Recipe Exchange!

Here are a few of our favorite recipes with our favorite Del Rio wines.
* We also would love to hear from you and expand our recipe list. So please add your favorite wine pairing recipes in the comment section below. 

Recipe #1

Sizzling Shrimp Scampi - Pair with Del Rio Chardonnay

2 sticks unsalted butter, softened
3 large garlic cloves, very finely chopped
1 TBSP  plus 2 tsp chopped flat-leaf parsley
1 1/2 tsp finely grated lemon zest
1 tsp freshly squeezed lemon juice
1/2 tsp chopped thyme leaves
Kosher salt and freshly ground black pepper
3 lbs. large shrimp—shelled and deveined, tails left on
1 TBSP thinly sliced basil leaves.
Crusty bread, for serving

Preheat oven to 450. In a medium bowl, mix the butter with garlic, 2 tsp of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.

In a large gratin dish, arrange the shrimp, tails up , in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.  Sprinkle the shrimp with the remaining 1 tbsp of chopped parsley and the basil leaves.  Serve with hot bread.

Recipe #2
Jolee’s Napa Nachos - Pair with Del Rio Cabernet Sauvignon

Ingredients:
Really good potato chips such as Kettle chips
5 oz (more or less) of well aged Blue Cheese, such as
the Rogue Creamery’s Rogue River Blue

Preparation:
Place chips in an oven safe dish, as many as you wish to make. Sprinkle with blue cheese and place in over at 450 degrees until cheese is melted and chips are golden brown.

It sounds crazy, but it is yummy! Wonderful appetizer to serve with our Del Rio Cabernet Sauvignon.

Recipe #3
Morel Mushroom Risotto - Pair with Del Rio Pinot Noir

¼ ounce dried porcini mushrooms

1 cup boiling water

4 tablespoons butter

1 pound morel mushrooms,

trimmed, see Note below

¼ cup sherry

— Kosher salt

— Black pepper in a mill

4 tablespoons minced Italian parsley

6 to 7cups chicken or vegetable stock

3 bacon slices, minced

3 shallots, minced

2 cups Carnaroli or Vialone Nano

rice

3/4 cup (3 ounces) freshly grated

Vella Dry Jack

Put the porcini in a small bowl, cover with the boiling water and set aside for 30 minutes. Meanwhile, put 4 tablespoons of the butter in a medium sauté pan set over medium heat; when it is melted, add the mushrooms and sauté, tossing frequently, until they are tender and have given up most of their liquid, about 5 to 8 minutes, depending on variety of mushroom. Increase the heat, add the sherry, toss and simmer until all of the liquid is evaporated. Season with salt and pepper, add half the parsley and remove from the heat. Set aside. Put the minced bacon into a deep sauté pan or medium sauce pan set over medium heat and sauté until just crisp. Carefully pour off excess fat so that about 2 tablespoons remain in the pan. Add the shallots, reduce the heat to low and cook until soft and fragrant, about 7 to 8 minutes. Add the porcini and sauté 2 minutes more. Add the rice and stir with a wooden spoon until each grain turns milky white, about 2 minutes. Add the hot stock a half-cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is tender, about 18 to 20 minutes. Adjust the heat as needed so that the stock simmers when it hits the pan but does not immediately evaporate. When about a half cup of stock remains, stir in half the mushrooms and all the cheese. Season with black pepper, taste and correct for salt. Working quickly, heat the reserved mushrooms and add the remaining stock to the risotto. Ladle risotto into warmed soup plates and top with some of the reserved mushrooms and remaining parsley. Serve immediately. Before sautéing the mushrooms, clean them thoroughly and tear or slice them into medium pieces. Savor with Del Rio’s 2008 Pinot Noir!

Recipe #4
Cheddar, Roast Garlic, and Malbec Fondue
12 oz extra-sharp Cheddar cheese, shredded (about 4 1/2 cups)
2 oz freshly grated Parmigiano-Reggiano cheese (about 1/2 cup)
1 cup Del Rio Vineyards Malbec
1 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup Roast Garlic Puree (recipe follows)
1/4 tsp crushed hot red pepper flakes or 1 tsp Tabasco sauce

1. In medium sauce pan, bring the wine and vinegar to a bare simmer over medium heat.
2. In a medium bowl, toss the cheddar and parmigiano-reggiano cheeses with the cornstarch.
3. Add cheese to sauce pan a handful at a time, stirring until melted before adding another.
4. Stir in the roasted garlic.
5. Season with hot pepper.

Roast Garlic Puree:
Position a rack in the center of the oven and preheat to 400. Cut 2 large, plump garlic heads in half through their equators, trying to keep the cloves intact.

Drizzle 1 tsp extra-virgin olive oil over the cut surfaces and put the two halves back together.
Wrap each in aluminum foil and bake. When garlic is deep beige (40-50 minutes), remove from oven, unwrap and allow to cool completely.

Squeeze the cloves into a small bowl and mash with fork until smooth.