RECIPES

If you have a recipe using Tomasello Wine and would like to share it, please submit it here. We will add it to our recipe list and send you a Tomasello Superwaiter Corkscrew as a Thank You.

Red Raspberry Sangria
1 part Skyy Raspberry Infusion Vodka
3 parts Tomasello Red Raspberry wine
Frozen raspberries
Lemons, limes, and oranges cubed
½ cup simple syrup

Recipe by Master Mixologist: Bridget Albert, SWS Illinois


Cherry Sangria
1 part Skyy Cherry Infusion Vodka
3 parts Tomasello Cherry wine
1 part Amaretto
Frozen cherries
½ cup cinnamon simple syrup
Lemons, limes, and oranges cubed

Recipe by Master Mixologist: Bridget Albert, SWS Illinois

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Filet Mignon with Blackberry Wine Reduction
(serves two)
Two - 8 ounce center cut filet mignons trimmed and skinned
10 ounces Tomasello Blackberry Wine
One - medium onion julienned
Salt and Fresh Ground Pepper to taste

Season filet with salt and pepper on both sides. Place in very hot pan with one tablespoon of extra virgin olive oil. Sear on high heat until brown on both sides. Set aside in a covered dish so it stays warm. In the same pan, sauté julienned onion. Caramelize onion, tossing until golden brown. Deglaze onions in pan with Tomasello Blackberry Wine. Remove filet from covered dish and finish in oven at 350° to desired doneness. Meanwhile, reduce wine with onions to a thick syrup consistency. Remove filet from oven. Pour sauce liberally over filet. Serve with garlic mashed potatoes.


Veal Framboise for Two
8 ounces of Veal Medallions (flatten with mallet)
1 ½ ounces of butter
½ cup flour
1 Tablespoon of finely chopped shallots
4 - 6 ounces of Tomasello Red Raspberry Wine
4 - 6 ounces of Tomasello Chardonnay
4 - 6 ounces of heavy cream

In a sauté pan, melt one ounce of butter (clarified is preferable). Flour the veal medallions and sauté on both sides until brown. Set aside aside in a covered dish. Deglaze the pan by adding equal portions (4 - 6 ounces each) of Red Raspberry Wine and Chardonnay wine and the chopped shallots. Reduce to 1/3 of the original volume. Add the cream and again reduce to 1/3 over low flame. Salt and pepper to taste. Finish with ½ ounce of butter and return veal to pan. Serve with fresh raspberry garnish.


Tomasello Blueberry Wine Vinaigrette
2 Tbsp Dijon Mustard
1 cup Canola Oil
1 Shallot minced
½ cup Tomasello Blueberry Wine
½ cup Sugar
¼ cup Cider Vinegar
Salt and Pepper to taste

Combine mustard, shallot and sugar until well incorporated. Whisk in half the oil until mixture thickens, then whisk in the cider vinegar. Finishing whisking in remaining oil. Add salt and pepper to taste and whisk in Tomasello Blueberry Wine. Toss with baby mixed greens, garnish with dried blueberries and slivered almonds.


Pan-Seared Duck Breast with Tomasello Cherry Wine Reduction
12 once Muscovy boneless duck breast, skin on
10 ounces Tomasello Cherry Wine
1 ounce dried Montmorency Dried Cherries

Pan sear duck breast in hot sturdy pan over high heat for 3 minutes, skin side down. Transfer to baking pan and place in oven at 450° for 15 minutes. While the duck is baking, pour 10 ounces of Tomasello Cherry Wine in a fresh saucepan. Reduce to 25% of its original volume. Stir in once ounce of dried Montmorency cherries. Turn off heat. Remove finished duck from oven and transfer to plate. Pour reduction liberally over crispy duck breast. Serve with a hearty grain, such as wild rice, and your choice of greens.


Almond Encrusted Sea Bass
For The Crust:
3 Tbsp Brown Sugar
1 Cup Japanese Bread Crumbs
1/4 Cup Chopped Almonds
1/4 tsp Cumin
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Cayenne Pepper to Taste
1/4 tsp Sea Salt
1/2 tsp Old Bay Seasoning
1/4 tsp Fresh Ground Black Pepper


For the Fish:
1 Tbsp Melted Butter
4-6 oz Sea Bass Fillet
Preheat the oven to 400°. In a small bowl combine above crust ingredients. Brush fish with melted butter, sprinkle with crust mixture. Place in a pan and bake until golden brown.

Sauce:
1/2 bottle almonique reduced until light syrup. Whisk 2 ounces whole butter into reduction off heat. Ladle sauce onto warm plate, arrange encrusted fish on top.


Cranberry or Pomegranate Cosmopolitan
2 parts Tomasello Cranberry Wine
1 part Vodka
1 part Grand Marnier or Cointreau
Juice of ½ lime

Shake with ice. Strain into a martini glass with a lime garnish.



Tomasello Fruit Wine Martini
3 parts Tomasello Fruit Wine
1 part Premium Vodka

Shake with ice, strain into a martini glass.




Tomasello Cherry Wine Spritzer
4 parts Tomasello Cherry Wine
Splash of Seltzer or Club Soda

Serve over ice with Cherry garnish.




Tomasello Pomegranate Martini
3 parts Tomasello Pomegranate
1 part Grand Marnier
1 part Grey Goose Orange Vodka
Splash of lime




Tomasello Fruit Wine Kir
1 ounce of chilled Tomasello Fruit wine of your choice in a champagne flute topped with Brut, Cava or Preceso.





TW Chocolate Almond Joy Martini
2 Parts Tomasello Winery Almonique
1 Part Godiva Chocolate Liquor
1 Part Coconut Rum
Shake Over Ice
Strain into Martini Glass