Main Courses


Our wines are very much "food wines:" bold enough to pair with any red meat or game.  But their forward fruit and peppery spices can enhance other dinner courses as well, both paired with the food & used in the preparation.

Tomato Sauce

My favorite way to make tomato sauce is to use lots of garlic and fresh basil and simmer the sauce for hours. The house smells wonderful in the process, and the sauce is thick and luscious. One batch will make about 3 quarts of sauce.

C olive oil
2 C chopped onions
4 pounds of tomatoes, chopped
(you might include a few tomatillos for an added dimension)
1 can tomato paste
2 T minced fresh basil
Pinch dried oregano (about 1/2 tsp)
1 tsp. salt
1 tsp. pepper
5 large garlic cloves, minced
2 C dry red wine (McCray Ridge being our favorite)
1 C water, as needed

Heat olive oil in a large pot. Add onions and cook over low heat until tender and lightly colored, about 20 minutes.
Add the next seven ingredients. Simmer for 10 minutes, stirring occasionally.Add wine and 1 C of water; simmer slowly, uncovered, for 3 hours. Stir occasionally, adding more water or wine if the sauce seems too thick.
Taste and correct seasoning as needed.

Meat Loaf Bourguignon

What could be more comforting on cold and rainy winter days than meat loaf? Meat loaf with our Two Moon Vineyard Merlot, of course! The heartiness of the wine becomes richer as it pairs with the heartiness of the meal. The tannins take note of the garlic and onion, and the peppery-ness of the wine is highlighted by the spices in the loaf. This is a perfect match for those of us who thrive on full flavors.

2 lbs. lean ground beef
lb. ground pork tenderloin
1 large onion, chopped
3 cloves garlic, minced
C minced Italian parsley
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. salt
1 tsp. pepper
1 T light soy sauce
2 T Dijon mustard
1 C dry red wine
2 C bread crumbs
C minced walnuts
2 eggs, lightly beaten

Place all ingredients into a large bowl.
Knead the mixture well to mix thoroughly.
Form into a compact loaf and place into a roasting pan.
Bake in a preheated 400 degree oven 1 hour.
Slice and serve hot.
Yield: 6-8 servings.

Wild Rice and Beef in Red Pepper Dressing

A sure hit for a warm summer evening. The recipe takes only a little work, and the results are a real taste treat. As usual, I serve a McCray Ridge wine as accompaniment.

2 C beef stock, diluted with 2 C water
1 C wild rice
2 lb. tenderloin
1 roasted sweet pepper
1 C mayonnaise
1 T freshly squeezed lemon juice
1 tsp. pressed garlic
5 or 6 green onions, finely chopped
Salt & pepper to taste
Red sweet pepper strips for garnish

Rice: Bring the stock and water to a boil, stir in the rice, return to a boil Reduce the heat, cover, and simmer until the grains pop open. (about 45 minutes)
Remove from heat, drain off any excess liquid, let stand until dry (about 5 minutes). Fluff the grains with a fork, and reserve.

Beef: Grill or roast the beef until done to your taste. Cool, then slice into thin strips. Reserve.

Dressing: Remove any seeds from the roasted pepper and chop coarsely. Transfer to a food processor. Add the mayonnaise, lemon juice, &garlic, and puree until smooth.

In a large bowl, combine the rice, beef, dressing, & green onions. Salt & pepper to taste.

Garnish with red pepper strips, and serve at room temperature.

Serves 4 as a plentiful main dish



MC CRAY RIDGE ~ PO BOX 1402, HEALDSBURG CA, 95448 ~ PH (707)869-3147 ~ FX (707) 869-4542
e-mail simpson@mccrayridge.com ~ Copyright McCray Ridge ~ Revised June 2, 2005