Recipes


Monthly Archive Of March 2013


2012 Rosé – Savory Lemon Chèvre Bread Pudding

2012 Rosé  Our 2012 Rosé is a dry rosé made from Tempranillo and Zinfandel. It is a smooth, bright wine with aromas of strawberry and ripe honeydew melon with a fresh, round finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon… Read More »

2010 Merlot – Savory Parmesan, Orange Zest and Black Pepper Bread Pudding

2010 Merlot  Our 2010 Merlot has aromas of cedar and dark French plum with notes of blackberries. This is a spicy, rich wine with smooth tannins and a long, bright finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon mustard 2… Read More »

2010 Pinot Noir – Savory Bacon Bread Pudding

2010 Pinot Noir  Our 2010 Pinot Noir is a rich complex wine with notes of dark chocolate and ripe cherries. Elegant toasty tannins deliver a long finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1… Read More »

2009 Chardonnay – Truffle Popcorn

2009 Chardonnay – Our Chardonnay was barrel fermented in French oak, and has aromas of caramelized pineapple and pear. The creamy texture leads to a long, spicy, vanillin finish. Truffle Popcorn Makes One Large Bowl 2 Tbs canola oil 1/3 c popcorn Large saucepan with a lid for a bigger pan 2 Tbs butter, melted 1… Read More »

2008 Zinfandel – Smoked Tomato and Chèvre Stuffed Mushrooms

2008 Zinfandel – This wine is full-bodied, with aromas of currant, anise and cedar. The rich tannins are balanced by a long, bright, acidic finish. Smoked Tomato and Chèvre Stuffed Mushrooms Makes 3 dozen appetizer portions, or 4 large portions 36 cremini mushrooms, or 4 large portabellas 2 Tbs olive oil Salt and pepper Preheat oven to… Read More »

2009 Rosé – Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza

2009 Rosé – This dry style rosé of Syrah has a rich tropical fruit flavor. It is well balanced with a long, bright, acidic finish. Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza 1 parbaked pizza crust ½ tsp salt 1 head garlic 1 tsp black pepper ¼ cup olive oil 1 jar artichoke hearts, drained… Read More »

2007 Malbec – Bolognese Pizza with Blue Cheese Sauce

2007  Malbec – Our first vintage Malbec has aromas of spicy dark ripe berries balanced by full tannins and bright acidity. Bolognese Pizza Drizzled with Blue Cheese Sauce 1 parbaked pizza crust 2 bay leaves 1 Tbs olive oil 3 sprigs fresh or 1 tsp dried thyme 4 oz bacon, cut into ½” pieces 2 lbs… Read More »

2009 Gewurztraminer – Baked Brie and Apricot Chutney

2009  Gewurztraminer – This white wine shows rich pear, pineapple and spicy vanilla notes followed by a light, bright finish. Enjoy now or age 1-3 years. Baked Brie and Apricot Chutney Makes appetizers for 4-6 1 package mini phyllo shells 4 oz wedge of brie ½ c Apricot Jam 1 Tbs butter 1 Tbs chopped dried… Read More »

2007 Merlot – Red Wine Braised Mushrooms

2007 Merlot – Our latest Merlot has aromas of plum and vanilla balanced by full tannins and bright acidity that contribute to a round, full finish. Red Wine Braised Mushrooms Makes 4 servings 2 Tbs olive oil 1 Tbs butter 1 c chopped onion 2 cloves garlic, minced 2 c sliced fresh mushrooms 2 c dried… Read More »

2008 Warrick White – Garlic Bread Soup

2008 Warrick White – This Warrick White is a full-bodied blend of Chardonnay, Viognier, and Pinot Noir. It was barrel fermented and aged sur-lie in French Oak. Garlic Bread Soup 1 c garlic cloves, peeled 7 c vegetable or chicken stock, divided 1 T butter 1 T olive oil ½ c chopped onion 1 ½ c… Read More »