Chef's Signature Recipes

Oakwood Grilled Asparagus with Olive Oil and Pecorino Romano
By Chef Jose Flores.
Pairs well with our Sauvignon Blanc

Pan Seared Duck Breast with Fennel-Apple Farro
Cognac Reduction and Chestnut Brussels Sprout Salad
By Chef Brian Anderson.
Pairs well with our Tobias Glen Pinot Noir

Roasted Quail with Black Mission Figs, Fennel and Pine Nuts
By Chef Douglas Keane.
Pairs well with our Meredith Estate Pinot Noir

Grilled Wild Salmon with a Roasted Beet and Arugula Salad
by Chef John Ash.
Pairs well with our Flax Vineyard Pinot Noir

Chicken in Chanterelle Mushroom and Garlic Stew
by Chef Eric DiStefano.
Pairs well with our Chardonnay

Grilled Wild Sockeye Salmon & Scallop Beggars Purse
by Chef Christopher Pope.
Pairs well with our Olivet Lane Pinot Noir

Braised Fivespice Spareribs
by Chef Mark Malicki.
Pairs well with our Klopp Ranch Pinot Noir

Wild Mushroom Patê
by Chef John Ash.
Pairs well with our Tobias Glen Pinot Noir

Roasted Quail stuffed with Dried Cherries, Foie Gras and Almonds
by Chef Scott Giambastiani.
Pairs well with our Meredith Estate Pinot Noir

Red Wine Braised Lamb Shanks
By Chef Ron Garrido of Avalon.
Pairs well with our Russian River Valley Pinot Noir

Potato Crusted Salmon
By Chefs Duskie Estes and John Stewart of Zazu.
Pairs well with our Sonoma Coast Pinot Noir

Rabbit Tuscan Style
By Chef Craig Stoll from Delfina.
Pairs well with our Coopersmith Vineyard Pinot Noir

Baby Spinach Salad with Warm Sonoma Goat Cheese
By Chef Jeffrey Reilly from Bodega Bay Lodge & Spa.
Pairs well with our Sauvignon Blanc

Herb Crusted Rack of Lamb with Rosemary Lamb Essence
By Chef Evan Treadwell from Benbow Inn.
Pairs well with our Meredith Estate Pinot Noir

Roasted Squab with Turnips, Spinach and Bing Cherries
By Chef Richard Reddington from Auberge du Soleil.
Pairs well with our Coopersmith Vineyard Pinot Noir

Holiday Recipe

Connie's Hot Crab Dip
In memory of Connie Montecuello.
Pairs well with our Sparkling Rose de Noirs

Family Recipes

NEW! Chicken Valentine
Merry's special valentines day creation.
Pairs well with our Russian River Valley Pinot Noir

NEW! Winter Citrus Salad
A delicious salad featuring our favorite fruits.
Pairs well with our Sauvignon Blanc

Duck Breasts with Blackberry Reduction Sauce
Great with porcini risotto and a fresh, steamed vegetable.
Pairs well with our Klopp Ranch Pinot Noir

Ron’s Portobello Mushroom Sandwich
Pairs well with our Russian River Valley Pinot Noir

Kiwi Tart
Pairs well with our 2000 Meredith Cuvée

Seafood Kabobs with Red Bell Pepper Sauce
Pairs well with our Sauvignon Blanc

Shiitake Frittata
Pairs well with all of Merry's pinots!

Asparagus Sestri Levante
This recipe is inspired by a dish Ken and I enjoyed while on our honeymoon in Italy. Sestri Levante is a small town on the Ligurian coast.
Pairs well with our Sauvignon Blanc

Duck Tacos
Here are Michael's (owner of the Cactus Cafe) recipes for duck tacos with salsa, complemented by a salad of fresh organic greens with honey lime dressing.
Pairs well with our Sauvignon Blanc

Fabulous Porcini Risotto for Two
Malcolm Clark grows wonderful, exotic edible and medicinal mushrooms. A biologist and world-renowned mycologist, my friend Malcolm introduced the Shiitake mushroom to North America.
Pairs well with our Tobias Glen Pinot Noir

Marcia's Crab Cakes
My sister Marcia is a creative person and an excellent cook. Her crab cakes are a delicious appetizer or main course, depending on the size she makes.
Pairs well with our Chardonnay

Quail Marinated in Vya
My good friend Andy Quady produces Vya, a special vermouth infused with botanical herbs.
Pairs well with our Olivet Lane Pinot Noir

Red and White Lasagna for Lovers of Pinot Noir
At a recent family get together, Merry's sister Marcia served this lasagna to accompany our 1998 Pinot Noir, Russian River Valley. The simplicity and richness of the dish accentuates the complexity of this fruity wine.

Roasted Corn Soup
I like to serve this soup as a first course, complemented by my Russian River Valley Sauvignon Blanc. Follow with an entree of grilled lamb chops and my Russian River Valley Pinot Noir.