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April 15, 2015
Normally we send you the a main dish. This time we thought to change it up a bit and present an amazing side to compliment your meal and your wines. This receipe comes from the great cookbook "Thug Kitchen". It is a light and fun side that pairs perfectly with our 2012 Zinfandel.

Prep Time: 15 Minutes
Ready In: 45 hour
Cook Time: 30 Minutes Servings: 4 to 6
2 medium heads cauliflower Peanut Dipping Sauce:
1/2 cup flower 1/4 cup warm water
1/2 cup water 1/4 cup plus 2 tablespoons creamy peant butter
2 tablespoons rice vinegar
Hot Sauce: 2 tablespoons lime juice
2 teaspoons olive oil 2 teaspoons minced fresh gigner
1/2 to 2/3 cup Sriracha 1 teaspoon soy sauce
1/4 cup rice vinegar 1 teaspoon maple syrup or agave syrup
1/2 teaspoon soy sauce
  1. Crank you oven to 450˚F. Lightly grease a rimmed backing sheet. Chop up your cauliflower into little trees no bigger than you thumb.
  2. Whisk together the flour and water in a big bowl until a batter forms with no chunks. Toss in the cauliflower and mix it around until all the pieces look a little coasted. Spread the cauliflower out on the backing sheet and roast for 15 minutes. Mix the cauliflower around halfway through roasting so all the sides get a little love.
  3. Make the hot sauce. In a samll saucepan, mix the oil, Srirach, vinegar, and soy sauce. Heat that over a low heat until the sauce is warm but not bubbling. Turn off the heat and leave it alone.
  4. Now it's time for the peanut dipping sauce. In a mediu glass, whisk together the water and peanut butter until it looks all creamy. Add all the other ingredients and keep stirring until everything is incorporated. Stick that in the fridge until it's go time.
  5. After 15 minutes int he oven, dump the cauliflower back in a big bowl and toss it with the hot sauce mixture from the stovetop. Make sure everything is coated. Drop the cauliflower back on the baking sheet, leaving the extra sauce in the bowl, and rast for antoehr 3 kinutes just so everything is warm and delicious
  6. Serve hot or at room temperature with peanut dipping sauce on the side.


February 12, 2015
Winter is the time year for those hardy dishes. This recipe has nice balance between hardy risotto and light, and refreshing lemon zing. It is also an “accepting” recipe. It has room to accept chicken, or shrimp, or even scallops! Enjoy this with the 2012 Agira Vineyard Cabernet Sauvignon.


October 24, 2014
Lentils have a fresh texture and consistency that when combined with a freshly crafted tortilla and some hand cut salsa, make for a bite-size meal rolled up in your hand. A fantastic source of protein, the lentils will capture the essence of the soft vanilla oak of the 2008 Estate Cabernet Sauvignon and the hand cut tomato salsa (mild recommended) will bring out those ripe red fruit berry nuances. Also an incredible pairing with the 2013 Gruner Veltliner for those that like the crisp acidity and minerality of the Gruner coupled with the salty texturing of the lentils which really brings out an explosive fruity component.


July 24, 2014
25 years is a long time! For many people, 25 years spans the majority of their professional career. The average American family will have moved 4 times, changed jobs 6 times, and have owned 9 different cars.


April 9, 2014
The Grüner is one of my most favorite wines that Rudy makes. While it is a great sipping wine it is also pairs great with a number of dishes. One of my favorite spring/summer dishes is this Thai Noodle salad. It is light, refreshing and quick to make. Enjoy!


February 6, 2014
The other night my friends and I decided to have dinner and to open a number of 2008 Cabernet Sauvignons from various wineries in Napa Valley. It was decision made at the spur of the moment, so off to the store we went. The hard question was what to make? Steak? No. Chicken? No. Burgers? Hmm… What about lamb burgers? Now were talking! This is a quick, easy and delicious recipe that goes great with Cabernet, Zin, or really any red wine.


January 7, 2014
Of all the foods that I enjoy cooking, pork chops are by far one of my favorites. Whether it is bone-in chops, loin cut or that wonderful add-to-anything cut that is bacon - grilled, pan cooked or baked - pork is always a pleasure. Pork is a staple in my house, and this is one of many recipes I have. It has a short cook time which makes it convenient any time.


October 10, 2013
This month we thought we would help those who could not make it to the cave dinner recreate our main entrée: Braised Short Ribs. Click here to get all the delicious details. Cheers!


August 25, 2013
Some great pictures from our dinner with more to come. Check us out on Facebook as well, as more pictures will be uploaded there.


May 31, 2013
Rudy's Thoughts on blending wines


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