Recipes


All Recipes In ‘Soup‘


2008 Warrick White – Garlic Bread Soup

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. Garlic Bread Soup 1 c garlic cloves, peeled 7 c vegetable or chicken stock, divided 1 T butter 1 T olive oil ½ c chopped onion 1 ½ c… Read More »

2006 Warrick Red Reserve – Cioppino

2006 Warrick Red Reserve – This Warrick Red Reserve is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months. Cioppino Makes 8 servings Tomato base: 1 T butter 1 T olive oil 2 cloves garlic, chopped ½ med onion, chopped 1 stalk celery, chopped 1 T dried Italian seasoning ¼… Read More »

2007 Warrick White – Roasted Squash Soup with Blue Cheese and Mushrooms

2007 Warrick White – Our reserve blend of Chardonnay, Viognier and Pinot Noir is paired with Roasted Squash Soup with Blue Cheese and Mushrooms. Roasted Squash Soup with Blue Cheese and Mushrooms Serves 8 5 pounds butternut squash, peeled and cut into 3/4-inch pieces 2 medium yellow onions, chopped 1 tablespoon finely chopped thyme 3 tablespoons… Read More »

2006 Warrick Red – Chicken and Sausage Gumbo

2006 Warrick Red – 2006 Warrick Red – Our 2006 Warrick Red is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier. It is a complex, age-worthy wine layered with integrated dark fruit, spicy oak, and tones of dark chocolate. Chicken and Sausage Gumbo Serves 8 1 TBL plus 1/2 cup vegetable oil… Read More »

2006 Twilight White – Lemon-Infused Winter Vegetable Soup

2006 Twilight White – This bright, floral blend of Viognier, Gewürztraminer and Chardonnay was fermented in stainless steel and aged on its lees. This dry white wine has a rich texture and a fresh finish. The 2006 Twilight White is ready to drink and should be enjoyed in the next two years. Lemon-Infused Winter Vegetable Soup… Read More »

2005 Syrah – Puree of Mushroom Soup

2005 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% 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. Puree of Mushroom Soup 2 T extra-virgin… Read More »

2005 Chardonnay – White Bean Bisque with Winter Pesto

2005 Chardonnay – This French-style Chardonnay was barrel fermented and ‘sur lie’ aged for 10 months in small oak casks. Aromas of citrus and passion fruit lead to a long, spicy, vanillin finish. White Bean Bisque with Winter Pesto ½ cup olive oil ¼ cup minced shallots 3 ribs diced celery 3 diced carrots 1 cup… 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 »