A rack of lamb sliced and placed on a plate with roasted vegetables.

Herbed Lamb with Peas and Carrots

Course, Dinner, Estate Cabernet Sauvignon, Recipes, Spring Collection Recipes, Wine PairingLeave a comment

Spring brings an abundance of fresh flavors, making it the perfect time to enjoy vibrant, herbaceous dishes. This Herbed Lamb with Peas and Carrots is an elegant addition to your Easter table, showcasing tender rack of lamb encrusted in fragrant herbs, complemented by a creamy English pea purée and roasted spring vegetables. Pair it with…

Stone Ground Mustard

At Home, Chili Olive Oil, Course, Fall, Recipes, Salads & Sauces, Sauvignon Blanc White Wine Vinegar, Spring Collection RecipesLeave a comment

Featured in our Artisan Tasting Experience, this mustard has quickly become a fan favorite and is the perfect addition to any charcuterie board. Ingredients  1 pt Whole Grain mustard 1 C Dijon Mustard 1/4 C Apple Cider vinegar 2 Tablespoons Sauvignon Blanc White Wine Vinegar 1/4 C Honey 2 Tablespoons cracked Black Pepper 1 Teaspoon…

Meyer Lemon Vinaigrette

Course, Fall, Italian Extra Virgin Olive Oil, Meyer Lemon Olive Oil, Recipes, Round Pond Product, Rutherford Sauvignon Blanc, Salads & Sauces, Salads & Sauces, Season, Spring, Spring Collection Recipes, Summer, Wine Pairing, WinterLeave a comment

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon. Ingredients 2 Tbsp shallots, minced 1 cup Meyer lemon juice 1 tsp Dijon mustard 2 cups Round Pond Italian Varietal Extra Virgin Olive Oil 1 cup Round…