The arrival of crisp sunny days, brilliant fall color and, of course, football signals a very important time of year for sports fans and the gastronomically inclined: tailgating season.

Pre-game cuisine runs the gamut, from standard beer, brats and burgers to gourmet offerings that would make any food critic proud. The truth is, tailgating is a great opportunity to get creative, and Sonoma-Cutrer wines are the perfect pairing for an upscale spread.

If you’re ready to step up your tailgating game, consider a global approach, treating your friends and fellow fans to exotic flavors they’ve never experienced in a parking lot before.

While nothing says tailgate like firing up a grill, hot dogs and burgers can get old. Instead, look to Asia for a little inspiration. Uncork a bottle of Russian River Ranches Pinot Noir and throw some Korean-style short ribs on the grill. Watch heads turn as the aromas of garlic, ginger and soy sauce hit the air. Easy-to-eat chicken satay skewers served with peanut sauce and curry chicken wings are other ideas for grilling up delicious Asian flavors.

If you’re short on time, look, to Latin America for flavorful finger foods you can pick up at your local farmers market or neighborhood takeout spot. Empanadas and tamales are ideal tailgating fare, and are filled with an array of savory and sweet flavor combinations. Serve your sports fans empanadas stuffed with pork, veal and pickled onions to braised beef or spicy chorizo tamales.

If you planned ahead, add avocado fries, a popular street food South of the Border to your menu. Or, mix up a batch of scallop ceviche just before you leave, and it will be perfect by the time you park for the big game. Both make a lovely pair for a crisp glass of Russian River Ranches Chardonnay.

To round out your moveable feast, opt for a convenient screw cap bottle of your favorite Sonoma-Cutrer served in tailgate-friendly plastic stemless glasses- Always be sure to pack plenty of extras – your impressive spread may attract new friends.

Wine Fest Survival Guide: 5 Tips

The arrival of harvest time means an unofficial uptick in wine festivals happening around the country. These celebratory events offer a fantastic opportunity to taste a wide variety of wines in one place – not to mention hear live music, attend seminars and sample endless culinary temptations.

Navigating it all can all be a little overwhelming. You don’t want to miss the good stuff, but how are you possibly supposed to taste all that wine – and keep your wits about you?

First, do your research so you can plan your day(s) around any can’t-miss events. Find out which wineries will be there and hit your favorites first, before you max out on tastings.

Once you’re there, pace yourself. It’s generally best to start with white and light and move on to red and full bodied so that none of the nuances are lost in the wake of heavier flavors.

Opt for dry before sweet, as the long aftertaste of sweet wines may cause dry varieties to taste sour. For this reason, it’s not a bad idea to sample sweeter white wines after dryer reds.

Drink water … a lot of water. In addition to cleansing your palette, drinking a glass of water for every glass of wine will help you avoid a dehydration headache. If you remember one thing, make it this: hydrate, hydrate, hydrate!

Remember to eat plenty during the festivals. Take advantage of the local culinary offerings and snack liberally between tastings. Keep an eye out for artisan breads and cheeses (ask what pairs well with your latest taste) and palette cleansers like refreshing sorbet.

Never be afraid to spit! That’s what those buckets are there for, after all. A swirl, sniff and quick wash over your taste buds are all you need to fully experience a wine. And the more you spit, the more you can sample.

As with any event where you’ll be imbibing, assign a designated driver or a car service to make sure everyone gets home safely.

Check out AllSheCooks blog on the various ways to enjoy Sonoma-Cutrer! Whether it’s fine dining with family or Holiday gift giving, Sonoma-Cutrer is the best choice.

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If you’ve never drawn a parallel between that medallion of herbed butter atop your frites-flanked rib eye steak and a buttery glass of Chardonnay, it’s time to rethink the old adage, white wine with white meats, red wines with red meats.

A full-bodied Chardonnay can stand up to the heartiest of fare thanks to the power it attains after resting in oak barrels—just like red wine! Chardonnay, in fact, pairs with a wide range of meats better than almost any other white wine because its relatively light acidity tends to complement whatever it’s paired with (rather than contrast), and its lack of bitter tannins makes it utterly versatile. Indeed, there’s a style for every meat, but which Chardonnay you choose depends more on the sauce with which you prepare and/or serve the meat. In general, it’s best to avoid highly acidic, super spicy, or super sweet sauces when pairing food with any classically dry wine. Here are our suggestions.

WHITE MEATS: CHICKEN & VEAL

White meats are both metaphorically and literally clean canvases upon which to draw flavor. Whether you sauté, grill or roast them, they remain ultimately lighter in body and flavor than, say, beef. Here’s an opportunity to pour a fruit-forward, medium-bodied Chardonnay that props up the lightness of the fare with juicy, mouthwatering flavors. Consider a wine like Sonoma-Cutrer’s Russian River Ranches. The intense fruit flavors and complexity of this Chardonnay makes this wine ideal for entertaining and versatile with food.

PINK MEATS: PORK

Unlike any other meat, pork straddles the world of light and dark protein just like Chardonnay does of white and red wines; they each possess qualities of both. While the light meat from a loin of pork looks white, it certainly more flavorful and distinctive than, say, the white meat of a chicken breast. It can handle a more full-flavored wine. The darker, richer pork from the shoulder, then, demands even more power in a wine. Among white wines there’s only one that possesses both elegance and richness to match the pork: Chardonnay. In addition to classic apple and pear fruit aromas and flavors, look for Chardonnays perfumed with toasted nuts, spice, a hint of vanilla and a touch of butter. A wine like Sonoma-Cutrer. This wine has the signature. Sonoma-Cutrer’s Sonoma Coast Chardonnay is all of that, and more.

RED MEATS: LAMB & BEEF

Pairing Chardonnay with dark meats like steak and lamb depends, moreso than in any other case, on the overall preparation, and in particular, on the accompaniments. That aforementioned steak frites served with a medallion of butter on top usually comes with a side of creamy, buttery Béarnaise sauce, too. Grilled lamb chops or butterflied leg of lamb is often served with olive oil and a squeeze of lemon. The Chardonnay to pair with any of them needs to be powerful and rich enough to stand up to the protein’s bold flavor, and complement the various sides and sauces. This is where Sonoma-Cutrer Les Pierres Chardonnay come to the table, bringing with it the prestige of a veritable California ‘Grand Cru,’ brimming with complex aromas of lime, grapefruit and lemon mixed with the flinty, mineral notes that are a defining characteristic of superior Chardonnay. Caramelized oak, vanilla and spice nuances nicely balance the citrus flavors. A perfect match.

The Big Game is Coming… to the Bay!

The Big Game of 2016 is in San Francisco and Sonoma-Cutrer Winery is honored to be part of the festivities!

Super Bowl City, a free fan village, will offer activities for locals and visitors alike to enjoy the extravaganza that is the sporting world’s biggest annual event. Inside Super Bowl City, Sonoma County, the Official Destination Partner, will host the Taste of Sonoma Lounge featuring the best of Sonoma County.

As a Sonoma County Vintner’s Official Pouring Partner, Sonoma-Cutrer will be poured at the Taste of Sonoma Lounge! Visitors to the Lounge will taste our award-winning Chardonnay and Pinot Noir wines and visit with our talented winery team.

Whether you plan to attend The Big Game or simply experience San Francisco during this incredible week, visit the Sonoma Lounge to taste the best of Sonoma County. A trip to the Bay Area would be incomplete without a taste of our world-renowned wines.

Super Bowl City: Saturday, January 30 – February 7, 2016

We also invite you to visit us for a winery tour and tasting. Click here to reserve your selection. Hurry! The options during the Big Game week will book quickly! Show off your favorite team’s logo when you visit and receive a complimentary* tasting.

Follow all the Super Bowl City-related news: #SB50

*Offer good February 5-7, 2016. Reservation required. Contact winery for additional details.

Slow, long cooking is the key to making this dish meltingly tender. To make it even more Mexican, shred the meat with its juices and then roll up in warm tortillas along with shredded cabbage, chopped avocados, tomatoes, sweet white onion, some cilantro leaves and lime wedges to squeeze juice over. Another option is to shred or “pull” the meat, with its juices and serve on small hamburger buns this is one of the best “sliders” you’ll ever have! Like all great braises and stews, this gets better when reheated. Also by making ahead and refrigerating you can more easily remove and discard fat that will rise to the surface. If you own a crock pot this is a great recipe for this useful appliance. All in all a great recipe to share for game day!