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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: Appetizer

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

Baked Camembert with Macerated Strawberries

Bill Cooper

  • 8 oz. wheel Camembert

  • 1 c. sliced strawberries

  • 2 Tbsp. sugar

  • 1 1/2 Tbsp. balsamic vinegar

  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

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

Onion Confit from France

Bill Cooper

Serves 4-6

  • 1⁄4 c. olive oil

  • 2 lbs. onions, thinly sliced

  • 1⁄2 c. sugar

  • 1 tsp. salt

  • 1⁄2 tsp. pepper

  • 1 c. dry red wine

  • 6 Tbsp. balsamic vinegar

  • 2 Tbsp. grenadine

Heat olive oil in heavy, large saucepan over medium heat. Add sliced onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are very soft, about 30 min. Add wine, balsamic, and grenadine. Simmer uncovered, stirring often, until mixture thickens and onions are very tender, about 20-30 min. more. Season to taste with salt and pepper before cooling. Lovely atop baguette toasts as an appetizer. Also nice as an accompaniment to roast poultry, beef, or pork.

Accompany with Cooper-Garrod Merlot

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

Chevre Crostini

Bill Cooper

Serves 8

  • 1 baguette, thinly sliced

  • 2 Tblsp. olive oil

  • 11 oz. chevre, softened

  • 3 Tblsp. olive oil

  • 2 green onions, finely chopped

  • 2/3 c. marinated artichoke hearts, sliced thin

  • Salt and pepper to taste

For the crostini: preheat oven to 400 degrees. Lay out baguette slices on a baking sheet and brush lightly with 2 Tblsp. olive oil. Bake 10 minutes; let cool. (Can be made 1 day ahead.)

For the topping: stir together: chevre, 3 Tblsp. olive oil, green onions, artichoke hearts and seasoning. (If made ahead, refrigerate until ready to use. Soften at room temp before continuing.) Spread on crostini slices and enjoy!

Accompany with Cooper-Garrod Chardonnay

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

Pom-Cran-Pear Chutney

Bill Cooper

  • 1 c. pomegranate juice

  • 1⁄2 c. dark brown sugar

  • 1Tbsp. lemon juice

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 1⁄2 tsp. coriander seeds

  • 1 1⁄2 tsp. black peppercorns

  • 12 oz. fresh cranberries

  • 1⁄2 c. pomegranate Craisins

  • 2 pears, peeled, cored, chopped

  • 1 onion, chopped

  • 1 1⁄2 Tbsp. candied ginger, minced

  • 1⁄4 c. cider vinegar

  • 1⁄4 tsp. ground cloves

Combine first seven ingredients in a non-reactive saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids; return liquid to saucepan. Add remaining ingredients. Simmer uncovered 20-25 minutes, stirring frequently. Liquid reduces, cranberries pop, pears and onion soften. Delicious with roast poultry or pork, or as hors d’ oeuvres atop chevre on crusty bread.

Accompany with Cooper-Garrod Pinot Noir

Parmigiano-Reggiano Puffs

Bill Cooper

3 dozen

  • 1 c. shredded Parmigiano-Reggiano

  • 1⁄2 c. mayonnaise

  • 1 green onion, minced

  • Zest of 1 lemon

  • Dash cayenne

  • Purchased melba toasts

Preheat oven to 400 degrees. Stir together cheese, mayonnaise, onion, lemon zest, and spice. Top each piece of melba toast with 1 teaspoon cheese mixture, spreading to edge. Bake until tops are golden, 8-10 minutes. Makes about 3 dozen.

Accompany with Cooper-Garrod Chardonnay

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

Honey-Lime Chicken Bites

Bill Cooper

  • 2 Tbsp. honey

  • 3 Tbsp. lime juice

  • 3 Tbsp. soy sauce

  • 1 Tbsp. vegetable oil

  • 1⁄2 tsp. Sriracha sauce

  • 2 garlic cloves, pressed

  • 2 Tbsp. chopped cilantro

  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1" cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay


Bill Cooper

  • 1 c. milk

  • 1⁄2 c. butter

  • 1⁄4 tsp. salt

  • 1 c. flour, sifted

  • 4 eggs

  • 1 c. (4 oz.) finely shredded Gruyere cheese

  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

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

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

Cooper-Garrod Bacon Jam

Bill Cooper

  • 1 lb. bacon, cut into 1⁄2” pieces

  • 1 onion, chopped

  • 2 shallots, chopped

  • 1 garlic clove, chopped

  • 1⁄2 tsp. ground mustard

  • 1⁄2 tsp. chipotle chili powder

  • 1⁄2 c. brandy

  • 1⁄2 c. maple syrup

  • 1⁄4 c. balsamic vinegar

  • 1 Tbsp. Worcestershire sauce

In a Dutch oven over moderate heat, cook bacon 15-20 minutes until crispy. Remove to paper towels. Pour off all but 1 Tbsp. grease; add onion, shallots, and garlic. Stir and cook until softened, 5-8 minutes. Add mustard and chipotle powder; stir 1 minute before adding brandy and maple syrup. Bring to a boil, scraping up browned bits. Return bacon to pan, add balsamic and Worcestershire. Reduce heat to low and simmer 10 minutes, stirring some, until syrupy and thick. Cool 10 minutes before pulsing in food processor until chunky. Makes about 2 cups. Serve atop crostini; can spread with creamy blue cheese before adding Bacon Jam.

Accompany with Cooper-Garrod Syrah

Caramelized Onion & Blue Cheese Bruschetta

Bill Cooper

Makes about 20, depending on size of baguette.

  • 3/4 c. walnuts, toasted and chopped

  • 2 onions

  • 2 Tbsp. unsalted butter

  • chicken broth, as needed

  • 5 oz. crumbled blue cheese

  • 1 baguette, sliced 1⁄4” diagonally

  • olive oil

Preheat oven to 375. Put baguette slices on a rimmed baking sheet. Brush with olive oil and bake 8-10 minutes until toasted. Halve onions vertically; cut into thin slices. Melt butter in a large pan over medium heat. Add onions; stir to mix in butter. Continue cooking, stirring frequently until onions are very soft and caramel-colored. Use small amounts of broth to keep from sticking to pan. To assemble: spoon onions atop toasted baguette slices, then some blue cheese, then some walnuts. Heat under a broiler just until cheese begins to melt.

Accompany with Cooper-Garrod Cabernet Sauvignon

Cheese Teases

Bill Cooper

  • 1 ½ c. finely grated Gruyere

  • 1 ½ c. finely grated Pecorino Romano

  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)

  • 1 ½ c. flour

  • 2 tsp. baking powder

  • 3 eggs

  • 1/3 c. Crisco oil

  • 2 Tbsp. milk

  • Dry bread crumbs

  • Butter for greasing pan

Preheat oven to 400 degrees.  Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess.  Combine flour and baking powder in a bowl.  Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses.  Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl.  Press evenly into prepared pan, smoothing top with a spatula.  Bake 25 minutes.  Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again.  Cut into 48 bars or 96 squares (4x12-or-24 pieces across).  

Accompany with Cooper-Garrod Test Pilot, F-104 Starfighter

Beer Balls

Bill Cooper

Serves 6-8


  • 1 lb. ground beef

  • 1 small onion, finely chopped

  • 1 egg ½ cup bread crumbs

  • Salt and freshly-ground pepper


  • 1 cup catsup

  • 1 cup beer

  • 3 tablespoons sugar

  • 3 tablespoons vinegar

  • 3 tablespoons Worcestershire

  • Salt and pepper

Combine meatball ingredients.  Shape into miniature meatballs and brown in a small amount of shortening.  Drain on paper towels. Boil sauce ingredients for 10 minutes. Pour over meatballs and simmer 3 hours. Serve hot. It’s easy to make up a multiple batch. Freeze meatballs and sauce in separate containers.  Take out only what you might need and simmer at that time.

The recipe is from A Cooking Affaire, Butcher Block Press, PO Box 6, Medicine Lodge, KS67104.

Serve with Cooper-Garrod Cabernets

Pate de Campagne

Bill Cooper

  • 1/2 lb. chicken livers

  • 4 tablespoons unsalted

  • butter

  • 2 eggs

  • 1/2 cup brandy

  • 1 yellow onion, quartered

  • 2 cloves garlic, halved

  • 1/2 teaspoon allspice

  • 1 tablespoon salt

  • 1 teaspoon rosemary

  • 1/2 teaspoon black pepper

  • 1 lb. ground sausage meat

  • 1/4 cup flour

  • Bacon, regular slices

Saute chicken livers in butter until just firm enough to handle. Trim any gristle. In a food processor fitted with steel blade, combine cooked livers, eggs, brandy, onion, garlic, and spices. Process until well-mixed and fairly smooth. Crumble raw sausage meat into a large mixing bowl. Sprinkle with flour and use a strong-handled spoon to stir in processed liver mixture. Line a bread tin or pate mold with bacon slices. Pour in the pâté mixture, cover with a lid or foil, and bake at 350 degrees for 1 1/2 - 2 hours, or until juices are clear. Cool 15 minutes then weight and refrigerate overnight.

Accompany with Cooper-Garrod Cabernet Franc

Gravad Lax (Swedish Cured Salmon)

Bill Cooper

  • 2-2 1/2 lbs salmon filet, with skin

  • 4 Tablespoons salt

  • 4 Tablespoons sugar

  • 2 teaspoons freshly ground pepper

  • 1 cup chopped fresh dill

  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the "juice" to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay