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.
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.
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!
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.
Crowd pleasing, mouth watering bites!
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.
A pleasant surprise for our 2015 Gene's Block Zinfandel!
Asparagus is hard to pair with wine but Amista Sparkling Syrah is so versatile, it makes this dish shine.
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.
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.
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!"
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.
"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.
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.
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.
Add a burst of flavor and color to a steak with this arugula pesto. Pair it with our Alta Presa Cabernet. Then gather around the table with friends for a casual dinner.
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