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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: Cabernet Franc

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

Pork with Orange Cranberry Sauce

Bill Cooper

  • 4 boneless center cut pork chops, pounded to 3/ 8" thickness

  • 2 tsp. butter

  • 2 tsp. olive oil

  • Y4 c. beef broth

  • 2 Tbs. frozen orange juice concentrate

  • 2 tsp. Dijon mustard

  • 1 tsp. cornstarch

  • Y4 c. dried cranberries (Doris sometimes uses dried cherries instead!)

Melt butter with olive oil in a 10"·12" nonstick frying pan. When butter sizzles, add pork and cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat to a platter and keep warm. Mix beef broth, orange juice concentrate, Dijon, and cornstarch until smooth. Stir in dried cranberries. Add to pan and bring to a boil over high heat, stirring constantly. Boil until slightly thickened, about 1 minute, then pour over pork. From "The Quick Cook" section in Sunset magazine

Accompany with Cooper-Garrod Cabernet Franc

Cornish Game Hen with Wine Sauce

Bill Cooper

Serves 2

  • 1 Cornish game hen, halved

  • 1 tsp. dried thyme leaves

  • 2 Tbsp. olive oil

  • 4 shallots, chopped

  • 1 can chicken broth

  • 2/3 cup dry red wine

  • 2/3 cup frozen raspberries

  • 3 tsp. sugar

  • ¼ tsp. ground allspice

Preheat oven to 500 degrees. Rinse hen halves and pat dry. Sprinkle with thyme, salt and pepper. Heat oil in a large skillet; add hen halves skin side down and brown, about 6 minutes each side. Transfer to baking sheet and roast in oven until juices run clear when thigh is pierced, about 20 minutes. Meanwhile, add shallots to skillet and cook a couple minutes until soft. Add wine and deglaze pan, scraping up browned bits; add broth, raspberries, sugar, and allspice. Boil until sauce thickens to coat spoon, crushing raspberries as you stir, about 12 minutes. Strain wine sauce into small bowl; season with salt and pepper. Serve hen halves with the sauce.

Accompany with Cooper-Garrod Cabernet Franc

Triple Star Chicken

Bill Cooper

  • 2 Tbsp. olive oil

  • 1 large shallot, minced

  • 1 Tbsp. minced fresh ginger

  • 1⁄2 tsp. fresh ground pepper

  • 3 star anise pods

  • 1 c. port

  • 2 1⁄2 lbs. chicken thighs

Heat oil in small saucepan; sauté shallots, ginger, pepper and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken pieces in a gallon Ziplock bag, pour in marinade, and refrigerate overnight. You may grill or broil this recipe! Remove chicken from marinade and boil the marinade 5 minutes. Cook the chicken pieces 5-7 minutes per side until juices run clear, basting with reserved marinade when you turn them.

Accompany with Cooper-Garrod Cabernet Franc

Roast Leg of Lamb

Bill Cooper

  • 1 leg of lamb (about 6 lbs.)

  • 1 Tbsp. fresh rosemary

  • 1 1⁄2 tsp. ground black pepper

  • 1 tsp. salt

  • 3 - 4 garlic cloves, slivered

  • Juice of 1 lemon

Preheat oven to 425 degrees. Stir together rosemary, ground pepper, and salt. Remove excess fat from lamb and pat dry. Make slits in the meat and insert garlic slivers. Rub lemon juice into meat and pat on spice mixture. Put in roasting pan, fat side up, and place in oven. Reduce heat to 350 degrees and roast about 1 1/2 hours, until meat thermometer registers 150 degrees. Let stand 10 minutes before carving.

Accompany with Cooper-Garrod Cabernet Franc

Pork Tenderloin a la Cassis

Bill Cooper

Serves 4

  • 1/4 cup dried currants, hot water to cover

  • 1 cup chicken broth

  • 1 cup beef broth

  • 5 Tablespoons butter, divided

  • 1 10-oz pork tenderloin, trimmed of fat

  • Flour to dredge

  • 1/2 cup crème de cassis

  • 3 Tablespoons red wine vinegar

Preheat oven to 375 degrees. Cover currants with hot water and let stand 30 minutes to plump; then drain. Meanwhile, combine both broths and boil until reduced to 1 cup, about 10 minutes. Melt 2 Tablespoons butter in heavy skillet over medium heat. Season pork with salt and pepper. Coat with flour, shaking off excess. Brown on all sides, about 6 minutes. Transfer to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155 degrees, about 15 minutes. Tent with foil to keep warm. Meanwhile, pour fat from skillet.

Add currants, cassis, and vinegar to skillet and boil until liquid is reduced by half, scraping up browned bits. Add reduced broth mixture and boil until liquid is reduced to about 1/2 cup and mixture thickens slightly, about 10 minutes.

Remove from heat and whisk in remaining 3 Tablespoons butter. Season to taste with salt and pepper. Slice pork and spoon sauce over to serve.

Accompany with Cooper-Garrod Cabernet Franc

Raspberry Franc Granita

Bill Cooper

Serves 4

  • 2 cups fresh raspberries (or 20 oz. frozen)

  • 1⁄2 cup sugar

  • 2 Tablespoons fresh lemon juice

  • 1 cup Cooper-Garrod Cabernet Franc

Place raspberries, sugar, and lemon juice in blender or food processor fitted with steel blade. Puree until smooth. Stir in wine. Pour into an 8”x8” x2” container and freeze until firm, or overnight. Let the granite stand at room temperature about 5 minutes prior to serving. If de-sired, garnish with fresh mint leaves and accompany with crisp amoretti.

Made with Cooper-Garrod Cabernet Franc

Pork Tenderloin with Black Currants

Bill Cooper

Serves 4

  • 2 cups low-salt chicken broth

  • 2 cups beef broth

  • 1/2 cup dried currants

  • 6 tablespoons unsalted butter

  • 2 10-oz. pork tenderloins, well trimmed

  • Flour for dredging

  • 1 cup cassis liqueur

  • 6 tablespoons red wine vinegar

Combine chicken and beef broths in medium saucepan and boil to reduce by half, about 15 - 20 minutes. Meanwhile, place currants in non-reactive bowl and cover with hot water. Let stand 30 minutes before draining. Preheat oven to 375 degrees. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Season tenderloin with salt and pepper prior to dredging with flour. Shake off excess before adding to skillet. Cook until browned on all sides. Transfer pork to small baking pan. Bake until thermometer inserted into center registers 155 degrees, about 15 - 20 minutes.

Tent with foil. While pork is baking, pour fat from skillet. Add currants, cassis, and red wine vinegar to skillet, scraping up any browned bits. Boil until liquid is reduced by half, about 5 - 10 minutes. Add reduced broth mixture and boil to reduce by half again, or until slightly syrupy, another 5 - 10 minutes. Remove from heat. One by one, whisk in remaining 3 tablespoons of butter, fully incorporating each before adding the next. Season to taste with salt and pepper. Slice pork crosswise by 1⁄2 inch segments. Arrange on plates and spoon sauce over.

Accompany with Cooper-Garrod Cabernet Franc

Pomegranate Pork Tenderloin

Bill Cooper

  • 1⁄2 tsp. cinnamon

  • 3⁄4 tsp. ground coriander

  • 3⁄4 tsp. ground cumin

  • 1⁄4 tsp. salt and pepper

  • 1 pork tenderloin

  • 1 Tbsp. olive oil

  • 1 shallot, minced

  • 1 c. pomegranate juice

  • 3⁄4 tsp. cornstarch

  • 1 Tbsp. water

  • 1 tsp. Balsamic vinegar

  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc

Chicken with Blackberries and Brown Sugar

Bill Cooper

  • 1/2 c. dry white wine

  • 3.5 lb. chicken, cut into 8 pieces

  • 3 Tbs. fresh thyme leaves or 1 1/2 tsp. dried

  • 3/4 tsp. sweet paprika

  • salt and freshly ground pepper

  • 1/2 c. chicken stock

  • 2 Tbs. light brown sugar

  • 2 Tbs. mashed fresh blackberries or blackberry preserves

  • 2 garlic cloves, minced

  • 2 Tbs. white wine vinegar

  • 1 tsp. olive oil

  • 1/4 tsp. ground cumin

  • 1/2 c. fresh blackberries (optional) for garnish

Preheat oven to 375 degrees. Pour 1/4 cup of the wine into a large nonreactive baking dish. Arrange chicken pieces in the dish skin side up; sprinkle with thyme, paprika, salt and pepper. Bake 35 minutes, adding remaining wine and the chicken stock to pan as juices evaporate; baste occasionally. Meanwhile, combine the brown sugar with the mashed blackberries, garlic, vinegar, oil, cumin, and remaining 1/4 tsp. paprika in a small bowl. Spoon the blackberry mixture over the chicken and continue baking about 10 minutes more, basting occasionally, until juices run clear when chicken is pierced with a fork.

Accompany with Cooper-Garrod Cabernet Franc

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


Miss Grimmett's Cranberry Relish

Bill Cooper

Makes about 4 cups

  • 12 oz. fresh cranberries

  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored

  • 6 oz. walnuts

  • 3/4 cup sugar

  • 1/2 cup orange marmalade

  • 2 teaspoons lemon juice

  • 2 teaspoons Grand Marnier

  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl.  Chop peeled apples in processor.  Add to cranberries.  Chop walnuts and add with remaining ingredients to cranberries.  Stir to mix well.  Cover tightly and refrigerate overnight - or longer - before serving. 

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc and Pinot Noir

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

Narsai's Rack of Lamb, Assyrian

Bill Cooper

Serves 4 portions of 3 chops each

You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones.

Put into a blender and puree:

  • 1 large onion

  • 2-3 cloves garlic

  • 1 tsp. basil leaves

  • 1/2 tsp. pepper

  • 1/2 tsp. salt

  • 1/4 cup red wine

  • 1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)

Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours.  Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.

(c) 1994 Narsai Davis

Accompany with Cooper-Garrod Cabernet Franc