Harvest Season Recipes and Wine Pairings

Recipes and Wine Pairings from our Kitchen to Celebrate the Harvest Season!

It is hard to believe that the harvest season is almost upon us! In Wine Country, the harvest season means long nights in the vineyard and hard work in the winery, but it is also a time of celebration - usually centered around food and wine with family and friends.

This season brings a bounty of different flavors and bright colors to the table, and the wine pairing options are just as exciting! Our kitchen has put together a few of their favorite harvest-season recipes. Paired with two of our wines, these recipes will bring everyone together around the table.

Honey Cranberry salad

pair with 2017 Chardonnay

Crisp green apples and butternut squash are staples of this season and this salad brings them together for a combination of flavors that pair perfectly with the creamy palate and richness of our 2017 Chardonnay. The bright acidity of the wine also compliments the medley of flavors from roasted pecans, velvety Ewenique cheese and Cranberry Honey Vinaigrette. Click here to purchase the 2017 Chardonnay »

Ingredients:

Arugula 

2 Green Apples, cored and sliced

1/3 Cup Roasted Pecans

1/2 Cup Central Coast Creamery Ewenique Cheese, grated

1 Butternut Squash with seeds removed

Cut the butternut squash into 1-inch cubes and drizzle with olive oil. Roast at 350 degrees for 15-20 minutes, or until tender. Let the butternut squash cool. 

honey cranberry Vinaigrette

1 Cup Niner Olive Oil

1 Cup Champagne vinegar

1/4 Cup Honey

1/3 Cup Cranberry Juice 

1 Cloves of Garlic, minced

1/2 Shallot, minced

Add all vinaigrette ingredients to a bowl and mix together until fully integrated. Toss arugula, apples, butternut squash pecans and Ewenique cheese together. Slowly fold in the vinaigrette dressing (there will be extra). Serve immediately. 

braised short ribs 

pair with 2016 Cabernet Franc

Short ribs are the perfect main dish for a hearty fall meal shared with friends. Short ribs boast indulgent flavors and demand a bold and rich wine pairing. This dish brings together savory flavors in the vegetable base and rich texture in the ribs, a perfect combination to pair with our 2016 Cabernet Franc. The lingering tannins of the Cabernet Franc are softened subtly by the fat in the short ribs, and the bright acid and fruit of the wine pair perfectly with the red wine base of the braise.  Click here to purchase the 2016 Cabernet Franc »

Ingredients:

1 lb Boneless Short Ribs

2 Carrots

1 Head Celery

1 yellow onion

5 Cloves Garlic

1 Lemon

1 Bunch Fresh Italian Parsley

2 Sprigs Fresh Rosemary

1 Bottle Red Wine

4 Cups Beef Stock

Roughly chop all vegetables into 1-2 inch pieces, and cut the lemon in half. Set aside. Heat oil in a large pan to sear the short ribs. Cook short ribs on every side until they are golden brown, set aside. Using the same pan, lightly sauté the veggies and lemon halves for 3-5 minutes. Layer the veggies and lemon halves on the bottom of a large baking dish to form a base for the short ribs.  

Pour the beef stock and the bottle of red wine into the same pan that was used for the ribs and veggies. Allow the mixture to soak up the flavors from the pan as you place the short ribs on top of the veggies in the baking dish. Once the short ribs are in the baking dish, pour the stock & wine mixture over the ribs until they are almost completely covered. Cover with foil and bake at 350 degrees for 2 hours, or until fork-tender. 

Optional: After cooking, strain the liquid out of the baking dish and put it back into the original cooking pan. Reduce the liquid to a glaze and use to top the short ribs.