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Passion Pinot Noir 2014
Passion has a light color and an inviting “rose petal” nose which may lead you to think this is just another “strawberry and cream” Pinot. Think again! . . . this is a wow of a Russian River Valley Pinot but showing poise and grace instead of raw power.
Passion is a supple, new world Pinot that will handle gentle spicing so try a salad of golden beets with hazelnuts, grilled ricotta, frise lettuce, blueberries and orange or perhaps a fregola sarda (Sardinian pasta) with roasted peppers, olives and sweet onions.
Passion is still sufficiently versatile to work with earthy-flavored foods as well. Think about chicken thighs stewed in a tomato sauce atop a mound of creamy mashed potato with truffle salt or how about the rich, savory flavors of a cassoulet made with duck confit or even Peking duck with all the trimmings. Yum!
Fragrant cherry and rose petal nose with good intensity, a very pleasing experience. Bright in the mouth with an elegant hint of strawberry and red cherry flavors giving way to elements of fine-grained tannin and mineral culminating in a sensational finish. Keep this wine for a few years and then only share it with a very close friend.
*Passion* was hand-crafted with grapes from the Vine Hill Road vineyards, approximately half from the north block and half from the south block. Here the clay and gravel soil is covered with 12 to 18 inches of Gold Ridge Sandy Loam from which this vineyard produces rich elegant Pinot Noir with soft mouth feel and a long delicate finish. We do not blend *Passion* with any other clones preferring it to be 100% Pommard, aged in medium toast French oak barrels for eleven months.
100% French Oak: 40% New; 35% One Use; 25% Neutral
This wine was not blended - as the vineyard gives it to us we give it to you. The grapes are cold-soaked for pre-ferment maceration, fermented in small, temperature-controlled, open-top tanks with punch downs occurring as needed during fermentation followed by 30 to 45 days of post-ferment maceration. The free-run wine is then consigned to French oak Burgundy barrels for approximately 11 months.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.