Recipes

Creamy herbed goat cheese, slow-caramelized leeks, and hearty dark rye come together in a simple appetizer that feels genuinely elegant. Ready in forty minutes and paired beautifully with our Russian River Valley Chardonnay, this is a little Sonoma moment you can bring to any table.

This miso-glazed black cod with maitake mushrooms is a little indulgent, a little soulful, and perfectly suited to Sonoma Coast Pinot Noir.

Dreamed up by our Tasting Room Manager, Alexis Kandanes, our Overlook Sunrise Rosé Spritz is a recipe crafted to showcase the vibrant character of our Rosé of Pinot Noir.

Bold, saffron-scented, and made for sharing straight from the pan, paella is the ultimate warm-weather gathering dish. Courtesy of Sur la Table, these recipes for Mixed Seafood Paella and Chicken and Chorizo Paella are your invitation to throw a Spanish-inspired party worthy of a great bottle of Pinot Noir.

Created by Estate Ambassador Laura O’Hanesian, this fresh springtime pasta with golden maitake mushrooms, snap peas, and San Marzano tomatoes is a seasonal celebration perfectly suited to both our Chardonnay and Pinot Noir.

Staff member Kila Gomer shares her beloved family recipe for slow cooker mac and cheese, a crowd-pleasing comfort dish built from a blend of sharp cheddar and provolone that pairs beautifully with both our Chardonnay and Pinot Noir.

This quick and indulgent scallop pasta comes together in just twenty minutes and makes a natural companion to a glass of Gary Farrell Chardonnay or Pinot Noir.

Grilled bread, creamy burrata, peppery arugula, and silky prosciutto: this effortless recipe from Wine Club Manager Kila Gomer is five ingredients and five minutes away from the perfect porch pairing with your favorite Gary Farrell pour.

Set it in the morning and come home to something extraordinary. This deeply savory slow cooker beef bourguignon from Kila Gomer is a winter staple that practically begs for a glass of Pinot Noir alongside it.

Sonoma County Chef Spencer Hochman brings warmth and elegance to the fall table with this velvety roasted squash soup, finished with brown butter pears and a scatter of spiced pumpkin seeds for a little crunch and heat.