Recipes


All Recipes In ‘Vegetarian‘


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 »

2011 Chardonnay – Almond Gazpacho

2011 Chardonnay  The latest vintage of Chardonnay has a bright apple and pear presence with hints of melon and peach. The integrated French oak provides a creamy quality and a spicy finish. Drink now or age 3-5 years. Almond Gazpacho serves 4 2 c baguette, crust removed, and cut into 1” pieces 8 cloves garlic… Read More »

2009 Tempranillo – Black Bean Tacos

2009 Tempranillo  Our 2009 Tempranillo is an elegant red wine with notes of spicy toasted walnuts, dark currants, and cocoa beans. Drink now or cellar 5-7 years. Black Bean Tacos serves 4 Black beans ½ lb dried black beans, soaked in cold water overnight, and then drained 1 onion, peeled and cut in half 1… Read More »

2009 Syrah – Grilled Pizza with Mushroom and Green Olive Tapenade

2009 Syrah  The 2009 Syrah has flavors of plum and red currant, with integrated spicy oak and developed tannins. Enjoy now or age for 5-7 years. Grilled Pizza with Mushroom and Green Olive Tapenade Serves 4-6 Tapenade 2 Tbs olive oil ¼ c chopped onion 2 c chopped mushrooms 3 cloves garlic, chopped 2 tsp… 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 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 »

2010 Gewürztraminer – Roasted Beet and Goat Cheese Puree

2010 Gewürztraminer – Fermented in stainless steel to preserve the fresh, crisp character, the 2010 Gewürztraminer has tropical notes of banana and fresh lime followed by a spicy finish. Enjoy now or age up to 3 years. Roasted Beet and Goat Cheese Puree 3 small red or yellow beets ¼ c olive oil 1 Tbs balsamic… 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 »

2009 Chardonnay – Truffle Popcorn

2009 Chardonnay – Our Chardonnay was barrel fermented in French oak, and has aromas of caramelized pineapple and pear. The creamy texture leads to a long, spicy, vanillin finish. Truffle Popcorn Makes One Large Bowl 2 Tbs canola oil 1/3 c popcorn Large saucepan with a lid for a bigger pan 2 Tbs butter, melted 1… 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 »