The perfect pair takes a lot of effort, from finding the complementing balance to making sure the match is correct. Whether this is a food pairing or the perfect romantic pair, we want to help bridge these two worlds together by creating the ultimate date night recipe for you and your loved one.
Porchetta is quickly rising in the ranks of popular dishes, though many times it is more appetizing when dining out rather than being made at home. Not for this recipe though. The porchetta pork shoulder with salsa verde recipe below pairs excellently with our Opaque Darkness wine, a hand-crafted artisan blend that reveals ripe flavors of raspberry and blackberry with notes of spice and vanilla.
Click here to purchase Opaque Darkness from our online store.
Porchetta Pork Shoulder Recipe:
- 3 ½ pounds pork shoulder
- Cooking string
- For the herb rub:
- 2 teaspoons flat leaf (Italian) parsley
- 2 teaspoons rosemary
- ½ teaspoon sage
- 2 cloves garlic
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons olive oil
- For the salt rub:
- 1/8 cup salt
- 1 teaspoon rosemary
- 1 teaspoon fennel seed
- 1 teaspoon black pepper
- Zest of 1 lemon
- For the salsa verde:
- 1 heaping cup fresh flat leaf (Italian) parsley
- ½ cup olive oil
- 1 teaspoon toasted fennel seed (ground)
- 1 teaspoon toasted coriander (ground)
- 2 cloves garlic
- Juice of 1 lemon, zest of ½
- Salt and pepper to taste
Instructions: Begin preparation 24 hours in advance.
- In a food processor, combine salt rub ingredients then pour out into a bowl. Combine herb rub ingredients in a separate bowl.
- Remove any bone from pork shoulder, then butterfly cut pork.
- Spread out pork and score skin in a crosshatch pattern.
- Once pork has been scored, spread out skin side down. Spread herb rub evenly on the inside of meat, followed by 2 teaspoons of salt rub.
- Tightly roll meat,so skin is covered. Try to avoid having any skin wrapped inside, as it will not crisp.
- Tightly wrap porchetta with cooking string.
- Rub remaining salt mixture into pork shoulder skin and place on a plate with paper towel. Let it sit uncovered in fridge for 24 hours.
For Salsa Verde: Prepare while porchetta is cooking.
- To toast fennel and coriander in a dry pan on medium heat until fragrant and lightly browned.
- Grind fennel and coriander using food processor or mortar and pestle.
- Combine all salsa ingredients in food processor until even mixture is formed.
- Heat oven to 275°F. Place porchetta in a roasting pan and slide onto middle oven rack.
- Roast pork for 2 hours or until internal temperature reaches 160°F.
- Once pork has reached temperature, increase oven heat to 450°F, roasting until skin turns golden brown. Be sure to watch as it can burn quickly.
- Depending on oven, you may need to rotate porchetta to evenly cook crackling.
- Once cooked, let rest for 20 minutes and serve with salsa verde.
Click here to purchase Opaque Darkness from our online store to enjoy with this delicious recipe and be sure to post your photos on social media and tag us, @SanAntonioWinery! For more recipes and pairing suggestions, click here !
There are few things that can warm you up from the inside out during these crisp winter months, and we’re sharing two of our favorites with you here! This winter beef short rib stew pairs perfectly with our San Simeon Stormwatch; it’s the ultimate artisan wine pairing for these chilly winter nights.
San Simeon Stormwatch is a super premium red Bordeaux blend (47% Cabernet Sauvignon, 21% Merlot, 16% Malbec, 11% Petit Verdot, and 5% Cabernet Franc) aged in French oak barrels for a minimum of 18 months creating a dark, rich, and mouth-filling body. With ripe flavors of blackberry and raspberry and touches of spice and vanilla, this artisan wine complements the flavorful meat of this short rib stew.
Read below for this delicious recipe to enjoy with the thrill of Stormwatch and click here to purchase San Simeon Stormwatch from our online store.
Short Rib Stew Recipe:
Cook Time: 3 hours
- 2 pounds boneless short ribs, fat trimmed and cut into smaller pieces
- 1 teaspoon coarse salt (more to taste)
- 1 teaspoon freshly ground black pepper (more to taste)
- 1 onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 4 whole garlic cloves
- 1 pound Yukon Gold potatoes
- 2 cups tomatoes, diced
- 4 sprigs fresh thyme
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup dry red wine
- 2 medium parsnips, peeled and cut (optional)
- 1 celery stalk, chopped (optional)
- Season short ribs with salt and pepper.
- Heat large pot over medium high heat and add olive oil.
- Add short ribs and sear for 4-5 minutes.
- Add wine and cook for 2 minutes.
- Reduce heat and cover to cook for 2 hours. If liquid absorbs, add more wine.
- Remove short ribs, leaving sauce in pot.
- Add onions, garlic, carrots, tomatoes, and thyme. Add celery and parsnips if using as well. Cook until fork tender.
- Add short ribs back to pot, as well as potatoes. Bring to a boil. Cook 15-20 minutes or until potatoes are softened.
- Serve with salt and pepper to taste, and fresh sprig of thyme.
Purchase San Simeon Stormwatch from our online store by clicking here so that you can pair it with this recipe! Be sure to post your photos on social media and tag us, @SanAntonioWinery! For more recipes and pairing suggestions, click here !
Mulled wine is a sweet wintertime beverage, especially delicious on a cold winter night. It’s made by heating wine and mulling spices so the flavors combine into a delicious, warm, spice-packed beverage. We make it here at the San Antonio Winery every holiday season for our guests to enjoy. We’d like to share our newest mulled wine recipe with you to enjoy on those chilly winter nights.
Mulled wine can be made a number of different ways with numerous types of wines and spices. Traditionally, it consists of a dry red wine, cinnamon, cloves, citrus, ginger, bay leaf, saffron, and dates. In ancient Greek times, mulled wine was created to prevent the portion of grapes that didn’t make it to the harvest from spoiling. They would infuse it with spices for flavoring and serve it warm.
Our mulled wine recipe uses our Maddalena Merlot, La Quinta Syrah Port, cinnamon, nutmeg, clove, orange, and star anise. It can be made on the stove top or even in a slow cooker. Give our simple mulled wine recipe a try. The simmering spices will make your whole house smell like the holidays!
Ingredients (yields 9 servings)
• 1 (750-ml) bottle Maddalena Merlot
• 375 ml (½ of a 750-ml bottle) of La Quinta Syrah Port
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 4 whole cloves
• handful of fresh cranberries
• 1 orange, zested and juiced
• 3 star anise
• cinnamon sticks (for garnish)
Combine Merlot, port wine, cinnamon, nutmeg, cloves, cranberries, orange zest, orange juice, and star anise in a large pot. Bring to a boil and immediately reduce heat to simmer for 20 minutes. Serve warm in mugs or mason jars and garnish with a cinnamon stick.
Thanksgiving is one of our favorite holidays. It’s that special time of the year we get a break from our hectic schedules and can reconnect with friends and family while devouring our favorite comfort foods.
Although we love traditional favorites, the best Thanksgiving menu includes both classic family recipes and dishes with a modern twist. Feast your eyes on some of these Thanksgiving food and wine pairings featuring Maddalena Wines, San Simeon Wines, Stella Rosa, and Bodega Sangria!
Stuffing & Maddalena Pinot Grigio
A light white wine like Maddalena Pinot Grigio has the perfect flavor profile to elevate the rich and savory flavors in a buttery stuffing, allowing the strong array of spices and herbs to come through. When pairing wine with foods, it’s important to make sure that the flavors complement each other. Stuffing has such a distinct flavor that when selecting a wine to pair with it, we wanted to choose a wine with a delicate flavor, making Maddalena Pinot Grigio the perfect fit.
Classic Mashed Potatoes & Stella Rosa Imperiale Moscato Rose
This pairing had us at mashed potatoes! But to add some finesse to our childhood favorite, we added Stella Rosa Imperiale Moscato Rose and fell in love all over again! Stella Rosa Imperiale Moscato Rose gives some pep to the mashed potatoes’ step with its notes of apricots and wildflower. The fizz in Imperiale Moscato Rose left us wanting more!
Pecan Sweet Potato Casserole & San Simeon Chardonnay
The bright fruit flavors of San Simeon Chardonnay pairs nicely with creamy sweet potato casserole. We made a salted pecan crust for our sweet potato casserole, bringing out even more of the toasty vanilla flavors in the wine.
Truffled Mac and Cheese & Stella Rosa Rosso
A hearty dish like Truffled Mac & Cheese requires a sturdy, distinct wine to pair with. And that perfect wine is Stella Rosa Rosso. It brightens up the nutty truffle flavors and mellows out the zingy cheesy goodness.
Glazed Maple Carrots & Stella Rosa Moscato D’Asti
The most delicious and easiest way we like to eat our veggies is with Stella Rosa Moscato D’Asti! We used fresh carrots and marinated them in maple syrup and cinnamon until they were soft. Moscato D’Asti has notes of honey, pear, and apricot, creating a nectarous flavor combination.
Buttermilk Cornbread & Maddalena Muscat Canelli
The deliciousness of crumbly buttermilk cornbread paired with semi-sweet Maddalena Muscat Canelli is a flavor we are thankful for! The mild sweetness of the cornbread and wine creates a smooth, delicious, and refreshing fusion of flavors.
Corn Pudding & Bodega Sangria
We couldn’t leave Bodega Sangria out of the Thanksgiving mix. Bodega Sangria cut the hearty creaminess of the corn pudding nicely, leaving room for our palate to taste our favorite sangria that bursts with notes of fresh citrus fruit and cinnamon.
Pumpkin Pie & Stella Rosa Peach
Our Thanksgiving dinner was so delicious, we almost thought of skipping dessert, but we just couldn’t bring ourselves to leave out the classic Thanksgiving indulgence, pumpkin pie! When selecting a wine to pair with it, we began thinking of the robust pumpkin filling on the bed of flakey, buttery crust. Stella Rosa Peach brought out the nutty and slightly sweet flavors of the pumpkin and paired nicely with the creamy whipped topping.
Apple Pie & Stella Rosa Platinum
Okay, we know we already had pumpkin pie, but we figured, what’s Thanksgiving without apple pie!? And Thanksgiving is the time to indulge in our favorite foods, so we added one last pairing to our Thanksgiving menu: Apple Pie and Stella Rosa Platinum! Stella Rosa Platinum has a semi-sweet taste and wraps your palate in luscious notes of green apple and vanilla, the perfect complement for a slice of apple pie.
We have a lot to be thankful for, but most of all, we are thankful for all of you, our supporters! And because we are so thankful, we are giving away online promo codes for our wine! Follow Maddalena Wines, San Simeon Wines, Stella Rosa, and Bodega Sangria on Facebook, Instagram, and Twitter to be the first to know about November and December’s giveaways and holiday specials!
We will be celebrating our 100 year anniversary in 2017! It has been nearly 100 years of providing our customers from around the world with wine crafted by tradition, passion, and forward-thinking. It’s hard to believe that our winery began in a tiny downtown Los Angeles tasting room and has grown to three locations, one restaurant, and multiple estate vineyards in Paso Robles, Monterey, Napa, and Italy.
Last week, we started the celebration early with a 100 Year Kickoff at our original location in Los Angeles. Our friends at KTLA News covered the event, which was hosted by the Riboli family, owners and founders of San Antonio Winery. Check out the coverage by clicking the links below and learn about the history of the Riboli family, our wines, and more information about our centennial celebration!
More Than Just Wine
Steeped in History
A Combination of Science and Art
All in The Family
SAN ANTONIO WINERY CELEBRATES 100TH ANNIVERSARY
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