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.

This makes a lovely presentation and works equally well with other shellfish such as lobster, Dungeness crab or even scallops.  Be sure to use sustainable American shrimp for this recipe. The Caesar dressing here is a bit unconventional (uses tofu) but no one will know!  This is a lovely meal in a dish that goes well with Russian River Ranches Chardonnay.

This delightful dessert recipe is easy and incredibly delicious.  We are serving this with strawberries and blueberries,  but use any combination of fruits that you prefer.

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.

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.

A Southeast Asian version of traditional steamed clams.

The bright citrus flavors of the vinaigrette complement the salmon beautifully. Serve as a starter course for something special.

This is an elegantly simple dessert recipe. If good blueberries are not available, then use whatever fruit is best in the market.

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.

This is a simple salad to make, but it captures those wonderful Fall/Winter flavors. You could substitute other fruits for the apples such as ripe pears, fuyu persimmons, etc. Other greens will do, if you can’t find frisée, which is also known as curly endive.

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

These Indian-inspired bites are vegetarian, but even non-vegetarians will love them.The beauty of these Samosas is that they can be made ahead of time and frozen until it’s time to prepare for the party.

Lindsey Shere is a legendary pastry chef in California and this tart became a signature dessert. Adapted from Lindsey’s original recipe and tweaks by David Lebovitz.

This tart is best eaten with the fingers; it is too hard to cut easily with a fork. It is a good picnic dessert because it is virtually indestructible.

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.

A beautiful salad that captures the flavors of the season. Blue cheese is called for in this recipe, but you could use any cheese that you prefer. Also, if Asian Pears aren’t available use apples, mangoes or whatever else is best in your market.

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.

This brightly colored soup is delicious either hot or chilled.  You can punch up any of the flavor elements to your taste.

Pomegranate molasses is readily available in Middle Eastern grocery stores or online. Pomegranate molasses, also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color, and viscosity by region.

Named after a town in central Italy outside of Rome, Amatrice was in the news in August 2016 for a devastating earthquake that leveled this beautiful old village famous for its iconic pasta sauce al’ Amatrician. Many restaurants and chefs around the world have been serving this dish since then as a way of fundraising for earthquake victims. It’s a simple preparation but with amazing flavor. I’m using bucatini here, a long pasta with a hole in the middle, but spaghetti or any other pasta that you like works fine.

Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.

This recipe depends on getting the best scallops available. Diver scallops (which are also known as dry pack) are those that 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 and which encourages the scallop the soak up the water.

Asian flavors have become the most popular ethnic foods in America. The crisp Les Pierres Chardonnay with lovely balance can go beautifully with these flavors.

In this first presentation of this exclusive SonomaCutrer.com Live-stream series, the James Beard award-winning, Chef John Ash, shared his insights on the basics of wine: Serving, Selecting, and Tasting.

On Wednesday, July 1st, Club Cutrer members gathered together in the newly renovated tasting room of Sonoma-Cutrer Vineyards. With a perfectly chilled glass of wine in hand, everyone’s attention turned to SCV Head Chardonnay Winemaker, Cara Morrison, as she introduced long-time friend of the winery Chef Ash. In addition to the in-house audience of Cutrerians, remote viewers also joined the live discussion and submitted questions online that were answered on the spot by Chef Ash.

Watch the full video of this informative and entertaining presentation on the basics of wine serving, storing and tasting that highlights both practical and fascinating aspects of wine culture.

During the hour, Chef Ash covered a wide range of wine topics and questions including:

• Why are wine bottles so many different shapes? (Chef says: Part tradition, part science)
• What temperatures should I serve red and white wines at? (Chef says: most people serve reds too warm and whites too cold)
• What do I really need to do to get a newly opened bottle to breathe? (Chef says: Get aggressive with it)
• What is “corked” wine and how does it get that way?
• What should I look for in a wine glass?
• Why do some wines use a screw cap and others don’t?
• What are sulfites? Why should I care if they’re on the label?
• Should I send a wine bottle back if it’s bad? What if I just don’t like it?
• What’s the difference between sustainable, organic, and bio-dynamic wine?
• Should I store wines standing up or lying flat?
• Should I store wine in the dark?
• If the screw cap is so effective, why isn’t everyone using it?

Watch the full video and get satisfying answers to these and more questions, along with Chef Ash’s take on why legendary chef Julia Child always drank wine while she cooked.

Harvest season is in full swing at Sonoma-Cutrer Vineyards. At this time of year, as the weather turns cooler and fresh autumn vegetables start showing up at local farmer’s markets, our thoughts turn to all of the ways wines complement and enhance the bounty of the season. Here are a few of our favorite fall recipes and pairings courtesy of fellow Cutrarians and Chef Ash:

• A delicious bowl of soup created with seasonal vegetables such as, Pumpkin with Wild Mushrooms, Radicchio with Smoked Goat Cheese or Winter Squash Soup paired with a glass of Russian River Ranches Chardonnay is always a great combo for a cozy night in.
• California enjoys a long fig season from May all the way to December. Pick up some fresh Figs and Gorgonzola Cheese for a quick and delicious appetizer to enjoy with a glass of Sonoma Coast Chardonnay.
• Bored with beef? Stuffed Red Peppers with Boar pair very nicely with a glass of Russian River Valley Pinot Noir.
• Pan-Roasted Chicken with Tarragon Mustard is a warm and flavorful dish to have on a cool evening and goes wonderfully with Russian River Ranches Chardonnay.
• Finally, the ultimate comfort food on a cool fall evening is a delectable dish of Macaroni and Cheese with Sonoma Coast Chardonnay.

Enjoy!

This menu is built to impress. It is an interesting combination of flavors to serve when the boss comes over or to celebrate any special occasion.

Scallops With Celery Root Salad

This dish makes a beautiful starter course. It’s key to use absolutely fresh “day boat” or dry pack scallops. The salad is one of my favorites and delicious on its own. Celery root can vary widely. Pick ones that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting and if it seems tough or too strongly flavored then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. Sonoma-Cutrer Sonoma Coast Chardonnay would be perfect here.

Radicchio Soup With Smoked Goat Cheese

This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. I like to use smoked goat cheddar. This dish requires a chardonnay with great fruit, like the Sonoma-Cutrer Russian River Ranches.

Filet Mignon Wrapped In Newspaper With Sauce Bernaise

This is an old catering technique where beef can be cooked ahead and held perfectly. Delicious with Sonoma-Cutrer Pinot Noir.

Flourless Walnut Cake With Lemon Custard Sauce And Fresh Berries

This is a very simple recipe that depends entirely on the quality of the walnuts. 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” their flavor. You can also substitute any other nut you like for the walnuts. Enjoy Sonoma-Cutrer Late Harvest Chardonnay with this cake.

www.chefjohnash.com

Surprise your beloved with these recipes that are sure to spark romance any day of the week!

Celery Root and Apple Salad with Smoked Salmon

Serves 8

This recipe makes a beautiful starter course. Celery root is one of those under appreciated ingredients that deserves more love. Pick celery roots that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting, and if it seems tough or too strongly flavored, then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. This is delicious with any Sonoma-Cutrer Chardonnay and something special to share.

1 medium celery root (1 to 1-1/2 pounds or so) 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons each whole grain and smooth Dijon mustard, or to taste 1 tablespoon fresh lemon juice, or to taste 2 teaspoons sherry or brown rice vinegar Salt and freshly ground pepper 1 large Fuji or other tart-sweet apple peeled and cut into julienne 1 pound very thinly sliced cold smoked salmon 3 – 4 ounces fresh salmon caviar (or sturgeon caviar) Chervil or dill sprigs

Peel, thinly slice and chop the celery root into a thin julienne. In a separate bowl, mix together the mayonnaise, buttermilk, mustards, lemon juice, vinegar and salt and pepper to taste until smooth. Stir in celery root and apple to evenly coat. Season to taste with salt and pepper. This is best done at least an hour ahead and chilled for the flavors to develop.

Mound the celery root mixture on plates and artfully arrange the salmon on top. Top with caviar and chervil sprigs and serve immediately.

Bucatini Pasta

Serves 4

This dish exemplifies how just a few fine ingredients can create a superb dish. The key in this recipe is to use a quality pancetta or bacon. Bucatini is spaghetti-shaped, but a little thicker and hollow in the center. You could certainly use regular spaghetti of good quality, too. All kinds of variations are possible within this recipe; including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, tender spinach leaves. Pair with a glass of Sonoma-Cutrer Pinot Noir!

1 pound dried bucatini or thick spaghetti 6 ounces good quality thick sliced pancetta or bacon cut into matchsticks 1 tablespoon extra virgin olive oil 3 tablespoons chopped fresh parsley 2 teaspoons finely grated lemon zest 1 cup freshly grated Pecorino Romano cheese (4 ounces) Freshly ground black pepper to taste

Bring 3 quarts of lightly salted water to a boil in a large pot. Add the bucatini and cook till just tender but firm to the bite (al dente).

While the pasta is cooking add the olive oil to a large sauté pan large enough to hold the pasta later on. Over moderately high heat, sauté the pancetta till browned and nearly crisp. Drain off all but 2 tablespoons of the fat.

Quickly drain the pasta, reserving 1/2 cup of the cooking water, and add to the sauté pan. Using tongs, toss with the bacon. Add the parsley, zest and cheese and toss again adding the reserved pasta water. Cover and let rest for one minute on very low heat to allow pasta to absorb the flavors. Serve immediately in warm bowls with grindings of black pepper to taste.

Dungeness is a rich, succulent delicacy to be savored when in season This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineriality of ​Sonoma-Cutrer Les Pierres is a great match here.

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

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.

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

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.

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.

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.

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.

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.

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

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

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

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.

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.

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

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

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

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

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.

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

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

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.

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

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.