You can’t really go wrong with any pizza and zinfandel pairing, but we can’t help but love our Aldo’s Vineyard Zinfandel and a Pulgiese-style pizza
This week at Robert Biale, we are all about wine racking. Learn about what this winemaking process entails and why we do it.
Our Spring 2023 Biale Bulletin is live! Get the scoop on all the latest happenings at Robert Biale Vineyards.
You’re invited! The 2023 Robert Biale Vineyards event lineup is live! Join us in 2023 for a calendar full of exciting wine events.
Crafted to pair with new releases and cellar treasures, Retail Sales Manager, Pat Jeffries created three winter flatbreads. These easy-to-make flatbreads are made to make hosting your next get-together a breeze. . To learn more visit our Facebook Live & check out the recipes below. Dough: 1000 gm All Purpose or Bread Flour 750 gm Water 20 gm Salt ¼ tsp Active Dry Yeast Yields 5 – 12” Round Flatbreads *You can also buy dough from the super market. Ricotta, Pistacchio, Arugula & Honey Flatbread paired with the Gaudi Carli Barbera Top prepared flatbread dough with: -Whole Milk Ricotta Cheese -Lemon Zest -Baby Arugula -Chopped Pistachios -Drizzles of Extra Virgin Olive Oil & Honey -Sprinkle of Kosher Salt Burrata, Mushroom, & Sundried Tomato paired with Aldo’s Vineyard Zinfandel -Top prepared flatbread dough with: -Burrata or Whole Milk Mozzarella -Sauteed Mushrooms (Pat used Chanterelle) -Chopped Sun Dried Tomatoes Packed in Oil -Pomegranate Seeds -Chives Pear, Caramelized Onion, & Bleu Cheese paired with the Palisades Vineyard Petite Sirah Top prepared flatbread dough with: -Crumbled Bleu Cheese -Carmelized Onions -Sliced Pears -Crushed Fresh Thyme -Orange Zest Grill until toppings are heated through and flatbreads are nicely browned. Enjoy!
Alex and Mallory Biale’s Black Eyed Peas with Lemon Vinaigrette This Recipe Yields: 2 large servings. Soak 1 Cup Rancho Gordo Super Lucky 2023 Black Eyed Peas in water for 8 hours. Set aside. Add to food processor and mince… 1 Carrot 1 Celery Stalk 1 Shallot 1 Clove Garlic Instructions: Heat a large pot with Extra Virgin Olive Oil and brown the vegetables from the food processor. Be careful not to burn the garlic. Drain the peas but save ½ cup pea broth for future use. Add the peas to the pot and cover with 2 inches of water and boil for 10 minutes. After 10 minutes, turn the heat to medium-low and let simmer for an additional 35 minutes. Use the saved pea broth and/or water to maintain 2” liquid coverage. Season with salt, pepper, and sugar to taste. *After 45 minutes, the peas should be fully cooked. Refrigerate the peas until they are cool. Whisk… 3 TBSP Fresh Lemon Juice 1 ½ tsp Fresh Thyme Leaves, crushed ¼ cup Extra Virgin Olive Oil Season to taste with Salt, Pepper and/or sugar. Pour Vinaigrette over cooled beans – toss and season accordingly then garnish with chopped flat-leaf parsley