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California Sunshine Canapé

Rodney developed this delightful pairing for our Picpoul Blanc. It is easy to make with white beans and served in a pre-made phyllo cup. It is a great appetizer and pairs well with all our wines. Download Recipe PDF


15 oz can on cannellini beans, drained
1 tablespoon good French mustard such as Edmond Fallot
1/2 cup parsley, chopped
3 tablespoons mayonnaise
1 teaspoon champagne vinegar
1 teaspoon turmeric
1/4 cup celery, diced
Salt & pepper to taste

How To Make

Drain and rinse beans in colander under cold water
Transfer beans to a medium bowl
In a separate bowl, mix the mayo, mustard, turmeric and vinegar thoroughly
Add mayo mixture to the bowl of beans
Add parsley, celery, salt and pepper and gently mix together being careful not to rupture beans