The Most SOPHISTICATED Hot Dog You’ll Ever See…..AM I CLASSY YET?!

What happens when you take speck-wrapped hot dogs, fancy goat cheese, and Fresno chilies… and serve them at a legit California winery? You get The Menghini Winery Wiener — and it might be the most bougie dog we’ve ever built. 🍷🌭

Join Twon at Menghini Winery in Julian, CA as he builds this upscale beast:

All-beef natural casing hot dog wrapped in crispy Italian speck

Garlic-whipped goat cheese with honey and paprika

A sweet & tangy blackberry Dijon mustard

Fresh microgreens and thin-sliced Fresno chilis on a toasted bun

Topped off with good wine, great vibes, and a cameo by the winery’s co-owner — this is The Hot Dog Show at its fanciest.

💬 Would YOU pair wine with a hot dog? Tell us your wildest combo in the comments!

📍Filmed on location at Menghini Winery, Julian, CA👕

🌭 **The Menghini Winery Wiener**

*An upscale hot dog for the refined yet reckless wiener enthusiast.*

**Ingredients (Makes 3 Hot Dogs):**

For the Dogs:

* 3 all-beef hot dogs (natural casing preferred)
* 6–9 slices of **speck** (or prosciutto), enough to fully wrap each dog
* 3 butter-toasted hot dog buns

🧀 **Whipped Goat Cheese Spread:**

* 2 oz goat cheese (softened)
* 1 tsp honey
* 1/4 tsp smoked paprika
* Pinch of garlic powder (or as much as your vampire paranoia requires)
* Optional: splash of white wine to loosen it up

🍇 **Blackberry Dijon Mustard:**

* 2 tbsp seedless blackberry jam
* 2 tbsp Dijon mustard
* 1 tsp honey

**Toppings:**

* Microgreens (arugula, radish, or your fancy fave)
* 1 Fresno chili, thinly sliced

🔪 **Instructions:**

1. **Wrap the Dogs:**
Wrap each hot dog tightly in 2–3 slices of speck. Use your hands to gently press and mold the speck around the dog so it sticks — the fat will help it seal as it cooks.

2. **Grill or Griddle:**
Cook wrapped dogs over medium heat until the speck is crisp and golden. Turn frequently to avoid burning. While that’s going, toast your buns with butter until golden and crisp.

3. **Make the Mustard:**
Combine jam, Dijon, and honey in a bowl. Whisk with the world’s tiniest whisk until smooth.

4. **Whip the Cheese:**
Mix goat cheese with honey, paprika, and garlic powder. If needed, splash in a bit of white wine to loosen the mixture into a spreadable consistency. Whip until light and fluffy.

5. **Assemble the Magic:**

* Open your toasted bun.
* Spread a generous layer of whipped goat cheese on the bottom.
* Nestle in the speck-wrapped hot dog.
* Add a tangle of microgreens on top.
* Drizzle with the blackberry Dijon mustard.
* Finish with Fresno chili slices for heat and flair.

**Suggested Pairing:**

Crisp Sauvignon Blanc or a fruity Pinot Noir, or dry Merlot from Menghini Winery.
Hot dogs and wine? Absolute yes.

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