In lieu of sharing our “super secret” homemade Carr pasta recipe, it felt necessary to share our favorite pasta sauce recipe as well! Pair this sauce with your favorite pasta and a bottle of 2013 Carr Sangiovese. We love to serve this with turkey meatballs as well. Yum!
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!
We all know the rule – fish pairs with white wine. But what is so fun about rules is that we can break them! Which is why we here at Carr prefer our fish with a side of 2013 Carr Syrah from Morehouse Vineyard. The peppercorn butter adds depth to an already heartier type of fish, creating the perfect meal for Syrah.
Two of my favorite local fare are Santa Barbara County wine, and Santa Maria style tri-tip. Tri-tip is said to have originated in the Central Coast, and Santa Maria has now become the home of this kind of barbecue. And Santa Barbara County is home to some of the finest wines in California. Our new 2013 CrossHatch “Depth” is a blend of Merlot and Cabernet Franc that has just the right intensity to balance out the smokey and spicy flavors of tri-tip.
I know what you’re thinking -rabbit!? How could you! But before you jump to conclusions – have you ever tried rabbit? Rabbit is amazing. Back in the 40’s and 50’s, rabbit was as common as chicken is today, and it is seen as a staple in cuisine all around the world. It isn’t one of the “Big 4” meats that we are used to in the US, but it is certainly worth stepping out of your comfort zone to try. And this low calorie, low fat dish is especially tasty when paired alongside the 2013 CrossHatch “Shading” – a beautiful cofermented blend of Grenache and Syrah. Forget about Bugs and Roger for an evening and give it a try!
Summer is right around the corner, and we’ve got you covered. Perfect for any backyard BBQ, birthday bash, or dinner party that this season may bring, you will grandstand with this quick and easy Mediterranean inspired dip. With a kick of spice and a whole lot of flavor, this dish enhances the light pepper and fruitiness of our 2014 Carr Pinot Noir, Turner Vineyard.
It’s Memorial Day and we’re celebrating with some good old fashioned American bacon. And we’re pairing it with our first ever 2015 CrossHatch Rosé. Bacon and rosé, you may ask? You bet! This rosé is a blend of Mourvèdre and Cabernet Franc, so while it is crisp and fruity, it maintains hints of mild herbs, white pepper, and subtle spices. This firecracker-combo will have you feeling like it’s the Fourth of July.
Crab pairs great with both Sauvignon Blanc and Chardonnay. So what happens when you pair lemon-dill crab cakes with our 2015 CrossHatch “Tone”? Perfection! “Tone” is a blend of 70% Sauvignon Blanc and 30% Chardonnay. The light, yet soothing, creamy mouth-feel of the Chardonnay adds significant body to the typically thinner and tart Sauvignon Blanc. It’s a match made in heaven!