Delille Cellars Recipe

Order of tasting

Serve the Chardonnay first (lightest body), then the Syrah, then the Cabernet (fullest). Pour about 2–3 oz per pour in small tasting glasses so guests can sample multiple wines without overconsumption.

Bring all wines to appropriate serving temperatures: Chardonnay lightly chilled (50–55°F / 10–13°C); Reds slightly below room temperature (60–65°F / 15–18°C). Open red bottles 30–60 minutes before serving to allow them to breathe; decant if desired for older or very structured bottles.

Arrange the cheeses and charcuterie on a large board or platter. Place the firm, aged cheeses (Manchego, Parmigiano) spaced apart so knives won’t cross; place softer cheeses (Brie) on the board last and provide a separate spreader.

Fold or fan prosciutto and Serrano; roll salami into small rosettes and cluster near cheeses that complement them. Scatter Marcona almonds and cornichons into small piles to add texture and acidity.

Add small bowls with honey and whole-grain mustard. Place sliced baguette and water crackers alongside. Label or indicate which wine pairs best with which cheese: Chardonnay with triple-cream Brie and citrus-herb crostini; Syrah with aged Gouda and salami; Cabernet with Manchego/Parmigiano and seared steak bites.

In a small saucepan over medium heat, warm olive oil. Add the finely minced shallot and sweat gently until translucent, about 2–3 minutes—do not brown.

Add 1 cup of the chosen Delille red wine (Cabernet or Syrah) and increase heat to bring to a simmer. Scrape any fond from the pan. Add the beef or veal stock and thyme sprigs, and continue to simmer until the liquid is reduced by roughly two-thirds and slightly coats the back of a spoon, about 12–15 minutes.

Remove thyme sprigs. Lower heat to low and whisk in cold cubed butter, a few cubes at a time, until the sauce is glossy and slightly thickened. Season with salt and freshly ground black pepper to taste. Keep warm until serving; if it thickens too much, whisk in a tablespoon or two of stock or wine to loosen.

Pat the beef cubes dry with paper towels—dry surfaces sear better. Season evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add neutral oil and swirl to coat. Add half the steak cubes without crowding; sear undisturbed for 1–1.5 minutes to form a brown crust, then toss or flip to sear the other sides, another 1–1.5 minutes for medium-rare (adjust timing for desired doneness). Remove to a warm plate and repeat with remaining cubes.

Return skillet to medium heat, add butter and let melt; spoon melted butter over steak bites briefly to finish. Transfer steak bites to a serving bowl, drizzle 1–2 tablespoons of the warm red wine reduction over them, sprinkle with chopped parsley, and serve immediately alongside the Cabernet or Syrah.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with extra-virgin olive oil, and toast for 6–8 minutes or until edges are golden and crisp. Let cool slightly.

In a small bowl, stir ricotta or mascarpone with lemon zest, chopped chives, a pinch of sea salt, and a drizzle of olive oil until smooth and spreadable.

Spread about 1 tablespoon of the ricotta mixture on each toasted baguette slice. Arrange on a platter and serve immediately with chilled Chardonnay.