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Sonoma-Cutrer’s Sustainability Story

Sustainability is an integral part of life at Sonoma-Cutrer. Watch our winemakers discuss our ongoing initiatives that led to our winery being designated as a Certified California Sustainable Winery.

Polenta Taragna with Mushrooms

Winemaking

Polenta taragna, made with buckwheat, is a typical dish from Valtellina. The name comes from the word tarai, the stick used to constantly stir the polenta to keep it from sticking to the bottom of the pot. Historically the polenta cooking in poor families’ kitchens was black because it was made exclusively with buckwheat flour. The result was a very nutritious dish, but with a very strong taste. Those who could afford it added a little cornmeal to soften the impact on the palate, thus creating the recipe as we know it today. Excellent with the 2021 Owsley Pinot Noir.

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Corn and Bacon Risotto

Winemaking

The history of risotto is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages. Saffron traditionally flavors risotto. You can add it if you like but this version depends on bacon and sweet corn to match it to the rich 2022 Vine Hill Pinot Noir.

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Sonoma-Cutrer’s Sustainability Story

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