The rich and velvet-like palate feel of Merlot blends beautifully between the rugged and organic feel of Cabernet Franc in the 2014 CrossHatch “Depth”. Try it with these Moroccan lamb meatballs for a truly spectacular pairing.
Root veggies take the cake for winter and fall comfort recipes, and they pair SO well with the 2013 CrossHatch “Shading,” a co-fermented blend of Grenache and Syrah. While slightly floral, this wine has hints of licorice and fig, which makes it a superb wine for gamey, roasted meats and root vegetables.
I was telling someone the other day that the 2013 CrossHatch “Depth” is so good on its own, that I sometimes drink it as dessert. Which got me thinking – you know what would be better than drinking it for dessert? Drinking it with dessert! And since pumpkin spice everything is all the rage right now, why not keep it seasonal and pair it with this incredible pumpkin cake, smothered in spicy chocolate sauce? And that, my friends, is how this pairing came to be.
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!
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!
The CrossHatch white Rhone blend is sunshine in a bottle. The Viognier and Marsanne were both picked on the same day and co-fermented together creating a truly complex unique wine. The Viognier adds aromas and flavors of apricot and honey while the Marsanne adds a balancing minerality and acidity. Drink our 2014 CrossHatch with some fried chicken at a summer picnic.