Here on the Sonoma Coast, there is a truth we hold dear: a truly great wine is never meant to stand alone. It is the conversation between the glass and the plate—the way a cool-climate Syrah catches the smoke of a charred crust or a bright Pinot Noir dances with the salt of a garden-fresh dish—that turns a simple meal into a memory. To us, wine is the heartbeat of the table, an invitation to slow down and savor the craftsmanship of the land. To help you bring that cinematic spirit to your own kitchen, we’ve gathered a few of our favorite pairings—dishes that are as effortless to prepare as they are soul-stirring to pour.

 

All recipes provided by Michelle Ewart

Estate Chardonnay & Smoked Trout & Roasted Pumpkin Pâté

Smoked trout and roasted pumpkin pâté finds a perfect partner in Red Car Estate Chardonnay. The wine’s bright coastal acidity cuts through the richness of the pâté, while its texture complements the silky smoked trout.

Estate Pinot Noir & Persimmon-Glazed Cornish Game Hen

Persimmon-glazed Cornish game hen is a natural match for Red Car Estate Pinot Noir, with the wine’s bright acidity cutting through the richness of the roasted bird.

Estate Syrah & Fall-Off-the-Bone Short Ribs with Creamy Parmesan Polenta

With its dark fruit, savory notes, and beautiful spice, Red Car Syrah is the perfect wine for these slow-braised short ribs, adding depth and richness that we all crave in food in the fall.

Heaven & Earth Chardonnay & Halibut Crudo

Clean, coastal halibut with Meyer lemon, olive oil, and a perfect match in Heaven & Earth Chardonnay.

Heaven & Earth Pinot Noir & Chilled Faro Salad

A bright spring farro salad with roasted mushrooms, herbs, peas, and a beautiful pairing in Heaven & Earth Pinot Noir.

The Fight & Tuscan Bean and Sausage Stew

A rustic white bean stew with sausage, herbs, and a bold pairing in Red Car’s The Fight.

 

 

Smoked Trout & Roasted Pumpkin Pâté

Serves 6–8 As An Appetizer

Smoked trout and roasted pumpkin make a surprisingly good match in this simple fall pâté. A little lemon, fresh sage and crème fraîche keep it light and savory.

 

Ingredients

  • 8 oz smoked trout, skin removed and flaked
  • 1 cup peeled pumpkin, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 4 oz cream cheese, softened
  • 1/4 cup crème fraîche
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest, plus more for finishing
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh chives
  • Pinch of flaky sea salt, for finishing

For serving:

  • Grilled sourdough or toasted baguette
  • Fresh sage leaves or chives

Instructions

  1. Roast the pumpkin.
    Preheat the oven to 425°F. Toss the pumpkin with olive oil and a small pinch of salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized around the edges. Cool completely.
  2. Make the base.
    Add the cooled pumpkin, cream cheese, crème fraîche, lemon juice, lemon zest, Dijon, and sage to a food processor. Pulse until smooth and creamy.
  3. Add the trout.
    Add about three-quarters of the smoked trout and pulse just a few times. You want the pâté creamy but not completely puréed—the trout should still have some texture.

Fold in the remaining trout and chopped chives by hand. Taste and season with black pepper and additional lemon or salt as needed. Keep in mind that smoked trout can already be fairly salty.

  1. Chill.
    Transfer to a small serving bowl or ramekin, cover, and refrigerate for at least 1 hour. It can also be made a day ahead.
  2. Serve.
    Let the pâté sit at room temperature for about 15 minutes before serving. Finish with fresh lemon zest, flaky sea salt, cracked pepper, and a few finely sliced sage leaves or chives.

Serve with warm grilled sourdough or crisp baguette toasts.

 

Persimmon-Glazed Cornish Game Hen

Serves 4

Persimmon-glazed Cornish game hen is a natural match for Red Car Estate Pinot Noir, with the wine’s bright acidity cutting through the richness of the roasted bird. The sweet, earthy character of persimmon plays beautifully alongside the Pinot Noir’s red fruit and subtle savory notes. Delicate spice in the glaze brings out the wine’s depth without overpowering its coastal freshness. It’s an elegant fall pairing built for cool evenings and a table full of friends.

 

Ingredients

For the Cornish Game Hens
  • 4 Cornish game hens
  • Salt and freshly cracked black pepper, to taste
  • Olive oil, for rubbing the hens
  • Persimmon jam, homemade or store-bought
For the Garlic-Parsley Pilaf
  • 1 cup basmati rice, or other long-grain rice
  • 4–5 cloves garlic, finely chopped
  • Olive oil, for sautéing
  • 2 cups chicken stock
  • 1 bunch parsley, roughly chopped
Optional Side
  • Mixed greens of your choice

Prepare the Hens

  1. Preheat the oven to 400°F.
  2. Pat the hens dry. Rub lightly with olive oil, then season generously inside and out with salt and freshly cracked black pepper.
  3. Transfer the hens to a baking sheet lined with foil or parchment paper.
  4. Roast for 15 minutes.
  5. Remove the hens from the oven and brush generously with persimmon jam.
  6. Reduce the oven temperature to 350°F and return the hens to the oven. Continue roasting for approximately 45 minutes, or until cooked through and the juices run clear.
  7. Once finished, brush the hens with another layer of persimmon jam before serving.

Make the Pilaf

  1. Rinse the rice under cool running water for a couple of minutes, then drain well.
  2. Heat a drizzle of olive oil in a pan over medium-low heat.
  3. Add the garlic and sauté until fragrant, about 2 minutes.
  4. Add the rice and stir to coat. Toast gently for about 2 minutes.
  5. Add the chicken stock, cover the pan, and reduce the heat to low. Cook for approximately 15 minutes, or until the liquid has been absorbed and the rice is tender.
  6. Fluff the rice with a fork and fold in the chopped parsley.
  7. Set aside, covered, until ready to serve.

To Serve

Serve the persimmon-glazed hens immediately alongside the garlic-parsley pilaf and a green salad.

And don’t forget to pour yourself a glass of Red Car Pinot Noir 🙂

 

Fall-Off-the-Bone Short Ribs with Creamy Parmesan Polenta

Serves 4

There’s something about fall that makes you want to slow down, open a bottle of Red Car Syrah, and let something delicious simmer away in the oven all afternoon. With its dark fruit, savory notes, and beautiful spice, Red Car Syrah is the perfect wine for these slow-braised short ribs, adding depth and richness that we all crave in food in the fall. Paired with creamy Parmesan polenta to soak up all that delicious sauce, it’s the kind of cozy, comforting meal that makes you love this time of year. And the best part? You can pour yourself a glass of the same Syrah to enjoy while everything cooks.

Serves: 4–6
Prep time: 30 minutes
Cook time: About 3 hours
Oven: 325°F

Ingredients:

For the short ribs

  • 4–5 lbs bone-in beef short ribs, fat layer left on
  • 2 tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 6 garlic cloves, smashed
  • 2 cups dry red wine (Cabernet Sauvignon is perfect here – save the Syrah for sipping!)
  • 2–3 cups beef stock
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4–5 fresh sage leaves

For the Parmesan polenta

  • 1 cup coarse-ground polenta
  • 4 cups water or chicken stock
  • 3 tbsp butter
  • ¾ cup freshly grated Parmesan
  • Kosher salt
  • Freshly cracked black pepper

 

Ingredients:

For the short ribs

  • 4–5 lbs bone-in beef short ribs, fat layer left on
  • 2 tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 6 garlic cloves, smashed
  • 2 cups dry red wine (Cabernet Sauvignon is perfect here – save the Syrah for sipping!)
  • 2–3 cups beef stock
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4–5 fresh sage leaves

For the Parmesan polenta

  • 1 cup coarse-ground polenta
  • 4 cups water or chicken stock
  • 3 tbsp butter
  • ¾ cup freshly grated Parmesan
  • Kosher salt
  • Freshly cracked black pepper

Instructions:

Preheat your oven to 325°F.

  1. Pat the short ribs dry and season generously with salt and pepper. Don’t trim off that layer of fat –  it’s going to slowly render as the ribs cook and give the whole dish so much flavor.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they’re browned, about 3–4 minutes per side. Start with the fat side down to get some of that richness going.
  3. Once browned, take the ribs out and set them aside.
  4. Turn the heat down to medium and add your onion, celery, and carrots to the same pot. This is your sofrito, and it’s the beginning of all that wonderful flavor,
  5. Let the vegetables soften and get a little golden, about 8–10 minutes. Stir occasionally, scraping up all those delicious browned bits left behind from the ribs.
  6. Add the smashed garlic and cook for another minute or two, just until fragrant.

Pour in the red wine and give everything a good stir, scraping the bottom of the pot.

  1. Let the wine gently simmer until it’s reduced by about half. This takes around 10-15 minutes and gives the sauce that deep, rich flavor that’s so perfect for fall cooking.
  2. Add the beef stock, rosemary, thyme, and sage. The fresh herbs bring a lovely earthy, woodsy aroma that really makes this dish feel like autumn.
  3. Nestle the short ribs back into the Dutch oven, fat side up, along with any juices they’ve released. You want the liquid to come about halfway to two-thirds up the ribs.
  4. Put the lid on and slide the whole thing into your 325°F oven.
  5. Now let the oven do the work for about 3 hours.

By the time they’re ready, the meat should be incredibly tender and practically falling off the bone. Once the ribs are tender, carefully take them out and set them aside.

  1. Remove the herb stems and skim off any excess fat from the top of the sauce.
  2. You can leave the vegetables in for a more rustic, homey sauce, or strain everything for something a little smoother. Either way, let the sauce simmer on the stovetop for a few minutes if it needs to thicken up.
  3. Give it a taste and add a little salt or pepper if needed.

While the ribs are finishing, bring 4 cups of water or stock to a gentle boil.

  1. Slowly whisk in the polenta, turn the heat down low, and let it cook for about 25–35 minutes, stirring often until it’s soft and creamy. Add a splash of warm water or stock if it gets too thick.
  2. Once it’s ready, stir in the butter and freshly grated Parmesan. Season with salt to taste.
  3. You want it creamy enough to spread across the bottom of the bowl, ready to catch all that delicious sauce.

To serve:

Spoon a generous helping of warm Parmesan polenta into a shallow bowl. Set one of those beautiful, slow-braised short ribs right on top and spoon plenty of the rich red wine sauce over everything.

Finish with freshly cracked black pepper, a little extra Parmesan, and maybe a sprig of fresh thyme.

Pour yourself a glass of red wine, gather everyone around the table, and enjoy!

A little fall cooking tip: This is one of those dishes that’s somehow even better the next day. Make the short ribs ahead of time, let them rest overnight in the fridge, and gently warm them up before dinner. The flavors get even deeper, and you have more time to enjoy the evening instead of being in the kitchen.

 

 

Halibut Crudo with Meyer Lemon and Olive Oil

Serves: 2 as a light appetizer (or 1 as a main)
Prep time: ~15 minutes (no cooking required)

It comes together quickly, but it’s worth taking a minute to slice everything carefully and chill the plate.

This pairing feels especially close to home. The halibut and the Chardonnay aren’t traveling far to meet each other: both shaped by that same cool Pacific influence that defines the Sonoma Coast. Just outside Occidental, Heaven & Earth sits in a protected pocket where the fog lingers and the growing season stretches, preserving acidity and letting the fruit develop slowly and clearly. You feel that in the glass: lemon confit, tangerine peel, white flowers, a little mint, and that clean, chalky finish.

That same coastal freshness shows up on the plate, too. The Meyer lemon and olive oil keep things bright and simple, while the cucumber, dill, and microgreens add that crisp, just-picked feel. The halibut stays clean and delicate, letting everything stay light, fresh, and easy from start to finish.

It’s the kind of meal that makes perfect sense on a warm spring evening when the air is still temperate after sunset—something light, clean, and refreshing that doesn’t ask much of you. A chilled plate, a cold glass, maybe a little fog rolling in, and everything feels exactly where it should be.

 

Ingredients

  • 6–8 oz very fresh halibut, skin removed
  • 1 Meyer lemon (juice + a little zest)
  • 2–3 tbsp high-quality olive oil
  • ½ Persian cucumber, very thinly sliced
  • Fresh dill, lightly torn
  • Microgreens
  • Maldon salt
  • Freshly cracked black pepper (optional)

Instructions

  1. Slice the fish
    Using a very sharp knife, slice the halibut into thin, even pieces. Arrange in a single layer on a chilled plate.
  2. Season and dress
    Drizzle lightly with olive oil, then add a squeeze of Meyer lemon juice and a small pinch of zest. Season with Maldon salt and a touch of black pepper, if using.
  3. Layer in freshness
    Scatter the thinly sliced cucumber over the fish, followed by fresh dill and a small handful of microgreens.

Finish and serve. Let the crudo sit for just a minute so everything comes together, then serve immediately.

 

Chilled Farro Salad with Roasted Mushrooms, Spring Herbs & Pinot Pairing Notes

Serves: 4 | Time: ~45 minutes

The Heaven & Earth Pinot Noir feels right at home with a dish like this—especially given Red Car’s proximity to the Sonoma Coast. You can almost taste that cool, coastal influence in the glass: wild blackberry, a pop of red currant, and this subtle, savory spice that keeps things interesting. It’s bright and lifted, not too heavy, which makes it perfect for spring.

What makes the pairing work is how naturally everything lines up. The roasted mushrooms bring out that earthy, forest-floor character in the wine, while farro adds a gentle nuttiness that complements its structure. Fresh herbs and a squeeze of lemon brighten the dish in the same way the wine’s acidity lifts each sip, and the sweetness of spring peas quietly ties into those red currant notes. Even that hint of spice in the Pinot finds its place, adding an extra layer alongside the dish’s savory depth.

It’s also just the kind of meal you want this time of year—something you can make ahead, let sit, and enjoy without fuss. Pour a glass, take it outside if you can, and let both the food and wine do their thing.

Ingredients:

For the salad:

  • 1 cup farro (semi-pearled)
  • 8 oz mushrooms (cremini, shiitake, or mixed), sliced
  • 2 tbsp olive oil
  • Salt & black pepper
  • 1 cup English peas (fresh or thawed frozen)
  • ¼ cup green onions, thinly sliced
  • ⅓ cup fresh herbs (parsley, dill, mint, chives)
  • ¼ cup toasted pistachios or walnuts
  • ¼ cup crumbled feta or shaved Parmesan (optional)

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated

Salt & pepper to taste

Instructions

Cook the farro – Bring a pot of salted water to a boil. Add the farro and simmer for 20–25 minutes, until tender but still pleasantly chewy. Drain and spread it out on a sheet pan or tray to cool completely.

Roast the mushrooms – Preheat the oven to 425°F (220°C). Toss the mushrooms with olive oil, salt, and pepper, then spread them out in an even layer. Roast for 20–25 minutes, until deeply browned and caramelized.

Make the dressing – In a small bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and pepper until well combined.

Assemble the salad – In a large bowl, combine the cooled farro, roasted mushrooms, peas, green onions, fresh herbs, and nuts. Pour over the dressing and toss gently to coat. Taste and adjust seasoning as needed.

 

Tuscan White Bean Stew with Sausage

Serves: 4–6
Prep time: ~15 minutes
Cook time: ~30–35 minutes

This is the kind of pairing that just feels easy, in the best way. A big, rustic pot of sausage and beans on the stove, nothing fussy, just letting things simmer and come together. The Fight fits right into that mood. There’s a little wildness to it: Syrah from the Sonoma Coast bringing that savory edge and structure, Grenache adding some warmth and fruit, but it never feels overworked.

The fennel seeds blooming in the pot pick up on those herbal, slightly lifted notes from the wine, and the sausage brings enough richness to meet it without either one taking over. The beans and broth keep everything relaxed and grounded, so it all just sort of settles into place.

It’s the kind of meal you make when you’ve got a little time, maybe a chill in the air, and nowhere else to be. Bowl in hand, glass nearby, and everything just working without you having to think too hard about it.

 

Ingredients

  • 1 lb Italian sausage (mild or hot)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cans (15 oz) white beans, drained and rinsed
  • 3–4 cups chicken broth
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • 2–3 cups chopped kale or spinach
  • Olive oil
  • Salt + pepper
  • Grated parmesan, for serving
  • Fresh thyme, for serving

Instructions

Brown the sausage
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up as it cooks, until browned and cooked through. Remove and set aside.

Toast the fennel + build the base
In the same pot, add the fennel seeds and let them toast in the residual fat for about 30 seconds until fragrant. Add the onion, carrots, and celery, cooking until softened, about 5–7 minutes. Stir in the garlic and cook for another minute.

Simmer
Add the beans and broth, along with oregano and red pepper flakes. Bring to a gentle simmer, then return the sausage to the pot. Let everything cook for 15–20 minutes so the flavors come together.

Finish
Stir in the greens and let them wilt. Taste and adjust salt and pepper. Ladle into bowls and finish with parmesan and a drizzle of olive oil.