The rest of this site is where you learn about how we grow our grapes and make our wines, and why we make the choices we do. But there’s so much more to Bonterra.
Bonterra is a quest, it’s a statement, it’s a way of life. Here’s where we’ll explore those intangibles beyond the facts … and cook up some great meals to go with the wines. So pour yourself a glass, dig in and enjoy.
All the best,
Lia Huber Bonterra’s Chef & Organic Life Aficionado
Forcing Spring Blooms From Branches
In this short from McNab Ranch, Bonterra's Selina Luiz shows me how to force branches into beautiful blossoms for gorgeous arrangements inside ... even if spring hasn't bloomed yet outside.
Last winter, Bonterra's Selina Luiz taught me how to make centerpieces out of sticks. Now that it's spring, we're turning to flowers. Check out Selina's three tips to turn blooms like daffodils, jonquils and tulips into gorgeous centerpieces for your table.
May we suggest a nice Jimmy Cliff to go with our Chardonnay? Maybe some Black Eyed Peas to pair with Bonterra Zinfandel? Welcome to our Spring Greening playlist, an eclectic variety of tunes designed to celebrate the sunny days ahead.
If you thought eggs were just for the frying pan, get ready. Shiny locks? Check. Glowing complexion? Check. Keeping slugs away from your lettuce? Check. Check out this info graphic too… you won't believe all the nifty things eggs can do.
It can be tough to know what's really in season when the same produce is available year-round at the supermarket. But we've got you covered. Our at-a-glance guide tells you what's ripe for the picking and, if you're starting a garden of your own, what to get in the ground and how.
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.
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 fruitier notes in our Sauvignon Blanc stand up to superbly.