Farfallino Pasta Salad
with Brunel & Rafael Merlot Rosé

for eight


We want to share with you and your family our recipe that was enjoyed at our April 2016 season opening for the Pasta Primo Vino Event.

  • Ingredients: 1 lb bow tie pasta, 1 cup fresh baby spinach, 1/2 chopped red pepper , 2 Tbls capers, 2 Tbls grated parmesan cheese, 1 Tbls Italian dressing . Cook drain and cool pasta, mix all ingredients and let chill in refrigerator for 1 hour and serve.

See you soon at the winery!

Mititei with potato chips and pickles
with Brunel & Rafael Merlot
for four (4 mititei per serving)

This recipe is an interpretation of one of the most famous Romanian dishes.  For the traditional recipe you can start at  https://en.wikipedia.org/wiki/Mititei


  • Open a bottle of Brunel & Rafael Merlot , take a sip, salivate and shout: food will be ready in twenty minutes. “Someone” set the table. (We usually keep the reds at room temperature and put them in the fridge for about 15-20 minutes before we drink them.)
  • Fire the grill to a medium heat. 
  • Put 1 lb of ground red turkey in a mixing bowl. Chop 6 cloves of garlic until finely minced and spread over the meat. 
  • Sprinkle: 1 tspn of salt, 1/2 tspn of fresh ground paper, 1 tspn of baking powder . Add 1 cup of soda water and  mix until even. We usually refrigerate 1/2 of the quantity in an  air tight container for a future meal. 
  • Open a bag of oven baked potato chips taste one with one more sip of the Merlot and imagine how this is going to play together.
  • Prepare 8 mititei. With your hands wet, roll 1 oz of ground meat in small 3 inch rolls and place them on a wet / oily surface.
  • Grill for about 7 minutes rolling occasionally. The meat at the center must be done. Follow safe grilling procedure.
  • Once the mititei are on the grill shout: Is the table set? “Someone” will show up and ask: Is the food ready? Share with “someone” few chips and pickles, a sip of Brunel & Rafael Merlot a touch of affection and rest. Yeah, You deserve it!
  • When the mititei are ready, place on two plates and let it rest for 2 minutes. By now you realize that when it comes to food we believe that rest is preferred over motion.
  • Add the potato chips and the pickles to the plate and take it to the table.
  • Fill the glasses with Brunel & Rafael Merlot Rosé, wish each other a good journey, enjoy the experience and rest before the next course, which in our case is usually cheese, fruits and nuts.


See you soon at the winery!

Broiled salmon with asparagus & jasmine rice
with Brunel & Rafael Merlot Rosé
for a pair

  • Boil water in two pans and turn the stove to Broil High.
  • Take the Brunel & Rafael Merlot Rosé from the fridge, open the bottle, take a sip, salivate and shout: food will be ready in twenty minutes. “Someone” set the table. (We usually keep the whites and the roses out, about 15-20 minutes before we drink them.)
  • Clean and dry two salmon slices 1 & ½ inch wide cut.
  • When the water boils start with the jasmine rice and follow the instruction on the package. We like it lightly salted but no oil or butter. It will probably take about 20 minutes to cook the rice to tender and to let it rest for a few minutes before serving.
  • Prepare the salmon: In a foil pan mix 2 Tbls of extra virgin olive oil, ½ tbls of coarse kosher salt, a pinch of freshly ground black pepper, a pinch of thyme, a pinch of dry rosemary, a pinch of garlic powder and ½ tbls of our local secret ingredient, OH MY GARLIC original, from Adams fairacrefarms.Tumble the salmon in the marinade and place in the broiler for 11 minutes with the skin down.
  • Once the fish is in the broiler, cut a few slices of lemon and shout: Is the table set? “Someone” will show up and ask: Is the food ready? Share with “someone” few salty pistachios, a sip of Brunel & Rafael Merlot Rosé a touch of affection and rest. Yeah, You deserve it!
  • When the salmon is ready, place on two plates, garnish with the sliced lemon and let it rest for 2 minutes. By now you realize that when it comes to food we believe that rest is preferred over motion.
  • Put 13 stems of asparagus in the boiling water and for 2 minutes bargain over who is going to get the 7. Drain, place on plates, add a touch of butter and a few grains of kosher salt. Finish the plates with the rice and take it to the table.
  • Fill the glasses with Brunel & Rafael Merlot Rosé, wish each other a good journey, enjoy the experience and rest before the next course, which in our case is usually cheese, fruits and nuts.


See you soon at the winery!