3 Recipes Using California Wine

3 Recipes Using California Wine. A small quantity of wine will enhance the flavor of the dish. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains.


Seared Pork Chops with Caramelized Grapes, Dried Fruit and Pistachios
  • 6 bone-in thick pork chops 10-12 oz each
  • 6 Tbsp extra virgin olive oil divided
  • sea salt to taste
  • freshly ground pepper to taste
  • 3 Cups red seedless grapes
  • 1 Cup dried fruit peaches, apricots, prunes
  • 3 small red onions peeled and sliced thin
  • 8 garlic cloves peeled
  • 1/2 Cup California red wine
  • 1/2 Cup fresh sage leaves divided
  1. Let pork chops sit at room temperature for about 20 minutes.
  2. Position a rack in the upper third of oven and preheat to 400°F.
  3. Rub pork chops with 3 Tbsp olive oil; sprinkle generously with salt and pepper.
  4. In a bowl, toss together grapes, dried fruit, red onions, garlic, and half of the sage leaves with remaining olive oil; sprinkle lightly with salt and pepper. In a large pan, sauté fruit/onion mixture until caramelized, about 8 minutes; remove to a bowl and set aside.
  5. In the same pan, sear pork chops over medium-high heat until both sides are browned very well; place pork chops in an oven-safe baking dish, top with fruit/onion mixture, add red wine to dish and roast about 20 minutes, until the chops are done and the grapes are starting to burst; let rest for 5 minutes.
  6. Transfer to a serving platter, drizzle with pan juices and garnish with remaining sage leaves.


Dark Chocolate Wine Truffles
  • 8 oz bittersweet chocolate coarsely chopped
  • 1/2 Cup heavy cream
  • 6 Tbsp unsalted butter cut into small pieces
  • pinch of sea salt
  • 1/2 Cup California red wine
  • raw cacao or cocoa powder
  1. Place chocolate in a medium-sized bowl. Bring heavy cream to a simmer, add butter and stir until melted; pour over chocolate and stir with a spatula until chocolate is melted.
  2. Add a big pinch of salt, red wine and stir until wine is incorporated. Pour into an 8x8-inch baking dish and refrigerate for at least 4 hours.
  3. When ready to form truffles, use a small metal cookie scoop for even portions. Coat your hands in cocoa powder and gently roll chocolate until it forms a uniform ball; roll in cocoa to coat. Keep truffles refrigerated and take them out about 30 minutes before serving.


Baked Brie with Caramelized Apples and Onions
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 3 Cups sliced onions
  • 4 garlic cloves minced
  • 1 Cup apples peeled, cored and sliced thin
  • 1 1/2 tsp sea salt
  • freshly ground pepper
  • 1/2 Cup California dry white wine
  • 1 French Brie round 2 lbs
  • crackers baguette slices, and crostini
  1. Preheat oven to 350ºF.
  2. Heat a very large cast iron skillet over medium-high heat.
  3. Add butter, olive oil and onions; sauté 15 minutes, or until tender and well-caramelized.
  4. Add garlic and apples and cook for another 2 minutes to soften the apples. Add salt and pepper and stir to scrape any brown bits on the bottom. Stir in wine and continue to cook until the liquid evaporates; cool.
  5. Unwrap Brie and cut off only the top rind, leaving sides and bottom intact. Place Brie, cut-side up, in a round ceramic baking dish slightly larger than the Brie round (9-inch deep dish pie plate or ceramic quiche pan works well too). Top Brie evenly with caramelized onion mixture, place dish on a baking pan to catch any cheese drips and bake 30 minutes, until melted, oozing and bubbling; remove from oven and transfer to a heatproof platter. Serve with crackers, baguette slices, and/or crostini.


The California Wine Club proudly offers five different wine of the month club levels.  Whether for yourself (just pay as you go) or as a gift (just pay for the number of months you want to send) our wine club is unmatched for quality wine and impeccable service.

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