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Life By The Glass

Carefully Curated. Completely Engaging.

Bourbon Candied Walnuts

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These candied walnuts are great in a salad or on a cheese and charcuterie board, or even by themselves.

 

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Sonoma-Julep

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May is well known for the Kentucky Derby, and the Kentucky Derby calls for at least one mint julep. Here in wine country, we replace the bourbon in the mint julep with Chardonnay. This cocktail is just as refreshing as it is unique and perfect for sipping on a warm, sunny day.

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Saffron Paella with Chicken, Andouille Sausage & Shrimp

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For this recipe use a good dry white wine, like Sonoma Cutrer’s Sonoma Coast Chardonnay to infuse the saffron, and of course a good home-made chicken stock. Depending on how much paprika and red chili flakes you add, you can manage the spice levels. Keep heat lower to taste the saffron and rice. One of the coolest parts about paella is cooking it in a paella pan. While it’s not necessary, you can always use a sauté pan, the flat bottom of the paella pan allows for even distribution of heat so that the rice cooks evenly. Plus, it happens to sit perfectly on top of a campfire.

Pair this with our Russian River Valley Pinot Noir and you will surely leave the dinner table full and happy.

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Red Bell Pepper Coulis

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Coulis is a type of spread or jelly that is made from fruit or vegetable puree. In this case, from red bell peppers. This coulis is sweet and tangy with just the slightest hint of heat. It is great on its own on a cheese board, but I love it as a condiment on a sandwich. Pair with a creamy cheese like soft goat or brie and a bottle of Russian River Ranches Chardonnay.

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Coffee Spice Rub

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This coffee spice rub is great on red meat. It goes great on all beef. Surprisingly enough though, this rub goes incredibly well with salmon. Try this out this summer, not just on the meat of your choice but also on salmon to really taste how versatile this rub is.

 

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Heirloom Tomato Gazpacho with Chive Oil

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Traditonally, gazpacho is made with day old break and was a peasant’s dish. When the Spanish broguht tomatoes back from the New World in the 16th century, gazpacho evolved into a dish for the bourgeoisie.

This recipe calls for heirloom tomatoes because of their extraordinary flavor and color. Use a high quality extra virgin olive oil and while it costs a bit, it is will worth the extra expense. Enjoy this soup chilled on a warm summer day with a glass of Sonoma-Cutrer Sauvignon Blanc.

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Lamb Burger with Bacon Onion Jam & Aleppo Aioli

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This is a fun recipe! One for that backyard summer party when the barbecue is on, the sun is taking hours to set and you want to spend time with guests, not going crazy with kitchen prep. Homemade burgers are always a hit, but why not spice it up a bit with lamb?

These lamb burgers are juicy, delicious and a great pairing with the Sonoma-Cutrer Owsley Pinot Noir.

And, did I mention bacon onion jam? Adding a bit of sweetness with savory bacon is an easy trick to enhance any burger. Not only that, if you make it a couple hours before your guests arrive, the whole house smells like bacon! The Aleppo pepper is originally from the ancient city of Aleppo, Syria. It is less spicy than it is tangy and smoky. As for the aioli, its easier to make than you think and is a great way to impress your guests.

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Albacore Tuna Loin and Creamy Polenta

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When it comes to polenta, it is all about the corn. Corn and summer are practically synonyms that go hand-in-hand. While this recipe doesn’t use fresh corn, there are varieties of corn that make for better polenta than others. One such varietal is Otto File, Eight-Row Flint. Otto File is an heirloom varietal of corn that originally was grown in New England before any Europeans settled the North American continent. While the yields are much smaller than your typical yellow summer corn, Otto File produces such a sweet flavor and creamy consistency, you might want to try the recipe without any butter or cheese first.

Every bite of this dish will make your mouth water for more fish, more corn, and more Sonoma-Cutrer Founders Reserve Chardonnay.

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Lemon Ricotta Crostini with Morel Duxelles & Pickled White Asparagus

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Spring marks the beginning of morel season here in northern California. Morel mushrooms, which are generally harder to find and more expensive, are now available in abundance and well-priced. Cooking morels with shallots and white wine will result in an explosion of flavor and umami!

Pickling is a great way to preserve leftover vegetables and white asparagus is one of my favorites to pickle! Try this terrific appetizer paired with the Russian River Ranches Chardonnay to get the full experience.

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Paleta de Cerdo

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Slow, long cooking is the key to making this dish meltingly tender. To make it even more flavorful, shred or chop the meat with its juices and then roll up in warm tortillas along with shredded cabbage, chopped avocadoes, tomatoes, sweet white onion, some cilantro leaves and lime wedges to squeeze juice over.  If you own a crock pot, this is a great recipe for this useful appliance. Serve with rice andblack beans and a glass of the Vine Hill Pinot Noir

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Enchiladas Suizas de Pava

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This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” in English refers to its copious use of dairy. You could use chicken, crab meat or even slow cooked pork. The creaminess of the dish is delicious with the Russian River Ranches Chardonnay.

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Sopa de Lima

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Mexican Chicken Soup with Lime Typical of flavors found in the Yucatan. The bright lime flavor goes beautifully with the crisp Les Pierres Chardonnay. And yes . . . you can have wine with soup!

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Oven “Fried” Cornmeal Crusted Chicken

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This cooking technique gives the chicken the crisp, crunchy crust we all love with a minimum of fat. This chicken recipe is superb for a springtime picnic and paired with Sonoma-Cutrer’s Russian River Ranches Chardonnay.

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Farro and Dried Porcini Risotto

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Farro is a favorite grain in Italy. The term farro is used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy:  farro piccolo (also known by the German einkorn), farro medio (also known as emmer, the Hebrew word for mother), and farro grande (also known as spelt). The imported Italian farro available in the United States is usually the emmer variety. It’s usually labeled perlato or semi perlato (pearled) meaning it retains some, but not all of its bran and nutrients. It is still a very healthy grain. Most recipes are written for this kind of farro; which requires no soaking and cooks quickly in about 25 minutes. This dish pairs nicely with Sonoma-Cutrer’s bright, fruity Pinot Noirs such as the Owsley.

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Posole Rojo with Chicken

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One of the classic comfort foods of Mexico which uses Mexican corn or hominy. Cooking the hominy from dry can take hours so using canned hominy is certainly acceptable. Wine is becoming a more popular beverage in Mexico and the spice of this dish would go well with your favorite Sonoma-Cutrer Pinot Noir.

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Parmesan Custard

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I’m using salmon caviar here but you could use smoked salmon or even shaved truffle if you’re feeling flush. The custards can be baked up to 4 hours ahead. Reheat gently in a water bath.  This dish is especially delicious served with the complex Sonoma-Cutrer Founders Reserve Chardonnay.

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Pan Seared Scallops with Cauliflower Puree

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This recipe depends on sourcing the best scallops available. Diver scallops (which are also known as dry pack) are harvested daily and never put into a brine solution. This recipe makes more cauliflower puree than you’ll need but that’s a good thing! Cover and refrigerate for another use. The 2016 Russian River Ranches Chardonnay pairs beautifully with this delicate dish.

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Grilled Tenderloin of Beef with Roquefort Butter

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This takes advantage of a French inspired flavored or compound butter. The butter is delicious on all grilled or roasted meats, birds or fish.  Double or triple the butter and store in the freezer to use on grill meats or poultry, of any kind. It’s also delicious on burgers. Serve with sautéed greens, if desired. The rich Founders Reserve Pinot Noir served with this recipe is a special treat.

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Turkey Picadillo Tacos

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Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling). It is made with ground meat (usually beef), tomatoes, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries, empanadas, or served with chips and guacamole. It is one of the favorite recipes from my book “Culinary Birds” which is a James Beard award winner. A glass of the complex The Cutrer Chardonnay is a surprising and delicious match to this recipe.

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Soupe au Pistou

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Here’s my version of that wonderful soup from Provence in France. There are all kinds of variations on this but usually it includes both dried and fresh beans, tiny pasta, root vegetables, and other fresh vegetables available. The secret ingredient is a piece of Parmesan cheese rind to simmer along with the broth. It adds great flavor. Remove it at serving time and reuse it till it’s gone. Store the rind wrapped in the fridge. If you don’t have any rind the soup will still be delicious.

 

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Pan Roasted Halibut in Spicy Coconut Broth

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This is a delicious dish that can be done with any fresh, meaty and sustainable fish. It uses a curry mixture called laksa, which has come to mean a spicy coconut milk based dish with or without noodles. It has its roots in Malaysia. In place of the spinach, you could use other Asian greens like steamed baby bok choy.

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Fregola with Wild Mushrooms

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Fregola is basically a pasta that is made in the same manner as couscous with coarse ground semolina flour. Fregola is toasted, giving it a nutty, wheaty, roasted taste.  This dish captures complex, earthy flavors.

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Saigon Clams

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A Southeast Asian version of traditional steamed clams.

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Miso Marinated Black Cod

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Black Cod (also known as Sablefish or Butterfish) is a sustainably caught fish, much of which comes from the Pacific coast from Northern California up to Alaska. Miso is the traditional Japanese fermented paste, often made with soybeans, but also with rice and/or barley. It makes a wonderful marinade and the following recipe can be used on all kinds of fish, chicken or pork. Serve with steamed rice.

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Smoky Salmon Chowder

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A hearty chowder that is the definition of comfort food, especially on chilly nights.

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Pan Seared Duck with Blackberry Sage Sauce

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Delight guests with something different this holiday! The blackberry sage sauce can be made ahead, refrigerated and reheated. Serve with an earthy combination of pan-roasted mushrooms and sautéed greens. Note the cooking method starts with a cold pan. Gradually heating draws out more of the fat and crisps the skin of the duck.

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Seared Scallops with Sautéed Apples

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Quality of the scallops is crucial to this dish and fresh “Day Boat”, “Diver” or “Dry Pack” jumbo scallops are called for (order from your fishmonger).  Day boat scallops 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 that bleaches the scallop and encourages it to soak up water.

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Asian Short Ribs

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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.

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Roast Chicken with Herbed French Fries

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

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Marinated Salmon

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

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Soba Noodle Salad with Smoked Duck

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

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Seared Scallops on Creamy Leeks with Red and Orange Pepper Coulis

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

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Fried Lobster Tails

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

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Sonoma-Cutrer Roasted Chicken

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Nothing compares to a beautifully prepared roast chicken. Pair this dish with Les Pierres Chardonnay for a truly unforgettable meal.

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Tarragon Chicken Breasts with Crab and Asparagus

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Pair these chicken breasts with our Sonoma Coast Chardonnay when entertaining for an impressively easy meal.

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Fettuccine with Smoked Salmon, Pancetta, and Asparagus

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This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers. Serve with a glass of Russian River Ranches Chardonnay.

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Cider Brined and Smoked Game Hens

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This brine technique works equally well with chicken or turkey. Brining is sort of a magical process that adds both flavor and moistness to the meat. Be sure to use the indirect heat method described below 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. Enjoy a glass of Sonoma-Cutrer Owsley Pinot Noir while you are waiting for the birds to cook.

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Filet-of-Beef Wrapped In Parchment with Sauce Bearnaise and Braised Spinach

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This recipe incorporates a catering technique where beef can be cooked ahead of time. Delicious with Sonoma-Cutrer Vine Hill Pinot Noir .

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Turkey Piccata

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A classic quick Italian recipe, this could be done with any poultry breast. Veal Piccatta, done similarly, was one of the most famous dishes in Italian restaurants from the 1960’s. This delicious alternative is wonderful with​ The Cutrer Chardonnay.

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Lamb with Mint Salsa Verde

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Salsa verde is a classic Mediterranean condiment flavored with anchovies, capers, and herbs. The rich flavors partner nicely with seared, medium rare lamb chops. This recipe is a perfect match for the Sonoma-Cutrer Russian River Pinot Noir.

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Curried Shrimp With Crème Fraîche

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This dish features crème fraîche to temper the spice of the Thai curry paste. The lush flavors of the Russian River Chardonnay will be delicious with this slightly spicy curry.

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Halibut Hobo Packs

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This is a simple cooking technique that can be used for any meaty fish. The idea comes from the days of hobos, those vagabonds of the road, who carried no pots and pans to cook with. Perfect with the Les Pierres Chardonnay.

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Japanese Braised Pork Belly

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Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from soy, ginger, sugar, and soy sauce. There is something wonderful about the velvety texture and flavor of pork belly. This is a very traditional method from Japan. Try it with the Russian River Valley Pinot Noir.

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Bacon and Eggs Pasta

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For brunch or a late dinner, treat yourself to this decadent meal paired with a glass of Russian River Chardonnay.

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Pan Roasted New York Steak

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Searing steak in a ridged grill pan and finishing it in the oven is a useful technique for bringing out the juicy steak flavors. The Salsa Verde from the Mediterranean and Salt Crusted Potatoes are a nice accompaniment and bridge nicely to the Vine Hill Pinot Noir. Both can be made ahead.

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Filet-of-Beef with Cambozola and Creamed Spinach

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Cambozola is a triple cream, brie-style blue cheese made from cow’s milk in the German region of Allgäu. Alongside is a ramekin of creamed spinach. Creamed spinach has been a steakhouse tradition in New York City in 1887. Today, it’s hard to imagine a steak house that doesn’t serve creamed spinach. What a treat to have a glass of the Founders Reserve Pinot Noir with this rich dish.

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Pot-Au-Feu

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Pot-au-feu which means “pot on the fire” in French is very similar to the Italian Bollito Misto or to a New England or Irish boiled dinner. Piquant, briny, condiments are usually served with the meat to counter the richness. Though you may be tempted to add the potatoes right to the pot, that would “trouble the broth,” as the French would say, making it cloudy. Cook them separately to keep the broth clear. Serve with the rich Owsley Pinot Noir.

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Quick Cured Salmon

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This is a gravlax approach which the Scandinavians are famous for. Here, it is cured for just a few minutes and then top with a lemon and herb vinaigrette. It’s important that the salmon be frozen first before cutting, as this will make it easier to slice. This dish is a delicious accompaniment for Les Pierres Chardonnay with its crisp, citrus notes.

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Pan-Roasted Chicken with Tarragon Mustard Cream

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Chef Ash recommends using skin-on, boneless breasts with the end of the wing bone still attached for this recipe. Your butcher can easily do this for you. The mustard and tarragon are classic ingredients to pair with Chardonnay, in this case, our Russian River Ranches with its lovely balanced fruit.

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Shrimp & Zucchini Noodles

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Here fresh zucchini noodles replace conventional pasta, making this dish gluten free. You can find vegetable pasta cutters at good cookware stores or online, which will make cutting the zucchini noodles much simpler. The sweet shrimp along with the buttery zucchini is a perfect match for the Sonoma-Cutrer Les Pierres Chardonnay.

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We are excited to welcome visitors to our winery on Fridays, Saturdays, and Sundays. Book your reservation for our new Heritage Tasting which offers an in-depth wine tasting experience.

We have also launched a new curbside pickup for online orders. Choose Will Call during checkout and we’ll have your order ready at the time you choose.

Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team is adhering to new Safety Policies, and we ask that all visitors follow them, as well. 

If you have questions, please contact our tasting room at (707) 237-3489 or [email protected].

For wine club questions, please call (707) 237-3498 or [email protected].

Exclusive Offer ~ 3 Dollar Bill Cinema Audience

Russian River Ranches Chardonnay

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*Valid on orders for Russian River Ranches case (12-bottles) through sonomacutrer.com October 1-31, 2020 only. Ground shipping only. Enter code based on number of cases at checkout for special pricing. Not valid with any other offer or special pricing. State ship laws apply. Excludes HI & AK.

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