Cab-Merlot Red Wine Vinegar

Heirloom Tomato & Roasted Red Pepper Gazpacho

Heirloom Tomato & Roasted Red Pepper Gazpacho 2048 1365 Round Pond Estate

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 pounds 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 Wine Vinegar
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 stick butter
salt to taste
4 Tbsp Round Pond Estate Infused Basil Olive Oil
small basil leaves

For the gazpacho, toss the red peppers in olive oil and place on a baking tray and roast in a 375-degree oven until they are slightly charred on the outside.When done, remove them from the oven and place them in a mixing bowl.Cover the bowl with plastic wrap and let them steam in the bowl until cool.When cool, peel off the skin and open to remove as many seeds as possible.

In a large container, place the roasted red peppers, tomatoes, cucumbers, garlic, onion, half of the baguette, and Cabernet-Merlot Red Wine Vinegar.Toss together and let sit for at least 6 hours.Once fully marinated, use a blender to purée in batches, slowly adding the Italian Olive Oil.Once puréed, pour it into a container and season with salt.

Cut the baguette for the croutons into small cubes. Melt the butter and then pour it over the cubed bread and toss it together adding the salt. Bake in a 375-degree oven until golden brown and crunchy.

To serve, pour the gazpacho into bowls, garnish with croutons and basil leaves and drizzle with Infused Basil Olive Oil. Enjoy!

Heirloom Tomato & Burrata Salad

Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!

ngredients
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves

Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.

Preheat your oven to 375*F.  Place bread, 2 Tablespoon of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.

Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl.  Spread the whipped burrata evenly onto 4 plates.  Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.  Enjoy!

Serves 4

Pork Tenderloin with Crispy Potatoes & Herb Verde

Pork Tenderloin with Crispy Potatoes & Herb Verde 1200 800 Round Pond Estate

This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients
2 lbs pork tenderloin
4 Tbsp paprika
4 Tbsp brown sugar
4 Tbsp salt
4 Tbsp pepper
10-12 heads corn, cleaned
2 cups heavy cream
1 bunch parsley
3 Tbsp fresh oregano
2 springs rosemary leaves
1 bunch chervil
1 tsp chili flakes
2 cloves garlic
1 lemon, juiced
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 red bell peppers, cleaned and diced
12-15 fingerling potatoes
Fryer Oil

Season pork with 4 tablespoons each of salt, pepper, paprika, and brown sugar.  Set aside to marinate.

Meanwhile, in a medium pot, add fingerling potatoes and cover with cold water and salt.  Boil until tender to stab with a knife.  Set aside to cool.  Once cooled, slice in half.

In a separate pot, add 3/4 cleaned corn kernels to pot, cover with heavy cream, and boil on low until tender. Once tender, drain and save liquid.  Add corn to blender, and purée until smooth, slowly adding in cooking liquid as needed.  Season with salt and pepper to taste.  Set aside.

For salsa verde, add parsley, chervil, rosemary, oregano, garlic, chili flakes, lemon juice and Round Pond Cabernet-Merlot Red Wine Vinegar.  Blend on low speed and slowly add Italian Varietal Extra Virgin Olive Oil until consistency reached.  Set aside.

Heat grill to high heat. Sear pork tenderloin on all sides. Lower heat and continue grilling until cooked through, around 145F.  Set aside when done and let rest 5-10 mins.

While pork is resting, sauté bell pepper and remaining corn kernels on medium heat until browned.  Seasoned with salt & pepper to taste.
Deep fry potatoes in fryer oil at 350F until crispy.  Toss in salsa verde.

Heat purée and place on plate.  Add potatoes.  Slice pork to desired thickness and place over potatoes.  Next add the bell pepper relish and finish with salsa verde on top.  Enjoy!

Serves 4

Balsamic-Glazed Chicken With Beets & Figs

Balsamic-Glazed Chicken With Beets & Figs 1200 750 Round Pond Estate

Chef Jamie Prouten’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 8 (or 2 legs, 2 thighs, 2 breasts but in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil 

Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar.  Toss to mix and then add 1 cup of water.  Cover with foil and roast in a 350 degree oven for about 2 hours.

Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme.  Let marinate for a minimum of 2 hours as beets cook.

Once the beets are fork tender, remove from oven and let cool, then peel the skin off them.  Cut into large chunks and set aside.

While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer.  Cook until the liquid is reduced by half, then remove from heat and let cool.

Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through.  Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze.  Place the chicken on a large platter.

Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken.  Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!

Serves 4-6

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

Grilled Flank Steak With Crispy Potatoes

Grilled Flank Steak With Crispy Potatoes 1200 750 Round Pond Estate

From our Il Pranzo menu, this delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is everything dinner should be; simple, flavorful, and a real crowd-pleaser. Created to pair perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 head black garlic, peeled
1 tsp chopped thyme
½ shallot, chopped
¼ cup Round Pond Cabernet-Merlot Red Wine Vinegar
2/3 cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ Tbsp salt
½ tsp pepper
1 each flank steak (medium sized)
16 each baby Yukon Gold potatoes, cooked whole until fork tender
1 bunch Dino kale, stems removed
olive oil for drizzling
salt and pepper to taste

To make the vinaigrette, place garlic, thyme, shallot, vinegar, and salt and pepper into a blender.  Puree until smooth, then add 1/3 cup of olive oil and blend.  Check seasoning and reserve.

For the kale chips, make sure kale stems are removed and place the leaves in a mixing bowl, seasoning lightly with olive oil, salt and pepper.  Place the leaves on a parchment paper-lined baking tray and bake in a 375 degree oven for 7-10 minutes or until crispy.

Slightly flatten the cooked potatoes with your hands and then place them on a baking tray and drizzle with olive oil and season with salt and pepper.  Bake at 375 for 15 minutes until they are golden brown and start to get crispy around the edges.

Next, season your flank steak with salt and pepper.  Cook flank steak on a grill until done to your liking. When done, remove from grill and let rest for a minimum of 5 minutes. While the meat is resting, place the potatoes on a platter.  Slice the flank steak very thin, cutting across the grain of the meat.  Place the flank steak slices on top of the potatoes, drizzle with the black garlic vinaigrette and top with the kale chips.  Enjoy!

Serves 4

Pork_Paillard

Pork Paillard with Arugula & Pomegranate Salad

Pork Paillard with Arugula & Pomegranate Salad 1200 800 Round Pond Estate

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence.  Pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
4 boneless pork chop (4 oz each)
8 cups arugula
1 cup frisée
1 cup pomegranate seeds
1 honey crisp apple (sliced)
1 cup sun gold cherry tomatoes (halved)
½ red onion, sliced
½ cup toasted pumpkin seeds
¼ cup Round Pond Cabernet-Merlot Vinegar
1 cup Round Pond Blood Orange Olive Oil
½ tsp dijon mustard
2 Tbsp kosher salt
½ tsp ground black pepper

Start by placing one of the boneless pork chops in between two pieces of plastic wrap. On a hard, sturdy surface, and using a meat mallet, pound the pork chop so that it flattens out and is about a 1/4-1/2 inch thick.  Repeat for the other chops.

For the vinaigrette, place the Cabernet-Merlot Vinegar, mustard, salt and pepper in a mixing bowl. Slowly start adding the Blood Orange Oil whilst whisking. Once all the oil is incorporated, set the vinaigrette aside, and combine arugula, pomegranate, apple slices, cherry tomatoes and onion in a bowl.

Season the pork with salt and pepper and place it on a hot grill and cook until done, about 3-4 minutes per side. When fully cooked, remove pork from the grill and set aside. Toss salad with vinaigrette mixture, reserving a small amount of dressing for finishing.

Plate the pork paillard and top with salad mixture.  Finish with a drizzle of the vinaigrette. Enjoy!

Serves 4

Chicago Hot Dog – Napa Style

Chicago Hot Dog – Napa Style 2048 1367 Round Pond Estate

A true American Classic: The Chicago Hot Dog – with a Napa Valley-inspired twist!

Ingredients
For Hot Dog
4 ea. 5-Dot Ranch Hot Dogs (all beef hot dog recommended)
2 each vine ripe tomato, sliced in half
4 ea pretzel bun
1 cup arugula
32 pc pickled ramps (ingredients/recipe below)
4 Tbsp picked mustard seed (ingredients/recipe below)

Pickled Ramps
1/2 cup Round Pond Cabernet-Merlot Red Wine Vinegar
1 cup white wine vinegar
1/2 cup sugar
1 1/4 tsp salt
1 tsp coriander seed
1/2 tsp fennel seed
1/4 tsp black peppercorn
3 sprigs thyme
6 oz. ramps, clan & trimmed
2 cups water

Pickled Mustard Seed
1/2 cup yellow mustard
1/2 cup brown mustard
3/4 cup apple cider vinegar
3/4 cup champagne vinegar
1 tsp salt

For the pickled ramps, combine all ingredients except ramps in a pot and bring to a boil.  Place ramps in a baking dish and arrange evenly.  Pour boiling liquid over the ramps and let cool completely.

For the mustard, place all ingredients in a pot and cook on medium heat until almost all of the liquid has cooked away.

Place grilled hot dogs into each pretzel bun.  Fan our sliced tomatoes in between one side of the hot dog and bun.  Pull ramps out of the cool liquid and place on top of the hot dog, allowing some drippings to absorb into the bun.  Next, sprinkle mustard seeds and arugula on top.  Your Napa-Style Hot Dogs are ready to enjoy!

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