From Our Kitchen
Our estate chef shares recipes crafted to complement our wines perfectly. Each dish celebrates the terroir of Napa Valley.
Wine pairing is about creating harmony between food and wine, where each enhances the other. Our philosophy is rooted in balance—matching the weight, flavor intensity, and character of both elements.
Whether you're planning an intimate dinner or a grand celebration, these recipes from our estate kitchen will elevate your wine experience.
Recipes
Wine Pairings
Years of Expertise
Seasonal favorites from our estate chef
Tender beef short ribs braised in our Cabernet Sauvignon with root vegetables and fresh herbs.
Succulent lobster gently poached in brown butter with tarragon and Meyer lemon.
Fresh burrata with ripe peaches, prosciutto, arugula, and aged balsamic reduction.
Creamy Arborio rice with foraged chanterelles, porcini, and truffle oil.
Pan-seared scallops with cauliflower purée, capers, and brown butter.
Molten chocolate cake with crème fraîche and candied orange zest.
A simple reference for matching our wines with food
| Wine | Best With | Avoid |
|---|---|---|
| Cabernet Sauvignon | Grilled red meats, aged cheeses, lamb | Delicate fish, light salads |
| Chardonnay | Lobster, chicken, cream sauces | Spicy dishes, red meat |
| Pinot Noir | Duck, mushrooms, salmon, pork | Heavy BBQ, very spicy food |
| Sauvignon Blanc | Goat cheese, oysters, asparagus | Rich, heavy dishes |
| Rosé | Mediterranean, grilled vegetables, sushi | Heavy stews, strong flavors |
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