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

GET COZY WITH THIS HEARTY WINTER DISH There is a broad perception that Pinot Noir is too delicate for heartier dishes. We think the variety is best served with salmon or poultry—in truth, it’s really dependent on the individual wine, Pinot runs the gamut in terms of its aromatic intensity, structure, and body. When pairing with the variety, all of this should be taken into account. While that’s easier said than done for most of us, there are wines that will effortlessly stand