Skip to content

Glide Into Spring with Wines & Dishes Sure to Brighten Your Season

Explore Savory, Seasonal Pairings

To complement your spring gatherings, we’ve revisited some of our all-time favorite recipes. These culinary creations are perfect for your next cozy get-together, promising to fill your table with flavors as bright and inviting as spring itself.

Peas & Pinot

Enjoy the fresh, crisp taste of Sugar Snap Pea Salad with our Vintner Pinot Grigio, a match made in spring heaven.

Sugar Snap Pea Salad

Serves 6  |  10 minutes

Wine Pairing: Vintner Pinot Grigio

Bud break marks the beginning of life after the dormancy of winter. Sugar snap peas are one of our favorites to grow in the garden—starting them from seed in the Car Barn, watching with bated breath at the first sign of germination, and carefully transplanting “our little babies” as we call them to the garden once the fear of frost has passed. Sugar snap peas are an early-year reminder of the magic of nature. The tiny tendrils gripping on to its garden trellis, growing by what feels like leaps and bounds daily, instilling hope for the growing season ahead.

The crunchy sugar snap pea is an iconic spring staple that—once combined with a tangy-meets-sweet dressing of apricot jam, lemon juice, and honey—quickly turned this recipe into a fan (or fam) favorite. The fruity and nutty flavor of the parmesan chunks and the perfect pairing of lively Pinot Grigio brings this beautiful dish to life. – Dan & Meg



½ cup apricot jam

2 tablespoons lemon juice (about 1 lemon)

1 tablespoon honey

1 teaspoon salt

½ teaspoon ground pepper

24 ounces sugar snap peas, rinsed and dried

8-ounce chunk of parmesan cheese, cut into rough chunks (TIP: use the tip of your knife to “chisel” 1-inch chunks off of the block of parmesan)

2 ounces of arugula leaves


Add apricot jam, lemon juice, honey, salt & ground pepper to a medium-sized mixing bowl and whisk until combined. Add in sugar snap peas and parmesan chunks and toss until they are coated in the jam mixture. Add in arugula last and lightly toss together.

Chicken & Chardonnay Charm

When paired with our Sonoma Coast Chardonnay, our delectable Lemon Vinaigrette Rotisserie Chicken Salad brings out the zest of spring.

Lemon Vinaigrette Rotisserie Chicken Salad

Wine Pairing: Sonoma Coast Chardonnay

Have you ever heard of spring cleaning—but with food? With its bounty of fresh lemon juice, this vibrant and healthy recipe is perfect for “spring cleansing.” They say the standard acid-to-oil ratio for a vinaigrette is 1:3, but we intentionally broke that “sacred” rule on this light and tangy salad. Once combined, the lemon and black pepper leave this refreshing dish with flavor, while the crunchy greens and tender rotisserie chicken provide great body and texture. This quick-to-make recipe is fresh yet filling—perfect for a spring lunch with your favorite sip-ster or sip-sir. Pair this dish’s roasted, savory flavors with our Sonoma Coast Chardonnay.


Lemon Vinaigrette


⅓ cup fresh lemon juice (about 2 lemons)

1 tbsp. dijon mustard

1 garlic clove, crushed

¼ tsp. salt

¼ tsp. pepper

½ cup olive oil


In a medium-sized mixing bowl, whisk together the lemon juice, dijon mustard, garlic clove, salt, and pepper. Once combined, slowly drizzle in the olive oil, while whisking continuously.


Salad Assembly


1 head butter lettuce, washed & loosely torn apart into 1-inch pieces

2 breasts of rotisserie chicken, shredded (save the drumsticks & thighs for snacking!)

12 parmesan cheese shavings

8-10 edible flowers


  1. Place both lettuces and chicken in a large salad bowl and toss together with the dressing. 
  2. Top salad with parmesan cheese shavings and edible flowers.


Herbaceous Harmony

Spring Herb Morel Pasta alongside Russian River Pinot Noir offers a rich, earthy experience that’s undeniably spring.

Spring Herb Morel Pasta

Wine pairing: Russian River Pinot Noir

Nothing says forest floor like mushrooms. If we’re graced with a damp spring following a wet winter, morels, one of the most sought-after mushrooms in the world, can be found while foraging the forests of Napa, Sonoma, and Marin counties. The meandering redwood and sequoia-laden forests of the Russian River bank smell of damp earth, decomposing leaves, and herbaceous bay – an unforgettable combination of aromas. One of nature’s treasures – morels – is often found here. It only makes sense that our Russian River Pinot Noir, a crowd favorite in our portfolio, compliments this dish perfectly. With its aromas of forest floor, strawberry, and spearmint (a quintessential characteristic of Russian River Pinots), this combination is a match made in nature. 



1 lb orecchiette pasta

8 tbsp. salted butter

4 garlic cloves, chopped

1 pint heavy cream

8 oz. morels 

3 tbsp. chopped green onions

2 tbsp. chopped mint, chopped

2 tbsp. chopped tarragon

Juice of 1 lemon

½ tsp. red pepper flakes

½ tsp. salt

½ tsp. pepper

6 tbsp. grated parmesan cheese


  1. Fill a large stock pot with water and bring to a boil. Add pasta and cook for the time indicated on the packing instructions (likely around 10 minutes, until al dente). Save 1 cup of pasta water, and then strain pasta from water using a colander.
  2. Add butter to a large pot over medium heat and melt. Add garlic and saute for another 2 minutes. Add in heavy cream and bring to a low simmer. Add mushrooms, green onions, mint, and tarragon, and simmer for 10 minutes.
  3. Pour the cooked pasta intothe herb sauce and toss until combined. When serving, finish each plate with a squeeze of fresh lemon juice and 1 tbsp. of parmesan cheese over the top.

Our spring wine selection goes beyond mere pairing—it’s about capturing the essence of spring in every bottle. From the light and refreshing white wines to the lively sparkles, each sip celebrates renewal and joy

Spring Savings Alert

Wine Club members enjoy discounts on all wines this spring with a la carte purchases! New to ONEHOPE? Get 10% off your first purchase with code SAVE10. Savor the season’s best while giving back with every sip. Cheers to making a difference!


Recent Posts

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *