RECIPES

CONTESSA WINE CELLARS CHILI

2-3 LBS ground beef browned in very large pot

While beef is browning, dice into 1/4" pieces

1 green pepper
3 stalks celery
1 very large onion
Cook veggies in separate pot with water to cover

Add to veggies
1 TBS chili powder
1 TBS cumin
3 TBS garlic powder
Salt, pepper and cayenne pepper to taste
Cook veggies and spices until soft, about 30 minutes, plus

Add veggie mixture to meat, including liquid

Add 1 can (15 oz) tomato sauce

Add 1 large can tomato paste, add more paste for thicker chili

Add two cans (15 oz) of black beans of choice (great northern white, pinto, kidney, black beans)

Add 1 cup Contessa Wine Cellars - Lago Rosso (or a semi-dry or dry red wine)

Stir contents until blended, simmer for 1/2 hour

Refrigerate and serve next day for best flavor

Serve in bread bowls or over crackers topped with grated cheeses and sour cream

Use more cayenne peppers for added "heat"!

CONTESSA WINE CELLARS PUMPKIN MOUSSE FILLING

12 oz. of cream cheese slightly warmed

one 29 oz. can of pumpkin (the large can)

1 ½ heaping cups of powdered sugar

8 teaspoons of vanilla

1 tablespoon of ground cloves

1 heaping tablespoon of ground cinnamon

1 teaspoon (or to taste) salt

Mix all the ingredients at very high speed until smooth. Chill and use in a baked pie crust or small tarts of any size. Or heap in parfait glasses topped with whipped cream. Use your imagination!! (Note: the cream cheese has to be very very soft or it won't blend smoothly in the mixture.)

Wine: This goes well with Celeste, a refreshingly sweet white wine.


CONTESSA WINE CELLARS ITALIAN STUFFED MUSHROOMS WITH MERLOT

1 lb large regular mushrooms or baby portabellas (fills 16-20 large mushrooms)

¼ stick butter

½ small onion finely chopped

½ lb Italian sausage

¼ cup Italian bread crumbs finely crushed

1 cup Italian cheeses finely grated (parmesan, Asiago, Romano)

3 tablespoons Contessa Wine Cellar's Merlot

In frying pan, sauté onion and Italian sausage until sausage is done. Drain excess fat. Melt butter in sauce pan and set aside. Combine bread crumbs with onion and sausage and pour butter over and mix well. Add cheeses and mix again. Place in washed and dried mushroom caps arranged on a baking sheet. Bake at 375 until cheese is browned and melted.

Wine: Serve with Merlot a soft pleasurable compliment to this appetizer.


CONTESSA WINE CELLARS PINOT GRIGIO POACHED SALMON

1-2 pounds of salmon

1 bottle of Contessa Wine Cellars Pinot Grigio

Crushed thyme

Freshly ground black pepper

2-3 Tablespoons of butter (optional)

Salt to taste

In a medium to large frying pan - add enough Pinot Grigio to fill the pan about 1".
Skin salmon and slice into 1-3" wide slices.
Arrange salmon in Pinot Grigio filled pan.
Liberally coat the top of each slice of salmon with plenty of crushed thyme and freshly ground pepper. Add a bit of salt to taste, if desired.

Add butter to pan.

Wine: Serve with Pinot Grigio, a truly exotic marriage to the salmon.


CONTESSA WINE CELLARS GUACAMOLE

4 soft avocados

1 small ripe tomato finely chopped

1 small onion finely chopped. More if desired.

1 small clove garlic crushed

1 to 2 tablespoons of jalapeno juice (from jalapeno jar)

Plus about 1 to 2 tablespoons of the jalapenos finely chopped

½ fresh lemon juice squeezed (plastic lemon juice isn't the same)

1 to 2 tablespoons mayonnaise (to taste)

Cayenne powder to taste. Depends how much of a bite you want. (1/4 teaspoon)

Large bunch of cilantro finely chopped. About ½ cup total. More or less according to your taste.

Salt to taste. Don't skimp on the salt. It should be relatively salty. Start out with 1 teaspoon.

Mix well!!! Don't use mixer. Use fork and smash avocados as you blend. Use a little extra lemon juice if needed. Serve with Nacho chips or on bed of lettuce leaves.

Wine: Serve with Bianco Bello, a semi sweet white balanced blend of French American grapes. Just enough sweetness.


CONTESSA WINE CELLARS CREAMY SHRIMP WITH SPINACH SOUP

3 tablespoons butter

1 small onion - grated or minced finely

1-2 tablespoons chili powder

1 teaspoon dried thyme

3 large crushed cloves garlic

Three 14 oz cans chicken broth

1 large can coconut milk

1 box frozen chopped spinach

2 lbs cooked, peeled shrimp

Combine first five ingredients in large pot and sauté just until butter melted. Add the chicken broth and coconut milk to pot. Add the frozen chunk of spinach. Slowly heat the mixture, stirring, until the spinach is unfrozen and everything mixed. Add salt and red pepper to taste.
Add the cooked shrimp to the pot and heat contents until just boiling. Makes 6-8 side servings or 4-5 main dish servings.

Wine: Serve with dry Riesling or Pinot Grigio. A wonderfully fresh compliment to the piquant soup.





3235 Friday Road Coloma, MI 49038

OPEN ALL YEAR - 7 DAYS A WEEK - 12 NOON - 5 PM*

269.468.5534

*Hours subject to change based on current regulations. Call or Facebook message to confirm.


Current Information

We are very excited to be able to open and welcome you all back for tastings and glasses of wine in the deck! At this time we are implementing the following policy changes to comply with the new regulations:

  • Our current indoor capacity is 12 people to provide the safest experience for our staff and customers. If we are at full capacity we appreciate your patience.
  • We will not be accepting reservations.
  • All guests must be 21 and older to enter the winery.
  • The patio will be open for wine by the glass, weather permitting. We request guests refrain from moving patio furniture.
  • As always you are welcome to bring a picnic or take out from another establishment to enjoy on the patio. When bringing in outside food please be sure to take your trash with you.

Thank you for your understanding of these temporary changes. We will be evaluating these policies as we go along and will keep this page updated with changes as needed. Please feel free to call the winery with questions during our normal business hours between noon and 5 daily.


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