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Scheid Vineyards

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Tara Reprogle
 
October 20, 2016 | Tara Reprogle

Food & Wine Pairing: Scheid Vineyards Isabelle Sparkling Wine with Fig and Pistachio Baked Brie

Scheid Vineyards Isabelle Sparkling Wine with Fig and Pistachio Baked Brie


INGREDIENTS
5 tbsp apricot preserves
1/2 cup dried mission figs, chopped
1/4 cup dried cranberries
1/3 cup shelled pistachios
1/3 cup walnut hearts, roughly chopped
3-4 sprigs fresh rosemary
1 round of French brie

INSTRUCTIONS
Preheat the oven to 400 degrees F.
Thoroughly mix the apricot preserves, chopped figs, cranberries, pistachios, and chopped walnuts in a small bowl until well coated. Place the round of brie in a small cast iron skillet or oven-safe dish and top the brie with the apricot mixture. Bake at 400F for ten minutes or until brie is warm and softened. Once the brie is softened, turn the oven to broil and broil the brie for 30 seconds or until the nuts begin to brown (be careful not to burn the top). Remove from the oven and decorate with fresh rosemary sprigs. Serve immediately with sliced baguette or crostini. 

Time Posted: Oct 20, 2016 at 9:05 AM
Tara Reprogle
 
October 1, 2016 | Tara Reprogle

Food & Wine Pairing: Rustic Beef and Butternut Squash Stew & 2013 Scheid Vineyards GSM

2 tbsp flour

1 cup red wine

1 lb butternut squash, cut into 1-inch cubes

2 celery stalks, cut into 1-inch pieces

1/4 cup sundried tomatoes

4 cups beef broth

2 tbsp coarsely chopped fresh parsley

3 tbsp olive oil

1 coarsely chopped yellow onion

2 cloves finely chopped garlic

1 tbsp finely chopped fresh thyme

2 lbs beef chuck, cut into 1-inch cubes

1/2 tsp salt

1 tsp black pepper

Heat olive oil in a large Dutch oven, add onions, garlic, and thyme, then sauté over medium heat until onions are tender. Place salt, pepper, and flour in paper bag, shake to combine then place beef cubes in bag and shake to coat; add to pan. Brown the beef on all sides over medium-high heat then add red wine, butternut squash, celery, sundried tomatoes, and beef broth. Bring stew to a boil, then cover and reduce to low; simmer for 90 minutes. Adjust seasonings, place stew in bowls, sprinkle with fresh parsley and serve immediately with a simple green salad, crusty French bread and Scheid Vineyards GSM.

Time Posted: Oct 1, 2016 at 1:37 PM