• rock-shrimp-ceviche

    Rock Shrimp Ceviche

    By: Jamie Prouten

    This bite sized rock shrimp ceviche is the perfect combination of tangy and sweet, that pairs wonderfully with our Rutherford Sauvignon Blanc.

  • cucumber-melon-gazpacho

    Cucumber & Melon Gazpacho

    By: Jamie Prouten

    A new take on gazpacho with melon and cucumber for a refreshing appetizer or soup course that is also featured on our newest Estate Tasting.

  • blueberry-lemon-verbena-shrub-mocktail

    DIY Shrub & Mocktail

    By: Feed by Round Pond

    The shrub has become the perfect marriage between seasonal fruits from our winery garden combined with the vibrant flavors of our vinegars, syrups and olive oils. We hope you enjoy our easy 10 step guide to making a shrub at home!

  • blueberry-lemon-verbena-shrub-mocktail

    Blueberry & Lemon Verbena Mocktail

    By: Jamie Prouten

    Our second offering to celebrate the summer time! With fresh blueberries and lemon verbena picked straight from the winery garden, this shrub mocktail will quench any thirst.

  • strawberry-ginger-shrub-mocktail

    Strawberry & Ginger Mocktail

    By: Feed by Round Pond

    Ever heard of a shrub? We love them – especially as a mocktail! It’s the perfect thirst quencher on a warm summer day…or any day for that matter. Ingredients: 1 cup water 1 cup sugar …

  • oyster-mignonette

    Oyster with Carrot-Lime Mignonette

    By: Jamie Prouten

    A refreshing twist on a classic mignonette sauce with carrot and lime juice over an oyster that pairs perfectly with a glass of chilled Sauvignon Blanc.

  • tableside-vinaigrette

    Tableside Vinaigrette

    By: Nicole Wells

    This simple vinaigrette is great for an every day meal – whether adding a protein for a full meal or as the first course to dinner. Ingredients: 2 Tbsp Round Pond Estate Sangiovese Blend Red Wine …

  • roasted-yellow-beets-blood-orange-oil-recipe

    Roasted Yellow Beets with Blood Orange Oil

    By: Feed by Round Pond

    Need a quick side dish? We have just the one with yellow beets, blood orange olive oil, red wine vinegar, and sea salt. It’s an easy and gorgeous showstopper.

  • baby-lettuce-red-wine-vinaigrette

    Baby Lettuces with Red Wine Vinaigrette

    By: Feed by Round Pond

    The ultimate in simple vinaigrettes! Featuring baby lettuce and our Sangiovese Blend Red Wine Vinegar, this dish is made table side during our New Mill Experience.

  • Green-Goddess-Dressing

    Round Pond Green Goddess Dressing

    By: Feed by Round Pond

    A fabulous way to use our Sangiovese Blend Red Wine Vinegar, this green goddess dressing is quite tasty! Ingredients: 1 bunch watercress ¾ cup plain nonfat yogurt 1/3 cup mayonnaise 2 Tbsp fresh parsley 2 …

  • kale-salad-citrus

    Kale Salad with Citrus Vinaigrette

    By: Feed by Round Pond

    Take advantage of the Winter citrus bounty with this vibrant and super flavorful salad. Pairing meaty kale with the smooth flavor our Blood Orange Olive Oil.

  • green-chili-tomatillo-romanesco

    Green Chili & Tomatillo Romesco

    By: Feed by Round Pond

    A classic Spanish sauce meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.

  • Rutherford_SB

    Smoked Salmon, Corn & Avocado Salad

    By: Feed by Round Pond

    A refreshingly light entree that is ideal for those warm summer nights.

  • olive-tapenade

    Olive Tapenade

    By: Feed by Round Pond

    Tapenade is a versatile condiment for all kinds of poultry, fish and pasta, and also makes an easy appetizer for a gathering.

  • marinated-shrimp

    Marinated Shrimp And Grilled Artichokes

    By: Feed by Round Pond

    Welcome the beginning of warmer weather by firing up the BBQ and enjoying this salad topped with shrimp and fresh artichokes.

  • arugula-and-asparagus-salad

    Arugula Salad with Grilled Asparagus

    By: Feed by Round Pond

    This refreshing salad is perfect as a light spring supper.