Whether you're joining us for our September 2026 Virtual Tasting or simply looking for a few seasonal recipes to enjoy at home, welcome. Below you'll find two harvest inspired recipes, perfectly paired wines, and a complete shopping list to make preparation simple. If you're cooking along with us live, any ingredients marked with an asterisk (*) can be prepped ahead of time so you're ready to jump right into the experience.
Harvest Peach and Heirloom Tomato Caprese
Serves: 4-6
Time: 15 minutes
Wine Pairing: 2023 Estate 8 Rutherford Fumé Blanc
Why the Pairing Works
The Estate Fumé Blanc's bright acidity mirrors the freshness of the peaches and heirloom tomatoes, while its vibrant notes of mango, kiwi, and lemongrass enhance the fruit's natural sweetness. Creamy burrata softens the wine's crisp edge, allowing delicate hints of jasmine and vanilla toffee to shine through for a refreshing, beautifully balanced pairing.
Ingredients
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1 ½ lb peaches, sliced into wedges*
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1 ½ lb heirloom tomatoes, sliced into wedges*
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8 ounces burrata
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1 cup packed fresh basil, stems removed*
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3 tablespoons olive oil
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2 tablespoons balsamic glaze
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2 tablespoons honey
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½ teaspoon flakey sea salt
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¼ teaspoon ground black pepper
*prep ahead of time & cook live with us!
Instructions
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Assemble peaches & tomatoes, on a large serving platter. Top with small dollops of burrata and basil leaves.
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Drizzle olive oil, balsamic glaze and honey over the top and finish with fresh cracked black pepper and sea salt.
Mushroom Sausage Soup
Serves: 8-10
Time: 1 hr, 10 minutes
This recipe makes a generous batch, perfect for serving a crowd or stocking your freezer. If you're cooking for a smaller group, simply halve the recipe, or freeze individual portions to enjoy on a cozy day down the road.
Wine Pairing: 2021 Napa Valley Petite Sirah
Why the Pairing Works
The Petite Sirah's bold tannins and concentrated dark fruit stand up beautifully to the richness of the Italian sausage, while earthy shiitake mushrooms and aromatic herbs echo the wine's notes of baking spice, star anise, and black licorice. Its structured finish brings balance to every hearty bite, making this a comforting pairing for cooler evenings.
Ingredients:
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3 tablespoons olive oil
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4 spicy Italian sausages, preferably pre-cooked*
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8 carrots, cut into ½ inch circles*
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6 celery stalks, cut into ½ inch pieces*
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2 yellow onions, large chop*
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5 cloves garlic, chopped*
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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2 bay leaves
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3 (32 ounce) cartons chicken broth
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¾ cup barley
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10 ounces shiitake mushrooms, halved*
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3 ounces kale leaves, stems removed and torn apart*
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1 (15 ounce) can cannellini beans, liquid removed and rinsed*
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1 ½ teaspoons salt
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1 teaspoon ground pepper
*prep ahead of time & cook live with us!
Instructions:
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Place a large soup pot over medium heat and drizzle olive oil into the pan. Place sausages in the pan and cook for 12 minutes until browned, flipping every 4 minutes. Remove from the pan, cut into ½ inch slices, and set aside.
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Add in carrots, celery and onion to the same pot used for the sausages. Saute for 8 minutes, add garlic, basil, oregano, parsley, and bay leaves and continue to saute for another 4 minutes until the vegetables are slightly soft. Next add chicken broth & barley, and cook for 20-30 minutes, until the barley is tender.
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Add sausage, mushrooms, kale, beans, salt & ground pepper into the pan and cook for 5 more minutes. Remove bay leaf before serving.
Test Kitchen Tip: If spicy Italian sausages have too much heat for you, sweet Italian sausages work great here instead. Also, even if you use pre-cooked sausages, browning them in the pan for just a few minutes will provide great flavor to the veggies being cooked in the pan after them.
Shopping List
Produce
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1 ½ pounds peaches
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1 ½ pounds heirloom tomatoes
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1 cup fresh basil, packed
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8 carrots
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6 celery stalks
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2 yellow onions
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5 cloves garlic
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10 ounces shiitake mushrooms
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3 ounces kale leaves
Dairy
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8 ounces burrata
Packaged
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6 tablespoons olive oil
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2 tablespoons balsamic glaze
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2 tablespoons honey
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3 (32 ounce) cartons chicken broth
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¾ cup barley
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1 (15 ounce) can cannellini beans
Herbs & Spices
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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2 bay leaves
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2 teaspoons salt
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1 ¾ teaspoons ground black pepper
Meat
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4 spicy italian sausages
