Celebrate The Season With A Harvest Party

Here in the Napa Valley, it’s traditional to mark the arrival of harvest and crush with a celebratory meal.  At the end of a long day, winery staff, friends and neighbors will often gather to toast the grape crop and feast on seasonal fare.

You can share in this wine country tradition by hosting your own harvest party, regardless of where you live.  Simply gather dishes featuring an assortment of seasonal foods – late harvest tomatoes, juicy grapes, ripe figs, earthy mushrooms and olives – and accompany them with your favorite Silverado Vineyards wines. And don’t forget to raise a toast to the harvest!

Here are some quick ideas for a casual harvest party menu to enjoy alongside a glass of our 2004 Silverado Vineyards Cabernet Sauvignon or Merlot:

Autumn fig salad: Arrange sliced ripe figs on a platter, garnish with shavings of an aged cheese, a handful of toasted pine nuts and a drizzle of Balsamic vinegar.  Notice how the sweetness of the figs enhances the ripe fruit flavors of our Merlot.

Crostini with olive tapenade: Buy a crusty baguette and a jar of good quality olive tapenade.  Cut the baguette into slices, brush with Soda Creek Olive Oil and bake until crispy. Top each crostini with a generous dab of olive tapenade. The earthiness of the olives is great with Cabernet.

Stuffed mushrooms: Combine minced garlic and shallots with grated Parmesan cheese, chopped parsley and fresh sourdough bread crumbs.  Drizzle mixture with Soda Creek Olive Oil and use as a stuffing for the mushrooms of your choice (cremini and portabella are good options). Bake in a 350-degree oven until mushrooms are tender.

Cherry-glazed ribs: Prepare your favorite recipe for baby back ribs or spare ribs.  About 10 minutes before they are done, brush the ribs with softened cherry preserves. The subtle flavor of candied cherries tastes great with pork and enhances the cherry notes in both our Cabernet Sauvignon and Merlot.

Cheese and tomato tart: Enjoy the last vine-ripened tomatoes of the season in a savory tart that can be served warm or at room temperature.  Simply make a savory crust and press it into a pan, layer sliced tomatoes and grated cheese on the crust, then top with a mixture of eggs, milk and chopped fresh herbs.  If you like, simply follow your favorite quiche recipe, adding sliced tomatoes to the filling.

Grilled chicken with herbs and garlic: Chicken may not be the first thing that comes to mind to serve with Merlot and Cabernet Sauvignon, but if you season the chicken abundantly with garlic and rosemary, the combination can be delicious! Try mixing a marinade of crushed garlic, minced rosemary, a bit of chopped fresh thyme, red wine vinegar and Soda Creek Olive Oil.  Marinate boneless, skinless chicken overnight, then grill to perfection. If the weather isn’t conducive to grilling, bake the chicken.  On the other hand, try tucking a paste of minced garlic, rosemary and thyme under the skin of a whole chicken before roasting for a delicious take on a classic roasted chicken!

Decadent dessert: Fresh fruit – autumn pears, grapes, and figs – are a natural choice for dessert at a harvest party.  Try grilling a fresh peach (halved and pitted) “face” down until tender.  Place a scant spoonful of bleu cheese in the center of the grilled peach, sprinkle with raw brown sugar and enjoy with a glass of our Late Harvest wine.