Recipes
Kristine Schug, Chef
Kristine Schug grew up in the Napa Valley where she was introduced to good food and wine early on. Since graduating from UC Davis, she has worked at several Californian restaurants and wineries, and in 1993 she joined the rest of the Schug family in her role as the Winery Chef. Kristine is now a full time mother of two, but still manages to cater for special events at the winery and has created over one hundred recipes to pair with Schug wines.
PAIRINGS
Rouge de Noirs
CARAMELIZED ONION TART WITH BLUE CHEESEDEEP FRIED SHRIMP WITH SOUTH-OF-THE-BORDER DIPPING SAUCE
Sauvignon Blanc
SCALLOP BROCHETTES WITH ORANGE-SAFFRON SAUCETHAI STYLE SOUP WITH FRESH CRAB AND TOMATOES
Chardonnay
CHICKEN-APPLE SAUSAGE BROCHETTES WITH FRESH MANGO RELISHROAST CHICKEN WITH A MEYER LEMON-CARAMELIZED ONION SAUCE
DOVER SOLE WITH LEMON AND SCALLIONS
Pinot Noir
KRISTINE’S "NOT-SO-CLASSIC" BLTBRAISED OSSO BUCCO WITH MUSHROOMS, SAGE AND THYME
ROAST PORK LOIN WITH HERB CRUST AND DRIED CHERRY SAUCE
Merlot
LAMB SHANKS WITH WILD MUSHROOMS AND ROSEMARYROAST DUCK BREAST WITH DRIED CHERRY-MERLOT SAUCE
PENNE PASTA WITH SMOKED CHICKEN, FRESH ASPARAGUS AND SHIITAKE MUSHROOMS
ROASTED LAMB SIRLOIN WITH ARTICHOKE-OLIVE RELISH
Cabernet Sauvignon*
*ROASTED SALMON FILLET WITH CRISPY MEDITERRANEAN TOPPINGSEARED DUCK BREAST WITH LAVENDER-MARJORAM-ROSEMARY ESSENCE