PRODUCTS

Our "MARINADE SERIES" and "SAUCE SERIES"

Twisted Vine Gourmet "Marinade Series" and "Sauce Series" are crafted with our unique blend of Wine, Herbs, and Spices. All of which add a perfect balance of flavor and aromatics to compliment all kinds of food. Go ahead and indulge your taste buds with our products. You're going to love the experience!

Twisted Vine Gourmet Marinades and Sauces

PRODUCTS, PAIRINGS, and TASTING NOTES

 

Chardonnay Chipotle Lime Grill Marinade:

Chardonnay Chipotle Lime Grill Marinade

PAIRING: Use on prawns, fish on the grill, poultry, use in your favorite stir fry. Marinade your Tofu.

TASTING NOTES: Smoldering chipotle peppers, limes, and chardonnay.

Pinot Noir Portabella Peppercorn Finishing Sauce:

Pinot Noir Portabella Peppercorn Finishing Sauce

PAIRING: Slather over steak, chicken,burgers, even Tofu! Dip your fries! Replace your ketchup!

TASTING NOTES: Velvety flavor of portabella mushrooms, peppercorns, garlic, shallots, and the aroma of pinot noir.

Spicy Zinfandel Barbeque Sauce:

Spicy Zinfandel Barbeque Sauce

PAIRING: Baste on ribs, chicken. Mix into burgers and meatballs. Add to chili or baked beans. Anything on the BBQ!

TASTING NOTES: Hickory smoked sweet chilies, spicy peppers with undertones of black currant.

Cabernet and Herb Marinade:

Cabernet and Herb Marinade

PAIRING: Use on poultry, beef, lamb, and pork. Drizzle over portabella mushrooms just prior to grilling.

TASTING NOTES: Thyme, rosemary, oregano, and  cabernet.

San Francisco Style Cioppino Sauce with White Wine:

San Francisco Style Cioppino Sauce with White Wine

PAIRING: Add crabs, clams, prawns, mussels,and other seafood of your choice. Simmer it in decadence! Serve Cioppino with that perfect San Francisco sour dough bread! Bibs recommended! Feel free to pour over pasta, use as a pizza sauce. Use your imagination!

TASTING NOTES: Tomatoes, wine, garlic, secret spices, chiles. Truly out of this world!

 

**For best results, shake (or swirl) bottles prior to pouring. Three to four hour marination time before cooking will be sufficient to impart the flavor of the marinade to poultry, beef, lamb, or pork. One hour or less for seafood. Never reuse, used marinades.