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


  • Menu: Featured at Solbar Restaurant - Napa, CA


  • Fall Pairings

    • 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 Wine Pairing & Recipe Video


  • 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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Seasonal Menus