A Harvest Dinner of Local Sonoma Valley Food at Lynmar Estate

Diners at Lynmar Estate enjoy a harvest meal of local Sonoma Valley food created by Chef Sandra Simile for Cooking Light magazine.

Photo: Coral von Zumwalt

Local Flavors

From vine to bottle and from garden to table, every element of preparation for this Harvest Meal, created for Cooking Light by Lynmar Estate’s Chef Sandra Simile, is inspired by only the freshest ingredients. Take a look at the estate’s wine developing process and how it is paired with Simile’s beautiful medley of local flavors.

Photo: Coral von Zumwalt

Harvest

Handpicked grapes grown in nutrient-rich soil arrive at the winery still cool from the early morning chill. The cold harvest temperature ensures grapes will not oxidize before fermentation. Handpicking and hand sorting allow for quality control throughout.

Photo: Coral von Zumwalt

Fermentation

Once the grapes are crushed, they’re placed in fermentation tanks that are carefully monitored as the grapes convert their sugars into alcohol. No outside yeasts are introduced. When ready, the tanks are drained and solids are pressed. Once settled, the wine will drain into barrels.

Photo: Coral von Zumwalt

Aging

The wine is aged in French oak barrels up to 15 months. Aside from weekly quality checks, the barrels are never disturbed. This allows natural settling to occur, eliminating the need to filter the wine, which could damage its complexity.

Photo: Coral von Zumwalt

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

After it’s aging, a glass of chardonnay is finally ready for a toast right before diners dig in to Simile’s first-course salad of baby lettuces with pears and goat cheese. “The wine has notes of citrus, apples, and pears, so adding those flavors to the salad make it chardonnay-friendly,” Simile says. “The acidity from the citrus in the dressing cuts through the creaminess of the goat cheese, while still complementing the wine.”

Wine Pairing: Lynmar Russian River Valley Chardonnay

View Recipe: Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

Photo: Coral von Zumwalt

Roasted Butternut Squash Risotto with Sugared Walnuts

The second course is a comforting follow-up to the citrusy salad. “The walnuts, which are toasted and lightly tossed with butter and brown sugar, help mitigate the tannins in red wine, adding to the compatibility of the dish,” Simile explains.

Wine pairing: Lynmar Russian River Valley Pinot Noir

View Recipe: Roasted Butternut Squash Risotto with Sugared Walnuts

Photo: Coral von Zumwalt

Roasted Breast of Chicken with Pinot Noir Sauce

The entrée course is the perfect poultry-wine pairing, according to Simile. “The vineyard is so far west—the westernmost in Russian River Valley—that the cool condition allows the grapes to hang on the vines for a long, long time, and they develop rich, intense flavors and beautiful acidity,” she says. “Yet the wine is medium-bodied, making it a good match for poultry, both on the plate and in the glass.”

Wine pairing: Lynmar Hawk Hill Vineyard Pinot Noir

View Recipes: Roasted Breast of Chicken with Pinot Noir Sauce, Rosemary Roasted Fingerling Potatoes, Buttered Green Beans with Mushrooms

Photo: Coral von Zumwalt

Honey-Baked Black Mission Figs with Orange and Ginger

The final course is served as the sun sets to the west, throwing a warm glow over the table, the conversation covers a range of topics—family, politics, business, and the weather. It’s a beautiful meal with a casual feel, perfectly paced for a long, lingering California evening.

View Recipe: Honey-Baked Black Mission Figs with Orange and Ginger

Harvest Dinner at Lynmar Estate

Local Flavors

Harvest

Fermentation

Aging

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

Roasted Butternut Squash Risotto with Sugared Walnuts

Roasted Breast of Chicken with Pinot Noir Sauce

Honey-Baked Black Mission Figs with Orange and Ginger