Crispy Buttermilk Potato Salad

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As soon as grilling season begins we get really excited about the side items! This tangy Crispy Buttermilk Potato Salad is a great addition to burgers and dogs on the grill! This potato salad comes together quick, is served warm – or cold! – and is mayo-free (in case you are against mayonnaise). The fresh herbs keeps this dish nice and summery and goes great with something sweet like our Cou Rouge!

Cou Rouge is a Strawberry Chardonel blend that is a lovely homage to summer!

 

Crispy Buttermilk Potato Salad

Tangy and crisp this mayo-free potato salad will be a hit at your next BBQ!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients
  

  • 2.5 pounds baby yukon gold potatoes
  • 1 to 2 tablespoons olive oil
  • pinch of kosher salt and pepper

buttermilk herb dressing

  • ¼ cup plain greek yogurt
  • ⅓ cup buttermilk
  • 2 garlic cloves minced or pressed
  • 2 tablespoons chopped fresh chives plus more for garnish
  • 2 tablespoons chopped fresh dill plus more for garnish
  • 2 teaspoons dijon mustard
  • pinch of kosher salt and pepper

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
  • Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
  • Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
  • Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!

buttermilk herb dressing

  • Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!

Baked Apple Brie Tart and Grinder’s Switch Winery Blondy Wine

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There isn’t much better than a warm tart with sweet apples and gooey brie cheese to start or end your day. This delicious Baked Apple Brie Tart has layers of apples and brie piled on flaky puff pastry and topped with salty bacon and a drizzle of honey (we love our local Duck River Honey!).

This sweet treat pairs beautifully with our Blondy – a Muscadine and Cayuga blend that has a delightful peachy sweetness to it. The trick to pairing sweet wine is to make sure your wine is just as sweet or sweeter than your dish and our Blondy is the perfect match.

Baked Apple Brie Tart and Grinder's Switch Winery Blondy Wine

Baked Apple Brie Tart and Grinder’s Switch Winery Blondy Wine

Feel free to change up your fruits and cheeses to match the season you are in! This would be delightful with a little goat cheese and berries for a summertime snack!

Baked Apple Brie Tart

An easy and delicious beginning or ending to any day. Pairs perfectly with our Blondy!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients
  

  • 1 14 oz sheet puff pastry, thawed
  • 1 cup fig preserves
  • ½ lb wedge of brie halved crosswise + sliced ¼”
  • 2 small apples cored + thinly sliced
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 1 tsp fresh thyme
  • 1 egg beaten
  • 6 oz bacon diced
  • honey to drizzle
  • flaky sea salt

Instructions
 

  • Preheat the oven to 425°F. Line a sheet pan with parchment paper. Unfold the puff pastry onto a lightly floured surface & roll it out until even, pressing slightly. Transfer the dough to the sheet pan. Spread the fig preserves evenly onto the dough, leaving a 1” border.
  • Arrange the brie and apples over the apple butter. Drizzle with olive oil and season with salt and black pepper. Top with the fresh thyme.
  • Fold the edges of dough over the apples and pinch the corners together. Brush the egg wash onto the border of the dough.
  • Bake the tart for about 30 minutes, or until golden and cooked through. Meanwhile, heat a 10″ skillet over medium heat. Add the bacon. Cook for about 5 minutes, stirring often. Reduce the heat to medium-low and continue to render the bacon until crisp. Transfer the bacon to a plate lined with a paper towel to drain.
  • Let the tart sit for 2-3 minutes to cool. Transfer it to a cutting board. Cut into 12 pieces. Serve immediately with the bacon, a drizzle of honey, and a pinch of flaky sea salt over top.

Easy Chicken Risotto with Zucchini

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chicken risotto

Easy Chicken Risotto with Zucchini is an elegant and easy weeknight meal for family and friends! Try one of our variations on this dish to use up whatever veggies you’ve got in your fridge.

Risotto is unique in that all of the starch in the rice grains makes it’s own creamy sauce. The best way to achieve the creamy consistency that risotto is famous for is by SLOWLY adding in your cooking liquid (in this case, chicken broth).

When I say “add it slowly”, what I mean is to add in a ladle of hot stock, then stir stir stir until the liquid is mostly absorbed and then adding your next ladle full.

You don’t want to add all of the stock at once because you will miss out on the creaminess of risotto and it will take longer for all of the rice to cook.

Wine Pairing

This dish pairs well with any dry white (such as Chardonnay) or lightly sweet wine (such as our Ivory Mist). Add a little to the dish and then add the rest your glass with dinner.

chicken risotto

Easy Chicken Risotto with Zucchini

Easy and delicious pantry meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 people
Calories 655 kcal

Ingredients
  

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil separated
  • 1 1/2 cups Risotto
  • 1 cup dry white wine such as Chardonnay or Vidal Blanc
  • 4 cups chicken broth hot
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 1 large zucchini quartered and sliced
  • 1 large red bell pepper diced
  • 2 cups chopped cooked chicken
  • salt and pepper
  • 1 cup grated parmesan

Instructions
 

  • In a large skillet, heat 1 T oil over medium-high heat. Add zucchini and peppers and season with salt and pepper. Cook veggies until they have softened. Add chicken to the pan and cook until heated through. Turn heat to low until risotto is ready.
  • In a large saucepan, melt butter and oil over medium-high heat, saute onions and garlic until onion is translucent. Add in rice and cook for 1 minute until the rice has absorbed some of the liquid and has turned opaque.
  • Gradually add wine then add in chicken stock, 1 ladle at a time. Stirring until the liquid has been absorbed before adding another ladle.
  • Continue ladling stock and stirring until all of the broth has been incorporated and the rice is tender. Add chicken mixture and Parmesan into the pot.
Keyword chicken,, risotto, wine slushies

Red Wine Braised Beef

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Red Wine Braised Beef

Whether the weather is hot or cold, sometimes you just need a hearty meal. Red Wine Braised Beef is the epitome of heartiness with all of the soul-warming flavor a tender roast provides.

Our braised beef recipe gets a flavor boost by cooking low and slow in a generous helping of our Barrel Select, a Cabernet Sauvignon and Merlot blend that has been aged in Tennessee oak barrels for over 12 months.

Red Wine Braised Beef Red Wine Braised Beef Red Wine Braised Beef

If you don’t have any Barrel Select on hand, any of our other dry reds will do nicely (especially our 3-8-2 !)

Here’s a handy tip: a half bottle of dry red wine that is beginning to oxidize (read: not taste as great as it did two days ago) works fantastically in this recipe.

Give yourself plenty of time to make this dish. It’s perfect for a Sunday supper.

Are you a local Tennessean? Check out one of our tasting rooms!

Out-of-state wine lover? You can order online. We ship to over 30 states!

Red Wine Braised Beef

Beef Braised in Red Wine

Red Wine Braised Beef is a hearty, savory dish that perfectly showcases a the complex flavors of our dry red wines.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 Tbls. olive oil
  • 3 lb. boneless beef chuck roast
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 lb bacon finely chopped
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 2 celery ribs finely chopped
  • 4 garlic cloves thinly sliced
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 3 Tbls. tomato paste
  • 2 cups of Barrel Select or other dry red wine
  • 2 cups water

Instructions
 

  • Put oven rack in the middle and preheat oven to 325
  • Heat oil in a large dutch oven until hot but not smoking.
  • Meanwhile, pat meat dry and season with salt and pepper.
  • Brown meat on both sides for about 10 minutes total.
  • Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned.
  • Add the veggies and cook until they are softened and golden brown.
  • Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.
  • Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.
  • Cook for 2 1/2 to 3 hours or until meat is very tender.
  • Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.

Shrimp Pasta with White Wine Sauce

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Shrimp Pasta with a White Wine Sauce

A glass of cold white wine and an easy dinner is the perfect way to end any day or begin any Summer night. Our Vidal Blanc, a dry white wine with notes of grapefruit and a fresh, citrus finish take this Shrimp Pasta with a White Wine Sauce to new heights.

A healthy splash of our Vidal Blanc gives this simple, light meal a wonderful flavor and there is plenty of wine left in the bottle for you and your guests to enjoy with dinner!

Vidal Blanc Shrimp Pasta with a White Wine Sauce Shrimp Pasta with a White Wine Sauce

This dish only takes minutes to prepare and is perfect for any weeknight. If you didn’t pick up any Vidal Blanc on your last visit to our tasting room, then feel free to substitute any of our other dry white wines such as our un-oaked Chardonnay, our dry Gewurztraminer- Magnolia White or even our off-dry, Ivory Mist.

Are you a local Tennessean? Check out one of our tasting rooms! Out-of-state wine lover? You can order online. We ship to over 30 states!

Shrimp Pasta with a White Wine Sauce

Shrimp Pasta in White WIne Sauce

Shrimp Pasta with a White Wine Sauce is a simple, summery meal that pairs perfectly with our Vidal Blanc.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 Tbls. olive oil
  • 2 Tbls. butter
  • 4 garlic cloves minced
  • 2 shallots minced
  • 1 pint grape tomatoes halved
  • Pinch red pepper flakes
  • 2 pounds peeled & deveined shrimp
  • Juice of 1 lemon
  • 3/4 cup Vidal Blanc
  • 1/2 pound freshly cooked pasta
  • 1/2 cup chopped fresh parsley
  • Salt & pepper to taste
  • Parmesan cheese to serve

Instructions
 

  • Heat a large skillet over medium high heat.
  • Melt the butter with the olive oil and add in garlic, shallot, tomatoes,1/4 teaspoon salt and red pepper flakes. Saute for 3 minutes or until tomatoes soften.
  • Add in shrimp, lemon juice and Vidal Blanc. Simmer until reduced by half.
  • Add the pasta to the skillet and toss to coat (add a bit of pasta cooking water if the pasta seems dry).
  • Remove from the heat and toss in parsley, more salt & pepper. Serve with Parmesan cheese.

Cherry Lime Wine Slushies with Honeysuckle Rose

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Cherry Lime Wine Slush

If you have ever been to our Marathon Village location, then you are familiar with wine slushies! We are practically famous for them. In store, we actually use a pre-made mix (which you can pick up in-store or online here) because we make SO MANY every weekend. But when we are at home, we love to make smaller, homemade batches of our favorite flavors to serve to our friends!

Cherry Lime Wine Slush Cherry Lime Wine Slush Cherry Lime Wine Slush

These Cherry Lime Wine Slushies are PERFECT with our Honeysuckle Rose, a sweet rose wine with notes of apple and a dark cherry finish. You could easily switch this recipe up by swapping out different fruits and wines! Try these combos:

Whip up a batch or two for your next outdoor party!

Are you a local Tennessean? Check out one of our tasting rooms!

Out-of-state wine lover? You can order online. We ship to over 30 states!

Cherry Lime Wine Slush

Cherry Lime Wine Slush

Our Honeysuckle Rose, a sweet rose with a hint of dark cherry, makes the perfect wine to add to these refreshing Cherry Lime Wine Slushes.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 4

Ingredients
  

  • 12 oz frozen unsweetened dark cherries
  • 2 cups Honeysuckle Rose
  • 2 limes, juiced
  • Ice

Instructions
 

  • Place all ingredients in a blender and blend until smooth.
    Serve with extra lime wedges for garnish
Keyword wine slushies