Contact Us

Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



Name *

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: Sauce

Sauce Framboises

Bill Cooper

  • 3 tablespoons sugar, or more to taste

  • 1 tablespoon cornstarch

  • 1/ 4 cup crème de framboises (raspberry liqueur)

  • 3/ 4 cup Cooper-Garrod Cabernet Franc

  • 12-16 oz. raspberries (can use frozen in off-season)

  • 1/ 4 teaspoon almond extract

  • toasted sliced almonds and fresh raspberries for garnish

In a 2-quart saucepan, stir sugar and cornstarch together until no lumps remain. Gradually whisk in crème de framboises and Cabernet Franc. Add raspberries and cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat and stir in almond extract. Serve warm over ice cream, cake, even select fruits, sprinkling with toasted sliced almonds and garnishing with fresh raspberries.

Accompany with Cooper-Garrod Cabernet Franc

Sauce “Marchand de Vins”

Bill Cooper

  • 1 Tbsp. butter

  • 3 Tbsp. minced shallots

  • 1 c. red wine

  • 1 tsp. flour

  • ½ c. beef stock, warmed

  • 2 Tbsp. minced parsley

  • 1 Tbsp. butter

  • ½ tsp. lemon juice

  • Salt and pepper to taste

This sauce graces a well-browned cut of beef, such as rib-eye steaks. Brown the meat to desired doneness in a sauté pan; remove to a plate and tent with foil to keep warm. Pour the cooking fat out of the pan. Melt 1 Tbsp. butter in pan and cook shallots, stirring, about 2 minutes until softened. Add wine and cook over high heat until reduced by 2/3. Whisk flour into warmed beef stock; add to reduced pan mixture, stirring to cook down again. When reduced and thickened, remove from heat. Whisk in 1 more Tbsp. butter to thicken. Add parsley and lemon juice; salt and pepper to taste. Serve over prepared steaks.

Accompany with Cooper-Garrod Cabernet Sauvignon