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Recipe: Summer Drinks – Slushie

Recipe: Summer Drinks – Slushie

Slushie
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Ingredients
  1. 1 Bottle chilled white wine
  2. 5 cups of frozen or fresh tropical fruits of your choice
  3. 1 cup tropical flavored soda or fruit juice of your choice
  4. A handful of ice
Instructions
  1. Put all ingredients into a blender and blend until smooth
Notes
  1. We like a Sauvignon Blanc, but use whatever floats your boat (or slushie)!
Wines By Design https://www.winesbydesign.biz/

Recipe: Summer Drinks – Spritzer

Recipe: Summer Drinks – Spritzer

Wine Spritzer
Who doesn't like a spritzer?
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Ingredients
  1. 1 parts club soda
  2. 1 part chilled white wine
  3. 4-5 ice cubes
Instructions
  1. Add a squeeze of lemon or lime and couple zests to bring out the natural citrus flavors in the wine.
Notes
  1. Feel free to experiment with different citrus flavors.
  2. We like a Riesling with this!
Wines By Design https://www.winesbydesign.biz/

 

Recipe: Sorbet

Recipe: Sorbet

 

Sorbet
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Ingredients
  1. 1 pound of fresh strawberries, chopped
  2. 1 pound of fresh blackberries
  3. 2 cups of sugar
  4. 1 1/4 cups of dry red wine (we suggest using En Primeur Winery Series Chile Merlot)
  5. 2 tablespoons of balsamic vinegar
  6. 1 1 inch piece of fresh ginger, sliced
  7. 1 teaspoon vanilla
  8. 1/2 teaspoon salt
  9. Whipped cream
Instructions
  1. In a large saucepan combine the first eight ingredients. Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
  2. Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.
  3. Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13×9 inch dish or pan. Cover and freeze overnight.
  4. When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and enjoy!
Adapted from RJS craft winemaking
Adapted from RJS craft winemaking
Wines By Design https://www.winesbydesign.biz/

 

Recipe: Braised Beef Short Ribs

Recipe: Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
These short ribs take some time and effffort to prepare, but the results are worth it as you toast your delicious handiwork work with a big, bold glass of Barbaresco Style red.
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Ingredients
  1. 4 thick-cut beef short ribs, about 2 to 2 1/2 lb
  2. Coarse salt and pepper
  3. 1 tbsp olive oil
  4. 1 leek, white part only, halved and sliced
  5. 2 large carrots, chopped
  6. 4 cloves garlic, chopped
  7. 1/2 cup chopped sun-dried tomatoes 3 tbsp all-purpose flour
  8. 1 1/2 cups good quality beef broth
  9. 1 cup red wine
  10. 1/4 cup balsamic vinegar
To Serve
  1. 1 lb fresh gnocchi
  2. 2 tbsp butter
  3. 1 clove garlic, minced 6 cups baby spinach
Instructions
  1. Preheat oven to 325°F.
  2. Season short ribs with salt and pepper. Heat oil in a Dutch oven set over medium. Brown ribs all over. Remove to a plate.
  3. Add leek, carrot and garlic to pot; sauté for 5 minutes. Stir in sun-dried tomatoes and flour; cook for 1 minute. Stir in broth, wine and balsamic vinegar; bring to a boil.
  4. Nestle ribs into pot and transfer to oven; cook, covered, for 1 hour. Uncover and cook for 1 to 1 1/2 hours, turning ribs occasionally. (Skim any accumulated fat offff the surface of the sauce as desired.)
  5. To Serve: Meanwhile, boil gnocchi in salted water according to package directions; drain well.
  6. Heat butter in a large, nonstick skillet set over medium heat. Add garlic and sauté for 1 minute. Add gnocchi in a single layer. Top with spinach; cover and cook for
  7. 3 minutes.
  8. Uncover and toss gnocchi and spinach until wilted; divide between serving bowls. Top each portion with a rib and spoon over sauce to taste.
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

PDF version: Braised Beef Short Ribs

2019 Wine Tasting Results

2019 Wine Tasting Results

And another year is in the books! Again, a quick “Thank You”!

To those of you who contributed: Thanks for sharing your wine. They were all delicious!

To those of you who stopped by, tasted, and voted: Thanks for all of your “hard work”! 

It was a pleasure to see all of you (and meet some of you).

It’s always a fun time for us, we trust that it was for you as well.

Now, let’s get to the 2019 Wine Tasting Results:

We had enough entries to split to FOUR categories!: Red, White, Fruit, and Dessert Wines. The wine receiving the highest number of votes in each individual category will receive a $50 Wines By Design Gift Certificate.

Additionally, an Overall Winner (the winner with the greatest number of votes) will receive an additional $50 Gift Certificate.

Our 2019 Winners were:

 

Congratulations to this year’s winners!

We’re looking forward to next year’s event, so set one bottle of that “special wine” aside for your next chance to win!

Reminder: You can keep up to date with what’s happening at Wines By Design by signing up for our newsletter on our Contact page.

We know some of you expressed interest in the entries:

Recipe: Mango Curry Chicken Thighs

Recipe: Mango Curry Chicken Thighs

Mango Curry Chicken Thighs
Serves 4
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Ingredients
  1. 1/4 cup each sweet mango chutney and grainy mustard
  2. 1 tbsp each soy or tamari sauce and lemon juice
  3. 1 tsp mild Indian curry powder 2 cloves garlic, minced
  4. 8 bone-in, chicken thighs (skin-on or removed if preferred)
  5. Salt and pepper
  6. 2 tbsp olive oil
  7. 1 each green and yellow zucchini, sliced in 1/2-inch pieces then halved
  8. 1 red pepper, roughly chopped
  9. 1 cup drained canned chickpeas
  10. Sliced green onions (optional)
  11. Steamed jasmine rice (optional)
Instructions
  1. Preheat oven to 400°F. Whisk mango chutney with mustard, soy sauce, lemon juice, curry powder and garlic in a large bowl until well-combined. Measure out 2 tbsp and reserve in a separate medium bowl.
  2. Season thighs with salt and pepper. Add chicken to large bowl and toss to coat in marinade.
  3. In an oven-proof oiled skillet on medium-high heat, sear thighs on each side for about
  4. 3 minutes.
  5. Meanwhile, stir olive oil into reserved marinade. Toss in zucchini, red pepper and chickpeas to coat.
  6. Turn chicken skin-side-up. Scatter vegetable mixture around chicken and roast in the oven for 25 to 30 minutes or until chicken is cooked through and vegetables are golden. Garnish with green onion and serve with rice (if using).
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/
PDF version: Mango Curry Chicken Thighs