Simple Peach Salad ~ Pairs with Hearst Ranch: Three Sisters Cuvee

Sometimes it is as easy as this:
Throw together some arugula, fresh peaches, chopped red onion, cucumber, fresh creamy goat cheese and sliced almonds for some crunch, and pair with a the Three Sisters Cuvee. The Viognier, Roussanne and Grenache Blanc blend nicely with the plate as deliciously sweet and zesty summer lunch or dinner salad.

We found this recipe here ~

EASY PAELLA ~ Pairs with Diablo Paso: Garnacha

  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 cup frozen green peas, thawed

  1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

We found the recipe here: MarthaStewart.Com ~

PORK TENDERLOIN Paired with Proulx Dimples

Carrots: 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
              2 tablespoons water 1 small jalapeno (preferably read), seeded, coarsely chopped
              1 tablespoon extra-virgin olive oil 1 teaspoon honey
              1 tablespoon butter, diced 1/2 teaspoon ancho chile powder*
             2 garlic cloves, thinly sliced 1/2 teaspoon gound cumin       ¼ teaspoon coarse kosher salt
2 1-to 1 1/4-pound pork tenderloins 1 teaspoon smoked paprika
2 teaspoons dried oregano 1 teaspoon coarse kosher salt
2 teaspoons ground cumin 1 teaspoon extra-virgin olive oil              1 teaspoon ancho chile powder

Preparation For carrots ~ Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
For pork ~ Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.
* Available in the spice section of many supermarkets and at Latin markets.
Pair this amazing dish with our featured wineries own Proulx Dimples wine.


INGREDIENTS ~           2 nectarines or peaches diced            6 Lightly Packed cups baby arugula         1/2 cup diced red onion                       3 1/2 teaspoons extra-virgin olive oil, divided         1/2 cup chopped fresh cilantro            2 (12-ounce) swordfish steaks, about 1 inch thick         3 tablespoons lime juice                     1/4 teaspoon ground black pepper                  1/2 teaspoon  sea salt, divided


Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil.

Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle fish with pepper and remaining 1/4 teaspoon salt and add to skillet.

Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook. Divide greens between plates; top greens with fish and salsa.

 Dijon-Thyme Marinated Chicken Skewers Paired with Ancient Peaks Chardonnay

Ingredients: Dijon-Thyme Marinade
8 boneless and skinless breasts, cubed  1/2 cup rose or dry white wine
Salt and Pepper to taste 1/3 cup Dijon mustard
1 shallot, minced 
2-3 cloves garlic minced 
juice from 1 lemon 
1/ 2 tsp dry thyme
1 tablespoon chopped fresh thyme 
1/ 2 tsp smoked paprika 
1/ 4 cup extra virgin olive oil
1/ 2 tsp sugar 
1 tsp salt

Dijon-Thyme Marinade Instructions:
Place chicken and marinade in a shallow dish; mix until well coated. Marinate no more               than 1 hour.
Remove chicken from the marinade and skewer on wooden or metal skewers; bake or grill until done. Sprinkle with fresh chopped thyme and a squeeze of fresh lemon juice before serving.
Serve with rice or roasted garlic mashed potatoes.
Combine all the ingredients in a bowl and whisk until well mixed.

Prep Time: 15 minutes, 4 hours to marinate Cook Time: 30 minutes

Robert Hall Grenache with Duck Breast

Ingredients: Sauce:
2 Duck Breasts ½ cup orange liqueur
Salt and pepper to taste ¼ cup white wine vinegar infused w/orange zest
Zest of one orange ¼ cup soy sauce
1 teaspoon dried sage

Using a sharp knife, score the sin of the duck breasts diagonally to create ¾ inch-wide diamond pattern; pat dry then season with salt and pepper. Heat a heavy skillet over high heat. Place duck breasts in skillet skin side down and cook until skin is a deep golden brown – about 8 minutes. Turn duck over; cook about 3 minutes for medium rare. Transfer breasts to baking sheet and place in over preheated to 250F to keep warm

Pour all but 2 tablespoons of the drippings from the skillet. With heat set to medium high, pour orange liqueur or brandy into pan and scrape up the browned bits. Add vinegar and soy sauce to the pan and bring to a full boil for 2 minutes stirring occasionally. Add sage, salt, and pepper. Reduce heat to low and allow to simmer until juices are reduced b half.

Slice duck breasts and drizzle with orange sauces and zest prior to serving.

Recipe by Lisa Pretty,

Duck Breast with Robert Hall Grenache

Dijon-Thyme Marinated Chicken Skewers Paired with Ancient Peaks Chardonnay