Meyer Lemon Artichoke Tapenade Made with Vella Dry Jack Recipe Created and Copyright Sheana Davis
Yields 2 cups
1-½ cups artichoke hearts (water packed), drained
½ teaspoon fresh garlic, chopped fine
¼ Meyer lemon olive oil
½ cup Sonoma Valley olive oil
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
½ teaspoon Meyer lemon zest, chopped fine
½ cup Vella Dry Jack, grated

Place artichoke hearts, garlic, Meyer lemon olive oil and olive oil in food processor. Pulse to blend, while adding in pepper, salt, lemon zest and Vella Dry Jack. Taste, adjust seasoning and serve on a sweet baguette. Enjoy with a glass of Tocai Friulano.
Vella, Dry Jack Provenance: Sonoma, California Type: Pasteurized cow’s milk

Winter Wild Mushroom & Leek Ragout Made with Pecorino Romano Recipe Created and Copyright Sheana Davis
Yields 2 cups
¼ cup sweet butter
1 teaspoon garlic, chopped fine
1 cup leeks, cut in half lengthwise and sliced fine
2 cups wild mushrooms, coarsely chopped
¼ cup Pinot Noir
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
½ cup Pecorino Romano cheese, grated fine

In a heavy bottom sauté pan, heat butter and sauté garlic and leeks for 5-8 minutes. Add in mushrooms and continue to sauté for 3-5 minutes. Add in wine, pepper and salt. Cover and allow to simmer until wine is reduced and mushrooms are tender. Taste and adjust seasoning. Remove from heat and serve with fresh baguettes. Enjoy with a glass of Pinot Noir.
Sini Fulvi, Pecorino Romano Provenance: Lazio, Italy Type: Pasteurized cow’s milk

Roasted Red Pepper Tapenade Made with Harley Farm Fresh Chèvre Recipe Created and Copyright Sheana Davis
Yields 3 cups
1 cup roasted red peppers, seeds and skins removed (jarred ok)
1 cup roasted golden peppers, seeds and skin removed (jarred ok)
1 tablespoon garlic, chopped fine
1 teaspoon dried oregano
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
½ cup Sonoma Valley olive oil
¼ cup white balsamic vinegar
1 cup Harley Farm Fresh Chèvre

Place roasted peppers and garlic in food processor, and blend for 30 seconds. Add in oregano, pepper, salt, olive oil and balsamic vinegar and continue to blend for an additional 30 seconds. Add in chèvre and pulse food processor until blended. Taste, adjust seasoning and serve with fresh baguettes and crackers. Enjoy with a glass of Grenache. Harley Farm Fresh Chèvre Provenance: Sebastopol, California Type: Pasteurized goat’s milk

Cranberry, Pear and Port Compote Served with Marin French Triple Cream Brie Recipe Created and Copyright Sheana Davis
Yields 2 cups
1 cup dried cranberries, coarsely chopped
1 cup dried pears, julienned
1 cup Port
1 small round Marin French Triple Cream Brie
1 walnut baguette, sliced

In a sauté pan, heat cranberries, pears and Port over a low flame for 20 minutes, or until wine is reduced and fruit is plump. Remove from heat and allow to cool. Serve with a Triple Cream Brie and walnut baguette. Enjoy with a glass of Port. Marin French, Triple Cream Brie Provenance: Petaluma, California Type: Pasteurized cow’s milk §

2005 Vida Rose, Tocai Friulano (North Coast, California): With grapes from both the Sonoma Valley and Mendocino (95% Pagani Vineyard, Sonoma Valley; 5% Fox Hill Vineyards, Mendocino) this aromatic and light white is easy to like and pairs well with pungent, rustic cuisine and seafood. A favorite in its home region of Friuli, Northeast Italy, it is found throughout that region's bars and restaurants. The varietal's history in California dates from the 1880's, when various prominent viticulturists promoted it as an improvement to the varieties then used for commercial white wines. Known also for fine old vine zinfandel, the Pagani Vineyard traces its heritage to Felice Pagani, an immigrant from Italy in the late 1800's. His great-niece, Norma, and her son, Dino, continue to farm the 1.5 acres of Tocai vines he planted in the 1920's. We are delighted to benefit from this family's ongoing commitment to farming these old, low yielding vines. The aroma explodes with citrus, citronella, and white pepper spice. In the mouth the flavors explore the range of floral fruit from earth to spice, with a persistent mineral finish. §

2006 Rive Sud, Pinot Noir (Limoux, Languedoc-Roussillon, France): Rive Sud Pinot Noir has as soft velvety texture gently caressing the palate. Its cherry and raspberry rich flavors last nicely in the mouth. §

2006 Via Terra, Garnacha, Terra Alta (Catalonia, Spain): The 2006 Via Terra Garnacha is composed primarily of red Grenache with a very small amount of oldvine Carigñan. The wine was aged for four months in French oak. On the nose, the wine has loads of dark fruit aromas and notes of violets. On the palate, it is medium-bodied and round with lots of blueberry and blackberry flavors along with a bit of spice. §

2002 Wellington Vineyards, Old Vines, Estate Bottled, Port (Glen Ellen, Sonoma Valley, California): This rich sweet wine with deep ruby color and aromas of blackberries and chocolate is a wonderful after dinner drink, and is a great match with walnuts or rich cheeses. Very enjoyable now, it does have the structure to age for several years, but will, in time, throw a deposit and need decanting.

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