Seasonal Pairings Inspired by the Sonoma Coast
Our Chef: Rooted in flavor and place
Chef Holly Carter’s culinary path began in her grandmother’s Japanese restaurant, where the art of hospitality and the soul of umami first captured her imagination. Drawn to a more universal approach to food, she traveled the world taking classes in many countries, then moved to Sonoma County to attend a holistic culinary school, an experience that profoundly shaped her philosophy in the kitchen. With a deep respect for nature, tradition, and flavor, she has been cultivating her own approach ever since, blending culinary heritage with the vibrant bounty of the California coast. Now bringing her talents to the Fort Ross tasting room, Chef Carter draws inspiration from our vineyard itself, letting each wine guide and elevate her dishes in unexpected, thoughtful ways.
Our Culinary Philosophy
At Fort Ross Vineyard, food is more than a pairing—it’s an extension of the land, the wine, and the moment. Inspired daily by the surrounding coastal landscape, Holly designs and harvests from our onsite culinary garden, and sources from local farmers, as well as forages from the estate and nearby areas. Herbs gathered from the hillsides, vegetables pulled from sun-warmed soil, and seafood from just down the coast all find their way into our menus—each component chosen with intention and care. The result is cuisine that celebrates the wines and the region’s bounty while honoring the natural rhythm of the seasons.
In the mornings, fog rolling off the Pacific shrouds this vineyard in a magical haze. By noon, the sun’s rays transform the illusion, revealing perfectly manicured Pinot Noir vines planted on rugged coastal slopes.Food & Wine Magazine
Our Vegetable Garden
To capture peak flavors during the growing season, Holly decides what to plant in our onsite vegetable garden. A variety of herbs and vegetables such as tomatoes, green beans, and summer squash grace our raised beds, adjacent to the tasting room, and make their way onto the food pairing menu at Fort Ross. For Chef Holly, growing food where it will be enjoyed deepens the connection between land, plate, and guest. It allows her to craft dishes that are not only seasonal, but a true reflection of the vineyard’s unique sense of place.