Sips and Snacks

As the year kicks off, we’re all settling into the cozy season of game days, award nights, and easy evenings in. Just Here for the Sips + Snacks celebrates those moments — the ones where the spread matters as much as the score. Think easy recipes, perfect pairings, games, and more. Because while everyone else is debating who’s winning, we’re just here for the Avaline.

Chicago-Style Pigs in a Blanket

These Chicago-style pigs in a blanket bring big flavor to game day—crispy, tangy, and made for passing around with a ...

Award Worthy Snack Plate

A little sweet, a little salty, and deeply snackable—this award-worthy plate brings together creamy camembert, tart c...

Cold Crunchy Crudités

A cold-crunchy crudités board with cured meats, caramelized onion dip, salty almonds, and bright olives—made to balan...

Tips from Cameron: The Perfect Holiday Charcuterie Board

This isn’t so much a recipe as it is a guide, including lots of tips from Cameron herself. We love this board for its...

Winter Squash Arancini by Vilda Gonzalez

To celebrate the release of our first Italian wines, we knew we had to share a couple of Italian recipes to pair with...

Cameron's Rotisserie Chicken Nachos with Organic Veg

These nachos are perfect for a crowd—they have plenty of in-season veggies, plus they used a rotisserie chicken to s...

Cherry Cardamom & Chai Spritz

This spritz features a few favorite winter flavors, but it's also a little nod to the summer that will come again. Ta...

Triple-Spiced Red Spritz

Craving something a little different this weekend? So are we! This Triple-Spiced Spritz will hit the spot. Warm, comf...

LOW ABV BATCHED COCKTAIL

Spiced Pear Sangria

An evening with great snacks and great people deserves plenty of something delicious to sip.

Serves 5-6
Ingredients
- 2 Bartlett pears, sliced
- 2 oranges, sliced
- 6 cinnamon sticks, plus more for serving
- 6 cloves
- 1 bottle Avaline Red Wine
- 2 cups pear juice
- 4 tbsp orange liqueur
How to Make It

1. Thinly slice the pears and oranges and add them to a large pitcher.
2. Drop in the cinnamon sticks and cloves, gently muddling once or twice to release their aroma.
3. Add the red wine, pear juice, and orange liqueur. Stir to combine. Refrigerate for at least 2 hours (or up to overnight) to let the flavors meld.
5. Optional: briefly light a cinnamon stick and then blow it out. Quickly trapping it under your glass to fill it with the sweet cinnamon scent for a fuller flavor.
6. Pour over ice and garnish with additional cinnamon sticks and fresh fruit, if desired.

LOW ABV BATCHED COCKTAIL

Rosemary Pear White Wine Spritzer

The perfect low ABV cocktail to get the conversations and appetizers flowing

Serves 4
Ingredients
- 1 cup Avaline White Wine
- ½ cup rosemary simple syrup
- ½ cup lemon juice
- 3 cups club soda
- Fresh rosemary and pear slices
How to Make It

1. Prep the glassware: fill four wine glasses with ice.
2. In a large pitcher, combine the white wine, rosemary simple syrup, and lemon juice. Stir gently to blend.
3. Pour in the club soda and give it one light stir—just enough to combine without losing the fizz.
4. Divide among glasses and finish each with a fresh rosemary sprig and a few pear slices.
5. Serve immediately, cold and bright—perfect for an easy aperitif moment. Enjoy!

SNACK

White Bean, Lemon & Herb Dip

Light, fresh, and naturally creamy – this is an easy and elevated snack that's simple and satisfying

Organic, Vegan, GF, DF
Pairs with: Avaline White
Ingredients

1½ cups organic cannellini  beans, drained and rinsed
3 tbsp organic olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove
¼ cup fresh parsley, loosely packed
2 tbsp fresh chives, chopped
½ tsp sea salt, plus more to taste
Freshly cracked black pepper
How to Make It

1. Add beans, olive oil, lemon juice, zest, garlic, salt, and pepper to  a food processor.
2. Blend until smooth and whipped, scraping down sides as needed. Add parsley and chives and  pulse until just incorporated.
3. Taste and adjust seasoning.  Add 1–2 tbsp water if needed  for a silkier texture.
4. Pair with your favorite rustic bread, crackers or crudité, alongside a crisp glass of Avaline White.

SNACK

Cheese Stuffed Fried Olives with a Lemon and Anchovy Aioli

Golden on the outside and finished with a bright, briny aioli, these are perfectly paired with pouring a glass and lingering a little longer.

Pairs with: Avaline Red
Ingredients
Fried Olives
- 1 cup large green olives (Castelvetrano work beautifully), pitted
- 3–4 oz semi-firm cheese (mozzarella, provolone, or fontina), cut into small sticks
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for frying
- Freshly ground black pepper
Lemon & Anchovy Aioli
- ½ cup mayonnaise
- 1–2 anchovy fillets, finely minced
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- Freshly ground black pepper
How to Make It

1. Pat olives dry. Gently stuff each olive with a piece of cheese, pressing to seal.
2. Place flour in one shallow bowl, beaten eggs in another, and panko in a third. Roll each stuffed olive in flour, dip in egg, then coat evenly in panko. Transfer to a plate.
3. Heat about 1½ inches of oil in a small pot or skillet to 350°F. Fry olives in batches for 1–2 minutes, until deeply golden. Remove with a slotted spoon and drain on paper towels. Season lightly with black pepper.
4. To make the aioli: In a small bowl, whisk together mayonnaise, anchovies, lemon zest, lemon juice, and garlic until smooth. Season with black pepper to taste.
5. Arrange fried olives on a platter with the aioli alongside. Serve immediately while the centers are still gooey alongside a glass of Avaline Red