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Talley Vineyards

Pinot Noir Recipes

Brian's Wild Mushroom Pizza
November 14, 2011
This simple pizza recipe comes from Brian Talley; he shares that it as a favorite of his family’s.
Mushroom Popover Casserole
October 13, 2015
This recipe is taken from a cookbook found in our tasting room, Sunday Casseroles by Betty Rosbottom. It pairs beautifully with our 2013 Talley Vineyards Estate Pinot Noir.
Pretzel-Crusted Pork Chops with Orange-Mustard Sauce
May 29, 2015
The ingredients list and instructions are a bit long – to say nothing of the name – but this dish is well worth the effort. At Talley Vineyards we refer to it as “that pretzel pork recipe” and it brings an enthusiastic reaction when Sarah Matthews serves it at a staff lunch. It originated at Grouse Mountain Grill and Sarah found the recipe in Bon Appetite. Two important notes – the balsamic reduction and the candied orange peel can be made days ahead and this pairs beautifully with our 2013 Talley Vineyards Edna Valley Pinot Noir.
Roast Pork Tenderloin with Sauteed Apples
January 23, 2012
This recipe was adapted from Kitchen Simple by James Peterson. This cookbook is full of delicious recipes that are also quick and easy to prepare, making it one of the favorites of guests in our tasting room.
Sautéed Pork Chops with Sweet Potato
August 24, 2013
We adapted this recipe from One Pan, Two Plates by Carla Snyder. This delicious meal would be perfect to pair with a Pinot Noir.
Seared Duck Breast with Pinot Noir Sauce
October 13, 2015
Duck and Pinot Noir are a classic combination. Look for Muscovy duck breasts; they are generally larger and have a lower fat-to-meat ratio than the breasts of other duck varieties. Jars of demi-glace are sold in specialty food stores. This recipe is adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
Summer Salad with Cumin-Crusted Salmon
July 2, 2014
Michele Good, our Director of Business Operations, shares one of her favorite recipes for a salmon salad that pairs with our pinot noir or our chardonnays.