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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: Dressing

Summer-ripe Salad

Bill Cooper

Serves 4

  • 1/4 c. canola oil

  • 2 T. white wine vinegar

  • 2 T. honey

  • 1/4 t. onion powder

  • 1/4 t. garlic salt

  • 1/2 t. poppy seeds

  • 3 large peaches

  • 2 c. diced cooked chicken

  • 1/2 c. diced red onion

  • 6 c. salad greens

  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

Jackson Square Salad

Bill Cooper

Serves 4

  • 1/2 cup vegetable oil

  • 1/4 cup chopped onion

  • 1/4 cup white wine vinegar

  • 1/4 cup honey

  • 1 teaspoon Tabasco sauce

  • 6 cups assorted greens

  • 2 cups diced, cooked chicken

  • 2/3 cup blue cheese, crumbled

  • 2/3 cup pecans, coarsely chopped

  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

Fresh Herb & Wine Vinaigrette for Romaine and Roquefort Salad

Bill Cooper

Serves 8

  • 2 tablespoons Cabernet Sauvignon

  • 1/4 cup red wine vinegar

  • 1 tablespoon lemon juice

  • 1 1/2 teaspoons dry mustard

  • 1 1/2 teaspoons sugar

  • 1/4 cup chopped fresh basil

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon minced shallots

  • 1 garlic clove, minced

  • 1 cup olive oil

  • salt and pepper to taste

  • 2 heads romaine lettuce, washed, spun, and torn

  • 4 oz. Roquefort cheese, crumbled

Combine first 10 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and freshly ground pepper. Toss vinaigrette with lettuce and divide among 8 salad plates. Sprinkle with Roquefort and serve. (Attributed to the Pleasanton Hotel)

Made with Cooper-Garrod Cabernet Sauvignon

Gorgonzola Sauce for Steaks

Bill Cooper

Serves 4 - 6

  • Lowry’s Seasoned Salt

  • 2 Tbsp. butter, divided

  • 1/4 c. finely chopped shallot

  • 1/2 c. beef broth

  • 3/4 c. sour cream

  • 1/3 c. crumbled gorgonzola

  • Chopped parsley

Choose your favorite cut of steaks. Sprinkle with Lowry’s seasoned salt and cook in 1 Tbsp. butter to your preferred doneness. Remove from pan. Cover with foil on a warmed plate. Add 1 Tbsp. butter to pan and sauté the shallots. Pour in beef broth; cook until almost evaporated, stirring frequently. Stir in sour cream until well combined. Add gorgonzola, stirring until melted. Season to taste with salt and pepper. Spoon over steaks on serving plates and garnish with chopped parsley.

Accompany with Cooper-Garrod F86 Sabre Jet, Test Pilot

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

A Salad for Chardonnay

Bill Cooper


  • 3 Tbsp. apple cider vinegar

  • 1 Tbsp. honey

  • 4 tsp. Dijon mustard

  • ¾ c. canola oil

  • 1 tsp. poppy seeds

  • Mixed spring greens

  • 2/3 c. candied walnuts, chopped

  • 2 pears, peeled and cut into ½” pieces

  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss - you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay