Wine Wednesday: Black Velvet Recipe

St. Patrick’s Day is this weekend and it’s one of my absolute favorite holidays. I’m half Irish and have gotten the amazing opportunity to visit Ireland and go back to where my family came from. Our annual tradition is to attend the San Francisco St. Patrick’s Day parade and we’ve done that since Toddler D was just 2 weeks old. It’s a great tradition that we love to do as a family. What else is a tradition for St. Patrick’s Day? Corned beef and cabbage of course, but also Guinness! You can usually find Guinness in our home all year long, but we definitely drink it on this special day! 

You know my love for wine and my deep passion for ONEHOPE Wine, so how about putting ONEHOPE Sparkling Brut together with Guinness? Um, yes please!!!!

The recipe is oh so simple…fill your champagne flute half way with ONEHOPE Sparkling Brut and top it off by floating Guinness on top. (hint…there’s a mystery 6 pack sale going on now for just $69 and you can get a bottle of Sparkling Brut in it!) You can use the back of a spoon to pour it over and make it float! Easy peasy! Cheers to St. Patrick’s Day and to all of my Irish friends! 

Wine Wednesday: A Rosé Sidecar by Rosé Piscine

Rosé Piscine takes a walk on the cocktail side with its new seasonal cocktail, the Piscine Sidecar.

Known as the original still rosé specifically made to drink over ice, Rosé Piscine’s perfect spring cocktail whips up a tarty treat, which infuses the rosé with pomegranate, brandy, Cointreau and peach bitters.

Pisciné Sidecar
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  1. Rosé Piscine
  2. 1 Pomegranate
  3. Brandy
  4. Cointreau
  5. Peach Bitters (for taste)
  6. Sugar
  1. 1. Place a half a cup of pomegranate seeds into glass.
  2. 2. Grind pomegranate seeds.
  3. 3. Add 3 parts Rosé Piscine
  4. 4. Add ¾ parts Brandy
  5. 5. Add ½ part of Brandy
  6. 4. Add a couple drops of Peach Bitters
  7. 6. Add ice, and shake well.
  8. 7. Add sugar to a martini glass rim.
  9. 8. Filter cocktail, add fruit accents, and enjoy!

ONEHOPE Wine Winemakers

I have a spiel when I introduce ONEHOPE Wine to people and it includes words like “award winning,” “donation of profits,” and of course “Rob Mondavi, Jr.” Recently, I’ve had questions about where our wine comes from and how could it possibly compare to some of the other wines that they already drink…wines like Cakebread and Caymus. 

Surprise! Surprise! ONEHOPE Wine comes from our own vineyard in Napa. Yes, Rob Mondavi, Jr is one of our winemakers and collaborators, but we have two other winemakers who are well-known and might just make you pick up the phone to call me and get an order in! Did you know that Tony Coltrin and Oscar Rentaria are also ONEHOPE Winemakers? 

The ONEHOPE Vineyard is located in what’s commonly referred to as the Rutherford Bench amongst an American Viticultural Area named Rutherford, nestled in the heart of Napa Valley. The property is located amongst many of th most Iconic brands in the world including: Robert Mondavi, Opus One, Staglin and Cakebread. The well drained soil on our property consists of gravel, loam and sand with volcanic deposits, making it a perfect location for our 3 blocks of Cabernet Sauvignon and 2 blocks of Sauvignon Blanc growing on the property. Oscar Renteria, whose family celebrates a rich tradition of vineyard management and winemaking, will be tending to, and improving the Cabernet and Sauvignon Blanc blocks that were planted in 2007. Renter currently manages over 1,800 acres for 27 wineries.

As the son of Michael and Isabel Mondavi, Rob’s enthusiasm for wine took root more than 30 years ago. Growing up in Napa Valley, Rob’s earliest memories are of playing among the vines and barrels at Robert Mondavi Winery. Prior to attending the University of Santa Clara, Mondavi held a variety of positions in the family’s company. The first job he held was under Tony Coltrin where he learned all that a 12 year old could!

As a child growing up in St. Helena, Tony Colton worked and played in the vineyards. As he grew a little older, the grandfather of one of his closest friends took him under his wing and became his winemaking Mentor, it was this grandfather figure who suggested Tony work a harvest in a Winery so that they could share winemaking not only in the vineyard but in the winery also. It was Robert Mondavi Winery that Tony first started at. Coltrin is recognized for his winemaking efforts on the first vintages of Opus One as well as Robert Mondavi’s Fume Blanc.

Oscar Renteria is the CEO of Renter Vineyards, one of the most respected Vineyard Management companies in the United States. Oscar joined Renteria in 1989 after graduating from St. Mary’s College and in 1993 assumed proprietorship of Renteria where he worked in close collaboration with Rombauer, Frank Family Vineyards and the Michael Mondavi Family Estate. 

Ok my friends…now you know all the details on who is behind this impact-making wine that I keep raving about. What’s stopping you from buying some and hosting a wine tasting with your friends? You won’t regret it…I promise! 

Tipsy Tuesday: Ron Barceló’s Viejo Dominicano

Dominican Republic’s premiere rum Ron Barceló goes back to its roots with its new cocktail, Viejo Dominicano.

Paying homage to its origin, the drink mixes Ron Barceló Imperial, plantain syrup, angostura bitters and black walnut bitters for a cultural sip that’s bananas!

Viejo Dominicano
Serves 1
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  1. 2 oz Ron Barceló Imperial
  2. .5 oz Sweet Plantain Syrup
  3. 2 dashes Angostura bitters
  4. 2 dashes black walnut bitters
  1. Add all ingredients, stir and serve over a large ice cube. Garnish with a banana.

Foodie Friday: Keto Friendly Girl’s Night In

January 1st I discovered and started Keto…it’s a new way of eating for me and basically reducing carbs drastically, but you increase your fat intake. It’s interesting to research and if you have the time, you should do so. I’ve fallen off the Keto wagon a few times, but have been doing really well. When you are on any kind of “diet” it’s hard to think of what you’ll cook for others and yourself and please everyone at the same time. I had my friend Paige over the other night and made us and the tiny humans dinner…let me tell you how fantastic it was!!!!

You know by now that I’m in love with ONEHOPE Wine and my go to Keto cookbook is Simply Keto by Suzanne Ryan. ONEHOPE comes out with a supplemental catalog every quarter that includes recipes which incorporate our kitchen products (olive oil, BBQ sauce, etc). This quarter’s supplement includes a great number of Keto friendly recipes and are easy to make! I made sure I had the ONEHOPE Kitchen Meyer Lemon Olive Oil, ONEHOPE Kitchen Raspberry Chipotle BBQ and ONEHOPE Cotes de Provence Rose on hand for a perfect girl’s evening in! 

On the menu…Roasted Acorn Squash Bowl, Cauliflower Crust Prosciutto & Arugula Pizzetta and Chocolate Avocado Pudding…oh and let’s not forget the wine! The tiny humans joined us, so they got to feast on pepperoni pizza and had their own place settings at the table of course! A girl’s night in can be and should be totally simple…girlfriends, food, and wine!



Roasted Acorn Squash Bowl
Serves 4
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  1. 2 Acorn Squash
  2. ONEHOPE Kitchen Meyer Lemon Olive Oil
  3. Salt & Pepper
  4. 6 c Baby Arugula
  5. 8 oz Goat Cheese
  1. 1 1/2 T Fresh Mint (chopped)
  2. 1 1/2 T Fresh Oregano (chopped)
  3. 1/4 c Red Wine Vinegar
  4. 1/2 c ONEHOPE Kitchen Meyer Lemon Olive Oil
  5. 1 pinch Salt & Pepper
  1. Preheat the oven to 400 F.
  2. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. Lay face down on baking sheet.
  3. Bake for 25 minutes, or until soft.
  4. Mix ingredients for vinaigrette in blender and blend until smooth.
  5. Transfer squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape squash flesh into salad as you toss. Enjoy immediately.
Cauliflower Crust Prosciutto & Arugula Pizzetta
Serves 2
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  1. 1 Head Cauliflower
  2. 1 Egg
  3. 1 c Grated Parmesan (optional)
  4. 3/4 c Almond Flour
  5. 1 Garlic Clove (chopped)
  6. 1/2 t Italian Seasoning
  7. 1/2 t Salt
  8. 1/4 t Black Pepper
  9. 1/4 c ONEHOPE Kitchen Raspberry Chipotle BBQ Sauce
  10. 4 oz Prosciutto
  11. 2 c Arugula
  12. Sliced Parmesan (optional)
  1. Preheat oven to 425 F.
  2. Pulse cauliflower in a food processor until fine crumbs form. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
  3. Mix cauliflower, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper until mixture holds together when pinched.
  4. Line pizza tray with parchment paper; brush with oil. Form cauliflower mixture into a 12" circle on parchment. Spread it out to make thickness as even as possible.
  5. Bake cauliflower crust until golden brown and firm, rotating halfway through, 20-22 minutes.
  6. Remove crust form oven, let cool for 10-15 minutes, then spread ONEHOPE Kitchen Raspberry Chipotle BBQ Sauce evenly over the crust. Layer prosciutto over sauce, set oven to broil, then place back inside until prosciutto is crisp. About 5-7 minutes.
  7. Remove from oven, top with arugula and sliced parmesan.
  8. Slice, serve and celebrate with a glass of ONEHOPE Provence Rose.
Chocolate Avocado Pudding
Serves 2
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  1. 1 Avocado, soft but not super ripe, halved and pitted
  2. 2 T heavy whipping cream
  3. 2 T Swerve confectioner's-style sweetener
  4. 1 heaping T unsweetened cocoa powder
  5. 1/2 t vanilla extract
  1. Scoop the flesh of the avocado into a bowl. Add the rest of the ingredients and blend with a hand mixer until smooth. Place in the refrigerator to chill for 30 minutes. Garnish with mint.