Red Wine Shallot Jam

Ingredients 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…

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…

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…

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…