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Winery Blog

National Chicken Wing Day

Two Chicken Wing Recipes for National Chicken Wing Day


No-Fry Hot Wings


This is an easy preparation Buffalo-style wing recipe that requires no fryer! Just prepare a quick brine and the sauce and you’ll be ready to go! The recipe is at medium to mild spiciness depending on your tolerance but the spice can be easily dialed up to your taste.

Please note the wings will need around two and a half hours in the brine.



30 to 36 chicken wings


cold water

2 tablespoon apple cider vinegar

2 tablespoons kosher salt


1 stick butter

1 cup Frank’s hot sauce or your favorite brand

2 tablespoons apple cider vinegar

1/4 teaspoon garlic powder

Celery, blue cheese or ranch, as desired


Wash the chicken wings and cut off wing tips. Cut the wings at the joint and put in a bowl. Cover with cold water until submerged and then add 2 tablespoon of apple cider vinegar and the 2 tablespoons of salt. Cover and refrigerate for two and a half hours.


Heat oven to 425°.


Line a large baking pan or roasting pan with foil. Place a cooling rack in the pan. Discard the brine and arrange the wings on the rack. It can be helpful to spray the rack with a non-stick coating like Pam.  Bake for 20 minutes. Turn wings over and bake for 20 minutes longer.

Meanwhile, heat the butter, hot sauce, 2 tablespoons apple cider vinegar, and garlic powder in a small saucepan until butter is melted and the mixture is hot. If you prefer them a bit hotter, a teaspoon of chili garlic paste can be added to the sauce as well.


In a clean bowl, toss the hot baked wings with the butter and hot sauce mixture. The wings are then ready or for those that like a bit of char, they can be finished on the grill! Try pairing these wings with our Shooting Star Riesling, the hint of sweetness in the wine will cut through the heat of the sauce!


Sesame Chicken Wings



2/3 cup soy sauce

1 tablespoon Worcestershire sauce

1/4 cup dark brown sugar

2 tablespoons sesame oil

4 green onions, with tops, sliced

3 medium garlic cloves, minced

2 tablespoons sesame seeds

dash ground black pepper


In a large clean bowl, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers. Add chicken wings; turn stirring to coat well. Cover and refrigerate for at least 2 hours, turning occasionally.


Remove chicken to a shallow rack in baking dish or roasting pan. Discard the marinade. Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake an additional 25 minutes. Sprinkle additional sesame seeds on the wings before serving.


For these Sesame wings, you’ll find our Steele Viognier is a perfect match!  The undertones of honey in the wine will pair beautifully with the soy notes of the wings!

Posted on 7/29/2016


Welcome to our Winery Blog

Welcome to our New Winery Blog!  Check back here for updates on the growing season, winery news and events, and the occasional recipe and wine pairing!

We've decided to start this off with an easy recipe that will pair beautifully with our 2013 Steele Pinot Blanc

Fresh Mozzarella with Gremolata

There are no right or wrong ways to eat good mozzarella. A splash of olive oil and maybe some fresh cracked pepper, but this is something special. Gremolata is the traditional flavoring for ossobuco, and is a mixture of grated lemon zest, garlic and parsley. We've put a little bit of a California twist on things by using lime zest and adding some chopped chiles!


  • 2 balls buffalo mozzarella
  • 1 serrano chile (deseeded and finely chopped)
  • 6 black olives (finely chopped)
  • zest of 1 lime
  • ½ clove garlic (crushed)
  • ½ teaspoon sea salt flakes 
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh italian parsley (finely chopped)


  1. Slice the mozzarella into ¼ inch-thick rounds and arrange on a plate.
  2. In a bowl mix the chopped chile with the chopped olives, lime zest and crushed garlic.
  3. Add in the salt, oil and parsley and stir together to make the gremolata.
  4. Spoon the gremolata onto each of your slices of mozzarella.


Enjoy with a cool glass of 2013 Steele Pinot Blanc, the creaminess of the cheese should pair beautifully with the bright flavors of the Pinot Blanc!


Posted on 6/20/2016