Recipes
All Recipes In ‘Soup‘
Winter 2017
Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms 5 ounces fresh button mushrooms (portobello, cremini, or white mushrooms) 5 ounces fresh -OR- 2 oz dried wild mushrooms (rehydrated, save liquid) (Chanterelle, Porcini, or Black Trumpet) 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1… Read More »
Spring 2016
Spring Vegetable and Beef Soup
2013 Pinot Noir Our 2013 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complemented by toasted nutmeg from the barrel. 2012 Tempranillo Our 2012 Tempranillo features aromas of cedar, dark chocolate and cinnamon. The round tannins lead to a long and smooth finish. Ingredients 1 tablespoon unsalted… Read More »
Winter 2016
French Onion Soup
2010 Warrick Red Reserve The 2010 Warrick Red Reserve is a blend of Tempranillo, Zinfandel and Malbec, aged 30 months in French oak casks. 2011 Warrick Red Reserve A full-bodied blend of Syrah, Malbec, and Merlot. The 2011 Warrick Red Reserve is a complex, age-worthy wine that spent 30 months in the small French oak casks. Ingredients… Read More »
Winter 2016
Winter White Soup
2012 Warrick White – Barrel-fermented 24 months in French oak, the Warrick White Reserve is a full-bodied blend of Chardonnay and Viognier. Winter White Soup Ingredients 1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped 1/3 small head cauliflower, chopped… Read More »
Fall 2015
Roasted Butternut Squash Soup with Spanish Gulch Chevre
2014 Chardonnay – Our 2014 Chradonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish. Roasted Butternut Squash Soup with Spanish Gulch Chevre 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4… Read More »
2010 Warrick White Reserve – Crab Chowder
2010 Warrick White Reserve Our reserve blend of 50% Chardonnay and 50% Viognier spends 18 months on oak which creates a warm spiciness and a creamy mouth feel. Aromas of clove, caramelized ripe pear, and a hint of amaretto cookie lead to a rich, full presence and a long, elegant, spicy finish. Crab Chowder serves 8… Read More »
2011 Chardonnay – Almond Gazpacho
2011 Chardonnay The latest vintage of 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. Drink now or age 3-5 years. Almond Gazpacho serves 4 2 c baguette, crust removed, and cut into 1” pieces 8 cloves garlic… Read More »
2009 Pinot Noir – Sunchoke and Roasted Mushroom Soup
2009 Pinot Noir This is a full, rich wine with flavors of toasted black tea and freshly baked cherry pie. Sunchoke and Roasted Mushroom Soup Makes 12- 8 oz servings 1 lb sunchokes, scrubbed and cut into ½” slices 1 lb potatoes, scrubbed and cut into ½” slices 1 lb mushrooms, scrubbed and cut into ¼”… Read More »
2008 Warrick White – Broccoli Potato Soup with Preserved Meyer Lemon
2008 Warrick White – This Warrick White is a full-bodied blend of Chardonnay, Viognier, and Pinot Noir. It was barrel fermented and aged sur-lie in French Oak. Broccoli Potato Soup with Preserved Meyer Lemon 3 Tbs olive oil 3 Tbs butter 2 onions, chopped 3 carrots, chopped 3 potatoes, peeled and diced 3 cloves garlic, minced… 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 »