Short Rib Sandwiches

Short Rib Ingredients:

  • 2 tablespoons olive oil
  • 5 lb. beef short ribs, bone in
  • 1 cup beef stock
  • ½ cup red wine, 2020 McMinnville Cuvée Pinot Noir
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 medium yellow onion, diced
  • 2 garlic cloves, chopped, small
  • 4 slices provolone cheese
  • 2 cups arugula
  • 8 slices bread, your choice

Onion Ingredients:

  • 2 tablespoons butter, unsalted
  • 2 small yellow onions, sliced
  • 2 tablespoons red wine vinegar
  • ½ tablespoon salt
  • ¼ teaspoon black pepper

Aioli Ingredients:

  • 1 tablespoon Thai red curry paste
  • ¼ cup mayonnaise
  • ¼ tablespoon sriracha

Prepare Ribs:

  • Turn on a slow cooker (I am using an instant pot ) onto the sauté function. Once it displays “hot” on the front screen, add the 2 tablespoons of olive oil.
  • Cook the ribs until they are brown on all sides, about 5 minutes.
  • Once the ribs are browned, transfer them to a bowl or cutting board to rest.
  • Add the onion, garlic, salt, pepper to the instant pot and cook until the onions are soft (about 3 minutes).
  • Turn the instant pot to pressure cook and add the stock, red wine, thyme and the ribs.
  • Pressure cook on high for 45 minutes and let it complete a natural release.
  • After 45 minutes, take the ribs out of the instant pot and use a fork to shred the meat .
  • Add a little bit of the cooking liquid to the shredded meat to ensure the beef stays moist.
  • While the ribs are cooking, prepare the onions and aioli.

Prepare Onions:

  • Place a medium saucepan over high heat and add 2 tablespoons of butter to the pan.
  • Once the butter starts to smoke add the onions, salt and pepper.
  • Sauté onions until they become soft and start to brown.

Prepare Aioli:

  • Mix all ingredients together until fully combined.
  • Set aside until ready for

Get Ready to Plate:

  • Lightly toast the bread on both sides.
  • Spread the aioli onto the bread (both sides or one side, whichever you prefer).
  • Add the shredded short rib meat onto the sandwich and top with a piece of provolone cheese. A torch can be used to melt the cheese or place under the broiler for a few seconds to melt.
  • Top the cheese with onions, arugula and the second piece of bread.
  • Cut the sandwich in half and enjoy!
Dobbes Family Winery Short Rib Sandwiches Recipe

Wine Pairing

McMinnville Cuvee Pinot Noir

Seafood Stew


  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 large shallots, diced & chopped
  • 2 teaspoons kosher salt
  • 4 cloves garlic, diced & chopped
  • 1 teaspoon red pepper flakes
  • ¼ cup tomato paste
  • 1 – 15 oz can diced, tomatoes, drained
  • 5 cups dry white wine (I used Dobbes Chardonnay)
  • 5 cups fish stock or vegetable stock
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf, whole
  • 1 lb. clams, cleaned (I prefer littlenecks)
  • 1 lb. mussels, cleaned
  • 1 lb. shrimp, peeled
  • 5 lb. halibut, chunked into 1-inch pieces
  • 2 tablespoons parsley, chopped


  • Place a large saucepan over medium heat and add the olive oil. Once the oil starts to smoke add onion, shallots, salt, and pepper. Sauté for about 10 minutes or until the onions are fragrant and become translucent.
  • Add the garlic and red pepper flakes to the saucepan and sauté for an additional 3 minutes.
  • Add the tomato paste, canned tomatoes, stock, thyme and float the bay leaves. Turn down the heat and cover with a lid. Allow the liquid to simmer for about 30 minutes.
  • Add the clams and mussels to the pot, cover with a lid and cook until the shellfish starts to open.
  • After about 5 minutes add the shrimp and halibut pieces. Simmer until the fish is fully cooked and the shellfish are fully opened.
  • Continue to stir frequently but ensure you do not break up the halibut.

Get Ready to Plate:

  • Taste the soup and adjust seasoning as needed.
  • Place into a bowl and garnish with fresh parsley.
Dobbes Family Winery Seafood Stew Recipe

Wine Pairing

DUX Vineyard Pinot Noir

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Chinese Five Spice Cornish Game Hens

Duck Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • ½ tablespoon black pepper, ground
  • 2 – 1 lb. Cornish game hens
  • 2 teaspoons Chinese five spice seasoning
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, chopped small
  • ½ cup shallot, diced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 6 oz fresh blackberries
  • ½ cup chicken stock


  • Salt each side of Cornish game hens thoroughly.
  • Score the skin side dragging the knife diagonally to create a crosshatch pattern.
  • Rub the game hens with the Chinese five-spice, salt and pepper.
  • Combine the ginger and garlic until mixed well. Spread onto the game hens and allow it to marinate for 30 minutes.

Prepare Cornish Game Hens:

  • Heat a medium saucepan over medium-high heat. Add the game hens to the saucepan, skin side down.
  • Cook on the skin side for about 10 minutes or until the skin is golden and becomes crispy.
  • Flip and cook on the alternate side for 3 minutes.
  • Add brown sugar, rice wine vinegar and blackberries to the pan.
  • Stir until the brown sugar is dissolved, and then add the chicken stock and thyme.
  • Let the pan simmer until half of the liquid has evaporated and then remove the game hens to rest.

Get Ready to Plate:

  • Strain the sauce out of the pan.
  • Slice the game hens and pour the sauce over top.
Dobbes Family Winery Chinese Five Spice Cornish Game Hens Recipe

Wine Pairing

Griffin’s Cuvee Pinot Noir

Chicken Piccata


  • 6 tablespoons butter, unsalted
  • 4 tablespoons olive oil
  • 1 lb chicken breast, skinless and boneless, butterflied
  • 2 tablespoons salt, kosher
  • 1/2 tablespoon black pepper, ground
  • 2 cups flour, all- purpose
  • 1/3 cup lemon juice
  • ½ cup chicken stock
  • ¼ cup capers, brined and rinsed
  • 2 cloves fresh garlic, chopped
  • 1/3 cup fresh parsley, chopped
  • Ground pepper, garnish

Prepare Chicken:

  • Cut the breasts in half horizontally to create thin cutlets. You should have 4-6 cutlets in total.
  • Season the chicken – pepper to taste
  • Add 1 tablespoon of salt and ¼ tablespoon of black pepper to the flour and mix thoroughly.
  • Dredge both sides of the chicken in the flour and shake off any product.
  • Place a medium skillet over high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter and oil start to smoke add half of the chicken to the pan.
  • After 3 minutes flip the pieces of chicken and cook an additional 3 minutes.
  • Remove the chicken from the pan and set aside to rest.
  • Add another 2 tablespoons of butter and oil to the pan.
  • Repeat the steps above for the remainder of the chicken.

Prepare Sauce:

  • While the chicken resting, add the lemon juice, chicken stock, garlic and capers to the pan; bring to a boil.
  • Scrape any brown bits off the bottom of the pan to incorporate extra flavor.
  • Return the chicken to the pan and reduce to a simmer for about 5 minutes.
  • After 5 minutes remove the chicken and add the remaining butter to the pan. Whisk vigorously to ensure the sauce does not break.

Get Ready to Plate:

  • Once the sauce comes together pour over the chicken.
  • Garnish with fresh parsley and ground pepper.
Dobbes Family Winery Chicken Picatta Recipe

Wine Pairing


Salmon Beurre Blanc with Vegetable Noodles

Salmon Beurre Blanc with Fresh Vegetable Noodles

This vintage of Rosé has a very fruit forward aroma with a very savory pallet. The use of Pinot Noir, Syrah and Grenache fruit in this vintage increases the body and structure of the wine. Due to the heavier weight of this wine and the bright acidity, I wanted to pair this with a dish that could reflect the same complexity. The Salmon has enough structure that it will stand up to the wine but not overpower it but enhance the savory characteristic seen in this vintage of Dobbes Rosé.

The cream in the Beurre Blanc sauce will cut right through the mouthwatering acid while creating a harmonious pairing on your palate!


4- 6oz pieces of Salmon
¼ cup of your favorite dry white wine {I typically like to use Sauvignon blanc}
¼ cup of white vinegar
2 tbsp shallots, minced
3 tbsp heavy cream
10 tbsp butter (1.5 sticks), diced into small cubes
2 Carrots — These will be turned into noodles – if you do not have a zoodle maker, you may buy store bought.
2 cups of Zucchini Noodles
1 cup of Yellow Squash noodles
1 tbsp olive oil
¼ teaspoon of salt Pinch of fine ground black pepper
S + P to taste
Fresh chopped parsley for garnish (about 1 tbsp)

1. Preheat the oven to 350 degrees and gather all your ingredients.
2. Take the Salmon out of the fridge and bring to room temperature if it is not already.
3. First step is to make the Beurre Blanc sauce: In a medium stainless-steel skillet over medium heat, combine the wine, vinegar, and shallots. Bring this to a boil and then let it simmer until the liquid is reduced to two tablespoons. Add 1/4th teaspoon of salt and a dash of fine ground black pepper.
4. Remove the pan from heat, whisk in the heavy cream until combined. Turn the heat down to low and return the pan to the burner. Two cubes at a time, add in the butter and whisk until it starts to cream, and then add in another two cubes of butter. Continue this until all the butter is added and the sauce becomes an amber color. Be careful to keep the heat extremely low or completely off so you do not overcook the sauce. If the sauce becomes too hot it will separate.
5. Second step is to make the Salmon: Lightly salt and pepper the pieces of Salmon on all sides to your liking.
6. Place a medium, oven-proof skillet over medium heat and coat lightly with preferred cooking oil (I am using extra virgin olive oil). Once the oil starts to smoke, place the Salmon fillets face down on the skillet and cook until the tops are seared, nice and brown. a) I like to use my cast iron skillet for this, but you may use your preferred skillet if it is oven-proof.
7. Flip the fish so the skin side is down and place into the oven for 10 minutes.
8. While the fish is in the oven the fresh veggie noodles will be prepared (carrots, yellow squash, and zucchini). These can be kept fresh and tossed with olive oil, salt and pepper, or they can be lightly blanched.
9. To lightly blanch: throw the vegetable noodles in a boiling pot of water for 3 minutes and then place them directly into a bowl of ice water (this will stop the cooking process)! Drain the veggies, toss with olive oil, salt, and pepper. a) Blanching will soften your vegetables and brighten the color.
10. Get ready to plate: Put the sauce back on low heat to warm it back up but make sure you whisk it as it warms up. Place the vegetables noodles on the plate to form a bed where you will place the salmon on top.
11. Pour the sauce over the Salmon and garnish with fresh parsley. 
 12. Enjoy with Dobbes 2020 Rosé! Serve and enjoy with 2020 Rosé!

Dobbes Family Winery Salmon Beurre Blanc with Vegetable Noodles

Wine Pairing

Dobbes Rose

Chicken Chipotle Stuffed Peppers

Pepper Ingredients:

  • 3 large bell peppers
  • 2 tablespoons olive oil

Stuffing Ingredients:

  • 1 medium yellow onion, chopped
  • 2 small, sweet peppers, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons cilantro, chopped
  • 2 medium chicken breasts, shredded
  • 1 tablespoon chili powder
  • 1 tablespoon adobo powder
  • Salt and pepper to taste
  • 2 large tomatoes, chopped
  • 1 7- ounce can chipotle peppers
  • 7 ounces water
  • 4 ounces Mexican cheese blend, shredded
  • Cilantro for garnish, chopped


  • Preheat the oven to 425 degrees and gather all your ingredients.

Prepare Stuffed Peppers:

  • Place a medium saucepan over medium heat and add 2 tablespoons of olive oil.
  • Add in the chopped onion, sweet peppers and garlic, cook for about 5 minutes. Make sure to stir every so often so they do not stick to the bottom of the pan.
  • Use the adobo, chili powder, ½ tablespoon of salt and pepper (to taste) to season both sides of the chicken breasts.
  • Add the chicken to the pot and sear on both sides.
  • Add in the chopped tomatoes, chipotle peppers and then thin out with the water.
  • Cover this with a lid and let is simmer for about 30 minutes.
  • Remove the chicken from the pot and shred with a fork.
  • Increase the heat to high and return the chicken to the pot.
  • Cover the pot and let the mixture reduce for about 15 minutes.
  • Cut the peppers in half lengthwise and clean out the centers; remove all seeds and pith.
  • Once the stuffing mixture has reduced, stuff the inside of the peppers with the chicken mixture.
  • Place the peppers into a large baking dish and top with the Mexican cheese blend.
  • Add about 1 inch of water to the baking dish to ensure the peppers are moist while cooking.
  • Cover with foil and bake for about 20 minutes.
  • Uncover and broil for about 1 minute or until the cheese starts to brown.

Get Ready to Plate:

  • Top each pepper with a little bit of cilantro.
  • Serve with your favorite rice!
Dobbes Family Winery Chicken Chipotle Stuffed Peppers Recipe

Wine Pairing

McMinnville Cuvee Pinot Noir


Grilled Blackberry & Peach Crumble

Crumble Filling Ingredients:
4 cups of fresh peaches, sliced
2 cups of fresh blackberries, whole
½ cup sugar, granulated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon cinnamon
½ tablespoon nutmeg
1 tablespoon butter, cold 

Crumble Topping Ingredients:
1 cup all-purpose flour
½ cup butter, cubed (room temperature)
½ cup of light brown sugar, packed
1 tablespoon cinnamon
¾ cup oats, old fashioned or stone ground
½ cup pecans, chopped
¼ teaspoon salt, kosher
Mint leaves for garnish
Optional: vanilla ice cream for topping

Dobbes Family Winery Grilled Blackberry and Peach Cobbler

Wine Pairing

Patricia’s Cuvee Pinot Noir

Pepito Pesto with Roasted Squash

Pesto Ingredients:

  • 2/3 cup pepitas, roasted and salted
  • 1 ½ cup arugula greens
  • 1 ½ cup fresh basil
  • ½ cup parmesan cheese, finely grated
    • Set aside some for garnishing
  • 4 cloves of garlic, minced
  • 1 tablespoon shallot, minced
  • 1/3rd cup olive oil
  • 1/4th teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, finely ground
  • 1 lb. of pasta, your choice
    • I used gluten free thin spaghetti
  • 2 tablespoons basil, chopped for garnish – optional
  • 1/8th cup pepitas for garnish – optional
  • Drizzle lemon juice over the finished product

Roasted Squash Ingredients:

  • 1 medium, squash of choice, sliced and seeded
    • I used Delicata
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/3 teaspoon chili powder
  • ½ teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • ¼ tablespoon of salt
  • Pepper to taste


  • Preheat the oven to 425 degrees and gather all your ingredients.
  • Line a medium baking sheet with foil and spray with nonstick cooking spray.

Prepare Squash:

  • Slice and seed the squash so it is ready to be processed.
  • Chop the squash into preferred sizes (I used half rings of Delicata) and toss in olive oil.
  • Combine all dry ingredients to make a spice blend and toss with the squash.
  • Evenly lay out the squash on a baking sheet and place it into the oven until golden brown (about 20 minutes).
  • While the squash cooks it is a suitable time to cook the pasta and prepare the pesto.

Prepare Pepita Pesto Pasta:

  • Place a large pot of water over high heat, this will be used to cook the pasta.
  • Once the water starts to boil add a pound of pasta and allow it to cook for 5-10 minutes.
    • Set a timer!
  • While the pasta is cooking, time to assemble the pesto.
  • In a food processor combine the roasted pepitas, arugula, basil, parmesan cheese, salt, pepper, and red pepper flakes. Pulse until the ingredients start to combine.
  • With the food processor running, start to stream in the olive oil. Start by slowly streaming in the 1/3rd cup of oil until combined. This mixture will be thick to coat the pasta.
  • If the pesto is too thick you can slowly add a little more oil by streaming it into the food processor.
  • Do not forget to check on your pasta! Once it is fully cooked you will drain it, toss with some olive oil to ensure the noodles do not stick together. Keep warm.
  • Once the pesto consistency is to your liking, toss with the hot pasta, Serve in a pasta dish top with the squash and garnish with more cheese, basil, and extra pepitas if desired.
Dobbes Family Winery Pepito Pesto with Roasted Squash

Wine Pairing

Amelia Rose Cuvee Pinot Noir

Bottle of Dobbes Pinot Noir

Red plum and ripe cherry flavors mingle with intriguing floral aromas in this elegantly structured Pinot Noir. Invite Amelia to your table!

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Spicy Thai Noodles with Shrimp


  • 1 package of Lotus Foods Rice Ramen Noodles (4 cakes)  
  • I am gluten free so I use Rice ramen – you can use whatever Thai rice noodles you would like.  
  • 16 oz uncooked shrimp (4oz per person) 
  • Oil for cooking  
  • I use extra virgin olive oil or sesame oil for this dish 
  • zucchini or yellow squash 
  • Option: you can use half zucchini and half yellow squash for a little extra flavor!  
  • red bell peppersliced not diced 
  • broccoli crown, small 
  • white onionchopped 
  • 1 bunch of cilantro 
  • ½ bunch of green onions 
  • 2 cloves chopped garlic  


  • tbsp sesame oil  
  • tbsp soy sauce 
  • 1 tsp peanut butter (optional) 
  • 1 tbsp honey 
  • I do mine to taste because I do not like the sauce to be too sweet 
  • 1 tbsp red miso paste 
  •  1 tbsp Thai chili paste  
  • (can use siracha instead – or both if you like a little extra kick) 
  • 1 tbsp of minced garlic 
  • Juice of 1 lime 
  • ½ tbsp red pepper flakes 
  • If the sauce is too runny you can add a smidge of xanthan gum  


  • First things first – prep all of your ingredients! I start with chopping all of my veggies, herbs and garlic.   
  • You will want to make the sauce first by combining the chili paste, miso paste, sesame oil, soy sauce and peanut butter. Mix until fully incorporated.   
  • Add the garlic, lime juice, red pepper flakes and honey. Mix until fully incorporated; you want the sauce to be loose so it will cover your noodles and veggies. (If it is a little too runny you can add in a 1/4th tbsp of xanthan gum. This won’t change the taste but will help the sauce coat the food.)  
  • Place a large skillet on high heat and coat with cooking oil (olive oil or sesame) 
  • Once the skillet is visibly hot- add and the onions and peppers and lightly sauté. Then add the broccoli. Add the squash in when the broccoli is mostly cooked to your liking, salt and pepper (lightly, remember soy sauce is salty!) and garlic. Continue the sauté until desired texture; I enjoy a slight bite to my veggies.  (These will take a moment to soften up and get some nice color – keep an eye on them and toss regularly. I usually will add a dash of oil at this point to ensure the veggies don’t stick.)  
  • Time to cook the shrimp! I like to toss my shrimp in a little oil, lime, salt and pepper before cooking them as it adds slightly more depth to the dish. 
  • Place a skillet ohigh heat with an even coating of oil. Add the shrimp once hot and sear on both sides. This will take about 5 minutes. *I like to squeeze a little fresh lime over my shrimp while cooking to make sure they do not stick to the pan. * 
  • While the veggies are sautéing you want to cook the noodles per the directions on the package you chose. (The lotus brand only takes 4 minutes so keep an eye on them!)
  • Drain the noodles and add a touch of oil to them – this will keep them from sticking together. 
  • Once the veggies are cooked to your liking turn the heat down to low and add the noodles, Thai sauce, shrimp and cilantro to the pan. Carefully mix together so the sauce is coating the entirety of the pan. (I say carefully because rice noodles are easy to break.)
  • Top with cilantro and green onion if you wish. (Sometimes I like to use sesame seeds as well. )
Dobbes Family Winery Spicy Thai Noodles with Shrimp

Wine Pairing

Grenache Blanc

Bottle of Dobbes Family Winery Grenache Blanc

We’re proud to have been the first to make Grenache Blanc in Oregon. Its floral nose, bright acidity, and round body delivers a pure expression of this Oregon rarity.

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Vegetable Ratatouille

Sauce Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • 1 tablespoon oregano, dried
  • 28 oz canned tomatoes, crushed
  • 10 basil leaves, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Vegetable Ingredients:

  • 2 small eggplants, sliced
  • 6 Roma tomatoes, sliced
  • 2 yellow squashes, sliced
  • 2 zucchinis, sliced

Herb Mixture Ingredients:

  • 10 basil leaves, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons parsley, chopped
  • 2 teaspoons thyme, chopped
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Preheat the oven to 375 degrees and gather all your ingredients.
  • Prep all the ingredients by slicing or cutting to appropriate size mentioned in ingredients list.
  • Prepare the herb mixture by combining all ingredients in a bowl and whisking together. Set aside until ready for use.

Prepare Sauce:

  • Place a medium saucepan over high heat and add 2 tablespoons of olive oil.
  • Add the onion and garlic to the oil, sauté until softened (about 10 minutes). While the onions and garlic are sautéing add in the salt, pepper, red pepper flakes and oregano.
  • Add the tomatoes and stir until they are fully incorporated.
  • Let the sauce simmer for about 10 minutes or until it starts to thicken.
  • Stir in the basil and turn to low heat.
  • Stir occasionally and let it sit on low heat until ready for use.

Prepare Ratatouille:

  • In a large baking dish/pan add the tomato sauce as the base of the ratatouille.
  • Starting at the outer rim of the dish, arrange the vegetables in an alternating pattern on top of the sauce (eggplant, tomato, squash then zucchini).
  • Once you have created a beautiful pattern using the vegetables you will top with the herb
  • Cover with foil and bake for 40 minutes, uncover, and then finish off for another 20 minutes. The vegetables will be soft and start to caramelize.

Get Ready to Plate:

  • Top the dish with a bit of chopped basil and serve while hot.
Dobbes Family Winery Vegetable Ratatouille Recipe

Wine Pairing

Dundee Hills Cuvee Pinot Noir

Bottle of Dobbes Family Winery Pinot Noir

This multi-vineyard cuvee delivers on this promise – silky red fruits, floral notes, elegant acidity and a hint of earthiness.

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