Wine & Food Guide

Delicious Recipes From Line 39

Love our wine? Then you're guarenteed to love our perfectly paired recipes. They're all sharable, easy to make and will have your guests coming back for more!

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  • Thai Chicken Skewers

    Pair with Line 39 Chardonnay

    Chicken:

    • 1½ lb boneless, skinless chicken cut into ¾ inch cubes
    • ¾ tsp kosher salt
    • ½ tbsp tamari (or soy sauce)
    • 2 tbsp olive oil
    • Metal or wooden skewers
    • Fresh cilantro for serving

    Peanut Sauce:

    • ½ cup natural peanut butter (no sugar added)
    • 6 tbsp warm water
    • 1½ tsp tamari (or soy sauce)
    • 2 tsp rice vinegar
    • 3 tbsp fresh lime juice
    • 1½ tsp sesame oil
    • ¼ tsp red pepper flakes
    1. To make the peanut sauce, whisk all ingredients together in a large bowl until completely smooth. (Mixture will seize up at first, but keep whisking, it will even out.) Set aside.
    2. Before making chicken, if you are using wooden skewers, be sure to soak them in water for 20 minutes to prevent burning.
    3. To make chicken, toss chicken cubes with salt. Then mix together olive oil and tamari, and pour over top of chicken. Mix with hands to coat, and let sit for 20 minutes in the refrigerator.
    4. Thread the chicken cubes, about 6-7, on each skewer. Turn grill (or indoor grill pan) to medium-high heat. Grill for 10-12 minutes, turning every 4 minutes so all sides get a nice char. Test one piece of chicken to see if it is cooked all the way through.
    5. Serve with peanut sauce drizzled and lightly brushed over the top. Sprinkle chicken with minced cilantro, and put extra peanut sauce on the side for dipping. Eat Up!

    Peanut sauce can be made two days ahead; skewers can be made day of and served hot or at room temperature. Serves 4-6.

  • Ultimate Cabernet Burger

    Pair with Line 39 Cabernet Sauvignon

    Burger:

    • 1¼ lb grassfed beef (80-85% lean)
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • Soft blue cheese
    • Fig jam

    Mushroom & Onion Topping:

    • 2 tbsp olive oil, divided
    • 1 large onion, sliced very thin
    • ½ tsp kosher salt, divided
    • 1 (8 oz) container sliced button mushrooms
    1. Warm 1 tbsp olive oil in sauté pan over medium heat. Add onions and ¼ tsp salt, spreading out and coating with olive oil, then let cook for 5 mins. Turn heat to medium-low and cook, stirring every 5 mins, until golden brown and very soft. Once done, remove and set aside.
    2. Once onions are done, remove and set aside, then add remaining olive oil to pan. Bring to medium-high heat, add mushrooms and ¼ tsp salt, stirring to coat. Cook for 10-15 mins, until all moisture is drawn out of mushrooms and they are golden brown. Set aside.
    3. For burgers, gently mix beef with salt and pepper using hands. Form into four (¼ lb each) patties. Lightly press down on patty to flatten, then press a slight indentation into the center with your thumb they cook evenly and don’t swell to a dome shape.
    4. Heat grill (or indoor grill pan) to medium-high. Add patties and grill for 5 mins, then flip. Cook another 5 minutes, or until burgers are done to your liking. Transfer to platter and let rest for 5 mins.
    5. Build burgers by spreading fig jam on bottom bun, then add meat, a little more jam on top of meat, blue cheese, then the mushrooms and onions. Devour!

    Caramelized mushrooms and onions can be made two days ahead, burgers should be made just before serving. Serves 4.

  • Homemade Crispy Potatoes

    Pair with Line 39 Pinot Noir

    Potatoes:

    • 1½ lb petite potatoes (tri-color or golden yellow), cut vertically in half, then vertically in half again to make wedges
    • 1½ tsp kosher salt, divided
    • 2 tbsp olive oil
    • ¼ tsp black pepper

    Dip:

    • ¾ cup sour cream
    • 2 small green onions, thinly sliced, white and green parts
    • 1½ tbsp fresh lemon juice
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ¼ tsp salt
    1. To make dip, blend all ingredients in a high speed blender or food processor until smooth. Set in refrigerator until ready to use.
    2. Preheat oven to 450 degrees F.
    3. Fill a large pot with water, about 6-8 cups (or enough to cover potatoes by 2 inches), and bring to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 10 minutes, until potatoes are just fork tender. Turn off stove, and drain potatoes very well. Add potatoes back to the pot and set over the hot burner to dry off any remaining water.
    4. Toss potatoes with olive oil, remaining ½ teaspoon salt and pepper. Bake in oven for 10 minutes, stir and flip. Bake for 10 minutes longer, until potatoes are golden brown and crispy. Serve immediately with dip and enjoy!

    Dip can be made two days ahead; the potatoes should be made right before serving. Serves 4-6.

  • Hot & Cheesy Artichoke Dip

    Pair with Line 39 Sauvignon Blanc

    Ingredients:

    • 1½ tbsp olive oil
    • ½ cup each of diced green bell pepper, red bell pepper, and yellow bell pepper (so you will have 1½ cups peppers total)
    • 2 cloves garlic, minced
    • ¾ cup sour cream
    • ½ cup Greek yogurt
    • ½ cup chopped artichoke hearts {can use marinated if you’d like}
    • ¼ cup chopped green onions
    • ¼ tsp kosher salt
    • 2 tsp Tabasco (or more if you like it spicier)
    • 2 cups shredded mozzarella cheese, divided
    • 2 cups shredded colby jack cheese, divided
    1. Preheat oven to 375 degrees F.
    2. Bring olive oil to medium heat in a skillet on the stovetop. Add peppers and garlic, stirring to coat. Cook for 5-6 minutes, until softened and fragrant.
    3. Remove pepper mixture from heat and empty into a large bowl. Stir in sour cream, Greek yogurt, artichoke hearts, green onions, salt, and Tabasco. Then add 1 cup of each cheese and stir until completely mixed in. Spread mixture into a small-medium baking dish, and top with remaining cheese.
    4. Bake for 20 minutes, or until hot and bubbly. Serve with torn rustic bread, tortilla chips, or fresh vegetables. Dig In!

    Dip can be mixed and prepared two days ahead, then baked right before serving. Serves 6.