Recipes


Monthly Archive Of February 2014


2006 Rosé of Pinot Noir

2006 Rosé of Pinot Noir – Stainless steel fermented and aged, this dry rosé made from Pinot Noir is a bright, fresh, fruity wine with good acidic structure and a long finish. A perfect start to a warm summer evening. Cucumber-Shrimp Yogurt Dip with Fresh Herbs 2 T fresh mint 2 T fresh oregano 2 T… Read More »

2005 Merlot – Summer Salad of Potatoes, Linguisa and Baby Greens

2005 Merlot – Our soft smooth Merlot has notes of plum, cocoa and violet. The velvety tannins lead to a long finish with hints of dark chocolate. Summer Salad of Potatoes, Linguisa and Baby Greens 4 lbs small Yukon gold potatoes 1/3 cup olive oil 4 large linguisa sausages 2 T minced shallots 2 T Dijon… Read More »

2004 Twilight White – Orange-Scallop Stuffed Mushrooms

2004 Twilight White – Aged for two years “sur lie” (on the yeast), this crisp but smooth Chardonnay was fermented in small stainless steel casks. Aromas of fresh lemon and vanilla, followed by a long creamy finish. Orange-Scallop Stuffed Mushrooms 20 small white mushrooms or (8 large) ¼ lb sea scallops* 1⁄2 cup olive oil 1… Read More »

2004 Cabernet Sauvignon – Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction

2004 Cabernet Sauvignon – This full-bodied robust wine is filled with aromas of black cherries, currants and cedar. The elegant balanced tannins contribute to the rich texture and long bright finish. Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction 3 lb boneless pork loin ½ cup olive oil 1 T fresh rosemary 2 T fresh thyme… Read More »

2005 Chardonnay – White Bean Bisque with Winter Pesto

2005 Chardonnay – This French-style Chardonnay was barrel fermented and ‘sur lie’ aged for 10 months in small oak casks. Aromas of citrus and passion fruit lead to a long, spicy, vanillin finish. White Bean Bisque with Winter Pesto ½ cup olive oil ¼ cup minced shallots 3 ribs diced celery 3 diced carrots 1 cup… Read More »

2004 Syrah – French Lentil, Barley and Chicken Soup with Goat Cheese Crostini

2004 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 5% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. The 2004 Syrah is ready to drink and… Read More »

2005 Warrick White – Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

2005 Warrick White – A dry, full-bodied, rich, fruity blend of Chardonnay, Viognier and Pinot Noir. The Chardonnay was de-stemmed and spent 48 hours on its skin to extract additional flavors and tannins. Once blended with Pinot Noir (the clear free-run juice) and whole cluster pressed Viognier, the wine was barrel fermented and barrel aged in… Read More »

2004 Wooldridge Creek Merlot – Northwest Bison Short Ribs

2004 Wooldridge Creek Merlot – The 2004 Merlot is a ripe, full-bodied, smooth Merlot that was blended with 9% Cabernet Franc to give it increased spice that leads to a long finish with hints of cocoa. The 2004 Merlot was aged for 18 months in French oak barrels and while ready to drink upon release, it… Read More »

2005 Rosé of Pinot Noir – Salmon Mousse with Lemon Crème Fraiche

2005 Rosé of Pinot Noir – A dry rosé with floral and citrus aromas. It is well-balanced and has a long, bright, acidic finish. Salmon Mousse with Lemon Crème Fraiche 8 oz. cream cheese 2 oz. smoked salmon 3 tbsp heavy cream 1 chopped shallot 1T lemon juice Blend cream cheese, smoked salmon, cream and shallot… Read More »

2004 Warrick Red – Herb-crusted Lamb with Mushroom Compound Butter

2004 Warrick Red – A full-bodied, rich, smooth blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot and Viognier. Herb-crusted Lamb with Mushroom Compound Butter (serves 6-8 people) 1 leg of lamb (4lbs) boneless & butterflied (butcher will do this if you ask) 4T olive oil 2T red wine 2T Dijon mustard 1T minced fresh… Read More »