Eat

From the Coppola family kitchen: Desserts

Eleanor Coppola's Grain Cake

One day, Italia Coppola writes in her book, she baked this cake and gave it to Talia, asking her to deliver it to Eleanor, as it was Eleanor's favorite.

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Eleanor's grain cake.
In the Kitchen with: Andrew Rea

S'more Créme Brûlée | Diamond Adventures with Andrew Rea

In this episode, Andrew prepares campfire-inspired Créme Brûlée you can make in your kitchen paired with Diamond Collection Merlot

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Prosciutto, olives, cheese and cucumbers on a cutting board.
From the Coppola family kitchen: Salads

Antipasto

"Antipasto" means, literally, "before the meal". It can be a little nibble or two, a platter of salami and cheese, or an extravaganza of a dozen or more delicious foods. It can be modest and humble or utterly luxurious.

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Arancini next to a bowl of soup.
Authentic Recipes: Rustic Francis's Favorites

Roasted Pumpkin Arancini with Gorgonzola Cheese

This Roasted Pumpkin Arancini dish was inspired by a classic seasonal ingredient. 

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Braciole in a copper dish.
From the Coppola family kitchen: Main Dishes

Italia Coppola's Braciole

Our Red Blend is dark and luscious, making it a worthy partner to Italia Coppola’s Braciole with Rich Tomato Sauce. Not only does this savory dish have a beautiful presentation, it tastes delicious with our wine’s dark, jammy berry flavors and its fragrant notes of violets, spices, and toasted oak.

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White Truffle-Rosemary Popcorn.
Recipes we love right now

White Truffle-Rosemary Popcorn

From our friends at eMeals, a delicious popcorn recipe that pairs with our Director's Sonoma Pinot Noir

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Champagne Pickled Shrimp.
Recipes we love right now

Champagne Pickled Shrimp

From our friends at eMeals, a tasty shrimp recipe to match with our Diamond Collection Pinot Grigio.

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Spinach Artichoke Crab Crostini.
Recipes we love right now

Spinach Artichoke Crab Crostini

From our friends at eMeals, a simple-to-make and shareable snack to pair with our Diamond Collection Chardonnay.

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Brie and Bacon Jam Crostini.
Recipes we love right now

Brie and Bacon Jam Crostini

From our friends at eMeals, a delightful appetizer that pairs beautifully with our Diamond Collection Sauvignon Blanc.

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Beef Short Rib Sliders with Francis Coppola Claret.
Recipes we love right now

Beef Short Rib Sliders

From our friends at eMeals, a mouth-watering slider recipe that pairs perfectly with our Diamond Collection Claret.

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Dark Chocolate Cake Bites with Francis Coppola Cabernet Sauvignon.
Recipes we love right now

Dark Chocolate Cake Bites

From our friends at eMeals, a decadent dessert to enjoy alongside our Diamond Collection Cabernet Sauvignon.

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Two men holding a wooden box filled with squash.
Flavorful recipes

Chef Tim’s Roasted Winter Squash

The time has come to begin picking our winter squash at the Winery! We started these plants from seed in late spring and watched them grow, flower, and produce these beautiful fruits. 

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A plate with eight potato croquettes lined up on it.
From the Coppola family kitchen: Sides

Potato Croquettes

The potato balls, crunchy on the outside and rich and tender on the inside, are so delicious that you might want to make a double batch of mashed potatoes so you'll be sure to have some leftover for making them. Serve them as a snack, as part of an antipasto platter or as a side dish.

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Lemon Oregano Grilled Chicken with Diamond Collection Pavilion Chardonnay.
Recipes we love right now

Lemon-Oregano Grilled Chicken

From our friends at eMeals, a delicious grilled chicken recipe to enjoy alongside our Diamond Collection Pavilion Chardonnay.

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Fried Zucchini with Fresh Mint Recipe.
From the Coppola family kitchen: Sides

Italia's Fried Zucchini with Fresh Mint

Romanesco zucchini is a remarkable variety, as it remains delicious no matter how big it gets. It also holds up to lengthy cooking without turning mushy.

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A Fillet of snapper with lemon butter sauce on a blue plate.
From the Coppola family kitchen: Main Dishes

Snapper with Lemon Butter Sauce

Instead of snapper, you can use chicken breast or thin slices of pork, either of which you should put between two pieces of wax paper and pound gently until they are no thicker than ¼-inch.

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