RAISE A GLASS TO THE SEASON
Founder and CEO of Chill House Nails
"For a night of entertaining, I go for the SIMI Cabernet Sauvignon paired with a charcuterie board with some love in it. I featured a variety of artisanal cheeses, lush fruits, and delicious toasted breads along with little styling moments that include unique items such as violet sugar candy and dehydrated mushrooms. Cheese brings out the softer and fruiter notes of the wine and takes the tasting experience to the next level. Don’t forget to welcome your guests with a touch of warmth to your party with perfectly scented candles and something that will catch their eye like a disco ball or unique art or florals – it brings an extra pop to the space and is a great conversation starter."
Celebrity Stylist & Media Personality
“When I entertain I make sure to exude decadence through the dress code, desserts and my go-to wine pairings, SIMI Cabernet Sauvignon and Chardonnay. Being a stylist, a killer dress code is one of my top priorities for a dinner party with my girls. My other top priority is making sure that not only our clothes compliment the dress code but our wine pairings do too. The SIMI Cabernet, pairs perfectly with a chocolate bundt cake that brings out the rich flavors of the dark plum and dark chocolate in the wine. For the Chardonnay, a vanilla triple layered cake compliments the notes of citrus and butterscotch. With lavish pairings and a dress code unparalleled, you’ll be sure to have an unforgettable night.”
When creating the dining space, don't forget to add delectable hor d'oeuvres to the table that compliment the flavors toasty oak and berry fruit in the SIMI Cabernet. Try a rich aged cheddar, savory mushroom tartlets, or rosted brussel sprouts.
Side dishes are essential to every party. They often require little preparation, allow guests to contribute, and are always a delicious addition to every holiday meal. Our preference? Any spread or dip with a berry and cheese base. Simple, flavorful, and a perfect pairing to our SIMI Cabernet Sauvignon!
Be sure to coordinate different activities for guests to engage in to get the party started. This can range from cards, to chess and even charades! A little coordinated fun can go a long way paired with a stand out hor d’oeuvre like these cranberry brie bites with a glass of SIMI’s Cabernet Sauvignon.
• 1 Tbsp extra-virgin olive oil
• 6 ounces (170g) bacon, roughly chopped
• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat and cut into 2-inch chunks
• 1 large carrot sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 Tbsp flour
• 3 cups SIMI cabernet sauvignon red wine
• 3 cups beef stock
• 2 Tbsp tomato paste
• 1 tsp fresh thyme, finely chopped
• 2 Tbsp fresh parsley, finely chopped
• 2 bay leaves
• 1 pound fresh small white or brown mushrooms, quartered
• 2 Tbsp butter
In a large heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the SIMI wine and stock so that the meat is covered. Then add the tomato paste and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes.
RED WINE CRANBERRY GOAT CHEESE DIP
Recipe Credit: The Original Dish with a few twists from SIMI Winery
• 6 oz fresh cranberries, rinsed
• 2/3 cup red wine
• 1 cup sugar
• 1 sprig rosemary
• 18 oz goat cheese
• 1/4 cup hot water,
• 1 tbsp lemon juice,
• 2 tbsp honey,
• 1 tsp cinnamon,
• chopped pistachios to garnish
• toasted bread or crackers for serving
In a saucepan over medium-low heat, heat water and 1 cup of sugar until the sugar is completely dissolved. Add the cranberries to sugar mixture and cook (still on medium-low heat) for about 5 to 7 minutes, or until the cranberries begin to split. With a slotted spoon, remove cranberries to the cooling rack. Let sit overnight, or at least 4 hours. Once sticky, but not wet, roll the cranberries in sugar until fully coated.
In a separate saucepan, combine the cranberries, red wine, sugar, cinnamon, and rosemary sprig and bring to a boil over medium heat. Reduce the heat to low and cook for 15-18 minutes until thickened. Let cool until you’re ready to serve.
Combine the goat cheese, hot water, lemon juice, and honey in a food processor. Blend until smooth, adding more water until you’ve achieved desired consistency.
Spoon the goat cheese spread onto a serving dish and top with the red wine cranberries, pistachios, and frosted cranberries. Serve alongside toasted crostini and crackers.