White Syrah Cake

1 Yellow Cake Mix  (not one with Pudding in the mix.)

1 Package Vanilla Pudding Mix

4 Eggs

½ Cup Oil

½ cup White Syrah

½ cup milk


Using the above ingredients, make the cake batter as directed on the mix package.

Pour into a fluted pan that has been well coated with oil and lightly floured.

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the cake comes out clean.

When cake comes out of the oven pour the Topping mixture slowly over the top and down the sides.

Let the cake cool 10 to 15 minutes before removing it from the pan.



1/3 cup White Syrah

¼ cup Butter, melted

1/3 cup Brown Sugar

Combine the three ingredients and warm them slightly in the microwave or on the stovetop.

It should be warm when poured over the cake.



Slow cooked ribs in Marechal Foch.


¼ to 1/3 cup any vegetable oil

16 beef short ribs, each about 2-3 inches long

4 onions, peeled and chopped

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 head garlic cloves, peeled

1 full bottle Edge of the Earth Marechal Foch

1, 4 or 5 inch stem fresh rosemary

3 bay leaves

Sea salt and freshly ground pepper to taste




Preheat your oven to 325°F.

Heat a large heavy frying pan ( I use a big deep-sided cast iron pot.) over medium-high heat and pour in enough oil to cover the bottom. Add the ribs in a single layer and brown well, slowly cooking them so they caramelize on all sides.

Place the browned ribs on a platter, drain most of the fat from the pan (or pot) and place it back over the heat.

Add the onions, celery, carrot and garlic to the hot pan and sauté for a few minutes until they heat through. Add the ribs back to pan and pour in the wine. Add the rosemary and bay leaves and season well with salt and pepper.

Cover with a tight-fitting lid, or with tightly sealed foil and place in the oven for about 2 hours.  If your schedule is a busy as ours often gets here at the winery you can simply reduce the heat to 170 until there’s time to enjoy them. I’ve left them as long as 6 more hours but added more wine about half way through that process.

Serve the ribs with the vegetables that cooked with them creamy mashed potatoes smothered in the liquid from the pan (or pot).

The potatoes that I served with them the first time were mashed with butter and whipped cream.  We were out of milk.  It was a happy accident that we now tend to repeat at least once in a while.


Mulled Red Wine

2 bottles Edge of the Earth Marechal Foch

1 cup loosely packed brown sugar (5 oz.)

1 three-inch cinnamon stick

4 cloves

Dash of nutmeg

In a small saucepan or crock pot, combine ingredients. Heat on Medium for 5 minutes stirring occasionally until sugar is dissolved. Reduce heat to low and let the mixture steep 15 minutes. Serve in a mug.

The longer the mixture is heated the lower the alcohol content.   After simmering 1 hour only 25 percent of the alcohol will remain. Leftovers, if any, can be cooled and refrigerated for reheating at a later date. Best used in 2 days.


Mulled White Wine

2 bottles Edge of the Earth Ortega white wine

1 cup loosely packed brown sugar (5 oz.)

1 three-inch cinnamon stick

6 cloves

4 whole all spice

Dash of nutmeg


Follow directions for Mulled Red Wine.


Mosel Style Gluhwein

(This went over very well at Markets in the fall of 2016.)

4  750ml or 2  1.5Lt Bottles Edge of the Earth Viognier

1 cup white sugar

12 cloves

10 whole Allspice

1/8 tsp ground nutmeg

2  6inch cinnamon sticks, broken

3 cardamon pods, crushed

1/4 cup orange juice


Follow the directions for Red Mulled Wine.