Wine and food is our favorite love story.

If you can’t make it out to the valley to enjoy wine country and the magnificent scenery, then the second-best thing is to bring the experience home. Whether you are enjoying the evening with your partner, getting together with friends, or celebrating being single. Chef Derek has curated three different wine pairing menus, allowing you to focus on enjoying your evening instead of finding the perfect pairing.

2019 Blend 24

*pricing includes shipping and a discount on the wine*

Blend 24 finds its inspiration from the “Super-Tuscan” wines of Italy, where non-traditional grapes are blended together to produce new expressions of classic terroir. In our case, we blend the Napa Valley classic Cabernet Sauvignon with Sangiovese, a rare grape in our parts.

Pair With

Eggplant Parmesan with Roasted Pepper Coulis

Chef Derick Kuntz pairs this recipe with our Blend 24. The bright acid in the coulis helps to bring out the Sangiovese in the Blend 24, while the rich mozzarella and fried eggplant help to soften the Cabernet Sauvignon. Truly an impeccable pairing.

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2019 Napa Valley Cabernet Pack

2019 Napa Valley Cabernet Sauvignon

*pricing includes shipping and a discount on the wine*

The nose is ripe and bold, with blackberry compote, plum, and cassis spiced with a touch of cocoa bean and cherry cola.  Bramble berries and black cherry fill the palate, balanced by brighter red fruits.  Spicy tannins grip and coat the palate as ripe black fruits mingle with an earthy finish and a hint of espresso.

Pair With

Red Wine Risotto

Chef Derick loves this dish for a romantic dinner. The parsley, tarragon, and chives bring out the herbaceous nose in this Cabernet Sauvignon, while the richness of cheese and butter help to cut through the tannin structure.

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2019 Georges III Valentine's Day Pack

2019 Beckstoffer Georges III Vineyard Cabernet Sauvignon

*pricing includes shipping and a discount on the wine*

The aromatics are tilted definitively toward the red fruits, plum, raspberries, and cherries, with oolong and white teas, and peppery spices. The tannins are fine-grained, dusty, and mouth-filling. Ripe red fruits, fresh, dried, and baked, are balanced with wet earth, espresso, orange rind, and again those fine-grained, dusty tannins.

Pair With

Chef's Steak Dinner and Brussel Sprouts

Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements the wine perfectly by elevating the exotic spice notes while the abundant acidity in the wine matches the richness in the beef, leaving the palate primed for the next bite.

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Purchase the spice blend here