Get holiday ready with this Butternut Squash Mushroom Risotto - and more Pinocules!

Just in time for the holiday season. Try this with our WOM – warning you may like it so much you’ll need more Pinocules. WOM Recipe: Butternut squash mushroom risotto Ingredients 1 small butternut squash 6 cups vegetable stock 3 tablespoons unsalted butter or extra-virgin olive oil 2 cups risotto rice (Gabriele prefers carnaroli) Kosher salt and freshly ground pepper Freshly grated Parmesan cheese, for topping Chopped fresh parsley, for topping Instructions Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slic

Perfectly Paired with our Pinocules Steelhead Trout Bake with Dijon Mustard

Here is an easy and simply wonderful recipe that pairs amazingly with our Wine of the Month 2013 Labyrinth Pinocules. Ingredients cooking spray 1 pound skinless steelhead trout fillets 1/4 cup dry white wine 2 1/2 tablespoons Dijon mustard 2 cloves garlic, pressed 1 tablespoon lemon juice 1 teaspoon dried dill weed 1 teaspoon lemon-pepper seasoning Instructions Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.Bake in the preheated oven until the fis

Goulash & Blaufrankisch

Last Sunday was our "Wines of Germany" class. It was our 10th straight sold out class! We owe a big THANK YOU to all of you who support us and attend these fun and educational classes. If interested in attending a future class, join our email list or see the list from our home page. Anyways, getting back to the "Wines of Germany" class... the last food and wine pairing was an Australian Blaufrankich with our take on a Hungarian Goulash. We had a few requests for the recipe from attendees and as promised, here it is. Enjoy! Ingredients - 2 lbs of cubed stew beef (I cut it down into smaller bite sized pieces) - 1/2 cup of flour - salt - pepper - 2 onions, slicked thinly - 2 tbsp oil - 2 t

Wine Of the Month Recipe for October

Here is a delightful recipe perfect for these cooler fall nights. It also pairs well with our Wine of the Month 2013 Labyrinth Pinocules. Ingredients 8 ounces fresh mushrooms 2 tablespoons onions, chopped 1 -2 garlic clove, minced 2 tablespoons butter 2 -3 tablespoons flour (separated) 2 cups chicken broth 1 cup light cream or 1 cup evaporated milk 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1⁄4 teaspoon nutmeg Instructions Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with addition

Wine of the Month - October 2013 Labyrinth Pinocules

This bold yet balanced Pinot Noir is made from Clone 777 and is 100% whole cluster fermented, unfined and unfiltered. Enjoy this fabulous wine this month for 20% off our regular retail price! Club Members can add their membership discount for additional savings!

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WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com