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Wine & Food

August 25, 2017

Risotto Recipe Made With Luna Chardonnay

Excitedly, we are on a cusp of a new season in Napa Valley. While the days are still filled with sunshine, the mornings are becoming crisper and a hint of fall can be sensed in the air. To celebrate the coming of this much loved season, Luna has some exciting wines in our lineup paired with some yummy recipes from our Estate Chef Mercedes. This risotto is one our fall favorites – made with Luna’s 2015 Estate Dijon Chardonnay. Pick up a bottle and try the recipe tonight!

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Average: 4/5
5 ratings

Serving Size: 4-6


  • 8 cups chicken broth, low sodium
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • Salt and pepper
  • 2 cups Arborio rice
  • 1/2 cup Luna Estate Chardonnay
  • 1/2 cup fresh Parmesan cheese, grated


  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Coat a saucepan with olive oil and 1 tablespoon of butter. Sauté the shallot and garlic clove. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until it is nearly all evaporated.
  3. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in Parmesan cheese, cook briefly until melted. Finish off by stirring in remaining tablespoon of butter. Season with salt and pepper to taste. Serve immediately.


A wooden spoon is a must for making great risotto (and patience). If desired, stir in optional vegetable before the parmesan and butter, such as sautéed mushrooms, frozen peas or summer corn off the cob.

June 13, 2017

2015 Estate Pinot Grigio Receives 91 Points from Wine Enthusiast

Some say, “Cab is King” in Napa Valley but that’s because they haven’t tried our 2015 Estate Pinot Grigio. The critics most certainly agree…

 91 Points, Wine Enthusiast Magazine
 Gold, 10th Annual American Fine Wine Invitational
 Gold, Best of Class, 2016 Sunset International Wine Competition
 Best of Class, 2017 San Francisco Chronicle Wine Competition

With a little risk, a bit of grit, and a lot of heart, Luna’s ancestors planted Pinot Grigio grapes along the Silverado Trail twenty years ago. Our vineyard is located in the southern end of Napa Valley known for providing excellent growing conditions for white wines. Its proximity to the San Francisco Bay provides morning fog and cooling afternoon breezes, both beneficial to the retention of Pinot Grigio’s delicate fruit and acidity and for our critic’s palates.

Use promo code PGSHIP now until Friday, June 30 to receive complimentary shipping when purchasing 3 bottles or more!

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May 24, 2017

Spring Fare: Olive Oil Cake Recipe

Beach days, barbecues, and outdoor picnics are here again! In celebration of the coming holiday weekend, our fabulous Chef Mercedes Ross is sharing her recipe for these deliciously light and festive olive oil cakes.

Staying true to her farm-to-table style, Chef Mercedes uses extra virgin olive oil from the Napa Valley Olive Oil Co., fresh lemons from the grounds at Luna Vineyards, and berries from a local family owned fruit stand. She serves them alongside home-made Marscapone whip, taking these cakes to the next level.

Looking to try, but not much of a baker? The cakes are featured on our Spring Al Fresco Lunch menu. For details and reservations visit our website:

Olive Oil Cake
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Average: 5/5
1 ratings


  • 7 tablespoons unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons whole milk, at room temperature 4 large eggs, at room temperature
  • 1 cup sugar
  • Zest of 2 lemons


  1. Preheat the oven to 350. Butter and flour a 10-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  3. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thick about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.
  4. Serve with fresh berries.


May 23, 2017

Meet Napa Chef Mercedes Ross

Luna Vineyards is happy to be partnering with Chef Mercedes Ross to elevate our wine and food pairing experiences at the winery this summer. Starting Saturday, June 3, we will be welcoming guests for a VIP experience at our estate, led by this amazing California born and bred chef.

Chef Mercedes Ross and her company, Lady and the Vine, specialize in Italian inspired cuisine based on the “best at the moment” ingredients. This San Diego native received her culinary training in Chicago, where she discovered her talent for cooking and turned her passion into a career.

All of the ingredients used in Mercedes’ cooking is seasonal and locally sourced, using produce from her very own garden in Napa and figs and lemons of the sort from Luna’s lush estate. Her love for Italian cooking is evident in each forkful of her Bucatini Pomodora with house-made ricotta, making the perfect pairing for Luna’s Italian style wines.

Experience her farm-to-table approach while seated at a five-course paired lunch overlooking our estate vineyards on Saturdays this summer. Learn more by visiting our website:

Stay tuned for Lady and the Vine‘s luxurious picnic experiences coming soon:


May 22, 2017

New Wine and Food Experiences at Luna

Luna Vineyards is excited to announce the arrival of our new wine and food pairing experiences at the winery. Starting today, reservations can be made online for our three new immersive tours and tastings. We are honored to be teaming up with Napa Chef, Mercedes Ross to bring farm-to-table “California Comfort” cooking to our guests. See below for details regarding our exciting new offerings and how to contact us to learn more. Welcome to our table…

Al Fresco Lunch:

Discover the Tuscan charm of Luna’s tucked away veranda with a seated five-course paired experience, courtesy of Napa Chef, Mercedes Ross. This family style lunch allows for a meeting of the minds while taking in sweeping views of our estate Pinot Grigio vineyard. Enjoy five Luna Estate Wines accompanying an ever-changing menu that features seasonal and locally sourced ingredients.

For details and reservations please call the winery at 707.255.5862 ext. 102.

June’s Menu:



Spring peas & Tarragon aioli

Wine Pairing: 2013 Luna Vineyards “Bubbles” Sparkling Wine


Tuscan Kale Caesar

Crispy parmesan chips, Creamy anchovy dressing

Wine Pairing: 2015 Luna Vineyards Pinot Grigio Reserve


Bucatini Pomodora

House made ricotta, Fresh basil

Wine Pairing: 2014 Luna Vineyards Sangiovese Classico


Marinated Lamb Skewers

Mint chimichurri

Wine Pairing: 2014 Luna Vineyards Sangiovese Reserva


Olive Oil Cake

Marscapone whip & fresh berries

Wine Pairing: 2015 Luna Vineyards Mille Baci Late Harvest Pinot Grigio

Barrel Tour and Tasting:

This viticulture and winery tour includes an introduction to Luna Vineyards’ Oak Knoll District Estate Vineyard, a stroll through the fermentation tank room, an unveiling of the wine production cellar and a journey through the barrel-aging process, followed by a wine, charcuterie, and cheese pairing.

Click for details and online reservations.

Wine and Antipasti Pairing:

Enjoy a seated wine tasting in our exclusive Reserve Room, featuring our Flight of Five wines with carefully paired cheeses and charcuterie, complemented by house-made focaccia, nuts, and seasonal fruit preserves.

Click for details and online reservations.

May 8, 2017

Debuting our 2016 Minuet Sangiovese Rosé

Who else is excited for the return of rosé season? This time of year comes with much anticipation as it means summer is on its way. Luckily, our 2016 Minuet Sangiovese Rosé is nothing shy of summer time in a glass!

This 100% Sangiovese wine comes from a collection of our best vineyards, located in the heart of the Napa Valley. Each site produces fruit of equally distinct complexities that are present in the final bottle.

The vibrant watermelon color was achieved through the saignée (bleeding off) method. The grapes were de-stemmed and crushed, leaving the juice to comingle with the skins, releasing their pigment and delicate aromas. Once drained – or bled – from the skins, the juice was moved to small stainless steel tanks for fermentation.

After five months of sur lie aging in neutral French Oak barrels, this rosé is ready for sipping. The nose is a playful mix of watermelon, strawberries, and lilies. The palate is greeted with refreshing mint tea notes and leads to a lasting pomegranate finish. It is a perfect wine to pair with hard cheeses, salads, and a variety of white meat and seafood dishes.

Thinking this rosé would be perfect for mom? We’re offering $1 shipping on any 6 bottles or more from now until Mother’s Day. Use promo code: ROSE$PROMO at check out. Available online at


May 5, 2017

Cinco de Mayo ~ Wine and Food Pairings

Be adventurous this Cinco de Mayo! Don’t be afraid to pair your favorite Mexican meat dish with a red wine. Try our 2014 Luna Vineyards Sangiovese Classico with carnitas tacos. The wine’s perfect light body and soft tannins balance out the mild spice from the meat. We recommend serving it cooler than room temperature for this pairing.

The key is to avoid wine with a high alcohol content as that intensifies the heat in Mexican dishes. Our Sangiovese is just light enough to tamper the spice, complementing the food complexity perfectly.

If white wine is more your thing, we suggest picking wines with some backbone and bright acid coming through. A good choice is our 2015 Luna Vineyards Pinot Grigio Reserve with fish tacos and cilantro. The delicate fruit and acidity will highlight the flavors of the fish, drawing you back in for more. Cheers!

May 4, 2017

Sweetwater Oysters and Luna Bubbles

Little things in life go so perfectly together as a glass of bubbly and fresh oysters. As the days become warmer in Napa Valley, this classic pairing has been on my mind. This hankering inspired an impromptu trip to the Sonoma Coast – making a quick stop at Hog Island Oyster Company on the way.

For all North Bay locals, I’m sure you’re familiar with Hog Island as they have three locations in the area – Marshall, Napa and San Francisco. We went directly to the source, stopping at their oyster farm in Marshall on Tomales Bay. The farm is a great spot for picnickers and day trippers looking for a water view, but we opted for a dozen Sweetwaters to go.

With oysters and a bottle of Luna “Bubbles” on ice, we drove up the coast, reaching Bodega Bay. Once we found our place in the sand, the gloves and shucking knife came out to begin feasting. There’s something romantic about shucking farm-fresh oysters on the beach. A little squeeze of lemon and a glass of fizz and paradise had been met.

The delicate froth and notes of poached pear from the Luna “Bubbles” were a perfect complement to the briny sweetness of the Hog Island oysters. Of course the ocean view made the experience all the better, but this timeless wine and food combination can be appreciated in any and all occasions.

Click to read more about our 2013 Sparkling Wine from Carneros, Napa Valley.

May 2, 2017

New Wine Release – 2015 Dijon Chardonnay Reserve

To coincide with the new beginnings of spring, Luna Vineyards is pleased to introduce a new wine to our black label portfolio.

Our 2015 Dijon Chardonnay Reserve is the perfect bottle to uncork as the days get warmer and longer. The grapes come from our Estate Vineyard along the Napa River where early morning fog and the afternoon sun lend to ideal growing conditions.

Optimal ripeness with an underlying acidity is recognizable with each sip. Flavors of soft vanilla cake and apricots fill the glass and a rich finish with a splash of lemon zest keeps the wine lingering on the palate for minutes.

Now available in the tasting room or online at