root-vegetable-pancakes-2This time of year calls for comfort food and big red wines. Sometimes when I come home from a day of wine work, I crave a big Napa Valley wine. Why? Well, I generally know what to expect from Napa Valley and enjoy drinking the reds, as well as some whites in this cold fall weather. Thanks to four noted Napa Valley Chefs, I was able to get the “scoop” on some of their favorite recipes that they enjoy after harvest season. 

Chef Idan Sandoval of All Seasons, Calistoga:

Recipe: Crispy Root Vegetable Pancake with a Ragout of Fall Mushrooms

Pairing: Chardonnay- Fresh and flavorful, un-oaked (or lightly oaked) Napa Valley Chardonnay is an ideal accompaniment for autumn’s slightly-sweet root vegetables with hearty ragout.

swiss-chard-and-mushroom-gratinChef Stephen Barber of Long Meadow Ranch at Farmstead, St. Helena:
Recipe: Duck Rillettes with Cherry Mostarda and Pistachio

Pairing: Pinot Noir- Silky and fruit-driven Napa Valley Pinot Noir pairs well with the richness of the duck and also stands up to the flavor-forward mostarda.

Chef Nick Heinrich of Bounty Hunter Wine Bar and Smokin’ BBQ, Napa
Recipe: Live Oak Smoked Prime Rib with Natural Jus with Nicky’s Swiss Chard, Wild Mushrooms and Bacon Gratin
Pairing: Cabernet Sauvignon- Bold and velvety, often with notes of spice and dark berries, Napa Valley Cabernets are best paired with rich, flavorful meats like this succulent Prime Rib and Bacon Gratin.

porkchop_syrah01Chef Cindy Pawlcyn of Mustards, Yountville

Recipe: Mongolian Barbecued Pork Chops with Chinese-Style Mustard

Pairing: Syrah- Renowned for its food-friendliness, Napa Valley Syrah offers rich aromatics of cherry, spice and earth, a lovely counterbalance to a smoky, slightly spicy pork with mustard.

Want the recipes? If so comment below, and they will be sent to your email!