Appetizer

Crostini With Mission Figs & Ricotta

Crostini With Mission Figs & Ricotta 1200 750 Round Pond Estate

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy an elegant pairing for our Rutherford 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 Pond Blood Orange Olive Oil

Preheat oven to 375 degrees.  Slice the baguette into very thin slices.  Toss with olive oil and kosher salt.  Bake in preheated till golden brown and crunchy.

Cut prosciutto into sizes that will fold and fit onto the crostini slices.  Spread 1 Tbsp of fresh ricotta on each of the toasted crostini.  Place one piece of prosciutto, sprinkle with fresh cracked pepper.  Top with one slice of fig and drizzle with Blood Orange Olive Oil.  Ready to serve immediately.  Enjoy!

Makes approximately 24 pieces

Fennel and Orange Salad

Fennel and Orange Salad 1200 750 Round Pond Estate

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford 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, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed

Trim off green fronds from fennel bulbs.  Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain.  Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel.  Cover and refrigerate overnight (or at least two hours).

Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together.  Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.  Enjoy!

Serves 6

Roasted Beet Salad

Roasted Beet Salad 1200 750 Round Pond Estate

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.

Ingredients:
4 each red beets
3 each yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 cups water
2 each grapefruit, segmented
4 oz Laura Chenel goat cheese
4 tsp Round Pond Blood Orange Olive Oil
2 each baby chinoga beets, shaved with peeler
1/4 cup red quinoa
1/4 cup grapeseed oil

Separate the red and yellow beets into roasting pans by color.  Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans.  Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.

In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat.  Cook quinoa until soft and the water has cooked away.  Spread cooked quinoa onto a baking sheet to cool.  Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa.  Cook for about 3 minutes or until crunchy.  Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.

Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree.  Slowly add the grapeseed oil and season with salt.

Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa.  Drizzle Blood Orange oil over the top of the salad.  Enjoy!

Serves 4

Flammekueche

Grilled Chicken Flatbread

Grilled Chicken Flatbread 1200 750 Round Pond Estate

This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.  A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese

For the Chicken:  Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through.  Remove and let the chicken cool.  Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.

For the Flatbread:  On a floured surface, dust ½ the pizza dough with flour.  Use a rolling pin to stretch the dough out to 12 inches.  Once stretched, place dough on a piece of floured parchment paper.  Now start grilling!  With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up.  Peel off the paper.  Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom.  If the dough sprouts any big bubbles, pop them if you can.

Transfer the crust to a cookie sheet or large platter, grilled side up.  Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.

Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes.  If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.

Cut into wedges and enjoy!

Hot & Spicy Grilled Shrimp

Hot & Spicy Grilled Shrimp 1200 750 Round Pond Estate

If you’re looking for something fun, flavorful and grill-friendly, these hot & spicy grilled shrimp are just what you’ve been looking for.  Super easy and quick to grill, you’ll have more time to enjoy your company!   Pairs wonderfully with our Reserve Sauvignon Blanc

Ingredients
1 lb large shrimp (16-20 per lb)
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1½ Tbsp Round Pond Cabernet-Merlot Blend Red Wine Vinegar
2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp dried oregano
½ tsp dried basil
1 tsp cayenne pepper
½ Tbsp kosher salt
½ Tbsp fresh ground pepper
Zest of 1 lemon
Zest of 1 orange
1 lemon, grilled
1/4 cup chopped green onion
1/4 cup chopped fresh pimento peppers (optional)

Blend together ingredients for marinade. Leaving shell on to add more flavor, use a sharp knife to de-vein shrimp. Toss shrimp with the marinade and refrigerate 4-6 hours.

Heat grill and cook shrimp 3-4 minutes per side.  Remove from grill, arrange on platter and squeeze grilled lemon on top.  Sprinkle with green onion and peppers and enjoy!

Serves 4 as an appetizer
Recipe by chef Jeffery Bernys, Napa Valley

Balsamic Fig & Feta Spread

Balsamic Fig & Feta Spread 1200 750 Round Pond Estate

This savory appetizer is our new Autumn favorite!  Creamy feta, piquant balsamic, and sweet figs caramelize effortlessly into a one-dish baked spread that is fantastic served alongside toasted baguette slices rubbed with fresh garlic.  Pairs wonderfully with our Proprietary White Wine.

Ingredients
½ cup creamy feta (about 2 ounces)
½ cup + 1 Tbsp Round Pond Infused Garlic Olive Oil 
1 clove garlic, peeled and sliced
12 very ripe figs, any color
2 teaspoons aged balsamic or homemade balsamic reduction
pinch kosher salt (roughly 1/8 teaspoon)
3 sprigs fresh thyme 10 small parsley leaves

Crumble feta into a jar or bowl. Top with olive oil and garlic.  Cover and refr

igerate for at least three hours, preferably overnight.

Heat oven to 400°F.  Stem and halve figs and put into a cast iron skillet or oven-safe dish.  Scoop a tablespoon of olive oil out of the feta mixture and drizzle over the figs.  Coat each fig with a bit of balsamic and sprinkle with salt.  Tuck in the chunks of feta.  Toss on the thyme sprigs, and put them in the oven.  Check after 15 minutes, as the figs will cook quickly.  Don’t let them completely fall apart!  When they’re quite jammy and releasing their juices, remove from the oven and turn on broiler.  Broil for a minute or two until the figs and feta are just starting to brown.  Remove from the oven.  Cool for a few minutes.

Pick out thyme sprigs and use your fingers to sprinkle the crispy leaves down over the figs.  Discard sprigs. Garnish with mint or parsley leaves.  Serve with toasted baguette rubbed with fresh garlic or your favorite hearty cracker.  Enjoy!

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

Prosciutto Meatloaf

8 Great Cold-Weather Recipes To Pair With Wine

8 Great Cold-Weather Recipes To Pair With Wine 1200 800 Round Pond Estate

Winter is on the wane, but it’s not quite gone yet.  To keep you happy and well-fed,  we have pulled together our favorite cold-weather recipes that were created to pair beautifully with wine.  From red to white wine pairings, this list has it all.  Cheers!


8 GREAT COLD-WEATHER RECIPES

1. Red Wine Mushroom & Prosciutto-Wrapped Meatloaf – Sliced and served alongside a bright salad, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignon.

2. Creamy Cauliflower Soup – Specially created to pair with our Reserve Sauvignon Blanc, this simple, delicious cauliflower soup that will warm you up in no time!

3. Kale and Mushroom with Smoked Bacon – Lacinato kale teams up with wild mushrooms and applewood-smoked bacon that’s great with our Rutherford Cabernet Sauvignon.

4. Wine Country Beef Stew – This easy, hearty beef stew was one of our most popular tasting room pairings for our Reserve Cabernet Sauvignon.

5. Parmesan Gnocchi with Mushrooms – Cheesy, delicious gnocchi is easier to make than you think. This version makes such an impressive entree when paired with our Reserve Sauvignon Blanc.

6. Roasted Beet Salad – Grapefruit provides a splash of acidity to this colorful beet salad, making it the perfect complement to our fruity Rutherford Sauvignon Blanc.

7. Wine Country Cioppino – Chef Jamie has created this wonderful cioppino featuring fresh shellfish and fennel that pairs fantastically with our Proprietary Rosato di Nebbiolo or Proprietary Left Bank Blend.

8. Sugo all’Amatriciana – This regional sauce is one of the best-known ragus in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Citrus-Cured Salmon with Dill Crème Fraîche

Citrus-Cured Salmon with Dill Crème Fraîche 1200 750 Round Pond Estate

An elegant appetizer for your next cocktail party or served as part of a fantastic brunch spread, Chef Jamie’s Citrus-Cured Salmon with Dill Crème Fraîche is bright with citrus flavor and tempered by silky crème fraîche.  Specially created to pair perfectly with our lush Reserve Sauvignon Blanc.

Ingredients
1 pound salmon fillet 
1 cup salt plus ½ tsp 
1/3 cup sugar 
1 each lemon, zested 
1 each lime, zested 
1 cup crème fraîche
1 tsp lemon juice 
½ tsp salt 
3 tbsp dill, chopped 
2 each radish, thinly sliced 
1 each Persian cucumber, thinly sliced 
1 jar trout roe 
3 Tbsp Round Pond Meyer Lemon Oil

Combine the salt, sugar and citrus zests.  In a small baking pan, sprinkle ½ cup of salt on the bottom of the pan – slightly larger than the salmon filet.  Place the salmon on top and cover the fish with the remaining salt, making sure that the fish is completely coated.  Wrap pan in plastic wrap and refrigerate for 24 hours. 

To make the dill crème fraîche, mix crème fraîche, lemon juice, dill, and ½ teaspoon of salt in a bowl and set aside.  Next, take the salmon out of the cure and dice it into small cubes, similar a tartare.  Mix the diced salmon with the Meyer Lemon oil. 

To serve as a plated appetizer, arrange your crackers of choice or grilled baguette slices on a platter.  Spread with dill crème fraîche, top with 1-2 cubes of cured salmon, and sliced vegetables.  To serve a large group, place the diced salmon on a platter and scatter the sliced radish cucumber and trout roe on top.  Serve the crème fraîche in a small bowl to serve atop crackers or grilled baguette.  Enjoy! 

Lavosh Pizza with Grilled Tomatoes and Balsamico

Lavosh Pizza with Grilled Tomatoes and Balsamico 1075 607 Round Pond Estate

Lavosh, an Armenian flatbread, makes it easy to pull together a “lavosh pizza.” This delicious recipe combines grilled heirloom tomatoes with our Round Pond Estate Aceto Balsamico Tradizionale and lamb sausage for something truly special.  It makes a  wonderful hors d’oeuvre or main course, and pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
2 lamb sausages, removed from their casings
1 sheet lavosh flatbread, approximately 8″ x 10″
4 medium heirloom tomatoes
3 ounces aged Parmigiano-Reggiano cheese
1/4 cup basil, sliced thinly
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
1 ounce Round Pond Estate Aceto Balsamico Tradizionale
Round Pond Italian Extra Virgin Olive Oil as needed
Salt and pepper to taste

Sauté sausage in a heavy-bottomed sauté pan over medium heat until cooked through, approximately 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.

Core and split tomatoes across the equator.  Rub with olive oil and grill skin-side down until skin begins to blister and peel.  Transfer tomatoes to cutting board, remove skin and lightly chop. Transfer to a bowl and toss with balsamico and herbs.

Cut pizza into 6 equal-sized rectangles. Brush one side with oil.  Season with salt and pepper, and grill lightly, oil-side down, over medium flame for 1 minute.

Finish by topping grilled side of lavosh with tomatoes and sausage, and grate half of the cheese on top.  Grill for additional 1-2 minutes covered.  Remove pizzas from grill and garnish with remaining cheese.  Serve hot or cold.  Enjoy!

Serves 6

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