Awarded by Wine Enthusiast for 2023 vintage
Because food is better with wine.
Recipes
Some of our favorite memories happen around the dinner table. Great food, wonderful wine, and engaging conversation is pretty much a guaranteed recipe for a good time.
These recipes were created specifically for Archway's Pinot Noir by personal chef Chef Steph of Modesto, CA.
Pot Roast with Pinot Noir
Recipes with Archway Wine Pairings:
Ribeye, Asparagus and Pinot Pan Sauce
Steak Flatbread Pizza with Pinot Balsamic Glaze
Ginger Plum Salmon with Arugula Salad
Simply select the recipe above and the ingredients and directions will appear below:
Ingredients:
2 ribeyes [I used boneless]
1 bunch asparagus
1 Tbsp butter or ghee
2 shallots, small dice
8oz crimini mushrooms, thin sliced
Fresh thyme leaves + sage
4oz chicken stock
4oz Archway Pinot Noir
2 Tbsp balsamic vinegar
1 Tbsp grainy mustard
1 Tbsp dijon mustard
6oz heavy cream
1 Tbsp dried chives
1/2 stick butter
garnish: grated parm & cracked black pepper.
Directions:
1. Preheat oven to 375F. Pat the ribeyes dry, season with salt and pepper and let sit at room temp for 45 mins. In a cast iron skillet, add 1 Tbsp butter or oil over high heat. Once fully heated, sear ribeyes on both sides for 2-3 minutes each. Place in oven & cook until desired doneness is reached - 10ish mins for medium.
2. While the steak is cooking, remove the asparagus ends & place them on a sheet tray. Drizzle with olive oil & season with salt and pepper. Roast in the oven for about 7 mins.
3. Once ribeyes are cooked to your liking, remove from the oven and place on a cutting board to rest. Now, make your pan sauce. In the same pan you cooked the ribeyes in, add shallots, mushrooms, and herbs. Sauté until they start to wilt & become caramelized - be sure to scrape up the browned bits from the steak - you want all that in your sauce!
4. Next, deglaze the pan with chicken stock & Archway Pinot. Let that cook and bubble for a minute or so, stirring as you go. Once some of the liquid has evaporated, stir in cream, bring to a boil, reduce to a simmer, & let cook another minute or so. Lastly, stir in the butter until melted. Remove from the heat!
5. Now it’s time to plate it up for serving! Lay your asparagus down on a platter, top with sliced ribeye, and pour sauce overtop the ribeye. Garnish and enjoy!
Serves: 2
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Ribeye, Asparagus and Pinot Pan Sauce
Ingredients:
1 stick butter
1 large onion, thinly sliced
1 ribeye or sirloin, boneless
6oz Archway Pinot Noir
2oz balsamic vinegar
2 pizza dough balls, store bought or homemade
Olive oil
2 cloves garlic, grated
8oz horseradish cheddar, grated
3-4oz asiago, grated
1/2 cup green olives, crushed
Directions:
1. Start by making your caramelized onions. Heat a cast iron skillet over med-high heat, add butter, let it melt, add onions, and salt 'em! Stir to coat the onion with the butter & continue to stir every once in a while until onions are brown in color and significantly wilted in texture [about 20-25 mins] - set aside.
2. Next, prepare your steak by patting it dry, then season with salt and pepper, and sear 3-4 minutes on each side. Remove from the heat and let rest at least 15 mins before cutting. The steak will be very rare, but that is good because it will finish cooking once on the pizza in the oven.
3. To make the Pinot Balsamic Glaze, use the same pan you cooked the steaks in. Let it cool for 2-3 mins, then pour in the Archway Pinot & balsamic vinegar. Let it reduce by half and then reserve for garnishing the flatbread.
4. Next, preheat oven to 475F. Roll out pizza dough until it’s no more than 1/4” thickness. Place on a parchment lined sheet tray, drizzle crust with olive oil and grated garlic. Then, spread until it covers the whole flatbread. Top with equal parts cheddar and asiago, then add the caramelized onions, steak pieces, and olives.
5. Bake for about 15 minutes or until flatbread is golden brown and bubbly. Garnish with reserved Pinot Balsamic Glaze and more grated asiago. Enjoy!
Makes: two (2) 12” flatbreads
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Steak Flatbread Pizza with Pinot Balsamic Sauce
Ingredients:
1 1/2 lbs salmon
salt and pepper, to taste
olive oil
1" knob ginger, grated
1/2 cup Archway Pinot Noir
juice of 2 lemons
2 tsp rice vinegar
1 Tbsp coconut aminos
2 red plums, sliced
4oz baby arugula
3 Tbsp dehydrated onions
garnish: smoked flakey salt + sumac
Directions:
1. Preheat the oven to 400F. Line a sheet tray with parchment paper and place salmon filets on it. Drizzle with olive oil to coat and the salt and pepper. Roast in the oven for about 10-12 minutes [if you have a thicker piece, you may want to go longer].
2. While the salmon is cooking, grab a sauce pan and drizzle olive oil in [enough to coat the bottom]. Add in ginger and sauté for a minute or so - until fragrant. Then, add in Archway Pinot Noir and let cook for a minute, while stirring. Pour in the lemon juice, rice vinegar, coconut aminos, and plums - stir to coat and put a lid on your saucepan. Let cook on medium-low for about 5 mins.
3. Remove from the heat and blend until desired consistency is reached - set aside. Next, make your salad - it's so simple, just toss together arugula, olive oil, dehydrated onion, and sp. I like to plate in this order: handful of tossed arugula salad, salmon, ginger plum sauce, and garnish. Enjoy!
Serves: 2-4
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Ginger Plum Salmon with Arugula Salad
Ingredients:
2-3 lb chuck roast
Salt and Pepper
1 head garlic, smashed
1 large onion, large dice
2 carrots, large cuts
2 parsnips, large cuts
3 celery stalks, large cuts
2 yams/sweet potatoes, large cuts
2 Tbsp dijon
1/4 cup worcestershire
1 cup Archway Pinot Noir
1 qt. beef broth/stock
2 Tbsp garlic powder
2 Tbsp dehydrated onion
1 Tbsp dried oregano
a few large pinches salt
a lot of cracked black pepper
fresh herbs, your choice
Directions:
1. Heat a cast iron or some kind of heavy bottom skillet on high and add a little butter/ghee/oil. Season both sides of your chuck roast well with salt and pepper. Sear each side until a nice crust has formed - this step is easy to skip, but I promise, it will bring so much good flavor - so don't skip it! After searing is done, remove from heat and set aside.
2. Next, I like to use a slow cooker because it's so easy and I can go about my day as the roast is cooking. Side note - this will be cooking for HOURS, so cut your veggies large [1 1/2" or so]. Add half of the garlic, onion, carrots, parsnips, and celery to the slow cooker. Make a little well and place the seared roast in the well. Top with the rest of those veggies, along with bay leaves and fresh herbs of choice - no need to de-stem or chop, just put 'em right in!
3. In a separate container, whisk together dijon, worcestershire, Archway Pinot Noir, broth/stock, garlic powder, dehydrated onion, oregano, and salt and pepper until fully combined. Pour over the meat, veggies, and herbs. Add a bit more Pinot, if needed. Just be sure that the herbs are submerged in the liquid, so they can extract their flavor best! Cook on low for 10-12 hrs or on high for 6-7 hrs or until it's so tender.
4. Pour a glass of Archway, and plate yourself some food - you deserve it!
Serves: 4
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Pot Roast with Pinot Noir
Archway was created for the "in between" occasions: the end-of-week exhale, casual porch chat with the neighbors, and just-because glass after a really good day.
We believe the most meaningful memories often come from the moments that feel small–until they don't.
and new beginnings.
Places of welcome,
You'll find a hand-drawn archway on every bottle, winding with vines as a nod to the beauty of wine country and the connections that grow around the table.
This isn't just a bottle of wine.
It's an open invitation.
