Recipes & pairings
The Brady Table
Texas roots, Louisiana family and Paso Robles wine. Don’s reds are made for food with some spice and smoke to it — here’s what we cook when we open a bottle.
Salt Lick Brisket
From our friends at The Salt Lick in Driftwood, Texas.
Why it works
Brisket is rich and fatty with a peppery bark. Petite Sirah’s firm tannins cut right through that richness, its black pepper notes echo the bark, and its dark blackberry fruit is bold enough to stand up to hours of smoke instead of getting lost in it.
What you need
- Beef brisket8–10 lb
- Salt Lick dry rub3 tbsp
- Salt Lick BBQ sauceFor basting
- WoodLive oak or pecan
The Salt Lick way
Scott Roberts’s family has been smoking brisket in the Texas Hill Country for generations, and their secret is patience: a simple dry rub, low heat over live oak, and plenty of basting along the way.
Chicken & Andouille Gumbo
For the Louisiana side of the family.
Why it works
Gumbo is smoky, spicy and deep from a dark roux. Zinfandel’s ripe raspberry fruit cools the Cajun heat, its black pepper matches the spice, and its smooth, silky texture plays nicely with the andouille instead of fighting it.
What you need
- Vegetable oil1 cup
- All-purpose flour1 cup
- Onion, diced1 large
- Green bell pepper, diced1
- Celery, diced3 stalks
- Garlic, minced4 cloves
- Andouille sausage, sliced1½ lb
- Chicken thighs, boneless2 lb
- Chicken stock8 cups
- Cajun seasoning1–2 tbsp
- Bay leaves · thyme2 · 1 tsp
- Green onions, parsley, riceTo serve
How to make it
- Brown the sausage in a big heavy pot, then season and brown the chicken. Set both aside.
- Make the roux: whisk the oil and flour over medium-low heat, stirring constantly, until it’s the color of milk chocolate or darker — 30 to 45 minutes. Don’t walk away.
- Stir in the onion, bell pepper and celery and cook until soft, about 8 minutes. Add the garlic for one more minute.
- Slowly whisk in the stock. Add the chicken, sausage, Cajun seasoning, bay leaves and thyme.
- Simmer uncovered for at least an hour, skimming the fat. Shred the chicken, taste and adjust the salt and heat.
- Serve over rice with green onions and parsley on top.
Cast-Iron Ribeye with Cajun Butter
A weeknight steak with a Louisiana kick.
Why it works
Ribeye is the richest, most marbled steak there is. Cabernet’s firm structure grabs onto that fat and leaves every bite tasting fresh, while its blackberry, cassis and toasted vanilla play off the crusty sear and the Cajun butter.
What you need
- Ribeyes, 1½ in. thick2
- Kosher salt · black pepperTo season
- High-heat oil1 tbsp
- Butter, softened4 tbsp
- Cajun seasoning1 tsp
- Garlic, minced1 clove
- Parsley, chopped1 tbsp
- Lemon zestA pinch
How to make it
- Salt the steaks generously and let them sit at room temperature for 30 minutes. Pepper them right before cooking.
- Mash the butter with the Cajun seasoning, garlic, parsley and lemon zest.
- Heat a cast-iron skillet until it’s smoking hot. Add the oil and the steaks.
- Sear 4 to 5 minutes a side, until well crusted, about 130°F inside for medium-rare.
- Rest the steaks 5 minutes, then top each with a big spoonful of the Cajun butter.
Smothered Pork Chops
Southern comfort in a mushroom-onion gravy.
Why it works
Mushrooms and gravy are earthy and savory. Cabernet Franc’s cedar and savory bramble notes mirror those flavors, and its bright acidity cuts through the rich gravy so the whole plate stays lively instead of heavy.
What you need
- Bone-in pork chops4
- Salt · pepper · paprikaTo season
- Garlic powder1 tsp
- Flour½ cup + 2 tbsp
- Vegetable oil3 tbsp
- Onion, sliced1 large
- Mushrooms, sliced8 oz
- Chicken stock2 cups
- Rice or mashed potatoesTo serve
How to make it
- Season the chops with salt, pepper, paprika and garlic powder, then dredge them in ½ cup flour.
- Brown them in the oil in a large skillet, about 3 minutes a side. Set aside.
- In the same pan, cook the onion and mushrooms until golden, about 8 minutes.
- Stir in 2 tablespoons of flour, then slowly whisk in the stock until smooth.
- Return the chops, cover and simmer on low for 25 to 30 minutes, until tender.
- Serve over rice or mashed potatoes with plenty of gravy.
Find a bottle for dinner tonight.
Our reds drink well right out of the bottle — no decanting, no fuss.
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