A Toast to Our Wine Club

This weekend’s Quarterly Wine Club Pick Up Party was a huge success! Thank you to everyone who came out to say hello, preview our all-new 2013 Cabernet, listen to great music by singer/songwriter Uel Jackson, and enjoy a bite to eat with one of our award-winning wines. If you missed this party, don’t worry. Although the Cabernet preview is over, we plan on releasing it later this year. If you tried it, you know it will be well-worth the wait! Not a member of our Wine Club? We would love to have you be part of our Singing Water Vineyards family! Go here for more info:

One of the things that received rave reviews over the weekend (besides our new Cab!) was the Mexican Macaroni Salad that we served in the Barrel Room. This recipe from Ree Drummond (aka Pioneer Woman), is not only delicious, it’s easy to make and can be tailored to your individual taste and spice preference. Enjoy!

Mexican Macaroni Salad



  • 1 pound elbow macaroni

  • Vegetable oil, for oiling grill

  • 2 ears corn

  • 1 can black beans, drained and rinsed

  • 1/2 cup finely chopped black olives

  • 6 Roma tomatoes, chopped

  • 3 green onions, thinly sliced 

  • 1/2 red onion, finely diced


  • 1 cup jarred salsa

  • 1 cup sour cream 

  • 1/4 cup mayonnaise 

  • 1/2 teaspoon cumin 

  • Salt and freshly ground black pepper

  • Salt and freshly ground black pepper 


  1. For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.

  2. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.

  3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.

  4. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

  5. Serve chilled.