Recipes & Pairings
How to Create the Perfect Pairing
Our light and crisp Rosé of Pinot Noir is best paired with light salads, light pasta, rice dishes, and seafood. Our classic Sauvignon Blanc can be paired best with white meats, green herbs, and green veggies.
Chicken
Lobster
Zucchini
Green hummus
Oysters Rockefeller
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.
Pear and Prosciutto Salad
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.
Risotto With Asparagus, Roasted Garlic, and Lemon
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.
