Tired of serving the same dishes at every holiday gathering? Try some unique alternative dishes from Chef John Ash and serve a menu that will have your guests asking for more!

• Pumpkin Soup with Wild Mushrooms
• Warm Red Cabbage Salad with Pancetta and California Goat Cheese
• Crab Newberg
• Cider Brined and Smoked Game Hens
• My Grandmother’s Apple Batter Cake
• Pumpkin Soup with Wild Mushrooms

Perfect for the Thanksgiving (or harvest) table, this seasonal soup showcases pumpkin along with another fall favorite – – wild mushrooms. Serve with a glass of the Sonoma-Cutrer Russian River Chardonnay.

Warm Red Cabbage Salad with Pancetta and California Goat Cheese

For the goat cheese, I especially like the Bucheret, Camellia or Crottin from Redwood Hill Farms (www.redwoodhillfarms.com) or the Humboldt fog or Bermuda Triangle from Cypress Grove (www.cypressgrovechevre.com). Serve with Sonoma-Cutrer Les Pierres Chardonnay.

Crab Newberg

Dungeness Crab season begins in Northern California right around Thanksgiving, so we try to use it in as many ways as possible. This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineral-ality of Sonoma-Cutrer Les Pierres would be a great match here.

Cider Brined and Smoked Game Hens

This brine works equally well with chicken or turkey. Brining is sort of a magical process that adds both flavor and moistness to the meat. In this recipe, I’m using a covered barbecue to both cook and smoke the birds. Be sure to use the indirect heat method described below in the barbecue and monitor both temperature of the barbecue and the birds with a thermometer. The objective is to cook the birds slowly enough, so that they can pick up a rich smoky flavor and you also want to be sure that they are cooked through. Enjoy a glass of Sonoma-Cutrer Pinot Noir while you are cooking.

My Grandmother’s Apple Batter Cake

This is a simple cake that my grandmother used to make often. I’ve used apples, but any fruit such as peaches, pears, berries or a combination could be incorporated. If possible, serve with Sonoma-Cutrer Late Harvest Chardonnay.

There is no mystery to this but it’s amazing how some of the old rituals have intimidated us all. Here are a few pointers that will help you serve wine:

Temperature: Truth is that we often serve red wine too warm and white wine too cold. First reds – the old adage is to serve at room temperature.That’s all well and good but depending on where you live and the time of year, room temperatures can vary widely. When reds get too warm above 76 degrees or so the alcohol begins to volatilize or evaporate. This can do funny things to the flavor and aromas of wine and cause the wine to be unbalanced. Ideal serving temperature is in the 66 to 72 degree range. It’s perfectly acceptable to stick a red wine in the refrigerator for 15 minutes or so to get it to this temperature. For whites we often take them right out of the refrigerator which is somewhere in the neighborhood of 38 degrees. At this temperature the wine is completely “closed” and you can’t taste or smell very much at all. Unscrupulous restaurants will sometimes take advantage of this in their wines by the glass. If they’ve got a white that isn’t very good, they’ll serve it to you very cold so that you can’t taste how poor it is! Best to serve most whites in the 45 to 55-degree range so they flavors and aromas can emerge. This means take them out of the fridge at least 20 minutes or so before serving.

Letting Red Wines “Breathe”: One of the oldest myths that still hangs on is that wine, reds especially should be opened ahead of time to let them “breathe” (it always conjured up for me little lungs in the bottle!). The reason given for this is that airing will help the wine to open up and develop flavor. If you think about it very little air is going to get to the wine through the narrow opening of the bottle neck. If you want the wine to “breathe”, the best way is to splash it into a glass and swirl it around vigorously as you enjoy it. The only exception is with old, fragile wines where opening too early can actually diminish the flavor.

In recent years we’ve seen the development of a whole host of wine aerators built into pourers, spouts and more. The idea is that wine (either white or red) is improved by vigorous swirling, even more than you can do when poured in a glass. Turns out that this is in fact, true. Next time you open a bottle of wine, pour a glass and take the rest and actively splash it back and forth between a couple of decanters for at least a couple of minutes. Pour a glass of the “agitated” wine and compare it to the one straight from the bottle. I’ll bet you’ll prefer that which has been actively aerated.

Decanting Red Wines: It’s a charming practice but unless you have some old trophy wines it’s not necessary. Most red wines made today have been filtered to remove sediments and, although there is a school that believes that this diminishes the flavor, most of us will rarely encounter a wine that needs decanting.

If you do have a wine that is labeled “unfiltered” my advice is to stand the bottle upright and undisturbed for a day or two and then open it carefully making sure not to disturb the sediment on the bottom. You can then slowly and carefully pour it into a decanter or pitcher in one pouring until you begin to see sediment in the neck of the bottle. If the bottle is dark glass, do it over a lit candle or flashlight so that you can see the liquid. Stop at that point and if you’ve done it properly you should only have an ounce of so of cloudy wine left in the bottle.

Choice of a wine glass: Most people know that it is traditional to serve different wines in different glasses – at least to the extent of having different styles of glasses for red wine, white wine, and champagne or other sparkling wines. But did you know that there are particular styles of glasses for Chardonnay or Cabernet?

Here are my suggestions. It’s really not so terribly important which glass you use unless you’re a serious traditionalist. The single exception is the glass you choose for sparkling wines like Cavas or Champagne. For these you want a tall, narrow, flute-shaped glass, which encourages and shows off the bubbles. Never, never use the flat, round, saucer-shaped glass. For still wines choose a glass that allows you to perform the three S’s easily: that is, Swirl, Sniff, and Sip. You want a good-sized bowl on the glass so that when you swirl you won’t spill wine all over you, and swirling helps develop the aroma. Finally, the bowl needs to be big enough for even the largest nose to fit in, to enjoy the liberated aromas while you sip which means that you shouldn’t fill it more than half full. Also choose glasses that are perfectly clear, so you can enjoy the color of the wine. Finally for sweet wines like ports, sherries and late harvest varietals, don’t use those little dessert wine glasses. Sweet, rich dessert wines have lots of amazing aromatics so pour them into a glass that allows your nose plenty of room to enjoy them

We’ve all been there: You’re out with friends or clients, the conversation is flowing and everyone is all smiles – until the bottle of wine arrives. And it’s presented … to you.

Suddenly, the conversation has ground to a halt, and all eyes are on you. All you can think is – do I sniff, then swirl? How far am I supposed to stick my nose into that glass? And what am I supposed to do with this cork?

It can be tempting to rush through the archaic seeming ritual, but don’t! According to our friend and Master Sommelier, Scott Harper, the whole point of all that pomp boils down to one simple but important question: Do you like the wine?

Let’s back up a moment. First, you’ll want to confirm that the bottle is, in fact, the wine you ordered. This is a good time to make sure you’re not presented with a $400 reserve instead of that Sonoma-Cutrer Russian River Ranches Chardonnay you ordered.

Next, you’ll probably be given the cork. No need to smell it – unless you want to, of course. Simply make sure it’s not crumbling, moldy or cracked, which may indicate a problem with the wine.

Before you sip, go ahead and smell the wine. A little swirl will bring out the aromas, which are generally pleasant. However, if you get a nose full of wet dog or rotten eggs, the wine may be spoiled. Issues like cork taint and unbalanced sulfur levels are rare, but easy enough to spot.

Assuming everything is sound, it’s time to taste the wine. Take your time – this is not a test. The point here is determining if the wine suits your palette. It’s also a good time to identify particular tastes that your sommelier may have mentioned. For example, in your Russian River Ranches, you might detect green apple, lime and pineapple, with touches of nougat and caramel.

If something seems off, don’t be afraid to send the bottle back – or get a second opinion. And just remember that there is no wrong way to test out a bottle of wine. It’s simply about your enjoyment.

Is there anything better than listening to live music under the stars on a warm evening with good company, a fine glass of wine and a belly full of fantastic eats? We think not.

Enjoying a live performance at a lovely outdoor venue is an enduring summer tradition that’s best enjoyed when you’re permitted to pack your own food and wine.

This summer, have a little fun filling your picnic basket by putting together a spread that complements the concert you’re going to see. Start by selecting a bottle of Sonoma-Cutrer wine that’s perfect for your particular event.

Dusting off your cowboy boots for an evening of outlaw country or banjo-plucking bluegrass? These rootsy tunes are best enjoyed with good old comfort food and a creamy white that can handle all that flavor. Think: fried chicken, deviled eggs and potato salad topped off with a bottle of The Cutrer. This fuller-bodied Chardonnay maintains enough structure and acidity to make it a fantastic food wine.

Gearing up for a little rock and roll? Stock your picnic basket with Sonoma-Cutrer’s Russian River Valley Pinot Noir. This bright, vibrant red features a slew of flavor notes that make it as complex and textured as really good rock and roll. As for the food, you can’t go wrong with a freshly roasted chicken and a big hunk of crusty bread accompanied by a selection of eclectic salads.

Perhaps your evening involves a special night out to see the philharmonic in the park. Make an impression with a bottle of Les Pierres. Distinctive and elegant, this Chardonnay is crisp and rich with a mineral essence that reflects the rocky soil where the grapes are grown. Pair the bottle with cold crab cakes over spring mix salad topped with a citrusy dressing that will bring out the grapefruit and lime notes in the Les Pierres.

No matter what type of music you’re planning to enjoy outdoors this summer, Sonoma-Cutrer has a wine to complement your concert. For picnic inspiration, find recipes and pairing suggestions here.

A summer getaway is the perfect opportunity to linger over a fine glass of wine. A bottle that suits your destination makes the experience all the more enjoyable. Whether you’re gearing up for a trip that’s been on the books since January or you’re throwing together a last-minute escape, find inspiration in these three iconic destinations.

Who doesn’t love a good beach trip? Bypass well-worn tourist favorites for a more civilized escape like North Carolina’s Outer Banks. With 200 miles of coastline along a string of barrier islands, there’s plenty of sand to go around.

There’s also plenty to do beyond basking in the sun, from windsurfing and hang gliding to touring historic lighthouses and spotting wild horses. If you’re heading to your favorite beach this summer, bring along a bottle of Russian River Ranches Chardonnay to share. Crisp, light and refreshing, it’s a great match for lazy beach evenings – and pairs nicely with fresh seafood.

Are the mountains more your speed? Opt for a rustic yet refined locale like Breckenridge, Colorado, where wine bars cozy up to outdoor outfitters along Main Street. The charming old mining town is also an ideal jumping-off point for hiking, mountain biking, horseback riding and fly-fishing.

Top off a busy day in the backcountry by raising a glass to the 20-inch rainbow trout you hooked. A bottle of celebratory Les Pierres Chardonnay is an ideal pair for the fresh-caught fish thanks to its elegant balance and palette-cleansing acidity.

If Wine Country is on your summer to-do list, skip the crowds in Napa for a stint in the Russian River Valley. The picturesque stomping grounds of Sonoma-Cutrer are a fine place to spend your getaway. Kayak the Russian River, unwind at a spa and, of course, tour some wineries. Start off at Sonoma-Cutrer for a crisp glass of Chardonnay and a round of croquet.

There’s no better place to enjoy a bottle of The Cutrer Chardonnay than in this beautiful corner of California. Rich, creamy and fresh, The Cutrer is the perfect wine to toast a summer sunset, no matter where your travels take you.

Go Alfresco: Farm-to-Table Entertaining

The season for dining alfresco is upon us, and farmers markets and gardens across the country are brimming with summer’s gorgeous bounty. Rather than planning yet another backyard barbecue this season, consider hosting an alfresco farm-to-table dinner party.

At Sonoma-Cutrer, every culinary event from wine and cheese pairings to our elegant four-course meals start with local ingredients. What can’t be harvested from the on-site seasonal garden is procured from local food purveyors that produce everything from mushrooms to cheese with the same care and attention to detail that goes into making fine wine.

Local ingredients aren’t just good for the environment and your local community: they simply taste better. There’s no comparison between produce that’s been harvested within the last 24 hours and fruits and vegetables that have spent the last two weeks traveling halfway around the world. Follow a few simple tips for a fun and easy foray into the popular locavore movement.

Plan the menu around what’s fresh. If you have a garden, start there – even if your “garden” consists of a lone potted herb in your kitchen windowsill. Next, head to your local farmers markets and nearby farm stands to stock up and be inspired.

Let the seasonal offerings be your guide, and get creative. The fun of hosting a farm-to-table meal is coming up with dishes that showcase the best of the season.

When it comes to preparation, keep it simple and let the ingredients speak for themselves. Use uncomplicated cooking techniques to allow the vibrant aromas, textures and flavors to shine through. The same goes for any marinades or vinaigrettes you use – simple, simple, simple.

Next, set the scene. Place a table alongside your garden where the produce was picked. Or, create a garden anywhere by dressing your table with fresh local flowers and herbs. Place foliage or candles in empty jam jars for an easy rustic charm.

Finally, uncork a bottle of Sonoma-Cutrer to toast your successful venture into farm-to-table entertaining. Try The Cutrer Chardonnay for a creamy wine to complement crisp and earthy summer vegetables, or opt for Russian River Valley Pinot Noir to enhance hearty meats with juicy, dark fruit flavors.

Most importantly, have fun! Let the season’s freshest offerings take center stage while you enjoy the company and savor the flavors found in your own backyard.