This recipe is so easy and delicious and perfect to accompany our 2011 Carr Sangiovese. It has a wonderful balance of acidity and fruitfulness that pairs perfectly with the acidity from the tomatoes and the creamy mushroom ricotta filling.
At Carr Vineyards & Winery, we believe that memorable experiences are created when our wines are paired with great food, family, and good friends.
We love sharing our recipes for foods that pair well with our:
Enjoy these recipes! And if you have any recipes you’d like to share, please send them our way. We’d love to post your recipes for all of our Carr Winery friends!
Why is it that mushrooms just scream out to be paired along side wine. The earthy flavors tend to enhance so many different types, including our 2012 Pinot Noir, Turner Vineyard holds up amazingly against this savory bread pudding. The mushrooms bring out the earthy qualities of the wine while the creamy textures enhance the richness and fruitfulness of the wine.
Strong cheeses like goat cheese can often overwhelm Pinot Noir but not ours. This 2012 Carr Pinot Noir from Santa Barbara County has great fruit and acid balance which complements this great appetizer. Santa Barbara County is known for producing some amazing Pinot Noirs and this one is no exception.
One of Carr Winery’s specialties is in producing 100% Cabernet Franc. It has been a best seller for years. It is such a special grape to us because of the challenge. Cabernet Franc is a labor intensive grape if you don’t wish to use it for blending. The clusters typically have one main bunch then two smaller “wings”, each part ripens at a different rate which can create a very unripe “green” flavor in the end product. We go through the vineyards early and clip off the smaller clusters “the wings” and leave just the main cluster hanging to get a nice even ripen during the season. It is a labor of love and one of Ryan Carr’s favorite varietals. In 2010 he decided to create our first Cabernet Franc Reserve where he picked his four best barrels and let them age an additional year in barrel before bottling. The finished product was delicious. We found this recipe on Tasting Table for the perfect steak and thought what else to pair it with than the perfect Cabernet Franc.
Now that fall is here, nothing sounds better than a big glass of Cabernet Franc and something tasty in the oven to enjoy it with. During the cooler months we love turning our oven on full blast filling the house with amazing scents and heating it at the same time. Pizzas are perfect for this. The hotter the oven the better and who doesn’t love the smell of fresh home made pizza wafting through the house. Grab a bottle of our 2011 Carr Cabernet Franc and enjoy!
Dessert wines are always fun to pair food with. There are so many creative ways to enjoy them. Enjoy with a great cheese platter, drizzle over vanilla ice cream, poach fruit in it. Or you can even just drink it alone, it can be just enough to satisfy that sweet tooth without over indulgence. The 2012 Carr Late Harvest Viognier has hints of honey and apricot that pair so well with this dessert it’s going to be hard not to over-indulge.