Pair your Super Bowl Sunday with End of the Day Wines!

Create a winning combination for your Super Bowl celebration! Check out the recipies and wine pairings below.

2022 Albariño & Honeyed Burrata Toasts

Ingredients:

• 1/2 large French baguette cut into thin slices
• 6 oz burrata cheese torn
• 1 tbsp fresh mint chopped
• 3 tbsp raw honeycomb
• 1 tbsp fresh orange zest
• 1/2 tsp flaky sea salt

Instructions:

1. Slice the french baguette and lightly toast if desired – you can also serve untoasted.  Place on a serving platter.  
2. Tear the burrata over the slices of bread, distributing evenly
3. Sprinkle mint evenly on top of the burrata toasts, then cut off pieces of honeycomb and distribute evenly among the toasts
4. Grate fresh orange zest over top of the toasts and sprinkle flaky sea salt over the top as well.  Serve immediately!

 

2021 Red Cuvée & Chicken Parmesean Sliders

Ingredients:

• 24 ounces frozen breaded chicken tenders
• 1 package (12 ounces) Hawaiian sweet rolls
• 14 slices provolone cheese, divided
• 1 jar (24 ounces) marinara sauce

Topping:

• 1/2 cup butter, cubed
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil

Instructions:

1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place 8 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.
2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining 6 cheese slices. Replace top halves of rolls.
3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving; if desired, serve with additional marinara sauce.

 

2021 Cabernet Sauvignon & Homemade Cheese Puffs

Ingredients:

• Homemade Cheese Puffs
• 1 cup milk or water
• 1 stick butter unsalted (½ cup)
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper optional
• 1 cup flour
• 4 large eggs room temperature
• 1 cup sharp cheddar, finely shredded

Instructions:

1. Preheat oven to 425°F.
2. Line two large baking sheets with parchment paper.
3. In a medium saucepan, combine milk, butter, salt and cayenne pepper. Bring to a boil over medium heat.
4. Turn heat to low and add all of the flour at once. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn't stick to the sides/bottom of the pot and is no longer sticky, about 2-3 minutes. Remove from heat and cool for 5 minutes.
5. While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
6. Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition. Once the eggs are completely incorporated, stir in the shredded cheese.
7. Place the mixture into a freezer bag or a piping bag and pipe into 1" circles (about 3/4" high) on the prepared baking sheet. With wet fingers, smooth the top of the mounds.
8. Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheddar if desired.
9. Bake for 10 minutes at 425°F and then lower the temperature to 350°F and cook for 18-19 minutes or until they are puffed and browned.

 

2021 Tempranillo & Brown Sugar Bacon Wrapped Smokies

Ingredients:

• 1 Package of Bacon
• 1 Package of Mini Smokies
• ½ cup Brown Sugar
• ¼ teaspoon cayenne pepper or to taste
• Toothpicks

Instructions:

1. Preheat oven to 425°F. Line a baking pan with foil.
2. Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick.
3. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point)
4. Place on prepared pans and bake for 10 minutes.
5. Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

'Tis the season for culinary joy and delightful sips with End of the Day Wines!

 

Gathering with loved ones during the holidays becomes even more memorable when sharing homemade meals, crafted with care and tradition. The warmth of a home-cooked feast is elevated by the joy of togetherness, and pairing these delightful dishes with carefully selected wines adds an extra layer of festive delight!

 

Ingredients

• 1 1/2 c. water or low-sodium vegetable broth
• 3/4 c. tricolor quinoa, rinsed and drained
• 1/2 c. dried cranberries
• 1 large bunch curly kale (about 5 oz.), roughly chopped
• Kosher salt
• 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
• 1/4 small red onion, thinly sliced
• 1/3 c. toasted pecans, roughly chopped
• 2 oz. crumbled feta
• 1 tbsp. Dijon mustard 
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• Juice of 1 lemon
• Pinch of crushed red pepper flakes
• Freshly ground black pepper

Directions

1. In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam for 5 minutes. 
2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, for about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
3. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
4. Pour dressing over salad and toss to combine.

 

 

Ingredients  

• 1 spiral cut ham with bone-in approx 7-9 pounds
• 2 tablespoons dijon mustard
• ¼ cup pineapple juice or orange juice

Brown Sugar Glaze

• ½ cup pineapple juice or orange juice
• ½ cup brown sugar
• 2 tablespoons dijon mustard
• ¼ teaspoon ground ginger
• 2 teaspoons cornstarch

Instructions 

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast for 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn the heat down and simmer for 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cooking temperature.

Notes

If you purchase a smoked ham, that has been cooked, be sure to check the package to ensure it says it is "fully cooked". If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it).

 

 

Ingredients

• 3 tablespoons butter
• 1 shallot, sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 1/2 (10-oz.) block sharp white Cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground nutmeg
• 2 large baking potatoes (about 2 lb.), peeled and thinly sliced
• 1 small fennel bulb, thinly sliced
• Garnish: rosemary sprigs

Directions

1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, for 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and the next 2 ingredients.
3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover the dish, and broil for 2 to 4 minutes or until golden brown. Garnish, if desired.

 

 

Ingredients

• 2-1/2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 tablespoon 2% milk
• 1/2 teaspoon almond extract
• 2 jars (8 ounces each) of maraschino cherries with stems, well-drained
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions

1. In a small bowl, combine sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle.
2. Wrap 1 circle around each cherry and lightly roll it in your hands. Place with stems up on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 4 hours or overnight.
3. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

 

WINES OF THE RHÔNE WITH CALIZA WINERY

 

BOOK NOW

End Of The Day/Game Day Pairings

Superbowl isn’t just for beer drinkers anymore. It’s time to step it up a notch with these End of the Day/Game Day wine and appetizer pairings!

---

2019 Rosé Paired with Melon Prosciutto Skewers

Ingredients:

• 8 oz. goat cheese, softened
• 1 large cantaloupe
• 8 pieces of prosciutto, thinly sliced – ask for it at the Deli counter
• Honey for drizzling (optional)
• Cocktail skewers

Directions:

1. Use a melon baller to scoop out goat cheese and roll it into balls. Place the cheese on a small plate and chill until ready to skewer.
2. Use a melon baller to scoop out balls of cantaloupe.
3. Cut pieces of Prosciutto in half lengthwise.
4. Place the goat cheese on the skewer, followed by a folded piece of prosciutto and finally a ball of melon.
5. Drizzle with honey if desired and serve chilled.

---

2019 Albarino Paired with Shrimp Ceviche

Ingredients:

• 3 lbs large raw tiger shrimp, peeled and deveined
• 4 large tomatoes, seeded and diced
• 1 small red onion, diced
• 2 serrano peppers, seeded and finely chopped
• 1 cucumber, peeled and diced
• 1 bunch cilantro, chopped plus several sprigs for garnish
• 2 avocados, peeled, pitted and cubed
• 1 teaspoon olive oil
• Salt & Pepper to taste
• 6 limes, juiced
• 4 lemons, juiced
• 1 bag of tortilla chips or tostadas

Instructions:

1. Peel, devein, and cut shrimp into ¼ in pieces.
2. Layout shrimp in the bottom of a glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.
3. Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer.
4. You can even prepare this overnight allowing all the flavors to fuse together.
5. Plate and enjoy!
6. Store leftovers well covered in the fridge.

---

2017 Cuvée Paired with Homemade Mediterranean Flatbread

Ingredients:

For the Dough:

• ¾ cup warm tap water, 110 degrees
• 1 teaspoon active dry yeast
• 1 ½ tablespoons olive oil
• 1 teaspoon sugar
• 2 ¼ cups all purpose flour
• ½ teaspoon salt

For the Pizza:

• 8 oz. mozzarella cheese, sliced ¼ in. thick
• ½ cup sun dried tomatoes, packed in olive oil, roughly chopped
• ¼ cup black olives
• 6 oz. feta cheese, crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped, for garnish (optional)
• 1 large egg
• 1 tablespoon water
• Non-stick cooking spray

Instructions:

For the Dough:

1. Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While waiting for the bowl to warm, preheat the oven to 500 degrees.
2. Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
3. Sift together 2 cups of the flour, salt, and sugar.
4. Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
5. Sprinkle your clean counter-top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (do not place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof) Let the dough sit for 5 minutes.

For the Pizza:

1. Lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.
2. When the dough is ready, lightly flour a flat surface, and using the floured rolling pin, roll half of the dough into a rectangular shape the size of your pan. Place the dough onto the baking sheet and push the dough into the corners and up to the sides. This does not need to be perfectly round or rectangular. Just be sure the dough is evenly flattened. (Repeat with the other half of the dough on a second baking sheet or pizza pan.)
3. Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
4. Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg washed perimeter.
5. Next, top each pizza with the sun-dried tomatoes, followed by the black olives, and then the feta.
6. Sprinkle over the dried basil and dried oregano.
7. Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using and slice into wedges. Serve immediately and Enjoy!

---

2018 ZM Cuvée Paired with BBQ meatballs

Ingredients:

• 26 oz. fully cooked frozen meatballs
• 1 cup Sweet Baby Ray’s BBQ sauce
• 1 cup Welch’s Concord Grape Jam

Instructions:

1. Add 1 cup BBQ sauce and 1 cup grape jam to a medium bowl and combine thoroughly.
2. Place frozen meatballs in 5-6 quart slow cooker, covering meatballs with sauce contents.
3. Place lid on your slow cooker and heat meatball mixture on low for 4 hours or on high for 2 hours. Stir mixture occasionally.
4. Once done, set your slow cooker to the ‘warm’ setting. Enjoy your delicious meatballs right away, or enjoy them slowly during the game!

---

 

Hello Clarice...Dinner & a Movie with Caliza!

Getting stir crazy during this pandemic?  Looking for a precipitous evening filled with thrills and chills as well as good wine and food?  In an effort to engage our loyal customers and continue to sell wine, we are offering an exciting dine-in experience by pairing a movie, a Caliza wine and a dish crafted by our very own Winemaking Team Associate, Tyler.  This week we are Pairing the smoky, meaty, savory 2016 Caliza Syrah with some grilled lamb lollipops, leeks, and a fava puree.  The movie to go with it is... you guessed it!  Silence of the Lambs.

Make sure to post pictures to Instagram and tag #calizawinery.

---

The Wine: 2016 Syrah

Glass-coating layers of brilliant magenta and sexy violet segue to an explosion of dried blueberries, freshly baked berry cobbler, grilled meats and bouquet of dried herbs jump from the glass. This is another rich and powerful Caliza Syrah for sure with firm yet approachable tannins and long lingering presence on the palate. In Carl's optinion, the 2016 is a "homerun" that can be enjoyed now or cellared for over a decade. 

Purchase 3+ bottles with $10 flat rate shipping, using promo code: CLARICE at checkout
Purchase 6+ bottles with $1 flat rate shipping, using promo code: HANNIBAL at checkout

*Doce members receive complimentary shipping on any order 6+ bottles
*promo available on new orders of any 750mL bottle and valid until April 30th, 2020

SHOP SYRAH

---

The Movie: Silence Of The Lambs

Jodie Foster stars as Clarice Starling, a top student at the FBI's training academy. Jack Crawford (Scott Glenn) wants Clarice to interview Dr. Hannibal Lecter (Anthony Hopkins), a brilliant psychiatrist who is also a violent psychopath, serving life behind bars for various acts of murder and cannibalism. Crawford believes that Lecter may have insight into a case and that Starling, as an attractive young woman, may be just the bait to draw him out.

*movie not suitable for children, make this an adult only movie night!

Rent this movie on Amazon Prime here: The Silence Of The Lambs

---

The Dinner: Grilled Rack of Lamb with Spring Garlic and Fava Bean Puree

Recipe feeds 2-3 people

Ingredients:

1 full Rack of Lamb
Olive Oil
4 Medium-Sized leeks
1 cup Fava Beans Shelled
1 Lemon
1 tablespoon Fresh Chopped Chives
Two Sprigs of Fresh Thyme
One Knob Unsalted Butter
Salt
Pepper

Directions:

1)  Heat grill to 400

2)  Separate each lamb lollipop with a knife.  Lightly brush both sides with olive oil and add salt, pepper, and thyme.  Set aside.

3)  Cut green tops off of leeks, rinse and brush with olive oil.  Wrap in aluminum foil to make a “pocket”.  Place in a covered grill for 25 minutes on the upper rack.

4)  Meanwhile, bring salted water to a boil.  Once boiling, quickly blanch favas for 1-2 minutes.  Drain and puree.  Add a little bit of water until the consistency is smooth but not runny.  Add a squeeze of lemon and salt to taste.

5)  As leeks near completion, check to make sure it is tender and can be punctured easily with a fork.  If not, cover the grill and continue cooking until soft.  Once done, melt a knob of butter over the leeks, add a dash of salt and pepper.

6)  Place lamb on the grill uncovered.  Cook on each side for about two minutes or until desired doneness is achieved.

7)  Using a spoon, spread fava puree on the bottom of the plate in an artistic fashion.  Place down 1-2 leeks per plate and 3-4 lamb lollipops on top.  Add a squeeze of lemon and garnish with fresh chives.

Note:  This is a very seasonally inspired dish.  If possible, visit your local farmers market for f f f f favas and leeks.

SHOP ALL WINES

Enjoy,

The Caliza Team