Savor the Bounty of each Season, Reflected in our Food and Wine

  • Menu: Featured at Solbar Restaurant - Napa, CA

    One of the newest Michelin restaurtants in Napa Valley, Solbar is featuring 2007 Knights Bridge Estate Cabernet with new york strip of painted hills ranch beef shortrib tortellini, creamed leeks, sauce bordelaise cabernet sauvignon. We think that Chef Brandon Sharp and Head Sommelier Bradley Wasserman have created a wonderful paring of this unique wine.

  • Fall 2010 Pairings

    The inspiration for this menu is the bounty of foods that are locally available here in Northern California. Crab season is just getting underway, the wild-mushrooms can be found by the experts throughout the pine and oak forests that surround the vineyards, and the autumn vegetables are still tender and sweet. With each dish I have also included a fruit element. I do this to pull out some of the flavors of each of the wines that I suggest, but also as a reminder that winter is not just about root-vegetables and stews. We've also included the Pork Belly recipe, but if you would like direction on any of these recipes, let us know and we'll send them to you. Enjoy.

    • Spoon-bread souffle with grilled crab, lemon beurre blanc and frisee salad
    • Paired with - 2006 Knights Bridge Estate Chardonnay, Knights Valley, California
    • Cider braised pork belly with roasted apples, mustard caviar, and hazelnuts cream (read recipe here)
    • Paired with - 2008 Knights Bridge West Block Chardonnay, Knights Valley, California
    • Filet of grass fed beef with wild mushroom quinoa, autumn vegetables and dried-cherry compote
    • Paired with - 2007 Knights Bridge Estate Cabernet Sauvignon, Knights Valley, California
    • Warm chocolat souffle with caramel ice cream and raspberry colis
    • Paired with - 2007 Knights Bridge, Dr Crane Vineyard Cabernet Sauvignon, Knights Valley, California
    • Cheese and apricots to finish

    Read about more menu ideas and get detailed recipes by clicking here.

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  • Summer 2010 Wine Pairing & Recipe Video

    Watch the video on how to prepare locally caught Steelhead trout (or salmon) cooked on oak wine-barrel staves with citrus butter and salad of local water crest and spring vegetables. This dish pairs perfectly with 2008 Knights Bridge West Block Chardonnay.

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  • Menu: Featured at L'Espalier Restaurant - Boston, MA

    First Course:

    • Maine shrimp and diver scallop vol-au-vant with Meyer lemon uni beurre blanc
    • Paired with - 2008 Pont de Chevalier, Sauvignon Blanc, Knights Valley, California

    Second Course:

    • Roasted veal with lobster and foie gras risotto, white asparagus and black truffle foam
    • Paired with - 2008 Pont de Chevalier, Chardonnay, Knights Valley, California

    Third Course:

    • Five spiced rubbed duck with toasted barley, fava beans and dried cherry jus
    • Paired with - 2007 Knights Bridge, "To Kalon Vineyard", Cabernet Sauvignon, Knights Valley, California

    Fourth Course:

    • Ribeye of beef with potatoes Anna and compound butter
    • Paired with - 2006 Pont de Chevalier, Cabernet Sauvignon, Knights Valley, California
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