We’ve paired this Spring’s recipe this with the Reuling Vineyard Chardonnay, which also happens to go well with our Pinot Noir. Serves: 4 Ingredients: SALAD: 1 ½ lbs. beets, peeled and cut into 1-inch wedges 1 ½ lbs. carrots, peeled and cut diagonally into 1-inch slices 2 tablespoons olive oil 2 garlic cloves, minced ¼ mint…
Spring onions are mildly-flavored young onions, harvested before the bulb has had a chance to swell. Both the green tops and the small white bulb are edible, and are excellent raw or cooked. Here, we’ve paired them with a yummy gruyere cheese, and created a perfect spring meal. Pair with the Reuling Vineyard Chardonnay.
Lamb and spice, and everything nice! Pair this dish with Reuling’s Romanee Pinot Noir Clone.
A delightful Asian-inspired dinner. Pair this dish with Reuling’s Calera Clone Pinot Noir.
Creamy polenta and a hearty pork ragu make for a wonderful winter meal. Pair this dish with Reuling’s La Tache Pinot Noir Clone.
What to do with a bountiful heirloom tomato harvest? Make tomato soup! We recently had a wonderful dinner at Frances in San Francisco, and tasted a lovely, rich tomato soup. So here is our take on a summer masterpiece. Pair with Reuling Vineyard Pinot Noir.
At Reuling Vineyard, we love bright citrus flavors in both our wine and food. Our preferred citrus variety is the Meyer lemon, which in native to China but thrives in Northern California’s temperate climate. Pair this recipe with Reuling Vineyard Chardonnay.
A sweet treat for your holiday table or to share as a gift.
At Reuling Vineyard, our farm to table philosophy embraces a sustainable approach to viticulture, agriculture and dining. Meals are planned around the bounty of our garden, and everyone gets in on the action. Our recipes are designed to celebrate the spirit of togetherness – last week, Tim and Josh went salmon fishing in Bodega Bay; then Whitney and Jackie developed a menu that pairs beautifully with the Reuling Vineyard chardonnay and rosé; and finally, Marika posted in on the website and shared with the world. We hope you too will enjoy our summer menu!
We love dinner parties with friends, and recently, we had a delicious dinner of mussels (fresh picked from the California coast). We hope you too will share a meal with friends this summer!