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Pinot Noir

fig and olive relish

Girl and the Fig Olive Relish

If there is one thing besides wineries that California’s Wine Country is known for, it’s fantastic restaurants. The Girl & the Fig in Sonoma is among the best and has been a top foodie destination for the last 25 years. When Sondra Bernstein opened the doors in 1997, she wanted to showcase the abundance of the region along with her passion for French cuisine. It’s no surprise that Sondra along with head Chef John Tolouze are crazy about figs, which are featured prominently throughout their seasonal menus. When fresh figs are available, people come in droves for their Grilled Fig Salad and their Warm Fig + Thyme Crisp with Fig Syrup. The rest of the year they rely on dried figs, which have an earthy and sweet concentrated flavor, in fig compotes, sauces and relishes. In our version of their Fig and Olive Relish, we've updated the recipe to include fresh rosemary and orange zest. This relish is fragrant and reminiscent of the holidays. We suggest serving it on a cheeseboard, spooned over a log of goat cheese or a wheel of brie or as a topping for grilled pork chops. Pair with a light red such as California Pinot Noir or California Grenache. View recipe →

California Cobb Salad

Cobb Salad

The iconic Cobb Salad was invented in 1937 at the Brown Derby restaurant in Hollywood, California, by Bob Cobb. The ingredients for Cobb Salad vary from recipe to recipe but they typically start with some sort of leafy green like Romaine lettuce. The greens are adorned with ingredients like hard-boiled eggs, cheese, tomatoes, chives, avocado, onion, and bacon. Once tossed together these simple ingredients become a sensational salad that has truly become a California legend! This recipe for Cobb Salad pairs perfectly with California Pinot Noir or Sauvignon Blanc. View recipe →