Food & Wine

Ribeye with Mushrooms and Westerly Red Wine Reduction
July 15, 2015
The debut release of the 2012 Westerly Red brings our newest creation to the table—a Merlot-based Bordeaux blend. It integrates perfectly into a reduction sauce to top one of the most flavorful and tender cuts of beef.
Ricotta Gnudi with Crispy Pancetta, Cremini, Truffle Oil and Egg
July 15, 2015
Our silky 2012 Westerly Sta. Rita Hills Pinot Noir pairs wonderfully with mushrooms. Add fluffy gnudi—gnocchi made with riccotta—crispy pancetta and a fresh farm egg and you have a winning combination.
Sautéed Sea Scallops with Lobster, Chanterelle Mushrooms, Tomato and Basil
July 16, 2015
The round mouth feel of the 2013 Westerly Chardonnay matches the creamy texture of the lobster bisque, while the lively acids clean the palate in anticipation of the succulent lobster chunks. You can prepare the bisque ahead of time for stress-free dinner parties.
Seared Ahi Tuna with Yuzu Sauce
June 10, 2015
Meaty sushi-grade tuna pairs with the rich mouth-feel of the Westerly 2013 Chardonnay.
Seared Branzino with Spicy Thai Vegetables
July 16, 2015
The bright, lively tastes of Thai flavors: scallions, ginger, Thai chili and oyster sauce are even more delicious when paired with the vivid fruit and racy, bright acidity of the 2013 Westerly Sauvignon Blanc.
Steak Strip Appetizer with Dukkah Spice
July 15, 2015
Our delicious, carefully-crafted wines are made to pair beautifully with food. Westerly’s personal chef has designed these recipes to highlight the flavors in each wine. Enjoy!