Goat Cheese and Zucchini Cake

Appetizer, Course, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Reserve Sauvignon Blanc, Round Pond Product, Season, Summer, Wine PairingLeave a comment

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…

Cauliflower Potage

Appetizer, Course, Dinner, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Round Pond Product, Rutherford Sauvignon Blanc, Season, Wine Pairing, WinterLeave a comment

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…

Grilled Carrot Hummus

Appetizer, Blood Orange Olive Oil, Course, Estate Cabernet Sauvignon, Fall, Italian Extra Virgin Olive Oil, Proprietary Red Wine, Reserve Cabernet Sauvignon, Round Pond Product, Rutherford Cabernet Sauvignon, Season, Spring, Summer, Wine Pairing, WinterLeave a comment

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of Round Pond Blood Orange Olive Oil makes this anything but the same-old hummus. Created by our Estate Chef to pair beautifully with our Estate Cabernet Sauvignon.  Ingredients 5 carrots, grilled ½ cup canned garbanzo beans 3 Tbsp garbanzo bean liquid 3…

Crostini With Mission Figs & Ricotta

Appetizer, Blood Orange Olive Oil, Course, Fall, Italian Extra Virgin Olive Oil, Recipes, Reserve Sauvignon Blanc, Rutherford Sauvignon Blanc, Season, Summer, Wine PairingLeave a comment

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy and elegant pairing for our Jannine Bovet Reserve Sauvignon Blanc. Ingredients 1 French baguette Round Pond Italian Varietal Extra Virgin Olive Oil 6 oz ricotta cheese 2/3 lb prosciutto 6-8 black mission figs, sliced into quarters Fresh cracked black pepper Round…

Fennel and Orange Salad

Appetizer, Blood Orange Olive Oil, Course, Estate Sauvignon Blanc, Fall, Round Pond Product, Rutherford Sauvignon Blanc, Salads & Sauces, Season, Summer, Wine Pairing, WinterLeave a comment

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate. It pairs perfectly with our Estate Sauvignon Blanc. Ingredients 3 bulbs fennel, sliced thinly ½ cup lemon juice ¼ cup radish, sliced thinly 1 cup Round Pond Blood Orange Olive Oil ¼ cup lemon juice 1 tsp tarragon,…

roasted-corn-salad

Roasted Corn Salad

Course, Estate Sauvignon Blanc, Fall, Italian Extra Virgin Olive Oil, Recipes, Round Pond Product, Rutherford Sauvignon Blanc, Salads & Sauces, Season, Summer, Wine PairingLeave a comment

This corn salad is a perfect addition to any summer dinner table or as a picnic salad. It’s fun, fresh, and colorful…and did we mention super tasty? Pairs wonderfully with our Estate Sauvignon Blanc Ingredients  6 fresh ears of corn, shucked and cut from the cob 1/3 cup champagne vinegar 1 lime, juice and zest 1…

Balsamic-Glazed Chicken With Beets & Figs

Balsamico Tradizionale, Blood Orange Olive Oil, Cab-Merlot Red Wine Vinegar, Course, Dinner, Italian Extra Virgin Olive Oil, Lunch, Recipes, Reserve Cabernet Sauvignon, Round Pond Product, Wine PairingLeave a comment

Our Estate chef’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula. Pairs perfectly with our Reserve Cabernet Sauvignon. Ingredients 1 whole chicken, cut into…