Category: Food

  • History | Risdall Ranch Pinot Noir Barbecue Sauce

    By Mindy Gimarelli

    Pinot Noir is a key ingredient because it makes a great earthy acid sauce. This barbecue sauce leans towards warmer smoked spices with a deeper, darker sweetness from the molasses and brown sugar. 

  • Pan Roasted Sea Scallops & Sauvignon Blanc

    By Mindy Gimarelli

    History Sauvignon Blanc is a beautiful wine to pair with summer foods because it stands up to zesty, zippy flavors like strong citrus, which is near and dear to our heart’s palate.

  • Super Bowl Rosé Sticky Wings

    By Mindy Gimarelli

    No matter which team you’re rooting for, game day will be a major win with these amazing Rosé Sticky Wings by Chef Becca Richards.

  • Harvest Salad with Peking Duck

    By Hannah Guth

    Pour yourself a glass of Dundee Hills Pinot Noir and enjoy this beautiful Harvest Salad from Chef Becca Richards.

  • Happy Mother’s Day!

    By Mindy Gimarelli

    We asked 4 of our team members to share their favorite gift ideas or how they are gathering to honor Mom this year.

  • Pumpkin Seeds and Pinot

    By Mindy Gimarelli

    Whether lightly salted or super savory, roasted pumpkin seeds are a delicious and healthy snack. But, when paired with wine, they’re simply divine!

  • Pacific Coast Brunch

    By Mindy Gimarelli

    Our friends Sean and Mary of Vindulge prepare an idyllic Pacific Coast brunch and talk wine pairing with our own Melissa Burr.

  • The Great BBQ Cookoff

    By Mindy Gimarelli

    As this outdoor BBQ season rapidly approaches in the Pacific Northwest our team shares recipes, new and old, to get in the spirit.