Our authentic Italian bubbly bursting with a bright blend of vibrant flavors.
13250 River RoadGuerneville, CA 95446
Wine Club (707) 824-7290
Wine Shop (707) 824-7316
Deli (707) 824-7313
At this time, Korbel Tours & Tastings are suspended. We are offering Curbside Pickup for our Delicatessen and Wine Shop.
The Mimosa Reimagined. It’s not just OJ anymore.
September 17, 2015
Fall is in the air. For many people, that means one thing – football! Each weekend, fans across the country cheer on their favorite college and pro teams as they battle on the gridiron. Even if you don’t know a cornerback from a quarterback, you can join in the team spirit with a tailgater.
Be an instant MVP by serving KORBEL California Champagne, which is a great match for fan favorites such as hot dogs, seven-layer dip and chips, along with the following simple yet delicious finger foods.
Barbecued meatballs are always a popular tailgate option. Switch up your game plan by serving them as mini-sandwiches, which would pair well with KORBEL Sweet Rosé.
2 pounds ground beef or turkey
½ cup breadcrumbs
½ cup milk
2 cloves garlic, crushed
Salt and pepper, to taste
2 tablespoons olive oil
24 oz. of your favorite barbecue sauce
24 dinner rolls or slider buns, cut in half lengthwise
Combine meat, breadcrumbs, milk, egg, garlic and salt and pepper in a bowl. Use a tablespoon to scoop mixture out and shape into 24 balls.
Heat oil in large skillet over medium heat. Add meatballs and cook until browned. Place in a slow-cooker and cover with sauce. Cook on high for 2 hours. Serve on rolls or buns.
Makes 24 sliders.
Bring on the heat with these poppers. Try them with KORBEL Extra Dry, which pairs beautifully with spicy foods.
12 jalapeño peppers, cut in half lengthwise, with seeds and membranes removed*
6 oz. cream cheese, at room temperature
½ cup shredded or crumbled cheese (cheddar, pepper jack or gorgonzola)
1 tablespoon chopped chives (optional)
12 slices bacon, cut in half lengthwise
Preheat oven to 400°F. Blend together cheeses and chives. Fill each pepper half with cheese mixture. Wrap each half in a bacon slice, securing with a wooden toothpick, if needed.
Place peppers, cheese side up, on a baking sheet lined with aluminum foil. Bake until bacon is cooked, about 20 minutes.
Makes 24 poppers.
*Consider wearing gloves when handling hot peppers.