Recipes


All Recipes In ‘Zinfandel‘


Duck Breast Prosciutto and Caramelized Onion Flatbread

Ingredients: Dough: 1 Envelope active dry yeast 1 Cup warm water Pinch of Sugar 1 teaspoon extra-virgin olive oil 1 teaspoon chopped thyme 1 teaspoon salt About 2 1/3 cups all-purpose flour Caramel Onion Spread: 3 Tablespoons extra-virgin olive oil 2 large yellow onions 1 oz Wooldridge Creek Oso De Oro Salt and Pepper to… Read More »

2014 Sparkling Rosé – Summer Pesto Chèvre

2014 Sparkling Rosé – This sparkling blend of Tempranillo, Syrah and Zinfandel presents as a beautifully balanced wine with aromas of guava and kiwi and tastes like sun-ripened strawberries. Summer Pesto Chèvre 1 packed cup parsley leaves (stems removed) 1 packed cup basil leaves (stems removed) zest of 1 lemon juice of 1 lemon 1/4 c… Read More »

2012 Zinfandel — Red Wine Braised Brisket with Root Puree on Crostini

2012 Zinfandel – Our 2012 Zinfandel has notes of bright blackberry and cherry cola with highlights of integrated spicy French oak.   Red Wine Braised Beef Brisket with Root Puree on Crostini Ingredients for Brisket 1 teaspoon dried thyme 1 teaspoon salt ¼ tsp. black pepper 1 (3 pound) beef brisket 1 tablespoon olive oil 1… Read More »

2010 Warrick Red Reserve — Beef Stroganoff with Mushrooms and Celery Root

2010 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel and Malbec.  It was aged for 30 months in small French oak casks. Beef Stroganoff with Mushrooms and Celery Root Serves 4 10 oz mushrooms, destemmed and sliced 1 pound hanger steak (skirt, flank, or flatiron work as well), sliced into 1″ pieces… 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 »

2009 Warrick Red Reserve & 2010 Malbec – Braised Beef with Anchovy Gremolata

2009 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel, Malbec, Syrah and Viognier. It was aged for 30 months in small French oak casks. It will continue to develop for 7+ years. 2010 Malbec – Our 2010 Malbec has aromas of rose petals, violets and currants. This is a bold… Read More »

2010 Zinfandel & 2009 Malbec – Asian Marinated and Grilled Steak Salad with an Orange-Miso Dressing

2010 Zinfandel – The 2010 Zinfandel is a smooth bright wine with aromas of blueberries and wild blackberry jam. Notes of clove and molasses lead to a fresh long finish. 2009 Malbec – Our 2009 Malbec is a ripe, rich wine with notes of blackberry and spiced rum. The full fruit is balanced by developed tannins and… Read More »

2012 Rosé – Savory Lemon Chèvre Bread Pudding

2012 Rosé  Our 2012 Rosé is a dry rosé made from Tempranillo and Zinfandel. It is a smooth, bright wine with aromas of strawberry and ripe honeydew melon with a fresh, round finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon… Read More »

2009 Zinfandel – Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

2009 Zinfandel  The 2009 Zinfandel is a rich wine with aromas of black raspberry, wild herbs, and cedar. The full tannins are balanced by a long, bright, acidic finish. Enjoy now or age for 5-7 years. Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter Serves 6-8 Anchovy Butter 8 oz butter, softened 1 can… Read More »

2008 Zinfandel – Smoked Tomato and Chèvre Stuffed Mushrooms

2008 Zinfandel – This wine is full-bodied, with aromas of currant, anise and cedar. The rich tannins are balanced by a long, bright, acidic finish. Smoked Tomato and Chèvre Stuffed Mushrooms Makes 3 dozen appetizer portions, or 4 large portions 36 cremini mushrooms, or 4 large portabellas 2 Tbs olive oil Salt and pepper Preheat oven to… Read More »