A Taste of Sonoma

SERVES 6 

INGREDIENTS

2 carrots, peeled, roughly chopped
2 stalks celery, roughly chopped
4 cloves garlic, peeled
1/3 cup pure olive oil, plus more for crostini
1 pound yellow or maui sweet onions, peeled and sliced
1 pound red onion, peeled and sliced
1/2 pound leeks, greens and root end removed, cleaned of dirt, and sliced into ½ moons
1/2 pound shallots, peeled and sliced
1 bottle of red wine
1 gallon water
Sherry vinegar to taste
Kosher salt and freshly ground black pepper
1/4 baguette, thinly sliced
1/4 cup parmesan cheese
A pinch of onion seeds 

PREPARATION

Preheat the oven to 350. In a food processor, combine the carrot, celery, and garlic and process until finely chopped. In a large sauce pan on low heat, saute the carrot mixture and the onions in the olive oil and saute until caramelized, about 20 minutes. Add the red wine and reduce by 1/2. Add the water and simmer 1/2 hour. Meanwhile, make the crostini by brushing both sides of the sliced baguette with olive oil and placing on a baking sheet. Sprinkle with parmesan and onion seeds. Bake until browned and crunchy, about 10 minutes. Adjust the soup with sherry vinegar, salt, and pepper to taste. Garnish with parmesan & onion seed crostini.

This is our twist on a classic: melon & prosciutto. The texture and the sweetness of the watermelon against the saltiness of the prosciutto is a wonderful surprise! This dish has everything to make your mouth happy… it’s crunchy, tart, creamy, salty and sweet all at once.

INGREDIENTS

1/2 seedless watermelon, peeled and cut into 1 inch cubes 2 bunches arugula, washed and dried
1/2 bunch basil, picked and sliced
1 pound thinly sliced prosciutto
1/2 cup feta cheese, cut into cubes
1/4 cup pistachios, toasted
Quality extra virgin olive oil, farm to pantry makes one from olives we glean! www.farmtopantry.org
Quality balsamic vinegar
Kosher salt and freshly ground black pepper

PREPARATION

Set out six cold plates. Divide the melon among them. Top with a few arugula leaves and some basil. Top with pieces of prosciutto that you twist around to gain height. Sprinkle with the feta cheese and pistachios. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar.

SERVES 4

INGREDIENTS

1 ½ tablespoons olive oil
3 leeks, white part only, cut in half rinsed and sliced into ½ moons
1 ½ cups Arborio Rice
1/ 2 cup Piper Sonoma Sparkling Wine
1 quart vegetable or chicken stock
8 ounces sugar snap peas, strings removed
½ bunch tarragon, picked
1 tablespoon unsalted butter
2 ounces freshly grated pecorino cheese, saving some for garnish
1 Meyer lemon, freshly squeezed
kosher salt and freshly ground black pepper
optional garnishes: chives (cut into ¼ inch batons), roasted radishes, mustard flowers, snap peas (blanched and halved)

PREPARATION

In a saucepan on medium heat, sauté the leeks in the oil, until fragrant, about 5 minutes.

Set up a pot of salted water to blanch the snap peas, heat up the stock in another sauce pan on high heat, and set up an ice bath.

Add the Arborio to the leeks and stir to coat the grains of rice in oil. Add the sparkling wine to the risotto and stir. Take a sip of the Piper sparkling in your glass. Gradually add the stock a ladle at a time stirring constantly.

Meanwhile, blanch the snap peas in the boiling salted water a few minutes until tender. Strain and plunge in an ice bath. Once cool, puree in a blender with tarragon.

The Arborio should cook about 20 minutes, until just cooked through. Mound the risotto with butter, pecorino, and snap pea puree. Season to taste with lemon juice, salt, and pepper. Spoon into pasta bowls and garnish as you see fit.

If you think you don’t like radishes, roasting them is the way to go! It takes out the pepperiness and their color when roasted is beautiful too. You can also prepare this same recipe with baby turnips.

Ingredients

1-2 cloves garlic, peeled
1 lemon, juiced
1 or 2 anchovies
½ avocado
¼ cup fresh Italian parsley leaves
¼ cup fresh tarragon leaves
¼ cup basil leaves
¾ cup pure olive oil
½ cup sour cream
kosher salt and freshly cracked black pepper

Preparation

Heat your oven to 450° with a blind (empty) baking sheet inside.

Clean the radishes in cold water and cut them in half. Toss them in a bowl with pure olive oil and some kosher salt. Place the radishes on the baking sheet and roast about 10 minutes, until browned and still somewhat crunchy. 

For the DippinG Sauce:

In a food processor or blender, combine the garlic, lemon juice, and anchovies. Add the avocado and herbs. With the motor running, gradually add the oil. Add the sour cream.  Add salt and pepper to taste.

SERVES 4 

INGREDIENTS

FOR CRUST:

2 ¼ cups flour, plus more for your work surface
8 ounces unsalted butter
¼ cup ice water (or a little more as needed)

FOR FILLING:

5 peaches, peeled and sliced into wedges
¼ cup brown sugar
2 tablespoons flour
½ teaspoon real vanilla extract
1 egg, beaten with a little cold water
2 tablespoons turbinado sugar

FOR ALMOND WHIP:

1 cup heavy cream
1–2 tablespoons granulated sugar (depending how sweet you like it)
Splash almond extract 

PREPARATION

In a food processor, pulse butter and flour until resembles course cornmeal. Gradually add ice water until mixture holds together when you smash it with your hands. You want it still crumbly for a flakey texture. It will come together as it rests. Wrap well in plastic wrap and place in fridge for at least ½ hour.

Preheat oven to 425°.

In a mixing bowl, toss peaches with brown sugar, vanilla and flour. Using as little flour as you can on your work surface, cut dough into 4 pieces and roll out into circles 1/8th inch thick. Transfer to 2 baking sheets.

Mound the peaches in the center leaving a 1 ½ inch boarder all the way around. Fold the dough up around the mound of peaches. Brush the pastry with eggwash and generously sprinkle with turbinado sugar. Bake for about 50 minutes, until crust is golden and peaches are bubbling.

Meanwhile, make the almond whip by combining cream, sugar, and almond extract in a mixer with whisk attachment to soft peaks. Plate and dollop each crostata with almond whip.

Your grilled cheese is only as good as your bread and your cheese. Source the best!

Ingredients
 

For Mostarda d’Uva:

1 cup red wine
1 cup sugar
½ cup dried figs, roughly chopped
⅓ pound red seedless grapes, picked from the stem
1 apple, roughly chopped
1 pear, roughly chopped
¼ teaspoon ground cinnamon
pinch ground clove
pinch red chili flakes
kosher salt to taste 
2 tablespoons mustard seeds

Sandwiches for 4 people:

8 slices rustic sourdough bread
12 ounces quality sharp white cheddar cheese (I like Bellwether Carmody from Sonoma County) sliced thin, or thick if you like! 
4 tablespoons softened unsalted butter

Preparation

For Mostarda:

In a medium saucepan on medium-high heat, combine the red wine, sugar, figs, grapes, apple, pear, cinnamon, clove, and chili flakes. Bring to a simmer for about 1/2 hour, until all the fruit is soft. Puree w/ an immersion blender. Stir in mustard seeds.

For sandwiches:

Generously spread 4 slices of bread with the mostarda. Top with cheese and remaining slices of bread.

Warm a sauté pan to medium heat. Smear butter on the outside of each side of the sandwiches and place in warm sauté pan. When browned, flip and brown other side. Once bread is golden and crunchy and cheese is melted, remove from the pan and cut in half and serve. An arugula salad on the side is a perfect accompaniment!

serves 6

Ingredients

1 onion, peeled and sliced
1 tablespoon fresh ginger root, peeled and grated
1 lemongrass, minced
2 tablespoons cooking oil
1 tablespoon red thai curry paste
2 x 13.5 ounce cans coconut milk
1 ½ pounds winter squash, peeled, seeded, and diced large
3 cups vegetable or chicken stock
Lime juice to taste
½ cup fresh cilantro, washed
Kosher salt to taste

Preparation

In a medium sauce pan, on medium-high heat, saute onions, lemongrass and ginger in
oil until fragrant, about 5 minutes. Stir in the curry paste. Add the coconut milk, squash and stock. Simmer until squash is tender, about 30-40 minutes.

Puree with an immersion blender and season to taste with lime and kosher salt. Adjust to desired consistency with water if necessary. Garnish with cilantro leaves.
 

This simple & delicious dessert recipe combines a homemade raspberry and rose flavored sherbet with Piper Sonoma Rosé. It's perfect for Valentines day.

Ingredients

• 2 cups of frozen raspberries
• ¼ cup condensed milk (dairy or vegan)
• 3 teaspoons rose water
• 1-2 oz of Piper Sonoma Rosé (Sherbet will keep in the freezer for up to 3 months) 

Preparation

Combine and blend all ingredients in a blender/food processor until smooth. Pour into a freezer container and allow to set for 60 minutes.

Once the sherbet has firmed up, add 2-3 scoops to a chilled cocktail coup and pour chilled Piper Sonoma Rosé on top. Garnish with fresh mint and frozen berries and enjoy immediately. 

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This crisp and refreshing punch is inspired by Spring’s welcomed lightness and elegance after the long winter months. It combines green tea’s herbal notes with bright and zesty yuzu and tropical pineapple.

Ingredients

• 2oz Piper Sonoma Blanc de Blancs
• 1/2oz citron vodka
• 2oz chilled green tea
• 1/2oz pineapple juice
• 1/2oz yuzu juice
• 1/2oz simple syrup

Preparation

Combine all ingredients (except Piper Sonoma) in a cocktail shaker and shake until ice cold. Pour into glass and top with Piper Sonoma Blanc de Blancs. Garnish with pineapple leaf, yuzu and an edible flower.

Tip

Brew your tea extra strong for a bold flavor. 3 teabags per 8oz water. Steep for 5 minutes. Chill before using.

This yummy low-ABV recipe is perfect for dry-ish January. It combines fresh seasonal citrus (grapefruit & blood orange) with the cleansing and antioxidative properties of fresh sage…and just a hint of Piper Sonoma Brut.

Ingredients

• 1.5 oz Piper Sonoma Brut
• 2 oz grapefruit Juice
• 1/2 oz blood orange juice
• ¼ lemon juice
• ¼ sage simple syrup
• A splash of Soda water Fresh Sage (Muddle in)

Preparation

Combine all ingredients (except Piper Sonoma) into a cocktail shaker. Muddle the sage, add ice and shake until cold. Pour into a glass and top with Piper Sonoma Brut and soda water. Garnish with fresh citrus wedges and a sage leaf.

Sage Simple Syrup Recipe

• 6-8 culinary grade sage leaves
• 1 cup white sugar
• 1 cup water

Add all ingredients to a pan and gently bring to boil. Remove from heat and allow sage to infuse for 30 minutes. Once cooled, strain the syrup off the leaves and store in an airtight container until ready to use. Syrup can be kept in the fridge for up to 1 month.

Ingredients

• 4 oz Piper Sonoma Brut Rosé
• ¾ oz Passionfruit liqueur
• ½ oz Pineapple juice
• ¼ oz Vanilla Simple Syrup
• ¼ oz Lime juice
• ½ of Fresh passion fruit

Preparation

Add all ingredients (except Piper) to a shaker. Shake until ice cold. Double strain (to remove Passionfruit seeds) into a chilled glass. Add Piper Sonoma Brut Rosé. Garnish with a passionfruit slice and edible flowers.

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A light and festive twist on a classic party-pleaser. The best part about this bright and fruity delight is that all the prep takes place beforehand. All you do is add the bubbles when your guests arrive.

Recipe serves 6–8, so adjust accordingly for smaller—or larger—get-togethers!

Ingredients

• 1 bottle of Piper Sonoma Brut
• 8 oz Gin
• 4 oz Citrus & Thyme Simple Syrup **recipe below**
• 8 oz Pineapple juice
• 8 oz Orange juice
• Fresh fruit slices (½ an orange, ⅓ a grapefruit, ½ lemon)
• Fresh Thyme
• **Prepare in a large pitcher**

Preparation

Add Fresh fruit slices and some thyme sprigs into a serving jug. Add all liquid ingredients (except Piper Sonoma). Mix well & allow to rest in the refrigerator for at least 2–4 hours.

To serve: Pour 3 oz of cocktail mixture into each glass. Top with 3–4 oz of Piper Sonoma Brut. Garnish with fresh thyme and fruit wheels.

Citrus & Thyme Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 cup of mixed fruit slices (orange, lemon, grapefruit)
• 4–5 Thyme Sprigs

Bring fruit and water to a boil. Reduce heat and add in sugar until completely dissolved. Remove from heat and allow mixture to marinate for minimum 30 minutes. Strain off the fruit before using. Can be stored in fridge for up to 2 weeks.

With the sweet flavor of meyer lemon, this twist on the French classic is a perfect way to welcome your guests and get the party started.

Ingredients

• 4oz Piper Sonoma Blanc de Blancs
• 1oz Gin
• ½ oz Lemon juice
• ½ oz Meyer Lemon Simple Syrup (this one by local producer: Sonoma Syrup Co.)

Preparation

Add all ingredients (except Piper) to a mixing glass or shaker. Shake/stir until ice cold. Pour into a chilled coupe glass and add Piper Sonoma Blanc de Blancs. Garnish with a lemon twist.

The classics are hard to beat. With a subtle twist, this one accentuates—rather than obscures—a good sparkling wine. And best of all it’s simple and easy to mix up anywhere. Brandy is optional, if you prefer to keep it light.

Ingredients

• 6oz Piper Sonoma Brut
• 1 Sugar cube
• 4–5 dashes Blood orange bitters
• **1/2oz Brandy optional**
• Garnish: Blood orange twist

Preparation

Place sugar cube on a spoon and soak with blood orange bitters. Drop it into a Champagne glass. Add Brandy if desired. Fill the glass to the top with Piper Sonoma Brut. Garnish with orange twist.

Hemingway claimed to have invented this classic champagne cocktail. Don’t let the name scare you off… this is easy to make and easy to sip. The absinthe adds an herbal note and brings out new flavors in the sparkling wine.

Ingredients

• 3oz Piper Sonoma Blanc de Bancs
• ¾ oz Absinthe
• ¼ oz Simple syrup
• ¼ oz Lemon juice

Preparation

Add all ingredients (except Piper) to a mixing glass or shaker. Shake/stir until ice cold. Pour into chilled coupe glass and add Piper Sonoma Blanc de Blancs. Garnish with lemon peel rose.

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Ingredients

• 4 oz Piper Sonoma Brut
• ¾ oz Apricot liqueur
• ¼ oz Orgeat syrup
• 1 oz Peach juice

Preparation

Add all ingredients (except Piper) to a mixing glass. Stir until ice cold. Pour into a chilled Champagne flute and add Piper Sonoma Brut. Garnish with peach wedge and fresh mint.

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Ingredients

• 4 oz Piper Sonoma Brut Rosé
• 1 oz Strawberry liqueur
• ½ oz Vanilla simple syrup
• 3 dashes Rhubarb bitters
• 3 Strawberries
• Fresh rhubarb

Preparation

Add all ingredients (except Piper and bitters) to a mixing glass. Muddle the strawberries, add ice and stir. Double strain into a chilled Collins glass. Add Piper Sonoma and bitters. Decorate glass with rhubarb ribbon, and garnish with strawberry fan and fresh mint.

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INGREDIENTS

• 4 oz Piper Sonoma Rosé
• 1/2 oz Aperol
• 1 oz Crème de Cassis
• 1/2 oz fresh orange juice
• ** Serve in a champagne flute **

PREPARATION

Combine all ingredients (except Piper Sonoma) in cocktail shaker with ice, shake until chilled. Pour into glass and top with Piper Sonoma Rosé. Garnish with orange twist.

Ingredients

• 2+ oz Piper Sonoma Brut
• 1 oz Ginger vodka
• 1½ oz Apple juice
• 1/4 cup Bosc pear chunks
• 1/2 oz Allspice simple syrup
• **Serve in tumbler**

Preparation

Combine all ingredients (except Piper Sonoma) in cocktail shaker. Muddle pear. Add ice and shake until chilled. Strain into glass and top with Piper Sonoma Brut. Garnish w/ pear fan, thyme sprig, cinnamon stick.

Allspice simple syrup (makes 1 cup)

• 1 cup water
• 1 cup sugar
• 2 cinnamon sticks
• 1 tsp whole cloves
• 1 tsp ground nutmeg

Combine water and spices in a saucepan and bring to boil. Simmer for 10 minutes, then add sugar. Once sugar has dissolved, remove from heat and let steep for at least 30 minutes before using. Strain syrup into container. Can be stored in refrigerator for 2 weeks.

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Ingredients

• 4 oz Piper Sonoma Brut
• ½ cup frozen peaches
• 2 cubes frozen pineapple juice
• 1/2 oz Peach syrup
• Garnish with pineapple leaf & fresh peach
• **Tip: Freeze the pineapple juice ahead of time in a traditional ice cube tray**

Preparation

Add all ingredients to a blender. Blend until smooth. Top with extra Piper Sonoma to adjust consistency if needed. Enjoy!

PARTY-BATCHING MEASUREMENTS

• Makes 4–6 drinks
• 2/3 Bottle of Piper Sonoma
• 2 cups frozen peaches
• 8 cubes frozen pineapple juice
• 2 oz Peach syrup

Piper Sonoma lights up your holiday with this sparkling 4th of July-themed Watermelon Hibiscus spritz.

Ingredients

• 3+ oz Piper Sonoma Rose
• 1 oz Vodka
• 1/2 oz Hibiscus Syrup
• 1/3 cup watermelon chunks
• 1/2 oz fresh lime juice
• Fresh Mint
• ** Serve in a spritz glass**

Preparation

Combine all ingredients (except Piper Sonoma) in mixing glass. Muddle mint and melon. Add ice and stir until chilled. Double-strain into and iced glass and top with Piper Sonoma Rosé. Garnish with a colored sugar rim, melon stars, fresh mint and a festive straw.

For Hibiscus Syrup:

• 3 bags of hibiscus tea (or 3 tbsp loose leaf) 
• 1 cup sugar
• 1 cup water

Steep tea in hot water for 6 minutes. Remove tea bags, place brewed tea on stove top and bring to a boil. Add sugar and stir until completely dissolved. Remove from heat and let cool before using.

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Ingredients

• 3 oz Piper Sonoma Blanc de Blancs
• 1 oz Cocchi Americano Rosso
• 3/4 oz lime juice
• 1/2 oz simple syrup
• 1/4 cup fresh blackberries
• 4 sage leaves
• **Serve in tumbler or stemless wine glass**

Preparation

Combine all ingredients (except Piper Sonom) in a mixing glass. Muddle sage and berries. Add ice and mix until chilled. Strain into iced glass and add Piper Sonoma Blanc de Blancs. Garnish with blackberries and sage leaves.

Easy simple syrup recipe:

• 1 : 1 ratio, water to sugar (e.g. 1 cup water to 1 cup sugar)

Combine ingredients in a saucepan and bring to boil. Once sugar has dissolved, take off heat and let cool before using. Can be stored in refrigerator for 2 weeks.

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Ingredients

• 3+ oz Piper Sonoma Rosé
• 1 oz Gin
• 2 oz fresh grapefruit Juice
• 1/2 oz Rosemary simple syrup
• 1/4 oz Grenadine

Preparation

Combine all ingredients (except Piper Sonoma Rosé) in mixing glass. Stir with ice until chilled. Pour into ice-filled glass and top with Piper Sonoma Rosé. Garnish with rosemary sprig and grapefruit slice.

FOR THE Rosemary Simple Syrup (MAKES 1 CUP)

• 1 cup water
• 1 cup white sugar
• 4-5 rosemary sprigs

Preparation

Combine ingredients in a saucepan and bring to boil. Simmer for 3 minutes. Remove from heat and allow to steep for at least 30 mins before using. Can be stored in refrigerator for 2 weeks.

Ingredients

• 3.5oz Piper Sonoma Blanc de Blancs
• 1oz Lillet Blanc
• 1/2oz Lavender syrup
• 1/2oz Apricot nectar
• 2 dash Rose water (optional)
• **Serve in Champagne Flute**

Preparation

Combine all ingredients (except Piper Sonoma Blanc de Blancs) in cocktail shaker with ice, shake until chilled. Pour into glass and add Piper Sonoma Blanc de Blancs. Garnish with lemon twist and lavender sprig.

FOR THE EASY LAVENDER SYRUP (MAKES 1 CUP)

• 1c water
• 1c sugar
• 4-5 lavender sprigs

Preparation

Combine ingredients in a saucepan and bring to boil. Once sugar has dissolved, remove from heat and steep for 15–20 minutes. Remove lavender from syrup before using. Can be stored in refrigerator for 2–3 weeks.

INGREDIENTS

3.5 oz Piper Sonoma Brut
2 oz Earl Grey tea concentrate (see below)
1/2 oz Earl Grey simple syrup (see below)
1/2 oz Limoncello
1/4 oz fresh lemon juice
**Serve in a Collins glass**

PREPARATION

Combine all ingredients (except Piper Sonoma Brut) in cocktail shaker with ice. Shake until chilled. Pour into glass and add Piper Sonoma Brut to the top. Garnish with lemon and Thyme sprig. 

FOR EARL GREY TEA CONCENTRATE (MAKES 1 CUP):

3 tablespoons tea (or 3 tea bags) to 1 cup of water

Steep for 5 minutes. Remove tea and cool before using.

FOR EARL GREY SIMPLE SYRUP (MAKES 1 CUP):

4 tablespoons tea (or 4 tea bags) 
1 cup hot water  
1 cup sugar 

Combine ingredients in a saucepan and bring to boil. Remove from heat and steep for 5 minutes. Remove tea from syrup before using. Can be stored in refrigerator for 2–3 weeks.

INGREDIENTS

• 3 oz Piper Sonoma Brut
• 1 oz Red Vermouth
• 1/4 oz Hibiscus & Rose Hip Tea simple syrup (see below)
• 1/2 oz Blood orange juice
• Splash of club soda
• Dash orange bitters
• Dash lavender bitters

PREPARATION

Combine vermouth, simple syrup, blood orange juice and bitters in a cocktail shaker with ice, shake until cold. Pour into iced glass, add Piper Sonoma Brut and a splash of club soda. Garnish with edible flowers and orange peel.

FOR HIBISCUS ROSE SIMPLE SYRUP:

• 3 bags of hibiscus rose hip tea (or 3 tbsp loose leaf)
• 1 cup sugar
• 1 cup water

Steep tea in hot water for 6 minutes. Remove tea bag, place brewed tea on stove top and bring to a boil. Add sugar and stir until completely dissolved. Remove from heat and let cool before using.

VIDEO

See Chloe Dickson, sommelier and recipe developer, make the Love in Sonoma cocktail.

Watch on Instagram »

This classic aperitif has been delighting drinkers for well over a century. A simple, two-ingredient gem than can be dressed up with different seasonal garnishes.

Ingredients

• .5oz Crème de Cassis
• Piper Sonoma Brut or Brut Rosé
• Seasonal berries

Preparation

Pour Crème de Cassis into a champagne flute and top with Piper Sonoma Brut or Brut Rosé. Garnish with seasonal berries (raspberry, black currant, cranberries).

Level-up your mimosa game by adding a splash of orange liqueur to the classic brunch beverage, and make any morning a bit more grand.

Ingredients

• 3oz.Piper Sonoma Brut (to top off)
• 1.5oz freshly squeezed orange juice (chilled)
• 1.5oz  Grand Marnier Cordon Rouge
• Orange slice to garnish

Preparation

Pour HALF of Piper Sonoma Brut into an ice filled flute, then add orange juice and Grand Marnier. Top with rest of Piper Sonoma Brut and garnish with an orange slice (or strawberry).