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GIFFT By Kathy Lee Gifford


Tara Reprogle
November 27, 2017 | Tara Reprogle

Holiday 2017 Shipping Schedule

Here's a quick reference guide to our order and shipping schedule for the 2017 holiday season.

Please note that these shipping dates are intended to be guidelines and can change depending on weather or any other unforeseen events. If you have any questions about the status of your order, please give us a call toll free at 1-888-772-4343 or email us at contact@gifftwines.com.

Christmas Holiday Schedule

Temperature Controlled Shipping: order must be received by 12/04/2017 for departure on 12/08/2017. 

Ground UPS/FedEx Orders: order must be received by 12/14/2017 and last day to ship to arrive by Christmas is 12/15/17.

3 Day/2 Day/Overnight UPS/FedEx Orders: order must be received by 12/17/2017 and the last day to ship to arrive by Christmas is 12/18/17.

Our fulfillment house, UPS, and FedEx will all be closed on 12/25/2017.

GIFFT Offices will be closed Friday, December 22nd and will reopen Tuesday, December 26th. Have a Merry Christmas!


Time Posted: Nov 27, 2017 at 9:55 AM
Tara Reprogle
November 22, 2017 | Tara Reprogle

Thanksgiving Cranberry Brie Tarts


Try these sweet and savory brie and cranberry bites that pair perfectly with our Pinot Noir Rosé!

Yield: 12 servings

Total Time: 15 minutes


15 mini phyllo cups (in the frozen section)
6 teaspoons creamy brie
6 teaspoons cranberry sauce

Instructions Preheat oven to 350 degrees. Place the frozen phyllo shells on a baking sheet, and fill with a ½ teaspoon of brie. Bake for 7-10 minutes, until the cups are golden and the cheese is melted through. Top with ½ teaspoon cranberry sauce and serve immediately.

Time Posted: Nov 22, 2017 at 9:54 AM
Jennifer Evans
October 31, 2017 | Jennifer Evans

Thanks "Giving"

Thanks “Giving”


We are excited to announce that, with your help, we are able to donate $2,170 to the North Bay Fire Relief Fund! All proceeds go directly to fire victims and aid relief efforts. Please accept our sincere thanks for your help and participation in this effort!


Recently many people in Northern California were affected by tragic wildfires. The Redwood Credit Union (RCU), in partnership with the RCU Community Fund, Inc., The Press Democrat, and Senator Mike McGuire, is accepting financial donations for the North Bay Fire Relief Fund to assist fire victims and aid relief efforts.

For every purchase of GIFFT wine that you make between now and November 30, 2017, GIFFT Wines will donate 10% of our revenue to this fund to support fire victims in Sonoma, Napa, Mendocino, and Lake Counties. For more information about the fund, click here


Time Posted: Oct 31, 2017 at 1:37 PM
Jennifer Evans
October 31, 2017 | Jennifer Evans

Homemade Turkey Rice Soup


Homemade Turkey Rice Soup

You’ve enjoyed a delicious Thanksgiving dinner with family and friends. Everyone is stuffed like the bird, but there’s still leftovers filling the fridge. You’ve probably asked yourself the same question every year, “What do I do with the leftover turkey?” Here is a recipe that is easy and uses every bit of the bird that is left over.


1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 1/2 quarts water

1 large onion, cut into wedges

1/2 teaspoon salt

2 bay leaves

2 cups chopped carrots

1/2 cup uncooked long grain rice

3/4 cup chopped celery

½ small onion, chopped

¼ tsp celery salt

¼ tsp poultry seasoning

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours. (If you are not boiling the turkey carcass and using leftover turkey you’ve already carved, you can substitute 2-3 quarts chicken stock or broth and start with step 3.)

2. Remove the carcass and set aside to cool. Strain broth and skim fat. Discard onion and bay leaves. Remove turkey from bones; discard bones and cut turkey into bite-size pieces.

3) Return the broth to the pan. Add the carrots, rice, celery, chopped onion, celery salt and poultry seasoning; cover and simmer until rice and vegetables are tender.

4) Add turkey and Cream of Chicken soup to the broth; heat through.

Yield: 8-10 servings (about 2 quarts).

Time Posted: Oct 31, 2017 at 1:34 PM
Jennifer Evans
September 27, 2017 | Jennifer Evans

Harvest 2017 – Many Highs So Far… Literally

After winter rains throughout the state put an end to years of drought, temperate weather patterns produced ideal grape growing conditions in Monterey County. At the beginning of harvest, the crop outlook seemed to be slightly lower in volume compared to years past, although quality was high. We kicked off the season with sparkling grapes in early August, with still grapes following just a few weeks behind. Pinot Noir, Chardonnay, and Cabernet Sauvignon all ripened slowly and evenly with persistent warm temperatures through the end of the month.

Then September arrived with a bang. The record-setting heat wave of 100+ temperatures across the state and throughout Monterey County caused spikes in some areas that were 25 degrees above average, compared to previous years. With these high temperatures motivating our vineyard teams, harvest kicked into high gear. Minor “sunburn” could be seen on some grapes and in the canopies, but, for the most part, the heat helped increase sugar content and intensify flavors.

Fortunately, mild temperatures throughout the rest of September helped preserve grape quality. When the temperatures dropped again, so did the sugar levels. In Monterey County, our ranch managers are accustomed to these types of fluctuations, and they know that being patient and not picking before the flavors have fully developed is key.

The Pinot Noir and Sauvignon Blanc harvests are complete, while Chardonnay will wrap up by the end of September. Merlot is next, then the harvest of the Cabernet Sauvignon grapes will complete this year of very high highs, but not too many lows. Harvest should be finished by the end of October, or the first week in November.

Time Posted: Sep 27, 2017 at 8:13 AM
Tara Reprogle
September 26, 2017 | Tara Reprogle

Food & Wine Pairing: Butternut Squash Chocolate Chipotle Stew

The bounty of fall is upon us and that means it’s time for easy comfort foods..like stew! With the mellow sweetness of butternut squash, the deeply complex flavor of cocoa, and the gentle smokiness of chipotle, this stew is sure to become a staple on the dinner table.

This recipe easily transforms to fit a number of diet preferences including low-carb, gluten-free, paleo, vegetarian, and vegan, making it perfect for those family get-togethers where it’s hard to accommodate everyone in the room! Cook it in the slow cooker for a make-ahead option or in the pressure cooker when you only have 20 minutes until the family arrives!

Best of all, the stew pairs perfectly with our 2016 Bountiful. The crisp, refreshing fruit flavors of the wine are balanced with the heat from the chipotle powder while matching with the slight sweetness of the butternut squash. Bountiful's bright acidity holds up to the stew, especially in the meatless version. For a contrasting effect, try the Red Blend with the beef version. The tannins in the Red Blend will help refresh your palette from the richness of the beef and the deep red berry flavors will pair well with the chocolate.

Heat Level Note: The version of the recipe below results in a mild heat level (1/5 chilis – little to no tingle/sting of spiciness). Add fresh jalapenos, chipotle chilis, more chipotle powder, chili powder or crushed red chili flakes if you prefer a spicier dish!


1 butternut squash, peeled, seeded, and cut into 1-inch cubes

1 onion, chopped

2 red bell peppers, coarsely chopped

1 green bell pepper, coarsely chopped

2, 14 oz. cans black beans

2, 14 oz. cans fire-roasted, diced tomatoes

3 cloves garlic, finely chopped

2 tbsp. pure cocoa powder

1 tsp cinnamon

½ tsp chipotle powder

½ tsp smoked paprika powder

1 cup water

Electric Pressure Cooker Instructions:

Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of the beans in pressure cooker. For the Instant Pot, use the Manual setting on high pressure for five minutes. Be sure to move the pressure valve to “sealed.” It will take 10-15 mins for the Instant Pot to come to pressure, then the 5 min cook time will start. Once the 5 minutes are over, quick release the pressure by turning the vent to “venting” (be sure to wear oven mitts or protect your hand in some other way as the steam that is released is very hot). Once the pressure is released, open the lid and test the butternut squash for tenderness. Serve with sour cream, shredded cheddar cheese, and your favorite hot sauce or oyster crackers.

Slow Cooker Instructions:

Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of beans in the slow cooker. Set to low and cook 4-6 hours until the butternut squash is tender.

Beef Option:

To add beef to this recipe, quickly sear 1 lb. of cubed beef stew meat in a cast iron skillet on the stovetop, then make this the first layer in the slow cooker. Cook for 4-6 hours on low.

Low-Carb Option:

Follow the beef option and omit the beans. Cook in slow cooker for 4-6 hours on low. Serve with sour cream, shredded cheddar cheese, and hot sauce. *Please consult your nutritionist or doctor for medical advice before following our recipe.*

Paleo Option:

Simply omit beans and follow the rest of the recipe as noted. There is a wide range of personal preference in what is considered paleo, so alter the recipe to fit your tastes!

Vegan Option:

Follow the original recipe noted, making sure that the canned ingredients are manufactured with no animal byproducts. Pair with the 2015 GIFFT Red Blend, a vegan wine! This tasty stew should satisfy vegans and non-vegans alike.

Time Posted: Sep 26, 2017 at 11:19 AM
Jennifer Evans
August 7, 2017 | Jennifer Evans

The Benefits of Back to School

Everyone can reap the benefits of kids heading back to school. Certainly if you’re a parent with young kids in grade school, you have newfound freedom to catch up on your to-do list kid free or head off to work with a clear mind while your kids head off to school. Or, you may have just sent a child off to college and you’re wondering what to do with the extra space around the house. Maybe you’re a grandparent who enjoyed spending extra time with your grandkids over the summer and now you’re looking forward to hearing about their next achievement. No matter what your age or stage in life, we’ve gathered a few tips to help you focus on you.

Get together with friends.
With a bit more free time in the morning, invite a few friends over for a back-to-school brunch. Eggs Benedict is a classic and the combination of poached eggs, ham, and an English muffin with a big, bold hollandaise sauce pairs beautifully with GIFFT Chardonnay. Melon and prosciutto, veggie quiche, or smoked salmon pair well with our GIFFT Pinot Noir Rosé. Or for something simpler, set up an acai bowl bar with all the toppings – granola, shaved coconut, strawberries, blueberries, bananas, etc. Although wine may not come instantly to mind when thinking acai bowl, it’s yay for GIFFT Rosé, a wine that pairs with just about everything! Whatever you decide to serve, remember to relax and enjoy the time with friends while catching up on your summer adventures.

Use your phone for more than social media.
Posting pictures and seeing what your relatives are up to on Facebook is nice, but really connecting with the ones you love is so important. Let’s face it, with busy summer schedules, vacations, and just having kids about the house, it can be hard to find even a minute to pick up the phone and call a loved one or old friend. Now is the time to use your extra quiet moments during the day to catch up with those who you are missing or haven’t seen in a while. Connecting with friends and family feeds the soul.

Print summer memories.
You probably took hundreds of pictures during your vacation or throughout the summer. Now is the time to do something with them. Upload your photos to your favorite photo site to have specialty prints made, or just print a few from your computer at home. With a collection of simple frames, you can create a fun family collage to fill that empty space on the wall.

Clean and declutter.
Yes, spring is supposed to be for cleaning, but the in-and-out of summer activities seems to bring in dust, dirt or sand. The remnants of back-to-school shopping and organization are also probably piled up in different parts of the house. Take this time to thoroughly clean those areas that have lacked some cleaning love, like the baseboards, kitchen cabinets, or the kids’ rooms. Focus on one small area each day and in just a couple of weeks, you will have your house reorganized and clutter free.

Take care of you, part I.
Parents are great about taking care of their children – scheduling doctors’ appointments, dentist appointments, and whatever-else-they-need appointments – but what about your own health needs? Take the time to evaluate the appointments that you’ve put on hold and make them today. General check-up, teeth cleaning, dermatologist skin check, mammogram, colonoscopy….yeah, we know they’re not fun. But your health is important not only to you but your family and peace of mind feels great. Get out your calendar and take care of yourself by being your own health advocate.

Take care of you, part II.
There are countless hours in your life that you have spent taking care of others. Take some time to take care of yourself. Enjoy a long walk, get engrossed in a good book, or schedule a rejuvenating appointment for a pedicure, facial or massage. It's amazing how a refresh of your mind, body and spirit can restore your energy and open your heart to new ways of giving and sharing the true joys of life with others.

Time Posted: Aug 7, 2017 at 8:27 AM
Jennifer Evans
August 7, 2017 | Jennifer Evans

Celebrating the Fruits of our Labor

Labor Day is dedicated to the achievements of the American worker and honoring the strength, prosperity and well-being of our country. It’s also time to enjoy a well-deserved day off and celebrate with a BBQ or enjoy the outdoors with family and friends. Here are a few ways that you can enjoy GIFFT wines while you wrap up summer and move easily into fall.

Get the BBQ Going.
It’s Monday and there’s no school, no work, nothing you need to do but take advantage of the opportunity of an extra day off to relax with family and friends. Plan a BBQ in your backyard and celebrate the last long days of summer with a lovely bottle of chilled white wine. Keep it simple by grilling up some shrimp skewers that pair well with our GIFFT Chardonnay. Herb-marinated chicken with grilled asparagus is another easy combination that tastes great with GIFFT Pinot Grigio.

Plan a Picnic.
What food makes the perfect picnic? Fried chicken, of course! When you’re loading up your basket, start with some cured meats, soft cheeses and crusty bread, then add a tangy potato salad for a side. With a beautiful blanket, some easy-to-carry, on-the-go stemless glasses and a bottle of GIFFT Red Blend, you are all set. Just choose your favorite picnic spot and treat friends and family to great food, great wine, and most importantly, great company. Remember, it’s not about creating the picture-perfect picnic – it’s about enjoying the moment with family, friendship, laughter and love. 

Look at your Local Events Calendar.
If you do an online search or look in the local newspaper for Labor Day events in your area, you are bound to find a bevy of activities. From sand sculpting challenges to concerts in the park, many towns and cities provide events that are free and open to the public. Put aside the To Do list for a day and pick something that’s right up your alley or outside of your norm. The important thing is that you make time to enjoy the company of family and friends while doing something fun. You deserve it!

Time Posted: Aug 7, 2017 at 8:26 AM
Leslie Hallman
July 12, 2017 | Leslie Hallman

Drink Sustainable: Wind Turbine FAQ's

What is the purpose of the wind turbine?
The wind turbine will generate power for our winery operations using a clean, renewable source of energy.

How does a wind turbine work?
The wind turns the propeller-like blades around a rotor. the rotor is connected to the main shaft, which spins the generator to create electricity.

How tall is the wind turbine?
The wind turbine’s blades reach 396 feet into the sky (nearly a 40-story building), and the centerline of the turbine’s hub is 264 feet above ground. On a clear day, the turbine can be seen for miles.

How much power is the wind turbine capable of creating?
The turbine will generate 4.5 million kilowatt hours yearly. this is the equivalent of powering 467 homes or using 7,300 barrels of oil. The wind turbine eliminates approximately 3,162 tons of carbon dioxide emissions.

How fast do the blades turn?
The blades turn at a speed of 22 RPM (revolutions per minute).

What technology does the turbine use?
The wind turbine has five internal computers: one in each blade to monitor and adjust the rotation speed when necessary, one in the nacelle (which houses the generator), and one main computer in the tower base that communicates with all the other computers. This turbine has its own server at Foundation Windpower and is monitored continuously by GE.

Why did you choose a wind turbine over solar panels?
For our local conditions in Monterey County, turbines are more effective than solar. The wind turbine generates electricity at night, it doesn’t lose efficiency due to dust, and it doesn’t use valuable agricultural land or create the maintenance issues that rooftop installations create. It is the perfect power source for the inexhaustible winds of the Salinas Valley.

How much energy does the winery use and how much will the wind turbine offset?
The winery uses about 900,000 watts at peak (0.9MW) and the turbine will generate double this load.

How does this wind turbine fit into Scheid Family Wine’s commitment to sustainability?
Scheid Family Wines has always been committed to sustainability. All 4,000 acres of our estate vineyards in Monterey County are officially certified by the California Sustainable Winegrowing Alliance. 100% of our wastewater is recycled and all our grape must is composted and spread as nutrition in the vineyards. We use 100% drip irrigation and low impact farming methods. we even have 250+ owl boxes to control rodent populations naturally. installing this wind turbine is yet another facet of our desire to preserve the environment.

Time Posted: Jul 12, 2017 at 3:25 PM
Leslie Hallman
June 23, 2017 | Leslie Hallman

Food & Wine Pairing: Blackened Shrimp Salad & Cilantro-Lime Dressing with GIFFT Bountiful

Fire up the grill, slice those fresh summer vegetables and pour yourself a chilled glass of white wine—it’s summertime!

GIFFT Bountiful is a sweet white blend with bright fruit flavors and a tropical finish. Very light and refreshing, Bountiful pairs perfectly with this Blackened Shrimp Salad with Cilantro-Lime Dressing to serve while entertaining family or friends on the deck or patio!

Blackened Shrimp Salad & Cilantro-Lime Dressing with GIFFT Bountiful

Yield: 2 salads

Total Time: 20 minutes


8 ounces shrimp (approximately 12 shrimp), deveined & tails removed
2 tbsp. blackening seasoning
2 tbsp. extra-virgin olive oil
4 cups spring mix lettuce
½ cup grilled corn
½ cup heirloom cherry tomatoes
1 avocado, thinly sliced
Lime wedges to finish

Cilantro-Lime Dressing
½ cup cilantro leaves, finely chopped
½ cup plain Greek yogurt
¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 tsp. honey
1/2 tsp. sea salt
Juice & zest of 1 lime


Place shrimp in a large bowl and drizzle with olive oil. Sprinkle the blackening seasoning over the shrimp and toss gently to coat each shrimp. Grill shrimp outside on a charcoal or gas grill, or inside using a grill pan. Grill shrimp on each side 2-3 minutes, or until the shrimp is opaque. To assemble the salads, split the spring mix, as well as the grilled corn, heirloom cherry tomatoes, and avocado between two bowls. Top each salad with a serving of the blackened shrimp, and drizzle the cilantro-lime dressing over top to taste. You may garnish the salad with a few lime wedges if desired.


Dressing Instructions
You may use a food processor to pulse and combine your dressing, or whisk the dressing ingredients together in a small bowl.


Time Posted: Jun 23, 2017 at 12:44 PM
Friendship, Love, Laughter... It's a GIFFT!