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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: Entree

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

Filet with Merlot Reduction

Bill Cooper

Serves 2

  • 1/2 c. beef broth

  • 1/4 c. Cooper-Garrod

  • Merlot

  • 1 Tbsp seedless raspberry jam

  • 1/4 tsp. freshly ground pepper

  • 2 slices bacon

  • 2 beef filets

In a sauce pan over high heat, whisk together broth, Merlot, jam, and pepper. Bring to a boil and reduce to about 1/3 cup. Meanwhile, wrap one slice of bacon around the side of each filet, securing with a toothpick as necessary. Preheat a skillet and sear the bacon sides; continue with the top and bottom of the filet, about 3-4 minutes per side, or longer for desired doneness. Put steaks on warmed plates and spoon sauce over to serve. Salt and pepper to taste.

Accompany with Cooper-Garrod Merlot

Cherry Blossom Shrimp Salad

Bill Cooper

Serves 2.  (Easily multiplied to serve more.)

  •  5 T. mayonnaise

  • 1 T. Dijon mustard

  • 1 T. + 3 T. olive oil

  • 1 T. water

  • 1 c. cherry or plum tomatoes, halved

  • 4 c. mixed greens

  • ½ lb. large shrimp, peeled and deveined

  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.   

Accompany with Cooper-Garrod Chardonnay

Herbed Mushrooms

Bill Cooper

Serves 2 as a side dish, 4 as garnishment

  • 8 oz. mushrooms, cleaned, trimmed, and sliced

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon oregano

  • 1/2 teaspoon basil

  • 1/2 teaspoon thyme

  • 1/4 cup Cabernet Sauvignon

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and stir to coat lightly but thoroughly. The skillet may seem quite full, but mushrooms “shrink” as they cook! Add spices and continue to stir frequently as mushrooms brown. Add wine in last 5 minutes of cooking, continuing to stir until liquid is evaporated.

Accompany with Cooper-Garrod Cabernet Sauvignon


Ginger Apricot Chicken

Bill Cooper

Serves 4

  • 1/2 cup all-purpose flour

  • 1 teaspoon ground coriander

  • 4 skinless boneless chicken breast halves

  • ¼ cup (1/2 stick) butter

  • 8 dried apricots, thinly sliced

  • 2 large green onions, sliced

  • 1 cup canned low-salt chicken broth

  • 1 ½ tablespoons cornstarch

  • 2 tablespoons apricot preserves

  • 1 tablespoon honey

  • 2 teaspoons soy sauce

  • ¾ teaspoon ground ginger

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Accompany with Cooper-Garrod Chardonnay

Polynesian Kabobs

Bill Cooper

Serves 4

  • 4 Bruce Aidells Chicken-Mango sausages

  • 1/2 pineapple, cored and cut into chunks (may use canned if fresh is not available)

  • 2 tablespoons pineapple juice

  • 1/3 cup apricot jam

  • 1/4 teaspoon Chinese five-spice powder

  • Skewers for grilling

If using wooden skewers, soak in water 30 minutes to minimize charred ends. Slice sausage into 1" pieces. Stir together jam, pineapple juice, and five-spice powder for glaze. Alternate sausage and pineapple on skewers. Brush with glaze to coat. Grill or broil 8-10 minutes, turning at least once.

Accompany with Cooper-Garrod Viognier

Lime-zested Salmon

Bill Cooper

Serves 4

  • 4 salmon filets

  • 2 tablespoons chopped green onions

  • 2 tablespoons dry sherry

  • 1 tablespoon fresh lime juice

  • 1 1/2 teaspoons soy sauce

  • 1 teaspoon peeled, grated ginger root

  • 1 teaspoon vegetable oil

  • 1/2 teaspoon grated lime rind

Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.

 Accompany 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

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

Winter’s Baked Baby Backs

Bill Cooper

  • 1 rack baby back ribs, trimmed

  • 5 Tbsp. (packed) brown sugar

  • 1 1⁄2 tsp. chili powder

  • 1 tsp. garlic powder

  • 1⁄2 tsp. onion powder

  • 1⁄2 tsp. crushed red pepper

  • 1⁄2 tsp. kosher salt

  • dash cayenne pepper

  • fresh ground black pepper

  • red wine vinegar

  • your favorite BBQ sauce

Combine all dry ingredients; reserve 1-2 Tbsp. for serving. Sprinkle red wine vinegar on ribs; coat both sides with dry rub. Wrap tightly in plastic; place in Ziploc to refrigerate 8-24 hours. Preheat oven to 350 degrees. Remove ribs from plastic. Wrap tightly with heavy foil. Bake on a cookie sheet 1 hour. Open foil (avoiding steam); add 3⁄4 cup BBQ sauce. Reseal; bake 45-60 minutes more. Sprinkle with reserved rub and serve with BBQ sauce to pass.

Accompany with Cooper-Garrod Syrah

Wine Braised Short Ribs

Bill Cooper

Serves 4

  • 2 Tbsp. vegetable oil

  • 2 1⁄2 lbs. boneless short ribs

  • Flour for dredging

  • Salt and pepper

  • 2 Tbsp. unsalted butter

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 Tbsp. tomato paste

  • 2 Tbsp. flour

  • 750 ml. dry red wine

  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

Veal Chops with Wine Reduction

Bill Cooper

Serves 4

  • 3 Tbsp. + 1 Tbsp. olive oil

  • 2 large carrots, chopped

  • 3 ribs celery, chopped

  • 1 medium onion, chopped

  • 1/3 c. catsup

  • 3 Tbsp. whole black peppercorns

  • 1 1⁄2 tsp. rosemary

  • grated zest of 1 lemon

  • 2 bay leaves

  • 1 750-ml. bottle of dry red wine

  • 1 can (14.5 oz.) chicken broth

  • 1 can (14.5 oz.) beef broth

  • 4 veal chops, about 1” thick

Heat 3 Tbsp. olive oil in a large, heavy skillet or sauteuse. Add carrots, celery, and onions; sauté about 10 minutes or until browned. Add catsup; stir to coat. Add peppercorns, rosemary, lemon zest and bay leaves; stir about 1 minute to mix in. Add wine and boil about 15 minutes until thick. Add both broths and bring to boil. Reduce heat; simmer about 20 minutes until liquid is thickened to sauce consistency and about 3⁄4 cup. Strain sauce; season with salt and pepper. In a clean skillet, heat 1 tbsp. olive oil. Season veal chops desired doneness, about 4-5 minutes per side. Transfer to plates. Spoon sauce over and serve.

Accompany with Cooper-Garrod Test Pilot F-86

Valencian Mussels

Bill Cooper

  • 2 Tbsp. olive oil

  • 1 large onion, diced

  • 3 cloves garlic, crushed

  • 1 tsp. fennel seeds, crushed

  • 1 Linguica sausage

  • 2 14 1⁄2 oz. cans petite diced tomatoes

  • 3 lbs. mussels, scrubbed

  • 1 c. white wine

  • Fresh tarragon or parsley, chopped

Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add sausage, onion, garlic, and fennel seeds; cook until softened, stirring often, about 5-8 minutes. Add tomatoes with juice, then mussels. Pour wine over, cover and bring to simmer. Cook until mussels open, stirring occasionally. Discard any mussels that do not open. Serve in large bowls, sprinkling with chopped tarragon. Crusty bread recommended!

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

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

Test Pilot Pork Chops

Bill Cooper

  • 1/2 yellow onion, chopped

  • 1 clove garlic

  • 1 Tbsp. grated ginger

  • 1 Tbsp. Balsamic vinegar

  • 1⁄4 c. soy sauce

  • 1 Tbsp. canola oil

  • 2 boneless pork loin chops

  • 1 Tbsp. unsalted butter

  • 1/2 c. Test Pilot Cutlass, F7U

  • 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, Balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart ZipLoc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U

Skewered Beef and Red Onions

Bill Cooper

Serves 4-6

  • 2 lbs. top sirloin, cut into

  • 2-inch cubes

  • 4 Tbsp. olive oil

  • 1 Tbsp. ground cumin

  • 2 red onions, cut into eighths

Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red onion wedges onto grilling skewers. (If using wooden skewers, soak 30 minutes prior to this step.) Brush prepared skewers with oil mixture left in bowl. Grill over hot coals, turning occasionally, until well browned and done, about 10-15 minutes.

Accompany with Cooper-Garrod Syrah

Seared Lamb Chops with Fresh Mint Pesto

Bill Cooper

Serves 4

  • 8 Lamb loin chops, about 1” thick

  • Zest of 1 lemon

  • 1 Tbsp. olive oil

  • 1/3 c. Fresh mint, chopped fine

  • 1/3 c. Crumbled feta cheese

  • 1/3 c. Flat-leaf parsley, chopped fine

  • 1/3 c. Pecans, toasted and chopped

In a small bowl, combine mint, parsley, pecans, feta, and lemon zest for the fresh pesto. Set aside. Trim fat from chops and rub them with olive oil. Preheat a heavy large skillet over medium-high heat before adding chops. Cook 4 to 5 minutes per side, turning once, or until well-browned and an instant-read thermometer registers at least 145 degrees in thickest portion of the meat. Salt and pepper to taste. To serve, sprinkle chops with fresh pesto.

Accompany with Cooper-Garrod Test Pilot Starfighter, F104

Rock Cod with Scallop Bechamel

Bill Cooper

  • 6 Tbsp. butter, divided

  • 2 Tbsp. flour

  • 2 c. whole milk

  • 1/3 c. chopped shallot

  • 1/2 lb. bay scallops

  • 1/4 c. dry white wine

  • 2 tsp. lemon juice

  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay

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