Passion Pinot Noir 2008

From our Russian River vineyard this Burgundy style Pinot shows a dark garnet color leading to intense cherry fruit flavors with hints of delicate rose petals. Rich, ripe fruit leads into a sensual, soft mouth feel and a pleasant, slightly tart finish. Decant for an hour before serving after which enticing Bing cherry flavors emerge, punctuated by spicy cola, making it a wonderful companion for soft earthy foods like duck, mushroom ravioli, salmon with truffle salt, etc.

Color	Red
Vintage	2008
Style	Red Burgundy
Appellation	Russian River Valley
Varietal	Pinot Noir
Date Bottled	1st Jan 2009
Drinkable	2010 - 2013
Alcohol	15.20%
Bottle Size	750ml

Air Fryer Rack of Lamb

This Rosemary & Garlic Oven Roasted Rack of Lamb is a perfect choice for a quick dinner without requiring any fuss.

Black Currant Glazed Pork Belly with Celery Root Puree

Pork Belly has fantastic flavor and while the the fat content may be a tad high, but it’s no different than an average sausage link, and when paired with an aromatic, Celery Root vegetable puree, it doesn’t feel heavy at all - just delicious!

Blackberry Cream Cheese Brownie

This part brownie - part cheesecake summer recipe will be loved by all. Think fudgy brownies topped with tangy cheesecake and swirled blackberry jam - Yum!

Chicken and Dumplings

This quick-and-easy recipe for Chicken & Dumplings is the perfect comfort food.

Chicken Paillard, Brown Butter, Lemon & Capers

Check in at Bistro Ralph for lunch on any Wednesday and you will likely find Dawn enjoying the Chicken Paillard, one of her favorites whenever she visits Chef Ralph Tingle's fabulous upscale bistro located in the heart of Healdsburg.

Chicken Scaloppini Salad

Recipe thanks to our friend Chef Todd Muir for Chicken Scaloppini Salad. Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, and spent 14 years as Executive chef at Madrona Manor in Healdsburg.

Curried Lentil Soup

Treat your family and guests to a nutritious, delicious vegetarian dish using lentils. Not only are lentils a great source of protein, but also they supply fiber, folic acid, and iron so try this recipe to enjoy the benefits lentils have to offer. An easy and delicious winter soup that freezes well.

Goat Cheese Mushroom Toast

Everyone thinks they know what this will taste like but the first perfect savory bite will surprise so definitely plan on serving them to keep your guests happy while you put the finishing touches on the big meal.

Mission Fig Panzanella

This dish makes a perfect summer appetizer or light lunch. With the use of our Herbie's Porcini Powder Seasoning, it brings out the complementary flavors in this delicious recipe.

Mushroom Arancini with Duck Confit and Cherries

Williamson Wines Executive Chef Tommy Stribling from The Culinary Institute of America makes his version of these delicious Sicilian Arancini di Riso.

Mushroom Medley Tartlets with Truffled Fresh Ricotta

A wonderful savory tart featuring ricotta cheese, seared mushrooms, and our special ingredients, Truffle Cheese Salt, Truffle Salt and Porcini Powder. It is perfection with the lightness of the ricotta contrasted flawlessly with the rich earthiness of the mushrooms and truffles.

Mustard Glazed Chicken on Pretzel Crisp

This appetizer represents the classic pairing of pretzel and mustard with the addition of chicken breasts. It is a simple recipe that can be prepared at any get together. The crunchy texture of the pretzel crisp along with the tart and creamy mustard dressing suggests the fruit flavors of our Pinot Noir.

Oven Roasted Chicken with Garam Masala Cream Sauce

Roasted Garam Masala Cream Sauce chicken is a time saving delicious dish of boneless skinless chicken thighs are roasted and served with a Garam Masala Stoneground Mustard sauce which gives a tempting texture and a drooling aroma.

Plum Crisp

This simple plum crisp recipe features fresh summer plums with a delicious oat and rose petal topping crust.

Provencal Vegetable Soup - Soupe au Pistou & Goat Cheese Croutons

The Provençal dish Soupe au Pistou is a summer soup that includes summer vegetables and a Pistou sauce. Pistou is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Pistou can be incorporated into the soup just before serving or offered at the table to be added after the soup is served, or both.

Pumpkin Cheesecake Gingersnap Treat

Imagine fall flavors of pumpkin pie, the creaminess of cheesecake and the bright flavor of gingersnaps all in an individual holiday treat - zap!

Rack of Lamb with Black Truffle Infused Crust

Every now and then, we decide to cook something special just for ourselves. Rack of lamb might be an extravagance, but it is also one of the easiest lamb dishes to prepare. You will look like a master chef serving it and topping the rack with a crust is a classic preparation for this cut of meat. The earthy flavor of truffles tempers the meat’s natural flavor which can appear slightly gamy to the American pallet.

Rack of Lamb with Pea, Potato and Tarragon Salad

This dish bursts with the spring flavors of fresh vegetables and tender lamb, embellished very simply with fresh Tarragon that gives this dish its goodness. Tarragon is so often overlooked in the world of herbs, but its taste is so distinct and interesting. It has subtle nuances that are impossible to describe, giving food a nice fresh originality.

Rack of Lamb with Rosemary and Mustard Cream

Rack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.