At Beringer, the holidays celebrate the best of food and wine. It’s a time to break out old family recipes, get adventurous with new flavors and indulge in holiday classics all at the same time. In our humble opinion, every dish on your holiday table deserves a wine pairing that enhances its flavors and enjoyment.
Smoked Salmon Crostini & Private Reserve Chardonnay
The richness of the chardonnay beautifully complements the buttery texture and subtle smokiness of the salmon. The creamy notes and hints of oak in the wine harmonize exquisitely with the velvety texture of the salmon. The wine's balanced acidity also cuts through the richness of the salmon, enhancing its flavors without overpowering the delicate taste.
Bacon-Wrapped Dates Stuffed with Blue Cheese & Winery Exclusive Knights Valley Red Blend
Our Knights Valley Blend has dark berry notes, hints of spice and a velvety texture that complements the savory-sweet combination of the bacon-wrapped dates. The wine's dark fruit character enhances the sweetness of the dates, while its nuanced spice notes harmonize with the smoky richness of the bacon. The creamy and tangy blue cheese filling adds depth and complexity to the dish, creating a perfect balance of flavors.
Roasted Garlic and Rosemary Lamp Chops & Knights Valley Cabernet Sauvignon
With rich dark fruit notes, hints of spice, and firm tannins, the wine creates a perfect pairing with the tender, succulent lamb. The robustness of the cabernet sauvignon stands up to the bold flavors of the dish, enhancing the overall sensory experience. The earthy undertones in both the wine and the roasted lamb accentuate each other, while the wine's tannins help cleanse the palate after each savory bite.
Roasted Duck Breast with Cherry Port Wine Sauce & Steinhauer Ranch Cabernet Sauvignon
The succulent and rich flavors of the duck breast, with its crispy skin and tender meat, complement the complexity of the cabernet sauvignon beautifully. The wine's dark fruit notes and hints of spices enhance the savory aspects of the duck, while its velvety texture complements the luxurious mouthfeel of the dish. The cherry port wine sauce adds a touch of sweetness and tanginess that elevates the flavors of both the duck and the wine, creating a harmonious balance on the palate.
Grilled Ribeye Steak with a Mushroom and Red Wine Reduction & 8th Maker Cabernet Sauvignon
The bold and intricate flavors of the 8th Maker Cabernet Sauvignon, characterized by its dark fruit notes, hints of spices, and firm tannins, complement the richness of the ribeye steak. The juicy and flavorful ribeye, grilled to perfection, pairs beautifully with the wine's robust profile. The mushroom and red wine reduction sauce, made with a medley of mushrooms, shallots, garlic, and a splash of the same cab, creates a harmonious blend of earthy and savory flavors.
Honey and Almond Baklava & Sauvignon Blanc Napa
The luscious and complex flavors of the Nightingale wine, with its honeyed sweetness, apricot notes, and luscious viscosity, harmonize beautifully with the rich layers of phyllo pastry, honey, and nutty goodness in the baklava. The wine's honeyed character complements the sweetness of the dessert, while its apricot and tropical fruit undertones create a delightful contrast that enhances the pastry's flavors.
