This Sunday is Father's Day! As always, we’re looking forward to spending a little bit of time with our dads and celebrating all the supportive father figures in our lives.
Below, we are sharing a simple and absolutely delicious recipe for a flat iron steak with a luscious Cabernet sauce. Our critically acclaimed Riserva Cabernet Sauvignon is more than the ideal pairing for steak, it’s also the perfect wine to elevate your dish. When you cook with wine you love, it opens doors to depth of flavor you can’t get anywhere else. With this recipe, you can give Dad a break from manning the grill and make a meal that you’ll want to savor together again and again.
We are using our 2018 Rubino Estates Cabernet Sauvignon. It doesn’t take much of an excuse to open a bottle of this Bordeaux-inspired classic! Awarded both Editor’s choice and 94 points from Wine Enthusiast, this vintage boasts a seductive aroma and flavor profile, enticing the senses with rich black fruits and subtle notes of spice. Dense flavors of blackberry, cocoa, black cherry, and toasted oak are wrapped up in a warm blanket of fine-grained tannins. A very smooth suede-like texture delights the palate with this full-bodied yet balanced wine. It's the perfect wine for a well-seasoned steak like this one. Pour yourself a glass while you cook!
Flat Iron Steak with Cabernet Sauce
- 1 (1 1/2-pound) flat iron steak
- 1 cup beef broth
- 1 cup Cabernet Sauvignon (we recommend 2018 Rubino Estates Riserva Cabernet)
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot, diced
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium and add the shallot. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
recipe via Food Network
We hope you enjoy celebrating all the father figures who support and champion us!
Not close enough to see Dad this week? Send him a gift like a bottle of Rubino Estates Cab, or opt for our Salute Rose and Sparkling Wine which are perfect for summertime sipping and are both on sale now!
Salute Rosé is our wine of the month for June, and there’s no better time to celebrate this refreshing beauty!
Notes of ripe strawberry, watermelon candy, and vanilla are framed by enticing floral character and a hint of cucumber. With a bright, coppery-pink tone, this dry Rosé crafted from Sangiovese is especially delicious in the summer and for sharing with friends. This week, we are sharing our favorite info and pairings so you can enjoy this wine and other tasty Rosé wines to the fullest this summer!
Rosé is just as sophisticated and refined as red and white wines. Once you find one you like, another world is opened up to you! Enjoy the best of what wine has to offer: the cool crisp freshness of a white wine alongside the aroma, flavor, and gracefulness of a red wine. Our Salute Rosé is made from 100% Sangiovese grapes, a classic red Italian wine varietal. Rosé made from Sangiovese is harder to find in our region, but it results in a fruity Rosé with a sparkling, coppery color, bursting with fresh flavors without being too sweet.
Just as red or white wines differ from one another based on varietal, so do Rosé wines. Color, dominant flavor notes, and ideal food pairings change from one Rosé to another.
In most cases, the color of a Rosé is determined by how long the skins of the grapes are left in contact with the juice after pressing. This contact can be as short as 2 hours or as long as 20. Because of this, different Rosé wines will have different shades of pink depending on their source varietal. Here at Rubino Estates we use this method, known as “maceration,” to create the coppery pink hue of the Salute Rosé.
Most Rosé wines have rose petal aromas and pleasant minerality, though every varietal has its own expression. Rosé wines are made to capitalize on the delicate aromas and fresh, fruity flavors of their varietals, best captured by fermenting the wine at a lower temperature and enjoying the wine while it is still fairly young. With our Salute Rosé, look for flavors characteristic to Sangiovese Rosé, namely Strawberry, fresh raspberry, wild cherry, vanilla, watermelon, cranberry, rose petals, herbs, and minerals.
Our Salute Rosé is especially suited for pairing with fresh flavors like an antipasti salad or alongside a charcuterie board, since salty cured meats and both soft and hard cheeses make this wine shine!
May is a special time in the vineyard. The vines and leaves are bursting forth with verdant fervor, soaking in the return of warm, sunny days. The mornings are filled with birdsong as the sunlight creeps over the acres of green tendrils. The air is clear and breathes with the potential innate to every growing season. We invite you to take a virtual walk through the vineyard with us through these photos, all of which have been captured on the estate in the last week.
It is hard to believe that barely over a month ago, these rows were brown barren branches and cane, pruned back and barely out of dormancy. Now, they are nothing short of lush.
The only objective of the vines in this stage is to grow. Some varieties expand wildly, shooting out tendrils of new growth, reaching across the rows and up toward the sky, while others fill out with leaves.
Some of our vines are still getting started on the vegetal growth stage, but we know that good things take time.
In this stage, you can also see little green clusters. In the next stage, flowering, these will burst into tiny little blossoms.
This young Sauvignon Blanc has only scratched the surface of its potential growth.
Some mornings, there is a slight hazy fog that disappears shortly before sunrise. This is one of the factors that makes our climate unique and influences our wines’ terroir.
The very new block of Petite Sirah immediately in front of the Rubino Estates Tasting room is also showing great promise.
The fairly young Cabernet vines, shown basking in the afternoon sun in the photo above, are also expanding, reaching up and out.
This fledgling Zinfandel vine is full of promise, taking its time to reach full maturity.
Sunlight is a welcome and precious resource to our dear vines. From this generous light, they receive the energy to photosynthesize and thrive, becoming fruit-bearing beauties.
We love to see that way the leaves catch the first light of the day, glowing and growing.
A thick and lush vine like this gets us excited for what the future holds. We can’t wait to see how summer looks out here!
We hope you have enjoyed this look into the vibrant and verdant growth stage of our estate vineyard! Take a closer look when you visit the Estate through Experiences like our Duck Tour!
When it comes to exploring the best food and wine pairings, one of our favorite things is versatility. Foods with a diverse range of flavors and textures offer opportunities to pair with a number of favorite wines. This week, we have tacos in mind! In addition to their delicious diversity, picking the right wine can make for some phenomenal and unforgettable accompaniment. Use this guide to help you select the right wine for the job!
Flavor is the first element to consider for any pairing. If you like your tacos rich with spices and flavor, such as chili peppers or cumin, you will want to choose a wine that can stand up to those flavors. Bolder reds like the Petite Sirah and Cabernet Sauvignon in our Riserva Collection hold their own and complement these rich flavors. On the other hand, more neutral or subtle flavors are complemented by the smooth notes of our Riserva Trebbiano or a fun Sparkling Wine.
Another consideration that will help to liven up your pairings is the desired level of acidity. The higher acidity will help to cut through richer fillings. Wines like Sangiovese and Barbera offer acidity that offer brightness without overpowering the succulent flavors of the filling.
Here are some of our favorite recommendations:
Grilled Fish Tacos with Shredded Cabbage: Look for a tasty white wine with either a light to medium body, such as a Fumé Blanc or a Trebbiano. These wines will complement and brighten the fresh flavors of the tacos, especially with a squeeze of fresh lime over the plate!
Shredded Beef or Barbacoa Tacos: Look for a red wine with some acidity and tannin, such as a Cabernet Sauvignon or a Barbera. These wines can balance out the richness of the beef and the bold flavors of the taco toppings.
Carne Asada Tacos with Cotija and Pico de Gallo: Pick any of your favorite red wines to go with this classic of tender marinated beef. Our pick is our Landmark Founder’s Blend for a taste of luxury that will make your tastebuds sing!
Chicken Tacos with Avocado Salsa and Chipotle Crema: Select a medium-bodied white wine with a touch of acidity, like our Landmark Chardonnay, which will complement the subtleties flavors of the chicken and the delicious creamy flavors of the taco toppings.
Black Bean and Roasted Vegetable Tacos with Corn Salsa: Flavorful vegetarian tacos like this pair well with a light-bodied red wine like our Riserva Sangiovese or a rich white wine like our Riserva Chardonnay. These wines both complement the fresh and bright flavors of the taco.
Of course, we always encourage experimentation of your own to find your own favorites. Just like with tacos and toppings, a little bit of mix-and-match never hurt anyone, so find what you enjoy! We hope that with a little help from this handy guide, you can create delicious and harmonious pairings that take taco night to the next level every time. Cheers!
Do you have a favorite pairing we missed? Tag us on Instagram @rubinoestates and share yours!
Back to the Futures, our member exclusive event, happens tomorrow! This event will feature barrel tastings of 8 phenomenal Rubino Estates and Ruby Hill Wines. We are delighted to share the barrels that have been hand-selected by our talented team to be enjoyed at Futures Night. Guests of the event will have the opportunity to taste and pre-order these gorgeous wines!
Rubino Estates Riserva Sangiovese
Estimated bottling date: June 2023
Enjoy the bright red fruit character of this Italian classic! Our Riserva Sangiovese brings lively notes of cherry, strawberry, and raspberry to the palate, along with excellent food-friendly acidity. A light touch of tannin on the palate leads into a fruity, vanilla-accented finish after time in oak. Our Sangiovese is rustic, robust, and gorgeous, perfect at pizza night and elegant dinners alike.
Rubino Estates Club Exclusive Ferrario
Estimated bottling date: June 2023
Enjoy a very rich and brooding aroma, with notes like chocolate, red fruit, plum and fig. Once barrel aging is complete, the palate releases a symphony of flavor, joined by a big mouthfeel, smooth tannins, and some spice. This wine was named in honor of Ernest Ferrario, an Italian immigrant, and proprietor of our Estate Vineyard from 1921-1975. Our winemaker crafted this wine exclusively for members of the Rubino Estates Wine Club.
Rubino Estates Landmark Proprietary Red
Estimated bottling date: February 2024
Our rich and lush Proprietary Red is a favorite of many guests and members, with saturated and bright flavor. This top-secret blend is comprised of our most exceptional varietals from each vintage. The exact components are known only to our winemaker, who has crafted this unique wine especially for you! After barrel aging, the finished wine is bold and gorgeous with promise to age gracefully.
Ruby Hill Reserve Peacock Patch Zinfandel
Estimated bottling date: June 2023
Look for jammy mixed fruit, flourishes of vanilla and spice, along with bright cherry notes. The Ruby Hill Peacock Patch Zinfandel earned its name from the ostentatious birds that strut through this block of our vineyard. These bright peacocks grace our iconic Zinfandel bottle. The vineyard block itself has gravelly soil, resulting in slightly stressed vines that produce grapes concentrated with flavor.
Ruby Hill Reserve Mirage
Estimated bottling date: June 2023
Savor this Barbera-forward blend with deep fruit notes, accents of cocoa, and ritzy gravitas. This lovely, lustrous, limited production blend is making a return after a four year interlude, and we are delighted to share it with our guests once more! Our Mirage is here today, but may be gone tomorrow, so pre-order yours tonight!
Ruby Hill Club Exclusive Intesa
Estimated bottling date: June 2023
Taste a medley of black cherry, blackberry, and currant, with just a hint of toastiness from the barrel. “Intesa” means ”harmony” or “agreement” which is an excellent representation of this blend. The Cabernet Sauvignon lends complexity of flavors and a rich, velvety mouthfeel. The Barbera component enriches the wine with black fruit flavors and boosts the acidity, making this wine especially fit for pairing.
Ruby Hill Jewel Zinfandel
Estimated bottling date: June 2023
Look for luscious jammy notes and fruit leather character. These notes are accented by hints of baking spice and fresh fruit. The Jewel Collection Series represents the epitome of winemaking at Ruby Hill. These wines are hand-crafted and sourced from our Estate Vineyard. Jesse, our winemaker, crafts this collection with meticulous care for the farming, gentle vinification, extended aging in carefully selected cooperage, and a lengthy bottle conditioning program.
Ruby Hill Jewel Cabernet Sauvignon
Estimated bottling date: June 2023
Aromas and flavors of blue fruit, subtle spice and herbs, and elegant vanilla accents. Critically acclaimed year after year, the Ruby Hill Jewel Cabernet Sauvignon is produced in very limited quantities so our winemaker can carefully monitor every aspect of its production. Expect a rich wine with great depth, complexity, and mouthfeel that will stand up well to aging but can also be enjoyed right after bottling.
This month, we are celebrating our Salute Red, our signature easy-drinking red blend here at Rubino Estates. This fabulous wine is crafted from high-quality and delicious estate-grown fruit, fashioned to be the ideal pairing for all your favorite dishes. Of course, we especially enjoy Salute Red alongside classic Italian cuisine, especially pizza.
This week, we’re making the perfect at-home pizza recipe that’s approachable and downright delicious. Savor a crust that’s the perfect texture and combination of crispy and chewy, and basic toppings that transport you to Italy and leave you craving another slice. No pizza oven or special equipment is required, and you can enjoy this pizza in the comfort of home with a glass of Salute. Simplicity is the secret ingredient!
You are welcome to make this recipe your own, topping the pizza with other cheeses, red pepper flakes, pepperoni, green onions, mushrooms, sausage, and more. We recommend keeping it simple so your crust doesn’t get too soggy, but you can always give the crust a quick 5-minute pre-bake then add toppings.
- ¾ tsp instant yeast
- 1 tsp sea salt
- 1 tsp granulated sugar
- 1 cup + 2 tbsp water
- 1 tbsp olive oil
- ¼ cup (scant) red sauce
- Pinch of dried oregano and thyme
- Fresh mozzarella, torn
- Cherry tomatoes, halved
- Parmesan cheese and fresh basil to garnish
- Add the flour, salt, sugar, and yeast to a large bowl. Stir with a wooden spoon to combine. Add the water and oil, and begin combining with a wooden spoon. Combine until a shaggy dough forms, then turn out onto a floured kneading surface.
- Knead by hand for 10 minutes to develop the gluten proteins. The dough should be able to stretch thin without breaking.
- Form the dough into a ball and place it in a lightly oiled bowl, making sure the entire surface of the dough is coated in oil. Cover with plastic wrap and let rest at room temperature for at least 2 hours.
- Once the dough has rested, place a large cast iron skillet in the oven, then preheat the oven to 525℉.
- Turn the rested dough out onto a lightly floured surface, and begin to roll out and stretch a circle the diameter of the skillet.
- Place your pizza dough on a pizza peel dusted with cornmeal so it can slide easily. If you do not have a pizza peel, use a sheet of parchment paper.
- Pour ¼ cup or less of your favorite red sauce in the center, and spread across the circle leaving roughly an inch of space around the edge. Sprinkle with dried oregano and thyme. Top with torn fresh mozzarella and cherry tomatoes.
- Very carefully remove the skillet from the oven, and slide the pizza off the peel into the skillet. If using parchment, lower the pizza into the skillet then trim the excess parchment on the edges.
- Return the skillet to the oven and bake at 525℉ for 3 minutes. Switch your oven setting to broil, and broil for 3 more minutes, checking regularly.
- Once the crust begins to darken, remove the skillet from the oven. Allow the pizza to rest for a few minutes so the cheese sets, then top with basil if desired.
With the arrival of spring, we are eagerly anticipating bud break, the first green stages of the vineyard’s growing season. Before then, however, our vines have been enjoying a well-deserved season of rest and preparation since the harvest last autumn. As we’ve considered these things, we've found wisdom in the pattern of the seasons and invite you to reflect on the lessons of these little vines.
The rest period between harvest and bud break can easily last 5 months, but this time is not truly idle. When temperatures start to cool near the end of the year, the vines enter a period of dormancy. Many plants have a dormant state to protect themselves from damage in cold seasons, but this state is especially important for vines. It is in this season that the vines take a rest from the hard work of their summer production, as well as preparing for bud break and flowering later. Without this phase, the plants will not bud in the spring or attain any level of cold tolerance, which has been especially important this year. This season also gives the grower an opportunity to check the nutritive qualities of the soil to ensure the vines have a good growing environment.
Do you see parallels in your life? Just like the lovely vines here at Rubino Estates, we all need time to rest if we want to flourish. It’s vital that we check our soil, ensuring that we have the support we need to be fruitful and productive. There is no need to be discouraged by dormancy because it is a vital part of every life cycle. Without rest and nourishment of both brain and body, we’re on our way to burnout. Maybe now is a perfect time for a break!
Part way through this phase of dormancy, the vines were pruned. One purpose of pruning is to allow the vine to better distribute its sap, balancing late productivity and boosting the health of the branches. Some styles of pruning actually prevent an amount of fruit from growing. However, this hindrance can lengthen the overall lifespan of the plant, which could otherwise be cut short by overproduction. In the pruning process, the branches are also often tied back into their neat rows which helps distribute the leafy growth, allowing the plant to catch as much sunshine as possible when the season comes. After pruning, the vines may look a bit pitiful, but in reality they are prepared. The overall effect of pruning is to boost high-quality productivity, regulate growth, and encourage healthy ripening.
Perhaps you have felt pruned back lately. Take a moment to turn this around into good news: maybe you can take this chance to make better things than ever, performing at your best, catching sunshine, being productive, and making the best things. It will take some time to get there, but we’re determined to show that pruning is worth it.
We're honored to take part in the legacy of agriculture, and aim to have our eyes open to what cultivation can teach us. It’s the secret to good wine, and it might just be the secret to a good life too. If you want to see for yourself, just taste what Rubino Estates has to offer, and you can let us know! If you need a place to recharge, we invite you to enjoy some wine tasting on our estate, immersed in natural beauty and wisdom.
We want everyone to be able to enjoy the wine world from where they are, including our friends keeping up a vegan lifestyle. We are aware that some wine production methods use trace amounts of products that are derived from animals, raising concern for anyone avoiding such substances. We are delighted to share our wines as vegan friendly and grown, produced, and bottled right here at Rubino Estates. Our wines are pure, delicious, and grown on a small, family-owned estate.
So, our wines are suitable for vegans, but what about wines that aren’t? Winemaking is a complex and artistic science, with ingredients beyond grapes. If animal products are used in winemaking, it is usually in a process called “fining” which helps to clarify wines during their production, removing hazy sediment and beautifying the final product. Here at Rubino Estates, we don’t use this method, and the same is true for our sister winery Ruby Hill. Additionally, our corks and closures do not incorporate any animal-derived substances, such as beeswax or milk protein based adhesives.
Now that you can rest easy knowing that our wines are vegan, what do you enjoy them with? We are delighted to see the wide array of plant-based cheeses and similar delights that compliment the flavors of wine and mirror traditional wine pairings while remaining accessible to those who wish to avoid animal products.
Wine pairing for complete dishes can seem tricky for vegan food, since traditional wine pairing guidance is usually based on which meat is involved, but for vegan cuisine good wine pairing considers the preparation and the seasoning of the dish. Dishes with peppery seasonings like turmeric or peppercorn merge well with our Cabernet Sauvignon, while warming spices like cardamom and anise pair with our Petite Sirah and Ferrario. Choose a medium red blend or a varietal like primitivo for herbs like rosemary or sage. Smooth vegan dishes using ingredients like coconut milk or cashew cream pair nicely with our bright Fume Blanc or our Riserva Chardonnay.
Here are a few recipe and pairing ideas to get you started!
Nourishing Lentil Bolognese pairs with Riserva Sangiovese
Summer Vegetable Vegan Pizza pairs with Primitivo
Creamy Vegan Pasta Pomodoro pairs with Night Owl Barbera
Vegan Shepherd's Pie pairs with Centanni Rosso Red Blend
Crispy Baked Falafel pairs with Fumé Blanc
Cheers to all of our wonderful wine lovers. Bon appetit!
On March 1st, we celebrated the 10th anniversary of our tasting room. Rubino Estates Winery continues the legacy of this historic estate, creating phenomenal wines that pay homage to the past, present, and future.
The Italian flair infused in each of our wines honors the second owner of this Estate, Ernest Ferrario, and the rich history of Italian immigrants in the Livermore Valley. Ferrario originally immigrated to California to work on the railroads in San Rafael. Accustomed to the delicious wines in Italy, Ferrario decided to break into the wine business and purchased the property from John Crellin, the founder of the Estate, in 1921. Ferrario developed the land into a magnificent vineyard and established an admirable reputation as winemaker. We are grateful for Ferrario's chapter in our history, and seek to carry on his heritage and legacy. The original winery building, built in 1887, is shown above.
The Estate changed hands several times after Ferrario was gone, and eventually laid abandoned for many years. A fire razed the building in 1989. The property was later restored under the current owners, and the original building was carefully rebuilt using the original bricks salvaged from the fire. The new winery and facility was leased to a local winemaker who operated the property prior to the establishment of Rubino Estates. The pictures above show the renovations that converted the building to the Rubino Estates tasting room.
The tasting room’s grand opening was March 1st, 2013 and was greeted warmly by the community and the neighboring sister winery, Ruby Hill.
Our signature here at Rubino Estates is our fusion of old world Italian wines and new world styles, giving us the nickname “Cal-Ital.” The early years of Rubino Estates involved delicious experimentation with classic Italian varietals that are difficult to find in California. The picture above shows the 2014 harvest of Trebbiano.
In 2015, we bottled the very first vintage of our Landmark Collection wines, which used the very best of the best, from vine to bottle, and represent the pinnacle of what Cal-Ital wines could be. Our Landmark wines remain among the most popular and critically acclaimed wines produced by Rubino Estates.
In addition to taking great pride in creating phenomenal wines, we are also proud to be family-owned and operated from the very beginning. This "family photo" was taken at our release party in February 2016.
Throughout our history, we have continued to perfect the Cal-Ital craft. In this 2016 photo, our winemaker Jesse Plautz is seen sampling a barrel of Primitivo.
A couple of years later, our luxurious Courtyard Patio was completed, offering guests and members the chance to enjoy the fruit of the estate while looking out at the vines and soaking in the beauty.
Beginning in 2019, we debuted a new label featuring our historic building and iconic palm tree driveway, features that allow Rubino Estates to be a place to retreat and relax.
World events in 2020 left the property empty and quiet for a time, but beauty continued to flourish.
Before too long, we were open again, returning with a newfound appreciation for the peace of the Estate and the joy of seeing our members and guests, welcoming all with smiles from behind our masks.
In the years since, we had the true pleasure of finding a new normal and continuing to do what we have always done: made good wines, and being a place to have a good time with your favorite people. Whether you’re indoors or out, alone or with friends, Rubino Estates welcomes you.
It is an honor to celebrate our 10th anniversary as Rubino Estates atop nearly 140 years of winemaking history on this land. Join us in celebrating the legacy of the estate! The history wall in our tasting room creatures photos and relics from many chapters of our story if you want to see for yourself.
Thank you all for being a part of our story. Here’s to the next 10 and beyond!
Here at Rubino Estates, we believe that every dish should have its own elegant wine pairing! Banana Bread is delicious, comforting, and quite adaptable. Every recipe is different, making this dish especially accessible for personal preferences, allergies, and experimentation! In honor of National Banana Bread Day, we’re sharing a recipe we love and some wine pairing options to make it shine.
Hearty Banana Bread
- ½ cup coconut oil, melted and cooled
- 1 cup granulated sugar
- 2 eggs, room temperature
- 3 large bananas. mashed
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 ¼ cup all purpose flour
- 1 cup rolled oats
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts (optional)
- 1 additional whole banana (optional)
- Preheat the oven to 350F. Grease a standard loaf pan with butter or cooking spray. If desired, line with parchment paper.
- Using a large bowl, combine the coconut oil and sugar. Add in the eggs, one at a time, and beat lightly until fully incorporated. Mix in vanilla, sour cream, and mashed bananas. Whisk carefully until completely combined.
- Add in all of the dry ingredients: all purpose flour, rolled oats, salt, baking powder, baking soda, and cinnamon to the wet ingredients. Incorporate into a cohesive mixture using a non-stick spatula. If using chocolate chips or nuts, add and fold into batter.
- Pour the batter into the prepared loaf pan, scraping the bowl to get all the better into the pan. If desired, sprinkle additional chocolate chips or nuts on top. Alternatively, use the whole banana as a garnish by slicing the banana (width- or lengthwise) and gently pressing into the batter.
- Bake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center of the loaf comes out nearly clean.
- Allow the bread to cool on a cooling rack for at least 20 minutes before removing from the loaf pan. Slice once the loaf has come to room temperature.
The oats in this recipe give it a great, substantial bite. The sour cream brings just the right amount of nice tang and moisture. We enjoy this recipe most with our new vintage of Riserva Chardonnay, which features complimenting notes of baked goods and honey. If you’d like to take more of a dessert-inspired approach, pair with our sparkling white dessert wine, Moscato. This banana bread also makes a playful pairing for Fumé Blanc, which brings passionfruit and pineapple notes to make a delightful tropical medley on the palate.
Do you have a favorite Banana Bread recipe? Share it with us @rubinoestates on Instagram and we’ll share wine pairing recommendations to go along with it!