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

Raclette

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

This juicy crunchy schnitzel can be made from pork, chicken, turkey or veal.
- BX
  Bordeaux Varieties
Fennel and Celery Salad with Toasted Walnut and Parmesan

Crunchy, salty, tangy, this salad hits all the notes and is a refreshing foil to the richness of the schnitzel.
- BX
  Bordeaux Varieties
Grilled Quail with Soy Maple Glaze

Little birds tend to go beautifully with Pinot Noir whether simply prepared with salt and pepper or made more glorious with a soy-maple glaze.
- PN
  Pinot Noir
Mushroom Parmesan Tart

I like to make this tart when I find beautiful wild mushrooms at the market or after a day of fruitful foraging.
- PN
  Pinot Noir
Persimmon Wedges & Goat Cheese with Warm Spices

I love a crisp crunchy Fuyu persimmon plucked right of the tree.
- AW
  Aromatic Whites
Sausages with Sauerkraut and Abraxas Mustard

Simple and fun! Grill sausages lightly after steaming in sauerkraut for another layer of flavor and texture.
- AW
  Aromatic Whites
Apple Chestnut Stuffing

Apples and chestnuts together make a wonderful stuffing full of texture and flavor.
- PN
  Pinot Noir
“Quick-braised” Lamb Pache (Paccheri)

As the days get shorter and the weather begins to cool, that’s when I lean towards the comfort of pasta with a hearty sauce made from lamb kissed with tomato.
- BX
  Bordeaux Varieties
Farro with Cavalo Nero, Baked Eggs, Pancetta and Salsa Verde

I love this hearty and flavorful baked dish for breakfast, lunch, or dinner.
- PN
  Pinot Noir
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
Braised Veal Shanks with Olives and Bay Leaves

This dish is great any time of year. In the summer serve it with fresh buttered pasta and a salad of greens and tomatoes plucked from the garden. In the winter serve it over thick pappardelle with some crusty bread to soak up every bit of flavorful juice.
- BX
  Bordeaux Varieties