2 pounds skinless, boneless chicken thighs
¼ cup extra-virgin olive oil
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground pepper
2 tablespoons red wine vinegar
1 tablespoon honey
Preheat grill to medium-high heat. Lightly brush grill with extra-virgin olive oil. Stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper. Toss chicken thighs with spice mixture. Grill the chicken until it is just cooked through, 5 minutes per side. Whisk together vinegar and honey, and brush mixture over grilled chicken prior to serving.
2 racks baby back ribs
½ cup packed brown sugar
2 tablespoons garlic, minced
2 tablespoons dried basil
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 tablespoon red pepper flakes
½ cup honey
2 tablespoons garlic, minced
1 tablespoon ginger
¼ cup brown sugar
3 tablespoons soy sauce
Preheat grill to medium heat. Mix rub ingredients in small bowl. Rub to coat evenly on ribs. Begin grilling ribs over indirect heat. Close lid and cook for 45 minutes. Flip ribs and cook for an additional 30 minutes. Combine sauce ingredients in bowl, whisking until smooth. Slather sauce over ribs before moving to direct heat for 5 minutes. Flip ribs to add sauce to the other side, cook an additional 5 minutes. Allow to stand for five minutes before slicing and serving.
3 small oranges, peeled and diced
2 peaches peeled, pitted and diced
2 tablespoons red bell pepper, diced
2 tablespoons red onion, diced
2 tablespoons lime juice
1 tablespoon chives, finely chopped
4 ounces goat cheese, room temperature
2 tablespoons whole milk
Salt and Pepper to taste
1 baguette, sliced for serving
Preheat oven to 400 degrees. In a medium bowl, combine oranges, peaches, red pepper, red onion, lime juice and chives. In a small bowl, whisk together goat cheese and milk. Arrange bread slices in a single layer and bake for 10 minutes. Spread goat cheese on each bread slice before returning to oven and baking an additional 5 minutes. Top with salsa, garnish with chives and serve immediately.
Harvest is officially underway for our 2018 wine grapes! The start of the season is happening later this year than in years past due to the mild temperatures throughout July and August along California's Central Coast. Although the last few seasons have been hot in Monterey County bringing on an early harvest, this year's moderate and cooler weather is allowing us to ease into what should prove to be a great harvest season.
Monterey County is known for its microclimates, or distinctive climates in small-scale areas. Where our grapes are grown in the Salinas Valley, we’ve seen consistently cool mornings with a nice, foggy marine layer influenced by the Monterey Bay. By midday the temperatures rise, but continued wind throughout the valley keeps the vineyards cool into the afternoon.
The grapes will be harvested when they have reached optimum ripeness and when it's not too hot, which means many late nights and early mornings in our vineyards. The bulk of harvest will happen in September and this year it will likely last through the end of October. Right on time!
Enjoy cooking with late summer fruits and vegetables to pair with your favorite GIFFT wines. Try something new, and experiment with preparations you might not have considered!
Ears of fresh sweet corn are simple to prep for a grill night in the backyard. All that's required is butter and salt! While the grill is heating to a medium temperature, pull the outer husks down to the base, stripping away all the silk. Soak the ears of corn for a minimum of 10 minutes before placing on the grill for 15 to 20 minutes, turning every 5 minutes until the kernels are tender. Serve immediately with butter. If you like things spicy, sprinkle with red pepper flakes and serve with a chilled glass of Bountiful.
Tomatoes & Peppers
Fresh-picked tomatoes and peppers are perfect to use for a homemade pasta sauce, or slice on top of your salad for color and crunch! Serve our Rosé with a perfectly fresh salad for lunch, or pair with our Red Blend for a date night at home with a creamy tomato spinach pasta or penne pasta with peppers.
Ahh, potatoes. Fried, mashed, boiled, or baked and loaded, we could go on and on. With endless preparations, why not stretch your culinary skills and try something new! We recommend enjoying them in a Niçoise Salad with a crisp glass of Rosé or mashed with garlic and served alongside grilled chicken Chardonnay for a flavorful (and comforting) dinner
Although delicious, eggplant parmesan is not your only option when preparing this bright purple veggie! Slice up grilled eggplant and add to a ratatouille or mash in a smoky eggplant dip to serve with pita chips or slather on lamb chops. For a tasty seasoned option, try a roasted eggplant side dish spiced up with chili paste, and enjoy with a glass of Bountiful.
Cultivated since ancient times, figs can be enjoyed fresh or dried, as well as used in jam-making. Figs are in season through early October and provide a good source of dietary fiber. Figs can be added to a cheese tray or chopped into an arugula salad. Pinot Grigio would be a delightful option to serve with this dried fruit and cheese hors d'oeuvres spread or salad.
Red Summer Berry Sangria
1 bottle GIFFT Red Blend
1 cup brandy
1 ½ cups cranberry juice
6 tablespoons fresh orange juice
2 cups blueberries, rinsed
8 ounces raspberries, rinsed
6 ounces blackberries, rinsed
1 large apple, thinly sliced
Combine ingredients in large pitcher and place in fridge for four hours to allow flavors to develop. When ready to serve, pour over ice and garnish with additional fruit.
White Summer Berry Sangria
1 bottle GIFFT Pinot Grigio
1 bottle sparkling wine
4 ounces orange liqueur
2 cups fresh blueberries, rinsed
1 cup fresh raspberries, rinsed
1 pound fresh strawberries, rinsed, stemmed and hulled then sliced
3 Granny Smith apples, thinly sliced
1 cup apple juice
Ice for serving
Stir GIFFT Pinot Grigio, blueberries, raspberries, strawberries and apple juice together in a large pitcher. Refrigerate for 4 hours as the flavors develop. Just prior to serving, gradually stir in the sparkling wine and sliced apples. Garnish with additional fruit if desired and serve immediately over ice.
8 cups diced watermelon
2 cups blueberries
½ cup feta cheese, crumbled
¼ cup mint leaves, cut into fine ribbons
¼ cup red onion, finely diced
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
In a large bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, pepper and diced red onion. Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. Garnish with additional mint leaves and feta cheese before serving.
Kathie Lee and Hoda are headed for a jolly good time across the pond to report on the wedding of the year! Prince Harry and Meghan Markle’s wedding will be broadcast live around the world, and although you’ll have the choice to tune in live for the action or catch a rerun in the not so early morning hours, you can do it up proper with our best royal wedding watch tips below!
Besides the exchange of vows, you can tune in with the rest of the world to catch royal family member sightings, every unique hat & fascinator, and of course the reveal of THE DRESS! The wedding service begins on Saturday, May 19 at noon local time, although NBC’s coverage of the royal wedding begins at 4:30 am EST (1:30 pm PST for you West Coast night owls). Check your local listings for your NBC affiliate for coverage of the entire wedding day.
GIFFT Wines + Tea Sandwich Pairings
Snacks & beverages are a must throughout your watch party. We suggest pairing your favorite GIFFT wine with a classic tea sandwich for the ultimate British fare during your get-together. Serve with biscuits (aka cookies) on a decorative tiered tea tray that can be passed around to your guests or arranged on your buffet or coffee table. Here are a few tea sandwich pairing ideas to get you started!
- GIFFT Rosé + English Cucumber
- GIFFT Chardonnay + Smoked Salmon
- GIFFT Bountiful + Curried Chicken Salad
- GIFFT Pinot Grigio + Caprese & Artichoke
- GIFFT Red Blend + Roast Beef & Horseradish
Enjoy The Moment. It’s a GIFFT!
Spending time with those you love are one thing that make weddings so special. Share a bottle of your favorite GIFFT wine and enjoy a relaxing Saturday with friends and family. As Princess Diana said, “Family is the most important thing in the world.” We’re raising our glasses of Rosé today to love & family. Cheers!
Cheers to 2018! As we look forward to another wonderful year here at GIFFT Wines, we want to let you know how we'll be shipping orders to protect your wines from freezing temperatures happening throughout the country this winter.
We are offering temperature-controlled shipping at no additional cost the month of January. We will be shipping temperature-controlled to all states except the following:
We can ship temperature-controlled to any of the states above at no additional cost to you, please just let us know at the time you place your order and we're happy to assist!
This service works a little bit differently than standard ground. With this method, your order will travel in a temperature-controlled truck to a hub near you. As soon as your order is accepted by the carrier, you will receive an email with your tracking code. Total transit time will be approximately two to three weeks and you will receive your tracking code 1-5 days before delivery.
We are so excited to be able to offer this service to you at no additional cost, knowing that your wines will arrive safe and sound to your door. If you have any questions or concerns about our temperature-controlled service, please do not hesitate to contact us at firstname.lastname@example.org or 1-888-772-4343.
Christmas Tree Pull-Apart Bread
1 can (13.8 oz) refrigerated artisan pizza crust
4 oz, or half brick, cream cheese
1 cup shredded mozzarella or Italian blend shredded cheese
2 tablespoons butter
1 clove garlic, minced very fine
3 tablespoons freshly chopped parsley and rosemary
1 cup warmed marinara sauce for dipping
Heat oven to 400°. Roll the pizza dough to a 10 x 15 inch size, then cut the dough into 36 equal squares. In a small bowl, mix the cream cheese, garlic, and shredded cheese until well combined.
Add one teaspoon of the cheese mixture to each dough square. With your hands, roll each dough square into a ball, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 - 17 minutes, or until golden brown.
After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve with the marinara sauce.