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Monthly Wine Spotlight - 2009 Sauvignon Blanc

Monthly Wine Spotlight - Peju Sauvignon Blanc

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 Sauvignon Blanc and matched with his delicious White Bean Chowder - This pairing was also served during the Rutherford Passport weekend in December 2010.

Find our 2009 Sauvignon Blanc here >
- White Bean Chowder
Download Recipe >
Recipe courtesy of Chef Richard Perot

White Bean Chowder
(Yield: 4 ppl)


Ingredients           Amount

Sweet yellow onion
Fresh garlic
Powdered onion
Powdered garlic
Kosher salt
White pepper
Black pepper
Ground coriander
Bay leaf
Fresh thyme
Fresh parsley
Small white beans
Meyer lemon
Heavy cream
Half and half


1 (small dice)
2 stalks ( small dice)
1 (peeled and small dice)
1 cup (small dice)
3 cloves (finely minced)
1 teaspoon
1 teaspoon
3-4 tablespoons (season to pref.)
1 ½ teaspoons
1 teaspoon (freshly ground)
1 teaspoon
2 tablespoons (finely chopped)
2 tablespoons (finely chopped)
2 cups  (peeled and small dice)
1 ½ cups (soaked for 6 hours then strained and rinsed)
1 (juiced and zested)
2 cups
4 cups
2 cups



Sautee first 5 ingredients in approximately one tablespoon of olive oil.

Add all ingredients besides the potatoes, and herbs.  Bring to a boil for about 3-5 minutes while stirring.

Simmer and stir periodically for about 1 ½ hours, or until the beans are tender. Add the herbs and potatoes and cook until potatoes are tender.

Adjust the salt and acidity to desired preference.

Enjoy with a chilled, bottle of Peju Sauvignon Blanc!

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.

View our January, 2011 Wine of the Month Spotlight >
View our February, 2011 Wine of the Month Spotlight >
View our March, 2011 Wine of the Month Spotlight >
View our April, 2011 Wine of the Month Spotlight >
View our May, 2011 Wine of the Month Spotlight >
View our June, 2011 Wine of the Month Spotlight >
View our July, 2011 Wine of the Month Spotlight >
View our August, 2011 Wine of the Month Spotlight >
View our September, 2011 Wine of the Month Spotlight >
View our October, 2011 Wine of the Month Spotlight >
View our November, 2011 Wine of the Month Spotlight >
View our December, 2011 Wine of the Month Spotlight >

View our 2010 Wine of the Months Spotlights >


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