Family Recipes for Fall

For this fall release, we’re sharing the dishes that mean the most to us and our families. These aren’t chef creations or polished restaurant recipes — they’re the meals we actually cook and gather around at home.

From Scott’s easy holiday pot roast to Alex’s cozy minestrone, and a brisket that’s been on Jessica’s family’s table for generations, these recipes are full of comfort, flavor, and tradition. We’re excited to pair them with your fall club selections and hope they bring the same warmth to your table that they’ve brought to ours. To help you make it a beautiful evening, we’ve put together a playlist for you to listen to while you cook!

Thanksgiving Playlist: Songs to Cook To

Fall Dinner Party Playlist

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Alex’s Garden Minestrone Soup
Pair with: 2022 Bello Rosso

Alex’s recipe comes by way of her grandmother — a cozy, nourishing soup that’s perfect for a quiet evening with family. Packed with vegetables, beans, and pasta, it’s comfort in a bowl. Paired with the lively fruit and balance of our 2022 Bello Rosso, it’s a simple pleasure that feels like home.

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery ribs, sliced (or fennel)
• Salt & pepper
• 3 garlic cloves, grated
• 1 (28-oz) can diced tomatoes
• 1½ cups cooked white or kidney beans
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¾ cup small pasta (ditalini, shells, or elbows)
• ½ cup chopped parsley
• Optional: red pepper flakes, Parmesan

Instructions

1. Heat oil in a large pot over medium. Add diced onion, carrots, celery, salt, and pepper. Cook about 8 minutes until softened.
2. Stir in garlic, then add tomatoes, beans, green beans, broth, bay leaves, oregano and thyme. Cover and simmer for 20 minutes.
3. Stir in pasta; cook uncovered about 10 minutes, until tender.
4. Adjust seasoning as needed. Remove bay leaves. Serve hot, topped with parsley and optional red pepper flakes or parmesan cheese.

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Jessica’s Holiday Brisket with 2022 Old Vines Cabernet

Originally from my grandmother, and perfected by my uncle, this brisket has been on the table for just about every holiday I can remember. It’s deeply flavorful, fragrant, and comforting — the kind of dish that feeds a crowd and brings everyone together. A family recipe in the truest sense, it pairs beautifully with the richness of our 2022 Old Vines Cabernet Sauvignon. We traditionally eat this as the last course of a multi-course holiday meal alongside gefilte fish and matzo ball soup.

Ingredients

• 10–12 lb brisket (larger if serving a crowd; expect ⅓–½ shrinkage while cooking)
• 2 Tbsp ground black pepper
• 2 Tbsp kosher salt
• 2 Tbsp paprika (smoked or regular)
• 2 Tbsp chili powder
• ½ onion, diced
• 1 carrot, diced
• 1–2 stalks celery, diced
• Optional: mushrooms, diced
• Optional: potatoes, quartered (add to cook alongside)
• 2 large turkey roasting bags
• Disposable aluminum roasting pan

Instructions

1. Preheat oven to 350°F.
2. Wash brisket, pat dry with paper towels.
3. Mix pepper, salt, paprika, and chili powder. Rub mixture generously over both sides of brisket.
4. Place chopped onion, carrot, and celery in the bottom of a turkey roasting bag set inside a roasting pan. Add mushrooms and potatoes if using. Lay brisket on top of vegetables. Seal bag according to package instructions.
5. Roast at 350°F for 30 minutes, then reduce heat to 275°F. Cook about 20 minutes per pound (approx. 3½ hours for a 10 lb brisket), until tender.
6. Rest brisket before slicing. Serve with roasted vegetables and potatoes.

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Scott’s Slow Cooker Pot Roast with Red Wine
Pair With: 2022 Alera

Scott’s go-to holiday meal, this pot roast is hearty, satisfying, and wonderfully simple to make. The beauty of a slow cooker recipe is that it frees up your time for entertaining while still delivering melt-in-your-mouth flavor. It’s an easy classic, made even better alongside a glass of our 2022 Alera.

Ingredients

• 3 lb chuck roast, salt & peppered
• 1 Tbsp olive oil (for browning)
• ½ Tbsp olive oil
• 1 onion, thick-sliced
• 5 garlic cloves, minced
• 1 cup beef broth
• 1 cup red wine (use what you’ll drink — like our 2022 Alera)
• 1 Tbsp each fresh thyme & rosemary (or 1 tsp dried each)
• 2.5 lb Yukon gold potatoes, whole
• 1 lb carrots, cut in chunks
• Optional gravy: 2½ Tbsp cornstarch + 3 Tbsp broth or wine
• Parsley to garnish

Instructions

1. Heat 1 Tbsp oil in a pan. Brown roast 4–5 min per side. Transfer to slow cooker.
2. In same pan, sauté onion 2 min, add garlic 30 sec. Pour over roast in slow cooker.
3. Add broth, wine, and herbs to the pan. Scrape up browned bits, pour over roast in slow cooker.
4. Add potatoes and carrots. Season with salt & pepper.
5. Cook on low for 8–9 hours, until meat and veggies are tender.
6. (Optional) Thicken juices with cornstarch slurry for gravy.
7. Serve hot, sprinkle with parsley, and pour yourself a glass of Alera alongside.