Thanksgiving is right around the corner, and Christmas, Hanukkah and New Year’s will be here before you know it, so it’s a great time to plan your holiday food and wine. We’ve collected a number of mouthwatering recipes from Dry Creek Valley wineries that we’ll be sharing over the next two months. So keep checking back for more holiday recipes and wine pairings, so you can impress your family and friends while taking all of the credit!

Ridge Vineyards Slow Roasted Rack of Lamb with Foraged Mushroom Fricassee & Chestnut-Sage Gremolata paired with 2011 Ridge Lytton Springs

Serves 4



  • 2 racks of lamb – trimmed of sinew

  • kosher salt

  • fresh cracked pepper

  • olive oil


  • 8oz – assorted wild mushrooms

  • 1 ea – shallot

  • 2 – cloves of fresh garlic – peeled

  • 1 tbsp – fresh thyme

  • 2 c – crème fraîche

  • 1 c – grated parmesan


  • 1 c – roasted and peeled chestnuts

  • 1 ea – shallot

  • 1 clove – garlic

  • 1 stick – unsalted butter

  • 1 bunch – fresh sage

  • 2 tbsp – chopped flat leaf parsley

  • 1 tbsp – lemon zest

  • Juice of 1 lemon

  • 2 tbsp – red wine vinegar

  • ¼ c – extra virgin olive oil

  • ¼ c – olive oil

  • kosher salt

  • fresh cracked pepper



1. Preheat oven to 400° F

2. Heat a well seasoned cast iron skillet over high heat until hot, then add a teaspoon of oil, tilting skillet to coat evenly. Season lamb well with salt & pepper, then brown, turning once, about 6 minutes total.

3. Transfer skillet to middle of oven and roast lamb until an instant-read thermometer inserted diagonally into center registers 125° F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.


1. Clean mushrooms by brushing off any dirt, mince shallot and garlic and toss with the mushrooms and ¼ cup olive oil, add thyme and mix well.

2. Roast on a baking sheet in oven for 8 minutes at 400°.

3. Remove from oven, and while still hot, add to a bowl, fold in parmesan and creme fraiche.

4. Season with salt & pepper.


1. Quarter the chestnuts.

2. Separate sage leaves from bunch.

3. Mince shallot and garlic.

4. In a sauté pan over medium high heat, add butter and melt until it starts to brown, add chestnuts, shallots and garlic and cook for two minutes. Remove chestnuts from pan.

5. Place pan back on heat, add two tablespoons butter and melt until it starts to brown. Add sage leaves and cook for two minutes or unrolled sage leaves are crisp.

6. Toss the chestnut mixture, sage leaves and the remaining ingredients in a bowl, season with salt and pepper.

To Serve: Cut the rack of lamb into chops, each with two bones. You can do this by simply cutting between the bones. Spoon the fricassee onto serving platter and place lamb on top. Serve gremolata on the side.

Collier Falls Pumpkin Sage Ravioli with Primitivo Cream Sauce paired with 2009 Collier Falls Primitivo


Servings: 4


  • 1-1/2 cup ricotta cheese

  • 1-1/4 cup pumpkin puree (canned works well)

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup grated Mozzarella cheese

  • 2 tablespoons fresh sage, minced

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/8 teaspoon ground clove

  • 1 package square pasta/wonton wrappers

For the Red Wine Cream Sauce:

  • 2 shallots, minced

  • 2 cloves garlic, minced

  • 1/2 cup butter

  • 1 tablespoon fresh sage, minced

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground pepper

  • 1/4 cup Collier Falls Primitivo wine

  • 1/2 cup heavy cream


Combine all ravioli ingredients, except the wrappers, in a bowl and set aside. Lay each wrapper out on wax paper and place a teaspoon of the pumpkin filling on it. Brush the edges of the wrapper with water and fold it into a triangle, sealing the edges by crimping with a fork. If you feel that your ravioli might stick, brush them lightly with flour as you continue to work.

When you’re done making the ravioli, bring water to a boil in a large pot while you make the sauce. Saute the minced shallot and garlic in butter over medium heat until they become tender and fragrant, about 3 to 5 minutes. Next, add the fresh herbs and spices and saute for an additional minute.

Add the red wine, cover and simmer for about 5 minutes. Turn the heat down to low and stir in the heavy cream. Once the water has come to a boil, carefully add the ravioli in batches (don’t overcrowd the pot). Reduce the water to a simmer and cook ravioli for about 5 to 7 minutes, until they puff up in the center and float.

Drain the ravioli carefully – they’re quite delicate – and arrange them on plates or a serving platter. Drizzle them with the red wine cream sauce and garnish with fresh sage if desired.

12lhviogniershopWest Wines’ Tosca Almond Tart paired with West Late Harvest Viognier

Recipe by Lila Mathia: OwnerPastry Chef, Wine Country Treats by Lila

This wonderful almond tart reminds me of the Swedish almond cake “Toscakaka” which I had a lot as a child and still love. West Late Harvest Viognier is the first dessert wine I have made and I was hoping to find that almond flavor to pair with it. Pastry Chef Lila Mathia had the perfect dessert in this Almond Tart. — Katarina Bonde, West Wines

Serves 6-8


Tart Pastry

  • 1/2 cup butter

  • 1 cup flour

  • 1 tablespoon sugar

  • 3 to 4 drops almond extract

  • 3 to 4 drops vanilla extract

  • 1 tablespoon cold water


  • 1 cup whipping cream

  • 3/4 cup sugar

  • Pinch salt

  • 1 tablespoon Grand Marnier

  • 1 tablespoon kirsch

  • 2 drops almond extract

  • 1 cup blanched sliced almonds

Tart Pastry:

Cut butter into bits and let soften. Mix flour and sugar in bowl. Cut butter into flour mixture resembles coarse meal. Combine almond, vanilla extracts and cold water in small bowl, stir mixture into flour. Gather dough into ball. Cover with plastic wrap and chill at least 1 hour.

Take out dough to soften so it is malleable. Roll out and press into 9-inch tart form with removable ring, reserving small amount. Press dough evenly over bottom and sides of pan, 1/8-inch thick, and extend dough 1/8 inch above top of ring. Prick shell lightly and refrigerate at least 1 hour (may be refrigerated 8 hours or frozen).

Partly bake shell at 400 degrees until shell begins to brown, about 10 minutes. Remove and let cool to room temperature. Patch any holes in shell with small bits of reserved dough.


Bring whipping cream, sugar, salt, Grand Marnier, kirsch and almond extract to full boil in heavy saucepan. Cook until liquid bubbles and has silky texture, about 5 minutes. Remove from heat and add almonds. Set aside 15 minutes to steep, pour into tart shell.

Line floor of oven with aluminum foil and bake on center rack at 350 degrees 20-30 minutes. Filling will bubble up and may overflow, then begin to caramelize. Rotate tart during last 15 minutes of baking so top is even golden brown. Let it cool to room temperature before cutting.