Many Sonoma County wineries are doing double duty these days, serving food alongside fine wines. From potato chips to salmon encrusted with fresh basil butter, it’s a delicious trend that allows visitors to more fully savor the diversity of all wines.
While wineries can’t serve full meals or let guests choose which dishes to eat (due to regulations), some wineries go to great lengths to make it pretty close to a real restaurant deal. We offer an experience. Good, it’s hard to tell the difference. This time, we will introduce five wineries that are particular about the dishes that go well with wine.
Jordan Vineyard & Winery
For most of Jordan’s history, dining was a members-only affair at the winery’s opulent Healdsburg Chateau. But with the arrival of our new executive chef, Daniel Beale, we’re making fine dining for everyone. Limited to 18 people and at a hefty price of $395 per person, it’s still an upscale experience.
But beer is no big deal. Former sous chef at Chicago’s famous Alinea and San Francisco’s three-Michelin-starred Atelier Crenn. And his five-course French his modernist menu is theatrical, paired with wines including his selection of libraries like 1976 Jordan Cabernet Sauvignon (first vintage).
The new dining experience will officially open to the public later this month – check the website for dates – but preview tastings will feature grilled wagyu beef with black lentils and smoked eggplant, beurre nosette and pine nuts. , found elaborate dishes such as the golden mushroom risotto served with freshly shaved white truffles. French onion soup was a performance. In fact, tableside, the onion skin leaves were poured into fluttering china bowl sets.
With a fresh approach, each dish combines a modern recipe (such as the Aroika ceviche) with a classic recipe (in this case, Manhattan Clam Chowder).
1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com
Gary Farrell Winery
Having a seat at this luxury hotel for a special dinner is a memorable experience. (Next is her January 27th. Sign up for our email list to get more notifications.)
The newly redesigned dining room offers stunning vineyard views, and wines from Teresa Heredia, Head of Winemaking, are top-notch (Rokioli, Rochioli Allen, Bassigalpi, Hallberg, Olivet Lane).
Recent menus have included sumptuous dishes such as Maine lobster with fennel. San Francisco halibut with brown butter and red chestnut squash. Comfortable and cozy boeuf his bourguignon.
10701 Westside Road, Healdsburg, 707-473-2918, garyfarrellwinery.com
Kiverstadt Cellars Wine Garden & Eatery
This beautiful garden-centric destination on Highway 12/121 is a Sonoma County dream. A hip roadhouse setting, delicious draft wines, craft cocktails and a creative and expertly crafted menu. Plus, it’s so dog-friendly that you can choose toppings like basmati rice with seasonal vegetables and, optionally, schooner his bay he salmon or petaluma his chicken.
Humans can dig into plates of comforting full flavors like grilled chicken of the forest mushrooms, pistachio pesto, burrata, radicchio salsa verde and smoked and glazed pork belly with pretty nasturtium flowers. can. Or a delicious deep-fried hand pie stuffed with sweet potatoes, cremini mushrooms, carrots, potatoes, and butternut squash in a homemade patty his brisée (butter pastry).
22900 Broadway, Sonoma, 707-938-7001, kivelstadtcellars.com
Built in 1842, the Vallejo Castenada Adobe has been carefully renovated from a breathtaking hacienda to a tasting salon. It shines with tiled floors, hand-painted murals, an 1800s stirrup display, and antique porcelain found on site.
The new food and wine tasting experience launched last fall is equally impressive. Chef James Nobel and Abri her Chavira create sumptuous platters paired with fine wines. A recent feast included a tomato plum gazpacho with green tomatoes, green plums, cucumbers and pickled peppers, followed by a salad of Liberty duck prosciutto, creamy Latour cheese, figs, pomegranates and marcona almonds. This was followed by a pate brise tart topped with leek custard and foraged wild mushrooms, followed by a scoop of grass-fed chateaubriand, endive, black garlic aioli and pine nut kibbeh naye (Lebanese naya). rice field.
This is a fully reserved experience ($110) and we recommend calling at least a week in advance.
143 West Spain St., Sonoma, 707-996-3328, threestickswines.com.
The 100-acre Sebastopol grounds are gorgeous and opulent, with gardens and quaint barns and views of the Russian River Valley/Laguna de Santa Rosa. Book the Limmer Estate Collector’s Lunch Pairing ($200) and savor estate-grown fruits, vegetables, herbs, eggs and other produce to complement the cool-climate Chardonnay and Pinot Noir.
Bites by Chef David Frakes feature seasonal specialties served with warm popcorn drizzled with estate olive oil and a blissful raspberry viola salt. Followed by sandia con tagine or Chilean Persian lime-crusted watermelon served with Blister Stone fruit slaw, wonton crisps, shiso vinaigrette and coriander oil. Your next course might be Grilled Garden Toast with nightingale seed-crusted sourdough, herb chevre, freshly picked vegetables and black garlic and date vinaigrette.
To finish: an exquisite chocolate cake garnished with bright magenta sweet nutty amaranth botanicals. Or a slab of warm mountain honey tea cake garnished with olive oil ice cream, pistachio dukkah and candied Nagano ramukan.
3909 Frei Road, Sebastopol, 707-829-3374, lynmarestate.com.