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50 Years of Yum: Duplin Heritage Recipes
For half a century, the heart of Duplin Winery has been found as much in the kitchen as in the vineyards. In the early days, it was the aunts, grandmothers, wives, and cousins who kept our spirits high by bringing food to the winery team. They even prepared the sides and desserts that defined our very first dinner theaters. Today, that spirit of hospitality lives on with Dave at the grill, serving up his famous ribs ribs for the hard-working crew to celebrate the end of each year's 24/7 harvest season. We’ve gathered these cherished family favorites here. Pull up a chair and join us in savoring life’s greatest blessings.
Grape harvest season at Duplin Winery means two things: a crazy busy wine-making schedule and Dave's Famous Ribs. Each year Duplin co-owner Dave Fussell Jr. makes ribs for the hard-working wine production team. Lightly smoked, with a touch of sweetness and a hint of tang, these ribs are the harvest-season treat dedicated workers anticipate all year long. Dave's recipe calls for Brice's Creek, a tribute to his grandmother.
"My wife’s Leah’s Chicken is one of my favorite Duplin family recipes. It recalls how her love and support eased my overwhelming anxiety as Duplin embarked on its first major expansion into North Myrtle Beach," Duplin co-owner Jonathan Fussell says. The 2015 Reserve that's part of the small-batch Duplin 50th Anniversary Wine Series marks that year. The specially crafted blush bursting with fresh fruit and smooth citrus is the perfect pairing with this grilled chicken dish smothered in honey mustard sauce. The original recipe calls for Magnolia, but try it with 2015 or your favoite Duplin mid-sweet white or blush wine.
Fussell Family Spaghetti Night
In Duplin’s early days, the Fussells hand-labeled every bottle, fueled by family spaghetti nights. Savory beef and sausage simmered with Duplin Burgundy create a comforting, signature sweetness that harks back to those days. Add peppers and mushrooms for a hearty, chunky sauce that turns any pasta dinner into a soulful family feast.
Dave & Angie's Apricot Glazed Ham
When the Fussell family gathers around the holiday table, one dish everybody looks for is Dave and Angie's Apricot Glazed Ham. For Easter, Angie adds a splash of Duplin Brice's Creek. Come Christmas, she switches to Naughty & Nice white wine. The wine joins apricot nectar in the baking pan. Dave finishes the ham with a delectable clove-spiced, brown sugar glaze. When it finally comes from the oven, the whole family rushes to the kitchen hoping to sneak a bite. For Duplin's 50th birthday in 2026, pair this ham with Duplin 2015 Reserve or 50 Reserve, which are both from the small-batch Duplin 50th Anniversary Wine Series, only available while they last in 2026.
Gatherings get a little more soulful with Bert Fussell’s favorite Shrimp Creole. The general manager of the Bistro at Duplin Winery in Rose Hill loves how the velvety sweetness of Duplin Carlos balances the spicy, tomato-based sauce. It’s a coastal classic that brings the spirit of Rose Hill to your table—perfect for sharing with the ones you love.
When the COVID-19 pandemic hit and people were stuck at home, the Duplin Winery family rallied to keep wine moving and spirits high, sharing favorite home recipes with customers everywhere. Mary Kay, a longtime member of our North Myrtle Beach team, proved that a great seafood meal doesn't have to be complicated. Her effortless shrimp scampi brings a taste of the coast to your kitchen in minutes. Serve it alongside a dry or mid-sweet Duplin wine for a weeknight dinner that feels like a warm family hug.
Art, a favorite in our North Myrtle Beach family, brought more than just smiles to the winery, he brought the heat! Drawing on his years as a firefighter, Art’s hearty chili is built for a crowd, offering a spicy kick that tastes even better the next day. A splash of Duplin Burgundy give the chili a signature hint of sweetness, leaving just enough in the bottle for you to enjoy a glass while the chili simmers. Whether you serve it over pasta, rice, french fries, tortilla chips, or a baked sweet potato, it’s a comforting classic made for easy weeknight sharing.
The first Down Home Country Christmas shows in Rose Hill were true family affairs, with wives, aunts, and cousins filling the dessert table with homemade treats. A standout favorite is this scrumptious cake. It's blend of vanilla, cranberries, walnuts, and holiday spices literally makes your mouth smile. This recipe is a top pick for Bruce, a Duplin pillar who helped our founders source the very first equipment used to make our wines. Whether it's the centerpiece of your Christmas dinner or a simple afternoon treat with coffee, the cake is pure comfort. Pro-tip: Swap the cranberries for fresh or frozen blueberries to enjoy this family classic all year long!
Jo Ellen's Pumpkin Spice Cake Roll
In the early years, Jo Ellen Fussell was a cornerstone of the Duplin family, working alongside her husband and winery co-founder, Dan Fussell, to help the business grow. Her Pumpkin Spice Roll remains the gold standard of autumn desserts. The rich, velvety treat makes all other pumpkin sweets pale in comparison. While the original recipe features the festive notes of Naughty & Nice, it’s just as incredible with Muscadine Moscato, seasonal Pum'kin red, American Port, or Black River Red. No matter which wine you choose, this recipe is a true taste of heritage that turns any crisp fall day into a celebration.
Dave and Jonathan’s mother, Ann Fussell, is an unwavering cheerleader for Duplin Winery. Even during the winery’s most challenging years, she encouraged her husband, David Fussell Sr., to keep the faith and worked by his side. “We make the best muscadine wine in the world,” she liked to remind him. Ann loves to showcase a longtime Duplin favorite, Magnolia white wine, in a fizzy, refreshing lemonade she calls "Summertime Wine Spritzer." It’s Duplin’s oldest and most beloved cocktail recipe.
