Recipes
Pinot Noir | Chardonnay | Pinotage
Winter | Spring | Summer | Fall
Winter 2024 Wine & Food Pairings
New year, new releases, and new food pairings!
2021 The Terraces Pinot Noir & Creamy Mushroom Soup with Crème Fraiche
This original recipe from our Estate Chef John Vong is a tribute to the wild mushrooms that we forage in the forest surrounding our vineyard. Umami-rich earthy flavors of mushrooms mingle with the savory flavors found in our 2021 The Terraces Pinot Noir.
2021 Chardonnay & Za'tar Chicken
With tangy acidity and lemon flavors coming from the sumac onions and rich creaminess in the tahini sauce, this recipe is ideally paired with our 2021 Chardonnay.
2021 Pinot Noir & Korean-style Short Ribs
Warm yourself up this winter with this recipe for short ribs and our 2021 Pinot Noir - with its fuller body and youthful fruitiness, our Pinot is an excellent match to this hearty dish.
2018 Pinotage & Sausage and Peppers with Polenta and Grilled Toast
Fall wine pairing: 2018 Pinotage & Sausage and Peppers with Polenta and Grilled Toast
We love capturing the savory side of our 2018 Pinotage by pairing it with a spicy Italian sausage and grilled peppers
Recipe by Adam Dulye via Sunset Magazine
Ingredients:
Polenta:
3 cups water
1 ⅓ cups polenta
1 tsp kosher salt
2 tbsp butter
¼ cup parmesan cheese, finely grated
Sausage & Peppers
4 links Italian or hot Italian sausage
2 red bell peppers, cut lengthwise and thinly sliced
1 red Fresno pepper, thinly sliced into rings (optional)
1 medium yellow onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes, rinsed and stems removed, or 1 can diced tomatoes
1 tsp thyme
1 tsp dried basil or
¼ cup fresh basil
¼ tsp red chile flake
¼ cup dry white wine or crisp and clean craft beer
2 tbsp olive oil kosher salt and black pepper
Instructions:
1. In a medium saucepan bring the water to a boil.
2. Slowly pour in the polenta while stirring with a whisk. Continue to stir constantly for one minute.
3. Turn the heat down to low, cover the pan with a tight-fitting lid.
4. Stir every five minutes for 40 minutes. Be careful not to let polenta stick to the bottom of pan. If sticking occurs stir constantly or turn heat lower.
5. Season with kosher salt and finish by stirring in butter and parmesan.
6. Apply butter to one side the bread and place face down on the grilling surface until crispy and lightly golden-brown.
7. Light a grill and bring to medium heat.
8. In a medium sauté pan over medium heat add the olive oil and once heated add the onions. Stir to coat with oil and cook 2-3 minutes.
9. Add the red pepper and Fresno pepper (if using) and cook 2-3 minutes.
10. Turn heat to low and allow peppers and onions to soften, about 7-10 minutes.
11. Bring the heat back up to medium and add the white wine or craft beer.
12. Reduce by half of the liquid, about one minute.
13. Add the cherry tomatoes, garlic, thyme, basil, and chile flake.
14. Reduce heat to low and simmer for 15 minutes.
15. Use a fork or spoon to pop the cherry tomatoes that have not popped on their own.
16. Grill the sausages until cooked through, about 5-6 minutes per side.
2021 Bicentennial Chardonnay & Whole Wheat Lasagna with Butternut Squash and Kale
Fall wine pairing: 2021 Bicentennial Chardonnay & Whole Wheat Lasagna with Butternut Squash and Kale
A rich, flavorful, yet healthy twist on your classic lasagna, this fall favorite pairs best with our 2021 Bicentennial Chardonnay
Recipe by Annabelle Breakey and Karen Shinto via Sunset Magazine
Ingredients:
4 tablespoons olive oil, divided
1 medium red onion, peeled and sliced
3 peeled garlic cloves (1 minced, 2 left whole)
2 cans (14 oz. each) crushed tomatoes
1 teaspoon dried oregano
About 1 tsp. each salt and freshly ground black pepper, divided
6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
1/2 tsp. dried thyme
1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
9 whole-wheat lasagna noodles (about 8 oz.)
1 container (15 oz.) part-skim-milk ricotta cheese
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.