• Skip the beer this year and enjoy these classic Irish meal and wine pairings!

    Mar 15, 2010

    St. Paddy's Day is one of our favorite festive holidays. Not only is it a great excuse to pull out your favorite green shirt, it also is a great opportunity to eat some fun Irish foods that go smashingly with some of our wines! We think wine makes a perfect pairing to some delicious, traditional Irish dishes! So skip the green beer and enjoy wine this St. Paddy's Day!

    Some of our favorite Saint Patrick’s Day pairings:

    barefoot_pnoir_750.pngDish: Corned Beef and Cabbage - a very Irish meal

    Wine: Barefoot Pinot Noir

    Movie: Far & Away - The movie that brought Tom Cruise and Nicole Kidman together.


    barefoot_riesling_750.pngDish: Fish n' Chips - a meal that became very popular in Ireland circa 1945

    Wine: Barefoot Riesling

    Movie: Waking Ned Devine - Hilarious, trust us.


    barefoot_shiraz_750.pngDish: Bangers and Mash - also known as sausage and mashed potatoes

    Wine: Barefoot Shiraz

    Movie: Boondock Saints - You may never want to go to the outskirts of Boston again, but you'll definitely love this movie!

    What is your favorite Saint Patrick’s Day meal or tradition? Do tell us in the comments below!


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  • Featured Recipe: Roasted Pear & Moscato Vinaigrette

    Mar 8, 2010

    23mkdy1.jpgThanks to SomedayGourmet for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal.

    Ingredients

    2 Ripe Pears

    1/2 cup White Wine (Barefoot Moscato or Pinot Grigio)

    1/2 small diced onion or 1 shallot

    1/2 tbsp minced Garlic

    1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)

    2 tbsp Honey

    2 tsp Cinnamon

    1-2 tsp freshly ground Coarse Sea Salt

    1-2 tsp freshly ground Course Black Pepper

    1 cup Canola Oil

    Instructions

    Preheat oven to 350F. Line a baking sheet with aluminum foil and coat with Pam. Wash the pears, remove the steams, and slice into 4ths. Holding each piece of pear vertically, gently slice out the core and seeds. Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet. Repeat. Sprinkle the cinnamon over the pears and place the pan in middle of the oven.

    Bake for 25-30 minutes and then let cool for a few minutes on the pan. In the meantime, add the rest of the ingredients except the oil into the blender.

    Measure the oil in a small measuring glass with a spout and set aside. Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed. Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running.

    Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

    CHEF'S NOTES:

    - Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin. I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop. For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!

    - If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.


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  • Happy Wine Wednesday!

    Mar 3, 2010

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    Hello there Foot Fans and happy Wednesday!

    Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

    Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

    Here are some of the best tweets from the week:

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    CLICK MORE TO SEE THE REST!


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  • Featured Recipe: Steak with Red Wine-Shallot Sauce

    Mar 1, 2010

    FNM-110109-OOTB-004_s4x3_med.jpgYummy! Our mouths are watering at the thought of steak with red wine-shallot sauce. Pair this entree with our Cabernet Sauvignon for a meal that will leave your taste buds wanting more!

    Ingredients

    • 1 1-pound New York strip steak (about 1-inch thick)
    • Kosher salt and freshly ground pepper
    • 1 large shallot, minced
    • 3/4 cup boxed red wine
    • 2 to 3 tablespoons cold unsalted butter, cubed
    Instructions

    Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.

    Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.

    Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.


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  • Happy Wine Wednesday!

    Feb 24, 2010

    x4jg4h.png

    Hello there Foot Fans!

    Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

    Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

    Here are some of the best tweets from the week:

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    9bhe1w.png

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  • Featured Recipe -- Grilled Peaches in Wine

    Feb 22, 2010

    2lj17rm.jpgThis a super simple, super great recipe that can be used with ANY Barefoot wine! It doesn't matter if you're a fan of the reds or prefer the whites, this recipe works well with all.

    Ingredients
    Yellow Peaches
    Your favorite Barefoot Wine (red or white, whichever!)

    Instructions
    Slice peaches in half (lengthwise). Place peaches on the grill for 3-4 minutes or until grill marks appear. Allow grilled slices to cool then add to your glass of wine!


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  • Wine Collections

    300 leis | Ends March 31, 2010 ( 15 Days Left )
    Are you a collector of empty wine bottles, wine labels corks or maybe you have an impressive wine cellar? If so, you are not alone! A lot of wine drinkers keep mementos of their wine adventures and we want to know about your wine collections! Tell us what sort of collection you have and upload a photo of your collection for extra points!
  • Barefoot Special Occasions

    250 leis | Ends March 31, 2010 ( 15 Days Left )
    Did you serve Barefoot Wines or Bubblies at your recent special occasion? We want to know about a time when you hosted an event or party and served Barefoot! Which of our wines did you serve and what did your guests think? Tell us about your Barefoot Special Occasion and upload a photo from that event for an extra 150 points!
  • Your "Barefoot Republic"

    300 leis | Ends December 31, 2010 ( 290 Days Left )
    Where is the place that you go in your home or community to get Barefoot and relax? We want to see your personal Republic - the place where you go to unwind and have a great time!

Latest Republic Happenings

Featured Poll

Which of the following types of events have you been to that served Barefoot Wine or Bubbly?

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Which of the following types of events have you been to that served Barefoot Wine or Bubbly?