Longing for a little Tuscan sun on these cold and wet February days? Let our Italian-inspired Helix Sangiovese, paired with this fast and filling Tuscan Mashed Chickpea spread, whisk you away to sunflower fields, olive groves and cypress trees.
Beginner chefs take heed: this recipe hails from Ina Garten’s Foolproof cookbook. From novice to experienced cooks, this is another example of using simple, quality ingredients to make a ‘foolproof’ dish that your guests are sure to love.
How often we forget that sometimes the simplest food, when made with the best ingredients, can make for the most delicious wine and food pairings! No matter how many times we make these little gems, they always result in smiles and happy tasters, especially when paired our Helix Syrah or SoRho.
This easy hors d’oeuvre can be made on the fly, and it’s perfect for February nights, especially when paired with a fruity, tannic red like our 2012 Helix Merlot. Delicate and crumbly, it’s a little thumb print coin flecked with blue cheese and black pepper. It all comes together quickly and easily. Best of all, you can make the dough ahead of time and store it in your freezer.
For a cozy, classic French dinner by the fireplace, and something a bit different, try Sara Moulton’s Eggs Baked in Red Wine. We recommend using our Helix Merlot for both sauce and drinking!
On the side, try lightly steamed asparagus tossed with a little butter.
Chocolate bark is one of the easiest desserts you can make, and with a multitude of flavor combinations, this recipe is super adaptable to whatever is in your pantry.
For a Merlot pairing, we recommend using only the smallest sprinkling of cayenne pepper on the top of the chocolate bark. There will be a hint of heat from the cayenne, but the cinnamon spice will linger on the palate, pairing beautifully with our 2012 REININGER Merlot. If you’re looking for more heat and love cayenne, be more generous and try this chocolate bark with our Carmenere.
Wanting to wow your sweetheart with something handmade? This decadent truffle is easy to make and can be adapted to your taste buds and preferences. As it is, the truffles are lush and creamy with only a hint of sweetness. Use this recipe as a template, but experiment with spices, wines and toppings. We, personally, loved the truffles infused with the 2009 CPR Merlot rolled in cocoa powder and pistachios.
One of the most distinctive flavors of a good Merlot is chocolate. Perhaps this helps explain why Merlot is so popular and widely-consumed. After all, who doesn’t like a hint of chocolate every now and then?
Notes of chocolate help blend together the rich tones of red and black fruits and black pepper. Chocolate adds a bit of depth and sophistication to the typically fruit forward flavors of Merlot. Our absolute favorite way to bring out the chocolate notes in the 2012 Helix Merlot is with our Chocolate Dream Cookie Recipe.
This recipe is to die for and we guarantee it will become an instant favorite in your recipe rotation. Just try not to eat the whole batch before you get a chance to open the Merlot!
This is an entree-sized version of stuffed portobello mushrooms, which are meaty enough to satisfy a dinner crowd. Don’t let the length fool you; it’s mostly detailed preparation techniques which will vastly improve the overall texture.
When removed sizzling from the oven, these stuffed portobellos have an appealing earthy aroma and a fresh tasting filling that is flavorful but not soggy. Try these mushrooms with Malbec & Syrah!
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.