Bread & Butter Winemaker Linda Trotta collaborated with her friend Sheana Davis, Buttermonger and Chef at Epicurean Connection, to develop a variety of deliciously simple recipes to pair with our wines. These recipes were thoughtfully crafted with flavors and elements that complement a specific Bread & Butter wine, allowing you to enjoy the wines you know and love in an enhanced yet uncomplicated way.
This Cherry Butter almost shape-shifts when it’s paired with our Reserve Russian River Pinot Noir versus our Reserve Napa Valley Cabernet Sauvignon where different flavors are drawn out from both the wines and the butter creating an intriguing explosion of palate perfection.
“It enhances the cherry [in the Reserve Pinot Noir], but it also helps bring some earthy spiciness.” – Linda Trotta
“The cherry becomes darker [with the Reserve Cabernet Sauvignon]. It lifts the dark cherry in the wine. The wine makes the cherry butter taste darker. It brings out that savory component.” – Linda Trotta & Chef Sheana Davis
Yields 1/2 cup. Store in an air tight container for up to 4 weeks.
Tip: Dried fruit can be a bit fussy in the food processor, but just keep whizzing and they’ll eventually break down.
- 4oz sweet butter, room temperature
- 2oz dried cherries
- French baguette, sliced
- Place sweet butter and dried cherries in a food processor and blend until smooth
- Spread butter on the French baguette slice (however much you wish!)
- Enjoy with a glass of Bread & Butter Reserve Russian River Pinot Noir or Bread & Butter Reserve Napa Valley Cabernet Sauvignon.