2025 Q1 Perfect Pairings

A Recipe Guide to our Winter Quarter 1 Release: 

From our bio­dy­nam­ic farm to your plate, use our Quar­ter 1 wines to enhance your meals. Whether you’re plan­ning an inti­mate din­ner or a fes­tive gath­er­ing, our thought­ful­ly curat­ed food pair­ings ele­vate every sip and bite to cre­ate mem­o­rable din­ing experiences. 

2022 Barrel Select Cuvee paired with Spice-Rubbed Duck Breast 

Suc­cu­lent duck breast, kissed with warm win­ter spices, meets a sophis­ti­cat­ed cher­ry gas­trique in this wine-friend­ly dish. The bright, tart-sweet sauce cre­ates mag­ic with our 2022 Bar­rel Select Cuvée, while the per­fect­ly ren­dered duck skin adds a del­i­cate crack­le that will make you swoon.

2023 PMV Chardonnay paired with Pan-Seared Sea Bass with Brown Butter Sage Sauce

Del­i­cate sea bass gets the roy­al treat­ment with a nut­ty brown but­ter sauce infused with fresh sage. This ele­gant dish brings out the sub­tle oak and vanil­la notes in our 2023 PMV Chardon­nay, while the fish’s crispy seared crust gives way to pearl-white, but­tery flesh beneath.

2022 PMV Syrah paired with Coffee-Rubbed Ribeye with Blackberry Compound Butter

A per­fect­ly mar­bled rib­eye gets dressed up with an aro­mat­ic cof­fee-cocoa rub that ampli­fies our 2022 PMV Syrah’s mocha notes, while a deca­dent black­ber­ry com­pound but­ter melts lux­u­ri­ous­ly over the hot steak. This is steak­house-qual­i­ty din­ing that brings out the best in this excep­tion­al vintage.

2022 PMV Block Six Syrah paired with Grilled Lamb Chops with Black Pepper Crust and Smoky Blackberry Compote

These per­fect­ly charred lamb chops embrace the wine’s nat­ur­al smok­i­ness while the crushed pep­per crust and black­ber­ry com­pote mir­ror Block Six’s sig­na­ture notes. The dish’s earthy-sweet com­plex­i­ty stands up beau­ti­ful­ly to this pow­er­ful Syrah, cre­at­ing a pair­ing that show­cas­es the best of both land and vine.

2022 EXP Aggregate paired with Herb-Crusted Rack of Pork with Fig-Balsamic Reduction

This show-stop­ping roast mar­ries Provençal herbs with suc­cu­lent pork and a sophis­ti­cat­ed fig sauce that plays per­fect­ly with the Aggre­gate’s lush tex­ture and bright per­son­al­i­ty. The dish is both impres­sive and approach­able — just like the wine — mak­ing it per­fect for every­thing from hol­i­day gath­er­ings to ele­vat­ed Sun­day suppers.