Simply Gazpacho

Vine ripened tomatoes and Walla Walla sweet onions are showing up in our produce markets, so now is the time to make the perfect end of summer Gazpacho….

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Pasamontes Manchego en Aciete de Olivia (Olive Oil)

This is a very civilized way to serve cheese to your guests. I make it up in advance and leave it marinate in the refrigerator overnight. It is wonderful paired with our new Sauvignon Blanc or our red blend Telos. Ingredients 8 ounces Pasamontes cheese, in 1/2 inch cubes 2 cloves of garlic, smashed 2 […]

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Range Fed Bone-In Rib Eye – Western Style

I paid a visit to the new Whole Foods Market nearby. The meat counter is filled with grass fed beef, believed to be better both for you and the environment than the grain fattened meats found at most stores. Growing up, the only meat I knew was grass (or range) fed. Prepared properly, the meat […]

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Simple Roast Potatoes – From an Idahoan!

This recipe, handed down from my father’s family, is intended as a side dish for a roast of turkey or beef. It is a reminder of my family’s emigration from Ireland at the height of the potato famine in 1848. It is a simple dish, enunciating the flavors of the potato accented by a few […]

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BBQ Ribs

There are few better ways to show off our summer wines than by pairing them with barbecue. Our new winemaker Dave Hendrickson shares his favorite BBQ ribs recipe, with a sauce he borrowed from Ina Garten* with just a few tweaks. The secret is pre-cooking the ribs at low heat and then a final turn […]

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Weeping Leg of Lamb (Gigot qui Pleure)

Our Zinfandel is a natural with lamb – this recipe for a “one-pan” leg of lamb with potatoes gratiné is wonderful at this time of year. The dish calls for a spice rub that includes paprika and ground cumin, spices that go particularly well with our Zinfandel. As a bonus, this dish is extremely easy […]

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Grilled Pork Loin with Occasio Pinot Gris Salt Rub

I love to use dry rubs on meats and fish, so am always eager to try new recipes. This dry rub, from Portland, Oregon Chef John Eisenhart, is just the thing for an autumn pork roast – an end of season grill opportunity. In addition to being an incredible rub, it has the added advantage […]

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