We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included are some recipes that we haven’t served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try!

Spicy Southern Hot Corn
(Wreath Fineries 2017. Borrowed from Peas and Crayons.)

2 – 15.25 ounces whole kernel corn, drained
1/2 cup red bell pepper, diced
2 fresh jalapeno peppers, diced
4 tablespoons pickled jalapeno peppers, diced
2-1/2 tablespoons butter
4 ounces cream cheese
1 cup freshly grated extra sharp cheddar cheese
1/4 teaspoon paprika
salt & pepper to taste

Pre-heat the oven to 350°. Dice bell pepper, fresh jalapenos and pickled jalapenos.

Optional step: Saute bell pepper and fresh jalapeños, then set aside.

In a medium saucepan, melt butter and cream cheese, stirring until smooth.

Add corn, bell pepper, fresh jalapeño, and pickled jalapeño, paprika and salt and pepper to taste.

Stir in 3/4 cup of cheddar cheese and stir until melted.

Transfer to a casserole dish and top with remaining cheddar cheese.

Bake uncovered for 15-20 minutes or until hot and bubbly.

Serve with tortilla chips or sliced crusty bread, or as a side dish with your meal.


Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing
(Pasta Primo Vino! 2017. Adapted from a recipe of the same name on

1/2 cup pine nuts, divided
1 pound rotini/fusilli pasta
1/2 cup parsley leaves
1/2 basil leaves
2 teaspoons chopped oregano leaves
1 garlic clove
1/3 cup mayonnaise
1/4 cup extra virgin olive lil
1-1/2 tablespoons fresh lemon juice
salt and pepper
2-1/2 cups baby arugula
2+ cups grape tomatoes, halved
1/2 cup sweet onion, diced small

Preheat the oven to 350 degrees. In a pie plate, toast 1/4 cup of the pine nuts until lightly golden and fragrant, about 7 minutes. (My oven took longer so I stirred the nuts a couple of times.)Set aside to cool.

Prepare rotini according to package directions for al dente pasta. Drain the pasta and rinse under cold water. Drain again, then transfer to a large bowl.

In a food processor, pulse the parsley, basil, oregano and garlic until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts. Process until smooth. Season with salt and pepper to taste.

Toss the rotini with the toasted pine nuts, arugula, tomatoes, sweet onion and herb dressing. Adjust seasoning to taste and serve with Glorie Riesling.