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©2014 Fetzer Vineyards (DBA "Bonterra Organic Vineyards")

Recipes

  • Slow Cooked Moroccan Lamb

    Slow Cooked Moroccan Lamb

    This slow cooked lamb may sound exotic, but the flavors actually remind me of Bonterra’s home in Mendocino County … fragrant coriander and fennel run wild on the hills here, and fig, lemon and apricot trees dot the landscape. It’s a lot like the terroir captured in the Bonterra Zinfandel, actually!

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  • Provencal Slow-Cooked Chicken

    Chicken legs and thighs become silky and succulent when cooked at low, slow heat.

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  • Herb-Marinated Chicken Paillards Over Arugula

    A “paillard” is a cut of meat that’s pounded flat so it can be cooked quickly. The bonus of pounding chicken breasts into paillards is two-fold: They cook more evenly and they soak up marinade all the way through.

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  • Sage and Lemon Cannellini Beans

    Having a good white bean recipe under your belt is awesome … they’re terrific as a side with just about anything from roast chicken to braised beef. But they’re also great in salads and soups and spreads. I like drizzling them with some good olive oil and sea salt and nibbling them solo for happy hour with a glass of Bonterra Sauvignon Blanc.

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  • White Bean Soup with Escarole

    When you’ve got stock in the pantry and Sage and Lemon Cannellini Beans in the fridge (or freezer), this soup comes together in a flash. The bitterness of the escarole is a wonderful foil for the Bonterra Riesling.

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  • Harvest Tomato Sauce

    Ask local farmers if they have bruised or overripe veggies they’ll sell you for a discount. They’ll be perfect for this sauce! Serve tossed with spaghetti, ladled over eggplant parmesan or even as a bruschetta topping … just have a bottle of Bonterra Merlot nearby

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  • Smashed Rutabaga and Turnip Cakes

    This recipe can really act as a template for any leftover mashed or roasted vegetables you might have on hand. This combo of rutabaga and turnip is one of my favorites, though. Serve with a bitter green salad and Bonterra Sauvignon Blanc.

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  • Pumpkin Chocolate Chip Cookies

    I love chocolate chip cookies. But I don’t love how I feel after eating them … the hit of refined flour and sugar leave my mouth feeling coated and me feeling depleted after a sugar rush. These, however, are different. Whole wheat pastry flour, a bit of oats and pumpkin add all kinds of goodness, and they use about a quarter of the butter found in regular cookies. So how do they taste? So good you’ll be tempted to polish off a half dozen in one sitting … if you do, be sure to have a glass of Bonterra Pinot Noir to wash them down.

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  • Frisee and Pear Salad with Blue Cheese and Walnuts

    This is an elegant salad to start off a family gathering, to be sure. But it also makes a terrific light meal in and of itself. Feel free to add cubed beets or roasted vegetables or even a scoop of cooked quinoa if you’re going the main course route. Pair with the Bonterra Chardonnay.

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  • Roasted Kabocha Squash Soup with Diced Pear

    This squash soup is the epitome of fall. Colorful, rich, shot through with warm spices. Roasting the squash, shallot and pear add depth of flavor, and caramelized diced pear adds both visual interest and a complex sweet note. Enjoy with the Bonterra Chardonnay.

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  • Pumpkin Seed Party Mix

    Chex mix was our go to snack for any large get together when I was a kid. But as I grew on my NOURISH evolution, I became less and less psyched about all the ingredients on the list that I couldn’t pronounce. So I decided to make my own. This party mix has all kinds of stuff you can feel good about, including serious crunch and a lingering, spicy punch. Sip the Bonterra Sauvignon Blanc as you munch.

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  • Crispy-Spicy Kale Chips

    Kale chips are all the rage now, and I can see why—they’re crazy easy, and so crisp they almost shatter when you bite into them (potato chips have nothing on these kale chips). These are coated with a spicy mix just right for munching on during a game. You could go white—with a Bonterra Sauvignon Blanc—or red, with a Bonterra Merlot. It depends on which team you lean towards …

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  • Chickpea & Greens Chili

    This hearty dish captures all you love about chili – the comfort, the warming heat – using much less meat (and more leafy greens!) than the traditional version.

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  • Crostini with Wine-Glazed Mushrooms and Goat Cheese

    The sauteed mushrooms in this dish are super versatile. Serve them as a side, folded into an omelet, as a topping for pizza or on pasta or polenta. Pair with Bonterra Merlot or Bonterra Chardonnay.

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  • Star Anise Dry-Braised Pork

    I’ve found that the anise and pepper qualities in this pork—like the Chinese version of carnitas—ignite the spice in the Bonterra Zin.

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  • Greek Pastitsada with Sweet Potato

    I was introduced to this dish when I lived on the Greek island of Corfu, but I've added a little spin of sweet potato; I like how it brings a nice heft and sweetness that plays with the spice, and lets me cut down quite a bit on the amount of meat I use. Amazing with the Bonterra Zin.

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  • Braised Short Rib and Mushroom Ragu

    I love rich ragus, but I’m not super fond of eating gargantuan amounts of meat. Which is why I love this Short Rib and Mushroom Ragu. The porcini gives it incredible depth and the long, slow braise makes it downright luscious … all with about half the meat you’re used to. Terrific with the Bonterra Merlot.

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  • Fennel, Chard and Turkey Panade

    What is a panade? I like to think of it as “good stuff tossed with stale bread and broth and cooked until it’s rich and silky.” This combo is great during the holidays, but think of it more as a template than a strict formula. This one goes especially well with the Bonterra Chardonnay.

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  • Roast Pork Loin with Allspice and Burst Grapes

    Pork and grapes are a natural pairing. As is the allspice, coriander and garlic in this rub with the spicy notes of our Zinfandel.

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  • Slow Cooked Winter Squash with Spiced Pepitas

    This dish is a showstopper, both on the plate (the pepitas are gorgeous!) and on the palate. The Sauvignon Blanc lends a nice, acidic balance … but I have to admit to going back to the Chardonnay with this one. Something about the creaminess of the squash with the bright, lush flavors of the Chardonnay sang to me.

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  • Goat Cheese and Herb Dip with Green Apple Slices

    This creamy dip is crazy simple, yet always gets wows from the crowd. The lush, herbal notes matched with tangy green apple mimic the flavor profile of our Chardonnay.

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  • Seared Halibut with Tomatoes, Olives and Crispy Cauliflower

    This dish marries a fresh “salsa cruda” of cherry tomatoes, olives, parsley and lemon zest with cauliflower that’s crisp on the outside and creamy on the inside. I love how the Sauvignon Blanc meets the high acidic notes and makes a clean cut through the richness of the cauliflower and halibut.

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  • Sliced Skirt Steak with Sweet Potato Hash

    I think of Bonterra Cabernet Sauvignon as a bottle I want to open with a casual steak, not an over the top fillet mignon. This deconstructed hash fits the bill perfectly; tender, spicy skirt steak sitting atop a colorful medley of caramelized veggies.

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  • Caramelized Corn with Shallots and Tarragon

    Corn has a delicate sweetness that’s brought out beautifully with a touch of butter and a handful of tarragon, echoing the refined floral bouquet of our Bonterra Chardonnay.

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  • Zucchini and Red Pepper Frittata with Basil

    Frittatas are one of my very favorite picnic foods. They’re actually better at room temperature, and are refreshing and perfect paired with a butter leaf salad and a glass of Bonterra Sauvignon Blanc.

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  • Barbecued Beef Back Ribs with Spicy-Sweet Zinfandel Glaze

    Beef back ribs are downright decadent … they’re tender and succulent and rich and GIANT. If you can find grass fed beef for these, use it, and definitely open a bottle of Bonterra Zinfandel.

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  • Saucy Summer Pinto Beans

    These beans are based on the Santa Maria style beans from California’s Central Coast. They’re terrific with our Barbecued Beef Ribs … or even with hamburgers. Open a bottle of Bonterra Merlot with these.

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  • Grilled Corn and Farro Salad with Chipotle-Lime Vinaigrette

    Farro is one of my favorite grains for salads. It’s hearty and flavorful all on its own, and melds super well with other flavors. Pair with our Zinfandel or Viognier.

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  • Pan Bagnat Sandwiches

    These sandwiches are like a Nicoise salad on bread. They’re great for picnics; the longer they sit, the better they get. This particular recipe was inspired by the sandwiches Selina Luis brought with us when we visited Magruder Ranch. Serve with Bonterra Pinot Noir or Sauvignon Blanc.

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  • Giardiniera

    Giardiniera is an Italian staple; a colorful medley of pickled vegetables marinated with oil, vinegar and spices. It makes terrific picnic fare and is quite versatile depending on what’s popping at the farmers market. Nibble with a glass of Bonterra Sauvignon Blanc or Merlot.

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  • Antipasto Pasta Salad

    Fresh organic veggies are bathed in a tangy Italian marinade and tossed with artichokes, mozzarella and crisp red peppers for a pasta salad that’s as full of color as it is flavor.

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  • Grilled Wine Bottle Chicken Recipe

    This riff on the classic, quirky beer can chicken makes for a succulent, smoky bird flavored through and through. Make it--and enjoy it--with Bonterra's Sauvignon Blanc.

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  • Grilled Peaches with Mascarpone Cream and Toasted Pecans

    Peaches and cream get even sweeter—literally—when they play with fire. The heat plays up the natural sweetness in the peaches, and the mascarpone plays a rich, creamy counterpoint. Beautiful with Bonterra’s Viognier.

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  • Grilled Cherry Tomatoes and Garlic in Parchment

    Grilling cherry tomatoes in parchment is like giving them a garlicky steam bath with the added benefit of smoky caramelization. Toss these with pasta, use them to top bruschetta, or spoon onto a plate beside our Grilled Chicken on a Wine Bottle (Sort Of). Gorgeous with the Bonterra Sauvignon Blanc.

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  • Ember-Roasted Beets with Charred-Chive Crème Fraiche

    Roasting beets in the embers of a fire imbues them with an earthy, smoky flavor. Incorporating some of the resulting char—all the rage with chefs these days—adds a mercurial depth to the dip, and the minerality plays beautifully with the Bonterra Sauvignon Blanc. For a simple, stunning hors d’oeuvre, cut the beets into bite-sized cubes and serve beside the dip with toothpicks.

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  • Bonterra Shorts: Healthy Grilled Jalapeño Poppers

    If you love grilled Jalapeno Poppers, but don’t like the fact that they’re normally laden with cheese, give these a whirl.

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  • Grilled Whole Trout Stuffed with Lemon and Parsley

    Don’t let the idea of a whole fish intimidate you—this dish is actually easy enough for a casual dinner party (serve the Bonterra Sauvignon Blanc!). The skin and bones keep the fish super moist, and the lemon and parsley infuse it with a lovely, subtle flavor. A super simple Salsa Verde adds punch both visually and on the palette.

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  • Chive-Crusted Scallops Seared on a Salt Block

    Grilling on a salt block infuses the scallops with an incredible, minerally essence. Pair with Bonterra Chardonnay.

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  • Rosemary Shrimp Skewers with Grilled Pineapple-Avocado Salsa

    Grilling on rosemary sprigs infuses shrimp with flavor from the inside out, and makes for a gorgeous presentation. Grilling the pineapple and avocado for the salsa imbues both with a subtle smoky sweetness. Great with the Bonterra Viognier.

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  • Grilled Banana Splits

    These little banana boats are over the top. Succulent and creamy from the heat of the grill, and oozing with melted chocolate and butterscotch, they’re topped with ice cream, homemade whipped cream, chocolate sauce and toasted almonds. A decadent end to the meal. Pair with Bonterra Viognier.

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  • Grilled Mangoes with Ginger Ice Cream

    Mangoes and ginger have a thing for each other. Here, the natural sweetness of the mango is enhanced by the heat of the grill, and its ginger tones are echoed in nuggets of crystallized ginger in the ice cream. If a dessert could scream, this one would for Bonterra Viognier.

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  • Grilled BLT Salad with Blue Cheese

    Grilling sturdy greens gives them a savory smokiness, which plays beautifully into this riff on the classic BLT. Pair it with the Bonterra Sauvignon Blanc.

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  • Custardy Spinach and Shrimp Frittata

    Eggs are amazing when they’re cooked low and slow, turning creamy and luscious and succulent. This frittata works both warm and at room temp, and makes a great appetizer, brunch, dinner … or picnic dish. Enjoy with our Sauvignon Blanc or Viognier.

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  • Bay Scallop Tacos with Creamy Avocado-Tomatillo Salsa

    Scallops and Chardonnay are a classic pairing. In these tacos, I take the duo on a South of the border spin that brings out whole new notes in the Bonterra Chardonnay.

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  • Crostini with Soft Scrambled Eggs, Avocado and Sriracha

    I’ve lately been encountering all sorts of deviled egg variations, and the one I like the most involves the spicy Thai condiment sriracha. I took that whole concept for a spin by smearing toasted bread with avocado, topping it with soft scrambled eggs and finishing with a drizzle of sriracha. Pair it with our Sauvignon Blanc.

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  • Sunny Side Up Spring Leek Spaghetti

    Eggs add body to pasta sauces, and are a natural complement to spring flavors like leek and asparagus. Plus … they're fun!

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  • Go-To Vinaigrette

    People are often shocked when they see how easy it is to make homemade vinaigrette.

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  • Brunch-Worthy Baked Eggs in Proscuitto Cups with Wild Mushrooms

    I’ve always admired eggs that were tucked pristinely into their own little tasty container; little did I know how easy they were to make. These get an extra punch of flavor from a bed of sautéed wild mushrooms that also serves to bridge the gap between red and white. They go equally well with a glass of Pinot Noir or Chardonnay.

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  • Sauteed Sugar Snaps and Cashews

    The meaty cashews and Chinese-leaning sauce, enriched by just a tad of butter, make this dish substantial enough to be a meal in itself. Enjoy with the Bonterra Viognier or Sauvignon Blanc.

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  • Flash-Roasted Asparagus with Springtime Gribiche

    This dish hearkens back to when brunches were an affair to be celebrated, but it would make an elegant start to a dinner party too. There’s an ample amount of acidity between the vinegar, mustard, capers and pickles, which the Sauvignon Blanc stand up to superbly. 

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  • Seared Ginger Bok Choy

    This is one of my favorite side dishes year round. In the winter, I use a wok inside. In summer, I cook it outside in a grill basket. Although it's a veggie dish, the flavors stand up well to the spice of the Bonterra Zin.

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