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.
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 email@example.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!
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.
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.
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).
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.
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.
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.
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.*
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!
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.