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Life By The Glass

Carefully Curated. Completely Engaging.

Rosemary Shrimp With Mint Pesto

Recipes

Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.

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Crab Cakes

Recipes

An easy and authentic version of this classic. The key to crab cakes is not to over mix and shred the crab. These crab cakes pair well with our Sonoma Coast Chardonnay.

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Smokey Corn Chowder With Lobster

Recipes

This Smokey Corn Chowder is a heart-warming comfort food and pairs well with our ​Russian River Ranches Chardonnay.

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Lobster and Scallop Strudels

Recipes

These rich seafood strudels pair nicely with our Founder’s Reserve Chardonnay. Serve them at your next dinner party and wait for the rave reviews.

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Dungeness Crab and Baby Lettuce Salad with Ginger-Soy Dressing

Recipes

This intensely-flavored dish can be enjoyed as a delicious appetizer or a wonderful meal, especially when packed in a picnic basket with a bottle of chilled wine.

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Pumpkin Soup

Recipes

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.

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Red Cabbage Salad

Recipes

In this German-inspired salad, red cabbage and pancetta combine for a sweet and salty, rich with color meal Try Bucheret, Camellia or Crottin cheeses 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.

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Radicchio Soup

Recipes

This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that are delicious and intriguing. This dish requires a wine with great fruit, like the ​Sonoma-Cutrer Russian River Ranches Chardonnay.

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Winter Squash Soup

Recipes

This simple-to-make seasonal soup will warm your heart! The Russian River Ranches Chardonnay is a wonderful complement for this soup.

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Frisée Salad With Poached Eggs And Maple Roasted Bacon

Recipes

This Frisée salad recipe is an extravagant entree salad. A base of frisee greens is piled high with crumbled bacon, maple syrup and shallots.

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Crab Deviled Eggs

Recipes

This upscale version of a classic recipe will become a new brunch favorite. Pair with The Cutrer.

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Wine for Every Cheese

Recipes

At cheese tastings in Paris, you’ll often find artisanal butters amidst the spread because butter’s creaminess can enhance the plushness and/or sharpness of certain cheeses. The same goes with wines like Chardonnay, whose aromas and flavors can range from merely hinting at cream and butter to downright dripping with it. Whether you’re choosing an unoaked, moderately-oaked or full-on-oak Chard, there’s a wine style for every style of cheese.

Unoaked-Oaked Chardonnay

If you haven’t been paying attention to Chardonnay for a while because it’s “too oaky,” you’ll be happy to learn that producers have heard you and are now creating many Chards with only minimal-oak (barrel) contact, or none at all, using terms like “unoaked” or “virgin” on the label. Chablis, from France’s Burgundy region, is the standard bearer of unoaked Chards. Sonoma-Cutrer’s Russian River Ranches Chardonnay is an example of restrained oak, allowing assertive acidity to balance minimal creaminess. Best cheeses to pair with these fruity, crisp, minerally Chards tend to be young, semi-soft cheeses, like Gouda, Asiago, Fontina, Jack and, why not, Ossau-Iraty (a nutty goat cheese from Spain).

Moderately-Oaked Chardonnay

Moderately-oaked Chards dance the fine line between elegance and richness; their creamy roundness is balanced with bright, mouthwatering acidity, and highlighted with aromas and flavors of apple, pear and lemon zest. Sonoma-Cutrer’s Sonoma Coast Chardonnay is a fine example of this style, fusing aromas of Golden Delicious apple, Bosc pear and white peach with toasted nuts, oak spice, and a hint of butter. A cheese-pairing strategy with these medium-bodied wines is to offer contrast, by way of decadent, creamy triple-crèmes, like Camembert, Brie and Explorateur. A hint of pungency is an attractive nuance to pair with these wines, too.

Full-On-Oak Chardonnay

When it comes to choosing Chardonnays that are fermented and aged in oak barrels that offer balance and elegance, you get what you pay for. While everyone loves an everyday $10 Chard, they can’t hold a candle to a great Grand Cru white Burgundy, or a Burgundian-style Chardonnay from the New World. Sonoma-Cutrer’s Les Pierres Chardonnay possesses the best of both worlds, with classic stony minerality, caramelized oak, and toasted spice aromas and flavors that integrate beautifully with refreshing, citrus flavors. Cheeses that pair well with these powerful, elegant wines tend to be the most powerful, pungent cheeses, specifically the “blues,” like Roquefort, Gorgonzola and Stilton, whose profound creaminess, unctuousness and distinct, pronounced flavors pay the perfect complement to these Chards.

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Sweet Pairings

Recipes

Halloween is the unofficial kickoff to a season packed with endless sweets. Caramel apples and pumpkin cheesecakes give way to pecan pies and spice cakes, only to be topped by holiday cookies and all manner of chocolate confections.

Choosing a wine to go with dessert can be tricky. Overly sweet flavors can easily overshadow the wine, while a bold wine may overwhelm a more mellow dessert. We’ve got some perfectly balanced suggestions to get you through the dessert season, plus a few tempting recipes that just might find their way onto your fall table.

Wary of finishing off a festive dinner with yet another pie? Try this lovely pumpkin cake instead. Play up the seasonal flavors by icing it with orange frosting, and serve with a glass of Sonoma Coast Chardonnay. The wine’s toasted nut and spice accents play up the recipe’s cinnamon and nuts, while the hints of vanilla and butter are natural companions for any cake.

And while you’re branching out from pastry, why not swap out the ubiquitous apple pie for an apple batter cake? Packed with tart green apples, this simple cake embraces fall with freshly grated nutmeg and rum-soaked golden raisins.

Serve a slice with a glass of Late Harvest Chardonnay, Sonoma-Cutrer’s first offering in the limited-run Winemaker’s Reserve series. This sweet, balanced wine features fruit accents, floral notes and a bit of brown sugar. It also makes a fine pair for fruit tarts and crème brûlée.

Looking for a sweet finger food to pass around your party? Wow your guests with dried cherries in a pinot noir reduction spread on a heavenly bed of triple cream cheese and topped with a delicate sliver of crystallized ginger. Prepare the recipe with Sonoma-Cutrer’s Vine Hill Pinot Noir, then fill up your guests’ glasses with the same. With accents of black cherry and blackberry, this elegant, rich pinot is the perfect pairing.

When in doubt, reach for a bottle of The Cutrer. The list of flavor notes found in this rich and creamy Chardonnay reads like a dessert menu, with hints of baked apple, crème brûlée, butterscotch, caramel and even warm pie crust.

And remember, while it’s generally best to choose a wine that’s a bit sweeter than the dessert, you’ll ultimately want to find a balance between sweet and savory.

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Risotto & Brie Croquettes

Recipes

Savory bite-sized appetizers perfect for tailgating at the game or on the couch. Pair with Les Pierres Chardonnay.

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Grilled Korean-Style Short Ribs

Recipes

These mouth-watering grilled short ribs are the perfect summertime grill recipe.

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Scallop Ceviche

Recipes

The citrus juices in this delectable dish both prepare and flavor the scallops. Pairs beautifully The Cutrer Chardonnay.

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Asparagus, Mozzarella And Prosciutto Bundles

Recipes

Paired with The Cutrer Chardonnay, the mozzarella and prosciutto bring out the subtle flavors in the asparagus.

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Wild Mushroom Ragout

Recipes

Mushrooms and Pinot Noir are a natural marriage and this simple dish would go well with the luscious Vine Hill Pinot Noir. Serve as a decadent, earthy topping for pasta or polenta.

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Mussels Mariniere

Recipes

Discover a simple way to prepare impressively flavorful mussels. Pair with Russian River Ranches Chardonnay.

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Oyster Spinach Chowder

Recipes

This hearty chowder is a rich comfort food to be enjoyed on chilly winter nights.

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Mushroom Appetizer

Recipes

Maitake mushrooms are ideal for this dish, and are now widely cultivated, or available to order online. However, other mushrooms would be delicious as well. When frying, don’t worry if the mushrooms break up a bit. You can fry all the little pieces which are my favorite nibbles. These are fantastic with a glass of Sonoma-Cutrer The Cutrer Chardonnay.

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Olive Conserve

Recipes

Pair this Olive Conserve with Sonoma-Cutrer Pinot Noir for a flavorsome hors d’oeuvres. ​

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Goat Cheese Stuffed Piquillo Peppers

Recipes

Piquillo peppers come from the small northern Spanish region of Navarra. The peppers take their name from their distinctive, narrow, triangular shape: Piquillo means “beak” in Spanish.

At first glance, piquillos look like a variant of sweet bell pepper, but just one bite will tell a different story, as the familiar sweetness gives way to a sneaky heat. Navarra’s piquillo peppers are traditionally roasted over a beechwood fire, which adds a delectable smokiness to their bouquet. The final product is then packed whole in its delicious juices, ready to be sliced, stuffed and puréed into a variety of delicious dishes. Russian River Ranches Chardonnay would be a great match with these peppers.

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Celery Root & Apple Salad

Recipes

Celery root is one of those unappreciated ingredients that deserves more love.This recipe is delicious with Sonoma-Cutrer The Cutrer Chardonnay and truly something special to share.

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Seven Antipasti Bites

Recipes

Seven simple “antipasti” treats to serve with Sonoma-Cutrer wines for your next party!

  • Toss cherry tomatoes with cilegine (small fresh mozzarella balls) with chopped fresh basil, rinsed capers, freshly ground black pepper, a little sea salt and good extra virgin olive oil.
  • Top thinly sliced raw mushrooms, fennel and prosciutto with shaved parmesan cheese and a drizzle of extra virgin olive oil.
  • Sauté rounds of prepared polenta in olive oil until crisp and top with fresh whole milk ricotta and a dab of marinara.
  • Prosciutto around strips of provolone or bread sticks.
  • Combine bresaola slices with pink grapefruit segments and baby arugula and drizzle with extra virgin olive oil.
  • Top crostini with slices of smoked mozzarella, roasted red pepper strips and chopped fresh basil and briefly melt under the broiler.
  • Make Crudo by slicing sushi grade tuna or yellow tail, topping with slivered red onion, sea salt, lemon infused olive oil and a pinch of red pepper flakes.
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Delectable Mac ‘n’ Cheese

Recipes

Properly made, macaroni and cheese can be transcendent. What could be better than to share this recipe and a glass of Sonoma-Cutrer Sonoma Coast Chardonnay with your sweetheart?

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Avocado Fries

Recipes

This may sound like an unlikely recipe but in parts of South America, it’s a favorite street food. You can make a fast aioli by simply stirring in some finely chopped garlic and paprika into store bought mayonnaise. Delicious with any of the Sonoma-Cutrer Chardonnays but especially ​The Cutrer Chardonnay.

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Risotto Verde

Recipes

This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with this spring dish.

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Blackberry Grunt

Recipes

Although there is a great debate on what makes a “grunt”, the definition seems to be that a grunt or slump are simmered on top of the stove or grill rather than baked in the oven. “Grunts” are usually made with berries and the name supposedly comes from the sound the berries make as they simmer! Substitute your favorite in-season berries.

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Spiced Shrimp Cocktail

Recipes

This recipe is based on the classic Vietnamese dipping sauce called Nuoc Cham. Any remaining dressing makes a wonderful marinade for grilled chicken or fish. Sonoma-Cutrer’s Sonoma Coast Chardonnay pairs nicely with this dish.

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What to Do With Leftover Turkey

Recipes

This is a wonderful dish to make with leftover Thanksgiving turkey and serve with your favorite Sonoma-Cutrer Chardonnay.

Turkey Tetrazzini

Serves 4 – 6

This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not diet. If I diet my face sag”. She loved rich pasta with chicken or turkey and mushrooms, and this dish was created for her by an unknown chef. All kinds of variations exist including adding peas, toasted slivered almonds and more.

4 cups (about 12 ounces) sliced button or cremini mushrooms

6 tablespoons butter

2 tablespoons unbleached all purpose flour

2 cups rich turkey or chicken stock

1 cup heavy cream

3 – 4 tablespoons medium dry sherry such as amontillado

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1/2 pound dry cavatelli or pennette pasta

3 – 4 cups chopped or shredded turkey

1/2 cup freshly grated parmesan or other hard grating cheese

1/3 cup dry bread crumbs, panko preferred

Sauté the mushrooms in 2 tablespoons of the butter in a heavy 4 quart saucepan until lightly browned and all liquid has evaporated. Set pan and mushrooms aside.

Melt 3 tablespoons butter in a small sauce pan over moderate heat. Add flour and cook, stirring, for 2 to 3 minutes to make a roux. Gradually whisk in the broth, cream and sherry. Bring sauce to a boil and then reduce heat to a simmer and cook for 5 minutes, whisking the whole time. Stir in the nutmeg and season to taste with salt and pepper.

Meanwhile, cook the pasta in boiling salted water until al dente. Drain well.

Stir half the sauce into the turkey and the other half into the mushrooms along with the pasta. Transfer mixture to a buttered 8 cup baking dish or casserole and make a well in the center. Spoon turkey mixture into the well.

Combine the parmesan with the bread crumbs and sprinkle evenly over the top along with the remaining tablespoon of butter cut into small bits. Bake in a preheated 375 degree oven for 30 minutes or so or until bubbling and top is lightly golden brown.

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Chard and Lentil Soup

Recipes

Versions of this delicious soup can be found all around the Mediterranean. You could use any greens or a mixture of whatever you find in the market. The potato breaks down a bit and adds a nice body to the soup. The spice in the soup is a nice match to the spiciness of the Russian River Valley Pinot Noir.

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Salmon Cakes

Recipes

Chef Ash created this recipe to take advantage of the salmon that was left on the cutting board. Serve these rich cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli. These cakes pair well with the The Cutrer Chardonnay.

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Classic Crème Brûlée

Recipes

Crème brûlée can be flavored endlessly, but this simple classic version is one of the best.

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Saffron Arancini

Recipes

Arancini are a delicious and fun appetizer that originated as a way to use leftover risotto. Arancini can be prepped one day ahead and then fried just before serving. Enjoy with the Vine Hill Pinot Noir.

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Rhubarb Galette

Recipes

Enjoy one of the sure harbingers of Spring paired with a lovely Sonoma-Cutrer wine.

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Pea Soup With Morel Cream

Recipes

Light the fire and enjoy a night in with this rich, flavorful soup. The morel cream is delicious and can be made ahead and refrigerated. Enjoy The Cutrer Chardonnay with this decadent soup.

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Ricotta With Chestnut Honey

Recipes

This delightful dessert is a dreamy end to a meal shared with friends. Pair with The Cutrer.

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Burrata With Fennel And Endive

Recipes

Burrata means “buttery” in Italian and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavor and has to be eaten immediately since it is a fresh cheese.

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Lime Posset

Recipes

Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. Chef Ash makes it with lime juice, but any citrus juice would work. Experiment by adding spices that you like. This is a wonderful dish to serve with the Sonoma-Cutrer Late Harvest Chardonnay, as the sweetness of the wine and dish pair perfectly.

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No Bake Chocolate Pots De Crème

Recipes

Pots de crème are usually baked in a water bath but this simpler method I think is just as good. A good 60 % chocolate is all important here. You could also replace (or augment) the espresso powder with vanilla, almond or even mint extract. You could make mud pie pots de crème by adding 1-3 teaspoons of bourbon along with the espresso. Cointreau, orange rind and/or chipotle powder (in moderation) would also work well.

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Polenta with Mushrooms

Recipes

Soy sauce combined with butter is one of the great flavor combinations on rice, greens, poached eggs, grilled meat, fish and more! These flavors weave beautifully together with the Sonoma-Cutrer Founders Reserve Pinot Noir.

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Grilled Italian Meatballs

Recipes

Of course there are countless variations on this theme but this is a good reliable version. You can grill these on a traditional grill or use a stove top ridged grill pan. They can be made ahead and warmed for serving. To make it easy you can use a commercial marinara or make my Grandmother’s version following. These are great to snack on while watching the big game and enjoying a glass or two of Sonoma-Cutrer Pinot Noir.

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Flourless Walnut Cake With Lemon Cream and Fresh Berries

Recipes

This is a very simple recipe that is perfect to share during a ladies lunch. The quality of the walnuts is crucial. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” the flavor. Enjoy ​Sonoma-Cutrer’s The Cutrer Chardonnay with this cake.

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Ginger Hummus

Recipes

Classic hummus is made with garbanzo beans and tahini (sesame butter). This mix changes it up a bit as you’ll note. It’s very simple to make and delicious as a dip for raw vegetables, as a spread for sandwiches or served as is with crisp pita chips. Any of the Sonoma Cutrer Chardonnays would be delicious with this. An easy make ahead snack for game day!

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Bacon-Wrapped Dates

Recipes

A simple little tidbit that can be made ahead and cooked just before serving. Complemented by both Sonoma-Cutrer Chardonnay and Pinot Noir wines.

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Garlic and Hot Pepper Shrimp

Recipes

A simple seafood tapas dish that pairs beautifully with Rosé of Pinot Noir. Serve as a fresh appetizer for guests or enjoy as an elegant dinner for two.

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Grilled Tuscan Kale Salad

Recipes

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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My Grandmother’s Apple Batter Cake

Recipes

This is a simple cake that calls for apples, but any fruit that is in season such as peaches, pears, berries or a combination could be incorporated. Serve with Sonoma-Cutrer Late Harvest Chardonnay or The Cutrer.

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Carrot and Lentil Soup

Recipes

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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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