Chef's Signature Recipes

• Baby Spinach Salad with Warm Sonoma Goat Cheese

  By Chef Jeffrey Reilly

  Wine Pairing: Russian River Valley Sauvignon Blanc

• Read More on Barrel-Stave Salmon

  Barrel-Stave Salmon

  Craig Adcock of Belly Up Bar-B-Que in Kansas City submitted his signature salmon recipe and becomes the winner of a magnum of Coopersmith Pinot Noir.

  Wine Pairing: Coopersmith Vineyard Pinot Noir

• Read More on Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble

  Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble

  Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tenn., won a magnum of Russian River Pinot Noir for this delicious, and gorgeous, salad.

  Wine Pairing: Russian River Valley Pinot Noir

• Braised Fivespice Spareribs

  by Chef Mark Malicki

  Wine Pairing: Klopp Ranch Pinot Noir

• Chicken in Chanterelle Mushroom and Garlic Stew

  by Chef Eric DiStefano

  Wine Pairing: Russian River Valley Sauvignon Blanc

• Cocoa Nib-Crusted Liberty Duck

  We’re honored to present a fabulous recipe from culinary star Dustin Valette of Valette Restaurant in Healdsburg: Cocoa Nib-Crusted Duck Breast.

  Wine Pairing: Coopersmith Vineyard Pinot Noir

• Read More on Grilled Wild Salmon with a Roasted Beet and Arugula Salad

  Grilled Wild Salmon with a Roasted Beet and Arugula Salad

  by Chef John Ash

  Wine Pairing: Flax Vineyard Pinot Noir

• Grilled Wild Sockeye Salmon & Scallop Beggars Purse

  by Chef Christopher Pope

  Wine Pairing: Olivet Lane Pinot Noir

• Herb-Crusted Rack of Lamb

  By Chef Evan Treadwell

  Wine Pairing: Meredith Estate Pinot Noir

• Kaffir Lime and Coconut Soup with Black Cod

  Chef John Ash, the Godfather of Wine Country cuisine, created this dish as an homage to his favorite fish, black cod.

  Wine Pairing: Russian River Valley Sauvignon Blanc

• La Poste Lemon Curd Tart

  This tart was created by Chef Mike Florea of La Poste Eatery and Wine Room in Cincinnati, Ohio, for a Merry Edwards Winery Dinner in August 2011. He paired it with our 2008 Late Harvest Sauvignon Blanc. Scrumptious! 

  Wine Pairing: Late Harvest Sauvignon Blanc

• Lamb Stew

  Jacob Leatherman, executive chef at the luxury Triple Creek Ranch in Montana, created this luscious stew during a Merry Edwards Vintner Weekend.

  Wine Pairing: Merry's 40 Pinot Noir

• Read More on Linguine with Manila Clams and Tomatoes

  Linguine with Manila Clams and Tomatoes

  Noted Bay Area food expert and TV Chef Joanne Weir provided an elegant yet easy recipe for Linguine with Manila Clams and Tomatoes to pair with the 2019 Sauvignon Blanc. (Photo by Melissa McArdle)

  Wine Pairing: Russian River Valley Sauvignon Blanc

• Read More on Oakwood Grilled Asparagus with Olive Oil and Pecorino Romano

  Oakwood Grilled Asparagus with Olive Oil and Pecorino Romano

  By Chef Jose Flores

  Wine Pairing: Russian River Valley Sauvignon Blanc

• Oven-Roasted Pork Tenderloin with Apricot Risotto

  To pair with this big, expressive wine, we turned to our friend Michele Anna Jordan, noted local food writer and accomplished chef. Her suggestion was Oven-Roasted Pork Tenderloin with Apricot Risotto.

  Wine Pairing: Coopersmith Vineyard Pinot Noir

• Read More on Pan-Roasted Salmon with Herb Butter and Beggar's Purse of Maitake Mushrooms

  Pan-Roasted Salmon with Herb Butter and Beggar's Purse of Maitake Mushrooms

  Merry's old friend and famed local chef John Ash created these recipes and was given a magnum of Olivet Lane Pinot with which it pairs so beautifully.

  Wine Pairing: Olivet Lane Pinot Noir

• Read More on Pan-Seared Duck Breast with Fennel-Apple Farro Cognac Reduction and Chestnut Brussels Sprout Salad

  Pan-Seared Duck Breast with Fennel-Apple Farro Cognac Reduction and Chestnut Brussels Sprout Salad

  By Chef Brian Anderson

  Wine Pairing: Tobias Glen Pinot Noir

• Potato Crusted Salmon

  By Chefs Duskie Estes and John Stewart

  Wine Pairing: Sonoma Coast Pinot Noir

• Rabbit Tuscan Style

  By Chef Craig Stoll

  Wine Pairing: Coopersmith Vineyard Pinot Noir

• Red Wine Braised Lamb Shanks

  By Chef Ron Garrido

  Wine Pairing: Russian River Valley Pinot Noir

• Read More on Roasted Quail Stuffed with Dried Cherries, Foie Gras and Almonds

  Roasted Quail Stuffed with Dried Cherries, Foie Gras and Almonds

  by Chef Scott Giambastiani

  Wine Pairing: Meredith Estate Pinot Noir

• Read More on Roasted Squab with Turnips, Spinach and Bing Cherries

  Roasted Squab with Turnips, Spinach and Bing Cherries

  By Chef Richard Reddington

  Wine Pairing: Coopersmith Vineyard Pinot Noir

• Read More on Sebastopol Pie (from Gravenstein Grill)

  Sebastopol Pie (from Gravenstein Grill)

  In the midst of the pandemic, our resourceful and talented friends at Gravenstein Grill started up a takeout off-shoot of their restaurant called Pleasant Hill Pie (pizza pie, that is). Their Sebastopol Pie is a sublime match with our Olivet Lane.

  Wine Pairing: Olivet Lane Pinot Noir

• Short Rib and Taleggio Flatbread

  David Craine, one of the Corporate Chefs for ESquared Hospitality, created this dish that marries beautifully with the deep earthiness and full fruit flavors of the Cuvée August.

  Wine Pairing: Cuvee August Pinot Noir

• Steamed Clams with Ginger-Garlic-Black Bean Sauce

  This recipe submitted to our Win a Magnum contest by Chef Mark Ellman of the Mala Ocean Tavern in Lahaina, Maui, pairs equally well with our Sauvignon Blanc and our Sonoma Coast Pinot Noir.

  Wine Pairing: Russian River Valley Sauvignon Blanc Sonoma Coast Pinot Noir

• Read More on Venison Crepinettes

  Venison Crepinettes

  Local journalist, cookbook author and chef Michele Anna Jordan created this richly spiced venison dish, and it pairs wonderfully with our 2014 Flax Vineyard Pinot Noir.

  Wine Pairing: Flax Vineyard Pinot Noir

• Read More on Wild Mushroom Patê

  Wild Mushroom Patê

  by Chef John Ash

  Wine Pairing: Meredith Estate Pinot Noir Tobias Glen Pinot Noir