Our wines are bold interpretations of varietals sourced from premier wine regions. Explore new corners of the world through wine and food with Red Diamond – each of these recipes pairs with one of our wines and represents the place from which we source the grapes for that varietal.

Dark Chocolate and Coffee Brownies
Pair with Red Diamond Cabernet Sauvignon
  • 1 cup butter
  • 5 ounces unsweetened chocolate
  • 2 tablespoons Instant-espresso powder
  • ¼ cup unsweetened cocoa powder
  • 2 cups sugar
  • tablespoon vanilla
  • large eggs
  • 1 - ¼ cup all-purpose flour
  • Powdered sugar for topping, optional
  • Preheat oven to 350 degrees.
  • Grease 8x8 or 9x13 baking pan.
  • In a medium-large saucepan, melt butter with the unsweetened chocolate, instant espresso powder and unsweetened cocoa powder over low heat, whisking occasionally until smooth and melted. Remove from the heat.
  • Stir in sugar and vanilla until just combined.
  • Stir in eggs, one at a time.
  • Gently stir in the flour until just combined.
  • Pour batter into baking pan and spread to even out the top.
  • Bake for 40 minutes and then check the brownies with a toothpick. If it is still overly gooey, bake for an additional 5 to 10 minutes. Be careful not to over-bake.
  • Allow to cool completely, sprinkle with powdered sugar if desired, and cut into small squares for serving.
  • Pair with Red Diamond Cabernet SauvignonDownload Recipe
Pair with Red Diamond Chardonnay
For Pastry
  • 1 - ¼ cups all-purpose flour
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2 tablespoons cold vegetable shortening
  • ¼ tsp salt
  • 3 - 4 tablespoons ice water

For Filling
  • ½ pound crab meat, picked over
  • 5 large eggs
  • 1 - ½ cups heavy cream
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon seafood seasoning, such as Old Bay
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon grated nutmeg
  • 2 ounces coarsely grated cheddar cheese
  • ½ cup Gruyere cheese
  • 9-inch glass or ceramic pie dish, sides lightly buttered or coated with non-stick spray.
  • In a food processor, blend together flour, butter and salt until mixture resembles coarse meal.
  • Evenly drizzle in the ice water until incorporated. Add more ice water if mixture does not hold together.
  • Turn out onto a work surface and quickly form a flat disk. Do not overwork dough, or pastry will be tough. Wrap in plastic wrap and chill for an hour.
  • On a lightly floured surface roll out dough into a 12-inch round, transfer into pie dish and trim off excess dough, chill.
  • Preheat oven to 375 degrees.
  • Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in the cheeses and crabmeat.
  • Pour into crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, about 40 to 45 minutes.
  • In a hurry? Use a frozen crust from the freezer isle. Thaw before adding the filling.
  • Quiche can be served hot or cold.
Pair with Red Diamond ChardonnayDownload Recipe
Pair with Red Diamond Shiraz
  • 6 lamb chops
  • ¼ cup Red Diamond Shiraz
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme
  • 1 tablespoon fesh oregano
  • Salt and pepper to taste
  • Whisk together all ingredients and place in a ziplock bag, along with lamb chops. Allow to marinate at least 4 hours.
  • Heat a gas or charcoal grill. Cook lamb chops to desired doneness. About 6 minutes per side for medium rare.
  • Allow to sit for at least 5 minutes before serving.
Pair with Red Diamond ShirazDownload Recipe
Pair with Red Diamond Pinot Noir
  • 2 pork tenderloins
  • Salt and pepper
  • ½ cup fresh thyme
  • ¼ cup fresh rosemary
  • 6 cloves garlic, peeled
  • Zest from 1 lemon
  • ¼ - ½ cup olive oil
  • ½ cup Pinot Noir
  • 2 tablespoons butter
  • Preheat oven to 450 degrees
  • Remove silver skin from the pork and pat dry. Season with salt and pepper, then place in a 13x9 metal roasting or baking pan.
  • Place thyme, rosemary, garlic, lemon zest and 1/4 cup olive oil in a blender. Blend for 15 to 20 seconds to make a loose paste. If the paste is too thick, add more olive oil.
  • Rub the paste on both pork tenderloins. Place in the oven for 16 minutes, flipping half way through.
  • Once pork is cooked to desired doneness (internal temperature of at least 145 degrees) remove from oven, cover with foil and let rest for 10 minutes.
  • Meanwhile, place the roasting pan over medium heat on the stove. Add the wine bring to a simmer and scrape the bits. Reduce until slightly thick, remove from the heat and whisk in the butter, season with salt and pepper.
  • Slice the pork and serve with the sauce.
Pair with Red Diamond Pinot NoirDownload Recipe
Pair with Red Diamond Merlot
Spiced Salmon
  • Four 4-ounce salmon fillet portions
  • 3 tablespoons spice mix (see below)
  • 1½ tablespoons olive oil
  • kosher salt
  • Lightly oil the salmon, sprinkle with the spice mix and a pinch of salt. Heat a sauté pan over medium high heat.
  • Add enough olive oil to lightly coat the bottom of the pan. Place the salmon spice side down, and sear until well browned.
  • Remove and place in a 375 degree oven for 6-8 minutes depending on the thickness of the fillet.
  • Remove from the oven and put on a serving plate. Top with the mushroom salad.

Spice Mix
  • ½ cup brown sugar
  • ¼ cup dried thyme
  • 2 tablespoons ground black pepper
  • 1 tablespoon ground white pepper
  • 2 teaspoons ground oregano
  • ½ cup paprika
  • ⅓ cup chili powder
  • ⅓ cup ground cumin
  • 1 teaspoon cayenne pepper
  • Put all the ingredients in a bowl and mix well. This makes a large batch, but stores well for future uses. You can make your own or use your favorite spice rub.

Mushroom and Tomato Salad
  • 2 large portabella mushrooms, stem removed, marinated for 15-20 minutes (see below)
  • 12-15 cherry tomatoes, cut into halves
  • 1 – 2 cloves garlic, minced
  • Pinch of ground cumin
  • 1-½ tablespoons balsamic vinegar
  • 1-½ tablespoons extra virgin olive oil
  • Splash of Red Diamond Merlot
  • 2 tablespoons chopped fresh basil
  • 1 cup fresh arugula
  • Salt and fresh ground black pepper
  • Grill the portabella mushrooms and cool.
  • Dice the mushrooms in ¾ inch dice.
  • Place in a bowl with the other ingredients except the arugula.
  • Mix well and let sit for 30 minutes.
  • Check seasoning and then just before serving add the arugula and toss well.

Mushroom Marinade
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried or 1 tablespoon fresh chopped thyme salt and black pepper to taste
Pair with Red Diamond MerlotDownload Recipe
Pair with Red Diamond Temperamental Red Blend
Tomato Sauce
  • 1 cup diced tomato
  • ¼ cup diced onion
  • ¼ cup Red Diamond Temperamental
  • 1 tablespoon smoked paprika
  • In a saucepan over medium heat, sweat the onion in a little olive oil.
  • Cook the mixture for 5 minutes, or until onion is translucent.
  • Add garlic, smoked paprika, and wine.
  • Cook for 1 minute. Pour in tomatoes and simmer for 15 minutes.
  • Purée mix in a blender. Season with salt and pepper to taste.

Spanish Meatballs
  • ½ pound ground beef
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 egg
  • ⅓ cup breadcrumbs
  • Salt and pepper to taste
  • Combine all ingredients and mix well.
  • Form into desired sized balls.
  • Chill for 30 minutes. While meatballs are chilling, preheat oven to 350 degrees.
  • Place meatballs in an ovenproof dish and cover with the tomato sauce.
  • Bake until cooked through – about 12 minutes.
Pair with Red Diamond Temperamental Red BlendDownload Recipe
Pair with Red Diamond Malbec
  • 1 cup chopped fresh Italian parsley
  • 6 garlic cloves, finely minced
  • ½ cup chopped fresh oregano
  • ½ cup chopped fresh thyme
  • 1 8-ounce jar sun dried tomatoes, chopped (reserve the oil)
  • 1 teaspoon chili flakes
  • ½ cup sherry vinegar
  • 1 cup extra virgin olive oil
  • salt and pepper to taste
  • Combine everything in a bowl (including the sun dried tomato oil) and whisk together. Let sit for at least 2 hours; for best flavor, let sit overnight.
  • Place in an airtight container, will keep for one week in the refrigerator.
  • Enjoy on your favorite meat or seafood.
Pair with Red Diamond MalbecDownload Recipe