“If food is the body of good living, wine is its soul” – Clifton Fadiman


“If food is the body of good living, wine is its soul” – Clifton Fadiman

Fill your soul with good living and learn about wine along with your favorite reality star now at http://www.winesbywives.com!


Wines by Wives Food Pairing Friday: Pan-Seared Turkey Cutlets with Wine Sauce


A Food Pairing Friday first: Turkey! If you need a break from chicken, turkey can be a great alternative. This pan seared turkey cutlet with wine sauce recipe can be made with any dry white wine, such our Arquero Sauvignon Blanc. Shop Wines by Wives white wines here: http://bit.ly/WBWWhiteWines


  • 1 small boneless, skinless turkey breast half (about 2 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh parsley


  1. Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  2. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  3. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Shop Wines by Wives white wines: http://bit.ly/WBWWhiteWines

Recipe and photo from: Martha Stewart

Wines by Wives Food Pairing Friday: Five-Spice Glazed Sweet Potatoes with Walnut Toffee

Five-Spice Glazed Sweet Potatoes with Walnut Toffee

For this Wines by Wives Food Pairing Friday: Jazz up your sweet potatoes this holiday season! Pair with our new Syrah: http://bit.ly/WBWBargettoSyrah


6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
1 cup light brown sugar
6 tablespoons unsalted butter
2 teaspoons Chinese five-spice powder
1/4 teaspoon freshly grated nutmeg
Crunchy Walnut Toffee, coarsely chopped


  1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
  2. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
Make Ahead The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving. Serves 10-12
Recipe from Food and Wine

Thanksgiving Housewife Style!

Here are some pictures of how Adriana de Moura, Carla Facciolo and Vicki Gunvalson spent Thanksgiving!

Adriana de Moura spent her Thanksgiving with Gloria Estafan, Lisa Hochstein and company feeding the less fortunate:


Carla Facciolo hung out with Big Ang and friends!


Vicki Gunvalson’s beautiful table set up! (exclusive photos for Wines by Wives)



For wine club information please visit us at www.winesbywives.com!

Don’t forget to Like Wines by Wives on Facebook and Follow Wines by Wives on Twitter!

Wines by Wives Food Pairing Friday: Mac and Cheese


Another comfort food favorite for Wines by Wives Food Pairing Friday: Mac and Cheese. This mac and cheers pairs with any of our Chardonnay’s: http://bit.ly/WBWwinestore


Butter, for greasing dish
12 ounces wide egg nood

2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves


Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Recipe from: Food Network