A sweetie for sweeties Posted on February 9, 2013 at 12:00 am.Written by Karina Hux Alicia Barger, the Inn’s pastry chef, had our mouths watering as she whipped up this guest favorite: Chocolate Cheesecake starring OREO® cookies! We talked her into sharing her recipe with us, which is a perfectly simple and absolutely delectable dessert for Valentine’s Day. The recipe calls for a food processor to make the OREO crust. If you don’t have a food processor, Alicia has a trick: Place the OREO cookies in a large sealable plastic bag. Press bag to remove excess air, then seal it. Use a rolling pin to crush cookies to form fine crumbs. Add the melted butter and squeeze the bag to evenly moisten the crumbs. Inn on Biltmore Estate Chocolate Cheesecake For Crust 3 tablespoons butter, melted 36 OREO cookies Preheat oven to 350 degrees F. Place cookies in food processor until finely ground. Add butter and mix until moistened. Press crumb mixture onto bottom of 9” x 13” pan sprayed with cooking spray. Bake at 350 for 10 minutes. Cool before filling. For Filling 1 1/8 cups sugar ¼ tsp salt 3 tablespoons butter, melted 1 pound, 14 ounces cream cheese, softened to room temperature (just under four 8-ounce packages from your grocer’s dairy case) 1 cup sour cream 1 cup chocolate syrup 4 large eggs ¾ cups whipping cream Preheat oven to 300 degrees F. Cream sugar, salt, and butter until light and fluffy. Add cream cheese, scraping sides of bowl frequently. Add sour cream and chocolate syrup. Scrape bowl well. Add eggs and cream in increments, scraping well between additions. Pour into cooled OREO crust-lined pan and bake for 1 hour. Test by lightly tapping on the top of the cake. It should be firm but slightly jiggly.
Pairing A Sweeter White Wine Posted on January 3, 2013 at 12:00 am.Written by Karina Hux Riesling: not just for summer! Rieslings are considered a bit sweeter than some other white wines and have often been reserved for sipping and serving in warmer weather. We’d like to shake up those assumptions by suggesting that our Biltmore Riesling is surprisingly food-friendly any time of year. A classic bisque pairing During the colder months, our winemakers and chefs enjoy pairing Biltmore Estate Riesling with heartier fare such as our Butternut Squash Bisque. Our Riesling provides an excellent acidic balance to complement the creaminess of this traditional bisque. Though slightly sweet, this wine is not overwhelmed by the savory herbs and hint of nutmeg used to draw out the warm golden flavor of the squash. Find other unexpected sweeter white wine pairings and tips here. Butternut Squash Bisque Serves 4 Ingredients: •3 butternut squash • 1 onion, small chopped • 2 stalks celery, chopped • 1 clove garlic • 1 shallot, chopped • 16 oz chicken stock or broth • 12 oz heavy whipping cream • ½ tsp dried sage • ¼ tsp ground nutmeg • 1 Tbsp Kosher salt • 1/2 cup Sherry Method: Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Set aside to cool. In a heavy–bottom sauce pot, sauté onions, celery, garlic, and shallots until translucent. Deglaze the pan by adding about 1/2 cup of sherry (or enough to coat the bottom of your pan by about a quarter to half an inch with sherry). Use a wooden spoon to scrape the bottom of the pan and loosen any food particles to dissolve into the liquid. Let simmer to reduce the sherry by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.
Expect the Unexpected from Sweeter White Wines Posted on December 21, 2012 at 12:00 am.Written by Chad Evans If you think sweeter white wines only go with desserts, I challenge you to think again. We handcraft Biltmore wines to appeal to many tastes, from beginner to enthusiast. Our sweeter whites, including Biltmore Estate® Limited Release Chenin Blanc, Biltmore Estate® Riesling, Biltmore® Century Sweet White Wine, and Pas de Deux® Sec, are surprisingly food-friendly and provide great options for pairing with a wide range of cuisine. What makes a wine sweeter? Grapes ripening in Biltmore’s vineyard So…wine is made from grapes and grapes are sweet, right? What else is there to know? Plenty! If you think that wine is nothing more than grape juice that sits in a barrel for a while, let me help you understand the process: Grapes produce natural sugar, and depending on the varietal—and the growing season—the level can vary quite a bit. The yeast produced during fermentation converts the sugar in the grapes into alcohol. If we let this process continue until its natural end, it results in a dryer wine with a lower sugar level, like a Chardonnay. To create sweeter wines, we must either add sugar to the dryer wine or interrupt the fermentation process before all the sugar is converted. There are several ways to do this: Get the yeast out of the wine so that more residual sugar remains Kill the yeast within the fermenting wine Start with a high-sugar grape so that the yeast can’t convert all the sweetness before it dies. (Yeast is a living organism.) Unexpected pairing suggestions Pair spicy Cajun or Asian shrimp dishes with some of our sweeter white wines. Because sweeter white wines often have a good amount of acidity to complement their higher sugar levels, they can stand up to spicier foods than you might expect. Our semi-sweet Biltmore Estate® Riesling is a great complement for the hot peppers and cilantro that characterize many Thai dishes, while Chinese and Vietnamese food–especially sweet and sour dishes–are excellent with our nicely balanced Biltmore® Century Sweet White Wine. Don’t overlook unexpected dessert pairings, either. Banana pudding is perfect with our Biltmore Estate® Limited Release Chenin Blanc—this medium-sweet, fresh and crisp wine enlivens the heavier vanilla and fruit flavors of this traditional Southern favorite. Let something sweet bubble up! In the mood to enjoy the slightly sweeter side of bubbly, as well? We suggest our Pas de Deux® Sec with foods ranging from fresh fruit to Cajun spiced shrimp. Try it for your next light brunch and you’ll have your guests raising a toast to your good taste! Tips Peanut Butter Yule Log or “Buche de Noel” is a decadent dessert for the season–especially when paired with Biltmore Estate Riesling! Sweeter white wines can be surprisingly food-friendly and bring out the flavors in many spicy dishes. Be sure to chill sweeter white wines appropriately so that you can enjoy them at their best. Too cold and you lose a lot of taste; too warm and the wine seems overly sweet and strong. Serve between 39 and 50 degrees, depending on the varietal. If serving sweeter wines with dessert, the wine should be a bit sweeter than the dessert itself.
Design Biltmore's Next Wine Label Posted on November 9, 2012 at 12:00 am.Written by Karina Hux Although the calendar claims it’s still officially fall until December 21, it’s all about Christmas for us right now! Christmas at Biltmore kicked off last Saturday and Candlelight Christmas Evening tours begin tonight. It’s also the season for our commemorative Christmas at Biltmore Wine to appear around the estate, in our online store and in retail stores across the region. Every year we hold a competition to design a wine label inspired by the holidays at Biltmore, with the winner’s artwork appearing on Christmas at Biltmore Wine bottles. The competition is intense, drawing hundreds of entries from around the country. Need a little inspiration? Check out these wine label designs from previous years. The gorgeous painting on the 2012 Christmas at Biltmore Wine bottle was designed by Marcus C. Thomas of Weaverville, NC. What makes Marcus’ artistry even more breathtaking: He is a quadriplegic, paralyzed below the neck and uses his mouth to paint his incredible works of art. Thomas will be at Biltmore Winery to sign bottles of the 2012 Christmas at Biltmore Wine Dec. 22, 2012. Marcus, his wife Anne and their yellow lab Bella live and create in Western North Carolina, where the Appalachian mountains serve as a source of infinite inspiration. Visit marcusthomasartist.com for more information. This beautiful winter scene depicting the facade of Biltmore House and a Christmas tree is by Meagan Warren of Matthews, NC and was the winner in Biltmore’s 2011 wine label design contest. Meghan noted that “Like Biltmore, this label inspires magical memories of Christmases past, present, and the wonder of those to come.” Her label cast the most votes in our 2nd annual contest which drew 128 entries and thousands of votes cast across the country. “Snowy Sunset Scene” is the name of the winning label in the 2010 wine label design contest. Designed by Teena Steenerson of Mauldin, SC, she was looking to capture a vintage look and feel of our annual Christmas at Biltmore celebration. Interested in participating? Now through January 13, submit an original design, photo or piece of artwork. A panel selected by Biltmore will identify up to five semifinalists. The semifinalist submissions will be featured on Biltmore.com beginning February 1, 2013 for fans to vote for their favorite. The winning submission will appear as the label of the 2013 Christmas at Biltmore Wine and receive prizes valued at $900. How to Enter Submit your best original design, photo or piece of artwork online at biltmore.com/contest. Include a three-sentence summary telling us why your entry embodies “Christmas at Biltmore.”
Wine Blends for Autumn Posted on October 5, 2012 at 12:00 am.Written by Karina Hux A Note from Our Winemakers As the season grows cooler and the foods heartier we just naturally yearn for warm, rich wines. A good place to start is with blended wines served with several of autumn recipes. Whether you have just begun your wine journey and are looking for an approachable wine, or are well into your sojourn and looking to expand your palate, wine blends are well worth your attention. As winemakers, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape works together to enhance the common qualities they share. A very interesting, well-rounded wine can be the result. Let’s look at our own blended wines, our Century collection. You’ll find them crafted to be food-friendly, as well as easy to sip on their own. Century White Our Century White uses a blend of aromatic, fruit-forward grapes. Made from a blend of Riesling, Gewürztraminer, and Muscat Canelli, the result is a wine with an intense floral nose and semi-sweet flavors. It’s enjoyable all by itself, but also makes a perfect pairing to lighter desserts or spicy Asian food. We can’t think of a better fall food pairing than this recipe for Praline Pumpkin Pie. Century Red For our Century Red, we wanted to create an Italian-style wine that would feel at home with a nice hearty bowl of pasta or an elegant dinner with prime rib. Made from a blend of Sangiovese, Merlot, and Zinfandel this wine is laid back yet elegant, a really approachable red wine that loves food! To soothe your craving for hearty comfort food, pair this red with our chef’s Smoked Gouda Mac & Cheese. Century Rosé Our Century Rosé falls somewhere in between the two—it is heartier than most rosés with which Americans are familiar and it’s made in a drier style. Crafted from a rosé blend of Syrah, Grenache and Mourvedre, this wine really pairs delightfully with heartier white meats such as roast turkey and pork tenderloin and it’s the perfect addition to brunch and picnics. Try it with our down-home recipe for Southern Quail with Collard Greens. Praline Pumpkin Pie Ingredients For Crust: • 1 pie crust, partially baked • 4 tablespoons butter, melted • 1/3 cup brown sugar, packed • 1/2 cup pecans, chopped Ingredients For Filling: • 3 eggs • 1 egg yolk • 1/2 cup sugar • 1/2 cup brown sugar, packed • 1 teaspoon salt • 1 teaspoon cinnamon, ground • 1/2 teaspoon nutmeg, ground • 1/2 teaspoon ginger, ground • 1/2 teaspoon cloves, ground • 1 1/2 cups milk • 1/2 cup heavy cream • 2 cups pumpkin puree • Candied pecans (optional) • Whipped cream (optional) Method: Preheat oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9” deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. Serves 8. Smoked Gouda Mac & Cheese Ingredients: • 2 Cups elbow macaroni pasta, dry • 2 1/2 Cups heavy cream • 1 Cup shredded smoked gouda cheese • 1/2 Cup shredded parmesan cheese • 1 Cup panko breadcrumbs Method: Cook macaroni in salted boiling water until done. Drain and pour into baking dish. In a sauce pan, heat cream and add gouda and half of parmesan. Whisk vigorously over low heat to melt cheese, making sure not to let scorch on the bottom. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko bread crumbs and rest of parmesan cheese over macaroni and bake at 350 degrees for 10 minutes or until breadcrumbs are golden brown. Cut into 4 portions, serve hot. Southern Quail with Collard Greens Southern Fried Quail Ingredients: • 8 Semi-boneless Quail • 2 cups Buttermilk • 2 cups Cornmeal • 4 cups Corn Oil • 2 cups Flour • Salt and Pepper to taste Method: Soak the quail in buttermilk for 1 hour. In two mixing bowls, place cornmeal in one and flour in the other seasoned with salt and pepper. Heat the corn oil in a deep frying pan or fryer. Remove the quail from the buttermilk and let excess milk drip off. Place the quail in the flour and lightly toss. Shake off the excess flour and return to the buttermilk. Once covered, let the excess milk drip off and place in the cornmeal. Lightly toss the quail in the cornmeal and shake off the excess, ensuring the fowl is completely coated. Drop the quail in the oil and fry until golden brown, 3-5 minutes. Braised Collard Greens Ingredients: • 2 bu collards, washed • 1 pt onion, small diced • 2 tbsp garlic, minced • 1 c bacon, julienne and rendered • 1 c cider vinegar • 1/2 c sugar • 1 qt chicken stock • Salt and pepper to taste Method: Strip the stalk off the collards, cut in half and then into 1-inch pieces. Render the bacon slowly; add the onion and garlic, sweat until the onion is translucent. Deglaze with vinegar and add sugar. Reduce vinegar by 3/4. Add the collards and chicken stock. Simmer over medium heat until the collards have become tender. Season to taste.
Easy Tips for Matching Wine with Food Posted on September 30, 2012 at 12:00 am.Written by Karina Hux Don’t fall for the myth that pairing food and wine is hard―or only for candlelight dinners. Whether you are grabbing wine on the weekly grocery run or for a gift or for a special dinner with friends, keep these basics in mind and choosing wine can be quick and easy. Remember that wine is like art; your favorite is what you enjoy most. Everyone’s opinion is valid. However, there are basic physiological realities―your tastebuds―that are constant when certain styles of wine are paired with certain types of food. Remember the lessons from elementary school: you have at least four basic tastes in your mouth: sweet, salty, sour, and bitter. These basic tastes apply to wines, too. Sweet Food Sweet food will increase the perception of: Sourness Bitterness Astringency, so the wine appears more dry, stronger, and less fruity Example: Pair Cheesecake with semi-dry, non-complex wine like Riesling -OR- Try pairing Port Wine and Chocolate cake as the wine must be sweeter than the food you are serving. Salty Food Salty food increases the fruity, sweet character of wine. Example: Olives and Sparkling wine; Blue cheese and Cabernet Sauvignon; Parmesan Cheese with Red Zinfandel Sour Food Sour food will make the wine appear sweeter and less strong. Example: Fish with Lemon sauce paired with a non-complex Sauvignon Blanc or Pinot Grigio Bitter Food Bitter food increases the bitterness in wine, so best to pair with non-complex wines. Example: Mixed Green Salad, Nuts, or Grapes, paired with a Riesling or White Zinfandel Matching Food and Wine When pairing food and wine, it is important to remember that certain foods complement certain wines. The flavors of the food are amplified when matched with the appropriate wine and vice versa. Keep this in mind when you think you bought “bad” wine; you may just need to find the perfect food to go with it! For example, if you start out with plain chicken: When adding salt to chicken, pair with the dry, yet creamy, Sauvignon Blanc When adding cheese to the chicken, pair with the crisp and semi-sweet Riesling When adding bacon to the chicken, pair with the soft, velvety Pinot Noir Select light-bodied wines with lighter food, and fuller bodied wines with heartier dishes. What is a ‘body’ of wine? The easiest way to explain this is with a simple milk analogy. Wines that are light in body = Skim Milk They are light in color and don’t leave a film on your tongue Medium body wine = 2% or Regular Milk It has a heavier texture than a light body and will linger in your mouth Full bodied wines = Half & Half or Heavy Cream These wines are heavy, rich and coat your tongue and throat all the way down Here is a helpful guide that you can print out and take with you anywhere!
Biltmore Winery: Complimentary Tastings and More! Posted on August 2, 2012 at 12:00 am.Written by Jean Sexton Wine lovers take note: Biltmore’s Winery, located on the estate in Asheville, NC, offers a relaxing way to learn more about our handcrafted wines. The conversion of the dairy barn began in 1983 and our state-of-the-art winery opened in 1985. Originally designed as the estate’s main dairy barn by Biltmore House architect Richard Morris Hunt, the Winery features unique architectural elements like a stone-walled entrance tunnel that leads from Antler Hill Village to our Tasting Room. Ready for a Taste? Our knowledgeable Tasting Room hosts guide you through a fun and informative tasting of Biltmore wines. Drop into our spacious Tasting Room and let a friendly wine host take you through a complimentary tasting of Biltmore wines, from floral whites to robust reds. Non–alcoholic grape juice is available, too. See a complete list of Biltmore wines. Guests are required to be at least 21 years of age to taste wine. Please be prepared to show your ID. Acceptable forms of identification include: Valid driver’s license, not expired, must have a photo. International photo license is valid if it meets all other conditions. Valid North Carolina state issued ID card (no other state issued ID can be honored). US active duty military ID. Passport. Relax at the Wine Bar There are so many ways to relax inside and out at Wine Bar! Grab a table indoors, on the patio, or pull up a chair next to the fire pit. Next door to the Winery, you’ll find our indoor/outdoor Wine Bar. Sit back, relax, and treat yourself to our finest award-winning wines by the glass (or bottle). Savor a delicious charcuterie plate along with your favorite Biltmore wines at the Wine Bar. Feeling peckish after your long day on the estate? Pair your wine with one of our delightful small bites like locally made artisan truffles and charcuterie. Shopping and dining: tasty provisions Don’t forget to stop by the Wine Shop to take home a bottle (or two!) of your favorite Biltmore Wines. Foodies and wine lovers take note: the Wine Shop is your store. In addition to the full line of Biltmore wines, the shop offers hard–to–find wine accessories, unique dishware, Biltmore’s own line of gourmet foods, kitchen gadgets, and more. One cannot live by wine alone–at least that’s our thinking! Delicious wine deserves equally sumptuous foods, so you’ll find several exceptional dining options near the Winery. Gather around the open kitchen inside the Bistro and watch our chefs at work, creating fresh dishes for you with food grown right on the estate. Find Biltmore wines near you Purchase Biltmore wines at the estate or find a local retailer near you. To have our wines shipped directly to your door, become a member of the Vanderbilt Wine Club® and enjoy the benefits of special events, discounted (or FREE!) shipping, and your favorite wines 20–25% off!
The Story Behind Biltmore’s Winery Posted on July 17, 2012 at 12:00 am.Written by Karina Hux You may be surprised to learn that our winery is housed in a converted dairy barn. This is no ordinary dairy barn, however. It was originally designed by Richard Morris Hunt, the architect for Biltmore House. After the dairy barn was no longer in use, William A.V. Cecil, the grandson of Biltmore’s original owner George W. Vanderbilt, decided that a winery would be the natural outcome of ongoing research and a logical extension of his grandfather’s intention that the estate be self-supporting. In 1985, the Winery officially opened to the public. Biltmore’s vineyard is located in a valley near the French Broad River on the west side of the estate. The first vines were planted in 1971. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually.
Sparkling Cocktail Recipes Posted on July 7, 2012 at 12:00 am.Written by Jean Sexton Biltmore’s winemaker, Sharon Fenchek, shares some of her favorite fun and delicious sparking cocktail recipes to liven up any gathering or serve as an aperitif before your meal! Sparkling Blackberry Punch Blackberry Bellini Pomegranate Pas de Deux Punch Ruby Slipper Vanilla Pear Mimosa (featured) Sparkling Citrus Punch Bistro Bellini Sparkling wine cocktails like our Vanilla Pear Mimosa set the stage for a fun and delicious celebration! Vanilla Pear Mimosa Ingredients:• 3/4 ounce vanilla vodka• 1 1/2 ounces pear nectar or pear juice• 4 ounces Biltmore Estate® Sparkling Blanc de Blancs, chilled Method:Pour the vodka into a chilled champagne flute. Top with the pear nectar and then the sparkling wine. Garnish with fresh berries and a sprig of thyme. Serves 1. Sparkling Blackberry Punch Ingredients:• 1 oz. light rum• ¾ oz. blackberry brandy• 2 oz. cranberry juice• 1 oz. simple syrup• 1 oz. blackberry purée• 3 oz. Pas de Deux® Sec Method:Combine rum, brandy, cranberry juice, simple syrup and blackberry purée over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux® Sec. Garnish with fresh blackberries and a mint sprig. Serves 1. Blackberry Bellini Ingredients:• 1 oz. blackberry brandy• 1 oz. blackberry purée• ½ oz. simple syrup• 4 oz. Pas de Deux® Sec Method:Add blackberry purée, brandy and simple syrup to a champagne flute. Fill with Pas de Deux® Sec. Garnish with two floating blackberries. Serves 1. Pomegranate Pas de Deux Punch Ingredients:• 1 ¼ ounces orange vodka• ¾ ounce triple sec• 1 ounce pomegranate juice• ½ ounce fresh-squeezed orange juice• 2 ounces Pas de Deux® Sec Method:Combine vodka, triple sec, pomegranate juice, and orange juice in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux® Sec. Garnish with an orange wheel. Serves 1. Ruby Slipper Sparkling Cocktail Ingredients:• 1 ¼ ounces raspberry vodka• 1 ounce red grapefruit juice• ¾ ounce grenadine• 2 ounces Pas de Deux® Sec Method:Combine vodka, grapefruit juice, and grenadine in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux® Sec. Serves 1. Sparkling Citrus Punch Ingredients:• 1 bottle of Biltmore Estate® Blanc de Blancs• 2 cups of Biltmore Estate® Pinot Grigio or other refreshing Biltmore white wine• 4 cups of lemon-lime soda• 1 package of citrus-flavored sherbet Method:Combine all ingredients into a punch bowl just before ready to serve. Gently stir just until the ingredients are integrated so as not to lose the bubbles. Garnish with cranberries or a touch of cinnamon. Serves 6–8. Bistro Bellini Ingredients:• 3 ounces peach nectar• 1 dash lemon juice• 1 dash grenadine• 3 ounces Biltmore Estate® Blanc de Blancs, chilled Method:Pour everything except the sparkling wine into a champagne flute. Top with the sparkling wine and serve immediately. Serves 1.
Biltmore Wines—Perfect Partners for Every Occasion Posted on June 14, 2012 at 12:00 am.Written by Heather Angel You’re on your way to a casual barbecue with friends—what wine will you bring? How about a special gift for the hostess of a formal dinner—how do you decide? With Biltmore Wines, it’s easy! You can visit our Virtual Sommelier or make the most of the following suggestions from our own Biltmore winemakers: Turn Casual Into Sensational Whether you’re headed to a picnic, a potluck, or maybe just want to liven up a weekday dinner at home, let our Biltmore Wines take the guesswork out of the equation. If you’re not sure what’s on the menu, our White (“juicy and sweet”), Red (“bold and savory”), and Rosé (“crisp and refreshing”) Century Wines are especially food-friendly. Casual favorites like grilled burgers beg for our soft and elegant Biltmore Estate Merlot while our award-winning Biltmore Estate Sauvignon Blanc is a refreshing complement to chicken and salads. Formal Shouldn’t Feel Fussy The invitation may suggest fancy dress, but you can feel as relaxed in your choice of wine as you would in a less formal setting. Consider our Biltmore Reserve Wines—perhaps our Russian River Pinot Noir for richer fare such as pheasant and salmon, or our Chardonnay with lobster. Our Antler Hill collection is especially elegant, and our Antler Hill Syrah is no exception—particularly when paired with dark chocolate. Everything Sparkles With Sparkling Wines Sparkling wines are surprisingly versatile and perfect for almost any occasion. A traditional celebratory toast certainly deserves them, but so does fresh fruit, cheesecake, seafood, and much more! Try sipping any of our bubbly and festive sparkling wines, like our Biltmore Estate Blanc de Blancs with sushi or our Biltmore Pas de Deux with a rustic apple tart—and you’ll be amazed at the way your favorite flavors come alive! The Bottom Line You can select Biltmore Wines by flavor, occasion, or even the style you prefer, from “smooth and luscious” to “hearty and robust.” Biltmore Wines make it easy—and delicious—to pick a fine wine, every time. Find yours online or in your area!