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Fort Ross Vineyard

Fort Ross
August 2, 2023 | Fort Ross

2021 Chenin Blanc & Glass Noodle Salad with Snap Peas and White Miso Vinaigrette

National White Wine Day: Glass Noodle Salad with Snap Peas and White Miso Vinaigrette

Our Estate Chef John Vong crafted this light, refreshing salad for our tasting room, and it is the perfect accompaniment to our newly released 2021 Chenin Blanc.

Recipe by Estate Chef John Vong. Yields 6-8.


½ c white miso

½ c rice vinegar

2 Tbsp fresh lime juice

2 Tbsp  water

½ c olive oil

4 ´╗┐Tbsp honey

1 Tbsp dijon mustard

1/2 tsp ground cardamom

2oz dry bean thread noodles

2c snap peas, thinly sliced

2c pea sprouts

1c jicama, julienne



1. Bring 2 quarts of water to a boil. Season heavily with salt. Add bean thread noodles and boil for 2 minutes. Strain noodles, and rinse with cold water until cool. Strain noodles again, and set aside side

2. To make the miso vinaigrette, add miso, rice vinegar, lime juice, water, Dijon mustard, cardamom, and olive oil to a blender. Blend until vinaigrette becomes creamy, about 1 minute.

3. To assemble salad, toss noodles, snap peas, and jicama with vinaigrette in a mixing bowl. Place noodles in serving dish. Next, add pea sprout to the same mixing bowl and toss to lightly dress. Place pea sprouts on top of glass noodles.

Pair with our 2021 Chenin Blanc »

Why It Works 

The sweetness of the fresh snap peas and local corn serve as a contrast to the bright acidity of our 2021 Chenin Blanc. Layers of ripe fruit dance with the tangy umami of the dressing for a zesty finish.  

Time Posted: Aug 2, 2023 at 6:45 AM Permalink to 2021 Chenin Blanc & Glass Noodle Salad with Snap Peas and White Miso Vinaigrette Permalink
Fort Ross
July 14, 2021 | Fort Ross

2017 Bicentennial Pinot Noir & Picanha Steaks

Recipe by Explorer Club Member kamadoSTEVE

The Recipe

1lb picanha steak
2 zucchinis/summer squash
1/2 lb asparagus
2 tsp soy sauce
1 tsp grated ginger
1 tsp sesame oil

Slice the steaks thin and marinate them overnight in a sealed container. On the grill, give them two minutes on each side. Skewer the vegetables and grill for 4 minutes. Salt & pepper to taste.

Why it works

Our 2017 Bicentennial Pinot Noir is marked by its medium body, elegant acidity, and plush mouthfeel. When paired with the lean, slightly spicy picahna steaks, the tannins become perfectly balanced, leaving a contrast of fresh strawberry and herbal notes. This restrained fruit & savory combination is a true summer masterpiece. 

Time Posted: Jul 14, 2021 at 7:17 AM Permalink to 2017 Bicentennial Pinot Noir & Picanha Steaks Permalink
Fort Ross
July 1, 2020 | Fort Ross

Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter

Big, red wine with steak is a classic pairing, and one that we simply love. The topping of king oyster mushrooms, aged balsamic vinegar, and brown butter is really what makes this pairing so in sync. The savory, earthy flavors in the Pinotage match the umami found in the mushrooms while the herbal and red fruit notes harmonize with the aged balsamic.


Grilled Prime New York Steak 

with king oyster mushrooms, aged balsamic vinegar and brown butter

By Chef Neal Fraser at Redbird

Serves 2-3


1 36-ounce Prime Porterhouse steak

2 sprigs of thyme

3 king oyster mushrooms cut in ½ and scored with a knife

2 garlic cloves

3 oz butter

1 oz aged balsamic vinegar

Kosher salt (Diamond Krystal preferred)

Black pepper to taste


1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3  of the grill ripping hot.  Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.

2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.

3. Grill steak over high flame.  Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.



Time Posted: Jul 1, 2020 at 12:23 PM Permalink to Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter Permalink
Fort Ross
June 1, 2020 | Fort Ross

Strawberry Tapenade

This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!


Strawberry Tapenade

by Chef Stephanie Izard of Girl & the Goat


3/4 cup White Asparagus, peeled and sliced

1/4 cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

1/4 cup Nicoise Olives, rough chopped

1/4 cup  Fish Sauce

1/3 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 1/2 cups Strawberries, thin sliced


1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.


Time Posted: Jun 1, 2020 at 12:18 PM Permalink to Strawberry Tapenade Permalink
Fort Ross
June 1, 2020 | Fort Ross

Little Gem Salad with Creamy Herb Vinaigrette

Nothing says summertime like a cold Rosé paired with a beautiful, fresh salad. The signature minerality of Fort Ross Vineyard comes through in our Rosé, complementing the creaminess of the dressing. 


Little Gem Salad with Creamy Herb Vinaigrette 

By Chef Laurence Jossel at NOPA

Serves 4-6


2 egg yolks

1/2 teaspoon minced garlic

1 tablespoon Dijon mustard

1/2 teaspoon minced anchovies

1 1/2 tablespoons muscatel vinegar (can also use white balsamic)

1 1/2 teaspoons Champagne vinegar

1/4 cup cream

2 tablespoons extra virgin olive oil

Pinch of salt

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

2 teaspoons lemon juice

4-6 heads of Little Gem lettuces, washed cored, and separated into leaves

3 small heads red endive, washed, cored, and separated into spears

1/2 cup breadcrumbs, toasted until crisp in olive oil

1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano

Chopped chives, for garnish

Chopped chervil, for garnish (optional)


1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.

2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.

3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.



Time Posted: Jun 1, 2020 at 12:11 PM Permalink to Little Gem Salad with Creamy Herb Vinaigrette Permalink