These are recipes we’ve enjoyed with our wines and we hope you will enjoy them as well (wine pairings can be found above). Send us your recipes you have enjoyed with our wines and we will add them after giving them a try.
Margerum Wine Company wines are always made with the table in mind. Doug’s background in the restaurant business as well as his extensive travels around the world enjoying culinary experiences has given him a unique perspective on the pairing of food and wine. After countless tasting menus and bottles opened we feel pretty confident on what works. Margerum wines tend to be lower in alcohol, higher in acid, less extracted, always dry (when making dry wines), lighter, leaner, and not “big”. Chefs love our wines as they enhance their food and each bite is anew because the wine is a complement.
▲ Watch the Latest Recipe Cooking with Doug: Salade aux Lardons
A sophisticated French salad featuring a bed of Curly Endive or frisée, topped with crispy lardons and striking purple-hued eggs poached in red wine.
The perfect Santa Barbara Perfect Manhattan made with Margerum Amaro 15 instead of red vermouth, offers a twist on the classic cocktail by introducing a bittersweet complexity that complements the whiskey.
Great for lunch or dinner. Watch a video on how to cook this delicious salad with Doug as well!
Let this be your new go-to weeknight comfort food that is quick and easy to pull together, as well as being full of flavor. The slight creaminess of the D and Fonte contrast the bright, tangy notes of the Dijon mustard broth.
We love Humbolt fog at the winery, but goat cheese in general is a great pairing with Sauvignon Blanc
Wild Gulf Shrimp & Andouille sausage sauteed in a creole sauce of creamy stone ground grits
Quintessential Santa Barbara BBQ, this Santa Maria tri-tip will ensure that you are the star of your next barbeque.
Baked Brie with Caramelized Apples and Onions Pair with BARDEN Chardonnay
Dijon-Tarragon Cream Chicken Pair with BARDEN Chardonnay
Farro Salad Pair with BARDEN Chardonnay
Grilled Asparagus - quick and easy
Finishing off a grilled ribeye steak with a high quality Extra Virgin Olive Oil is a classic presentation.
You won’t miss the pasta with this hearty dish that uses cauliflower as a base.
This creamed corn is one of Bobby's favorite summertime treats.
This is a great appetizer or flavorful side dish
We like a salty cheese, like a Manchego or an aged white cheddar.
Salmon has the perfect amount of natural fat to leave it flaky and moist when prepared on the grill.
Bacon Stuffed Mushrooms with a Parmesan Topping Pair with BARDEN Pinot Noir, Sta. Rita Hills
Beets and Burrata Pair with BARDEN Pinot Noir, Sanford & Benedict
Duck Breast with Berry Sauce and Wild Mushroom Risotto Pair with BARDEN Pinot Noir, Sanford & Benedict
Garlic & Herb Spaghetti Squash with Mushrooms Pair with BARDEN Pinot Noir
We get a few Liberty Ducks at the winery each year for special occasion lunches. This recipe is our favorite
Seared Liberty Duck with Mushroom Fricassee Serve with Barden Pinot Noir
We love Époisses de Bourgogne which is a triple cream/washed rind cheese.
Commonly referred to as Époisses, it is a pungent unpasteurised cows-milk cheese. Smear-ripened (washed in marc de Bourgogne, the local pomace brandy), it is circular with a distinctive soft red-orange colour. It is sold in a circular wooden box, and in restaurants, is usually served on a spoon due to its extremely soft texture.
Roasted Beef Tenderloin Pair with BARDEN SRH Pinot
This lighter Asian entrée pairs beautifully with the tart, slightly sweet Alsatian style Riesling.
We love a young goat cheese, like Bucheron, or a young blue cheese
Brooks' homegrown salad features sweet Persian cucumbers and a creamy avocado dressing.
Creamy herb chicken with green beans (pair with Vin Gris of Pinot Noir)
Serve while still hot and pair with BARDEN Vin Gris of Pinot Noir for a fantastic appetizer or small meal!
Great if made in advance and easy to transport (like for summer picnics!)
Pear & Cambozola Crostata (Pair with BARDEN Vin Gris of Pinot Noir)
Prosciutto Wrapped Figs Stuffed with Goat Cheese (Pair with Vin Gris of Pinot Noir)
We love a creamy La Tour which is a blend of goat and sheep's milk typically from the Piedmont. Fresh, lactose intense cheese shaped like a cupcake.
This no cook appetizer is super easy for entertaining and the prefect compliment to our dry Rosé. To class it up even more, add caviar. Our favorite source is Tsar Nicoulai Caviar
A perfect pairing with Syrah.
The warm spice notes of the shawarma reflect the subtle nuances of our single vineyard syrahs. Let this Middle Eastern influenced dish be the head-turner at your next party.
This easy, flavorful meat will be a crowd pleaser and is tough to mess up! Rosemary not your thing? Substitute another herb like thyme or oregano. At the winery, we pair this with a cheesy polenta.
For Syrah, we suggest light blue cheeses, like St. Agur. We also love Montbriac
Great appetizer than can be prepared 1 day in advance
We love Gouda, which is typically a Dutch yellow cheese made from cow's milk.
A nice meal to transition from Summer to Fall, this one hits all the right notes.
Creamy Coconut Curry Chicken
Lemon-Parmesan Artichoke Rounds
Salmon Cakes with a Kale and Wild Rice Salad
White Bean and Spinach Flatbread
