(Family Features) Pairing an easy, delicious appetizer with the perfect wine doesn’t have to be as difficult as it sounds. When you’re ready to elevate your home entertaining, turn to a simplistic recipe featuring fresh, bold flavors.

Developed by sommelier and founder of “The Lush Life,” Sarah Tracey, this Whipped Goat Cheese Salsa Dip is part of her “Dips and Sips” partnership with Fresh Cravings, makers of authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa, flavor-filled hummus, plant-based vegan dips and veggie-packed creamy dips.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Ready in just 15 minutes and paired with a rosé, this savory recipe provides an ideal way to satisfy guests without spending too much time in the kitchen. Plus, with goat cheese at the heart of the dip, it’s a delicious way to capitalize on trendy butter boards with an approachable main ingredient.

Visit FreshCravings.com to discover more entertaining-worthy recipes and pairing ideas.

Watch video to see how to make this recipe!

Whipped Goat Cheese Salsa Dip
Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6

• 1          goat cheese log (8 ounces), softened at room temperature
• 1          pinch sea salt
• 1/2       cup heavy cream
• Fresh Cravings Chunky Salsa, Mild
• 1/2       cup toasted pine nuts (optional)
• 1          bunch fresh parsley, chopped (optional)
• crackers, chips or vegetables
• 19 Crimes Snoop Dogg Rosé

1. In food processor or blender, blend goat cheese with sea salt and 2 tablespoons heavy cream. If mixture is too firm, add cream little by little while pulsing blender until light, fluffy consistency is reached.
2. Spread whipped goat cheese into shallow serving dish or onto board.
3. Top with salsa.
4. Garnish with toasted pine nuts and fresh parsley, if desired.
5. Serve with crackers, chips or veggies. Pair with rosé.

Source: Fresh Cravings

(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

Find more flavorful fall recipe ideas at grapesfromcalifornia.com.

Smoked Paprika Lamb Chops with Fresh Grape Sauce

Servings: 4

• 1          teaspoon smoked paprika
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 1/2       teaspoon freshly ground black pepper, plus additional, to taste, divided
• 4          boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
• 1          tablespoon olive oil
• 3/4       cup dry riesling wine
• 2          shallots, minced
• 1/2       cup reduced-sodium chicken broth
• 1          teaspoon chopped fresh thyme
• 1 1/2    cups seedless Grapes from California, rinsed
• 1          tablespoon unsalted butter

1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 
3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6

• 1          tablespoon honey
• 1          teaspoon apple cider vinegar
• 1/4       teaspoon crushed red pepper flakes
• 1          pound fresh, trimmed broccoli spears
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon fine sea salt
• 3/4       cup black Grapes from California
• 1/4       cup sliced natural almonds

1. Heat oven to 450 F with rack in center.
2. In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
3. In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. 
4. Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
5. Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

Source: California Table Grape Commission

(Family Features) The holiday season is all about entertaining. This year, take your holiday soiree to the next level with a palate-pleasing wine pairing experience. Invite friends and family to the kitchen for easily pairable tastes of these three favorites: wine, cheese and chocolate.

Before diving into the nearly endless pairing options, focus on delicious, affordable and high-quality ingredients like those at ALDI, where you’ll find all you need for your entertaining spread. As a go-to source for wine, cheese, chocolate and more, you can ensure you have everything you need during the holiday entertaining season.

Consider these five festive wines and tasty pairings shared by sommelier and lifestyle expert Sarah Tracey, which showcase a range of her favorite ALDI-exclusive choices for the holiday season. Find more seasonal entertaining ideas at aldi.us.

1. Light and Sweet – With aromas and flavors of strawberries and cherries, the sweet finish of Arosa Sparkling Moscato Rosé pairs with soft cheeses like Emporium Selection Baking Brie with Cranberry Glaze and Specially Selected Belgian Cocoa Dusted Truffles.

2. Crisp and Balanced – The Exquisite Collection Sauvignon Blanc is crisp and well-balanced. To complement the taste properly, try matching it with Emporium Selection Mini Goat Milk Brie or Moser Roth Orange & Almond Chocolate Bars.

3. Rich and Full – For a bolder, more robust sip, consider Grande Alberone Rosso with flavors of cherry, blackberry and raisin. These notes make it ideal for aligning with stronger tastes like Emporium Selection Truffle Cheddar or Choceur Dark Chocolate Covered Cherries.

4. Tropical and Toasty – Full-bodied, bright pear and tropical fruit flavors balance out buttery hints of toasty oak and subtle caramel highlights in William Wright Chardonnay. Pair it with sophisticated cheeses like Emporium Selection Champagne Cheddar for a complementary experience, and finish the taste with Choceur Dark Chocolate Coconut Covered Almonds.

5. Lush and Silky – A medium-bodied wine like William Wright Reserve Pinot Noir, featuring cherry, blackberry and plum aromas with vanilla nuances, pairs well with flavorful cheeses. Try Emporium Selection artisan flavored cheese, like the variety “Got Tea Have It.” Choceur Dark Chocolate Covered Cranberries complement the chocolate pairing nicely.

Source:  ALDI

Delicious seasonal dishes for a happy holiday

(Family Features) By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

5 Tips for Healthier Holidays

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

• Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
• Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
• Alternate high-calorie beverages with water.
• Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
• Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Find holiday recipe inspiration at grapesfromcalifornia.com

Seared Salmon with Spinach and Grapes

Servings: 4

• 1          teaspoon salt
• 1          teaspoon dry mustard
• 1          teaspoon dried thyme
• 1/2       teaspoon pepper
• 4          salmon steaks or fillets (6 ounces each)
• 2          teaspoons honey
• 3          teaspoons olive oil, divided
• 1          large bunch spinach, washed and stemmed
• 1          clove garlic, minced
• 2          cups red California seedless grapes, halved
• 1/2       cup dry red wine

1. Heat oven to 325° F.
2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
3.  
4. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
5. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
6. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
7. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

• Extra-virgin olive oil
• high-quality, aged balsamic vinegar
• freshly ground black pepper
• 24        decorative bamboo skewers
• 24        red seedless California grapes
• 24        fresh basil leaves
• 24        small, fresh mozzarella balls
• sea salt

1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.

Grapes in Rosé Wine Sauce

Servings: 4

• 1 1/2    cups rosé wine
• 1/2       cup sugar
• 1/2       vanilla bean, split
• 1          pinch salt
• 3          cups halved red, green or black California grapes

1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

• 2          cans (28 fluid ounces total) low-sodium chicken broth
• 1          cup wild rice
• 4          slices bacon, diced
• 1          tablespoon butter, unsalted
• 1          large onion, diced
• 2          stalks celery, diced
• 1 1/2    cups button mushrooms, sliced
• 2          cloves fresh garlic, minced
• 1          teaspoon fresh thyme, minced
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper, ground
• 1/4       cup fresh parsley, chopped
• 1          cup hazelnuts, toasted and coarsely chopped
• 2          cups California seedless grapes, picked from stem and rinsed

1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
4. Remove from heat and fold in parsley, hazelnuts and grapes.
5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

Source: California Table Grape Commission

3 ways to upgrade your summer sipping routine

(Family Features) Rosé slushies. Spiked seltzers. Boozy ice pops. Has young adults’ quest for the next party gimmick led to soulless substitutes for real, quality wines?

It’s not hard to find wines with well-balanced natural flavors, according to Leslie Sbrocco, author of “The Simple and Savvy Wine Guide.” She recommends looking for wine from different international regions, like Wines of Sicily, which guarantee value and quality, and are made from more than 400 wineries across the island.

Sbrocco also recommends these wines and entertaining tips to make your spread the center of the party for all the right reasons. 

• Bring a balanced red to the barbecue. It’s an art to craft a truly balanced wine that needs nothing more to be enjoyed than a wine opener and an open mind. In fact, Sicilian red wines are crafted to be as lively and bold as the island itself. The icon of Sicilian wine-making and hero red grape, Nero d’Avola, balances elegance with drinkability and can range from royal ruby with aromas of strawberry and sour cherry to a more full-bodied red with sweet spices and cocoa. Whether it’s a ribeye or a spicy rack of ribs, Nero d’Avola can elevate a weeknight summer dinner on the patio to an elegant event.

• Freshen up summer whites. Grillo, Sicily’s most famous indigenous white grape, with an aromatic bouquet and lively citrus notes, is like a pair of fresh linen pants. When paired with delectable bites like bruschetta, ceviche or a well-crafted charcuterie board, Grillo pulls out the salinity and savory notes that come from grapes grown in close proximity to the Mediterranean Sea. The other predominant yet fuller-bodied white wine grape from Sicily is Catarrato. With notes of ripe citrus and herbal flavors, it makes for a delicious counterpart to a seasonal vegetable spread.

• Act like a sommelier. Frappato, Sicily’s cult-favorite answer to pinot noir – served chilled – is an upgrade to the ubiquitous rosé routine. It’s easy to pronounce and even easier to pair with light summer fare like these simple-to-make Open-Faced BLT Sandwiches. With its fruit-forward, lighter style, Frappato is a sommelier’s secret weapon that many people classify as pinot noir’s cool cousin. Pouring this sets the tone for even your most sophisticated set of friends.

For more food and wine pairings, visit winesofsicily.com.

Open-Faced BLT Sandwiches

Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.

Recipe courtesy of Wines of Sicily
Servings: 4

• 6-8       strips bacon
• 1          loaf country bread
• 1          cup arugula leaves
• 1          cup cherry tomatoes, halved
• 1          tablespoon extra-virgin olive oil, plus additional to drizzle
• 1          tablespoon balsamic vinegar
• kosher salt
• ground pepper
• capers

1. Heat oven to 375° F.
2. Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
3. Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
4. Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
5. To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.

Source: Wines of Sicily

Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare 135°F
Medium Rare 145°F
Medium160°F

-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)

-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

Choosing the Right Wine

-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.

-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.

-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.

To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner's Reserve Merlot.

• 1 boneless leg of lamb, approximately 6 pounds

For the marinade:

• 4 garlic cloves, smashed
• 2 lemons, zested
• 1/2 tablespoon fresh thyme, chopped
• 1 tablespoon freshly ground black pepper
• 2 tablespoons dried oregano
• 1 tablespoon fresh rosemary, chopped
• 1 bunch parsley, chopped
• 1 cup olive oil
• 1/4 cup kosher salt

1. In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
2. Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

• Leftover roasted leg of lamb

For tzatziki sauce:

• 1/2 English cucumber, peeled, cut in half and seeded
• 1 tablespoon fresh dill
• 2 tablespoons fresh mint
• 8 ounces Greek yogurt
• 3 garlic cloves, minced
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper

1. Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
2. In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
3. To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Serves 4
Serve with Kendall-Jackson Vintner's Reserve Syrah.

• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 bunch parsley leaves, chopped
• 1/2 bunch mint leaves, chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 lamb loin chops

1. In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
3. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For potatoes:

• 1/4 cup olive oil, divided
• 1 1/2 pounds fingerling potatoes, cut in half lengthwise
• 4 garlic cloves, crushed
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

1. Place a sheet pan in the oven and preheat to 425°F.
2. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
3. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

For green beans:

• Kosher salt
• 1/2 pound green beans, stems removed
• 1 tablespoon butter
• Freshly ground black pepper

1. In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

Source: The American Lamb Board / Kendall-Jackson

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

Pan Fried Crab Cakes

• 1/4       cup mayonnaise
• 1/4       cup minced green onions
• 2          large egg yolks
• 2          tablespoons fresh lemon juice  
• 1          teaspoon minced fresh tarragon
• 1          teaspoon minced fresh cilantro
• 1          tablespoon Dijon mustard
• 1          tablespoon finely grated lemon peel
• 1/4       teaspoon black pepper
• 1          pound Dungeness crab meat
• 2          cups panko, divided
• 2          tablespoons butter
• 4          tablespoons olive oil
• Remoulade sauce, for serving

1. Line baking sheet with waxed paper.
2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

• 6          medium carrots, halved lengthwise and cut into 2-inch pieces
• 1          tablespoon extra-virgin olive oil
• 1 1/2    cups water
• 1          tablespoon honey
• 2          tablespoons Barone Fini Pinot Grigio
• salt, to taste
• pepper, to taste

1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

• 1          teaspoon olive oil
• 1          medium onion, finely chopped
• 3          cloves garlic, minced
• 1          can whole, peeled tomatoes
• 1/8       cup Villa Pozzi Nero D’Avola
• 1/4       cup balsamic vinegar
• 1/4       teaspoon crushed red pepper
• 1/2       teaspoon dried sea salt
• 1/2       teaspoon oregano
• 1/2       teaspoon thyme
• 1/2       teaspoon basil

1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Source: Deutsch Family Wine & Spirits

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.

Slow Cooker Lamb Shank Stew

Serves: 4

• 1          yellow onion, diced
• 2          celery stalks, diced
• 2          carrots, peeled and diced
• 3          garlic cloves, crushed
• 2          cups chicken stock
• 1          cup peeled, seeded and chopped tomatoes
• 2          tablespoons tomato paste
• 1          teaspoon chopped fresh thyme
• 1          bay leaf
• 4          lamb shanks, external fat trimmed
• salt, to taste
• freshly ground pepper, to taste
• 2          tablespoons olive oil
• lemon juice

1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Red Wine Sangria

• ¼ cup sugar
• ¼ cup water
• 1 bottle red dry table wine
• ½ cup brandy
• 1 cup pomegranate juice
• 1 whole apple, sliced
• 1 whole orange, sliced
• 1 cup strawberries, sliced

1. Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.
2. Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.
3. Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.

Recipe courtesy of Chef Savvy