Olive and Roasted Red Pepper Tapenade

Olive and Roasted Red Pepper Tapenade

Perfect pairing for Cabernet, Merlot wines.

DIRECTIONS Combine olives, roasted red peppers, artichoke hearts, oregano, olive oil and balsamic vinegar in a food processor or blender. Blend until finely chopped. Transfer to a serving bowl alongside the Chevre spread. To serve, spread baguettes with chevre and top with the tapanade. Enjoy with a glass of Cabernet Merlot!

Slow Cooker French Dip Sliders with Rosemary Au Jus

Slow Cooker French Dip Sliders with Rosemary Au Jus

Perfect pairing for Cabernet Sauvignon wines.

DIRECTIONS Place roast in slow cooker fat side up. Combine remaining ingredients in small mixing bowl and pour over roast. Cook on high for 6 hours. Scrape off fat from meat and discard. Shred roast with forks, pulling apart, and return to slow cooker for 30 minutes. Remove roast from slow cooker and place in…