Recipes

Desserts

Apple Custard Galette

Our Maefield Guest House Host Julie Foley created an Apple Custard Galette that is a stunning match with our Late Harvest Sauvignon Blanc.

Main Course

Art Martin’s Braised Short Ribs

Our Pinot Noir along with shoyu in the braising liquid create a caramelized, earthy flavor that is great with our Russian River Valley Pinot Noir.

Main Course

Baby Spinach Salad with Warm Sonoma Goat Cheese

This salad's creamy, warm goat cheese and sweet and tart fruit pairs wonderfully with our Sauvignon Blanc.

Salads

Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble

Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tenn., provided the recipe for this bright, fresh and gorgeous salad.

Appetizers

Bison Sliders

These sliders are a perfect match with our Bucher Pinot Noir, which exhibits savory characteristics.

Main Course

Blood Orange Duck and Asian-Themed Potatoes

Yuichi Seki created this recipe as an ideal companion for our Georganne Pinot. The exotic blend of ingredients in the sauce and the rich, caramelized onion-laced potatoes set off this wine exquisitely.

Appetizers

Blue Cheese Turnovers with Lentils, Chestnuts and Root Vegetables

This slightly complicated recipe is well worth the effort when paired with our Meredith Estate Pinot Noir.

Main Course

Brandied Rabbit with Fresh Morels

Brandied Rabbit with Fresh Morels is a recipe Merry created to pair with her namesake wine — Meredith Estate.

Main Course

Cocoa Nib-Crusted Liberty Duck

We’re honored to present a fabulous recipe from culinary star Dustin Valette of Valette Restaurant in Healdsburg: Cocoa Nib-Crusted Duck Breast.

Salads

Crabmeat Mango Salad

The Asian notes in this dish create a classic pairing that enhances our Sauvignon Blanc.

Main Course

Creamy Blue Stuffed Chicken Breast with Caramelized Red Peppers

Longtime tasting host Linda Oertel created this dish featuring mild creamy blue cheese and caramelized peppers. It is a classic pairing with the ripe, dark fruit flavors of our Coopersmith Pinot Noir.

Appetizers

Duck Meatballs with Pancetta Mushroom Cream

These meatballs can be served as an appetizer or they can be served over pasta, but do serve them with our Olivet Lane Pinot Noir.

Main Course

Elk Tenderloin with Mushroom Sauce

This delicious dish has earthy flavors that complement our Warrens’ Hill Pinot Noir.

Appetizers

Eric’s Risotto con Funghi, Noci e Mascarpone

This earthy risotto recipe contains our Olivet Lane Chardonnay, but pairs beautifully with our fruity, floral Olivet Lane Pinot Noir.

Main Course

Fall-Inspired Butternut Squash and Shiitake Enchiladas

Thanks to Madison and Keith Hollander for this recipe. The sweetness of the butternut squash and the earthiness of the mushrooms make this dish a perfect pairing with our Pinot Noir.

Main Course

Grilled Wild Salmon with a Roasted Beet and Arugula Salad

Wine Country Chef John Ash created this salmon dish with beautiful baby beets and it pairs perfectly with our Pinot Noirs.

Main Course

Heidi’s Herb-Crusted Leg of Lamb

Heidi's Herb-Crusted Leg of Lamb is a classic preparation, and a perfect pairing for the spicy, earthy yet juicy Klopp Ranch Pinot Noir.

Appetizers

Jill’s Chicken Liver Mousse

This silky smooth starter is a perfect foil for many of our food-friendly Pinot Noirs.

Appetizers, Main Course

Lemon Risotto with Asparagus

The versatile dish is gluten free and can easily be modified to be vegetarian or vegan, while omnivores can add chicken, if desired.

Pasta

Linguine with Manila Clams and Tomatoes

Noted Bay Area food expert and TV Chef Joanne Weir provided an elegant yet easy recipe for Linguine with Manila Clams and Tomatoes to pair with the 2019 Sauvignon Blanc. (Photo by Melissa McArdle)

Pasta

Lobster Risotto with Creamy Tomato Sauce

When Merry couldn't get crab for her traditional Christmas Eve dinner, she created this new dish, and it's lovely with our Olivet Lane Chardonnay.

Desserts

Mascarpone, Pear & Fig Tart

A tasting of our Late Harvest Sauvignon Blanc inspired the creation of this lovely and luscious tart.

Main Course

Mediterranean-Style Lamb Burgers

The fun of these burgers is that you can do one, some or all of the toppings—the more the messier and perfect with our Russian River Valley Pinot Noir.

Main Course

Nicole’s Roasted Chicken

This recipe from Winery President Nicole Carter pairs perfectly with our Russian River Valley Pinot Noir.

Desserts

Orange Olive Oil Cake

This sweet, fresh-tasting treat goes beautifully with our Late Harvest Sauvignon Blanc.

Main Course

Pan-Seared Duck Breast over Sweet Pea & Bacon Risotto

This delectable recipe was created by Jorge Castillo and Randal Joyner and it's a great match for our Meredith Estate Pinot Noir.

Pasta

Porcini Risotto for Two

Malcolm Clark, a world-renowned mycologist and co-founder of our neighbor Gourmet Mushrooms, provided this perfect pairing for our Sonoma Coast Pinot Noir.

Main Course

Pork Tenderloin with Seasonal Dried Fruit

Merry’s friend Teresa Tachovsky provided this recipe for tender pork in a rich fruit sauce to pair with our Klopp Ranch Pinot Noir.

Pasta

Red & White Lasagna

Created by Merry's sister Marcia, this simple, rich dish accentuates the complexity of our elegant Olivet Lane Pinot Noir.

Main Course

Red Wine Braised Lamb Shanks

Our thanks go to Chefs Ron Garrido and Beverly Wolfe formerly of Avalon in Eureka for this classic Pinot Noir pairing.

Main Course

Roasted Pork Belly with Bourbon Brown Sugar Glaze

Customer Art Martin developed this recipe for crispy braised pork belly that is a magic match with our Coopersmith Pinot Noir.

Soups

Roasted Sunchoke Bisque

The rich creaminess of this soup mirrors our Chardonnay's lavish character while setting off its vibrant acidity.

Main Course

Savory Fall Stew

Merry uses vegetables fresh from her garden for this warming fall meal, and it pairs beautifully with our Klopp Ranch Pinot Noir.

Main Course

Spicy Quinoa with Asparagus and Shiitake Mushrooms

Joanne Williams, a local Pinot Noir grower and nutrition blogger, created this delicious vegan recipe that pairs beautifully with our Pinot Noirs.

Desserts

Tarte Aux Fraises

This recipe makes a scrumptious summertime dessert pairing with our Late Harvest Sauvignon Blanc.

Main Course

Tuscan Chicken

A winemaker dinner prepared by Chef Cristina Ceccatelli of Cristina’s Restaurant inspired Merry to re-create one of the dishes served there as her own version of Tuscan Chicken.