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Fennel Provencal

This unassuming dish provides a burst of flavor that pairs nicely with all our wines. Try it in combination with chevre goat cheese also!


1 bulb fennel, fronds reserved
1 1/2 ounces Parmigiano-Reggiano cheese grated
Flaky sea salt
Freshly ground pepper
Extra-virgin olive oil, for drizzling
Toast points to serve

How To Make

Cut fennel and discard the hard center.
Place in a food processor with grated cheese. Add olive oil until it forms a pesto. Season with salt & pepper.
Spread on a toast point, Top with fennel fronds.