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Boeuf Bourgignon and Freedom Hill Pinot Noir

Boeuf Bourguigon & Freedom Hill Founder’s Collection Pinot Noir

A TRADITIONAL WINTER STEW Prepared in the classic style, as an homage to Julia Child, this rendition of Boeuf Bourguignon is faithful to her recipe, save for the addition of pearl onions. I have never been a fan of them and will omit them. You can, of course, sauté them along with the mushrooms at the end of the roasting process to maximize flavor. A dish like this is traditionally paired with a red Burgundy—our 2014 Freedom Hill “Founder’s Collection” Pinot Noir is

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Chicken Pot Pie Three Hills Cuvee Chardonnay

Chicken Pot Pie & Three Hills Cuvée Chardonnay

A HEARTY DISH THAT NEVER GOES OUT OF STYLE Hearty and heartwarming, chicken pot pie is an old-fashioned dish. You can find it in The Joy of Cooking, and in the yellowed, dog-eared pages of a Betty Crocker cookbook. The flaky, buttery pastry encases a rich and decadent filling that is stuffed with chunks of chicken meat, carrots, and peas. It’s an enduring and wholly satisfying dish, and one that pairs beautifully with our Three Hills Cuvée Chardonnay. This more grown-up rendition features

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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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