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Talley Vineyards


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.

Grilled Skirt Steak with Rosemary and Thyme Chimichurri Sauce
March 26, 2015
We’ve adapted this simple and delicious recipe from Latin Grill by Rafael Palomino with Arlen Gargagliano and the result is a perfect winter meal for 4.
Johnine’s Orzo and Spinach Salad
January 13, 2017
Another wonderful receipe from Brian Talley's upcoming Our California Table: Celebrating the Seasons with the Talley Family cookbook releasing soon.
Linguine with Clams
April 1, 2012
Courtesy of edible by Tracey Ryder and Carole Topalian. We suggest pairing this dish with our Estate Chardonnay.
Meyer Lemon Cake (Updated 2/17/17)
February 17, 2017
This delicious cake is made with Meyer lemons, which I used to get from a tree next to my mother’s house in the middle of Rosemary’s Vineyard. The cake recipe was given to me by my friend Elizabeth Beekley, a Culinary Institute of America graduate who worked at Talley Vineyards before she relocated to Oregon to raise her two kids and start an acclaimed bakery. Brian Collins, chef-owner of Ember in Arroyo Grande, tweaked the recipe slightly and added the optional lemon zest on top. If you are concerned about including butter, you can enjoy a guilt-free version of this cake by using olive oil instead.
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.
Raspberry Pie
February 8, 2017
My family loves pies. While this tradition started with my grandmother, it was reinforced when my dad baked my mom a pie at his apartment in Berkeley on their first date. Over the years, we each did our part to continue to improve our craft.
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.
Roasted Halibut With Lemons, Olives and Rosemary
April 11, 2016
Brian Talley recommends this recipe from Melissa Clark of The New York Times. It is an easy yet elegant dish infused with flavors of Southern Italy that is versatile as well — prepare it as a quick weeknight meal for two or as a lighter main dish for a large dinner party.
Salmon with Chardonnay Leek Sauce
June 18, 2015
Talk about a recipe that can stand the test of time! We first recommended Salmon with Chardonnay Leek Sauce when we released our 1998 Talley Vineyards Estate Chardonnay. It is still a favorite for a simple and delicious meal.