2026 Fall Release Recipes
Fall is made for slow-simmered dinners, golden seared fish, and long evenings around the table.
Our Fall Release was made for exactly that. A bright Vermentino lifts almond-crusted halibut, Tempranillo ties together a smoky duck and chorizo paella, and our flagship Simone warms up a Belgian family-recipe.
Pour a glass, pull up a chair, and let the season do the rest.
Almond-Crusted Halibut with Cherry Beurre Rouge
Serves 4
Ingredients
4 halibut fillets (about 6 oz each), patted dry
½ cup finely chopped or ground almonds
¼ cup panko breadcrumbs
1 large egg, beaten
Salt and black pepper, to taste
1 tbsp vegetable oil
1 tbsp unsalted butter
For the Cherry Beurre Rouge
Reduction Base
½ cup dry red wine
2 tbsp red wine vinegar
1 shallot, minced
¼ cup tart cherry juice or sweetened dark cherry reduction
To Finish
6–8 tbsp cold unsalted butter, cut into small cubes
Salt, to taste
A pinch of fresh thyme & cracked black pepper
Preparation
Step 1: Make the Cherry Beurre Rouge
In a small saucepan, combine the red wine, red wine vinegar, minced shallot, and cherry juice. Bring to a simmer over medium heat and reduce the liquid until approximately 2 tablespoons remain and the mixture reaches a syrupy consistency. Lower the heat to low. Whisk in the cold butter, one piece at a time, continuously swirling and whisking the pan on and off the heat. Continue until the butter emulsifies into a glossy sauce without melting or separating. Strain through a fine-mesh sieve if desired. Season with a pinch of salt and keep warm off the heat over a bowl of warm water.
Step 2: Bread the Halibut
Season the halibut fillets generously with salt and black pepper. In a shallow bowl, combine the ground almonds and breadcrumbs, if using. In a separate shallow bowl, beat the egg. Dip each halibut fillet into the beaten egg, then press firmly into the almond mixture so the crust adheres evenly to the top or all sides of the fish.
Step 3: Sear the Halibut
Heat the vegetable oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Place the halibut in the skillet, almond-crusted side down first. Sear for 2–3 minutes, until golden brown and crispy. Gently flip the fish and cook for another 2–3 minutes, or until just cooked through and the fish flakes easily. Adjust the cooking time as needed depending on the thickness of the fillets.
Step 4: Plate and Serve
Place the almond-crusted halibut fillets on warm dinner plates. Spoon or pool the warm Cherry Beurre Rouge around or lightly underneath the fish. Garnish with fresh herbs, such as chives, parsley, or thyme.
We’re pairing this entree with the 92pt 2024 Vermentino, citrus oil and juicy stone fruit zip across the tongue, finishing with a vibrant saline snap that begs another sip. Bright, expressive, and award-winning from two respected competitions, this Vermentino continues to define its place on the ranch — and on the table.
Need a bottle for your fall dining? Grab a few more of the award winning 2024 Vermentino.
Duck and Spanish Chorizo Paella
Serves 4 skewers
Ingredients
3–4 duck breasts, skin scored (approximately 1½–2 lb total)
5–7 oz Spanish chorizo, cut into thin half-moons
1¼ cups paella rice (Bomba or Calasparra)
1 medium red onion, peeled and chopped
2 sweet peppers, deseeded and diced
2 garlic cloves, crushed
3⅓ cups beef or chicken stock
⅓ cup dry red wine
1 tbsp honey
1 tsp sweet paprika
½ tsp turmeric
Small pinch of saffron strands
2–3 tbsp olive oil, plus more as needed
Preparation
Step 1: Brown the Chorizo and Duck
Heat 2–3 tablespoons of olive oil in a large, deep sauté pan or paella pan over medium-high heat. Add the chorizo and fry until it releases its red oils. Make space in the pan for the duck breasts, placing them skin-side down. Reduce the heat to low-medium and cook for 5–8 minutes, until the skin is crisp. Turn the duck breasts and brown the remaining sides. Using a slotted spoon, remove the duck and chorizo from the pan and set aside in a warm dish.
Step 2: Glaze the Duck
Pour the wine into the pan and increase the heat. Allow the wine to reduce until it becomes thin and syrupy. Stir in the honey, then return the duck breasts, skin-side up, and the chorizo to the pan. Cook over low-medium heat for approximately 10 minutes, basting the duck regularly with the glaze. Remove the duck and chorizo and set aside in a warm dish.
Step 3: Build the Sofrito
Using the same pan, add the chopped red onion, sweet peppers, and crushed garlic. Cook over medium-high heat for 5–10 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
Step 4: Simmer the Rice
In a separate saucepan, bring the stock to a simmer with the saffron, sweet paprika, and turmeric. Stir the paella rice into the pan with the softened vegetables and chorizo. Pour in the hot, spiced stock and bring the mixture to a boil over high heat. Cook vigorously for 5 minutes, stirring regularly to distribute the rice and ingredients evenly.
Step 5: Finish the Paella and Develop the Socarrat
Reduce the heat to low and cook for another 10–12 minutes, or until the rice is tender. Do not stir the rice during this stage. If the pan becomes too dry before the rice is cooked, add a small splash of additional hot stock. Slice the duck breasts and arrange them over the paella just before serving. Allow the bottom of the rice to catch slightly during the final moments of cooking to develop the crisp, golden crust known as socarrat.
We’re pairing this Spanish dish with the rich, bold, and beautifully structured, 92 points 2022 Tempranillo. Offering layers of dark fruit, cocoa, and earthy undertones unfold alongside warm spice, creating a full-bodied wine with complexity and balance.
Grounded. Savory. Quietly powerful. A must to add to your cellar. Grab a few bottles of the 2022 Tempranillo and bring something different to the table.
Great Aunt Sim’s Belgian Stew
Serves 6-8
Ingredients
3-1/2 to 4 lb chuck roast, cut into 2″ pieces
Salt & Pepper
4 tbsp butter, divided (2 tbsp & 2 tbsp)
3 large yellow onions sliced about 1/4″ thick
3 tbsp flour
12 oz broth (beef is a richer flavor, chicken or veg are ok)
12 oz beer (we now use farmhouse ale)
3-4 sprigs fresh thyme
2-3 bay leaves
2 tbsp whole grain mustard (Plochman’s if you can find it)
2 tbsp brown sugar
Preparation
Step 1: Brown the Meat
Season the beef with salt and pepper. In a heavy dutch oven, melt 2 Tblsp butter over medium – high heat. Brown the beef in batches; they should be browned really well, almost to a sear. Remove to a bowl as each is finished.
Step 2: Build the Base
Lower the heat to medium and add the remaining butter to the pot. Add onions and about 1⁄2 tsp salt and cook until onions are browned and softened – about 15-20 minutes. At this time, preheat oven to 300.
Add flour to the onions and stir, coating well and cook another couple minutes.
Stir in the broth, scraping up any nicely browned goodness from the pot bottom. Stir in the beer, thyme & bay leaves.
Step 3: Combine, Simmer & Oven-Bake
Add the browned meat (juices and all) back into the pot. Bring the whole mixture to a simmer, cover and place in oven for about 2-1/2 hours, stirring occasionally. Meat should be very tender.
Step 4: Final Touch
Stir the brown sugar into the mustard, blending any small sugar lumps. Stir this into beef and cook for another 30 minutes or until meat breaks apart easily. Adjust any seasonings (we sometimes add more of the mustard/brown sugar for more ummph)
Remember to take out the bay leaves and thyme stems and serve.
This is traditionally served over potatoes that have been peeled, sliced thickly and boiled. It’s also good over mashed potatoes, or oven roasted vegetables. We usually make a green salad alongside, and it also pairs well with any green vegetable.
Our flagship red wine. Our family recipe to share. Meant to be enjoyed together. Our 93 point 2023 Simone, is a succulent, spicy, seductive blend of Grenache Noir and Mourvèdre. Paired with the rich flavored Belgian Stew will truly enhance the palate.
Bring the Casino Mine Ranch Winery history home with you. Get the 2023 Simone to share at your table; and don’t forget that 12 or more bottles purchased ships for free.
Enjoy with our Fall Release Wines!