Recipes


Monthly Archive Of March 2013


2006 Warrick Red Reserve – Cioppino

2006 Warrick Red Reserve – This Warrick Red Reserve is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months. Cioppino Makes 8 servings Tomato base: 1 T butter 1 T olive oil 2 cloves garlic, chopped ½ med onion, chopped 1 stalk celery, chopped 1 T dried Italian seasoning ¼… Read More »

2008 Chardonnay – Chopped Mozzarella, Citrus and Salmon Salad

2008  Chardonnay – Our latest Chardonnay has a bright apple and pear presence with hints of melon and peach. The integrated French oak provides a creamy quality and a spicy finish Chopped Mozzarella, Citrus and Salmon Salad 1lb cured Salmon (lox-style) 1lb fresh mozzarella 1lb cucumbers Juice and zest of 2 lemons Juice and zest of… Read More »

2007 Syrah – Beef and Lamb Burgers with Tamarind-Herb Aioli

2007 Syrah – Our 2007 Syrah is a rich, full-bodied wine with notes of black cherries and cocoa. Elegant tannins deliver a long, bright finish. Enjoy now or age three to five years. Beef and Lamb Burgers with Tamarind-Herb Aioli serves 4 ¾ lb ground beef ¼ lb ground lamb ¾ cup fresh parsley ¼ cup… Read More »

2008 Rosé – Grilled Pizza with Lemon Shrimp and Pesto

2008 Rosé – This dry rosé is a blend of Sangiovese and Viognier with notes of strawberry and melon. It is well balanced with a long, bright, acidic finish. Ready to enjoy this summer. Grilled Pizza with Lemon Shrimp and Pesto Pizza Dough (can substitute par-baked pizza crusts such as Summer Jo’s or New Sammy’s pizza… Read More »

2007 Tempranillo – Sausage and Red Pepper Olive Tapenade Pizza

2007 Tempranillo – A bright, elegant red wine with notes of rose, wild strawberry, and cocoa.  Drink now or age 3-5 years. Sausage and Red Pepper Olive Tapenade Pizza Pizza Dough (can substitute par-baked pizza crusts) 1 (.25 ounce) pkg active dry yeast 1 cup warm water 1 pinch white sugar 2 teaspoons kosher salt 1… Read More »

2008 Gewürztraminer – Shallot, Mushroom and Asparagus Puff Pastry Turnovers

2008 Gewürztraminer – A dry Gewürztraminer, it was fermented in stainless steel to preserve the fresh spicy fruit character. The bright acidity is balanced by a rich, full texture. The 2008 Gewürztraminer is ready to drink and should continue to improve in the bottle for 3 years. Shallot, Mushroom and Asparagus Puff Pastry Turnovers Serves 4… Read More »

2006 Syrah – Duck Confit with Mashed White Beans

2006 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. Duck Confit with Mashed White Beans Serves 4 Duck Confit 4 duck legs 4 teaspoons salt 2 T fresh thyme, minced 2 tsp… Read More »

2007 Warrick White – Roasted Squash Soup with Blue Cheese and Mushrooms

2007 Warrick White – Our reserve blend of Chardonnay, Viognier and Pinot Noir is paired with Roasted Squash Soup with Blue Cheese and Mushrooms. Roasted Squash Soup with Blue Cheese and Mushrooms Serves 8 5 pounds butternut squash, peeled and cut into 3/4-inch pieces 2 medium yellow onions, chopped 1 tablespoon finely chopped thyme 3 tablespoons… Read More »

2006 Warrick Red – Chicken and Sausage Gumbo

2006 Warrick Red – 2006 Warrick Red – Our 2006 Warrick Red is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier. It is a complex, age-worthy wine layered with integrated dark fruit, spicy oak, and tones of dark chocolate. Chicken and Sausage Gumbo Serves 8 1 TBL plus 1/2 cup vegetable oil… Read More »