Ladies, it’s our time to shine: It’s Women’s History Month! Embrace your inner Sasha Fierce and raise a glass to all of the impactful women who have paved the way for us to live our best lives. After all, we know #SHECAN do anything.
A Boundless Sisterhood
When we entered the winemaking business, we knew we would face adversity––breaking into a male-dominated industry as two Black women is NOT easy. Taking inspiration from our two strong mothers and combining our determined, fearless personalities, our mission became clear: we would transform the industry through leading by example and cultivating community, one great wine at a time. We envisioned a true Sisterhood where women could bond over their achievements and a good bottle of Rosé.
The McBride Sisters Collection was born in 2010, and we can proudly say we are the first Black Sisters to create and grow a wine company. We didn’t do it on our own, though––from Coco Chanel to Oprah, Andréa and I looked up to many resilient women throughout history to turn our shared dream of making wine into a reality. (On a side note, Coco is definitely a Brut Rosé kind of girl.)
Chasing a dream is a never-ending marathon that takes dedication and support. Each day we think about how we can create uplifting, positive experiences for women. We want to encourage women to color outside the lines, to never settle, and to empower each other, because, as we always say, empowered women empower women. Hopefully, Andréa and I will help open doors for other women, just as women before us have done.
Check out this inspirational gallery of women who are changing the game.
#SHECAN, So She Does
This March, we are showcasing our SHE CAN wines. Designed to motivate and encourage all women to go after what we want––no matter what obstacles we encounter––our SHE CAN packaging is a roar, not a whisper. We hope it reminds you to be unafraid of your powerful voice and unique story. You are automatically a part of our Fearless Pride when you crack open a can of Rosé or Sauvignon Blanc!
To ride the wave of International Women’s Day (did you know there’s a theme each year? This year is #EachforEqual, encouraging us to challenge stereotypes, fight bias, broaden perceptions, and celebrate women's achievements), we have finally announced details for the 2020 SHE CAN Professional Development Fund! Founded in 2019, our scholarship program initially promoted the professional advancement of women in the winemaking industry. But, to celebrate a new decade, we are now supporting women who are overcoming gender biases in all industries. Applications will go live on June 1st, but you can click here for more info––get pumped, ladies!
Last year, we awarded scholarships of nearly $40,000. We can’t wait to help a new round of fierce go-getters knock down barriers. June 1st, hurry up!
Spring is in the Air
Flowers are beginning to bloom, spring fashions are emerging, and it’s getting warm enough to start thinking about chilled wines and picnics. Our SHE CAN Sauvignon Blanc is crisp and refreshing––the perfect complement to a gorgeous spring day! Pair it with this colorful, vegetarian-friendly Spring Panzanella with Asparagus, a recipe we LOVE from Food&Wine.
Spring Panzanella with Asparagus
- 4 large eggs
- Four thin slices of peasant bread, torn into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds fat asparagus, peeled
- 1/4 cup red wine vinegar
- Freshly ground pepper
- 2 cups packed young mustard greens or chicory
- 1/2 small red onion, thinly sliced
- 1/4 pound ricotta salata, thinly sliced and crumbled
- 1 watermelon radish or 2 large red radishes, very thinly sliced
- Step 1: Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
- Step 2: Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
- Step 3: Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
- Step 4: In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.