When to drink it... What to serve...

Drink it always! The glory of Windy Oaks Estate Pinot Noir is in its versatility. It is robust enough to drink with all red meats, but its gentle elegance makes for a nice pairing with more strongly flavored fish, such as salmon. Our Chardonnay is perfect with subtly flavored shellfish, such as Dungeness crab.

This Web page is devoted to current seasonal recipes, using and pairing Windy Oaks Estate Pinot Noir and Chardonnay. We will change the recipes by season, but they will always be available in our Archives.

Which came first? Great Burgundy wine or great Burgundian food? In any case, the French have paired the two over the centuries in such a way that the Burgundian menu includes some of the true comfort foods of France: hearty stews, both chicken and beef, delicate fish, composed salads, and the best cheeses in France. Some of the recipes presented here are traditional French recipes that Judy Schultze has adapted to American ingredients and style, like Beef Burgundy; and some of the recipes are purely American, with California and Italian influences.

If you click on the recipe name, they will link to the recipes.

Summer:
Mediterranean Salad, Pretty Potato Salad, Simply Super Salmon, Summer Spaghetti, Esquire Barbequed Chicken, Strawberry-Rhubarb Crisp, Summer Berries in Raspberry Coulis

Fall:
California Lamb Stew, Classic Beef Burgundy, Cote de Nuits Baked Goat's Cheese Salad, Easy Beef Stew, Fall Foliage Salad, Grape Harvest Meat Loaf, Holiday Turkey Stuffing, Late Fall Pasta, Salmon in Tin Foil

Winter:
Baked Swordfish, Mediterranean Lamb Stew, Pasta Shapes with Sausage and Goat Cheese, Salade de Bourgogne, Grilled Fresh Asparagus with Parmesan Cheese, Roasted Root Veggies, Chocolate Chip Fudge Brownies

Spring:
Burgundy Cheese Plate, Chicken Piccatta with Peppers and Onions, Lauren's Yummy Fresh Corn and Herb Salad, Lemony Tuna and White Bean Antipasto, Mixed Summer Grill Provencale, Spring Rissotto with Prosciutto, Marge's Mom's Chocolate Sauce