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.

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.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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

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.

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.

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.

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.

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.

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.

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!

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

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.

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.

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.

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.

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.

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

Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening. Pairs nicely with Sonoma Coast Chardonnay.

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.

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.

Spread this reduction on a bed of cream cheese smeared on a round rice cracker and enjoy a glass of Sonoma Cutrer Pinot Noir. For a wonderful way to complement your meal.

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.

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.

A fall favorite, this cheesecake highlights the rich spiced flavors of pumpkin.

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.

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.

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.

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.

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.

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

Savor the flavors of sweet summer corn.

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.

This easy-to-make after dinner treat features raspberries suspended in a Chardonnay jelly. Deliciously beautiful.