Lemon Pepper Shrimp Lenguine

Fall may be officially around the corner, but this warm weather says otherwise! Try this seasoned seafood summer dish and enjoy it with a bottle of a refreshing and crisp white wine.

What You’ll Need:

  • 1 (8 oz.) package of linguine pasta
  • 1 pound fresh shrimp, peeled and deveined
  • 1 tbs. olive oil
  • ½ cup chicken broth
  • ¼ cup 2013 Estate Reserve Sauvignon Blanc
  • 1 lemon, juiced
  • ½ tsp. lemon zest
  • ¼ cup butter
  • Salt to taste
  • 6 cloves garlic, minced
  • 2 tsp. freshly ground black pepper
  • 1 tbs. chopped fresh basil
  • 3 tbs. chopped fresh parsley

How to Make It:

  1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat and simmer until only half of the liquid remains.
  3. Mix shrimp, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir-in the cooked linguine and continue cooking 2 more minutes until well coated.

Serve immediately and enjoy!

Balsamic-Glazed Salmon Fillets Recipe

This delicious baked salmon dish is a perfect pairing for that white wine you’ve been enjoying this summer. The best part? You’ll only have to part with a little bit of your wine to make it.

What You’ll Need:

  • 6, five-ounce salmon fillets
  • 4 cloves garlic, minced
  • ⅓ cup balsamic vinegar
  • 1 tbs. 2012 San Francisco Cup Chardonnay
  • 1 tbs. honey
  • 4 tsp. dijon mustard
  • 1 tbs. chopped fresh oregano
  • Salt and pepper to taste

How to Make It:

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. While the oven’s getting warmed up, coat a small saucepan with non-stick cooking spray. Add the garlic and cook over medium heat while stirring until soft (about 3 minutes).
  3. Mix in Chardonnay, honey, balsamic vinegar, mustard and salt & pepper. Simmer uncovered for about 3 minutes or until slightly thickened.
  4. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano.
  5. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Bon appetit!


Juicy Zinfandel Marinade Recipe

Nothing says California like Zinfandel and tri-tip. Combine these Californian classics with a juicy Zinfandel marinade the next time you fire up the grill for some summertime barbecue.

What You’ll Need:

  • 1 cup Zinfandel wine
  • 1 cup soy sauce
  • ¾ cups water
  • ¼ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tbs dehydrated garlic
  • 1 tsp dry mustard
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • 2 tsp parsley flakes

How To Make It:

  1. Mix all the ingredients together in a bowl,
  2. At least 3 hours before you grill, place tri-tip (or other meat) in a ziplock bag.
  3. Add enough marinade into the bag to cover the meat and then some.
  4. Refrigerate until 1 hour before serving.
  5. Once you fire up the grill, you’re ready to start cooking!

Refreshing Triple Berry Wine Slushie Recipe

Need a quick way to cool down in this summer heat? Try this red wine slushie recipe that’s sure to rejuvenate you after a hot summer day:

Serves: 10

What You Need:

(2) 12 ounce bags frozen mixed berries (raspberries, blackberries, blueberries)
1 bottle of your favorite Charles B. Mitchell red wine
2 cups ginger ale
2 tablespoons sugar (optional)

How To Make It:

  1. Place all the ingredients in a larger blender.
  2. Blend until well combined.
  3. Pour mixture into a large freezer friendly container and freeze at least 6 hours.
  4. Take out of freezer and break ice with a fork.
  5. Spoon into wine glasses and enjoy!

How to Make Wine Popsicles

As hard as it may be to believe, there are times when a bottle of wine is left unfinished. Nobody likes to waste wine, yet what is one to do with the leftovers? There answer lies with your inner child and summers past: wine popsicles. As a kid, popsicles were the perfect way to unwind after a long day in the sun. Now that you’re all grown up, you can still treat your inner child while satisfying your adult taste buds. Whether you prefer white or red wine, fruit pop or ice cream, there is a wine pop for you:

Sauvignon Blanc- Infused Yellow Peach and Vanilla Ice Pops

Makes: 10 pops

What You Need:
3 to 4 baseball-sized ripe to over-ripe yellow peaches
4 ounces of organic dark cane sugar
4 fluid ounces of water
1 inch piece of vanilla bean, cut lengthwise
7 ounces of 2013 Charles B. Mitchell Estate Reserve Sauvignon Blanc
Popsicle mold tray

How to Make Them:

  1. Combine sugar and water in a saucepan. Gently heat while stirring until sugar dissolves.
  2. Remove from heat. Add vanilla bean and steep for 15 minutes.
  3. Remove bean and allow syrup to completely cool.
  4. Rinse and pat dry peaches, then with a paring knife, remove pits and stems.
  5. Lightly puree peaches, leaving some texture (this should result in about 16 fluid ounces).
  6. Combine puree with cooled vanilla syrup and 7 ounces of the Estate Reserve Sauvignon Blanc, stirring well.
  7. Pour into popsicle molds, add sticks, and freeze until solid (about 6 hours).
  8. Remove from mold and serve, or put them in a ziplock bag for easy storage.

Cabernet Franc-Infused Blackberry Ice Pops

Makes: 10 pops

What You’ll Need:
~5 cups fresh, ripe blackberries (1.5 lbs)
4 ounces of organic dark cane sugar
4 fluid ounces of water
6-8 ounces of 2012 El Dorado Cabernet Franc
Popsicle mold tray

How to Make Them:

  1. Combine sugar and water in a saucepan. Gently heat while stirring until sugar dissolves. Cool completely.
  2. Rinse and dry blackberries. Lightly puree or mash blackberries producing ~16 fluid ounces.
  3. Add 6 ounces of cooled syrup and 6 ounces of Cabernet Franc to puree mixture and taste.
  4. Pour into popsicle molds, add sticks, and freeze until solid (about 6 hours).
  5. Remove from mold and serve, or put them in a ziplock bag for easy storage.

Red Wine Fudgesicles

Makes: 4-6 pops (depending on tray size)

What You’ll Need:
1 cup red wine
1 ½ cup dark chocolate chips
1 ½ cup milk
Popsicle mold tray

How to Make Them:

  1. In a small pot, simmer the wine over medium-low heat for 12-18 minutes, allowing it to reduce.
  2. Remove from heat and whisk in chocolate until completely melted.
  3. Stir in milk.
  4. Pour into popsicle tray and freeze overnight.

Charles’ Signature Pizza Dough Recipe

If you’ve been to any of our Endless Pizza Nights, you’ll know that nothing goes better with wine than pizza. Wine’s modest acidity is perfectly balanced by the tomato puree in pizza, which is also very acidic. The tannins in wine pair perfectly with cheese and complement the tomato acidity, and both wine and pizza have a harmonious fragrance. All this creates a delectable, mouth-watering combination that you can now recreate at home using Charles’ signature pizza dough recipe.

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Summertime Recipe: Best Damn Potato Salad Recipe Ever

Just like Batman needs Robin, the meats you’re grilling at your weekend BBQ need a worthy sidekick. That’s where the Best Damn Potato Salad Ever comes in. Classically made with traditional ingredients, it packs enough zest to feature alongside your meats. Make it for your next BBQ and your guests will be asking you for the secret family recipe.

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Summertime Recipe: Pear and Pickled Butternut Squash Salad with Goat Cheese and Pumpkin Seeds

If you’ve been looking for a refreshing dish to enjoy in this warm summer weather, look no further. This wonderful fruit salad recipe by Sam Linsell of Drizzle & Dip combines pears with salty cheese and other fresh ingredients to create a savory mix of contrasting flavors. Cap it off by pairing it with a Sauvingnon Blanc and you’ll be in for a real summertime treat.

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Charles B. Mitchell Vineyards Port-Infused Brownies

Port Brownies
Everyone knows that wine and chocolate are the perfect match! A wine that seems to be made for pairing with chocolate is Port. Port is a Portuguese fortified wine, meaning that brandy has been added during the fermentation process. When Brandy is added, it stops the wine from fermenting, which creates a sweet and high alcohol-content wine. Port, being a heavier bodied wine, offers a well-weighted pairingwhen enjoyed with chocolate. Chocolate and port is such a delicious pairing, that we decided to create a dish that combines the two, Port Infused Brownies! Regular brownies are already delicious as is, but Port Infused Brownies are irresistable! Some of you have already tried these at our events, but now you have the recipe so you can also enjoy them at home!


1 box of brownie mix (omit the water and oil for Port)

2 eggs (as stated on brownie mix box)

3/4 Cup of Port

Baking Instructions:

1.) Preheat oven to 350° for metal pan, or 325° for dark or non-stick pan. Grease the bottom of the pan with shortening or cooking spray.

2.)Empty brownie mix, eggs, and Port in large bowl. Stir until well blended. Spread into greased baking pan.

3.) For 13”x9” pan: bake for 18-22 minutes

For 9”x9” pan: bake for 23-26 minutes

For 8”x8” pan: bake for 27-30 minutes


Hot Off The Press

Press RecipeWant to try a light and refreshing wine and food pairing? Look no further, we’ve got the perfect summer pairing for you! We teamed up with The Press, a Mediterranean-style bistro in Sacramento, to create a food pairing for our 2013 Estate Semillon

The Press is known for creating dishes that use local and seasonal ingredients to bring the richness of the Sacramento Valley to the table. They paired our 2013 Estate Grown Semillon with a mixed green salad of strawberries, almonds, jack cheese and a lemon vinaigrette.

The Semillon varietal is full-bodied, like Chardonnay, with flavors similar to Pinot Grigio and Sauvignon Blanc. It is often blended with Sauvignon Blanc, but is also great on its own. Hints of lemon, apple, and pear can all be found in Semillon, along with lanolin, ginger and oak flavors. Semillon is only grown across a total of 1,000 acres of land in the U.S., making this varietal a hidden gem.

During the pairing, The Press’s staff described how “the earthy, leafy greens framed the salad’s flavors, which offered a sweetness from the fruit offset by the light acidity of the vinaigrette. The Jack cheese and almonds were a particularly nice complement to the rich, round flavors of this refreshing summer wine.” Yum!

Press Recipe 2Want to try this pairing at home? The lemon vinaigrette recipe used for The Press’s salad is shown to the left, so you can impress your friends with this refreshing summer pairing! Share your version of this pairing on our Facebook or Twitter.

For a taste of more delicious summer dishes, visit The Press at 1809 Capitol Ave Sacramento, CA 95811.