summer 2018 rrv dinner party

~ recipes~



Summer squash and goat cheese Panzanella Salad

Paired with 2016 Stony Point Pinot Noir


(Serves 4-6)

  • 3lbs Variety of Summer squash

  • ¼ cup Olive Oil

  • Salt to taste

  • Couple hands full of Assorted Herbs

  • ½lb Your favorite goat cheese (We recommend BoDacious from Bohemian Creamery)

  • I ea day old Baguette


Take your assorted Summer Squash, and cut them down the middle. Lightly toss with olive oil, salt and a variety of your favorite herbs.  Get your grill hot and grill the squashes flesh-side down and let cook long enough that flesh side is soft but the skin side is still firm.  Take squashes off the grill and place in a bowl, toss in some goat cheese and chunks of day old bread, cover with plastic wrap and let marinate for a minimum of 30 minutes. 

Grilled Salmon with a cola and cherry glaze,
Smashed baby potatoes with crème fraiche and chives

Paired with 2015 Dijon 777 Pinot Noir


(Serves 4-6)

  • 3lbs Salmon

  • 2lbs Baby potatoes

  • ½ cup Crème Fraiche

  • Salt to taste

  • 1 bunch Freshly-chopped chives

For the glaze:

  • 1 cup rice wine vinegar

  • 2 cups frozen cherries

  • 1 liter of cola


In a pot, add 1 Liter of Cola and 1 cup of rice wine vinegar. Then, take half of this mixture and add two cups of frozen cherries to the liquid and bring to a simmer. Let cool and puree in a blender. 

Next, get your grill hot and oil the grates. Lightly rub salmon with olive oil and season with salt.  Place Salmon skin-side down and cook with indirect heat on your grill and brush the glaze on salmon regularly as it cooks. Closing the lid of your grill will allow the glaze to bake into the Salmon. 

Once your salmon becomes opaque (about 6-8 minutes), remove from the grill and place on a platter. Then, drizzle your desired amount of glaze on top and it is ready to serve!

In a large pot, place the baby potatoes in cold water and bring to a simmer. Once soft (about 16 minutes), drain and place in a mixing bowl.  Add a few tablespoons full of crème fraiche, salt and desired amount of freshly-chopped chives.

Smash potatoes together with a fork and add additional crème fraiche as desired. 



Steak Tartine with Brie, cherry tomatoes & balsamic

Paired with 2015 Red Blend Confluence


(Serves 4-6)

  • 4lbs Skirt Steak

  • 2 baskets Cherry tomatoes

  • ¼ cup (max) Balsamic Vinegar

  • 1lb Brie (We recommend Mt. Tam from Cowgirl Creamery)

  • 1 ea. Fresh baguette (Red Bird Bakery is our preferred local choice)

  • Couple hands full of Your favorite fresh herbs


Take your skirt steak and marinade with fresh herbs, olive oil and salt.  Let sit covered until it comes to room temp.  While the steak is marinating, get your grill hot and slice a baguette lengthwise, then let sit.  Grill the skirt steak to your desired temperature, then let it rest on top of the baguette for 15 min.  Once the steak has rested place some halved cherry tomatoes on the baguette, drizzle with balsamic vinegar, place chunks of brie on the baguette, then place the baguette back on the grill to let it warm up and lightly melt the brie.  Slice the steak and place on baguette, cut baguette into 6-inch long pieces, arrange on a platter and garnish with arugula or basil.


Nectarine & Cherry Galette

Paired with 2015 SUI Generis Merlot


Ingredients for dough:

  • 4oz butter – cut in 1” cubes

  • 5oz Flour

  • Pinch of salt

  • 4oz cream cheese – cut in 1” cubes


Ingredients for filling:

  • 1 cup pitted cherries cut in half

  • 2 cups sliced nectarines (1/4 inch thick)

  • ¼ cup – 1/3 cup Sugar


In electric mixer, combine butter, flour and salt. Then, add cream cheese (1 cube at a time). Continue mixing until mixture forms into a doughy texture with the cream cheese still visible (it should have a marble look to it).

Wrap in plastic and chill in the fridge for at least 30 minutes.

While dough chills, toss your sliced nectarines and sugar together. Fold cherries in.

Once dough is chilled, roll on a floured surface, to about ¼ inch thick. It should be a 12-14 inch wide circle. Place the dough on a piece of parchment paper and onto a baking sheet.

Then, spread the fruit mixture over the dough leaving a 1 ½ inch crust. Fold the crust over the fruit and sprinkle sugar on the dough edges.

Bake at 400 degrees for 10 minutes. Lower the temperature to 350 degrees and continue baking until golden brown. Serve warm.

Russian River Vineyards
5700 Hwy. 116 N. 
Forestville, CA 95436

Tel: (707)887-3344

Tasting Lounge

Sunday - Thursday: 12:00pm - 5:00pm

Friday - Saturday: 12:00pm - 6:00pm


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