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BIODYNAMIC CALENDAR
Recipes / Food Pairings
CHARDONNAY
Baked Halibut With Herbs, Fennel & Tomatoes
Beer-Battered Shrimp with Wasabi Dipping Sauce
Chicken Curry with Onions, Red Peppers & Mango
Classic Oysters Rockefeller
Crab & Scallop Cakes with Ginger Dressing
Crab Cakes with Citrus Mayonnaise
Grilled Halibut or Salmon with Lemon Beurre Blanc
Lobster & Mango Remoulade
Mixed Seafood Pasta
Roasted Halibut with Lemon, Prosciutto & Capers
Salad with Pears, Pecans and Gorgonzola
Sausage, White Bean & Kale Soup
Seared Scallops with Leeks & Ginger
PINOT NOIR
Roasted Pork with Mango Salsa
Honey BBQ Pulled Pork Sliders
Oven-Roasted Pork Back Ribs
Carnitas and Pineapple Pizza
BBQ Pork with Sweet Hot Pineapple Salsa
Pork Loin Saltimbocca
Pork Tenderloin with Shitake Mushroom
Spare Pork Ribs and Pinot
Pork Chops with Caramelized Onions Smoked Gouda
Bacon Roasted Salmon with Mushroom Sauce
Baked Pasta with Sausage, Fontina & Summer Squash
Beef Bourguignonne
Braised Chicken with Celery, Shallots, Capers & Olives
Brined & Roasted Organic Chicken
Chicken Breasts with Wilted Spinach & Bacon
Chipotle Crusted Pork Tenderloin on Polenta
Glazed Over Baby Back Ribs
Grilled Cedar Plank Salmon
Grilled Stuffed Mushrooms
Herb Marinated Mushrooms
Marinated Yellowfin Tuna Fillets
Mushroom Risotto
Pan Seared Duck Breast with Cassis Compote
Portobello Mushroom Lasagna
Salmon Mousse on Cucumbers
Seared Foie Gras with Sautéed Apples & Brioche
Shrimp & Salmon Cakes
Vegetable Pizza with Spinach & Feta Cheese
Venison & Bacon Meat Loaf
ZINFANDEL
BBQ Pork Spareribs
Chicken & Sausage Jambalaya
Chicken Braised in Red Wine
Chicken Thighs Braised in Zinfandel with Kalamata Olives & Shallots
Fresh Eggplant Parmesan
Lamb Curry
Ratatouille Tart
Sun-Dried Tomato Stuffed Mushrooms
LEARN MORE ABOUT US
DeLoach Vineyards pioneered Pinot Noir wine growing in the Russian River Valley when Cecil DeLoach, a firefighter from San Francisco with a passion for winemaking, first planted the vines in 1973. Read More
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