Wine Country Recipes

Here are some of our favorite recipes from some of our favorite wineries. These delicious recipes all have wine suggestions and many have wine as an essential ingredient.

Does your winery have a recipe to share? If so send it our way and we will link to you.



Oven-Braised Pork Tenderloin
Make with Morovino ’98 Barbera. Serve with Morovino ’05 Cabernet

1 2-lb pork tenderloin
1 packet dried onion soup mix (this recipe is a tribute to Mrs. Vino’s mom—who loved onion soup mix)
1 t. Worcestershire sauce
1 C. ’98 Barbera
1 package button mushrooms
½ 14 oz bag frozen pearl onions
½ 16 oz package carrots 

Vegetarian Stuffed Bell Peppers with Green Rice
(A slightly different twist on a recipe of Rachel Ray)
Serve with Morovino 98 Barbera.

4 C. chicken or veggie stock
1 bay leaf
2 C brown rice (yes, white will work too)
2 large red or green bell peppers
6 ears of corn on the cob, or 3 C. frozen corn kernels
3 T vegetable oil (not olive oil)
1 red onion, finely chopped
1 jalapeno, seeded, membranes removed, and chopped
4 cloves garlic, or 2 heaping spoonfuls of crushed garlic from a jar
1 ½ t. ground cumin
½ t. dried oregano
¼ C-ish of fire roasted tomato salsa
1 small handful (about ½ C.) cilantro leaves-or use flat leaf parsley
1 bag of baby spinach leaves-or, if you insist, ½ lb of spinach leaves that you have to carefully clean yourself!
4 green onions, chopped
2 limes
1 C. shredded reduced-fat (Mrs. Vino is trying to watch her girlish figure) Monterey Jack cheese

Preparation instructions

Mrs. Vino’s “The Holidays are Driving Me Crazy” Pasta
Make with your favorite Morovino Red, serve with the rest of the Morovino Red

1 jar Ragu Roasted Garlic Robusto pasta sauce (or your favorite)
½ C. of Morovino red wine of your choice: 99 Barbera, 05 Sangiovese, 98 Barbera, Merlot or Zinfandel
1 t. garlic powder
1 t. dried basil
½ bag frozen chopped spinach
fresh pepper to taste
1 lb your favorite pasta

Preparation instructions

Mrs. Vino’s Guiltless Smoked Corn Chowder
Serve with Morovino ’98 Barbera

6 slices of turkey bacon, cut into small pieces
1 medium onion, chopped
2 cloves garlic, finely chopped
½ t. paprika. Mrs. Vino likes smoked paprika—if you can find a pipe small enough (just kidding!!)
¼ t. crushed red pepper flakes (or more to taste—but not too much more)
2 10-ounce bags frozen corn
4 C. low fat, low sodium chicken broth
Kosher salt and black pepper
4 green onions, trimmed and sliced
¼ bunch flat leaf parsley leaves, chopped
Olive oil cooking spray, or your olive oil mister

Preparation instructions

















Zinfandel Blue Cheese Burgers
(you won’t BELIEVE how good these are)
Make and Serve with Morovino ’99 Zin
(unless you are Mr. Vino—then serve with ’98 Barbera)

1 ½ lbs ground beef—it should have some fat in it—I use the 85% lean version
4 green onions, finely chopped
½ bunch flat leaf parsley, finally chopped
1 t. salt
Fresh ground black pepper to taste
1/3-1/2 C. Morovino ’99 Zinfandel
1 4-oz package of nice blue cheese
4 large Onion hamburger buns
Sliced tomatoes, pickles, red onion and hamburger condiments of choice

Preparation instructions
















Chicken Barbera (10 minutes prep, 30 minutes to cook)
Make with Morovino Barbera
Serve with Morovino Barbera, Sangiovese or Zinfandel

2 Large bonelss, skinless chicken breasts (about 1 ½ lbs)
1 C. Morovino Barbera
1 Small onion, chopped
4 Cloves garlic, minced
½ package of mushrooms, sliced
1 small can sliced olives, drained
1 14 oz. Can diced tomatoes, undrained
2 T. olive oil
¼ C. shredded basil leaves
4 thin slices of prosciutto or pancetta

Preparation instructions









INCREDIBLE 10 Minute Shrimp Salad
Serve with Morovino ’98 Barbera (’99 works too)

1 lb. Of the largest shrimp you can find (is that an oxymoron??). Mrs. Vino uses at least 15/20 count-and buys them pre-cleaned and flash frozen. As we’ve said before, Mrs. Vino appreciates a good shortcut. If using frozen shrimp, please thaw first (I know you already knew that).
¼ C. White wine vinegar (red wine vinegar is JUST as delicious)
3T. Soy Sauce
¼ C. (about one small handful) cilantro (wash it first, my dears)
3 cloves garlic, or 2 medium size spoonsfull of the crushed, jarred stuff
1 Jalapeno pepper, seeded, membranes removed, quartered (like really spicy food-feel free to use 2!)
1T sugar (no fake stuff)
1 red onion
5ish leaves of romain lettuce, thinly sliced (yes, Mrs. Vino knows you aren’t supposed to cut lettuce—so sue her!)
¼ head of small red cabbage, thinly sliced
Your olive oil mister (Don’t have one? You should. Great cool tool.)

Preparation instructions