Wine and food pairings are timeless delight. Complementing flavors, aromas, and textures create a symphony on the palate and taste bud euphoria. Today, we’re stepping back from recipes for pairings and putting together ideas for wine pairings for everything in your spice rack! Spices and herbs don’t have to be tricky or overwhelming. This guide will help your favorite flavors shine and give you confidence of what to drink with your signature dishes.
Chive - Trebbiano
Chives can be thought of as the subdued cousin of onion and garlic. The elegant umami flavor profile of this herb makes chives more than merely a beautiful garnish; they shine in fresh, light foods like omelets, deviled eggs, fish, and salads. These dishes pair deliciously with the creamy mouthfeel and light acidity of our Trebbiano.
Turmeric - Riserva Chardonnay
Dishes cooked with turmeric feature complex and pungent citrus-pepper notes appearing alongside the signature orange-yellow pigmented hue. Enjoy the flavorful, earthy profile with a glass of buttery-smooth and delightfully aromatic Riserva Chardonnay for a pairing that is good as gold.
Allspice - Landmark Pinot Noir
Similar in appearance to peppercorns, Allspice features warm scents of baking spice with a hint of pepper. Suitable for both sweet and savory applications, allspice smells like the holidays all year round. Notes of baking spice and golden crisp apple in our Landmark Pinot Noir make this couple terrifically toothsome.
Rosemary - Primitivo
Rosemary is a friend of wines, pairing well with a number of different reds and blends. Whether dried or fresh, it makes for a tasty and aromatic addition to savory dishes—whether it’s roasted potatoes, focaccia bread, or baked chicken. Enjoy these alongside the smooth body and oak-framed fruit notes of our Primitivo for a delicious combination.
Bay Leaf - Landmark Nebbiolo
Dried bay leaves are sturdy herbs known to infuse a subtle, almost tea-like, layer of complexity to dishes. Perfect for dishes that require some simmering time, bay leaves lighten up hearty dishes and provide a delicate accompaniment for the elegant aroma and full body of our Landmark Nebbiolo.
Black Pepper - Riserva Cabernet Sauvignon
What’s better with a glass of Cab than a medium-rare cast-iron seared steak? A pepper-crusted steak! It’s no coincidence; the characteristic tannins of Cabernet Sauvignon build a perfect flavor bridge that is highlighted by dishes with black pepper. Our Riserva Cab has layered, brooding aromas of dark fruit and hints of spice, perfect alongside fresh cracked black pepper.
Anise - Landmark Barbera
Star anise is beautiful and potent, steeping a sweet peppery licorice flavor into a wide range of savory dishes. Our Landmark Barbera features notes of star anise amidst its complex aroma, making it a stellar companion for anise dishes.
Careful pairings of wine and spices allow different, individual notes of the wine to shine through. It’s often the seasoning of the dish, rather than the dish itself, that makes a pairing palate-perfect, so feel free to experiment and expand this guide to make your food & wine harmonize better than ever!
Starting this week, our members have to opportunity to pick up their wines from our May release, and we're so excited to share in the festive spirit. To celebrate, we've put together a few pairing ideas for all of our release wines. We've got starters, sides, and dessert, so it's time to open your favorite bottle and get cooking!
This salad marries together a symphony of flavors and textures; the sweet crunch of the candied walnuts meets creamy diced avocado, tangy feta, and soft pears, topped with a simple lemon poppyseed dressing. Enjoy alongside the gorgeous aroma and rich body of our Riserva Chardonnay for a fresh and delicious pairing.
A simple but mouthwatering combination of fresh walnut pesto and Italian sausage joins broccoli rabe and tender rigatoni for a fresh and delicious dish. Served alongside our bright and expressive Famiglia Collection Amuleto, you’ll have a combination to crave. For an easy vegetarian alternative, remove the sausage or substitute it with squash seasoned with sage and caraway.
It’s hard to say no to pizza, so we’re leaning into our specialty: Italian style. Our Night Owl Barbera has a full body and food-friendly acidity, making it perfect for all kinds of pairings. It’s right at home next to a homemade pizza! Add any toppings you like; today we’re going for smoked pepperoni and basil.
The 1885 Founder’s Blend is a brand-new addition to our Landmark collection, named in honor of the year 1885, when our original estate vineyard was planted by founder John Crellin. This 2018 red blend is smooth and rich with notes of dark fruit, making for a lovely pairing with the earthy and salty notes of homemade truffle fries.
Though the components of our Proprietary Red blend are a close-kept secret, it’s no secret that it pairs fabulously with pan-seared steak. Pull out your favorite cast-iron skillet and try a boneless ribeye or New York strip steaks in this surprisingly simple recipe. Savor your juicy steak and the savory earthiness of the mushrooms with a generous pour of our silky and inviting Proprietary Red.
These sweet tangy masterpieces are fluffy, warm, and classy—perfect for pairing with our Landmark Chardonnay. Enjoy sipping on exquisite honeyed aromas and stone fruit flavors infused with butterscotch, then bite into the fresh citrus warmth of these blood-orange souffles.
If you’ve got a sweet tooth, then we’ve got the perfect recipe for you. This week, we’re baking decadent double-chocolate cookies to enjoy as a scrumptious food pairing. Our secret ingredient? Wine, of course! We’ve incorporated our award winning 2017 Riserva Petite Sirah into these fudgy masterpieces and the results are heavenly. This dessert pairs the classic couple: chocolate and wine, while adding the excitement of cookies and a flavor reminiscent of red velvet cake and chocolate covered cherries. We must warn that these cookies may be addictive and should be made frequently.
Double-Chocolate Riserva Cookies
- 1½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- ½ cup Irish butter
- ½ cup granulated cane sugar
- 1 cup light brown sugar, packed
- 1 large egg
- ½ tsp vanilla
- ½ cup Rubino Estates Riserva Petite Sirah
- 12 oz Guittard semisweet chocolate chips
- All ingredients should be at room temperature.
- In a medium-sized bowl, sift the flour, cocoa powder, salt, and baking soda together. Set aside.
- In the workbowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed. Scrape down the sides to ensure the ingredients combine.
- With the mixer turned off, add the egg, vanilla, and Petite Sirah. Combine on medium low until a smooth consistency is reached. At this point, your dough should be purple.
- We recommend pausing for a moment and pouring a separate glass and taking a sip. It makes the process better.
- Add the dry ingredient mixture in two increments, mixing to combine after each addition.
- Once the flour is combined, add the chocolate chips. Mix until the chocolate chips are distributed.
- Cover the dough and refrigerate for 30 minutes.
- When ready to bake, preheat oven to 375° F.
- Scoop rounded tablespoons onto a baking sheet lined with parchment paper, spaced at least 4 inches apart.
- Bake for 8-10 minutes, rotating halfway through to ensure even baking.
- Once removed from the oven, allow the cookies to cool on the pan for a few minutes, then transfer to a cooling rack.
Serve fresh with the rest of your Petite Sirah! We don't want any wine going to waste, of course. These cookies are perfect anytime, not just with wine. Enjoy with your coffee in the morning or tea in the afternoon! They'll keep fresh in an airtight container for up to 3 days.
What's your favorite wine and dessert pairing? Let us know on social media @rubinoestates!
It's no secret that cheese and wine are good friends, so we're not surprised that cheese fondue is a perfectly decadent and delicious indulgence. If you are looking to make the ultimate spread of dippers for cheese fondue, look no further! We've rounded up the most delectable fruits, vegetables, meats, and breads for the ultimate fondue night, so we can put together the best kind of charcuterie: a fondue board.
Almost every fully cooked meat can make itself at home in a cocoon of cheese. Classics for cheese include grilled shrimp, poached chicken, or a juicy filet (cut into cubes, or course). Sausage and meatballs are less conventional but delicious nonetheless. For a touch of salty sharpness, play around with cured meats like prosciutto or peppered salami. For a vegetarian option, baked tofu or quick stir-fried tempeh are perfect savory options.
The rule of thumb for vegetables: If you like it raw, you'll like it dipped in cheese. Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect. You can play with flavors by roasting other veggies like cauliflower or brussels sprouts. For a unique sharpness, try baby pickles or sliced barrel pickles. Roasted baby potatoes are also a mouthwatering addition to the spread.
Don't be afraid to bring a little sweetness to a cheese fondue party! Fruit finds a home on gourmet cheese boards, so why not make it at home enveloped with gourmet cheese? Our favorite fresh fruits for dipping include seedless grapes, green apples, and pears. For the more adventerous palate, try pineapple or even seasonal melons. Dried fruits like smyrna figs or apricots are also a delicious pick.
Fondue was originally enjoyed as a solution for reviving stale bread, so make sure to carve up a good loaf to honor the tradition! When it comes to the best bread to choose, the crustier the better. Choose a bread with some structural integrity as well as good nooks and crannies for capturing the cheesy goodness. Don't shy away from bolder flavors like sourdough, rye, or even pumpernickel.
Though the only rule of fondue that we ascribe to is "enjoy!" we also appreciate the supersitious ettiquette of fondue. For example, there are only a few beverages that traditionally pair with this dish, or else the diners may become ill! Fortunately, white wine is on the list so we're opening a bottle of Fumé Blanc to be safe. As you make your fondue, keep your stirring in mind: only clockwise or figure-eight patterns are proper. Lastly, make sure to twirl your skewer so the luscious strings of cheese envelop each tasty morsel while keeping the table clean.
With our love for Italian flair here at Rubino Estates, we're drawn to recipes that bring a touch of Italy to this classic French-Swiss dish. We love this recipe for cheese fondue with Taleggio and Fontina! Grab your fondue pot and your skewers, and let's get dipping.
How do you fondue? Let us know @rubinoestates.
The Rubino Estates 2017 Riserva Cabernet Sauvignon was just awarded Double Gold in the San Francisco Wine Competition, just in time to become our Wine of the Month for April! This beautifully balanced wine is complex while still being approachable. As is our specialty here at Rubino Estates, we've put an Italian spin on this traditional Bordeaux classic, composing it of 82% Cabernet Sauvignon, 7% Barbera, 6% Petit Verdot, 3% Petite Sirah, and 2% Syrah. We love it on its own, but it's also absolutely stellar for pairing. This week, we're starting off with an appetizer of Portabella and Goat Cheese Tarts to compliment the light grip of the tannins and the food-friendly acidity of our Cabernet Sauvignon.
A classy step up from chips and dip, these tiny tarts are the perfect savory appetizer pairing for our Riserva Cabernet Sauvignon. This recipe is easy, delicious, and a great springboard for experimenting with your own flavor combinations! Feel free to switch up the cheese, play with herbs and spices, or garnish with other savory toppings. A hard cheese like aged gouda, a dash of fresh rosemary, or sweet caramelized shallots would all be heavenly additions to this recipe.
Portabella and Goat Cheese Tarts
- 1/2 sheet puff pastry
- 3 tablespoons butter
- 1/4 pound baby portabella mushrooms, sliced
- 2 cloves garlic, crushed
- 1/2 cup crumbled goat cheese
- 4 teaspoons finely chopped parsley
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
- Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork and place on the prepared baking sheet.
- Bake the puff pastry squares for 7 minutes, then remove the tray from the oven and flatten the squares using the backside of a spatula. Return the puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
- Meanwhile, melt the butter in a skillet over high heat. Sautée the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes, then remove from heat.
- Top the baked puff pastry squares evenly with the mushroom mixture, then crumble goat cheese over mushrooms. Garnish with chopped parsley and serve.
These mouthwatering little tarts are just one of countless pairing options. If you have another favorite, we'd love to hear about it! We love new ideas, so let us know @rubinoestates. For your pairing pleasure, our Riserva Cabernet Sauvignon is available for only $27 for the month of April.
This week, we welcomed a new arrival to the tasting room: the 2016 vintage of our Landmark Barbera. When it comes to our Landmark collection, we've never met a bottle we didn't like. We're excited to share yet another superb vintage of this Barbera with our patrons and members. It is rich and velvety, boasting red fruit notes and a luxuriously long finish—sure to delight. Enjoy a taste from a wine flight here at the tasting room, or just open up a bottle! This wine is also sure to age well if you'd like to save it for a rainy day.
To acclaim the arrival of this new vintage, we're roasting up a savory pork shoulder in a Mediterranean style. The complimentary flavor profiles make for a delicious meal and a lovely evening. As a little bonus, our recipe calls for a dry white wine, which means plenty leftover to sip while we cook!
Greek-Style Slow-Roasted Pork
- 30 oz Pork Shoulder
- 1 tbsp Olive Oil
- 2 tbsp Salt
- 4 Garlic Cloves
- 12 Oregano Sprigs
- 12 Thyme Sprigs
- 2 cups Chicken Stock
- 1/2 cup Dry White Wine, such as Trebbiano
- 1 oz Shallots
- 3 oz Yukon Gold Potatoes
- 2 oz Baby Carrots
- 2 Lemons
- 1 cup Black Olives
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the roast by trimming off excess skin. Place the meat in a large roasting pan.
- Drizzle with oil and sprinkle with salt, then cut small slits over the surface of the pork using a small, sharp knife.
- Place oregano and thyme sprigs, slices of garlic in each slit, tucking them in carefully.
- Combine stock and wine. Drizzle the mixture around the pork and cover the roasting pan with foil.
- Bring to a boil and roast in the oven for 1 hour.
- After 1 hour, remove the foil and spoon the juices from the pan over the pork. Arrange the onions, potatoes, carrots, slices of lemon and olives around the roast.
- Roast for another 30 mins.
- Let it rest for at least 10 minutes before carving.
- Serve with gravy and a bottle of 2016 Landmark Collection Barbera.
If we've inspired you, we'd love to know. Make sure to tag us on social media @rubinoestates with your favorite meals to pair!
In just over a week, it will be time to enjoy the 55th Super Bowl! This year, it’s come down to the Kansas City Chiefs and the Tampa Bay Buccaneers. Fans on both sides are ready to watch as the Buccaneers make their first Super Bowl appearance in 18 years and the Chiefs play to maintain the title they won in Super Bowl LIV. All of us here at Rubino Estates want to make sure you enjoy the Big Game, even if Super Bowl parties are over Zoom this year. If you want to get a head start on planning your menu, we’ve put together some suggestions for the best wine pairings for your favorite snacks. We all come with a different appetite, so take your pick!
If you’ll be watching for the Buccaneers: Combo Pizza with Night Owl Barbera
Pizza and Barbera go together like Tom Brady and Super Bowl wins. We recommend pizza with roasted peppers, spicy sausage, and sauteed shiitake mushrooms, but you can look for any pizza you like, as long as the toppings play as a team.
If you’ll be watching for the Chiefs: Steak Sliders with Caramelized Onion and Bleu Cheese with Riserva Petite Sirah
The Riserva Petite Sirah scored 94 points and was selected as Editors’ Choice by Wine Enthusiast magazine. Like the Chiefs, this big, bold wine could be considered a reigning champ from the Rubino Estates roster. Enjoy the Riserva Petite Sirah with some savory sliders with caramelized onions and bleu cheese, and you’ve got a pairing to cheer for.
If you’ll be watching for the halftime show: Loaded Potato Skins and Sparkling Wine
For those who would rather see their team in the Superbowl, the halftime show can still stand out. This year looks promising, as the Weeknd is expected to bring talent and swagger to the halftime stage. If you’re looking to bring some energy and pizazz to your living room, pop open a bottle of our Sparkling Wine (on sale now!) and enjoy a glass with some loaded potato skins.
If you’ll be watching for the commercials: Baked Gruyere Mac n’ Cheese and Landmark Collection Chardonnay
If you find the game and show lackluster, perhaps you’ll find some excitement in the high-budget entertainment of the commercials. In between touchdowns and replays, you’ll see products like Pringles, Tide, and Chipotle go head-to-head in this yearly battle of brands. Enhance your commentary on these 30-second spots with a hefty helping of creamy mac and a delicious glass of our Landmark Chardonnay.
If you’ll just be watching to enjoy the snacks: Creamy Spinach Bacon Dip with Centanni Rosso
Even if all else fails, a creamy dip with your favorite crackers will never disappoint, and pairing it with Centanni Rosso from our Famiglia collection wouldn’t hurt a bit! A hidden bonus of the Super Bowl in your own home: the most amazing leftovers!
Super Bowl LV is Sunday, February 7th. Kickoff is set for 3:30pm EST on CBS. If you want to snack but you'd prefer to keep the kitchen clean, check out Beets & Eats Catering, which is offering a mix and match Super Bowl menu so you can pick up a perfect spread! If Rubino Estates wines make it onto your game day menu, let us know on our social media @rubinoestates.
January 16th is International Hot and Spicy Food Day, so we're excited to turn up the heat! You can find spicy meals in nearly every cuisine around to world, and we think that's worth celebrating. Since soup is the perfect dinner for chilly days, we're eyeing this recipe for Spicy Grain Soup. Packed with flavor, vegetables, and a bit of heat, this healthy comfort food is a wintertime winner. Feel free to adjust the spice level to your liking; this recipe is delicious when mellow and with kick.
- 1/2 cup pearl barley
- 1/2 cup short-grain brown rice
- 1/2 cup bulgur
- 1 tablespoon light olive oil
- 3 ancho or dried mulato chiles
- 1 large onion
- 2 garlic cloves, halved
- 2 quarts vegetable broth
- 1 1/2 cups canned diced tomatoes
- 6 sprigs and 1/4 cup chopped cilantro
- 1 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 1/2 pound shiitake mushroom caps
- 15-ounce can black beans
- 1 medium carrot
- 1 medium zucchini
- 1 medium parsnip
- 1/2 cup salted roasted pumpkin seeds
- Prep your ingredients. Drain and rinse the black beans thoroughly. Stem and seed the chiles and break into 2-inch pieces. Thinly slice the onion and shiitake caps. Finely dice the carrot, zucchini, and parsnip.
- In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the pan and cover.
- In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
- In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
- In a large, heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly. Puree the soup in a blender and return to the pan.
- Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.
Recipe photo credit: Frances Janisch
Recipe originally from Food and Wine
We hope we've inspired you to savor the burn of your favorite hot and spicy meals. If you make this recipe, we'd love to hear from you! Tag us on social media @rubinoestates with your results. Salute!
If you're looking to balance out your spicy soup with something creamy and lightly sweet, we recommend our Landmark Chardonnay, which just scored 92 points with Wine Enthusiast.
Mark Perakis, one of our tasting room associates, shared this recipe with us and we've been drooling over it ever since. When it comes to cooking with wine, we here at Rubino Estates believe that the best wine to put in a dish is a wine that pairs well with a dish. This hearty Beef Bourguignon is superbly complimented by the richness of our Ferrario, but would also be enhanced by any of our robust Italian reds.
Beef Bourguignon di Rubino
- 2 large carrots, cut on the diagonal in ½” pieces
- 1 large onion, diced
- 1 stalk of celery, cut into ½” pieces
- 1 bouquet garni
- 10 black peppercorns
- ½ cup brandy
- 1 bottle Rubino Estates Ferrario
- 3 lb. beef chuck roast, trimmed and cut into 1” cubes
- 2 tablespoons cooking oil
- 6 oz. thick cut bacon, cut cross wise into ¼” slices
- 4 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 ½ cups beef stock
- 24 pearl onions
- 1 tablespoon unsalted butter
- 2 teaspoons sugar
- 5 oz. mushrooms, quartered
- Place the marinade ingredients in a bowl with the cubes of beef. Cover and refrigerate overnight.
- Strain the marinade into a sauce pan. Remove the beef to a paper towel lined tray. Place the vegetables and bouquet garni aside. Bring the marinade to a boil and cook for 10 minutes. Skim off impurities from the liquid.
- Preheat the oven to 325F. In a flameproof casserole with a tightfitting lid, fry the bacon in oil until crispy on medium heat. Remove the bacon and set aside. Pat the meat dry and brown in the bacon fat in small batches--do not crowd the pan. Once browned, set the meat aside and pour off the bacon fat.
- Saute the vegetables until softened. Add the garlic and tomato paste and cook for 2 minutes. Add the flour and blend with the vegetables. Carefully pour the boiled marinating liquid to the casserole and bring to a boil, stirring constantly.
- Add the meat and bacon to the casserole. Add the beef stock and boquet garni, bringing the liquid level to the top of the meat. Cover the casserole dish and bake in the oven 1 hour and 30 minutes, or until the meat is tender.
- Meanwhile, place the onions, butter, sugar, and salt in a deep skillet and add water to cover the onions. Cook the onions over medium heat until the water is nearly evaporated. Swirl the skillet until the onions are golden, then set aside. Fry up the mushrooms in butter and add to the onions.
- Once the beef is cooked, skim off any excess fat. Add the cooked onions and mushrooms. Sprinkle with chopped parsley, and serve.
Recipe Courtesy of Mark Perakis
This classic French dish celebrates simplicity and comfort. You may choose to serve it over the traditional boiled potatoes, or enhance the Italian flair by serving it over gourmet pasta. Mark additionally recommends garlic bread and caesar salad as accompaniment.
Julia Child said of Beef Bourguignon, "carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man." We hope you agree! For any friends of Rubino who prefer a plant based version of this dish, we think this Mushroom Bourguignon recipe would be beautifully elevated by our Riserva Cabernet Sauvignon.
We hope that this helps you find comfort and joy around the table this holiday season. Salute!
Rubino Estates is open for curbside pick-up every Saturday and Sunday from 12:00pm-4:00pm to supply your wine cellar and cooking needs!
The year has flown by. It's hard to believe it's already time for the holiday season. While our tables might be smaller this year, many of us are still longing to find ways to celebrate the little things and express our gratitude for our family and friends. And what holiday meal is complete without a few bottles of tasty wine on the table?
As you begin to finalize your holiday menu, don't forget about the wine! Now is the time to start thinking about what wines you will enjoy while filling up on your favorite Thanksgiving Day foods. One of the great things about the traditional foods served at Thanksgiving is that they are incredibly easy to pair with wine. But in case you're stuck, we're sharing a few of our favorites at Rubino Estates that will be delightful pairings with your meals.
Thanksgiving Day Pairings
Light bodied, bubbly effervescence. Moderate sweetness and acidity. This wine has flavors of pear, fresh pineapple, green apple with notes of coconut on the finish.
We love to start the day off with sparkling wine. The bubbles wake up the palate and also help cleanse the palate between bites of rich foods.
The aroma is dominated by vanilla, caramel, butterscotch, and lemon tart. The mouthfeel is creamy and full, with hints of butter and toasted marshmallows. Big bodied with a long finish.
What better to pair with creamy, buttery mashed potatoes than our Landmark Chardonnay. The rich mouthfeel of this wine is a perfect match for a plateful of rich mashed potatoes.
This wine has a very elegant nose, with aromas of vanilla, cherry pie, and spice. Fruit forward with flavors of blackberry and plum. Has a big mouthfeel and a long, lasting finish. Just a hint of oak helps frame the flavors.
The cherry pie and spice notes will be quite tasty with cranberry sauces and fruit-based glazes for your duck, turkey, or ham.
A very aromatic nose with hints of plum, golden crisp apple, and baking spices. The palate follows through with the addition of black pepper and cranberry flavors. Very plush mouthfeel with soft tannins and a hint of vanilla on the finish.
Pinot Noir is one of our favorite wines to drink with turkey. It has just enough tannin to hold up to turkey and gravy without overpowering each bite.
Ready for Thanksgiving, but want to add a little more ease to your holiday? The culinary team at the Palm Event Center and Casa Real created an exceptional holiday take-home dinner! For just $160, you will receive a turkey breast with traditional gravy, orange-cranberry compote, butter-whipped potatoes with chives, sweet potato casserole, parker house rolls, and so much more! You can add your favorite Rubino Estates wines to your order as well. Email firstname.lastname@example.org with any other questions or click here to order.