"Complex and balanced with depth, and layers on layers of flavor, these two Chardonnays from Knights Bridge can enhance any meal or special occasion, and further prove Knight’s Bridge overall excellence."
– Anthony Dias Blue
"Each of these Cabernet Sauvignons shows off exquisite balance and depth, revealing their unique character with every sip. Any lover of great California Cabernet Sauvignon should try Knights Bridge."
– Anthony Dias Blue
Shiitake Miso Soup
2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier
Prep time: 15 minutes
Cook time: 35 minutes
This simple soup is full of rich umami highlighted by delicate flavors and aromatics, perfectly paired with our Sauvignon Blanc. Add a poached egg and edamame to make it a light but satisfying meal.
Shiitake Miso Soup
8 cups water
Three 6-inch pieces kombu (dried kelp)
¼ cup bonito flakes
2 ounces dried shiitake mushrooms
½ cup light (white) miso
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, sliced, stems set aside
4 ounces fresh spinach, rinsed
4 ounces firm tofu, cut into cubes
1 tablespoon rice vinegar
1 tablespoon tamari
1/4 teaspoon red pepper flakes
In medium stock pot add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes, dried mushrooms, and miso. Bring it to a simmer and cook on low for 25 minutes - do not let it boil. Remove the kombu and mushrooms, discard. Meanwhile, in skillet over medium heat add the scallion white parts, ginger, garlic, fresh shiitake mushrooms, and sesame oil. Cook for 3-4 minutes, stirring. Add to stock pot along with the spinach, tofu, rice vinegar, and tamari; cook for 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
2018 Knights Bridge Chardonnay, East Block
Prep time: 15 minutes
Cook time: 30 minutes
This rich, comforting soup needs nothing more than a simple salad, crusty bread, and a glass of East Block Chardonnay for an easy winter dinner.
6 tablespoons butter, divided
1 lb. medium shrimp – peeled, deveined and sliced into ½-inch pieces
1 lb. bay scallops
½ lb. fresh-picked lump crab meat
1 cup finely chopped celery
½ cup finely chopped carrot
¼ cup finely chopped shallot
1 tablespoon minced fresh garlic
3/4 cup all-purpose flour
3 cups half and half
½ cup Chardonnay
4 cups seafood stock
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (to taste)
½ teaspoon pepper (to taste)
Freshly chopped flat-leaf parsley, for garnish
In a Dutch oven, melt 3 tablespoons butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently, about 3 minutes. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. Lower heat to medium, add remaining 3 tablespoons butter, celery, carrots, shallots, and garlic; cook and stir for 4 minutes. Add flour while continuing to stir, cook for 3 minutes. Add half and half, wine and seafood stock, and whisk to incorporate. Bring to a simmer, then reduce heat and cook on low for 10 minutes or until thickened, stirring occasionally. Return shrimp and scallops to pot, along with lump crab, Old Bay Seasoning, nutmeg, sugar, salt, and pepper. Stir well to combine then simmer for an additional 5 minutes, stirring occasionally. Serve ladled into warmed bowls, topped with fresh chopped parsley, alongside warm crusty bread.
Daube de Boeuf
2017 Knights Bridge Cabernet Sauvignon, Knights Valley
Prep time: 40 minutes
Cook time: 3 hours
This classic French braised beef, red wine, and vegetable stew offers the homey convenience of pot roast yet is sophisticated enough to feel like a special-occasion meal. Serve alongside mashed potatoes for the ultimate comfort food menu.
Daube de Boeuf
1 3-lb. boneless beef chuck roast
2 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 oz. shallots, thinly sliced (about 2 cups)
2 tablespoons Cognac
2 tablespoons tomato paste
5 cloves fresh garlic, finely chopped
2 teaspoons herbes de Provence
2 cups Cabernet Sauvignon
1 14.5-oz. can chopped, peeled tomatoes
4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb. slender carrots, peeled and cut into 3/4-inch chunks
1/4 cup coarsely chopped fresh flat-leaf parsley
Position a rack in the lower third of the oven. Heat the oven to 325ºF. Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat then slice the roast into 1½-inch cubes. Heat the oil and bacon together in an 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches. When all beef chunks are browned, pour off all but about 1½ tablespoon of drippings. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy, deglaze, then add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Add the tomatoes, carrots, orange zest, beef (along with accumulated juices) and bacon to the pot, bring to a simmer, cover, and place in oven. Cook the stew, stirring every 45 minutes, until the meat is fork-tender 2 hours, 45 minutes. Before serving, skim off any surface fat (if there is any), adjust seasonings and stir in the parsley.
Meals on Wheels San Francisco is a nonprofit organization dedicated to providing a network of services allowing thousands of seniors to live in their homes with dignity and independence. It is a cause that is personal for our proprietors, Kelley and Jim Bailey, and they have supported the organization for many years. Knights Bridge Winery has been honored to partner through the annual Gala with wine, donations, and auction lots.
When the annual Gala was canceled this past May, due to COVID-19, we joined to support the virtual Fund-A-Route Pledge Drive as a Star Vintner. The online event was held October 11 and during the live broadcast Kelley and Jim announced a $50,000 donation on behalf of Knights Bridge Winery to Meals on Wheels San Francisco, which will directly serve 10,000 meals to homebound seniors.
We invite you to join us in pledging support for food insecurity for seniors and Meals on Wheels in whatever way is meaningful for you. Not only will you feel great about doing good, especially in these challenging times, every donation of $2,500 or more will receive a Knights Bridge Wine Tasting Sampler with an educational virtual tasting. It’s our way of thanking all those who have joined with us to support food security for seniors during these uncertain times.
All donations support the delivery of over 2 million meals annually, nutrition counseling, social work services, and urgent home repair needs. Please visit mowsf.org/2020pledge for more information and to make a direct donation to The Star Chefs and Vintners Fund-A-Route Pledge Drive.
In the aftermath of the devasting 2020 wildfire season, many of our guests, members, and long-time customers have asked how to help wine country rebuild. Although all wineries have been impacted to some degree by smoke, the pandemic, and restaurant closures, the below list of small, family-owned wineries have experienced significant fire damage to their vineyards and facilities. Supporting them can be as simple as choosing their wines for your table and sharing with friends and family.
Behrens Family Winery
Bremer Family Winery
Cain Vineyard & Winery
Dutch Henry Winery
Fairwinds Estate Winery
Fantesca Estate & Winery
Ritchie Creek Vineyard
Sherwin Family Vineyards
Spring Mountain Vineyard
For those looking for additional ways to help the larger community, the Redwood Credit Union has opened a 2020 fire relief fund to assist fire survivors who lost their homes in Sonoma, Marin, Napa, and Lake counties.
Tax-deductible donations will be distributed through nonprofits or given directly to those in need.
Visit the Redwood Credit Union Community Fund for more information.
Redwood Empire Food Bank is providing food to displaced Sonoma County residents. The nonprofit accepts donations in two ways: give online, or bring food donations directly to the Redwood Empire Food Bank at 3990 Brickway Blvd., Santa Rosa, on weekdays from 8:00 a.m. to 4:30 p.m.
Roasted Chicken with Summer Salad of Stone Fruit, Tomatoes and Burrata
Knights Bridge East Block Chardonnay
Prep time: 24 hours
Cook time: 1 hour
Brine the chicken the day before, then while it’s baking, make the puffed rice. Once the chicken comes out of the oven and is resting, compose the salad, and enjoy this bright fresh-from-the-farmer’s market meal with the elegant East Block Chardonnay.
12 cups cold water
½ cup kosher salt
½ cup granulated sugar
½ cup soy sauce
¼ cup paprika
¼ cup garlic powder
¼ cup fennel seed
2 dried bay leaves
Leaves from 6 stems thyme
Leaves from 6 sprigs rosemary
1 tablespoon whole black peppercorns
1 medium yellow onion, coarsely chopped
1 medium leek, cleaned and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
4 red potatoes, coarsely chopped
3 tablespoons olive oil
1 lemon, cut in half
3 tablespoons unsalted butter, melted
Freshly ground black pepper
To make the brine combine water, salt, sugar, soy sauce and seasonings in large pot; submerge the chicken, cover the pot, and refrigerate for 24 hours. To roast the brined chicken, preheat the oven to 425°F. Toss onion, leek, carrot, celery and potatoes with olive oil, season with salt and pepper in large roasting pan, then place rack in pan. Remove chicken from brine, rinse, and pat dry with paper towel. Place the bird on the rack in the pan, place lemon halves inside cavity, and tie the legs together with kitchen twine. Brush with the melted butter and season generously with pepper. Roast in middle rack for about 1 hour, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F. The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil. Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.
While the chicken is baking, make the puffed rice and prep the salad ingredients.
¼ cup Arborio rice
½ cup olive oil
Heat the oil over medium-high in a heavy-bottomed pan until hot, about 450°F. Have ready a second pan with a wire-mesh sieve. When oil is hot, place raw rice in pan and cook for about 10 seconds then pour rice and hot oil through sieve in second pan. Allow to drain for a minute then transfer to bowl to cool.
While the chicken rests, compose the salad.
2 cups arugula
Extra Virgin Olive oil
Freshly ground black pepper
1 yellow peach, peeled, pit removed, sliced in wedges
1 yellow nectarine, pit removed, sliced in wedges
3 heirloom tomatoes, sliced in wedges
1 medium Burratta
4 leaves purple basil, cut into ribbons
1 tablespoon finely chopped chives
To compose salad, toss arugula with olive oil, salt and pepper then arrange on a large platter. Place burrata in center then arrange peach, nectarine and tomato wedges around in circular pattern. Garnish with puffed rice, purple basil leaves and chives then finish with a drizzle of olive oil, salt and pepper to taste.
Ratatouille with Baked Eggs, Garden Salad, Toasted Bread with Olive Oil
KB by Knights Bridge Red Blend
Prep time: 30 minutes
Cook time: 2 hours
The Ratatouille can be made a day ahead and then warmed up just before adding the eggs. Enjoy this homey fresh-from-the-garden vegetarian dish with the bright and earthy KB by Knights Bridge Red Blend.
⅓ cup extra-virgin olive oil
2 large yellow onions, cut into 1-inch pieces
8 large garlic cloves, peeled and smashed
Salt and pepper
1½ teaspoons herbes de Provence or fresh bouquet garni
¼ teaspoon red pepper flakes
2 bay leaves
1½ pounds eggplant, peeled and cut into 1-inch pieces
2 carrots, peeled and diced
2 pounds plum tomatoes, peeled, cored, drained, and chopped coarse
2 small zucchini, halved lengthwise and cut into 1-inch pieces
2 small crookneck squash, cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 teaspoon sherry vinegar
3 tablespoons shredded Reggiano Parmesan
2 tablespoons chopped fresh basil
This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse.
Adjust oven rack to middle position and heat oven to 400° F. Heat olive oil in large Dutch oven over medium heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and bake, uncovered, until vegetables are very tender and beginning to caramelize, 45 minutes.
Remove pot from oven and stir in zucchini, squash, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven for another 45 minutes. Remove, discard bay leaf and bouquet garni, if using, stir in 1 tablespoon basil and sherry vinegar. Transfer about ¾ of Ratatouille to large, flat pie, casserole or tart dish. Make 6 small indentations with the back of a spoon and carefully crack the eggs into each. Return to oven for about 7 minutes, until eggs are just set. Remove from oven, sprinkle with remaining 1 tablespoon basil and parmesan. Season with salt and pepper to taste and serve alongside bread sliced, brushed with olive oil, and toasted plus a light salad of garden greens, cucumbers, olive oil and balsamic vinegar.