Tag: wine

Creamy Mushroom Pasta with Pinot Noir

Published On - October 30, 2025

By Amy TesconiAmy Tesconi

Comfort food. Nothing is better than a warm meal that fills you up and makes you feel at home. In our opinion, pasta is the reigning champion of comfort. A delicious, filling staple that can be dressed up, dressed down and made in to whatever you crave.

This recipe not only brings that warm feeling, but a perfect pairing for Pinot Noir. Mushrooms are often cited as a great match for Pinot as their earthy flavor aligns with the earthy notes present in many Pinots. The creamy flavors of this pasta also round out Pinot Noir’s red fruit offering and balanced acids. Maybe the best part? You can make this dish in under half an hour!

Grab a bottle of our Pinot Noir and make this crowd-pleasing pasta again and again this fall and winter. Also, look our for our Majestic Pinot Noir in a store near you!

Prep time: 10 minutes | Cook time: 12 minutes | Serves: 2

Ingredients:

  • 6oz fettuccine 
  • 2 tbsp unsalted butter 
  • 1/2 tbsp olive oil 
  • 10 oz mushrooms 
  • 2 garlic cloves 
  • 1/2 cup white wine 
  • 1/2 cup chicken broth/stock 
  • 3/4 cup cream 
  • 1/3 cup parmesan 
  • 1/2 tsp salt and pepper 
  • Extra parmesan (for serving)
  • Parsley, roughly chopped (optional)

Instructions:

  1. Cook pasta in salted water for 1 minute less than time per packet (start this mid–mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
  2. Melt butter and heat oil in a large skillet over high heat.
  3. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
  4. When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
  5. Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
  6. Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
  7. Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water
  8. Garnish with parsley and serve immediately with extra parmesan!

Notes

Pasta: Flat wide pastas are best for creamy sauces like this but any pasta will work just fine,short, long, normal or fancy. Use dried not fresh pasta.

Oil and Butter: Using a combo prevents butter burning and makes it easier to make mushrooms golden

Cream: Recipe will work with light, but obviously lacks the same amount of richness! ? Tosspasta at end with splash of pasta cooking water – the extra starch in the water will help makethe sauce thick like using full fat cream.

Parmesan: Either finely grate your own, or buy the finely shredded parmesan (the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.

Nutrition and Calories: We don’t know…It’s a lot. Have a salad for dinner tomorrow!

Recipe courtesy of RecipeTin Eats

Bacon-Wrapped Dates with Goat Cheese

Published On - October 2, 2025

By Amy TesconiAmy Tesconi

What’s the best recipe for a laid-back game day? How about one that’s simple, delicious and leaves your kitchen smelling like sweet dates and (fan favorite) bacon?

These bacon-wrapped dates with goat cheese are the perfect snack for an afternoon game, or a cozy night for two beside a fire. They are that perfect combination of sweet and salty cut with a bit of creamy goat cheese. AND they are naturally finger-food sized, so stick a toothpick in them and invite your guests to help themselves.

Pair these with our 16.5% Cabernet Sauvignon – a match far more worthy than anything you’ll find on the field.

Ingredients

  • 8 slices bacon (often thin bacon works better)
  • 16 dates
  • 4 ounces goat cheese
  • toothpicks

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Slice the dates lengthwise on one side to create an opening. Remove the pit.
  2. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
  3. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
  4. Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and make for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Recipe from Pinch of Yum. Find it online HERE.

Discovering Zinfandel: A Journey Through Flavor, Aging, and Perfect Pairings 

Published On - February 19, 2025

By Amy TesconiAmy Tesconi

Ah, Zinfandel. Our crowd-pleasing, happy-sipping, versatile, bold red wine. 

Zin is a beloved wine here at 1000 Stories. Our winery was founded on an idea about zinfandel: that zin can be made in a unique style, aged in used bourbon barrels and released in batches. Each batch has its own mix of grapes from storied vineyards, coupled with a different approach to barrel ageing (we use a mix of bourbon barrels and oak – with the recipe changing for each batch). No two batches are the same, and our zinfandel continues to be one of our most popular wines, receiving high scores and praise from critics and club members. 

Beyond our cellar, zinfandel has a storied history and a unique place in American and world-wide winemaking. 

Zinfandel History in the U.S.

Zinfandel grows very well in Mediterranean climates, making it a perfect grape to thrive in California. Zin is grown all over the state, from Mendocino County, through Napa Valley and Sonoma County and down to Paso Robles and Southern California. Zinfandel is the fourth most planted grape variety in California (after chardonnay, cabernet sauvignon and just after pinot noir). In fact, zinfandel grows so well in California that for years it was thought that the grape was native, with many calling it “America’s grape.” However, in the early 2000’s researchers found that it actually originated from a grape in Croatia called Crljenak Kaštelanskski (pronounced, “Tserl-yee-ehnak Kashh-tell-ann-skee”) or Tribidrag.

The oldest grape vines in California that are still producing wine are generally planted to zinfandel. The oldest documented zinfandel vineyard in California is the Grandpere Vineyard in the Sierra Foothills. It was planted in 1869. Sonoma’s Pagani Ranch Vineyard was planted in the 1880’s and there are vineyards over 100 years old in Lodi, the Russian River region, Contra Costa County and Dry Creek Valley. Wine from these vineyards is generally called “old vine” zinfandel and is as popular for its taste as it is for its place in history.

Zinfandel Tasting Notes

Zinfandel can be made in a variety of styles and has a large range when it comes to flavor. In general, here are some of the descriptors commonly used for Zinfandel:

  • Flavors: Black and red berries, cinnamon, sweet tobacco, peach preserves
  • Body: Medium to full
  • Tannins: Medium to high
  • Acidity: Medium to low
  • Alcohol: Depending on how ripe the fruit gets, Zinfandel can range from 14-16% alcohol
Zinfandel food pairings

Zinfandel Food Pairings

When it comes to food pairings, zinfandel is a perfect choice for a fancy steak dinner and a casual pizza night. It’s also a favorite to be sipped on its own, but here are a few of the best foods with zinfandel:

  • Grilled meats (BBQ ribs, steak, pulled pork or Thanksgiving turkey)
  • Spicy dishes (spicy sausages, chili, curry or Cajun-spiced dishes)
  • Rich pastas (marinara, meatballs, creamy sauces)
  • Cheese pairings (aged cheddar, gouda, rich and bold is best for zin-pull several together for a zin-inspired charcuterie board)

Zinfandel Fun Facts

There is no shortage of interesting details about zinfandel, a wine that has been enjoyed all over the world dating back to the Roman Empire. But here are a few fun facts we should mention – just because they make for great stories:

  • Zinfandel vines can be identified in a vineyard pretty easily. In general, zinfandel is “head trained” meaning it is grown in a single bush as opposed to along a trellis like many modern grape varieties. For much of the year, zinfandel vines look like gnarled, twisty stalks, giving them a unique look in the vineyard.
  • White Zinfandel: This wine is a sweet zinfandel rosé made popular by Napa Valley’s Sutter Home in the 1970’s. The wine skyrocketed in popularity to become one of the most consumed wines by the late 1980’s and was more popular than red zinfandel for many years. While the demand for white zinfandel has died down, the trend did preserve many zinfandel vineyards which may have been removed during those years – giving red zinfandel lovers good reason to embrace this sweet piece of history.
  • Zinfandel has had many names throughout the world and history. It is widely consumed in Italy under the name “Primitivo,” is called Kratošija in Montenegro and Macedonia and, as previously mentioned is often called Crljenak Kaštelanski, Tribidrag or Pribidrag in Croatia, the latter two words meaning “early ripening” in Greek.
  • Zinfandel does not have the same reputation for being a great ageing wine like cabernet sauvignon, but the best zinfandels can be aged for 10-20 years and beyond.
  • Zinfandel grapes often ripen at different times on the vine, challenging winemakers and viticulturists to choose a date to pick the grapes when all will be ripe enough, but not overly-so. 

If you too have been captivated by zinfandel, you are in good company. We expect this grape to continue to delight its fans for the next 2,000 years. We hope you’ll continue to explore different zinfandel wines, grapes and pairings and to share your stories! If you have a great experience with 1000 Stories zinfandel, send it to us, or tag us on Instagram @1000storieswines 

Sources: SevenFiftyDaily, Wine Folly, Delectable

Spice it up with Mulled Wine

Published On - February 26, 2024

By Amy TesconiAmy Tesconi

March 3rd is National Mulled Wine Day and we are seizing the day to tackle a wine-related challenge. If you’ve ever made mulled wine you probably know it can be tricky to get just right. In our opinion, the best mulled wines still taste like wine – just with warm, wonderful fruit and spice flavors and a smell that will have you wishing for a few more weeks of winter.

Here are our tips for making a mulled wine that won’t make you sorry you used a good bottle of red:

Choose the right wine: Big, bold wines make the best mulled wine. We recommend going with Zinfandel or Cabernet Sauvignon

Less is more when it comes to fruit and spice: Yes, the spices are the point but you would be surprised how quickly “just right” becomes “too much” – add slowly

Take your time and let the wine heat slowly: Steaming is good, boiling is bad. You don’t want it getting syrupy or burning off all the alcohol

Traditional Mulled Wine:

Ingredients:

  • 1 orange
  • 1 bottle of Zinfandel or Cabernet Sauvignon
  • ¼ cup brandy
  • Honey – to your taste – no more than 2 TBL
  • 3 whole cloves
  • 2 star anise
  • 2 cinnamon sticks
  • Cranberries (optional)

Instructions:

  1. Slice the orange into rounds and place into the bottom of a large pot or Dutch oven. Squeeze the juice from the ends of the orange over the rounds
  2. Pour the wine, brandy and honey into the pot. Add the cloves, star anise and cinnamon sticks
  3. Warm over medium heat until slightly steaming. Reduce heat to low when bubbles form. Keep an eye on it!
  4. Taste carefully and add additional honey if the mixture is not yet sweet enough. The longer you leave the wine on heat, the spicier it will become. If your initial taste needs more spice, leave it on for an additional five minutes and check again.
  5. Add cranberries (optional)
  6. Remove from heat and cover. You can put it back on low heat if it cools while you are serving. Remember, the longer the wine sits on the spices, the spicier it will become. Remove the cloves, anise and cinnamon if you would like to avoid this outcome.

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