Happy 4th of July! It’s important to select the right wine, and we all know wine can make or break any dish. For these reasons, check out our 4th of July food and wine pairings.
Citrus Candy Bacon and our Priest Ranch Rosé are a match made in heaven! The citrus accents of this flavored bacon are subtle but highlight the brightness of our Napa Valley Rosé in a way you wouldn't expect.
Bacon and wine? Yes! Add this recipe to your list of must-have list of appetizers or to serve at your next wine tasting. This Coconut Curry Bacon is a Brut Rosé pairing you will not forget.
"I think everyone will agree that beef and chimichurri is truly unique and a very delicious combo. If you have never had it, all I can say is you need to get out more! I enjoy taking the time to finely chop all the ingredients by hand and feel that a food processor ruins the integrity of the greens." - Chef Erik Hangman. Make this delicious Fine Chopped Chimichurri with Priest Ranch Olive Oil and serve it with the Slow Smoked & Grilled Bone-In Ribeye at your next large gathering. This simple recipe is the perfect addition to most grilled meats and vegetables!
If you've ever been to an event at the winery, chances are Winemaker Craig Becker made his mouthwatering Garlic Crusted Prime Beef Tenderloin. This recipe is simple, but it is the time and heart that goes into it that makes it amazing. Cooked over Jim Nichellini's open wood-burning grill in the middle of the vineyards is always a bonus, but we hope you enjoy grilling this at home just as much. We recommend serving this alongside some fully loaded mashed potatoes, a seasonal salad, dinner rolls, and a bottle of Priest Ranch Cabernet Sauvignon.
If you have a bottle of Priest Ranch Double Barrel in your cellar, this is s food pairing you will want to add to your list. The term "Surprise and Delight" comes to mind when we think of serving Korean Spiced Bacon with this 50/50 blend.
Try this unique pairing next time you open a bottle of Priest Ranch Coach Gun. The Miso Tahini bacon subtly enhances the flavors of this Napa Valley red blend while not overwhelming the palate.
"I love to slow smoke my meats over an open fire, letting the protein just kiss the smoke. It obtains the beautiful flavors of the wood it is being cooked with. Pure magic." - Chef Erik Hangman. This slow smoked and grilled bone-in ribeye recipe from Chef Erik Hangman is the perfect pairing for a large selection of Priest Rach red wines. Both the Priest Ranch Cabernet Sauvignon and the Priest Ranch Coach Gun are guaranteed to enhance your next grilled steak!
