Tradewinds May 2018 Wine Club Selection

2018-05-03T10:41:52+00:00

Mixed Club Selections

2015 BoVine Vineyard Pinot Noir

90 Rating Wine Enthusiast

Retail price $28
Club Member price $22.40

This 5 acre vineyard, planted in 2008 is located in Alpine. It includes Pommard, Wadenswill and 667 Pinot Noir clones. “Bound by oak when first poured, this posh […]

Tradewinds May 2018 Wine Club Selection 2018-05-03T10:41:52+00:00

Cocoa-Rubbed Flank Steak Sandwiches

2018-03-30T14:14:49+00:00

pairs with Woodhall Pinot Noir

Makes 6 sandwiches

 

Sauce:

½ c mascarpone cheese

2 tablespoons prepared horseradish, well drained

2 tablespoons ketchup

½ teaspoon salt

  • Mix, then cover and keep chilled until ready to use.

Meat:

2-pound flank steak- allow to come to room temperature for 30 minutes before grilling.

  • Prepare grill or grill pan to medium high […]
Cocoa-Rubbed Flank Steak Sandwiches 2018-03-30T14:14:49+00:00

Ricotta and Pea Toast topped with Crumbled Prosciutto

2018-03-30T13:51:05+00:00

pair with Rosé of Pinot Noir

Serves 2

½ c ricotta cheese, drained of excess liquid

Finely grated zest from ½ lemon

1/8 teaspoon fine salt, plus more for seasoning

Fresh ground black pepper

2 tablespoons unsalted butter, divided

2 thin slices prosciutto (1 oz), cut into 1 ½ -inch pieces

1 cup fresh or frozen peas

2 tablespoons […]

Ricotta and Pea Toast topped with Crumbled Prosciutto 2018-03-30T13:51:05+00:00

January Winemaker Newsletter

2017-12-30T15:58:27+00:00

2017 Spindrift Cellars Year in Review

This past year has been full of new beginnings for Spindrift Cellars and the Compton family. We started off 2017 with a fresh new look to our wine label. Introducing the square shape, clean lines, and a simplistic elegance that our distributors had been asking […]

January Winemaker Newsletter 2017-12-30T15:58:27+00:00

Seared Duck Breast with Cherry Gastrique

2017-12-30T20:54:15+00:00

Pairs with Pinot Noir

As an entrée this serves 4

Ingredients

1 tablespoon EVOO (extra virgin olive oil)

2 tablespoons minced shallots

½ cup best quality cherry jam

1-2 tablespoons aged balsamic vinegar

Four 8oz duck breasts, halved

Salt/pepper to taste

 

Gastrique

  1. Heat the EVOO in a saucepan. Add shallots and sauté` until translucent.
  2. Add jam and vinegar […]
Seared Duck Breast with Cherry Gastrique 2017-12-30T20:54:15+00:00