Are you scrambling to find a few last-minute gifts? Whether you’re shopping for a seasoned oenophile or someone who’s just discovering wine, we’ve got some ideas to help you cross off those last few names on your list.

A gift of wine is always appreciated, even more so when it’s accompanied by thoughtful wine accessories. Glassware is a nice addition, especially for a friend who may be new to wine. Bonus points for matching the type of glass with the wine you’re gifting.

If you’re giving a bottle of Chardonnay, include glasses with a wide, shallow bowl, which will allow the wine’s complex aromas to open up. For a nice bottle of Pinot Noir, look for a wide bowl and tapered top, which regulates the wine’s acidity, alcohol and sweetness.

Whether you opt for stemless glasses or fine crystal goblets, enjoying wine in the appropriate glassware will enhance the experience.

Is there someone on your list who does a lot of entertaining? Give a serving gift that will be thoroughly enjoyed this holiday season. A wine decanter is a nice companion to a gift of red wine. Available in everything from crystal to hand-blown glass, elegant decanters do double duty, offering a lovely presentation while aerating the wine.

For those who prefer white, make a statement by presenting a bottle in a classy wine chiller. From iceless varieties to marble coolers and statement-making wine buckets, you can find a style to suit any preference and price range.

Looking for something a little more whimsical? Help your favorite wine enthusiast turn their favorite empty bottles into flickering tabletop centerpieces. Options include everything from simple ceramic wicks that you place in the top of empty wine bottles to complete oil lamp kits with elegant glass hoods to surround the flame.

Select a bottle of wine from your favorite vintner then personalize your gift with the perfect accessories for anyone on your list. Now all that’s left to do is sit back, uncork a bottle for yourself and toast your gifting triumphs.

Sonoma Cutrer has had a long association and friendship with winemakers and coopers from the Burgundy region of France. Burgundy is the home of both Chardonnay and Pinot Noir. This year’s menu honors that friendship with 3 recipes that reflect the flavors of that amazing part of the world.

Celery Root Salad

This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country. It’s delicious and can easily be made a main course with the addition of some smoked salmon, cooked shrimp or paper thin sliced parma ham. Salad can be made ahead and stored refrigerated for up to 3 days.

Yields approximately six cups; Serving 6-8

• 1 medium celery root (2 pounds), peeled and sliced
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• 3 tablespoons whole grain mustard
• 1-1/2 tablespoons smooth Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons sherry or brown rice vinegar
• Salt and freshly ground pepper

Garnish: Savory young greens such as arugula, cress and/or mustard, sieved hard boiled egg and chopped chives.

Finely julienne the celery root by hand or with a mandoline or similar cutter and set aside in a bowl. In a separate bowl mix together the mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth. Stir in celery root to evenly coat and season to taste with salt and pepper.

To serve: Place greens attractively on chilled plates. Mound salad on top and sprinkle sieved hard boiled egg and chives over top.

Duck Braised with Prunes

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

Serves 4

• 4 large duck leg/thighs, about 12 ounces each
• 4 tablespoons olive oil
• 1-1/2 cups sliced onion
• 2 tablespoons chopped garlic
• 1/2 cup each chopped carrot and celery
• 1 teaspoon whole black peppercorns
• 2 large bay leaves
• 4 crushed juniper berries
• 2 cups hearty red wine
• 4 cups rich duck or chicken stock
• 1 cup pitted prunes, sliced in half
• 2 peeled and sliced green apples
• 3 tablespoons butter
• Salt and freshly ground black pepper

Trim excess fat from duck legs. In a saucepan heat 2 tablespoons of oil and add onions, garlic, carrot and celery and sauté until lightly browned. Add the peppercorns, bay, juniper berries and wine and simmer for 10 minutes partially covered. Cool completely and then add duck legs and marinate in the refrigerator for at least 4 hours and up to 12.

Remove legs from the marinade and pat dry, reserving the marinade. Sauté duck legs in remaining 2 tablespoons of oil until golden brown on all sides. Place duck in a skillet big enough to snugly fit the legs in one layer. Heat reserved marinade and stock with vegetables and the prunes to a simmer. Pour over duck and simmer gently covered for 1-1/2 hours or until the duck is tender. Remove duck and keep warm.

Strain the cooking liquid, pressing down on the solids. Remove as much fat as you can. Place in a saucepan and reduce over high heat to a nice sauce consistency. Season to your taste with salt and pepper.

Sauté the apple slices in butter quickly until lightly browned. Place apples on warm plates, top with the duck and ladle the prune sauce over.

Classic Crème Brûlée

Crème brûlée can be flavored endlessly, but this simple classic version is the best I think.

Serves 6

• 2 cups heavy cream
• 1 3-inch vanilla bean split lengthwise or 2 teaspoons vanilla extract
• 6 large egg yolks
• 1/2 cup sugar
• 2 teaspoons Grand Marnier or other brandy, optional
• 6 tablespoons sugar for the topping

Pour the cream into a medium saucepan, scrape the seeds from the vanilla bean into the cream, and add the vanilla pod. Bring just to the simmer over moderate heat. Remove from the heat and let cool to room temperature. Remove the vanilla pod and scrape any remaining seeds into the cream. If using extract instead, add it now.

Preheat the oven to 325 degrees. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/2 cup granulated sugar until dissolved. Gradually whisk in the cream. Stir in the Grand Marnier if using.

Place six 6-ounce ovenproof ramekins in a baking pan. Divide the custard mixture among the dishes. Pour hot water into the pan to come halfway up the sides of the dishes.

Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool, then cover each and refrigerate for at least 2 hours or up to 2 days.

When ready to serve, place the dishes on a baking sheet. Evenly sprinkle 1 tablespoon brown or granulated sugar over each ramekin. Using a hand-held blowtorch, caramelize the sugar by holding the torch about 4 inches from the surface of each custard and moving the torch to brown and caramelize the sugar evenly. Alternately preheat the broiler and place the pan about 4 inches from the heat source; watching carefully, broil until the sugar turns golden brown, 1 to 2 minutes.

Halloween is the unofficial kickoff to a season packed with endless sweets. Caramel apples and pumpkin cheesecakes give way to pecan pies and spice cakes, only to be topped by holiday cookies and all manner of chocolate confections.

Choosing a wine to go with dessert can be tricky. Overly sweet flavors can easily overshadow the wine, while a bold wine may overwhelm a more mellow dessert. We’ve got some perfectly balanced suggestions to get you through the dessert season, plus a few tempting recipes that just might find their way onto your fall table.

Wary of finishing off a festive dinner with yet another pie? Try this lovely pumpkin cake instead. Play up the seasonal flavors by icing it with orange frosting, and serve with a glass of Sonoma Coast Chardonnay. The wine’s toasted nut and spice accents play up the recipe’s cinnamon and nuts, while the hints of vanilla and butter are natural companions for any cake.

And while you’re branching out from pastry, why not swap out the ubiquitous apple pie for an apple batter cake? Packed with tart green apples, this simple cake embraces fall with freshly grated nutmeg and rum-soaked golden raisins.

Serve a slice with a glass of Late Harvest Chardonnay, Sonoma-Cutrer’s first offering in the limited-run Winemaker’s Reserve series. This sweet, balanced wine features fruit accents, floral notes and a bit of brown sugar. It also makes a fine pair for fruit tarts and crème brûlée.

Looking for a sweet finger food to pass around your party? Wow your guests with dried cherries in a pinot noir reduction spread on a heavenly bed of triple cream cheese and topped with a delicate sliver of crystallized ginger. Prepare the recipe with Sonoma-Cutrer’s Vine Hill Pinot Noir, then fill up your guests’ glasses with the same. With accents of black cherry and blackberry, this elegant, rich pinot is the perfect pairing.

When in doubt, reach for a bottle of The Cutrer. The list of flavor notes found in this rich and creamy Chardonnay reads like a dessert menu, with hints of baked apple, crème brûlée, butterscotch, caramel and even warm pie crust.

And remember, while it’s generally best to choose a wine that’s a bit sweeter than the dessert, you’ll ultimately want to find a balance between sweet and savory.

Savory bite-sized appetizers perfect for tailgating at the game or on the couch. Pair with Les Pierres Chardonnay.

Mother’s Day is a time to celebrate the wonderful mothers who devote their time and affections to their families. To honor her, treat her to a delicious, home-made meal complemented with her favorite Sonoma-Cutrer Wine. Mom is sure to be thrilled!

Braised Chicken Thighs with Lemon and Green Olives

Serves 4 – 6
An easy chicken dish with delicious flavors of the Mediterranean.

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 garlic cloves, peeled
2 medium yellow onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
1 teaspoon whole fennel seeds
2 tablespoons fresh oregano leaves, plus more for garnish (2 teaspoons dried)
Pimentón (Spanish smoked paprika) either agridulce (semi hot) or Picante (hot)
1 small to medium fresh fennel bulb, trimmed and thinly sliced
1 cup green olives*
Juice of 1 large lemon
2/3 cup drained and crumbled fresh feta cheese, optional

Preheat the oven to 375°. Season the chicken well on both sides with salt and pepper. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten lightly browned, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.

With the pan is still hot, add the onions, lemon slices, fennel seed and oregano and season with smoked paprika, salt and pepper. Cook, stirring until the onions have softened and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Off heat, stir in the fresh fennel and then nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake uncovered for 35 to 40 minutes or until chicken is cooked through. Scatter fresh oregano leaves and feta, if using, over the top and serve.

*Seek out the best green olives you can find such as Volos or Amphissa from Greece, Lucques or Picholine from France, Castelvetrano or Cerignola from Italy. Remember good olives are never canned or jarred.

Grapefruit and Savory Greens Salad with Goat Cheese

Serves 6
A simple salad embraces all of the basic senses of taste: sweet, sour, bitter salty and umami.

3 cups gently packed frisée leaves, creamy centers only (1 large head)
1 bunch Upland cress*
1 medium Belgian endive, cut lengthwise in thick julienne
Honey lemon vinaigrette (recipe follows)
1 large Texas red grapefruit, peeled and sectioned
1 5-ounce round soft ripening goat cheese, cut into 6 wedges
1/3 cup toasted, slivered almonds
1 large bunch fresh chervil, thick stems removed

Combine the frisée, cress and endive in a large bowl and toss gently with a bit of the vinaigrette to lightly coat. Arrange artfully on 6 plates along with the grapefruit sections. Place a wedge of cheese on top, scatter almonds around along with the chervil. Serve immediately.

Honey Lemon Vinaigrette
Makes 1 generous cup

2 tablespoons finely chopped shallot
6 tablespoons seasoned rice vinegar
2 tablespoons fragrant honey
4 tablespoons fresh lemon juice
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Whisk all ingredients together and season to your taste with salt and pepper. Store covered and refrigerated up to 3 days.
*Upland cress is sold with its roots and soil attached in many markets.

Flourless Chocolate Soufflé

Serves 6 – 8

6 tablespoons light cream (half and half)
10 tablespoons sugar, plus additional for dusting soufflé dish
8 ounces semisweet chocolate, coarsely chopped
4 egg yolks
6 egg whites
Powdered sugar

Preheat oven to 375°. Place milk and sugar in a small saucepan and stir over medium-low heat until sugar dissolves, 1 – 2 minutes. Stir in chocolate and cook until melted, another 2 minutes or so. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks.

Beat egg whites in a nonreactive bowl until stiff peaks form.

Butter a 10 inch soufflé dish then lightly dust with sugar. Gently mix one quarter of the egg whites into chocolate mixture to lighten it. Gently but thoroughly fold in remaining whites. Do not over mix. Spoon batter into dish.

Make sure oven rack is low enough to allow soufflé room to rise as much as 2” above the dish. Bake until puffed, about 30 minutes. Dust with confectioners’ sugar and serve immediately.

John Ash © 2015
www.chefjohnash.com

Looking for a fun way to celebrate Dad this year? Skip the ho-hum necktie and opt for a classy picnic instead. Turn a simple meal on a blanket into a celebratory outing with a few father-approved recipes, the perfect Sonoma-Cutrer wine pairings—plus some fun picnic-themed gift ideas to cover all your bases.

There’s a time and a place for a basket full of cold cuts and pre-made potato salad, but Father’s Day is not one of them. Think outside the box—er, basket—and plan Dad’s spread around a showstopper like Grilled Korean-Style Short Ribs.

Easy to make ahead, these flavor-packed ribs blend an exotic mix of flavors ranging from fresh ginger to chili flakes. Pair with a smooth, juicy red like Sonoma-Cutrer’s Russian River Valley Pinot Noir to complement the bold flavors of the beef.

Is Dad more of a hands-on grill man? Scope out a well-equipped picnic site and let him get in on the fun when you toss a few tasty Halibut Hobo Packs over the coals. Prosciutto, citrus and capers infuse the fish with flavors that pair perfectly with Sonoma-Cutrer’s distinctive Les Pierres Chardonnay.

If you want to stick to classic picnic fare, plan your meal around a beautiful Sonoma-Cutrer Roasted Chicken, a crowd pleaser packed with fresh herbs and plenty of garlic. Elevate this lovely dish by serving it with a special-occasion worthy bottle of Founder’s Reserve Legacy Chardonnay.

Still stumped about a gift? Play off the picnic theme with an insulated wine tote, vintage corkscrew or picnic-ready stemless wine glasses. Consider throwing in a nice selection of artisanal salts and gourmet spreads for foodie fathers, or surprise active dads with a new bocce ball or croquet set to enjoy between helpings.

For a gift that keeps on giving, why not sign Dad up for Club Cutrer? He’ll get first dibs on limited release wines, enjoy discounts and receive three exclusive shipments of Sonoma-Cutrer wine throughout the year.

No matter what you pack in your Father’s Day picnic basket, turn it into a truly memorable celebration with your favorite bottle of Sonoma-Cutrer wine.