Here on the Hill, we value a glass of wine enjoyed over a simple, yet sophisticated dish. We also can’t help but love experimenting with wine in our dishes.
For your cold weather cooking, test out these recipes that incorporate Pippin Hill wine for a timeless combination of rich flavors and powerful aromas!
Pippin Hill’s Petit Verdot, thyme, and chicken stock create a light but delightfully complex sauce for poultry dishes.
Sauté 1/2 onion and 1 clove of garlic with 3 fresh sprigs of thyme, then deglaze your pan with 1 cup of Petit Verdot.
Add 3 cups of chicken stock, then reduce until you’re left with a rich, heartwarming sauce.
Serve with any type of poultry—chicken for a quick dinner, or quail for an elegant affair!
Merlot complements hearty meats like beef and lamb. Try this recipe after a busy day when all you want to do is lounge on the couch with a brilliantly robust stew.
This slow-cooker recipe is delightfully savory, and the best part? It will be dinner for the week.
Season 2 1/2 pounds of beef tenderloin with 1/4 tsp salt & 1/4 tsp pepper. Combine with potatoes, carrots, onion, and celery to taste in a crock pot with 1/3 cup freshly chopped sage, 1 1/2 cups beef broth, and 1 1/2 cups of Pippin Hill Merlot. Cook on LOW for seven hours. Garnish with parsley and enjoy!
Use white wine to add depth to a Scallop and Corn Chowder. We suggest Pippin Hill’s Chardonnay Reserve.
Dice 5 slices of bacon, cook over medium heat and transfer to a plate. Season 16 scallops with 1/4 tsp salt, 1/4 tsp pepper. Place the scallops in the remaining bacon drippings. Cook two minutes on each side and remove from heat. Simmer 1/2 pound of potatoes, 1 cup of corn kernels, and 1 onion in a mixture of chicken broth (1 cup), heavy cream (1/2 cup), and—the best part!—white wine (1/2 cup) in a heavy bottomed pot on medium heat.
Reintroduce the bacon and scallops to the party, warm the entire chowder through, then garnish with fresh parsley. This is the perfect way to bring the beach to a blustery Charlottesville day!
Roast 6 cups of peeled, cubed butternut squash for 30 minutes at 400 degrees. Lightly sautée one yellow onion with 10 ounces of Arborio rice in a Dutch oven with 1/2 cup Chardonnay, while slowly folding in vegetable stock until you get a creamy consistency. Purée butternut squash and fold into Risotto.
The subtle fruitiness of our Chardonnay makes this dish a winner, and you won’t want to miss out!
Photo 2: Cooking Light, Photo 3: Real Simple, Photo 4: Alanna Taylor-Tobin