In the summer of 2010, we created a monthly wine feature and started working with talented local chefs to bring you specially created pairing recipes. Below is a recipe archive for your home cooking pleasure. Be sure to see our current feature, too.

SV Chardonnay

• Tomato Basil Soup from our vineyard manager, Rob Schultz
• Tasty Saffron Clams from friend, Shelly Cooper
• Italian Savory Tart from Nick's Italian Cafe in McMinnville
• Fig Chicken Salad from Tavola in Portland
• Spaghetti Squash Paella from Portland Prime in Portland
• Curried Delicata Squash Soup from Tavola in Portland
• Hazelnut Crusted Alaskan Halibut from friends, Jerry and Rose Miner

SV Pinot Noir

• Double Mustard Maple Salmon from our assistant winemaker, Noah Bieszczad
• Char-grilled Squid from La Rambla in McMinnville
• Veal Strudel from Red Hills Provincial Dining in Dundee
• Pecan Turkey Skewers from Tavola in Portland

Estate Exclusive Tempranillo

• Navarin of Lamb with Saffron and Chickpeas from Recipe's Paul Bachand
  

Estate Exclusive Riesling

• Coq Au Riesling - an Alsatian twist on the Burgundian favorite Coq au vin
• Shrimp-Stuffed Crepes from our cellar master, Andrew Wisniewski
• Blanquette of Dungeness Crab from our winemaker, Melissa Burr
  

Cathy's Reserve Pinot Noir

• Roasted Lamb from the Allison's Jory in Newberg
• Traeger Grilled Stuffed Flat Iron Steak from members, Mike & Stevie Whited

JV Chardonnay

• Chicken and Mushroom Risotto from Coffee Cottage in Newberg

JV Rose

• Dungeness Crab Salad from Shiloh Ficek of Dundee's Farm to Fork
• Grilled Pork Loin with Peach Corn Risotto from Dundee Bistro in Dundee
• Simple Salmon with Dijon Dill Sauce from friend, Jennifer Hope-Rawlings

JV Pinot Noir

• Kapusta Polish Pork from Joel Palmer House in Dayton
• Cuban Picadillo (Sloppy Joe) from Grace Cargni, Director of Hospitality
• Italian Sausage from Subterra in Newberg
• BBQ Pork from Eggimann Farms in Gladstone, Oregon
  

Holiday Recipes

Put a gourmet spin on your traditional holiday meals with these holiday favorites from the Wine Country Cooking Studio.

• Thanksgiving everyday soup
• Turkey sausage meatballs
• Crustini with herbed chevre, smoked turkey and cranberry walnut relish