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We’re Hiring! Hiring Event - February 10th & 11th

Posted 01-26-15 at 11:00 AM

Come join our growing company of wine, food & adventure! In anticipation of the upcoming summer season, we are hosting hiring events in our Barrel Room on Tuesday, February 10th and Wednesday, February 11th.

Hospitality Hiring Event
Tuesday, Feb. 10th, 12pm - 4pm 

Seasonal Positions Include:

  • Lifeguards
  • Tasting Room Associates
  • Guest Reception Associates
  • Housekeeping Staff
  • Parking Attendants


Food & Beverage Hiring Event
Wednesday, Feb. 11th, 12pm - 4pm

Seasonal Positions Include:

  • Pool Cafe Servers
  • Assistant Servers
  • Hosts
  • Bartenders
  • Line Cooks
  • Dishwashers
  • Expeditors
  • Special Event Servers

NOTE: These events will be held in our barrel room, where the ambient temperature is 58°F. Please dress accordingly. 

Please bring multiple copies of your résumé and be prepared for on-site interviews.

If you are unable to attend, you may submit a cover letter and résumé to Please include the position title you are applying for and your name in the subject line. Visit our Careers section to see all of our current openings.



Special Hours on Wednesday, January 7th

Posted 01-02-15 at 12:38 AM

On Wednesday, January 7th, Francis Ford Coppola Winery and RUSTIC will close at 4 pm for a private event. If you plan on dining at RUSTIC, the last seating will be at 2:30pm. No new wine tastings will be available in the Tasting Room after 3:30pm.

We will reopen on Thursday, January 8th, with normal business hours.  Thank you for your understanding.

'Chef for Everyday Life' Recipe of the Week: Mushroom Rigatoni with Smoked Gouda Mascarpone Sauce

Posted 12-19-14 at 5:12 PM

Frosty winter nights call for warm, hearty meals so this week we’re featuring Mushroom Rigatoni with Smoked Gouda Mascarpone Sauce. Rich, hearty and full of savory flavor, this creamy pasta dish pairs perfectly with a glass (or two!) of Rosso.

Mushroom Rigatoni with
Smoked Gouda Mascarpone Sauce

  •  ½lb. rigatoni pasta
  • 2 TB butter
  • 2 shallots; minced
  • 1 garlic clove; minced
  • sea salt and pepper to taste
  • 1 lb. assorted mushrooms, washed and sliced
  • 1 cup asparagus tops; washed
  • ½Marsala wine
  • 1 cup vegetable broth
  • 8 oz. mascarpone cheese
  • 1 cup Smoked Gouda; grated
  • ¼Parmesan; grated
  • 2 TB fresh parsley; minced


In a large pot of boiling water, cook rigatoni until al dente. While pasta is cooking, in a deep skillet or saucepan, sautéshallots and garlic in butter about 2 minutes. Add asparagus and cook 3 minutes. Then add vegetable broth. Meanwhile, in a small sautépan, combine mushrooms and Marsala wine. Cook on medium-high until mushrooms tender and most of liquid absorbed. Set aside. Once vegetable broth has reduced a bit, stir in mascarpone, grated smoked Gouda, and Parmesan cheeses until a creamy sauce develops. Add mushrooms to cream sauce. Season with salt and pepper. Toss pasta in cream sauce, top with minced parsley and serve immediately. A great pairing with Rosso

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2014 Holiday Schedule

Posted 12-10-14 at 1:42 PM

On Sunday, December 14th, Francis Ford Coppola Winery and RUSTIC will be closed for a private event. 

 Please note we will also be closed on December 24th & 25th for Christmas, but will reopen at 11am on Friday, December 26th. We will be open normal business hours for New Year's Eve & New Year's Day. See below for our complete holiday schedule.

Thank you for your understanding as we give our employees time to enjoy the season with their loved ones. Cheers and happy holidays!


Wednesday, Dec. 24th - Winery & RUSTIC are Closed
Thursday, Dec. 25th - Winery & RUSTIC are Closed
Wednesday, Dec. 31st - Winery 11 am - 6 pm | RUSTIC 11 am - 9 pm
Thursday, Jan. 1st - Winery 11 am - 6 pm | RUSTIC 11 am - 9 pm

In addition, Francis Ford Coppola Winery and RUSTIC will close at 4 pm on Wednesday, January 7th.

'Chef for Everyday Life' Recipe of the Week: Gingerbread Cake with Mulled Wine Icing

Posted 12-09-14 at 2:14 PM

Your kitchen will smell heavenly when you make our fragrant Gingerbread Cake with Mulled Wine Icing. This rich, decadent dessert goes perfectly with a glass of Rosso, or you can break out your copper cups and make a full batch of hot mulled wine to serve with it for a magical end to your holiday meal.

Gingerbread Cake with Mulled Wine Icing


  • 3  1/3  cups flour
  • ¾tsp baking soda
  • ¾tsp salt
  • ¾tsp allspice
  • ¾tsp ground cloves
  • ¾tsp ground nutmeg
  • 1 ½tsp unsweetened cocoa powder
  • 1 ½tsp ground cinnamon
  • 3 tsp ground ginger
  • ½tsp grated fresh ginger
  • 1 ½sticks unsalted butter, softened
  • 1 cup dark molasses
  • 1 cup brown sugar
  • 2 eggs
  • ¾cup buttermilk
  • ¾cup whole milk


  • 2 cups powdered sugar
  • ½cup red wine
  • ¾cup fresh squeezed orange juice (about 5 oranges); divided
  • 1 tsp orange zest
  • 10 whole cloves
  • 2 cinnamon sticks
  • 2 star anise


Preheat oven to 350°. Butter and flour a large bundt pan. In a medium bowl, combine flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ground ginger. In a second bowl, beat together butter, molasses and sugar until combined. Blend in the eggs. Stir in freshly grated ginger. Slowly beat in the buttermilk and whole milk. (It will look as if it’s curdled; don’t panic, this is normal!) Add the dry ingredients to the liquid mixture a little at a time until combined. Fill the bundt pan about ¾high with cake batter. Bake about 40-45 minutes or until a toothpick inserted comes out clean. Let cool until cake is just slightly warm and then turn over onto a serving plate. 

While cake is baking, prepare the mulled wine. In a small saucepan, add wine, half of the orange juice, cinnamon sticks, whole cloves and star anise and let simmer about 15 minutes on low. Let liquid cool and strain cinnamon sticks, cloves and star anise from the wine and discard. Add the wine to the remaining orange juice along with the orange zest. Slowly add several tablespoons at a time of the wine/juice mixture to the powdered sugar and blend until a thick glaze develops; you will not need all of the liquid. Add as much icing to the cake as desired. Allow at least 1 hour for icing to harden before slicing and serving this deliciously fragrant holiday treat!

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'Chef for Everyday Life' Recipe of the Week: Romesco Sauce

Posted 12-05-14 at 12:11 AM

When it comes to holiday party platters, we enjoy the versatility of Romesco Sauce because it’s a great dip for roasted and raw vegetables (healthy!) fried potatoes or fried calamari (not as healthy!) and also goes great with shrimp, chicken or beef skewers. Its zesty flavors are lively, and a great match for both our ROSSO & BIANCO Rosso and Pinot Grigio.

Romesco Sauce 

  • 1 (12 oz.) jar roasted red bell peppers; drained
  • 1 cup torn up French bread; without crust
  • ½cup diced tomatoes; drained 
  • ½cup toasted almonds
  • 1 clove garlic
  • 2 tsp. red wine vinegar
  • 2 tsp. smoked paprika
  • ¼cup olive oil
  • salt and pepper


In a food processor, pulse to blend the red bell peppers, tomatoes, garlic, red wine vinegar, paprika, salt and pepper, bread and almonds; a thick paste will form. Slowly add in olive oil a little at a time while continuing to pulse to combine. You can add more or less oil depending on the consistency you desire. Chill for one hour. Serve with shrimp, raw or roasted vegetables (shown above), fried potatoes, chicken skewers, beef kabobs, or fried calamari. A great match

Get this and other great recipes on our ‘Chef For Everyday Life’ Pinterest board.


'Chef for Everyday Life' Recipe of the Week: Roasted Acorn Squash with Maple Bacon

Posted 11-25-14 at 12:40 PM

Acorn Squash…they don’t just look festive on the table in fall, they taste good too! In the spirit of the holiday, we’ve roasted Acorn Squash and topped it with maple syrup, bacon and toasted nuts. It’s a great side dish that pairs with meat and poultry and pairs beautifully with red and white wines. 

Roasted Acorn Squash with Maple Bacon


  • 3 acorn squash; sliced 1”thick
  • 6 slices bacon; cooked and crumbled
  • ½cup toasted or candied nuts
  • 4 TB maple syrup
  • ½tsp sea salt
  • ½tsp ground cinnamon


Use a sharp large blade knife to slice squash into 1”thick slices. Arrange on a greased baking sheet. Preheat oven to 400°. Drizzle squash slices with sea salt, cinnamon, and maple syrup. Bake 40 minutes or until squash well roasted and soft. Arrange squash on platter and top with bacon crumbles and toasted nuts. Pairs great with Rosso!

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'Chef for Everyday Life' Recipe of the Week: Apple Fennel Pork Tenderloin

Posted 11-13-14 at 1:18 PM

We like recipes that look like they took a lot of effort, but are actually really easy to make. Our Roasted Pork Tenderloin with Apple Fennel Compote combines sweet and savory autumn flavors that pair beautifully with the spices and red fruits in Rosso

Apple Fennel Pork Tenderloin


  • 2lb. pork tenderloin
  • 2 cups apple cider
  • 3 TB brown sugar
  • 2 TB Worcestershire sauce
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp ground sage
  • 2 tsp salt


  • 2 green apples; peeled and cubed
  • 1 fennel bulb; diced small
  • ½cup dried black currants
  • 1 cup apple cider
  • 2 TB brandy


Place pork tenderloin in a large ziplock freezer bag; fill with apple cider, 1 TB brown sugar, and 1 tsp salt. Shake it around a bit to blend ingredients and allow tenderloin to marinate in the refrigerator for 8 hours. When ready to cook, discard liquid. Place tenderloin in a roasting pan and rub all sides with Worcestershire sauce. Preheat oven to 425°. In a bowl, combine 2 TB brown sugar and dry herbs (paprika, onion powder, sage and salt) to create a rub. Spread rub on all sides of tenderloin and then place in oven and roast at 425°for 20 minutes; reduce heat to 350°and roast until meat thermometer reads 165°. Remove from oven and let rest 10 minutes before slicing. Meanwhile, combine apples, fennel, currants, cider and brandy in a small pot. Simmer on low heat until cider is reduced in half. Serve pork with apple-fennel compote and a glass of Rosso

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'Chef for Everyday Life' Recipe of the Week: Creamy Avocado Pasta Sauce

Posted 11-10-14 at 11:02 AM

Adding avocado to pesto creates a fresh, healthy alternative to traditional cream sauces and it tastes great with the light, crisp flavors in our Rosso & Bianco Pinot Grigio. We paired this Creamy Avocado Sauce with cheese stuffed ravioli but you can toss it with any type of pasta you like.

Creamy Avocado Pasta Sauce 


  • 20 ricotta stuffed ravioli (or your pasta of preference)
  • 2 ripe avocadoes
  • 1 clove garlic, peeled
  • 4 TB olive oil
  • 2 TB fresh lemon juice plus zest of 1 lemon
  • ½cup torn fresh basil leaves
  • salt and pepper to taste
  • ½cup toasted pine nuts


In a blender or food processor, pulse flesh of two avocados, garlic, basil, and lemon juice. Blend in olive oil one tablespoon at a time until sauce is smooth and creamy. Spoon into a bowl, then stir in lemon zest and salt and pepper to taste. Heat oven to 325°and spread pine nuts on a baking sheet in a single layer. Toast pine nuts for 5-7 minutes or until lightly toasted. In boiling water, cook ravioli to al dente and top with creamy avocado sauce and pine nuts. Serve with Rosso & Bianco Pinot Grigio.

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'Chef for Everyday Life' Recipe of the Week: Shredded Beef with Cumin Roasted Yams

Posted 10-29-14 at 10:04 AM

If you like sweet potato fries you’ll love this week’s zesty Cumin Roasted Yams. We paired them with seasoned beef and a glass of Rosso for a hearty, flavorful meal. 

Shredded Beef with Cumin Roasted Yams 


  • 2 lb. chuck roast
  • 1 cup beef broth
  • 3 TB Worcestershire sauce
  • spice rub (recipe below)
  • 2 large yams; scrubbed and sliced into strips
  • 6 multi-colored carrots; scrubbed and cut into 1”rounds
  • 2 TB olive oil
  • 3 TB brown sugar
  • ½tsp ground cumin
  • ¼tsp cayenne pepper
  • ¼tsp salt


Spice Rub:

  • 1 TB paprika
  • 1 TB brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tsp sage
  • 1 tsp cumin
  • ½tsp cayenne pepper
  • ½tsp black pepper
  • ½tsp allspice
  • ½tsp mace
  • ½tsp salt

Combine all spices in a bowl. Don’t worry if you don’t have certain spices or herbs available –rubs aren’t an exact science and should be designed according to taste. Coat all sides of beef with rub, wrap in plastic and refrigerate for 1-hour. Place beef in a slow cooker on low heat. Add broth and Worcestershire sauce. Cook for 5 hours or until meat pulls apart easily with a fork. Serve shredded beef with roasted yams, and enjoy with a glass of Rosso. 

For yams and carrots, heat oven to 375°. Line a baking sheet with aluminum foil and arrange yams and carrots in a single layer. Drizzle with 2 TB olive oil and roll vegetables around until well coated. In a small bowl, blend brown sugar, cumin, salt and pepper. Sprinkle cumin blend over vegetables and roast for 20 minutes or until yams and carrots soft.

Get this and other great recipes on our ‘Chef For Everyday Life’Pinterest board.