Our one hope is to bring together a community that makes the world better through memorable wine and experiences. To see our total impact, please visit: onehopewine.com/impact
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3,583 hours of ABA therapy provided to children with autism
2,108 hours of operational costs funded for a crisis helpline for LGBTQ youth
2,381,247 children provided with meals
8,899 veterans reunited with a sense of purpose by providing disaster relief
4,124,622 women educated about ovarian cancer
61,915 pets helped to find a forever home
ONEHOPE Impact Highlights
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happiness
A Toast to
The New Year’s corks have all been popped—2019 is officially upon us. But the joyous toasting and endless bubbles shouldn’t stop on January second. This year, pop some bottles to celebrate the little things, and let the vino flow. #WINENOT? Make time for more of what matters—and, more importantly, for who matters. Let ONEHOPE help you host your favorites, drink great wine, and savor time well spent, all while making an impact in your community and your world. To learn more about hosting your own inspired event, visit: onehopewine.com/host
Gluten Free
Vegetarian
Vegan
Delicata Squash and Pomegranate Kale Salad SERVES TWO
INGREDIENTS • 1 delicata squash, halved lengthwise, seeds removed and sliced into ¼-inch half moons
• 1 cup cooked quinoa • ½ cup pomegranate seeds
• ONEHOPE Extra Virgin Olive Oil
• Freshly cracked sea salt
• Garlic salt
• ONEHOPE Blackberry Ginger Balsamic Vinegar
• Freshly cracked black pepper
(or other reduced balsamic vinegar)
• 1 bunch Tuscan kale, ribs removed and
• Juice from ½ lemon (optional; see Pro Tip below)
torn into bite-sized pieces
P R E PA R AT I O N Preheat oven to 400°F. In a mixing bowl, drizzle the squash with ONEHOPE Extra Virgin Olive Oil, and toss to coat. Place the squash on a sheet pan, and season with garlic salt and pepper. Roast until the squash is fork tender and slightly caramelized, 20 to 25 minutes, tossing once. In a mixing bowl, add the kale, quinoa, and half of the pomegranate seeds; season with salt, drizzle with oil, and toss to combine. To serve, plate the kale-quinoa-pomegranate seed mixture, and arrange the squash on top. Garnish with the remaining pomegranate seeds, and drizzle with ONEHOPE Blackberry Ginger Balsamic Vinegar.
PAIR WITH
PRO TIP
ONEHOPE
To save you time while hosting, soften the kale beforehand—this will
Carneros Reserve
also make it easier to eat. To do so, place the kale pieces in a bowl,
Pinot Noir
squeeze the juice from ½ lemon over top, and gently massage to combine. Refrigerate for 30 minutes or for up to 6 hours.
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PAIR WITH
PRO TIP
ONEHOPE Monterey County
This dish reheats wonderfully and is often even better the
Reserve Riesling
next day—make it ahead of time for easy hosting.
Butternut Squash Curry with Mint Yogurt Sauce SERVES SIX
INGREDIENTS Sauce
• ⅓ cup Thai red curry paste
• 1 cup Greek yogurt
• 2 tbsp. creamy peanut butter
• ½ cucumber, peeled and grated
• 4 cups cubed butternut squash
• Juice from ½ lemon
• Juice from 1 lime
• 8 mint leaves, minced
• 1 tbsp. fresh ginger, grated
• Kosher salt
• 1 cinnamon stick
• Freshly ground black pepper
• 1 lb. wide egg noodles, such as tagliatelle • 2 cups shredded Tuscan kale
Curry
• ¼ cup fresh cilantro or basil leaves, roughly chopped
• 2 cans (each 14 oz.) coconut milk
• ¼ cup pomegranate seeds
• 2 cups vegetable broth
• ¼ cup chopped peanuts
P R E PA R AT I O N To make the sauce, combine all the sauce ingredients, plus ½ tsp. salt and ½ tsp. pepper, in a small mixing bowl. Cover and refrigerate until ready to serve. To make the curry, combine the coconut milk, broth, curry paste, and peanut butter in a Dutch oven or large pot. Add the butternut squash, lime juice, ginger, and cinnamon stick. Season with salt and pepper, and cook over high heat until the squash is fork tender, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil, and cook the noodles according to package directions. Once the squash is tender, discard the cinnamon stick, stir in the kale, and cook until wilted, 3 to 5 minutes. Stir in the cilantro or basil. To serve, divide the noodles among bowls, spoon the curry on top, garnish with the pomegranate seeds and peanuts, and drizzle with the mint yogurt sauce. 9
Carrots with Chèvre and Balsamic SERVES SIX
INGREDIENTS • 2 carrots, sliced ½-inch thick on the bias • 3 tbsp. ONEHOPE Extra Virgin Olive Oil • 2 tsp. kosher salt • 1 tsp. freshly ground black pepper • 4 oz. goat cheese • 2 tbsp. balsamic glaze
P R E PA R AT I O N Preheat oven to 400°F and line a sheet pan with foil. Toss the carrot slices in the ONEHOPE Extra Virgin Olive Oil, salt, and pepper, and arrange in a single layer on the pan. Bake for about 15 minutes. To serve, arrange the carrots on a serving platter, spread 1 tbsp. of goat cheese on each carrot, and top each with ½ tsp. of balsamic glaze.
PAIR WITH
PRO TIP
ONEHOPE
Bite-sized pieces of carrot make
Napa Valley
for easy entertaining. Substitute
Reserve Merlot
herbed almond cheese to make this appetizer vegan.
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12
Cauliflower Bolognese SERVES FOUR
INGREDIENTS • ¼ cup ONEHOPE Extra Virgin Olive Oil, divided
• 1 tsp dried thyme
• 1 cup chopped yellow onion
• ½ tsp dried basil
• 3 cups cauliflower rice
• ½ tsp dried oregano
• 1 cup cubed butternut squash
• Sea salt
• 1 orange bell pepper, chopped
• Freshly ground black pepper
• 4 cloves garlic, minced
• 1 ½ lb. zoodles (zucchini noodles)
• 1 box (26 oz.) strained tomato
• Freshly grated Parmigiano-Reggiano® cheese
• 1 box (26 oz.) chopped tomato
(optional)
• ¼ cup ONEHOPE Perfectly Aged Balsamic Vinegar
P R E PA R AT I O N In a large Dutch oven, heat 2 tbsp. of the ONEHOPE Extra Virgin Olive Oil over low heat. Add the onions and cook until soft, about 5 minutes. Add the cauliflower rice, squash, and bell pepper to the pot. Increase the heat to medium and continue to cook until the cauliflower softens, 10 to 15 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute. Pour in the tomatoes, ONEHOPE Perfectly Aged Balsamic Vinegar, thyme, basil, and oregano; mix until combined. Cover and bring the sauce to a gentle boil. Reduce the heat to low and simmer, covered, for about 45 minutes. Remove the lid and cook until the sauce has thickened, about 15 minutes. Season with salt and pepper. In a large saucepan, heat the remaining 2 tbsp. oil over medium heat. Add the zoodles and cook until heated through and cooked to your desired firmness, 10 to 15 minutes. Serve the Bolognese over the hot zoodles, and top with grated cheese, if desired.
PAIR WITH
PRO TIP
ONEHOPE
Zoodles are a healthy, delicious alternative to traditional pasta.
Vintner Collection California
You can either make your own using a vegetable spiralizer, or buy
Cabernet Sauvignon
them premade to save yourself the hassle while hosting—many grocery stores have them readily available in the produce section.
Red Kuri Squash Soup with Mini Grilled Cheese SERVES FOUR
INGREDIENTS Soup
• Kosher salt
• 1 ½ lb. red kuri or butternut
• Freshly ground black pepper
squash, peeled and cut into
• 1 tbsp. unsalted butter
1-inch cubes (3 cups) • 3 cups water
Mini Grilled Cheese
• ½ medium onion,
• 4 thick slices Gruyère cheese
coarsely chopped • 1 bay leaf
• 8 slices sourdough bread • ½ cup unsalted butter, divided
• 1 medium fennel bulb, cored and cut into thin wedges • 1 tbsp. ONEHOPE Extra Virgin
• ONEHOPE Perfectly Aged Balsamic Vinegar
Olive Oil
PAIR WITH
PRO TIP
ONEHOPE
Make it ahead—this winter spin on tomato soup can be refrigerated overnight
Vintner Collection
and easily reheats for next-day dining and entertaining. Serve the soup as
California Chardonnay
individual shooters and chop the grilled cheese into bite-sized pieces. Guests will love the ease of enjoying their mini soup, sandwich, and wine together.
P R E PA R AT I O N Preheat oven to 375°F. To make the soup, combine the squash, water, onion, and bay leaf in a large saucepan, and bring to a boil over high heat. Reduce the heat to a simmer, and cook, covered, until the squash is tender, about 20 minutes. Meanwhile, on a rimmed baking sheet, toss the fennel wedges with the ONEHOPE Extra Virgin Olive Oil, and season with salt and pepper. Roast the fennel until it is tender and starting to brown, about 25 minutes. Discard the bay leaf from the saucepan. Working in batches, purÊe the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter, and season with salt and pepper. To make the mini grilled cheese, sandwich one piece of cheese between two slices of bread. Melt 1 tbsp. of the butter in a nonstick pan or cast-iron griddle over medium-low heat. Cook the sandwich in the pan, covered, until the bread has turned golden brown, about 3 minutes. Melt 1 tbsp. of the butter in the same pan, flip the sandwich, and, again cook, covered, until golden brown, about 3 minutes. Repeat with the remaining three sandwiches. To serve, plate the hot grilled cheese, ladle the soup into bowls, and garnish the soup with the roasted fennel and a drizzle of ONEHOPE Perfectly Aged Balsamic Vinegar. 15
Gift Crates and Boxes DELUXE DUO Give the wine lover in your life a touch of sweet and a hint of savory. Deluxe Duo includes: your choice of two ONEHOPE Vintner or Reserve Collection wines (options online), Ancho Chile Pepper Spread, Caramelized Onion Crisps, Wisconsin Swiss cheese, Caramel Popcorn, and Chocolate Espresso Cookies. Every gift crate gives back—select your wines to determine the impact. IMPACT AS SHOWN:
Help Fund Pet Adoptions
$109.99–$139.99
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PI N OT F O R PAWS: MEOW! Make your favorite cat lover purrrrrr with delight. Pinot for Paws: Meow! includes: your choice of ONEHOPE Vintner Collection California Pinot Noir (shown) or ONEHOPE Vintner Collection California Pinot Grigio for humans, pillow box with ribbon, plus five fun cat toys: catnip wine bottle, stuffed owl, taffy roll, cork bamboleo toy, and eco stack. This gift box helps fund pet adoptions. $49.99
B I R T H D AY B A B E Pop some bottles and toss the confetti—it’s time to celebrate the special birthday babe in your life. Birthday Babe includes: your choice of ONEHOPE California Celebration Brut Sparkling Wine Glitter Edition (shown), ONEHOPE California Brut Sparkling Wine Shimmer Edition, or ONEHOPE Vintner Collection California Brut Sparkling Wine, You’re a Gem bottle tag, rainbow sprinkle rice crispy treat, gold glitter Happy Birthday garland, box of confetti, and celebratory balloons (colors may vary). This gift box funds meals for children in need. Glitter Edition (gold or silver) $84.99 Shimmer Edition (gold or silver) $64.99 Brut Sparkling Wine $49.99 17
Meet The Heart Foundation The Heart Foundation seeks to create a world where no life is lost to heart disease—the number one cause of death for people in the United States, and one of the most preventable. In pursuit of this vision, The Heart Foundation works to increase awareness of this often-silent killer, promote early detection, and support innovative research for improved methods of heart disease treatment and prevention. Education and awareness are key factors in this fight. To date, ONEHOPE has helped provide heart health education programs to 3,091 people.* TheHeartFoundation.org
*Number is cumulative of past heart health donations.
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Doing good never tasted so great. Give back to your charity of choice with every purchase while saving up to 20% per shipment, all for only $19.99 per year.
1. GIVE BACK 10% MORE Donate 10% to a ONEHOPE nonprofit partner of your choice. Once you reach $500 or more in cumulative sales annually, select any 501(c)(3) charity.
2. S AV E U P TO 20 % Lock in discounted pricing—up to 20% off—when you purchase six or 12 bottles.
3. LOCK IN $10 SHIPPING Enjoy a 50% discount on standard shipping for six- and 12-bottle orders, as well as curated wine club options—delivered directly to your door.
4 . E A R N M E M B E R S - O N LY B E N E F I T S Be the first to try new varietals, and get exclusive access to sales, promotions, and products.
5. D I SCOV E R YO U R FAVO R ITE S Opt in to quarterly shipments hand-selected for you by our winemaker, Mari Coyle. Sign up at: onehopewine.com/the-grapeful-club
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Save More with Mari’s Picks Subscribe to Mari’s Picks and get six delicious wines—curated by our winemaker, Mari Coyle—shipped quarterly. Shipments are automatic— just set it and enjoy. It’s the easiest way to save up to 20% while discovering amazing new wines and supporting your charity of choice.
Cupid’s Kiss Cocktail SERVES FOUR TO FIVE
INGREDIENTS • 1 bottle (750 ml) ONEHOPE Vintner Collection California Sparkling Rosé • 4 oz. gin • Pomegranate seeds • Fresh thyme sprigs
P R E PA R AT I O N Pour all the ingredients into a glass pitcher and serve.
Hosting with Hope Everyone loves an excuse to get together and drink good wine—especially when that wine supports a great cause. There’s never been a better time to host your friends, family, colleagues, and neighbors for an inspired wine tasting. To get you started, we’ll pair you with a local ONEHOPE Cause Entrepreneur and provide you with great quality wines at a discount. You just need to choose your charity and send out the invites! Discover your “why” and start planning your tasting today at: onehopewine.com/host 23
cheers
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