These garlic and shallot-stuffed fried green olives are absolutely delicious. They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc. Ingredients 24 whole garlic cloves 1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil 1 bay leaf 2 tsp chopped thyme 2 Tbsp minced shallot…
Grilled cheese is the ultimate comfort food, but our Estate Chef has elevated this classic with the addition of smoky, rich duck confit, and the delightfully sweet tang of a pear mostarda. Wonderfully decadent, this sandwich works wonderfully as an appetizer and pairs wonderfully with our Reserve Cabernet Sauvignon. Ingredients 4 pears, cut into small…
A wonderfully vibrant and delicious fresh take on the classic basil pesto, this kale version is used in our Roasted Garlic and Mushroom Flatbread but can also be used to top pasta, and flatbreads, or drizzled over roasted potatoes. Ingredients 1 bunch Dino Kale 1 tsp salt 2 cloves garlic 1 ½ cups Round Pond…
This delicious and easy flatbread makes an impressive pairing for our Proprietary Red Blend, and can be easily sliced into bite-sized pieces and served as canapes. Ingredients 2 each “Stonefire” brand flatbreads or naan breads 3 packs Maitake mushrooms 6 oz. Crescenza cheese 2 heads garlic 1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil 1…
Just the right amount of spice with the perfect citrus bite, these grilled chicken wings with their mild, peppery Achiote marinade are the perfect pairing for our Proprietary Red Wine. Ingredients 4 oz Achiote paste 2 Tbsp Round Pond Meyer Lemon Olive Oil 4 dozen chicken wings 6 limes or lemons, juiced ¼ bunch cilantro,…
Tis’ the season for gathering en masse and savoring the company of our nearest and dearest over tasty bites and decadent dinners. Who knows better how to feed the whole clan than the “artists in aprons” called chefs? We asked a few of our favorite Napa Valley chefs what they bring to the table when they go visiting – and…
Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower. Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!” Ingredients 1 small head cauliflower, 1.5-2 lbs, washed…
This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc. Ingredients 8 golden beets, unpeeled 6 ounces fresh goat cheese 2 ounces cream cheese 1 Tbsp fennel, finely diced 3 Tbsp lemon juice 1 Tbsp tarragon, lightly…
This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal. It pairs wonderfully with our Reserve Sauvignon Blanc. Ingredients 1-1/2 pounds zucchini 3 large eggs 2/3 cup all-purpose flour 1 tsp baking powder 1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil…
Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc. Ingredients 1 lb Yukon Gold Potatoes, diced 2 cloves garlic, chopped 3 large heads cauliflower, diced Salt and pepper to taste 2 golden…