Recipes


All Recipes In ‘Beef‘


2009 Zinfandel – Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

2009 Zinfandel  The 2009 Zinfandel is a rich wine with aromas of black raspberry, wild herbs, and cedar. The full tannins are balanced by a long, bright, acidic finish. Enjoy now or age for 5-7 years. Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter Serves 6-8 Anchovy Butter 8 oz butter, softened 1 can… Read More »

2008 Tempranillo—Chorizo Burgers with Fennel Green Olive Slaw

2008 Tempranillo Our 2008 Tempranillo is a bright, elegant red wine with notes of rose, wild strawberry and cocoa. Enjoy now or age for 5-7 years. Chorizo Burgers with Fennel Green Olive Slaw Slaw 2 c sliced fennel 1 c shredded cabbage 1 c chopped green olives ¼ c mayonnaise 1 Tbs olive brine Salt… Read More »

2007 Warrick Red Reserve – Haleem

2007 Warrick Red Reserve – This Warrick Red Reserve is a complex blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months. Haleem makes 8 servings 3 Tbs finely chopped ginger 3 Tbs finely chopped garlic ½ cup wheat berries ½ cup barley ½ cup yellow split peas 1 cups red lentils 2… 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 »

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 »

2006 Merlot – Grilled Buffalo Burgers with Oregano Aioli and Balsamic Roasted Tomatoes

2006 Merlot – Our 2006 Merlot has aromas of plum and vanilla balanced by full tannins that contribute to a round smooth finish. Grilled Buffalo Burgers with Oregano Aioli and Balsamic Roasted Tomatoes Oregano Aioli 1 cup mayonnaise 3 cloves garlic, minced 2T fresh oregano leaves, finely chopped 1T fresh lemon juice Salt and fresh ground black… Read More »

2005 Cabernet Sauvignon – Grilled Flank Steak with Italian Salsa Verde

2005 Cabernet Sauvignon – This year’s Cabernet Sauvignon is a full-bodied wine with aromas of currants and eucalyptus. The rich tannins are balanced by a long bright finish with notes of cedar. Drink now or age 3-7 years. Grilled Flank Steak with Italian Salsa Verde 1 1/2 – 2 lb flank steak 1 cup flat-leaf parsley… 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 »

2002 Cabernet Sauvignon – Peppercorn Steaks with Horseradish Cream and a Balsamic Reduction

2002 Cabernet Sauvignon – We have been holding this back to see what it would become with extended bottle aging. This 100% Cabernet is now ready to drink and showing beautiful dark cherry fruit balanced by velvety tannins and a vanillin finish. We have just enough to get one bottle to each wine club member so… Read More »