Wine Wednesday: Wine Tasting Party

Last weekend we opened up our home to have a wine tasting with small bites. We had such a wonderful time with friends tasting wines and working together to create an impact…while taking advantage of ONEHOPE’s Black Friday special! 

For the wines we had Sparkling Brut, Demi-Sec Pomegranate (sparkling), Sauvignon Blanc, Rose, Pinot Noir, and Red Blend. This represents only a handful of all of the wines that ONEHOPE has to offer, but it also gave a lot of variety so that there was definitely something for everyone. 

In addition to a regular wine and cheese pairing, I put out cashews and small chocolate truffles. I’m one who likes to ensure there’s always enough food and wine, so I also made Spicy-Sweet Cranberry Meatballs, Cranberry, Pecan and Goat Cheese Sweet Potato Bites and Prosciutto Wrapped Asparagus with a Garlic Cheese Spread. 

This is the perfect time of year to host your own wine tasting party. It’s fun for everyone and is a great opportunity to give back!

Cranberry, Pecan and Goat Cheese Sweet Potato bites
Yields 24
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  1. 1 lb sweet potatoes, about 2 inches in diameter, sliced into 1/4 inch rounds
  2. 2 1/2 tsp EVOO
  3. 4 oz softened goat cheese
  4. 2 T milk
  5. 1 t rosemary, finely chopped
  6. 1/4 c toasted pecans
  7. 1/2 c dried cranberries
  8. honey to drizzle
  1. Arrange rack in middle of oven; preheat to 425 degrees. Toss sweet potatoes with EVOO. Arrange in a single layer on a parchment-lined baking sheet. Bake 8 minutes on each side, or until tender.
  2. Using a whisk or a mixer with a whisk attachment, whip goat cheese, milk and rosemary until smooth and fluffy. Spoon approximately 1/2 t goat cheese mixture onto each sweet potato round. Top with toasted pecans and cranberries. Drizzle with honey. Serve warm or at room temperature.
Spicy-Sweet Cranberry Balls
Yields 36
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  1. 1 lb ground beef
  2. 1 lb ground pork
  3. 1/2 c dried cranberries, minced
  4. 1/4 panko bread crumbs
  5. 1 t fresh ginger, grated
  6. 2 garlic cloves, minced
  7. 1 large egg, lightly beaten
  8. 2 T canola oil
  9. Sauce
  10. whole cranberry sauce
  11. 2 T balsamic vinegar
  12. 1/2 c water
  13. 1/4 hoisin sauce
  14. 1/4 c ketchup
  15. 1 T brown sugar
  16. 2 T soy sauce
  1. In a large bowl, combine ground beer, pork, cranberries, panko bread crumbs, ginger, garlic and legs. Roll into 36 golf-ball-sized meatballs. Heat canola oil in a Dutch oven over medium-high. Working in batches to avoid overcrowding, cook meatballs 5 minutes, turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to medium high heat. Add sauce ingredients, stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 minutes or until meatballs are done, stirring occasionally. Serve with toothpicks.
  1. I made these earlier in the day and kept them warm in my slow cooker.

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