It's soup season, and Chef John Vong has just the recipe for you. This creamy, seasonably appropriate soup is a delightful pairing with our 2019 Chardonnay - with it's subtle creaminess and balanced acidity, it's just the right accompaniment to your meal.
Recipe by Fort Ross Estate Chef John Vong
1lb celery root, peeled and diced 1’’
1lb Yukon potato, peeled and diced 1’’
2 large shallots, small diced
1 cup white wine
2 sprigs fresh thyme
1 tablespoon celery seed
2 teaspoon whole cardamom
6 black peppercorns, whole
3 sprigs fresh flat leaf parsley
2 quarts vegetable stock
½ cup heavy cream
2 tablespoon unsalted butter
2 tablespoon olive oil
¼ cup crème fraiche
Celery leaves to garnish
Kosher salt to taste
1. Make a bouquet garni by tying up thyme, celery seed, cardamom, peppercorn, and parsley in a cheesecloth. Set aside.
2. Heat a 6-quart stock pot to medium heat. Add celery root, potatoes, shallots, and olive oil. Season lightly with kosher salt. Sweat vegetables for about 10 minutes, stirring often until shallots turn translucent.
3. Add wine to deglaze. Reduce for a few minutes until wine reduces by half
4. Add vegetable stock and bouquet garni and bring to a simmer. Simmer for about 20 minutes until celery root is fork tender.
5. Remove bouquet garni. Put soup in a blender with the butter, and blend until smooth. Pour soup through a strainer into a clean stock pot. Bring to a simmer. Add cream and stir. Season with kosher salt.
6. Ladle soup into a bowl. Garnish with a dollop of crème fraiche and celery leaves.
The body of our 2019 Chardonnay is rich enough to match the creaminess of the soup, while fresh, balanced acidity prevent it from being too heavy. Touches of baking spice from the oak play up the cardamom note, and ripe notes of apple, peach, and pear complement the earthier flavors of the celeriac.
Add some variety to your cooking with this zingy recipe for chicken thighs. Open a bottle of the 2018 The Terraces Pinot Noir along with it and you're in for a great night!
Recipe by Dan Goldberg via Sunset Magazine
1 tablespoon vegetable oil
6 bone-in, skinless chicken thighs
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 teaspoon whole black peppercorns
1 bay leaf
1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
The wild berry and plum flavors from our 2018 The Terraces Pinot Noir energize the tanginess of the chicken thighs, making for a vibrant dining experience.
This recipe is an easy go-to for a weeknight. Paired with our 2019 "FRV" Pinot Noir, it's a lovely way to enjoy a cozy night in.
Recipe by Chandra Ram via Food and Wine Magazine
1 (6-ounce) bunch Lacinato kale
6 thick-cut bacon slices
1 small (about 8-ounce) red onion, thinly sliced (about 2 cups)
1 (1-pound) whole rotisserie chicken, pulled into 1-inch pieces (about 3 cups)
1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi
1 tablespoon grated lemon zest (from 2 lemons)
½ teaspoon fine sea salt
½ teaspoon black pepper
½ ounce Parmesan cheese, shaved (about 1/4 cup)
1. Remove stems from kale, and chop stems (you should have about 3/4 cup); chop kale leaves (you should have about 6 cups). Set chopped stems and leaves aside until ready to use.
2. Cook bacon in a large skillet over medium until crispy, about 8 minutes, turning halfway through cooking time. Remove skillet from heat; do not wipe clean. Transfer bacon to a paper towel-lined plate; let stand until cooled, about 5 minutes. Cut into 1/2-inch pieces; set aside.
3. Heat bacon drippings in skillet over medium. Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes. Add chicken, and toss with onion and kale; cook, stirring occasionally, until heated through, about 2 minutes.
4. While onion and kale are cooking, bring a large pot of boiling salted water to a boil over medium-high; add gnocchi, and boil until gnocchi float to the surface, about 3 minutes. Drain well. Add gnocchi to chicken mixture in skillet, and toss. Stir in lemon zest, salt, pepper, and reserved bacon. Divide gnocchi mixture evenly among 4 bowls, and top evenly with Parmesan.
Our 2019 "FRV" Pinot Noir maintains its youthful, fruity highlights, that add pleasant contrast to the richness of the dish. Developing aromas of earthiness mingle with the smokiness of the bacon and chicken, creating a pleasant harmony with every bite.
This easy, vegetarian curry is packed with flavor. Our 2019 Mother of Pearl Chardonnay, with it's superb creaminess, matches well with the rich nuttiness from the coconut and cashews.
Recipe by Elaine Johnson via Sunset Magazine
1 1/2 qts. peeled, 1 1/2-in. chunks kabocha* or other orange-fleshed winter squash (from a 3-lb. squash)
About 1 tsp. kosher salt, divided
3 tablespoons vegetable oil, divided
1 onion, halved and cut into half-moons
1 or 2 red or green serrano chiles, minced
1 cinnamon stick (2 1/2 in.)
20 fresh curry leaves* or 6 dried bay leaves
1 teaspoon turmeric
1 teaspoon cumin seeds
1 can (14.5 oz.) coconut milk
1 cup salted roasted cashews
1 tablespoon lemon juice
Steamed basmati rice
1. Sprinkle squash with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the squash in oil, turning once, 6 to 8 minutes; reduce heat if squash starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining squash.
2. Meanwhile, heat remaining 1 tbsp. oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.
3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.
4. Return squash to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.
*Kabocha peels are edible. Find curry leaves in Indian markets.
This mild, slightly sweet curry harmonizes with the fruit flavors of our 2019 Mother of Pearl Chardonnay, while the creamy, nutty notes of coconut and cashew are amplified by the subtle oaky roundness of the wine.
Stay warm and cozy this winter with hearty meals paired with our latest releases!
t's soup season, and Chef John Vong has just the recipe for you. This creamy, seasonably appropriate soup is a delightful pairing with our 2019 Chardonnay.
This recipe is an easy go-to for a weeknight. Paired with our 2019 "FRV" Pinot Noir, it's a lovely way to enjoy a cozy night in.
Add some variety to your cooking with this zingy recipe for chicken thighs. Open a bottle of the 2018 The Terraces Pinot Noir along with it and you're in for a great night!
As the weather cools down, embrace the sweet & savory sides of fresh produce and herbs in season.
In this recipe, fennel and dill harmonize to evoke a toasty beginning of fall. The roundess of the poached salmon & crème is offset by the fresh citrus and spice of the radish, matching the body of our 2020 Bicentennial Chardonnay.
This simple roasted chicken thighs recipe is great for any night of the week. A touch of sweetness from honey and carmelized figs accentures the ripe fruit of our 2019 Stagecoach Road Pinot Noir for a meal that will keep you warm on a chilly fall evening.
Take advantage of the last bit of warm weather this September by opening up the grill. This recipe recommends using a smoker to infuse fruit flavors into the rib-eye, a perfect match to our 2017 Pinotage.
In this recipe, fennel and dill harmonize to evoke a toasty beginning of fall. The roundess of the poached salmon & crème is offset by the fresh citrus and spice of the radish, matching the body of our 2020 Bicentennial Chardonnay.
Recipe by Kristen Murray via Sunset Magazine
1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*
Zest and juice of 1 large orange
1 small shallot, thinly sliced crosswise, separated into rings
1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops)
1/4 to 1/2 cup dry white vermouth, such as Dolin
2 tablespoons extra-virgin olive oil, divided
About 1 tsp. flake sea salt, such as Maldon, divided
1 teaspoon white pepper
1 teaspoon ground coriander
5 juniper berries, crushed with fingers
Paper-thin radish slices (2 or 3 radishes)
Dill Crème
1/4 teaspoon coriander seeds
1 large ripe avocado, pitted and peeled
2 tablespoons lemon juice
2 tablespoons roasted hazelnut oil*
2 tablespoons dry white vermouth such as Dolin
1 cup crème fraîche
About 1 tsp. flake sea salt such as Maldon
3 tablespoons finely chopped fresh dill
1. Preheat oven to 325°.
2. Prepare the dill crème:
2a. Pulse coriander in a food processor to break up. Add remaining ingredients except for salt and dill; whirl until smooth. Season to taste with salt. Scrape sauce into a bowl and fold in dill.
3. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Set salmon, skin side down, on foil. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Bring corners and sides of foil up around salmon to make a canoe with 2-in. sides.
4. Pour orange juice into a glass measuring cup and add vermouth to make 3/4 cup. Microwave until steaming (about 170°) and pour evenly over fish. Drizzle with 1 tbsp. oil and sprinkle evenly with 1/2 tsp. salt, the pepper, coriander, and juniper berries. Tightly roll ends and sides of foil together to create a pouch.
5. Bake salmon until cooked through three-quarters of the way from edge to center of thickest part (which will still look wet; open foil and cut fish to check), 12 to 25 minutes, depending on thickness.
6. Slide two long metal spatulas under fish and carefully transfer to a long platter (Murray likes to use a madeleine pan), leaving poaching liquid behind. Sprinkle radishes, about 1/2 tsp. salt, and remaining 1 tbsp. oil over fish. Scatter torn fennel fronds on top. Serve with Dill Crème
As noted above, the body of our 2020 Bicentennial Chardonnay is just right for the weight of this dish. The oak signature is light on this Chardonnay, and therefore the purity of the fruit flavors mingle with the orange while the minerality complements the green spices of the dish.
Take advantage of the last bit of warm weather this September by opening up the grill. This recipe recommends using a smoker to infuse fruit flavors into the rib-eye, a perfect match to our 2017 Pinotage.
Recipe by Matthew Dillon via Sunset Magazine
2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged
2 tablespoons grapeseed oil, divided
2 1/4 teaspoons kosher salt, divided
About 1 1/4 tsp. pepper, divided
1/4 cup butter, divided, softened
2 tablespoons fresh thyme leaves, divided
2 tablespoons honey, divided
2 tablespoons cider vinegar, divided
2 cups (5 oz.) Padrón or shishito peppers
2 garlic cloves, thinly sliced
1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil. Meanwhile, soak 1 cup fruitwood chips in a bowl of water about 30 minutes.
2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. each thyme, honey, and vinegar; bring to grill area. Bring ingredients for peppers to grill: the Padróns; remaining 1 tbsp. oil, 1/4 tsp. salt, and 2 tbsp. butter; a dish with remaining 1 tbsp. thyme and the garlic; and another dish with remaining 1 tbsp. each honey and vinegar. Also bring a large cast-iron skillet, wooden spoon, grilling tongs, and foil.
3. For charcoal, ignite a very full chimney of hardwood mesquite charcoal on firegrate of a charcoal grill. Arrange coals on firegrate in a slope so there's a hotter area and a cooler one. Drain wood chips and scatter over charcoal. Set cooking grate in place. For gas, heat a gas grill to high (450° to 550°). Put drained wood chips in the grill's smoking box, or seal chips in a packet of foil, cut dime-size holes, and set directly on a burner. Cover grill.
4. When wood chips start to smoke (1 to 2 minutes for charcoal, 10 to 15 minutes for gas), set steaks over hottest part of charcoal fire (or anywhere on gas grill). Grill steaks covered, turning once and moving to cooler part of charcoal fire if they start to flare up, until well browned and done the way you like, about 10 minutes for medium-rare. Transfer steaks to baking dish with butter mixture, turn to coat, and tent loosely with foil.
5. Heat cast-iron skillet on cooking grate. When hot, add 1 tbsp. oil and swirl to coat. Then add peppers and 1/4 tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add butter and let it foam and brown, 45 to 60 seconds. Stir in thyme, garlic, and honey-vinegar, then pour mixture over steaks. Let steaks rest about 1 minute more.
6. Transfer steaks to a cutting board, leaving juices and peppers in baking dish. Slice steaks crosswise into 1/2- to 3/4-in. strips. Using a spatula, pick up strips in original shape of steaks and set on a platter. Spoon about half of juices and peppers over steaks and serve the rest in a bowl on the side.
With its savory, leathery characteristics, our 2017 Pinotage is made for red meat off the grill. Its bold plum and blueberry notes mingle with the smoked, fruity character of the rib-eye, while firm tannins, cedar, peppercorn, and herbal spicy character are enlivened by the blistered padróns.
Head to your favorite local markets and shops to pick up all the ingredients for these tasty spring recipes - you will want all of the supplies on hand for when your next club shipment arrives! Enjoy this guide to some suggested pairings.
We would understand if you have an initial skepticism of pairing veal with our 2019 Mother of Pearl Chardonnay, but between the tenderness of the veal and the creamy, lemony flavors of the greens, we are sure you will change your mind.
Enjoy this tasty pasta dish vegetarian or add leftover grilled chicken for more protein. In any case, pour a glass of our 2019 Bicentennial Pinot Noir alongside it.
Savory, spicy, and full of flavor, this recipe for braised sausage is the type of dinner you want to enjoy out on the deck on a beautiful night. Of course, with a glass of our 2019 Top of Land Pinot Noir by its side.
Savory, spicy, and full of flavor, this recipe for braised sausage is the type of dinner you want to enjoy out on the deck on a beautiful night. Of course, with a glass of our 2019 Top of Land Pinot Noir by its side.
Recipe by Kelsey Youngman via Food & Wine Magazine
1/4 cup extra-virgin olive oil, divided
6 hot Italian sausage links, pricked with a fork
2 large (13-ounce) fennel bulbs, cut in half lengthwise, cores removed, bulbs cut into 1-inch wedges, fronds reserved
2 tablespoons fennel seeds
4 teaspoons pink peppercorns
2 cups chicken stock or lower-sodium chicken broth
1/4 teaspoon kosher salt
1 cup hummus
Lemon zest and lemon wedges, for garnish
1. Heat 2 tablespoons oil in a straight-sided 14-inch skillet over medium-high. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer sausages to a plate. Add fennel wedges, cut sides down, to skillet; cook until browned on both sides, about 2 minutes and 30 seconds per side. Transfer to plate with sausages.
2. Add fennel seeds, peppercorns, and remaining 2 tablespoons oil to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, 30 seconds to 1 minute. Remove half of the spice mixture from skillet, and reserve for garnish.
3. Add stock to skillet, stirring and scraping bottom of skillet to loosen browned bits. Bring to a simmer over medium-high. Return sausages and fennel wedges to skillet; cover and reduce heat to low. Cook until fennel wedges are tender, about 30 minutes. Sprinkle with salt.
4. Spread hummus smoothly on a platter. Top with sausages and fennel wedges; spoon sauce from skillet over platter. Garnish with lemon zest, lemon wedges, reserved fennel fronds, and reserved spice mixture.
We decided on a "sweet & spicy" type of pairing here - the spiciness of the sausage is complemented by the juicy red fruit of our 2019 Top of Land Pinot Noir. Though the wine is dry, the brightness of the fruit shines against the savory, spicy sausage. Notes of spice in the Pinot also work well with the sausage and fennel.