• Mocha Pot de Crème

    A decadent chocolatacular treat.

    Wine Pairing: Port

  • Apricot-Almond Biscotti

    A recipe from Gourmet Magazine,

  • Blackberry Crisp

    A wonderful dessert year round either using fresh berries or frozen, unsweetened berries.  I mix berries as well for a colorful presentation.

  • Chewy Pear Bars

    Oh so yummy! If you like graham cracker crust and pears-this is so tasty. From Christy Jordan's Southern Plate.

  • Chocolate Waffle

    From Alton Brown, Food Network

  • Death by Chocolate Zucchini Bread

    A yummy way to eat your vegetables.

  • Double Dark Chocolate Merlot Cookies

    Rich, dark chocolate cookies made with Merlot-you'll be hooked when you bake these. Found on the Simply Scratch website

  • French Peach Cobbler

    From one of our favorite recipe sites comes this delicious and light cobbler made with fresh peaches.

  • German Chocolate Cake

    Jim Pedroncelli's favorite cake-in fact his favorite birthday cake! This is the traditional recipe that has been around for years.

  • Lemon Lassies

    Julie's great aunt Rena made these every Christmas--we loved opening her box of assorted cookies-they were as sweet as she was.

    Wine Pairing: Sauvignon Blanc Friends White

  • Lemon Pudding Cake

    A simple cake that turns into two layers-lemony, light and delicious.

    Wine Pairing: Friends White

  • Mini Port-Chocolate Cupcakes with Port-Ganache Frosting

    This is a recipe developed by third generation family member Maureen Davison. Julie requested a recipe that incorporated our Port--Maureen did an outstanding job!

  • Orange Almond Biscotti

    A delicious twice baked cookie combination of almond and orange with a hint of ginger-perfect anytime of the year.

  • Panforte My Way

    Serve with a favorite blue cheese (Gorgonzola is pictured above) and a dessert wine, such as vin santo, Madeira, oloroso sherry or Port. From The Cheese Course by Janet Fletcher (Chronicle Books).

  • Pedroncelli Mulled Wine

    Gary Gross, our Tasting Room Manager, developed this recipe for one of our events. We think it is a great addition for fall, winter or holiday gatherings.

  • Perfect Chocolate Truffles

    These truffles are meant to look like the real thing--small, irregular mounds instead of perfectly spherical balls. If you decide to omit the liquor flavoring, reduce the chocolate from 9 to 8 ounces. Cooks who favor the microwave can melt the chocolate at 50 percent power for about 3 minutes. The ganache mixture is quite forgiving. If it cools too much in step 1, place the bowl in a larger pan of warm water and stir the mixture until it has softened and warmed up. If this overwarms the mixture, cool it again as directed. The same flexibility applies if you overwhip the ganache by mistake. Simply warm it over the hot water bath, cool it, and whip it again. One person alone can dip and coat the truffles, but the process is easier when there's a second person to roll the coated truffles in cocoa and lift them onto a clean pan.

  • Persimmon Cookies

    A delicious fall cookie.

  • Prune Spice Cake

    Prunes used to be a big cash crop here in Sonoma County; now grapes are. A recipe from bygone days from second generation member Margaret Pedroni.

  • Pumpkin Gingersnap Cookies

    I found this delicious autumn/winter cookie on Two Peas and Their Pod's recipe blog. Find more great recipes here:

  • Salted Caramel Mocha Cookies

    A delicious recipe sent to us over the holidays from friends in Vail CO.

  • Snickerdoodles

    We were at a tasting in Reno, Nevada and stationed next to a bakery.  They were serving Snickerdoodles...have you ever had Snickerdoodles and Zinfandel? Oh, Yum!

  • Spiced Cranberry Bundt Cake

    A perfect complement for our Port, and the holidays! Recipe by Dorie Greenspan,

  • Spicy Candied Walnuts

    A tasty treat to pair with our Port.

  • Walnut Pepper Biscotti

    We love cookies and we love wine. Sometimes its fun to combine the two!

  • Asparagus Bisque with Bay Scallops

    From 'Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year,' by Betty Rosbottom, Associated Press

    Wine Pairing: Sauvignon Blanc