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Indulge in the festive spirit with our delightful Jingle Juice recipe – an effortlessly simple, irresistibly delicious, and stunning holiday punch! With just three key ingredients, this concoction is guaranteed to charm every palate. Cheers to holiday joy in a glass!

Thanksgiving is already here! With so much to be thankful for, we wanted to take time to thank all of our Wine Club Members and Guests who enhance our lives everyday! You are the reason we love bringing you fine wine, delicious cuisine, and good times!

To celebrate you all and all the things we have to be thankful for, Wilson Creek put together a few wine pairings to go with your favorite Thanksgiving Pies! Because nothing says celebration like sweet treats and bubbly!

Apple Pie

Brut Sparkling

Pumpkin Pie

Almond Sparkling 

Pecan Pie

Angelica Cream Sherry

Key Lime Pie

Coconut Nui Sparkling or Golden Jubilee

Lemon Meringue

Rose Sparkling or VS White Cabernet

Cherry Pie

Sangria Sparkling or VS Cabernet-Zinfandel

Chocolate Cream Pie

Almond Sparkling or Decadencia Chocolate Port

Blueberry Pie

Sangria Sparkling or VS Cabernet-Zinfandel

Peach Cobbler

Brut Sparkling or Viognier

Once again, we are THANKFUL for you!

Balsamic Steak Gorgonzola Salad with Grilled Corn

Pair with 2022 Viognier

Enjoy a perfectly, grilled steak marinated with a rich, sweet, and slightly tangy balsamic flavor. With each forkful, you experience a delightful contrast between the smoky, charred notes and the sweet depth of the balsamic. Complementing the steak is a vibrant salad that bursts with freshness and color. All of the ingredients are generously drizzled with a balsamic vinaigrette that mirrors the flavors of the steak, tying the dish together. Now, sip on a glass of Viognier, and you’ll discover the magic of this pairing. The wine’s aromatic bouquet fills the air with delicate floral notes and hints of ripe stone fruits. As you take a sip, the Viognier’s apricot, peach, and honeysuckle flavors meld seamlessly with the steak’s sweet balsamic glaze, creating a delectable contrast that enhances both the wine and the dish. Together, they elevate your dining experience to a level of culinary bliss.

FOR THE MARINADE:
1 lb sirloin steak
2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil, 1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder, 1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

FOR THE SALAD:
1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed,
halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens, 1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA:
2 tablespoons basil leaves, minced, 2 tablespoons parsley, minced
1 clove garlic, minced, 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE:
3 tablespoons balsamic vinegar, 1/2 cup extra virgin olive oil
1/2 teaspoon dijon mustard
Dash of salt and fresh ground black pepper

DIRECTIONS:
In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak on both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. Enjoy!

Chicken Tortilla Soup Recipe

Pair with 2020 Cabernet Franc

This delicious Chicken Tortilla Soup paired with our 2020 Cabernet Franc is a winning combination that showcases the versatility of our red wine. The wine’s fruit-forward character, balanced with its herbal and spicy elements, elevates the dining experience by complementing the soup’s complex flavors. The perfect recipe to enjoy on a cozy evening at home, this pairing is sure to leave a lasting impression on your palate.

INGREDIENTS:
1 tablespoon cooking oil
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chili, diced
¼ cup black beans
¼ cup corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

DIRECTIONS:
In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chilis, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips, cilantro, avocado and even some sour cream. Enjoy!