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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Italian wines

Beef roast with red wine sauce

Beef roast featuring a sauce made with Wind Rose Cellars Bravo Rosso Red Wine

3 – 4 lb. boneless, beef roast (chuck or rump)
1 medium onion, cut into large dice
1 cup Wind Rose Cellars Bravo Rosso red table wine
2 tbsp. tomato puree
3 tbsp. olive oil
flour, salt and pepper

Heat oil in heavy, oven proof roasting pan.  Pan must have a heavy lid.  Meanwhile dredge the roast in flour on all sides and season with salt and pepper to taste.  When oil is hot to the smoking point, brown roast on all sides.  When brown enough, roast should easily release from pan each time it is turned.  When browning is complete, add onion, tomato puree dissolved in a 1/2 cup warm water and wine to roasting pan.  Put lid on pan and bake in 350′ oven for around 3 hours, or until roast is tender.  Remove roast from pan, cover and allow to rest while making wine sauce.  Scrap pan to loosen any bits stuck to bottom.  With immersion blender, puree onion and cooking liquid until smooth.  There should be about a cup of sauce.  Add more water if necessary or slowly reduce sauce to one cup.  Slice roast as desired and serve with wine sauce.  Serves 3 – 4.

Recipe by Betsy Burlingame

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.

Shipping Wine

We can now ship our award winning wines to the following states: Washington, Kansas, Colorado, Missouri, New Mexico, California and Washington D.C.