Recipe Archive

Tablas Creek publishes a recipe in each issue of our quarterly newsletter, designed to pair with one or more of our wines. A recipe archive is below. You can sign up for the newsletter online, or view an archive of past newsletters.

Recipes Primary Wine Pairing Secondary Wine Pairing(s)
Chicken with Forty Cloves of Garlic Clos Blanc Esprit de Beaucastel Blanc
Boeuf Provençal Esprit de Beaucastel Côtes de Tablas
Reserve Cuvée
Crispy Crab Risotto Dianthus Rosé Esprit de Beaucastel Blanc
Grilled Scallops with Grilled Apples Côtes de Tablas Blanc Esprit de Beaucastel Blanc
Fusilli with Creamy Tomato, Mushroom and Sausage Sauce Côtes de Tablas Esprit de Beaucastel
Reserve Cuvée
Spicy Orange Shrimp Ceviche Esprit de Beaucastel Blanc Roussanne
Ginger/Scallion Chicken Esprit de Beaucastel Blanc Côtes de Tablas Blanc
Pork Chops with Balsamic Cherry Sauce Las Tablas Estates Glenrose Vineyard Syrah
Duck Leg and Farro Risotto Mourvèdre Esprit de Beaucastel
Farmer’s Market Tomato Salad Grenache Blanc Dianthus Rosé
Spanish Omelette Dianthus Rosé Roussanne
Chicken Provencale Côtes de Tablas Mourvèdre
Pomegranate Lamb Chops Syrah Esprit de Beaucastel
Grilled Shrimp & Grits Counoise Dianthus Rosé
Cream of Grilled Asparagus Soup Vermentino Côtes de Tablas Blanc
Mussels Mariniere Côtes de Tablas Blanc Esprit de Beaucastel Blanc
Duck Breast with Spaetzle Mourvèdre Esprit de Beaucastel
Bearnaise Sauce Panoplie Esprit de Beaucastel
Provençal Fish with Fennel Grenache Blanc Esprit de Beaucastel Blanc
Baked Coquilles St. Jacques Roussanne Esprit de Beaucastel Blanc
Clos Blanc
Pork Loin with Apricots Esprit de Beaucastel Côtes de Tablas
Chicken Piccata Roussanne Esprit de Beaucastel Blanc
Asian Beef Stir Fry Roussanne Esprit de Beaucastel Blanc
Braised Short Ribs Côtes de Tablas Esprit de Beaucastel
Andalusian Gazpacho Dianthus Rosé  
Carrot, Leek and Potato Soup Esprit de Beaucastel Blanc Roussanne
Braised Tuna or Swordfish in Vermentino Vermentino Picpoul
Pork Loin with Apples and Winter Vegetables Vermentino Picpoul

 

Events

"A Taste of the Future" Dinner at Cal Poly 7/24

We are proud to be pouring wine at the Cal Poly Center for Sustainability's "Taste of the Future" dinner, celebrating the Central Coast's food and farming and featuring chefs Julie Simon of Foremost, Eric Olson of Allegretto, and Shaun Behrens of Luna Red. Details & Tickets »


Tablas Creek News

MA Shipping Permit Received!

We are thrilled to announce that we've received our shipping permit from the great state of Massachusetts. Residents of the Bay State can now order wine or become VINsider Wine Club members.  More shipping news »

Antonio Galloni 8/14: 30 Wines 90+

In August, Antonio Galloni published the results of his annual visit to Tablas Creek, and we were excited to receive such good reviews from this notoriously tough grader. Notes included the 2012 Esprit de Tablas Blanc (92 points; “impeccably refined”), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; “a gorgeous wine and a fabulous value”), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »


On the Tablas Blog

Veraison 2015 Suggests an Early September Start to Harvest

July 23, 2015
Although we've been distracted by the more unusual occurrence of last weekend's summer rainstorm, this week also has provided the annual milestone of veraison. Veraison marks the point where the grapes stop accumulating mass and start accumulating sugar (and, more noticeably, change color from green to red). It is one of the landmarks of the season, not least because it marks a point roughly six-weeks before the onset of harvest.  Read More »