Recipes

Did you know that the Popsicle was invented in Oakland in 1905? Frank Epperson invented this frozen dessert sensation over 115 years ago, but it still reigns supreme today. Our Peach Frosé Popsicles are a refreshing blend of canned California cling peaches, peach nectar, and California Rosé frozen into Popsicle form. We like to think Frank would approve! Frosé Popsicles are great by themselves or can be served as a delightfully playful peach garnish when served in a wine glass with sparkling wine from California. As the Popsicles melt, the flavors mix and mingle with the sparkling wine creating a truly sensational cocktail experience. View recipe →

Little Gem lettuces are a romaine relative, but they are smaller, more tender and sweeter for your salad. If you can’t find Little Gems, hearts of butter lettuce or Bibb lettuce make a good alternative. Add juicy grapes, crunchy walnuts and tangy blue cheese for a meal you’re sure to put on repeat. To switch it up, replace the grapes with pears, figs or Fuyu persimmons. Pair with California rosé or California Riesling. View recipe →

This dish is a perfect summer side for your next Barbeque. Grilled watermelon is dressed with salty feta cheese, fresh basil, and a balsamic reduction. It’s the perfect pairing to a California Rosé or Sauvignon Blanc. View recipe →

This Mexican-inspired dish is made with melted Munster cheese, hot crumbled chorizo, and topped with green onion. Both savory and spicy, this appetizer is sure to be a party pleaser. Pair with a California Chardonnay or Rosé to help cut through the richness of the cheese. View recipe →

Save this fresh, colorful salad for early summer, when markets have small, tender zucchini. For the best results, look for zucchini that are no more than 6 inches (15 cm) long, and choose straight ones that will be easy to shave into ribbons. You can shave the zucchini with a vegetable peeler, but a mandoline or V-slicer makes the job easier. Pair with California Sauvignon Blanc or California rosé. View recipe →

Sushi Pizza is a fusion dish that originated in Toronto, Canada! A crispy rice patty is topped with a creamy avocado spread, sushi-grade salmon, sriracha mayo, and savory slices of nori. Pairs beautifully with a glass of Rosé or Sauvignon Blanc. View recipe →

Creamy ricotta cheese, fresh lemon, and sweet strawberries make up this delicious and decadent brunch dish. Pairs well with California Rosé or Pinot Grigio. View recipe →

Ripe tomatoes layered on a crisp golden pastry and topped with fresh basil create the ultimate savoury brunch dish. View recipe →

From cream cheese to smoked salmon to pickled vegetables, there are several different ways to jazz up any flavor of bagel. This easy recipe is the perfect choice for a leisurely breakfast or lunch and is sure to be a crowd-pleaser. View recipe →

You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. View recipe →

Looking for a taste of Hawaii but craving that California flair? Try this easy Poke Bowl Recipe packed with sushi grade ahi-tuna, crisp edamame and creamy avocado. Pair this fresh summer dish with a California Chardonnay or Rosé for the ultimate palate pleaser. 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 →

California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with California Riesling, California rosé or California Sauvignon Blanc. View recipe →

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. View recipe →

If you’d rather spend more time dining than cooking and cleaning up, why not assemble an abundant cheese board that will take your evening from antipasto through dessert? View recipe →

Deviled eggs disappear fast at holiday parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. If you have ever struggled to peel hard-cooked eggs, you need to master this method. It produces easy-peeling eggs every time. Be sure the eggs are at room temperature before boiling or they may crack when added to the water. View recipe →

Welcome guests to your home for dinner with a glass of California rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salumi and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result. View recipe →

This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month. View recipe →

Braised sweet peppers, potatoes, and tomato make a succulent foundation for baked fish. Sauced with a garlicky, saffron-scented aioli, the dish needs only some crusty bread to complete it. View recipe →

Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this autumnal pizza. View recipe →

This spicy, fragrant bowl is heaped with crisp vegetables and char-grilled skirt steak, perched on a bed of rice noodles finished with a piquant Vietnamese dressing and a shower of fresh herbs. Pair with California Chardonnay or Rosé. View recipe →

Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with California Sparkling Rosé or Dessert Wine. View recipe →

This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé. View recipe →

Tender grilled chicken is enhanced with a dazzling lemon vinaigrette. Pair with California Rosé or Pinot Noir. View recipe →

This aromatic broth has hints of fresh ginger, anise and black pepper—and slices of tender, five-spice pork. Pair with California Viognier or California Rosé. View recipe →

Cool down with this refreshing savory-sweet salad. Serve with a light California Rosé or sparkling wine. View recipe →

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with dry California Rosé or Sauvignon Blanc. View recipe →

Serve this creamy, luxurious dessert after dinner or as a delightful afternoon snack. Pair with California Rosé or late-harvest Riesling. View recipe →

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with California Sauvignon Blanc or Rosé. View recipe →

Juicy roasted turkey with a sweet and tangy filling makes this dish the perfect Thanksgiving meal to enjoy all year round. Pair with California Chardonnay or Rosé. View recipe →