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sodarockwinery.com

2017 Soda RockLord Snort Blanc Alexander Valley

paired withKofta Kebab and

Fregola Salad

KOFTA KEBAB INGREDIENTS2 Tablespoons minced garlic1 Tablespoon kosher salt½ lb each ground beef and lamb2 oz minced onion2 Tablespoons chopped parsley1 Tablespoon ground coriander1 Tablespoon ground cumin½ teaspoon cinnamon½ teaspoon allspice¼ teaspoon cayenne pepper¼ teaspoon ground ginger

FREGOLA SALAD INGREDIENTS1 lb Fregola, cooked, drained, and cooled8 oz Bulgarian sheep's milk feta1 bunch of mint, chi�onade3 medium Roma tomatoes, small diced1 medium cucumber, peeled and small diced4 oz sliced Kalimata or Castlevetrano olives2 teaspoons ground sumac1-2 Tablespoons Banyuls vinegar2 oz EVOOsalt and pepper to taste

KOFTA KEBAB DIRECTIONS1. Mix all ingredients together in a large bowl and chill overnight.2. Soak bamboo skewers in water for 30minutes and press 2 oz of the force meat around the top of the skewer (like a corn dog)3. Grill skewers over medium high heat until fully cooked.

FREGOLA SALAD DIRECTIONS1. Cook the pasta and cool it off completely. 2. Mix all the ingredients together in a large mixing bowl.3. Season to taste with salt, pepper, and vinegar.

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2015 St. Anne’s CrossingZinfandel

Five Valleyspaired with

Balsamic Grilled Chicken and Caprese Salad

GRILLED CHICKEN INGREDIENTS¾ cup balsamic vinegar½ cup water¼ chopped yellow onion½ teaspoon crushed red pepper flakes5-6 cloves of fresh garlic, minced¼ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon paprika½ sprig fresh rosemary or ¼ teaspoon crushed dried rosemary¼ teaspoon dried parsley flakes¼ teaspoon chili powder1/8 teaspoon dried oregano¼ cup Soy sauce¼ cup brown sugar8 chicken thighs

CAPRESE SALAD INGREDIENTS2 pint multicolored cherry tomatoes, halved1 (8-oz.) container small freshmozzarella balls¼ cup extra-virgin olive oil2 tablespoons balsamic vinegar1 teaspoon kosher salt½ teaspoon black pepper1 cup chopped basil leaves

GRILLED CHICKEN DIRECTIONS1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, soy sauce, brown sugar and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.2. Grill over 400˚heat until internal temperature reaches 165˚

CAPRESE SALAD DIRECTIONS1. Whisk together oil, vinegar, salt and pepper.2. Stir tomatoes, mozzarella, basil and whisked oil, vinegar, salt and pepper.

stannescrossing.com

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rockpilevineyards.com

2015 RockpileZinfandel Botticelli

paired withPuerco Al Pastor and

Mexican Rice

PUERCO AL PASTOR INGREDIENTS3 lbs boneless pork butt10 Guajillo chiles, seeded2 Chiles de Arbol1 oz minced garlic1 cup white vinegar (or apple cider)2 Tablespoons sugar2 oz Achiote paste½ pineapple, peeled and cored1 Onion, mincedjuice of 2 limes

MEXICAN RICE INGREDIENTS2 oz Safflower or vegetable oil1 cup long grain rice1 teaspoon onion powder1 teaspoon granulated garlic,½ teaspoon cumin2 oz Minced onion½ cup tomato sauce2 cups chicken stock

PUERCO AL PASTOR DIRECTIONS1. Place the achiote paste, lime juice, and vinegar in a small mixing bowl and let sit, somewhere warm or room temp, for an hour.2. Remove the seeds from the Guajillo chiles, place in a pot of simmering water along with the chiles de arbol, cover, and remove from heat.3. Once the chiles have softened, about 30 mins, remove from the water and place in the food processor with all the other ingredients except pork.4. Puree the ingredients in the food processor and slowly pour in 1-2 cups of the soaking water, until it reaches the desired consistency.4. Slice the pork butt in to ½" cuts, place in a large container, and pour the marinade overthe meat.5. Place in the refrigerator overnight.6. Grill the meat on medium to medium high heat until fully cooked with a slight char.7. Slice the pork thin and serve.

MEXICAN RICE DIRECTIONS1. Heat the oil and cook the dried rice for 5-10 minutes until it starts to look golden.2. Lower the heat and add the minced onions, sweat until translucent.3. Pour in chicken stock, tomato sauce, and spices and bring to a boil.4. Cover and simmer for 20-25 minutes, take off heat and let rest for 5, fluff rice with a fork.

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pezziking.com

Pezzi KIngJester Cabernet Sauvignon

paired withBarbequed Tri-tip &

Potato Salad

TRI-TIP INGREDIENTS2 cups soy sauce½ cup Cabernet Sauvignon3 cloves garlic, minced2 teaspoons freshly ground pepper3 lbs tri-tip

POTATO SALAD INGREDIENTS2 pounds small Yukon gold potatoes2 large eggsKosher salt2 cups mayonnaise½ small yellow onion, chopped2 tablespoons chopped fresh flat-leaf parsley½ cup shredded carrots ½ lemon, juicedFreshly ground black pepperPinch of saltExtra-virgin olive oil, for drizzling

BARBEQUED TRI-TIP DIRECTIONS1. In a medium bowl, whisk together the soy sauce, wine, garlic and pepper. 2. Place the tri-tip in a large baking dish or bowl and pour the marinade over the meat. Cover and refrigerate overnight.3. Prepare a fire in a grill. Remove the tri-tip from the marinade and grill until medium-rare.4. Thinly slice the tri-tip across the grain and serve with Wilson wine.

POTATO SALAD DIRECTIONS1. Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.2. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.3. Drain the potatoes in a colander and letthem cool. 4. Meanwhile, stir together the mayonnaise, onion, parsley, grated carrots and lemon juice in a bowl large enough to hold the potatoes.5. Peel the cool eggs and grate them into the bowl. Slice the potatoes, add them to the bowl and toss to coat with the dressing.5. Season, to taste, with salt and pepper.Drizzle with a little olive oil before serving.To fancy up salad you can add: dill, pickles, avocado, crumbled bacon, corn, baby peas, red onions, green onions, chives

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mazzocco.com

2016 Mazzocco Zinfandel,Aguilera, Dry Creek Valley

paired withAntoine’s Skirt Steak &

Brown Sugar & Bacon Slow Cooker Baked Beans

MARINADE INGREDIENTS3 parts soy sauce1 part teriyaki saucesplash of pineapple juicesplash of Mazzocco ZinfandelGarlic powder to taste

BAKED BEANS INGREDIENTS1 pound dried navy, pinto, or great northern beans1 pound thick-cut bacon, small dice1 medium yellow onion, small dice1 (6-ounce) can tomato paste1/3 cup molasses (not blackstrap)¼ cup packed light or dark brownsugar 1 tablespoon apple cider vinegar1 tablespoon Dijon mustard1 teaspoon kosher salt (optional)

SKIRT STEAK DIRECTIONS1. Marinate skirt steak at least 30 minutes prior to cooking.2. Remove meat from marinade.3. Grill full pieces of steak. 4. Thinly slice steak to serve.

BAKED BEANS DIRECTIONS1. Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room tempera-ture 10 to 12 hours. 2. Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.3. Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce. 4. Make the flavorful sauce. Place 3 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk to break up thetomato paste. Reserve the salt for seasoning later in the cooking process. 5. Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir to combine. 6. Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.7. Stir to combine and serve.

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jaxonkeyswinery.com

2016 Jaxon Keys Assemblage paired with

Slow BBQ Brisket & Summer Corn Salad

RUB INGREDIENTS3/4 cup firmly packed dark brown sugar ½ cup American paprika¼ cup garlic powder2 tablespoons onion powderSalt & Pepper

BBQ SAUCE INGREDIENTS2 cups ketchup1 cup water1/2 cup apple cider vinegar10 tablespoons light brown sugar1/2 tablespoon fresh black pepper1/2 tablespoon onion powder1/2 tablespoon garlic powder1/2 tablespoon ground mustard

SUMMER CORN SALAD INGREDIENTS3 blackened corn on the cobs1 cucumber 1 red onion sliced & grilled, than chopped1 cup of sliced cherry tomatoes 2 bell pepper of choice chopped 1/2 cup basil choppedOlive Oil & Vinegar dressing Salt & Pepper

BRISKET DIRECTIONS1. Apply the rub to brisket 1-2 day prior and

refrigerate until cooking to allow for dry brining.

2. Prepare the smoker/grill to reach to 150 degrees and hold that temperature throughout the cooking process

3. Place the brisket on the racks and leave on the smoker/grill for 16 hours. Open the door/lid as little as possible.

4.

5.

Remove the briaket from the smoker and apply the BBQ sauce toss and serve.Pairs perfect with Jaxon Keys Estate Assemblage.

CORN SALAD DIRECTIONS1. In a large bowl, add corn, cucumbers,

onion, tomatoes, peppers, and top it with the dressing. Stir together all the ingredients and taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of Olive oil or vinegar if necessary. Stir in the basil.

2. Refrigerate, covered, for 2 hours beforeserving.

delorimierwinery.com

2014 deLorimierCabernet Sauvignon,

Smith Orchardpaired with

Grilled Rib Eye Steak, Roasted Baby Potatoes with

Rosemary & Capers, Charred Tomatillo Chermoula and

Chopped Salad with Shallot Vinaigrette, Feta, & Dill

RIB EYE INGREDIENTS3 2-inch rib-eye steaks (about 2lbs each)Kosher salt, freshly ground pepperFlaky sea salt (for serving)

ROASTED BABY POTATOESINGREDIENTS 3 pounds assorted baby potatoes such as red-skinned, White Rose, and baby purple, halved¼ cup extra-virgin olive oil3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish3 large garlic cloves, halved1 ½ teaspoons coarse kosher salt3 tablespoons salt-packed capers,rinsed well

TOMATILLO CHERMOULAINGREDIENTS2 pounds small tomatillos, husks removed, rinsed2 tablespoons plus 1/3 cup olive oilKosher salt1 2-inch piece ginger, peeled, coarsely chopped1 jalapeño, thinly sliced3 garlic cloves2 cups coarsely chopped cilantro1 teaspoon ground cumin

RIB EYE DIRECTIONS1. The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet.2. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks.3. Pull steaks from the refrigerator and let sit on your counter at room temperature.4. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).5. Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.6. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it.7. Transfer to a cutting board; let rest 20 minutes before slicing against the grain. Arrange sliced steaks on a platter and sprinkle with sea salt.

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SALAD INGREDIENTS1 medium shallot, finely chopped1 teaspoon finely grated lemon zest¼ cup fresh lemon juice1 tablespoon white wine vinegar¼ cup olive oilKosher salt8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces1 bunch radishes (about 12), trimmed, thinly sliced4 medium Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces1 romaine heart, quartered lengthwise, cut crosswise into ½-inch pieces½ medium head of radicchio, cut crosswise into ½-inch pieces6 ounces feta, crumbled (about 1½ C1½ cups torn dill frondsFreshly ground black pepper

ROASTED BABY POTATOES DIRECTIONS1. Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. 2. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. 3. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.4. Mix in capers.5. Roast until flavors blend, about 5 mins longer.6. Season with pepper.7. Transfer to bowl.8. Garnish with rosemary sprigs.

CHERMOULA DIRECTIONS1. Prepare a grill for medium heat.2. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt.3. Grill, turning occasionally, until flesh is jammy and skins are blackened and blistered, 15–20 minutes.4. Transfer to a sieve set over a bowl and let cool; discard liquid that has drained off into bowl.5. Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.Do Ahead: Chermoula can be made 1 day ahead. Cover and chill.

SALAD DIRECTIONS1. Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.2. Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).3. Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.Do Ahead: Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

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greenwoodridge.com

2016 Greenwood RidgeElke Pinot Noir

Anderson Valleypaired with

Dragon Bones &Italian Fennel Dragonslaw

DRAGON BONES“Baby Back Pork Riblets”3 racks of baby back ribs ripped into ribletsTwo 18oz Jars of apricot jam from “Philo Apple Farm”One 8oz Jar of wild�ower honey from Mendocino County’s “Carson & Bees”2 tablespoons of dried spicy Basque Chile from Philo’s “Piment d’Ville”¼ cup 2016 Greenwood Ridge ElkePinot Noir One 10oz bottle of organic apple juice from“Philo Apple Farm”2 yellow onions diced3 heads of crushed garlic1 tsp Worcestershire sauce1 tablespoon of apple cider balsamic vinegar from “Philo Apple Farm”2 jalapenos diced1 tablespoon of olive oil from “Yorkville Highland Olive Oil Ranch”1 tsp cracked pepperSalt to taste

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DRAGON BONES DIRECTIONS1. Sauté jalapenos, garlic and onions in olive oil until opaque.2. Add all other ingredients and simmer for 15 min. 3. Barbeque riblets and season with cracked pepper and salt. 4. Pull off when they are half cooked and put in a 20”x13” heavy duty aluminum pan with the apricot sauce.5. Cover with aluminum foil and put back on barbeque on low heat. Simmer on barbecue in sauce for 2 hrs.

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ITALIAN FENNEL DRAGONSLAW1/3 cup mayonnaise1/3 cup white wine vinegar ¼ cup olive oil 1 tablespoon prepared horseradish ½ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper½ teaspoon Italian Seasoning, recipe follows10 cups very thinly sliced green cabbage(about ½ large head)4 scallions, thinly sliced 3 medium carrots, grated 1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline3 tablespoons chopped fresh flat-leaf parsleyMakes 6 servings.

ITALIAN SEASONING3 tablespoons dried basil3 tablespoons dried marjoram 3 tablespoons dried oregano 3 tablespoons dried parsley 1 tablespoon granulated garlic 1 teaspoon dried rosemary 1 teaspoon dried thyme ¼ teaspoon red pepper flakes

DRAGONSLAW DIRECTIONS1. In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and ¼ teaspoon pepper.2. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat.3. Season to taste with salt and pepper.4. Let stand in the refrigerator for 15 minutes before serving.

ITALIAN SEASONING DIRECTIONS1. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

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matrixwinery.com

2015 MatrixPinot Noir,Buoncristiani

Russian River Valleypaired with

Smokey & The Ribettes Ribs with Cherry Pinot Noir

BBQ Sauce andCorn Pasta Salad

RUB INGREDIENTS2 ½ tablespoons smoked paprika 2 tablespoons kosher salt 3 tablespoons packed brown sugar 2 tablespoons black pepper 1 tablespoon onion powder 1 tablespoon garlic powder1 tablespoon garlic salt ¾ teaspoon cayenne pepper 4 racks baby back ribs, at least 2 lbs ea. 2 lemons, halved Worchestershire SauceYellow Mustard

FOIL PACKS8 tablespoons butter2 cups brown sugar4 tablespoons SrirachaDr. Pepper (not diet)

RIBS DIRECTIONS1. Mix all dry rub ingredients together.2. Remove membrane from backside of ribs. Rub one half of fresh squeezed lemon over front and back of rib racks.3. Slather ribs with a light coating of yellow mustard and Worcestershire.4. Generously apply rub to both sides. Wrap in plastic and let sit at least two hours in fridge or overnight.5. Smoke bone side down over apple chips for 3 hours at 225˚.6. Remove ribs from smoker and wrap in foil per Foil Pack Directions. Cook at 225˚for 2 hours.7. Unwrap your ribs and return them to cook at 250˚heat for one hour, applying sauce during the last 30 minutes in several thin layers to prevent burning.

FOIL PACK DIRECTIONS1. Cut a piece of heavy duty aluminum foil large enough for your rack of ribs.2. Rub two tablespoons of softened (not melted) butter in center of foil—equivalent to the surface area of the ribs. Sprinkle ½ cup of brown sugar over the top of the butter, followed by 1 tablespoon of Sriracha or your favorite hot sauce.3. Place ribs meat side down on foil. Begin to wrap the edges tightly around the ribs leaving room to pour in Dr. Pepper. Pour in ¼ cup of Dr. Pepper to each pack, wrap until airtight, ensuring no holes have been made in the foil.

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R U S S I A N R I V E R V A L L E YW I N E R Y

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BBQ SAUCE INGREDIENTS1 tablespoon olive oil1 cup chopped shallots1 ½ cups Pinot Noir½ cup Dr. Pepper¼ cup Sriracha¼ cup honey1 ¼ cup ketchup2/3 cup dried tart cherries3 tablespoons cider vinegar3 tablespoons Worcestershire3 tablespoons lightly packed light brown sugar2 tablespoons Dijon mustard2 tablespoons chopped fresh ginger1 teaspoon freshly ground black pepper¼ teaspoon cayenneAbout 3 tbsp. lemon juice

CORN PASTA SALAD1 tablespoon butter1 tablespoon cooking oil1 cup diced red onion3 cups frozen corn4 ½ cups uncooked fusilli 1 cup mayo1 bunch cilantro roughly stemmed2 tablespoons chipotle pureeSalt to taste

BBQ SAUCE DIRECTIONS1. Pour olive oil into a medium saucepan over medium-high heat.2. Add shallots and cook, stirring often, until limp, 3 to 4 minutes.3. Add Pinot, Dr. Pepper, ketchup, Sriracha, honey, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, and cayenne.4. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.5. Pour mixture into a blender and add 2 tbsp. lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.

CORN PASTA SALAD DIRECTIONS1. Combine corn, onions, butter and oil and roast in a 400˚ovenuntil onions are translucent and tender. Remove from oven and cool in refrigerator.2. Cook fusilli as directed and cool under running water. 3 Combine cilantro, chipotle and may on food processor and puree.4 Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.Serve well chilled.