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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: Syrah

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

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

Forbidden Rice and Quinoa Salad

Bill Cooper

Serves 4.

  • 1⁄4 c. black rice

  • 1⁄2 c. red quinoa

  • 1 bay leaf

  • 1⁄4 tsp. salt

  • 2 Tbsp. olive oil, divided

  • 3⁄4 c. finely chopped onion

  • 2 garlic cloves, minced

  • 1 tsp. cumin seeds

  • 1 1⁄2 Tbsp. lemon juice

  • 2 Tbsp. chopped cilantro

  • 2 Tbsp. chopped parsley

  • 1 Tbsp. chopped chives

  • 1 avocado, cut into chunks

  • 2 c. cubed, cooked chicken

Bring rice and 1⁄2 c. water to boil in small saucepan; reduce to simmer, cover, cook about 16 minutes for water to absorb. In medium saucepan, bring quinoa, bay leaf, salt, and 1 c. water to boil; reduce to simmer, cover, cook about 15 minutes until tender. Drain; return to hot pan. Cover and let sit 15 minutes. Discard bay leaf, fluff with fork, put in large bowl. Heat 1 Tbsp. olive oil in skillet; add onion, cook until soft, stirring some. Add garlic and cumin; cook 2 minutes, stirring often. Add to quinoa. Add rice and mix. Stir in 1 Tbsp. olive oil, lemon juice and fresh herbs. Salt and pepper to taste. Add avocado and chicken.

Accompany with Cooper-Garrod Syrah

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

Brisket Syrah

Bill Cooper

  • Brisket (about 5 lbs., trimmed)

  • Pepper

  • Lawry’s seasoned salt

  • Brown sugar (1/2 c.)

  • Lemon juice (1/4 c.)

  • Mustard (1/4 c.)

  • Syrah (2 c.)

Pierce multiple holes in both sides of brisket using pointed fork.  Apply pepper, Lawry’s seasoned salt, and brown sugar liberally over meat.  Massage lemon juice and mustard into meat.  Pour wine into Ziploc large enough to hold brisket; add meat.  Marinate 5 hours minimum in refrigerator.  Grill over indirect heat, turning judiciously.  (Wonderful recipe from a wine-loving Weber master who eyeballs ingredient quantities; the parenthesis are our suggestion.  On gas grills, target 300 degrees and approximately 40-50 minutes per pound.)

Serve with Cooper-Garrod Syrah or F-104 Starfighter