In a large pot over medium high heat, begin by sautéing the diced celery, onions, and bell peppers in olive oil until the vegetables are tender but not browned.  Add tomato paste and sauté until aromatic.  Add the chopped tomatoes, salt, oregano, basil, pepper, garlic, pepper flakes, wine, and water. Bring to a boil and then simmer for 30 minutes. If the mixture becomes too thick, add water as needed.

Prepare one large crab by cleaning it, removing the legs and claws, and dividing the body into quarters. Scrub the clams with a stiff brush under cold running water to remove any sand. Rinse deveined shrimp under cold running water.

Simmer the shellfish and fish chunks in the sauce for ten to fifteen minutes or until the shrimp turns pink and the clam shells open.  Taste Cioppino for seasoning and add additional salt and/or pepper if needed.

Serve in a tureen or a large serving bowl. When presenting this dish, it is advisable to use fingers as utensils, given that the crab, prawns, and clams remain in their shells. Guests will benefit from having a dish towel or extra cloth napkin for convenience. Accompany the Cioppino with a mixed green salad, additional Barbera wine, and an ample amount of French bread to complete the meal. This recipe serves between two to six individuals, depending on their appetite.

Preheat the oven to 400 degrees Fahrenheit.

Trim the green tops off the carrots, leaving about 1 inch.  In a bowl, combine all ingredients to create the glaze.  Toss the carrots in the prepared glaze until evenly coated.

Place the glazed carrots on a foil-lined cookie sheet that has been sprayed with non-stick cooking spray.  Bake for 15 minutes, then turn the carrots.  Continue baking for an additional 20 minutes, or until the carrots are fork tender.  Taste for salt and pepper – adjust as needed.

Remove the carrots from the oven and transfer them to a serving tray.  Optionally, top with chopped fresh parsley before serving.

Roasted glazed carrots have a natural sweetness enchanced by the glaze.

These glazed carrots possess a natural sweetness that is enhanced by the glaze.  Roasting the carrots also brings out earthy and smoky notes.  Wines that balance this sweetness with sufficient acidity to cleanse the palate and complement the flavors.  Our Reserved Chardonnay and The Winemaker Remembrance Reserve Superior Barbara would both pair nicely with this dish.

Heat olive oil in saute pan over medium-high heat.  Add onions and saute until soft.  Add diced garlic, red pepper flakes, Italian seasoning, Chinese Five Spice Powder, salt, pepper and honey.  Continue sauteing for one additional minute.

In blender, add both cans of diced tomatoes, fresh basil and sauteed onion mixture.  Blend until smooth.

Add soup back to saute pan and heat.

Serve soup topped with Parmesan cheese and a couple whole basil leaves. Drizzle with Balsamic olive oil.

*Notes:  For chunkier soup, add the two cans of tomatoes directly to onion mixture and heat.  Chinese Five Spice Powder adds hints of warm cinnamon, fennel, ginger and star anise.  If the spice mixture is not available, simply add a dash ground cinnamon and fennel seeds.

Blend cubed cantaloupe until smooth. Add 1 cup cantaloupe syrup and 1 bottle Aleatico Rosé, then blend.

Pour into two gallon-size zip top bags. Freeze for about 8 hours until it is slushy.

Serve in glasses with strawberries and mint garnish.

You can make this recipe ahead and keep it in the freezer for hot days.

Place the wedge of Vella Toma on a large platter. Drizzle with olive oil, and sprinkle salt, pepper, red pepper flakes, and thyme. Let rest at room temperature for 30 minutes. Garnish with thyme sprigs. Serve with fresh slices of olive bread, ciabatta, or Sonoma French bread.

Pair with a magnum bottle of our 2018 Symbology Reserve Superior Zinfandel!

Combine all ingredients in a jar; shake to mix. Use immediately or refrigerate for up to 1 week, shaking before using. Makes 3/4 cup dressing.

In a large bowl, combine cherry tomatoes, mozzarella balls, and red onion. Toss with vinaigrette. Add sliced avocado on the side and season with Kosher salt and pepper. Garnish with fresh basil.

Preheat the oven to 375º F.

Remove the skin and all visible fat from the chicken legs. Sprinkle with salt and wrap each leg with pancetta. Place the prepared chicken in an oiled baking pan. Add 4 cloves of peeled garlic and 4 sprigs of thyme. Drizzle the chicken leg quarters with olive oil and bake for 25 minutes.

Garnish with additional thyme sprigs. Serve with sautéed fresh spinach and Garlic Butter Crumb Tomatoes.

Preheat broiler.

Halve the tomatoes.

Melt butter until bubbly, then add garlic and basil.

In a bowl, mix breadcrumbs with butter mixture. Add cheese, salt, and pepper.

Top tomato halves with breadcrumb mixture and broil until golden brown.

Garnish with fresh parsley after removing it from oven.

To elevate the dish further, consider pairing it with salad tossed with our Zinfandel Vinaigrette. This simple yet flavorful combination will complement the rich textures and bring out the savory notes of the tomatoes and the breadcrumb topping.

Pierce the sausages with a toothpick. Quarter the fennel bulbs lengthwise. Place sausages and fennel in a saucepan, add wine, fennel seeds, and oregano, and bring to a boil. Reduce heat and simmer for 10 minutes.

Cool the sausages and fennel, then slice each sausage into thirds on the diagonal. Cut portobello mushrooms into 1-inch slices.

Thread sausage, fennel, and mushrooms onto skewers. Refrigerate until ready to grill.

Mix olive oil and balsamic vinegar. Brush skewers with the mixture.

Grill skewers, turning once, until sausages are browned, about 8 to 10 minutes.

Serve hot with grilled bread and La Chertosa Reserve Chardonnay.