Warmer weather means that grill should be always preheated and ready to go. We love heading down to the farmer’s market to find some fresh seasonal veggies, bringing them home and giving them a good char. It’s the best way to enjoy the gold reaped from the garden.

Today we recommend finding ripe ears of corn and preparing them in the Mexican street style. “Elote” as it’s called, is simply roasted corn on the cob with lime, cilantro and Mexican crema. The char of the grilled corn brings out the nuances of our bourbon barrel-aged wines.

We recommend pairing elote with a chilled bottle of our bourbon barrel-aged Chardonnay. The bright, bold flavors enhance the sweet, light and citrus of the Mexican street corn. This will become your next summer dinner staple, guaranteed.

INGREDIENTS

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup Mexican crema, or sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 2 teaspoons finely grated lime zest, from 1 lime
• 2 tablespoons lime juice, from 1 lime
• 1/2 cup cotija cheese, crumbled
• Lime wedges, to serve

INSTRUCTIONS

1. Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.
2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

See the full recipe at Simply Recipes.

With a renowned and celebrated history, Mole is a pillar of Mexican food culture. Containing rich textures and a plethora of bold flavors, this mouthwatering sauce is often praised and desired. Often made for celebratory occasions, the sweet and spicy flavors of this sauce pair excellently with a variety of dishes and drinks. We recommend mixing in some tender, seasoned shredded chicken to create the ultimate taco experience.

If you’re looking to try something new, and want to make a bold and historic dish, we strongly recommend giving it a try. This week, take your dinner to the next level by making a delicious mole chicken tacos and pairing it with our bourbon-barrel aged Cabernet Sauvignon. Your mouth will thank you.

INGREDIENTS

• Chicken thighs (either bone-in or boneless thighs work, both should be skinless)
• Kosher salt
• Corn tortillas
• Cotija cheese
• Cilantro 
• Limes

Mole Sauce

• Dried ancho chiles
• Large can of whole roasted tomatoes
• Onion (roughly chopped)
• Sliced almonds
• Sesame seeds
• Dark baking chocolate
• Raisins
• Chicken stock (chicken or vegetable broth also works)
• Chipotle chiles in adobo sauce
• Whole cloves of Garlic or 1 ½ tsp minced
• Cumin
• Cinnamon
• Mexican Oregano

INSTRUCTIONS

Mole Sauce

1. First, you’ll need to rehydrate the ancho chiles. While that’s happening, toast the almonds and sesame seeds.
2. Then, add all of the sauce ingredients to a blender or food processor. Blend until smooth, pulsing a few times as needed to break up any large chunks.
3. Reserve leftover mole sauce to use in enchiladas, drizzled over eggs, or added to soups and chilis.

Cooking the Chicken

1. Salt the chicken and put it in the Instant Pot. Spread the pieces out to make as close to a single layer as possible.
2. Pour the mole sauce over the chicken and seal the Instant Pot. Cook on high for 25 minutes (or 20 minutes for boneless), then do a Quick Release.
3. Remove the chicken from the pot and shred. Then add back to the pot and stir to coat in the sauce.

Making the Tacos

1. Toast the tortillas on both sides. You can do this directly over the burner for a more charred flavor, or toss them in a skillet just to give them some texture.
2. Add some chicken and sauce to the tortillas. Sprinkle some cheese and cilantro over the top and serve with lime wedges.

See the full recipe at Kevin Is Cooking.

With spring in the air and warmer weather now upon us, cocktail season has officially begun. There are a variety of light and flavorful cocktails that can meet the moment of the season, but we believe the Horned Bison, 1000 Stories take on a Devil’s Margarita, is the perfect flavor to help you enjoy the bright and breezy springtime.

The Horned Bison is a unique twist on a classic marg featuring the delicious flavors of our bourbon barrel-aged Chardonnay. With a crisp texture that is bursting with layers of bright fruit flavors, you’ll be enjoying this marg all spring long.

INGREDIENTS

• Juice of 5 limes
• Juice of 2 lemons
• 2 tablespoons organic orange juice (optional)
• 1/4 cup organic sugar
• 4 ounces (4 shots) Triple Sec or orange liqueur
• 1 bottle of 1000 Stories of Bourbon Barrel Chardonnay
• Salt, mint, and limes to garnish

INSTRUCTIONS

1. Combine the citrus juices and sugar in a pitcher and stir until the sugar is dissolved.
2. Stir in the Triple Sec and wine.
3. Pour into salt rimmed (optional) glasses over a few ice cubes.
4. Garnish with lime wheel and mint. Enjoy!

The weather is warming up and we are ready for wines and cocktails that capture the spirit of spring. If there is one that can always be relied on to conjure bright memories of sipping in the sun, it’s Sangria. And if there’s a wine that makes the perfect Sangria, it’s our 1000 Stories bourbon barrel-aged Gold Rush Red. No matter where you’re enjoying this cocktail, this classic is sure to please. A simple recipe to batch out, this is the perfect prep-and-share cocktail for your summer kickback. Fill with the vibrant fruit of your choosing to make it your own, or try out this classic recipe below.

INGREDIENTS

• 2 bottles of 1000 Stories bourbon barrel-Aged Gold Rush Red
• 1/2 cup brandy
• 2 oranges, one juiced and one diced
• 1 green apple, diced
• 1 pineapple, sliced into chunks
• 1 lemon, diced
• 1 cinnamon stick
• optional sweetener: simple syrup* or maple syrup
• optional bubbles: lemon-lime soda, ginger ale or sparkling water

DIRECTIONS

• Add all the ingredients to a large pitcher. Stir to combine. Taste and add in a few tablespoons of sweetener, if desired.
• Cover and refrigerate for at least 30 minutes or up to 4 hours.
• Serve the sangria over ice.
• If desire, top off each glass with a splash of bubbly soda (or sparkling water).

Spring is approaching, and with it comes not only with brighter days, but also the opportunity to make light and refreshing cocktails. Fresh ingredients, and creative ideas lead to outside-the-box and delicious drinks that will consistently satisfy all spring long. 

One of the best places to get those fresh ingredients is at your local farmer’s market. With a diverse range of vendors, there are plenty of opportunities to mix and match things together to find a creative and flavorful twist on your favorite drink. This spring, we recommend making a Farmers Market Wine Cocktail.  This next-level savory sangria can be made with a bottle of our bourbon barrel-aged Red Blend. With its smooth texture and luscious core of berry and spice, it will be the perfect wine to make this cocktail a highlight of your spring.

While the end of winter on the horizon, there are still plenty of cold and rainy days on the calendar. On any brisk day, it’s always a great time to cozy up indoors, get caught up on your favorite tv series, dive into a new book, and have some time for reflection. It’s also a perfect time to cook up a warm bowl of chili.

To make the chili the best it can possibly be, pair it with a bottle of our bourbon barrel-aged Cabernet Sauvignon. With its signature notes of charred vanilla and dried herbs, it will compliment the chili perfectly and make it a delicious meal that will make you truly embrace any weather.