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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: Dessert

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

Reine de Saba

Bill Cooper

Serves 8

  • 5 oz. fine quality baking chocolate, semi-sweet

  • 2/3 c. butter

  • 2/3 c. sugar

  • 3 eggs

  • 2/ 3 c. ground almonds

  • 1 tsp. vanilla

  • 1 drop almond extract

  • 1/3 c. flour

Preheat the oven to 350 degrees. Butter an 8" round cake pan, and line bottom with a piece of parchment, trimmed to fit atop the buttered surface. Melt the chocolate in a water bath. Add butter and sugar; whisk smooth. Remove from heat, cool slightly, and whisk in the eggs, ground almonds, and flavorings. Fold in the flour. Pour into prepared pan. Bake in a water bath for about 30 minutes. Remove from oven and cool. To serve, turn out onto a doily and sprinkle liberally with powdered sugar. Lovely accompanied with raspberries and whipped cream, or even Creme Anglaise!

Accompany with Cooper-Garrod Test Pilot, F-86 Sabre Jet

Minted Grapefruit

Bill Cooper

Serves 2 per grapefruit

1 pink grapefruit per person

1 T. sugar per grapefruit

2 sprigs fresh mint per grapefruit

About 1/4 c. Chardonnay per grapefruit

Carefully remove the peel, membranes, and seeds from the fruit. Leaving the pith and memo branes imparts a bitter flavor, so take the time for this tedious prep work. You can speed it up by using a knife for crisp presentation of the fruit. Place the sections in a non-reactive bowl, sprinkling with the sugar and 1 sprig of mint per grapefruit. Pour Chardonnay to the top of the fruit. Cover and refrigerate overnight. To serve, remove the marinated mint from the fruit; arrange sections in individual serving bowls, and garnish with a sprig of mint. French vanilla ice cream is a nice accompaniment.

Happy Holidays Chocolate Bark

Bill Cooper

  • 1 cup semi-sweet chocolate chips

  • 1 cup milk chocolate chips

  • 1/3 cup unsalted pistachio meats, chopped

  • 1/3 cup pomegranate-infused Craisins®, chopped

Use the best quality chocolate chips available and combine in a 4-cup glass bowl. Microwave on half power one minute; stir. Microwave another minute on half power; stir to smooth. (May need another half minute.) Line a sheet-cake pan with parchment and spread melted chocolate mixture evenly. Sprinkle with prepared nuts and fruit. Cover with wax paper and press toppings lightly into chocolate; discard wax paper. Chill about 20 minutes, or until firm enough to break into bark pieces.

Accompany with Cooper-Garrod Cabernet Sauvignon

Toblerone Mousse

Bill Cooper

  • 2 Toblerone dark chocolate bars (3.52 oz. each)

  • 1/3 c. heavy cream

  • 2 large egg whites

  • 1⁄4 c. sugar

In a metal bowl over a pan of simmering water, melt chocolate with the cream, stirring. Remove bowl to cool while making meringue. In another metal bowl over the hot water, combine egg whites and sugar, stirring until sugar dissolves. With a hand-held mixer, beat meringue five minutes until it holds glossy, stiff peaks and is warm to the touch. Remove bowl and continue beating until meringue is cool. Gently fold into the chocolate mixture until fully combined. Spoon into 4 ramekins and cover until serving. (May be refrigerated; allow to come to room temp before serving for softer consistency.)

Accompany with Cooper-Garrod Cabernet Sauvignon

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

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

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