JOIN US

Recipes

Whipped Goat Cheese Crostini with Strawberries, Basil & Hot Honey

Whipped Goat Cheese Crostini with Strawberries, Basil & Hot Honey

This pairing feels like spring in wine country — fresh, elegant, and effortlessly beautiful. The creamy tang of goat cheese, sweet strawberries, and a hint of heat from the honey play so well with the bright, crisp character of a lovely rosé.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 oz goat cheese softened
  • 2 oz cream cheese softened
  • 1 –2 tablespoons olive oil
  • 1 cup fresh strawberries sliced
  • Fresh basil leaves thinly sliced
  • Hot honey for drizzling
  • Sea salt
  • Fresh cracked pepper

Method
 

  1. Toast the baguette slices until lightly golden.
  2. In a small bowl, whip together the goat cheese, cream cheese, and a drizzle of olive oil until smooth and spreadable.
  3. Spread the whipped cheese onto each crostini.
  4. Top with sliced strawberries and a little fresh basil.
  5. Finish with a light drizzle of hot honey, plus a pinch of sea salt and cracked pepper.
  6. Serve immediately with a chilled glass of rosé.

Notes

Why it pairs beautifully with Rosé
Rosé brings lovely brightness, soft berry notes, and refreshing acidity that complements the strawberries and balances the richness of the cheese. The basil adds a fresh garden note, while the touch of hot honey gives the pairing a little intrigue without overpowering the wine.
Serving moment
Serve this outdoors if you can — late afternoon, golden light, linen napkins, and a slow exhale. It’s the kind of pairing that turns a simple moment into something memorable.
Seared Scallops with Spring Pea Puree, Lemon & Fresh Herbs

Seared Scallops with Spring Pea Puree, Lemon & Fresh Herbs

This week’s pairing feels like spring on a plate: chilled rosé with seared scallops, spring pea purée, lemon, and fresh herbs.
Bright, elegant, and just rich enough, it is the kind of meal that feels restaurant-worthy without losing its ease.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb Sea Scallops
  • 1 tablespoon Olive Oil
  • 1 tablespoon butter
  • Salt
  • Fresh cracked pepper
  • 1 cup peas fresh or thawed
  • 2 tablespoons ricotta or crème fraîche
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Fresh mint basil, or chives
  • Microgreens or pea shoots for garnish

Method
 

  1. Pat the scallops dry very well and season with salt and pepper.
  2. Blanch or warm the peas, then blend with ricotta, olive oil, lemon zest, lemon juice, and a pinch of salt until smooth.
  3. Sear the scallops in a hot skillet with olive oil for about 2 minutes per side until golden. Add butter at the end for a glossy finish.
  4. Spoon the pea purée onto a plate.
  5. Top with scallops and finish with fresh herbs, microgreens, and a little extra lemon zest.
  6. Serve with a chilled glass of rosé.
Roasted Eggplant with Balsamic Glaze and Feta.

Roasted Eggplant with Balsamic Glaze & Feta

Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants, halved lengthwise
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze (store-bought or homemade)
  • 2 oz feta cheese, crumbled
  • 1 garlic clove, minced (optional)
  • sea salt & black pepper
  • fresh parsley or basil, for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Score the flesh of each eggplant half in a crisscross pattern.
  3. Brush with olive oil; sprinkle with salt, pepper, and garlic (if using).
  4. Roast on a parchment-lined baking sheet, cut side up, for 30–35 minutes, until golden and tender.
  5. Drizzle with balsamic glaze.
  6. Top with crumbled feta and fresh herbs.

Notes

Wine Pairing: Chianti Classico (Sangiovese)

Why it Works:
The roasted, caramelized eggplant and tangy balsamic glaze call for a wine with bright acidity and earthy depth—enter Chianti Classico. This Tuscan red brings cherry and herbal notes that enhance the savory feta and balance the glaze’s sweetness. Its freshness keeps the dish light and elegant.
Sip & Soul Tip: Prefer something softer? Try a Pinot Noir for a silky, red-berry pairing—or a Provence Rosé for a sunny, refreshing match.
Simple ingredients, soulful flavors, and a sip of Chianti — this is Mediterranean comfort at its best. 🌿

Pomegranate-Glazed Chicken

Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thights (or leg quarters)
  • 1 cup pomegranate juice
  • ½ cup chicken broth
  • 3 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • salt & black pepper, to taste
  • fresh pomegranate seeds & parsley for garnish

Method
 

  1. Preheat oven to 400°F. Season chicken with salt and pepper.
  2. Heat olive oil in an oven-safe skillet; sear chicken skin-side down until golden (5–6 minutes). Flip and cook 2 more minutes.
  3. In a small bowl, whisk together pomegranate juice, broth, honey, balsamic vinegar, and garlic.
  4. Pour the glaze over the chicken and transfer the skillet to the oven. Roast 20–25 minutes, basting once or twice, until chicken is cooked through (165°F).
  5. Remove the chicken and simmer the sauce on the stovetop for 2–3 minutes to thicken, if desired.
  6. Serve chicken drizzled with glaze and topped with fresh pomegranate seeds and parsley.

Notes

Wine Pairing: Syrah (Shiraz)

Why it Works:
 A bold, peppery Syrah perfectly complements the tart-sweet pomegranate glaze. Its dark fruit notes—think blackberry, plum, and spice—mirror the sauce’s richness, while its acidity cuts through the chicken’s savory fat. Together, they strike a balance of sweet, savory, and spice that feels indulgent yet grounded.
Sip & Soul Tip: For a softer touch, try Grenache—juicy red fruit, a little spice, and an easy elegance that pairs beautifully with this dish.
A glass of Syrah and a plate of pomegranate-glazed chicken — the kind of pairing that lingers long after the last bite. 🍷