Recipes


All Recipes In ‘Grill‘


2007 Tempranillo – Sausage and Red Pepper Olive Tapenade Pizza

2007 Tempranillo – A bright, elegant red wine with notes of rose, wild strawberry, and cocoa.  Drink now or age 3-5 years. Sausage and Red Pepper Olive Tapenade Pizza Pizza Dough (can substitute par-baked pizza crusts) 1 (.25 ounce) pkg active dry yeast 1 cup warm water 1 pinch white sugar 2 teaspoons kosher salt 1… 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 »

2006 Cabernet Sauvignon – Grilled Pork Tenderloin with Four-Herbed Pesto

2006 Cabernet Sauvignon – This year’s Cabernet Sauvignon is a full-bodied wine with aromas of cherry, currant and eucalyptus. The rich tannins are balanced by a bright finish with notes of vanilla and toasted French oak. Drink now or age 3-7 years. Grilled Pork Tenderloin with Four-Herbed Pesto Grilled Pork Tenderloin 2 pork tenderloins (1.5 to 2… 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 »

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 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 »

2004 Warrick White – Grilled Zucchini and Proscuitto Shrimp with Lemon Basil Oil

2004 Warrick White – Our first white blend. It is 65% Chardonnay, 25% Pinot Noir and 10% Viognier. To celebrate this rich, full fruity blend we are pairing it with a wonderful summertime grilled appetizer. Grilled Zucchini and Proscuitto Shrimp with Lemon Basil Oil 1 pound peeled and deveined raw shrimp 1 pound diagonally sliced zucchini… Read More »

2003 Warrick White – Thai Marinated Pork Tenderloin

2003 Warrick White – The 2003 Warrick White is an example of what lies in the future for Wooldridge Creek. It is a blend of Chardonnay, Pinot Noir and Viognier. The fruit was selected as the best fruit of the 2003 harvest and was both whole berry pressed. One half had 12 hours of skin… Read More »