Food

This recipe takes a while to make but will leave you with enough to freeze for another night. Plus, it’s delicious so well worth the effort! It’s outstanding with this meaty Pinot Noir. 1 medium rabbit, cut into pieces ¼ cup olive oil 1 onion, chopped 1 cup mushrooms, chopped (I use chanterelles, but porcinis

This appetizer is so easy to make and so delicious. Try it with variations of cheeses, spices, and meats. • 1 sheet puff pastry, thawed • 3 cups grated gruyere cheese • ¾ cup apricot preserves • 1 package prosciutto • 2-3 sprigs fresh thyme Preheat the oven to 375 degrees. Roll out the pastry

Bet ya can’t eat just one! A few of these delightful little morsels are a great start to any party. The pastry is impressive but simple, and you can use any of your favorite sausage as filling. • ½ cup water • 4 tbsp. butter • ½ cup flour • 3 eggs • 1 tsp.

Truffle Thrills are a new and exciting product we’re offering in our tasting room. These little goodies come in six different flavors and they’re all delicious. Deep truffle flavor mixed with other ingredients like tomatoes or artichokes will amp up any meal. Trust us, these are truly worth trying! 1 tbsp. olive oil ½ small

There’s nothing like macaroni and cheese. And though I tend to like the more simple version, this dressed up recipe is so phenomenal I had to share it. And the stovetop method is so easy. The pairing is superb with the toasty yet fruity 2006 Reserve Chardonnay. • 1 lb. crab meat, cooked • ¾

Raclette is a traditional Swiss dish that’s been adored for ages. The cheese, made of semi-hard cow’s milk, melts slowly and is scraped onto potatoes, rustic bread, or charcuterie. You need a grill or open fire for the best flavor, but I’ve used the oven, too, and it definitely works in a pinch. This is

Though the arugula is spicy, it pairs nicely with the chicken and this tart Chardonnay, and makes a warm, homey meal. • 4 chicken breasts • 1 ½ tbsp. olive oil • ½ cup chopped onion • 2 garlic cloves, minced • ¾ cup goat cheese • 1 tbsp. chopped parsley • 1 tbsp. chopped

This recipe might take a little time, but it’s always a hit. I’ve been told that there is no recipe just like this one passed down from my great-grandmother, who was an excellent cook born and raised in Greece. • 2 10 ounce packages of frozen spinach, thawed and squeezed dry • 1 tbsp.olive oil

Who doesn’t love potatoes and cheese? The subtle oak in our Estate Chardonnay goes beautifully with these creamy potatoes. We recommend enjoying a glass while these roast in the oven. Serve this side dish with Cornish game hens for a full meal. 4 potatoes, peeled and thinly sliced 2 tbsp. butter 1 tbsp. olive oil

This is a unique fondue in that it’s not totally cheese based- it’s more of a cheese sauce with other goodies milling around inside. It’s rich and earthy and absolutely delicious, but it craves a wine that has a brightness to it. Our new Chapel View Chardonnay’s high fruit tones will keep the dish from