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Sentivo Vineyards


Sip & Taste

April 24th - Zoom Tasting


2016 Grenache Pairing - Chorizo Filled Mushrooms

Flavorful chorizo filled mushrooms is a great, spicy tapas appetizer that can easily be paired with a fruit forward Grenache red wine.


  • 2 tablespoons olive oil
  • 8 ounces mushrooms
  • 2 ounces Spanish chorizo, roughly chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • ¼ cup red wine
  • 1 tablespoon manchego cheese, finely grated
  • 1 tablespoons panko breadcrumbs


  • Preheat oven to 400 degrees F.
  • Wipe the mushrooms with a damp towel and remove the stems. Set aside.
  • Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
  • To a sauté pan add the oil over medium heat.
  • Add the chorizo and cook for 2 to 3 minutes.
  • Add the rosemary and stir.
  • Add the wine and mix well. Cook until the wine evaporates completely.
  • To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
  • Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
  • Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
  • Serve warm.

2015 Mista Pairing - Blue Cheese Steak Crostini

These blue cheese steak crostini are the perfect little bite. Garlicky toasted bread topped with salty blue cheese, rare steak and a balsamic reduction pairs amazing with the Mista Reserve Red Blend. 


  • 1 loaf French baguette
  • 2 tablespoons butter
  • 1 pound sirloin tips, cut into bite size pieces
  • 1 cup crumbled blue cheese
  • 2 tablespoons milk
  • 3 cloves garlic
  • 1 cup balsamic vinegar
  • salt and pepper
  • fresh herbs for garnish


  • Preheat oven to 350 degrees.
  • Slice baguette into 1/2 inch slices on the diagonal.
  • Melt the butter in a small dish and brush each piece of bread.
  • Smash 1-2 cloves of garlic and rub on the bread.
  • Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
  • Pour balsamic vinegar into a small sauce pot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set aside.
  • Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside.
  • Heat a greased grill pan over medium-high heat.
  • Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
  • To assemble the crostini, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.
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