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Watch Our Fall Grape to Glass with Mari & Dan

Our Head Winemaker, Mari, and Test Kitchen Manager, Dan, are diving into all the cozy vibes at ONEHOPE Winery in Napa Valley. Follow along as they make Carrot Ginger Soup and Pepper & Bratwurst Paninis, paired with some of our favorite reds!

Watch this season’s Grape to Glass to get inspired. And make sure to follow along with this webisode’s recipes below!

Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup

Wine Pairing: Rosie & River: Limited Edition Collection Pinot Noir

Serves 4 

Time: 1 ½ hours

Rich and beautiful in color and flavor, this Roasted Carrot Ginger soup has become a staple in our kitchen. It’s the ideal recipe for a cozy day spent indoors when the lingering smell of carrots roasting is a welcomed and warm addition. Loaded with antioxidants, the ginger is not only an immunity-boosting ingredient but also a pungent addition that works well in contrast to the sweet honey garnish. A surprising pairing, these fall flavors come together to bring out the rich fruit from our Rosie & River Pinot Noir. The sweetness and richness of the dish with its  spicy ginger plays with the tannins in the wine, allowing for an expressive and bold experience.


  • 12 carrots, peeled & cut evenly into ½ inch pieces
  • 5 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp. grated ginger
  • 2 (32 oz.) containers chicken broth
  • Salt & pepper to taste
  • Honey (to garnish)


  1. Preheat the oven to 450 degrees F. 
  2. Toss carrots, 3 tbsp. olive oil, salt & pepper together on a sheet pan and roast for 30 minutes, flipping halfway through. Remove from the oven and set aside.
  3. Meanwhile, heat a large soup pot to over medium heat, and add 2 tbsp. of olive oil to the pan. Add in yellow onion and sauté for 8 minutes, then add garlic & ginger, and sauté for another 3 minutes. Add carrots & broth to pot and bring to a boil and then reduce to a simmer for 20 minutes.
  4. Puree until smooth & creamy in a blender or with immersion blender.
  5. Ladle into bowls and garnish with a drizzle of honey and cracked black pepper.

Pepper & Bratwurst Panini

Pepper & Bratwurst Panini

Wine Pairing: Paso Robles Reserve Cabernet Sauvignon

Serves  4

Time: 1 hr

There’s nothing quite like the flavor combination of bratwurst sausages, yellow onions, roasted red bell peppers, and grainy dijon mustard. With this panini recipe, add a nice white Stilton cheese with cranberriesand perhaps a hearty glass of Paso Robles Cabernet Sauvignonand you’ll be all set. The flavors of this bold red come together with this pairing, as the cranberry cheese layered with mustard, roasted pepper, and sausage accentuate the cherry notes in our wine and pair with the cocoa tannins.

Prepping for a party? These work wonderfully when served as an appetizer! Just cut each sandwich into four quarters, pop a knotted bamboo toothpick in each slice, and enjoy the festivities.


  • 5 tbsp. olive oil
  • 2 yellow onions, thinly sliced 
  • 4 bratwurst sausages
  • 8 slices artisan whole wheat bread
  • 4 tbsp. grainy dijon mustard 
  • 12 oz. white stilton cheese with cranberries, crumbled 
  • 1 (8 oz jar) roasted red bell peppers, sliced into thin strips
  • 4 tbsp salted butter 


  1. Heat a large rectangular sized skillet over low heat, add 3 tbsp. of olive oil, and add in onions. Sauté for 45 minutes, until softened & translucent, stirring occasionally.
  2. Add 2 more tbsp. olive oil to a separate medium-sized skillet over medium heat, add the sausages to pan & cover with a lid. Cook for 15 minutes, turning sausages over every 5 minutes to evenly brown on all sides. Remove sausages from pan, let cool, and slice each sausage lengthwise into 3 slices with a serrated knife.
  3. Spread 1 tbsp of butter on 1 side of each slice of bread. Spread 1 tbsp. of grainy dijon mustard on the opposite side of one of the bread slices. Next, layer the fillings in this order on the non-mustard slice of bread, from bottom to top: 3 oz. crumbled stilton, 3 sausage slices, 2 oz. roasted red peppers & 1 heaping tbsp. caramelized onions. Set the other slice of bread on top of the fillings, mustard side in contact with the onions.
  4. Set a large skillet or grill pan on the stove over medium heat, and add sandwiches to the pan. Cook covered for 5 minutes, then flip and cook for 5 more minutes. This may need to be done in batches, depending on pan size. 

Ready to try Dan’s culinary creations? Pick up the ingredients—and Mari’s wine pairings!—and get cooking. Remember, when you shop these wines, ONEHOPE will donate 10% of your order to a nonprofit of your choice. Choose a cause and purchase with purpose.



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