One of our favorite parts of Wine Club Release Weekend is finding a bite that makes each new wine shine. For our autumn release, we paired five wines with recipes that move from savory and herbaceous to rich and just a little sweet—each chosen to highlight something distinctive in the glass.

If you joined us for the release, consider this your recipe card for recreating the pairings at home. And if you didn’t, grab a bottle from your release and discover why these combinations work so well together.

2025 Viognier + Sweet Cheeks Herb & Maple Nut Mix

This one comes with a little Sweet Cheeks history. Our Herb & Maple Nut Mix was a tasting room favorite dating back to the early years of the winery – and for the first time, we’re sharing the recipe.

What You’ll Need

The Nuts

  • ⅓ lb. whole raw almonds
  • ⅓ lb. pecan halves
  • ⅓ lb. hazelnuts
  • About 1 lb. total, or roughly one heaping cup of each

The Coating

  • ¼ cup pure maple syrup
  • 4 teaspoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • ¼ teaspoon cayenne pepper

Make It

Preheat oven to 325°F. Toss the almonds, pecans, and hazelnuts with maple syrup and olive oil until evenly coated. Add the salt, sage, rosemary, and cayenne and toss again.

Spread into a single layer on a parchment-lined baking sheet. Bake for approximately 20–25 minutes, stirring halfway through, until toasted and fragrant. Allow the nuts to cool completely before serving; the coating will set as they cool.

Why This Pairing Works

Our first-ever Viognier balances expressive honeysuckle and stone fruit with freshness and a subtle savory edge. Rosemary and sage echo that savory quality, while maple complements the wine’s ripe peach, nectarine, and tropical fruit character. The result feels decidedly autumnal without overpowering Viognier’s delicate aromatics.

2025 Dry Rosé + Melon, Mozzarella & Prosciutto Skewers

A pairing doesn’t need to be complicated to be delicious. These colorful little skewers come together in minutes and make an easy appetizer for a fall gathering.

What You’ll Need

  • Cantaloupe or other ripe melon, cut into bite-sized pieces
  • Fresh mozzarella pearls
  • Thinly sliced prosciutto
  • Fresh basil, optional
  • Balsamic glaze, optional 
  • Cocktail picks or small skewers

Make It

Fold a small piece of prosciutto and thread it onto a skewer with a piece of melon and mozzarella pearl. Add a small basil leaf if desired. Repeat and keep chilled until you’re ready to serve.

Why This Pairing Works

Sweet melon, creamy mozzarella, and salty prosciutto give the Dry Rosé a little bit of everything to play against. The fruit brings out the wine’s fresh character, while its crispness provides a refreshing counterpoint to the richer mozzarella and prosciutto.

2023 Malbec + Bacon Jam & Blue Cheese Puff Pastry Bites

Savory, smoky, creamy, and wrapped in flaky pastry—this is a bite made for a bold red. A simple homemade bacon jam provides the sweet-savory base, topped with a creamy blue cheese filling.

What You’ll Need

For the Bacon Jam

  • 8 oz. bacon, chopped
  • ½ small yellow onion, finely diced
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons water

For the Blue Cheese Filling

  • 4 oz. cream cheese, softened
  • 2 oz. blue cheese, crumbled

To Assemble

  • 1 sheet puff pastry, thawed
  • Nonstick cooking spray

Make It

Cook the bacon until crisp, remove it from the pan, and drain most of the fat. Add the onion and cook until soft. Return the bacon to the pan with brown sugar, balsamic vinegar, maple syrup, and water. Simmer over low heat until thick and jammy, about 10 minutes.

Mix the softened cream cheese and blue cheese together until creamy.

Preheat the oven to 400°F. Lightly grease a mini muffin tin. Cut the puff pastry into 20 squares (5 x 4) and gently press each into a muffin cup. Add a small spoonful of bacon jam followed by the blue cheese mixture. Bake for approximately 10 minutes, or until the pastry is puffed and golden.

Why This Pairing Works

Malbec’s generous dark fruit is right at home with the sweet and smoky character of bacon jam. Blue cheese adds richness and a savory edge, while flaky puff pastry ties everything together. It’s a small bite with enough flavor to stand alongside a fuller-bodied red.

2023 Pebblestone Vineyard Syrah + Rosemary Lamb Meatballs with Blackberry-Syrah Reduction

Our limited-production Pebblestone Vineyard Syrah is crafted exclusively for Barrel Select Club members, so we wanted its pairing to feel just as special. Savory rosemary lamb meatballs meet a concentrated blackberry and Syrah reduction for an appetizer worthy of this cellar-worthy red.

What You’ll Need

For the Meatballs

  • 1 lb. ground lamb
  • 1 egg
  • ⅓ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Reduction

  • ½ cup blackberries
  • 1 cup Syrah

Make It

Preheat oven to 400°F. Gently combine the lamb, egg, breadcrumbs, garlic, rosemary, salt, and pepper. Form into small appetizer-sized meatballs and arrange on a lined baking sheet. Bake until browned and cooked through, approximately 15–18 minutes.

Meanwhile, combine the blackberries and Syrah in a small saucepan over medium heat. Simmer for about 10 minutes, until reduced by approximately half. Reduce the heat to low and cook for another 2 minutes, stirring constantly, until thickened. Remove from the heat.

Spoon or drizzle the reduction over the warm meatballs just before serving.

Why This Pairing Works

Lamb has the richness to meet this Syrah’s concentration and structure, while rosemary brings an earthy, aromatic quality to the pairing. The blackberry-Syrah reduction creates the bridge back to the glass, concentrating dark fruit while adding a savory-sweet finish to each bite.

2025 Vintage Riesling + Apple-Glazed Butterfly Palmiers

For our Sweet Club release, we kept things playful. These classic puff pastry cookies are shaped into little butterflies and finished with an apple glaze—a simple treat to enjoy with our semi-sweet Vintage Riesling.

What You’ll Need

For the Palmiers

  • 1 sheet puff pastry, thawed but still cold
  • ¼ cup granulated sugar, plus more for rolling
  • ½ teaspoon cinnamon

For the Apple Glaze

  • ½ cup powdered sugar
  • 1–2 tablespoons apple juice

Make It

Preheat oven to 400°F and line a baking sheet with parchment.

Combine the sugar and cinnamon and sprinkle some over your work surface. Lay the puff pastry on top and sprinkle with additional cinnamon sugar. Starting at each long edge, roll both sides inward until they meet in the center. Chill the roll for about 10 minutes to make slicing easier.

Cut into approximately ½-inch slices. Pinch the center of each palmier slightly and gently fan the two rolled sides outward to create a butterfly shape. Arrange on the prepared baking sheet and bake for 12–15 minutes, flipping once if needed, until crisp and deeply golden.

Whisk the powdered sugar with enough apple juice to create a thin glaze. Once the palmiers have cooled, drizzle lightly over the top.

Why This Pairing Works

Our Vintage Riesling balances a touch of natural sweetness with lively acidity and notes of ripe melon, tangerine, and tropical fruit. The delicate sweetness of the palmier complements the wine without overwhelming it, while the apple glaze introduces a familiar fall flavor that feels right at home alongside Riesling.

Bring the Release Home

Wine Club Release Weekend may only last a few days, but the pairings don’t have to. Save these recipes for your next gathering, choose a bottle from your autumn release, and recreate a little piece of the experience around your own table.

After all, discovering what happens when the right wine meets the right bite is half the fun.

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