A fall season appetizer for those with discriminating palates, this flavorful dish is a Pecota family favorite. Serves 4 to 6 people.

8 fresh picked figs
8 pieces Persciutto, very thinly sliced
1 block aged Parmesean cheese
½ cup olive oil
Fresh cracked black pepper

Rinse figs and slice in half, length-wise. Also slice each piece persciutto in half, length-wise. Then thinly slice 16 pieces of parmesean cheese.

To assemble, place a piece of parmesean cheese on the fig and wrap the sliced persciutto around the combo like a ribbon. Set on a favorite service platter, drizzle with the olive oil and finish with freshly ground pepper. Bon Appetite!

This is one of the most consistently wonderful ways of preparing flank steak. A creation of our mother's, this has been a family favorite for several years. It is tender, sumptuous and pairs with the Kara's Vineyard Cabernet Sauvignon beautifully. Serves 6 people.

¼ cup soy sauce
3 tbsp. honey
2 tbsp. vinegar
1 ½ tsp. fresh garlic, chopped
1 ½ tsp. ground ginger
1 yellow onion, sliced thinly
½ cup olive oil
Flank steak (1/2 pound per person)

Combine the above ingredients, place in a plastic bag or dish, and marinate the meat overnight.

Barbecue the steak over high heat, turning until completely cooked. Also barbecue the sliced onions along with a favorite vegetable. Thinly slice the steak against the grain and serve family style with vegetables and grilled garlic bread.

As most marinades work best the longer you leave it on, we suggest preparing this the night before so it has ample time to work its magic. Decanting a bottle of Robert Pecota Syrah an hour in advance of mealtime makes for a perfectly planned meal! Serves 4 people.

½ cup red Napa Valley wine
1 cup garlic cloves
¼ cup fresh rosemary leaves
1 tbsp. whole black peppercorns
2 tsp. salt
1 cup olive oil
1 leg of lamb, butterflied, boneless

Combine the wine, garlic, rosemary, pepper and salt in blender or food processor. Blend until finely chopped. Slowly drizzle in the olive oil until paste is thick. Place lamb in a large bowl or plastic bag and seal. Marinade refrigerated for 8 to 24 hours.

Grill the lamb on the barbeque until the meat reaches an internal temperature of 145-155 degrees, let stand for 15 minutes, carve and serve family style over a bed of creamy polenta. Bon Appetite!

This dessert is particularly wonderful served during the fall and winter seasons.

½ cup water
2 cups Moscato d'Andrea
½ cup sugar
1 Tbsp. lemon juice
4 pears, peeled
1 cinnamon stick
2 cups Port
¼ cup sugar
2 14-ounce jars lingonberries
1 bunch fresh mint

In a large saucepan, combine water, Moscato, sugar and lemon juice. Bring to boil, add pears, lower heat to simmer and partially cover the pan. Poach for 30 minutes or until pears are softened but still firm. Remove pears from liquid and allow them to cool. Then refrigerate.

Using the same saucepan, combine the cinnamon stick, Port and sugar and reduce to ¾ cup. Add the lingonberries and simmer uncovered for 15 minutes. Allow the sauce to cool to room temperature.

To serve, slice the pears and fan over the plate. Drizzle the pears with sauce and garnish with fresh mint. Serve with a glass of Moscato d'Andrea and savor!

A traditional Italian dessert served warm with biscotti or over berries. Our rendition substitutes the Marsala typically used with our Moscato d'Andrea, which lightens the consistency and brightens the flavors.

4 egg yolks, room temperature
2/3 cup Robert Pecota Muscat Canelli "Moscato d'Andrea"
4 tbsp. sugar
3 cups fresh berries

Place egg yolks, Muscat Canelli and sugar in a double boiler and set over simmering water. Whisk over low heat until the consistency thickens and the texture looks smooth (8-12 minutes). Remove from heat and allow cooling to room temperature. Serve over fresh picked berries, ripe peaches or with almond biscotti. Enjoy!