Quinoa & Herb Salad This recipe was inspired by a take-out salad from Greens, the renowned vegetarian restaurant in San Francisco. We used fresh herbs from our garden and served it with the Pinot Gris in our tasting room, to the delight of weekend visitors. 2010 Pinot Gris, Anderson Valley
Pot Roast Chicken with Dates This recipe comes from the Rainbow Cuisine cookbook, a gift winemaker Kristen Barnhisel received during a working holiday in South Africa. Easy and delicious, it was an instant hit with our staff. The flavors pair perfectly with our 2010 Brightlighter White. 2010 Brightlighter White, Anderson Valley
Cheese Straws This is a fantastic, easy, and versatile recipe. Impress everyone at your next gathering with variations on the theme of cheese. These crunchy treats are addictive, so be sure to make enough! Get creative with combinations of cheeses, herbs, and spices. We found that bold flavored cheeses worked best, especially when paired with the Zinfandel 2009 Zinfandel, Redwood Valley
Lamb Shanks Braised with Red Wine A satisfying encounter with meltingly tender lamb. This recipe yields generous portions and tastes as good, if not better, the next day. A perfect match for the Syrah. 2008 Syrah, Kazmet Vineyard, Redwood Valley
