Cook short ribs slowly and gently for the meat to become tender and luscious. Once cooked, they can be served as is or pulled from the bone and turned into a great topper for rice, noodles or a fantastic hash. Since short ribs contain a fair amount of fat, you may braise them ahead and then refrigerate to remove the congealed fat. These go great with the Owsley Pinot Noir.

The many fresh herbs in this recipe complement this classic roast chicken dish.

A wonderfully uncomplicated preparation that highlights the rich flavors of fresh wild salmon.

Serve this flavorful Asian dish with a glass of Sonoma Cutrer Pinot Noir for an enchanting meal.

A delicious dish from the sea. Seared sea scallops with a red and orange pepper coulis – this appetizer is sure to please.

Lobster Lovers will rejoice and savor these luscious lobster tails. This recipe serves four and pairs well with Sonoma-Cutrer’s The Cutrer.​