Recipes


All Recipes In ‘Vegetarian‘


2006 Warrick White – Herb Marinated Goat Cheese Baked in Grape Leaves

2006 Warrick White – This full-bodied, fruity, balanced white is 50% Chardonnay, 40% Viognier and 10% Pinot Noir was field blended and co-fermented in French oak barrels. Herb Marinated Goat Cheese Baked in Grape Leaves 4 fresh or marinated grape leaves 5-6 oz fresh goat cheese chèvre 2T olive oil 2 T dried Herbs de Provence- spice… Read More »

2006 Rosé of Pinot Noir

2006 Rosé of Pinot Noir – Stainless steel fermented and aged, this dry rosé made from Pinot Noir is a bright, fresh, fruity wine with good acidic structure and a long finish. A perfect start to a warm summer evening. Cucumber-Shrimp Yogurt Dip with Fresh Herbs 2 T fresh mint 2 T fresh oregano 2 T… Read More »

2004 Twilight White – Orange-Scallop Stuffed Mushrooms

2004 Twilight White – Aged for two years “sur lie” (on the yeast), this crisp but smooth Chardonnay was fermented in small stainless steel casks. Aromas of fresh lemon and vanilla, followed by a long creamy finish. Orange-Scallop Stuffed Mushrooms 20 small white mushrooms or (8 large) ¼ lb sea scallops* 1⁄2 cup olive oil 1… Read More »

2005 Chardonnay – White Bean Bisque with Winter Pesto

2005 Chardonnay – This French-style Chardonnay was barrel fermented and ‘sur lie’ aged for 10 months in small oak casks. Aromas of citrus and passion fruit lead to a long, spicy, vanillin finish. White Bean Bisque with Winter Pesto ½ cup olive oil ¼ cup minced shallots 3 ribs diced celery 3 diced carrots 1 cup… Read More »

2005 Warrick White – Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

2005 Warrick White – A dry, full-bodied, rich, fruity blend of Chardonnay, Viognier and Pinot Noir. The Chardonnay was de-stemmed and spent 48 hours on its skin to extract additional flavors and tannins. Once blended with Pinot Noir (the clear free-run juice) and whole cluster pressed Viognier, the wine was barrel fermented and barrel aged in… Read More »

2003 Chardonnay – Butternut Squash Lasagna with a sage béchamel sauce

2003 Chardonnay – This chardonnay, barrel fermented and aged in a stainless tank is a fresh spicy white wine that is an easy match for food. We selected it to go with our Butternut Squash Lasagna as a refreshing contrast to the thick, rich, almost sweet Lasagna. This combination serves as a beautiful first course, a… Read More »