Recipes


All Recipes In ‘Blend‘


2008 Warrick Red Reserve – Roast Beef with Blue Cheese Sauce

2008 Warrick Red Reserve This full-bodied blend of Syrah, Malbec, Merlot, Cab Franc, and Viognier has developed tannins and notes of molasses, toasted cedar, vanilla, and ripe plum. It has a vibrant, complex mouth feel, and a bright, age-worthy finish. Roast Beef and Blue Cheese Sauce serves 8 Roast 2 ½ pound sirloin roast 2 tsp… Read More »

2009 Warrick White Reserve- Poached Seafood Salad with Saffron Rouille

2009 Warrick White Reserve A full-bodied blend of Chardonnay and Viognier, our Warrick White Reserve was barrel-fermented and aged sur-lie in French oak. The bright rich fruit is followed by a long complex finish. This age-worthy wine will continue to develop for 2-5 years. Poached Seafood Salad with Saffron Rouille 6 servings Poaching Liquid 1 quart… 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 »

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 »

2008 Rosé – Grilled Pizza with Lemon Shrimp and Pesto

2008 Rosé – This dry rosé is a blend of Sangiovese and Viognier with notes of strawberry and melon. It is well balanced with a long, bright, acidic finish. Ready to enjoy this summer. Grilled Pizza with Lemon Shrimp and Pesto Pizza Dough (can substitute par-baked pizza crusts such as Summer Jo’s or New Sammy’s pizza… 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 »