Kabocha is one of the best winter squashes to cook at home because it’s not overly sweet—a bit like a sweet potato—and you don’t have to peel it. In our two-step cooking method, you halve the squash and roast it, then cut the roasted halves into wedges and brown them in a sauté pan. It’s a cheffy technique that’s worth the extra effort because every piece turns out perfectly cooked, moist inside, and evenly browned. Squash usually needs a little extra textural love. Here, we go with toasted pepitas and pomegranate seeds for a nutty crunch and juicy pop. And to round it all out, we finish the plate with rosemary brown butter, smoky Espelette pepper, flaky salt, and fresh mint. This is one of our fall buffet stars, and we love to serve it family-style as part of a Thanksgiving or holiday spread.

Halibut is a mild fish, so this pairing is driven by the tartness of the yogurt, sumac, and pink citrus playing off the flavors in any dry rose of Pinot Noir. We obviously prefer it paired with the new 2022 Copain Les Voisins Rosé of Pinot Noir! And did we mention peas? Well, they’re the fresh, green essence of spring, and when they start to come in, we often find ourselves using multiple varieties—like English peas, snap peas, pea shoots—in a single dish.

Best paired with Copain Wines' 2013 Hawks Butte Syrah, Boeuf Bourguignon is a delicious and easy recipe for those chilly nights.

We are thrilled to announce 2023's Spring Releases of Copain Wines. Winemaker, Ryan Zapaltas, shares his thoughts on these wines, and we provide additional information on these specific vineyards and winemaking process.

Copain Winemaker, Ryan Zepaltas, shares his thoughts on the Taylor Peak Cabernet Franc. "Cabernet Franc was one of my first loves. I loved the varietal characteristics: bell pepper, rustic in nature, intense buy not heavy-handed. I swore to someday make Cabernet Franc in California. Today, I am very excited to introduce Cabernet Franc to the Copain range."

Here at Copain we are working away as usual. The offseason in the winery is just a myth as there is always something to be done at the winery. Bottling, blending, topping & pruning are just a few things that keep us occupied.

Dear Friends, In the cellar here at Copain wines, we are currently wrapping up the 2021 harvest, and we are pleased with the way things went this year. Although yields were down in the vineyards, quality of the fruit was quite remarkable, and we look forward to seeing how the wines evolve throughout the aging process.

We have heard from many of you, especially those in very hot weather states, how difficult it is to get the Copain wines that you love during the warm summer months. We are excited to share that we can now protect your wine from rising temperatures, without the expense of air shipping with FedEx temperature-controlled ground shipping!

The warm summer days upon us conjure up memories of barbecues with family and friends. While that might not be possible for everyone at this time, we have a fabulous recipe that will immediately enhance your next backyard barbecue.

With more time to cook at home these days, Copain's Winemaker, Ryan Zepaltas, recently collaborated with Jackson Family Wines Chef, Tracey Shepos Cenami, to produce a delicious multi-course menu paired with Copain's Tous Ensemble wines. Tous Ensemble means "all together" in French, perfectly expressing the intent of this menu pairing; to bring people together, whether virtually or in person.