St.

Supéry Vineyards & Winery

8440 St. Helena Hwy., PO Box 38
Rutherford CA 94573
(800) 942-0809
www.stsupery.com

Napa Valley
Recipes from
 Cabernet Sauvignon Napa Valley
Shitake Mushroom & Fontina Crostini
Braised Chicken & Baby Potatoes

Élu Napa Valley

Cabernet Braised Short Ribs
Roasted Veal Chops with Caramelized Onions

Moscato
Chicken in Green Curry with Mint & Basil
Brioche Bread Pudding with Dried Cranberries,
Apples & Walnuts
We hope that you will enjoy this collection of recipes
Limited Edition Dollarhide Sauvignon Blanc
to pair with our award winning wines.
Pan Roasted Breast of Chicken with Sautéed
Granny Smith Apples & Toasted Walnuts
Look for more recipes, cooking tips and entertaining
ideas online at www.stsupery.com/lifestyle Coconut Milk Soup with Crab

Ron Barber Sauvignon Blanc Napa Valley

Smoked Trout & Apple Roulade
Winery Chef
Endive, Pear, & Goat Cheese Salad with a
Citrus Vinaigrette

Limited Edition Dollarhide

Cabernet Sauvignon
Roasted Duck Breasts with Green
Peppercorn Sauce
Lamb Loin with Fennel, Tomato
& Olive Ragout

Virtú Napa Valley

Goat Cheese Soufflé
Tandoori Style Chicken

Shitake Mushroom & Fontina Crostini
Pair with St. Supéry Cabernet Sauvignon or Merlot
3 tablespoons olive oil
½ lb. Shitake mushrooms – stems removed, cut into
¼”dice
1 cup Fontina cheese – coarsely grated
¼ cup shallots – finely chopped
2 garlic cloves – peeled and minced
1 teaspoon fresh thyme leaves
¼ cup St. Supéry Cabernet Sauvignon
1 tablespoon parsley – finely chopped
1 teaspoon Kosher salt
Freshly ground black pepper
1 baguette of bread
Heat the oil over medium heat in a large sauté pan.
Add the shallot and garlic and cook until soft but not
browned. Add the mushrooms, thyme, wine and salt.
Cook until the liquid has evaporated and the mushrooms
are tender – about 15 minutes. Adjust the seasonings and
stir in the parsley.
For the crostini:
Cut twelve slices from the baguette diagonally – slices
should be about 3/8” thick and about 4” long. Place slices
on a baking sheet and brush the tops with olive oil. Bake
in a 350° oven until golden brown.
To serve: Top each crostini with the mushroom mixture
and sprinkle with the Fontina cheese. Place back in the
oven and bake until the cheese is melted.
Serves 4 as an appetizer.
Braised Chicken and Baby Potatoes
with Rosemary & Sage
Pair with St. Supéry Cabernet Sauvignon or Merlot
4 whole chicken legs (legs and thighs)
3 tablespoons olive oil
12 small red or white potatoes – about 1 ½” diameter
15 large cloves of garlic, peeled and lightly crushed
½ cup St. Supéry Cabernet Sauvignon
½ cup chicken stock or canned low sodium chicken broth
2 teaspoons fresh rosemary – finely chopped
1 tablespoon fresh sage – finely chopped
Salt & freshly ground black pepper
Preheat the oven to 350 degrees.
Season the chicken with salt and pepper. Heat the oil in a
large sauté pan over medium heat. Add the chicken, skin
side down, and cook until well browned. Flip the chicken
over then add the potatoes, wine, garlic, chicken stock
and herbs. Cover and cook in the oven for 30 minutes.
Serves 4

Cabernet Braised Short Ribs
Pair with St. Supéry Élu
All-purpose flour
Salt & pepper
5 pounds beef short ribs
4 tablespoons canola oil
5 medium carrots – peeled and cut into 1” rounds
2 medium yellow onions – peeled and quartered
3 celery stalks – cut into 1” pieces
5 garlic cloves – peeled and chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary – chopped
1 ½ cups St. Supéry Cabernet Sauvignon
3 cups beef, veal or chicken stock or low sodium broth
Preheat oven to 325 degrees.
Dredge the ribs in flour and season liberally with salt
& pepper. Heat the oil over high heat in a large dutch
oven or ovenproof pot. Brown the ribs in batches without
crowding. Pour off all but about 3 tablespoons of the
remaining oil and cook the carrots, onions, celery and
garlic until lightly browned – about 5 minutes. Add the
wine to de-glaze the pot then add the stock, thyme and
rosemary. Bring the liquid to a simmer and return the
ribs to the pot. Cover the pot with a lid cut from parch-
ment paper and braise the ribs in the oven for about 2
hours.
The ribs are done when they are easily pulled from the
bone. Transfer the ribs to a platter and keep warm. Strain
the braising liquid and discard the solids. Bring the sauce
to a simmer and skim occasionally while it reduces by
about one fourth. Adjust the seasonings and serve with
the braising sauce. Steamed potatoes, risotto, or polenta
makes a nice addition.
Serves 6 – 8
Roasted Veal Chops
with Caramelized Onions
Pair with St. Supéry Élu
3 tablespoons vegetable oil
2 large red onions – thinly sliced
3/4 cup St. Supéry Cabernet Sauvignon
1 cup veal or chicken stock
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
Salt and pepper to taste
For the onions:
Heat the oil in a large sauté pan over medium high heat.
Add the onions and cook until they are well browned.
Raise the heat and add the wine, vinegar and stock. Sim-
mer over low heat until the liquid is almost gone and the
onions are very soft. Stir in the butter and season with
salt and freshly ground pepper.
For the chops:
4 veal loin chops – about 1” thick
2 tablespoons canola oil
Salt and pepper
Preheat oven to 450 degrees.
Remove the chops from the refrigerator 1 hour before
cooking. Season both sides with salt and pepper. Heat
the oil in a large ovenproof sauté pan until it simmers.
Add the chops and cook for about 3 minutes or until well
browned. Turn the chops over and place the pan into the
oven. Roast to desired doneness.
Divide the onion mixture between four warmed plates
and top with a veal chop.
Serves 4
Pan Roasted Breast of Chicken with Sautéed
Granny Smith Apples & Toasted Walnuts
Pair with St. Supéry Dollarhide Sauvignon Blanc or Oak Free
Chardonnay
4 boneless chicken breast halves – skin on
1 tablespoon canola oil
½ cup St. Supéry Sauvignon Blanc
¾ cup cream
1 Granny Smith Apple – peeled, cored and sliced 1/8” thick
½ cup walnut pieces – toasted
¼ cup shallots – finely chopped
1 teaspoon garlic – finely chopped
1 tablespoon fresh lemon juice
Salt & white pepper to taste
Preheat the oven to 425 degrees.
Season the chicken breasts on both sides with salt &
pepper. In a large nonstick ovenproof sauté pan, heat
the oil over medium high heat until simmering. Add the
chicken, skin side down, and cook until the skin is well
browned – approximately 5 minutes. Flip the chicken
over and place the pan in the oven. Roast for about
15 minutes, or until the juices run clear. Remove the
chicken from the pan and let rest at room temperature for
5 minutes, keeping warm.
Discard all but one tablespoon of the remaining oil then
add the apples, shallots & garlic to the pan. Cook over
medium heat until soft – about 3 minutes. Add the
Sauvignon Blanc to the pan and reduce by half. Add the
cream and bring to a simmer. Cook until the mixture is
slightly thickened. Stir in the walnuts, lemon juice and
season with salt and pepper.
Divide the sauce among 4 warm plates. Slice each breast
into 4 or 5 pieces and arrange over the sauce.
Serves 4
Coconut Milk Soup
with Crab
Pair with St. Supéry Dollarhide Sauvignon Blanc or Oak Free
Chardonnay
2 tablespoons canola oil
4 stalks lemongrass – roughly chopped (tender parts only)
1 bunch cilantro – roughly chopped, stems and all
2 tablespoons fresh ginger – peeled & roughly chopped
1 tablespoon garlic – chopped
¼ cup shallots – chopped
2 tablespoons fish sauce
Juice from 3 limes
1 cup St. Supéry Sauvignon Blanc
6 cups coconut milk – unsweetened
1 pound cooked crab meat – or substitute shrimp
Sweat the lemongrass, cilantro, ginger, shallots and garlic
in the canola oil. Add the fish sauce, lime juice, wine and
coconut milk. Simmer for 30 minutes, then strain and
discard the solids. Taste and adjust for salt and acidity by
adding more lime juice or fish sauce if needed.
Add the crab meat to warm and garnish with cilantro
leaves.
Serves 6 – 8

Smoked Trout & Apple Roulade
Pair with St. Supéry Sauvignon Blanc
½ cup Granny Smith apple – peeled, seeded and cut into
a fine dice
½ pound smoked trout cut into small pieces
2 tablespoons shallots – minced
4 tablespoons goat cheese
8 phyllo dough sheets
½ cup butter – melted
2 tablespoons chives – minced
1 tablespoon fresh lemon juice
Combine the pear, trout, goat cheese, shallots, chives and
lemon juice in a small bowl. Lightly brush each sheet of
phyllo with the melted butter and make two stacks of
four. Spread half the filling on the bottom third of each
stack. Roll up like a jelly roll, place on a cookie sheet,
seam side down, and bake for about 10 minutes. Let cool
and slice into ¾” thick pieces. Serve at room temperature.
Makes approximately 20 pieces.
Endive, Pear & Goat Cheese Salad
with a Citrus Vinaigrette
Pair with St. Supéry Sauvignon Blanc
4 medium endives – slice thinly on the diagonal
1 Bosc pear – peeled, cored and sliced very thin
4 oz. goat cheese – crumbled
1 cup walnuts – chopped, roasted and lightly salted
4 oz. citrus vinaigrette (recipe to follow)
Combine the first four ingredients in a mixing bowl and
toss with the citrus vinaigrette. Divide among four plates
and serve.
Citrus Vinaigrette
2 each: oranges, limes, and lemons – cut in half and juiced
½ cup walnut oil
1 tablespoon shallots – finely chopped
1 teaspoon Dijon style mustard
pinch of salt
dash of white pepper
Place the juice in a non-reactive saucepan. You should
have about 1 cup. Reduce the juice by half over medium
heat. Allow the juice to cool then add the salt, pepper,
shallots, and mustard. Slowly add the walnut oil while
whisking the mixture. You will end up with more
vinaigrette than needed for the recipe. It will keep in the
refrigerator for at least a week.
Roasted Duck Breasts
with Green Peppercorn Sauce
Pair with St. Supéry Dollarhide or Rutherford Cabernet Sauvignon
4 boneless duck breasts – about 8oz. each
1 tablespoon garlic – chopped
6 sprigs fresh thyme
¼ cup olive oil
Kosher salt and black pepper
Score the fat side of the duck with a sharp knife in a
crosshatch pattern. This will help the fat to render and
allow the skin to become crisp.
Combine the duck breasts with the garlic, thyme and
olive oil. Refrigerate overnight. Rub off the garlic and
thyme and season both sides with salt and pepper. Heat
a large, ovenproof, sauté pan over medium heat and add
the duck breasts, skin side down. Cook until the fat
is rendered and the skin is golden brown. Pour off the
grease, flip the duck over, and place the pan in a preheat-
ed 425 degree oven until medium rare – approximately
15 minutes. Remove the duck from the pan and pour off
the grease. Cover with foil while you prepare the sauce.
For the sauce:
¼ cup St. Supéry Cabernet Sauvignon
¼ cup port wine
1 cup veal stock or rich chicken stock
1 tablespoon green peppercorns – available canned
1 tablespoon butter
1 tablespoon cream
Salt and pepper to taste
Place the duck roasting pan over medium heat and add
the cabernet and the port. Add the peppercorns and
the veal stock. Simmer until reduced slightly – about 5
minutes. Add the butter, cream and season with salt and
pepper. Cut each duck breast into 4 or 5 pieces, place on
plates and spoon the sauce over the duck.
Serves 4
Lamb Loin Chops
with Fennel, Tomato & Olive Ragout
Pair with St. Supéry Dollarhide or Rutherford Cabernet Sauvignon
For the ragout:
2 tablespoons extra virgin olive oil
2 medium fennel bulbs – cut into eights, cored and bulb
leaves separated
2 medium tomatoes – cored, seeded and cut into quarters
1/2 cup Niçoise olives
5 garlic cloves – peeled and cut in half
1 tablespoon lemon zest – chopped
3” long rosemary sprig
½ cup chicken stock or low sodium chicken broth
Salt & freshly ground black pepper
Bring a large pot of salted water to a boil. Add the fen-
nel & garlic. Cook until just tender – about 5 minutes.
Rinse with cold water to stop the cooking. Place the
fennel and garlic on a large kitchen towel to absorb excess
moisture. In a large sauté pan, heat the oil over medium
heat. Sauté the fennel and garlic until golden brown
and then add the stock, tomato, olives, lemon zest and
rosemary sprig. Simmer for about 15 minutes or until
the fennel is very tender. Remove the rosemary sprig and
season with salt and pepper.
For the lamb chops:
8 lamb loin chops
2 tablespoons olive oil
Salt & freshly ground black pepper
Remove the chops form the refrigerator 45 minutes be-
fore cooking and season with salt and pepper. In a large
sauté pan, heat the oil over high heat until it simmers.
Add the chops, reduce the heat to medium, and cook
about 3 minutes or until well browned. Turn the chops
and cook for about 3 minutes more for medium rare. Di-
vide the chops and ragout among 4 plates and serve.
Serves 4
Chicken in Green Curry
with Mint & Basil
Pair with St. Supéry Moscato
3 tablespoons vegetable oil
½ cup red bell pepper – thinly sliced
1 medium carrot, peeled & thinly sliced
2 cloves garlic – minced
1 medium onion – thinly sliced
1 teaspoon green curry paste
1 ½ pounds boneless chicken thighs cut into 1” cubes
2 ½ cups lite unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar
2 tablespoons fresh mint leaves – chopped
¼ cup fresh basil leaves – chopped (use Thai basil if available)
Salt
In a large saucepan, heat the vegetable oil over medium
heat and add the red bell peppers, carrots, garlic, onion
and green curry paste. Sauté for 2 minutes then add the
chicken. Season with salt, cook for 2 more minutes then
stir in the coconut milk, fish sauce, lime juice & sugar.
Partially cover and simmer for 10 minutes. Remove cover
and stir in the mint and basil. Serve with steamed rice.
Serves 4 – 6
Brioche Bread Pudding
with Dried Cranberries, Apples & Walnuts
Pair with St. Supéry Moscato
½ pound Brioche
1 cup dried cranberries
1 cup walnuts
1 cup peeled and thinly sliced Granny Smith Apple
7 large eggs
1 cup sugar
3 cups half & half
2 teaspoons vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Cut the Brioche into 1 inch cubes. Beat the eggs, sugar,
vanilla, ginger and nutmeg together in a bowl or mixer.
Heat the half & half to a simmer. Slowly whisk the
heated half & half into the egg mixture.
Preheat the oven to 350 degrees. In an 8 cup baking dish,
layer the Brioche, apples, cranberries and walnuts. Pour
the egg mixture over the Brioche and allow to sit for 20
minutes. Place the dish in a larger pan and add enough
hot water to come about half way up the sides of the dish.
Bake for 1 hour and allow to cool for 20 minutes before
serving. You can also make this dish ahead of time and
reheat for about 15 minutes in a 350 degree oven.
Serves 4
Goat Cheese Soufflé Tandoori Style Chicken
Pair with St. Supéry Virtú or Semillon Pair with St. Supéry Virtú or Semillon

3 tablespoons unsalted butter plus some to coat the 2 pounds chicken parts – (I like to use thighs)
ramekins 3 tablespoons canola oil
¾ cup Panko (Japanese breadcrumbs) 1 cup yellow onion - chopped
3 tablespoons all purpose flour 3 tablespoons garlic – chopped
1 cup half & half 2 tablespoons fresh ginger – peeled and chopped
12 ounces fresh goat cheese 1 Serrano chili – seeds removed and chopped
4 egg yolks 2 teaspoons salt
8 egg whites from large eggs 1 tablespoon paprika
1 ½ teaspoons kosher salt 1 teaspoon turmeric
Pinch of white pepper 1 teaspoon ground cumin
1 teaspoon Garam masala
Preheat oven to 425 degrees and place the rack in the 1/2 teaspoon cayenne pepper
middle. Butter the bottom and sides of ten 4-ounce 1 tablespoon fresh lemon juice
ramekins. Coat the ramekins with the Panko and tap out 1/2 cup plain yogurt
the excess.
Prick holes all over the chicken pieces with a fork.
Melt the butter in a medium saucepan, whisk in the
flour and cook for 1 minute. Add the half & half, stir Combine the rest of the ingredients in a blender or food
constantly, and cook for one minute or until the mixture processor and process until smooth.
thickens.
Pour the marinade over the chicken and rub until the
Place 9 ounces of the goat cheese in a large mixing bowl. chicken is completely coated. Cover with plastic wrap
Pour the hot half/half mixture over and mix well. Stir in or place in a large zip lock bag. Refrigerate for at least 4
the egg yolks and season with salt and pepper. hours or overnight.

Beat the egg whites to stiff peaks using a mixer. Gently
fold the whites into the cheese mixture. Half fill the
ramekins with the cheese mixture and divide the remain-
ing 3 ounces of goat cheese equally among the ramekins.
Top with the remaining cheese mixture and sprinkle
lightly with Panko.
Rub off excess marinade and grill over hot coals until the
juices run clear. (or you may bake in a preheated 400-
degree oven for about 30 minutes)
Serves 4

Place the ramekins in a baking pan and fill with hot wa-
ter to about half way up the sides of the ramekins. Bake
for about 25 – 30 minutes or until the soufflés are golden
brown.

Makes 10 servings.
St. Supéry Cocktails
A great addition to any get together. Try these with your friends!

Sparkling Punch Moscatini

2 bottles sparkling wine (dry) Sugar
1 bottle (750ml) chilled St. Supéry Sauvignon Blanc 1/3 cup vodka
1 quart Sherbet (any fruit flavor) 1/3 cup St. Supéry Moscato
1 sliced lime or orange Ice
1 quart frozen strawberries 2 candied lemon twists, or regular lemon twists

Chill all your ingredients. Mix wine and sparkling wine
in punch bowl. Before serving, tumble in frozen straw-
berries, scoop in balls of sherbet and garnish with citrus
slices. Makes 8-10 servings.
Le Petit Hibou (The Little Owl); single serving
2 oz. St. Supéry Sauvignon Blanc
2 oz. Lillet Blanc
2 oz. apple juice
Stir all ingredients in a Collins glass. Add ice and enjoy!
*The signature drink from NYC’s famous restaurant, The Little Owl
Hillary Wallbanger; single serving
4 oz. St. Supéry Sauvignon Blanc or Oakfree Chardonnay
2 oz. fresh orange juice
1/2 oz. Galliano
Moisten rim of two martini glasses, then roll the rims in
Sugar until rims are coated. Place glasses in the freezer, if
space allows. Combine vodka and moscato in a cocktail
shaker. Add 8 ice cubes and shake until cold. Strain into
chilled glasses, garnish with lemon twist and serve.
Red Sun
1 part Pama
1 part St. Supéry Moscato
Splash of Orange Juice
Mix in a glass. Garnish with some pineapple wedges and
serve over ice.
Moscato Bellini
1 part peach juice/nectar (Dollarhide peaches, of course)
3 parts St. Supéry Moscato

Stir the wine, juice and ice in a chilled Collins glass. Pour peach nectar into glass. Top with Moscato, stir
Float the Galliano on top. Cin cin! gently. Serve over ice.

Moscato Mojito Moscato Sangria

leaves fresh mint Rum 2 firm, ripe peaches cut into thin wedges
4 teaspoons sugar Fresh lime juice (preferably Dollarhide peaches)
6 lime wedges Ice 1 sliced lime
1/2 cup St. Supéry Moscato Club soda 1 sliced orange
1/2 sliced green apple
Place mint, sugar and 4 lime wedges into a cocktail shak- 1/2 cup peach Schnapps
er. Muddle until sugar dissolves and lime has lost most of 1 bottle (750ml) St. Supéry Moscato
its juices. Add Moscato, a splash of rum, a splash of lime 2 cups sparkling water
juice and ice cubes. Cover, shake and strain over fresh ice
into two highball glasses. Top with soda and garnish with Mix schnapps, moscato, and peaches in large pitcher.
remaining lime wedges. Mix in apple, citrus, wine, sparkling water, and serve
over ice. Makes 4-6 glasses.