Kitchen

All Wine
- ALL Aromatic Whites
  - Pinot Blanc, Los Carneros
  - Pinot Gris, Los Carneros
  - Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard
  - Muscat, Scintilla Sonoma Vineyard
  - Orgia, An Enlightened Wine
  - Libration Blanc, White Wine
  - Blanc, Pinot Blanc
- ALL Pinot Noir
  - Vin Gris of Pinot Noir, Los Carneros
  - Pinot Noir, Vandal Vineyard
  - Pinot Noir, Los Carneros
  - Pinot Noir, Three Amigos Vineyard
  - Pinot Noir, Four Vineyards
  - Pinot Noir, Capa Vineyard
  - Pinot Noir, Last Chance, Capa Vineyard
- ALL Bordeaux Varieties
  - Merlot, Los Carneros, Napa Valley
  - Marcien, Proprietary Red, Los Carneros, Napa Valley
  - Cabernet Franc, Vandal Vineyard
  - Cabernet Sauvignon, Vandal Vineyard
  - Cabernet Sauvignon, SLD Estate
  - POV, Los Carneros
  - Libration, Red Wine
  - Vineyard Reserve, Proprietary Blend
- Commander Zinskey
  - Commander Zinskey, Zinfandel
- ALL Late Harvest
  - Zinskey Late, Los Carneros, Napa Valley
  - Pinot Gris Late, Los Carneros
  - I.Q., A Late Harvest Riesling
All Courses
- Hors d'oeuvre
- First Course
- Side Dish
- Main Course
- Dessert
All Ingredients
- Earth - Vegetables, Fruit, Grains
- Ocean - Fish, Shellfish
- Land - Beasts of all Sorts
- Sky - Birds

Roasted Petite Lamb Leg

If I say I’m cooking lamb, the sommelier or whoever’s choosing the wine suggests a Cabernet Sauvignon, Syrah or Merlot. I bypass all of the them and head straight to Pinot Noir.
- PN
  Pinot Noir
Golden Parmesan Rosemary Polenta Fries

These crunchy golden fingers of polenta are irresistible. It’s so satisfying to use the polenta to sop up juices that have accumulated in the roasting pan. Go for it!
- PN
  Pinot Noir
Chanterelle Mushroom Rillettes

These rillettes gain flavor as they rest under their delicate cap of butter, so make them a day or two ahead of serving.
- PN
  Pinot Noir
Roast Quail with Apple Chestnut Stuffing

Stuffing is one of those dishes that craves balance. A sign of a good stuffing is one whose flavor and texture haunts you after you’ve swallowed the first bite.
- PN
  Pinot Noir
Roasted Squash, Chestnut and Apple Soup

This is this type of soup that actually works with wine. It lingers while allowing you to enjoy a sip of wine to appreciate the flavors of both together.
- PN
  Pinot Noir
Root Vegetable Cassoulet

This version of cassoulet turns to the nuance of sweet and earthy root vegetables for flavor.
- BX
  Bordeaux Varieties
Raclette

Think of the best grilled cheese ever - freed from the shackles of bread!
- BX
  Bordeaux Varieties
Brandade Fritters

These crunchy fritters are addictive.
- AW
  Aromatic Whites
Veal & Mushroom Ragu

Roll some pici pasta while the ragu simmers on the stove, open a bottle or two of pinot and have some fun with friends.
- PN
  Pinot Noir
Guinea Hen with Savory Savoy Cabbage Purses

This is one of my favorite preparations of guinea hen.
- BX
  Bordeaux Varieties
Pork Country Rib Roast with Cranberries

A Country Rib Roast is a succulent, meaty roast with 3 to 4 bones cut from the top of the loin and the end of the shoulder. Not quite loin, not quite shoulder, it’s perfect for roasting and just the right size for a small dinner.
- BX
  Bordeaux Varieties
Caramel Baked Apples with Frangipane

When I think of Riesling, I think apples. The deliciously sweet yet ethereal I.Q. - with its racy acidity, is a perfect foil for the nutty frangipane and rich caramel surrounding the apples.
- LH
  Late Harvest

Roasted Delicata Squash and Winter Chicory Salad with Cider Vinaigrette, Crispy Pancetta and Toasted Pumpkin Seeds

This salad hits all the high notes - tangy, crunchy, salty, and sweet. Most folks think salads are a big no-no for wine, but this salad is just fine with a nice, crisp aromatic white such as RSV’s Abraxas.
- AW
  Aromatic Whites
Fall Salad of Heirloom Apples, Curly Endive, Toasted Pecans and Point Reyes Blue Cheese

This delicious salad is sweet, crisp, tangy and tart. It covers all the bases. Use it as a starter for dinner or a main course luncheon salad.
- PN
  Pinot Noir

Robert Sinskey Vineyards

Roasted Petite Lamb Leg

Golden Parmesan Rosemary Polenta Fries

Chanterelle Mushroom Rillettes

Roast Quail with Apple Chestnut Stuffing

Roasted Squash, Chestnut and Apple Soup

Root Vegetable Cassoulet

Raclette

Brandade Fritters

Veal & Mushroom Ragu

Guinea Hen with Savory Savoy Cabbage Purses

Pork Country Rib Roast with Cranberries

Caramel Baked Apples with Frangipane

Roasted Delicata Squash and Winter Chicory Salad with Cider Vinaigrette, Crispy Pancetta and Toasted Pumpkin Seeds

Fall Salad of Heirloom Apples, Curly Endive, Toasted Pecans and Point Reyes Blue Cheese

Wines

People

Visit

Trade & Press