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Cooking With Llano

Asian Turkey Meatballs with Spicy Gewürztraminer Peanut Sauce

Combine our sweet Gewurztraminer with this spicy twist on Asian fusion.

Recipe Details

Asian Turkey Meatballs with Spicy Gewürztraminer Peanut Sauce

See how well our Gewurztraminer combines with peanuts and sriracha in this spicy twist on Asian fusion.

Serves 4 (about 12 meatballs)

Ingredients

Meatball Ingredients

1 lb ground turkey

1 egg, lightly beaten

1/2 cup panko crumbs

2 teaspoons cornstarch

1 tablespoon fish sauce

1 teaspoon sriracha (Asian-style hot sauce)

2 teaspoons sugar

2 tablespoons onion, finely chopped

2 cloves garlic, very finely chopped

1 tablespoon fresh mint leaves, finely chopped

2 tablespoons fresh cilantro, finely chopped

Freshly ground black pepper, about 1/4 teaspoon

2 tablespoons vegetable or virgin coconut oil

Sauce Ingredients

1/4 cup peanut butter

1/2 cup unsweetened coconut milk

1 teaspoon sugar

2 tablespoons Llano Estacado Gewurztraminer

1 garlic clove, crushed

1 teaspoon sriracha (Asian-style hot sauce)

1 tablespoon fish sauce

1 tablespoon hoisin sauce

1 tablespoon unsalted peanuts, ground


Preparation

  1. Preheat the oven to 375°F. In a large bowl, mix the turkey, egg, panko crumbs, cornstarch, fish sauce, sriracha, sugar, onion, garlic, mint, cilantro and black pepper. Incorporate well and roll into 1-1/2-inch balls.
  2. Heat the oil in a large skillet over medium heat. Add meatballs in a single layer, being careful not to overcrowd the pan. You may need to work in two batches. Brown lightly on both sides and transfer to a foil-lined baking sheet. Bake for 8 to 10 minutes, or until the meatballs are no longer pink in the center.
  3. While the meatballs finish in the oven, combine the peanut butter, coconut milk, sugar, rice wine vinegar, garlic, sriracha, fish sauce and hoisin sauce in a small bowl. Mix well, place in a serving dish and top with ground peanuts.
  4. Serve over steamed jasmine rice.


Buffalo Chicken Mac and Cheese Casserole

Delicious home-style cooking doesn't get much easier than this!

Recipe Details

Buffalo Chicken Mac and Cheese Casserole

Delicious home-style cooking doesn't get much easier than this!

Photo and recipe courtesy of our friends at Live, Love, Texas


Ingredients

1 lb. medium shells or other bite-sized pasta

1 rotisserie chicken roasted store-bought

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups whole or 2% milk

2 cups shredded Cheddar cheese

2 cups shredded Pepper Jack cheese

2 tbsp Llano Estacado Chardonnay

3/4 cup hot sauce more to taste

Garnish with blue cheese crumbles

Salt and pepper to taste


Preparation

  1. Bring a large stockpot of lightly salted water to a boil. Cook pasta until al dente, approximately 8 minutes. Drain and set aside.
  2. Remove skin from chicken and then peel off small chunks. You don’t want to shred it too fine to maintain some meaty texture in your finished dish.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour until a roux forms. Continue cooking for approximately 1 minute until golden color.
  4. Pour in milk, 1 cup at a time, whisking constantly until thickened and smooth, approximately 6 minutes.
  5. Stir Cheddar and Pepper Jack cheese into the roux, 1 cup at a time until melted.
  6. Add wine, then hot sauce, to taste. I used 1.5 cups in my macaroni and cheese, but the 3/4 cup will still give you a slight heat without being overpowering. Season as desired.
  7. Pour cheese sauce over pasta, then fold in chicken. Serve topped with blue cheese crumbles.

Chard Cheese & Ricotta Ravioli with Pinot Grigio Butter Sauce

Create the perfect balance of flavors with homemade ravioli and butter sauce.

Recipe Details

Chard Cheese & Ricotta Ravioli with Pinot Grigio Butter Sauce

Create the perfect balance of flavors with Swiss chard, ricotta, ravioli, and our balanced Pinot Grigio.


Ingredients

Pasta Ingredients

2 cups flour

2 whole eggs

2 teaspoons olive oil

1/4 teaspoon fine salt

Filling Ingredients

3 tablespoons olive oil

2 tablespoons minced shallot

2 cloves garlic, minced

1 1/2 pounds Swiss chard, leaves chopped and stems thinly sliced

1/4 cup fresh chopped parsley, plus 1/4 cup parsley leaves

1 cup ricotta, drained

1/4 cup parmesan, grated

1 egg yolk

1/4 teaspoon grated nutmeg

Zest of 1/2 lemon

2 tablespoons breadcrumbs

Sauce Ingredients

4 tablespoons unsalted butter

1/4 cup Llano Estacado Pinot Grigio

1/4 teaspoon kosher salt


Preparation

  1. To make the pasta dough, combine the flour, eggs, olive oil and salt in a food processor, and process until a dough forms and pulls away from the sides of the processor. Sprinkle in more flour as needed for the dough to form.
  2. Remove the dough, place on a floured surface, knead for 5 minutes, wrap in plastic wrap, and refrigerate for 3 minutes.
  3. To make the filling, heat the olive oil in a large sauté pan over medium heat until hot. Cook the shallot and garlic until soft and fragrant but not browned, 3 minutes.
  4. Add the Swiss chard stems and cook until soft, 6-8 minutes. Add the chopped Swiss chard leaves and parsley leaves and let wilt before stirring, 2 minutes. Cook until completely wilted and the liquid has evaporated, about 10-15 minutes. Put the chard mixture into a colander, squeeze out the excess moisture and let it cool for 10 minutes.
  5. Meanwhile, combine the ricotta, parmesan, egg yolk, nutmeg, lemon zest and breadcrumbs. Add the cooled Swiss chard mixture and refrigerate the filling for 10 minutes.
  6. On a floured surface, roll the pasta dough into a relatively thin sheet. Cut it into three pieces. Feed the pasta into a pasta machine several times until it’s very thin. For each pasta sheet, put about 1 tablespoon of the filling along the sheet at 3-inch intervals. Fold the pasta over the filling, press the air out of the center, and press to close the pasta around the filling. Cut the pasta between the fillings to separate out individual ravioli.
  7. Heat a large pot of water with 2 teaspoons salt over medium-high heat. When the water boils, add the ravioli and cook until they float, 3-5 minutes.
  8. Meanwhile, to make the sauce, combine the butter, wine and salt in a medium skillet. Simmer until the sauce thickens a little, 2-4 minutes. Add the parsley leaves and the drained ravioli and toss gently to coat the ravioli with the sauce.


Christmas Red Sangria

A festive drink, with a hint of sweetness from the fruit and bold flavor from the Meritage Red Blend wine.

Recipe Details

Christmas Red Sangria

Photo and recipe courtesy of our friends at The Storibook

A festive drink, with a hint of sweetness from the fruit and bold flavor from the Meritage Red Blend wine.

Serves 4


Ingredients

1 Bottle of Llano Estacado 2016 Meritage Red Blend

2 Oranges

2 Granny Smith Apples

2 Pomegranates

2 Pears

4 Cinnamon Sticks

4 Rosemary Sticks

1/8 cup simple syrup


Preparation

  1. Pour one bottle of the Llano Estacado Meritage Red Blend into a large pitcher.
  2. Pour 1/8 cup simple syrup into a pitcher and stir gently.
  3. Cut the oranges, pears, and apples into quarters and gently add to pitcher.
  4. Cut Pomegranate in half and scoop out seeds with a spoon. Add to pitcher.
  5. Optional: Chill mixture for a few minutes until cool.
  6. Pour into 4 glasses and use spoon to ladle fruit among glasses.
  7. Garnish each glass with a stick of rosemary and cinnamon stick.

Halibut Piccata With Asparagus

Pan-seared halibut paired with a bold lemon–caper wine sauce.

Recipe Details

Halibut Piccata With Asparagus

Pan-seared halibut paired with a bold lemon–caper wine sauce.  

Photo and recipe courtesy of our friends at A Sweet Pea Chef


Ingredients

2 lbs fresh asparagus, trimmed

1 8-oz package quinoa noodles

1 tablespoon olive oil

4 6-oz halibut fillets

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 1/2 tablespoons olive oil

1/2 cup chickpea flour

2 tablespoons lemon juice freshly squeezed (about 1 lemon)

1 whole lemon, thinly sliced

1/4 cup low sodium chicken stock

1/4 cup Llano Estacado Pinot Grigio

2 tablespoons capers

Italian parsley, chopped (optional garnish)


Preparation

  1. Fill a deep stockpot with water and heat over high heat. Once boiling, add the quinoa noodles. Cook just until al dente, about 7-9 minutes. Remove noodles, and rinse with cold water, and then set aside.
  2. In the same water, add the asparagus, and cook 6-8 minutes, until mostly tender. Remove from water, and set aside until ready to plate.
  3. Season both sides go the halibut with sea salt and ground black pepper.
  4. Combine the chickpea flour, remaining sea salt and ground black pepper in a shallow dish.
  5. Heat the olive oil in a large skillet over medium-high heat.
  6. Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess each time.
  7. Once the oil is hot, transfer the dredged fish to skillet and cook until golden brown, approx. 3-5 minutes per side.
  8. Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.
  9. Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced.
  10. To serve, plate halibut over the asparagus, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.

Healthy Meat and Cheese Platter

Impress your guests with this surprisingly easy meat and cheese board. 

Recipe Details

Healthy Meat and Cheese Platter

Impress your guests with this surprisingly easy meat and cheese board. 

Photo and recipe courtesy of our friends at A Sweet Pea Chef


Ingredients

1/2 cup hummus

1/2 cup green and kalamata olives

1/2 lb deli turkey, thinly sliced

1 whole wheat pita bread, sliced

10 whole wheat crackers

10 flaxseed crackers

2 cups green grapes

2 cups red grapes

1 cup grape tomatoes

1/2 cup dried apricots

1 cup blackberries

1 cup raspberries

1/4 cup raw pistachios

1/2 cup raw almonds

1/4 cup raw pecans

1/4 cup raw walnuts

1/4 cup raw cashews

8 oz blue cheese

4 oz strawberry chia jam

4 oz uncured salami

4 oz uncured pepperoni

1 cup sharp white cheddar, cubed

8 oz gouda, divided into triangles

2 tbsp raw honey

1 bottle Llano Estacado Cellar Select Port

4 sprigs fresh rosemary, for garnish


Preparation

  1. Start with the bowls of hummus, jam, raw honey, and olives.
  2. Add the meat and learn how to make a charcuterie board.
  3. Add the cheeses.
  4. Balance out with crackers.
  5. Arrange fruits, nuts, and remainder of ingredients into small crevices and empty areas.
  6. Garnish with fresh rosemary.
  7. Enjoy with a glass of wine.

Hibiscus Mulled Wine

Stay inside and sip on this warm and comforting mulled wine.

Recipe Details

Hibiscus Mulled Wine

Stay inside and sip on this warm and comforting mulled wine.

Recipe and photo courtesy of our friends at the Sweet Life

Yields 12 Servings


Ingredients

4 cups of water

1 cup pomegranate juice

1 cup dried hibiscus leaves

2 cinnamon sticks

1 cup grated piloncillo or dark brown sugar

1 bottle of Llano Cellar Reserve Cabernet Sauvignon

1 orange, sliced

2 limes, sliced


Preparation

  1. In a Dutch oven simmer water, pomegranate juice, hibiscus leaves, cinnamon stick, and piloncillo until all sugar dissolves.
  2. Using a slotted spoon remove hibiscus leaves.
  3. Add Llano 2015 Cellar Reserve Cabernet Sauvignon and citrus slices, stir to combine.
  4. Continue to simmer on low for ten 10 minutes.

How to Build a Charcuterie Board

Prepare this simple board before hosting your next event. 

Recipe Details

How to Build a Charcuterie Board

Prepare this simple board before hosting your next event. 

Photo and tutorial courtesy of our friend, Adore Me with Geor


Don’t worry, if a charcuterie board overwhelms you, I am simplifying how to create one below. It doesn’t have to cost a fortune and some of the items you may already have in your pantry and fridge!


Always start with a pretty platter/board to lay all these charcuterie elements on.


Then add several different blocks of cheese that suit your fancy. Pepperonis, salami and prosciutto are a must. Next add little bowls or dishes filled with green olives and dried fruits/nuts. Sprinkle some crackers or pita chips throughout and voila. Your charcuterie vision has now come to life! I personally like to think the messier the board looks, the better.


I paired this spring charcuterie board with a glass of Llano Estacado’s Rosé. I typically do not lean towards white or pink wines, but this particular rose is so light and not too sweet. It pairs delightfully with cheese and crackers for a girls night on the patio

Icy Berry Rosé

Cool down with this berry rosé served over ice and garnished with berries.

Recipe Details

Icy Berry Rosé

Cool down with this berry rosé served over ice and garnished with berries.

Photo and recipe courtesy of our friends at Storibook


Ingredients

1/2 orange, juiced

1/4 lemon, juiced

1 bottle of Llano Estacado Rosé

3/4 oz. peach liquor (optional)

Strawberry, raspberry, blueberries (for garnish)

Mint leaves (for garnish)


Preparation

  1. In a shaker, add orange juice, lemon juice and peach liquor (optional).
  2. In a glass full of ice, pour the mixture 1/4 into the glass.
  3. Top the remaining 3/4 with the Llano Estacado Rosé.
  4. Garnish with mint leaves, strawberries, raspberries and blueberries.


Margarita Sangria

This cocktail is the perfect combination of wine, tequila and citrus. It's a perfect Tex-Mex pairing!

Recipe Details

Margarita Sangria

Photo and recipe courtesy of our friends at the Sweet Life

This cocktail is the perfect combination of wine, tequila and citrus. It's a perfect Tex-Mex pairing!


Ingredients

1 bottle Llano Pinot Grigio

1 1/2 cups tequila blanco

1 cup Cointreau

1/2 cup lime juice

1 cup orange juice

2 limes sliced

1 lemon sliced

1 orange sliced


Preparation

  1. In a large pitcher combine wine, tequila, triple sec, lime juice and orange juice.
  2. Add citrus slices and stir to combine.
  3. Cover and chill up to overnight for the best flavor.
  4. Serve sangria over ice and garnish with citrus slices.

Peach Sangria Popsicles

Beat the heat with these quick and easy white wine popsicles. 

Recipe Details

Peach Sangria Popsicles

Beat the heat with these quick and easy white wine popsicles.

Photo and recipe courtesy of our friends at Live, Love, Texas


Ingredients

Llano Estacado Pinot Grigio

Lemon Lime Soda

Sugar

Peaches


Preparation

  1. Mix all ingredients together
  2. Pour evenly among popsicle molds.

Port Blue Cheese Dip

Entertain with elegance when you serve this smooth and creamy dip.

Recipe Details

Port Blue Cheese Dip

Entertain with elegance when you serve this blue cheese dip with our Cellar Select Port.

Makes 3 Cups


Ingredients

1 lb blue cheese

4 oz cream cheese

8 tablespoons sweet butter

¼ cup Cellar Select Port

Freshly ground black pepper to taste

2 cups chopped toasted walnuts


Preparation

  1. In a food processor, combine and process the blue cheese, cream cheese, butter and port until smooth.
  2. Adjust seasoning and texture with more or less butter or port. Season with pepper.
  3. Transfer the dip base to the refrigerator (you can do this up to 2 weeks before serving).
  4. One hour before serving, bring the mixture to room temperature, fold in the nuts and transfer dip to smaller ramekins.
  5. Serve with crackers, celery, fennel, or jicama.


Red Wine Hot Chocolate

Ellen, from the Perennial Style's favorite fall tailgating drink

Recipe Details

Red Wine Hot Chocolate

Photo and recipe courtesy of our friends at The Perennial Style

Serves 4


Ingredients

1 cup Water

2 cups Milk

1 ½ cups Llano Estacado Cabernet Sauvignon Wine

½ cup Dark Chocolate

½ cup Milk Chocolate

3 tablespoons Cocoa Powder

1 tablespoon Sugar

½ teaspoon Vanilla


Toppings

Whipped Cream

Marshmallows

Shaved Chocolate


Preparation

  1. Combine all of the ingredients in a pot over the stove on medium heat
  2. Whisk the ingredients to make sure the cocoa powder blends evenly
  3. Pour into four mugs and top with whipped cream, marshmallows, and shaved chocolate
  4. Enjoy!

Red Wine Poached Pears

A sumptuous dessert featuring poached pears, red wine, and spices. The perfect end to your evening.

Recipe Details

Red Wine Poached Pears 

A sumptuous dessert featuring poached pears, red wine, and spices. The perfect end to your evening.

Photo and recipe courtesy of our friends at Fortuitous Foodies


Ingredients

Poached Pears

2 cups Llano Estacado Montepulciano Wine

1/2 cup organic sugar

1 cinnamon stick

3 star anise

5 cloves

Zest of an orange

2 Anjou pears (cored, peeled with stems left on)

Whipped Cream

Heavy cream

1 teaspoon good vanilla extract

1 vanilla bean cut in half with a pairing knife and beans scraped out

1 tablespoons honey

Dash of cinnamon


Preparation

  1. In a saucepan on medium heat combine wine, sugar, cinnamon stick, star anise, cloves and orange zest.
  2. Bring to a low simmer.
  3. Add in the pears and make sure that they're fully covered. If not, you can flip them halfway through the cooking process.
  4. Cook on low heat for 45 minutes.
  5. While pears are cooking, make the whipped cream.
  6. Start with cold heavy cream and a cold silver mixing bowl (you can pop it in the freezer for a few minutes).
  7. Add in your vanilla extract, vanilla bean seeds, honey and cinnamon.
  8. Whisk for 3-4 minutes until you get soft peaks.
  9. Plate the pears in a shallow bowl and pour some of the wine cooking liquid over the pears for additional flavor. (The wine tastes like mulled wine. So delish! Reminds us of the holidays!)
  10. Serve alongside whipped cream and dash of cinnamon

Rosé Cake With Buttercream

For your next celebration, try this beautiful and scrumptious Yellow Rosé Cake with Signature Rosé Buttercream!

Recipe Details

Rosé Cake With Buttercream

Photo and recipe courtesy of our friends at The Storibook

For your next celebration, try this beautiful and scrumptious Yellow Rosé Cake with Signature Rosé Buttercream!


Ingredients

Rose Cake Ingredients

1 box of white cake mix.

1 1/4 cup of Llano Estacado Rosé

1/3 cup vegetable oil

4 egg whites


Butter Cream Ingredients

1 stick of unsalted butter (room temperature)

3 1/2 cups of powdered sugar

4 tbsp Llano Rosé

1 tsp vanilla extract


Preparation

  1. Preheat oven to 350 degrees fahrenheit.
  2. Grease 2 8" round cake pans.
  3. Empty box of white cake mix into mixing bowl.
  4. Add rosé, vegetable oil and eggs and mix until smooth.
  5. Pour mix into pan.
  6. Bake for 26-30 minutes.
  7. Let cool completely.
  8. While cooling, make buttercream.
  9. In a large mixing bowl, beat butter with electric mixer until smooth.
  10. Add powdered sugar with mixer on low speed. Increase speed to medium and mix until fully combined.
  11. Add all liquid ingredients and mix until fully combined, scraping down sides of bowl as needed.
  12. Frost cake as desired!


Rosé Buttercream Cupcakes

Boozy cupcakes? Yes, please!

Recipe Details

Rosé Cupcakes with Rosé Buttercream

Boozy cupcakes? Yes, please!

Recipe courtesy of our friends at Live, Love, Texas


Ingredients

Cupcake Ingredients

White Cake Mix

Llano Estacado Rosé

Rosé Buttercream Ingredients:

1 cup softened butter 2 sticks

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup Llano Estacado Rosé


Preparation

  1. Make cupcakes.
  2. Follow box directions except....
  3. Swap the water for Llano Estacado Rosé!
  4. Let fully cool after removing from oven.
  5. While cooling, make frosting.
  6. Cream butter until fluffy.
  7. Stir in vanilla extract and Rosé.
  8. Mix in 1 cup of powdered sugar at a time into butter mixture until thoroughly combined.
  9. Scoop frosting into a piping bag or plastic bag with a corner clipped off.
  10. Pipe onto cooled cupcakes.
  11. Note: If your frosting is too thin, add 1 tablespoon of powdered sugar at a time until desired
  12. Enjoy!



Rosé Sangria

You'll want to sip on this refreshing sangria all summer long! 

Recipe Details

Rosé Sangria 

You'll want to sip on this refreshing sangria all summer long! 

Photo and recipe courtesy of our friends at Storibook


Ingredients

1/2 lb. strawberries, chopped

1 peach, chopped

Mint leaves

Honey

1 bottle of Llano Estacado Rosé


Preparation

  1. In a pitcher, add chopped strawberries and peaches.
  2. You can also mix and match other fruits for different options.
  3. Add mint leaves, a drizzle of honey and fill the pitcher with a full bottle of Llano Estacado Rosé.
  4. Chill in the fridge for at least 30 minutes so all the flavors can combine.
  5. Serve over ice.


Salmon with Red Wine Butter Sauce

This elegant and delicious meal is perfect for date night.

Recipe Details

Salmon with Red Wine Butter Sauce

This elegant and delicious meal is perfect for date night.

Photo and recipe courtesy of our friends at Fortuitous Foodies


Ingredients

2 tablespoons EVOO

1 shallot - minced

1 clove of garlic - minced

A few springs of fresh thyme

1 teaspoon freshly cracked pepper

1 1/2 cups Llano Estacado Signature Red Meritage

1/4 cup balsamic vinegar

3 tablespoons cold unsalted butter, cut into small pieces

1tablespoon heavy cream

Salt & pepper to taste

Coho salmon fillet (bones removed, skin on)


Preparation

Red Wine Butter Sauce


  1. Heat 1 tablespoon of EVOO in a saucepan on medium heat.
  2. Add the shallots and sauté until soft about two minutes. Add in the garlic and saute about 30 more seconds until fragrant.
  3. Add in the thyme sprigs, Llano Estacado red wine, balsamic vinegar, pepper.
  4. Turn heat to high and cook for 10-12 minutes until your sauce has reduced down and can coat the back of a spoon.
  5. Remove the pan from the heat and discard the thyme sprigs.
  6. Slowly whisk in the heavy cream.
  7. Next whisk on the butter a few pieces at a time.
  8. Season the sauce to your liking with salt and pepper.
  9. Strain sauce and set aside.

Salmon Fillet
  1. In a nonstick skillet heat 1 tablespoon of EVOO.
  2. Season the salmon fillet with salt and pepper.
  3. Add to the skillet skin side up on medium-high heat for 4-5 minutes.
  4. Flip the salmon onto the skin side and cook another 2-3 minutes.
  5. Transfer the salmon to a plate and top with the red wine butter sauce
  6. Enjoy!

Sangria Fruit Dip

A decadent, fun dip for your next party. The orange juice brightens the whole dish!

Recipe Details

Sangria Fruit Dip

A decadent, fun dip for your next party. The orange juice brightens the whole dish!

Photo and recipe courtesy of our friends at Dukes and Duchesses


Ingredients

8 oz cream cheese, whipped or regular

5 teaspoons icing sugar

5 tablespoons Llano Red Moscato Wine

2 teaspoons orange juice.


Preparation

  1. Using an electric mixer, whip the cream cheese until it’s soft then slowly add the icing sugar, blending completely. Mix in the wine and orange juice.
  2. If you want a stronger or sweeter fruit dip, simply add more wine or more sugar until the taste suits you. Just be careful the dip doesn’t end up too runny.
  3. Garnish with an orange slice and serve with fresh strawberries, mandarin orange slices, or grapes.
  4. If you want to go all the way with happy hour, serve this sweet dip with wine spritzers!
  5. Set out your favorite Llano wines and club soda, along with any fresh fruit you want to use for garnishes.
  6. Fill a glass half full with chilled wine.
  7. Top it off with cold club soda.
  8. Dunk and enjoy!

Scallops with Chardonnay Sauce

Savor the taste of the seaside with scallops dressed in a buttery sauce.

Recipe Details

Scallops with Chardonnay Sauce

Savor the taste of the seaside with scallops dressed in buttery Llano Chardonnay sauce.


Ingredients

1/2 cup chicken broth

1/4 cup Llano Estacado Chardonnay

1/2 lemon, juiced

1 tablespoon minced shallot

1 clove garlic, minced

1/4 cup butter

1 pound sea scallops

1 tablespoon olive oil

Salt and pepper to taste


Preparation

  1. Preheat the oven broiler.
  2. In a skillet over medium heat, mix the chicken broth, chardonnay, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  3. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  4. In the preheated oven, broil the scallops about 2 minutes on each side, or until opaque. Serve with the wine sauce.


*Alternatively, you can double the Llano Estacado Chardonnay sauce and serve over angel hair pasta.



Simple Carne Asada and Wine Pairing

Looking for the perfect yet simple carne asada recipe? Click here!

Recipe Details

Simple Carne Asada and Wine Pairing

Looking for the perfect yet simple carne asada recipe? Read on!

Recipe courtesy of our friends at Live, Love, Texas


Ingredients

1-1.25 lb skirt steak

1/3 cup gold tequila

1/3 cup fresh lime juice

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

½ white onion sliced

1 teaspoon ground cumin

2 cloves garlic crushed

5 tablespoon extra virgin olive oil

Your favorite Llano wine

Optional toppings: cilantro, queso fresco, caramelized onions


Preparation

  1. Combine steak with the tequila, lime juice, salt, pepper, onion, cumin, garlic, and 4 tbsp of olive oil marinate in the refrigerator for at least 3 hours.
  2. Be sure to take the meat out of the fridge with enough time prior to cooking that it has time to come to room temperature – approximately 1 hour.
  3. Heat 1 tbsp of olive oil in a cast-iron skillet on high heat.
  4. Add steak to skillet and cook for approximately 4-5 minutes per side. This could vary based on the thickness of the steak.
  5. If the meat doesn’t sizzle when it hits the skillet, your heat isn’t high enough. You should have good caramelization on each side without turning the meat as you want solid contact with the skillet to get the best flavor.
  6. Once you’ve cooked the steak on each side, remove from heat and allow to rest for a minimum of 50% of your cook time – approximately 4-5 minutes before serving.
  7. Serve meat and onion mix on a plate topped with caramelized onions, chopped, fresh cilantro and crumbled queso fresco.
  8. Pair with a glass of any Llano Estacado Wine!


Slow Cooker Brisket

It doesn't get easier (or more delicious!) than this slow cooker brisket.

Recipe Details

Slow Cooker Brisket

Create the perfect balance of flavors with Swiss chard, ricotta, ravioli, and our balanced Pinot Grigio.


Ingredients

3 lb. beef brisket

cooking oil

1 cup beef broth

1 (8-oz) can tomato sauce

1 ¼ cup Llano Estacado Signature Meritage Red Blend Wine

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1 Tbsp. Worcestershire sauce

3 tsp. minced garlic

1 sliced red onion

3 cups peeled and cut carrots


Preparation

  1. Start by combining beef broth, tomato sauce, wine, salt, pepper, rosemary, thyme, Worcestershire sauce, and garlic to the slow cooker. Stir until combined.
  2. On the stove-top, place a skillet over medium-high heat. When the pan is hot, add cooking oil to coat the bottom of the pan. Brown the brisket on all sides.
  3. Add the brisket into the sauce in the slow cooker.
  4. Sprinkle over the onions and carrots.
  5. Cover and cook on HIGH for 5 hours. Add one more hour if you want the meat extra tender.
  6. When the cooking time is done. Remove the brisket on to a cutting board, slice or shred. Place back into the slow cooker and reheat on warm when ready to serve.
  7. Serve the beef, carrots, and sauce over mashed potatoes.

Sparkling Strawberry Rosé Sangria

You ultimate go-to summer sangria: light and refreshing rosé paired with summer strawberries and sparkling water for a fizz.

Recipe Details

Sparkling Strawberry Rosé Sangria

Photo and recipe courtesy of our friends at the Sweet Life.

You ultimate go-to summer sangria: light and refreshing rosé paired with summer strawberries and sparkling water for a fizz.


Ingredients

2 lbs. strawberries sliced

2 lemons sliced

1 bottle Llano Rosé

4 cups lemonade

2 cups sparkling water

Additional lemon slices, for garnish


Preparation

  1. In a large pitcher, combine the strawberries, lemon slices, rosé, and lemonade.
  2. Stir and chill for at least 2 hours.
  3. When ready to serve, top with sparkling water. Serve over ice.
  4. Garnish with lemon slices and additional berries.

Spiced Pomegranate Apple Cider Mulled Wine

Cozy up with this fall-inspired cocktail as the weather cools down.

Recipe Details

Spiced Pomegranate Apple Cider Mulled Wine

Cozy up with this fall-inspired cocktail as the weather cools down. 

Recipe courtesy of our friends at Good Life Eats


Ingredients

Pomegranate juice

Fresh pressed apple cider

Cinnamon sticks

Whole cloves

Star anise

Allspice berries

Ground nutmeg

Brown sugar

Llano Estacado Cellar Reserve Tempranillo

Honeycrisp apple

Pomegranate arils

Fresh cranberries


Preparation

  1. In an 8 quart saucepan, combine the pomegranate juice, fresh pressed apple cider, cinnamon sticks, whole cloves, star anise, allspice berries, nutmeg, and brown sugar.
  2. Bring the juice mixture to a boil over medium heat, then reduce to low and simmer for 15 minutes.
  3. Then, add the Llano Estacado Cellar Reserve Tempranillo to the juice mixture along with the apples, pomegranate, and cranberries and heat through just until the mixture is hot through.
  4. Reduce heat to keep warm over low heat.
  5. In each glass, add a few fresh cranberries, pomegranate arils, and apple slices.
  6. Then, ladle the Spiced Pomegranate Apple Cider Mulled Wine over top and serve.

Strawberry Frosé

This boozy frosé is the perfect sidekick to any summer get-together. 

Recipe Details

Strawberry Frosé

Photo and recipe courtesy of our friend Audrey Stowe

This boozy frosé is the perfect sidekick to any summer get-together. 


Ingredients

1/2 bottle of Llano Rosè

Handful of strawberries (even better if frozen!)

1 whole lemon

1/4 cup of Vodka

3 shots of simple syrup

Optional: Strawberry popsicle for taste and aesthetic!


Directions

  1. Pour half the bottle of rosè into a quart size bag and put in the freezer overnight.
  2. When you are making your frosè the next day, pour the slush into the blender.
  3. Add in the strawberries, vodka, and simple syrup. Then blend.
  4. After blending, squeeze a whole lemon in and blend again
  5. Enjoy!

Strawberry Watermelon Frozé

This chic and delicious rosé cocktail is a summertime essential. 

Recipe Details

Strawberry Watermelon Frozé

This chic and delicious rosé cocktail is a summertime essential. 

Photo and recipe courtesy of our friends at The Storibook


Ingredients

Ice cube tray

1 bottle of Llano Estacado Rosé

10 strawberries

10 watermelon chunks


Preparation

  1. Fill an ice cube tray of Llano Estacado Rosé and freeze overnight.
  2. Chop 10 strawberries and 10 watermelon chunks and freeze overnight. Save some watermelon chunks for garnish.
  3. When you’re ready, combine all frozen ingredients in a blender.
  4. Add a few more ice cubes to make it extra frosty if you’d like.
  5. Serve in different glasses for a fun twist and garnish with watermelon cubes on small skewers.

Summer Rosé Spritzer

This summer spritzer is basically strawberry lemonade for adults!

Recipe Details

Summer Rosé Spritzer 

This summer spritzer is basically strawberry lemonade for adults! 

Photo and recipe courtesy of our friends at The Perennial Style


Ingredients

1 bottle of Llano Signature Rosé

24 oz. (or 3 cups) Sparkling Pink Lemonade

8 oz. Club Soda

4 Lemons (sliced)

6 Strawberries (sliced)

Mint


Directions

  1. Fill the pitcher with lemons, strawberries, and mint.
  2. Pour the sparkling pink lemonade, Llano Estacado Rosé, and club soda into the pitcher.
  3. Mix and pour into glasses.
  4. Garnish with fruit and mint.

Summer Wine and Strawberry Salad Pairing

Fresh spinach, juicy strawberries, and crispy almonds—all paired with a Llano Rosé.

Recipe Details

Summer Wine and Strawberry Salad Pairing

Photo and recipe courtesy of our friends at The Storibook.

Fresh spinach, juicy strawberries, and crispy almonds—all paired with a Llano Rosé.


Ingredients

3 cups fresh baby spinach

1/2 cup sliced fresh strawberries

1/4 cup honey-roasted sliced almonds

1 tablespoon cider vinegar

1 tablespoon honey

1-1/2 teaspoons sugar


Preparation

  1. Place spinach, strawberries and almonds in a large bowl.
  2. Mix vinegar, honey and sugar until blended.
  3. Toss vinegar mixture with salad and serve.
  4. Pair with our Llano Rosé.

Texas Chili

This recipe is proudly made by Texans, for Texans. 

Recipe Details

Texas Chili

This recipe is proudly made by Texans, for Texans. 

Photo and recipe courtesy of our friends at A Sweet Pea Chef


Ingredients

1 tablespoon olive oil

1 yellow onion, diced

2 lbs grass-fed 90-10 ground beef

1 1/2 teaspoon chili powder

1 1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/4 teaspoon cayenne (optional, for heat)

1/2 teaspoon ground black pepper

1 1/2 teaspoons granulated onion

1 1/2 teaspoons granulated garlic

1/2 teaspoon dried oregano

1 teaspoon sea salt

2 teaspoons ground cumin

1/2 cup Llano Estacado 1836 Red Wine

1 28-oz can crushed tomatoes

1 cup low sodium chicken stock

greek yogurt, for topping

sliced green onions, for topping

shredded cheddar cheese, for topping


Preparation

  1. In a large skillet, heat the olive oil over medium high heat.
  2. Add the onion and cook for 4-6 minutes, until softened.
  3. Add the ground beef and seasonings (chili powder, paprika, dry mustard, cayenne, pepper, granulated onion, granulated garlic, oregano, sea salt, and cumin) and break into small crumbles, stirring to combine.
  4. Cook the meat, stirring occasionally in the pan, until well-browned, about 6-8 minutes.
  5. Add the crushed tomatoes, chicken broth, and Llano Estacado red wine, and stir to combine.
  6. Cover and cook on medium for 20 minutes.
  7. To serve, top with a dollop of Greek yogurt, sliced green onions, and shredded cheddar cheese.

Viviano Beef Stew

Give a hearty classic a full-bodied premium flavor with Llano Viviano.

Recipe Details

Viviano Beef Stew

Give a hearty classic a full-bodied premium flavor with our Viviano Beef Stew.


Ingredients

2 1/2 to 3 pound beef brisket

1 (750 ml) bottle Viviano

4 tablespoons olive oil

1 (4-ounce) piece pancetta, cut into 1/4-inch pieces

3 medium carrots, peeled, and cut into 1/2-inch pieces

1 stalk celery, chopped into 1/2-inch pieces

2 cloves garlic, peeled

1/4 cup (1 1/2 ounces) kalamata olives, halved

6 ounces green beans, halved

4 medium red potatoes, quartered

2 sprigs rosemary

2 sage leaves

1 (15-ounce) can diced tomatoes

4 cups beef broth

Salt and freshly ground black pepper


Preparation

  1. Place the beef in a 13-by-9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for an additional 1 1/2 hours.
  2. Remove the meat from the wine and pat dry with paper towels. Save the wine for later.
  3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
  4. Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
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Llano Wine & Food Pairings

Cellar Select Port

Cellar Select Port

Recipe Healthy Meat and Cheese Platter

Your step-by-step charcuterie board course.

Llano Rosé

Llano Rosé

Recipe Charcuterie Board

Build the perfect board to enjoy with a fruity rosé.

1836 Red

1836 Red

Recipe Carne Asada

Pull out the flavors of grilled meat with a dry red.

Our Winemaker's Notes

Non-Vintage Black Cherry

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Non-Vintage Cellar Select Port

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Non-Vintage Cellar Reserve Limited Release Red Blend

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Non-Vintage Peach

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Non-Vintage Raspberry

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Non-Vintage Sweet Chenin

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Non-Vintage Sweet Blush

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Non-Vintage Sweet Red

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Non-Vintage Viva Rosso

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2021 Pinot Grigio

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2021 Riesling

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2021 Rolling Smoke Red Blend

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2020 Albarino

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2020 Cellar Reserve Chardonnay

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2020 Cellar Reserve Merlot

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2020 Chardonnay

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2020 Dolcetto, One Way Vineyard

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2020 Gewurztraminer

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2020 Gruner Veltliner

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2020 Harvest Cabernet Sauvignon

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2020 Harvest Malbec

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2020 Harvest Sauvignon Blanc

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2020 Harvest Viognier

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2020 Llano Rosé

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2020 Moscato

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2020 Pinot Grigio

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2020 Red Moscato

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2020 Riesling

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2020 Sauvignon Blanc

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2020 Shiraz

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2020 Signature White

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2020 THP Tempranillo

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2020 Wine Club Verdelho

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2020 Winemaker's Reserve Bourbon Barrel Tempranillo

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2019 1836 White

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2019 Aglianico Riserva

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2019 Cabernet Sauvignon

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2019 Cellar Reserve Merlot

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2019 Cellar Reserve Tempranillo

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2019 Chardonnay

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2019 Cuvee Foudre

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2019 "Dell Valley Vineyard" Chardonnay

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2019 Fume Blanc

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2019 Gewürztraminer

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2019 Harvest Reserve Tempranillo

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2019 Harvest Winemaker's Reserve Bourbon Barrel Aged

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2019 Le Claret Classique

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2019 Llano Rosé

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2019 Marsanne

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2019 Merlot

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2019 Montepulciano

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2019 Moscato

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2019 Nielluccio Sangiovese

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2019 Pinot Grigio

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2019 Riesling

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2019 Roussanne

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2019 Sangiovese

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2019 Sangiovese, Farmhouse Vineyard

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2019 Sangiovese, Newsom Vineyard

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2019 Sauvignon Blanc

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2019 Shiraz

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2019 Steen Chenin Blanc

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2019 Syrah, “La Violette”

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2019 Unico Red Blend

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2019 Viognier, “Les Caillerets”

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2019 Viviano

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2019 Winemaker’s Reserve Bourbon Barrel Aged Tempranillo

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2019 Winemaker's Reserve Cabernet

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2018 1836 Red

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2018 1836 White

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2018 Aglianico

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2018 Cabernet Sauvignon

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2018 Cabernet Sauvignon, Dell Valley Vineyard

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2018 Cabernet Sauvignon, Lilli of the Vine Vineyard

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2018 Cabernet Sauvignon, Newsom Cabernet

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2018 Cellar Reserve Chardonnay

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2018 Cellar Reserve Cabernet Sauvignon

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2018 Cellar Reserve Tempranillo

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2018 El Capitan Syrah

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2018 Gewürztraminer

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2018 Harvest Bourbon Barrel Cabernet Sauvignon

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2018 Harvest Cabernet Sauvignon

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2018 Harvest Meritage Red Blend

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2018 Harvest Sauvignon Blanc

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2018 Meritage Red Blend

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2018 Petite Grange

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2018 Pinot Grigio

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2018 Raider Sweet Rosé

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2018 Red Moscato

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2018 Riesling

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2018 Sauvignon Blanc

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2018 Shiraz

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2018 Signature Rosé

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2018 Signature White

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2018 THP Tempranillo

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