For other great pairing ideas with our white wines, check out our White Wine Guide here.

Crab Cakes

Serves 4

Ingredients:
1 pound fresh lump crabmeat
6 scallions, sliced thinly
½ cup of celery, finely diced
½ cup red pepper, finely diced
¼ cup mayonnaise
1 egg
2 dashes Tabasco
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
2 tablespoons Dijon mustard
¼ cup breadcrumbs
Clarified butter for sautéing

Method: Empty the crabmeat into a large pan and pick the shells from the meat—trying not to shred the meat into a purée.

Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces.

In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough.

Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350° F oven for 8–10 minutes until done.

Look for our delicious salmon in Ingles and Food City stores.

Smoked Scottish Salmon & Bagels

Ingredients
Fresh bagels (plain or your favorite variety)
Plain cream cheese
Biltmore sashimi-grade Smoked Scottish Salmon
Capers, drained
Red onion, thinly sliced
Fresh tomato slices (optional)

Directions

Slice bagels in half lengthwise. Toast them if that is your preference, and let them cool slightly when they come out of the toaster.

Spread plain cream cheese on the inside of both halves of the bagel. Cover the surface, but the thickness is up to your personal preference.

Fold over two pieces of salmon onto each side of the bagel. The bagel halves are consumed separately, rather than together like a sandwich. Add extra toppings to your bagels, such as a sprinkling of capers and thinly sliced red onion.

Some people enjoy a slice of fresh tomato or other toppings, as well.

*MSC stands for Marine Stewardship Council

**Salmon pictured on a serving tray from our Beaded Serveware Collection by Belk.

Red wines are often paired with heavier meats and other rich dishes. While such combinations are classic, what about lighter, healthier options that can still stand up to the bolder taste and tannins that characterize many red wines?

 What’s Red Hot With Red Wine?

We’ve asked our experts in both winemaking and cooking to help us answer the question of pairing red wines with lighter, healthier fare. Turns out, it’s easier than we thought—and even more delicious!

“If you want to pair wine with burgers, our Biltmore Cabernet Sauvignon is an excellent choice,” said winemaker Sharon Fenchak, “and since this recipe features ground beef, our medium-bodied Cab, which is fruity, nicely balanced, and features soft tannins, should be well-matched with the dish.”

Estate chefs agree with Sharon, and like the ease of this recipe that makes it perfect for a quick lunch or a weeknight dinner.

Red Hot Lettuce Wraps

Serves 4

1 pound lean ground beef
½ cup prepared hot red pepper jelly
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 (8-ounce) can water chestnuts, drained and finely chopped
1 cup chopped green onions (white parts and about 2 inches of green parts)
2 teaspoons Asian sesame oil, optional
16 lettuce leaves such as Boston, Bibb, or butter

Cook turkey or beef in a large, heavy skillet over medium heat until browned, stirring to crumble. Pour off any fat from skillet. Add pepper jelly, soy sauce, rice vinegar, water chestnuts, green onions, and sesame oil, if desired; cook, stirring frequently, until mixture is hot and onions just begin to wilt, 2 or 3 minutes.

Arrange lettuce leaves around outer edge of a large serving platter and spoon meat mixture into center.

Guests can spoon a portion of the meat into a lettuce leaf and wrap like a burrito.

Tip: try this recipe as an appetizer at a wine tasting party and see what other Biltmore Wines pair well with it.

Learn more about Biltmore Cabernet Sauvignon in this wine tasting video hosted by Sharon Fenchak.

Almost as sweet as your Valentine, Pas de Deux sparkling wine is perfect as an aperitif cocktail before dinner, or with desserts such as fresh fruit, cheesecake, or chocolate truffles. This wine could also serve as the perfect start to a night out with friends.

What to expect from this wine….Crafted in the classic Methode Champenoise, the lively bubbles offer a celebratory note, while its delicate sweet flavors and crisp finish are the perfect foil for the rich, creamy texture of chocolate confections and decadent Valentine’s Day fare.

Try one of these cocktail recipes along with the following easy chocolate truffle recipe this Valentine’s Day.

Pomegranate Pas de Deux Punch

Serves One
Ingredients:
• 1 ¼ ounces orange vodka
• 3/4 ounce triple sec
• 1 ounce pomegranate juice
• 1/2 ounce fresh-squeezed orange juice
• 2 ounces Biltmore Pas de Deux

Method:
Combine vodka, triple sec, pomegranate juice, and orange juice in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux. Garnish with an orange wheel.

Sparkling Blackberry Punch

Serves One
Ingredients:

• 1 ounce light rum
• ¾ ounce blackberry brandy
• 2 ounces cranberry juice
• 1 ounce simple syrup
• 1 ounce blackberry puree
• 3 ounces Biltmore Pas de Deux

Method:
Combine rum, brandy, cranberry juice, simple syrup and blackberry puree over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux. Garnish with fresh blackberries and a mint sprig.

Decadent Biltmore Chocolate Truffles

Makes about 20 truffles.

Ingredients:

• 8 ounces semi-sweet chocolate
• 1 cup heavy cream
• Cocoa powder or semi-sweet chocolate, as needed for the finish
• Optional additions: 2-3 tablespoons liqueur, roasted chopped nuts, chopped dried fruit, toasted coconut, fruit jam, peanut butter, sweet potato, caramel topping, chopped toffee or cookie pieces, extracts or flavorings.

Method:

To make the ganache, place chocolate into a bowl. Bring the cream to a boil and pour over the chocolate. Stir together until all is combined and chocolate is melted. Mix in any additions (see above for suggestions) to the ganache you desire. Let the ganache set and scoop into portions and place onto parchment or wax paper. Refrigerate for 10–15 minutes then take out and round into balls. Roll into cocoa powder or coat in semi-sweet chocolate and serve.

The recipe calls for a food processor to make the Oreo crust. If you don’t have a food processor, Alicia has a trick:  Place the Oreos in a large sealable plastic bag. Press bag to remove excess air, then seal it. Use a rolling pin to crush cookies to form fine crumbs. Add the melted butter and squeeze the bag to evenly moisten the crumbs.

Inn on Biltmore Estate Chocolate Cheesecake

For Crust

3 tablespoons butter, melted

36 Oreo cookies

Preheat oven to 350 degrees F.

Place cookies in food processor until finely ground.

Add butter and mix until moistened.

Press crumb mixture onto bottom of 9” x 13” pan sprayed with cooking spray.

Bake at 350 for 10 minutes. Cool before filling.

For Filling

1 1/8 cups sugar

¼ tsp salt

3 tablespoons butter, melted

1 pound, 14 ounces cream cheese, softened to room temperature (just under four 8-ounce packages from your grocer’s dairy case)

1 cup sour cream

1 cup chocolate syrup

4 large eggs

¾ cups whipping cream

Preheat oven to 300 degrees F.

Cream sugar, salt and butter until light and fluffy.

Add cream cheese, scraping sides of bowl frequently.

Add sour cream and chocolate syrup. Scrape bowl well.

Add eggs and cream in increments, scraping well between additions.

Pour into cooled Oreo crust-lined pan and bake for 1 hour. Test by lightly tapping on the top of the cake. It should be firm but slightly jiggly.

Whether you’re celebrating Valentine’s Day or simply want to add a touch of special sweetness to any occasion, our Chocolate-Dipped Meringue Bites are sure to please. Pair them with our Biltmore Pas de Deux Sparkling Wine, and the compliments will continue to bubble up!

Preparing meringue cookies at home may sound challenging, but it’s actually a simple recipe from our new cookbook entitled Biltmore Traditions, A Collection of Menus, Recipes, and Stories. The cookies are rich but not too sweet and the semisweet Chocolate Dipping Sauce adds another layer of flavor to each bite.

Sparkling wine is a natural choice to complement the taste and texture of the Chocolate-Dipped Meringue Bites, and we think serving them with our Pas de Deux makes a good thing even better. Made with Muscat Canelli grapes, this semi-sweet sparkling wine tastes of wild strawberry and lemon. It is also handcrafted in the traditional méthode champenoise style which results in fine bubbles that make any occasion more festive.

Chocolate-Dipped Meringue Bites 

Makes 20–24 cookies

Meringue Bites

• 2 egg whites
• ¼ tsp cream of tartar
• 1 1/3 cups sifted confectioner’s sugar

Method: Let the egg whites stand at room temperature in a mixing bowl for 30 minutes. Line a large baking sheet with parchment paper or foil.

Add the cream of tartar to the egg whites. Beat at medium speed until soft peaks form. Add the confectioner’s sugar, 1 tablespoon at a time, beating after each addition. Beat 6–7 minutes on high until stiff peaks form.

Preheat the oven to 300 degrees. Spoon the meringue into a sealable plastic bag. Snip off 1 corner. Pipe 20 – 24 cookies 1½–2 inches long and 1½ inches apart onto the prepared baking sheet. Bake in a standard oven for 20 minutes or in a convection oven for 10 minutes. Turn off the oven. Leave the cookies in the oven with the door closed for 30 minutes. Remove the cookies from the sheet and cool completely. Store in an airtight container for up to 3 days.

Chocolate Dipping Sauce

• ½ cup (6 ounces) semisweet chocolate pieces
• ½ teaspoon shortening

Combine the chocolate and shortening in a saucepan. Cook over low heat until the chocolate melts, stirring constantly. Dip one side or the tip of each cookie into the Chocolate Dipping Sauce. Let dry on a rack until the chocolate is set.

Purchase Pas de Deux Sparkling online here.

Check out all the delicious recipes in our new cookbook, available through our online store.

Rieslings are considered a bit sweeter than some other white wines and have often been reserved for sipping and serving in warmer weather. We’d like to shake up those assumptions by suggesting that our Biltmore Riesling is surprisingly food-friendly any time of year.

A classic bisque pairing

During the colder months, our winemakers and chefs enjoy pairing Biltmore Riesling with heartier fare such as our Butternut Squash Bisque.

Our Riesling provides an excellent acidic balance to complement the creaminess of this traditional bisque. Though slightly sweet, this wine is not overwhelmed by the savory herbs and hint of nutmeg used to draw out the warm golden flavor of the squash.

Find other unexpected sweeter white wine pairings and tips here.

Butternut Squash Bisque

Serves 4

Ingredients:

•3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• ½ tsp dried sage
• ¼ tsp ground nutmeg
• 1 Tbsp Kosher salt
• 1/2 cup Sherry

Method: Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Set aside to cool. In a heavy–bottom sauce pot, sauté onions, celery, garlic, and shallots until translucent. Deglaze the pan by adding about 1/2 cup of sherry (or enough to coat the bottom of your pan by about a quarter to half an inch with sherry). Use a wooden spoon to scrape the bottom of the pan and loosen any food particles to dissolve into the liquid. Let simmer to reduce the sherry by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.

The winter holidays are here, and the calendar is filled with dates for entertaining family and friends.  Spending time with your guests is your priority, so you don’t want to spend all your time in the kitchen!

Impress your guests with recipes that are easy to prepare, like our Nut-Crusted Brie with Cherry Chutney.  We recommend enjoying this delicious dish with Biltmore Estate® Blanc de Blancs sparkling wine. 

Brie Ingredients

• 1 cup almonds, lightly crushed
• ¼ cup walnuts, lightly crushed
• ¼ cup pecans, lightly crushed
• 1 (2-pound) wheel of Brie Cheese
• 3 eggs, lightly beaten
• 1 cup heavy cream
• Cherry Chutney
• French baguette slices, toasted

Cherry Chutney Ingredients

• 1 pound dried cherries
• 2 cups orange juice
• 2 tablespoons red wine vinegar
• ½ cup fresh ginger, grated
• 1 teaspoon whole coriander seeds
• 1¼ cups sugar

Brie Method
Preheat oven to 350ºF. Mix almonds, walnuts, and pecans in a small bowl. Whisk the eggs and cream together in a seperate bowl. Using a pastry brush, apply egg mixture to cheese and then coat with the nuts. Place in a baking pan and bake until the cheese is softened and the nuts are golden brown, about 15-20 minutes.
Place the cheese on heated plates.
Serves 6.

Cherry Chutney Method
Combine the dried cherries, orange juice, and vinegar in a saucepan. Add the ginger, coriander seeds, and sugar; mix well. Bring to a boil and reduce the heat. Cook to a syrupy consistency, stirring constantly.

To Serve

Cut the Brie cheese into desired portions and place on heated plates. Spoon Cherry Chutney over the cheese and around the edges of the plates. Serve with slices of toasted French baguette. Serves 6-8.

Butternut Hash

Ingredients

2 cups Brussels sprouts, cut in half and blanched
1 cup Chorizo sausage, cooked and diced
1 Tblsp shallots, minced
1 tsp garlic, minced
2 Tblsp bacon grease
2 cups diced and blanched butternut squash
¼ cup Piquillo peppers (or roasted red peppers), diced
2 cups diced fingerling potatoes, blanched
1 cup pearl onions, peeled
¼ cup chicken stock
2 oz. butter
2 Tblsp mixed, chopped herbs, such as thyme, sage and parsley
Microgreens for garnish

Instructions

1. Peel and dice the butternut squash into small cubes, blanch in boiling water until tender, cool in ice water.

2. Wash and dice the fingerling potatoes. Place the potatoes in a pot of cold water, cook until the potatoes are tender, strain and lay out on a tray to cool. (Do not shock in ice water.)

3. Cut the stem end off of the Brussels sprouts and cut in half, removing any leaves that fall off. Lightly brown the Brussels sprouts in a hot skillet with the bacon grease.

4. In the skillet that you are caramelizing the Brussels sprouts in add the diced chorizo, shallots and garlic, cook for 2 minutes on low heat.

5. Add peppers, potatoes, pearl onions and butternut squash to the pan, cook for 2 more minutes.

6. Add chicken stock, cook until liquid is reduced by half.

 7. When the stock is boiling, add the butter and herbs, take off heat and stir in until butter is emulsified. Season with salt and pepper to taste.

8. Garnish with microgreens.

• Biltmore Sparkling Blackberry Punch
• Biltmore Blackberry Bellini
• Pomegranate Pas de Deux Punch
• Ruby Slipper
• Vanilla Pear Mimosa
• Sparkling Punch
• Bistro Bellini

Biltmore Sparkling Blackberry Punch

Ingredients:
• 1 oz. light rum
• ¾ oz. blackberry brandy
• 2 oz. cranberry juice
• 1 oz. simple syrup
• 1 oz. blackberry purée
• 3 oz. Biltmore Pas de Deux

Method:
Combine rum, brandy, cranberry juice, simple syrup and blackberry purée over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux. Garnish with fresh blackberries and a mint sprig.
Serves 1.

Biltmore Blackberry Bellini

Ingredients:
• 1 oz. blackberry brandy
• 1 oz. blackberry purée
• ½ oz. simple syrup
• 4 oz. Biltmore Pas de Deux

Method:
Add blackberry purée, brandy and simple syrup to a Champagne flute. Fill with Pas de Deux. Garnish with two floating blackberries.
Serves 1.

Biltmore Sparkling Blackberry Punch

Ingredients:
• 1 oz. light rum
• ¾ oz. blackberry brandy
• 2 oz. cranberry juice
• 1 oz. simple syrup
• 1 oz. blackberry purée
• 3 oz. Biltmore Pas de Deux

Method:
Combine rum, brandy, cranberry juice, simple syrup and blackberry purée over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux. Garnish with fresh blackberries and a mint sprig.
Serves 1.

Pomegranate Pas de Deux Punch

Ingredients:
• 1 ¼ ounces orange vodka
• ¾ ounce triple sec
• 1 ounce pomegranate juice
• ½ ounce fresh-squeezed orange juice
• 2 ounces Biltmore Pas de Deux

Method:
Combine vodka, triple sec, pomegranate juice, and orange juice in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux. Garnish with an orange wheel.
Serves 1.

Ruby Slipper

Ingredients:
• 1 ¼ ounces raspberry vodka
• 1 ounce red grapefruit juice
• ¾ ounce grenadine
• 2 ounces Biltmore Pas de Deux

Method:
Combine vodka, grapefruit juice, and grenadine in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux.
Serves 1.

Vanilla Pear Mimosa

Ingredients:
• 3/4 ounce vanilla vodka
• 1 1/2 ounces pear nectar or pear juice
• 4 ounces Biltmore Estate Sparkling Sec, chilled

Method:
Pour the vodka into a chilled Champagne flute. Top with the pear nectar and then the sparkling wine.
Serves 1.

Sparkling Punch

Ingredients:
• 1 Bottle of Biltmore® Sparkling Blanc de Blancs
• 2 Cups of Biltmore Pinot Grigio or your favorite Biltmore white wine
• 4 Cups of Lemon Lime Soda
• 1 Package of Sherbet

Method:
Combine all ingredients into a punch bowl just before ready to serve. Gently stir just until ingredients are integrated so as not to lose the bubbles. Garnish with cranberries or a touch of cinnamon.
Serves 6–8.

Bistro Bellini

Ingredients:
• 3 ounces peach nectar
• 1 dash lemon juice
• 1 dash grenadine
• 3 ounces Biltmore Estate Sparkling Sec, chilled

Method:
Pour everything, except the sparkling wine, into the bottom of a champagne flute. Top with the sparkling wine and serve immediately.
Serves 1.