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Food recipes

 

 
Snap Pea & Tarragon Risotto
SEASONAL RECIPE

Snap Pea & Tarragon Risotto

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.

Roasted Radishes with Green Goddess Dipping Sauce
FEATURED RECIPE

Roasted Radishes with Green Goddess Dipping Sauce

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.

Peach Crostata with Almond Whip
FEATURED RECIPE

Peach Crostata with Almond Whip

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.

Grilled Cheese & Mostarda d’Uva
FEATURED RECIPE

Grilled Cheese & Mostarda d’Uva

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!

Curried Winter Squash & Coconut Soup
FEATURED RECIPE

Curried Winter Squash & Coconut Soup

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.
 


 

Cocktail recipes

Rosémary Spritz
Seasonal Cocktail

Rosémary Spritz

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.

 

Mum’s Garden Momosa
Seasonal Cocktail

Mum’s Garden Momosa

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.

 

My Kind of Tea Party
Signature Cocktail

My Kind of Tea Party

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.

Love in Sonoma
Seasonal Cocktail

Love in Sonoma

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 »

Classic Champagne Cocktail
Signature Cocktail

Classic Champagne Cocktail

The classics are hard to beat. 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 don’t want to weigh down your basket.

Ingredients
  • Piper Sonoma Brut
  • Angostura Bitters
  • Sugar cubes
  • Lemon twist to garnish
  • Brandy (optional)
Preparation

Place sugar cube on a spoon and hit it with two dashes of bitters. Place spoon in a champagne flute, fill with Piper Sonoma Brut. Give a quick stir and garnish with a lemon peel. You can add a splash of brandy if you’re feeling fancy!

Kir Royale
Signature Cocktail

Kir Royale

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).

Sonoma 75
Signature Cocktail

Sonoma 75

This twist on the French classic swaps the traditional gin for cognac, giving it a rounder, more layered flavor. It’s a perfect way to welcome your guests and get the party started.

Ingredients
  • 1.5oz Remy Martin VSOP
  • .5oz fresh lemon juice
  • .75oz simple syrup
  • Piper Sonoma Brut or Blanc de Blanc (to top off)
  • Lemon twist to garnish
Preparation

Pour Remy Martin, lemon juice and simple syrup over ice and shake well. Strain into a champagne flute and top with well-chilled Piper Sonoma Brut or Blanc de Blancs. Garnish with a lemon twist.

Champagne Punch
Signature Cocktail

Champagne Punch

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 is ideal for 8 or more, so adjust accordingly for smaller—or larger—get-togethers!)

Ingredients
  • 2 bottles Piper Sonoma Brut or Brut Rosé
  • 1/2 cup Grand Marnier
  • 1 cup vodka
  • 2 cups pomegranate juice
  • 4 cups ginger ale or club soda (depending on how sweet you want to go)
  • 1 large orange, thinly sliced
  • 1 large lemon, thinly sliced
  • 1 pint raspberries
  • Pomegranate seeds — for garnish
  • Mint leaves — for garnish
Preparation

In a large bowl or pitcher, stir together the Grand Marnier, vodka, and pomegranate juice then add the orange, lemon and raspberries. Cover and chill for at least 1 hour or overnight. As your guests arrive, gently stir in the Piper Sonoma Brut or Brut Rosé and ginger ale / club soda. Ladle punch into wine glasses (or champagne flutes) and garnish with pomegranate seeds and a sprig of mint.

Grand Mimosa
Signature Cocktail

Grand Mimosa

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).

Death in the Afternoon
Signature Cocktail

Death in the Afternoon

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
  • 1.5oz Absinthe
  • 4–5oz Piper Sonoma Brut (to top off)
  • Lemon twist to garnish (optional)
Preparation

Simply add absinthe to a champagne flute or coupe glass then slowly pour in Piper Sonoma Brut (Blanc de Blancs is also an option) until the drink takes on a milky appearance. Lemon peel garnish is optional.

 

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