Category: Recipes

 

February 1st, 2019

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!

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

Ingredients:

    • 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

Directions:

  • 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.

Ingredients:

  • 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

Directions:

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

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!

RECIPE

Ingredients:

  • 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

Instructions:

  • 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.

Makes:

10 sliders | Prep Time: 35 minutes

Cheers!
Jenna Wirkner
Tasting Room Manager

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

June 12th, 2018

Goat Cheese Crostini with Olive Tapenade

by: Jenna Wirkner

This quick and tasty appetizer pairs deliciously with our Estate Bottled Tinto Rey Verdejo

“The flavors of the creamy goat cheese amplify the citrus notes of the Verdejo. It’s delicious!” says Matchbook team member, Ken Lazzaroni.

¡Salud!

Click on images to enlarge

Goat Cheese Crostini with Olive Tapenade

Ingredients:

  • 1 cup pitted green olives
  • 2 tablespoons parsley
  • 1 tablespoon capers, drained
  • 1 teaspoon grated fresh orange rind
  • Salt and pepper to taste
  • 1 tablespoon Matchbook Extra Virgin Olive Oil
  • 8 ounces goat cheese, softened
  • 32 slices of crostini (fresh sliced baguette or packaged crostini)

Instructions:

  • Combine green olives, parsley, capers, orange rind, salt and pepper in in food processor.
  • Add olive oil until mixture is finely chopped.
  • Spread  1 1/2 teaspoons goat cheese over each baguette slice, and top each with about 1 1/2 teaspoons tapenade.

Tip: For extra flavor and color, garnish with a sliver of sun-dried tomato.

Makes: 32 servings (1 crostini each) | Prep Time: 5 minutes

June 8th, 2018

Tinto Rey Rosé Cupcakes

by: Virginia Sandfer

Follow the recipe below to enjoy a delicately sweet cupcake that will have you seeing the world through Rosé colored (wine) glasses. Prepared with 2017 Estate Bottled Tinto Rey Rosé. Cheers!

Cupcakes:

    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 2 eggs
    • 1  egg yolk
    • 3/4 cup 2017 Tinto Rey Estate Bottled Rosé wine
    • 1/2 teaspoon almond extract
    • 1 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt

Frosting:

  • 1 cup 2017 Tinto Rey Estate Bottled Rosé wine
  • 1 cup fresh raspberries
  • 4 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Pinch of salt
  • Additional raspberries, for garnish

Directions:

  1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
  2. With hand-held mixer, beat butter and sugar together on medium speed until light and creamy, about 3 minutes.
  3. In separate bowl, combine eggs, egg yolk, 2017 Tinto Rey Estate Bottled Rosé and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
  4. Scoop batter into cupcake liners, filling each cup 2/3 full. Bake 15-18 minutes. Let cool completely.
  5. For frosting, combine raspberries and 2017 Tinto Rey Estate Bottled Rosé in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove seeds and let cool.
  6. With hand-held mixer, mix butter, powdered sugar, salt and raspberry rosé reduction mixture. Beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.

Makes: 16 cupcakes | Prep time: 1 hour, 15 minutes

Yes Way Rosé, Tell Me More:

  • See how the Matchbook team celebrated Rosé Day! Click here »
  • Try this appetizer that pairs perfectly with a glass of
    Tinto Rey Rosé Click here »
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