Recipe: White Beans and Kale (Patton Valley Vineyard)


“A friend made a variation on this for me on New Years Day many years ago. It was so simple, hearty, delicious, and packed with flavor that I vowed to remember it forever. This version, cobbled together from dusty memories and long-forgotten exactitude, is what I have been making on cold nights ever since.

I’d be lying if I said Pinot noir was the perfect pairing so I won’t. Pinot gris, blanc, or a dry Riesling, Melon, or Gewürztraminer would be my pick here. If you have a unicorn bottle of the 2007 Francis Tannahill Dragonfly lying around, for example…” – Mike Willison, National Sales Manager

Learn more about Patton Valley Vineyard

White Beans and Kale

Servings 4


  • 1 can Great Northern beans
  • 1 bunch Lacinato Kale de-ribbed and chopped
  • 4 links Italian sausage sliced
  • 2 cloves garlic chopped, divided
  • 2 oz olive oil divided
  • 4 slices good bread, such as Como


  1. Preheat oven to 350F. Heat a large pan over a medium high flame. Add 1oz of olive oil and 1 garlic clove as it heats, stirring to prevent sticking.

  2. Add the sausage, and brown each side, about 12 minutes. While doing so, put the bread on a sheet pan, divide the remaining garlic and olive oil amongst the slices, and toast in the oven until just brown; remove from the oven.

  3. Add the beans to the pan and stir to incorporate. Lower the heat to medium. Add the Kale to the pan and stir to incorporate. If desired, add about 1oz of crushed red pepper to the pan.

  4. When the kale is bright green, remove the pan from the heat. Divide and serve over crusty toast.

Recipe: Sopa de Feijão (Coelho Winery)


Now that the weather is turning colder and our thoughts are turning to hearty red wine, there’s nothing much better on a cold night than bean soup. Here’s a fresh take on a classic Portuguese bean soup that will pair well with any of our red wines.

Pairing: Coelho Winery Tradição Portuguese Red Blend
Learn more about Coehlo Winery

Sopa de Feijão (Portuguese White Bean Soup)


  • olive oil
  • 1 small yellow onion diced
  • 1 small carrot diced
  • 1 stalk celery
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1/2 tsp ground fennel seed
  • 2 15.5 oz cans white beans drained
  • 2 cups chicken stock
  • salt and pepper to taste


  • 1 5- to 6-ounce stick linguiça quartered and diced
  • 1 yellow potato diced medium
  • 2 collard leaves destemmed, rolled, and finely slivered


  1. Over high flame, heat a heavy-bottomed pan large enough to make a pot of soup. Film it with olive oil and cook the vegetables, garlic, bay leaves, and fennel seed until the onions start to go translucent, about five minutes. Add the white beans and chicken stock and simmer for 20-30 minutes, until the vegetables are soft.

  2. Remove the bay leaves and smooth the soup with an immersion blender (or blend it in a blender and return it to the pot). Thin the soup as necessary with more stock or water and season to taste.

  3. For the garnish, film a sauté pan with a little olive oil and cook the linguiça. Remove the linguiça from the pan and cook the potato in the linguiça oil, browning nicely. Pour off some of the colored oil for garnish, then add the linguica, potato, and collards to the soup and simmer until the collards are bright green and just done. Portion into soup bowls and drizzle with the reserved linguiça oil. Serves four as an appetizer or two as a main course with crusty bread.

Recipe: Toasted and Spiced Coconut Quinoa Porridge (Raptor Ridge Winery)


We love how comforting yet bright this is, especially for the colder winter months.

Pairing: 2016 Raptor Ridge Auxerrois
Learn more about Raptor Ridge Winery

Irene Bonn Laney's Toasted and Spiced Coconut Quinoa Porridge


  • 1 cup uncooked quinoa rinsed drained
  • 2/3 cup coconut milk
  • 1 1/2 cup water
  • 2 tablespoons coconut sugar brown sugar, maple or honey (your choice of sweetener)
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • Sliced fruit of your choice berries banana, pear, citrus
  • Chopped nuts of your choice I like toasted almonds, pecans, hazelnuts, cashews
  • Milk of your choice for serving coconut, almond, cashew, cow

Recipe Notes

Toast the quinoa in the bottom of your dry pan for 1-2 minutes, over low heat, tossing occasionally. Add coconut milk, water, sugar, vanilla, salt and spices to saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes. Spoon into serving bowls and top with nuts, fruit and milk of choice.


Recipe: Tuscan Sausage, White Bean and Kale Soup (Apolloni)


This is an Apolloni family favorite that routinely makes its way to the winery. Whether for bottling days, chilly harvest evenings or cellar club events, this unassuming soup warms the body and the soul.

Pairing: Apolloni Pinot Grigio
Learn more about Apolloni


Tuscan Sausage, White Bean and Kale Soup


  • 2 tablespoons olive oil
  • 1 pound Italian mild sausage casing removed
  • 1 medium onion finely chopped
  • 2 large carrots finely diced
  • 1 large potato finely diced
  • 2 cloves garlic minced (optional))
  • 2 bay leaves
  • 2 15 ounce cans white cannelini beans, drained and rinsed
  • 2 bunches lacinato kale stems removed and roughly chopped
  • 48-64 oz. good quality low-sodium chicken stock
  • Kosher Salt and Freshly Ground Black Pepper to taste


  1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.

  2. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. 

  3. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.

  4. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.

Recipe Notes

*the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.

**works well for vegetarian, just omit the sausage and use a vegetable stock (be careful not to have a vegetable stock that contains too much carrot—will make the soup strangely sweet. I often use bullion cubes for vegetable stock.

***I like to use dried beans when preparing a large quantity of this soup. You need to start a day in advance so you can soak the beans and cook them.

Recipe: Dungeness Crab Lemon Cream Gemelli (Seufert Winery)


It’s crab season and this year is proving to be a plentiful lot. We are receiving fresh beautifully-sized crab at local stores. We picked up some perfect crabs from our local seafood store. Citrus is in season and its easy to find large fresh lemons anywhere. This pairing is bright, light and delicious. The Pinot blanc offers a tongue cleanse that thickens on the back palate. It’s such a fun juxtaposition to the bright crab and lemon that it’s one of our favorite pairings to date. Modify the recipe as you like; if you prefer a brighter lemon presence add more juice and zest with your garnish and turn it into a topping. If you like a thicker sauce adding a bit of additional cream, about 1/4 cup, can add a nice texture. But you don’t want it too heavy because the bright light sauce lets the crab and citrus shine. You could use another pasta other than Gemelli but we found it is a great size and its ridges hold some of the sauce and shallots in place so that you get a good ratio of all ingredients at each bite. We are happy to share this local seasonal recipe with you and we hope you will enjoy it as much as we do!

Pairing: Pinot blanc
Learn more about Seufert Winery

Dungeness Crab Lemon Cream Gemelli

Yield: Serves 4 as a main course


  • 2 large shallots
  • 2 lemons
  • 1/4 pound crab
  • 1 pound dried Gemelli
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy cream


  1. Finely chop shallots.

  2. Finely grate lemon zest to measure 1 1/2 teaspoons. Juice lemons to measure 3 tablespoons.

  3. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil.

  4. In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderate low heat, stirring, until soft, about 5 minutes.

  5. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

  6. Stir in 2 tablespoons lemon juice and remove skillet from heat.

  7. Cook pasta in boiling water, stirring occasionally, until al dente.

  8. Drain pasta in a colander and add to sauce with crab and remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and add a small amount of warm water if mixture becomes dry), until just heated through.

  9. Serve pasta garnished with crab and lemon zest.


Recipe: Pinot Noir Braised Oxtail Soup (Kramer Vineyards)


To serve this hearty Pinot pairing, place the roasted cauliflower at the bottom of the soup bowl and top with the oxtail soup.

Pairing: 2014 Carmine
Learn more about Kramer Vineyards

Pinot Noir Braised Oxtail Soup


  • 1 onion
  • 5 cloves garlic
  • 5 carrots
  • 4 Roma tomatoes
  • 1 head cauliflower
  • 4 lbs. oxtail
  • 1 cup water
  • 1 ½ cups Kramer Vineyards Pinot Noir Estate
  • 1/3 cup Montreal steak seasoning
  • 1 tbsp parsley
  • 5 bouillon cubes- crumbled up
  • 1-15.75 oz. can tomato sauce
  • 1 tbsp butter
  • ½ cabbage head


  1. Prep work! I like to get all the prep work out of the way before I start to cook. Chop: Onion, garlic, carrots, tomatoes and cauliflower. Keep separate. Shred: Cabbage. Trim: Fat off the oxtail. I trimmed a little in the areas where there was more fat than others.

  2. Now it's time for the fun part! Set the Instant Pot to the sauté setting on high heat. Add the 1 tbsp of butter and melt. While the butter is melting, cover each end of the oxtail in the Montreal steak seasoning. Once they are seasoned, dust the ox tail with the parsley flakes. When the Instant Pot is hot enough, I sear ALL edges of the oxtail till it is brown. Once the pieces are seared, use tongs to remove them from the pot and set aside. You will have to do this in batches. Pro tip- If things are beginning to stick to the bottom of the pot, use some red wine to deglaze the pan.

  3. Once the searing is done, add another dash of red wine to the Instant Pot and add the garlic and onions. Sauté them until they are getting soft, less than 5 minutes. Next add the tomatoes, tomato sauce, crumbled bouillon cubes, water and mix the ingredients. Add the oxtails with a cup of red wine. Top the pot with carrots. Set on the pressure cook setting on high for 40 minutes. Allow the pressure to slow release once the time is up. You will know the soup is done once the oxtail meat falls off the bones. When the soup is ready, add the cabbage to the soup and mix it all together!

  4. Roasting the cauliflower: This is a step I like to do when I have 30 mins to 45 mins before dinner is ready. Toss the cauliflower florets in some olive oil, salt and pepper. Spread out on a pan and roast at 350 degrees for 35-45 minutes.

  5. Don’t have an instapot? No worries! Crock-Pot alternative: Follow the instructions for the sauté steps, just use a pan! Once you finish sautéing the onions and garlic, transfer the ingredients to a crock pot. When all the ingredients are added, cook on low for 8 hours or high for 4-5 hours.

Recipe: Carmine Braised Short Ribs (Kramer Vineyards)


The inspiration for this recipe came from a winemaker dinner we had over the summer at Artigiano. They served a beef dish braised in Nebbiolo that we were obsessed with. That led us to experiment with other wines we like to serve with meat, like the Carmine. We had these braised short ribs during harvest, and they were such a hit with the crew that we’ll be serving this on crisp harvest nights for years to come.

Pairing: 2014 Carmine
Learn more about Kramer Vineyards

Carmine-Braised Short Ribs


  • 6 Pounds Beef Short Ribs
  • Salt and Pepper for seasoning
  • 4 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 3 Beef Stock Cubes, or 3T of Beef Bouillon
  • 1 onion chopped
  • 8 Garlic Cloves
  • 6 Large Carrots cut into chunks
  • 2 Tablespoons Tomato Paste
  • 2 Cans Petite Diced Tomatoes 14.5 oz. can
  • 3 cups of Kramer Vineyards Carmine Red Wine or a dry big red of your choice
  • 3 Bay leaves
  • 4 sprigs of fresh thyme
  • Parsley to garnish


  1. In a large pan over medium heat, add half of the olive oil and butter. Season the meat with salt and pepper then sear on all sides in the hot pan, about 2-3 minutes on each side. 

  2. When the short ribs are done are browned, place them in the crock-pot. Pro-Tip: if the pan gets dry, you may need to add a little more butter and olive oil during the process. I like to deglaze the pan with a little red wine to help keep things from sticking to the pan. This also adds some extra flavor! 

  3. I drop the beef stock cubes in the pot after the meat is browned and arranged. I like to put them towards the bottom of the crock-pot, so they have a chance to dissolve as it is cooking. I get lazy about some things in the kitchen and using water to make broth is one of them! 

  4. Now that your frypan is deglazed, sauté the onions, garlic cloves, and tomato paste in a little more butter and olive oil, just until it is fragrant, less than a minute. Place the sautéed mixture in the crock-pot on top of the ribs. Add the carrots, diced tomatoes, Kramer Vineyards Carmine, bay leaves and thyme sprigs to the crock-pot. Top with another dose of salt and pepper. Put on the lid and cook on low for 6-8 hours.

  5. You can serve this dish on top baked, roasted or mashed potatoes, polenta, or cauliflower. It is a hearty dish that is perfect for a winter evening, especially with a glass of Kramer Vineyards Carmine!

Recipe: NY Strip with Balsamic Reduction (Winter’s Hill Estate)


This is one of our favorites at home when we pull out our heavier-style Pinot noirs.

Pairing: 2015 Pinot Noir Block 10 Whole Cluster
Learn more about Winter’s Hill Estate

NY Strip with Balsamic Reduction


  • 1 cup balsamic vinegar
  • 2 NY Strip steaks
  • salt
  • pepper
  • garlic powder


Balsamic Reduction

  1. Pour balsamic into a small sauce pan
  2. Bring to a boil on medium-high heat
  3. Once boiling, bring down to simmer, stir occasionally
  4. Reduce to half, about 15 minutes
  5. Remove from heat to let cool

NY Strips

  1. Heat grill to medium-high heat
  2. Season both sides of steaks with salt, pepper, and garlic powder
  3. Grill steaks on both sides until desired doneness
  4. .Remove from grill and let sit for 2-3 mins. to allow juices to settle
  5. Serve with a drizzle of balsamic reduction on top