WELCOME TO CARICA WINES! Critically-acclaimed, single-vineyard wines. Hand-crafted in California. Since its founding in 2005, Carica Wines has been making wine of extraordinary character from small lots of premium grapes.
Stir up a batch of rosy-colored, strawberry infused syrup and chill bottles of Carica Rosé (a still, dry wine) and Carica “Sparkle+Fizz” Rosé with Bubbles. Now you’re all set to go. Hand everyone a refreshing, highly quaffable spritzer to toast friends, honor Mother’s Day, and indulge in some well-deserved self-care.
Directions to Make Triple Rosé Strawberry Spritzers
For each serving, fill a large wineglass with half full of ice, then add:
• ½ oz. to 1 oz. Strawberry Rosé Syrup,
depending on how sweet you like it
• 3 oz. Carica Rosé, chilled
• 3 oz. Carica “Sparkle+Fizz” Rosé with Bubbles, chilled
Stir gently to combine. Garnish with a small fresh strawberry if desired.
Party time? Make a Pitcher-ful!
In a large pitcher, combine 1 cup Strawberry Rosé Syrup with 1 bottle chilled Carica Rosé. Pour 4 oz. of the mixture into each ice-filled glass and top with 3 oz. Carica “Sparkle+Fizz”. Give a gentle stir, garnish with a strawb. Enjoy!
Yield: 8 servings using 1 bottle Carica Rosé and 1 bottle Carica “Sparkle+Fizz”.
Strawberry Rosé Syrup
Ingredients
1 cup fresh, ripe strawberries, hulled and roughly chopped
1 ¼ cup Carica Rosé (or water)
1 ¼ cup granulated sugar
Directions
Combine ingredients in a medium saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar. Take off heat and cool thoroughly. Strain syrup into a lidded glass jar and refrigerate. Makes 2 cups
P.S. You can also drizzle Strawberry Rosé Syrup over a scoop of vanilla ice cream or your favorite fruity sorbet.
With a striking lavender hue and intriguing spice flavors, this creamy sweet treat can bring a lovely ending to a special meal. It is easy to make ahead of time. Do you sometimes have a cup or less of red wine left in the bottle? Freeze these “leftovers” until you have 3 cups to turn into an amazing spiced red wine syrup called “vincotto”. Use this syrup to sweeten fresh strawberries, or as suggested here for those you love. Cheers!
Vincotto Panna Cotta
3 Tbsp. cold water
1 packet unflavored gelatin (2 ½ tsp.)
1 ½ cups heavy cream
½ cup granulated sugar
1 ¼ cups buttermilk
2 Tbsp. vincotto, plus more for topping (see recipe below)
Place cold water in a small bowl and sprinkle gelatin over and let stand for 5 minutes to soften.
In a medium saucepan, combine cream and sugar. Heat to a gentle boil. Remove from heat. Stir in softened gelatin, buttermilk and vincotto and mix well. Let mixture cool for 10 minutes.
Pour mixture evenly into 6 wine glasses. Chill for at least 3 hours (or up to the next day). To serve, carefully top each panna cotta glass with additional vincotto, about 1 Tablespoon per glass. Makes 6 servings.
Vincotto (Spiced Red Wine Syrup)
3 cups red wine (Carica “Siren” or Carica Syrah recommended)
3/4 cup granulated sugar
1 cinnamon stick
3 whole cloves
Optional 2 to 3 slices (1/8” thick) fresh ginger root
Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes, until reduced to about ¼ of its original volume and thickened to a syrupy consistency. Remove from heat and strain through a sieve into a lidded glass jar; discard spices and ginger slices. Let wine syrup cool to room temperature. Store in refrigerator until ready to use, up to one month. Makes ¾ cup syrup.
1 bottle (750 ml.) Carica red wine, e.g., “Siren” Red Blend or Syrah
¼ cup spiced simple syrup* or more to taste
2 oz. brandy (optional)
Directions
On Stovetop: Pour the Carica red wine into a medium saucepan. Add spiced simple syrup (and brandy, if using). Stir to combine. Cover the saucepan and warm on low heat about 10 minutes to temperature of approx. 140F, being careful not to boil. Add up to 1/4 cup spiced simple syrup to taste.
In Microwave: Pour Carica red wine into a microwave-safe vessel e.g., a 2-quart pyrex measuring bowl. Add spiced simple syrup (and brandy, if using). Stir to combine. Warm for about 5 minutes, to a temperature of approx. 140F, being careful not to boil.
For serving, ladle warm mulled wine into mugs or heatproof glasses. Garnish with cinnamon sticks, star anise pods, orange slices, or cranberries. Makes 5 servings.
For a Party: Double (or triple or quadruple…) the ingredients. Use a slow cooker rather than a stovetop saucepan to keep wine warm. Let guests serve themselves. Fun!
To make spiced simple syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Add 4 whole cloves, 2 shole star anise pods, 2 (3-inch) cinnamon sticks, and zest strip from half an orange. Bring to a simmer, stirring to dissolve sugar. Remove from heat, let cool. Strain into a clean, lidded jar, discard spices.
If ketchup had a celebrity make-over, you would have this amazing sauce (some call it “Kasundi”). Use the luscious tomatoes now at the farmers’ markets if you can! Practically addictive, Spicy Tomato Relish is a deeply flavored condiment you can use to top snacks, grilled fare, and so much more (see the ideas below). Packed with warm spices including hot pepper, garlic, and ginger, this version is mildly hot, but you can increase the heat by adding more serrano pepper. Keep a jar of Spicy Tomato Relish in your refrigerator for fast and flavorful meals. Serve with Carica Chardonnay or Carica Sauvignon Blanc. --Cheers!
Serving Ideas
● Happy Hour Snack - Spread crackers with whipped cream cheese, top each with
½ teaspoon Spicy Tomato Relish and a sprinkle of finely chopped chives
● Grilled Fish - Add a dollop of Spicy Tomato Relish to salmon, halibut or rock fish.
● Spinach Salad - Thin Relish with orange juice to dress baby spinach & red onion.
● Turkey Salad - Stir together ¼ cup each mayonnaise, plain Greek yogurt, and Relish.
Add to 2 cups diced, cooked turkey, ½ cup diced celery, and 3 sliced green onions.
Optional adds: 3 tablespoons sliced almonds, 2 tablespoons golden raisins.
Serve on a bed of tender lettuce or make sandwiches.
● Fluffy Omelet – Warm a spoonful of Spicy Tomato Relish and add it to the center of
a 2-egg omelet, with or without grated cheese. Garnish with chopped fresh herbs.
● Grilled Chicken Kabobs - In a medium, non-reactive bowl, whisk ½ cup Relish with
1 cup plain yogurt. Cut 3 to 4 boneless, skinless chicken breasts (1 ½ lbs.) into
1 ½-inch cubes, and add cubes to sauce in bowl. Marinate in the refrigerator for
an hour, then put cubes on skewers and grill. Serves 4.
Ingredients
¼ cup vegetable oil
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground turmeric
2 teaspoons whole mustard seeds
2 teaspoons chili powder
3 tablespoons minced garlic
½ serrano pepper, seeded and chopped
1 tablespoon fresh ginger,
peeled and chopped
2 tablespoons wine vinegar, plus ½ cup
2 ½ cups fresh tomatoes, chopped
(or 1 28-oz. can diced tomatoes)
¼ cup dark brown sugar
1 teaspoon sea salt
In a heavy skillet, warm the oil over medium-low heat. Add the cumin, coriander, turmeric, mustard seeds and chili powder. Cook spices, stirring often, until fragrant, about 2 minutes. Add the garlic, serrano pepper, ginger, and 2 tablespoons vinegar. Cook until the vinegar has evaporated, about 5 minutes.
Add the tomatoes with their juices, brown sugar, salt, and remaining ½ cup of vinegar. Continue cooking on medium-low heat, stirring often with a wooden spoon, until the sauce has thickened, about 40 minutes. Season to taste with salt. Use immediately, or cool and refrigerate covered for up to a week. Makes 3 cups.
Pair with Carica Chardonnay, Mourvèdre Nouveau or Sauvignon Blanc
Here’s a delicious and virtually fool-proof way to make your favorite firm white fish—and no messy frying! Try pollock, sea bass, halibut, or black cod. In summer, use fresh, ripe tomatoes. When tomatoes aren’t in season, sub in canned tomatoes. Yield 4 servings.
Ingredients
• ¼ cup extra-virgin olive oil, plus more for serving
• 2 garlic cloves, thinly sliced
• 1 small shallot, sliced
• ½ teaspoon fennel seeds
• Pinch of red-pepper flakes, plus more as needed
• 1 ½ pounds ripe red tomatoes (4 to 5 medium), peeled if desired, coarsely chopped,
or 2 14-oz. cans diced tomatoes in juice
• ½ cup Carica Chardonnay
• 2 tsp. Kosher salt, plus more for seasoning
• ground black pepper to taste
• 1 ½ lbs. firm white fish, cut into to 4 portions
• ¼ cup Italian flat-leaf parsley, roughly chopped, for serving
• Grilled or crusty bread, for serving
Directions
In a large skillet with high sides, combine the olive oil, garlic, shallot, fennel seeds and red-pepper flakes. Set over medium-low heat and cook, swirling occasionally, until sizzling and fragrant, about 3 minutes.
Add 2 cups water, the wine, tomatoes and accumulated (or from the can) juice, and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes (or about 5 minutes if using canned tomatoes).
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
Taste the water and adjust seasonings with salt, black pepper, and red-pepper flakes. If the liquid has reduced to a thick sauce, add a little water to thin for a red-tinted broth.
Serve the fish and tomato broth in shallow bowls, with a drizzle of olive oil and a sprinkling of chopped parsley. Pass bread for dunking.
“Bliss Point” Roasted Winter Veggies. Side dish or appetizer—Take your pick!
Roasted vegetables are popular, even with the veggie-hesitant. This preparation amps up the flavor profile several degrees—all the way to that famous “Bliss Point” of sweet/salty/savory perfection.
For an appealing appetizer, pile a spoonful of the roasted roots on toasted baguette slices (with or without a smear of soft goat cheese), add a sprinkle of chopped fresh herbs, and you’re all set. Enjoy with a glass of your favorite Carica wine. We’re partial to Carica Chardonnay and Carica “Siren” Red Blend with our veggies. Cheers!
4 cups winter root vegetables, peeled and chopped in ½-inch cubes:
• Use a combination that suits your fancy (or what the cupboard offers), including butternut squash, carrots, celery root, baby turnips, parsnips, rutabagas, sweet potatoes, onions.
• For example: 1 small squash, 3 carrots, 1 celery root, 1 yellow onion
Dressing
2 Tablespoons rice vinegar
2 Tablespoons yellow or white miso
2 Tablespoons maple syrup or honey
1 Tablespoon soy sauce
2 Tablespoons neutral vegetable oil, e.g., grape seed or canola
Preheat oven to 425 degrees F. Line a large, rimmed sheet pan with parchment paper.
In a large bowl, whisk all the dressing ingredients together. Add the cubed vegetables and toss well to coat. Spread the vegetables on the prepared pan. Roast in the oven for 30 minutes, turning vegetable pieces once or twice during roasting. Test for doneness: The pieces should be lightly caramelized, and the texture should be tender but not mushy. Roast for another 5 to 10 minutes, as needed.
Serves 4 as a side dish or 10 to 12 as an appetizer.
Preheat the oven to 400F with the rack in the middle position.
Prepare the pastry: Unfold puff pastry onto a large sheet of parchment paper. Lightly flour the surface of the dough and using a rolling pin, even out the pastry edges. Using a pastry cutter, pizza cutter, or a sharp paring knife, cut strips about ¾ inch wide off each side of the rectangle. Brush the surface of the rectangle with the egg wash, then adhere the trimmed pieces on top around the outside edges of the pastry. Brush new edges of the pastry with the egg wash, then prick the bottom of the pastry many times with a fork. Move the pastry, still on the parchment paper, onto a baking sheet, and put in the freezer for 10 minutes.
Prepare the Leeks: Thinly slice leeks crosswise. Melt the butter in a large, heavy saucepan or Dutch oven over medium-low heat. Add the leeks along with a generous pinch of salt and a few grinds of pepper. Sauté 2 minutes, then add thyme. Cook for another minute, then pour in the water, reduce heat to low, and cover. Allow to cook, stirring occasionally, until meltingly tender, but do not brown, about 20 minutes. Remove cover and allow any residual water to cook off if necessary. Remove pan from heat and allow to cool somewhat.
Par bake pastry: Remove the pastry from the freezer and brush the bottom and the sides again with egg wash. Bake until just starting to be golden brown, about 15 minutes. If the bottom of the pastry has puffed a lot, prick a few more times. Remove from oven.
Make the filling while pastry is baking: In a large bowl, whisk together milk, cream, nutmeg, egg, and egg yolk. Season with salt and pepper. Add leeks to the bowl and mix well. Crumble half the goat cheese and fold into the mixture without breaking up the goat cheese too much.
Assemble and bake the tart. Spread mustard evenly on center of pastry. Pour filling onto pastry, keeping within edges. Dollop the remaining goat cheese over the top. Bake until the pastry is golden brown and filling is set and starting to puff, 20-25 minutes. Allow to cool to warm, then slice and serve.
1. Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper and set aside. In a small bowl, combine first 6 ingredients (spinach through salt).
2. Cut a slit lengthwise along the top of each piece of salmon, taking care to not cut completely through. Pull sides apart and spoon 3 tablespoons of the spinach mixture into the middle of the slit, and smooth the filling into a mound.
3. Transfer fillets to the baking sheet, and bake for 17 minutes, or until the center of the fillet is cooked through. Use a spatula to remove the skin before serving. Makes 4 servings.
Adapted from Marlene Koch, Eat What You Love Quick & Easy, 2016.
New year . . . why not try something new? If you’re thinking about making more meat-free meals in the coming year, a good place to start is this easy and versatile baked frittata. Pantry staples make it happen. What, no artichokes in the cupboard? Substitute some spinach, or asparagus, or mushrooms: the possibilities are many.
Artichoke Frittata
to drink: Carica Rosé or . . .
Enjoy Artichoke Fritatta with a glass of your favorite Carica wine—could be a chilled bottle of Carica Rosé or Carica Chardonnay or a lighter to medium-bodied red, like Carica Mourvèdre Nouveau or Carica Grenache. Makes 4 servings, or appetizers for 8 to 10.
Drain marinade from 1 jar of artichokes into a 10-inch cast-iron skillet.* Drain marinade from second jar and reserve for another use. In food processor with chopping blade, chop all artichokes finely, but do not puree. Remove chopped artichokes to a bowl and set aside.
In same food processor bowl, finely chop onion. Heat marinade in skillet. Add onion, then cook, stirring until onion is soft but not browned, about 5 minutes. Add onion to reserved chopped artichokes. Lightly wipe out skillet with paper towel (do not wash), place skillet in oven to heat.
In food processor, with shredder blade, shred cheese (about 2 cups)
In a large bowl, whisk eggs to blend. Stir in bread crumbs, pepper, oregano, and hot sauce. Fold in cheese, parsley, artichokes, and onion.
Using oven mitts or potholders to protect your hands, carefully remove heated skillet from oven. Pour in mixture into skillet and return to oven to bake uncovered about 30 minutes, until frittata mixture is set and lightly browned. Cool 30 minutes, then gently loosen the frittata and turn it out onto a large cutting board. Cut frittata into wedges. (For appetizer bites, cut into small squares.)
*If you don’t have a cast-iron skillet, cook onion in a non-stick skillet, and bake frittata in a 9 x 9-inch baking pan lined with parchment paper.
Invite a group of friends to gather together on a December evening or afternoon
Each guests brings a batch of their fave cookie plus an empty cookie box or tin
Guests share all the cookies amongst themselves, filling their boxes to take home.
Everybody toasts the kindness of friends
To make it easy to get started, check out Carica Wines’ recipes for Mulled Red Wine and Spicy Biscotti. Be sure to order Carica wines for your Holiday Cookie Recipe Swap Party, and all your holiday festivities. Cheers!
Spicy Biscotti | Pair with Carica Syrah
With ginger, dark chocolate, and pepper, these not-too-sweet treats pack a punch. Serve some next to a glass of bold Carica red wine. Now you’re ready to enjoy the party or read another chapter in your current book. For a delightful finish to a fall-themed dinner, pair these biscotti with pears poached in red wine.
Ingredients
4 oz. crystallized ginger
4 oz. bittersweet chocolate
7 oz. almonds (1 ¼ cup)
3 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
1/2 cup granulated sugar
3 large eggs
1/2 cup honey
Method
Toast almonds (7 to 10 minutes at 350°F), set aside to cool. Chop ginger in food processor, set aside. Chop chocolate almost fine in food processor, set aside. Coarsely chop almonds.
In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves, and sugar). Stir in ginger, almonds, and chocolate.
Using a stand mixer, beat the eggs and honey together. Add the dry ingredients, then mix on low speed to moisten. Turn dough out onto a lightly floured board and gently knead a couple of times to uniformity. Divide dough in two equal pieces.
Place one piece of dough on an 18-inch length of waxed paper. Form dough into a rectangle approximately 13 inches by 3 ½ inches, about ¾-inch in height. Wrap waxed paper around dough. Repeat with second piece of dough. Freeze dough logs for at least one hour.
When ready to back, preheat oven to 300°F, with racks in center position. Line two sheet pans with parchment paper. Remove waxed paper from dough logs and place one dough log on each pan. Bake for 50 minutes, switching the position of the pans halfway through baking. Remove pans from oven. Reduce oven temperature to 275°F.
Cut baked dough log into thin slices as follows: Place dough log on cutting board, using two spatulas as needed. Protect hands from heat with a towel. With a sharp knife, cut crosswise slices that are ¼- to 1/3-inch thick. (These are thinner than some biscotti.) Place slices, cut side up, back on parchment-covered cookie sheets, fitting them close together. Bake for 20 minutes; test for doneness, and bake for a few more minutes as needed. They will be fairly dark.
Cool biscotti completely and store airtight for as much as a week. Makes 3 dozen.
Mulled Red Wine | A Winter Treat!
Ingredients
1 bottle (750 ml.) Carica Syrah or “Siren” red wine
¼ cup brandy
¼ cup simple syrup* or maple syrup
4 whole cloves
2 whole star anise pods
2 (3-inch) cinnamon sticks
Peel of ½ an orange
Optional garnishes: cinnamon sticks, star anise pods, orange slices, cranberries
Method
Pour the Carica Grenache or “Siren” wine into a medium saucepan. Add the remaining ingredients (except garnishes) and stir to combine. Cover the pot and warm on stovetop for about 10 minutes, being careful not to boil.
For serving, ladle mulled wine into mugs or heatproof glasses and garnish as desired. Makes 5 servings.
*To make simple syrup, combine ½ cup granulated sugar and ½ cup water in a small saucepan. Bring just to a boil, stirring to dissolve sugar. Store, covered in refrigerator, for up to 1 week. Makes approximately 1 cup.
Carica Wines has a few favorite recipes for Thanksgiving.
Our easy Molé works with leftover roast turkey and is equally tasty with roasted winter squash. All you need alongside is a glass of robust Carica red wine.
To start a festive feast, bring out Sweet Potato Spread plus glasses of Carica Rosé or Chardonnay.
Molé with Turkey or Roasted Squash
Pair with Carica Red Blend or Petite Sirah
What’s both hearty and time-saving for the Day-After-Thanksgiving? Or easy to fix for a cozy, winter season supper? Savory molé is your answer. Rich with chiles, spices, and chocolate, this easy version of a classic Mexican sauce can be served with steamed rice or tortillas. Make this streamed-lined version (or use a purchased, pre-prepared sauce) and simply add roasted turkey. The vegetarian version with roasted winter squash is just as satisfying. Be sure to pour a robust red wine, like Carica Petite Sirah or ‘Siren’ Red Blend to complement the smoky sweet notes of the sauce. Cheers!
Easy Molé Sauce Makes about 3 cups
¼ tsp. cinnamon
1 ½ tablespoons chili powder
1 tsp. ground cumin
1 oz. dark chocolate, broken into pieces
¼ cup raisins
½ to 1 tsp. red chile flakes
2 cloves garlic, peeled
2 tablespoons olive oil
2 corn tortillas, cut in ½-inch strips
1/3 cup chopped almonds or raw pepitas
1 14.5-oz. can organic diced tomatoes
1 cup diced onion
¼ cup water or broth, as needed
optional garnish: toasted sesame seeds and chopped cilantro
Place cinnamon, chili powder, cumin, chocolate, raisins, and chile flakes (adjust to your taste) in bowl of food processor fitted with steel blade. Heat oil in heavy pot and add tortilla strips, and almonds or pepitas. Toast 2 to 3 minutes, add garlic and heat until fragrant about 30 seconds (don’t brown). Using a slotted spoon, transfer tortillas strips, nuts, and garlic to food processor. To pot, add onion and tomatoes with juice. Cook over medium heat for 8 to 10 minutes, stirring from time to time. Transfer to food processor.
Puree all ingredients about 3 minutes. Add more liquid as needed and continue to puree until mixture is fairly smooth, up to 5 more minutes. Season to taste with salt and pepper. Use sauce immediately, refrigerate (up to 3 days), or freeze (up to 3 months).
For Turkey Molé 4 to 6 servings
1 ½ cups molé
Water or broth (½ to 1 cup, as needed)
1 ½ lbs roast turkey
3 cups steamed rice or 8 to 12 tortillas (corn or flour)
Cut ¼-inch thick turkey slices into batons, ¼ inch wide by 2 inches long (or use shredded roast turkey to make about 3 cups). Place molé in a wide, heavy skillet. Add water or broth to thin sauce to desired consistency, whisk to combine. Gently heat sauce, then add turkey and heat through.
For each serving, place a scoop of steamed rice in a shallow pasta bowl. Ladle on about 1 cup turkey molé, and garnish with toasted sesame seeds and chopped fresh cilantro. Alternatively, serve turkey molé in bowls with corn or flour tortillas.
For Roasted Squash with Molé 4 servings
Choose your favorite winter squash!
2 acorn squash or small sugar pumpkins (or 1 large kabocha squash, 1 large red kuri squash, or 4 small delicata squash)
2 cups molé
Salt and pepper
4 cups steamed rice with black beans
Halve and remove seeds from squash. Place squash on a parchment paper lined sheet pan, cut side down and roast in a preheated oven at 375 degrees F. until tender, about 40 minutes. Once the squashes are cool enough to handle, slide a large spoon between the skin and flesh, removing the flesh from each half in two or three large wedges (or cut the squashes in wedges and remove the skin).
In a small saucepan, heat the molé, and add up to ½ cup water to reach your desired consistency.
For each serving, place squash wedges in a shallow pasta bowl, season with salt and pepper, top with about ½ cup heated molé, garnish with cilantro leaves and sesame seeds. Place steamed rice and beans alongside to complete the meal.
On the side. To accompany either version, try cabbage slaw with chopped green onions and shredded carrot, dressed with vinaigrette made with toasted cumin seeds and lime juice.
Spicy Sweet Potato Spread (Appetizer)
A tasty Thanksgiving appetizer. Serve with cool, crisp Carica Chardonnay or festive Carica Rosé.
Easy to make ahead: Once the sweet potatoes are roasted, this spread comes together quickly. It tastes even better made ahead so the flavors have a chance to meld. You can make the spread 1 day ahead, cover, and refrigerate, then allow the spread to come to room temperature before serving.
Ingredients
2 or 3 garnet yams (or other sweet potatoes), about 2 ½ lbs.
3 to 4 Tablespoons fresh ginger, peeled and roughly chopped
1 cup fresh cilantro leaves
½ jalapeño pepper, seeds and stem removed
¼ cup Carica Chardonnay
½ tsp salt (or more to taste)
Directions
Preheat oven to 350ºF. Pierce each sweet potato 2 or 3 times with a fork, place in baking pan, and roast for about 1 hour, until tender. Allow to cool, then peel and chop in large chunks (about 3 cups).
Place ginger, cilantro, jalapeño, salt, and sweet potato in the bowl of a food processor fitted with the metal blade. Process in pulses, adding wine gradually to reach a fairly smooth spreading consistency. Add more liquid if needed. Adjust salt to taste.
Serve with pita chips, favorite crackers, and crunchy veggies.
