festive wine, food & Music


festive wine, food & Music




Curated for reserve wine club members HOLIDAYS 2016


course one


Robin's Goast Cheese Tarts: MUSIC TRACKS 1 -3 GOLDEN 90's / 00's



2015 Reserve Rosé

Andréa's Bacon Wrapped Dates: Music Tracks 4 - 6 WARM THROWBACKS 



2013 Reserve Pinot Noir 

Robin's SHORT RIBS: Music TRacks 7-9 New World NewComers 



2015 Reserve Pinot Blanc

Andréa's Carrot Cake: music Tracks 11-13 THE sweet Wine Down 


CLICK TO: McBride SIsters Music pairings


Recipe & Wine Pairings Below 

Goat Cheese Tarts

Goat Cheese Tarts

Mushroom & the Goat Tart .jpg


I love this goat cheese tart recipe because its simple, decadent and delish. I paired it with our Reserve Riesling, because I wanted to find a wine that would balance the creamy goat cheese and the rich pastry, and this Riesling has lovely tropical and citrus notes that are complimentary. The music selection was a no brainer for this pairing, I always like to start the evening off with something chill and up beat. Enjoy!! - RM 

Robin's Recipe

1 large sweet onion
8 oz goat cheese

1 pound of mushrooms (shitake or small button)
1 tablespoon plus 1 teaspoon olive oil (divided)
Salt and freshly ground black pepper
1 package frozen puff pastry, defrosted per package directions
3 eggs

Preheat oven to 400 degrees F. Cut onion into paper thin slices with mandolin or sharp knife.  Clean and slice your mushrooms.

Heat a tablespoon of oil in a skillet over medium heat; sauté onion until caramelized. Transfer to a bowl and heat remaining teaspoon of oil in skillet over medium heat. Add mushrooms and sauté until they release all their liquid and most of it boils away, should take about 5 minutes. Sauté caramelized onions and mushrooms together with salt and pepper for 1 -2 minutes. Remove pan from heat. Unfold puff pastry and gently place on cookie sheet. Lightly beat one egg and brush entire surface of pastry. Score the pastry all over with a fork – about ½ from the edges. Bake until pale gold, about 10 minutes. If your pastry puffs up, press is down gently and let it cool.

Next, combine remaining 2 eggs with 6 oz goat cheese and blend until smooth. Spread the mixture onto the pastry. Return it to the oven and bake until set, about 4 minutes. Remove cookie sheet from oven and top with onion and mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Now eat! 

Prosciutto Wrapped Dates

Prosciutto Wrapped Dates



I love the sweet and salty combo, so this prosciutto, date and goat cheese recipe is bomb! And the best part? Super simple! Starting with high quality ingredients takes away the stress of being an expert home chef. I chose to pair this recipe with our Reserve Rosé because the wine is so fresh and crisp with delish wild strawberry notes, that work beautifully with the dish. The music? This is a happy, energetic, wine and food pairing and I reflected that in the music choice, with a throw back twist! - AM

Andréa's RECIPE

1/3 cup soft herbed goat cheese

16 Medjool dates, pitted

16 large basil leaves

4 wide, thin slices prosciutto di Parma, each cut into 4 long strips

16 toothpicks, soaked in water 10 minutes


Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

Red Wine Braised Short Rib

Red Wine Braised Short Rib


Robin's PAIRING 

This wine, food and music pairing is for the soul. This slow cooked short rib is just gorgeous with our reserve Pinot Noir. I promise you this combo is a SHOW STOPPER! The dark fruit and savory flavors of the Pinot Noir are in perfect harmony with the meat. Meat that falls of the bone and super smooth and supple Pinot Noir ... what can be better, really? PLEASE DON'T USE THIS PINOT NOIR IN YOUR RECIPE, this Pinot is not cooking wine:) My music pairing are what I consider New World Soul Comfort - enjoy! - RM        

Robin's RECIPE

4 cut beef short ribs about 8 oz each

Salt and fresh ground black pepper

3 tablespoons butter (divided)

1 bottle full bodied red wine (Cab or similar)

4 cups vegetable stock

3 cloves garlic peeled and smashed

Preheat oven to 325 degrees F

Season ribs with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Pour in your wine and bring to a boil then cook until it’s reduced to about 1 cup. Add the ribs back in including any juices that have run out while the meat was resting.  Add stock and reduce heat bringing it to a simmer.  Cover pot and move it into the preheated oven until the meat falls off the bone (about 3 hours).

Remove the ribs take the remaining liquid and strain through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid (skimming any fat) until nice and thick – maybe 12 minutes or so. Remove from heat and whisk in 1 tablespoon of butter. Give it a taste for seasoning and adjust to your preference and then place the ribs and sauce on a serving dish.  Delish!

* Add your favorite sides to complete the meal. I usually make fingerling potatoes, grilled brussel sprouts.  

Carrot Cake

Carrot Cake


Andréa's PAIRING 

Everyone that knows me well will agree that, I can't say no to anything sweet. So it will be no surprise that I LOVE to bake. Here is one of my favorite recipes, Carrot Cake. In my recipe I play with texture, crunch, sweet, salty and this is a staple in my house during the holidays, that never lasts long (and its not because of me!) I've paired this cake with our Pinot Blanc because it does have a little sugar and a fantastic fruit profile of tropical and citrus that blends perfectly with the flavors from the cake. My music pairing? This is your wine down for the evening, chill and super sweet so please enjoy! - AM   

Andréa's RECIPE


1 cup sugar

1/2 cup vegetable oil

2 large eggs

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 8-ounce cans crushed pineapple in juice, drained

1 cup grated peeled carrots

3/4 cup (lightly packed) sweetened flaked coconut

1/4 cup chopped pecans

For cupcakes:

Preheat oven to 350°F. Line cake tins with butter. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared cake tins, dividing equally. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Remove cake from pan and cool completely on rack.

For frosting:

Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on tops of each cake (Can be made 1 day ahead. Cover and refrigerate.)