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Amista Vineyards

Recipes from Your Friends at Amista

We hope you enjoy these recipes that pair beautifully with our Amista wines. They are favorites of the Amista team, our club members and local chefs.

Chef Shari's Curried Chicken Tartlets
Created for Amista by Chef Shari of Baci Café and Wine Bar, for Wine & Food Affair, 2013. Our Sparkling Syrah goes beautifully with curries and this turned out to be a sensational pairing.
Katharine's Bacon and Potato Bombs
Local Chef Katharine Browning made these tasty potato bites for our Sparkling Holidays Party in December and everyone loved them! They are especially tasty when paired with our Sparkling Blanc de Blanc.
Robert's Cranberry Brie Phyllo Cups
Crowd pleasing, mouth watering bites!

Hallie's Seared Scallop & Grapefruit Salad
Thanks to Hallie, wine club member from Oakland and incredible home chef, for this elegant yet simple first course that is sure to impress. Our Sparkling Blanc de Blanc makes this dish sing!
Vicky’s Butternut Squash Soup
This is super easy to prepare (perfect for me) and makes a satisfying first course or a lovely lunch when served with a green salad. It is even more lovely when served with with Amista Chardonnay.

Best Ever Homemade Veggie Pizza
A pleasant surprise for our 2015 Gene's Block Zinfandel!
Mike's Mushroom & Asparagus Risotto
Asparagus is hard to pair with wine but Amista Sparkling Syrah is so versatile, it makes this dish shine.
Risotto with Spring Vegetables
Celebrate the bounty of springtime with fresh peas and asparagus in this silky risotto. It is a beautiful companion to our Sparkling Blanc de Blanc.
Vicky's Oven Fired Portobellos and Creamy Polenta
This dish was created by Chef John Franchetti for Wine and Food Affair at Amista in 2014. We paired it with our Rockpile Cabernet Sauvignon. It was a hit. The Portobellos are roasted in a wood fired oven, which most people don't have, so here is a version for a home oven.

Judy’s Seared Scallops with Tarragon Butter
Thanks to our friends Judy and EJ for sharing this recipe. Judy says, "I had to send this recipe to you. We served it with your Chardonnay and it was heavenly!"
Mike's Sole Piccata
This is a classic French dish but so easy and quick to prepare. Vicky loves the tangy lemon and capers in the sauce, which are the perfect accompaniment to our crisp Chardonnay.

Chef John’s Cassoulet Amista
"I created a soup variation of the classic Cassoulet for Amista to serve at Wine and Food Affair in 2010 to pair with their estate grown Syrah. It made sensational pairing." Chef John Franchetti of Franchettis' Kitchen.
Lamb in Barbacoa
Amista loves our locals! Starting with a hidden gem located right in our town of Healdsburg - Guiso Latin Fusion. Carlos, the owner and chef paired his Lamb in Barbacoa with our Amista Syrah. It was a marriage! It is the perfect comfort food for a chilly Fall night with the gracious pairing of our Syrah.
Mike's Amista Syrah Braised Short Ribs
A very tender bite sized beef rib in a rich and hearty French inspired beef and red wine sauce. Serve alone or over sour cream mashed potatoes. We love this dish on a chilly winter evening with our estate grown Syrah.
Mustard-Roasted Pork Loin with Squash Polenta
Chef Ignacio Mattos prefers eating meat with mustard. "I can be very polite if I'm in a restaurant," he says, "but when I'm by myself, I really like mustard." Here he spreads it on simple but beautiful pork roast before cooking, sprinkling the meat with coarsely ground black pepper to create a pungent crust.
Strip Steak with Arugula Pesto
Add a burst of flavor and color to a steak with this arugula pesto. Pair it with our Rockpile Cabernet. Then gather around the table with friends for a casual dinner.
Vicky's Chicken Broccoli Stir Fry
Let's do Asian Fusión!

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