Cooking with Maggie's Wines
You can do more than enjoy estate-grown and Cave-aged Maggie Malick Wine Cave wines by the glass.
Cooking with wine is a delicious way to add unique layers of flavor to your favorite dishes.
As the seasons change throughout the year, you'll pair Maggie's different wines with different foods.
Whether it is Easter, Mother's Day, graduation parties or baby showers, it seems like the spring season always brings some sort of celebration.
Maggie recommends a versatile Ham, Gruyere & Asparagus Quiche recipe that works for many occasions and pairs well with her award-winning 2015 Petit Manseng wine.
Other recipes to pair with Maggie's wines are:
Janet Mulhern, one of our volunteers, recently made Authentic Ragu Bolognese for a Wine Cave event. You can use Maggie's Chardonnay or one of her reds in this recipe. "As with all recipes," Janet says, "they are merely a suggestion to me - and I adjust them to my liking!"
Check this page often. Maggie is always adding more recipes.
Click the images on this page for full recipes.
Grilled steak with Petit Verdot
Dry Petit Manseng with Chicken Tikka Masala
Meritage with Balsamic Grilled Flank Steak
Try a dry Rosé with Shrimp Scampi
Authentic Ragu Bolognese
Ham, Gruyere, & Asparagus Quiche
Summer Crab Cakes with Viognier
Chardonnay and creamy French Coquilles St. Jacques
Petit Manseng Cheesecake for dessert
Beef Stroganoff with a Chardonnay-based sauce
Beef Bourguignon and estate-grown, Chateauneuf du Pape-style Captain's Cuvée