Cork to Fork!
Blueberry Blue Cheese Bacon Burger with Petite Sirah

Check out this amazing recipe for summer burgers with our 2021 Petite Sirah!

Ingredients

Main Ingredients
1 lb. ground round beef 85% lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 hamburger buns
1 ½ cups arugula leaves
4 oz. blue cheese crumbles
4 slices thick-sliced smoked bacon cooked until crisp

Blueberry Barbecue Sauce
1 cup fresh blueberries
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons honey
1 clove garlic minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Basil Aioli
½ cup fresh basil leaves chopped
½ cup light mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic minced

Instructions

Basil Aioli
Coarsely chop enough fresh basil leaves to make 1/2 cup.
Combine the chopped basil with the mayonnaise, olive oil, lemon juice, and minced garlic, stirring until smooth. Season with kosher salt to taste, then refrigerate until ready to use.
Blueberry Barbecue Sauce
In a small saucepan, bring the blueberries and other barbecue sauceingredients to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened. Keep warm until ready to use.

Burgers
Lightly oil the grates of a gas grill and preheat to 450 degrees.
Form the ground beef into 4 equal patties, being careful not to overly pack the meat together. Season both sides liberally with kosher salt and freshly ground black pepper.
Cook the burgers over direct heat for 6 minutes, watching carefully for any flare ups.
Flip the burgers and cook for 4 more minutes on the other side, or until done.
Assemble the burgers
Spread basil aioli on the cut side of each bun, both top and bottom pieces.
Next, pile arugula on the bottom bun and top with a grilled burger.

Spread a tablespoon or two of the blueberry barbecue sauce on the burger.
Top with blue cheese crumbles, bacon, and the top bun. Serve immediately.

Notes
If you like, make the blueberry barbecue sauce ahead of time and keep it in the refrigerator for up to a week, then warm it up once you’re ready to serve.

Nutrition
Serving: 1g
Calories: 784kcal
Carbohydrates: 51g
Protein: 45g
Fat: 44g
Saturated Fat: 15g
Polyunsaturated Fat: 25g
Trans Fat: 1g
Cholesterol: 130mg
Sodium: 1839mg
Fiber: 3g
Sugar: 21g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Cork to fork is back!
Viognier with Grilled Salmon

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance.

Ingredients

Here’s what you’ll need to make this magical salmon:

• 1/2 cup unsalted butter, softened: Make sure it’s nice and soft so it mixes easily.
• 4 cloves garlic, smashed: Don’t be shy with the garlic! Smashing them helps release all that amazing flavor.
• 2 Tbsp lime juice: Freshly squeezed is always best for that bright, tangy punch.
• 2 Tbsp fresh dill, chopped: Dill and salmon are a match made in heaven. If you don’t have fresh, you can use 2 teaspoons of dried dill, but fresh really shines here.
• 1 tsp sea salt: For that perfect savory foundation.
• 1/4 tsp black pepper: Just a pinch to round out the flavors.
• 2 lbs salmon filet, skin-on, cut into 6 portions: I love using skin-on because it helps keep the salmon moist and adds a nice texture. Any good quality salmon fillet will work beautifully.
• Lime wedges, for serving: A must-have for that extra squeeze of fresh lime goodness!

How to Make It

Let’s get cooking! You’ve got this.

1. Whip up the Garlic Lime Butter: Grab a small bowl. Toss in your softened butter, the smashed garlic cloves, fresh lime juice, chopped dill, sea salt, and black pepper. Get in there with a fork or spatula and mix it all up until it’s a beautiful, creamy, fragrant butter. It should smell amazing already! I like to taste a tiny bit at this stage to make sure the seasoning is just right.
2. Prep the Salmon: Take your salmon portions and gently pat them dry with paper towels. This might seem like a small step, but it really helps the salmon get a nice sear on the grill.
3. Preheat the Grill: Get your grill fired up to medium-high heat. You want it nice and hot so the salmon cooks evenly and doesn’t stick.
4. Grill Time! Carefully place your salmon portions onto the preheated grill grates, making sure the skin-side is down.
5. Cook to Perfection: Let the salmon grill for about 4-5 minutes per side. The exact time will depend on how thick your salmon pieces are, but you’re looking for it to be cooked through and to flake easily when you gently poke it with a fork. Don’t overcook it – nobody likes dry salmon!
6. Butter Up: In the last 2 minutes of grilling, spoon or brush a generous amount of that glorious garlic lime butter onto the top of each salmon portion. Let it melt and get all bubbly and delicious.
7. Serve it Up! Carefully remove the beautiful salmon from the grill.
8. Garnish and Enjoy: Sprinkle a little extra chopped dill over the top for a pop of green and serve immediately with those fresh lime wedges. Squeeze that lime over the top – it’s pure magic!

Substitutions & Additions

Feeling creative? Here are some ways to switch things up:

• Herbs: If you’re not a fan of dill, try fresh parsley, chives, or even a little bit of cilantro in the butter.
• Citrus: Lemon juice can be used instead of lime juice for a slightly different citrus note.
• Spice: For a little kick, add a pinch of red pepper flakes to the butter.
• Veggies: Grill some asparagus or zucchini spears alongside the salmon for a complete meal.
• Marinade: If you have a bit more time, you could marinate the salmon in some lime juice, olive oil, and a bit of garlic for 15-30 minutes before grilling.

Tips for Success

A few little secrets for your best salmon ever:

• Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
• Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
• Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
• Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Tips for Success

A few little secrets for your best salmon ever:

• Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
• Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
• Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
• Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Cork to fork is back!
Viognier with Chicken & Mango Salad

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance. Our Viognier’s notes of apricot, nectarine, and green apple complement the sweetness of mango, while its subtle herbal finish ties beautifully into the fresh greens and citrus dressing.

Ingredients

Salad Base:

• 2 cooked chicken breasts (grilled or rotisserie), sliced
• 1 large ripe mango, diced
• 4 cups mixed greens (arugula, spinach, romaine)
• ½ cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• ¼ red onion, finely sliced
• 1 avocado, diced
• Fresh cilantro, chopped (optional)

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salad Base: In a large salad bowl, combine the sliced cooked chicken, diced mango, mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado. Toss gently to mix everything together.
2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
3. Toss the Salad: Drizzle the homemade dressing over the salad just before serving. Toss gently to coat the ingredients with the dressing.
4. Garnish and Serve: Garnish the salad with fresh cilantro (if using) and serve immediately. You can also add extra toppings like nuts, seeds, or cheese if desired.

Servings and Timing

• Servings: This recipe serves 4 as a main dish or 6 as a side.
• Prep Time: 10-15 minutes
• Cook Time: 0 minutes (if using pre-cooked chicken)
• Total Time: 10-15 minutes

Variations

• Grilled Vegetables: Add grilled veggies like bell peppers or zucchini for an extra smoky flavor.
• Vegan Option: Omit the chicken and substitute it with chickpeas or roasted tofu for a plant-based option.
• Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the dressing for some heat.
• Nuts and Seeds: Top with toasted almonds, sunflower seeds, or pumpkin seeds for extra crunch and nutrition.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store the salad base (without dressing) in an airtight container in the refrigerator for up to 1 day. The dressing can be stored separately in the fridge for up to 3 days.
• Reheating: Reheat the chicken if necessary before adding to the salad, but avoid reheating the entire salad, as the fresh ingredients will wilt.

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

• 2 lbs beef chuck or beef shoulder, cut into small chunks

• Kosher salt & freshly cracked black pepper

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 3 cloves garlic, minced

• 12 oz cremini or baby bella mushrooms, finely chopped

• 1 tbsp tomato paste

• 1½ cups Windmill Red 🍷

• 1 cup beef stock

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried thyme

• 1 bay leaf

• Optional: ¼ tsp crushed red pepper flakes

• Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

• Fresh parsley or thyme

• Freshly grated Parmesan or Pecorino

• Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

• Best with pappardelle, wide noodles catch the sauce beautifully

• Finish with olive oil drizzle or butter for extra silkiness

• Pair with Windmill Red, OBVIOUSLY.

• Enjoy!