Recipe: Pesto Pasta with Roasted Cherry Tomatoes

By |July 22nd, 2022|Categories: Recipes|

Ingredients 2 garlic cloves, sliced 2 tablespoons pine nuts 4 ounces arugula, stemmed, washed and dried 1/2 teaspoon salt 1/3 to 1/2 club extra virgin olive oil 1/3 to 1/2 cup freshly grated Parmigiano Reggiano 20 cherry tomatoes, halved 8 oz. long pasta noodle of your choice For the Pesto Using either a mortar and pestle or food processor, mash the garlic cloves until they start to form a paste. Add the pine nuts and combine with garlic until the nuts are finely ground. Add the salt and arugula in handfuls that fit into the mortar, gently macerating them

Saint Patrick’s Day Food & Wine Pairings

By |March 8th, 2021|Categories: Recipes|

Irish Aged Cheddar Cheese Puffs Pairing: Anarchist Wine Co. 2017 The Philosopher Cook Time: 1 Hour Serves: 6 Anarchist Wine Co. 2017 The Philosopher, a full-bodied red blend with 85% Napa Valley Cabernet Sauvignon offers the whole package with dark fruit, earthiness, and structure to complement the tangy rich goodness of the sumptuous cheese puffs. Potato Leek Soup Pairing: Foundry 2018 Chardonnay, Sta. Rita Hills Cook Time: 1 Hour Serves: 6 Foundry 2018 Chardonnay, Courtney’s Vineyard, and potato leek soup meet at the end of the rainbow in one very lucky encounter. This Chardonnay accentuates the creamy warmth of

Recipe: Empanadas with sweet potato, shitake & portobello mushrooms

By |November 9th, 2020|Categories: Recipes|Tags: |

Credit: Valerie Von Burg, founder of Anarchist Wine Co. & Foundry Wines Pair with 2018 Foundry Chardonnay, Courtney's Vineyard Serves 10 Ingredients: 1 pound sweet potato, steamed and sliced 2 shallots, minced 1 teaspoon garlic, chopped 1/2 pound shitake mushrooms, stems removed and caps sliced 1/2 pound portobello mushrooms, stems removed and caps sliced thin 2 tablespoons basil, chopped 1 box puff pastry 4 oz. Gruyere, grated 4 tablespoons olive oil salt & pepper to taste Egg wash 1 egg 1/4 cup water Method: Pre-heat oven to 350°. Steam the potato until tender but not falling apart, let cool, then

Recipe: Lobster Pasta by Soo Young Kim, Bistro Viz

By |November 9th, 2020|Categories: Recipes|Tags: |

Credit: Soo Young Kim, owner/chef of Bistro Viz in San Anselmo, CA Pair with 2018 Foundry Chardonnay, Courtney's Vineyard Ingredients: 6 Maine lobster tails 1 fennel bulb, shaved 2 t. crushed garlic 1T butter, more to finish 4 T thinly shaved shallot 1/4 c white wine, pref chardonnay 2 T. chopped chives Cooked pasta, preferablly Rustichella garganelle or de Cecco Pappardelle Method: 1. In a small-medium saucepan that snugly holds three lobster tail,s, bring 1 c. water to a rapid boil. place three tails and 1 cub fennel, sliced thinly, into pan. 2. Add enough water to just come to the top

Current releases from Anarchist Wine Co.

By |September 15th, 2020|Categories: Press & Media, Recipes|Tags: |

Offbeat mashups and wise cellar choices make for appealing wines. With a name like Anarchist Wine Co., there’s a lot to unpack. Is the anarchy just about varietal mashups, for instance, or also wild-and-crazy cellar techniques? With Anarchist, as well to consider are catchy names like Rosé Against the Machine and the labels, whose art is generated by algorithms based on data points related to a wine’s title. I sorted some of this out while sampling the three well-crafted  Anarchist wines described below. Tasting Impressions 2019 Rosé Against the Machine (Clarksburg AVA). Rosé of Tempranillo (84%) isn’t unheard of, so

Anarchist Wines are the perfect pairing for hearty fall meals

By |September 12th, 2020|Categories: News, Press & Media, Recipes|Tags: |

Whether it’s the sudden celebration of everything pumpkin spice, or the findings of dozens of official and unofficial surveys, a quick jaunt through the interwebs tells us one thing: Fall is everyone’s favorite season. There’s just something about the promise of holiday season festivities, or the changing colors outside, or getting to revive all those cozy cowl-neck sweaters you had shoved to the back of the closet back in June, that gets people excited. For us, it’s the changeover from light, fresh fare and backyard grilling, to hearty, slow-cooked stews, braised dishes, and the rich, stick-to-your-ribs cooking that the

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