Recipes


All Recipes In ‘Breakfast‘


2011 Merlot and 2011 Zinfandel – Blue Cheese and Bacon Drop Biscuits

2011 Merlot – Our 2011 Merlot is a robust, full-bodied wine with a deep ripe plum flavor and a hint of vanilla bean. The developed tannins lead to a rich, satisfying finish. 2011 Zinfandel – Our 2011 Zinfandel has aromas of ripe cherries and bramble berries. Ripe pomegranate notes are followed by a spicy cinnamon finish. Blue Cheese and… Read More »

2012 Rosé – Savory Lemon Chèvre Bread Pudding

2012 Rosé  Our 2012 Rosé is a dry rosé made from Tempranillo and Zinfandel. It is a smooth, bright wine with aromas of strawberry and ripe honeydew melon with a fresh, round finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon… Read More »

2010 Merlot – Savory Parmesan, Orange Zest and Black Pepper Bread Pudding

2010 Merlot  Our 2010 Merlot has aromas of cedar and dark French plum with notes of blackberries. This is a spicy, rich wine with smooth tannins and a long, bright finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon mustard 2… Read More »

2010 Pinot Noir – Savory Bacon Bread Pudding

2010 Pinot Noir  Our 2010 Pinot Noir is a rich complex wine with notes of dark chocolate and ripe cherries. Elegant toasty tannins deliver a long finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1… Read More »

2006 Chardonnay – Basil-Orange Ricotta Pie

2006 Chardonnay – This Chardonnay was barrel fermented in French oak and has aromas of citrus and passion fruit. Its creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years. Basil-Orange Ricotta Pie 1 – 9” unbaked pie crust 5 large eggs 1 1/2 cups whole milk ricotta cheese 1/2 cup grated… Read More »