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Wine & Food

Dana La Fleur
July 22, 2020 | Dana La Fleur

Chicken Cacciatore

Okay this is a fav of ours and pairs great with our At Altitude Sangiovese and our Bella Giornata Super Tuscan. What's great is that I just throw it all in my crockpot and a great dinner is ready when we are!

What you'll need:

  • 6 - 8 boneless, skinless chicken thighs
  • Salt to taste
  • 1 tsp black pepper
  • Pinch or two of crushed red pepper
  • 2 Tbsp olive oil
  • 1 cup of mushrooms - your choice
  • 2 heaping tsp of minced garlic
  • 1/2 cup of dry wine
  • 1 large can of diced tomatoes
  • 1 bell pepper (red, yellow, green what ever you like)
  • 2 - 3 Tbsp Italian seasoning
  • 2 - 3 cups cooked pasta of choice


  • I like to add vegetables from our garden when in season: cherry tomatoes, diced yellow squash, bell peppers.

How it's done:

If you have time prep the chicken and veggies the night before but not required. 

  • Put chicken in a gallon bag, add salt, pepper, crushed red peppers and olive oil - put in refridgerator over night
  • In a separate gallon bag add garlic, onions and any other veggies you want to add, italian seasoning - put in refridgerator over night
  • When you are ready to cook, spray the inside of your crockpot with cooking spray or use a crockpot bag.
  • Add chicken first, then add the mixture of garlic, onions and veggies
  • Top with mushrooms, diced tomatoes and dry wine
  • Cook in crockpot on low for 4- 5 hours
  • Serve with pasta pasta of your choice. We like spaghetti, angel hair or fettuccine




Dana La Fleur
July 19, 2020 | Dana La Fleur

Braised Chicken tomatoes, onions & mushrooms

This is an easy, yummy and healthy dinner - one of our favorites! Pairs beautifully with our Totally Naked Chardonnay or our Blackbird Merlot! Cheers!

What you'll need:

  • 6 chicken thighs
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 can (14.5 oz) can diced tomatoes
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Italian seasoning
  • 1 cup fresh mushrooms
  • 1/2 cup cubed squash zuchinni or yellow or both!

How it's done:

  • Season chicken with garlic salt and pepper and let sit for 20 - 30 mins
  • Heat olive oil in large skillet over medium heat. Add onion and squash and cook for about 3 mins. Remove from skillet and set aside.
  • Add chicken thighs to hot skillet and cook until browned, about 3 - 4 mins per side.
  • Top chicken with onion and squash mixture. Add diced tomatoes, balsamic vinegar and italian seasoning. 
  • Bring to a boil, then reduce heat and simmer, covered for 20 - 30 mins.


  • Add a yummy casear salad or,
  • Roasted green beans with parmesan
La Fleur's Winery
July 23, 2018 | La Fleur's Winery

Nicoise Salad with Lemon-Olive Vinaigrette Perfect for a Hot San Diego Summer Day!

Nicoise Salad with Lemon-Olive Vinaigrette 
This classic salad pairs beautifully with La Fleur’s Pinot Gris, perfect for a hot San Diego Summer Day!

1 head romaine lettuce, cut into bite-size pieces 
4 eggs, hard-boiled 
Two 5-ounce cans (good quality) light tuna in oil, drained 
1 tomato, sliced 
1/2 pound asparagus, blanched 
2 large red potatoes, cubed and boiled
1/2 red onion, thinly sliced 
Kosher salt
Freshly ground black pepper
Lemon-Olive Vinaigrette
1 teaspoon Dijon mustard 
1/2 lemon, juiced 
1/2 teaspoon vinegar (recommended: white wine vinegar) 
1/4 cup olive oil 
1 tablespoon chopped fresh thyme 
1/2 cup briny olives, chopped (recommended: Nicoise)
Kosher salt 
Freshly ground black pepper
1 bottle  La Fleur’s Pinot Gris That's Nice, On Ice?

Lemon-Olive Vinaigrette: In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper to taste. Let sit at least 10 minutes to marry the flavors.

Salad: On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve with chilled La Fleur’s Pinot Gris.



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