Looking for a showstopping yet simple recipe to wow your guests this holiday season? Try this easy cinnamon-honey brined chicken recipe paired with our 2013 Helix Stillwater Creek Vineyard Sangiovese. The brine gives the chicken a sweetness and complexity that works well with light bodied, full flavored red wines, like the Helix Sangiovese.
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.
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.