Corks & Courses – July 2022

This month, we welcomed back our fan-favorite Corks & Courses dinner! This event consists of a delicious six course dinner laid out in tandem with six of our vintages. The night was wonderful with great company, great wine and great fare.

Below, you’ll find the recipes to the recipes that we all shared together.

Raspberry Almond Salad

Paired with Pinot Grigio


  • 1 Container (5 oz.) Spinach, Arugula & Radicchio Lettuce Blend, 5 Cups
  • 1 Container (6 oz.) Raspberries
  • 1/3 Cup Sliced Almonds, Toasted
  • 1/4 Cup Olive Oil
  • 2 Tbs. Seedless Red Raspberry Jam
  • 1 Tbs. Balsamic Vinegar
  • 1/2 Tsp. Kosher Salt
  • 1/4 Tsp. Pepper

In serving bowl, arrange lettuce blend, raspberries and almonds. In small bowl, whisk oil, jam, vinegar, kosher salt and pepper until blended. Just before serving, drizzle vinaigrette over salad and toss until evenly coated.

Garden Bruschetta

Paired with Sangiovese


  • 1 Garlic Clove, Peeled & Halved
  • 14 Slices French Bread (3/4″ Thick)
  • 4 Medium Tomatoes, Seeded & Diced
  • 2 Medium Cucumbers
  • 1/4 Cup Chopped Red Onion
  • 2 Tbs. Olive Oil
  • 1 Tbs. Minced Fresh Basil
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Pepper
  • 14 Fresh Basil Leaves

Rub cut side of garlic over one side of each slice of bread. Place bread, garlic-side down, on an ungreased baking sheet. Bake at 350F for 5 minutes on each side or until lightly browned. In a large bowl, combine the tomatoes, cucumbers, onion, oil, minced basil, salt and pepper. Spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf.

Rosemary Pancetta Potato Salad

Paired with Shiraz


  • 5 oz. 1/8″ Thick Slices Pancetta (Italian Bacon; About 5 Slices)
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tbs. Minced Fresh Rosemary
  • 2 Tsp. Finely Grated Lemon Peel
  • 1 Garlic Clove, Pressed
  • 2/3 Cup Olive Oil
  • 3 Pounds Yukon Gold Potatoes
  • 3 Large Celery Stalks, Thinly Sliced
  • 2 Tbs. Chopped Fresh Parsley

Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.

Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours.

DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing. Sprinkle pancetta and chopped parsley over potato salad.

Brown Sugar & Apple BBQ Chicken

Paired with Pinotage Reserve


  • (1) 6 oz. Can Frozen Apple Juice Concentrate, Thawed
  • 1/4 Cup Firmly Packed Brown Sugar
  • 1/4 Cup Ketchup
  • 1 Tbs. Cider Vinegar
  • 1 Tsp. Dried Thyme, Crumbled
  • 1/8 Tsp. Hot Pepper Sauce (Sucha s Tobasco)
  • (1) 3 LB Chicken, Cut into 4 Pieces

Combine everything but the chicken and oil in heavy small saucepan. Cook sauce over a medium heat until sugar dissolves. Prepare grill to a medium-high heat. Brush chicken with oil and season with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. At this point brush chicken with glaze and continue basting and grilling until chicken is tender and cooked through turning occasionally, about 10 minutes longer. For even more flavor, try marinating the chicken in the glaze before doing the grilling.

Berry Balsamic Eggplant (as Bruschetta)

Paired with Winemaker’s Red


  • 2 Medium Sized Eggplants
  • 4 oz. Cherry Tomatoes, Halved
  • 4 oz. Fresh Mozzarella, Cut into Small Pieces or Thin Slices
  • 3-4 Basil Leaves, Cut Coarsely
  • 1 Cup of Flour
  • 2 Eggs, Beaten
  • 1 Cup of Breadcrumbs
  • 1 Cup of Vegetable Oil
  • 3-4 Marinated Artichokes, Quartered
  • Blueberry Balsamic Glaze for Finish

Slice eggplants into ⅓ inch slices, sprinkle with kosher salt and place in colander in sink to drain for 30 minutes. Heat oil in large skillet on medium high heat. Preheat oven to 350F. Gently rinse salt from eggplant slices with warm water, and very important: pat dry with paper towel. Dredge eggplant in flour, eggs, and breadcrumbs using standard breading procedure. Sauté eggplant slices in hot oil, about 3 minutes per side until lightly brown, remove from pan and allow to drain on paper grocery bag.

Place sautéed eggplant on baking sheet, top with mozzarella pieces and tomatoes and bake for about 20, until brown and crispy on outside. Remove from oven and sprinkle with chopped basil, and sprinkle with salt. Dress with Balsamic glaze and place artichoke pieces then serve immediately.

Pineapple Mascarpone Parfait

Paired with Aloha


  • Fresh Pineapple
  • Mascarpone Cheese
  • Powdered Sugar
  • Milk
  • Vanilla Extract
  • Sliced Almonds
  • Caramel Sauce

Spray a grill with nonstick cooking spray and preheat to medium heat. Place the pineapple wedges onto the hot grill. Grill your pineapple for 8-10 minutes, turning the pineapple constantly. Grill until they are soft, golden, and with slight grill marks. Meanwhile, combine the mascarpone cheese, powdered sugar, vanilla, and milk in a bowl. Stir until smooth. Top the pineapple with mascarpone cheese, almonds, and caramel sauce.

Thank you to everyone who joined this event! We hope you’ll attend the next ones. You can view upcoming events here.


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