Indulge. Do Good. #WineNot?

Pumpkin Donuts


Is there anything better than pumpkin spice in the fall?  When the weather turns crisp and cool, there is simply nothing better than a little something pumpkin at the beginning or end of your day.  We were craving pumpkin donuts to pair with our ONEHOPE Coffee and searched for the best recipe out there.  We found this one, tested it out and it was a huge hit.  Can’t wait to make them again!

Pumpkin Donuts

Prep Time: 20 minutes
Cook Time: 15 minutes 
Serves: 18 donuts


  • 1 3/4 cup all purpose flour
  • 1 3/4 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon


  • Preheat oven to 350 degrees and butter/grease donut pan.
  • In a mixing bowl whisk together flour, baking powder, salt, cinnamon and nutmeg until combined. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined.  Make sure there are no clumps of brown sugar remaining.  Add canola oil, eggs, pumpkin puree and vanilla extract and mix with an electric mixer until well combined and consistency is even.  Add dry ingredients to pumpkin mixture and continue to mix until well combined.  Fill your donut wells 3/4 full. 
  • Bake for 13-18 minutes or until a toothpick inserted into the dough comes out clean.  Remove from oven and allow donuts to cool for up to 5 minutes.
  • While donuts are cooling, combine your granulated sugar and ground cinnamon in a bowl and whisk together.  Place each donut into cinnamon and sugar mixture individually and generously cover with sugar mixture.  
  • Serve while warm and enjoy!

Recipe adapted from here.
















Celebrate HalloWINE with these oh-so-tasty wine + candy pairings

As many of us already know, candy and wine are a match made in heaven. But what wine goes best with some of your favorite Halloween treats? Lucky for you, we at ONEHOPE did the research for you. Here you will find the absolute best wine pairings for some of the most popular fun-sized goodies. Happy HalloWINE!

Sparkling Wine + Kit-Kats

The crisp bubbles from our Sparkling Brut match perfectly with the crisp wafers of a Kit-Kat. Break me off a piece of that Kit-Kat bar and pop open the bubbly – stat!

Sauvignon Blanc + Skittles

The bright, sweet fruit flavors in Skittles enhance the green acidic notes in our Sauvignon Blanc. Taste and toast the rainbow!

Chardonnay + Twix

Since our Chardonnay is crisp and fruit forward rather than buttery, it tastes wonderful with a buttery caramel Twix bar. The two combined create flavors of a caramel apple!

Pinot Noir + Red Vines

Biting into a red vine before taking your next sip of our Pinot Noir will bring out this wine’s intense strawberry flavors. Although it will be tempting, we don’t recommend drinking wine through a licorice straw!

Merlot + Snickers

Since ONEHOPE Merlot is blended with Cabernet Sauvignon, making it more tannic than most Merlots, it’s a great match for Snickers. The salty peanuts and creamy caramel enhance the cherry and spicy notes in the Merlot. (Sidenote: if you need a break from wine, Snickers also taste great with an ice cold beer!)

Zinfandel+ Hershey’s Milk Chocolate

This pairing sure is all-American! This iconic candy bar pairs wonderfully with our Zinfandel, which supports our troops! The chocolate’s creaminess really highlights the dark cherry and plum, and its white pepper finish.

Cabernet Sauvignon + Reese’s Peanut Butter Cups

The rich, creamy and salty peanut butter filling in a Reese’s needs a wine with some meat on its bones – and ONEHOPE Cabernet Sauvignon is the perfect fit. Our Cabernet’s silky smooth tannins match that amazing peanut buttery-goodness filling. Warning: 1 peanut butter cup is never enough.

Candy & Wine pairings by Kristen Shroyer
Photos by Megan Robinson

Pink Party for Breast Cancer Awareness Month


At ONEHOPE, we can proudly say that we give back 365 days per year.  We have no caps and no end dates for any of our causes and have donated over $1.2M to partner non-profits to date.  As one of our core seven California tier varietals, our Chardonnay benefits Gateway for Cancer Research – an amazing organization that provides clinical trials to women with breast cancer.  Clinical trials are SO crucial to eventually finding a cure to this disease that strikes 1 in 8 women and we are thrilled to be supporting such a worthy cause 365 days per year.  

With Hope at Home, you can fundraise for any cause with 15% of sales from your event benefitting your non-profit of choice.  During the month of October, we get so many inquiries from our community to host an event benefitting Breast Cancer and countless requests for ideas on how to throw the perfect pink party.  Throwing a memorable wine tasting sounds complicated, but a few quick DIYs and simple appetizers that perfectly pair with our wine is a much easier feat than one would think.  Scroll down to take a look at our ideas below and click to find step-by-step instructions on each of the links.  

Cheers and thanks for supporting Breast Cancer Awareness Month!



















Fringe Art Backdrop


At ONEHOPE, we’ve created quite a few backdrops for various events that we’ve been a part of, but when this image popped up in my feed on Pinterest, I simply couldn’t get it off my mind.  Our Pink Party for Breast Cancer Awareness Month felt like the perfect time and we used it as a way to create interest on our wine tasting table.  Here is a simple way to recreate the look on your own under $25.


Yarn in various colors


1.  Cut your dowels to length.  If your dowels are longer than you’d like your finished length to be, cut them to size using a hand saw.  Or, simply ask your local hardware store to cut them for you which is what I did.  The sizes I went with were 24 inches and 16 inches.  

2.  Decide what color yarn you will be using the most and cut it accordingly.  I knew we were going to be using mostly pink with a few strands of orange, yellow and white mixed in so I cut out much more pink in strands of ~48″.  Note: you will be folding your strands in half to attach it to the dowel so keep that in mind when cutting to length.

Fringe DIY

3.  Fold yarn in half and pull the ends of the yarn around your dowel.  Side loop to tighten and repeat.





4.  Alternate colors as you see fit until you’ve filled the dowel with yarn :-)  Cheers!

Chardonnay Cheese Plate


When you think of a wine party, the most obvious food pairing is cheese.  However, with Chardonnay, cheese isn’t always the easiest to pair with a varietal that has such incredible stylistic range.  While some chardonnays are extremely fruity and citrusy, others are oaky and buttery which can compete with the creamy cheeses you might initially think to pair with a white wine.  We explored a few different cheeses to find the best combination with our Chardonnay that offers a perfectly balanced profile of fruit and oak.  As told by our Sommelier: 

With most Chardonnays, you get some green apple, a little citrus, and depending on the producer either no or tons of oak and malolactic fermentation to give it that buttered popcorn style. Our Chardonnay undergoes an extremely cold, slow fermentation that extracts tons of tropical fruit character out of this wine. Scents of pineapple, banana, white peach and pear jump out of the glass at me when I pour it. It spends about six months in American oak, but only 20% new oak. The rest of the barrels are all 2-3 years old so it is more for a textural component rather than making the wine overly oaky. You get some notes of vanilla and toasted coconut, but it is definitely in balance with the fruit character of the wine.

CHEESE: We sought to find the best cheese to pair with our style Chardonnay and found a few favorites: Mt. Tam, a brie-style triple cream crafted by Cowgirl Creamery in California.  Our other favorite was Cabot’s Clothbound Cheddar which is nutty in flavor and has a similar consistency to parmesan while being much more mild to taste – perfect for our style Chardonnay.  The two can be purchased in a set from Cowgirl Creamery that also includes and absolutely unbelievable Echo Mountain Blue Cheese (still delicious with our Chardonnay when drizzled in a little honey and perfect for the reds at your wine tasting tasting), or can be ordered individually as well.  If you’re looking for less expensive options, both Whole Foods and Trader Joe’s offer a wide variety of brie and mild-medium cheddar cheeses that will be perfect for pairing with Chardonnay.  

OTHER BITES TO INCLUDE: In my opinion, creating the perfect cheese plate is all about striking a balance between cheeses and other small bites that enhance the flavors of your wine.  Some crackers and perhaps a loaf of fresh French Bread are key.  The fig spread and honey found in both our Wine & Cheese Party and Cheese Party Packages are essential for getting that sweeter balance and will make cheeses like a tangy blue cheese more approachable for those who might not love an extra sharp cheese on its own.  Figs are also particularly delicious with our Chardonnay and can be served with any cheese imaginable all the way from a creamy brie to an aged, extra sharp cheddar or parmesan.  An artichoke spread (also found in both our Wine & Cheese Party and Cheese Party Packages) offers a savory yet citrusy touch while olive oil is a natural pairing and will give your guests something light to dip their bread in when they’ve indulged in enough cheese ;-)

PS: From a gorgeous marble cheese board to honey, olive oil, salami, cheese knives, and more, our Wine & Cheese Party and Cheese Party Packages offer a one stop shop for all of the goodies you will need to create the perfect wine and cheese party.  Cheers!

Brie + Fig Bite-Size Pastry

Brie-Fig-FeatureA well balanced Chardonnay and figs offer an unforgettable combination.  Add a buttery, flaky pastry crust, brie and walnuts and the pairing will have your guests quickly coming back for seconds.  

Prep: 20 minutes

Serves: 12


1 package phyllo dough sheets (available in the dessert freezer aisle)
4 tablespoons butter (melted)
1 – 10-14 oz. wheel of brie cheese (cut into 12 wedges)
Fig spread (available in this set)
Walnuts (I use Fresh Gourmet Glazed Walnuts)


1.  Allow phyllo dough to thaw for time designated on the package and preheat oven to 350 degrees.

2.  Place 1 sheet of phyllo dough on wax paper and brush with melted butter.  Layer another piece of phyllo dough on top and repeat until you have 6 layers. 



3.  Cut the phyllo dough into 12 sections. 

4.  Butter the bottoms and sides of each well of a cupcake pan and place each section of 6 layers of phyllo dough into individual wells.  You need to have enough phyllo to wrap around the contents and close on the top so it’s sometimes easier to save one of the 6 layers for covering the top.



5.  Place one wedge of brie into the bottom of each cup and layer 3 tablespoons of fig spread and 1 tablespoon of walnuts into each cup.  You should use all of your fig spread so if you have extra, add it to your pastries.




6. Close each cup and brush the tops with melted butter.

7. Place on bottom rack of oven and bake for 10-15 minutes or until phyllo is slightly browned and crispy.


8. Remove from oven and allow to cool for 5 minutes.  Gently scoop each cup out being careful not to tear the layers and place on serving dish.  Serve while warm with ONEHOPE Chardonnay – DELICIOUS!







Pear + Goat Cheese Crostini


While preparing for our Pink Party, we were on the hunt some wonderful fall flavors that pair perfectly with Chardonnay.  One of my favorite salads came to mind and in an effort to make the dish party ready (and easy to eat while holding a glass of wine!) we turned it into a crostini.  We were thrilled with the results and every last bite was quickly consumed :-) 

Prep: 20 minutes
Serves: 10-15


1 loaf French bread
3 tablespoons olive oil
1 clove garlic (minced)
5 oz. arugula
3 oz. Goat Cheese
1 Pear (diced)
1/2 cup Glazed Walnut Pieces (I used Fresh Gourmet brand – available in the salad or crouton aisle)

Ingredients for Dressing

1/4 cup balsamic vinegar
1 clove garlic (minced)
1/2 tablespoon honey
1 tablespoon dijon mustard
3/4 cup olive oil
Fresh Ground Pepper


1.  Preheat oven to 350 degrees.  While oven is preheating, slice bread into ~1/4″ slices.


2.  Combine olive oil and minced garlic.  Brush mixture onto bread slices.  Place bread on baking sheet and bake for 7-10 minutes on lower rack or until bread has started to toast.

3.  While the bread is in the oven, combine all ingredients for dressing until thoroughly mixed. I like to put everything in a mason jar and shake it up to get an even consistency. This also makes it easy to save leftovers :-)





Pear-Crostini-64.  Remove toasts from oven.  When they have cooled enough to handle, spread each toast with goat cheese.  Return to oven for 2-3 minutes or until goat cheese has softened. Pear-Crostini-7

Pear-Crostini-85.  Remove toasts and transfer to serving platter.  Garnish each toast with a few sprigs of arugula, diced pear and walnuts. Drizzle dressing over top and serve with a glass of ONEHOPE Chardonnay – YUM! Pear-Crostini-9







Pink Fruit Dip


For our Pink Party for Breast Cancer Awareness Month, not only did we want a few dishes that paired well with our Chardonnay, but we also wanted something pink and delicious :-)  Enter the easiest fruit dip ever!  This has been a longtime favorite from my family and our office practically licked the bowl clean.  So good!  You have to try it!

Prep: 5 minutes
Serves: 10-15


1 can of marshmallow whip
1 small tub of reduced fat strawberry cream cheese


1.  Combine both the marshmallow whip and cream cheese.  The original recipe calls for equal parts of each, but I usually go a little lighter on the cream cheese.  Your dip will be a very light pink, but if you’d like it darker, a dash of grenadine will do just the trick :-) 

2.  Serve in a pretty bowl and enjoy!

Floral Ice Cubes


We’ve been looking for an excuse to make floral ice cubes for a while.  When we decided to host a Pink Party for Breast Cancer Awareness Month, it seemed like the perfect time to give it a whirl.  Floral ice cubes will jazz up any water glass and will be something special that your guests never forget.  Follow along and create your own :-) 


Ice Cube Tray (any will work, but we used this one to make larger cubes)
Edible flowers or fruit (we ordered edible flowers from here)
A kettle to boil your water


1.  If using florals, order them 2-3 days ahead of time.  We used this company and because the flowers are perishable, they overnighted them to us :-)

2.  In a kettle, boil your water and let it cool.  Boil the water a second time and let it cool completely.  Boiling the water twice helps eliminate tiny air bubbles and minerals that will make your ice white when it freezes.  Crystal clear ice will help show off your flowers.

3.  While water is boiling or cooling, remove any greens from your flowers.  While the greens are edible, we found that they turned our ice cubes slightly green on our first try – oops! 

4.  Put a few flowers into the bottom of your ice cub tray and fill with 1/4″ water.  Freeze water.

5.  Once the water has frozen, layer some more flowers on top of the ice and fill your trays with remaining water and freeze.

DIY Fall Flower Arrangement


Creating a fall flower arrangement seems intimidating, but is really so much easier than most people imagine.  We whipped up this beauty that would easily cost $150 at a flower shop with less than $50 in under 30 minutes.  Since we were using the arrangement for our Pink Party, we wanted to keep with the theme, but also make it seasonal.  Outside of Breast Cancer Awareness, October is not a month that would traditionally make you think of pink, but with the addition of some orange and deep purple florals in combination with pink buds and fresh maple clippings, our arrangement was both perfectly pink while warm and seasonally appropriate for a cozy wine tasting. 


Florals (see our list & tips below)
Oasis Floral Foam
Floral Clippers/Pruners 



Tip: Almost every big city has a flower district where you will get the best deals on bulk florals.  A few quick google searches will lead you to yours.  If you live in a small town with no direct access to a flower mart, do some research on what you’re looking for and call your local florist to place you an order.  Also, use whatever florals you have around you.  Have a tree changing colors in your yard?  Persimmons, Oranges or Artichokes?  Clip a few small branches or stalks and add them to your arrangement to cut down on cost and to keep your arrangement seasonal, textural and beautiful.


1.  Pick your vessel.  Remember that big arrangements do not necessarily call for a big vase.  When you are using floral foam, you can position stems in from every direction and maximize the amount of space you have.  The arrangement we created is a medium/large size and we used a very small vessel – a brass julip cup.

2.  Using a knife, cut your floral foam to fit snuggly inside. I like to press the foam to the vessel to get an outline of where to cut excess foam away.  You want to make sure that your foam does NOT move once it’s inside the vessel so start big and cut more away if needed.

3.  Fill your vessel with water.  Your foam will soak up a TON of water so make sure that you continue to let it soak in for a few minutes before you get to work and add water as your foam absorbs every drop in sight.

4.  ARRANGE!  There is no “right” way to arrange flowers, but I always start with my biggest floral or what will ultimately define how large the arrangement will be.  Since this arrangement was going to be large, loose, imperfect and “wildflower-esque” I started with the leaves and greenery to define how tall and wide I wanted the arrangement to be.  I positioned the left greens a little higher and the right greens a little lower to give it that imperfect and “freshly picked” feel.



Floral-DIY-35.  Next, I added some celosia to give the arrangement some color and height.



6.  Now that the back of the arrangement is filled in, it’s time to start adding some of the “wow” flowers or your showstoppers of the arrangement ;-)  Dahlias are huge in the fall and they are so beautiful.  I added a few “dinner plate” dahlias in orange and then started filling in with smaller florals: plum colored dahlias and pink ranunculus.

Tip: you can always clip your florals shorter, but you can never make them longer.  To keep the arrangement fun, casual and wild, leave some stems on the longer side.  Don’t be afraid to group multiple of the same flower together either.  That helps add dimension and keeps the arrangement from looking too uniform and perfect.  






7. Once you’ve used all of the “wow” flowers you can fit, add in some extra green clippings to break things up a bit.  I added some leaves as well as some extra celosia to pull things together and to make the arrangement look finished and picture perfect :-)


8.  You did it!  Get ready for lots of compliments!


PS: Don’t let any gorgeous florals go to waste.  We filled a pitcher with extra flowers and greens and utilized some on the backdrop behind our wine display too.