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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Filtering by Category: P-47 Thunderbolt

Stacy's Herb-Marinated Feta with Olives

Bill Cooper

  • 1 Tblsp. whole cumin seeds

  • 2 tsp. whole coriander seeds

  • 1 tsp. crushed red pepper flakes

  • 2 cloves garlic, minced

  • 2 tsp. orange zest

  • 1 1/4 c. extra virgin olive oil

  • 10 oz. pitted, brine-cured olives,

  • halved lengthwise

  • 3 Tblsp. chopped fresh basil

  • 2 Tblsp. chopped fresh cilantro

  • 8 oz. feta cheese, diced

Combine cumin, coriander, and red pepper in small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

Chocolate Canapés for Red Wine

Bill Cooper

  • 1 c. unsalted butter, softened

  • 1⁄2 c. powdered sugar

  • 2 Tbsp. sugar

  • 1 egg yolk

  • 1 1⁄2 c. flour

  • 1⁄2 c. cocoa

  • 1⁄4 tsp. salt

  • 1⁄4 tsp. cayenne pepper

  • Kosher salt for topping

Sift flour, cocoa, salt, and cayenne into a prep bowl. Cream butter and sugars; add egg yolk and beat until smooth. Add sifted dry ingredients and beat until thoroughly combined. Divide dough in half. Using wax paper, roll each half into a log, about 1 1⁄2 “ diameter. Freeze until very firm, at least an hour. Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper. Slice hardened logs into 1⁄4” pieces, spacing them about 1” apart on the parchment. Sprinkle as desired with Kosher salt. Bake 15 minutes until just firm. Let cool 3 minutes on the parchment before removing to a wire rack. Makes about 5 dozen. (Dough may be frozen up to 2 weeks. Baked canapés may be stored air tight at room temp up to 2 days.)

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

Budapest Lamb

Bill Cooper

2 lb. lamb stew meat, 1 1⁄2” cubes

2 Tbsp. olive oil

2 onions, chopped

6 garlic cloves, chopped

3⁄4 c. dry red wine

1 c. chicken broth

2 c. tomato juice

1⁄2 c. water

Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides.

Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir

and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken

broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90

minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and

parsley to heat through. Serve with chopped mint as garnish atop.

Accompany with Cooper-Garrod Test Pilot P-47