Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

Life By The Glass

Carefully Curated. Completely Engaging.

Green And White Pizza

Main Courses

This is a fast and easy recipe, now that premade pizza dough is widely available. Any young greens may be substituted for the arugula in this recipe, but the spiciness of arugula works especially well. Serve with a glass of Sonoma-Cutrer The Cutrer Chardonnay for a delicious and quick weeknight meal.

Learn More

Salt-Roasted Pork Tenderloin

Main Courses

Roasting in salt creates an even temperature and results in juicy meat, fish or fowl. It’s simple to do, but Chef Ash recommends having an instant-read thermometer to monitor the internal temperature of the meat. Serve with the Sonoma-Cutrer Vine Hill Pinot Noir for something special.

Learn More

Home-Cured Corned Beef

Main Courses

Corning is an old English term that refers to pellets of salt called corns. Commercial corned beef uses many preservatives and the quality of the meat isn’t usually very good. It’s easy and so much more delicious to do your own!

This recipe can easily be doubled or tripled. The only uncommon ingredient in this recipe with the pink salt which is available in spice shops and on-line. It’s not the same as Himalayan pink salt. It accounts for the deep red color or the beef and gives a distinctive flavor.

Try this with the Sonoma-Cutrer’s Owsley Pinot Noir, which will stand up to the big flavor.

Learn More

BBQ Shrimp with Peach Chutney

Main Courses

This may seem like a complicated recipe but it’s really not and brings together two favorite accompaniments for the summer barbecue: Peach chutney and coffee barbecue sauce. Make both of these a day or two ahead and store refrigerated. Keep the leftovers on hand to use with grilled chicken or pork. A glass of chilled Sonoma-Cutrer Les Pierres Chardonnay paired with this dish would be the perfect way to celebrate the summer holidays.

Learn More

Jerk Chicken

Main Courses

From Jamaica and the Caribbean, Jerk Chicken is traditionally grilled but you could also roast in a 400-degree oven and finish under a hot broiler for a couple of minutes to crisp the skin and give it a little char.

Learn More

Mexican Style Pork Shoulder

Main Courses

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!

Learn More

Tamale Pie

Main Courses

A homey, easy-to-do dish that would be perfect for game day!

Learn More

Cacio E Pepe

Main Courses

Literally “cheese and pepper” this is one of the iconic recipes of Rome. It’s a stripped down macaroni and cheese that relies on good simple ingredients.

Learn More

Grilled Trout with Herbs and Pancetta

Main Courses

Sustainable farm raised trout are readily available in the market. This recipe would work well with any fresh herbs you have on hand. For example, easily substitute rosemary for the sage and parsley for the mint. You could serve the trout as is or make onions agrodolce to serve with it, which are also featured in the recipe. A rich and bright Sonoma-Cutrer chardonnay, such as Les Pierres, makes the perfect pairing for this dish.

Learn More

Salsa Verde

Main Courses

This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish, and vegetables. Note that I’ve used blanched or roasted garlic rather than the fresh raw type. I think this is especially important if you are going to make the sauce ahead of time. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic maintains it’s more subtle and sweet flavor and doesn’t overpower the sauce as it sits.

Learn More

Pan Seared Duck Breast With Blackberry Sage Sauce

Main Courses

This is a delicious dish and I think a perfect match with Sonoma-Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

Learn More

Pimento Cheeseburger

Main Courses

A classic comfort food with a delightful twist. Perfect for sharing with your beloved on date night, or serving the entire family. Pair with Sonoma-Cutrer Russian River Valley Pinot Noir.

Learn More

Red Snapper Veracruz Style

Main Courses

This is one of the classic and simple dishes of Mexico from the important seacoast town of Vera Cruz. You can make it with any firm-fleshed white fish such as grouper, halibut, sea bass, tilapia, etc. This is fantastic paired with The Cutrer Chardonnay.

Learn More

Pasta with Roasted Tomatoes, Capers and Olives

Main Courses

Everyone needs a simple go-to pasta recipe and this is a favorite. Other seasonal vegetables could be added to this including sautéed diced zucchini, eggplant, or mushrooms. Use San Marzano canned tomatoes if you can find them. Russian River Valley Pinot Noir will make this a special meal!

Learn More

Braised Short Ribs with Soft Polenta

Main Courses

For this dish, just about anything can be added to flavor the rich braising liquid. Some ideas are dried porcini mushrooms (rehydrated and sautéed along with the onions), or even a little ancho or chipotle chile. The dish freezes beautifully and is even better when made ahead of time. A Vine Hill Pinot Noir would be a terrific pair for this meal.

Learn More

Asparagus Ravioli in Brown Butter Sauce

Main Courses

For this classic dish, you could also use fresh pasta for this in place of the wontons. It will take a little longer to cook, of course, but will be just as delicious. Serve with a Sonoma-Cutrer Sonoma Coast Chardonnay.

Learn More

Duck Braised With Prunes

Main Courses

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

Learn More

Sea Scallop Carpaccio

Main Courses

This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice.

Learn More

Duck Breast Salad with Oranges

Main Courses

Duck breast is a delicacy, and one breast can easily serve two people separated into supremes. An elegant portion is a perfect complement to this rich, delicious salad served with a glass of Founders Reserve Pinot Noir.

Learn More

Pork Stew with White Beans and Butternut Squash

Main Courses

This is a simple and rustic stew that could also be prepared in the slow cooker. It’s perfect for the fall season. The rich Owsley Pinot Noir is a treat when paired with this stew.

Learn More

Sablefish With Chanterelles and Parsley

Main Courses

The parsley sauce can be made a day ahead of time, refrigerated, and reheated. The mushrooms can be cooked an hour or two ahead, making this a pretty simple recipe. Any wild mushroom that you like can be substituted for the chanterelles. Likewise, any firm white fish can be substituted for the sablefish.

Learn More

Risotto With Asparagus, Roasted Garlic, and Lemon

Main Courses

Risottos are wonderful “comfort foods”. The key is to make sure that when the risotto gets to that magic place where each grain of rice is soft and creamy, but still with a little texture in the very center. Serve it up immediately! If you wait more than a few minutes it gets too soft and gummy. This recipe is best when paired with our Russian River Ranches Chardonnay.

Learn More

Grilled Spiced Spring Lamb Chops With Butter Braised Spinach

Main Courses

In America, we are finally beginning to use and appreciate the world of spices. This simple recipe puts together both savory and sweet spices to flavor the lamb. Pair with Russian River Valley Pinot Noir.

Learn More

Couscous Risotto

Main Courses

This recipe uses a kind of Couscous​ known as Israeli couscous. The great thing about Israeli couscous​ is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

Learn More

Bucatini with Pancetta and Pecorino

Main Courses

This dish exemplifies just how a few good ingredients can make a superb dish. All kinds of variations are possible with this recipe, including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, or tender spinach leaves. Enjoy with a glass of Russian River Valley Pinot Noir.

Learn More

Miso Marinated Black Cod

Main Courses

Miso is best known in America as the base for Miso soup, but it also makes a delicious marinade. The following recipe can be used with fish, chicken or pork. Crisp Founders Reserve  Chardonnay is a great counterpoint to this flavorful dish.

Learn More

Pan Roasted Salmon With Green Goddess Dressing

Main Courses

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel to honor the British actor, George Arliss, who was starring in a play there called The Green Goddess. This rich dish is wonderful when paired with the equally rich Founder’s Reserve Chardonnay. With this recipe, you’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads.

Learn More

Spaghetti Marco Polo

Main Courses

Create a night to remember and create this no-fuss pasta dish that they’ll love. This meal is best when served with a glass of bright Les Pierres Chardonnay.

Learn More

Five Spice Pork Chops With Apples

Main Courses

Five-spice powder is a Chinese spice mix and typically contains star anise, cloves, cinnamon, Szechuan pepper and fennel seeds which are ground together to make an aromatic seasoning. Best used on fatty meats such as duck or pork five-spice powder is available in most markets, but it’s also easy to make and better when freshly ground. The roasted apples can be left chunky or mashed into a sauce. Pair this dish with the fragrant and spicy Russian River Pinot Noir.

Learn More

Pineapple and Cola Glazed Ham

Main Courses

This is a variation on a recipe from John Ash’s Grandmother, who always made the Easter ham. This simple, but delicious recipe is best complemented by Les Pierres Chardonnay.

Learn More

Grilled Ratatouille

Main Courses

Visit your farmer’s market and select your favorite vegetables to feature in this colorful dish.

Learn More

Grilled Lobster

Main Courses

One of my favorite ways – especially during the spring and summer months – to cook lobster is to do so on the grill. The shells char as the meat cooks, giving the lobster a delicious flavor. This dish is lovely paired with Rosé of Pinot Noir and Sauvignon Blanc.

Learn More

Brined Pan Roasted Chicken

Main Courses

A new, delicate flavor profile is added to a family favorite recipe by adding feta cheese to the brine. Pair this dish with The Cutrer chardonnay.

Learn More

Acqua Pazza

Main Courses

The name of this dish literally translates to “fish in crazy water” and, like most Italian recipes, there are as many variations on this dish as there are cooks who make it. It reportedly originates with the fishermen of Naples and is a bright, clean, delicious dish. This is a simple dish to prepare and is well complemented by the Les Pierres Chardonnay, with its crisp and elegant acidity.

Learn More

Hanger Steak With Bagna Cauda Sauce

Main Courses

Bagna Cauda is traditionally a vegetable dipping sauce from northern Italy, but it doubles as a perfect steak sauce. The anchovies are key to this dish, adding a mouth-watering umami. Complete this dish with a glass of Vine Hill Pinot Noir.

Learn More

Mushrooms Bourguignon

Main Courses

A perfectly rich date-night recipe that can be made ahead of time. Have a glass of Owsley Pinot Noir ready for your sweetheart to sip during this romantic meal.

Learn More

Slow Roasted Duck

Main Courses

This simple recipe takes the mystery out of cooking a delicious duck. Order yours from the market with a couple days notice. Pair this dish with the complex flavors of our Owsley Pinot Noir.

Learn More

Middle Eastern Grilled Lamb Chops

Main Courses

Pomegranate molasses is readily available in Middle Eastern grocery stores or on-line. Pomegranate molasses also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. It’s used in the cuisines of the Middle East, India, Armenia, and Georgia. Pomegranate molasses varies in taste, color, and viscosity by region. This dish is absolutely perfect with the Russian River Valley Pinot Noir.

Learn More

Thai Coconut Shrimp Curry

Main Courses

Prepared Thai curry pastes are easily found at Southeast Asian markets or on-line. Note that curry pastes can differ in their intensity and heat so you might start by adding a little less the first time and adding more to taste. Add whatever vegetables you like to this curry. Pairs well with The Cutrer Chardonnay.

Learn More

Green Goddess Roasted Chicken

Main Courses

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare. Something different to try with the delicious Owsley Pinot Noir.

Learn More

Roast Beef with Bèarnaise

Main Courses

For a truly special meal, make this recipe – using the Reverse Searing Method – your centerpiece. Most roast recipes start by browning the outside first to develop a richly flavored crust before finishing it in the oven. Reverse searing is just the opposite. First, cook the roast in a low oven until it’s just about done. You can do this a couple hours ahead of time. By cooking the roast at low temperature, you ensure the roast will be evenly cooked.
When you are ready to serve, sear the roast in a hot pan or very hot oven to develop the delicious crust. Searing the already cooked meat takes less time than browning raw meat and does away with that gray outer ring that develops when you cook the roast the traditional way. Also, you don’t have to let the meat rest before carving.

Learn More

Sign In To Your Account


Forgot your username or password?

Join Club Cutrer

Benefits

Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

Become a Member

Sign In To Your Account


Forgot your username or password?

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.

Share your birthdate

Where are you?

Do not choose this option if you use a shared computer.