Everything listed under: Pinot Noir

  • June Recipe of the Month: Poulet de Provencal

    Poulet de ProvencalThis easy to prepare chicken dish can pair with the Maurice Schoech & Fils Cotes d'Ammershwihr White (aka, Pinot Blanc), or the Evesham Wood Pinot Noir. Ingredients: 2 tsp Marrakesh Olive Oil **1 tsp butter2 1/2 Tbsp Barrel Aged Balsamic Vinegar **2 tsp Dijon Mustard3 Large Garlic Cloves, chopped4 (4 oz) Skinless, Boneless Chicken Breast halves, pounded flat1/3 cup Chicken Stock1 Large Shallot, chopped2 cups Cremini Mushrooms, chopped1/3 cup Chicken Stock1/4 tsp Herbe...  Read More...

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    November Recipe: Sausage Stuffed Squash Rings

    Sausage Stuffed Squash RingsNovember is the start of Winter and end of Fall. Winter squash with its rich nutty taste and earthy notes is the quintessential November dish. This recipe will warm you on a windy Fall night.   Read More...

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    August Recipe: Skillet Pasta w/Summer Squash, Ricotta and Basil

    Skillet Pasta w/Summer Squash, Ricotta and BasilSummer brings lots of good things including summer squash and fresh basil. This easy dish is great for summer. Try with Au Contraire Pinot or a chilled bottle of the Chateau Maubet Gascon. Ingredients:1 pound pasta (like penne and rigatoni)2 Tbsp EVOO1 sweet onion, thinly sliced3 garlic cloves, minced2 summer squash, thinly sliced (sub zucchini if available)1 1/2 cups halved yellow cherry tomoatoesSalt and freshly ground black pepper1/3 cup fi...  Read More...