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Monthly Wine Spotlight - 2006 Cabernet Sauvignon Reserve

Monthly Wine Spotlight - Peju Provence

monthy wine and Peju chef spotlight - Richard Perot

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month Chef Richard Perot was given a bottle of Peju's Cabernet Reserve and matched it beautifully with his Wild Boar Chili.

Peju 2006 Cabernet Sauvignon Reserve
- Wild Boar Chili

Download Recipe >
Recipe courtesy of Chef Richard Perot

Wild Boar Chili
(Yield: 4 ppl)


Ingredients           Amount

Red onion
Cloves of garlic
Bell peppers
Butternut squash
Wild boar

Ground black pepper
Onion powder
Ground cumin
Cayenne pepper
Garlic powder
Kosher salt
Bay leaves
Dark chili powder
Chopped tomatoes
Tomato sauce
Tomato paste
Medium sized kidney beans
Chicken stock


1 finely diced
1 finely diced
5 finely minced
2 Stalks finely diced
1 bunch, finely chopped
2 finely diced
1 cup medium diced
1 Lb, cubed & browned (season w salt and pepper)
1 Tbsp
1 Tbsp
1 Tbsp
2 tsp
1 Tbsp
4 Tbsp
1 cup
3 - 8 oz cans of peeled & stewed
8 oz
4 oz
2 - 8oz   cans
1 1/2    quarts



Sautee first seven ingredients in 2 tbsp olive oil until translucent but not brown.

Add remaining ingredients and bring to a full rolling boil for 3-5 minutes.
Lower heat to medium-low and simmer uncovered for 3-4 hours.

Adjust salt and spice level to taste preference.
Use all organic ingredients whenever possible for optimum flavor.

Richard Perot, Pastry Chef  - BIO

Originally from Texas, I transplanted to San Francisco in 95' to pursue music and the culinary arts.

I was given the Honor of apprenticing under the culinary Talent of Anne Walker (Member of the Bakers Dozen) And the Pastry Chef Of 42 Degrees. It was there I first really cut my teeth on learning the basic of pastry and baking.

I later worked at a restaurant by the name of "Bruno's" in the mission district in San Francisco under the direction of Executive Chef James Ormsby. James was, and has been one the most creatively and inspiring of all my teachers. Being and artist and musician, creative outlets are a very important part of my life as it serves as a form of expression for me, and a way to bring joy into others' lives.

Among Chef Ormsby's accolades are: Helping open "Auberge du Soleil", "Aqua Restaurant", "Red Herring" and being the Corporate Chef for Gavin Newsom's "Plumpjack Restaurant and Resort group".

I later, after many years of savory cooking, began to pursue pastry as well.
I started my first pastry chef job in S.F. at a small 45 seat restaurant by the name of "Neo". We did rustic California inspired Mediterranean food. A former Sous Chef of Gary Danko "Ted Sandak" and myself designed and executed the whole menu together, and we received Three stars from the S.F. Chronicle's food editor Michael Bauer.

I returned to "Bruno's" as the pastry chef in 2000 after a brief 4 month cooking excursion to the Cayman Islands on (Little Cayman). While at "Bruno's" I participated in numerous fund raisers for "Project Open Hand", and the "Society For The Blind". We, again, received three stars from S.F. Chronicle's food editor Michael Bauer.

After 9 plus years of "City Living" this country boy needed some simple life, so I packed up and came to Wine Country. Here I did a brief 8 month spell of apprenticing under who i refer to as the building "Guru" Tim Wallace. I helped refurbish a 100 year old house in L.A., and learned most of the basics of home building, from the foundation to the roof.

I went on to become the Executive Pastry chef at the Plumpjack resort "The Carneros Inn" and after 1 1/2 years there I went back to construction again, and also started playing drums/percussion after a 10 year break.

I then went on to be the pastry and sous chef at "Bleaux Magnolia" in Napa. I was there for 2 1/2 years. We received a best new restaurant award by "locals Choice". Brunch was one of my baby's there, and was our busiest shift consistently.

My energy the last few years has been focused on Composing songs on piano, singing, putting together a band, playing gigs around the bay area, starting a gourmet cracker company as well as being a personal chef.

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2006 Cabernet Franc Reserve >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >


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