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BARGETTO WINERYLA VITA

Established 1933 Santa Cruz Mountains

Estate Grown Proprietary Italian Varietal Blend

Honey Mead and Premium Fresh Fruit Wine Since 1964

Questions or to Order Wine:
General: (800) 422-7438 / E-Mail
Wine Club: (888) 400-9463 / E-Mail
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    • Our Recipes and Pairings

Braised Peaches with Honey Sabayon

by Richard Porto, The Donatello, San Francisco, CA Ingredients 6 large fresh Peaches 7 egg yolks 3/4 cup sugar 1/4 cup honey 1/2 cup CHAUCER'S Mead 1 pint whipping cream Directions Peaches Halve the peaches an brush the skin side with melted … [Read more...]

Orange Muscat Crepe Suzette

by Beth Paiva Ingredients Crepes 1 3/4 cup all purpose flour pinch salt 3 eggs, 1 egg yolk 1/2 sugar 2 cups milk 1 TB Orange muscat 1/2 tsp vanilla Pan Spray Sauce 1 1/2 cup orange juice 2 tbsp. sugar 3 tbsp. Bargetto/Chaucers Orange Muscat 3 … [Read more...]

Apricot Wine Pie

by Beth Paiva Ingredients 1 pre-made graham cracker crust For Custard 2 cups whole milk 4oz. grandulated sugar 3 large eggs 1 and 1/4oz cornstarch 2 Tbsp. apricot wine Directions In a sauce pan bring milk and apricot wine to a boil. While … [Read more...]

Pomegranate Wine Pound Cake

by Beth Paiva Ingredients 1/2 cup sugar 4 oz. butter (room temperature) 2 large eggs 3/4 cup buttermilk 2 tsp. vanilla extract 1 tsp. lemon juice 1/2 tsp baking soda 2 1/2 cup all purpose flour pinch of salt 1/2 cup pomegranate … [Read more...]

Goat Cheese Stuffed Portobello Mushroom

By Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]

Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce

By: Shawn Stanchfield Mushroom Fajita Ingredients: 1 Tsp. whole cumin seeds 2 T. olive oil 1 Tsp. minced garlic 1 1/2 lb. mixed mushrooms* 8 oz. white mushrooms 1 each red and green bell peppers 1 red onion 12 each 6" tortillas 8 oz. crumbled feta … [Read more...]

Braised Red Cabbage with Carignane

By Shawn Stanchfield Ingredients: 2 oz. onion, diced 4 oz. green apples, diced 3/4 oz. olive oil 4 oz.water 2 oz. Carignane 1 1/2 oz. red wine vinegar 1 oz.sugar 1 oz.red currant jelly* 1 stick cinnamon 1 Clove 1 bay leaf 1/2 oz. corn starch 1 lb. … [Read more...]

Roasted Tomato and Eggplant Soup

by Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from … [Read more...]

Red Chili with Dolcetto

By Shawn Stanchfield Ingredients: 1 lb. ground chuck 1 lb. breakfast sausage 1 cup diced onions 2 oz. Dolcetto Wine 3 cups kidney beans 2 cups condensed tomato soup 2 T. chili powder 1 T. cumin 1 tbsp. flour 4 oz water 1 tsp. cayenne pepper Salt … [Read more...]

Fresh Peach and Yogurt Soup with BARGETTO’S California Pinot Grigio

By: Shawn Stanchfield Ingredients: 2 pounds fresh peaches 12 oz. BARGETTO California Pinot Grigio 2 oz. honey 1 oz. lemon juice 1/8 tsp. ground cinnamon 4 oz. plain nonfat yogurt 1/2 T. heavy cream As required pistachios, chopped fine Procedure: 1. … [Read more...]

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Locations

Santa Cruz Tasting Room
3535 North Main Street
Soquel, CA 95073
(831) 475-2258 ext. 14
Hours:
Open Daily
12:00 - 5:00

Monterey Tasting Room
700-G Cannery Row
Monterey, CA 93940
(831) 373-4053
Hours:
Sun - Thurs.
11:00 - 6:30
Fri - Sat 11:00 - 7:00

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