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Food & Wine — White Wine

Apricot Almond Panettone

Posted by Plume Ridge Bottle Shop on

Apricot Almond Panettone

A twist on the classic Italian holiday dessert with a Californian flair. The use of California almonds and dried apricots compliment the Sauternes perfectly. Delicate, fluffy, sweet flavors melt together with the liquid gold. Further enhancing the nutty and ripe stone fruit character in the wine. If you are looking for something to spice up your dessert line-up this winter, look no further as this is our winner. Yield One large PanattoneIngredientsFor starter: 1 cup (120 g) All-Purpose flour 1/8 teaspoon instant yeast 1/2 cup (113 g) cool water For Dough: 2 cups (241g) All-Purpose flour 1/4 cup fine ground almond...

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Crispy Crab Cakes

Posted by Plume Ridge Bottle Shop on

Crispy Crab Cakes

These delicious crab cakes are extra crispy because they are quickly dredged in panko before cooking. Serve them with a roasted red pepper aioli and paired with Chardonnay or crisp Sauvignon Blanc to round off your dish.Makes 6 to 8 appetizer size crab cakes. Ingredients: 1/2 cup sweet onion, finely diced 1/4 cup celery, finely diced 1/3 cup red pepper, finely diced 1/4 cup chopped flat leaf parsley 1 Tablespoon capers, rinsed and chopped 2 generous shakes of Tabasco 1/2 teaspoon Worcestershire 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plain panko plus 1...

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Artichoke Crusted Halibut

Posted by Plume Ridge Bottle Shop on

Artichoke Crusted Halibut

Fish and White wines have always been a classic pairing. Throw artichokes in the mix and it can create a tricky pairing. Luckily this artichoke crusted halibut has all the right seasonings to make this pairing work. A touch of panko, lemon zest and butter balances out the artichokes and creates a brightening array of flavors. Pair this dish with Chateau Jean Faux Bordeaux White.  Servings: 4Ingredients: 4 5 to 6 ounce fresh halibut fillets Salt and pepper to taste 1 14 ounce can artichoke heart in water drained and chopped 1/2 cup unseasoned panko 1 teaspoon very finely grated lemon...

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Best Outdoor Wine Vessel

Posted by Monica Yu on

Best Outdoor Wine Vessel

Best outdoor wine glasses, reviewed and tested.

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Chilean Sea Bass with Lemon, Honey & Thyme Vinaigrette

Posted by Katrina Coulourides on

Chilean Sea Bass with Lemon, Honey & Thyme Vinaigrette

Longer days lend to more time harvesting late winter and early spring vegetables such as celery root and carrots. This dish calls for the use of these vegetables and fresh herbs from our garden. Fish with bountiful use of fresh herbs is a perfect accompaniment for white wines. The pungentness of thyme and lemon on the fish is best paired a Sauvignon Blanc with a good balance of acid and creamy finish. The Chateau Jean Faux Sauvignon Blanc was aged in neutral barrels and on its lees for 11 months creating more complex flavors and retained acidity. For a slightly more...

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