Harvest season is in full swing at Sonoma-Cutrer Vineyards. At this time of year, as the weather turns cooler and fresh autumn vegetables start showing up at local farmer’s markets, our thoughts turn to all of the ways wines complement and enhance the bounty of the season. Here are a few of our favorite fall recipes and pairings courtesy of fellow Cutrarians and Chef Ash:

• A delicious bowl of soup created with seasonal vegetables such as, Pumpkin with Wild Mushrooms, Radicchio with Smoked Goat Cheese or Winter Squash Soup paired with a glass of Russian River Ranches Chardonnay is always a great combo for a cozy night in.
• California enjoys a long fig season from May all the way to December. Pick up some fresh Figs and Gorgonzola Cheese for a quick and delicious appetizer to enjoy with a glass of Sonoma Coast Chardonnay.
• Bored with beef? Stuffed Red Peppers with Boar pair very nicely with a glass of Russian River Valley Pinot Noir.
• Pan-Roasted Chicken with Tarragon Mustard is a warm and flavorful dish to have on a cool evening and goes wonderfully with Russian River Ranches Chardonnay.
• Finally, the ultimate comfort food on a cool fall evening is a delectable dish of Macaroni and Cheese with Sonoma Coast Chardonnay.

Enjoy!

This menu is built to impress. It is an interesting combination of flavors to serve when the boss comes over or to celebrate any special occasion.

Scallops With Celery Root Salad

This dish makes a beautiful starter course. It’s key to use absolutely fresh “day boat” or dry pack scallops. The salad is one of my favorites and delicious on its own. Celery root can vary widely. Pick ones that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting and if it seems tough or too strongly flavored then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. Sonoma-Cutrer Sonoma Coast Chardonnay would be perfect here.

Radicchio Soup With Smoked Goat Cheese

This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. I like to use smoked goat cheddar. This dish requires a chardonnay with great fruit, like the Sonoma-Cutrer Russian River Ranches.

Filet Mignon Wrapped In Newspaper With Sauce Bernaise

This is an old catering technique where beef can be cooked ahead and held perfectly. Delicious with Sonoma-Cutrer Pinot Noir.

Flourless Walnut Cake With Lemon Custard Sauce And Fresh Berries

This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” their flavor. You can also substitute any other nut you like for the walnuts. Enjoy Sonoma-Cutrer Late Harvest Chardonnay with this cake.

www.chefjohnash.com

Surprise your beloved with these recipes that are sure to spark romance any day of the week!

Celery Root and Apple Salad with Smoked Salmon

Serves 8

This recipe makes a beautiful starter course. Celery root is one of those under appreciated ingredients that deserves more love. Pick celery roots that are heavy for their size, which means there won’t be a hole in the center. Taste the celery root after cutting, and if it seems tough or too strongly flavored, then blanch it for a few seconds in salted boiling water followed by a dunk in ice water to retain its crunch. This is delicious with any Sonoma-Cutrer Chardonnay and something special to share.

1 medium celery root (1 to 1-1/2 pounds or so) 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons each whole grain and smooth Dijon mustard, or to taste 1 tablespoon fresh lemon juice, or to taste 2 teaspoons sherry or brown rice vinegar Salt and freshly ground pepper 1 large Fuji or other tart-sweet apple peeled and cut into julienne 1 pound very thinly sliced cold smoked salmon 3 – 4 ounces fresh salmon caviar (or sturgeon caviar) Chervil or dill sprigs

Peel, thinly slice and chop the celery root into a thin julienne. In a separate bowl, mix together the mayonnaise, buttermilk, mustards, lemon juice, vinegar and salt and pepper to taste until smooth. Stir in celery root and apple to evenly coat. Season to taste with salt and pepper. This is best done at least an hour ahead and chilled for the flavors to develop.

Mound the celery root mixture on plates and artfully arrange the salmon on top. Top with caviar and chervil sprigs and serve immediately.

Bucatini Pasta

Serves 4

This dish exemplifies how just a few fine ingredients can create a superb dish. The key in this recipe is to use a quality pancetta or bacon. Bucatini is spaghetti-shaped, but a little thicker and hollow in the center. You could certainly use regular spaghetti of good quality, too. All kinds of variations are possible within this recipe; including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, tender spinach leaves. Pair with a glass of Sonoma-Cutrer Pinot Noir!

1 pound dried bucatini or thick spaghetti 6 ounces good quality thick sliced pancetta or bacon cut into matchsticks 1 tablespoon extra virgin olive oil 3 tablespoons chopped fresh parsley 2 teaspoons finely grated lemon zest 1 cup freshly grated Pecorino Romano cheese (4 ounces) Freshly ground black pepper to taste

Bring 3 quarts of lightly salted water to a boil in a large pot. Add the bucatini and cook till just tender but firm to the bite (al dente).

While the pasta is cooking add the olive oil to a large sauté pan large enough to hold the pasta later on. Over moderately high heat, sauté the pancetta till browned and nearly crisp. Drain off all but 2 tablespoons of the fat.

Quickly drain the pasta, reserving 1/2 cup of the cooking water, and add to the sauté pan. Using tongs, toss with the bacon. Add the parsley, zest and cheese and toss again adding the reserved pasta water. Cover and let rest for one minute on very low heat to allow pasta to absorb the flavors. Serve immediately in warm bowls with grindings of black pepper to taste.

Dungeness is a rich, succulent delicacy to be savored when in season This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineriality of ​Sonoma-Cutrer Les Pierres is a great match here.

Does the thought of turkey, cranberry sauce and stuffing—again—leave you feeling a bit uninspired? This year, jazz things up with some slightly different dishes that will impress your guests and reinvigorate your holiday table.

Of course what you pour is just as important as your menu, and Sonoma-Cutrer has the perfect wines for your feast. With the help of a few inspired recipe ideas and wine pairings that will elevate your offerings, it’s simple to create a truly memorable meal.

Set the tone with a made-for-fall soup that lets guests know this isn’t your standard Thanksgiving spread. Pumpkin Soup with seasonal wild mushrooms becomes a showstopper when served in individual pumpkin bowls. A warming Winter Squash Soup is a tasty alternative, both of which pair nicely with a glass of crisp, versatile Russian River Ranches Chardonnay.

Bold enough to bypass the turkey this year? If so, give your guests something to gawk at with individual Smoked Game Hens. Brined in cider for moist, flavorful results, these birds also pick up a rich smoky flavor when cooked over wood chips on the grill.

If you’d rather stick to the traditional Thanksgiving centerpiece, not to worry—the same brining technique will work quite well on turkey. Either makes a fantastic partner for Sonoma-Cutrer’s Russian River Valley Pinot Noir. Lush and silky, the fruit-forward pinot is light enough to let the poultry shine through.

For an intimate Thanksgiving meal, or impressive sidekick for your turkey, try serving a Slow-Roasted Duck. Surprisingly simple to prepare, the rich duck is an ideal pair for a glass of complex yet elegant Founders Reserve Pinot Noir.

Top off your meal with a dessert that will challenge pie for a permanent place on your holiday table. Pumpkin Cheesecake with a graham-cracker crust is a fitting finish, while a simple Apple Batter Cake is a slightly lighter option that celebrates the season equally well.

Uncork a bottle of succulent Late Harvest Chardonnay to serve alongside your dessert and raise a glass to family, friends and an exceptional meal.

Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.