FOOD PAIRINGS FOR YOUR EMPATHY WINES
Make the most of your Empathy Wines experience with our favorite cocktails and recipes.
Have an idea for us to try out? Let us know @empathywines.
APPLE CIDER DONUTS
1 ¾ cup all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup apple cider
In a medium bowl, add flour, baking powder, salt, cinnamon and nutmeg and whisk to combine. Set aside. Mix butter, brown sugar and granulated sugar until uniform. Add eggs one at a time and mix well. Add the vanilla extract. Add the flour mixture and mix on low speed until incorporated. Add apple cider while mixing. Pour batter into donut pans but do not fill all the way. Bake for 12 to 15 minutes or until golden brown. Rotate halfway through baking. For a cinnamon sugar glaze, save some granulated sugar, cinnamon to combine with about half a cup of butter in the microwave.
EMPATHY ROSE POPSICLES
1 heaping cup (150 gm) peeled, chopped pear
1 heaping cup (150 gm) stemmed, quartered strawberries
12 ounces Empathy Rosé
2 ounces simple syrup
½ cup sliced strawberries, optional
Combine all ingredients in blender and process until smooth. Divide mixture between 10 (2.5 ounce) popsicle molds and place in freezer for 1 hour. Break up and frozen chunks and push sliced strawberries into mixture. Add popsicle sticks and freeze until solid, about 6 hours.
Unmold and enjoy!
EMPATHY WHITE WINE SANGRIA
1 Medium Orange
1 Cup Berries
2 Tablespoons Agave
1 Bottle Empathy 2020 White Blend
Combine all ingredients in large pitcher and chill in fridge for at least 2 hours. If you like your Sangria fizzy, add 2 cups of club soda/seltzer.
EMPATHY RED BLEND CHARCUTERIE BOARD GOALS
We’re pairing our high-quality Red Blend with charcuterie boards that taste as good as they look.