Recipes by Yamhill Valley Vineyards

Wine and food have always gone hand in hand. We love cooking with wine, incorporating it into recipes, and finding dishes that naturally complement the wines in our glass.

Here in the Pacific Northwest, we're fortunate to have an abundance of wonderful seasonal ingredients, many of which can even be found right outside our doors. For those who enjoy foraging, fall and winter offer plenty of inspiration. And if wandering through the woods isn't your thing, many of these ingredients are also easy to find at local farmers’ markets and grocery stores.

Here are a few of our favorites, along with the Yamhill Valley Vineyards wines we love cooking with and pouring alongside them:

Chanterelle Pasta with Garlic White Wine Sauce

Chanterelles begin popping up in late summer and early fall, particularly after a stretch of dry, warm weather gives way to the first rains. They're often found throughout the fall and into winter in Pacific Northwest forests, as well as at local farmers markets and grocery stores.

This recipe makes a rich but balanced garlic and white wine sauce that lets the delicate, earthy flavor of the mushrooms shine. A dry white wine with softer acidity works particularly well here, both in the sauce and alongside the finished dish. Our Pinot Blanc and Chardonnay are natural choices, with their rounded textures and fruit-forward profiles.

Pinot Noir Spiked Cranberry Sauce

Regardless of where you stand in the canned-versus-homemade cranberry sauce debate, adding Pinot Noir is sure to give this holiday staple a little something extra. Our Pinot Noir Estate strikes a lovely balance between the sweetness of the sugar and the tartness of the cranberries, bringing everything together into a rich, flavorful sauce. It's a natural addition to the Thanksgiving table and pairs beautifully with all those holiday sides.

Beef Stroganoff

A harvest-season favorite, beef stroganoff is everything we crave this time of year: comforting, hearty, creamy, and just a little tangy.

Our Chardonnay and whole-grain mustard both find their way into the sauce, adding depth and balance to this classic dish. While beef might not be the first thing that comes to mind when reaching for Chardonnay, its texture and bright fruit make it a surprisingly lovely pairing, complementing the creamy sour cream sauce and mustard notes.

Foraged Mushroom Tart

A classic that can be adapted to whatever mushrooms are in season, this tart is just as delicious made with mushrooms gathered in the woods as it is with finds from your local farmers market or grocery store.

I especially love making this with spring morels and Gruyère cheese. Serve it as an appetizer to share or alongside a simple green salad for an easy meal. Either way, pour a glass of our 2017 Pinot Noir Reserve. Its earthy character makes a natural companion to the savory mushrooms and rich cheese.

Meadowlark Mulled Wine

Make your home smell amazing while enjoying a cozy mug of mulled wine. What's not to like?

Our Meadowlark Mulled Wine starts with Pinot Noir Estate, with orange juice and black tea adding depth and a blend of spices bringing warmth and a little punch. The result is a flavorful, warming mulled wine that's not overly sweet and is just right for a chilly fall or winter afternoon.

White Wine Steamed Mussels

Grab a screwdriver and a bucket at low tide, and you might be able to forage the mussels for this recipe yourself (with the proper license, of course!). Otherwise, pick up fresh mussels at your local fishmonger or grocery store. Clams make a great alternative, too.

This dish comes together quickly, making it an easy option for a casual dinner or an appetizer to share. Just be sure to get some French fries in the oven or a loaf of crusty bread ready to soak up all that delicious wine broth before you get started.

Pinot Blanc is our go-to wine for this recipe, though Chardonnay and Pinot Gris are also wonderful choices.

Mama Eberle's Coq au Vin

This recipe comes from the mother of our Head Winemaker, Ariel Eberle, and brings a little family history into the kitchen.

A lighter, brighter take on the French classic, this dish features chicken simmered in a white wine sauce with lemon and capers for a fresh, savory finish. Serve it over mashed potatoes, buttered pasta, or creamy polenta to soak up every last bit of the delicious sauce.

Pinot Blanc is Mama Eberle's wine of choice for this recipe, though our Chardonnay would be equally lovely.