May 17, 2017
The star of this pesto is the humble black olive, which is mixed with garlic, pine nuts, Asiago cheese, and olive oil and then spread on flaky, easy-to-use store-bought puff pastry. This is an earthy dish, its flavors echoed in the rich fruit, green peppercorn spice, and hints of cedar and tobacco in our Landslide Vineyard Cabernet Sauvignon.
June 21, 2017
One of Chef Kolin Vazzoler’s fondest food memories is of the gnocchi his Italian aunt made for him as a boy, which he describes as “just like little pillows.” He says that re-creating and perfecting this dish has been a “twenty-year learning process.” Pair it with our Alexander Valley Cabernet Sauvignon.
October 14, 2014
Jam is the most familiar sweet preserve and perhaps the most satisfying to make. All it takes is fruit, a modicum of sugar, and a wide, sturdy cooking pan.
October 14, 2014
Nobody really needs a recommendation for what to do with raspberry jam, but here is one: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it).
May 17, 2017
Fresh shiso, which has characteristics of both basil and mint, and yuzu juice, which has a tart flavor with hints of lemon and floral orange blossom pair well with our SIMI 1876 Sparkling Wine or our Sonoma County Sauvignon Blanc.
February 16, 2017
Created by SIMI Chef Kolin Vazzoler to pair with our Alexander Valley Viognier