Nobody Supports Local Wineries Like Macadoodles!

Our free wine sampling  
event is in two days!

Hummingbird Winery will be sampling wines Friday, November 12 from 5 p.m. to 8 p.m;  
Don’t miss out on this free event!

This Week’s Specials
*Prices good for a limited time. Tax not included.  
For a complete list, visit Macadoodles on Facebook.  

Zac Brown cabernet- $14.98
Noble Vines 667 pinot noir- $9.98
Geyser Peak cabernet- $9.98
Trivento malbec- $21.96, 97 points!
Toad Hollow chardonnay- $11.38
Bogle cabernet- $9.98
Farmhouse red blend- $9.98
Alamos malbec- $7.98
Apothic red blend- $8.98
Menage a Trois red blend- $7.98
Honoro Vera garnacha- $7.98
Carmel Road chardonnay- $9.98
Trivento Golden Reserve malbec – $21.96
Lively red fruits and silky tannins.
Pair with a grilled ribeye.
Try the new St. James Cranberry!
Grey Goose 750 – $26.98 (save $4.00)
Tito’s 1.75 – $29.98 (save $4.00)  

Wild Turkey 1.75 – $39.98 (save $10.00)
Maker’s Mark 1.75  – $47.98 (save $6.00)
Maker’s Mark 750 – $23.98 (save $4.00)
Jack Daniels 1.75 – $39.98 (save $5.00)
Jack Daniels 750- $19.98 (save $3.00)
Svedka vodka 1.75 – $18.98 (save $4.00)
Aviation gin – $13.98 (save $15.00)
Jim Beam 1.75 – $25.98 (save $4.00)
Jameson 1.75 – $39.98 (save $6.00)
Jameson 750 – $ 22.98 (save $4.00) 
Jose Cuervo marg 1.75 – $16.98

Come enjoy our Wine Club, which is back and better than ever!

Come sample 6 wines for $20 on November 23rd at 7 p.m., and go home with two bottles of your choice.
It’s a special Thanksgiving event with giveaways!


Chicken in White Wine Sauce 
Yield: 4 servings

2 large chicken breasts
Salt & pepper to taste
1/4 teaspoon garlic powder
1 cup flour 
1 tablespoon olive oil
3 tablespoons butter
1/2 cup dry white wine 
1/3 cup chicken broth 
1 pinch Italian seasoning 
1/2 cup heavy whipping cream  

Cut your chicken breasts in half lengthwise to make 4 thinner cutlets.
Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they’re nicely coated. 
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden.
Take the chicken out of the pan and set aside (chicken shouldn’t be fully cooked yet).
Add the wine and chicken broth to the pan and let it bubble for about a minute. 
Stir to scrape up any bits from the bottom of the pan.
Add the remaining butter and the Italian seasoning to the pan, and continue simmering for another 2 minutes.
Add the cream and chicken back into the pan.
Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce       has thickened up a bit.
Season with extra salt & pepper if needed. 

*Recipe courtesy of Salt and Lavender

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