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

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

You can whip this lovely and filling pasta up easily on a weeknight when you get home late. It’s light but filling and unique, and it goes so well with a cold glass of Chardonnay! • ½ lb. pasta, any shape (I like bowties) • ½ lb. fresh salmon, cut into chunks • 1 yellow

Fall means it’s time for anything pumpkin! This pasta is easy to make and absolutely delicious. Bacon and makes everything better. • 8 ounces fettucine • 3 slices of bacon, chopped • 2 cloves garlic, minced • 3 tbsp. chopped fresh sage • 1 cup canned pumpkin puree • ¼ cup white wine • ¾

Warm sunny days are perfect for pasta mixed with ingredients straight out of the garden! Whip up this easy meal which is just as good cold on a picnic. • 1 lb. rotini pasta • 1 bunch arugula • 2 cloves garlic, roughly chopped • 1/2 cup olive oil • 3 tbsp. pine nuts •

Try this inventive and healthy pasta with a hearty glass of our stainless steel chardonnay to cut the buttery richness of the carrots. • 2 tbsp. olive oil • 1 bunch of carrots, peeled and chopped (about 1 lb.) • 2 garlic cloves, minced • 1/4 onion, roughly chopped • 1 lb. sausage, pork or rabbit • 1 cup