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Matanzas Creek Sauvignon Blanc pairs beautifully with tart and tangy foods – in addition, it is a lovely varietal to pair with seafood (especially oysters!). Any of our Chardonnays will hold up to a dish with a rich sauce or fatty fish, such as salmon. Is your mouth watering yet? We’re not finished! If you prefer savory earth flavors, our light-bodied but deep-flavored Pinot Noir is the wine for you. Matanzas Creek Merlot sits in the middle of the red wine spectrum and couples well with both light and dark meats, making it one of the most versatile wines available for purchase. Try a Cabernet Sauvignon or Malbec to pair with a juicy steak – the peppery, caramelized crust of a pan seared steak will amplify the texture and flavor profiles of each wine.

Now that you are a food and wine pairing expert – here are a few of our favorite recipes to pair with Matanzas Creek wines at home! Bon appétit!

Coconut and Lavender Rock Shrimp Ceviche

Serve with Matanzas Creek Sonoma County Sauvignon Blanc

1 qt. water
1 C. white wine, such as Sauvignon Blanc
1 lemon, juiced and sliced
1 sprig of fresh thyme

Dark Chocolate and Caramel Tart with Lavender Sea Salt

Serve with Matanzas Creek Sonoma County Merlot

8 ounces butter, at room temperature
2 C. powdered sugar
1 tsp. kosher salt
2 large eggs

Lavender & Sage Brined Willie Bird Turkey

Serve with Matanzas Creek Alexander Valley Merlot

1 quart water
¼ cup kosher salt
¼ cup honey
10 sage leaves

Sweet & Sour Lavender Seared Ahi Tuna with Shaved Zucchini Salad

Serve with Matanzas Creek Helena Bench Sauvignon Blanc or Journey Chardonnay

½ lb. ahi tuna (sashimi grade)
¼ cup sugar
1 tsp. white pepper
½ tsp. culinary lavender

Spring Vegetable Salad with Lavender Buttermilk Ranch

Serve with Matanzas Creek Bennett Valley Sauvignon Blanc

2 romaine hearts, chopped to desired size
1/3 C. fresh peas, shelled & blanched
6 radishes, sliced
1 carrot, shredded

Roasted Baby Turnips with Bacon, Pine Nuts and Currants

Serve with Matanzas Creek Bennett Valley Pinot Noir

In this recipe, the combination of earthy turnips and smoky bacon bring out the complex aromas of the Matanzas Creek Pinot Noir while dried currants highlight the wines bright red fruit

Pan Seared Rib-eye with Matanzas Creek Rub, Red Flannel Hash, Creamy Mushrooms and Fresh Horseradish

Serve with Matanzas Creek Jackson Park Merlot

4 (12 oz.) rib-eye steaks
5 Tbsp. extra virgin olive oil
3 Tbsp. Matanzas Creek spice rub
2 slices bacon, minced

Pan Seared Fillet with Molasses Pan Sauce, Potato Gnocchi and Mustard Greens

Serve with Matanzas Creek Knights Valley Cabernet Sauvignon or Alexander Valley Merlot

4 (5 oz.) fillet mignon
1 Tbsp. canola oil
Kosher salt
2 small shallots, minced

Duck Rillettes with Grape and Mustard Seed Chutney

Serve with your favorite Matanzas Creek Merlot

4 (1.75 lb) whole duck legs
5 cups rendered duck fat
Kosher salt
5 fresh thyme sprigs

Roasted Fall Vegetable Salad with Miso-Apple Vinaigrette

Serve with your favorite Matanzas Creek Chardonnay

3 cups celery root

3 cups diced kohlrabi

3 cups diced fennel bulb

3 cups cored and diced Fuji apple

Warm Mushroom Dip

Serve with Matanzas Creek Bennett Valley Pinot Noir

1.5lb mushrooms (such as hedgehog, maitake or chanterelle)

1 teaspoon kosher salt

3 tablespoons unsalted butter

1⁄2 cup minced shallots

Matanzas Creek Lavender Spice Rub

This versatile spice rub uses Matanzas Creek Estate Grown Lavender to form a foundation of floral notes, in addition to other complimentary spices which will add familiar accents to any dish you use this rub on. This rub works especially well on grilled meats and broiled fish.

L’Ultime Dark Chocolate Mousse with Lavender Scented Mixed Berries

Serve with Matanzas Creek Alexander Valley Merlot

To match both the bright fruit and dark chocolate flavors in this complex dessert wine, bittersweet dark chocolate is lightened with a touch of whipped cream and served with fresh berries. A hint of lavender in the berry syrup brings out the floral aroma in the Matanzas Creek L’Ultime Dessert Wine.