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Cookbook

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Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette
Baked Potato Salad with Honey-Mustard Vinaigrette, Fresh Dill and Crispy Bacon
Blue Cheese and Rosemary Spread
Braised Lamb Shanks with White Bean and Vegetable Ragout
ca cobb salad
California Cobb Salad with Creamy Dill Dressing
Caprese Tomato Towers
Chicken Breast Roulade With Apple, Leek And A Light Mustard-Thyme Sauce
Chorizo Spiced Grilled Chicken and Spanish Caesar Salad
Country Style Pork Spareribs with Herbed Balsamic Glaze and Fresh Tomato Relish
egg salad sandy
Egg Salad Avocado Toast
flatbread and rose
Flatbread with Ricotta Cheese, Crispy Prosciutto, Arugula and Marinated Sundried Tomatoes
Grilled Beef Steak Brochette with Greek Lentil Salad
Grilled Chicken Breasts with Mango-Nectarine Relish and Coconut Rice
Grilled Duck Sliders with Asian “Barbecue Sauce”
Grilled Flank Steak Sandwich, with Roasted Tomato-Garlic 'Jam' and Gorgonzola Butter
Grilled Fresh Tuna with “Nicoise” Olive-Grilled Onion Relish, Grilled Baby Potatoes and Haricots Verts
schug_creamysalmon
Grilled Salmon Salad with Creamy Lemon-Herb Dressing
schug_grilled salmon_oliveoil
Grilled Salmon with Olive-Herb Dressing
Kristine's Mediterranean Harvest Spread
Lamb Meatballs With An Indian-Spiced Tomato Sauce
Lamburgers with Indian-Spiced Tomato Sauce and Minted Yogurt
Layered Mexican Street Corn Dip
Lentil and Sausage Stew with Kale and Fresh Fennel
Ling Cod with Crispy Herb-Mustard Topping, Fresh Tomato, Green Beans and a Tarragon Beurre Blanc
mac cheese
Mac ‘n Cheese Casserole with Smoked Paprika-Bacon-Garlic Bread Crumbs
Manicotti with Smoked Chicken, Chevre, Fennel and Olives
Mediterranean White Bean Salad
Panini with Prosciutto, Tomato, Romesco Sauce and an Arugula Salad
Panini with Two Cheeses, Red Onion Jam, Roasted Fennel and Bacon
Pasta with Roasted Butternut Squash, Sage, and Bacon
Pasta with Roasted Cauliflower, Roasted Peppers, Goat Cheese and Bacon
Poached Pears with Ginger Crème Anglaise and Caramel Sauces
Potato and Fresh Fennel Gratin
Potato Salad with Blue Cheese, Bacon and Rosemary
Potato, Leek and Fresh Fennel Soup with Tomato-Saffron Vinaigrette
potato leeks soup with salmon
Potato, Leek, and Celery Root Soup w/ Herbed Smoked Salmon Topping
Red Cabbage -made with Chef Kristine’s method
Red Fruits Barbecue Sauce
Roast Brined Chicken Breast with Pinot Noir Compound Butter
Roasted Mussels with a Smoked Paprika Broth
Roasted Salmon Fillet with Crispy Mediterranean Topping
Roasted Yukon Gold Potato and Vegetable Salad with Curry Vinaigrette
Salmon, Red Wine Butter 4
Salmon with Red Wine-Thyme Compound Butter And a Spring Vegetable Ragout
sausage lentil
Sausages with Creamy Herbed Lentils
Slow Cooker Short Ribs with Mushrooms, Red Wine and Herbs
Smoked Pork Rillettes
Smoked Salmon and Roasted Bell Pepper 'Tartare'
Smoked turkey, white bean, & tomato soup
Sole Roulade recipe
Sole Roulade with Bouillabaisse
Spiced Ginger-Lemon Cookies
Sushi Salad with Shrimp and Avocado
Tagliatelle with Shrimp and an Herbed Lemon Cream Sauce
Thai-Style Pumpkin Soup with Coconut Milk and Lime-Cilantro Topping
Turmeric Tofu with Coconut-Red Curry Sauced Noodles
Twice-Baked Sweet Potatoes with Parmesan Cheese and Garlic Bread Crumbs
Warm Pasta Salad with Red Wine Braised Mushrooms, Arugula, and Parmesan Cheese
Warm Pasta Salad with Red Wine Braised Mushrooms, Arugula, and Parmesan Cheese
Wild Mushroom & Spinach Risotto
Zwiebelkuchen
“California” Caesar Salad

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Schug Heritage Members receive fresh, seasonal recipes to pair with every wine allocation

About chef kristine

In the European tradition, the Schug family encourages the enjoyment of wine with food – from everyday meals to festive celebrations. Chef Kristine dedicates her time to the development of recipes to complement each wine, and over the years countless guests have been treated to her delicious dishes. 

From Chef Kristine: “I am always happy to teach and share what I have learned! Developing recipes for wine remains my passion to this day- it is a very satisfying way to work.”

Winery Hours

Winery tastings are currently held outdoors, by advance reservation Wednesday - Sunday from 11 am until 3 pm.

For Reservations & Booking Assistance, Please call 707-939-9363 extension 202, Email info@schugwinery.com, or click below.

Office Hours are Monday - Friday from 9 am until 5 pm

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