Recipes Archives - V. Sattui Winery

Lights, Camera, Cuisine!

MONTHLY CLUB COOKING DEMONSTRATIONS
for V. Sattui Wine-of-the-Month Club Members Only

We are always thinking of new ways to impress and amaze our members in the Wine-of-the-Month Club. From delivering world-class wines straight to your door and bringing the “wow factor” every time you visit – to creating online blogs and newsletters that evoke our special brand of wine-country excitement; we strive to share the authentic V. Sattui experience with our friends and fans no matter where they are. In April of this year, we began filming cooking demonstrations of our Wine-of-the-Month Club recipes, featuring the ever edu-taining Marc Golick, V. Sattui’s Wine and Food Pairing Expert. In these episodes, he works his culinary magic in the kitchen while introducing you to quick tips and tricks!

Some of you may know of Marc already as a wine educator in our Reserve Tower and Members’ Cellar Tasting Rooms, as your host for a pre-pandemic Wine & Food Pairing in our Barrel Cellar or by watching his Quarantine Cuisine and cooking segments during our 2020 Virtual Happy Hour events. What you may not know is that Marc also creates and designs virtually every recipe featured in our Wine-of-the-Month Club newsletters. 

There’s never been a better reason to join the V. Sattui Wine-of-the-Month Club!

Now, you can slice, dice, and sauté along with Marc as you create a dish just as delicious as the wine it was designed to complement (or contrast!). All recipes are available online – but only for active Wine-of-the-Month Club members!

We believe every wine has a story. That story often begins with a meal and extends to those sharing in the dining experience.

Enroll in the V. Sattui Winery Wine-of-the-Month Club program, and you too can watch these engaging videos the next time you’re craving la vita Italiana. Sign up.  Invite a friend. Cook together. Share a bottle (or two) of V. Sattui wine… and create your own story.

Mangiamo!

Please enjoy this sneak peak of Marc’s Cooking Demo of our May Club recipe:
Chili-Orange Pork Skewers for the perfect pairing with V. Sattui’s 2019 Rosato di Pinot Noir.

The Best Three V. Sattui Wines to Enjoy with Fresh Crab

Despite a little fog and drizzle, you’ll notice that folks in Northern California have a little extra spring in their step today. The reason? Crab season officially opens today! In the Bay Area and Napa Valley serving up fresh Dungeness crab at the Thanksgiving table, or as a meal in the days before or after Thanksgiving, is a beloved tradition. We invite you to join us in this tradition of enjoying crab and wine, wherever you are!

At V. Sattui we have three wines we love to pair with crab.

2014-napa-valley-chardonnay

V. Sattui Napa Valley Chardonnay
A smooth, balanced Chardonnay that has enough acidity to pair with many foods. If you plan to serve your crab with melted butter, this wine a great match!

V. Sattui Napa Valley Sauvignon Blanc2015-napa-valley-sauvignon-blanc
Balanced acidity with subtle grassy, fig, and citrus flavors make this a great pairing with crab when you use a lot of herbs or fruity dipping sauces.

2015-carsi-vineyard-semillonCarsi Vineyard Semillon
Fermented entirely in stainless steel, this wine has a silky texture with upfront minerality and a nutty, figgy character that pairs well with all kinds of seafood dishes. We love it with fresh crab, especially when it’s served as a salad, or seasoned with Asian or Hispanic spices.

If you’ve ever been to our Artisan Deli & Marketplace, then chances are you couldn’t resist our delicious house-made crab cakes. To help you share the Thanksgiving tradition of including crab in your holiday meal, we are offering our recipe for these tasty bites. Serve them as an appetizer, a side dish, or have them for Thanksgiving breakfast, topped with a poached egg.

 

 

crab-cakes-in-deli-case
The Crab Cakes offered in V. Sattui Winery’s Artisan Deli & Marketplace are made fresh daily. Be sure to try them on your next visit!

V. Sattui’s Crab Cakes
Makes 7-8 servings

1 pound fresh crab meat, cracked and cleaned
1 small red bell pepper, diced
1 small yellow pepper, diced
½ bunch green onions, sliced
2 tablespoons butter
½ cup Mayonnaise
1 tablespoon Dijon Mustard
1 cup Panko (Japanese-style bread crumbs)
2 cups regular bread crumbs

Drain crab meat well. Sauté the bell peppers and green onions in butter
until barely tender, about 10 minutes. Add salt and pepper to taste. Let cool.

In a bowl add all ingredients except for the regular bread crumbs. Mix well.

Form crab cakes by placing some of the mixture into a ½ cup measuring cup and then forming a solid patty with your hands. Dredge the cakes in the bread crumbs, and deep fry them in oil at 325 degrees. Serve hot with lemon wedges and your favorite V. Sattui wine!

Warm up with Homemade Chili and Sattui Family Red

In Napa Valley there is a bit of chill in the air in the evenings as harvest winds down.  The roar of fans cheering on their football team can be heard from local stadiums, and broadcast from radio and TV’s.  It’s definitely time to cook up a big pot of chili and enjoy it with friends and family while watching the big game, or any other fall gathering.  This recipe comes from our PR, Marketing and Brand Manager, Tyffani Sedgwick.  We recommend serving it with V. Sattui’s Family Red for a winning combination.

Tyffani’s Chili
Makes about 8 servings

Ingredients:
2 ½ lbs. Beef chuck or Round steak- cut into 1” pieces
1 tbsp. olive oil
2 cloves minced garlic
1  onion, minced
4 mild pasilla chili peppers- roasted, seeded and peeled, and chopped
1-2 jalapeno or serrano peppers
2 cups beef Broth- you may also use wine or beer
1 large can (48 oz.) tomato sauce or pureed tomatoes
1 teaspoon ground cumin
3 tablespoons good quality chili powder
1 tsp. Salt
1 tsp. Mexican oregano
Salt & Pepper to taste
2 cups pinto beans- cooked (may also use black beans)
½ c. chopped cilantro

Directions:
Heat oil in a very large pot. Brown meat in oil. Add onions, garlic and chopped peppers. When onions become soft, add beef broth. Put lid on pot and bring to a boil. Turn heat down and slow boil until meat is tender. About 30 minutes, but check meat for tenderness at 20, and every 5 minutes after. Keep liquid level about 1” above the meat. You want the bites of meat to be really tender.
Once the meat is tender, add tomato sauce and seasonings and simmer at a “nine bubble boil” (slow boil/simmer) for about an hour. Add beans and simmer 15 more minutes. Add chopped cilantro, stir and serve.

Serve with more chopped cilantro, chopped onions, cheese, sour cream, chopped avocado and warm tortillas!