Slow Cooked Salmon with Red Wine Sauce
Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.
Sea Scallops with Brown Butter, Capers, and Lemon
This recipe depends on getting the best scallops available. Diver scallops (which are also known as dry pack) are those that are harvested daily and never put into a brine solution. As a result the texture is meatier and they sear or grill beautifully, as opposed to those that have been soaking in a brine solution which is usually laced with tripolyphosphate and which encourages the scallop the soak up the water.
Shrimp and Chicken Won Ton Soup
Asian flavors have become the most popular ethnic foods in America. The crisp Les Pierres Chardonnay with lovely balance can go beautifully with these flavors.
Sonoma-Cutrer Presents: Chef John Ash
Recipes
In this first presentation of this exclusive SonomaCutrer.com Live-stream series, the James Beard award-winning, Chef John Ash, shared his insights on the basics of wine: Serving, Selecting, and Tasting.
On Wednesday, July 1st, Club Cutrer members gathered together in the newly renovated tasting room of Sonoma-Cutrer Vineyards. With a perfectly chilled glass of wine in hand, everyone’s attention turned to SCV Head Chardonnay Winemaker, Cara Morrison, as she introduced long-time friend of the winery Chef Ash. In addition to the in-house audience of Cutrerians, remote viewers also joined the live discussion and submitted questions online that were answered on the spot by Chef Ash.
Watch the full video of this informative and entertaining presentation on the basics of wine serving, storing and tasting that highlights both practical and fascinating aspects of wine culture.
During the hour, Chef Ash covered a wide range of wine topics and questions including:
- Why are wine bottles so many different shapes? (Chef says: Part tradition, part science)
- What temperatures should I serve red and white wines at? (Chef says: most people serve reds too warm and whites too cold)
- What do I really need to do to get a newly opened bottle to breathe? (Chef says: Get aggressive with it)
- What is “corked” wine and how does it get that way?
- What should I look for in a wine glass?
- Why do some wines use a screw cap and others don’t?
- What are sulfites? Why should I care if they’re on the label?
- Should I send a wine bottle back if it’s bad? What if I just don’t like it?
- What’s the difference between sustainable, organic, and bio-dynamic wine?
- Should I store wines standing up or lying flat?
- Should I store wine in the dark?
- If the screw cap is so effective, why isn’t everyone using it?
Watch the full video and get satisfying answers to these and more questions, along with Chef Ash’s take on why legendary chef Julia Child always drank wine while she cooked.
Autumn Food and Wine Pairings
Harvest season is in full swing at Sonoma-Cutrer Vineyards. At this time of year, as the weather turns cooler and fresh autumn vegetables start showing up at local farmer’s markets, our thoughts turn to all of the ways wines complement and enhance the bounty of the season. Here are a few of our favorite fall recipes and pairings courtesy of fellow Cutrarians and Chef Ash:
- A delicious bowl of soup created with seasonal vegetables such as, Pumpkin with Wild Mushrooms, Radicchio with Smoked Goat Cheese or Winter Squash Soup paired with a glass of Russian River Ranches Chardonnay is always a great combo for a cozy night in.
- California enjoys a long fig season from May all the way to December. Pick up some fresh Figs and Gorgonzola Cheese for a quick and delicious appetizer to enjoy with a glass of Sonoma Coast Chardonnay.
- Bored with beef? Stuffed Red Peppers with Boar pair very nicely with a glass of Russian River Valley Pinot Noir.
- Pan-Roasted Chicken with Tarragon Mustard is a warm and flavorful dish to have on a cool evening and goes wonderfully with Russian River Ranches Chardonnay.
- Finally, the ultimate comfort food on a cool fall evening is a delectable dish of Macaroni and Cheese with Sonoma Coast Chardonnay.
Enjoy!
The “Big Deal” Dinner
Recipes
This menu is built to impress. It is an interesting combination of flavors to serve when the boss comes over or to celebrate any special occasion.
Scallops With Celery Root Salad
This dish makes a beautiful starter course. It’s key to use absolutely fresh “day boat” or dry pack scallops. The salad is one of my favorites and delicious on its own. Celery root can vary widely. Pick ones that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting and if it seems tough or too strongly flavored then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. Sonoma-Cutrer Sonoma Coast Chardonnay would be perfect here.
Radicchio Soup With Smoked Goat Cheese
This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. I like to use smoked goat cheddar. This dish requires a chardonnay with great fruit, like the Sonoma-Cutrer Russian River Ranches.
Filet Mignon Wrapped In Newspaper With Sauce Bernaise
This is an old catering technique where beef can be cooked ahead and held perfectly. Delicious with Sonoma-Cutrer Pinot Noir.
Flourless Walnut Cake With Lemon Custard Sauce And Fresh Berries
This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” their flavor. You can also substitute any other nut you like for the walnuts. Enjoy Sonoma-Cutrer Late Harvest Chardonnay with this cake.