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Nov 30, 2013 03:23 PM

Recipes from a Napa Winery

I stumbled into this site on a web search. I've never heard of Robert Sinskey Vineyards, but their recipes (at least the pix and the descriptions) intrigue. They seem very carefully developed:

Weird navigation; you need to click "All Courses" in the side bar or else you mostly see mushroomy Hors d'oeuvres.

If you have any comment (or, better, if you try anything), I'd love to hear feedback.

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  1. I have never had their wines, or even seen this website before..... But i do like the wine pairing recommendations- not sure i would follow them, but there are some interesting matches i would not have thought about.
    The braised tuscan kale recipe and pinot noir combo will be in my near future.....

    1. I see some uses for the saffron you recently wrote about.

      29 Replies
      1. re: HillJ

        Ha, yes, that's what collided me with the site (via google)!

        But I stuck around to notice the enormous effort they've put into their food content, which isn't even their thrust. I'm a big fan of labors of love.

        I was hoping someone else might be intrigued and try a recipe or two. God, I hope it's not all empty show. But, given the photos, which reveal unfakeably primo-looking comestibles, I doubt it.

        1. re: Jim Leff

          I'm taking some time to go through the site as well now. The Sinskey group et al had me at their fun and interesting bio's.

          Homemade saffron pasta anyone?. Yes, please.

          1. re: HillJ

            I'm thinking it might be a serious undiscovered trove.

            Wonder if we can get their wines on the east coast....

            1. re: Jim Leff

              the wines are amazing. he is passionate about bio-dynamic growing and when he first started the winery he basically traveled cross-country, living in his car, to sell them.

              they are definitely available in massachusetts and ny.

              1. re: hotoynoodle

                Good to know, with the holiday shopping going strong at HillJ camp, I'll have to inquire further. Two CH recommendations in a very subtle thread peaks my interest.

                1. re: HillJ

                  his pinot gris, which only comes in 1/2 bottles, is exquisite. in my past career as a sommelier in fine-dining i had it on every wine list i have ever written. the abraxas and muscat blanc are terrific too.

                  ALL the wines speak of place more so than do many california high-alcohol brutes and he is very mindful that wine and food should not be having a cage match at the table. :)

                  1. re: hotoynoodle

                    he is very mindful that wine and food should not be having a cage match at the table
                    what a beautiful line.

                    1. re: hotoynoodle

                      I just called the wine shop we adore for leads. We'll see if I can get my hands on something so special. Thank you for the recommendation, hotoy.

                      1. re: HillJ

                        good luck! he is not a giant producer, but the wines are well worth seeking out. never tasted anything from him i didn't like!

                        1. re: HillJ

                          I'm told there is a wine shop in Elizabeth NJ carrying the Abraxas but otherwise I'm coming up empty. Is the Abraxas worth the pick up?

                          1. re: HillJ

                            it's quite good. don't know your traveling radius, though.

                            if you're a fan of elegant pinot gris, you may want to ask if they will order a 6-pk for you. heavenly and just sensational with food.

                            1. re: hotoynoodle

                              A short 30 min ride (& one of my fav pizza joints is nearby) so I'm going to chance it. I asked the Mgr to hold what he had for me. Thanks, again.

                              1. re: HillJ

                                I've had good luck with obscure wines at Linwood Wine & Liquor Company 102 Linwood Plaza in Ft Lee, near GWB. If you can get them excited about the brand, maybe they'll order a couple cases and sell you some singles.

                                1. re: Jim Leff

                                  That's just what I'm hoping for out of my trip to Elizabeth tomorrow.

                                    1. re: HillJ

                                      Good ravioli, I hear, too.

                                      EDITED IN:
                                      Ouch, I had written that note in my restaurant list, but, reading down that same thread, I see that's actually where I got it from!

                                      The mouth consumes the tail. Annihilation. Jane, stop this crazy thing.

                                      1. re: Jim Leff

                                        Yes, really good ravioli, veal or chicken parm, a large garlic salad and a few bar pies. Couple rounds of the wine hotoy recommended (score!) and I just got back. Happy J!

                                        1. re: HillJ

                                          You know, I was aimlessly driving around like a zombie tonight, like Job with his lantern searching for a good honest meal. I don't know why I didn't just motor out to Jersey

                                          1. re: Jim Leff

                                            Well? Jersey comes alive after 11pm :)

                                        1. re: smilingal

                                          Bar pie (as I've known it since I'm about 7 years old when Dad brought me to "bar lunch meetings with textile merchants) was pizzas made in the bar kitchen, served at the bar with a beer. No beer for J. :)

                                          Nowadays, that same bar pie is served at the bar and to the restaurant side of the establishment.

                                          A bar pie is thin, crisp crust. Nice char. Generous on the ladle of house sauce and just right on cheese distribution already dusted of garlic salt, ground black pepper and red pepper flakes.

                            2. re: hotoynoodle

                              hotoynoodle, i love that "cage match at the table" line!

                              and thank you for the wine tips. i'll be looking here in northern virginia.

                              1. re: hotoynoodle

                                Well, I was able to get a mixed case for the holidays of Sinskey's Vin Gris of PN 2012, the Abraxas 2012 and the Pinot Noir 2010. Took 10 days to get to the right distributor but looks like your recommendation is taking us into 2014!

                                1. re: HillJ

                                  Where'd you go? I may stop by to do the same

                                  1. re: Jim Leff

                                    When I was in Elizabeth that day, the one random Sinskey sitting alone on a shelf calling my name came from Bayway World of Liquor.

                                    The case I've just committed to came through the distributor the good folks @ the Wine Academy use. Several locations in NJ. I'm told the ability to locate the three wines came via their Morganville wine Mgr. and they are getting it to me via a store closer to where I live.

                                      1. re: hotoynoodle

                                        hotoy, at this point I've tasted all three wines. Really enjoyed them all with the Abraxas being my slight favorite.

                                        1. re: HillJ

                                          oh! that's wonderful. i love the wines and his philosophy about them. cheers!

                  2. Haven't had a chance to more than scan a couple of the recipes, but wanted to jump in here to say that when Maria Helm Sinskey left the San Francisco restaurant world to join her husband and family life in Napa, SF eaters were the worse for it. Sinskey wines are among some of the most food-friendly in an area known more for behemoths than finesse.

                    "Lunch in the Vineyards" (1997)

                    1 Reply
                    1. re: Melanie Wong

                      Thanks, Melanie. Yeah, the recipes certainly seem about finesse.

                      It takes balls not to sell food and wine on the basis of balls.

                    2. That Emerald Salmon w/Saffron Rice looks TDF

                      2 Replies
                      1. re: laliz

                        Yeah, agreed.

                        Food photos rarely fool me....I can generally (not always) distinguish general good from trumped-up artifice. It's a chowhounding skill (I ignore Yelp reviews, but find the photos extremely helpful).

                        And everything about these photos and recipes screams truth at me.

                        1. re: Jim Leff

                          Speaking of photos, the photo gallery without recipes is pretty spectacular as well.

                      2. I'd never seen this website but followed your link and was intrigued. I made the poppy seed onion crackers today. They're really good. I cut them in squares and rectangles and got 3 half sheet pans of crackers. I was experimenting today with small bites to make ahead and put in cello bags for gift bags/trays and these would work well. I made them using a kitchen-aid (no hand kneading) and rolled them out on an un-floured cutting board (no sticking - which really surprised me). Do take the advice to be sparing with the salt sprinkled on top before baking - I over-salted the first 1/3 slightly and then went to about 1/4 tsp of fleur de sel each for the next 2/3's. Thanks for posting this site!