Rutherford Sauvignon Blanc

Blood Orange Rock Shrimp Ceviche

Blood Orange Rock Shrimp Ceviche 1200 750 Round Pond Estate

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients:
1 lb fresh rock shrimp, rough chop
½ medium lemon
½ medium red onion, minced
2 each avocado, diced
2 each Roma tomato, seeded and diced
3 tsp salt
1 small lime, juiced
½ cup Round Pond Estate Sangiovese Blend Red Wine Vinegar
2 tsp shallots, minced
3 tsp blood orange concentrate or juice
2 tsp Round Pond Estate Blood Orange Citrus Syrup
1 ½ cup Round Pond Estate Blood Orange Olive Oil
24 tortilla chips, round preferred
24 cilantro leaves

Begin by poaching shrimp in boiling water with half lemon for 1 minute. Remove shrimp from water and place in ice bath. Once completely cooled, remove shrimp and toss with red onion, avocado, tomato, 1 tsp salt, and lime juice. Place in refrigerator and chill.

For the vinaigrette, place Sangiovese Red Wine Vinegar, shallots, 2 tsp salt, Blood Orange concentrate and Blood Orange Syrup in a mixing bowl, then slowly whisk in Blood Orange Olive Oil. Once all the oil is incorporated, reserve vinaigrette for assembly.

Start assembly by tossing rock shrimp mixture with 3 Tbsp vinaigrette. Place a spoonful of the shrimp mixture on each tortilla chip and top with cilantro leaf.  Arrange on a platter and enjoy!

Makes 24 bite-size pieces.

Grilled Chicken and Fennel Salad

Grilled Chicken and Fennel Salad 1200 750 Round Pond Estate

With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.

Ingredients
3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
Salt & White Pepper

Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil.  Split this batch in half, reserving half for later in the recipe.  Marinate chicken in half the marinade for 1 hour minimum or overnight.

Prepare a grill on high heat to 500°F.  Remove chicken from marinade, season with salt & ground white pepper.  Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes.  Remove chicken from grill and let rest covered until cool enough to handle.

Remove chicken from bone and dice or slice as desired.  Now marinate the chicken in the second half of the marinade and chill.

While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water.  Allow the acid to soften the fennel either overnight or for an hour minimum.  Drain fennel, reserving ¼ cup of the lemon-water.

Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp  Meyer Lemon Olive Oil. Season with salt & pepper to taste.  Enjoy!

Serves 6

Halibut With Leek And Fennel

Halibut With Leek And Fennel 1200 750 Round Pond Estate

This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our with our Rutherford Sauvignon Blanc

Ingredients
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice

1 Tbsp chopped chervil or basil
½ Meyer lemon
Salt and pepper

Heat 2 Tbsp Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil.  Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.

In skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil over medium-high heat.  Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.

Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper.  Serve over sautéed spinach or wild rice and enjoy!

Serves 2
Recipe by chef Jeffrey Bernys, Napa Valley

Ahi Tuna Bites

Ahi Tuna Bites 2048 1365 Round Pond Estate

Sunny, simple, and fresh; all wonderful traits for an appetizer to have.  The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.

Ingredients
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives.  Set aside.  Mix sour cream, lime juice, and ½ tsp salt together.  Set aside.  Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip.  Place two cubes of tuna on top of the avocado.  Top each piece of tuna with a ¼ tsp of the lime sour cream.  Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces

Goat Cheese Stuffed Figs

Goat Cheese Stuffed Figs 1200 750 Round Pond Estate

What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze!  With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer.

Ingredients
12 green or black mission figs
6 slices pancetta, thinly sliced and cut in half lengthwise
2 oz fresh goat cheese
2 Tbsp black pepper
Salt, as needed
4 oz cassis syrup
4 oz red wine

Combine cassis syrup and red wine in a small pot.  Reduce over low heat to approximately 2 Tbsp.

Meanwhile, roll goat cheese into 1/2-inch sized balls.  Roll in cracked pepper, then hold in freezer to firm up, about 15 minutes.

Split figs from stem end downward 3/4 of the way through in an “X” pattern. Stuff frozen goat cheese balls into the “X” and wrap each with a piece of pancetta to hold shape.

Grill over medium heat until pancetta crisps.  Remove to serving plate and drizzle with a small amount of the syrup mixture.  Season with salt to taste.  Enjoy!

Yields 12 figs

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