Pair these Recipes to Our New Releases
We just released our new wines and as we like to do, we created two delicious wine pairings that we encourage you to try. The feedback we received from guests was amazing, and they are really easy to make for this holiday season! A huge thanks to Chef Jesse for always hitting the spot with these pairings. Enjoy!
Savory Black Currant & Sage Tart with Confit Onions and Fontina
Recipe by:
Serves: 12 (approx.)
Pairing: 2022 Cabernet Sauvignon
Ingredients
1 Savory Tart Shell (your preferred recipe)
1 small sprig fresh sage
2 cups dried black currants
1/2 cup red wine (try our 2022 Cab Sauv!)
1 medium size Spanish onion
3 tbsp butter
1/2 cup grated Fontina cheese
1/4 tsp salt
Instructions
Combine the dried currants, red wine, and sage sprig in a saucepan. Cook over medium-low heat, lowering the heat as needed, until the mixture thickens. Remove from heat and set aside.
Preheat the oven to 370°F.
Slice the Spanish onion. In a sauté pan, melt the butter over medium-high heat. Add the onions and a pinch of salt. Reduce heat once the onions turn translucent and begin to brown. Continue to cook until soft and caramelized, then remove from heat.
Roll out the tart dough into a metal 9” tart pan. Add pie weights. Bake for 7 minutes, then remove from oven before completely baked. Take out the weights and prick the base all over with a fork.
Return the tart shell to the oven for another 7 minutes, or until lightly golden. Remove and cool slightly.
Spread the confit onions evenly across the tart shell. Remove the sage sprig from the currant compote and spoon the currants evenly over the onions.
Return the tart to the oven and heat until warmed through (about 5–8 minutes).
Remove from the oven and sprinkle with grated Fontina while still warm. Serve warm or at room temperature.
Enjoy with a glass of the our 2022 Cabernet Sauvignon
Brioche Toast with Wagyu Bresaola, Cherry Compote & Fried Onions
Pairing: 2021 Anthony Cellars Cabernet Sauvignon, James Vineyard
Ingredients
1 loaf brioche (each slice cuts into fours triangles)
1/2 cup red wine (preferrably our 2021 Anthony Cellars Cab!)
1 cup crispy, fried onions (store-bought or homemade)
4 oz thinly sliced Wagyu bresaola
2 cups dried cherries
1/8 cup turbinado sugar
Instructions
Cook the dried cherries, turbinado sugar, and red wine in a small saucepan over medium-high heat. Reduce the heat to low once it begins bubbling. Continue cooking until the mixture thickens. Keep warm.
Toast the brioche sections until lightly golden.
Drizzle juice from the dried cherry compote onto the toasted Brioche triangle. Toast the Wagyu bresaola until slightly crispy and lay over each toasted brioche piece.
Spoon three or so cherries from the warm compote onto each piece.
Top with the desired amount of fried onions and serve warm.
Enjoy with a glass of our 2021 Anthony Cellars Cabernet Sauvignon
