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Wine & Food

November 9, 2017

Sangiovese Cranberry Sauce Recipe

Embrace the warm flavors of the holiday season with our quick and easy recipe for cranberry sauce. Our secret ingredient is a splash of our Sangiovese Classico. The wine’s abundant palate of cherry, raspberry, and nutmeg enhance the tart sweetness of cranberry. We love this cranberry sauce as an accompaniment to a hearty Thanksgiving meal and it’s also a perfect pairing with brie cheese. We suspect if you’re a wine lover, you’ll love this one!

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October 27, 2017

Halloween Candy and Luna Wine Pairings

Who said candy was just for kids? We’ve come up with a list of playful pairings that combine Luna wines with your favorite Halloween treats.

You’re invited to visit Luna Vineyards from 10:30 a.m. to 6:00 p.m. on Saturday, October 28 and Sunday, October 29 to try out these fun pairings for yourself! Tastings are $30 per person. No reservations are needed for groups less than seven people.

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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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June 13, 2017

2015 Estate Pinot Grigio Review

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

Virginie Boone of Wine Enthusiast Magazine reviews our 2015 Estate Pinot Grigio and notes that its “lush texture meets crisp acidity in this full-figured exploration of ripe peach and pear.”

Read the full review >>

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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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  • 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.