Drink Winery

Shipping to Georgia…Soon!

Michael Davis — Sun, 02 Jun 2013 03:58:43 +0000

We are excited to announce that we just submitted our paperwork to start shipping our wine to Georgia! We hope to hear back from the Georgia Alcohol Department within the next 4 weeks. Once we get to approval, we will update our shipping policy and shipping prices and let you all know we are ready to ship!

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Crab Martini and Naked Chardonnay

Michael Davis — Sun, 02 Jun 2013 03:10:29 +0000

Servings: 4-6 servings
Prep Time: 25 min
Cook Time: 1 min
Difficulty: Easy
Wine: Drink Winery Chardonnay

Ingredients

Seasoned Salt
Lemon Pepper Seasoning
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping glass
2 to 3 small tomatoes, diced
2 tablespoon spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen’s House Seasoning
Crab boil seasoning (recommended: Old Bay)
Lemon wedges, for garnish
Olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning. Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.

Recipe Courtesy of Bubba Hiers

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Steak With Shallot and Red Wine Sauce

Michael Davis — Sun, 02 Jun 2013 02:52:35 +0000

Ingredients

1 teaspoon vegetable oil
2 (12 ounce) boneless rib-eye steaks or 2 (12 ounce) beef tenderloin steaks
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
2 medium shallots, finely chopped
1 cup dry red wine

Directions

In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
Meanwhile, pat steaks dry with paper towels.
Add margarine to skillet.
Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
Transfer steaks to cutting board; keep warm.
To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
To serve, thinly slice steaks and spoon wine sauce on top.

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Grilled Harvest Vegetables With Rosemary-Red Wine Sauce

Michael Davis — Sun, 02 Jun 2013 02:45:54 +0000

Plumed with herbs and rouged by a syrup of red wine and honey, this mountain of grilled vegetables would not be out of place at a Renaissance banquet. As vegetable side dishes go, this one is truly opulent. Make it with any selection of vegetables you want, but keep the volume close to what is described in the recipe (about 2 gallons of raw ingredient) so that the proportion of sauce to vegetable stays roughly the same.

TIMING
Prep: About 15 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
- Grill screen
- Long-handled tongs
- Long-handled spatula.

THE GRILL
Gas: Direct heat, medium (350° to 375°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting.

INGREDIENTS (MAKES 12 TO 14 SERVING)
Oil for coating grill screen
2 large onions, cut into ½-inch-thick slices
2 sweet potatoes or yams, peeled and each cut into 8 chunks
14 small, unpeeled round potatoes (red or gold), washed and dried
2 large leeks, trimmed of dark green leaves, halved lengthwise, and washed
4 parsnips, peeled and cut in half lengthwise
1 celery root (about 1 pound), ends trimmed, deeply peeled, and cut into ½-inch-thick slices
1 large butternut squash, stem end removed, quartered lengthwise, seeds and pulp scooped out
¼ cup olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 cups fruity red wine, such as Merlot, Shiraz, or Grenache
2 tablespoons fresh rosemary leaves
1 tablespoon honey
½ cup (1 stick) unsalted butter.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill, and coat it with oil.
2. Toss the onions, sweet potatoes, round potatoes, leeks, parsnips, celery root, and butternut squash with the olive oil in a very large mixing bowl or roasting pan until evenly coated. Put the vegetables on the grill screen and grill until browned and tender on all sides, turning as needed. This will take about 10 minutes for onions and leeks; 15 minutes for sweet potatoes, round potatoes, parsnips, and celery root; and 20 minutes for butternut squash. Transfer the vegetables to a large bowl as they are done. If your grill has a temperature gauge, it should stay at around 375°F.
3. Cut the vegetables into large chunks, and toss with the salt and pepper.
4. Meanwhile, bring the wine and rosemary to a boil in a large skillet over medium-high heat. Boil until the wine reduces to one-third of its volume, about 1 cup. Reduce the heat to low and stir in the honey and butter until the butter melts. The sauce will be lightly thickened; if it is too watery, reduce more. Season to taste with the ½ teaspoon salt and the ¼ teaspoon pepper.
5. To serve, mound the vegetables on a serving platter and pour the sauce over the top.

Recipe from BBQ And Grilling Recipes

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Dark Chocolate Fudge Merlot Cupcakes

Michael Davis — Sun, 02 Jun 2013 02:40:16 +0000

ingredients:

cupcakes
1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
2 teaspoon vanilla extract
1/2 cup unsalted butter, melted
3/4 cup milk (2% or higher)
2 tablespoons Drink Winery Merlot
8 ounces of high-quality dark chocolate, coarsely chopped

frosting
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
2 1/2 cups powdered sugar
6 tablespoons merlot
1 teaspoon vanilla extract
melted chocolate for drizzle
chocolate sprinkles for topping

directions:

cupcakes
Preheat oven to 350 degrees F. Sift together flour, cocoa powder, baking soda, powder and salt. Set aside. Line a cupcake tin with liners.

In a bowl, whisk egg, oil and sugar until together until smooth and no lumps remain. Add melted butter, merlot and vanilla and mix until combined. Add half of the dry ingredients, stirring to combine. Add the milk, then the remaining flour mixture. Mix until batter is smooth with a large spoon. Fold in chocolate. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup until 3/4 of the way full. Bake for 15-18 minutes. Let cool completely before frosting.

frosting
Beat butter in the bowl of your electric mixer until smooth and creamy, for a full 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed until it’s combined. Add in vanilla extract and merlot, then beat on medium-high speed for 5-6 minutes, occasionally scraping down the sides if needed, until thick and fluffy. Frost cupcakes and top with melted drizzled chocolate and sprinkles!

Note: neither the cupcakes nor frosting have a super strong merlot flavor – just a hint – so I do recommend serving them with small glasses of wine to intensify the flavor.

Recipe from How Sweet It Is

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Nectarine Red Wine Sauce Recipe

Michael Davis — Sat, 01 Jun 2013 23:57:53 +0000

Ingredients

1 cup dry red wine
1 cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3×1/2-inch strip lemon peel
1 3×1/2-inch strip orange peel
3 1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)

Preparation

Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool. DO AHEAD Can be made 1 day ahead. Cover; chill.

Recipe by Dede Wilson
Photograph by Antonis Achilleos

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Private Tasting Event at Crystal Tree Country Club

Michael Davis — Fri, 04 Nov 2011 10:01:47 +0000

Our tasting table was at Crystal Tree Country Club’s Wine tasting Friday night. Over 375 people stopped by our table and had a drink! Congrats to the lucky winner of our drink wine basket! Learn More About Crystal Tree Country Club

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