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Life By The Glass

Carefully Curated. Completely Engaging.

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Chicken Piccata

Recipes

Serves 4.

 

This is a classic American-Italian recipe that is easy and quick.  Since it’s done in one pan it makes cleanup a breeze.  Great adapted to other meats like pork tenderloin or turkey breast.  The bright, citrusy notes of the Russian River Ranches Chardonnay would be a perfect choice to serve with this.

 

2 boneless, skinless chicken breast halves, each 10 to 12 ounces each 

Kosher salt and freshly ground pepper

½ cup all-purpose flour

3 tablespoons olive oil

3 tablespoons unsalted butter

2 tablespoons finely chopped shallot

¼ cup dry white wine

3 tablespoons fresh lemon juice or to taste

1/3 cup chicken broth

2 tablespoon drained capers

2 tablespoons minced fresh parsley

1 tablespoon finely chopped chives

 

  1. Butterfly the chicken breasts and cut them in half horizontally. Working with one breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object like a skillet, gently pound to an even thickness of about ¼ inch thick.
  2. Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
  3. In the nonstick fry pan over medium-high heat, warm 2 tablespoons of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 tablespoon oil in the pan and repeat with the remaining chicken.
  4. Reduce the heat to medium and add 1 tablespoon butter in the pan. Add the shallot and cook until softened and lightly brown, about 1 minute. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
  5. Remove the pan from the heat and whisk in the remaining 2 tablespoons butter, the capers and parsley. Season to your taste with salt and pepper and additional drops of lemon juice if desired. Splash the sauce over the chicken and serve immediately topped with a sprinkling of chives.

 

 

Photo by John Burgess, Santa Rosa Press Democrat

Recipe by John Ash: chefjohnash.com

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Pasta with Salmon Caviar

Recipes

4 main or 6 first-course servings.

 

Salmon or trout roe is delicious and much more affordable than sturgeon caviar.  It adds a delicate crunch to this luxurious pasta dish.  The Rosé of Pinot Noir would be a beautiful visual and flavor match.

 

1-pound bucatini or other long pasta such as spaghetti

4 tablespoons unsalted butter

1 tablespoon minced shallot

1/2 cup crème fraiche plus a little extra for garnish

2 tablespoons chopped parsley

2 teaspoons chopped fresh tarragon (1 teaspoon dried)

Freshly ground black pepper

4 ounces thinly sliced smoked salmon cut into 1/2-inch ribbons

4 ounces salmon caviar 

1/4 cup chopped chives

 

  1. Bring a large pot of salter water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water.
  2. In a large, deep skillet, melt the butter over moderate heat.
  3. When the foam subsides, add the minced shallot, and cook over moderately low heat for 2 minutes, stirring.
  4. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season to your taste with pepper.
  5. Add the pasta and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat.
  6. Add the smoked salmon and three-fourths of the caviar and toss gently.
  7. Serve in shallow bowls, garnished with the remaining caviar, a little crème fraiche and chopped chives.

 

 

Photo by John Burgess, Santa Rosa Press Democrat

Recipe by John Ash: chefjohnash.com

 

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Mushroom Pate

Recipes

Makes enough to fill a 3-cup mold or dish.

 

The simplicity of this recipe belies its great taste.  Traditionally served in a small glass jar with a bail lid.   Serve with crisp little croutes, toasts, or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side.  Mushrooms are a great match with Pinot Noir.  Serve a glass of the Russian River Valley Pinot Noir with this for your spring gathering.

 

1-ounce dried wild mushrooms such as porcini

5 tablespoons butter

1/2 cup chopped shallots or green onions (white part only)

1-1/4 pounds thickly sliced fresh wild or exotic cultivated mushrooms*

2 teaspoons finely chopped garlic

2 teaspoons curry powder or to your taste

1/2 teaspoon ground cumin

1 cup toasted, preferably unsalted cashews

2 tablespoons toasted nut oil such as walnut or olive oil

2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil

2 teaspoons finely grated lemon zest

Kosher or sea salt and freshly ground pepper to taste

 

  1. Rinse the dried mushrooms quickly and let soak in warm water to cover for 15 minutes.  Drain, squeeze dry and chop.
  2. Heat the butter in a large sauté pan over moderately high heat.  Add the shallots, all mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.
  3. While mushrooms are cooking add the cashews to a food processor and process till finely chopped.  Add oil and continue to process to make a paste or butter.  Add the mushroom mixture and process till almost smooth.  Stir in the herbs and zest and season with salt and pepper to your taste and place in a 3-cup pate mold or other ceramic dish.  Can be stored covered and refrigerated for up to 3 days.  Allow to return to room temperature to serve.

 

Photo by John Burgess, Santa Rosa Press Democrat

Recipe by John Ash: chefjohnash.com

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Sonoma-Cutrer’s 40 Year Legacy

California pioneer Sonoma-Cutrer celebrates 40 years of history in the heart of the region’s Russian River Valley this year. For four decades, Sonoma-Cutrer has brought together passionate, imaginative talent whose winemaking honors Burgundian traditions while highlighting California ingenuity. 

“I could not be more proud and humbled to be part of Sonoma-Cutrer. I am honored to carry the brand’s storied legacy and inspired by the great winemakers before me to maintain the consistency of style through its 40 years,” said Mick Schroeter, Sonoma-Cutrer Head Winemaking Director. 

Winery highlights showcasing its Burgundian tradition and California innovation, past and present, include: 

One singular focus: One of the first wineries in the US to embrace single variety – Sonoma-Cutrer was founded to be singularly focused on producing consistently high-quality Chardonnay — and only Chardonnay.

After perfecting Chardonnay, time for Pinot Noir: Years later and in keeping with Burgundian winemaking traditions, Sonoma-Cutrer released its first Pinot Noir in 2002.

Six unique vineyards: The Cutrer, Les Pierres, Vine Hill, Owsley Ranch, Shiloh and Kent. Each offers a unique terroir of rock, ash, nutrients, and moisture levels.

Grand Cru Barrels: Since the early 1990s, Sonoma-Cutrer has partnered with the Gauthier family to purchase and mill wood in France, as well as coopering partners, Remond and Rousseau.

Women at the Helm: Today, at Sonoma-Cutrer, women not only produce first-class wines, they also manage many aspects of the vineyards and the winery. 

Sustainability Matters: A leader in the region’s sustainability efforts, the “Certified Sustainable” stamp on each label reflects the winery’s long-term commitment to adopting environmentally-friendly measures.

Consistency Above All Else: During Sonoma-Cutrer’s 40-year history, there have only been three Directors of Winemaking: Bill Bonetti (1981-1990), Terry Adams (1991-2010) and Mick Schroeter (2010-present).

 

This year’s Sonoma-Cutrer Winemaker’s Release, the 40th Anniversary Chardonnay, represents a historic collaboration between winemakers past (Bonetti and Adams) and present (Schroeter and Morrison). The blend pays tribute to the winery’s mastery of the single grape varietal and arrives in May 2021. 

“Bill, Terry, Mick and I knew how unusual it was to collaborate with a small group of winemakers whose singular focus was or still is making the best Chardonnay,” said Chardonnay Winemaker Cara Morrison. “It was an unforgettable experience that cannot be replicated, which makes it an honor to dedicate this blend to Bill Bonetti for his Chardonnay vision that we will carry on. We look forward to sharing this incredible wine come spring.”

#40YearsOfCutrer

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Sonoma-Cutrer’s Sustainability Story

Winemaking

Sustainability is an integral part of life at Sonoma-Cutrer. Watch our winemakers discuss our ongoing initiatives that led to our winery being designated as a Certified California Sustainable Winery.

 

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40 Under 40 Tastemaker: Zidanelia Arcidiacono

Sonoma-Cutrer’s own Pinot Noir Winemaker, Zidanelia Arcidiacono, has been named one of WineEnthusiast‘s 40 Under 40! We are immensely proud of her and her incredible accomplishments.

WineEnthusiast Except: 

A Texas native raised in Argentina surrounded by winemakers, Arcidiacono followed her Universidad Juan Agustín Maza-earned degree in winemaking with harvest in France before landing in California wine country. Now, she works exclusively with Sonoma Cutrer’s outstanding Pinot Noir, which she calls its “best kept secret.” She has also championed the winery’s employee resource group, which provides tools, career development assets and education for women within the organization, and helps to promote and implement the producer’s range of green initiatives.

 

 

Photos by Matt Sayles

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