This is a simple cake that calls for apples, but any fruit that is in season such as peaches, pears, berries or a combination could be incorporated. Serve with Sonoma-Cutrer Late Harvest Chardonnay or The Cutrer.

If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market. This simple salad is a fantastic side, or can become a quick meal when grilled chicken, salmon, or shrimp is added. Serve with the elegant Sonoma Cutrer Les Pierres.

This is a lovely little appetizer that brings together two luscious foods: crab and fritters. This recipe was adapted from New Orleans chef John Besh. These are best served fresh and hot with a glass of Russian River Chardonnay.

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

Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening. Pairs nicely with Sonoma Coast Chardonnay.