International Cuisine Garden
Our International Gardens are dedicated to the fruits, vegetables and herbs used in French, Italian, South American and Asian cooking. These gardens allow our visitors to see for themselves how to pair wine varietals with different cuisines. Our chefs use the bounty from these gardens daily to develop creative menus and authentic dishes that you can access via the recipe database for your own experimentation.
The French depend on herbs for seasoning their dishes, so you will find a broad selection here - dill, fennel, tarragon, lovage, sorrel, chives, mint and sweet marjoram. You'll notice many of these are also planted in the wine sensory gardens as affinities of Chardonnay and Pinot Noir, two of France's most popular wine varieties.
Italian cuisine basics, such as cannellini beans, roasting peppers, tomatoes, squash and eggplant are planted along with lesser known items such as cardoons (a wild relative of the artichoke with a bright purple thistle). The Sangiovese section, as the primary varietal in Italy's Chianti, is planted with many of the above items.
South American Garden
In addition to corn, chiles and cactus, you'll find epizote, yerba santa, papalo and alache in this area. You'll notice several spices used in South America are also affinities with Zinfandel, Syrah, Argentinean Malbec and Chilean Carmenere.
Our Asian Garden thrives in winter, when the weather is wet and cool. This is when we grow Kailaan, Chinese cabbages, bok choy and Chinese mustards. In the summer, burdock, turnips, cucumbers, mint, lemon grass, soybeans and coriander flourish. Sauvignon Blanc and Riesling are wonderful complements for Asian cuisine.