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Home Garden Tips - From Our Employee Garden

Home Garden Tips - From Our Employee Garden

May 4, 2020

As a veteran contributor to our employee garden, Estate Director George Blanckensee has seen everything from bumper crops and gopher infestations, to blossom end rot and more. Calling on 10 years of experience, he offers three tips for a successful home garden. Tip #1 - Planting Seedlings If planting seedlings (little starters you get from your nursery) outside, don’t start ...

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Celebrate July 4th: Pairing our Calistoga Zinfandel

Celebrate July 4th: Pairing our Calistoga Zinfandel

April 24, 2020

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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Wild Mushroom Pasta with 2013 Napa Valley Petite Sirah

Wild Mushroom Pasta with 2013 Napa Valley Petite Sirah

April 10, 2020

Wild Mushroom Pasta From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS  1 pound orecchiette pasta Kosher salt 3 tablespoons butter 1 pound assorted mushrooms, cleaned and sliced (cremini, king trumpet, maitake, chanterelle, and porcini are good options) 2 shallots, finely minced 2 garlic cloves, finely minced 2 cups heavy cream 1 1/2 cups freshly grated Parmigiano Reggiano ...

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Crispy Beer-Battered Fish Tacos with 2017 Potter Valley Riesling

Crispy Beer-Battered Fish Tacos with 2017 Potter Valley Riesling

April 9, 2020

Crispy Beer-Battered Fish Tacos with Blistered Tomato Salsa From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS  Beer Batter: 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1 cup beer Fish Tacos: 1 pound of white, flaky fish (like mahi-mahi, grouper, or cod) cut into four 1/2 inch strips 1 ...

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Grilled Peach and Burrata Salad with 2018 Napa Valley Sauvignon Blanc

Grilled Peach and Burrata Salad with 2018 Napa Valley Sauvignon Blanc

April 8, 2020

Grilled Peach and Burrata Salad with Marcona Almond Vinaigrette From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]  INGREDIENTS  2 peaches, ripe, semi-firm, pitted, and halved 1/3 cup Marcona almonds, toasted 2 tablespoons Champagne vinegar, plus 1 teaspoon 1 tablespoon Dijon mustard 1 tablespoon honey 1 small shallot, finely minced 1 tablespoon chives, finely chopped  1/4 cup toasted nut ...

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

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

April 7, 2020

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

Grilled Salmon with Winter Citrus Salad and 2013 Napa Valley Chardonnay

April 6, 2020

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

Beef Bourguignon and 2012 Napa Valley Petite Sirah

April 5, 2020

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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Harvest Dining: Marinated Flat Iron Steak with Chimichurri Sauce

Harvest Dining: Marinated Flat Iron Steak with Chimichurri Sauce

April 4, 2020

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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Featured Recipe: Pairing our 2014 Calistoga Zinfandel

Featured Recipe: Pairing our 2014 Calistoga Zinfandel

March 20, 2020

From the mind of Krysta Moseley | Makes 6-8 servings Paired with our 2014 Calistoga Zinfandel Download a printer-friendly version INGREDIENTS 6 - Bone-in duck thighs 1 pint -Blueberries 1 cup - Prepared Blueberry bbq sauce:   1 - tbsp Chili Powder   1/2 tbsp - Onion Powder   1/2 tbsp - Garlic Powder   1 tsp - Salt   1/2 tsp - Pepper   1 cup - Ketchup   1/4 cup ...

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