What to Cook with Your Autumn Release Wines

As the air turns crisp and the colors shift outside, there’s no better time to gather around the table and share a glass of something special. Our Autumn Wine Club Release features two new Vintage Club wines crafted to complement the season: a vibrant 2024 Dry Rosé, a richly textured 2022 Malbec. Our Sweet Club members will enjoy the newly released 2024 semi-sweet Vintage Riesling. Below are three cozy, crowd-pleasing recipes – one for each wine that highlight the best of fall flavors.

2024 Dry Rosé + Roasted Delicata Squash Salad with Goat Cheese & Pomegranate (serves 2-4)

Why This Pairing Works:

Our 2024 Dry Rosé is made using the saignée-method with a blend of Pinot Noir, Syrah, Petite Sirah, and White Pressing juice. This wine is crisp and elegant, with hints of wild strawberry, hibiscus and grapefruit. It pairs effortlessly with the natural sweetness of roasted squash, the creamy tang of goat cheese, and the bright pop of pomegranate seeds.

Ingredients:

  • 2 delicata squash, halved, seeded & sliced into half-moons
  • Olive oil, salt, and pepper
  • 5 oz arugula or baby greens
  • ½ cup pomegranate seeds
  • ¼ cup toasted pepitas or chopped pecans
  • 4 oz goat cheese, crumbled
  • Balsamic glaze or vinaigrette

Instructions:

  1. Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
  2. Arrange greens on a platter. Top with warm squash, goat cheese, pomegranate seeds, and pepitas.
  3. Drizzle with balsamic glaze before serving. Enjoy with a chilled glass of 2024 Dry Rosé.

2022 Malbec + Braised Short Ribs with Garlic-Parmesan Mashed Potatoes (serves 3-4)

Why This Pairing Works:

This full-bodied 2022 Malbec delivers lush, rich notes of marionberry, fig, and dried blueberry, supported with hints of herbs and spice. Its depth enhances the caramelization of slow-braised beef, while the smooth tannins and bold fruit balance beautifully against creamy, garlicky mashed potatoes.

Braised Short Ribs

Ingredients:

  • 3–4 lbs bone-in beef short rib
  • Salt, pepper, and flour for dusting
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup red wine (Malbec recommended)
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Preheat oven to 325°F. Season and lightly flour the short ribs. Sear in olive oil until browned on all sides. Remove from pot.
  2. In the same pot, sauté onion, carrots, and garlic. Stir in tomato paste, then deglaze with wine and broth.
  3. Return ribs to the pot with herbs. Cover and braise in oven for 2.5–3 hours, until fork-tender.

Garlic-Parmesan Mashed Potatoes

Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and chopped
  • 4 garlic cloves, peeled
  • ½ cup butter
  • ½–¾ cup milk or cream
  • ½ cup freshly grated Parmesan
  • Salt and pepper to taste

Instructions:

  1. Boil potatoes and garlic until fork-tender (15–20 minutes). Drain well.
  2. Mash with butter, then stir in warm milk or cream.
  3. Fold in Parmesan, season to taste, and serve alongside the short ribs with a glass of 2022 Malbec.

2024 Vintage Riesling + Warm Cinnamon Peach Crumble with Vanilla Ice Cream (serves 4)

Why This Pairing Works: 

Our 2024 semi-sweet Vintage Riesling is fruit-forward with vibrant notes of peach, nectar, and tangerine. This warm, spiced peach crumble mirrors the wine’s stone fruit flavors while the citrusy brightness lifts every bite. It’s approachable, comforting, and perfect for fall.

Base Ingredients:

  • 5 ripe peaches (or 4 cups frozen, thawed), sliced
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • Pinch of nutmeg
  • Juice of ½ tangerine or orange (optional for brightness)
  • Vanilla ice cream of choice

For the Topping:

  • ¾ cup rolled oats
  • ½ cup brown sugar
  • ½ cup flour
  • ½ tsp cinnamon
  • ½ cup cold butter, cubed

Instructions:

  1. Preheat oven to 375°F. Toss peaches with sugar, flour, spices, vanilla, and citrus juice. Pour into a greased 8×8 dish.
  2. In a separate bowl, mix topping ingredients with fingers or fork until crumbly. Sprinkle evenly over the fruit.
  3. Bake for 35–40 minutes until golden brown and bubbling. Serve warm with vanilla ice cream and a glass of 2024 Vintage Riesling.