Vinafore Wine Recipes

Steak au Poivre with Crispy Fingerling Potatoes paired with Vinaforé™ Alexander Valley Cabernet Sauvignon

For a classic French dish that looks as elegant as it sounds, look no further than steak au poivre. Cracked black peppercorns season a white wine, Dijon, and cream sauce that’s spooned over seared steaks. Roasted fingerling potatoes and sautéed kale complete the plate. Vinaforé™ Alexander Valley Cabernet Sauvignon is a perfect pairing to this dish!

Ingredients

  • 1 1/4 pounds fingerling potatoes
  • 12 ounces dinosaur kale
  • 2 shallots
  • 3 cloves garlic
  • 4 steaks
  • 1 teaspoon cracked black peppercorns
  • 1/2 cup white wine
  • 4 ounces heavy cream
  • 1/4 ounce Dijon mustard
  • olive oil
  • kosher salt
  • ground black pepper

Instructions

1. Preheat oven to 425ºF. Rinse all produce. Halve potatoes lengthwise. Pat kale dry with paper towel, stack leaves, and thinly slice, discarding long stems. Peel shallots and thinly slice into rings. Mince garlic.

2. On a baking sheet, toss potatoes with 2 tablespoons olive oil, .5 teaspoon salt, and ground black pepper as desired. Arrange cut-side down in a single layer and roast until slightly tender, about 14 minutes (move on to Step 3—but don't forget to come back). Then, add half of shallots to sheet and continue roasting until potatoes are golden and crispy and shallots are tender, 4-6 minutes more.

3. While potatoes roast, pat steaks dry with paper towel and season all over with 1 teaspoon salt and ground black pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan, off heat, for Step 5.

4. While steaks sear, heat 1 tablespoon olive oil in a separate large pan over medium heat. When oil is shimmering, add garlic and sauté until fragrant, about 1 minute. Add kale and sauté, working in batches as needed, until dark green and just wilted, 3-4 minutes more. Remove pan from heat and season with .25 teaspoon salt and ground black pepper as desired.

5. While kale cooks, place pan from steaks over medium heat and add 1 teaspoon olive oil. When oil is shimmering, add cracked black peppercorns and remaining shallots. Cook, stirring, until shallot begins to soften, 2-3 minutes. Add wine and cook, scraping up brown bits from bottom of pan, until liquid is slightly reduced, 2-3 minutes. Stir in heavy cream and mustard to warm through, 1 minute more.

6. Remove pan with sauce from heat; taste and add salt as desired. Cut rested steaks against the grain into .25-inch slices. Divide crispy fingerling potatoes and kale among serving plates. Serve with sliced steak and top with sauce au poivre. Dig in and enjoy alongside Vinaforé™ Alexander Valley Cabernet Sauvignon.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator. 

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Grilled Lobster Tail paired with Vinaforé™ Napa Valley Chardonnay

Grilling isn't just for summertime! Enjoy this Grilled Lobster Tail recipe for an easy weeknight meal any time of year. The blend of garlic, lemon juice, parsley and olive oil mixed together and brushed onto the lobster tail is simple yet flavorful. This is sure to be a meal everyone will enjoy, and Vinaforé™ Napa Valley Chardonnay is a perfect pairing to this dish!

Ingredients

  • 4 4ounce lobster tails
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper 

Instructions

1. Preheat grill to medium heat, 375º to 425º. In a small bowl, combine olive oil, parsley, lemon juice, garlic, salt and pepper. Set aside.

2. Split lobster tails in half lengthwise. Place on grill, shell side down. Brush with olive oil mixture. Continue to grill lobster until internal temperature of 135º is reached, about 9-12 minutes, basting with olive oil mixture 1-2 more times. Remove and serve alongside Vinaforé™ Napa Valley Chardonnay.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator. 

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One Pan Salmon paired with Vinaforé™ Sonoma Coast Pinot Noir

Start the week on a healthy note! Cherry tomatoes, basil and red pepper flakes add color and flavor to sustainably caught, Waterfront BISTRO® Responsible Choice™ Salmon Fillets. We recommend serving over pasta with freshly grated Parmesan and fresh basil to garnish. Bon appetit, and enjoy alongside Vinaforé™ Sonoma Coast Pinot Noir!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 20 cherry tomatoes
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 1 lemon (sliced)
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon kosher salt
  • 12 ounces linguine
  • 4 (4 oz) Waterfront BISTRO® Salmon Fillets
  • fresh grated Parmesan cheese
  • fresh torn basil

Instructions

1. Preheat a 12-inch sauté pan to medium high heat. Add olive oil and onion, sautéing until onion is translucent.

2. Add tomatoes, stirring occasionally, giving tomatoes time to get slightly charred and then burst.

3. Add garlic and cook one minute.

4. Pour in wine, scraping the bottom of the pan to pick up the brown bits. Add broth, lemon & seasonings.

5. Add pasta and bring to a boil.

6. Place salmon filets in and cover pan.

7. Cook 7-9 minutes, until pasta is al dente, and salmon is pink. Top with fresh grated Parmesan cheese and basil. Serve and pair alongside Vinaforé™ Sonoma Coast Pinot Noir.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

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Chicken, Radish, and Pea Salad with Roasted Carrots and Goat Cheese paired with Vinaforé™ Sonoma County and/or Vinaforé™ Marlborough Sauvignon Blanc

Roasted rainbow carrots join juicy shredded chicken atop a tangle of lettuces, peas, radishes, and mint, all tossed in lemony Champagne vinaigrette. Shallot and garlic, sautéed until fragrant and tender, are folded into goat cheese to add creamy, tangy interest to this colorful combo. Vinaforé™ Sonoma County Sauvignon Blanc and/or Vinaforé™ Marlborough Sauvignon Blanc are a perfect pairing to this dish!

Ingredients

  • 6 ounces red radishes
  • 12 ounces rainbow carrots
  • 1 lemon
  • 2 shallots
  • 3 cloves garlic
  • 4 boneless skinless chicken breasts
  • 3 ounces crumbled goat cheese
  • 2 tablespoons Champagne vinegar
  • 1/2 ounce mint
  • 8 ounces mixed lettuces
  • 1/2 cup peas
  • olive oil
  • kosher salt
  • black pepper

Instructions

1. Preheat oven to 425°F. Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Cut carrots crosswise on a diagonal into .5-inch slices. Halve lemon. Peel shallots, halve, and thinly slice. Mince garlic. Line a baking sheet with aluminum foil for the next step.

2. Pat chicken dry with paper towel, place on 1 half of prepared baking sheet, and season all over with 1 teaspoon salt and pepper as desired. Drizzle 1 teaspoon olive oil over each chicken breast. On other half of sheet, toss carrots with 2 teaspoons olive oil (no need to season here—the vinaigrette will do the work). Roast until carrots are lightly browned and tender and chicken is cooked through and no longer pink, 12-15 minutes.

3. While carrots and chicken roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add shallots and garlic and sauté, stirring, until fragrant and lightly browned, 2-3 minutes. Then, transfer shallots and garlic to a small bowl, add goat cheese, and stir to combine. Taste and season with salt and pepper as desired. Set aside until ready to serve.

4. In a large bowl, whisk Champagne vinegar, juice of 1 lemon, .33 cup olive oil, .25 teaspoon salt, and pepper as desired to combine. Transfer half of vinaigrette to a separate large bowl. Once roasted, shred chicken using 2 forks or roughly chop. Add shredded chicken and roasted carrots to 1 large bowl with vinaigrette and toss to coat.

5. Roughly chop mint leaves, discarding stems. Pat lettuces dry with paper towel and add to other large bowl with remaining vinaigrette, then add peas, radishes, and mint. Toss everything to coat.

6. Divide salad among serving plates. Top with roasted chicken and carrots, and dollop over goat cheese. Enjoy your springy dinner paired alongside Vinaforé™ Sonoma County Sauvignon Blanc and/or Vinaforé™ Marlborough Sauvignon Blanc!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

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Grilled Plum & Goat Cheese Flatbread paired with Vinaforé™ Côtes du Rhône Villages

End dinner with this seasonal dessert! Feel like plums can be too tart? No worries here— once you warm them up on the grill, the sweetness will be intensified! The lemon curd and goat cheese makes for an indulgent creamy texture for the base of this flatbread. Once this delicious flatbread is grilled, top it off with fresh basil or mint to show off your culinary skills! Enjoy alongside Vinaforé™ Côtes du Rhône Villages.

Ingredients

  • 1 plum (cut in half with pit removed)
  • 1 tsp vegetable oil
  • 1/4 cup goat cheese
  • 2 Tbs lemon curd
  • 1 small naan bread
  • 5 mint leaves (chiffonade)

Instructions

1. Preheat grill to 400°-450º. Brush plum with canola oil and grill 2 minutes on cut sides. Remove from grill and let cool slightly. Slice.

2. Combine goat cheese and lemon curd. Spread mixture on naan. Grill naan about 5 minutes. Remove from heat and immediately top with plums and mint. Serve and pair alongside Vinaforé™ Côtes du Rhône Villages.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

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