Join Us June 12th for KJ at the Vineyard featuring Russell Dickerson, Chris Lane, William Beckmann, and Ashley Cooke
Join Us June 12th for KJ at the Vineyard featuring Russell Dickerson, Chris Lane, William Beckmann, and Ashley Cooke

Holiday Recipes for Your Favorite Texas Wines

Happy December from William Chris Vineyards! We have a special treat for you from our favorite Hill Country Bon Vivant, who helps us all to create the most beautiful and meaningful home food and wine experiences. JeriLynne has custom crafted two mouth-watering recipes that are perfect for the festive season, and for our newly released December release wines. We hope that you will try the following recipes for tender Chipotle and Poblano Short Ribs with our 2020 Tannat, Hye Estate and our flavorful Wild Mushroom Soup with Truffle Oil and our newest 2021 Hunter. Get ready to elevate your holiday menu with these amazing recipes and wines!HolidayFoodPairing0033 (1)

A very special thank you to JeriLynne Clifford, the fabulous Hill Country Bon Vivant, whose love for food and experience is inspiring and unmatched.



Chipotle & Poblano Short Ribs, Creamy Mashed Potatoes

Paired with the 2020 Tannat, Hye Estate Vineyard




1 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon ground coriander

8 -3-inch-long meaty beef short ribs

3 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

4 cups chicken broth

1 can Rotel diced tomatoes

1/4 cup fresh lime juice

2 tablespoons chopped canned chipotle chilies

3 large fresh poblano peppers stemmed, seeded, cut into 1/4-inch-thick rings

1 recipe of creamy mashed potatoes (see below)



Mix first spices in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 2 1/2 hours. Remove pot from oven. Spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes.

Creamy Mashed Potatoes

2 pounds Yukon Gold potatoes, whole and unpeeled

1 cup unsalted butter

1/4 cup heavy cream

Diamond Crystal Salt and Freshly Ground Pepper to taste

In a large pan, fill 3/4 full with water and add salt. Place freshly scrubbed potatoes into the water and bring to a boil. Once the water is boiling, turn to medium and continue to cook until fork tender.

Drain the potatoes from the water. With a folded kitchen towel in hand, place the whole potatoes in one hand and with a pairing knife in the other hand, start to peel. Once you have the potatoes peeled, put them through a ricer into a bowl. Cut the butter into small pieces and place in the hot potato mixture. Stir with a wooden spoon until the butter is incorporated. Add the cream and stir until mixed together. Add the salt and pepper to taste.


Wild Mushroom Soup, Truffle Oil & Bacon Dust

Paired with the 2021 Hunter

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1 pound mixed fresh mushrooms

3 1/2 cups vegetable stock

1/4 cup dried mushrooms (porcini, chanterelle, etc)

1/4 cup heavy cream

1 onion, finely chopped

1 teaspoon fresh thyme

1-2 tablespoon olive oil

Diamond Crystal salt and freshly ground black pepper to taste

Chives for garnish

White Truffle oil to finish

Bacon Dust (see below)



Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.

Add the chopped onion to the pot and sauté for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.

Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

Serve with a drizzle truffle oil, snipped chives and bacon dust.

Bacon Dust

Preheat your oven to 400 degrees. On a parchment lined baking sheet, place 5-6 of bacon on the sheet and place in the oven for 15-20 minutes until extremely crisp. Pat dry with paper towel. Once cool, grind in food processor, blender or spice grinder.



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Recipes & stylings BY JERILYNNE


Dave Capote - YouTube





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