This is a delicious side dish that can be made with our 2018 Pinot Gris Reserve, or simply use any other dry white wine you have.


  • 4 tablespoons unsalted butter, divided
  • 2 shallots, diced
  • 12 ounces cremini mushrooms
  • 3 cups small to medium cauliflower florets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 3 tablespoons dry white wine
  • 3 tablespoons vegetable stock or chicken stock


  1. Melt 3 tablespoons butter in a large skillet over medium heat.
  2. Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
  3. Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
  4. Stir in garlic, thyme and parsley until fragrant, about 1 minute.
  5. Stir in wine and vegetable stock, scraping any browned bits from the bottom of the skillet.
  6. Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
  7. Serve immediately.

2018 Pinot Gris Reserve $29
Cellar Door Club: $24.65

Fermented in a mix of French oak barrels and stainless steel, this rich, textural Pinot Gris showcases multiple layers of ripe pear fruit, filled with touches of baking spice, vanilla cream and toasted walnuts.
Best Buy & 92 points-Wine Enthusiast.