Spring Burrata Board

(paired with Chardonnay)


  • 10 oz. Burrata
  • 3 Heirloom tomatoes, cut into ¼-thick slices
  • 4 oz. Cherry tomatoes, halved
  • 2 Peaches, grilled
  • 3 handfuls Arugula
  • 2 tablespoons EVOO
  • Drizzle of balsamic glaze
  • Fresh mint
  • Freshly cracked pepper
  • Flaky sea salt


  1. Start by placing a layer of arugula onto the board.
  2. Layer the tomatoes slices onto the board. Be sure to pay attention to the color variations to create a vibrant color scheme.
  3. Place the Burrata on the board. If you have multiple balls, place them on opposite sides of the board. If you have one large ball, place in right in the center.
  4. Add the halved cherry tomatoes and grilled peach slices sporadically across the board.
  5. Drizzle the olive oil and balsamic glaze over the board and top with fresh cracked pepper and flaky salt. Garnish with mint sprigs.
  6. Serve with toasted crostini on the side.

Shrimp Salad Wrap or Bowl

(paired with Bright Lower Alcohol* Pinot Noir)



  • 20 large shrimp, peeled and deveined
  • 1 cup grape tomatoes, halved
  • 1/4 small red onion, finely diced
  • 2 avocados, diced
  • 2 large heads butterhead or romaine lettuce
  • 1 mango


  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • ½ lemon juice
  • 2 cloves, minced
  • 1 tsp honey
  • Salt and pepper to taste


  1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
  2. In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
  3. In a large bowl, stir together tomatoes, onion, avocados, and mango. Fold in shrimp. Pour dressing over shrimp salad and toss until coated.
  4. To serve, spoon several tablespoons of the shrimp salad into the center of a lettuce leaf. Drizzle with red wine sauce on top.

Steak and Roasted Vegetables with Red Wine Sauce

(paired with Bright Lower Alcohol* Pinot Noir)



  • 2 rib eye steak
  • Salt and pepper
  • 4 thyme sprigs
  • 5 tbsp extra-virgin olive oil
  • Cauliflower, brussels sprout & carrots

Red Wine Sauce

  • 2 tbsp olive oil
  • 1 shallot, diced
  • 1 cup Meiomi Bright Pinot Noir
  • 1 cup beef broth


  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the vegetables and thyme with 4 tbsp olive oil and season generously with salt and pepper. Roast for 20 to 25 minutes until tender.
  2. Meanwhile, in a large cast-iron skillet, heat the remaining 1 tbsp of olive oil. Season the steaks all over with salt and pepper. Cook over high heat, turning once, until medium-rare, 6 minutes total. Transfer to a carving board and let rest for 10 minutes.
  3. In the same skillet, sauté diced shallots in a medium saucepan over a medium heat for about 3 mins until lightly browned, stirring often. Add the red wine and the stock. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
  4. Slice the steaks across the grain and serve with the vegetables and red wine sauce.

Air Fryer Goat Cheese Balls with Chardonnay Honey Mustard

(Paired with Chardonnay)


Goat Cheese Balls

  • 1 ½ cup all-purpose flour
  • 1 cup panko bread crumbs
  • 2 large eggs
  • 2, 4 oz. logs of goat cheese
  • 3 tablespoons honey
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • Fresh parsley, chopped, for garnish (optional)
  • Flaky sea salt

Chardonnay Honey Mustard

  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons olive oil mayonnaise
  • 1 ½ tablespoons Meiomi Chardonnay
  • 3 tablespoons honey
  • ¼ teaspoon cayenne
  • ¼ teaspoon kosher salt


  1. To make the Chardonnay honey mustard, add all ingredients to a small bowl and whisk together until smooth. Set aside.
  2. In a small bowl, combine bread crumbs, dried parsley, paprika, and salt. Put the flour and beat the eggs in separate small bowls.
  3. In a medium bowl, combine the goat cheese and honey.
  4. Take 1 heaping tablespoon of the cheese and roll it into a ball. Roll the ball in the flour, coating evenly. Place the ball in the eggs, making sure it’s completely covered and then transfer it to the bread crumbs and roll until evenly coated. Resubmerge the ball in the egg and toss in bread crumbs again. Repeat until all goat cheese balls are coated.
  5. When you’re ready to air fry, spray the goat cheese balls with an oil spray and then place them into air fryer basket at 400°F for 8 minutes.
  6. Carefully lift out the fried goat cheese balls and transfer to a serving plate. Sprinkle with flaky sea salt, fresh parsley, and serve with homemade Chardonnay Honey Mustard.