Wine and food compliment each other. Wooldridge Creek wines are certain to inspire your palate. Wine Club members who come to the winery for the private wine pick-up events each quarter get to sample foods that are selected and crafted to match each wine in the seasonal selection. Below are the food and wine pairings from our most recent Wine Club event.
If you'd like to see a complete list of our past releases and recipes please visit our Recipes Archive
Fall 2011 Release
2009 Warrick White Reserve —Poached Seafood Salad with Saffron Rouille
2008 Merlot—Hazelnut Sauce
2009 Warrick White Reserve
A full-bodied blend of Chardonnay and Viognier, our Warrick White Reserve was barrel-fermented and aged sur-lie in French oak. The bright rich fruit is followed by a long complex finish. This age-worthy wine will continue to develop for 2-5 years.
Poached Seafood Salad with Saffron Rouille
Poaching Liquid
1 quart water
2 cups dry white wine
½ cup lemon juice
4 oz butter
2 bay leaves
1 teaspoon black peppercorns
Salad
16 extra-large shrimp, shells and tails removed, deveined
1 pound rockfish, or another firm fleshed white fish, cut into 1” pieces
4 stalks celery, sliced thin
½ sweet onion, diced
2 c fresh corn, seared in a hot pan
2 Tbs Italian parsley
Salt and pepper as needed
Bring the water, wine, lemon juice, butter, bay leaves, and peppercorns to a boil. Turn heat down until water is simmering. Add the shrimp to the poaching liquid and cook them until they are barely opaque in the center, about 4 minutes. Scoop the fish out and spread them out on a baking sheet. Add the rockfish to the poaching liquid and let cook 1-2 minutes, until firm and opaque. Add the rockfish to the shrimp. Transfer the cooled shrimp and fish to a bowl. Add the celery, onion, corn, and parsley, then toss with the rouille. Toss until mixed. Season the salad to taste with salt and pepper. Let the salad stand at room temperature about 30 minutes, tossing once or twice. Check the seasoning and toss well just before serving.
Rouille
1/8 teaspoon saffron threads
1 Tablespoon hot water
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
2 teaspoons finely chopped garlic
1/4 teaspoon cayenne
Crumble the saffron over the hot water and let stand for 1 minute. Mix in the rest of the ingredients. Add salt to taste. This will keep in your refrigerator for a week.
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
3 cups shelled hazelnuts
3 clove garlic
2 slices crunchy bread, crusts removed
1 ½ cups milk
1 c grated Paremesan
½ c olive oil
salt and pepper
Toast hazelnuts in a 300 oven for 10-15 minutes, until they smell nutty, and look toasted when you break one open.
When the nuts have about 5 minutes left, soak the bread in the milk.
Add everything to a blender, and puree until smooth. Season to taste.
Try this sauce over fresh pasta, baked chicken, or roasted vegetables.
Yields 3 cups
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