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Talley Vineyards

Recipes

We have gathered some of our favorite recipes that have appeared in our newletters over the years for your enjoyment.  Paired with some of our favorite wines, these should provide your family and friends with a delightful meal.

January 15, 2014
This hearty dish, adapted from a recipe on Food Network’s website, is welcome comfort food in the winter months. It can be made ahead then reheated prior to serving and is also great for leftovers. Set out a selection of toppings and everyone can add what they like to their bowl. The beef pozole is perfectly complemented by our Mano Tinta Red Wine.
June 29, 2017
The coastal San Luis Obispo and Santa Barbara County region is unique as a place that grows both world-class Chardonnay and avocados—truly a match made in heaven. Avocados are just about my favorite thing that we grow on the farm, and I consider guacamole to be the best possible expression of the avocado.
November 14, 2011
This simple pizza recipe comes from Brian Talley; he shares that it as a favorite of his family’s.
March 22, 2013
This recipe was taken from Food & Wine magazine where they paired it with our very own Talley Vineyards Rincon Chardonnay.
October 12, 2015
Mike Flavin has been a mainstay in the Talley Vineyards tasting room since 2007. Return visitors seek out Mike to lead their tasting because they know he will share both his vast wine knowledge and his passion for our product. Mike is also an excellent cook who, fortunately for us, is more than willing to share that expertise as well. Please enjoy this delicious recipe Mike created; he tells us it will pair beautifully with many of our wines, including the Bishop’s Peak Sauvignon Blanc or one of our Single Vineyard Chardonnays.
May 14, 2012
We adapted this recipe from one created by Chef Tyler Florence. With summer around the corner, this seems the perfect dish to kick off the outdoor grilling season. It is also an ideal food to pair with the 2009 Bishop’s Peak Petite Sirah.
December 21, 2016
With a recipe this appetizing, we couldn’t wait any longer to share a sneak peek into Brian Talley’s new cookbook, Our California Table: Celebrating the Seasons with the Talley Family. This will be the first of several recipes that we will be sharing on our blog over the next few months in anticipation of Our California Table, set to be released in March of 2017. So be sure to follow us on Facebook, Instagram, and Twitter for news and updates.
November 13, 2017
Our tradition of baking apple pie stretches back at least to my Grandmother Hazel’s time. Among my earliest memories are those of her baking and the rest of the family enjoying homemade apple pie. (For some reason, I didn’t come to love apple pie until I was in my 20s.) My father carried on the tradition but took it to another level by planting apple trees especially to supply the fruit for his pies. He chose Gravenstein, a classic tart-tasting, early season baking apple. I still get apples from the trees he planted right next to Rosemary’s Vineyard. The pie-baking tradition continues with my daughter Elizabeth, though her recipe for the crust has changed (see the Raspberry Pie recipe on page tk for her crust). This recipe is my grandmother’s original, which I wrote down on September 1, 1998, while assisting her in baking the pie. The large quantity of shortening yields a super-flaky crust.
April 18, 2011
Adapted from Latin Grill by Rafael Palomino with Arlen Gargagliano. Pairs beautifully with a bottle of Talley Vineyards Chardonnay.
May 7, 2014
Marian Fiorentino’s multiple roles at Talley Vineyards include tasting room attendant and race director for the Marianne Talley Memorial Fun Run. Those who work with Marian know she loves cooking healthy and delicious foods and many of us have benefited from that! Marian shared this recipe with us, and while she isn’t certain exactly where it came from or how long she’s had it, she is certain it will be a hit, especially when served with a glass of 2013 Talley Vineyards Estate Chardonnay.