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

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

An Ode to Spring Versatile and flavorful, quiche makes for a lovely brunch item that can be prepared well in advance or as an easy weeknight dinner. The possibilities for ingredients are endless. In this iteration, we used asparagus, sweet onion, and crab meat—the sweetness and succulence of the crab is absolutely sublime paired with our 2018 Freedom Hill Chardonnay. If you’re in a hurry, use a pre-made pastry shell rather than making the dough from scratch.  Buy the Freedom Hill Chardonnay Recipe INGREDIENTS

So Much Umami Goodness The inspiration for this dish was sparked by an Oregon black truffle that we found at our local Zupan’s Market. Our recipe features a delicious umami trifecta of ingredients with copious amounts of black truffle shavings, wild mushrooms, and aged parmesan cheese. We paired it with our 2019 Three Hills Cuvée Chardonnay, a silky, full-throttled white with a slight savory edge—it dances in pitch-perfect harmony with the earthiness of the mushrooms and the decadent creaminess of the risotto.  BUY

FLAVORS THAT MELD BEAUTIFULLY WITH CHARDONNAY We recently smoked a whole duck for our Christmas dinner and found ourselves with a small container of leftover duck meat—not enough for a meal-sized portion, but just enough to serve as a flavorful topping on a rustic pizza.  As is often the case in our kitchen, we improvise and we try out new flavor combinations. This particular recipe is pure magic paired with our 2019 Lange Estate Vineyards Chardonnay. We used mascarpone for the base of