Pressing "Windy Day" Muscato
Wind Rose Cellars Wine Tasting Patio in Sequim
Wind Rose Cellars Gold Medal Award winning 2010 Bravo Rosso
February 2011 Red Wine and Chocolate Tour
Muscat Canelli Gunkel
24K Vineyard
Barbera Gunkel Vineyard Oct 2010
Red Heaven Vineyard on Red Mountain
Stone Tree Vineyard Wahluke Slope


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Recipes

Our wines at Wind Rose Cellars are crafted with food in mind. There are two basic ways to pair wine with food: match the food to the wine or the wine with the food. I know many of us will look for a wine first then figure out what to pair with it, or vice versa, we know what we are making for dinner, now we need to find the wine that complements the dish. The old saying “White wine with white meat and red wine with red meat,” is a good basic rule, but not doctrine.
I think a better way to pair wine and food is “Light with light and heavy with heavy.” A bold Wind Rose Cellars Award-Winning Nebbiolo Red, for example, would not go well with shrimp or a fish dish because of its robustness and power. The delicate flavors of the seafood would be lost under the bold tannins of the Nebbiolo. Balanced wines with good acidity help cleanse the palate and can really complement similar cuisine.
Here are some pairing suggestions for our wines:
Try out our Wind Rose Cellars Award Winning Bravo Rosso Red & Wind Rose Cellars Award Winning Barbera Columbia Valley: grilled meats (pork, chicken, beef and salmon), pizza, lasagna, pasta (pesto, cream and red or white sauces), tomato based dishes (Egg plant/chicken parmesan, tomato soup, chicken catetori, stuffed peppers) and tangy BBQ.
Rosé and Wind Rose Cellars Award Winning Rosato: soft cheeses, salad, grilled seafood, fresh oysters, salmon (OH MY so good), spicy dishes (fajitas, Indian or Thai), pizza and pasta dishes. This wine pairs well with any fresh tomato based dishes such as insalata caprese and cerviche.
Nebbiolo: roast beef or pork, lamb, pizza and rich dishes such as cream sauces.
For more ideas, visit: Food and Wine Pairing

Slow Cooked Short Ribs in Tomato Wine Sauce

 

Sequim winery Wind Rose Cellars produces fine red wines from Washington State

Serves  4 or 5 people

2 pounds bone-in beef short ribs
1-2 tablespoons vegetable oil
½ yellow onions, diced or sliced in uniform pieces
2 carrots, peeled, diced2celery stalks with leaves, chopped
½ can diced or whole tomatoes
1 cup  Wind Rose Cellars Bravo Rosso, Red Mountain Barbera or Nebbiolo dry red wine
1 bunch flat-leaf parsley, approximately 5-6 leafy sprigs (stems removed & divided)
1 tablespoon fresh thyme leaves
1 fresh or dried bay leaf
1-2 cloves garlic, halved crosswise
1 cup reduced sodium beef stock
salt/pepper to taste

Preheat oven to 325°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1-2  tablespoons of the drippings from the pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions glisten and begin to brown, about 5 minutes. Add garlic and cook for 2-3 minutes. Drain tomatoes and add to vegetables, cook, stirring until tomatoes break down and begin to incorporate into the vegetables mixture. Stir in wine, short ribs with any accumulated juices and reserved tomato juice. Bring to a boil; then reduce heat and simmer until wine is reduced by half. Add herbs and half of the chopped parsley and stock. Bring to a boil again cover, and transfer to oven.

Cook until short ribs are fork tender, 2½-3 hours. Transfer short ribs to a platter. Strain sauce, remove fat from surface then continue to cook on stove to reduce stock if still very liquid, check seasoning and adjust if necessary. Serve stock separately.

Sides – mashed potatoes, buttered pasta or rice, crusty bread.

White Bean, Fennel and Chicken Cassoulet

delicious recipes you can make with Wind Rose Cellars Wines

 

 

 

 

 

 

 

 

 

 

Recipe posted by Joyce Volmut

Serves 6

Ingredients:

1 cup dry small white beans (such as small navy or white French beans)
1 tablespoon olive oil
2 fennel bulbs (core removed and sliced into about ¼ inch slices
1 large red onion cut into narrow wedges or slices
2 bone-in chicken breast halves, about 1 1/2 pounds total
1 canned whole roma tomatoes
1-2 cloves garlic minced
salt pepper to taste
Fresh Thyme 1 TBS or ½ tsp dry
Fresh Marjoram 1 TBS or ½ tsp dry
1/8 teaspoon crushed red pepper flakes (optional)
1 tablespoon grated orange zest
1/2 cup Wind Rose Cellars Barbera Rose or Dolcetto
1 (14 1/2 ounce) can reduced-sodium chicken broth
3 tablespoons freshly squeezed orange juice
2 tablespoons minced fresh parsley

Rinse beans and pick over; place in glass bowl and cover with cold water. Allow to stand overnight. Drain, rinse and place in large sauce pan.

Add cold water to cover beans; heat to a boil, cover, remove from heat and let stand 1 hour. Drain and set aside.

Heat olive oil in an ovenproof Dutch oven with tight-fitting lid over medium high heat. Add fennel and red onion, drained Roma Tomatoes and cook 5 minutes, stirring frequently. Remove vegetables from pan and set aside.

Add chicken to pan, skin side down and cook until browned, about 6 minutes. Turn and brown on second side, about 4 minutes.

Combine beans, vegetables, tomatoes and garlic in Dutch Oven. Move chicken to top of vegetables and beans.

Add herbs, red pepper flakes, wine and chicken broth, reserved tomato juice from can and bring to boil then cover and place in 320 degree oven 30 to 45 minutes or until chicken is cooked and beans are tender but not soft.

Remove chicken and discard skin; slice meat from bone and return to beans.
Stir in orange juice and parsley.

Per serving: 395 calories (11 percent from fat), 5 grams total fat (1 gram saturated), 53 milligrams cholesterol, 52 grams carbohydrates, 38 grams protein, 753 milligrams sodium, 14 grams dietary fiber.

Read more here: Kansascity.com Eating For Life: Winter Chicken.

Food-driven Wines

Food-driven wines:
Our wines at Wind Rose Cellars are crafted with food in mind. There are two basic ways to pair wine with food: match the food to the wine or the wine with the food. I know many of us will look for a wine first then figure out what to pair with it, or vice versa, we know what we are making for dinner, now we need to find the wine that complements the dish. The old saying, “White wine with white meat and red wine with red meat,” is a good basic rule, but not doctrine. I think a better way to pair wine and food is “Light with light and heavy with heavy.” A bold Nebbiolo, for example, would not go well with shrimp or a fish dish because of its robustness and power. The delicate flavors of the seafood would be lost under the bold tannins of the Nebbiolo. Balanced wines with good acidity help cleanse the palate and can really complement similar cuisine.
Here are some pairing suggestions for our wines:
Bravo Rosso & Barbera: grilled meats (pork, chicken, beef and salmon), pizza, lasagna, pasta (pesto, cream and red or white sauces), tomato-based dishes (eggplant/chicken parmesan, tomato soup, chicken cacciatore, stuffed peppers) and tangy BBQ.
Barbera rosé: soft cheeses, salad, grilled seafood, fresh oysters, salmon (OH MY so good), spicy dishes (fajitas, Indian or Thai), pizza and pasta dishes. This wine pairs well with any fresh tomato- based dishes such as  and ceviche.
 Nebbiolo: roast beef or pork, lamb, pizza and rich dishes such as cream sauces.