Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador Greg Wade created this unique Heritage Cornbread with Grilled Cranberry Compote recipe to pair with Dough Wines Cabernet Sauvignon. Perfect for the holidays.

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Wine pairings

The bright notes of the Grilled Cranberry Compote and the round, earthy texture of this Heritage Cornbread pair great with the bold & balanced flavors of Dough Cabernet Sauvignon.


Greg Wade
Serve this heritage cornbread with a large dollup of compote. Makes 2 8" round loafs or about 2 dozen muffins.
Servings 8


Cranberry Compote

  • 2 lbs Fresh cranberries
  • 2 cups Sugar
  • 2 cups Orange juice
  • 4 tablespoons Burnt cinnamon ground
  • 4 tablespoons Ancho chile powder
  • 1 teaspoon Fresh rosemary toasted and chopped
  • 1 teaspoon Salt

Heritage Cornbread

    -- Soaker

    • 2/3 C. Heritage cornmeal
    • 2 C. Buttermilk

    -- Final Mix

    • 1 C. All-purpose flour
    • 1 C. +1 Tbsp. Spelt flour
    • 3 Eggs
    • 2 tsp. Honey
    • 3 Tbsp. Brown sugar
    • 3 Tbsp. Raw sugar
    • 3 Tbsp. Butter melted
    • 1 1/2 Tbsp. Baking powder
    • 1/3 tsp. Baking soda
    • 3/4 tsp. Salt


    Cranberry Compote

    • Grill the cranberries over medium heat using a small grill grate to hold them, they should be charred and starting to burst open. It will be best to grill over wood or charcoal.
    • Once charred, combine the cranberries, sugar, orange juice, salt, ground cinnamon and chile powder in a small saucepot. Cook over medium heat until thick, about 7-8 minutes. Remove from heat and add the toasted & chopped rosemary, cool to room temp and serve.

    Heritage Cornbread

    • In the evening on day 1, combine thecornmeal and buttermilk in a bowl and mix by hand until thoroughly combined.Let this mixture sit at room temperature for 12-24 hours. The next evening,preheat the oven to 400F. This will work best in a cast iron pan, or somethingsimilarly heavy bottomed. Grease the pan and preheat in the oven. While the oven is preheating, combine all of the dry ingredients in a bowl. Whisk tocombine thoroughly, then add the remaining wet ingredients, including thesoaker, and whisk until all the dries are absorbed. Pour into the preheated panand bake for 20 minutes, or until golden brown on top. Test with a toothpick orcake tester by sticking it into the center of the cornbread, the tester shouldcome out clean.
    • If the pan is preheated properly thebottom should be just slightly more caramelized than the top. If you arefeeling indulgent, spread a pat of butter over the warm cornbread and drizzlewith a little honey before cutting.

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