• Yorba

Celebrate Cinco de Mayo. Yorba Style.

Updated: Aug 4, 2020

We challenged Chef Justin to do wine and Mexican food pairings. Enjoy these recipes paired with our 2018 Greco di Oro, 3rd Generation red blend, 2013 Zinfandel and 2012 Syrah. We're offering a special Cinco de Mayo wine package for $110. Ole!

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Greco di Oro & Ceviche

Our Greco is luscious! Rich and textured while dancing across the palate with a continuous twirl of refreshment. Ceviche, too, is a people pleaser. A simple dish that has raced across the greater American continents and adapted to local cuisines.

Justin's recipe nods to ceviche’s homeland, Peru, where it is often accompanied with sweet potatoes. Sweet potatoes are, well, sweet and have an earthy flavor that calls for the terroir of the vineyard at Shake Ridge Ranch.


  • 1 pound large scallops, raw, ½ inch dice

  • 4 ounces sweet potato, ½ inch dice

  • ¼ cup combination lime or sour orange juice

  • ¼ cup Greco

  • 1 garlic clove

  • ½ celery rib

  • ½ cup red onion, very thinly sliced

  • ½ cup cilantro, chopped

  • ½ jalapeno or 1 habanero, seeded and minced

  • Salt


  1. Combine citrus juice, Greco, garlic, celery, ½ onion, ½ cilantro in a blender and blend until smooth. Pass the marinade through a strainer.

  2. Combine the marinade and remaining ingredients, except sweet potato, in a bowl and sprinkle with salt.

  3. Marinating time is a matter of preference. A shorter marinade (10 to 15 minutes) and seafood will be ready, 20 to 30 minutes is the sweet spot for most folk, and an hour-plus is more like well-done.

  4. Mix in sweet potato and season with salt. Serve with lettuce, chips, or by the spoonful!

3rd Generation Blend & Carne Asada

The 3rd Gen red blend is a salute to our young and aspiring 3rd generation of the Kraemer family! You can only imagine how many of them there may be…many, many. The wine is fun, frank and very satisfying. A meal to feed a gathering of Kraemers must be the same! Carne Asada cooks fast and disappears even faster.


  • 3 whole dried ancho chilies, stems and seeds removed

  • 3 whole dried guajillo chilies, stems and seeds removed

  • 2 whole chipotle peppers, canned in adobo

  • 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges

  • 2 tablespoons fresh juice from 2 to 3 limes

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons Asian fish sauce, optional

  • 6 medium cloves garlic

  • 1 small bunch cilantro, leaves and tender stems only, divided

  • 1 tablespoon whole cumin seed, toasted and ground

  • 1 teaspoon whole coriander seed, toasted and ground

  • 2 tablespoons dark brown sugar

  • Kosher salt

  • 2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (can substitute hanger or flap steak)