Thanksgiving 2022 Wine Release Wine and Food Pairing

Scallops with pineapple reduction sauce – Pair with our Adra Station Chardonnay Reserve or our regular Chardonnay


12 Large Scallops

2 Tbs. Extra Virgin Olive Oil

1 cup Pineapple diced (Fresh if in season)

Juice of Half Lemon or Lime

1 tsp brown sugar

1 cup white wine

2 tsp soy sauce

1/2 cup pineapple juice

1/2 tsp corn starch

Salt and pepper to taste

2tbs Teriyaki sauce


  • Brush olive oil on scallops, Place in skillet on med high heat. Turn and brown other side. Add Pineapple pieces, lemon juice, brown sugar, soy sauce, teriyaki sauce. Let simmer and reduce. Turn scallops to prevent burning, remove them when juice from lemons is almost gone.
  • De-glaze pan with white wine and add salt and pepper. Mix Corn starch with pineapple juice. Add to wine sauce when it boils. Stirring constantly, lower heat and let simmer until desired thickness. Serve over rice, garnish with pineapple slice.


Parmesan garlic roasted mushrooms – Pair with our Pinot Noir


1 pound mushrooms, cleaned, trimmed and large ones cut in half

3 large cloves garlic, minced

2 Tb olive oil

2 Tb chopped olives or capers

2 tsp fresh lemon juice

1/4 C chopped flat leaf Italian parsley

salt and pepper to taste

3 Tb butter

1/4 C fresh Parmesan cheese, shredded


  • Preheat oven to 450 degrees and lightly spray a shallow casserole dish with nonstick spray. In your dish, toss together the mushrooms, garlic, oil, olives or capers, lemon juice, parsley, salt and pepper. Dot the butter evenly over the top of the mushrooms and roast for 20 minutes, stirring half way through the cooking process.
  • Remove from the oven, turn on the broiler and place the oven rack on the highest level. Sprinkle the cheese over the mushrooms, return to the oven on the top rack and broil until the cheese melts and begins to brown, about 3 minutes.


Roasted pork tenderloin with apples – Pair with our Gewurztraminer


2 pork tenderloins (about 1 1/2-pounds each)

2 tablespoons vegetable oil, plus more as needed

1 1/2 teaspoons salt, plus more as needed

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon ground black pepper

2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)

2 onions, sliced

1 cup chicken stock, see our homemade chicken stock recipe

1 tablespoon butter


Prepare Pork

  • Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
  • Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

Prepare Apples and Onions

  • Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
  • Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.

To Finish

  • Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
  • Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  • While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  • To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.


Cornish Game Hen – Pair with our Great Northern Vineyards Viognier


1 tablespoon salt

2 tablespoons lemon-pepper

1 tablespoon dried basil

1 tablespoon poultry seasoning

2 tablespoons olive oil

6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly

1 green bell pepper, large dice

2 stalks celery, large dice

1 onion, large dice


  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
  • Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.


Red wine cranberry sauce – Pair with our Great Northern Vineyards Zinfandel


Yield: 10 to 12 servings

2 (12-ounce) packages fresh cranberries (6 cups)

1¾cups dark brown sugar

1 cup red wine

3 tablespoons honey

4 (¼-inch-thick) slices fresh ginger root, smashed

Pinch of kosher salt

½ teaspoon black pepper


In a medium pot over medium heat, combine the cranberries, sugar, red wine, ½ cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.


Green beans with caramelized onions and almonds – Pair with our Old Main Red


Kosher salt

3 pounds green beans, trimmed of stem end

1/2 cup skin on sliced almonds

3 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

Freshly ground black pepper


  • Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
  • Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.
  • Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.


Potato Gratin – Pair with our Old Main Red


Note: Gratin can be prepared one day ahead.  Cover and chill. Bring to room temperature before broiling

5 garlic cloves, divided

1 tablespoon unsalted butter, room temperature

2 medium shallots, quartered through root ends

2½ cups heavy cream

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon thyme leaves, plus more

4 pounds russet potatoes, scrubbed, very thinly sliced on a mandolin

3 ounces Gruyère, finely grated

1 ounce Parmesan, finely grated


  • Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
  • Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
  • Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.


Flourless Chocolate Cake – Pair with our Merlot


Makes one 8-inch cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (½ cup) unsalted butter

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder plus additional for sprinkling


  • Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.
  • Chop chocolate into small pieces. In a double boiler or metal mixing bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into prepared pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
  • Dust cake with additional cocoa powder and serve. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)