tortilla chips.
  • Pairs perfectly with a rowdy Super Bowl party and our Estate Bottled Matchbook Petit Verdot!

Tips & Mods: 

  • Bake dip in small ramekins to serve as individual appetizers.
  • Cutting carbs? Use fresh carrot and celery sticks in place of bread.

Visit our wine store to buy a bottle of Matchbook Estate Bottled Petit Verdot. Click here.

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.

November 27th, 2018

Matchbook Mulled Wine Recipe

by: Virginia Sandfer

Keep warm and toasty with a mug of Matchbook Mulled Wine. This a perfect after dinner drink to serve at your holiday gatherings. Add your own personality by serving in festive glassware or garnishing with a festive twist.


  • 4 cups Martinelli’s Gold Medal 100% Pure Cider (not sparkling)
  • 1 (750-ml) bottle Matchbook Estate Bottled Cabernet Sauvignon
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 orange, zested and juiced
  • 4 whole cloves
  • 3 star anise

Garnish (optional):

  • 2 medium oranges, peeled and sliced
  • 8-10 cinnamon sticks


Combine the cider, Matchbook Estate Bottled Cabernet Sauvignon, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Garnish with orange slices and cinnamon sticks and serve in festive glassware.

Hostess  Tip: Use a slow cooker to keep wine warm throughout your party. Keep on “low” or “warm” setting.

Got leftovers? Refrigerate for later and add your favorite sparkling drink, and a few slices of fresh apples to make a holiday sangria!

Visit our wine store to buy a bottle of Matchbook Estate Bottled Cabernet Sauvignon. Click here.

September 17th, 2018

Wine Club Recipe: Lamb Sliders with Bruschetta & Arugula Recipe

by: Jenna Wirkner

For our latest Matchbook Wine Club recipe, we pair grilled Lamb Sliders with the inaugural release of our Matchbook 2016 Estate Bottled Petite Sirah. This is a go-to recipe for a casual BBQ with friends or a quick dinner at home, serve as a stand-alone or alongside your favorite potato salad.

“The Petite Sirah is a big wine that pairs perfectly with lamb sliders. A sip of Petite Sirah brings out the gaminess of the lamb, without overpowering it. It’s superb!” says our in-house taste tester Ken Lazzaroni.

Our Petite Sirah has everything you would expect from this intensely flavored grape: bold flavors, firm tannins and a lingering dark berry finish. This rustic wine calls for full-flavored fare like strong cheeses, earthy mushrooms or juicy lamb sliders.

Matchbook Wine Club members will get the first taste of our newly released Matchbook 2016 Estate Bottled Petite Sirah in this month’s Wine Club Trio.

Available now in our tasting room and online wine store – click here to buy!



  • 1.5 lbs lean ground lamb (we love local lamb!)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground fennel seeds
  • 2 tablespoons fresh parsley
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper
  •  1 tablespoon olive oil (we love California olive oil)
  • 1 cup bruschetta (make your own or purchase pre-made)
  • 5 ounces baby arugula
  • 10 thinly sliced small squares of Havarti cheese
  • 10 brioche slider buns toasted with butter


  • Combine lamb, garlic, herbs, spices and oil.
  • Form mixture into 10 small patties.
  • Grill patties for 3 minutes on each side over medium heat. Top with cheese and cook until cheese is melted. Place patty on toasted bun, top with bruschetta and arugula.
  •  Enjoy! Pairs beautifully with Estate Bottled Matchbook Petite Sirah.


10 sliders | Prep Time: 35 minutes

Jenna Wirkner
Tasting Room Manager

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.

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