Woodbridge Wine and Cheese for Halloween

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This is a tale of two wines for when you get to “adult” your Halloween. First of all, for your fellow wine-afficionados, a dressed up bottle of red is a no-brainer to bring along to a Halloween party. Using PicMonkey I made this cute printable so you can give a bottle of Woodbridge Cabarnet Sauvignon. Simply save, print and adhere the label for an instant hostess gift.

And as for the white wine, I figured why not put that wine IN the cheese instead of just serving it WITH the cheese? I found THIS fabulous wine and cheese spread recipe thanks to Alton Brown. It’s a simple and delicious appetizer to set out for the adults handing out candy on Halloween night. They’ll appreciate your witchy ways!

And this dip is completely customizable. The cheeses you choose to mix and match are up to you. It’s actually meant as a fancy way to dress up leftover cheeses you may have in your fridge. I chose a mild blue, a sharp and crumbly cheddar and goat cheese for my tasty combination. And the dip only calls for 1/4 cup of the Woodbridge Chardonnay, so there’s plenty left to keep those wine tumblers filled.

Now tell me, what is your favorite way to “adult” your Halloween celebrations? Do you and your friends plan a costumed girls-night-out? Do you simply socialize after the kiddos are finished trick-or-treating and have gone off to bed? Woodbridge Wines has some great entertaining ideas too! Visit their Simple Entertaining Social Hub and then check HERE for a list of in-store demo locations coming up on October 30th. 

Print Pin

White Wine and Cheese Dip

Ingredients

• 16 oz. leftover cheeses at room temperature any combination of goat, Parmesan, brie, cheddar, provolone, etc.
• 3 T. butter softened
• 1 clove garlic minced
• 2 T. fresh parsley
• 1/4 c. dry white wine

Instructions

• Puree all ingredients together (cheeses through white wine) in a food processor. Transfer to a serving dish and chill for at least 1 hour in the refrigerator before serving with crackers.

Notes

Adapted from Alton Brown