Fire up the grill and open a bottle of the 2021 Top of Land Pinot Noir.
Recipe by Grace Parisi via Food & Wine Magazine
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
The intensely concentrated dark fruit flavors of our 2021 Top of Land Pinot Noir provide a pleasing contrast to the spicy and savory characteristics of the Italian sausage.
Our 2021 Bicentennial Pinot Noir is a gorgeous, savory pairing for this mushroom & roasted red pepper pizza. A great plan for a Friday evening!
Recipe via Food & Wine Magazine
6 tablespoons olive oil
2 red bell peppers, cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
3/4 cup lightly packed basil leaves, chopped
1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
1/2 cup grated Parmesan
1. Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
2. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
3. Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.
The 2021 Bicentennial Pinot Noir features a range of savory and herbal notes that harmonize with the umami of the mushrooms and the rusticity of the roasted peppers.
With fava beans, pea shoots, and dandelion greens, this lovely green salad pairs beautifull with our 2020 Mother of Pearl Chardonnay. Place the bottle in the fridge for about two hours, then enjoy!
Recipe by Michelle McKenzie via Sunset Magazine
10 ounces (2 cups) shelled fresh peas (from about 1 lb. pods)* or frozen peas, thawed
12 ounces ricotta, preferably sheep’s milk
1 tablespoon lemon juice
Freshly ground pepper
1/2 cup Preserved Lemon
Herb Oil (recipe at right) or best quality extra-virgin olive oil
4 ounces (about 4 cups) mixed spring greens
1 ounce (about 2 cups) of at least 3 mixed fresh herb leaves
About 1/2 ounce (1 bunch) chives, trimmed and snipped into 1⁄2-in. pieces
Flaky sea salt
Edible flowers, such as Johnny jump-up violas, sage, thyme, or arugula (optional)
1. Bring a large pot of water to a boil; add salt until it tastes like the sea. Set a large bowl of ice water near the stove.
2. If using fresh peas, boil until bright green and tender, 30 seconds to 1 minute. With a slotted spoon, transfer to ice bath to cool. Drain well, spread on a kitchen towel, and pat dry. If using thawed frozen peas, dry them the same way, uncooked.
3. To 4 to 6 large shallow bowls, add a large spoonful of ricotta on one side.
4. In a large bowl, whisk together lemon juice, a pinch of fine sea salt, a few grinds of pepper, and 1/4 cup preserved lemon herb oil. Add peas, greens, herb leaves, chives, and another pinch of fine salt. Gently toss with clean hands. Season with more lemon juice, oil, or salt, depending on the greens used.
5. Mound salad next to cheese. Drizzle a spoonful of extra preserved lemon herb oil around each salad so that it forms a shallow, bright green pool. Top salads with flaky sea salt and a few edible flowers, if using. Serve at once.
The 2020 Mother of Pearl Chardonnay highlights the lemon and ricotta flavors excpetionally well, while dancing with the sweet greens and herbs that make this salad so refreshing.
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!
Fort Ross Estate Chef John Vong offers his take on a classic autumn favorite. The richness of the squash and cream and completemented by sherry vinegar and lemon zest, making an ideal match for our 2019 Chardonnay.
Soup
1 butternut squash, about 2lb
2 quarts vegetable stock
2 cups cream
2 tablespoons olive oil
2 shallots, peeled and thinly sliced
1⁄2 teaspoon ground green cardamom
1 tablespoon sherry vinegar
Zest of one lemon
Kosher salt to taste
Brioche crouton:
2 slices Brioche bread, cut into 1 inch sticks
2 tablespoons olive oil
Zest of half of a lemon
1⁄4 teaspoon ground green cardamom
Soup
1. Split squash in half, and scoop out seeds. Season with salt and green cardamom. Roast at 350F for one hour. Set aside to cool, then scoop the squash out of it’s skin.
2. In a large pot, sweat shallots over medium heat until translucent, about 2 minutes. Add roasted squash, and sauté for 2 minutes. Add sherry vinegar to deglaze.
3. Add cream and stock and bring to a simmer. Let simmer for 5 minutes, then blend until smooth.
4. Pour soup through a strainer into a clean pot a bring to a simmer. Season with salt and lemon zest.
5. Serve with crème fraiche on top and brioche crouton.
Brioche Crouton
1. Coat brioche with olive oil
2. Sprinkle on lemon zest and green cardamom.
3. Toast at 350F for 7 minutes, or until crispy
Our 2019 Chardonnay shows contrasting notes of creaminess and minerality; hazelnut and pastry dough flavors are layered with Meyer lemon and our signature minerality. This round, creamy texture is in perfect harmony with the weight of this soup, and the minerality brings out the subtle lemony notes in the soup.
Whether you folllow this recipe to make the homemade pasta or choose to substitute for gyoza wrappers, the delicate sweet and savory flavors of pumpkin wrap around the citrus, stone fruit, and mineral flavors of our 2019 Chardonnay.
Filling
1 cup canned pumpkin (about half of a 15-oz. can)
2 tablespoons finely chopped Cremona fruit in mustard syrup (optional)
1/4 cup fresh-grated parmesan cheese
2 tablespoons finely crushed amaretti or other almond macaroon cookies
1 tablespoon fine dried bread crumbs
1/8 teaspoon fresh-grated nutmeg
1/4 teaspoon salt
1 tablespoon brandy
Pasta:
About 2 cups unbleached or regular all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large egg yolks
Substitute: Japanese gyoza wrappers
Sauce:
1/2 cup (1/4 lb.) butter or margarine
1/3 cup lightly packed fresh sage leaves, rinsed and dried
1/2 cup fresh-grated parmesan cheese
Salt and pepper
1. To make filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.
2. To make pasta: In a food processor, whirl 2 cups flour and salt to blend; add eggs and egg yolks, and whirl until dough holds together (or in a bowl, mix ingredients with a fork). Scrape pasta dough onto a lightly floured board and roll to coat with flour. Knead until dough feels smooth, adding flour as required to prevent sticking, about 1 minute if mixed in a food processor, 15 minutes if stirred. Cover dough with plastic wrap and let rest 10 to 15 minutes.
3. Divide dough in half and shape each portion into a smooth ball. Roll each ball through a pasta machine to 1/16 inch thick, or roll on a floured board. With a floured 2 3/4-inch round cutter, cut out 48 to 50 pasta rounds. Reroll dough as needed; discard excess.
4. Spoon an equal portion of filling onto center of each pasta round (about 1 teaspoon). Moisten pasta rims with water, fold over to enclose filling, and press edges with fork tines to seal. Arrange filled pasta on a floured surface (or 10- by 15-in. baking pans, if making ahead); let dry 10 minutes, turn over, and dry 20 minutes longer (or cover airtight and chill).
5. Bring 4 quarts water to a boil in a 7- to 8-quart pan over high heat; add half the pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. As they are cooked, transfer with a slotted spoon to a rimmed ovenproof platter; cover with foil and keep warm on an electric warming tray or in a 250° oven. Repeat to cook remaining pasta.
6. To make sauce: In an 8- to 10-inch nonstick frying pan over high heat, melt butter. Add sage leaves and stir often until darker green, about 30 seconds. Immediately, pour over the filled pasta, sprinkle with 1/2 cup parmesan cheese, and add salt and pepper to taste.
The richness of the pumpkin and savory herbal notes of the sage are a great match for our 2019 Chardonnay. The body is of good weight to pair with the pasta, and savory notes are accentuated by stony minerality and hazelnut notes. The ripe fruit dances with the subtle sweetness of the pumpkin for a gorgeous harmony of flavor.