Overhead view of a Mascarin wine bottle, two glasses, plaid ribbon, and evergreen sprigs.

Three Unexpected Holiday Pairings for Our Winter Lineup

Holiday tables tend to default to the same classics: turkey, ham, a roast if everyone’s feeling ambitious. Our wines have other plans. The Mascarin Family Wines portfolio is all about tension, energy, and wines that come alive with oxygen, so this year’s holiday suggestion is to break the script with three pairings that are as conversational as they are delicious.

Below are three centerpiece‑worthy dishes—one for each bottle—that lean into texture, spice, and brightness rather than weight. Think: crab and citrus instead of stuffing, cocoa‑rubbed lamb ribs in place of the usual roast, and Moroccan‑spiced carrots that turn a humble side into the life of the party.

Mascarin white wine bottle and glass beside a lantern and charcuterie board at sunset.

2022 Dalya Estate Chardonnay + Dungeness Crab & Green Papaya Salad

2022 Dalya Estate Chardonnay is a study in restraint: a coastal, mineral‑driven Chardonnay with citrus, saline lift, and real texture from large‑format, neutral aging rather than heavy new oak. That makes it a natural partner for seafood, but instead of a classic crab cake, this wine shines next to a bright Dungeness crab and green papaya salad dressed with lime, herbs, and roasted peanuts.
In a typical green papaya and crab salad, sweet, briny crab is folded into finely shredded unripe papaya with citrus, fish sauce, chiles, crunchy peanuts, and fresh herbs like cilantro or mint. The papaya brings freshness and crunch, the dressing layers salty, sour, and a touch of heat, and the nuts give a toasty, savory depth. Dalya’s acidity and saline edge slice cleanly through the richness of the crab and peanuts, while its citrus and subtle texture echo the lime and aromatics in the bowl, making every bite feel lifted and oceanic rather than heavy.
For home cooks, look for a recipe that keeps the crab sweet and simple—no heavy mayonnaise—and leans into a lime‑based dressing with fish sauce, garlic, and a restrained amount of chile, plus roasted peanuts for crunch. Serve it piled high on a platter as a first course, set the Dalya in a chilled decanter, and let guests experience how the wine gains complexity as the salad slowly warms and the dressing opens up.

Check Out a recipe for this Pairing Here

Mascarin wine bottle and red wine glass on a snowy outdoor table at sunset.

2023 Angelo Red Field Blend + Moroccan‑Spiced Carrots with Harissa Yogurt

The 2023 Angelo Red Field Blend from Angelo Vineyard is already a conversation piece: a co‑fermented field blend with Rhône and Loire energy, bright acidity, and a savory, herbal streak. Rather than relegating it to a generic “red with roast meats” slot, pair it with Moroccan‑spiced roasted carrots finished with a cool, spicy harissa yogurt sauce.
In a Moroccan‑spiced carrot dish, carrots are tossed with olive oil, cumin, coriander, ginger, and a hint of cinnamon, then roasted until caramelized at the edges and tender inside. A drizzle of yogurt blended with harissa, lemon juice, and salt adds creamy tang and a gentle, smoky heat, especially when finished with fresh herbs or a sprinkle of nuts. Angelo’s red fruit and spice slide directly into that warm spice profile, while its acidity and savory backbone keep both the natural sweetness of the carrots and the richness of the yogurt feeling bright and lifted.
From a hosting perspective, this dish is a dream: you can roast the carrots and mix the yogurt in advance, then assemble on a platter just before guests sit down. Serve Angelo slightly chilled, alongside the carrots as either a “hero side” or a substantial vegetarian course, and let guests discover how the field blend’s co‑fermented texture and freshness help it toggle effortlessly between spice, sweetness, and cream.

Check Out a recipe for this Pairing Here

Red wine bottle and filled glass on a snowy table overlooking autumn trees.

2023 32 Winds Cabernet Sauvignon + Cocoa‑Rubbed Lamb Ribs with Pomegranate

Mountain Cabernet has the structure to handle big flavors, but the 2023 32 Winds Cabernet Sauvignon is also about freshness—dark fruit, spice, and lift rather than just sheer weight. To play to that profile, cocoa‑rubbed lamb ribs with a pomegranate molasses glaze make a show‑stopping, hands‑on holiday main that’s worlds away from a traditional roast.
Cocoa‑rubbed lamb recipes typically combine unsweetened cocoa powder with warm spices like cinnamon, cumin, or allspice, plus garlic, salt, and pepper, then slow‑roast or grill the ribs until the fat renders and the exterior turns mahogany and crisp. A final brush of pomegranate molasses or syrup adds tangy red‑fruit brightness and a lacquered sheen that cuts through the richness of the lamb. In the glass, 32 Winds Cab brings blackcurrant, plum, and savory notes; the cocoa and spice on the ribs mirror the wine’s darker tones, while the pomegranate glaze locks into the Cabernet’s natural cassis and acidity.
For hosting, marinate or rub the ribs a day ahead so the flavors sink in, then roast or grill just before guests arrive and finish with a glossy pomegranate glaze at the end. Pour the Cab slightly cooler than room temperature and encourage guests to pick up the ribs with their hands; the interplay of char, spice, cocoa, and tangy glaze with the wine’s structure is the kind of pairing that turns a holiday dinner into a story people retell next year.

Check Out a recipe for this Pairing Here

Pairings are always starting points, not rules. The most important thing is to have fun experimenting with how different dishes and wines play together and see what works for you and your guests. As you cook, pour, and mix things up this season, share your favorite holiday pairings with us on social @mascarinwines so we can see what you’re enjoying at your table.

Stock Up On Holiday Wines

Rosé bottle and glasses on an outdoor table set with roasted turkey and vegetables.

Mascarin Family Wines: Pairings and Rituals from Sonoma County

As autumn settles in Sonoma County, the air takes on a bright chill and the hills and vineyards blush with gold and orange. All of us at Mascarin Family Wines invites you to set your holiday table with wines that complement the season, each paired intentionally to echo the flavors of your festive gatherings—and the beauty of the landscape where they begin their story.

Overhead setting with a white wine bottle, two glasses, food plates, leaves, and pinecone.

Begin with a Toast: 32 Winds Sauvignon Blanc

Let the energy of the harvest open the meal. Serve 32 Winds Sauvignon Blanc straight from the refrigerator, double decanted to express its vivid citrus and mineral soul. Or, pair with the end of the meal. Picture pecan tart —the kind dusted in crumb and nostalgia, paired with the wine’s coastal snap and gentle orchard fruit. Imagine guests gathered around, savoring how the crisp wine and earthy pie bring together what’s familiar and new.

Gather ‘Round: 32 Winds Rosé of Pinot Noir

When the turkey is carved and root vegetables glisten with olive oil and herbs, 32 Winds Rosé of Pinot Noir is your anchor. Serve this wine straight from the fridge, in tall glasses that catch the the beautiful rose color of the wine. Its lively acidity brightens roasted carrots and plays beautifully against the tang of cranberry and the juicy umami of turkey. Toast to a perfect pairing: a celebration of bounty, color, and honest food.

Overhead Thanksgiving table setting with rosé wine, roasted turkey, vegetables, and glasses.

Two wine bottles and glasses on an outdoor table set for dinner at dusk.

Pinot Noir & Red Blends: Heart and Hearth

For dishes that gather warmth—mashed potatoes, savory stuffing, roast meats—invite Mascarin’s Red Field Blend and Whole Cluster Pinot Noir. Let them come to room temperature for 45 minutes, or until their aromas begin to speak in full sentences. The field blend loves anything with depth: Serrano ham, wild rice, meaty stuffing, or even a slice of pumpkin pie. Pinot Noir, with its tapestry of berry and forest-dark notes, threads through both comforting and complex flavors.

Each wine poured is an invitation to slow down, to notice how the glass evolves beside the plate, how the flavors open as the evening stretches. Ad the end of the day, there is no wrong or right way to serve a wine, just preferences. We are sharing our own “Serving Rituals” below to help you to enjoy your wine and food pairing experience, but we also encourage you to always follow your own tastebuds to see where they take you!

Serving Rituals

Double decant Sauvignon Blanc and Rosé; serve chilled for a vibrant start.
Our Chardonnay shines at 58–60°F, so let it rest outside the fridge for half an hour.
Our Red blend and Pinot Noirs come alive at 60–65°F; let them breathe before pouring- they love oxygen!
Taste as you go: notice how flavors shift and open. Our wines are crafted to change, not fade, after opening

With each bottle, every gathering is a tribute to land, season, and family—a celebration rendered in glass and shared in good company. From farm to feast, we wish you an abundant, memory-making holiday season.

Stock Up On Holiday Wines

Rosé bottle and two filled glasses beside salads, bread, and pink flowers.

Spring Salmon & Asparagus Galette

The Perfect Recipe to Celebrate Mother’s Day

This rustic galette is the perfect way to celebrate Mother’s Day—whether you’re honoring birth moms, dog moms, stepmoms, or chosen moms. Paired with a chilled glass of Mascarin Rosé of Pinot Noir, it creates a memorable meal that’s both elegant and approachable. The flaky pastry, savory salmon, and bright spring vegetables beautifully complement the wine’s freshness, making it ideal for a festive brunch, picnic, or al fresco lunch.

Ingredients

1 sheet of puff pastry or pie dough (store-bought or homemade)
1 fillet of fresh salmon (about 6 oz), skin removed
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 cup ricotta or goat cheese
1/4 cup crumbled feta cheese
1 small shallot, thinly sliced
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon fresh dill or tarragon, chopped
1 egg, beaten (for egg wash)
Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, add olive oil and sauté the shallot and asparagus for 2–3 minutes, just until bright green. Season lightly with salt and pepper. Remove from heat.
3. Roll out the pastry into a rough 12-inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
4. Spread the ricotta or goat cheese evenly over the center of the pastry, leaving a 2-inch border.
5. Lay the salmon fillet on top of the cheese. Scatter the sautéed asparagus and shallots over the salmon. Sprinkle with crumbled feta, lemon zest, and fresh herbs.
6. Fold the edges of the pastry up and over the filling, pleating as needed to create a rustic edge, leaving the center exposed.
7. Brush the pastry with the beaten egg.
8. Bake for 25–30 minutes, or until the pastry is golden and the salmon is cooked through.
9. Let cool slightly, then slice and serve warm or at room temperature.

Serving Suggestion

Serve this galette with a fresh spring salad of mixed greens, radish, cucumber, sweet corn, and feta, plus juicy watermelon slices—just as pictured. Pour a glass of Mascarin Rosé and toast to the remarkable women in your life.

Celebrate Mother’s Day with a meal that’s as special as she is—fresh, colorful, and perfect for sharing.

DOWNLOAD RECIPE

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Rosé wine bottle with salad, watermelon, flatbread, and two glasses on a table.

Images by: Me Creative Napa

*Source Credit: Recipe provided by Joy Finn

Uncorking the 2021 Mascarin Dalya Estate Chardonnay

Bottle of Mascarin Family Wine and glassware

Mascarin Wines’ Inaugural Single-Vineyard Designated Chardonnay

We are proud to announce that the 2021 Dalya Estate Chardonnay has been awarded the prestigious Double Gold medal at the San Francisco Chronicle Wine Competition 2025. This recognition is a testament to the exceptional quality and craftsmanship that goes into every bottle of this special wine.

Our Winemaker Matt Taylor has recently been getting some notoriety for his Chardonnays. His unique approach to winemaking, rooted in natural methods and a deep understanding of viticulture, has resulted in wines that captivate critics and enthusiasts alike. Esther Mobley, Senior Wine Critic for the San Francisco Chronicle, describes Taylor’s Chardonnays as tasting and smelling like “cool forests, salty ocean air and ripe California citrus,” calling them “astounding”. This sentiment is echoed by Eric Asimov of The New York Times, who hailed one of Taylor’s Chardonnays as “one of the most exciting California chardonnays I’ve had in recent memory,” featuring it in “The Most Memorable Wines of 2024”. These accolades highlight Matt’s ability to craft Chardonnays that are both distinctive and reflective of their Sonoma County origins, solidifying, we believe, as his reputation as a winemaker to watch in the California wine scene.

In the heart of Sonoma County’s picturesque landscape lies a hidden gem that embodies the spirit of our intentional winemaking – the Dalya Estate Vineyard. This boutique, two-acre vineyard is the exclusive source for Mascarin Wines’ inaugural single-vineyard designated Chardonnay, a testament to the meticulous craftsmanship and terroir-driven approach that defines our winemaking philosophy.

Winemaker Matt Taylor

Mascarin Family Wines in Healdsburg, Sonoma County, California

The Vineyard

The Dalya Estate, owned by Dalya Sachs, is more than just a vineyard; it’s a sanctuary of sustainable agriculture and luxury. Featured on the Emmy-winning TV show “Staycation,” this organically farmed retreat boasts two exquisite vacation rental homes nestled among breathtaking gardens and verdant vines. Spanning a mere 2 acres, this boutique vineyard exclusively dedicates itself to the cultivation of 100% Chardonnay grapes.

Planted in 2003, the Dalya Estate Vineyard benefits from the cool climate influence of the Sonoma Coast. This unique microclimate, combined with sustainable and organic farming practices, yields small, intense clusters of Chardonnay grapes with pronounced acidity and depth.

The vineyard’s hallmark fog moderates the sun’s intensity during the critical period between veraison and harvest. This results in narrow temperature swings and relatively cool daytimes that promote highly nuanced flavors in the grapes, creating a Chardonnay that truly speaks to its origin.

Tabel set with a bottle of Mascarin Family wine, two glasses, two bowls of soup, and an amazing view

Chef Garrett Adair’s Pumpkin, Corn & Yukon Potato Soup

Savoring Fall Flavors with Chef Adair

This fall, we’re celebrating a special partnership with Chef Adair, whose culinary artistry and dedication to fresh, seasonal ingredients bring an elevated touch to classic recipes. Known for his passion for “farm-to-table” cuisine, Chef Adair has delighted guests across the country with dishes inspired by local, sustainable ingredients that enhance the natural beauty of each season.

For this season, Chef Adair crafted a delightful Pumpkin and Potato Soup recipe, perfect for a cozy fall meal. His recipe features warm flavors of roasted pumpkin, Yukon potatoes, and a hint of nutmeg, creating a blend that pairs beautifully with our Mascarin Family Wines.

Pumpkin and Potato Soup Recipe

This soup is an inviting choice for any fall gathering and can even be served directly in baked mini pumpkins for a rustic presentation. Here’s a quick look at the recipe:

Ingredients: small sugar pumpkins, diced Yukon gold potatoes, mirepoix (celery, carrots, onion), garlic, white wine, corn, sweet potato, vegetable or chicken broth, pumpkin puree, heavy cream, nutmeg, salt, and pepper.

Method: Bake the pumpkins, then prepare the soup by sautéing the mirepoix in butter, adding garlic, nutmeg, potatoes, and corn, then deglazing with white wine. After simmering with broth and pumpkin puree, finish with heavy cream to bring a smooth, comforting texture. Serve in pumpkin bowls for an unforgettable fall presentation.

Wine Pairing Suggestions

For this creamy, savory soup, we suggest the following Mascarin Family Wines:

2021 Dalya Estate Chardonnay: The creamy texture and subtle nutmeg in the soup are wonderfully complemented by our Chardonnay’s hints of citrus and delicate spice. Its bright acidity enhances the soup’s flavors without overpowering its warmth.
2022 100% Whole Cluster Moonshine Pinot Noir: If you prefer a red, our Pinot Noir is a great match. The wine’s bright red fruit notes and earthy, tannic undertones offer a refined contrast to the soup’s rich texture.

Embrace the Season

We’re thrilled to share Chef Adair’s recipe and to recommend these Wines as perfect pairings. Try it out, and let us know how you enjoy the pairing! Happy fall from Mascarin Family Wines.

DOWNLOAD RECIPE

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Bottle of Mascarin Family Wine on a table with two soup bowls

Images by: Me Creative Napa

*Source Credit: Recipe provided by Chef Garrett Adair

Why whole cluster fermentation makes “scary good” wines.

Bottle of Mascarin Family wine and 32 Winds

Welcome to a special Halloween edition of our blog, where we pull back the vineyard curtain on the craft behind our whole cluster of fermented Pinot Noir. At 32 Winds and Mascarin Wines, our approach to Pinot Noir is about letting the grape and the land tell their own stories. No tricks here—just the hauntingly complex flavors that come from a deep respect for the vine and a commitment to letting the vineyard speak through every bottle.

What’s Whole Cluster Fermentation? A Little Pinot Noir Magic

Some call it mysterious; we call it spectacular. Whole cluster fermentation is like casting a spell that brings out the true character of Pinot Noir. Instead of separating grapes from their stems, we ferment the entire bunch, stems and all, like tossing ingredients into a cauldron. When done right, 100% whole cluster fermentation gives our Pinot Noir a complexity and structure that goes beyond the ordinary. But don’t be intimidated—this isn’t about trends or old winemaking dogma. It’s about embracing each vintage’s unique qualities and truly channeling the vineyard’s spirit.

The Perfect Potion: Balance, Acidity & Skin Maturity

In our region, whole cluster fermentation increases the wine’s pH slightly, creating a need to start with grapes that are already balanced, with just the right acidity to handle the transformation. By focusing on farming practices that yield grapes with naturally high acid and full “skin-maturity” (fully ripened skins), we ensure our wines develop the structural depth needed for aging. Extended maceration allows the skins and stems to work their alchemy, releasing not only the grape’s pure essence but also nuanced, earthy flavors from the seeds.

No Tricks, Just Pure Pinot Noir Treats

Our Winemaker Matt Taylor’s decision to use whole clusters is not made lightly; think of it as the ultimate formula for structure and depth in our Pinot Noir. Each whole cluster fermentation is an intentional choice, not a routine ritual. Our vineyards have unique tales to tell with each vintage, and no two wines are quite alike. Each bottle embodies character, texture, and the ability to age gracefully, like a fine potion waiting to be uncorked.

Why Whole Cluster? Because Every Bottle is a Story

Choosing whole cluster fermentation is about crafting Pinot Noir that is complex, layered, and a true reflection of our land. These wines tell the story of our vineyards, our seasons, and our commitment to balance and quality. Each pour is a taste of time and place, a wine that evolves and reveals its layers with each glass.

Whether you’re a Pinot Noir enthusiast or someone just starting to explore the world of whole cluster wines, we invite you to experience the unique character of our wines. As the autumn air turns crisp, raise a glass with us and taste the results of our dedication to vineyard-driven, expressive Pinot Noir. Here’s to letting the vine, the grape, and a touch of vineyard magic speak through every bottle.

Shop 100% Whole Cluster Pinot Noir

Matt Taylor, our Winemaker, watching the fruit go into the tank during Harvest.

Moonshine Pinot Noir after crush, stems, clusters and all!

Standing in a container of harvested grapes

Matt climbed into the tank to help initiate the natural fermentation process.

Chefs preparing food at Mascarin Family wine

Chef Stéphane Saint Louis

Family. Tradition. Doing It Right.

Strength sometimes shows up as knowing when to make your move. As the global pandemic of 2019 and the lockdown of 2020 shuttered many small restaurants,

Stéphane Saint Louis and his co-chef Steven Vargas planned an opening. To get there, they invested their stimulus checks in a reeling stock market. This is the business side of Saint Louis. Their return was enough to propel the popup he and Vargas had been operating into today’s brick-and-mortar Table Culture Provisions in downtown Petaluma, fondly known as TCP, is a neighborhood restaurant committed to local suppliers and a seasonally tuned menu.

Saint Louis is purposeful, determined. From the Insitut Paul Bocuse in France he went on to work in some of the world’s best restaurants. Advantaged by his multicultural background and education, he brings that same curiosity and delight in food to the menu he prepares for his guests in Petaluma. Saint Louis finds inspiration in contrasting the simple with the complex. His food is meant for the senses and each course sharpens that focus. A dish does not leave his kitchen until it’s perfectly composed and flavor, texture, and presentation are balanced. His approach has elevated TCP to the forefront of the fine dining Renaissance in Sonoma County. Asked if he considers himself a lucky man, Saint Louis pauses for a long time. “Blessed,” he eventually says. Driven may be the better word.

Years before TCP, before Paris, before Paul Bocuse, when Saint Louis had just graduated from the California Culinary Academy, an early job at a family restaurant opened a window to his future. Young and yet to become fully committed to the industry, he says, “I felt something when I walked into that space.” A vision for a way of life was forming. Home and family remained key as Saint Louis built his career. An army of aunts and cousins in the U.S. and abroad supported him. Sometimes with a tuition check, other times with a couch to sleep on. Eventually, he met his wife Marta at Paul Bocuse. She now runs TCP daily operations. Together, they are making a statement. Saint Louis is proud of building a 100% minority-run infrastructure, from the front of the house to the wine director to his Polish wife who runs the business.

“TCP is elevating its people to positions of influence and leadership within the industry. And we are getting recognition for running a top restaurant; a well-oiled machine.” TCP is widely written up and regularly appears on lists of Top Restaurants.

“Michelin is the ultimate goal,” says Chef Saint Louis.

Crème Brulée By Chef Stephane Saint Louis

Serving Size: 4 Guests
Time To Prep (mm): 15 MIN
Time To Cook (mm): 90 MIN
Special Kitchen Equipment Required:
Oven – Water Bath – Torch

Technique Tip:
You must treat the volk with thoughtfulness,
authority, and finesse.
Torch the surface of the custard until a thin layer of
caramelized sugar forms.

Swap Option:
It is best to keep this dessert as original as possible.

Why I Love This Recipe:
Besides being my mom’s favorite, I love this classic French
dessert because of its rich and creamy texture, decadent
flavor, and the satisfying crunch of the caramelized sugar
topping.
What makes Crème Brulée truly special is the cracks that
satisfyingly break under the pressure of a spoon. This
creates a delightful contrast in textures, with the creamy
custard and crunchy topping combining for a truly indulgent
dessert experience. It is surprisingly easy to make with just a
few simple ingredients and some basic kitchen tools and it is
a great crowd pleaser.

Ingredients:
• 1 cup/240 milliliters milk
• 1 cup/240 milliliters heavy cream
• Pinch of salt
• 1 vanilla bean, split lengthwise.
• . cup/100 grams plus . cup/50 grams sugar
• 8 egg yolks

Recipe Steps:
1. Preheat the oven to 300 F/130 C.
2. Place ramekins in a large saut. pan or roasting pan and fill
the pan so that the water comes three-quarters of the way
up the edges of the ramekins. Remove the ramekins and
place the pan of water in the oven.
3. Combine the milk, cream, salt, and vanilla bean in a small
saucepan and bring to a simmer over medium-high heat.
Remove the pan from the heat and let the vanilla bean steep
for 15 minutes. With a paring knife, scrape the seeds from
the pod into the milk-cream mixture. Combine. 1/2 cup or 100
grams of the sugar and the yolks in a medium bowl and
whisk vigorously for 30 seconds or so (this will help the sugar
begin to dissolve and will also help the egg cook more
evenly).
4. Slowly pour the cream mixture into the yolks while
whisking continuously.
5. Pour the custard into the ramekins.
6. Cover with a piece of parchment paper followed by foil
and put them in the water bath. Cook the custards until just
set, about 30 to 40 minutes. Uncover them and allow them
to cool.
7. Top each custard with enough of the remaining sugar to
coat the entire surface and pour off the excess. With a
propane torch, heat sugar until it melts, bubbles, and
caramelizes.
8. Garnish with your favorite berries

DOWNLOAD RECIPE

Bottle label for Mascarin Family Wine 2022 Chardonnay

Chef St. Loius is our featured Chef for the 2024 Mascarin Wines Launch Weekend Dinner at Dalya Estate. For more information, or on how to attend, email info@mascarin-wines.com.

*Source Credit: Article & images provided by Tableculture Provisions

Table for two with plates of food on either side of a bottle of 32 Winds Rosé of Pinot Noir.

Uncork a New Vintage: 2023 Rosé of Pinot Noir & Spring Pairing

The Wine

Crafted with the care and tradition that our Winemaker Matt Taylor brings to every bottle, our Rosé is a vibrant blend from the distinct vineyards of 7 Mules and Moonshine on the renowned Sonoma Coast, farmed by the Martinelli Family. This wine is a celebration of the land, where the unique cobbled clay loam soils and the coastal climate of lingering fogs and warm sunny days create the perfect backdrop for producing wines of unparalleled elegance and lively character.

Our 2023 vintage unfolds from a season marked by its gentle pace, devoid of the rush of heat spikes, allowing each grape to bask in the Sonoma sun for a longer period. This deliberate maturation has given rise to a Rosé rich in complex aromatics and a remarkable, bright acidity, showcasing the vivid red fruit notes that our soils so generously nurture.

The blend harmoniously marries the depth of our 25-year-old 7 Mules vines, rooted in the sturdy 101-14 stock and graced by the refined flavors of the 115 and 114 Dijon clones, with the youthful energy of the 13-year-old Moonshine vines, selected from a “Reserve” massale. This Rosé is not just a wine; it’s an experience, meticulously curated to bring the essence of the Sonoma Coast to your glass.

The Pairing

Our 2023 32 Winds Rosé of Pinot Noir is an excellent choice for Ahi Tuna Poke. Its bright acidity and crispness, resulting from the Sonoma Coast terroir and cool climate, will complement the fatty richness of the tuna. The wine’s subtle fruitiness will enhance the flavors of the marinade. For serving, we recommend, ensuring the wine is chilled to about 50-55 degrees Fahrenheit for the best experience. This combination is perfect for the warmer days ahead.

Tuna Poke Bowl

Ingredients:
– 400 grams of sushi-grade tuna, cut into 1/2-inch cubes
– 3 cups of cooked jasmine or sushi rice
– 2 tablespoons of soy sauce (or tamari for a gluten-free option)
– 1 tablespoon of sesame oil
– 1 tablespoon of rice vinegar
– 1 teaspoon of honey or sugar
– 1/2 teaspoon of freshly grated ginger
– 1 small garlic clove, minced
– 1/4 cup of sliced green onions
– 1 tablespoon of sesame seeds
– 1 avocado, peeled, pitted, and sliced
– Seaweed salad, for garnish (optional)

For the Edamame:
– 1 cup of edamame beans, shelled and cooked
– Sea salt, to taste

Instructions:
1. Tuna Mix: In a medium bowl, combine the tuna cubes with the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Gently stir to coat the tuna evenly. Let the mixture marinate in the refrigerator for about 15 minutes.

2. Prepare Rice: While the tuna is marinating, make sure your rice is cooked according to package instructions and keep it warm.

3. Edamame: If you’re using frozen edamame, cook it according to the package instructions, then sprinkle with sea salt while still warm.

4. Assemble Bowls: Scoop rice into bowls. Top with marinated tuna, sliced avocado, a sprinkle of sesame seeds, and green onions. If you have seaweed salad, add it to the bowl as well.

5. Serve: Serve the poke bowls immediately with the edamame on the side.

Enjoy your meal with the 2023 Rosé of Pinot Noir, and adjust seasoning according to taste!

*photography by MECREATIVE

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Three Unexpected Holiday Pairings for Our Winter Lineup

Mascarin Family Wines: Pairings and Rituals from Sonoma County

Spring Salmon & Asparagus Galette

Spring Salmon & Asparagus Galette

Spring Salmon & Asparagus Galette

Uncorking the 2021 Mascarin Dalya Estate Chardonnay

Mascarin Wines’ Inaugural Single-Vineyard Designated Chardonnay

Winemaker Matt Taylor

The Vineyard

Chef Garrett Adair’s Pumpkin, Corn & Yukon Potato Soup

Savoring Fall Flavors with Chef Adair

Savoring Fall Flavors with Chef Adair

Why whole cluster fermentation makes “scary good” wines.

Chef Stéphane Saint Louis

Family. Tradition. Doing It Right.

Family. Tradition. Doing It Right.

Crème Brulée By Chef Stephane Saint Louis

Crème Brulée By Chef Stephane Saint Louis

Uncork a New Vintage: 2023 Rosé of Pinot Noir & Spring Pairing

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