Recipes


All Recipes In ‘Merlot‘


Cassoulet

1 pound dried cannellini beans Kosher salt 1 quart homemade or store-bought low-sodium chicken stock 3 packets (3/4 ounces) unflavored gelatin (see note above) 2 tablespoons duck fat (optional) 8 ounces salt pork, cut into 3/4-inch cubes 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole duck or chicken leg quarters Freshly… Read More »

2011 Merlot and 2011 Zinfandel – Blue Cheese and Bacon Drop Biscuits

2011 Merlot – Our 2011 Merlot is a robust, full-bodied wine with a deep ripe plum flavor and a hint of vanilla bean. The developed tannins lead to a rich, satisfying finish. 2011 Zinfandel – Our 2011 Zinfandel has aromas of ripe cherries and bramble berries. Ripe pomegranate notes are followed by a spicy cinnamon finish. Blue Cheese and… Read More »

2010 Merlot – Savory Parmesan, Orange Zest and Black Pepper Bread Pudding

2010 Merlot  Our 2010 Merlot has aromas of cedar and dark French plum with notes of blackberries. This is a spicy, rich wine with smooth tannins and a long, bright finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon mustard 2… Read More »

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 »

2008 Merlot- Hazelnut Sauce

2008 Merlot  Our 2008 Merlot has aromas of plum and vanilla. The full tannins and bright acidity contribute to a round, smooth finish. Enjoy now or age for 3-5 years. Hazelnut Sauce  Yields 3 cups 3 cups shelled hazelnuts 3 clove garlic 2 slices crunchy bread, crusts removed 1 ½ cups milk 1 c grated… 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 »

2007 Merlot – Red Wine Braised Mushrooms

2007 Merlot – Our latest Merlot has aromas of plum and vanilla balanced by full tannins and bright acidity that contribute to a round, full finish. Red Wine Braised Mushrooms Makes 4 servings 2 Tbs olive oil 1 Tbs butter 1 c chopped onion 2 cloves garlic, minced 2 c sliced fresh mushrooms 2 c dried… 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 »

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 Merlot – Grilled Buffalo Burgers with Oregano Aioli and Balsamic Roasted Tomatoes

2006 Merlot – Our 2006 Merlot has aromas of plum and vanilla balanced by full tannins that contribute to a round smooth finish. Grilled Buffalo Burgers with Oregano Aioli and Balsamic Roasted Tomatoes Oregano Aioli 1 cup mayonnaise 3 cloves garlic, minced 2T fresh oregano leaves, finely chopped 1T fresh lemon juice Salt and fresh ground black… Read More »