' Narrow Gate Vineyards - Recipe Blog

Food, Wine and Life


 
May 12, 2020

a lovely spritzSip a bouquet in a glass. Mix our botanically infused Dry Vermouth with our sparkling “Pet Nat” and a splash of bubbly orange water for a refreshing spritz. We love to forage for the garnish and happened to hit it just right last weekend with Cecil Bruner pink rose buds, rose petals, lavender buds, Santa Barbara daisies, and violas.

 

 
April 14, 2018


We’re always looking for gluten-free appetizer options that everyone will enjoy and that pair easily with both white and red wines. Panelle are a Sicilian street food made from a base of chickpea (garbanzo bean) flour, water and salt. The sky’s the limit on what you can put in them or on them. Here, thyme, parsley, scallions and goat cheese are baked into the batter and then the panelle are lightly fried until slightly crispy and topped with a colorful and flavorful salsa. They paired fabulously with the new 2013 Dunamis, Estate Rhone blend.

 

 
January 30, 2018


Panna Cotta is a traditional Italian silky custard dessert made with cream and gelatin. This easy to make-ahead lemon version is delicious and refreshing after a winter meal and would be a perfect ending to a romantic Valentine’s Day dinner. Make it in ramekins or in little glass jars and serve it, alongside a glass of port, with a pinch of bright yellow lemon zest and a mint sprig on the side.

 

 
August 14, 2017


This is a family favorite. We’ve been making this simply delicious shrimp pasta for years and it’s even better made with the bounty of end of summer tomatoes and basil from the garden. By request I usually double the garlic and pepper flakes and throw in more fresh herbs since my garden is in full production by then. Garnish with sliced lemon to add a fresh burst of citrus before digging in.

 

 
June 6, 2017
Exotic Spice and Orange Zest Marinated Goat Cheese photograph

We served this impressive, yet simple, wine-friendly appetizer paired with Narrow Gate Vineyards 2012 Dunamis, Estate (GSM) as part of a tasting plate at this past weekend’s Sunday in the Country event. It was such a hit I wanted to share with you here the original recipe for Marinated Goat Cheese with Herbs and Spices, bon appetit May 2017. Below is my individual serving adaptation with increased olive oil and more ground spices (so no one misses out on all the exotic flavors). We served these along with Alice Medrich’s rustic, wheat-free, Seeded Crackers that I baked from her fantastic book, Flavor Flours.

 

 
May 2, 2017
Baked Eggs on Hearty Greens with yogurt and chile photograph

The cure for what ails you: Baked Eggs on Hearty Greens with yogurt and chile

Enjoy this adaptation of a Turkish baked egg and Chili recipe my friend Connie shared with me recently. Here’s my version that I made in individual crocks and works for breakfast, brunch, lunch or dinner. This healthy, high protein, “lower fat” version (I cut the butter in half) pairs well with our Melange Rouge (mourvedre, syrah, grenache) and is also perfect after a good workout or yoga.