Food & Wine Pairings
Food & Wine Pairings

Recipes To Pair With Favorite Weathervane Wines

 

The perfect pairing of food and wine can enhance the flavors of each, complement each other, or balance each other. We have compiled a few recipes that we think you’ll love. For more tips on great food and wine pairings, contact our experts. Stop into our local winery today for a tasting and some more ideas! We serve Charlotte, Greensboro, and Winston-Salem, NC.

 

Riesling White Wine Cake

  • 1 (3 ¾ ounce) box instant vanilla pudding
  • 4 eggs
  • 1 box yellow cake mix (without pudding in the mix)
  • ½ cup canola oil
  • ½ cup water
  • ½ cup Evening Breeze
  • 1 cup chopped nuts
Riesling White Wine Cake
1. Preheat oven to 325 degrees. Mix all ingredients, except nuts, for 4-5 minutes on medium speed. Fold in nuts. Spray tube pan with baking spray. Add cake batter and bake for 1 hour.

2. Pour ½ glaze slowly over cake while warm and still in pan. Cool cake. Remove from pan and drizzle remaining glaze over top.
Glaze:
  • 1 stick soft butter
  • 1 cup powdered sugar
  • ¼ cup water
  • ½ cup Evening Breeze
1. Combine first 3 ingredients in saucepan and bring to a boil.
2. Remove from heat and add wine.

Blackberry Wine Cake

Cake: 
  • 1 box white cake mix
  • 4 eggs
  • ¾ cup oil
  • 1 cup Rooster Black wine
  • 1 (3 oz.) pkg. Blackberry Fusion JELL-O
Glaze:
  • ½ cup Rooster Black wine
  • 1 ¾ cup confectionery sugar
Blackberry Wine Cake
1. Line pound cake pan (sides too) with parchment paper. Preheat oven to 325 degrees. 

2. Combine cake mix, JELL-O, eggs, oil, and 1 cup of wine. Pour into pan.
 
3. Bake for 60 minutes or until cake is done. Remove from oven and pierce cake while in pan with pick. 

4. Make glaze. Pour over warm cake. Let cake sit 15 minutes before removing from pan.

Recipe developed by Paulette Yost and Barb Teague.

Cranberry Sauce with Ginger & Walnuts

This dish makes a fantastic side to your Thanksgiving meal!
  • 2 cups orange juice
  • 1 large bowl cranberries (pick through the cranberries and extract all stems)
  • 1 tsp. ground ginger
  • 2 cups sugar
  • Zest of 1 orange
  • 1 cup walnuts
1. Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until berries come to a pop.

2. Turn off the heat. Add sugar, orange zest and walnuts to mixture. Stir until sugar dissolves completely. The trick is to add sugar after the cranberries have popped so the skins don't get tough.

3. Once sauce has cooled, pour into a serving dish. This recipe tastes best if stored in a refrigerator for a day or two.

Grainy Mustard Mashed Potatoes

  • 8 medium-sized Yukon gold potatoes, quartered unpeeled
  • 2 cups heavy cream
  • 2 cups whole milk
  • 4 cloves garlic, peeled and gently smashed
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • Extra-virgin olive oil
  • 2 tbs. butter
  • 1 tbs. whole-grain mustard
  • Kosher salt and freshly ground black pepper
1. Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance.

2. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy.

3. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

Quick Italian Sausage Sandwiches

Sauté chunks of Italian sausage in some olive oil; chop an onion and red bell pepper and add to the pan. Cook until the sausage is browned and the onion is tender. Serve in sandwiches with our rich Temperature Rising red wine.

Quick Italian Sausage Pasta

1. Sauté chunks of Italian sausage in some olive oil; chop an onion and red bell pepper and add to the pan. Cook until the sausage is browned and the onion is tender. Add a 15 oz. can of tomatoes. (Crushed, diced, pureed, or just the sauce, up to you.)

2. Simmer for about 15 minutes while cooking pasta (such as penne or elbow macaroni) in another pan. Just when pasta reaches al dente, take it out with a slotted spoon and add to the sauce. 

3. If the sauce gets too thick, add some pasta water. Serve with our very own Temperature Rising red wine.
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