Winery Recommended: Holiday Wine & Food Pairing Recipes

There’s nothing like the sound a cork makes when pulled from a good bottle of wine, especially when it’s complemented by the aroma of delicious holiday foods.

This holiday season, check out four unique recipes from Lake Chelan Wine Valley’s wineries that are fun to prepare and pair with delectable wine!

Maple Brined Pork Tenderloin with Zesty Dijon Sauce by Alta Cellars

This first recipe was graciously shared with us from the talented Chef/Tasting Room Manager Aliy Nelson at Alta Cellars and is sure to perfectly complement your wine this holiday season.

Maple brined pork tenderloin with zesty dijon sauce pairs exquisitely with a bottle of 2021 Chardonnay or a 2020 Cabernet Franc from Alta Cellars.

Serves: 4 people

What You’ll Need: 

Brine:

• 1 (2 ½ lb) Pork Tenderloin (or two smaller loins) 
• 1 quart warm water
• ¼ Cup kosher salt 
• 1/3 Cup maple syrup
• 5 garlic cloves peeled and smashed 
• 2 sprigs fresh rosemary 
• 2 sprigs fresh thyme 
• 2 Tablespoons whole black peppercorns

Marinade:

• 1 C maple syrup 
• ¼ Cup Dijon mustard

Mustard sauce:

• 1 Tbs butter
• 2 Tbs minced garlic
• 2 Tbs minced Shallots 
• ½  Cup white wine
• 1  Cup chicken stock 
• 2 Cups heavy cream
• ¼ Cup Dijon mustard 
• 1 Tbs fresh thyme 
• Salt and pepper to taste

Recipe Steps:

Step 1 – Pork Preparation

• Whisk salt into warm water.
• Add maple syrup and spices and whisk to combine until salt and maple syrup has dissolved.
• Immerse pork tenderloins into brine mixture and cover with ice until water is cold and pork is completely submerged.
• Let this sit for 2-12 hours. Preferably no more than 24 hours.

Step 2 – Pork Marination

• Remove pork from the Brine and pat completely dry.
• Whisk together the marinade and pour over the tenderloins in a plastic bag.
• Shake the bag and distribute the marinade throughout. Marinade for at least 2 hours, up to 24 hours.

 Step 3 – Preparing Your Sauce

• Start your sauce by heating butter in a medium saucepan.
• Add garlic and shallots and saute for 2 minutes, until fragrant and softened.
• Add the wine and let it reduce until there is only 1 Tbs of liquid left.
• Add your stock and reduce by half.
• This should be at a slow and low temperature.
• Add the heavy cream and reduce by half again.
• Add the Dijon mustard.
• Taste to determine flavor (some people like more mustard!). Sauce will thicken naturally as it cools down.
• Add the thyme and reserve.

 Step 4 – Cook, Smother, and Enjoy!

• (If using the oven) Set oven to 350.
• Pat pork dry and heat a medium pan with oil on high.
• Sear both sides of the pork until brown.
• Transfer to oven safe dish and roast for 20-30 minutes (depending on size) or until the internal temperature reads 135 (for medium).
• Let the pork rest for at least 10 minutes.
• (If using the grill) Remove pork from bag and place straight onto heated grill.
•  Sear on both sides 8-10 minutes until desired doneness.
• Slice pork tenderloin and smother with sauce, Enjoy!

The sauce is absolutely delicious so don’t feel shy about pouring yourself some extra sauce. You’ll deserve it after a meal well made!

Mint Marinated Lamb Chops By Siren Song Winery

Mint marinated lamb chops with red wine reduction sauce is a great alternative to the typical turkey and ham served during the holiday season.

It’s a delicious dish that pairs beautifully with Pinot Noir, like Siren Song 2018 Emile, 100% Pinot Noir. The Pinot’s light-bodied fruitiness pairs beautifully with notes of mint and shallots in the dish.

For the main, try these Mint Marinated Lamb Chops with Red Wine Reduction Sauce. You’re going to love it!

Serves: 6 with two lamb chops per person

What You’ll Need:

• 12 French cut, bone-in lamb chops
• 2 Fresh garlic cloves
• 1/4 Cup fresh mint leaves
• 4 Tablespoons Extra Virgin Olive Oil
• Black Pepper to taste
• For the Red Wine Reduction Sauce
• 12 Fresh garlic clove
• 10-12 Mint leaves
• 1 Shallot
• 2 Tablespoon olive oil
• 1 Tablespoon butter
• 1 Cup red wine

Recipe Steps:

Step 1 – Cut and Marinate Lamb Chops

• Cut the lamb into individual chops.
• Finely chop the garlic and mint.
• Rub oil, garlic, and mint onto both sides of the lamb chops.
• Pepper lightly.
• (Marinate for up to 2 hours in the refrigerator, if you can, to let the mint and garlic permeate the meat).

Step 2 – Prepare Red Wine Reduction Sauce

• In a small saucepan, sauté the shallots in oil until soft, add garlic, and sauté a minute more.
• Add finely chopped mint and wine.
• Reduce liquid by half over medium heat.
• Add butter and continue to stir as the sauce thickens and becomes glossy.
• Remove from heat until ready to serve.
• (Reheat immediately before serving.)

Step 3 – Grill Lamb and Serve with Sauce

• Place lamb chops on a grill over medium heat (400 degrees) and grill until medium rare.
• Turn after 3-4 minutes and grill the other side for 3-4 minutes.
• Don’t overcook. Lamb should be pink on the inside. Internal temperature should read 145 degrees F.
• Remove lamb chops from the grill and serve immediately.
• Heat Red Wine Reduction Sauce and pour over lamb.

If you want to get in the mood for a future trip to Greece or just turn your kitchen into a Greek-inspired holiday eatery, try Chef Holly Brown’s favorite dishes inspired by Mediterranean flavors. 

Cabernet Sauvignon Braised Short Ribs with Parmesan Asparagus Risotto By Ancestry Cellars

From Ancestry Cellars comes the most tender, flavorful short ribs and wine pairing recipe you’ll absolutely love to cook for the family during the holidays!

These are not your average spareribs. They’re slow-cooked in an oven-basted dish made with Cabernet Sauvignon and various fresh ingredients for a truly unique flavor experience with every bite.

What You’ll Need:

• 4 Short Ribs
• 1 Medium Onion quartered
• 1 bag baby carrots (16oz)
• 1 can crushed tomatoes (14.5 oz)
• 2 cups Ancestry Cellars Reserve Cabernet Sauvignon
• 6 cloves crushed garlic
• 3 tablespoons Better Than Bouillon Beef Flavor
• 1 teaspoon Herbes de Provence
• ½ cup flour
• Salt & Pepper
• Olive Oil
• 2 tsp butter
• 1-½ Cups Risotto
• 4 Cups Chicken Broth
• 1 Shallot finely diced
• 1 lb Asparagus spears cut into 1” pieces
• 8 oz grated Parmesan Cheese
• 1 oz Shaved Parmesan Cheese
• 4 green onions diced

Recipe Steps:

Step 1 – Short Rib Preparation

• Preheat the oven to 300 degrees and a large Dutch oven over medium-high heat.
• Salt and pepper the short ribs, then dust with flour.
• Coat the bottom of the Dutch oven with olive oil and sear the short ribs on all sides.
• Once seared, add onion, carrots, and garlic. Continue to sautée for several minutes.
• Deglaze the pan with the Reserve Cabernet, then add in the can of crushed tomatoes, beef bouillon, and some water to a level 1/4 of the way up the sides of the short ribs. 
• Bring to a boil, then add the lid and transfer to the oven for 3.5 hours.

Step 2 – Risotto Preparation

• Simmer the chicken broth.
• Using a large frying pan, sauté the shallot in some olive oil.
• Add the risotto and continue to sauté until the risotto becomes translucent.
• Start to add the chicken broth a cup at a time and stir continuously as it is absorbed and evaporates. (If you run out of chicken broth, you can continue the process with water.)
• Continue this process until the risotto is softened and creamy.
• When the final chicken broth is added, add in the asparagus so that it retains some crunch and is bright green when finished.
• Remove from heat and stir in the grated parmesan cheese.

Step 3 – Final Prep and Plating

• Separate and remove some of the gravy created during the braising process from the fat on top.
• Use a separate saucepan to continue to reduce until it thickens.
• Remove it from the heat when it reaches your desired consistency, and swirl in the butter.
• Place the short rib on top of the risotto, spoon on the gravy and garnish with the shaved parmesan and diced green onion.

We’re sure you’ll love this dish as much as we do. If you get inspired to try this recipe, let us know what you think!

Wild Mushroom & Burrata Bruschetta By Vin du Lac Winery

What’s more perfect than an appetizer so delicious that everyone asks for seconds? Luckily, Vin du Lac Winery was gracious enough to share their Wild Mushroom & Burrata Bruschetta recipe. Pair this dish with Vin du Lac’s delightful 2011 Pinot Noir Cortelli from the Lake Chelan AVA!

This elegant and stylish bruschetta, topped with wild mushrooms and burrata cheese, is fun and simple to make for any occasion. 

What You’ll Need:

• 1 pound shiitake mushrooms, stems discarded and caps quartered
• 1 pound cremini mushrooms, quartered 
• 2 garlic cloves, minced
• 1 ½ teaspoons chopped rosemary
• 1 teaspoon finely grated lemon zest
• ½ cup extra-virgin olive oil, plus more for blushing
• Salt and freshly ground pepper
• 16 slices of ½ inch thick sliced French baguette 
• 1 pound of burrata cheese, cut into 16 slices

Recipe Steps:

Step 1 – Mushroom Preparation

• In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest, and ½ cup of olive oil and stand for 1 hour.

Step 2 – Cooking the Mushrooms

• Light a grill. Spread the mushroom on a lightly oiled perforated grill tray and season with salt and pepper.
• Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes.
• Brush the bread with oil and grill, turned once, until toasted, 1 minute. 

Step 3 – Spread, Top, and Serve

• Top the toasts with the mushrooms.
• Top each with a slice of burrata and serve.

Food and Wine Pairing in Lake Chelan

All the amazing flavors and tastings don’t stop here! The Lake Chelan Wine Valley is the perfect year-round wine and food destination for those who enjoy amazing flavors and endless possibilities.

Lake Chelan is blessed with knowledgeable winemakers and gourmet chefs who possess a deep understanding of complementing the flavors of the food with the elegant taste of wine.