Food & Wine
Recipes
"With bread and wine you can walk your road." – Spanish Proverb
Wine and food – long the inspiration of poets, philosophers, writers and….chefs. We view them not as separate entities but as two components of a harmonious union. Pine Ridge Vineyards Winery Chef Janet Sheehan enlivens each of our premium wines by pairing them with complementary dishes. Discover how the intricate layers of wine and food enhance each other in our culinary experiences, including our 5X5 Tasting. Learn more here.
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Recipe
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Pair With
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Course
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Ingredient
- Braised Beef Short Ribs
- Cave 7
- Main
- Beef
- Duck Confit Salad with Tomato Confit Vinaigrette
- Oakville Cabernet Sauvignon
- Main, Side
- Poultry
- Salt-Cured Roasted Pork Loin
- FORTIS
- Main
- Pork
- Diver Scallop Ceviche
- Chenin Blanc + Viognier
- Appetizer
- Shellfish
- Catalonian Grilled Tuna Toast
- Dijon Clones Chardonnay
- Appetizer
- Fish
- Grilled Herb-Crusted Lamb T-Bone with Ratatouille
- FORTIS
- Main
- Lamb
- Cauliflower Potage with Apples & Chanterelles
- Le Petit Clos Chardonnay
- Side
- Vegetables
- Bittersweet Chocolate Cabernet Truffles
- Stags Leap District Cabernet Sauvignon
- Dessert
- Chocolate
- New York Striploin with Summer Squash and Zucchini
- Onyx
- Main
- Beef
- Tagliatelle with Bolognese Sauce
- Carneros Merlot
- Main
- Pasta
- Molasses Marinated Quail with Frisée and Tapenade
- Rutherford Cabernet Sauvignon
- Main
- Poultry
- Fried Green Olives Stuffed with Garlic Confit
- Charmstone
- Appetizer
- Vegetables
- Parmesan Gnocchi with Mushrooms, Salsify & Lemon Thyme
- Rutherford Cabernet Sauvignon
- Main
- Pasta
- Grilled Spicy Calamari and Chickpea Salad
- Dijon Clones Chardonnay
- Side
- Fish
- Grilled Eggplant and Niçoise Olive Dip
- Carneros Merlot
- Appetizer
- Vegetables