Want to create a special moment this Valentine’s Day? Prepare the unique recipes below and combine them with bottle of Korbel.  Whether you choose Brut or Rosé, the recipes below will show you care and keep you a step ahead of the traditional flowers and candy.

Celebration Grilled Cheese with Goat Cheese, Grain Mustard, Fig Spread and Thyme

Serves 4

Ingredients:

8 slices hearty style bread

2 C crumble goat cheese

½ C grain mustard

½ C fig spread (Available in Italian or gourmet markets or online)

4 tsp fresh thyme leaves

1 ea. 4 oz. stick of butter, melted

Method:

1. Lay out the 8 slices of bread, spreading 4 pieces with fig and 4 pieces with grain mustard. Evenly distribute the goat cheese over the 4 slices with the fig spread and then sprinkle on the fresh thyme leaves. Close the sandwich. This can be done ahead of time.

2. When ready to serve, plug in a Panini press or heat a large pan over medium heat. Brush one side of each sandwich with melted butter and place buttered side down. Brush the other side of the sandwich and close the press or if in the pan, cook one side until dark golden brown, flip and repeat on other side.

3. Cut each sandwich into four pieces and enjoy with a Korbel Ultra Violet Cocktail.

Pairing: Ultra Violet

Serves 4

Ingredients:

12 full oz. Korbel, chilled

8 full oz. concord grape juice, chilled

4 full oz. vodka, chilled

zest of ½ lime

6 grapes, cut in half length wise

Method:

1. Lay out grape slices on a plate so they are separated and place in the freezer for at least 4 hours.

2. In each glass, add 2 full oz. of concord grape juice, 1 full oz. of vodka, lime zest and 3 frozen grape slices. Pour in 3 full oz. of Korbel.

Buffalo Chicken Deviled Egg

Serves 4

Ingredients:

4 oz. chicken breast, cut into 8 pieces

4 ea. large eggs, hard boiled, peeled, cut in half length wise, yolks and whites separated and reserved

¼ C your favorite Buffalo hot sauce

3 Tbsp. unsalted butter

4 Tbsp. panko crumbs

3 Tbsp. oil

½ ea. celery stalk, cut into thin half-moons and celery leaves

Kosher or sea salt

Freshly ground black pepper

For egg yolk mix:

Reserved yolks

3 Tbsp. crumbled blue cheese

2 Tbsp. mayonnaise

1 Tbsp. yellow mustard

Method:

1. Add yolks into a small bowl and mash with a fork. Add the blue cheese, mayonnaise, mustard and salt and pepper, mix thoroughly until combined. Place mixture in a zip seal bag.
2. Add 2 tablespoons of oil into a small sauté pan over medium heat, add the panko crumbs to the pan, stirring to toast until golden brown, season with salt and pepper. Transfer to a paper towel lined plate and reserve.  Save the pan for later use.
3. In a small pot, add the hot sauce and place over medium low heat. When warm, stir in the butter until incorporated, season with pepper.
4. Carefully wipe out all the crumbs from your reserved pan and place over medium heat.  Add the remaining oil and sear the chicken pieces until golden brown and cooked through, season with salt and pepper. Add the cooked chicken pieces into the pot with the warm Buffalo sauce to dress.
5. To assemble, cut a small hole in the corner of the bag and evenly pipe the yolk mixture into the egg white cups.  Place a piece of chicken on top of the yolks and drizzle with a little extra Buffalo sauce.  Sprinkle on the toasted crumbs (there may be extra) and top with celery pieces and a celery leaf.  Enjoy with aKorbel Rosé Crimson Sparkle Cocktail.

Pairing: Crimson Sparkle

Serves 4

Ingredients:

12 full oz. Korbel Rosé, chilled

8 full oz. blood orange juice, chilled

4 full oz. vodka, chilled

Blood orange skewer garnish

Method:

1. With a vegetable peeler, peel strips of rind off of the orange. Press gently while peeling to avoid catching too much white pith. With a knife, cut around the orange to remove the remaining skin and pith. Cut out segments of orange and wrap one piece of peel around each piece of segment, securing with a bamboo skewer or toothpick.
2. In each glass add 2 full oz. of blood orange juice and 1 full oz. of vodka. Pour in 3 full oz. of Korbel Rosé. Top with Blood orange skewer garnish.

Brunch Bacon Wrapped Pears with Cinnamon-Sugar and Mascarpone Cheese

Serves 4

Ingredients:

8 ea. bacon slices, thin to medium thickness

2 ea. comice or Anjou pears, cut into quarters length wise, seeds and core cut out

1/3 C brown sugar

½ Tbsp. cinnamon, ground

3 Tbsp. butter, melted

½ C mascarpone cheese

1 Tbsp. flat leaf parsley, chopped

Method:

1. Preheat the oven to 400F. Place a baking rack over a cookie sheet or small sheet tray lined with aluminum foil or parchment paper.

2. In a bowl, mix the cut pears with the melted butter, then coat with the brown sugar and cinnamon. Wrap each coated pear with a piece of bacon and place on the rack. Bake in the oven for 20-30 minutes or until the bacon has crisped and pears are tender. Remove and rest on the rack until warm.

3. Spoon 8 mounds of mascarpone cheese onto a serving plate and place a warm bacon wrapped pear on each. Sprinkle with chopped parsley and enjoy with Korbel Vanilla Orchard Cocktail.

Pairing: Vanilla Orchard

Serves 4

Ingredients:

12 full oz. Korbel, chilled

4 full oz. vodka, chilled

½ gallon apple cider (you’ll have plenty of extra vanilla cider for later use. You’re welcome)

½ vanilla bean

1 ea. apple

ground cinnamon

Method:

1. With a small knife, split the vanilla bean down the middle lengthwise. Run the knife down the inside of one piece to scrape out the vanilla seeds. Add the seed and the vanilla pod into the cider, stir well or shake to incorporate. Allow to steep in the fridge for at least 24 hours.

2. Just before pouring the cocktail, make the garnish by slicing an apple into quarters. Lay one quarter flat side down and slice diagonally to cut out the core and seeds, then lay skin side up and cut across to create thin slices. Lay the slices out on a plate and sprinkle with cinnamon. Thread two apple slices onto a bamboo skewer or toothpick about ½ inch apart.

3. In each glass, add 2 full oz. of vanilla infused apple cider and 1 full oz. of vodka. Pour in 3 full oz. Korbel. Top with a cinnamon apple skewer.