Food and Wine Matches

Baked Chicken Breasts with Mushrooms and Artichokes

Preheat oven to 375F. Pat chicken dry and season both sides with paprika and salt and pepper. In a heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. Transfer chicken to a shallow baking dish or casserole. Rinse artichoke hearts and drain. Scatter artichoke hearts around chicken.

Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderate heat, stirring, 3 minutes. Add Lakeridge Southern White and broth and bring to a boil, stirring. Simmer sauce, 5 minutes and pour over chicken. Cover baking dish or casserole and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through. Serve with mashed potatoes and a glass of Lakeridge Southern White.

Baked Cod in White Wine & Tomato Sauce

For the Sauce: Heat oil in a large saute pan over medium heat. Add red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 5 minutes. Add in the Pinot Grigio wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod: Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Place cod in olive oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes until it's cooked through. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve with seasonal vegetables and a glass of Lakeridge Pinot Grigio.

Beef & Red Wine Casserole

Season the beef cubes lightly with salt & pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. Add half the beef and cook, turning the beef cubes on all sides until the pieces are as evenly browned, about 5 or 6 minutes after the water has boiled off. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the vegetables. Pour in the broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil. Reduce heat and simmer partially covered for an hour. Stir several times while simmering so it cooks evenly. Stir the potatoes into the casserole, cover and cook until the potatoes and beef are tender, stirring occasionally, about another 30 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked. Serve with a glass of Lakeridge Cabernet Sauvignon.

Beef Tenderloin with Red Wine Dijon Cream Sauce

Preheat the oven to 450 degrees F Rub the roast with olive oil and coat it with the peppercorns and salt. Heat an oven proof frying pan on high heat. Sear the meat in the pan - approximately one minute per side turning to brown evenly. Once each side has been browned, move the skillet to the oven, bake uncovered until the meat reaches 125 degrees F for medium rare, approximately 20 minutes. Remove the pan from the oven and move the roast to a cutting board and tent it with foil to rest for about 15 minutes. Pour the wine into the roasting pan to deglaze it and scrape up all of the brown bits and pan drippings. In a separate sauce pan, melt the butter over medium heat and add the shallots. Add the mustard and cream and bring it to a simmer. Add the deglazed pan drippings. Continue to stir until you fully develop the flavors and the sauce darkens slightly. Serve the sauce with the sliced roast, seasonal vegetables and a glass of Lakeridge Cabernet Sauvignon.

Blue Cheese Crusted Steaks with Red Wine Reduction

Melt butter in skillet, add garlic and thyme and sauté gently. Add broth and red wine and reduce until you have 1/2 cup liquid. Set sauce aside. Season steaks with salt and pepper and grill for 5 minutes per side. Press cheese mixture into steaks and broil for 2 minutes until cheese melts. Serve sauce with Steaks, seasonal grilled vegetables and a glass of Lakeridge Cabernet Sauvignon.

Braised Lamb Shanks

Remove peel in thin strips from orange and then juice. Set-aside both peel and juice. In large oven proof pot, sauté onions in olive oil and cook for 10 minutes, remove. Season Lamb with salt and pepper and sauté in same pot until brown on all sides. Add mushrooms and cook for 2 minutes and return the onions, add orange peel and juice, herbs and tomato paste. Add Wine and broth stirring continuously. Reduce heat to medium low and simmer for 2 hours until Lamb is tender and sauce is reduced. Serve with a glass of Lakeridge Southern Red and roasted seasonal vegetables.

Chardonnay Braised Leg of Lamb with Garlic

Preheat oven to 475 F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350 F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer.

Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb spoon jus over, serve with seasonal vegetables and a glass of Lakeridge Winery Chardonnay.

Chicken in Pumpkin Cauldron

Heat oven to 375F. Cut lid off pumpkin and chop the flesh into small cubes. Heat oil in large pan and sauté chicken until golden - about 8 minutes. Remove chicken and add leeks, garlic, peppers and bacon and cook for 5 minutes. Mix in flour mixture slowly then stir in Chardonnay and chicken stock and bring to the boil. Season to taste with salt & pepper. Stir in chicken and pumpkin cubes and pour mixture into lightly oiled Pumpkin - cover with lid and bake in oven for 45 minutes until bubbling hot. Remove from oven serve with fresh crusty bread and a glass of Lakeridge Chardonnay.

Chicken Piccata with White Wine

Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper. In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside. Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add Chardonnay and chicken broth to skillet, scraping up any browned bits. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through. To serve, spoon caper mixture over chicken serve over pasta and a glass of Lakeridge Chardonnay.

Chicken Thighs with Peas and Wine

Preheat oven to 350 F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt. Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.

Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Add peas. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate. Serve with a glass of Lakeridge Pinot Grigio.

Chicken with Olives and Feta Cheese

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.

Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, Cabernet Sauvignon wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve with a glass of Lakeridge Cabernet Sauvignon.

Chicken with Wine and Prunes

Simmer prunes with _ cup Southern Red in small saucepan until almost all liquid is absorbed, about 5 minutes. Cover and set aside. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook about 5 minutes. Add remaining _ cup Southern Red; boil 30 seconds, stirring. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate. Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme and serve with seasonal vegetables and a glass of Lakeridge Southern Red.

Clam Linguini with White Wine Sauce

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve with a glass of Lakeridge Pinot Grigio.

Clam Toasts with Pancetta and White Wine

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.

Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, sauce and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Taste and season with salt if needed. To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes. Enjoy with a glass of Lakeridge Chardonnay.

Clams with Pancetta and White Wine

Heat 1 tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden, about 1 minute. Reduce heat to medium-low and add onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, ground fennel, 1/2 cup Lakeridge Chardonnay and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer to bowl.

Heat 2 tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Heat 1 tbsp. oil in same skillet over medium add clams, sauce, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open 5-7 minutes. To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Serve with a glass of Lakeridge Chardonnay.

Creamy Shrimp with Sunblush Sauce

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers, Sunblush wine and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated. Sprinkle with parsley and serve with a glass of Lakeridge Sunblush.

Creamy Sunblush Salmon

Heat 1 tablespoon olive oil in a large cast iron over medium-high heat. Pat salmon fillets dry and season with salt and pepper on both sides. Add salmon, skin side down, to pan and sear until golden brown and crispy, about 3 minutes per side. Remove fillets and set aside. Reduce heat to medium. Add fennel bulb and carrot and cook until vegetables are softened, about 5 minutes. Add garlic and oregano and cook until fragrant, about 2 minutes. Add lemon juice and zest, and deglaze the pan with Lakeridge Sunblush wine, scraping up any brown bits on the pan. Bring to a simmer and let reduce by half, about 5 minutes. Add diced Tomatoes, tomato sauce, cream, and stock, and cook until thickened, about 4 minutes. Add salmon fillets back to the pan and cook until warmed through, another 2 minutes. Serve with seasonal vegetables and a glass of Lakeridge Sunblush.

Duck Ragu with Polenta

Heat a large skillet over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7-8 minutes on each side or until browned. Remove from the skillet and set aside.

Add the leek, garlic, pancetta and thyme to the skillet. Cook for 4-5 minutes or until browned. Add the tomato paste and stir to combine. Add the tomatoes, Southern Red Wine and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.

Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.

To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù and serve with a glass of Lakeridge Southern Red.

Easy BBQ Pork Tenderloin

Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices. Cut each slice into 3 strips. Cook onion in oil in a heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and red wine and simmer, uncovered, stirring occasionally, about 5 minutes. Add pork and simmer, covered, until pork is cooked through and tender, 20 minutes. Transfer pork with a slotted spoon to a bowl and cover to keep warm. Boil remaining sauce, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over pork. Serve with coleslaw and a glass of Lakeridge Southern Red.

Flat Iron Steak with Mushrooms and Red Wine Sauce

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside. Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce. Discard garlic and rosemary from skillet. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper. Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms with tarragon. Serve with crusty bread and a glass of Lakeridge Cabernet Sauvignon.

Fresh Tuna with Fettucine & Lemon Breadcrumbs

Melt 4 tablespoons olive oil in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Combine Pinot Grigio wine, cream, tomatoes, peas in deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta and cheese to sauce; toss. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve with a glass of Lakeridge Pinot Grigio.

Garlic Roasted Scallops with Mushrooms & Red Peppers

Preheat oven to 400F. Mix Scallops, mushrooms, peppers, oil, garlic, paprika and cayenne pepper in large bowl to coat. Arrange in single layer on large baking sheet. Sprinkle with salt and pepper and roast in oven for 5 minutes. Turn Scallops and sprinkle with oregano and roast for 7 more minutes. Remove all from sheet with slotted spoon and reserve juices. In saucepan add Chardonnay and reserved juice and reduce by half - about 3 minutes. Drizzle sauce over Scallops, serve with Angel Hair Pasta and a glass of Lakeridge Chardonnay.

Glazed Sweet Salmon with Broccoli Rice

Mix together the soy sauce and Southern Red to form a glaze in small bowl. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with _ teaspoon salt and _ teaspoon pepper. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. Serve the salmon and onion with the rice and the remaining glaze.

Goat Cheese Stuffed Lamb Burgers with Caramelized Red Onions

Make the onions: In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the red wine, stir, cover, and cook for 10 minutes until the onion is deeply caramelized. Make the burgers: In a large bowl, combine the lamb, garlic, smoked paprika, cayenne. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Divide the goat cheese into four portions and place them in the center of each patty. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness. Place the burgers on the buns and top each with some caramelized onions, bacon, and 1/4 cup arugula. Serve with a glass of Lakeridge Cabernet Sauvignon.

Hearty Beef Stroganoff

about 2 minutes until light pink. Transfer to plate and keep warm. Cook onions in the same skillet in a little butter until soft and tender, add mushrooms and continue to cook. Add tomato paste, and whisk in flour and cook for one minute, then add Pinot Grigio wine and chicken broth. Bring to a full boil stirring continuously. Remove from heat and add sour cream, mustard and beef, stirring slowly, sauce should be rich and creamy. Serve immediately on top of buttered noodles and a glass of Lakeridge Pinot Grigio.

Herbed Shrimp and Scallop Risotto

Heat chicken stock and add Shrimp and Scallops and lightly cook for about three minutes. Remove from heat and remove seafood from liquid with slotted spoon and keep warm. Melt butter in pan and sauté onion until soft and wilted. Add rice and stir until fully coated. Add half the wine, stirring continuously until rice has absorbed the liquid, add remaining wine. When liquid has evaporated once more, add chicken stock slowly and stir gently. This cooking process should take about 20 minutes. Add Shrimp and Scallops, stir in Parmesan cheese, sprinkle freshly chopped herbs and serve with a glass of Lakeridge Chardonnay.

Mediterranean Moussaka

Heat olive oil in large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, about 15 minutes. Mix in tomato sauce, Cabernet Sauvignon wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens, stirring occasionally, about 20 minutes.

Preheat oven to 350 F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to low boil, whisking constantly. Remove sauce from heat. Stir in 1/2 cup grated Parmesan cheese.

Butter 13 x 9" glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt & pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Serve with a green salad and a glass of Lakeridge Cabernet Sauvignon.

Minted Pea and Asparagus Risotto

Heat a large sauce pot over medium-high heat. Melt the olive oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the arborio rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the Chardonnay wine and allow it to reduce by half before adding 8 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often. When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Add parmesan cheese and stir through and season with sea salt black pepper. Garnish with chopped mint and serve with a glass of Lakeridge Chardonnay.

Oxtails in Cabernet Sauvignon

Preheat oven to 325 F.

In a large heavy saucepan gently boil wine until reduced by about half. Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1tablespoon butter over moderately low heat, stirring, until softened.

Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.

Serve oxtails and sauce roasted potatoes and a glass of Lakeridge Cabernet Sauvignon.

Panna Cotta with Red Wine Syrup

Submerge the gelatin in an ice bath for 10 minutes, then drain well. In a small saucepan, bring the cream to a light simmer over medium heat. Add the drained gelatin to the pan with the cream (still over heat) and whisk in the sugar. Cook for 2 minutes until the sugar is fully dissolved. In a bowl, combine the kefir and Greek Yoghurt, then add the warm cream mixture to the bowl and combine until fully incorporated. Pour this mixture into eight ramekins or custard molds. Allow it to set in the refrigerator overnight. For the red wine syrup: Pour the bottle of wine into a small, heavy-bottomed pot and add the honey. Cook the wine until all the alcohol is gone and it is reduced to a thick syrup. Refrigerate the syrup until you are ready to garnish the panna cotta. Remove the panna cotta from the refrigerator 15 minutes before serving. Turn out onto individual plates and drizzle with the red wine syrup and sliced peaches. Serve with a glass of Lakeridge Southern Red.

Pasta with Sweet Sausage & Wine Ragu

Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, chopped parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add wine and increase heat to high and cook until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; cook 10 minutes, stirring occasionally. Simmer until liquid is almost absorbed, about 5 minutes. Mix in tomatoes with juices, bay leaves, sage, fennel seeds. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1/2 hour. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and serve with a glass of Lakeridge Southern Red.

Pork Braised with Winter Vegetables

Melt butter in skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, sweet potato, squash, onions, wine, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.

Continue simmering vegetables until tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce, vegetables and a glass of Lakeridge Pinot Grigio.

Pork Chops in Chardonnay Wine Sauce

In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper. Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm. Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and blend it in with the butter. Next pour in Chardonnay wine while still on medium heat - about 1 minute. Add chicken stock and heavy cream, season with salt and pepper (to taste) and simmer for 2-3 minutes. Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are cooked through. Serve with seasonal vegetables and a glass of Lakeridge Chardonnay.

Pork Loin with Apple and Almonds

Saute Pork slices, mushrooms and seasonings in butter and a little olive oil until tender, approximately 10 minutes, stirring frequently. Add wine and apples, cover and cook for about 30 minutes or until fork tender. Before serving stir in sour cream and sprinkle with almonds. Serve over seasonal vegetables with a glass of Lakeridge Southern White.

Pork Loin with Sweet Wine Jus

For Sauce:

Combine first 3 ingredients; bring to boil. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; and chopped thyme. Season with salt and pepper.

For Pork:

Preheat oven to 400 F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140 F, about 20 minutes. Remove skillet from oven and let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Sprinkle with chopped chives. Serve with poached plums and sauce and a glass of Lakeridge Southern Red.

Pork Marbella Pinot Grigio

Season pork with salt and pepper to taste. Meanwhile, mix wine, prunes, olives, brown sugar, capers, vinegar, garlic, oregano, and _ cup oil in a medium bowl to combine; set sauce aside.

Place a rack in center of oven; preheat to 325 F. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes. Remove skillet from heat and let sit 1 minute so pan can cool down. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until thermometer inserted into the thickest part of tenderloin registers 145 F, 25 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes. Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Slice tenderloin crosswise against the grain and spoon over sauce. Serve with seasonal vegetables and a glass of Lakeridge Pinot Grigio.

Pork Medallions with Mustard-Chive Sauce

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced, about 4 minutes.

Whisk in sour cream and mustard; set aside. Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter.

Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper. Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, serve with a glass of Lakeridge Sunblush and seasonal vegetables.

Pork Tenderloin with Sweet Cherry Sauce

Rub pork with coriander, salt and pepper. Heat oil in heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides, approx. 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.

Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine and vinegar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork, serve with sauce and seasonal vegetables and a glass of Lakeridge Southern Red.

Pork Tenderloin with Wine and Olives

Cut the pork tenderloin into 1-inch medallions. Add to a bowl and season with olive oil, salt, pepper, crushed garlic, Lakeridge Southern White wine, capers, honey, vinegar, thyme, and oregano. Stir to combine and set aside for 10 - 15 minutes. Take the meat from the bowl and pat dry using paper towels. Keep the marinade. Place a large pan over high heat. Add two tablespoons of olive oil. Add the meat and cook for 3 minutes, then turn the meat and continue to cook for another 3 minutes. Transfer to a plate and pour the cooking liquid over the meat. Place the same pan over medium heat. Add the remaining marinade, wine, prunes, olives, and broth. Bring to a boil, then simmer for 8 minutes. Add the meat and all those delicious cooking liquids and cook for another minute. Divide the pork tenderloin with the sauce between four plates and serve with your seasonal vegetables and a glass of Southern White.

Porterhouse Steak with Red Wine-Peppercorn Jus

Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450 F.

Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.

Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110 F for medium-rare, about 5 minutes (or 120 F for medium, about 10 minutes).

Transfer steak to a small platter, reserving skillet, and let rest 10 minutes.

While steak rests, leaving garlic and herbs in skillet. Add Cabernet Sauvignon wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 3 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.

Transfer the steak to a cutting board and cut meat off both sides of the bone). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus, serve with seasonal vegetables and a glass of Lakeridge Cabernet Sauvignon.

Pumpkin and Shrimp Compote

Peel and devein shrimp, reserving shells. Cover the shrimp and refrigerate. Heat olive oil in a medium saucepan over high heat. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. The roasted shells should release a concentrated, toasty, shrimp aroma. Add the wine to the pan, cook over medium heat until all the liquid is evaporated. Add the chicken stock, celery, onion, bay leaves, and sage. Bring to a boil, and then reduce the heat. Cover the pan and simmer for 30 minutes. Strain the stock through a sieve, to extract all the liquid. Pour the stock back into saucepan. Discard shells.

Whisk the pumpkin, cream and cayenne pepper into the shrimp stock. Bring to a simmer, and then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, and season with pepper and salt if needed.

Pour a little olive oil into a large sauté pan placed over medium heat. When hot, add the shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, 2 to 3 minutes. They should still have a tender snap. Arrange the shrimp in serving bowls. Ladle the hot soup over the shrimp and serve with crusty bread and a glass of Lakeridge Chardonnay.

Red Wine Braised Beef Short Ribs

Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs and saute until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks, saute until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes. Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and Cabernet Sauvignon wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour. Uncover pot. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper. Serve with mashed potatoes and a glass of Lakeridge Cabernet Sauvignon.

Risotto with Butternut Squash, Leeks, and Basil

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1/2 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add _ cup white wine and continue stirring. Add broth and wine each to be absorbed before adding next, stirring often, about 10 minutes.

Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese and a glass of Lakeridge Chardonnay.

Roasted Leg of Lamb with Red Wine-Shallot Sauce

Preheat oven to 325 degrees F. Cut 1/2-inch-wide pockets about 1 inch deep in the meat at 1-inch intervals. Push slivers of garlic and rosemary leaves into the pockets in the meat. Place lamb, fat side up, on a rack in a shallow roasting pan. Season lamb with lemon-pepper seasoning. Pull small bunches of leaves from the rosemary sprig. Roast lamb, uncovered, in preheated oven for 2 to 21/4 hours or until meat thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Cover and let stand 15 minutes before carving. Meanwhile, for sauce, in a medium saucepan cook shallots in 1 tablespoon of the butter over medium heat until tender, about 3 minutes. Stir in preserves until melted. Stir in wine. Bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened and reduced to 1 _ cups. Whisk in the remaining 1 tablespoon butter. Remove from heat. Stir in lemon peel, salt, and pepper. Serve sauce warm with lamb, along with seasonal vegetables and a glass of Lakeridge Winery Southern Red.

Salmon Chowder

Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the Southern White wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes. Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired, fresh crusty bread and a glass of Lakeridge Southern White.

Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 4 tablespoons, about 5 minutes. Remove pan from heat and cover.

Preheat oven to 400 F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Cut lengthwise in half. Scoop flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells and keep warm.

Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining butter, whisking until each is melted; continue whisking until beurre rouge is thick. Season with salt and pepper.

Spoon sauce onto 2 plates. Arrange 2 salmon strips atop sauce on each plate, serve with prepared potato and a glass of Lakeridge Cabernet Sauvignon.

Salmon with Mushroom Orzo and Red Wine Sauce

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 15 minutes. Add butter; whisk just until melted. Season with pepper.

Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Heat olive oil in skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side. Spoon orzo onto plates. Top with salmon. Serve with sauce and a glass of Lakeridge Southern Red.

Sausage and Creamy Veggie Bake

Roll sausage into small bite size balls and sauté in large skillet until browned, remove and drain on paper towel. Add to skillet the broccoli and cauliflower and sauté in a little olive oil until softened. Add flour and make sure it is saturated in oil. Deglaze pan with Pinot Grigio stirring continuously. Add milk to make sauce which will thicken. Continue cooking vegetables in sauce until softened. Stir in the sausage, potatoes and cheese, season to taste and make sure all is incorporated and mixture is creamy. Remove to large oven proof dish, cover and bake for 35 minutes at 350F. Serve with a glass of Lakeridge Pinot Grigio.

Sausage Stuffed Rack of Pork

Preheat oven to 500 F with rack in middle.

Partially cut roast away from bones to create a "flap" for stuffing, allowing meat to be returned to bone. Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and scallions, inside flap and tie roast with string.

Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 325 F and roast, basting meat every 30 minutes, until a thermometer inserted into center of meat reads 155 F, about 2 hours more. Let stand 15 minutes. Serve with seasonal vegetables and a glass of Lakeridge Sunblush.

Sautéed Chicken with Caramelized Mango

Whisk olive oil, lemon juice, garlic, thyme and parsley in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 4 hours, turning occasionally.

Remove 1 chicken breast from marinade, scraping excess marinade back into bowl.

Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chicken breasts to skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Add wine and broth to skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover and reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.

Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.

Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken, surround with mango and serve with a glass of Lakeridge Winery Southern White.

Sauteed Duck with Sweet Wine Sauce

Preheat oven to 300 F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.

Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add Southern Red wine and stir until juices thicken, scraping up browned bits, about 1 minute.

Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, serve with seasonal vegetables and a glass of Lakeridge Southern Red.

Sautéed Pork Chops with Sweet Potato and Mustard Sauce

Combine the Sunblush and cinnamon. Set aside. Pat the pork chops dry and season to taste. Heat a skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. Add the sweet potato, shallot, wine mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low - the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning. Transfer the pork chops and potatoes to warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.

Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve with a glass of Lakeridge Sunblush.

Scallops with Mushrooms

Pat scallops dry and sprinkle with pepper and salt. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover. Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Proprietor's Reserve, vinegar, soy sauce and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces. Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops serve over pasta and a glass of Lakeridge Proprietor's Reserve.

Scallops with Mushrooms and Chardonnay

Discard the white muscle from each scallop. Heat the fish stock and Chardonnay wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten. Transfer them to a bowl, reserving the stock separately.

Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a little water until tender, about 5-7 minutes. Add the mushrooms to the scallops.

For the sauce, boil the reserved stock for 10 minutes until reduced to

1 cup. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens, 3-5 minutes. Add the sour cream and any liquid released by the scallops and simmer. Season.

Heat the oven to 375F. Stir the scallops and mushrooms into the sauce. Spoon mashed potato into baking dish and add the scallops and sauce. Sprinkle with the breadcrumbs and melted butter. Bake until browned and bubbling, 10 minutes. Serve with seasonal vegetables and a glass of Lakeridge Chardonnay.

Seared Tuna Steaks

Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then white wine to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops. Serve with a glass of Lakeridge Pinot Grigio.

Shrimp and Asparagus Risotto

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus to plate. Keep broth at a simmer, covered. Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring constantly, 1 minute. Slowly in increments add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al about 18 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. Serve with a glass of Lakeridge Chardonnay.

Shrimp Pasta with Sweet Cream Sauce

Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.

While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.

Add the scallions and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.

Reduce the heat to medium. Stir in the cream, Sunblush wine, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.

Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season to taste. Serve with a glass of Lakeridge Sunblush.

Shrimp with Couscous and Wine

Cook frozen peas, asparagus, carrots in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl. Heat 3 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl.

Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add Sunblush wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.

Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper and serve with a glass of Lakeridge Sunblush.

Shrimp with Sunblush Cream Sauce

In skillet heat 2 tbsp of olive oil, sauté onion, mushrooms, peppers and zucchini until cooked, about 7 minutes. Stir in Sunblush wine, bouillon and cream. Bring to boil, then reduce heat, simmer for another 10 minutes. Add shrimp and simmer for about 5 more minutes until shrimp are cooked through and pink. Season with salt and fresh ground pepper.

Meanwhile, cook pasta of choice as per instructions on the package label. Toss shrimp and sauce with pasta to mix flavors. Sprinkle with grated parmesan and serve with crusty bread and a glass of Lakeridge Sunblush.

Southern White Marinated Pork Kebabs

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add Southern White wine, olive oil, honey, orange juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill for 4 hours. Prepare barbecue (medium heat). Thread pork onto 12 metal skewers. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve with seasonal vegetables and a glass of Lakeridge Southern White.

Spiced Venison Steaks with Red-Wine Sauce

Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours.

In heavy skillet heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillet, add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze skillet with 1/2 cup of Cabernet Sauvignon wine, scraping up any brown bits. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Arrange a venison steak over each serving, and spoon some of the sauce over each steak and serve with a glass of Lakeridge Cabernet Sauvignon.

Spicy Sweet Glazed Salmon

Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, Southern White wine, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours. Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan. Broil salmon on low for about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork. Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon. Serve with seasonal vegetables and a glass of Lakeridge Southern White.

Spinach Stuffed Flounder with Cream Sauce

Preheat oven to 375F. Rinse spinach and wilt in large sauté pan. Remove from heat and squeeze out excess liquid when cooled. Chop finely. In bowl, combine spinach, cheeses, eggs, season to taste and stir well. Place mixture onto each Flounder filet and fold over, place in ovenproof dish seam down. Bake uncovered for 20 minutes.

While baking make Sauce: In medium pan melt butter and sauté shallot for 3 minutes. Add mushrooms and continue to cook for 5 minutes. Pour in Vintners White, heavy cream and cook until mixture is reduced and has thickened. Season to taste. Pour sauce over Flounder and serve with seasonal vegetables. Enjoy with a glass of Lakeridge Southern White.

Stuffed Marinated Flank Steak

Cut pocket into flank steak. Mix 1 cup wine, olive oil, mustard, garlic, salt and pepper and pour _ of mixture into the bottom of a glass baking dish. Place meat on top and pour the rest of the marinade on top. Leave for 2 hours turning once. In saucepan mix 1 cup wine, 1 cup water, butter & onion and continue to cook about 10 minutes. Add dried stuffing mix to liquid and let cool for a few minutes. Preheat oven to 350F. Remove flank steak from marinade and fill pocket with stuffing. Place on baking sheet and pour over the marinade. Cook in oven for 30 minutes. Reduce heat to 300F and cook an additional 10 minutes or until internal temperature is at 145F for medium rare. Transfer to platter and leave for 5 minutes before slicing. Pour over any remaining juices to keep moist. Serve with a tossed green salad and fresh crusty bread and a glass of Lakeridge Cabernet Sauvignon.

Succulent Sweet Braised Pork

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes and caramelize it. Sprinkle with the flour and cook another 2 minutes. Whisk in the Southern Red wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock and bay leaves. Add some water if liquid does not come up half way up the pork. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve with seasonal vegetables and a glass of Lakeridge Southern Red.

Summer Chicken and Mushroom Pasta

Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and Southern White wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve with a glass of Lakeridge Southern White.

Summer Chicken with Asparagus and Pancetta

Slice the chicken breasts into strips. Season with salt and pepper. In medium pan, heat olive oil and brown the chicken on all sides. Add asparagus and Pancetta in pan and continue to sauté. Add tomatoes, basil and white wine and continue to cook until wine has reduced. Take off the heat and melt the butter into the sauce. Serve with crusty French bread, seasonal vegetables and a glass of Lakeridge Pinot Grigio.

Summertime Sunblush Fish Chowder

Add oil and leeks to pot and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add Sunblush wine, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.

Season fish with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until fish is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.

Divide chowder among bowls. Garnish with parsley and top with lemon zest. Season with sea salt and of pepper. Serve with fresh crusty bread and a glass of Lakeridge Sunblush.

Sunblush Apricot Pork Tenderloin

Preheat an oven to 350 degrees F. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and Sunblush wine in a separate bowl. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. Internal temperature should read 145 degrees F. Serve with seasonal vegetables and a glass of Lakeridge Sunblush.

Sweet and Saucy Pork Chops

Season pork chops with salt. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate; reduce heat to medium.

Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add Southern Red wine and cook, swirling pan occasionally, until wine is reduced and thickened, about 2 minutes. Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously until sauce becomes smooth, glossy, and emulsified.

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted should register 135 F). Transfer pork chops to plates and spoon sauce over. Serve with seasonal vegetables and a glass of Lakeridge Southern Red.

Sweet and Tangy Barbecued Ribs

In small saucepan heat and stir chili sauce and Southern Red wine over medium heat until combined. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; set aside. Trim fat from meat. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until ribs are tender, brushing occasionally with the sauce the last 15 minutes of grilling. Serve with seasonal vegetables and a glass of Lakeridge Southern Red.

Sweet Smoked Salmon with Spinach

Mix Southern Red Wine with 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.

Preheat oven to 400 F. Mix smoked paprika, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.

Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.

Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach with a glass of Lakeridge Southern Red.

Tuna Pasta Bake with White Wine

Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and saute gently for 5 mins or until softened and turning translucent. Add 1/2 of the tomatoes, the Rigatoni pasta, wine and vegetable stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked. Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a grind of black pepper. Take of the heat, place a lid on the pan and leave to sit for 5 mins until sauce has thickened. Serve with crusty bread, extra parmesan cheese and a glass of Lakeridge Southern White.

Wine Braised Lamb Shanks

Heat the oil in a large cast iron Dutch Oven over medium heat. Salt and pepper the shanks, then brown them on all sides, about 8 minutes. Remove the shanks to a plate. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and bring to a boil. Reduce the heat to a simmer, and season with salt and pepper. Add the shanks to the pot, and cover with a lid. Cook over low heat until tender, about 2 1/2 hours, removing the lid during the last hour. Remove the shanks to a plate, cover with foil, and bring the sauce to a rapid boil. Add the butter and cook the sauce until thickened. Return the shanks to the pot to rewarm. Serve with polenta and a glass of Lakeridge Cabernet Sauvignon.

Wine Braised Leg of Lamb

Preheat oven to 475 F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350 F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer.

Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over. Serve with seasonal vegetables and a glass of Lakeridge Sunblush.

Wine Infused Cherries Jubilee

Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet (set cherries aside). Mix Southern Red wine, dried cherries into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel. Scoop ice cream into bowls. Spoon sauce over and serve with a glass of Lakeridge Southern Red.

Wine Marinated Rib Eye Roast

Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil, pepper, rosemary, sage, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 4-6 hours, turning bag occasionally. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F), brushing with marinade occasionally. Cover with foil and let stand 15 minutes before carving. Serve with seasonal vegetables and a glass of Lakeridge Cabernet Sauvignon.

Winter Beef & Wine Ragout

Heat the oven to 325F and season the beef all over. Heat 1 tbsp oil in a pan over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef to remove the fat while you cook the rest.

Wipe out the pan, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the Southern Red wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve with hearty mashed potatoes and a glass of Lakeridge Southern Red.

Pasta with Sausage and Chardonnay Sauce

Trim leaks, wash and cut into very thin strips and place in a large bowl of cold water to soak. Cook pasta according to directions and set aside.

Put the sausage and Lakeridge Chardonnay in a large sauté pan and place it over medium-high heat. Break up the sausage with a wooden spoon and cook until all the wine is evaporated and the sausage begins to brown lightly, add in Rosa Maria blend and saute (add olive oil if necessary to soften).

Add drained leeks to the pan, and season with salt and pepper to taste. Turn the heat down to medium-low and cover the pan. Cook, stirring occasionally, until the leeks are wilted and very tender, 15 minutes. Add butter for a creamier consistency. When the leeks are tender, uncover the pan and raise the heat to medium-high. Cook, stirring, until all the water the leeks release evaporates. Remove from the heat. Add cooked pasta and toss it with the sauce and grated cheese. Serve with a glass of Lakeridge Chardonnay.

Sweet & Spicy Salmon

In a 1-gallon zip-top plastic bag, combine the soy sauce, Cream Sherry, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour.

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions. Serve with seasonal vegetables and a glass of San Sebastian Cream Sherry.

Stuffed Marinated Flank Steak

Cut pocket into flank steak. Mix 1 cup wine, olive oil, mustard, garlic, salt and pepper and pour 1/2 of mixture into the bottom of a glass baking dish. Place meat on top and pour the rest of the marinade on top. Leave for 2 hours turning once.

In saucepan mix 1 cup Port, 1 cup water, butter & onion and continue to cook about 10 minutes. Add dried stuffing mix to liquid and let cool for a few minutes.  

Preheat oven to 350F. Remove flank steak from marinade and fill pocket with stuffing. Place on baking sheet and pour over the marinade. Cook in oven for 30 minutes. Reduce heat to 300F and cook an additional 10 minutes or until internal temperature is at 145F for medium rare.  Transfer to platter and leave for 5 minutes before slicing. Pour over any remaining juices to keep moist. Serve with a tossed green salad and fresh crusty bread and a glass of San Sebastian Port.

Roast Pork with Fruit Stuffing

Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. Place roast on rack in roasting pan; rub with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon sage, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon sage. Roast pork until thermometer inserted into thickest part of meat registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board; tent with foil to keep warm.

Whisk butter, flour and mustard in small bowl to blend. Add broth and wine to roasting pan; simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper. Cut pork between ribs into chops. Serve with sauce and a glass of Lakeridge Proprietor’s Reserve.

Beef with Noodles and Sirah Sauce

In a large pot over medium-high heat, heat 2 tablespoons oil. Place beef in a large bowl and toss with flour, 2 teaspoons salt, and 1/2 teaspoon pepper. Add half of beef to pot and cook, turning occasionally, until browned on 2 sides, 4 to 5 minutes. Transfer beef to a plate; repeat with remaining 2 tablespoons oil and beef.

Reduce heat to medium. Cook onion and 1/2 teaspoon salt, stirring occasionally, until just tender, 5 to 7 minutes. Return beef to pot and add 4 cups broth and 1 cup Petite Sirah. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until beef is tender enough to shred with a fork, 2 hours.

Transfer beef to a large plate and shred with 2 forks into bite-size pieces. Pour remaining 2 cups broth into same pot and bring to a boil. Add noodles and cook, stirring occasionally, until tender, 7 to 8 minutes. Return beef to pot, toss to combine, and season with remaining salt as needed. Divide beef and noodles among bowls. Serve with a glass of Lakeridge Petite Sirah.

Braised Lamb Shanks in Napa Valley Cabernet

Preheat oven to 375 F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to a plate. Add 1 tablespoon of butter to the drippings in the pot. Add onion, carrots, thyme and garlic. Sauté until vegetables soften and begin to brown about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in a single layer. Add stock, orange, cinnamon, and 1 teaspoon of fennel seeds; bring to a boil. Place the pot in the oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.

Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on a baking sheet. Roast on a sheet alongside lamb until tender, about 1 hour and 15 minutes. Scrape squash from skins into bowl. Mash with a fork until almost smooth; season with salt and pepper. Transfer the lamb to a plate. Strain braising liquid into bowl; spoon off fat. Return liquid to pot. Add fresh fennel, orange peel, and 1 teaspoon of fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat a spoon, about 15 minutes. Return lamb to sauce.

Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in a saucepan over low heat, stirring often, about 10 minutes.

Divide squash among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over and serve with a glass of Lakeridge Napa Valley Cabernet.

Chicken in Red Wine Sauce and Root Vegetables

Combine 3 tablespoons of oil, chicken, Napa Valley Cabernet wine, thyme, garlic, and onions in a large bowl. Cover; refrigerate and marinate for 4 hours. Using tongs, remove the chicken from the marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade. 

Heat the remaining 3 tablespoons of oil in a heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to a plate. Add thighs to the same pot, skin side down; cook until the first side is brown, about 3 minutes. Sprinkle with flour. Turn and cook until the second side is brown, about 3 minutes. Add reserved marinade, 1 cup of chicken stock, and beef stock; bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through about 12 minutes. Transfer chicken to a large skillet. Boil sauce in the pot until thick enough to coat a spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken.  

Meanwhile, melt butter in a medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes. 

Serve chicken and red wine sauce, with carrots and parsnips on wilted greens alongside a glass of Lakeridge Napa Valley Cabernet.

Lamb Shanks with Wine and Pomegranate

Preheat oven to 350 F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, and cumin, in a small bowl; massage the spice mixture into the lamb. Let rest for 1 hour at room temperature.

Heat olive oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.

Heat the remaining oil in the pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 5 minutes. Add thyme sprigs, and garlic, and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add Napa Valley Cabernet wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, and pomegranate juice. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.

Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid. Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1½ hours. Remove pan from oven and let lamb rest, covered, in liquid for at least 30 minutes. Strain braising liquid through a fine-mesh sieve into a medium saucepan. Cook until reduced by one-third, 10 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; the sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. To serve arrange lamb on a platter and spoon sauce over; serve with seasonal vegetables or polenta and a glass of Lakeridge Napa Valley Cabernet.

Leg of Lamb with Garlic & Rosemary

Preheat oven to 350 F. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put the lamb in a lightly oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature for 30 minutes.

Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of the meat registers 130 F, 1 1/2 hours. Transfer to a cutting board and let stand for 15 to 25 minutes (internal temperature will rise to about 140 F for medium-rare).

Add Napa Valley Cabernet to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 3 minutes. Season pan juices with salt and pepper, serve sauce with lamb, seasonal vegetables, and a glass of Lakeridge Napa Valley Cabernet.

Oxtail Bourguignon

Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using a slotted spoon, transfer the bacon to a plate. Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon of butter and 1 tablespoon of flour to make a paste, set aside.

Whisk 1 cup flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in a medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in a pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to the pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to the pot. Add bouquet garni, then broth and wine. Bring to a boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain a gentle simmer, for about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 30 minutes longer.

Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. Serve with crumbled bacon over mashed potatoes and a glass of Lakeridge Napa Valley Cabernet.

Porterhouse Steak with Red Wine Reduction

Preheat oven to 450 F.

Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in an oven-proof skillet over medium heat until the butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute. Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer registers 110 F for medium-rare, about 5 minutes (or 120 F for medium, about 10 minutes).

Transfer steak to a small platter and let rest for 10 minutes. While steak rests, add wine to skillet along with garlic and herbs and boil over medium-high heat, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from the platter and boil until reduced by half, 5 minutes. Whisk in the remaining 2 tablespoons butter until incorporated, then season with salt and keep warm. To carve: Transfer the steak to a cutting board and cut the meat off both sides of the bone. Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus and serve with seasonal vegetables and a glass of Lakeridge Napa Valley Cabernet.

Rack of Lamb with Garlic and Herbs & Red Wine Jus

Heat a 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch. Transfer racks to a small roasting pan. Preheat oven to 350 F.

Make sauce: Add wine to skillet and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add any meat juices from the platter and heat until reduced by half, 5 to 6 minutes. Whisk in 2 tablespoons butter until incorporated, then season with salt and keep warm.

Stir together garlic, herbs, salt, pepper, and oil. Coat lamb with herb mixture, pressing to help adhere. Roast for 15 minutes, then cover lamb loosely with foil and roast until a thermometer inserted diagonally into the center of the meat registers 120 F, 5 to 10 minutes more. Let stand, covered, 10 minutes. Carve and serve with Red Wine Jus and a glass of Lakeridge Napa Valley Cabernet.

Rib Eye Steaks in Red Wine Sauce

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from the plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks. Serve with seasonal vegetables and a glass of Lakeridge Napa Valley Cabernet.

Roasted Beef Tenderloin with Port

Preheat oven to 375 F. Season Shallots with salt & pepper and roast in olive oil for 30 minutes. Remove from oven. In large saucepan simmer Napa Valley Cabernet, Port and beef broth until thickened and reduced to 3 cups. Whisk in tomato paste. Set aside.

Saute bacon in roasting pan until brown, remove and drain. Season Beef with Thyme, salt & pepper and brown on all sides - approx 7 minutes. Transfer to oven and roast until 125 F is reached for medium rare. Remove and let rest.

Add broth mixture to pan and whisk in flour mixture, butter, bacon and shallots stir well until thick and bubbly. Cut beef into slices and spoon over the sauce. Serve with garlic mashed potatoes and a glass of Lakeridge Napa Valley Cabernet.

Savory Herbed Rack of Lamb

Put the Napa Valley Cabernet wine, vinegar, soy sauce, mustard, garlic, rosemary, thyme and 2 tablespoons olive oil into a large bowl and mix well. Add racks of lamb and marinate for 2 hours.

Preheat oven to 450 F degrees. Preheat heavy ovenproof sauté pan and add remaining 1 tablespoon olive oil. Remove lamb from marinade and sear on all sides until nicely browned. Place lamb in oven for 8-12 minutes for medium rare. Remove and let rest for 4 minutes before slicing. Serve with seasonal vegetables and Lakeridge Napa Valley Cabernet.

Stuffed Peppers with Lamb and Orzo

Put oven rack in middle position and preheat oven to 425 F. Oil a Baking Dish.

Cook onion with salt in olive oil in heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes. While onion is cooking, cook orzo in boiling salted water until al dente, drain orzo and set aside. 

Spread half of onion in baking dish. Add lamb to onion in skillet and cook until meat is no longer pink, about 3 minutes. Add Napa Valley Cabernet and stir to mix. Remove from heat and stir in cooked orzo, 1 tablespoon dill, and salt and pepper to taste. 

Stir tomatoes into onion in baking dish and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture. Divide lamb mixture between bell pepper halves, then cover and bake until peppers are tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill and serve with a glass of Lakeridge Napa Valley Cabernet.

Wine Braised Leg of Lamb with Garlic

Preheat oven to 375 F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around Lamb, cut side up. Scatter 1 bunch Thyme over and around. Roast Lamb 20 minutes. Reduce oven temperature to 300°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 1 hour. Make sure to check internal temperature if you prefer Lamb to be medium rare, cook to 145 F.

Transfer Lamb and Garlic to platter, discard Thyme sprigs. Tent with foil. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 6 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over and serve with mashed potatoes, seasonal vegetables and a glass of Lakeridge Napa Valley Cabernet.