By Rachel Thralls

It is officially summertime here in Sonoma County and our days are filled with sunshine and long days of sipping wine. Time to enjoy outdoor get-togethers with family and friends while firing up the grill. I love using fresh, local summer produce to create tasty, flavorful salads that are delicious sides for any summer meal. And the best part? All of these salads have a grilled component making it true to summer fare. One of the best universal wines that pairs well with summer salads is Rosé wine. Rosé wines are generally versatile and can work well with a variety of salad types. They are light and refreshing with nice acidity making them a superb pairing with salads.

Here are some of my favorite Sonoma County Rosé wines to pair with these 3 grilled summer salads:

2022 Inman Family Wines Endless Crush® Rosé – OGV Estate
2022 Sangiacomo Vin Gris of Pinot Noir Rosé
2022 Trombetta Rosé of Pinot Noir

Grilled Zucchini, Corn & Orzo Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
1 cup orzo pasta, dry
4 ears corn on the cob, husk removed
Sea Salt & Black Pepper, to taste
1/4 cup extra virgin olive oil, divided
2 zucchini, sliced
2 yellow squash, sliced
2 tablespoons white wine vinegar
¾ cup feta cheese, crumbled
½ cup toasted pine nuts
½ cup fresh basil leaves, chopped

Directions:
1. Cook the orzo according to the package directions. Drain and add to a large bowl.
2. Meanwhile, heat outdoor grill and wrap corn on the cob in individual tin foil wraps. Grill the corn over medium-high heat for about 15- 20 minutes, rolling cobs around or until lightly charred on all sides. Once it is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper and transfer to the bowl with the orzo.
3. In a skillet over medium heat (or grill basket), add the zucchini, yellow squash and drizzle of olive oil, cooking for about 10 to 15 minutes, until browned and just cooked through. Remove and season with salt and pepper. Transfer to the bowl with the orzo.
4. In a small jar, combine the rest of the olive oil with the vinegar and season with salt and pepper. Shake to combine.
5. Pour the dressing over the orzo salad and top with feta cheese, pine nuts and basil. Divide onto plates and enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is about 1 1/2 cups.
Make it Vegan: Use dairy-free cheese or omit.
Gluten-Free: Use gluten-free pasta or quinoa instead.

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Grilled Watermelon & Honeydew Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
1/2 medium honeydew melon, peeled, seeds removed, cut into wedges
1/4 medium seedless watermelon, cut into wedges
1 ½ tablespoons extra virgin olive oil
¼ teaspoon Pink Himalayan salt
1 ½ teaspoons balsamic vinegar
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted

Directions:
1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.
2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.
3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.
4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese

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Grilled Corn, Nectarine & Quinoa Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
½ cup quinoa, uncooked
1 cup water
4 ears corn on the cob
2 nectarines, pitted and cubed
½ cup red onion, finely sliced
½ cucumber, diced
4 ounces mini-mozzarella balls, cut in half
2 cups baby arugula
½ cup cilantro, chopped
½ cup mint leaves, chopped
½ lemon, juiced
2 tablespoons extra virgin olive oil
Sea Salt & Black Pepper, to taste

Directions:
1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
2. Meanwhile, heat outdoor grill and wrap corn on the cob in individual tin foil wraps. Grill the corn over medium-high heat for about 15- 20 minutes, rolling cobs around or until lightly charred on all sides. Once it is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper.
3. Combine mozzarella balls, baby arugula, grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
4. Prepare dressing by combining lemon juice, olive oil, sea salt and pepper.
5. Drizzle salad with desired amount of dressing and serve. Enjoy!

Recipe Notes:
No Nectarines: Used sliced peaches or plums instead.
Short on Time: Replace one ear of corn with about one cup of frozen or canned corn.

It’s officially barbecue season and what better weekend to fire up the grill than Father’s Day weekend. This barbecue pork tenderloin is a delicious recipe to celebrate this weekend or enjoy all summer long. It is full of flavor, textures and pairs well with Sonoma County Zinfandel. The peach salsa brightens up the dish making it the perfect topping.

Zinfandel, known for its versatility, showcases a wide range of styles, from light and fruity to rich and bold. Zinfandel’s robust nature, often accompanied by notes of blackberry, raspberry, spice, and pepper, makes it an ideal match for the complex flavors of barbecue. The wine’s fruity characteristics help balance the smoky and savory aspects of the food, while its tannins and acidity cut through the richness of the meat, enhancing the overall dish.

Looking for a perfect pairing? Try one of the following Sonoma County Zinfandels:

Nalle Winery Dry Creek Valley Classic Zinfandel

Martinelli Zinfandel Martinelli Road

St. Francis Old Vine Zinfandel, Sonoma County

Rafanelli Dry Creek Valley Zinfandel

BBQ Pork Tenderloin with Peach Salsa

Serves 6

Recipe by Rachel Thralls

Ingredients

2 lbs pork tenderloin

1 cup barbecue sauce (see below for homemade recipe or use your favorite store-bought)

4 peaches, pitted and diced

2 avocado, diced

½ cup red onion, finely diced

1 cup grape tomatoes, cut into halves or quarters

½ lemon, juiced

1 cup cilantro, chopped

Sea salt & black pepper to taste

6 cups favorite greens- little gems, baby arugula or spinach

For the homemade barbecue sauce:

½ cup tomato paste

1 cup water

1/3 cup maple syrup

2 tablespoons fancy molasses

3 tablespoons apple cider vinegar

1/2 teaspoon cinnamon

1 tablespoon cumin

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon ground mustard

1/4 teaspoon cayenne pepper

Directions

1. If you are making the homemade barbecue sauce, in a saucepan over medium-high heat, stir together all ingredients and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. Transfer to a jar and let cool.
2. Place the pork and barbecue sauce in a ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
3. Meanwhile, make your peach salsa. In a bowl, combine diced peach, avocado, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
4. When ready to cook, preheat grill on medium heat. Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
5. Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
6. Slice BBQ pork and serve over your choice of greens with a side of leftover barbecue sauce. Top with peach salsa and enjoy!

Recipes Notes:

No BBQ: Roast marinated pork in the oven at 350ºF and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.

Make it Spicy: Add chopped jalapeno pepper or cayenne pepper to the salsa.

Serve with: Rice, roasted potatoes or pita bread.

Who doesn’t love a slider? Sliders are perfect for a light dinner or part of a larger spread at summer get-togethers. These tiny burgers can be dressed up with your favorite toppings, but they are full of flavor just as they are. The simple ingredients in the slider coupled with the pop of lemon in the aioli make Chardonnay a tasty pairing for this recipe. Chardonnay is extremely flexible when it comes to food pairings, making it a fantastic companion to a wide range of dishes.

Looking for a perfect pairing? Try one of the following Sonoma County Chardonnays:
Dutton-Goldfield Walker Hill Vineyard Chardonnay
Lando Wines Heintz Vineyard Chardonnay
Ramey Wine Cellars Russian River Valley Chardonnay

Turkey Burger Sliders with Parsley Aioli
Serves 4
Recipe by Rachel Thralls

Ingredients:
1 lb lean ground turkey
1 ½ teaspoons Dijon mustard
1 teaspoon garlic powder
1/3 cup fresh Italian parsley, chopped
2 tablespoons red onion, finely chopped
1 egg
Sprinkle Sea Salt & Black Pepper
1 tablespoon avocado oil
2 tablespoons mayonnaise (I use avocado oil mayo)
1-2 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh lemon juice + plus zest from 1/2 lemon
½ cup baby arugula
8 brioche hamburger slider buns

Directions:
1. In a large bowl, combine the turkey, Dijon mustard, garlic powder, parsley, red onion, egg, and salt and pepper and mix well to combine. Form into patties and set aside.

2. Heat a cast-iron skillet over medium heat and add the avocado oil. Working in batches if needed, add the burgers and cook for five minutes per side or until cooked through.

3. In a small bowl, stir together the mayonnaise, remaining parsley, lemon juice, and zest, and season with salt and pepper.

4. Divide the arugula on the bottom of the burger buns and top with the turkey burger and aioli. Add the other bun on top. Enjoy!

Recipe Notes:
Leftovers: Refrigerate the turkey patties in an airtight container for up to three days. Freeze leftover patties in between layers of parchment paper and in a zipper-lock bag for up to two months.
Serving Size: One serving equals approximately two patties and buns.
Gluten-Free: Use gluten-free slider buns.
Additional Toppings: Top with your favorite cheese or sliced avocado.

Happy International Chardonnay Day! It’s time to celebrate one of the most beloved and celebrated wines in the world, Chardonnay. Every year, on the Thursday before Memorial Day weekend, wine lovers from around the world come together to honor this white wine varietal on Chardonnay Day. When it comes to white wine, few varietals hold the same level of allure and global recognition as Chardonnay. Renowned for its wide range of styles, complexity, and ability to reflect the terroir of its origin, Chardonnay has firmly secured its place as one of the world’s most beloved and esteemed grape varieties. In honor of this day, we wanted to share more about the origins of Chardonnay, it’s place here in Sonoma County, along with some fun Chardonnay facts and food pairings.

Originating from the Burgundy region of France in a small village in the Mâconnais region, Chardonnay can trace its roots back centuries. The name originally meant “place of thistles” or “thistle covered place.” This noble grape variety gained international prominence in the late 20th century, as winemakers around the world recognized its potential for crafting exceptional white wines. Today, Chardonnay is cultivated in diverse wine regions across the globe, from California to Australia, and from South Africa to New Zealand and is one the most widely planted grape variety, globally.

Here in Sonoma County, Chardonnay is the number one variety planted in a little over 15,000 vineyard acres, which makes up about 26% of total vines planted. It was first planted in Sonoma County by Hanzell in Sonoma Valley in the 1950’s followed by the Dutton family in the Russian River Valley in the 1960’s. It can now be found planted all across the county in many different AVA’s. Chardonnay thrives in Sonoma County’s diverse microclimates and varied soils, allowing for a range of styles and flavors in the wines produced. Sonoma County’s cool climate, influenced by the Pacific Ocean and the Russian River, creates ideal conditions for Chardonnay grapes, resulting in wines with vibrant acidity and expressive fruit flavors.

One of the remarkable aspects of Chardonnay is its versatility. From crisp and unoaked to rich and buttery, Chardonnay offers a wide array of styles to suit different palates. Burgundian Chardonnays, characterized by their elegance and minerality, showcase the grape’s true essence. On the other hand, New World Chardonnays often exhibit bolder flavors, with oak aging lending creamy textures and notes of vanilla and tropical fruits. Chardonnay wines showcase a diverse spectrum of flavors and aromas, influenced by factors such as climate, soil, winemaking techniques, and aging processes. In cooler climates, Chardonnay tends to exhibit crisp acidity, along with notes of green apple, citrus, and minerality. In warmer regions, the wine develops riper fruit flavors such as tropical fruits, peach, and melon.

Chardonnay’s flexibility extends to food pairings, making it a fantastic companion to a wide range of dishes. Its medium to full body and balanced acidity allow it to pair beautifully with seafood, particularly buttery lobster, grilled shrimp, or creamy scallops. Poultry dishes, such as roasted chicken or turkey, are also enhanced by the wine’s richness and complexity. Chardonnay’s ability to handle cream-based sauces and buttery preparations makes it an excellent choice for creamy pastas, risottos, and even mild cheeses.

Let’s raise a glass of Sonoma County Chardonnay today in honor of International Chardonnay Day!

We are just a few days away from the 2^nd Annual Healdsburg Wine & Food Experience (HWFE), taking place May 18-21, 2023! Located in the heart of Sonoma County, the Healdsburg Wine & Food Experience is a three-day celebration featuring the best of Sonoma County and world-renowned food and wines. The festival will showcase the region’s makers – farmers, growers, winemakers and chefs – alongside globally recognized wines from the greatest wine regions of the world. The goal is to highlight the vibrant culinary diversity, sustainable farming practices and deep connection to the agriculture of Sonoma as it relates to the rest of the world.

The Sonoma County Winegrowers sponsors sommeliers from around the country to enjoy an immersive experience with Sonoma County grape growers, vineyards, and wines, learning about the county’s commitment to sustainability along the way. We partner with Food & Wine’s Executive Wine Editor, Ray Isle, to curate not only the list of sommeliers attending but also create an immersive education for sommeliers and wine buyers. Furthermore, we partnered with J Vineyards & Winery to create a Somm Scholarship to invest in an up-and-coming sommelier who is living the mission of the “Shifting the Lens” initiative. All attendees have the opportunity to absorb deep wine knowledge from vintners and growers, tour the vineyards, taste spectacular award-winning wines, savor gourmet meals from world-renowned chefs, and participate in the events chef demos, wine seminars and grand tasting.

Beginning Wednesday, May 17^th, 22 sommeliers will arrive in Sonoma County and attend an opening welcome dinner at Vérité in the hills of the Chalk Hill AVA. The following day will be filled with education seminars led by Ray Isle. The sommeliers will start the day with a Sonoma County Overview presentation with Karissa Kruse followed by the first seminar led by Ray Isle, a deep dive into Chardonnay & Pinot from some of the county’s greatest vineyards. Following the mornings education seminars, sommeliers will attend a hosted lunch with J Vineyards at their Eastside Knoll Vineyard. The afternoon education seminar will feature the diversity of Sonoma County with a speed round tasting of some of the obscure grape varieties of the region including Riesling, Grenache Blanc, Gruner Veltliner, Pinot Gris, Semillion/Sauvignon Blanc, Mourvèdre, Grenache, Schioppettino, Carignane and Petit Sirah. Winemakers and winegrowers will have 3-4 minutes to discuss and persuade the Somms on why they grow a particular grape or make a particular wine. Fun and fast paced, this seminar will surely be a favorite among the group! That evening, Rodney Strong Vineyards will be hosting a food and wine pairing dinner on The Terrace where the sommeliers will be able to taste wines from their diverse portfolio.

On Friday, May 19^th, the sommeliers will begin the day with a pop-up sparkling tasting with Ray Isle and then have a Heritage Vines Zinfandel seminar with some of the county’s great old vine wines. We will then venture off to Dutton Ranch for the Celebrity Chef BBQ lunch by Chef Matt Horn. Horn will bring his new food movement, “West Coast barbecue,” to Sonoma County which draws from techniques rooted in Texas and the South, expressing both tradition and imagination. After lunch, the sommeliers will embark on a private vineyard tour with a local winegrower. They will have the opportunity to take a deep dive and make connections between the land and the winegrowers, walk the vineyards, touch the soil, and sip wines along the way.

The next day is the BIG day! Sommeliers will be working around Healdsburg at all of the HWFE events! They will be pouring paired wines at the Celebrity Chef Demos at The Matheson, pouring and participating at the Wine Seminars located at the Harmon Guest House and H2, as well as pouring at VIP wine stations at The Rooftop 106. They will also be enjoying wine sips and chef bites at the Grand Tasting! Following a busy day of events, sommeliers will be pouring at the Magnum Party located at Bacchus Landing. They will be at bubbles stations, VIP lounges and pouring wine from our local vintners’ magnum bottles!

We are excited to share the beautiful, bountiful and bustling Sonoma County with this year’s group of sommeliers. Our hope is that they will forever be Sonoma County ambassadors and spread the good word of the county!

Spring has finally sprung here in Sonoma County which means warmer temperatures, new in-season produce to add to our daily meals and of course the start of grilling weather! A few of my all-time favorite ingredients to use in a salad are in season this month: arugula, avocados, beets and radishes. Each of these ingredients brings a unique taste and texture to the salad. I also love pairing Sonoma County Pinot Noir with a wide range of salads and especially with a beet salad since they complement each other’s earthiness. Head to your local butcher or grocery store to grab the pork tenderloin and fire up your grill to officially kick off the season! 

Looking for a perfect pairing? Try one of the following Sonoma County Pinot Noirs: 

Bucher Wines, Bucher Vineyard, Russian River Valley Pinot Noir 

Davis Bynum Russian River Valley Pinot Noir 

The Calling Wine Russian River Valley Pinot Noir 

Lynmar Estate Russian River Valley Pinot Noir 

Spring Beet & Arugula Salad with Honey Dijon Pork Tenderloin 

Serves 4 

Recipe by Rachel Thralls 

Ingredients: 

For the salad: 

2 small to medium red beets, skin on & washed 

2 small to medium golden yellow beets, skin on & washed 

5 cups baby arugula 

1 cup radishes, sliced or chopped 

4 green onions, sliced 

1 avocado, sliced  

¼ cup roasted pumpkin seeds 

½ cup local Sonoma County goat cheese, crumbled 

Top with Sprouts or micro-greens 

For the salad dressing: 

¼ cup extra-virgin olive oil 

2 tablespoons balsamic vinegar 

1 tablespoon honey  

1 tablespoon Dijon mustard 

¼ teaspoon fine sea salt 

Freshly ground black pepper, to taste 

For the pork tenderloin 

1.5 to 2 pounds pork tenderloin 

1/2 teaspoon salt  

1/4 teaspoon black pepper  

1/3 cup balsamic vinegar  

2 tablespoons honey  

1 tablespoon Dijon mustard  

Directions:  

1. In a medium mixing bowl, add all of the pork tenderloin marinade ingredients and mix well to combine. 
2. Place the pork tenderloin in a large zip lock bag and add the marinade. Carefully close the bag and move the pork and marinade around with your hands to completely cover the steak. Add to the refrigerator to let the steak marinate for up to 12 hours, 2 hours minimum. 
3. Remove the pork tenderloin from the refrigerator about an hour before grilling to bring it to room temperature. 
4. Preheat the oven to 400ºF. Wrap the beets in foil and bake for 40 to 45 minutes, or until cooked through. Remove the beets from the oven, let them cool then peel and slice into quarters.
5. 5. Preheat your outdoor grill (or indoor grill pan) to medium-high heat. Sprinkle the pork with a little more salt and pepper on both sides. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 degrees F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. 
6. While the pork is resting, mix together the salad dressing ingredients and set aside. 
7. Add the arugula to a large salad bowl. Add the roasted beets, radish, green onions, avocado, pumpkin seeds, goat cheese and micro-greens on top of the greens. Add the dressing and toss to combine. 
8. Divide salad into bowls and top with slices of pork tenderloin. 
9. Serve and enjoy with your favorite glass of Sonoma County Pinot Noir!

Recipe Notes: 

Dairy-Free: Omit the goat cheese, or use a plant-based cheese instead. 

No Pumpkin Seeds: Omit or use sunflower seeds instead. 

No Honey: Use maple syrup instead. 

Save Time: Roast the beets ahead of time. 

The best way to learn about food and wine pairings is to understand the basics so you feel empowered to do it all on your own. I always like to say the best wine to pair with your favorite meal is the wine you like the best! There are lots of different pairings for every dish and every wine, however, there are some basic principles that will help guide you. The fun part of learning about wine is developing your senses so you can decide what tastes best to you. 

There are five fundamental components to all wines. It’s helpful to think of wine pairings in relationship to these components and how they interact with the nuances of the food on your plate. The goal of a great wine pairing is to balance the qualities of both the wine and the food, in a way that highlights each partner’s greatness. 

The five basic wine characteristics are: 

1. Sweetness: Any residual sugar remaining from the fermentation process will make a wine taste sweeter.  
2. Acidity: Acidity in wine comes from tartaric, malic, and citric acid from the grapes. Acidity is responsible for the perceived tartness or crispness in wine. As grapes ripen, they become less acidic (and more “sugary”). Therefore, wines from cooler climates are typically more acidic because the grapes tend to ripen more slowly in the cooler temperatures, leaving more acid and less sugar in the grapes at harvest.
3. Tannin: Tannin is a polyphenol found in grape skins and seeds. Tannins create a mouth-drying feeling on the tongue or gums, which helps with palate cleaning. 
4. Alcohol: Alcohol is made from yeast converting grape sugar into ethanol. Alcohol adds body to wines, with bigger bodied wines typically having higher alcohol contents.  
5. Body: The difference between a light and full-bodied wine is similar to the difference between skim and full milk. Lighter wines tend to be more acidic, lower alcohol, less tannic, and less sweet whereas bolder wines tend to be less acidic, higher alcohol, more tannic, and sometimes sweeter. 

So, how do these wine characteristics and qualities interplay with food? 

• Acidic Food: match with high-acid wines. Lower acidity wines will taste flat. 

• • Food examples: citrus or balsamic vinaigrette, tomato-based sauces 

• Rich Food: match with high tannin reds or high acid whites for their palate cleansing effects with fat. 

• • Food examples: creamy sauces, macaroni and cheese 

• Spicy Food: match with low alcohol or sweet wines to reduce the burning sensation in your mouth. 

• • Food examples: salsa, spicy curries, hot sauce, horseradish-based sauces 

• Bitter Food: match with low to no-tannin or sweeter wines. Tannic wines will increase the bitterness. 

• • Food examples: kale, grapefruit, arugula, dark chocolate 

• Sweet Food: match with sweet wines. The wine should always be sweeter than the food! Sweet food will often make a regular dry wine taste more bitter. 

• • Food examples: cakes, cookies, fudge, milk chocolate, ice cream 

• Salty Food: match with acidic or fruity wines. 

• • Food examples: popcorn, pretzel, mixed nuts, tortilla chips 

When pairing, go for balance between your food and wine pairings. Pair lighter wines with lighter dishes and bolder wines with heavier dishes. Match weight with weight, intensity with intensity, and aromatics with aromatics.  

There are two main theories behind pairings: congruent and complementary. In congruent wine pairings, there is a strong overlap of flavor compounds between the food and wine, which intensifies the overlapping qualities. In complementary pairings, there are only a few shared flavor compounds between the food and wine, which means you’re going for contrast and balance (Source). 

Congruent Wine Pairing: A creamy sauce with pasta paired with an oaked Chardonnay from Sonoma County. The buttery flavors from the oak aging create a soft wine that supports the creaminess in the dish. If an unoaked Chardonnay that was very crisp and acidic was chosen instead, this would create a complementary wine pairing. 

Complementary Wine Pairing: Pairing the same creamy pasta dish above with an unoaked Chardonnay or a bright Sauvignon Blanc. The bright crispness and acidity in either of these wine pairings would contrast with the fat from the creamy sauce, giving the tongue two very different flavor profiles and mouthfeels.

Both of these types of food and wine pairings work, so you can try both out and see which pairing best suits your tastes and palate!  

Lastly, here are some of my go-to food and wine pairing tips to keep in mind: 

1. Rosé is delightful with almost any food pairing. If you’re stressing out and don’t know what to do, get a dry rosé. 
2. Pinot Noir is an earthy, light red wine that pairs great with just about anything, especially earthy foods. Whether you’re eating a burger, salmon or mushroom pasta, you can confidently reach for a glass of Pinot Noir. 
3. Sparkling wines aren’t just for special occasions. They’re exceptional palate cleaners which means they pair well with fatty dishes where you need to wake up your tongue. 
4. When dealing with extremely vegetal culprits (asparagus, artichokes, avocado), lean into the vegetal, crisp profile of white wines like Sauvignon Blanc to complement and highlight the greenness of the dish. 
5. If you have a heavily spiced or peppery dish, go light and sweet so you don’t increase the mouth burn. Try a crisp, sweet Riesling or Gewürztraminer. 
6. Wines should be more acidic and sweeter than the food. Otherwise, you risk the wine tasting flabby or bitter. 

Although springtime has sprung here in Sonoma County, we are still getting record breaking rain and cooler temperatures. I am still enjoying making cozy stews to enjoy during this weather but with a spring flare by adding in lighter white wine and spring vegetables. This slow cooker chicken stew is thick and creamy without being too heavy, filled with a wonderful blend of herbs and flavors and of course, includes wine! I love enjoying a glass of wine while I cook and using that same wine in the recipe. For this slow cooker chicken stew, I love pairing it with local Sonoma County Sauvignon Blanc with just enough acid to cut through the creaminess of the stew.  

Looking for a perfect pairing? Try one of the following Sonoma County Sauvignon Blancs: 

Dutton Estate Kylie’s Cuvée Sauvignon Blanc 

Kokomo Timber Crest Vineyard Sauvignon Blanc 

Rodney Strong Vineyards Charlotte’s Home Sauvignon Blanc 

Slow Cooker Chicken Stew 

Serves 6 

Ingredients: 

1 ½ lbs. boneless, skinless chicken thighs 

1 tablespoon extra-virgin olive oil 

Salt/pepper (to sprinkle on chicken) 

1 large onion, diced 

3 large carrots, sliced into ½ inch chunks  

2 celery stalks, chopped 

3-4 garlic cloves, minced 

1 lb. baby potatoes, diced 

2 cups chicken stock 

½ cup white wine (pairing with Sauvignon Blanc works best!) 

1 tablespoon Worcestershire 

1 teaspoon balsamic vinegar 

2 teaspoons fresh rosemary, chopped 

2 teaspoons fresh thyme, chopped 

½ teaspoon dried oregano 

Sprinkle of salt/pepper 

1 cup green beans, trimmed and chopped into 1-inch pieces 

¼ cup flour 

½ cup unsweetened almond milk (or your favorite milk!) 

Directions: 

1. Heat olive oil in large pan on stovetop to medium-high heat. Add chicken thighs to cover in single layer (be careful not to overcrowd), sprinkle with salt and pepper. Brown on each side for about 3 minutes, remove from pan and add to slow cooker. Repeat for all pieces of chicken thighs. 
2. Add onion, carrots, celery and garlic to pan and brown for 5-6 minutes until soft. Add drizzle of white wine to scrape up all of the browned bits from the bottom of the pan. Add to slow cooker on top of chicken thighs. 
3. Add diced potatoes, chicken stock, rest of white wine, Worcestershire, balsamic vinegar, rosemary, thyme, oregano, salt and pepper to slow cooker. 
4. Cook on low for 6-8 hours, adding the chopped green beans for the last hour. 
5. Once done, take 2 forks and pull apart the chicken thighs which will easily fall apart. 
6. Take ½ cup of slow cooker stock/liquid and add to a bowl. Add the flour and whisk until well combined, then add your milk. Add back into slow cooker and turn to high for 15-20 minutes to thicken the stew. 
7. Serve in bowls and enjoy immediately with your favorite glass of Sonoma County Sauvignon Blanc!

Recipe Notes: 

Serve with: Crusty local bread, cornbread or homemade biscuits.  

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month. 

Serving Size: One serving is equal to approximately two cups. 

Additional Toppings: Lemon juice and/or fresh herbs.