News

Corned Beef and 2016 Calistoga Zinfandel

January 22, 2019

Corned Beef and Cabbage From the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski: [email protected]  INGREDIENTS & PREPARATION Corned Beef: 4 to 5 pounds flat-cut corned beef brisket, rinsed 1 large yellow onion, halved and sliced 3 cloves garlic, peeled and lightly crushed with the back of a knife 2 pints lager (nothing ...

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Pomegranate Lamb Chops with Hunan Style Eggplant and 2012 Estate Cabernet Sauvignon

January 21, 2019

Pomegranate Lamb Chops with Hunan Style Eggplant From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS & PREPARATION 1/4 cup extra virgin olive oil 8 garlic cloves, finely minced 1/3 cup pomegranate molasses 3 tablespoons fresh mint, finely chopped 2 tablespoons fresh rosemary, finely chopped Kosher salt and freshly ground black pepper, to taste 2 racks of ...

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Grilled Salmon with Winter Citrus Salad and 2013 Napa Valley Chardonnay

January 21, 2019

Grilled Salmon with Winter Citrus Salad From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS & PREPARATION 1 fresh Meyer lemon, zested, segmented, juices reserved 1 fresh grapefruit, zested, segmented, juices reserved 1 fresh orange, zested, segmented, juices reserved 1 bulb fennel, cored and thinly sliced 1/2 cup red onion, finely julienned 3 tablespoons capers 2 tablespoons extra-virgin ...

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Beef Bourguignon and 2012 Napa Valley Petite Sirah

January 21, 2019

Beef Bourguignon From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS & PREPARATION 6 oz bacon, cut into lardons 1 tablespoon canola oil 3 lb. chuck beef, cut into 2 inch cubes (brisket works well) Kosher salt and freshly ground black pepper to taste 3 tablespoons all purpose flour, plus 2 tablespoons  2 carrots, peeled and thickly sliced 1 ...

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Meet our Tasting Room Manager: Sheri Bowen

December 29, 2018

Leading a world class winery's tasting room requires organization, dedication, and experience. Sheri Bowen brings all three to the table, including 20+ years of experience leading hospitality teams in hotels, resorts, and restaurants. We sat down with her to get a behind-the-scenes look at her role and the tasting room as a whole.   How long have you worked at ...

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Keep Warm This Winter with our Featured Recipe

December 14, 2018

Hoisin-Glazed Pork Belly and Five Spice Mashed Sweet Potatoes From the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski: [email protected] INGREDIENTS & PREPARATION Hoisin-Glazed Pork Belly: 2 lbs pork belly 2 teaspoons brown sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup hoisin sauce 1/4 cup soy sauce 1 teaspoon fish sauce 1 tablespoon black vinegar 1 tablespoon molasses 1 tablespoon sesame oil 1/4 cup water 2 cups chicken ...

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Faces of our San Francisco Tasting Room: Meet Russell Chang

September 18, 2018

One of the first of its kind in San Francisco, our tasting room in the lobby of the Westin Saint Francis is a popular location for visitors and members alike. Therefore, what better way to highlight this unique tasting location than introduce you to a member of our Montelena family that helps make it all happen. Meet Russell Chang, who ...

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Harvest Dining: Marinated Flat Iron Steak with Chimichurri Sauce

September 14, 2018

Marinated Flat Iron Steak with Chimichurri Sauce Harvest is a flurry of activity at Chateau Montelena Winery. To keep our Harvest Crew energized, we happily serve their lunch daily on the Chateau patio. With your next bottle of our Napa Valley Cabernet Sauvignon, enjoy this Harvest Crew favorite from the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski. Apleskaczewski ...

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2018 Harvest Update: Blessing of the Grapes

September 11, 2018

Our 2018 Blessing of the Grapes is an annual tradition at Chateau Montelena, dating back to the early 1970s. This year's blessing took place on Tuesday, September 11th. Read below for Bo Barrett's comments at the blessing and an update on Harvest 2018 so far.   "Our Blessing of the Grapes is a day when we remember how lucky ...

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Celebrate July 4th: Pairing our Calistoga Zinfandel

June 28, 2018

Independence Day Chorizo Sliders From the kitchen of our very own Club Wine Educator, Ari Spiewak. [email protected]   INGREDIENTS & PREPARATION Tomato Jam 1/4 cup red onion, diced small 1 serrano chili, finely minced 1 garlic clove, finely minced 3/4 cup tomato, diced small 1/2 cup apple cider vinegar 1/2 cup brown sugar kosher salt and pepper, to taste To make the tomato ...

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