Recipes


All Recipes In ‘Appetizer‘


2013 Gerwurztraminer – Thai Halibut Fish Cakes with Lemongrass Aioli

2013 Gewurztraminer – Our 2013 Gewurztraminer has notes of spiced poached pear and lemon cream pie with a clean mineral finish. Thai Halibut Fish Cakes Ingredients 1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed) 1/2 cup unseasoned fine bread crumbs 2 tsp red curry paste 1 teaspoon salt 1/4 cup… Read More »

2012 Zinfandel — Red Wine Braised Brisket with Root Puree on Crostini

2012 Zinfandel – Our 2012 Zinfandel has notes of bright blackberry and cherry cola with highlights of integrated spicy French oak.   Red Wine Braised Beef Brisket with Root Puree on Crostini Ingredients for Brisket 1 teaspoon dried thyme 1 teaspoon salt ¼ tsp. black pepper 1 (3 pound) beef brisket 1 tablespoon olive oil 1… Read More »

2012 Warrick White Reserve — Baked Crab Dip

2012 Warrick White Reserve – Barrel-fermented and aged for 24 months in French oak, the 2012 Warrick White Reserve is a full-bodied blend of Chardonnay and Viognier. Baked Crab Dip Yields about 2 cups 1 T olive oil 1/2 onion, diced 2 cloves garlic, chopped finely 8 oz fresh crab meat 4 oz cream cheese, at… Read More »

2011 Malbec — Sausage and Feta Stuffed Mushrooms

2011 Malbec – Our 2011 Malbec is an earthy, complex, terroir-driven wine with highlights of fennel, plum and cedar. Ample supple tannins lead to a lingering finish. Sausage and Feta Stuffed Mushrooms 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 1/4 c white wine 3/4 pounds sausage, removed from the casings 1/2 onion, diced… Read More »

2013 Chardonnay – Baked Ricotta and Roasted Garlic Oil

2013 Chardonnay – Our 2013 Chardonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish. Baked Ricotta 2 cups ricotta 1 Tbs thyme zest of one lemon 2 tbs olive oil 1/4 tsp red pepper flakes 1/2 tsp salt 1/2… Read More »

2013 Twilight White – Egg Salad with Smoked White Fish

2013 Twilight White – The spicy floral nose, round fruity mouthfeel and rich vanilla bean finish make this the perfect white blend for the end of your day or the start of your evening. Egg Salad with Smoked White Fish Serves 8-10 as an appetizer 8 eggs 1/3 c cream cheese 1/3 c plain yogurt 2… Read More »

2012 Gewürztraminer – Roasted Sunchoke, Spinach, and Caramelized Onion Dip

2012 Gewürztraminer The 2012 Gewürztraminer is a dry style Gewürztraminer with aromas of guava, Meyer lemon and a hint of clove. The flavor is fresh and bright, with notes of spicy pineapple and a zesty finish. Roasted Sunchoke, Spinach, and Caramelized Onion Dip makes 4 cups 1 (10 ounce) package frozen spinach, defrosted and drained… Read More »

2012 Viognier – Thai Fresh Spring Rolls

2012 Viognier  The 2012 Viognier has aromas of candied orange peel and grapefruit. It is creamy and smooth, with a hint of fresh Key lime in the finish. Thai Fresh Spring Rolls serves 4 1 pkg. round rice wrappers (dried) 1 cup thin rice noodles, cooked and rinsed with cold water, drained, tossed with ¼… Read More »

2011 Gewürztraminer – Tandoori Chicken

2011 Gewürztraminer  A dry Gewürztraminer, fermented in stainless steel to preserve the crisp kiwi and coconut flavor. Aromas of Thai basil and lemongrass are balanced by vibrant acidity. Enjoy now or age up to 3 years. Tandoori Chicken Makes 6-8 Servings 3 lbs skinless chicken breast, cut into 1” wide strips 1/2 cup plain yogurt… Read More »

2010 Chardonnay – Brandade Beignets

2010 Chardonnay Barrel fermented in French oak, our 2010 Chardonnay has notes of caramel and ripe pear. The creamy texture leads to a long, spicy, vanillin finish. Brandade Beignets Makes 6-8 Servings Salt Cod 1 lb Cod Kosher Salt In a glass baking dish, pack fish in salt, covering completely. Cover, and leave in the… Read More »