Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


8 ounces cremini mushrooms
3 garlic cloves
2 tablespoons Hot Chipotle Pepper Sauce
3 tablespoons Worcestershire Sauce
1/2 cup Sutter Home Merlo
1/2 cup pepperoni sausage, thinly sliced
1/2 cup sun-dried tomatoes, packed in oil and herbs
1/2 cup Golden Peperoncini peppers, in brine, drained and stems removed
1/4 cup fresh basil, coarsely chopped
1/8 teaspoon freshly ground black pepper
3 cups Parmigiano Reggiano cheese, finely shredded (slightly less than 1/2 pound block)
Prepared Antipasti Spread
2 garlic cloves, finely minced
2 tablespoons Worcestershire Sauce
3/4 cup Sutter Home Merlot
3 tablespoons Colavita Extra Virgin Olive Oil
8 ounces cremini mushrooms, sliced
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds ground chuck
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Prepared Wine Reduction Sauce
Vegetable oil, for brushing the grill rack
6 Ciabatta rolls, split
Colavita Olive Oil for brushing on the rolls
3 cups prewashed baby lettuces, greens, endive and radicchio mix, torn in bite size pieces



Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the Wine Reduction Sauce, place the mushrooms and garlic in a 4 to 6 cup food processor, with the chopping blade. Pulse the processor until the mixture is finely chopped. Add the Hot Sauce, Worcestershire Sauce and wine. Pulse until all ingredients are mixed. Pour mixture into a 3 1/2 cup high-heat tolerant sauce pan without the lid. Bring to a medium boil, stirring occasionally until the mixture is reduced by half. This will take about 25 minutes. Remove pan from heat and set aside. To make the Antipasti Spread, place the pepperoni slices and sun-dried tomatoes into the food processor with the chopping blade. Pulse until the ingredients are semi-chopped, add the peperoncini peppers and pulse until the mixture is uniform in size. Pour into a bowl, stir in the basil and black pepper. Set aside. To make the Cheese Roll-ups you will need a 12" high-heat tolerant Teflon skillet, wide metal spatula, small fork, toothpick, papertowel, baking sheet lined with non-stick foil and a cool surface to rest the hot skillet. Place 1/2 cup lightly packed cheese into the skillet in a 4" by 5" rectangle, evenly distribute the cheese with the fork. Place the skillet on the heated grill until the cheese bubbles and melts, cook until light golden in color, about 3 minutes. Remove the skillet to the cool surface. When the bubbles have stopped, place 2 tablespoons of the Antipasti Spread the long way over half the cheese. With your spatula and toothpick lift the opposite side of the cheese and roll it over the antipasti, enclosing the mixture. Move the roll-up to the baking pan to cool. Remove any loose cheese from the skillet, allow pan to cool slightly before making the next roll-up. When you have six roll-ups, set pan aside. To make the Muahroom Topping, heat the charcoal grill to a medium-hot fire or preheat a gas grill to medium-high. Hve ready a small saucepan with a lid. Mix the garlic, Worcestershire Sauce and wine in a small bowl. Heat the olive oil in the 12" skillet on the grill rack, when hot add the mushrooms, salt and pepper. Cook until the mushrooms become soft but still hold their juices. Add the garlic mixture to the pan, allow mixture to simmer for 1 minute. Remove from the heat and pour into the saucepan, cover. Set aside. To make the Patties, in a large bowl place the ground chuck, salt, pepper and Wine Reduction Sauce. Gently mix, handling the meat as little as possible to avoid compacting it. Mix well. Divide the mixture into 6 equal portions, form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, 3 to 5 minutes longer for medium. Remove from the grill to rest. Place the mushroom mixture on the edge of the grill to warm. Brush the cut side of the rolls with olive oil and place cut side down on the grill rack to toast. To assemble the burgers, on the roll bottom place 1/2 cup lettuce, a cheese roll-up, a pattie, an equal amount of the mushrooms and 1 or 2 teaspoons of the mushroom liquid. Add the roll top and serve. Makes 6 burgers