You're invited for our new Fall Flight. Estate Chef Rachel Ponce talks about her creation of this exciting new wine and food pairing featuring:
Barrel Aged Berry Sausage and Butterfly Pea Flower Puree Paired with 2017 Sauvignon Blanc
Homemade lamb and pork, barrel aged luxardo cherries, cilantro and juniper sausage on top of a creamy butterfly pea flower and cauliflower puree, garnished with dill, English pea's and feta
Smoked Salmon over Buckwheat Flour Pancake and Cacao Fig Mousse Paired with 2016 Zinfandel
Locally caught salmon, smoked on top of a buckwheat pancake, side of cacao fig mouse, garnished with chives, micro-greens and salmon caviar
Burrata, Roasted Tomato, Prosciutto di Parma and Pesto Paired with 2015 Silken
Homemade burrata, Italian herb-roasted tomato, prosciutto di Parma and drizzled with an arugula hazelnut pesto
You're invited to join us for Brunch every Sunday starting August 18.
Estate Chef Rachel Ponce has created two amazing options paired with our Bordeaux-style wines.
Monte Cristo $15
Smoked ham, swiss cheese and raspberry horseradish jam layered twice. Soaked in a smoked paprika custard and grilled. Served with side of mixed greens.
Summer Squash Shakshuka $18
Spiced tomato, summer squash, onions, garbanzo beans and black garlic stew. 2 poached eggs, topped with feta cheese and basil. Side of toasted bread.
Reservations are not required, but are encouraged and can be made here.
It's a busy time of year in the vineyard as crews are working with fruit set and the abundance of healthy leaves on the vines.
Winemaker David Parrish took us into the vineyard in this short video to explain the Mechanical Cultivation process. It's an important part of our sustainability efforts because it keeps us from having to spray anything on the vines or the weeds. It's an expensive process and not one that a lot of wineries are able to afford, but it does produce healthier vines which create better wines.
Click here to watch the video and don't forget to have your volume up!
This Friday, April 12th, marks the beginning of a new wine & food offering at Parrish Family Vineyard. For many years, Owner and Winemaker, David Parrish and his daughter and General Manager, Cecily Parrish Ray, envisioned offering unique food pairings to accompany their Estate wines. Estate Chef, Rachel Ponce, shares the same vision as David and Cecily to create decadent, wine focused food pairings and offerings. She creates an experience with the new Paired Flight that is unparalleled to what Parrish has offered before.
The entire flight is untraditional and showcases Chef Rachel’s creativity. Her use of ingredients help pull out different elements of the wine, which makes it a fun discovery of how food can work with wine in unexpected ways.
You are invited to join Parrish Family Vineyard for this new wine and food experience on the weekends, Fridays through Sundays, from 11am-4pm. The menu will change with the seasons.
Sauvignon Blanc paired with Grilled Chicken Stuffed Sweet Peppers
Petite Sirah paired with Coffee Crusted Duck Confit
Cabernet Sauvignon paired with Potato Dumplings with Heirloom Tomatoes
Join us as we release our new dishes for Spring on Friday, April 5th! Chef Rachel shares unique, wine focused dishes that create harmonious relationships with our Estate wines. These new dishes are shareable and perfect for a light lunch on our porch.
-Herb Goat Cheese & Red Pepper Pesto with Handcrafted Sourdough Crostini
-Wild Mushroom & Olive Tapenade with in house Focaccia
-Walnut & Lentil Pate with Handcrafted Sourdough Crostini
Also, starting April 13th, join us for the release of our new Paired Tasting Flight. We are excited to see you soon!
There are 3 times lees racking is done in wine making...
1st racking - Grape solids that are in the tanks
2nd racking - Done 2 to 3 months later in the barrel, lees usually are dead yeast cells and some leftover grape sediment
3rd racking - Happens at the very end of barrel aging, tend to be long-chain tannins that fall out of solution