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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.


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Cherried Pots de Creme

Bill Cooper

Serves 4

  • ½ cup butter, softened

  • 6 Tbsp. sugar

  • 4 oz. semisweet chocolate, melted

  • 3 eggs

  • 1 Tbsp. crème de cassis

  • ¾ c. bing cherries (from a can), drained and quartered

In a food processor, beat butter and sugar until well mixed.  Add chocolate several spoonfuls at a time, mixing well after each addition.  Add eggs one by one, mixing at high speed until well incorporated.  Mix in cassis.  Without the blade, stir in the quartered cherries.  Spoon into 4 ramekins or dessert dishes; cover and chill at least 4 hours.

Accompany with Test Pilot F-86 Sabre Jet

Aunt Sadie's Apple Dressing

Bill Cooper

for about an 8 lb. bird

  • 2 eggs

  • 1/4 cup sugar

  • a little bit of salt

  • 6-8 cups dry white bread cubes

  • 1 large apple, peeled and chopped

  • 2 cups hot milk (more or less)

In a large bowl, beat together eggs and sugar, adding salt last.  Stir in bread cubes and apple.  Add enough hot milk to moisten well.  Gently fill the bird’s cavity, careful not to overstuff.  The dressing will expand as it cooks.  Bake as directed for the stuffed poultry.  (If baking the dressing separately, spray a 9”x13” pan with Pam before filling.  Dot the top with butter, cover and bake about 50 minutes at 375 degrees.)

Accompany with Cooper-Garrod wines

Partly Paella

Bill Cooper

  • 2 Spanish chorizo sausages, sliced

  • 1 lb. boneless, skinless chicken thighs

  • 1 tsp. paprika

  • ½ tsp. salt

  • fresh ground pepper

  • 2 Tbsp. olive oil

  • 4 each crimini and bella brown mushrooms, cubed

  • ¼ c. + ½ c. dry sherry

  • 1 c. chopped onion

  • ½ cup chopped red bell pepper

  • 2 cloves garlic, pressed

  • 14.5 oz can petite diced tomatoes, drained

  • 14.5 oz can chicken broth …./

  • 1 ¼ c. quick-cooking couscous (i.e. Near East)

  • 1 c. frozen peas, thawed

  • 1/4 c. chopped parsley

  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving. 

Serve with Cooper-Garrod Cabernet Franc