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Winter Sparkling Wine Flights & Small Bite Pairings

Winter often means colder temperatures, shorter daylight hours, and a long haul to Spring Break once the holidays are over. But around here, the turn of a season means a fresh selection of seasonal small bites paired with a flight of our exceptional sparkling wines. And this winter season, our in-house chef Brayden Lacey has outdone himself. With every new pairing selection, we find ourselves asking for the recipes and this time is no different (see below). Our winter small bite pairings have been carefully curated for you to enjoy all the winter flavors in bites that complement each of our sparkling wines. With flavors of rhubarb, fig, and olive and bites from tapenades to chorizo meatballs, it will surely leave your taste buds singing.

Blanc de Blancs 2019 paired with a pickled asparagus salad with cranberry-thyme vinaigrette and feta cheese

Euphoria 2019 paired with a flat bread with fig-olive tapenade topped with ricotta and mint

Ebullience 2019 paired with a chicken and chorizo meatball with an orange-ginger glaze

Adoration 2019 paired with a strawberry and rhubarb parfait on ginger snaps

The beautiful thing about seasonal small bites is that the seasons change and so do our pairings. If winter leaves you feeling a little dreary, let us add some sparkle with refreshing bubbles and culinary delights. Come taste for yourself before they’re gone! Book your tasting at Heath Sparkling Wines today.

Chicken & Chorizo Meatballs with Orange-Ginger Glaze

Prep Time: 30 minutes Total Time: 16-20 minutes Servings: 3.5 dozen 2oz meatballs



  • 1lb ground chicken
  • 8oz ground chorizo
  • 1/2 cup Panko bread crumbs
  • 1 egg, beaten
  • 6oz orange juice (pulp free)
  • 1/4 cup cilantro, chopped
  • 1/4 cup picante salsa (option to use salsa verde instead)
  • 3 gloves of garlic
  • 1 shallot
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp chili poder
  • Chives and sesame seeds for garnishing

Ginger-Orange Glaze

  • 2 jars orange marmalade (Smuckers brand preferred)
  • 1/4 cup Ebullience Heath Sparkling Wine
  • 1 ginger root, grated
  • 1 cup sugar
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cups water
  • 2 Tbsp soy sauce
  • 2 Tbsp EVOO


Pre-heat the oven to 375 degrees. Combine all of the meatball ingredients into a large mixing bowl and mix well by hand.

Line a baking sheet with aluminum foil and grease with non-stick spray. With wet hands, form 2oz meatballs and place them on the prepared baking sheet. Bake the meatballs for 16-20 minutes or until the internal temperature reaches 165 degrees, rotating the meatballs about halfway through.

In a sauce pan, sauté the EVOO, garlic, and shallots over medium heat for 4-5 minutes or until translucent. Pour in the Heath Sparkling Wine and allow to simmer until it has reduced by about half.

Add in the orange marmalade, grated ginger, sugar and water, and whisk together. Allow to cook over medium heat for another 8-10 minutes or until the sauce has thickened.

Place the meatballs on a serving dish and pour the orange-ginger glaze over the meatballs. Garnish with sesame seeds and chives. Serve with a glass of Ebullience and ENJOY!


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