Salade Lyonnaise and Freedom Hill Chardonnay

Salade Lyonnaise & Freedom Hill Chardonnay

A CLASSIC FRENCH BISTRO SALAD An old-school dish from France’s gastronomic capital Lyon, Lyonnaise salad is all about texture and contrast. Pleasantly crisp, bitter frisée and warm vinaigrette gives lift to the creamy gooeyness of the egg yolk. This salad is traditionally made with lardons of pan-seared pancetta, in our recipe, we’ve substituted shitake mushrooms and have topped the frisée with duck eggs sourced from our local farm store, Eola Crest Cattle. They are larger than chicken eggs and the yolk is notably

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Seafood Paella with Lange Evangeline Pinot Gris

Seafood Paella & Pinot Gris Reserve

COASTAL FLAVORS & PINOT GRIS Revered as one of the most emblematic dishes of Spain, paella is actually a Valencian dish that is more or less a glorified rice casserole. Laborers and peasants incorporated whatever might be in season, be it rabbit, snails, or duck. Over time, the dish’s popularity spread and seafood variations from the Mediterranean emerged. Infused fragrant, subtlety earthy threads of saffron, the dish is at home with the vibrant, minerally undertones of our Pinot Gris Reserve.  Buy the Pinot

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Peach Clafoutis and Lange Estate Chardonnay

Peach Clafoutis & Lange Estate Chardonnay

A STONE FRUIT DESSERT FROM SOUTHWEST FRANCE Clafoutis is a classic custard-like dessert from the Limousin region of France. The dish is traditionally made with black cherries, though there are many well-documented variations including blackberries, blueberries, pears, and apples. Our rendition features ripe peaches, a fruit that amplifies the stone fruit notes of our Estate Chardonnay. We’ve added a generous dash of both vanilla bean and nutmeg to further complement the wine. A dusting of powdered sugar is all you’ll need to finish it,

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Pea Soup with Creme Friache

Spring Pea Soup & Pinot Gris Reserve

SPRING IN A BOWL This clean, delicately sweet pea soup is loaded with fresh herbs and a generous dollop of crème fraîche. Serve it chilled as the first course to Easter supper or serve it warm for lunch (this would be delicious with a gooey ham and cheese melt on the side!). Either way, the pairing with our Pinot Gris Reserve is spot on.  Don’t hesitate to grab a couple of bags petite peas in the freezer aisle. Boiling them for two minutes will

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2020 Rose and Cheese Tart from Trellis Wine Bar

Trellis Wine Bar & Kitchen’s Four Cheese Tart

PERFECTION WITH OUR 2020 ROSÉ OF PINOT NOIR We recently asked Trellis Wine Bar & Kitchen Chef Joe Jackson to pair our Rosé of Pinot Noir with a dish of his creation. Chef Joe responded to our query with an appetizer on flavor overdrive—a buttery four-cheese tart garnished with arugula, candied walnuts, and a drizzle of saba—a grape must reduction that is made from Lambrusco grapes (you can substitute balsamic vinegar in a pinch).  For Joe, the pairing is all about balancing the

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Homemade Rotisserie Chicken with Herbs and Lemons

Buttermilk Brined Roasted Chicken

The Perfect Sunday Supper When Samin Nosrat made her debut in the Netflix documentary series Salt Fat Acid Heat, we were glued to the television. Her down-to-earth, no nonsense cooking style was, admittedly, a breath of fresh air after Netflix’s exotic and glossy Chef’s Table. Her buttermilk roasted chicken was so perfectly browned and simple, we couldn’t resist experimenting with her recipe. Our version is similar, but we’ve added garlic, thyme, and rosemary to the brine to lend a little more depth of

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