When you want to show someone you care, there's nothing better than a homemade cake! This one is easy to make, impressive to taste and captures three of California’s favorite flavors: navel oranges, olive oil and almonds. Pair with California Muscat or California Late Harvest or Dessert wine. View recipe →
August is prime time for California nectarines, peaches, and plums—all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch. View recipe →
This tasty California take on the Moscow Mule is loaded with berry goodness. You can choose any berries you like. If you’re hosting a get-together, muddle a big bowl of berries in advance and store them in the fridge for up to 1 day. Since Muscat wine varies in sweetness, the wine you choose will dictate how sweet the finished mules are. View recipe →
Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. View recipe →
Crunchy radishes, buttery avocados, and tangy feta cheese—with a hint of chile and lime—are an inspired accent for fresh cod. View recipe →
Crisp and refreshing pears with a sweet vanilla cream and a light buttery crust make this the perfect conclusion to any meal. Pair with California Muscat/Moscato or late-harvest Riesling. View recipe →