Recipes


All Recipes In ‘Viognier‘


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 »

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 »

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 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 »

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 »