Holiday Recipes & Pairings

Food + Family = Holidays. It’s a simple formula that defines the season for many of us, whether “family” means relatives or just the people you love. This holiday season, the Winegrowers of Dry Creek Valley have compiled some festive family recipes with suggested wine pairings to pass along their holiday traditions to others.


RIDGE Vineyard

Recipe: Slow Roasted Leg of Lamb, Mint Gremolata & White Bean Ragout
Wine Pairing: 2007 Ridge Lytton Springs Syrah; SRP $35

WINEMAKER, PAUL DRAPER:  “When I was a freshman at Stanford, two dorm friends asked me if I would like to spend Thanksgiving with them, because I was so far from home. They both lived out in Dry Creek and I joined them during Thanksgiving of '54. The house was an old farmhouse out in the middle of a vineyard at the far end of Dry Creek. They invited the entire family and it seemed to me at least fifty people came that Thanksgiving Day. They had a line of trestle tables, starting on the front porch, running through the living room, down the corridor, through the kitchen, and out onto the back porch. About every three feet there was either a turkey, a leg of lamb, a roast of beef, or a ham---with all the trimmings in between. Bottles of local wine were strategically placed. Several generations were present, from folks in their nineties to babes in arms. Having grown up in a very Victorian family with one sibling, this was something else. I had never been at a table like this, and in that place, where I could look out the window and see the vines entirely surrounding the house, and the bottles of wine on the table. I said to myself, Someday I want to do this."


Dry Creek Vineyard

Recipe: Chestnut Soup with Crisp Prosciutto
Wine Pairing: 2009 Dry Creek Vineyard Old Vine Zinfandel; SRP $30

OWNER, KIM STARE WALLACE: “Chestnuts are a family favorite during the holidays. At our Holiday Open House, held the Saturday after Thanksgiving, we serve roasted chestnuts to our guests upon arrival. There’s just something festive and heartwarming about receiving a bag of roasted chestnuts. This recipe was derived from several years of trial and error. The savory character of the soup pairs beautifully with the rich, fruity structure of our Old Vine Zinfandel.”


Collier Falls Winery

Recipe: Barry's Italian Thanksgiving Stuffing
Wine: 2007 Collier Falls Private Reserve Zinfandel; SRP $30

THE COLLIER FAMILY: “This simple and delicious stuffing recipe evolved with contributions from family and friends over the years, but we haven't changed a thing in the last decade. The Collier boys, Adam and Josh, have been known to get competitive for the last few servings. All part of a healthy sibling rivalry over one of the Collier family's favorite recipes!”


Amista Vineyards

Recipe: Wild Mushroom Risotto
Wine Pairing: Amista Vineyards Sparkling Syrah, Morningsong Vineyards

OWNSERS VICKY & MICHAEL FARROW: “There's nothing that says holidays better than Sparkling and our Sparkling Syrah has a shimmering cranberry color that makes any meal special.  Mike is the chef in this house and one of his favorite dishes is risotto.  We were thrilled when one of our favorite chefs suggested pairing it with our bubbly.”



Recipe: Osso Bucco with Basil Gremolata
Wine Pairing: 2008 Montemaggiore Paolo's Vineyard Syrah; SRP $35

OWNER LISE CIOLINO “As the days get shorter and the cooler weather eases in, here at Montemaggiore we start thinking about slow cooked braised meats. One of our favorite dishes is Osso Buco—slow cooked veal or lamb shanks accompanied by a thick savory sauce, with a basil gremolata to add some zip. The beauty of Osso Buco (literally "bone with a hole," referring to the marrow hole) is that it's very easy to make, it fills your house with wonderful savory aromas and can be made ahead of time. Preparing it ahead allows you to enjoy the company of your guests, instead of having to cook all the while! Oh and one more thing---Osso Buco requires Syrah for the braising liquid, so you have an excuse to open a bottle of wine early. We like to serve Osso Buco in a wide pasta bowl on a bed of risotto, although polenta, orzo or mashed potatoes also work well. Then perhaps a side of braised broccoli rabe will add some color and vitamins.”


Passalacqua Winery

Recipe: Butternut Squash Ravioli with Sage Butter
Wine Pairing: 2010 Dry Creek Valley Barrel Fermented Chardonnay

OWNER, JASON PASSALACQUA: I fondly recall autumn afternoons making this classic Italian dish with my Grandmother. The fall flavors of this dish pair perfectly with Passalacqua Dry Creek Valley Barrel Fermented Chardonnay, available exclusively at Passalacqua Winery’s tasting room on Lambert Bridge Road in the heart of historic Dry Creek Valley.



Recipe: Salmon Mousse
Wine Pairing: Pedroncelli 2011 Dry Creek Valley Chardonnay

CHRISTINE PEDRONCELLI: For my family, food and wine have always been side by side going back to my grandmother who was the matriarchal backbone of all family gatherings. This recipe is from my aunt Christine Pedroncelli who is married to John, second generation winemaker. I included it because of two reasons: it is a simple recipe to make, and, more importantly, it has made its appearance at many family and winery social gatherings over the years and is always a favorite. It is an easy recipe and we like to make entertaining easy!