Recipes


All Recipes In ‘Blend‘


2006 Warrick White – Herb Marinated Goat Cheese Baked in Grape Leaves

2006 Warrick White – This full-bodied, fruity, balanced white is 50% Chardonnay, 40% Viognier and 10% Pinot Noir was field blended and co-fermented in French oak barrels. Herb Marinated Goat Cheese Baked in Grape Leaves 4 fresh or marinated grape leaves 5-6 oz fresh goat cheese chèvre 2T olive oil 2 T dried Herbs de Provence- spice… Read More »

2005 Warrick Red – Moroccan Lamb Chili

2005 Warrick Red – Our signature blend of Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Viognier is elegant, complex, and age-worthy. It was barrel aged for 18 months in French oak. Moroccan Lamb Chili 2 white onions-chopped 2lbs ground lamb (can substitute vegetarian ground beef substitute e.x MorningStar brand) 1 T garlic salt 2… Read More »

2006 Rosé of Pinot Noir

2006 Rosé of Pinot Noir – Stainless steel fermented and aged, this dry rosé made from Pinot Noir is a bright, fresh, fruity wine with good acidic structure and a long finish. A perfect start to a warm summer evening. Cucumber-Shrimp Yogurt Dip with Fresh Herbs 2 T fresh mint 2 T fresh oregano 2 T… Read More »

2005 Warrick White – Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

2005 Warrick White – A dry, full-bodied, rich, fruity blend of Chardonnay, Viognier and Pinot Noir. The Chardonnay was de-stemmed and spent 48 hours on its skin to extract additional flavors and tannins. Once blended with Pinot Noir (the clear free-run juice) and whole cluster pressed Viognier, the wine was barrel fermented and barrel aged in… 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 »

1997 Oso de Oro (The Golden Bear) – Chocolate Tart with Figs and Almonds

1997 Oso de Oro (The Golden Bear) – The golden dessert wine is a reserve bottling of the first wine made by Greg and Kara. It has notes of caramel, butterscotch and toasted hazelnuts and finishes with a bright acidic finish with hints of citrus. Chocolate Tart with Figs and Almonds 1 unbaked tart shell pressed… Read More »

2003 Il Carino Rosso (The Dear Red) – Roasted Chicken Pizza with Parsley, Capers, Fresh Mozzarella and Parmesan

This Wine Club release is collaboration between Wooldridge Creek Winery and Valley View Winery. The Il Carino Rosso and the Oso de Oro are wines that were made at Valley View Winery with grapes from Wooldridge Creek Vineyards. The wines were made by the winemakers from both Valley View (John Guerrero) and Wooldridge Creek (Greg… 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 »

1997 Oso de Oro – Rogue Creamery Blue Cheese with caramelized local pears

1997 Oso de Oro — White Dessert Wine A mistake created a masterpiece (or so we’ve been told).This dessert wine started as a 1997 Chardonnay. When bottled, the corks did not make a good seal and the wine oxidized. We opened 3000 bottles (by hand) and poured them back into a tank. We took ½… 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 »