Recipe: Steak Roulade

2022-02-16 16:01:47

This dish is easy to do and makes it look like you have slaved over this meal all day! This is a French dish that is essentially meat rolled up with cheese and prosciutto with a delicious wine reduction sauce to go with it! It pairs beautifully with our Stonemason Cellars Cabernet Sauvignon. and good company.


The cabernet sauvignon pairs brilliantly with this dish because the bold flavors help tame the basil and hints of blue cheese. The wine allows your pallet to fill with intense flavors of steak and garlic. Who doesn't love a dish that pairs steak, wine, and cheese?


Reduction Sauce Ingredients
  • 4 leaves Basil, chopped (use for garnish) ·
  • 1/2 Tsp Salt
  • 1 Tbsp Honey
  • 1 Tbsp Fresh Thyme, finely chopped
  • 1/2 Tsp Black Pepper
  • 2 C Red Wine (any will work, we prefer cabernet)
  • 2 Tbsp Balsamic Vinegar
  • 3 Shallots, finely chopped
  • 2 Tsp Olive Oil
Steak Ingredients
  • 2 Feet of Butchers Twine
  • 4 Shallots, Coarsely Chopped
  • 1 Bunch Fresh Basil with Stems Removed
  • 1/4 Pound Fontina Cheese, Thinly Sliced
  • 1 Oz Chiriboga Blue Cheese
  • 1/2 C Olive Oil
  • 1/2 Tsp Kosher Salt
  • 2 Pounds Flank Steak
  • 1/4 Tsp Black Pepper
  • 1 C Red Wine (any will work, we prefer cabernet)


  1. In a large bowl, whisk together shallots, wine, and olive oil then add the steak and leave in the fridge for at least 4 hours or overnight.
  2. To make the reduction add the oil to a large saucepan and cook on high heat. Add the shallots and cook until they are soft then add in the balsamic vinegar and reduce. Add the wine and pepper and bring it to a boil until thickened and reduced to approximately one cup. Season with salt, thyme, and honey (to taste)
  3. Preheat oven to 350
  4. Remove the steak from the marinade and pat dry with a paper towel.
  5. Lay the steak on a flat surface and season it with salt and pepper on both sides.
  6. Cover one side with two layers of prosciutto slices, then top with fontina cheese slices, a thin layer of blue cheese, and a layer of basil leaves.
  7. Starting with the side facing you, tightly roll up the steak around the fillings. Using the butcher's twine or kitchen string, tie the roulade in 4 or 5 places.
  8. Place steak in glass baking dish or a cake pan, something with high edges to contain the juices
  9. Brush the outside of the steak with oil and season with salt and pepper.
  10. Bake the steak for about 8-10 minutes until the internal temperature reaches 120
  11. Broil (high) for an additional 5min or until the internal temperature reaches 135
  12. Remove the roulade from the oven and let it rest for 5 minutes before slicing.
  13. Slice against the grain into ½ –inch thick slices and drizzle with Cabernet shallot reduction.
  14. Serve with mashed potatoes or steamed vegetables and a bottle of our Stonemason Cellars Cabernet Sauvignon.

If you end up trying this recipe please reach out or tag us on social media and let us know how it went, we would love to hear all about it!

Recipe: Wonton Shrimp Tostada

2021-11-14 16:42:57

After wonderful feedback from our pickup party guests, we decided we had to share this easy appetizer with the world! If you are looking for a wine to pair this with, you should definitely gra yourself a bottle of Cobblestone Cuvée to drink alongside it.


The fresh acidity of our Cobblestone Cuvée allows this sparkling wine to cut through the fat of the aioli and elevate the shrimp and lemon pepper taste on the back end of your palate


  • 1 pound wild caught mini shrimp - cooked
  • 1 package egg roll wonton wrappers
  • 1 Bunch of Fresh Dill
  • 1 Cup Canola Oil
  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Lemon Pepper
  • 2 Tablespoons Salt
  • 1 Lemon - Zested and Juiced
  • A pinch of ground coriander
  • A pinch of Turmeric
  • A Pinch of Ginger
  • A Pinch of Cinnamon


  1. Quarter the shrimp and place in a large bowl.
  2. Add Mayonnaise, seasonings, lemon juice, and lemon zest to bowl and mix until combined.
  3. Cut wonton wrappers into quarters.
  4. Heat up a pan of oil on medium-high heat.
  5. Using tongs, lightly fry each side for 45 seconds or until golden brown. Place on a paper towel to cool.
  6. Place the tostada on a plate and top with shrimp mixture then garnish with a sprig of dill.
  7. Grab a bottle of Cobblestone Cuvée and enjoy this quick and easy pairing!

If you end up trying this recipe please reach out and let us know how it went, we would love to hear all about it!

Recipe: Hawaiian Poke

2021-07-20 11:36:40

Until visiting Hawaii this summer, we never would have guessed how much better poke gets when paired with My Rock Rosé !Who knew?


A Hawaiian staple, the light fresh ahi tuna intermingles with the delicate nature of this rose. The acid cuts through the sweetness of the teriyaki sauce to show off the subtle flavor of the fresh ahi tuna hidden underneath. The bright crispness of the rosé compliments the umami flavor from the sauce, allowing you to enjoy both without one masking the other.



  1. Slice tuna into 1/2 inch cubes
  2. Combine tuna, sauces, seasonings in a bowl and cover. Place in fridge to marinate at least 30min, the longer the better
  3. While marinating, make the rice. You can make regular rice or try your hand at sushi rice. Click here for our favorite sushi rice recipe.
  4. When rice is done, place in fridge to cool. About 10min.
  5. Scoop rice onto a plate and top with marinated poke and green onion
  6. Serve with My Rock Rosé and enjoy!

Pro Tip:

Add some grilled onion and bell pepper into the mix, you won't regret it!

Recipe: Roasted Beet Salad

2021-03-30 12:59:12

This is the perfect spring/summer salad and will be a crowd favorite when paired with My Rock Rosé !


This wonderful red and golden beet salad brings out the light fruits on this beautiful dry Pinot Noir Rosé. The light acid from the vinaigrette, the creaminess from the goat cheese, and pistachios help elevate this food and wine pairing.


  • 32 small beets
  • 3 cloves of garlic
  • 1 sprig of thyme
  • 6 1/2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup unsalted pistachios
  • 1/4 cup sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • 6 ounces fresh goat cheese
  • 1 cup microgreens or mâche


  1. In a baking dish, toss the beets with the garlic, thyme and 2 tablespoons of the canola oil; season with salt and pepper.
  2. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets.
  3. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
  4. Toss the pistachios with 1/2 tablespoon of the canola oil and season with salt and pepper. Toast in the oven for 5 minutes.
  5. In a bowl, whisk the vinegar with the olive oil and the remaining 1/4 cup of canola oil.
  6. Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter. Crumble the goat cheese on top and sprinkle with the pistachios and microgreens.
  7. Serve with My Rock Rosé and enjoy!

Recipe: Herbed Lamb Lollipops

2021-03-16 12:33:34

These herbed lamb lollipops with roasted asparagus and tomatoes pairs beautifully with the newly released Stonemason Cellars Hammertime Red!


The light gamey flavor of the lamb and the herb blend work extremely well with our Hammertime Red. With each bite you will taste the flavors blending together. The acid in the tomato and asparagus takes this pairing home by matching the acid in the wine. Everyone will want more from this dinner and will ask you to make this over and over.


  • Rack of Lamb cut into individual "lollipops" (We used 5 pieces for 2 people)
  • 1 Bunch Asparagus
  • 1 Container of Cherry Tomatoes
  • 2oz Sage
  • 2oz Basil
  • 2oz Pack Rosemary
  • 4 Garlic Cloves
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1oz Parmesan Cheese
  • Salt and Pepper to taste
  • 1 bottle of Hammertime Red


  1. Preheat the oven to 350 degrees
  2. Set asparagus and tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. When oven is ready place pan in and roast for 10 minutes. Set aside for plating
  3. While the asparagus and tomatoes are roasting, chop Sage, Basil, and Rosemary into very fine pieces. Take Lamb lollipops out, rub with olive oil, season with salt and pepper, then add the chopped herbs to the lollipops.
  4. Using a cast iron skillet or saute pan cook the lollipops over medium high heat for about 7-10 minutes flipping once to get a good sear on both sides. Timing depends on how you like your lamb, I prefer medium rare so I did it about 7-8 minutes. Set aside to rest and to plate dinner.
  5. Open a bottle of Stonemason Cellars Hammertime Red and pour yourself a nice glass of this red. The herbed lamb pairs beautifully with this wine and the asparagus and tomatoes will match the acid in this wine. Truly a match made in heaven. plus, you've got to have a little wine while you cook!
  6. Plate the Asparagus and Tomatoes, sprinkle with parmesan cheese, add the lamb lollipops and then garnish with extra chopped herbs
  7. Enjoy this pairing and check back next week for our next delicious recipe! Don't forget to post to social media and tag us if you try this out, we would love to see!

Recipe: Homemade Ravioli

2021-03-09 12:17:10
This mouth-watering Waygu Beef, Sausage, & Ricotta Homemade raviolis pair perfectly with the wine we are releasing next week, stay tuned for pairing information! Total Time: Takes about 2 hours all together but you can separate the steps to break up the work if desired.

Ravioli Dough

  • 3 Large Eggs, beaten
  • 2 Cups All-purpose flour
  • 1 Tbsp Olive Oil
  • 1 Tbsp Kosher Salt

Mix all the ingredients in a bowl with your hands until a flakey dough forms, then keep kneading until dough is smooth and elastic (about 10 minutes). If using a stand mixer, you can knead with a dough hook. Cover dough with plastic wrap and let rest at least 30 minutes. You can make the dough a day in advance.

Ravioli Filling

  • 8 OZ Ground beef (We used Snake River Farms Waygu beef)
  • 1/2 log of Ground Hot Italian Sausage
  • 1 Oz Ricotta Cheese
  • 1 Handful Italian blend shredded cheese
  • 8 Oz Parmesan Cheese
  • 3 Oz Chopped Basil
  • 4 Cloves Garlic, Minced
  • 1-2 Eggs(for egg wash)
  1. Heat up sauté pan and brown garlic, add beef and sausage to pan and heat until cooked thoroughly.
  2. Strain the mixture of the oil and set the mixture into a pan or bowl to cool in the fridge. Once cooled add ricotta cheese and Italian cheese blend to the meat and mix thoroughly. You want the mixture to be able to be balled up (so not runny).
  3. Take the pasta dough and cut into thirds. Roll out dough until dough is no thicker than a nickel. If using a pasta attachment, run through a few times on each setting (1-3 )until you get to size 4 on the pasta maker. Set each pasta sheet aside until all of the dough is finished.
  4. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Brush the outer edges of the pasta dough with an egg wash. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  6. Meanwhile, in a separate saucepan, warm the pasta sauce over medium-low heat. Add raviolis to the sauce pan to coat and then plate the raviolis. Garnish with parmesan cheese and chopped basil.

Recipe: Blackened Salmon with Avocado Salsa

2021-03-02 12:18:57


For the Salmon:
  • 1 tablespoon oil
  • 4 (6 ounce) pieces salmon
  • 4 teaspoons cajun seasoning
For the avocado salsa: For the avocado and cucumber salsa:
  • 2 avocado, diced
  • 1 cup cucumber, diced
  • 1/4 cup red onion, diced
  • 1 jalapeno, finely diced
  • 1 tablespoon cilantro, chopped
  • 1/4 cup green onion, diced
  • 1 tablespoon lemon juice
  • salt to taste


  1. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the Cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
  2. Mix remaining ingredients and plate on top of salmon.
  3. Pour a chilled glass of My Rock Rosé and enjoy!

The acid from the salsa and the richness from the salmon work wonders to match the acid and body of this delicious dry rose. With each bite your taste buds will rejoice while the flavors of the wine & food sing on your pallet.

Clawsome Crab Risotto

2021-02-23 11:30:09

This delicious crab risotto pairs perfectly with our Cobblestone Cuvée Sparkling Wine as well as our My Rock Roséclawsome mid-week pick-me-up!


Pairs well with both Cobblestone Cuvée and My Rock Rosé These two wines will help reveal all of the subtle delicate flavors in this dish beneath the rich exterior. The fresh acidity of both wines cuts through the fats in the risotto, revealing flavors of crab, fennel and onion. Both work well with this dish, but each has its own unique effect on the food. Cobblestone Cuvée accentuates the onion and bread crumb flavors underneath the cream, while the Rosé loves to show you more of the delicate crab and fennel flavors.


  • 4 Tbsp Butter
  • 4 Tbsp Mild Olive Oil
  • 2 Cups Diced Yellow Onion
  • 2 Bulbs Fennel, cut into dice
  • 2 Cups Arborio rice
  • 6 Cups fish or chicken stock
  • 1 Lb picked over crab meat
  • 12 oz heavy cream
  • 1/2 Cup parmesan
  • Scallions for garnish
  • Salt & Pepper to taste


  1. Warm the butter and olive oil over moderate heat in a large high sided saute pan or a wide saucepan. Add the onions and saute for 5 minutes over low heat. Add the fennel and sauté until the onions are translucent and sweet, about another 5 to 7 minutes.
  2. While the onions are cooking, bring the stock to a boil. Reduce the heat and keep stock at a simmer.
  3. Add the rice to the onions and fennel and cook, stirring occasionally for about 3 to 5 minutes, over low heat until the rice is opaque. Add 1 cup of stock and stir until it is absorbed. Add another cup of the stock and cook over low heat, stirring occasionally.
  4. Repeat with 2 more cups of stock, stirring occasionally as the liquid is absorbed. When rice is al dente add heavy cream and parmesan and mix for a nice creamy texture, fold in the crab.
  5. Plate, garnish with scallion, and pair with Stonemason Cellars My Rock Rose.

Recipe: Mushrooms, Onions, & Goat Cheese, Oh My!

2021-02-09 12:01:52

This is the perfect crostini to pair with our Cobblestone Cuveé . The bright acidity in the Cobblestone Cuvée. should help break apart the fats in the goat cheese revealing the soft textures of the mushroom and the breadiness of the crostini.

Here is a quick recipe to throw together while enjoying this delicious sparkling wine with friends and family.

  • Crostinis: You can buy the premade to cut down on prep time or use a baguette and cut into crostini pieces (about 1" ovals)
  • Goat cheese: We used goat cheese with honey but most flavors at the store would be perfect with this recipe
  • Onion: diced small for the same effect
  • Mushrooms: We used Shiitake and sliced them to have more surface area for caramelization.
  • Basil: chiffonade (finely shred) to the perfect garnish size to add just a little sweetness to the crostini
  1. Cut Crostini to size, brush with oil and brown in oven at 350 degrees. Check at 7 minutes but continue to bake until brown. If you use the premade set aside on a baking sheet.
  2. Sauté onion at medium heat and start the caramelization process. Stir to make sure onion doesn't burn.
  3. When the onion starts to caramelize add the mushrooms and caramelize with the onions
  4. When onion and mushrooms have a nice caramelization to them turn off heat and set aside.
  5. Take goat cheese and spread onto crostini. (add to your personal preference)
  6. Turn Broil on high in the oven and put crostini w/goat cheese in for a couple minutes.
  7. After 2 minutes pull out of the oven and top with mushrooms and onions, then add back to oven for 2 more minutes.
  8. Take crostini out of the oven, garnish with basil, pop open a cold bottle of Cobblestone Cuveé , and enjoy the party in your mouth.