Seasonal Inspiration from
Sustainable Winegrowing Book


slow roasted pork shoulder with carrots and herbsSAN FRANCISCO — Looking for new recipes to transform your traditional holiday fare this year? These delicious and sustainably-minded dishes from Wine Institute’s new book,
Down to Earth: A Seasonal Tour of Sustainable Winegrowing in California
,” will set the stage – and your table – for a holiday to remember.

Your celebration can have a festive start with Grilled Oysters with Creamy Chipotle Sauce. The creamy texture of the oysters and spiciness of the chipotle sauce are a luscious combination with California Chardonnay or Pinot Gris. Sparkling wine always works with oysters too.

A hearty soup makes an easy first course when serving a crowd. This Wild Mushroom Soup with Parmesan Croutons offers up earthy, woodsy flavors that pair with California Pinot Noir or Merlot.

The main attraction? Try a flavorful Slow Roasted Pork Shoulder with Carrots and Fresh Herbs. Serve it hot with roasted carrots and savory pan drippings. Thin-sliced leftovers make great day-after sandwiches. Pair this dish with California Zinfandel or Cabernet Sauvignon.

Explore an alternative to holiday turkey this year with Pan-Seared Duck Breast with Cherry Pinot Noir Sauce. Pair it with Pinot Noir or a favorite California Zinfandel.

End the meal on a sweet high note with a Silky Vanilla, Chocolate and Caramel Custard Trio. This dessert is a match with California late-harvest Riesling.

Visit for more exciting California recipes, fun wine country events, and information about Wine Institute’s new book, “Down to Earth,” which also makes a great holiday gift for wine lovers. It is available for purchase at and

About Wine Institute

Wine Institute is the association of nearly 1,000 California wineries and wine-related businesses dedicated to enhancing the environment for the responsible production, consumption and enjoyment of wine. California is the fourth largest wine producer in the world, making 90 percent of all U.S. wine and three out of every five bottles enjoyed in the U.S. Each year, 21 million tourists visit wine regions throughout the state to explore and enjoy the wines, cuisine and cultural offerings associated with California’s signature industry. Go to: for more information.

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Note to Editors: Photos of the dishes are available at
Book review copies available upon request.

Down to Earth book cover