BBQ Pulled Pork

  • 4 pounds pork shoulder roast 
  • 5 to 6 whole cloves
  • 3 tablespoons dried herb/spice seasoning blend 
  • 2 red onions, thinly sliced
  • 6 thin slices of fresh ginger root 
  • 1-1/4 cups water
  • 3/4 cup Firesteed Pinot Noir 
  • 16 ounces of your favorite barbeque sauce


Rub the pork shoulder with the dried herb/spices and poke the cloves into the fat. Place your pork shoulder roast in a large, preheated crockpot. Add the red onion, ginger root, water and wine place the lid on and let cook for 8 to 10 hours. Remove pork and discard cloves and any liquid remaining in crockpot. When the meat is cool enough to handle, return to crockpot and pull apart with two forks. Add your barbeque sauce, heat all for one to two hours and serve on a sweet potato or other slightly sweet soft roll. Enjoy with a glass of Firesteed Pinot Noir.

*This recipe is a variation of chef Robert Irvine's from the Food Network

Spinach & Pear Salad with White Balsamic Vinaigrette

  • 1 bunch of fresh baby spinach
  • 1 pear (Bosc or Anjou) peeled, cored and thinly sliced
  • Toasted walnuts
  • Gorgonzola cheese (crumbled)

White Balsamic Vinaigrette

  • 2 tbs. white balsamic vinegar
  • 1 tbs. chopped fresh flat leaf parsley
  • 1 tsp. minced shallot
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


Whisk all ingredients together in a small bowl, except for the salt and pepper.  Then season with salt and pepper to taste.

Classic Zabaglione

  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 cup Firesteed Riesling


Simmer water in the bottom of double boiler. If you don't have one, a saucepan filled with about 2 inches of water, and a stainless steel mixing bowl, works perfectly here.

In the top of the double boiler (or stainless steel bowl) combine all the ingredients and mix with a hand held mixer until the delicious flavors reach the texture of perfectly whipped cream. Remove quickly from heat and serve warm or chilled, whichever you prefer.