Recipes


All Recipes In ‘Pork‘


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 »

2005 Merlot – Summer Salad of Potatoes, Linguisa and Baby Greens

2005 Merlot – Our soft smooth Merlot has notes of plum, cocoa and violet. The velvety tannins lead to a long finish with hints of dark chocolate. Summer Salad of Potatoes, Linguisa and Baby Greens 4 lbs small Yukon gold potatoes 1/3 cup olive oil 4 large linguisa sausages 2 T minced shallots 2 T Dijon… Read More »

2004 Cabernet Sauvignon – Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction

2004 Cabernet Sauvignon – This full-bodied robust wine is filled with aromas of black cherries, currants and cedar. The elegant balanced tannins contribute to the rich texture and long bright finish. Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction 3 lb boneless pork loin ½ cup olive oil 1 T fresh rosemary 2 T fresh thyme… Read More »

2004 Syrah – French Lentil, Barley and Chicken Soup with Goat Cheese Crostini

2004 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 5% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. The 2004 Syrah is ready to drink and… 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 »

2003 Merlot – Spanish Paella with a Gremolata Aioli

2003 Merlot – The 2003 Merlot was picked at peak ripeness and fermented dry. It was then barrel aged for 18 months and then blended with 10% Cabernet Franc. It has beautiful notes of cherry and plum balanced by a rich mouth feel and good acidity. Spanish Paella with a Gremolata Aioli 1 medium sized onion… 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 »

1998 Cabernet Sauvignon – Cassoulet

1998 Cabernet Sauvignon – We chose the 1998 Cabernet to represent the best of the past of Wooldridge Creek Winery because it is drinking beautifully. One of the reasons that this wine has held up so well is that it is actually a Meritage (or Bordeaux) blend. The 1998 Cabernet Sauvignon is blended with 17% Merlot,… Read More »