Red Wine Shallot Jam

Ingredients 1.5 pounds peeled shallots 1 pint Proprietary Red Wine 1 pint Round Pond Cabernet-Merlot vinegar 1 pint granulated sugar How to: To prepare the shallot jam start by peeling shallots. You can either dice them by hand or cut them into pieces. Place them in a food processor and pulse until you have reached…

Miso Marinated Steak and Potatoes

Pair with our Estate Cabernet Sauvignon or Louis Bovet Reserve Cabernet Sauvignon for a savory treat. Serves 2-4 people Ingredients: 1 pound Skirt Steak, trimmed 4 ounces White Miso Paste 4 ounces Soy Sauce or Tamari (Gluten-Free) 4 ounces White Wine or Sake 4 ounces Brown Sugar 3 pounds Yukon Gold Potato 3 sprigs Fresh…

Melon and Prosciutto Salad

A refreshing and colorful salad = summertime perfection. Pair with Rosato di Nebbiolo for a match made in heaven. Ingredients: 1 medium-size cantaloupe 1 medium-size honeydew melon Fresh sliced Proscuitto Preserved Meyer Lemon Round Pond Estate Meyer Lemon Olive Oil How to: Using a melon baller you can scoop out melon balls of both the…

Beef Bourguignon

A favorite recipe of Estate Winemaker, John Wilson, this classic French dish cooks slowly for hours marrying the sweetness of the vegetables and the rich meat to create a delightfully flavorful bowl, perfect for winter evenings and easy to share for holiday gatherings. Pair with his favorite Proprietary Red Wine for a cozy evening at…

Cab-Merlot BBQ Sauce

Tangy homemade barbecue sauce to add to all of your favorite grilling recipes! 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 tsp                     Hot pepper sauce 1/4 tsp                 Ancho chili…

Heirloom Tomato & Roasted Red Pepper Gazpacho

This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our 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 Red…

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 comforting and satisfying. It tastes even better the day after – although it’s hard not to finish it all at once. Pairs wonderfully with our Estate Cabernet Sauvignon. Serves 2 Ingredients 2 (8-ounce) veal shank pieces 1 ½ Cabernet Sauvignon ¼ cup Round…

Roasted Red Pepper & Fontina Panini

Our Estate Chef’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…

Brisket Burger with Brie & Applewood-Smoked Bacon

Created by our Estate Chef to pair perfectly with our Estate 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…