Seyval Blanc
Jalapeño Pepper
Dry Apple
Cranberry
Red Raspberry
Heirloom Apple
Granite State Apple
Blueberry

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up as it cooks, about 5 minutes. Add flour, chili powder, cumin, salt and paprika, then mix in tomatoes with juice, LaBelle Jalapeño Pepper Cooking Wine, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens, stirring occasionally, about 45 minutes. Can be made ahead, keep refrigerated. Serve with toppings like sour cream, grated cheese, green onions, and cilantro. Makes 6 servings.

Melt butter in a shallow pan on low heat; add apples. Stir to coat, cook for one minute on medium heat. Add all other ingredients and cook on medium heat, stirring occasionally, for 10 minutes, or until liquid is almost evaporated, leaving a thick syrup. Serve warm with LaBelle Winery Marinated Pork Tenderloin or on top of ice cream as a wonderful dessert.

Combine water with the sugar and spices in a saucepan and bring to a boil. Boil for 5 minutes. Add the orange slices, remove pan from the heat and let sit for 15 minutes. Stir in the LaBelle Apple Wine. Reheat gently over low heat; don’t allow to boil. Serve very warm, in heated glasses or mugs with a cinnamon stick as garnish. Makes about 6 cups.

Mash avocados in a bowl. Mix in onion, tomatoes, cilantro, LaBelle Winery Jalapeño Pepper Cooking Wine and chilies. Mix in jalapeños to taste. Season with salt and pepper. Transfer to serving bowl and garnish with a few sprigs cilantro. (Can be prepared 4 hours ahead. Place plastic wrap directly onto surface of guacamole to prevent browning. Refrigerate.)