Tapas Recipes from May 19th RoxyAnn Cooking Class

May 19th Cooking Class

At RoxyAnn Winery

With Chef Mario Chavez

An Evening of Tapas

Featuring RoxyAnn wines

RoxyAnn Recipes

Chef Mario Chavez


Spanish Cheese Plate

Manchego, 100 % sheep’s milk cheese,

Quince paste also known as Membrillo, thin sliced Jamon Serrano

(meaning mountain ham very similar to prosciutto)

RoxyAnn 2008 Reserve Pinot Gris


Fresh Watermelon Gazpacho

Serves 8

1 seedless watermelon

1 bunch fresh mint

1 cup orange juice

1 yellow pepper

2 cucumbers

1 Spanish onion

1 jalapeno

Salt and pepper

1 lime juiced

Blend or process half the watermelon with the orange juice,

Transfer to a bowl and chill, the other half and the remaining ingredients,

Cut a fine dice all about the same size.  Transfer to bowl and season to taste add fresh mint at the end.

RoxyAnn 2008 Viognier


Poached pears in phyllo with Sherry glaze and dark ganache

Serves 8

1 bottle Spanish Sherry

4 pears, peeled halved and cored

1 cinnamon stick

1 lemon zested

1 clove

1 package phyllo dough

2 oz butter

1 cup sugar

6 oz dark chocolate

½ cup heavy cream

Simmer pears in Sherry with the lemon, cinnamon, sugar and clove

They are done when a knife goes through soft, remove and let cool,

Reduce poaching liquid until thickened, make ganache by bringing cream to a boil,

Add to chocolate and stir.   Once cooled take pears and wrap with buttered phyllo and bake about 15 minutes at 400.

RoxyAnn 2008 Night Harvest Viognier



Serves 4

1 cup Arborio rice

4 cups saffron stock

2 bay leaves

1 onion

1 cup roasted red peppers

1 cup roasted garlic

1 cup green peas

1 cup tomatoes

½ cup olive oil

4 chicken wings

4 prawns

2 oz calamari

2 oz halibut

4 mussels

2 oz chorizo

½ oz fresh thyme

Salt and pepper

2 cups white wine

Brown chicken, add extra oil, add rinsed rice, sauté until translucent,

Next deglaze with white wine, add peppers, garlic bay, toms. and onion add part of stock till covered and continue to ster.  Add stock little at a time until all is used and  keep sterring, add seafood at the end add thyme and season to taste, add chorizo and peas at the end,  finish with a coating of paprika.

RoxyAnn 2007 Honor Barn Red


Notes from the RoxyAnn Wine Club Manager


I started at RoxyAnn in 2005 when we were in the “Old Tasting Room”, and became the Wine Club Manager in 2006.  Needless too say it has be a fun, challenging, yet thrilling, ride so far.

The RoxyAnn wine club has seen tremendous growth since its inception.  When I started in 2005, we had 75 members and we had to hang ring up all the sales on a cash register and attach the receipts to the boxes.  In 2006 we upgraded to a POS system, “CRE”, and then its companion software “SmartClub” for the wine club.  This allowed us to run all the credit cards and UPS shipping labels automatically which made it easier to manage the releases as we grew.  This allows our members to stop in and pick up their release, sign for the wine and enjoy.  No fuss, no muss!

photo by Michael D. Davis, Studio D Photography

It is always fun when we do our release parties each quarter.  We usually have 500-600 people show up for food and wine pairing and just general social fun!  It’s a great time to see familiar faces and meet the new ones.

My job, as Wine Club Manager is to ensure each release comes off without a hitch and to ensure great Customer Service as needs, requests and problems arise.  It is a challenging position, but one that I enjoy.  We have started the weekly newsletter emails and I appreciate the feedback we get from our members.  It is such a joy to see our members utilize their membership by visiting us with regularity, taking part in our cooking classes and stopping by to listen to music or watch a movie with us.  The late afternoons are unique in that we are in the city limits and we have regular guests stopping in for a glass or bottle of wine and usually a fruit and cheese plate.  The social aspect of our wine club is surely the most interesting part of membership.

As the club grows, there will be new challenges; we look forward to meeting them head on, while never losing sight of the fact that the Wine Club is the life blood of the Tasting Room.  We value and appreciate our members, as well as our non-member guests, tremendously.  If you have any questions, comments or suggestions, I would love to hear them.  I can be emailed at wineclub@roxyann.com, or by calling 541-776-2315, ext 307.


Joe Spagnualo

Wine Club Manager