Recipes


All Recipes In ‘Pinot Noir‘


Wild-Foraged Mushroom Crostini

Ingredients: 1 tablespoon unsalted butter Extra-virgin olive oil 1 lb mixed fresh mushrooms such as porcini, chanterelle, hedgehog, morel, or anything in season at your local farmers market (you can sub in shitake, oyster or button mushrooms if you cant find wild mushrooms) 1 shallot, thinly sliced 2 garlic cloves, thinly sliced 1/4 cup red… Read More »

Spring Vegetable and Beef Soup

2013 Pinot Noir Our 2013 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complemented by toasted nutmeg from the barrel. 2012 Tempranillo Our 2012 Tempranillo features aromas of cedar, dark chocolate and cinnamon.  The round tannins lead to a long and smooth finish. Ingredients 1 tablespoon unsalted… Read More »

2012 Pinot Noir – Coq au Vin Flatbread

2012 Pinot Noir – Our 2012 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complementing the toasted nutmeg from the barrel. Coq Au Vin Flatbread 1 premade pizza crust 1/2 – 1 pound chicken, braised in red wine (recipe follows) 2 c sliced mushrooms, sauteed… Read More »

2011 Pinot Noir & 2011 Tempranillo – Roasted Salmon with Mushroom Compound Butter

2011 Pinot Noir  Our 2011 Pinot Noir features aromas of dark cherry, wild strawberry, and cedar. This elegant wine has flavors of rose petal and plum with a hint of spearmint. The finish is long and smooth. 2011 Tempranillo  Our 2011 Tempranillo is a bright balanced wine with aromas of boysenberry and orange blossoms. Integrated… Read More »

2010 Pinot Noir – Savory Bacon Bread Pudding

2010 Pinot Noir  Our 2010 Pinot Noir is a rich complex wine with notes of dark chocolate and ripe cherries. Elegant toasty tannins deliver a long 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 teaspoons Worcestershire sauce 1… Read More »

2009 Pinot Noir – Sunchoke and Roasted Mushroom Soup

2009 Pinot Noir This is a full, rich wine with flavors of toasted black tea and freshly baked cherry pie. Sunchoke and Roasted Mushroom Soup Makes 12- 8 oz servings 1 lb sunchokes, scrubbed and cut into ½” slices 1 lb potatoes, scrubbed and cut into ½” slices 1 lb mushrooms, scrubbed and cut into ¼”… 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 »

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 »

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 Pinot Noir Rosé – Grilled Coconut-Lime Ceviche

2007 Pinot Noir Rosé – Our 2007 dry Pinot Noir Rosé has notes of strawberry, watermelon and citrus. It is well-balanced with a long, bright, acidic finish. Grilled Coconut-Lime Ceviche 1/2 lb med-large shrimp- raw, shell off, de-veined 1/2 lb sea scallops- raw, foot removed 1/2 lb white fish (Tilapia, Mahi Mahi, Cod) 3 limes, zest and… Read More »