Chardonnay Recipes

June 7, 2016
Faro is the ancient grain of the Mediterranean and the mainstay of the Roman Empire diet. Recently it has made a comeback as the new alternative to rice with health conscious cooks and trendy chefs. Mike Chelini’s recipe incorporates onions, fennel, mushrooms and Parmigiano-Reggiano cheese, which give the faro a lively texture and piquant flavors. We serve this dish with Mike’s Farm House Pork Cutlets.
June 7, 2016
Mike Chelini, Stony Hill’s winemaker for thirty-eight years, features this dish for multi-generational family gatherings because it appeals to all ages. The simple, fresh ingredients and the lightness of the dish match well with the pure young fruit of our 2006 Chardonnay.
June 7, 2016
This is an old-fashioned appetizer from author Peggy Knickerbocker who remembers them from her mother’s parties long ago. They are so good they will never go out of style! We serve these little taste treats when we are pouring Stony Hill Chardonnay for cocktails.

May 20, 2016
A wonderful dish for Spring or Summer with fresh vibrant flavors of asparagus, leeks and lemon to pair with our Chardonnay.
May 20, 2016
This recipe was submitted by Stony Hill customer, Jacob White of Denver, CO, and was a runner-up in our Summer Recipe Contest. This is a bright summer dish that works well with large groups as it's easy to double as long as you have the grill room. I have served this over rice, but it will work with pasta or stand on it's own with a side salad. This recipe that will become your go to party dish in the summer, spring and fall.
June 7, 2016
Tagines are North African stews, named after the clay "tagine" pots in which they are cooked. Peter first discovered tagines at a wonderful outdoor cooking class at the Hotel Agafay, located in a 150-year-old Kasbah or desert fortress in the foothills of the Atlas Mountains near Marrekesh.
June 7, 2016
Here is the Winemaker Mike Chelini's recipe for his famous farm house wild salmon dinner. He notes that the crispy texture of the salmon, the sweetness of the sauteed shallots, and the tartness of the Verjus create a great balance for the youthful fruit and vibrant acidity of Stony Hill's Chardonnays.
June 7, 2016
This recipe was submitted by Stony Hill customer, Bob Savelli of Petaluma, CA, and was a runner-up in our Summer Recipe Contest. "This is a risotto recipe that I got from a risotto cookbook years ago and have made changes to over the years to my taste. It is so adaptable that you can use scallops, mushrooms, spinach, there are lots of meat and veggie combos that pair well with Chardonnay."
June 7, 2016
This is a mainstay in Peter’s recipe book from the November 1996 Gourmet which he found on the Epicurious.com website. We serve it often for guests here at the winery, one bird for a first course, two birds for a main course. It’s delicious and EASY!
June 7, 2016
This recipe was submitted by Stony Hill customer, Michael Hildbold of San Francisco, CA, and was the Grand Prize Winner in our Summer Recipe Contest. The crisp clean nature of the Stony Hill Chardonnay is the perfect foil for the rich saffron and herb character of the mussel broth. I find the Chardonnay cuts through the fat in the dish, leaving me refreshed and ready for another bite - exactly what a good wine pairing should do.

Cabernet Sauvignon Recipes

June 8, 2016
The sauce for this recipe is an old standard from Christopher Cote, which was published many years ago in Wine and Food Magazine. It is a spectacular centerpiece to a holiday dinner and quite easy to cook and will be great matched with Stony Hill Cabernet Sauvignon.

Gewurztraminer Recipes

June 8, 2016
This is a traditional Mexican soup made with hominy, or posole. It’s generally made with pork, but we like to add meat from a roasted chicken, and you can make it as spicy as you want. The posole gives it a rich corn flavor.
June 8, 2016
This recipe features all the best flavors of the many Chinese Chicken Salad recipes we have tasted over the years. Stony Hill’s crisp, light, dry Gewurztraminer is our choice to accompany it.
June 8, 2016
Peter found this recipe in the Rick Bayless Mexico One Plate at a Time cook book and has simplified it for our low-key style of entertaining. It’s guaranteed to elicit wows from all your guests and at the same time complement the fruitiness of our Stony Hill Gewurztraminer. Serving is easy. All you need is a medium sized platter and enough toothpicks to spear the cooked shrimp. Enjoy!

June 8, 2016
Chef Daniel Bruce at the Boston Harbor Hotel in Boston created this dish to pair with Stony Hill Gewürztraminer. He kindly sent it on to us to include on our website recipes page. Aren’t we lucky!

White Riesling Recipes

June 8, 2016
This delicately flavored soup, served either warm or cold, is a delicious way to start a meal, especially when you pair it with Stony Hill White Riesling.
June 8, 2016
After tasting the salty, sweet and rich cream flavors in this first course, you'll never go back to tossed green salad!
June 8, 2016
The sweet pepper and shrimp flavors combined with the spicy garlic and ginger make a perfect match with Stony Hill White Riesling. This recipe also makes a simple supper dish for four served over steaming rice.

June 8, 2016
We suggest a glass of Stony Hill White Riesling as the perfect accompaniment to this deliciously decadent sandwich.
June 8, 2016
A delicious salad at our new St. Helena restaurant, Goose and Gander, inspired Peter to make this one. The Gorgonzola cheese enriches the sweet pea and fruit flavors and matches nicely with our Stony Hill White Riesling. I also accompany the salad with toasted ciabatta bread.
June 8, 2016
This Tuscan inspired appetizer has many variations. We like to make it with prosciutto de Parma, if available, and the Gorgonzola Dulce Latte or Castello Blue, both mild, creamy and delicious blue cheeses. And of course the star of the evening will be the ripe, bursting with flavor figs.
June 8, 2016
Our California Dungeness crab season traditionally opens on November 15 and runs into the following April, giving us devotees five precious months each year to savor the sweet succulence of this Pacific Coast crustacean. Some of our most delicious meals at Stony Hill include crab bisque, crab salad, crab sandwiches, and our favorite crab cake recipe. These little cakes on a bed of dressed greens make a tasty first course, especially with a dollop of Meyer lemon aioli. They Meyer lemons are much milder than the Eureka lemons and their season conveniently coincides with crab season. They add a tartness and piquancy to the dish, which balances the sweetness of the meat. And don't forget the Stony Hill White Riesling!
June 8, 2016
This recipe was submitted by Stony Hill customer, Jack Davis of Newport Beach, CA, and was a runner-up in our Summer Recipe Contest.
June 8, 2016
A delicious soup with fresh roasted peppers to pair with our Riesling.

Semillion de Soleil Recipes

June 8, 2016
We are always searching for desserts with apricot, peach, apple, raisin and dried fig flavors to match the rich dried fruit flavors of our sweet dessert wine, Semillon de Soleil. With the simple, two step recipe that follows, Chef Jim Neal has come up with a winner. It combines the tastes of sun-ripened California fruit with the sweet, spicy character of gingerbread. Jim serves it often here at Stony Hill as a rich and complex accompaniment to the Semillon de Soleil. What better way to end a wine country lunch or dinner! He credits his colleague, Chef Gary Danko, with the gingerbread recipe.
June 8, 2016
This recipe was submitted by Stony Hill customers, Larry & Fran Sibilia, of Sugar Hill, GA, and was a runner-up in our Summer Recipe Contest. Semillon de Soleil’s silky honey/caramel flavors are naturally accentuated with vanilla, almonds, and fruits like a peach.
June 8, 2016
These delicious poached pears go perfectly with our Semillon de Soleil.

June 8, 2016
This recipe appeared in the March 1996 Gourmet and came to us via www.Epicurious.com. It is based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. We’ve changed it just a bit to make it a fantastic match with Stony Hill’s Semillon de Soleil.
June 8, 2016
Cypress Club
June 8, 2016
This is our version of a Saveur Magazine recipe we found for Blueberry Crisp, which we love and make often. However, if we are going to serve our sweet dessert wine, Semillon de Soleil, the perfect match is to make the dish with nectarines or peaches. Once you take a bite and a sip you realize how well these fruits match the wine’s honeyed and peachy qualities.
June 8, 2016
Eleanor McCrea used to serve this “seconds please” dessert at Stony Hill back in the 1960s, and it’s still at the top of our list and a great match with Stony Hill Semillon de Soleil!