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Greetings from Napa Valley

In celebration of the 2014 vintage at hand, we’ve included all new releases within your August allocations: the ever so popular Sangiovese, The Poet, Napa Valley Chardonnay and Cabernet Sauvignon.

These wines are only available to our club members and cannot be purchased online. If you wish to reorder or add to an upcoming allocation, please do not hesitate to contact us.

707-921-2898 | ClubCW@CosentinoWinery.com

View August Selections »

Save the Date:

October 11th, 2014

Annual Harvest Party
Join us for a harvest-inspired dinner in the vineyards.
*A club-exclusive event.

LEARN MORE »

Featured Pairings

Inspired by seasonal ingredients and this month’s club selections, the menu below is a no-fuss way to entertain during the warm August evenings.

Endive 'Boats' with Blue Cheese, Walnuts & Honey +
2013 Chardonnay, Napa Valley

  • Endives
  • Blue Cheese Crumbles
  • Toasted Walnuts, chopped
  • Honey

Separate endive heads into individual leaves. Fill each leaf with cheese crumbles, chopped walnuts, and drizzle each endive boat with honey.

Tip: Spread a little honey in the endive first to act as “glue” for toppings.


Cremini & Chard Stuffed Shells

with 2012 Sangiovese, Il Chiaretto

 

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces sliced cremini mushrooms
  • 1 bunch Swiss chard, stems discarded & chopped
  • Salt and pepper to taste
  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 egg, lightly beaten
  • 1 1/2 cups marinara sauce, divided
  • 16 jumbo pasta shells
  • 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees. Boil the pasta shells in salted water according to directions. Drain and arrange shells on wax paper and let cool.

  2. Heat olive oil in a large skillet over medium-high heat. Add the garlic and mushrooms and cook for 3-4 minutes, until lightly browned. Stir in the chard and heat until wilted. Remove from heat and season with salt and pepper.

  3. With a slotted spoon, transfer the mushrooms and chard into a large bowl and discard leftover liquid. Stir in the ricotta, Parmesan cheese, and Italian seasoning. Add additional salt and pepper if desired and then add the egg and mix thoroughly.

  4. Spread 3/4 cup of marinara sauce on the bottom of a medium baking dish that's been sprayed with cooking spray. Spoon a generous tablespoon of ricotta filling into the shells and place seam side up in the baking dish. After all the shells have been filled, pour the remaining marinara sauce over the top and sprinkle with the mozzarella cheese.

  5. Cover the baking dish with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and the sauce is bubbling. Allow shells to sit for 5 minutes before serving.

Gruyere Burger with Garlic Aioli

with 2012 Cabernet Sauvignon, Napa County

  • Ground beef  
  • Gruyere cheese, sliced
  • Hamburger buns (we used brioche)
  • Red onion, sliced thin

Easy Garlic Aioli:

  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 4 cloves garlic, minced
  • black pepper
  • ½ teaspoon salt

In a small bowl, combine all ingredients and mix thoroughly.

 

  1. Preheat a grill to high. Shape ground beef into patties with a dimple in the middle to keep them from inflating during grilling.

  2. Melt two tablespoons of butter in a pan and add the sliced red onions. Caramelize the onions over medium-high heat, stirring frequently, until deep brown in color; remove from heat and set aside.

  3. Grill the hamburgers on high, with the lid open for about 7 minutes. Flip burgers and continue grilling for approx. 5 minutes. Time will vary depending on the thickness and heat of the grill. Add slices of Gruyere to each burger and close the lid to melt the cheese. Cook until cheese melts and the burgers are cooked to 160 degrees on an instant read thermometer. Remove burgers from the grill and place on a platter to let rest for a few minutes.

  4. Lightly toast buns on the grill and place the cheeseburger on a bun, add caramelized onions, spread with garlic aioli, pour a glass of Cab and enjoy!

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