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Here you can find information about our wines, recipes using wine and more!

Gina Velez
March 29, 2018 | Gina Velez

Milliaire Muscat & Ribs

Milliaire Muscat & Ribs

Low and slow. That is the name of the game for the ribs we just cooked up incorporating a very special Milliaire ingredient: Catherine’s Cuvée Muscat Canelli. Named after winemaker and owner, Steve Millier’s daughter, Catherine’s Cuvée is romantically delicate with a fragrant bouquet of jasmine and lavender complete with a delightful wallop of honey and soft melon. With the blue glass and burgundy foil* not only is it aesthetically beautiful but perfect for pairing with spicy dishes, decadent desserts or even… ribs! 

Because the Muscat is high in residual sugar it makes it the ideal option for a sweet and savory reduction sauce to slather generously over our perfectly seasoned ribs. We used a recipe from one of our all time favorite chefs Alton Brown called “Who Loves You Baby-Back?” and implemented some of our Milliaire Vineyard Selection wine where it says “white wine.” The recipe was easy, albeit somewhat time consuming, but incredibly rewarding and of course, delicious! Plus, we definitely made sure to enjoy the Muscat as we cooked since it was a #treatyoself kind of day. Because, as we like to say, you should always #tipandsip. 


Spices and Brown Sugar

Muscat Canelli


Reduction Sauce

You can find the original recipe complete with the Food Network video here: https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448#lightbox-recipe-video

But you can only find the Milliaire Muscat Canelli here: www.MilliaireWinery.com/wines

And you can only find pictures of how ours turned out here on this blog.

Happy #ribmaking!

*As of our upcoming vintage, we are changing the look of our Catherine’s Cuvée Muscat bottles to be clear glass with golden foil. Due to being unable to properly recycle blue glass, we must say good-bye to the blue bottle. 

Time Posted: Mar 29, 2018 at 2:00 PM Permalink to Milliaire Muscat & Ribs Permalink
Gina Velez
November 13, 2017 | Gina Velez

Milliaire Mulled Wine

It’s cold. The falling leaves are deep hues of red, orange and yellow. The sky is overcast and winter is coming. For a cozy, fall day like this it’s nearly impossible not to think of drinking a large cup of steaming, fragrant mulled wine. After all, it isn’t fall without mulled wine (and possibly a spiced apple donut or two).

As the holidays approach traditions once again have special meaning and nostalgia settles in like an old acquaintance. We buy thoughtful gifts for our loved ones and ourselves (because #treatyourself), call up old friends and send festive family postcards. Suddenly food and drink become the focus of our holidays as we start to crave the cranberry pie our aunt makes, the crispy latkes our niece loves, or the pozole our grandmother has been making for generations. Despite also being a challenging time for some, we are ultimately reminded of how much we love and are loved, encouraging one another to spread light all around us. It truly is the most wonderful time of the year!

Mulled wine is a memory more than it is a drink. It’s intoxicating aroma and distinctive taste instantly transports us back to the days of simper times, when the anticipation of opening gifts was more exhilarating than the gift itself. Because of mulled wine’s instant sensory recall and the fact that it features our favorite ingredient: Milliaire’s Cabernet Sauvignon red wine, we know this is the perfect drink for every wine-o at heart. So, put on your thick, fuzzy socks, cuddle up under your favorite blanket by the fireplace and enjoy your very own cup of Milliaire inspired mulled wine. 


Milliaire Winery

Spiced Cider Mulled Wine


1 bottle of Milliaire’s Cabernet Sauvignon

2 cups apple cider

¼ cup brown sugar

1 pack of Wine Country Wine Mulling Spices (available in our tasting room)


1 orange, zested and juiced

5 whole cloves

2 cinnamon sticks

4 cardamom pods

1 whole star anise


Throw into a crockpot and simmer for two hours before serving!

Time Posted: Nov 13, 2017 at 12:00 PM Permalink to Milliaire Mulled Wine Permalink Comments for Milliaire Mulled Wine Comments (1)
Gina Velez
November 7, 2017 | Gina Velez

Winederful Stuffing

Happy month of Giving Thanks!

We have had some feedback asking us about how we made our wine infused stuffing for our Facebook LIVE event this past weekend and wanted to share our recipe! 

A unique twist on a traditional favorite, we substituted half of the chicken broth for our 2016 Sierra Foothills Chardonnay. We used Mrs. Cubbison's Traditional Stuffing and recipe which we have posted below (with a few modifications):

Cranberry Sausage Traditional Stuffing

Servings: 10

Prep Time: 30 mins

Cook Time: 50 mins

Photo from MrsCubbisons.com 


1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1-1/2 pounds; Pork Sausage Meat, crumbled

1/4 cup; Butter, unsalted

1 cup; Celery, chopped

1 cup; Onion, chopped

2 teaspoons; Garlic Cloves, chopped

1 cup; Cranberries, dried sweet

1 each; Granny Smith Apple, peeled, cored, chopped 1/2-inch

1 tablespoon; Sage, fresh, chopped

3/4 cups; Chicken Broth

3/4 cups; Chardonnay


Preheat oven to 350°F. 

Place sausage in a large, deep skillet. Cook over medium high heat until even;y brown; stir in butter, celery, onion and garlic; sauté until translucent.

In a large mixing bowl, combine Mrs. Cubbison’s Traditional Stuffing, prepared sausage and vegetable mixture, cranberries, apple, sage, chicken broth and Chardonnay.

Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.

Serve paired with our 2016 Mistral Viognier, 2016 White Zinfandel or 2016 Sierra Foothills Chardonnay!


- GV

Time Posted: Nov 7, 2017 at 12:00 PM Permalink to Winederful Stuffing Permalink Comments for Winederful Stuffing Comments (1)
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