Recipes


All Recipes In ‘Appetizer‘


2008 Merlot- Hazelnut Sauce

2008 Merlot  Our 2008 Merlot has aromas of plum and vanilla. The full tannins and bright acidity contribute to a round, smooth finish. Enjoy now or age for 3-5 years. Hazelnut Sauce  Yields 3 cups 3 cups shelled hazelnuts 3 clove garlic 2 slices crunchy bread, crusts removed 1 ½ cups milk 1 c grated… Read More »

2010 Gewürztraminer – Roasted Beet and Goat Cheese Puree

2010 Gewürztraminer – Fermented in stainless steel to preserve the fresh, crisp character, the 2010 Gewürztraminer has tropical notes of banana and fresh lime followed by a spicy finish. Enjoy now or age up to 3 years. Roasted Beet and Goat Cheese Puree 3 small red or yellow beets ¼ c olive oil 1 Tbs balsamic… 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 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 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 »

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 »

2007 Chardonnay – Grilled Tomato Basil Crostini with Lemon Garlic Cream

2007 Chardonnay This Chardonnay was barrel fermented in French oak and has aromas of caramelized pineapple and pear. The creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years. Grilled Tomato Basil Crostini with Lemon Garlic Cream 1 French bread baguette 3T olive oil 1- 8oz box cream cheese 1 small minced… Read More »

2007 Pinot Noir Rosé – Grilled Coconut-Lime Ceviche

2007 Pinot Noir Rosé – Our 2007 dry Pinot Noir Rosé has notes of strawberry, watermelon and citrus. It is well-balanced with a long, bright, acidic finish. Grilled Coconut-Lime Ceviche 1/2 lb med-large shrimp- raw, shell off, de-veined 1/2 lb sea scallops- raw, foot removed 1/2 lb white fish (Tilapia, Mahi Mahi, Cod) 3 limes, zest and… Read More »