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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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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.

Recipes

Filtering by Category: Viognier

Polynesian Kabobs

Bill Cooper

Serves 4

  • 4 Bruce Aidells Chicken-Mango sausages

  • 1/2 pineapple, cored and cut into chunks (may use canned if fresh is not available)

  • 2 tablespoons pineapple juice

  • 1/3 cup apricot jam

  • 1/4 teaspoon Chinese five-spice powder

  • Skewers for grilling

If using wooden skewers, soak in water 30 minutes to minimize charred ends. Slice sausage into 1" pieces. Stir together jam, pineapple juice, and five-spice powder for glaze. Alternate sausage and pineapple on skewers. Brush with glaze to coat. Grill or broil 8-10 minutes, turning at least once.

Accompany with Cooper-Garrod Viognier

Pecan-Onion Swirls

Bill Cooper

  • 1 sheet prepared puff pastry, thawed (Pepperidge Farms works well)

  • 2 Tbsp. olive oil

  • 1 lb. onions, finely chopped

  • 1 tsp. honey

  • ¼ c. finely chopped pecans

  • 3 tsp. dried thyme leaves

  • Flour for dusting

Set out frozen pastry to thaw. In a large, heavy saucepan, heat olive oil over medium-high heat. Add onions, stir to mix with oil, and reduce heat to low. Cook for about 30-40 minutes, stirring frequently as onions caramelize in color. When golden, remove from heat and drizzle with honey. Preheat oven to 400 degrees. On a lightly floured pastry board, unfold puff pastry. Cut the two fold lines, creating 3 sections of dough. Lightly roll each section to about ¼ inch thickness. Spread 1/3 of onion mixture along each strip, leaving ½” on one of the longer sides ungarnished. Sprinkle each strip with 1 Tbsp. plus 1 tsp. chopped pecans, topping with 1 tsp. thyme. Moisten the ½” ungarnished dough and roll up from the opposite side, sealing the edge over the roll. Place on a tray in the freezer for 10 minutes before slicing into 3/8” rounds. Place the rounds on parchment-lined baking sheets; bake 15-20 minutes until golden brown. Serve warm or at room temp.

Accompany with Cooper-Garrod Viognier

Sunshine Spread

Bill Cooper

  • 11 oz. chevre, softened

  • 1⁄4 c. + 2 Tbsp. sour cream

  • 2 Tbsp. melted butter

  • 1 Tbsp. honey

  • 7 dried apricots (14 pieces if already halved)

  • 1⁄4 c. finely diced red onion

  • 2 Tbsp. sunflower seeds, toasted

  • 1⁄4 tsp. salt

  • Dash cayenne

  • 1 tsp. finely sliced chives

Cut apricots in half (if whole) and then into fine dice. Mix chevre, sour cream, butter, and honey until smooth. Stir in remaining ingredients, combining well, before putting in serving dish. (Optional garnish: additional toasted sunflower seeds.) Serve with your favorite crackers or crisps.

Accompany with Cooper-Garrod Viognier

Red Snapper with Ginger Sauce

Bill Cooper

Serves 4

  • 4 red snapper filets

  • 1/2 c. milk

  • 2 Tbsp. rice wine vinegar

  • 2 Tbsp. mirin

  • 1 green onion, sliced

  • 1 1/2 Tbsp. minced fresh ginger

  • 1 tsp. sugar

  • 1/4 c. flour

  • 1/4 c. sesame seeds

  • 1 Tbsp. canola oil

  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the filets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier

Roasted Salmon with Mango Salsa

Bill Cooper

Serves 4

SALSA - Combine ingredients in a bowl, mix gently

  • 1 ripe mango, peeled, diced into 1/4 inch chunks

  • 1/3 c. diced red onion

  • 1/4 tsp. red pepper flakes

  • 2 Tbsp. chopped fresh cilantro

  • 1 Tbsp. lime juice

  • pinch salt

SALMON

  • 2 Tbsp. extra-virgin olive oil

  • 2 Tbsp. fresh lemon juice

  • 1 Tbsp. honey

  • 2 sprinkles paprika

  • 2 tsp. salt

  • 4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.

Accompany with Cooper-Garrod Viognier

Cheese Pairings - Viognier

Bill Cooper

Suggestions sourced from Whole Foods in the course of several wine and cheese classes we have done together over the past few years.

Fiscalini San Joaquin Gold - A raw cow's milk cheese made in Modesto, a winner in domestic and international competitions!

Brigante Pecorino Pinna - A semi-soft sheep's milk cheese from Sardinia. Remove the very thin plastic coating; serve at room temperature.

Les Trois Comtes Morbier - A semi-soft cow's milk cheese from the Haut-Jura region of eastern France with a grey-green layer of ash running through the middle.

Accompany with Cooper-Garrod Viognier

Pecan-Crusted Salmon with Dijon Chili Cream

Bill Cooper

Marinade:

  • 1/2 cup Dijon mustard

  • 1/4 cup honey

  • 1/3 cup fresh lemon juice

  • 1 tsp chili powder

  • 1 tsp salt

  • 1 tsp pepper

  • 4 (6 ounce) salmon fillets, skin removed

Coating:

  • 2 cups plain corn tortilla chips

  • 1 cup finely chopped pecans

Sauce:

  • 2 cups heavy cream

  • 4 green onions, thinly sliced

Soak plank for 60 minutes. Combine Marinade ingredients in large bowl; place salmon in the marinade, turning to coat thoroughly. Refrigerate 30 minutes.

Heat oven or grill and plank to 400°F. Toss tortilla chips and pecans in shallow dish. Remove salmon from bowl and reserve remaining marinade. Roll salmon in chip mixture, coating well. Place salmon on plan; roast for 20-30 minutes - until fish just begins to flake. While salmon is roasting, combine cream and remaining marinade in small saucepan over medium heat. Simmer until thickened and reduced by one-third. Stir in green onions. Drizzle over the salmon.

Accompany with Cooper-Garrod Viognier

Multi-Spiced Nuts

Bill Cooper

About 3 cups.

  • 1 tsp. Chinese five-spice powder

  • 1 tsp. ground cinnamon

  • 1 tsp. ground ginger

  • 1 tsp. ground cumin

  • 1 tsp. salt

  • 1⁄2 tsp. chipotle chili powder

  • 1⁄4 tsp. garlic powder

  • 1 egg white

  • 1 c. pecans

  • 1 c. walnuts

  • 1 c. raw cashews

  • 2 Tbsp. sugar

  • Kosher salt, to taste

  • 1⁄4 c. crystallized ginger, cut into matchstick-size strips

Preheat oven to 225 degrees. Line a large baking pan with parchment. Stir powdered spices together. Whisk egg whites in large bowl until foamy; whisk in spice mixture. Add nuts; toss to coat well. Sprinkle in sugar and toss well again. Spread nut mixture in single layer on baking sheet. Bake 1 hour and 20 minutes, stirring every 20 minutes. Remove from oven and sprinkle with kosher salt, if desired. Transfer to large bowl. Mix in crystallized ginger. Cool completely.

Accompany with Cooper-Garrod Viognier

Crab Quiche

Bill Cooper

Serves 6

  • 1 c. shredded Swiss cheese

  • 1 c. crabmeat (or a 6oz. can, drained and flaked)

  • 2 green onions, sliced thinly, including tops

  • 1 unbaked 9” pie crust

  • 3 beaten eggs

  • 1 c. cream

  • 1/8 tsp. salt

  • 1/4 tsp. dry mustard

  • 1/2 tsp. grated lemon peel

  • Dash mace

  • 1/4 c. sliced almonds

Preheat oven to 325 degrees. Sprinkle cheese over bottom of pie crust. Top with crab, sprinkle with onion. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab. Top with almonds. Bake about 45 minutes or until set. Remove from oven and let stand 10 minutes before cutting.

Accompany with Cooper-Garrod Viognier

Coconut Soy Braised Chicken

Bill Cooper

  • 2 Tbsp. sesame oil

  • 1 red onion, minced

  • 1 red bell pepper, minced

  • 2 Tbsp. lemongrass, minced

  • 8 boneless, skinless chicken thighs

  • 1⁄4 c. tamari soy sauce

  • 1 can coconut milk

  • 1 c. cream

  • 1 Tbsp. basil, chopped

  • 1 Tbsp. cilantro, chopped

  • Optional: Sriracha sauce and/or Wasabi paste

In large sauté pan (with lid) heat sesame oil. Sauté onions, bell pepper, and lemongrass until softened and lightly caramelized. Move to outside edge of pan. Season chicken with salt and pepper. Place in center of pan, turning to lightly brown both sides. Add soy sauce, coconut milk, and cream. Bring just to a boil; cover and reduce heat to simmer for 20-25 minutes. Add basil and cilantro before serving over rice. Spicy fiends may add sriracha and/or wasabi with sauce ingredients to kick things up a notch, as desired.

Accompany with Cooper-Garrod Viognier

Citrus Shrimp

Bill Cooper

  • 1 1/2 tsp. sesame oil

  • 1/2 c. minced shallots

  • 1 Tbsp. peeled, minced fresh ginger

  • 1/4 c. thawed orange juice concentrate

  • 1 c. canned chicken broth

  • 3 Tbsp. rice vinegar

  • 1 tsp. soy sauce

  • 1 lb. shrimp

  • cilantro, optional for garnish

Heat oil in small saucepan over medium heat. Sauté shallots and ginger 2 minutes. Add juice concentrate, broth, and vinegar. Boil until reduced by half, about 6 minutes. Remove from heat; stir in soy sauce. Skewer shrimp, brush with sauce, broil or grill until cooked through, about 2 minutes per side. As an entrée, serve with jasmine rice and spoon sauce over; garnish with cilantro if desired. Serves 4. OR, serve as hors d' oeuvres with sauce in a bowl for dipping.

Accompany with Cooper-Garrod Viognier