Cab-Merlot BBQ Sauce

Tangy homemade barbecue sauce to add to all of your favorite grilling recipes! Try it with your favorite wine from our BBQ Pack. Ingredients 1 1/2 -2 cup        Ketchup 1/4 cup               Round Pond Cabernet & Merlot Blend Red Wine Vinegar 2 Tbsp                  Molasses 1 Tbsp                  Agave Nectar 1 tsp                     Soy Sauce 1…

Oyster Po’ Boy with Remoulade Sauce ft. Bodega Bay Oyster Company

Kick off summer with an outdoor picnic featuring oysters paired with our 2019 Rosato di Nebbiolo. We partnered with Bodega Bay Oyster Company to create these delicious recipes. Watch our virtual cooking class here if you would like to cook along!   Ingredients 16-20 Each Large Bodega Bay Oyster Company Miyagi Oysters 2 Cups Buttermilk…

Raw Oysters – Two Ways! ft. Bodega Bay Oyster Company

Kick off summer with an outdoor picnic featuring oysters paired with our 2018 Sauvignon Blanc. We partnered with Bodega Bay Oyster Company to create these delicious recipes. Watch our virtual cooking class here if you would like to cook along!   1. With Traditional Mignonette Sauce  1 Dozen Bodega Bay Oyster Company Kumamoto Oysters ½…

Carrot-Coconut Bread

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable. Ingredients 2 ¾ cup flour 1 ½ tsp cinnamon ½ tsp nutmeg 1 tsp salt ¾ tsp baking powder ¼ tsp baking soda 1 cup finely-shredded dry coconut…

Heirloom Tomato & Roasted Red Pepper Gazpacho

This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon. Ingredients 3 red peppers 2 lbs Heirloom tomatoes (cut into chunks) 1 cucumber (peeled & seeded) 6 garlic cloves ½ red onion 1 baguette, cut in half ¼ cup Round Pond Estate Cabernet-Merlot…

B.L.T. Crostini

Who doesn’t love a BLT?   With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfectly bite-sized pieces. Ingredients 1 pint cherry tomatoes ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 1 small baguette 1 cup Fromage Blanc cheese 6 slices thick cut bacon,…

Harvest Jambalaya

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully…

Veal Osso Buco

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon. Ingredients 2 (8-ounce) veal shank pieces 1 ½ Cabernet Sauvignon ¼ cup Round Pond Italian…

Roasted Red Pepper & Fontina Panini

Chef Jamie’s marinated red pepper & fontina cheese panini makes wonderful use of those late-summer red peppers and garden-fresh basil.  So easy to make, and so delicious! Ingredients 4 each red peppers 2 tsp Round Pond Italian Varietal Extra Virgin Olive Oil salt & pepper as needed ¼ cup red wine italian herb vinaigrette 2…

Brisket Burger with Brie & Applewood-Smoked Bacon

Created by Chef Jamie to pair perfectly with our Rutherford Cabernet Sauvignon, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie and fresh arugula.  It’s burger bliss. Ingredients 2 Tbsp mayonnaise 2 Tbsp Dijon mustard 1 lb ground beef brisket (ask your local butcher to grind) 2 bakery english muffins or favorite…