MacLeod Family Vineyard - Food Pairings

2010 Passport Weekend Pulled BBQ Pork

We featured a BBQ pulled pork with corn bread recipe paired which we paired with our 2007 Estate Zinfandel during the Sonoma Passport Weekend in May of 2010. Many of you asked for the recipe, so here you go!

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2010 Sonoma Passport Thai Slaw Salad

The Thai Slaw Salad was our choice to compliment our 2008 Sauvignon Blanc which we poured for the 2010 Sonoma Passport Weekend. Many of you asked for the recipe, so here it is. Susan (MacLeod) Murphy selected this recipe from her collection.

This very similar to the Asian cole slaw shown on our web site. The difference is this recipe does not use peanuts as part of the dressing. It also uses fresh basil for its aromatic spice kick instead of cilantro.

Both pair nicely with our Sauvignon Blancs and would go well with our pork recipes.

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Asian Cole Slaw

The crunch of the carrots, peppers and coleslaw is perfect against an Asian peanut style dressing.

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Avocado, Hearts of Palm, Seafood Salad

The freshly made herbal dressing compliments the sweet shrimp (or crab) and round smooth flavors and textures of the avocado and hearts of palm. The key is the fresh dressing! I have made a variety of salads with the common denominator being the avocado, hearts of palm, shrimp or fresh crab. I have even experimented with adding fresh tomatoes (in season) and artichoke hearts. Have fun with this.

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Bucatini with Meat Sauce, A Merlot CooK Off Recipe

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Humboldt Goat Cheese

The herbal and slightly gamy flavors of this mild cheese compliments our Sauvignon Blanc perfectly.

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MacLeod Rose Cosmopolitan

Surprisingly, our rose makes an excellent substitute for vodka in a classic cosmopolitan cocktail! Now do not ask what we were doing in researching this idea, but everyone enjoyed the evening and the research project.

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Quaker Oats Vanishing Oatmeal Cookies (Karen's)

Wow, did we discover a perfect Zinfandel cookie pairing. Yes, oatmeal cookies with our 2008 Zinfandel are to die for. Well, it took a bit, but I got my neighbor, Karen, to cough up the recipe after about 4 weeks of nagging. She told me to look under the top of my Quaker Oats cereal box!! Sure enough. We substitute chopped walnuts for the raisins.

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Ranch Brownies

For you chocolate lovers! A luscious brownie recipe from the kitchen of Susan (MacLeod) Murphy. We pair these brownies with either the Merlot or Zinfandel. Also one of the favorite food items at the Sonoma Passport Weekends.

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Rosemary Hoisin BBQ Baby Back Ribs

Rosemary and infused Asian spices are luscious when paired with MacLeod Zinfandel. We like to compliment this dish with our Asian Coleslaw Recipe.

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Savory Blueberry Steak Sauce

Our Merlot typically shows some blueberry nuances. I wanted to try a blueberry sauce with a rich filet or rib eye steak. Searching the internet resulted in this one recipe that has its roots in Italy. It was outstanding with the filet I BBQ'd for some of the MacLeod Family. I rubbed the steak with salt and a chipolte based seasoning to ad a bit of spice. I plan to ad a bit of chipolte to the sauce next time I cook this. In addition to a steak, this sauce would compliment pork dishes very well.

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Spicy Jam with Parmesan

Our Rose is made from our Merlot grapes. It is a dry wine (no residual sugar) with bright strawberry and red cherry flavors. What food to serve? We have heard that spicy chicken (buffalo) wings are exceptional. The key here is the spice component.

Try pairing a spicy jelly (we liked a chipotle based preserve) with parmesan cheese. We simply put a bit on top of a cheese shard and serve as is. Of course a neutral cracker as a base would work also.

We most recently served this at the MacLeod Family Blending party lunch.

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