Recipes

Our food-friendly wines are meant to be enjoyed with great food and close friends.
Here are some pairing suggestions for our wines.

You can also check out our How to Drink Wine page, a Beginner's Guide to wine and dine from NYTimes.com  

 

Roast Lamb

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin.  Pair with Milea Estate Vineyard Pinot Noir.

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Lemon Angel Food Cake With Preserved Lemon Curd

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning dessert that’s bright, rich and light all at once. Pair with Milea Estate Vineyard Late Harvest Vignoles.

Double Apple Pie

 Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Pair with Late Harvest Vignoles.

Pair with Chardonnay

Salmon in Parsley Sauce

Flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish. Pair with Milea Estate Vineyard Chardonnay.

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Easy Duck Confit

Allowing the duck legs to cook in their own rendered fat results in a truly delicious meal that is far less of a pain to both prepare and clean up than traditional confit. Pair with Milea Estate Vineyard Pinot Noir.

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Roasted Chicken Provençal

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and herbes de Provence. Pair with Milea Estate Riesling or Vine Drops.

Hamburgers (Tavern Style)

As summer BBQ season approaches, it's time to perfect your burger cooking skills. Pair with Milea Estate Merlot

Aioli With Roasted Vegetables

This delicious and light vegetarian dish will be sure to please your house guests. Pair with Milea Estate Vineyard Pinot Noir

Cacio e Pepe

It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible. Pair with Milea Estate Vineyard Chardonnay.