What sets the scene for a perfect Valentines Day other than a delicious, heartfelt meal accompanied by the perfect company and a fabulous wine? In the spirit of the holiday, our winemakers have shared some of their favorite recipes - we’ve included some wine pairing recommendations too. Bon appetit!
Nothing says it best like something sweet…
William Chris Owner and Winemaker Bill Blackmon loves his Mom’s “Fudge.” He and his sister Carol were always so excited to enjoy this sweet, creamy treat, usually prepared on very special occasions.
The lady behind the fudge – Mary Ruth Blackmon – is a legacy in her own right. Because of her unconditional love and support of Bill’s dreams of becoming a winegrower, William Chris Vineyards named the signature white wine blend, Mary Ruth, in honor of her.
Bill says he’s never been able to recreate her fudge, however, after many attempts he is still practicing.
Classic Chocolate Fudge
- 3 cups semi-sweet chocolate chips
- 1 (14 ounces) can Sweetened Condensed Milk
- Dash salt
- 3/4 cup chopped nuts (optional)
- 1 1/2 teaspoons vanilla extract
- In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
- Remove from heat; stir in nuts (optional) and vanilla.Spread evenly into wax-paper-lined 8- or 9-inch square pan.
- Chill 2 hours or until firm. Lift fudge out of pan and place onto cutting board; peel off paper and cut into squares.
- Store covered in refrigerator.
Bill's recommended wine pairing - 2017 Mary Ruth, naturally.
Prepare A Main Course Together
Coming from an Italian family, William Chris Assistant Winemaker, Tony Offill, finds his mom’s spaghetti to be his favorite meal to prepare for someone special. He says that they’ve shared this tradition since he was a young boy because, “Nothing says 'I love you' quite like mom’s spaghetti.” We all know that classic spaghetti scene in Lady & The Tramp - draw some inspiration from the love story and create your own.
Tony’s Family Spaghetti
- 2 tablespoons olive oil
- 1 onion (diced)
- 3 garlic cloves (diced)
- 2 lbs pork spare ribs (bones in)
- 2 cans diced tomatoes
- 2 cans tomato sauce
- 2 cans tomato paste
- 1 tablespoon oregano
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- 1 teaspoon salt
In a crockpot on low heat, add olive oil, onion and garlic until the diced onion is translucent. In a separate sauté pan, brown pork spare ribs. When done put the ribs in the crockpot with the onions and garlic.
Next, add all the diced tomatoes, tomato sauce, and tomato paste; along with 3 cups of water. Bring to a simmer, and stir in oregano, Italian seasoning, garlic salt and salt.
Cover and let cook for 2 hours. Uncover, taste, add seasoning as needed. Cook uncovered to thicken until desired consistency. It will take around another two hours.
Tony's recommended wine pairings: