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Field to Table Red Blend 2021
2021, Central Coast
$38.00 / $34.20 Wine Club Price
Save with Wine Club Benefits when buying 6+ bottles
The Field to Table Red Blend 2021 is a celebration of California Central Coast's rich viticultural history. Crafted by the renowned Winemaker Isadora Frias, each bottle from this collection features one of three unique label designs that beautifully capture the rolling hills and coastal landscapes of the region, bringing the vineyard experience right to your table.
Experience a sophisticated palate with bold notes of dark cherry, seamlessly integrated with smooth oak and a hint of exotic spices. The wine's finish is elegantly accented by subtle undertones of leather and dried rose petals, making it a perfect choice for enhancing any dining experience.
Field to Table Red Blend 2021
$38.00 / $34.20 Wine Club Price
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Mushroom Sausage Soup
Hearty, rustic, and irresistibly savory, this Mushroom Sausage Soup is a soul-warming bowl of comfort. Spicy Italian sausage brings a bold kick, balanced by sweet carrots, earthy shiitake mushrooms, and tender barley simmered in aromatic herbs and rich chicken broth. A swirl of garlic-sautéed kale and creamy cannellini beans adds depth and texture, making every spoonful cozy, satisfying, and absolutely mouthwatering. Perfect for chilly nights and second helpings.
3 tablespoons olive oil
4 spicy Italian sausages, preferably pre-cooked
8 carrots, cut into 1/2 inch circles
6 celery stalks, cut into 1/2 inch pieces
2 yellow onions, large chop
5 cloves garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2 bay leaves
3 (32 oz) cartons chicken broth
3/4 cup barley
10 ounces shiitake mushrooms, halved
5 ounces kale leaves, stems removed and torn apart
1 (15 ounce) can cannellini beans, liquid removed and rinsed
1 1/2 teaspoons salt
1 teaspoon ground pepper
1. Place a large soup pot over medium heat and drizzle olive oil into the pan. Place sausages in
the pan and cook for 12 minutes until browned, flipping every 4 minutes. Remove from the
pan, cut into . inch slices, and set aside.
2. Add in carrots, celery and onion to the same pot used for the sausages. Saute for 8 minutes,
add garlic, basil, oregano, parsley, and bay leaves and continue to saute for another 4 minutes
until the vegetables are slightly soft. Next add chicken broth & barley, and cook for 20-30
minutes, until the barley is tender.
3. Add sausage, mushrooms, kale, beans, salt & ground pepper into the pan and cook for 5 more
minutes. Remove bay leaf before serving.
Dijon Chicken
Golden, crispy chicken thighs bathed in a silky Dijon-Chardonnay sauce—this dish is pure decadence in a skillet. Aromatic shallots and garlic melt into butter and wine, creating a rich, tangy pan sauce that clings to every bite. Finished with fresh thyme and a touch of heat from seared skin-on chicken, thisDijon Chickenis rustic, elegant, and downright irresistible. One bite and you’ll want to mop up every drop.
3 tablespoons olive oil
4-5 bone-in and skin-on chicken thighs
1 1/2 teaspoons salt
1 1/2 teaspoons ground pepper
2 tablespoons salted butter
3 shallots, chopped
5 garlic cloves, chopped
1/2 cup Chardonnay
2 cups chicken broth
3 tablespoons Dijon mustard
4 sprigs fresh thyme
1. Heat a large skillet (cast iron works great) or pot over medium heat and add olive oil. Sprinkle salt and ground pepper on both sides of chicken thighs, and set into the skillet, cooking for about 10 minutes total (flipping after 5 minutes), until skin is golden brown and crispy. Remove from the pan and set aside (This step may need to be done in 2 batches if all of the chicken doesn’t fit in 1 single layer).
2. Using the same skillet, reduce heat to medium-low. Add butter & shallots to the leftover cooking juices and saute for 5 minutes, until softened. Add garlic and saute for another 2 minutes. Add Chardonnay to deglaze the pan and stir to help remove bits off of the bottom of the pan. Next add chicken broth, Dijon mustard, and fresh thyme. Whisk until all ingredients are combined, bring to a simmer over medium heat, and let reduce in volume by a third, about 10-15 minutes.
3. Add chicken back into the pan and cook for 15-20 more minutes or until the internal temperature reaches 165ÅãF. Larger thighs may take closer to 25-30 minutes. Remove thyme stems and serve family style inside the cast iron skillet.