Happy Halloween! Unusual Wine & Food Pairings

snack mix

Parmesan Ranch Snack Mix – Pair with Weed Cellars Central Coast Chardonnay

For your Halloween movie marathon, prepare this savory snack mix – you won’t be able to put it down. Nor will you be able to put down the bottle of Weed Cellars’ Central Coast Chardonnay that pairs perfectly with it. Our Chardonnay is lean and fruity, with vivid acidity that will cut right through the creaminess of the Parmesan ranch.

Servings: 4
Total Time: 5 minutes
1 cup waffle-style pretzels
1 cup oyster crackers
1 cup popcorn, popped
½ cup almonds
2 oz Parmesan, grated
1 oz ranch dip seasoning powder
1 teaspoon onion powder
½ cup olive oil
In a large bowl, combine the pretzels, crackers, popcorn, and almonds to create your snack mix.
In a small, microwave-safe bowl, bowl, mix together the oil, onion powder, and ranch dip seasoning powder. Microwave for one minute.
Pour the oil mixture over the snack mix and toss evenly to coat. Sprinkle the Parmesan, mix thoroughly, and serve warm.



Personal Guacamole – Pair with Weed Cellars Central Coast Sauvignon Blanc

Weed Cellars Sauvignon Blanc is fermented entirely in stainless steel to protect its delicate floral and fruity flavors. Fresh, green elements in the wine make it the perfect pairing partner for guacamole with crisp red onions and tomatoes.

Servings: 5 personal guacamole cups
Total Time: 15 minutes
3 ripe avocados, peeled and pitted
1 roma tomato, chopped
1 jalapeño, diced
½ red onion, finely diced
2 tablespoons fresh lime juice
1 ½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon black pepper
Halve the avocados and remove their pits. Scoop out the avocado flesh into a large mixing bowl. Using a fork, mash the avocados to your desired consistency.
Set aside 2 tablespoons of diced red onion, jalapeño, and tomato. Add the rest of the tomato, jalapeño, and onion into the large mixing bowl. Sprinkle on the lime juice sea salt, garlic powder, and black pepper, and mix.
Scoop a generous amount of guacamole into five of the avocado halves. Top with red onion, jalapeño, and tomato.




Roasted Red Pepper Hummus – Pair with Weed Cellars Central Coast Pinot Noir

Add some color to your Halloween menu with our Roasted Red Pepper Hummus recipe. Broiling the red peppers amplifies their earthy notes, complementing the rustic Weed Cellars Central Coast Pinot Noir. Light-bodied, with tangy red fruit notes, the wine balances out the creaminess of the hummus.
Servings: 5 servings
Total Time: 15 minutes
1 ¼ cup chickpeas, cooked and drained
2 red bell peppers, cored
2 Tablespoons olive oil
3 Tablespoons fresh lemon juice
¼ cup prepared tahini
1 garlic clove, chopped
½ teaspoon cumin
1 teaspoon sea salt
3 tablespoons water
1 mini red pepper, cored and chopped
parsley, finely chopped
Pita bread, to serve

  1. Turn on your oven broiler.
  2. Chop each bell pepper into 10 flat pieces. Arrange the pieces on a baking sheet with the outer skins facing upwards. Boil for 8-10 minutes.
  3. To a high-speed blender, add the chickpeas, olive oil, lemon juice, tahini, garlic, salt, and cumin. Add water as you blend to reach the consistency you desire.
  4. Add the roasted peppers and continue to blend for 2 minutes.
  5. Transfer to a plate and top with the chopped mini pepper and parsley
  6. Serve with warm pita bread

trail mix

Vitality Trail Mix – Chenin Blanc & Viognier

Nutritious and energy boosting, you won’t need to be afraid of treating yourself to our Vitality Trail Mix. Enjoy it with Weed Cellars Central Coast Chenin Blanc & Viognier. The tartness of the wine’s stone fruit flavors wonderfully accompanies the sweetness of the raw nuts, coconut chips and banana chips.
Servings: 5 cups
Total Time: 5 minutes
1 cup roasted pumpkin seeds
1 cup raw almonds
¾ cup raw cashews
¾ cup unsweetened coconut chips
1 cup dried banana chips
1 pinch nutmeg


  1. In a large bowl, mix together the pumpkin seeds, raw almonds, cashews, coconut chips, banana chips, and nutmeg.
  2. Store in an airtight container and enjoy for up to one month.


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