Recipes


All Recipes In ‘Chardonnay‘


2004 Twilight White – Orange-Scallop Stuffed Mushrooms

2004 Twilight White – Aged for two years “sur lie” (on the yeast), this crisp but smooth Chardonnay was fermented in small stainless steel casks. Aromas of fresh lemon and vanilla, followed by a long creamy finish. Orange-Scallop Stuffed Mushrooms 20 small white mushrooms or (8 large) ¼ lb sea scallops* 1⁄2 cup olive oil 1… 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 »

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 White – Shrimp Raviolis with a Coconut-Lime Cream Sauce

2004 Warrick White – A full-bodied, rich, fruity blend of Chardonnay and Viognier. This wine was barrel fermented and barrel aged in 100% French oak and has notes of honeysuckle and peaches balanced by subtle tannins and a spicy, long finish. Shrimp Raviolis with a Coconut-Lime Cream Sauce 3 T butter 2 T minced garlic ½… 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 »

2004 Chardonnay – Salmon, Potato and Herb Gratin

2004 Chardonnay – This chardonnay was barrel-fermented, but not barrel-aged, resulting in a full bodied, bright, acidic white wine. It pairs well with soups, salads and seafood. Salmon, Potato and Herb Gratin This dish can be presented in many ways. You can fill mini tart shells to serve as appetizers, individual ramekins to serve as an… 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 »

2003 Chardonnay – Butternut Squash Lasagna with a sage béchamel sauce

2003 Chardonnay – This chardonnay, barrel fermented and aged in a stainless tank is a fresh spicy white wine that is an easy match for food. We selected it to go with our Butternut Squash Lasagna as a refreshing contrast to the thick, rich, almost sweet Lasagna. This combination serves as a beautiful first course, a… 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 »