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Chrysalis Vineyards

Recipes

Each month we select recipes that pair well with our VIP Club wine selections. These recipes are provided exclusivley to our club members to enhance their enjoyment of our wines.

Beef Chili with Ancho, Mole, and Cumin - 2016 Papillon
November 1, 2019
This richly flavored chili pays homage to the Texas "bowl of red," in which meat is the star. Mole paste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests can have their chili just the way they like it.
Beef Rendang - 2016 Rubiana
October 1, 2019
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Beef Tenderloin Steaks with Celery Root Gratin - 2017 Norton Locksley Reserve
September 1, 2019
Substitutes nutty celery root for potato in this riff on a classic creamy gratin. Serve it with tenderloin steaks topped with a rich pan sauce.
Chicken and Chickpea Tagine with Apricots and Harissa Sauce - 2017 Private Reserve White
July 1, 2019
Chicken is always a good choice when pairing with white wine. The apricots, chickpeas and harissa sauce all blend and pair perfectly with this blend of Viognier and Albarino.
Chicken Drumsticks with Asian Barbecue Sauce - 2018 Sarah's Patio Red
November 1, 2019
Instead of making a traditional American barbecue sauce, you can prepare a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger.

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