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    Windsor, CA 95492
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Life By The Glass

Carefully Curated. Completely Engaging.

Grilled Tuscan Kale Salad

Appetizers

This is a very simple approach which can be used for any of the sturdy greens such as radicchios, romaine lettuce, etc. If you don’t want to fire up the grill, a ridged grill pan works nicely on the stove top. Any kale can be used here but the preference is for Lacinato which is also known as dinosaur or black kale and is widely available.

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Carrot and Lentil Soup

Appetizers

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Pear and Prosciutto Salad

Appetizers

If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market. This simple salad is a fantastic side, or can become a quick meal when grilled chicken, salmon, or shrimp is added. Serve with the elegant Sonoma Cutrer Les Pierres.

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Corn Crab Fritters

Appetizers

This is a lovely little appetizer that brings together two luscious foods: crab and fritters. This recipe was adapted from New Orleans chef John Besh. These are best served fresh and hot with a glass of Russian River Chardonnay.

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Celery Root Salad

Appetizers

This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country. It’s delicious and can easily be made a main course with the addition of some smoked salmon, cooked shrimp or paper thin sliced parma ham. Salad can be made ahead and stored refrigerated for up to 3 days. Yields approximately six cups serving 6-8

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Cheese Fondue

Appetizers

With the unprecedented cheese renaissance in this country, this old war horse of the 60’s and 70’s is making a huge comeback. Time to unearth that old fondue pot and long forks or wooden skewers and treat your sweetie to something special. Serve with any of the Sonoma-Cutrer Chardonnay’s.

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

As an additional treat, when you are almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

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Oysters Rockefeller

Appetizers

Invented at Antoine’s in New Orleans in 1899, the dish was named after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Antoine’s has kept the original recipe secret but all kinds of interpretations exist. Basically it includes a rich cream sauce with spinach and other greens and flavored with Pernod or anisette. This version omits the rich sauce but is still full of flavor. This would be wonderful with Sonoma-Cutrer Les Pierres Chardonnay.

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Clams Casino

Appetizers

This is one of the classic recipes using clams. Try to get smaller clams since they are more tender. You can also use this same approach with fresh oysters. The Sonoma Cutrer Rosé of Pinot Noir would be delicious with these.

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Grilled Mussels With Salsa Verde

Appetizers

This is a fun little appetizer or hors d’oeuvre. It can be made as much as a day ahead, refrigerated and then grilled at the last minute. You can also finish this in a hot (450 degree) oven. The bonus in this recipe is that you also get the mussel stock, which is a delicious base for seafood soups and sauces. Strain it through a fine strainer and freeze for use later on. It cries out for a chilled glass of Sonoma-Cutrer Rosé.

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Fresh Fava with Pecorino

Appetizers

This is an ancient recipe from the Emilia-Romagna region of Northern Italy. It celebrates spring with both new green Favas and the white young sheep’s milk cheeses which are made at that time. Do not use an aged grating cheese like pecorino romano. I remember cafes all over this region serving this both as an appetizer or as the cheese course following the meat course. I’ve blanched the Favas here but if you can find them very fresh, young and tender, do as the Italians do and eat them raw.

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Mushroom & Tomato Chowder

Appetizers

Remember that curry powders vary in strength and of course flavor profile. Choose the one you like and taste carefully to decide if you want more.

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Strawberry Avocado Salad

Appetizers

Sweet strawberries and salty cheese have a wonderful affinity for each other. This simple salad is delicious with the Russian River Ranches Chardonnay, which has rich, ripe fruit flavor.

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Smoky Salmon Chowder

Appetizers

I have the chance to go fishing in Alaska each summer and we catch beautiful salmon, halibut and rockfish. This is a recipe that I use often substituting any of those fish but my favorite is salmon. We’re told traditionally that soup and wine aren’t served together. I think that’s nuts! This dish goes well with any of the Sonoma-Cutrer Chardonnays.

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Baked Ricotta

Appetizers

This makes a rich warm cheese dip with a light, airy, soufflé-like texture – perfect for any occasion. Also delicious served to top a salad, pasta or whatever. My favorite ricotta is from Bellwether Farms, which you’ll find in good cheese shops. Easy to make and delicious with any of the Sonoma-Cutrer wine.

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Tomato Watermelon Salad

Appetizers

Summer’s bounty overflows in this picnic-ready salad.

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Pickled Corn

Appetizers

Savor the flavors of sweet summer corn.

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Crab and Parsley Salad

Appetizers

One of the real treats of summer are fresh soft-shell crab, which are now widely available. Ideally, you want to prepare the crabs while they are alive. There is a good tutorial on www.seriouseats.com on how to clean these crabs. The bright fruit of the Russian River Chardonnay would be a perfect pairing.

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Clams with Polenta

Appetizers

A delicious Italian dish that can be easily prepared for a weeknight meal or a decadent appetizer. Pair with The Cutrer Chardonnay.

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Lamb Meatballs

Appetizers

Serve these Lamb Meatballs as bite-sized appetizers or combined with your favorite pasta dish. Enjoy with a glass of the Russian River Valley Pinot Noir.

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Haba Bean Soup

Appetizers

Haba beans are peeled dried fava beans. This recipe is not only delicious as a soup but also as a sauce to pool around almost anything, from sautéed greens to grilled or pan seared fish or chicken. Perfect with Les Pierres Chardonnay.

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Honey Sesame Chicken Skewers

Appetizers

The marinade in this dish is also delicious with pork and meaty whitefish such as Halibut or Black Cod. Serve with the Russian River Ranches Chardonnay. Makes 12 skewers.

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Potato Gratín

Appetizers

Pairs perfectly with turkey and is a little change of pace from the usual mashed potatoes for Thanksgiving.

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Raw Kale Salad

Appetizers

Tuscan kale served raw makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

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Marinated Mushrooms

Appetizers

These marinated mushrooms are so easy to prepare and can be used with your favorite flavored vinegar. Perfect with turkey!

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Broccoli Rabe and Sausage

Appetizers

This recipe goes well together with pasta or on a loaf of Italian bread. The somewhat bitter and unfamiliar broccoli rabe was unknown just a few decades ago in America when it was first planted in the Salinas Valley in California which is also famous for artichokes. It has now become a favorite for Americans and Italians alike. Try this with a glass of Vine Hill Pinot Noir.

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Mushrooms Baked in Beggars Purses

Appetizers

This is a quick and simple preparation that can be done in the oven using parchment, on a grill, or in coals using foil. Any combination of mushrooms that you like is fodder for this dish. Just remember, the herb bundles are for flavor and aroma, but not to be eaten. Other ingredients can be added, for instance, a few slices of meaty black olives or a few capers. This dish is delicious with Russian River Valley Pinot Noir.

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Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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