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Grilled Flank Steak with Argentinian Chimichurri Sauce

Pair with Kestrels’s 2010 Tribute Red



  • ¼ cup flat leaf parsley roughly chopped
  • 3 large garlic cloves roughly chopped
  • 2 tablespoons chopped fresh oregano
  • ½ teaspoon crushed red pepper flakes (more if you like spicy)
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste
  • ½ cup extra virgin olive oil


  • 2 lbs. flank steak
  • salt and pepper to taste


1). Process parsley, garlic, oregano, pepper flakes, vinegar, salt and pepper into the bowl of a food processor and blend just until everything is combined and garlic is very finely minced. Put mixture into a bowl, stir in the olive oil and set aside. 2). Marinate steak in 4 tablespoons of the chimichurri sauce at room temperature for 1 hour. Preheat grill to high. Sprinkle the steak with salt and pepper and grill for 6-7 minutes per side until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri sauce on top or serve on the side. Serves 4. This recipe will pair nicely with the Tribute Red because of the 44% Malbec in the blend,

a predominant grape varietal in Argentine wine production.

Lemon Herb Lamb Chops with Lemon Parmesan Orzo

Pair with the Goedhart Family 2011 Syrah

Lamb Chop Marinade Ingredients:

 2 large shallots minced

3 large garlic cloves roughl 6 tablespoons chopped fresh oregano

6 tablespoons chopped fresh mint

3 tablespoons fresh lemon juice

finely grated lemon zest from 1 lemon

6 tablespoons extra virgin olive oil

4 lamb chops


1). Marinate lamb chops overnight or at least one hour. Take chops out of the marinade and season with salt and pepper before grilling. Grill about 3 minutes per side for medium rare. 2). For the Lemon Parmesan Orzo: In a medium saucepan, saute 1 large minced shallot in 1 tablespoon olive oil until soft. Add 1 cup uncooked orzo, 1 ½ cups less sodium chicken broth. Cover, reduce heat, and simmer on very low 15 minutes or until the broth is absorbed and the pasta is al dente. Stir in 3 tablespoons chopped parsley, 2 tablespoons fresh lemon juice and ¼ cup grated parmesan cheese. Season with salt and pepper to taste. Add a platter of sliced grilled veggies and you are set!

Lamb paired with Syrah is a classic combination. The herbs in this recipe really pull out the herbal notes in the Goedhart Family 2011 Syrah and the lemon makes this a great summer grill dish.

Recipe From Ashley Trout, Winemaker of Flying Trout Wines

Pizza with Caramelized Onions, Figs, Bacon and Gorgonzola Cheese

Pair with Flying Trout "Deep River" Red 

Prepare pizza dough and let rise until ready to use. For the toppings, use one large Walla Walla Sweet onion, 2 tsp. fresh thyme, two bay leaves, kosher salt, four thick bacon slices cut into 1/4 in batons. On medium-low heat, saute the onions, thyme and bay leaves in butter until golden brown, about 25 minutes. Remove bay leaf, and put onions in a bowl.

Add the bacon to the pan, stirring until brown. Roll out dough into a round on a floured surface, then add toppings plus quartered Mission figs and 3/4 cup crumbled gorgonzola and drizzled olive oil. Place pizza on baking stone, sliding back and forth quickly to keep dough from sticking. Bake at 425 degrees until brown, drizzle with more olive oil and dust with cracked pepper.

Grilled Mushroom Salad with Arugula

Gourmet SEPTEMBER 2006

Makes 8 servings

Recipe provided by Brandee Slosar from Structure Cellars to pair with the 2013 Piloti Cabernet Franc


1/2 cup Champagne vinegar

1 1/2 teaspoons salt

1 teaspoon black pepper

1/2 cup finely chopped shallots (4 small)

1 cup extra-virgin olive oil

1/2 pound whole fresh portabella mushrooms, stems discarded

1/2 pound fresh shiitake mushrooms, stems discarded

1/2 pound fresh cremini mushrooms, trimmed

3/4 pound fresh chanterelle mushrooms, trimmed

1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)

2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)

Special equipment: a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)


Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.

Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.

Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

Cooks' notes:

· Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.

· Vinaigrette keeps, covered and chilled, 1 day.

·Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

Gorgonzola and Porcini Mushroom Risotto

Adapted from a recipe courtesy of Giada De Laurenitiis

Pair with AniChe Cellars 2014 Barbariccia Super Tuscan Red Blend

Ingredients: 4 cups low sodium chicken stock

1 oz. dried porcini mushrooms

1/2 lb. crimini mushrooms halved and sliced

4 Tbl. butter

1 medium onion diced

1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup Gorgonzola, crumbled

1/4 cup chopped fresh chives

1/2 tsp. kosher salt

1/4 tsp. fresh ground pepper 

Directions: In a medium saucepan bring the stock to boil over medium-high heat. Add the porcini mushrooms, remove from heat, and set aside for 30 minutes until the mushrooms are tender. Remove mushrooms and set aside. Reheat stock to simmer and keep warm. In a large heavy saucepan, sauté the crimini mushrooms in 1 tablespoon butter until softened, then remove and set aside. In the same saucepan, melt 3 tablespoons butter over medium high heat. Add the onion and the porcini mushrooms and cook until the onions are tended but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of the warm stock and stir until almost completely absorbed, about 2 minutes. Continue with the remaining stock, adding 1/2 cup at a time and allowing each addition to be absorbed until the rice is tender to the bite and the mixture is creamy, about 20-25 minutes. Remove the pan from the heat and stir in the crimini mushrooms, Parmesan, Gorgonzola, chives and salt and pepper. Transfer to a serving bowl and serve immediately.

Salmon with Shiitake Mushrooms and Red Wine Sauce

Pair with Armstrong Family Winery 2013 Fronk


3.5 Tbl. unsalted butter

½ large onion roughly chopped

1 cup dry red wine

1 cup beef stock

4 sprigs thyme

Salt and Pepper

¼ lb. shiitake mushrooms- stems discarded, caps cut into 1 inch pieces

2 salmon filets (5-6 oz. each)

In a saucepan, melt 1.5 Tbl. butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to ½ cup. Strain the sauce into a clean saucepan, season with salt and pepper and cover to keep warm.

Preheat the oven to 325 degrees. In a medium sauté pan, melt the remaining 2 Tbl. butter. Add the shiitake mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and brown.

Arrange the salmon with skin side down on a baking sheet. Season the fillets with salt and pepper and bake for about 15 minutes.

Top the filets with the shiitake mushrooms and the red wine sauce. Serve with wild rice or a long grain and wild rice mix.

Easy Provencal Lamb

Recipe by Ina Garten

Pair with any of the French Red Blends


1 (6-7 pound) bone-in leg of lamb

½ cup Dijon mustard

3 Tbl. chopped garlic, divided

1 Tbl. chopped fresh rosemary leaves

1 Tbl. balsamic vinegar

Kosher sale and freshly ground black pepper

3 pounds ripe red tomatoes, cored and 1 inch diced

½ cup good olive oil

½ cup good honey (divided) Use a liquid rather than a solid honey so it can be drizzled on the lamb.

1 large Spanish onion

4 sprigs fresh thyme

2 sprigs fresh rosemary

Preheat the oven to 450 degrees.

Place the leg of lamb in a large roasting pan, fat side up and pat it dry with paper towels. Combine the mustard, 1 Tbl. of garlic, the rosemary, balsamic vinegar, 1 Tbl. salt, and ½ teaspoon pepper in a food processor and pulse until the garlic and rosemary are minced. Spread on the lamb.

Place the tomatoes, olive oil, ¼ cup of the honey, the onion, the remaining 1 Tbl. of garlic, 2 Tbl. salt and 2 tsp. pepper and toss well. Pour the mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle lamb with the remaining honey.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 ¼ hours until a meat thermometer registers 130-135 degrees for medium rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper and serve with the tomatoes and pan juices spooned on top.

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