Caprio Cellars offers scratch made, seasonally driven plates to accompany each and every tasting. Our culinary team sources the ingredients from nearby local farmers and purveyors as often as possible. As is the case in the vineyard, the Caprio Cellars kitchen strives to source local, organic, and sustainable ingredients for every delicious plate.
Monique Soltani visits Caprio Cellars for her Wine Oh! TV segment What to Drink, Eat and Do in Walla Walla Wine Country.
Anna Maria Giambanco DiPietro features The Caprio Experience in her Beyondish Magazine article In Walla Walla, Wine and Food Are Intertwined. view article
goat cheese, valencia orange, pickled red onion, frisee, arugula, huckleberry vinagrette
black garlic, maitake mushrooms, thyme, gruyere, sardinian salsa verde
smoked acorn squash, cosmic crisp apple, caramelized Walla Walla sweet onions, pork belly, whole grain mustard beurre noisette, sage
$125 per person
goat cheese, valencia orange, pickled red onion, frisee, arugula, huckleberry vinagrette
smoked acorn squash, cosmic crisp apple, caramelized Walla Walla sweet onions, pork belly, whole grain mustard beurre noisette, sage
french green lentils, sauce lynonnaise, crispy leeks
guava, passion fruit, pistachio dukkah
Caprio Cellars makes Bordeaux varietal blends using moderate French oak. We produce approximately 4,000 cases per year all from our estate fruit in the Walla Walla Valley.
Caprio Cellars makes Bordeaux varietal blends using moderate French oak. We produce approximately 1,600 cases per year all from our estate fruit in the Walla Walla Valley.
