• Vinegar-Brined-Turkey

    Brined Turkey & Cranberry Orange Compote

    By: Jamie Prouten

    This roasted vinegar-brined turkey with cranberry orange compote is a wonderful addition to your Thanksgiving table – whether for today or future holidays.

  • grilled-steak-with-horseradish-cream

    Grilled Steak & Horseradish Cream

    By: Eric Maczko

    This grilled steak (Chef Eric recommends flank steak) with a horseradish cream pairs delightfully with our Reserve Cabernet Sauvignon.

  • Marinade, Grilled Meat Marinade, grilling

    Red Wine Herb Marinade

    By: Jamie Prouten

    Ideal for your Red Wine Pairings, this Red Wine Herb Marinade is the perfect companion this summer when firing up the grill!

  • Pickeld-Zuchhini

    Pickled Zucchini

    By: Feed by Round Pond

    A simple and fantastic way to highlight the overabundance of summer zucchini. With the vinegar, fennel and chili flakes, these were become a new staple for your kitchen!

  • rack-of-lamb

    Roast Rack of Lamb With Pecan-Herb Crust

    By: Eric Maczko

    This is a stunning presentation for spring rack of lamb–the combination of pecans and herbs brings out the earthiness in the meat–and surprisingly easy for such an elegant dish.

  • braised-beef-short-ribs

    Braised Beef Short Ribs

    By: Eric Maczko

    You can’t go wrong with braised beef short ribs, especially if you’re looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that’s worthy to be called classic.

  • pan-roasted-squab

    Pan-Roasted Squab

    By: Feed by Round Pond

    Start this recipe a day ahead and cook the legs at the same time as the sauce, then let the sauce rest and the breast marinate overnight. The next day, the dish pulls together in a snap.

  • paella

    ZuZu Restaurant Classic Paella

    By: Feed by Round Pond

    We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.

  • grilled-cheese

    Terrace Lounge Grilled Cheese

    By: Eric Maczko

    This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with. With its simple ingredients and bold flavors, we serve this alongside our wines at our Terrace Lounge on Friday nights.

  • beef-sliders

    Friday Night Beef Sliders

    By: Eric Maczko

    These beef sliders with a garlic and kale pesto will be a hit as an appetizer or a full meal anywhere you go.

  • Rutherford_Cab

    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    No one can ever pass up a classic dinner of filet mignon with red wine.

  • kale-mushroom

    Kale & Mushrooms with Bacon

    By: Feed by Round Pond

    Meaty Lacinato kale teams up with wild mushrooms and streaky applewood smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Cabernet Sauvignon.