Baked Fish Fillets With White Wine

Featuring Selection Estate Sonoma Dry Creek Valley Chardonnay.


  • 1 (1 lb. ) pkg. thawed fish fillets
  • 1 scallion, chopped
  • 1 tomato, chopped
  • 1 tbsp. parsley
  • 1/4 cup butter
  • 1/4 cup Selection Estate Sonoma Dry Creek Valley Chardonnay


  1. Place fillets on 13x9x2 inch baking dish.
  2. Sprinkle with scallion, tomato, parsley and pats of butter.
  3. Pour wine over fish.
  4. Bake at 350 degrees F for 15 to 20 minutes.

Red Wine Braised Short Ribs

Short ribs are a delicious cut of meat but they tend to be tough so they have to be cooked in liquid for a long period of time, otherwise known as braising. Braising breaks down the tough fibers of the meat resulting in a succulent tender rib.


  • 12 beef short ribs, bone-in
  • Salt and freshly ground pepper
  • 1/4 cup grapeseed oil or olive oil
  • 1 yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • chopped rosemary
  • 1 carrot, peeled and chopped
  • 1 750-ml bottle good dry red wine such as a zinfandel
  • 6 cups veal stock or beef stock


  1. Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).
  2. Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and saute, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
  3. Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Sprinkle rosemary. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
  4. The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice with a Zinfandel wine. Serves 6 — depending on appetite!

Home-made Beer Bread – “No Kneading Required”

What can be better than a nice slice of home-made bread with a dab of butter. Goes great with any meal. And to give it a unique flavour try making it with your favourite beer – light or dark.


  • 2 1/2 cups self-rising flour
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon Italian seasoning
  • 1 (12 fluid ounce) can beer
  • 1/4 cup butter or margarine, melted


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×5 inch baking pan.
  2. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
  3. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Serves 8-12 — depending on appetite!

Creamy Parmesan Risotto with Pinot Gris

An appealing element of a risotto is it’s versatility. A basic risotto is fabulous by itself however, the addition of, say, a variety of sauteed mushrooms, a pinch of saffron, steamed asparagus or the zest of lemon can take this dish to a whole new level.

Basic Risotto Recipe:

  • 5 cups stock, chicken, vegetable
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 shallot, finely diced
  • 2 cups Arborio rice
  • 1 cup dry white wine, such as a Pinot Gris
  • 1 1/2 cups parmesan cheese, finely grated
  • Salt and pepper, to taste


  1. In a saucepan bring the stock to a simmer.
  2. In another saucepan, melt the butter with the olive oil and saute shallots over low-med heat for about 10 minutes.
  3. Add the rice to the shallots and stir, coating all of the grains with the oil and cook for 5 minutes.
  4. Add the wine to the rice and stir until the liquid is absorbed. Slowly add the hot stock to the mixture one cup at a time until each cup is absorbed, stirring constantly until rice is is tender but still slightly firm in the center and the mixture is creamy, about 18 minutes.
  5. Add the parmesan cheese, salt and pepper to taste and stir well. Serve immediately.

Serve with the rest of the Pinot Gris, along with a few of your friends!

Chicken Cacciatore

Chicken Caccitore is a popular Italian dish. Cacciatore in Italian translates to “hunter” so this meal was often prepared for husbands after a long day of hunting. Feature a Chenin Blanc!


  • 4 chicken thighs / 2 chicken breasts
  • Salt and ground pepper
  • 3 tablespoons olive oil
  • 1 large red bell pepper
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 3/4 cup dry white wine
  • 1/2 cup all purpose flour, for dredging
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1 28-ounce can diced tomatoes with juice


  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Serve over noodles or rice with some garlic bread and the rest of the Chenin Blanc!

Beef Casserole With Red Wine

“Warm and Hearty” featuring Selection Cabernet Sauvignon Merlot.


  • 1/4 cup flour
  • 1/2 cup dry bread crumbs
  • 1 1/2 lb. beef, cubed
  • 1 can beef consomme
  • 1 tsp. salt
  • A pinch of pepper
  • 1 large onion and chopped carrots
  • 3/4 cup Selection Cabernet Sauvignon Merlot


  1. Combine flour and bread crumbs and mix well.
  2. Combine other ingredients.
  3. Blend all together and place in a large casserole dish.
  4. Cover.
  5. Bake at 300 degrees for 3 hours.

Red Wine Marinated Flank Steak

Featuring Sonoma Valley Pinot Noir.


  • 1 flank steak, about 1 1/2 lbs
  • 1 cup red wine
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 sprig rosemary, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar


  1. Whisk all of the marinade ingredients together. Score the flank steak in a crisscross pattern on both sides.
  2. Place the steak in the marinade, cover and refrigerate for at least 2 hours or up to overnight.
  3. Remove the steak from the marinade, pat dry and season with salt and pepper.
  4. Preheat grill to high heat. Alternately, you can use an indoor grill pan or cast iron skillet.
  5. Lightly oil your grill. Place the steak onto the hot grill and cook for 4-5 minutes. Flip the steak and cook another 2-3 minutes.
  6. Remove from the grill, cover the steak loosely with foil and allow to rest for about 6-8 minutes.
  7. Cut the steak against the grain of the meat. Meaning that you’ll see the grains of the meat running horizontally across the meat. Cut in the opposite direction of those grains.

Serves 4

French Onion Soup – “Featuring beer and a touch of whisky”

A favourite for a cold Fall or Winter’s night.


  • 4.5 Cups Beef stock
  • 1.5 Cups Beer (ale best but reg works)
  • 1 tsp thyme
  • 5T. butter
  • 3 large white onions
  • 3 large yellow onions
  • 4 large shallots thinly sliced
  • 2-3 T whiskey (optional)
  • 2T flour; 1 tsp salt
  • Croutons and freshly grated cheese (fontinella or parmesan)


  1. Heat stock, beer, and thyme until very hot. Then set aside. Melt butter in a LARGE pot. When foam subsides, add onions, shallots, and salt.
  2. Cook uncovered over med heat 20-30 minutes, stirring frequently. Add whiskey and continue cooking.
  3. When onions have taken on a rich caramel color sprinkle in flour and continue to cook stirring for 4 minutes.
  4. Stirring constantly, slowly pour in 2 cups of stock and cook for 3-4 minutes. Stir in remaining stock and simmer partially covered for another 30 minutes.
  5. Serve in heat proof bowls. Top with croutons and freshly grated cheese (fontinella or parmesan).
  6. Seems a little pain staking but well worth the time! Serve with a nice full bodied wine of your choice red or white.

Baked Fish Fillets with White Wine

An ongoing favourite! Featuring Selection Estate Sonoma Dry Creek Valley Chardonnay.


  • 1 lb. pkg. thawed fish fillets
  • 1 scallion, chopped
  • 1 tomato, chopped
  • 1 tbsp. parsley
  • 1/4 cup butter
  • 1/4 cup Chardonnay


  1. Place fillets on 13x9x2 inch baking dish.
  2. Sprinkle with scallion, tomato, parsley and pats of butter.
  3. Pour wine over fish.
  4. Bake at 350 degrees F for 15 to 20 minutes.
  5. Nice and easy… serve with some wild grain rice, veggies and the rest of the wine!