Cooking with Maggie's Wines
You can do more than enjoy 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.
Maggie's new Dry Petit Manseng 2016 is made with the estate-grown grapes, originally from southwest France.
With hints of pineapple, ginger and citrus notes, the aromatic Dry Petit Manseng 2016 pairs well with spicy foods, like Thai or Indian dishes. Maggie is recommending the Dry Petit Manseng with a recipe for Chicken Tikka Masala. A truly versatile wine, Maggie has recommended her dessert Petit Manseng wine with a recipe for Petit Manseng Cheesecake.
More Recipes Made or Served with Maggie's Wines
What pairs with summer fireworks? Try Maggie's award-winning Viognier 2015 wine with delicious Summer Crab Cakes! The Viognier 2015 features 20 percent Petit Manseng grape and has wonderful fruit notes.
Maggie's Rosé Wine is made with a 50/50 blend of Cabernet Sauvignon and Mourvedre estate-grown grapes, it pairs beautifully with Shrimp Scampi or your picnic or summer barbecue!
Coquilles St. Jacques, a classic French dish with scallops and a wonderful, creamy sauce. Maggie recommends serving it with her 2014 Chardonnay, which was aged for 7 months in a neutral French oak.
Janet Mulhern, one of our volunteers, recently made this 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!"
Maggie's Petit Manseng Sweet Dessert Wine is delicious when paired with carrot cake, key lime pie, pumpkin pie and cheesecake.
But what about putting Maggie's Petit Manseng Sweet Dessert Wine in your cheesecake?
One of our Wine Cave team members created a Petit Manseng Cheesecake recipe using Maggie's Sweet Dessert Wine. It also can be made as a gluten-free dessert.