Simple delights, like the pairing of food with wine, make each passing season special and memorable. We’ve selected some homegrown recipes to pair with our small-lot wines. Pour a glass and put on some music, it’s time to get cooking!

Mexican Street Corn

Some of the most delicious wine pairings come from simple recipes. We love to pair wines with Elotes,  or Mexican Street Corn. This is a staple at street fairs and festivals in Sonoma & Napa Counties. Our version includes grilling  the corn, which we find adds a bit of toasty goodness that pairs

well with our Roussanne or Chardonnay.

  • Fresh Corn on the cobb
  • High-quality mayonnaise
  • Sour Cream
  • Tajin chili powder (preferred) or chili powder
  • Cotija Cheese, crumbled fine
  • Cilantro chopped fine
  • Limes for garnish, cut into quarters

Grill the corn:

  • Preheat the grill to medium-high: that’s 375 to 450 degrees.
  • Husk the corn or tie back the leaves to make a handle.
  • Rub oil lightly on all the cobs.
  • Grill the cobs directly on the grates for 12 to 15 minutes, turning until blackened on all sides.

Make the Crema:

  • Whip your mayo and sour cream together to taste, a spoonful or two of each at a time.

Assemble your Elotes (A.K.A the fun part):

  • Brush the hot corn generously with your crema
  • Sprinkle with your Tajin seasoning
  • Sprinkle with the cheese, cilantro, and a light squeeze of lime.

Enjoy with a cold glass of our Chardonnay or Roussanne.  Cheers!

Jalapeno Bacon Macaroni and Cheese

Our next delicious summer pairing is not a light dish, but it’s wonderful for outdoor get-togethers and backyard dining, and we love the decadent flavors that work well with the lush, melon fruit and light, buttery notes on our Napa Carneros Chardonnay. May we present… Jalapeno Bacon Mac and Cheese.

  • 1/2 cup panko breadcrumbs
  • 16 oz dried elbow macaroni pasta
  • 4 Tbsp unsalted butter
  • 2-3 fresh jalapeños, seeds, and ribs removed, diced (to prevent the oils from getting on your hands, wear gloves or use a spoon to remove the seeds)
  • 1/3 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream 
  • cup whole milk
  • 4 oz cream cheese, softened to room temperature (cut it into cubes when cold, then let it get to room temp)
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground mustard
  • 8 slices of cooked bacon, chopped
  • 1/4 cup of green onions, chopped
  • Preheat the oven to 350 F degrees.
  • Toast the Panko: Heat 1 tsp olive oil over medium heat in a small saucepan. Add panko and stir around until coated and panko is starting to brown. Set aside.
  • Grease a 3 qt baking dish, and set aside.
  • Cook your macaroni according to the directions on the box. Make sure to cook it to an “Al Dente” texture, or almost done and a little chewy.
  • In a large saucepan, melt butter over medium heat.
  • Add 1/2 jalapeños and all of the yellow onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often so that the garlic doesn’t brown or burn.
  • Slowly add the flour and stir to combine it, this will be the base of the cheese sauce. Cook for 2 minutes.
  • Whisk in the cream and milk slowly, breaking up any lumps until the sauce is smooth.
  • Add in the cream cheese, stirring often until it’s melted completely.
  • Add in most of the shredded cheese, leaving about 1/2 to sprinkle over the top later. Stir often until melted.
  • Add the salt, pepper, mustard and cumin until combined
  • Combine the pasta, cheese sauce and 2/3 of your cooked bacon in a large mixing bowl, pour it into the prepared baking dish.
  • Top with remaining mozzarella and white American cheeses and remaining bacon. Sprinkle with the toasted panko and bake, uncovered, for 15 minutes.

Serve hot, garnished with additional sliced jalapeños, and green onions. Pair with our Napa Carneros Chardonnay.

Prosciutto, Melon and Arugula Salad

This next dish is light and fresh, and it makes a superb match with our Pinot Noirs, Rosé,  or Pinot Blanc.

  • 4 cups cubed seedless watermelon
  • 4 cups cubed cantaloupe
  • ¼ cup fresh mint leaves
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 1 cup baby arugula
  • 1 cup chopped walnuts (we love them toasted, if possible)
  • 4-oz  thinly sliced prosciutto (use high quality, like Applegate Naturals)
  • 1 cup of fresh mozzarella cheese, torn into pieces
  • 1/2 cup aged, shaved parmesan cheese


  • Combine together watermelon, cantaloupe, mint, lemon juice, oil, and salt in a large bowl.
  • Arrange arugula on a platter; top with melon mixture. Sprinkle with nuts; top with prosciutto and cheese.

Bread Pudding

Pairing wine with dessert can be tricky. The general rule of thumb is to pair a wine that is sweeter than your dish. Luckily, we make an epic non-vintage port that is a supremely delicious finale to any meal.


The Caramel Sauce

  • 1 tsp high-quality vanilla extract
  • 3/4 cups Butter
  • 1 cup light brown sugar
  • 1/4 cup Milk

The Bread Pudding

  • 3 cups heavy cream
  • 1 cup maple syrup
  • 5 large eggs
  • ½ tsp cinnamon
  • 1 loaf Challah bread, cut into 1-inch squares
  • Powdered sugar for garnish



Preheat oven to 350° and spray a 7 x 11 baking dish with nonstick spray. Set aside. ( if you use a different size dish, you may need to adjust the baking time)

Make the sauce:

  • Melt the butter in a small saucepan over low heat
  • Add the brown sugar and milk, stirring to incorporate.
  • Bring to a boil over low heat, stirring constantly for approximately 10-12 minutes until caramel sauce has thickened up.
  • Remove from heat, and stir in vanilla.
  • Let the sauce stand for at least 10 minutes before using

Make the pudding:

  • Whisk cream, eggs, maple syrup, and cinnamon together in a bowl
  • Add the challah into the egg mixture, and stir to coat. Let sit while caramel cools.
  • Place bread into your greased baking dish then pour caramel sauce over the bread mixture. reserve 1/2 cup to drizzle on top after baking.

Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes

Serve warm with a drizzle of caramel and a dusting of powdered sugar.

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