209.245.6177
Cart 0 items: $0.00
  • 209.245.6177
  • info@andiswines.com
  • 11000 Shenandoah Rd.
    Plymouth, CA
    95669

Recent news, stories from the winemaker, happenings around the winery, recipes and more!

 

 

 

 

 

Shannon Landis
 
April 10, 2020 | Shannon Landis

Creamy Mushroom Bow Tie Pasta Recipe

Spring is upon us in California and in wine country that means it's time to start the transition from red to white wines. As the days start to warm up and we spend more time outside reaching for a chilled glass of white wine can be the perfect addition to your day.

Salads and seafood are often easy pairings with white wine but we enjoy the richness of this Creamy Mushroom Bow Tie pasta with our 2018 Old Vine Semillon and our 2019 Cuveè Blanc. Both wines impart the perfect balance of citrus and bright pops of acidity that help cut through the richness of this pasta.

CREAMY MUSHROOM BOW TIE PASTA

2 c. bow tie pasta
4 oz. pancetta
2 T. shallots or onions, chopped fine
3/4 lb fresh mushrooms white button or cremini, 1/4" diced
3 T. buttered
fresh ground pepper
6 T heavy whipping cream
4 T parmesan, grated
1 T fresh parsley, finely chopped
squeeze of fresh lemon

1. Cook pasta in salted boiling water for time listed on package.

2. While pasta is cooking, sauté pancetta in a large sauté pan over medium heat until pancetta is crisp. Remove pancetta and drain on paper towel. In same pan add mushrooms & onion a pinch of salt and a few grindings of pepper. Continue to sauté until mushroom liquid has cooked out. 

3. Add butter to the mushrooms and onion. Once butter has melted add heavy cream. Stir over medium heat until sauce has slightly thickened.

4. Add cooked pasta directly to your sauté pan. Toss pasta to coat in sauce. 

5. Sprinkle pasta with grated parmesan cheese, chopped parsley and a squeeze of fresh lemon. Serve hot out of pan.

Adapted from Marcella Hazan, Essentials of Classic Italian Cooking. Mushroom, Ham and Cream Sauce.

Time Posted: Apr 10, 2020 at 7:08 AM
Shannon Landis
 
March 31, 2020 | Shannon Landis

Becca's Dutch Baby Pancake

Seems like everyone could use something warm and puffy right now. Our very own Rebecca Bozzo is sharing her recipe for a Dutch Baby pancake. Create a little bit of sunshine in your day with some simple pantry ingredients and then top it with powdered sugar, a decadent sauce or nothing at all.

We want you to enjoy Andis Wines at home with whatever you're cooking so we're offering - 
Free Shipping* when you order 6 bottles or more. Visit our online shop to order your favorite wine! 

DUTCH BABY PANCAKE

2 Tbl Butter
3 Eggs 
1/4 c. Sugar
1/2 c. Flour
3/4 c. Milk
1/2 t. vanilla

1. Pre-heat oven to 425 degrees.

2. Melt butter in cast iron skillet or other oven safe pan. Remove from heat once butter has melted and set aside.

3. In a medium size bowl or blender mix Eggs, Sugar, Flour, Milk and Vanilla. Pour in pan with melted butter.

4. Bake in skillet for 20 minutes. Pancake should puff up in oven.

5. Serve warm. Dust with powder sugar, squeez of lemon of with Plum Sauce.

Plum Sauce
5 oz jar Jamnation, Plum & Get It (or Ohter jam)
1/2 Meyer Lemon

1. Heat Jam over low heat, squeeze half a Meyer lemon into jam. Stir and drizzle warm over Dutch Baby.

Recipe adapted from Martha Stewart.

Follow along with Becca on our YouTube Channel!

Time Posted: Mar 31, 2020 at 9:31 AM
Shannon Landis
 
March 23, 2020 | Shannon Landis

Soup is still on! Pumpkin Sausage Soup

We were planning a "Soups on Weekend" in the tasting room but since we're all trying to navigate our new reality we wanted to share some of our most requested recipes with you to try at home. We want to provide easy, delicious recipes with ingredients you can hopefully, still find in the stores or already have in your pantry. Since we are a winery, producing some of our best vintages yet, we're going to offer up some suggested wine pairings too. 

Our Pumpkin Sausage Soup is our most requested recipe. We make it in large batches to feed our guests attending some of the most popular events in Amador County including, The Big Crush and Behind the Cellar Door. We didn't think you needed to make soup for 400 so we've included a recipe below that will feed a more manageable number of 6! It’s soup not science so feel free to play around with the ingredients, try using turkey sausage or tofu and vegetable stock for a vegetarian option. Top with almonds, pepitas or goat cheese for a different twist.

We drink wine with everything we cook at Andis! Try our Sauvignon Blanc which pairs well with the rich combination of savory pumpkin and sweet coconut milk featured in the recipe, it's a natural wine and food match! The soup is also hardy enough to pair with Zinfandel or Barbera if you're in the mood for red wine.

We want you to enjoy Andis Wines at home with whatever you're cooking so we're offering - 
Free Shipping* when you order 6 bottles or more. Visit our online shop to order your favorite wine! 

PUMPKIN SAUSAGE SOUP

2 lbs bulk Italian sausage
1 medium onion, diced
3 cloves garlic, minced 
2 15oz cans pumpkin puree
32oz chicken stock
1 can coconut milk
1 tsp ground cinnamon 
2 bay leaves
sea salt & black pepper to taste
2 tbsp toasted walnuts, chopped
2 tbsp pear, finely minced

1. Saute sausage in a large stock pot over medium heat for 3 minutes. Add onion and continue to saute, stirring occasionally until sausage is just cooked through and onion becomes clear, 10-15 minutes. Add garlic for the last 5 minutesof cooking time.

2. Carefully remove all but 1 tbsp oil from the pan. Add pumpkin and stock to pan. Season with salt and pepper. Stir in cinnamon and bay leaves. Bring soup to a boil, then reduce heat and simmer for 30 minutes.

3. Add coconut milk and stir to combine. Simmer an additional 5 minutes. At this point you can serve or transfer to a crock pot to keep warm until ready to serve. NOTE: If the soup reduces too much, add more chicken stock to thin the broth.

Time Posted: Mar 23, 2020 at 11:12 AM
Shannon Landis
 
January 9, 2020 | Shannon Landis

Dungeness Crab Season is Finally Here!

Dungeness crab season is finally here and we're ready to celebrate with our annual White Wine Release and Crab Feed. As much as we love Dungeness crab at Andis we're also excited to celebrate the opening of our new event facility located next to the tasting room. The perfect venue to enjoy vineyard views in a contemporary setting while cracking into fresh crab.

Details about the crab feed, held on Saturday, February 15th may be found on our event page - /CrabFeed

For those unable to attend the winery event we've come up with an easy recipe for you to enjoy at home. A bottle of our slightly citrusy Semillon is the perfect accompaniment to this buttery, spicy dish.

The following recipe was adapted from Bon Appetite with the slight variation of using Meyer Lemons, a California favorite. CLICK HERE to see the original recipe.

Oven-Roasted Dungeness Crab Recipe

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
1 large Dungeness crabs*, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/4 cup Meyer lemon juice
1 teaspoon finely grated Meyer lemon zest

RECIPE PREPARATION

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

Using tongs, transfer crabs to platter. Add lemon juice and zest to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Wine Paring  - Andis 2017 Semillon, Bill Dillian Vineyard

Time Posted: Jan 9, 2020 at 2:55 PM
Shannon Landis
 
May 16, 2018 | Shannon Landis

Spanish Style Meatball Recipe

Who doesn’t love a great meatball, especially when paired with a good wine?! I’m not talking about a bag of frozen processed meatballs, I’m talking about savory little morsels you can customize with items from your spice drawer or herb garden.

 

Cooking at a winery means the perfect wine pairing is always at the forefront when developing recipes. This recipe uses Spanish smoked paprika to
impart depth and a handful of local fresh herbs to enhance the old world style of our wines. Andis Grenache is used to deglaze the pan, a grape commonly associated with Spain and an even better wine to drink alongside this dish.

 

The best thing about meatballs is how forgiving and versatile they are; you can switch out the protein, spices, herbs or sauce to reflect the season and to pair with different wine varietals. Try pairing lamb meatballs with Andis Mourvèdre or try pairing Andis Rosè with a cranberry turkey meatball. Be sure to grab a loaf of your favorite crusty bread to sop up the savory sauce.

 

Grenache is currently featured on our tasting menu at Andis Wines. Come visit the winery and buy a bottle for $25.99 or a case and receive a 10% discount. Join our wine club and save over $7 per bottle! For more information on the benefits of joining Club Andis visit /Club/Join-Club- Andis, or better yet, come into our tasting room and visit with one of our knowledgeable and friendly team members where you can try the meatballs and Grenache together firsthand!

 

Albondigas – Spanish Meatballs
(makes about 20 – 1 oz meatballs)
 1lb Lean Ground Beef
 ⅓ cup Plain Breadcrumbs
 1 Egg
 1 teaspoon Ground Cumin
 1/2 teaspoon Ground Coriander
 1 teaspoon Dried Oregano
 1/4 teaspoon Red Chili Flakes
 ¾ teaspoon Salt
 Freshly Ground Black Pepper

For the tomato sauce
 2 tablespoons Olive Oil
 one large Red Onion, diced
 1 -2 Garlic Cloves, minced
 1 teaspoon Ground Cumin
 A heaped teaspoon Smoked Paprika
 ⅓ cup Andis Zinfandel Wine
 1 x 400g Canned, Chopped Tomatoes
 1 x 400 Pureed Tomatoes
 2 teaspoons Brown Sugar
 3 Bay Leaves
 2 stems Fresh Oregano
 2 stems Fresh Thyme
 1 small stem Fresh Rosemary
 Salt and Pepper, to taste

INSTRUCTIONS:
1. Place all the ingredients for the meatballs in a large bowl and mix together until
well combined. Roll into evenly sized 1oz balls and rest in the fridge to firm up
for about half an hour. (Meatballs may be frozen at this point and used at a later
date)
2. Heat the olive oil in a large based pan. Brown the meatballs on all sides, shaking
skillet so meatballs roll to brown on all sides. Remove and set aside. In the same
pan, sauté the onions until soft and translucent. Add the garlic and cook for a
further 2 minutes. Add the spices and stir through. Deglaze with the wine.
Reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano,
thyme and rosemary. Season with salt and freshly ground black pepper. Return
the meatballs back into the pan and simmer on low heat for about 20 - 25
minutes until the meatballs are cooked through and the tomato sauce has
thickened.
Meatballs and sauce may also be transferred to a Crockpot to finish simmering
on low.
3. Remove herb stems and bay leaves. Spoon meatballs into serving bowls and serve
with crusty warm bread and butter.

Time Posted: May 16, 2018 at 2:45 PM
Menu