Suisun Valley Wine Co-op

Come Taste the Difference
We rotate the wines being offered at the Co-op on a weekly basis. We want to make sure that every time you visit us, you can select from a wide range of grape varieties and wine styles. Most of the selections offered for tasting each day were made from grapes grown within a four mile range.

Our Brands
We offer three distinct, family-owned wineries:

• Sunset Cellars
  Owners Katsuko and Doug Sparks
  Sunset Cellars was established in 1997, and in June of 2007 we started the Suisun Valley Wine Co-op. We’re committed to offering wines of quality and value. This is why we’ve focused our efforts on discovering and maintaining grape sources which can support this ideal, most especially from Suisun Valley and Green Valley.
• Blacksmith Cellars
  Owner Matt Smith
  Focusing on a unique winemaking style, I craft wines that are complex with the highest quality structure and finish. I founded Blacksmith Cellars in 2003, and enjoy pouring my wines at the Suisun Valley Wine Co-op.
• King Andrews Vineyards
  Owners Roger King and Carol King
  After growing grapes for many years in our own vineyard, we decided that we also wanted to make wine using our own grapes. When it came time to name our company something special that would reflect our family business, we decided to combine our last names, Roger King and Carol Andrews, becoming King Andrews Vineyards.

What You Will Discover
Come visit us at the Suisun Valley Wine Co-op, where we spend time with you. We enjoy sharing our experiences, from how we make the wines to where and how the grapes were grown. We try to make your experience fun, because wine tasting should be a great adventure!

Demo Recipe

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Demo Recipe

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This must be the best demo recipe I have ever seen. I could eat this every single day.

• CourseMain Dish
• CuisineItalian

Servings	Prep Time
2 people	10 minutes

Cook Time	Passive Time
20 minutes	1 hour

Servings Prep Time 2 people 10 minutes

Cook Time Passive Time 20 minutes 1 hour

Demo Recipe Print Recipe This must be the best demo recipe I have ever seen. I could eat this every single day. CourseMain Dish CuisineItalian Servings Prep Time 2 people 10 minutes Cook Time Passive Time 20 minutes 1 hour Servings Prep Time 2 people 10 minutes Cook Time Passive Time 20 minutes 1 hour

Ingredients

• 175 g tagliatelle
• 200 g bacon tiny strips

Fresh Pesto

• 1 clove garlic
• 12.5 g pine kernels
• 50 g basil leaves
• 6.25 cl olive oil extra virgin
• 27.5 g Parmesan cheese freshly grated

Servings: people

Instructions

Fresh Pesto (you can make this in advance)

1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
3. While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
2. Use the cooking time of the pasta to sauté your bacon strips.
3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
4. Present the dish with some fresh basil leaves on top.

Recipe Notes

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