Spring marks the beginning of morel season here in northern California. Morel mushrooms, which are generally harder to find and more expensive, are now available in abundance and well-priced. Cooking morels with shallots and white wine will result in an explosion of flavor and umami!

Pickling is a great way to preserve leftover vegetables and white asparagus is one of my favorites to pickle! Try this terrific appetizer paired with the Russian River Ranches Chardonnay to get the full experience.

Oysters on the half shell are such a treat – perfect for a festive holiday gathering. This Mexican influenced recipe includes an adaptation of “Hog Wash”, from our friends at Hog Island Oyster Company. Salmon caviar is widely available on the internet if your local fish market does not carry – or they may order it for you. Pair with Grand Cuvée Sparkling Chardonnay.

Slow, long cooking is the key to making this dish meltingly tender. To make it even more flavorful, shred or chop the meat with its juices and then roll up in warm tortillas along with shredded cabbage, chopped avocadoes, tomatoes, sweet white onion, some cilantro leaves and lime wedges to squeeze juice over.  If you own a crock pot, this is a great recipe for this useful appliance. Serve with rice andblack beans and a glass of the Vine Hill Pinot Noir

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” in English refers to its copious use of dairy. You could use chicken, crab meat or even slow cooked pork. The creaminess of the dish is delicious with the Russian River Ranches Chardonnay.

Mexican Chicken Soup with Lime Typical of flavors found in the Yucatan. The bright lime flavor goes beautifully with the crisp Les Pierres Chardonnay. And yes . . . you can have wine with soup!

This cooking technique gives the chicken the crisp, crunchy crust we all love with a minimum of fat. This chicken recipe is superb for a springtime picnic and paired with Sonoma-Cutrer’s Russian River Ranches Chardonnay.