Recipes


All Recipes In ‘Syrah‘


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 »

2007 Syrah – Beef and Lamb Burgers with Tamarind-Herb Aioli

2007 Syrah – Our 2007 Syrah is a rich, full-bodied wine with notes of black cherries and cocoa. Elegant tannins deliver a long, bright finish. Enjoy now or age three to five years. Beef and Lamb Burgers with Tamarind-Herb Aioli serves 4 ¾ lb ground beef ¼ lb ground lamb ¾ cup fresh parsley ¼ cup… Read More »

2006 Syrah – Duck Confit with Mashed White Beans

2006 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. Duck Confit with Mashed White Beans Serves 4 Duck Confit 4 duck legs 4 teaspoons salt 2 T fresh thyme, minced 2 tsp… 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 »

2005 Syrah – Puree of Mushroom Soup

2005 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. Puree of Mushroom Soup 2 T extra-virgin… 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 »

2004 Syrah – French Lentil, Barley and Chicken Soup with Goat Cheese Crostini

2004 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 5% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. The 2004 Syrah is ready to drink and… 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 »

2003 Warrick Red – Herbed Lamb Ragu with an Onion-Citrus Confit

2003 Warrick Red – Our first red blend. It is 30% Cab Franc, 30% Merlot, 30% Syrah, 7% Cabernet Sauvignon and 3% Viognier. It is an elegant blend that has notes of raspberry, orange, cedar and coco. It is exceptionally well-balanced and has a long acidic finish. It is a food wine in every sense. Herbed… Read More »