Food Pairings

Pot Roast Made Perfect

Pair with Arenness Cellars 2019 Les Collines Vineyard Cabernet Sauvignon  

Serves 6-8 people


3-5lb Carmen Ranch, grass fed, boneless chuck roast

3 tbsp olive oil

2 cups yellow onion, large dice

2 cups carrot, peeled, large dice

2 cups celery with leaves, large dice

1 cup leek, white part, large dice

1 cup turnip, peeled, large dice

6 cloves garlic, minced

1/4 cup tomato paste

4 cups beef stock

1 cup Cabernet Sauvignon

3 sprigs, 6 inch long, fresh rosemary

1/2 tsp dried thyme leaves

Kosher salt

Black pepper


Preheat convection oven to 300 degrees. Next, heat a large Dutch oven on the stove top over medium high heat. Apply the Kosher salt liberally on all sides of the roast, add olive oil to the pot, then place meat gently into the hot pot. Once it is seared and golden-brown, flip the roast over (approx. 6 minutes per side). Now season with the freshly ground black pepper. Adding black pepper after searing avoids bitter compounds occurring.

Remove chuck roast to a large plate. Immediately add all large diced vegetables to the Dutch oven. Sauté for 7-8 minutes. Next add the tomato paste and sauté for an additional 2-3 minutes. Deglaze with 1 cup Arenness Cellars Cabernet Sauvignon, scraping the bottom of the pot to loosen the brown bits. Add the fresh rosemary and dried thyme.

Place the pot roast back into the pot. Add the beef stock which should cover the roast halfway.

Put the Dutch oven into the 300 degree convection oven. Place the lid on once the pot is in the oven - this step simply makes the transfer into the oven lighter.

Roast for 3.5 hours, ensuring the meat is tender and falling apart when finished. Check halfway though and add a bit more stock if needed. Serve with skin-on Yukon Gold mashed potatoes.

Chef Notes:

Carmen Ranch is a century old ranch in Wallowa, Oregon. Chuck roast is the cow shoulder and is best prepared using a moist-heat braising technique. Large dice on the vegetables means ½ inch cubes.

To paraphrase John Legend, buy wine that you love, serve it with food that you love, and enjoy with the people you love!

Prepared by Chef Greg Priest




Green Split Pea and Ham Bone Soup

Pair with any Arenness Cellars Wine

Serve with crusty bread for 6 people


4 slices thick smoked bacon, cut into small cubes

2 cups yellow onion 1/4 inch dice

1 cup carrot, 1/4 inch dice

1/2 cup celery, 1/4 inch dice

1/2 cup parsnips, 1/4 inch dice

4 garlic cloves, minced

1 leftover meaty ham bone or smoked ham hock

1 cup honey baked ham, 1/4 inch dice

1lb green split peas, rinsed and soaked 30 minutes

3/4 teaspoon dried Thyme leaves (2 teaspoons if using fresh Thyme)

8 cups chicken stock

1/2 teaspoon Worcestershire sauce

1/4 Tabasco brand pepper sauce

Salt and freshly ground black pepper to taste


In a stock pot or large Dutch oven, sauté bacon and render the fat, cooking until crisp.

Add onion, carrot, parsnip, celery. Cook until vegetables are softened and just begin to brown,

8-10 minutes. Add garlic and cook for an additional minute. Stir in split peas.

Add ham bone (or ham hock), bay leaf, and thyme leaves. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered 1-1 ½ hours, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. Stirring frequently as the soup thickens add a 1-2 cups of additional stock or water if it gets too thick to your taste

Add diced ham the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, stir in Worcestershire and Tabasco sauce. Season to taste with salt, if needed.

Serve hot with crusty bread and butter. Soup may be stored, tightly-covered, in the refrigerator for 3 days, or frozen up to 3 months. When reheating (to 165 degrees) add a bit of water to thin the soup, if needed.

Chef’s Notes:

Thick and healthy this recipe was served often in my Birmingham, Michigan home. What makes this soup so unique is the humble root vegetable, parsnip, with its earthy, almost nutty sweet flavor.  It was my mom’s secret ingredient! Every time she made this soup, she would remind me without fail…“Greg it’s the parsnip that makes this split pea soup so special.”

Homemade, healthy dishes, always prepared with love, were my fondest childhood memories.

Cheers to your holiday memories and may they be special this season.

Eat, drink and be merry!

Prepared by Chef Greg Priest





Marionberry BBQ Slather Sauce
Pair with Arenness Cellars 2020 Pinot Noir

Yields a generous 2 cups
1 cup Marionberry seedless jam (Smucker’s seedless Blackberry jam as substitution)

1 bottle 12oz. Heinz chili sauce

1/4 cup Pinot Noir

2 tablespoons apple cider vinegar

1 1/2 tablespoons Coleman’s dry mustard

1 tablespoon smoked paprika

1 1/2  teaspoons black pepper, freshly ground

2 tablespoons brown sugar

3/4 teaspoon liquid smoke
  • Use a 2 quart sized stainless steel or non-reactive sauce pot on low-medium heat
  • Combine all ingredients, except the liquid smoke. Heat slowly until all the seedless jam is melted and the sauce is smooth
  • Bring to a simmer for 8-10 minutes until desired thickness (once cooled the sauce will be thicker)
  • Set aside. Stir in liquid smoke and transfer to another container for storage
  • Use liberally on your favorite BBQ ribs, pork tenderloin, burgers, chicken, Vegan meat, etc.
Fun Fact from Google: 
Why do Marionberries only grow in Oregon? They were bred more for flavor than durability, so they don’t travel well. Sadly, Marionberries aren't grown outside of the Pacific Northwest.
Chef's Notes:
You can substitute any seedless jam for variation on the classic version of this sauce, which is a Midwest staple from my family pot lucks. This is a fun and easy BBQ sauce to have on hand and much better than store bought. Bragging rights… you made it!
Add ground Chipotle chili or Cayenne to your taste for a nice kick
Prepared by Chef Greg Priest

Extra Dark Chocolate Cocoa Nib Cookies with Madrona Smoked Sea Salt

Forget the Milk! Pair with Arenness Cellars 2019 Dionysus Vineyard Cabernet Sauvignon

Makes a baker’s dozen of cookies


1/2 cup granulated sugar

3/4 cup light brown sugar

1 teaspoon fine kosher salt

1/2 cup unsalted butter, softened

1 large egg

3/4 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

6 ounces (2 bars) Theo Organic extra dark 85% vanilla cocoa nib, chopped in chunks

1 teaspoon San Juan Island madrona smoked sea salt for sprinkling on top


  • In a large bowl mix together sugars, kosher salt and unsalted butter until creamed; without lumps
  • Whisk in egg and vanilla until smooth
  • Sift flour and baking soda. Mix until just combined (don’t over mix)
  • Fold in dark chocolate chunks
  • Chill dough for 1 hour
  • Preheat conventional oven to 350 degrees
  • Line a baking sheet with parchment. Scoop dough using a #24 scoop (1.5 oz). Leave space of three inches between cookies for spreading
  • Bake 12-15 minutes until edges are lightly browned. Remove from oven and sprinkle liberally, or to your taste, the madrona smoke sea salt
  • Cool before serving

For dairy free, gluten free version – substitute Bob’s Red Mill 1 to 1 Baking Flour, and earth balance vegan buttery stick.

Prepared by Chef Greg Priest



Shrimp Ceviche Paired with Arenness Cellars 2018 Chardonnay

Serves 4 as an entrée

Serves 6 as an appetizer


1 pound raw medium shrimp, shelled, tails removed, and deveined

1/4 cup freshly squeezed lemon juice

1/4 cup freshly squeezed lime juice

1/2 cup grape tomato, halves

1/4 cup red onion, finely diced

1 jalapeño, seeded and chopped finely

1 teaspoon real maple syrup

1/2 cup fresh cilantro leaves, coarsely chopped

1/2 teaspoon kosher sea salt

1 large avocado, firm, ripe

 Corn tortilla chips, on the side


Bring a large 4 quart pot of salted water to a rolling boil over high heat. Turn off the heat, add the shrimp, and poach, lightly, stirring once, until the shrimp are opaque and just cooked through, about 3 minutes. Drain hot liquid and cool the shrimp in ice water. Once cooled, remove from ice water. Set chilled shrimp aside.

Slice shrimp into 1/2-inch diagonal cuts and place into a large mixing bowl. Add the fresh lemon juice, fresh lime juice, grape tomatoes, red onion, jalapeño, real maple syrup, fresh cilantro leaves, and sea salt. Toss to combine. Cover and refrigerate for at least 1 hour or a maximum of 4 hours.

Just before serving, dice the avocado, add to the Ceviche, and gently toss to combine.

Serve with blue and yellow corn tortilla chips.

Chef's Notes:

Store any leftovers (unlikely!) in an airtight container in the refrigerator for 24 hours.

Prepared by Chef Greg Priest



Bison Meatballs Paired with Arenness Cellars 2018 DuBrul Vineyard Cabernet Sauvignon 


1 lb 90% lean ground organic bison

3/4 cup cooked basmati rice

1/8 cup sliced natural almonds

1/8 cup dried cranberries, chopped

1/8 cup flat-leaf Italian parsley, chopped

1 tablespoon fresh mint, chopped

1 teaspoon dried garlic, granulated

2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

2 tablespoons olive oil

1/8 cup shallot, minced, fine

1/2 teaspoon dried English thyme leaves

1/4 cup Arenness Cellars Cabernet Sauvignon


Preheat oven, using conventional setting, to 450 degrees F

Toast almonds on a baking sheet in the oven, for 2 minutes

In a medium sized bowl, using your hand, thoroughly mix ground bison, cooked basmati rice, almonds, chopped cranberries, parsley, mint with dried garlic, sea salt and ground black pepper

Shape into approximately 24, 1½ inch meatballs

Add 2 tablespoons olive oil to the bottom of a 9x9 baking dish

Arrange meatballs in baking dish slightly touching

In a small bowl mix minced shallot, English thyme and Cabernet Sauvignon

Spoon the Cabernet mixture over each meatball allowing the shallots to sit atop each meatball

Bake until firm, for 15 minutes

Garnish with parsley and mint leaves, serve immediately

Serves 4-6, Socially Distanced!

 Prepared by Chef Greg Priest



Beef Brisket paired with Arenness Cellars 2017 Walla Walla Valley Cabernet Sauvignon


6 pounds prime beef brisket, fat trimmed

8 teaspoons Diamond Crystal kosher salt

3 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper (optional)

For the Braising Liquid:

4 tablespoons butter

2 large yellow onion, sliced

1teaspoon kosher salt

8 cloves garlic, sliced thinly

2 tablespoon fresh rosemary, minced

2 cups fresh apple juice


Season both sides of the brisket generously with salt, black pepper, and cayenne.

For best results, place brisket on a rack and refrigerate, uncovered, 12-24 hours. Preheat the oven to 325 degrees F

Melt butter in a saucepan over medium heat. Add onion and 1tsp. of salt. Cook and stir until translucent. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil for 3 minutes.

Transfer half of the apple-onion mixture into a large roasting pan.  Place brisket fat-side up and cover with remaining apple-onion mixture.  Cover roasting pan tightly with foil.  Roast in the preheated 325 degree oven for 1 hour 30 minutes.  Reduce oven temperature to 250 degrees and roast until fork tender - about 2 hours 15 minutes. Check for doneness after 2 hours.

Transfer brisket to a plate, tent with foil and rest for 45 minutes.

Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top.

Slice brisket across the grain and serve with the pan gravy. 12-24 servings.

Prepared by Chef Greg Priest