At Childress Vineyards, we believe that every bottle of wine tells a story—and the perfect meal can make that story unforgettable. Each month, we’ll share simple, approachable recipes crafted to highlight the flavors of our award-winning wines. These pairings are designed to be made at home, whether you’re planning a cozy weeknight dinner or entertaining friends. Explore new tastes, discover inspired combinations, and let us bring the vineyard experience to your table.
Featured: Wine of the Month
Cellar Select Dry Riesling 2022
Rustic Fall Apple Tart with Riesling Pairing
The Dry Riesling makes the ideal companion—its crisp acidity complements the buttery crust, while subtle notes of citrus and minerality enhance the spiced apples without overpowering them.
Ingredients:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
¼ tsp salt
3–4 tbsp ice water
For the filling:
4–5 firm apples (Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and thinly sliced
3 tbsp unsalted butter, melted
3 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp nutmeg
2 tbsp apricot preserves (for glaze)
Instructions:
Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tbsp at a time, until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll chilled dough into a circle and press into a 9-inch tart pan with a removable bottom. Trim edges. Prick bottom with a fork.
Arrange apples: Overlap apple slices in concentric circles over the tart shell, starting from the outside edge and working inward.
Brush and sprinkle: Brush apples with melted butter, then sprinkle with sugar, cinnamon, and nutmeg.
Bake: Place on a baking sheet and bake 40–45 minutes, until apples are tender and edges of crust are golden.
Glaze: Warm apricot preserves and brush over warm apples for shine.
Cool slightly and serve.
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Featured: Product of the Month
Childress Classic Seasoning
This month, we’re shining the spotlight on our Childress Classic Seasoning—the ultimate flavor boost for all your tailgating favorites! Bold yet balanced, this versatile blend is perfect for bringing out the best in game-day dishes. We’re featuring it in two crowd-pleasing recipes: a tender, smoky Boston Butt that’s sure to be the star of your spread, and a creamy, zesty Hot Corn Dip that’s as easy to make as it is to enjoy. Whether you’re firing up the grill or gathering around the TV, our Classic Seasoning is the winning ingredient for your tailgate table.
Childress Classic Seasoned Smoked Boston Butt
Instructions:
Prep the Pork:
Pat the Boston butt dry with paper towels. Rub evenly with olive oil to help the seasoning adhere.
Season Generously:
Coat the entire roast with Childress Classic Seasoning Blend, massaging it into every nook. Wrap in plastic wrap and refrigerate overnight (or at least 4 hours) for optimal flavor infusion.
Fire Up the Smoker:
Preheat your smoker to 225–250°F using hickory, applewood, or cherrywood for a rich smoky profile.
Slow Smoke:
Place the seasoned pork directly on the smoker grate. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195–203°F.
Moisture Maintenance (Optional):
Every 2–3 hours, lightly spritz with apple cider vinegar to retain juiciness and enhance bark development.
Rest and Pull:
Once done, remove from the smoker and wrap in foil. Let rest for 30–45 minutes before pulling the pork with forks or shredding claws.
Wine Pairing: Childress Classic Red Wine
Balance the bold smokiness and spice of your Boston butt with the smooth cherry notes and clean finish of our Classic Red Wine. Aged in neutral oak, this red is uncomplicated yet refined, making it the perfect pairing for rich, slow-cooked pork with savory crust and melt-in-your-mouth texture.
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Childress Classic Seasoned Corn Dip
Instructions:
Preheat Oven:
Set oven to 375°F.
Mix the Dip:
In a large bowl, combine softened cream cheese, mayo, and sour cream until smooth.
Stir in the corn, bell pepper, green onions, cheddar cheese, 2 Tbsp Childress Classic Seasoning Blend, and optional jalapeño.
Bake:
Spread into a baking dish or cast-iron skillet.
Bake for 20–25 minutes until hot and bubbling around the edges.
Garnish & Serve:
Top with fresh green onions.
Serve warm with tortilla chips, crostini, or vegetables.
Wine Pairing: Childress Cellar Select Chardonnay
This full-bodied Chardonnay, with its bright citrus profile of grapefruit and lemon, cuts through the richness of the dip beautifully. The touch of French Oak provides just enough roundness to match the creaminess of the cheeses, while the wine’s clean acidity balances the spice from the Childress Classic Seasoning Blend.