Perfect Holiday Dinner Plan: 4 Course Recipes & Wine Pairings!


Perfect Holiday Dinner Plan: 4 Course Recipes & Wine Pairings!

One of the best things about the winter holidays is the meals!  While larger holiday gatherings may be somewhat scaled down in 2020 due to the pandemic, everyone still loves to eat and drink great food and wine.  Whether you’re a home cook or a culinarian, we think you’ll love this set of recipes paired with our wines!

In addition to making Sunstone wines, our winemaker Brittany Rice is also a private chef, having graduated from California Culinary Academy with a degree in Culinary Arts, Cordon Bleu.  This specially curated four course meal with Sunstone wine pairings includes several unique recipes created by Brittany.

All of these wines are available for purchase individually, but you can save 35% by buying all 4 together for just $99.  Enjoy!

FIRST COURSE

CRANBERRY PEAR CHUTNEY WITH GRUYERE CHEESE CROSTINI

Paired With: SUNSTONE 2019 SAUVIGNON BLANC

Talk about a perfect pairing- there are so many complementary aspects to this one it is hard to keep track of!  For starters, the pear and Granny Smith apple notes in the Sauvignon Blanc are an exact match with the sliced Bosc pears, apple cider and apple vinegar in the chutney.  And while Gruyere and Sauvignon Blanc together are not a “classic” cheese and wine pairing, the wine’s acidity perfectly balances out the creaminess of the cheese. Bon Appetit!

Get the Recipe Here          Buy This Wine Here          Buy the Wine 4-Pack Here

SECOND COURSE

CORNISH GAME HEN WITH BLACKBERRY SAUCE

Paired With: SUNSTONE 2018 CABERNET SAUVIGNON, SANTA BARBARA COUNTY

We’ve classified this dish as more of an appetizer or second course, but it could easily serve as a main course as well.  The key to this one is the sauce.  The fresh blackberries and red wine in the sauce match the notes of blackberry preserves in the Cabernet.  The “stewed” character of the flavors in the wine is also very similar to the texture of the sauce.  Add in the fact that the thyme and pepper used in the preparation of the meat complement those same notes in the Cabernet and we have a winner!

Get the Recipe Here          Buy This Wine Here          Buy the Wine 4-Pack Here

THIRD COURSE

SLOW COOKED LAMB WITH ROASTED TOMATO FENNEL OLIVE TAPENADE

Paired With: SUNSTONE 2018 LIFE & SUN

Life & Sun is a unique blend because it combines both Bordeaux and Rhone varietals.  So, we wanted to pick something that pairs well with both styles of wine.  Enter…slow cooked lamb.  Lamb shoulder is a fattier, more flavorful dish, which needs a red wine like Life & Sun with tannins and acidity to stand up to it. The cloves used in the stock and the lemon zest and pepper in the tapenade complement the notes of cloves and tangerine peels in the wine. The roasting of the lamb also accents the toasty oak flavors in the wine. Time it right and the lamb will be falling right off the bone. You’ll make this one over and over again!

Get the Recipe Here          Buy This Wine Here          Buy the Wine 4-Pack Here

FOURTH COURSE

LINDA’S PERSIMMON PUDDING STEAMED CAKE

Paired With: SUNSTONE 2019 SYMPHONIE DU SOLEIL

For the grand finale, we’re going with a dessert made from a seldom used “fruit” that is beginning to gain popularity- persimmon.  Persimmons are common in Asia and even in California, but have yet to catch on in other locales.  Persimmons taste like a combination of mangoes and sweet roasted peppers and can have honey and cinnamon elements.  Persimmons are rich and both tangy and sweet at the same time.  The richness of this dessert, with milk and butter and persimmon, is a great match for the creaminess of the Symphonie du Soleil (which we just released two weeks ago!).  The vanilla and toasted almond notes and the melange of fruit flavors in the wine also enhance the baked sweet character of the dish. Perfect way to end your holiday meal!

Get the Recipe Here          Buy This Wine Here          Buy the Wine 4-Pack Here