Recipes


All Recipes In ‘Chardonnay‘


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 »

2009 Chardonnay – Truffle Popcorn

2009 Chardonnay – Our Chardonnay was barrel fermented in French oak, and has aromas of caramelized pineapple and pear. The creamy texture leads to a long, spicy, vanillin finish. Truffle Popcorn Makes One Large Bowl 2 Tbs canola oil 1/3 c popcorn Large saucepan with a lid for a bigger pan 2 Tbs butter, melted 1… 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 »

2008 Chardonnay – Chopped Mozzarella, Citrus and Salmon Salad

2008  Chardonnay – Our latest 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 Chopped Mozzarella, Citrus and Salmon Salad 1lb cured Salmon (lox-style) 1lb fresh mozzarella 1lb cucumbers Juice and zest of 2 lemons Juice and zest of… 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 »

2007 Chardonnay – Grilled Tomato Basil Crostini with Lemon Garlic Cream

2007 Chardonnay This Chardonnay was barrel fermented in French oak and has aromas of caramelized pineapple and pear. The creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years. Grilled Tomato Basil Crostini with Lemon Garlic Cream 1 French bread baguette 3T olive oil 1- 8oz box cream cheese 1 small minced… Read More »

2006 Chardonnay – Basil-Orange Ricotta Pie

2006 Chardonnay – This Chardonnay was barrel fermented in French oak and has aromas of citrus and passion fruit. Its creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years. Basil-Orange Ricotta Pie 1 – 9” unbaked pie crust 5 large eggs 1 1/2 cups whole milk ricotta cheese 1/2 cup grated… 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 »

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 »