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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 some of our favorite food and wine pairings from past Wine Club events.
Fall 2009 Release
2008 Wooldridge Creek Chardonnay — Chopped Mozzarella, Citrus and Salmon Salad
2007 Wooldridge Creek Syrah — Beef and Lamb Burgers with Tamarind-Herb Aioli
Summer 2009 Release
2008 Wooldridge Creek Rosé —Grilled Pizza with Lemon Shrimp and Pesto
2007 Wooldridge Creek Tempranillo — Grilled Pizza with Red Pepper-Olive Tapenade and Buffalo Sausage
Spring 2009 Release
2008 Wooldridge Creek Gewurztraminer — Shallot, Mushroom and Asparagus Puff Pastry
2006 Wooldridge Creek Syrah — Duck Confit with Mashed White Beans
Winter 2009 Release
2007 Warrick White — Roasted Squash Soup with Blue Cheese and Mushrooms
2006 Warrick Red — Chicken and Sausage Gumbo
Fall 2008 Release
2007 Chardonnay — Grilled Tomato Basil Crostini with Lemon Garlic Cream
2006 Cabernet Sauvignon — Grilled Pork Tenderloin with Four-Herb Pesto
Summer 2008 Release
2007 Pinot Noir Rose — Grilled Coconut-Lime Ceviche
2006 Wooldridge Creek Merlot — Grilled Buffalo Burgers with Oregano Ailoli and Balsamic Roasted Tomatoes
Spring 2008 Release
2006 Wooldridge Creek Chardonnay — Basil-Orange Ricotta Pie
2005 Wooldridge Creek Cabernet Sauvignon — Grilled Flank Steak with Italian Salsa Verde
Winter 2008 Release
2006 Wooldridge Creek Twilight White — Lemon-Infused Winter Vegetable Soup
2005 Wooldridge Creek Syrah — Puree of Mushroom Soup
Fall 2007 Release
2006 Warrick White — Herb Marinated Goat Cheese Baked in Grape Leaves
2005 Warrick Red — Moroccan Lamb Chili
Summer 2007 Release
2006 Rose of Pinot Noir — Cucumber-Shrimp Yogurt Dip with Fresh Herbs
2005 Merlot — Summer Salad of Potatoes, Linguisa and Baby Greens
Spring 2007 Release
2004 Twilight White — Orange-Scallop Stuffed Mushrooms
2004 Cabernet Sauvignon — Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction
Winter 2007 Release
2005 Chardonnay — White Bean Bisque with Winter Pesto
2004 Syrah — French Lentil, Barley and Chicken Soup with Goat Cheese Crostini
Fall 2006 Release
2005 Warrick White — Fresh Chanterelle Pasta with Lemon-Cream Brown Butter
2004 Merlot — Northwest Bison Short Ribs
Summer 2006 Release
2004 Warrick Red — Herb-crusted Lamb with Mushroom Compound Butter
2005 Rosé of Pinot Noir — Salmon Mousse with Lemon Crème Fraiche
Spring 2006 Release
2004 Warrick White — Shrimp Raviolis with a Coconut-Lime Cream Sauce
2002 Cabernet Sauvignon — Peppercorn Steaks with Horseradish Cream and a Balsamic Reduction
Winter 2006 Release
2003 Il Carino Rosso (The Dear Red) — Rosted Chicken Pizza with Parsley, Capers, Fresh Mozzerella and Parmesan
1997 Oso de Oro (The Golden Bear) — Chocolate Tart with Figs and Almonds
Fall 2005 Release
2004 Chardonnay — Salmon, Potato and Herb Gratin
2003 Merlot — Spanish Paella with Gremolota Aioli
Summer 2005 Release
2003 Warrick White — Grilled Zucchini Shrimp with Lemon-Basil Oil
2003 Warrick Red — Herbed Lamb Ragu with Onion-Citrus Comfit
Spring 2005 Release
2000 Cabernet Release — Cabernet Chocolate and Marzipan Tart
2000 Cabernet Release — Chicken with Green Olives and Red Wine
Winter 2004 Release
2003 Wooldridge Creek Chardonnay — Butternut Squash Lasagna with a sage béchamel sauce
1997 Oso de Oro (White Dessert Wine) — Rogue Creamery Blue Cheese with caramelized local pears
Fall 2004 Release
1998 Cabernet Sauvignon — Cassoulet
2003 Warrick White — Thai Marinated Pork Tenderloin
Fall 2009
2008 Wooldridge Creek Chardonnay
Our latest 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
Chopped Mozzarella, Citrus and Salmon Salad
1lb cured Salmon (lox-style)
1lb fresh mozzarella
1lb cucumbers
Juice and zest of 2 lemons
Juice and zest of 1 lime
Juice and zest of 1 orange
¼ cup olive oil
Salt
Fresh ground black pepper
Chop salmon, mozzarella and cucumbers into equal size pieces. Stir in all zest and juice. Add olive oil.
Add salt and pepper to taste. Serve on toasted baguettes.
2007 Wooldridge Creek Syrah
Our 2007 Syrah is a rich, full-bodied wine with notes of black cherries and cocoa. Elegant tannins deliver a long, bright finish. Enjoy now or age three to five years.
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(Additional Bottles Available. Wine Club price:$25.60)
Beef and Lamb Burgers with Tamarind-Herb Aioli
¾ lb ground beef
¼ lb ground lamb
¾ cup fresh parsley
¼ cup fresh cilantro
1 shallot
1T tamarind (wet) - available in Asian markets
2 tsp garlic salt
½ tsp cinnamon
½ tsp cumin
½ cup mayonnaise
4 buns of choice
1 tomato sliced (if desired)
Mix ground beef and lamb. In a blender – blend parsley, cilantro, shallot, tamarind, garlic salt, cinnamon, cumin. Add ¾ of herb mixture to meat. Mix together and form into 4 patties. Add mayo to the remaining herb mixture – refrigerate. Grill patties on medium high for approx 10 minutes – until done. Grill buns for a couple of minutes- spread with herb mayo (aioli). Top with meat and fresh tomato if desired.
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Summer 2009
2008 Wooldridge Creek Rosé
This dry rosé is a blend of Sangiovese and Viognier with notes of strawberry and melon. It is well balanced with a long, bright, acidic finish. Ready to enjoy this summer.
Grilled Pizza with Lemon Shrimp and Pesto
Pizza Dough
(can substitute par-baked pizza crusts such as Summer Jo’s or New Sammy’s pizza crusts)
1 (.25 ounce) pkg active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 T. olive oil
3-1/3 cups all-purpose flour
2 T. chopped basil
2 teaspoons chopped garlic
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, 1 T olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Toppings
Pesto - blend together and set aside:
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 T pine nuts
3 cloves garlic
Shrimp (1/2 lb cooked) – Heat in microwave for 30 seconds:
1 cup olive oil
3 cloves garlic, minced
1 lemon, sliced
Cheese, set aside:
1 cup each shredded mozzarella and
1 cup
shreddd fontina
1/2 cup grated Parmesan
Pour half of oil mixture over 1/2 lb cooked shrimp. Heat grill to high. Brush grill grate with reserved garlic-flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust. Arrange cheeses and shrimp on top. Drizzle with pesto. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
2007 Wooldridge Creek Tempranillo
A bright, elegant red wine with notes of rose, wild strawberry, and cocoa. Drink now or age 3-5 years.
Grilled Pizza with Lemon Shrimp and Pesto
Pizza Dough
(can substitute par-baked pizza crusts such as Summer Jo’s or New Sammy’s pizza crusts)
1 (.25 ounce) pkg active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 T. olive oil
3-1/3 cups all-purpose flour
2 T. chopped basil
2 teaspoons chopped garlic
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, 1 T olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Punch down dough, and divide in half. Form each half into an oblong shape &frac; to ½ inch thick.
Toppings
Tapenade - Place in blender & pulse until combined, slowly adding ½ cup extra-virgin olive oil while blender is running:
1 red bell pepper (*see below)
1 cups pitted kalamata olives
1 cup fresh basil leaves, packed
1 (3.25-ounce) jar capers, drained
2 garlic cloves, chopped
1 T fresh lemon juice
Cheese and Sausage, set aside:
1 cup each shredded mozzarella and
1 cup
shreddd fontina
1/2 cup grated Parmesan
1 cup sliced (cooked) buffalo salami or sausage
Brush grill grate with olive oil. Follow above directions for dough. Arrange cheeses and meat, and top with tapenade .Close the lid & cook until the cheese melts. Remove from grill & set aside to cool while you prepare the second pizza.
*Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
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Spring 2009
2008 Wooldridge Creek Gewurztraminer
A dry Gewürztraminer, it was fermented in stainless steel to preserve the fresh spicy fruit character. The bright acidity is balanced by a rich, full texture. The 2008 Gewürztraminer is ready to drink and should continue to improve in the bottle for 3 years.
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(Additional Bottles Available. Wine Club price:$19.20)
Shallot, Mushroom and Asparagus Puff Pastry
1 sheet puff pastry , frozen
1 cup shallots, chopped
1 cup mushrooms, sliced
1 cup asparagus, chopped
2 T olive oil
4 oz cream cheese
1 clove garlic, minced
Preheat oven to 400. Thaw puff pastry. Heat oil in saucepan. Add shallots, mushrooms, asparagus and garlic- saute. Add cream cheese and stir until cream cheese melts and mixture is creamy. On a lightly floured surface, roll out puff pastry to 12 inches square. Cut pastry into 4 squares. Add 1/3 cup mushroom mixture onto pastry. Fold pastry to form a triangle. Seal with a fork. Place on cookie sheet and bake in oven approx 25 minutes until the pastry is golden brown.
Serves 4.
2006 Wooldridge Creek Syrah
Duck Confit with Mashed White Beans
Duck Confit
4 duck legs
4 teaspoons salt
2 T fresh thyme, minced
2 tsp fresh rosemary, minced
2 bay leaves, crushed
2-3 cups canola or grapeseed oil
Combine the herbs and salt. Rub the salt mixture into the duck legs. Place the duck legs in a large Ziploc bag, place in fridge and let marinate for 24 hours. Remove duck from bag, rinse and pat dry.
Preheat the oven to 350F. Place duck in the bottom of a small baking dish. The dish should be just big enough to hold the duck in a single layer, skin side up, covering the bottom completely. Cover with the oil. The oil should just cover the top. If it doesn't quite cover, pour in a bit more oil until it does. Put duck in oven and reduce to 200F. Bake, uncovered at 200F for 3 hours. Turn the oven off and let cool inside oven for 30 minutes. Remove from oil- serve.
Mashed White Beans
2 cups dried white beans, soaked overnight
1 large sprig of fresh rosemary
2T fresh thyme, minced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
3 T extra virgin olive oil
Place soaked beans in a large pot and cover with 2 inches of water. Add the rosemary and thyme. Bring to a boil. Lower the heat, and simmer until tender (about 30 minutes). Remove and discard the rosemary; drain the beans, reserving the cooking water. Add the garlic to the hot beans. Mash the beans and add cooking water until they acquire a smooth, thick consistency. Season beans to taste with salt and black pepper. Serve topped with a drizzle of extra-virgin olive oil.
Serves 4.
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Winter 2009
2007 Warrick White
Our reserve blend of Chardonnay, Viognier and Pinot Noir is paired with Roasted Squash Soup with Blue Cheese and Mushrooms.
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(Additional Bottles Available. Wine Club price:$20.80)
Roasted Squash Soup with Blue Cheese and Mushrooms
5 pounds butternut squash, peeled and cut into 3/4-inch pieces
2 medium yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra virgin olive oil
Salt and pepper to taste
6 cups chicken or vegetable broth
3/4 cup dry white wine
1/2 cup heavy cream
1/4 lb crumbled blue cheese
1lb chopped mushrooms
1/4 cup chopped flat leaf parsley
Preheat oven to 425°F.
Toss squash, onions and thyme in oil. Spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper. Roast 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, and 1/2 cup wine. Simmer 10 minutes. Puree the soup in a blender or food processor until smooth. Transfer to a clean pot and check seasoning (you can add more stock or water to thin if necessary).
Sauté chopped mushrooms in 1 TBL oil over medium heat until brown. Add 1/4 cup wine and simmer until evaporated. Add salt and pepper to taste. In a small saucepan over medium-low add cream and blue cheese. Heat and stir often until melted (approx 5 minutes). When ready to serve, bring soup back to a simmer ladle into bowls. Top with a spoonful of blue cheese cream, chopped mushrooms and parsley.
Serves 8
2006 Warrick Red
Our reserve red blend of Merlot, Syrah, Cabernet Sauvignon and Cabernet Franc is paired with Chicken and Sausage Gumbo.
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(Additional Bottles Available. Wine Club price:$28.80)
Chicken and Sausage Gumbo
1 TBL plus 1/2 cup vegetable oil
1 lb mild Italian pork sausage
2 lbs boneless skinless chicken thighs cut into 3/4” pieces
2 tsp salt
2 tsp pepper
2 tsp dried Italian seasoning
1 tsp cayenne pepper
2 tsp garlic powder
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1 tsp salt
1/2 tsp cayenne pepper
3 bay leaves
9 cups low sodium chicken stock
1/2 cup chopped green onions
2 TBL chopped parsley leaves
1 TBL file powder
Tabasco Sauce
Cooked white rice
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the salt, pepper, 1 tsp cayenne pepper and garlic powder. Add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Reduce heat to medium-low.
Combine the remaining 1/2 cup oil and the 1 cup flour in the same Dutch oven. Cook, stirring slowly and constantly for 30 to 40 minutes, to make a dark brown roux, (darker than peanut butter). Add the onions, celery, and bell peppers and cook, 4 to 5 minutes. Add the browned sausage, salt, 1 tsp cayenne, and bay leaves. Stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Increase heat and bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the cooked chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Taste and adjust seasonings (you may want to add salt or additional cayenne pepper). Remove and discard the bay leaves. Stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve with hot sauce and file powder on the side.
Serves 8.
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Summer 2008
2007 Chardonnay
This Chardonnay was barrel fermented in French oak and has aromas of caramelized pineapple and pear. The creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years.
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(Additional Bottles Available. Wine Club price:$19.20)
Grilled Tomato Basil Crostini with Lemon Garlic Cream
1 French bread baguette
3T olive oil
1- 8oz box cream cheese
1 small minced garlic clove
Zest of 1 lemon- minced
1T lemon juice
2T half and half
1 cups fresh basil leaves, packed
2T freshly grated parmesan cheese
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lb tomatoes chopped
Lemon Garlic Cream - With a hand mixer- mix cream cheese, garlic, lemon zest, lemon juice, half and half and 1/8 tsp salt.
Basil Drizzle – blend basil, parmesan cheese, ¼ cup olive oil. Season with salt and pepper.
Slice bread into 1/2-inch-thin slices, discarding ends. Brush with olive oil. Grill bread slices over medium heat 2 to 3 minutes on each side. Spread with cream cheese mixture. Top with chopped tomatoes and basil drizzle.
2006 Cabernet Sauvignon
This year's Cabernet Sauvignon is a full-bodied wine with aromas of cherry, currant and eucalyptus. The rich tannins are balanced by a bright finish with notes of vanilla and toasted French oak. Drink now or age 3-7 years.
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(Additional Bottles Available. Wine Club price:$27.20)
Grilled Pork Tenderloin with Four-Herbed Pesto
Grilled Pork Tenderloin
2 pork tenderloins (1.5 to 2 lbs total)
1 T olive oil
2 tsp garlic powder
2 tsp salt
2 tsp black pepper
2 tsp dried Italian seasonings
Cover pork with oil, garlic powder, salt, pepper and Italian seasonings. Grill over medium-high on a clean well-oiled grate. Turn every 15 minutes until internal meat temperature reaches 160 degrees. Cover and let rest for 10 minutes. Slice 1⁄4- 1⁄2” on the diagonal. Cover with Four Herb pesto.
Serves 6-8.
Four-Herbed Pesto
3/4 cup chopped fresh parsley
1/3 cup chopped fresh oregano
3 T chopped fresh rosemary
3 T chopped fresh thyme
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon grated orange peel
1/2 teaspoon salt
In a blender- pulse until completely combined.
Spoon over warm meat.
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Summer 2008
2007 Pinot Noir Rose
Our 2007 dry Pinot Noir Rosé has notes of strawberry, watermelon and citrus. It is well-balanced with a long, bright, acidic finish.
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(Additional Bottles Available. Wine Club price:$16.00)
Grilled Coconut-Lime Ceviche
1/2 lb med-large shrimp- raw, shell off, de-veined
1/2 lb sea scallops- raw, foot removed
1/2 lb white fish (Tilapia, Mahi Mahi, Cod)
3 limes, zest and juice
1 lemon, zest and juice
1/2 orange, zest and juice
1/4 cup olive oil
1 avocado- chopped
1/2 large red onion, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/4 tsp green curry paste (Thai Kitchen)
1/2cup coconut milk
salt, to taste
Set well-oiled (clean) grill to medium high. Grill shrimp, scallops and fish till done (approx 5-8 minutes), cool.
In a bowl mix- lime juice and zest, lemon juice and zest, orange juice and zest, olive oil, avocado, red onion, and parsley. Dissolve green curry paste in coconut milk- add to bowl.
Chop seafood to 1/4" pieces. Add seafood to bowl. Mix.
Refrigerate for one hour- serve with tortilla chips or on top of salad greens.
Serves 6 as an appetizer.
2006 Wooldridge Creek Merlot
Our 2006 Merlot has aromas of plum and vanilla balanced by full tannins that contribute to a round smooth finish.
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(Additional Bottles Available. Wine Club price:$25.60)
Grilled Buffalo Burgers with Oregano Aioli
and Balsamic Roasted Tomatoes
Oregano Aioli
1 cup mayonnaise
3 cloves garlic, minced
2T fresh oregano leaves, finely chopped
1T fresh lemon juice
Salt and fresh ground black pepper, to taste
Combine the mayonnaise, garlic, oregano, lemon juice, salt and pepper (to taste) in a small bowl and whisk to mix.
Balsamic Tomatoes
6 roma tomatoes, sliced thick
3T balsamic vinegar
1T olive oil
Salt and fresh ground black pepper, to taste
Preheat the oven to 400°. Spread sliced tomatoes on a rimmed baking sheet- brush on tomatoes with olive oil and vinegar. Season with salt and pepper.
Bake 30 minutes. Remove from the oven- cool.
Grilled Buffalo Burgers
2 lbs ground buffalo www.fullcircleranch.com
(can substitute grilled portabella mushrooms)
2T olive oil
1T garlic salt
Fresh ground pepper, to taste
6 buns/rolls
Heat grill to medium high. Mix meat, olive oil, garlic salt and pepper together (just until combined - do not over mix). Form 6 patties 3⁄4” thick. Make a small indention in the middle of the patty to keep it from swelling. Cook- turning one time - until done (approx 4-5 minutes per side). Brush bun with olive oil- warm on grill. Remove meat and bun from grill. Spread aioli on bun top with meat and tomato –
Serves 6.
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Spring 2008
2006 Wooldridge Creek Chardonnay
This Chardonnay was barrel fermented in French oak and has aromas of citrus and passion fruit. Its creamy texture reveals a long, spicy, vanillin finish. Enjoy now or age 1-3 years.
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(Retail price: $24 Wine Club price:$19.20)
Basil-Orange Ricotta Pie
1 - 9” unbaked pie crust
5 large eggs
1 1/2 cups whole milk ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup finely chopped basil
1T grated orange zest
1/2 tsp salt
1 tsp cracked black pepper
Heat oven to 350 degrees.
Line 9” pie pan with unbaked pie crust (homemade or store bought. Whisk eggs together – add ricotta, parmesan, basil, orange zest, salt and pepper. Whisk together for 30 seconds – until fully incorporated. Pour into pie crust. Bake for 50 minutes – center should be set. Cool completely before serving.
Serves 6-8
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2005 Wooldridge Creek Cabernet Sauvignon
This year's Cabernet Sauvignon is a full-bodied wine with aromas of currants and eucalyptus. The rich tannins are balanced by a long bright finish with notes of cedar. Drink now or age 3-7 years.
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(Retail price: $34 Wine Club price:$27.20)
Grilled Flank Steak with Italian Salsa Verde
1 1/2 - 2 lb flank steak
1 cup flat-leaf parsley
3 anchovy filets
2T drained capers
2 tsp grated lemon zest
1 garlic clove
1/4 tsp salt and pepper
1/2 cup olive oil
Salsa - In a food processor, blend parsley, anchovies, capers, zest, garlic, salt and pepper. Once pureed, blend in olive oil.
Marinate flank steak for a couple of hours in 3/4 of salsa (keep remaining to serve over finished steak). Bring steak to room temperature before grilling. Grill flank steak over medium-high for approx 5-6 minutes per side for medium-rare. Remove from grill; cover with foil. Let meat rest for 10 minutes before slicing. Thinly slice at a diagonal across the grain. Top with remaining salsa. Serves 4.
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Winter 2008
2006 Wooldridge Creek Twilight White
This bright, floral blend of Viognier, Gewürztraminer and Chardonnay was fermented in stainless steel and aged on its lees. This dry white wine has a rich texture and a fresh finish. The 2006 Twilight White is ready to drink and should be enjoyed in the next two years.
Lemon-Infused Winter Vegetable Soup
2 T extra-virgin olive oil
1 medium white onion - chopped
1/2 cup celery - chopped
3 medium carrots - chopped
2 large sweet potatoes - peeled and chopped
4 garlic cloves - minced
1/2 cup dry white wine
6 cups chicken broth (can substitute vegetable broth)
Peel of 1/2 lemon
2 T fresh lemon juice
Salt to taste
Grated lemon zest
Fresh parsley - finely chopped
Grated parmesan cheese
Cracked black pepper
Heat the oil in a soup pot over medium heat. Add the onion, celery, carrots and sweet potato - cook, stirring often, about 10 minutes. Add the garlic and cook until fragrant – about 1 minute. Add wine – cook 1 minute. Add the broth and lemon peel - bring to a boil. Reduce the heat to low. Simmer, partially covered, about 20 minutes. Remove lemon peel. Using a hand blender or a covered blender – puree until smooth. Return to the pot and heat through. Add lemon juice and salt to taste. Serve in soup bowls - top with parsley, lemon zest, parmesan cheese and cracked black pepper. Serves 6-8.
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2005 Wooldridge Creek Syrah
A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. The 2005 Syrah is ready to drink and should continue to improve in the bottle for 3-5 years.
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(Retail price: $32 Wine Club price:$26.50)
Puree of Mushroom Soup
2 T extra-virgin olive oil
2 T butter
1 medium white onion - chopped
1/2 cup celery - chopped
1 large russet potato - peeled and chopped
1 lb white or brown mushrooms - quartered
1/2 lb portabella mushrooms - chopped
4 garlic cloves - minced
1/2 cup dry sherry
2 T dried Italian seasonings
6 cups chicken broth (can substitute vegetable broth)
Salt to taste
White truffle oil (optional)
Cracked black pepper
Heat the oil and butter in a soup pot over medium heat. Add the onion, celery, potato and mushrooms – cook (allow to brown) about 10 minutes. Add the garlic and cook until fragrant – about 1 minute. Add sherry – cook 1 minute. Add the broth and Italian seasonings - bring to a boil. Reduce the heat to low. Simmer, partially covered, about 20 minutes. Using a hand blender or a covered blender – puree until smooth. Return to the pot and heat through. Add salt to taste.
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Fall 2007
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. The 2006 Warrick White is ready to drink and should age well for 1-5 years. Additional bottles wine club - $20.80
Herb Marinated Goat Cheese Baked in Grape Leaves
4 fresh or marinated grape leaves
5-6 oz fresh goat cheese (cherve)
2T olive oil
2 T dried Herbs de Provence- spice blend
2 tsp cracked black pepper
2 tsp finely grated lemon zest
kitchen twine
Grape leaves can be picked fresh in a vineyard from May until October/November. If using fresh grape leave, rinse well and soak overnight in water. If using store bought grape leaves (found in jars next to olives) just rinse well. Dry leaves with a paper towel. Overlap 3-5 leaves on a plate (top side of leaf down).Form goat’s cheese into a ball and flatten into a disk approx ½ inch thick. Drizzle with olive oil. Cover with herbs and lemon zest Place in center of grape leaves. Cover with an additional grape leaf. Enclose cheese in grape leaves and tie together with kitchen twine. Place in refrigerator until ready to bake. Pre-heat oven to 375 degrees Bake on a tray for 10 minutes. Let sit for 3-5 minutes. Cut string, remove top grape leaf, unwrap and serve warm with bread or crackers Serves 4.
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2005 Warrick Red
Our signature blend of Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Viognier is elegant, complex, and age-worthy. It was barrel aged for 18 months in French oak. Drink now or age 3-7 years.
Moroccan Lamb Chili
2 white onions-chopped
2lbs ground lamb (can substitute vegetarian ground beef substitute e.x MorningStar brand)
1 T garlic salt
2 T dried Italian Seasonings
2 tsp Chinese Five Spice (died spice blend)
2 tsp cumin
2 tsp tummeric
5 cloves garlic- chopped
2 cans black beans- drained
2 cans died tomatoes with juice
Sour cream, crumbled feta cheese and chopped parsley (to garnish)
In a large heavy bottom pot- sauté onions in olive oil for 3-5 minutes add ground lamb (or substitute)- brown. Add garlic salt, Italian seasonings, Chinese five spice, cumin, tummeric. Add chopped garlic- sauté for 1-2 minutes. Add beans and tomatoes- simmer for at least 30 minutes. Serve with sour cream, crumbled feta and chopped parsley. Serves 4-6.
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Summer 2007
2006 Rose 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, this wine should age well for 1-3 years. Additional bottles $16.00.
Cucumber-Shrimp Yogurt Dip with Fresh Herbs
2 T fresh mint
2 T fresh oregano
2 T lemon zest
2 cloves garlic
2 T olive oil
1/2 tsp salt
1 European cucumber sliced in quarters
4 cups plain whole-milk yogurt (32oz)
1/2 lb cooked medium shrimp, chopped*
*Vegetarian option - omit the shrimp and enjoy.
Drain yogurt in a fine mesh strainer (over a bowl) in refrigerator for 4 hours. In a food processor or blender, pureé mint, oregano, lemon zest, garlic, olive oil and salt. Add cucumber - pulse till finely chopped. Stir in yogurt and chopped shrimp.
Serve with bread, chips, pita or crackers.
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2005 Merlot
Our soft smooth Merlot has notes of plum, cocoa and violet. The velvety tannins lead to a long finish with hints of dark chocolate. Ready to drink and should continue to improve in the bottle for 1-3 years. Additional bottles $24.00.
click here to order (Retail price: $24 Wine Club price:$19.20)
Summer Salad of Potatoes, Linguisa and Baby Greens
4 lbs small Yukon gold potatoes
1/3 cup olive oil
4 large linguisa sausages
2 T minced shallots
2 T Dijon mustard
2 T fresh thyme, chopped
2 T fresh oregano, chopped
1/2 cup flat leaf parsley, chopped
1/2 T cracked black pepper
2 cups chopped celery
1 cup chopped green onions
baby salad greens
Boil potatoes in salted water until cooked through - approx 15-20 minutes. Drain. Slice linguisa in 1” diagonal slices. Brown/sauté in olive oil over medium heat for 5 minutes. Remove sausage. Save oil for dressing.
Dressing - To warm (not hot) oil, whisk in mustard; add chopped shallots, thyme, oregano, parsley and black pepper. Taste and add additional olive oil or mustard to taste.
Assemble - Cut potatoes into quarters. Mix potatoes with sausage, celery and green onions; mix in ¾ of dressing. Serve on bed of baby greens. Top with additional dressing and cracked black pepper. Serves 4-6.
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Spring 2007
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. Perfect now on a warm spring day, this wine should age well for 1-3 years.
Orange-Scallop Stuffed Mushrooms
20 small white mushrooms or (8 large)
¼ lb sea scallops*
1⁄2 cup olive oil
1 oz fresh basil leaves
1 T fresh lemon juice
1 clove garlic
¼ tsp each salt and pepper
¼ cup fresh orange juice
zest of ½ orange (minced)
*Vegetarian option: substitute firm tofu (marinate tofu in orange juice) for scallops
With a hand blender or food processor - blend olive oil, basil, lemon juice, garlic, salt and pepper
pour over mushrooms- marinate for 2-6 hours.
Slice scallops to fit inside mushroom, brush with orange juice.
Broil (3 inches from broiler) on high for 5 minutes for small mushrooms (7-10 minutes for large mushrooms).
Top with orange zest. Serve as an appetizer or on salad greens; use remaining marinate as dressing.
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2004 Cabernet Sauvignon
This full-bodied robust wine is filled with aromas of black cherries, currants and cedar. The elegant balanced tannins contribute to the rich texture and long bright finish. Ready to drink and should continue to improve in the bottle for 7-10 years.
Herb Roasted Pork Loin with Red Wine-Mascarpone Reduction
3 lb boneless pork loin
½ cup olive oil
1 T fresh rosemary
2 T fresh thyme
2 T fresh oregano
2 T dried Italian seasoning
1 T black pepper
½ tsp salt
½ tsp ground cumin
3 cloves garlic
1½ cups chicken broth
½ cup red wine
3 T mascarpone cheese
With a hand blender or food processor blend olive oil, rosemary, thyme, oregano, Italian seasonings, pepper, salt, cumin and garlic.
Rub over pork loin.
Marinate for 6-24 hours. Heat oven to 425 degrees.
In an oven-proof pan heat 2 T olive oil on medium high - brown pork on all sides (4 minutes per side).
Add 1 cup chicken broth to pan.
Bake (turning 1-2 times) until center of pork reads 140 degrees (approx 40 minutes).
Remove pork and let rest for 15+ minutes.
Place pan on stove on medium high, add 1⁄2 cup chicken broth and red wine - reduce by half to approx 1⁄2 cup, remove from heat, whisk in mascarpone.
Slice pork and drizzle with sauce.
Serves six.
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Winter 2007
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. Drink now or hold for 1-3 years.
White Bean Bisque with Winter Pesto
½ cup olive oil
¼ cup minced shallots
3 ribs diced celery
3 diced carrots
1 cup chopped mushrooms
3 chopped garlic cloves
2T dried Italian seasonings
4T chopped fresh thyme
1T salt and black pepper
1 cup white wine
4 cups vegetable stock
2 cans (15oz) white beans (drained & rinsed)
juice of ½ lemon
¼ cup butter
Winter Pesto
1 cup flat leaf Italian parsley
1 clove garlic
½ cup olive oil
½ cup grated parmesan
2T lemon zest
salt and pepper to taste
Heat a large soup pot over medium-high heat.
Add the olive oil, shallots, celery, carrots and mushrooms.
Sauté 5 minutes.
Add the garlic, dried and fresh herbs, salt and pepper and sauté another minute.
Stir in the wine and stock.
Add the beans.
Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 30 minutes.
Place soup in a blender (or use a hand blender) to puree approx ¾ (I prefer to leave a bit of beans and vegetables whole) of the soup.
Add lemon juice.
Cook uncovered over medium heat for 30 minutes.
Stir in butter.
Winter pesto: blend parsley, garlic, olive oil, parmesan, lemon zest; salt and pepper to taste.
Serve soup topped with the winter pesto.
Serves six.
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2004 Syrah
A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 5% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish. The 2004 Syrah is ready to drink and should continue to improve in the bottle for 5-7 years.
French Lentil, Barley and Chicken Soup with Goat Cheese Crostini
2 tsp olive oil
3 ounces chopped pancetta
3 ribs diced celery
2 diced carrots
1 medium diced onion
5 chopped garlic cloves
3T tomato paste
1 cup red wine
6 cups low-sodium beef stock
2T dried Italian seasonings
4T fresh oregano
Salt and pepper to taste
1 cup dry small green lentils (rinsed)
1 cup medium pearl barley
2 cups shredded cooked chicken
Goat Cheese Crostini
1 sliced baguette
3 oz goat cheese
Heat a large soup pot over medium-high heat.
Add the olive oil, pancetta, celery, carrots and onion.
Sauté for five minutes.
Add the garlic and sauté for one minute.
Add the tomato paste and stir until well-combined.
Stir in the wine and stock.
Add the dried and fresh herbs, salt and pepper.
Add lentils and barley.
Bring to a boil.
Reduce heat to medium-low, add chicken, cover, and simmer until barley and lentils are tender, stirring occasionally, about 1 hour.
If soup is too thick, add a little water.
Serve immediately with toasted baguettes with melted goat’s cheese and topped with black pepper.
Serves six.
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Fall 2006
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 100% French oak. The 2005 Warrick White has notes of honey and fresh pears balanced by full tannins and a long acidic finish.
Fresh Chanterelle Pasta with Lemon-Cream Brown Butter
¾ lb pasta
8-12oz fresh chanterelles- chopped into large pieces
4 T olive oil
4 T unsalted butter
1 cup cream
1 T grated lemon zest
2 T lemon juice
1 tsp salt and cracked black pepper
Boil pasta according to directions- drain.
In a separate pan melt butter and olive oil, add mushrooms.
sauté for 8-10 minutes.
Add cream, lemon juice, lemon zest, salt and pepper.
Serves 4 as an appetizer.
A bit about my favorite mushroom- Chanterelle Mushroom
A funnel shaped mushroom that is tapered at the base, the Chanterelle expands up and out like petals of a flower as the cap is formed. The cap of the mushroom can measure up to six inches across, containing an opened center with curly edges. When fresh, the Chanterelle has a bright yellow color, which fades to a paler yellow after it is harvested, later in autumn and as it ages. A Chanterelle mushroom has a mild somewhat fruity flavor with a subtle scent of apricots. Fresh Chanterelles will keep in the refrigerator for about one week. They can be wrapped in paper towels or placed in a paper bag, but should not be stored in plastic.
If you are unable to locate fresh Chanterelles at a local grocer they are available through www.earthy.com
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2004 Wooldridge Creek Merlot
The 2004 Merlot is a ripe, full-bodied, smooth Merlot that was blended with 9% Cabernet Franc to give it increased spice that leads to a long finish with hints of cocoa. The 2004 Merlot was aged for 18 months in French oak barrels and while ready to drink upon release, it is capable of aging for 5+ years.
Northwest Bison Short Ribs
4lbs bone-in short ribs (Bison preferably-or substitute beef)
1T each garlic salt, herbs de provence, ground black pepper
½ cup olive oil
¼ cup diced prosciutto
1 cup diced celery
1 cup diced carrots
3 garlic cloves- crushed
2 cups red wine
2 cups chicken stock
2 cups crushed canned tomatoes
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 oz bittersweet chocolate (Dagoba if possible)
3 T unsalted butter
Heat oven to 325 degrees.
Season short ribs with garlic salt, herbs de provence and pepper.
Heat oil in a large, deep, ovenproof pan.
Brown short ribs – approx 3 minutes per side- remove from pan-pour out majority of oil.
Add prosciutto to pan sauté 1 minute.
Add celery, carrots and garlic- sauté for 5-8 minutes.
Add red wine- reduce by half.
Add tomatoes, chicken broth, rosemary and thyme.
Cover and bake for 4 hours- turn meat over every hour.
Remove from oven.
Remove ribs from sauce.
Strain sauce- place in fridge to cool.
Once cool remove fat from surface.
When ready to serve- bring to a boil, reduce by half, add chocolate and butter.
Add short ribs to sauce- warm through.
Serve over your favorite mashed potatoes or polenta- garnish with finely chopped parsley.
Serves 4-6
For Bison, please shop at www.fullcirclebisonranch.com
Dagoba chocolate is available at www.dagobachocolate.com
Find Southern Oregon polenta (along with other wonderful grains) at www.buttecreekmill.com
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Summer 2006
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)
4T olive oil
2T red wine
2T Dijon mustard
1T minced fresh rosemary
1T minced fresh thyme
2 cloves minced garlic
1 T salt
1 T black pepper
Unwrap lamb - if more than 2 inches thick at any point, pound with a flat meat mallet.
Combine olive oil, red wine, mustard, rosemary, thyme, and garlic.
rub over lamb.
refrigerate for 24-36 hours.
Remove from fridge, season with salt and pepper.
Allow to sit at room temperature for 30 minutes.
Grill on high for 4-5 minutes (until well browned) on each side.
Lower heat to medium, close lid, and continue to cook for approximately 10 minutes (internal temp should be 125-130).
Remove from grill, cover and let sit for 15 minutes.
Slice against grain.
Mushroom compound butter
1 cup dried mushrooms (porcini, shitake or a mix)
½ cup warm water
2 sticks softened unsalted butter
2T truffle oil (white or black)
2T parsley - chopped finely
Soak mushrooms in warm water for 30 minutes, until soft.
Rinse, dry and chop finely.
Mix softened butter, mushrooms, parsley and truffle oil.
Refrigerate.
(Roll into a log for a nice presentation.)
Slice butter and serve on slices of lamb.
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2005 Rosé of Pinot Noir
A dry rosé with floral and citrus aromas. It is well-balanced and has a long, bright, acidic finish.
Salmon Mousse with Lemon Crème Fraiche
8 oz. cream cheese
2 oz. smoked salmon
3 tbsp heavy cream
1 chopped shallot
1T lemon juice
Blend cream cheese, smoked salmon, cream and shallot in a food processor or blender until smooth.
Scrape down sides, add lemon juice and blend again.
Refrigerate for at least 1 hour.
Lemon Crème Fraiche (can substitute 3T high quality sour cream mixed with 1T lemon zest)
2 Tablespoons sour cream
¼ cup heavy cream
1T lemon zest
Mix sour cream and cream together.
Heat slowly to 90 degrees.
Remove from heat & pour into a new container.
Keep at room temp (75 degrees) until thickened, approximately 7 hours.
Add zest, mix, cover and refrigerate.
Can be made one week in advance.
Serve in pre-baked mini tart shells or on cucumber rounds or on toasted baguette slices.
Garnish with finely chopped parsley and fresh black pepper.
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Spring 2006
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 lb cooked, peeled, chopped shrimp
8 oz fresh goat cheese — room temp
1 egg yolk
Salt and Pepper
2 T olive oil
2 T minced ginger
1 package wonton wrappers
1 thinly sliced red pepper
1 can coconut milk
1 bouillion cube(veg or chicken)
1 T green curry paste
Zest of 1 lime
1 T lime juice
4 T chopped cilantro or basil
Raviolis — Melt butter with minced garlic in microwave.
Add to goat cheese, egg yolk and shrimp mix.
Salt and pepper to taste.
Place 1 teaspoon filling in the middle of wonton wrapper, rub water along edge of wrapper, fold in half to make a triangle and press to seal.
Cook in boiling water for 2 minutes.
Remove and add to sauce.
Sauce — Sauté ginger in olive oil for 1 minute.
add red pepper and Sauté for 3 minutes.
Add coconut milk, bouillion cube, curry paste, lime zest, lime juice and simmer for 5 minutes.
Add cooked ravioli, garnish with chopped cilantro or basil and serve.
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2002 Cabernet Sauvignon
We have been holding this back to see what it would become with extended bottle aging. This 100% Cabernet is now ready to drink and showing beautiful dark cherry fruit balanced by velvety tannins and a vanillin finish. We have just enough to get one bottle to each wine club member so enjoy.
Peppercorn Steaks with Horseradish Cream and a Balsamic Reduction
4 steaks (NY, Flank, or your personal favorite)
Salt and Pepper (to taste)
2 T horseradish (fresh or cream)
4 oz sour cream
½ cup balsamic vinegar
4 T chopped parsley
Salt and pepper steaks.
Grill on a pre-heated grill until desired doneness.
Remove and let rest for 10 minutes.
Mix horseradish with sour cream.
Reduce balsamic vinegar to one third cup over high heat.
Top steaks with horseradish cream, a drizzle of balsamic reduction, and chopped parsley.
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Winter 2006
This Wine Club release is collaboration between Wooldridge Creek Winery and Valley View Winery. The Il Carino Rosso and the Oso de Oro are wines that were made at Valley View Winery with grapes from Wooldridge Creek Vineyards. The wines were made by the winemakers from both Valley View (John Guerrero) and Wooldridge Creek (Greg Paneitz and Kara Olmo).
2003 Il Carino Rosso (The Dear Red)
A blend of Sangiovese, Cabernet Sauvignon and Zinfandel- this is a full-bodied red wine with notes of dark cherry fruit balanced by good acidity.
Roasted Chicken Pizza with Parsley, Capers, Fresh Mozzarella and Parmesan
Pizza Crust — unbaked
1 cup cooked shredded chicken
1 cup parsley
½ cup olive oil
2 T lemon zest
2 T capers
2 drained anchovy filets
2 clove garlic
Salt and pepper to taste
2 cups mozzarella
¼ cup parmesan
Sauce — In blender combine parsley, olive oil, garlic, capers, lemon zest, anchovies, salt and pepper to taste.
Top unbaked pizza crust (can make or buy at local pizzerias) with sauce, chicken and cheeses.
Bake at 375 for 15-20 minutes.
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1997 Oso de Oro (The Golden Bear)
The golden dessert wine is a reserve bottling of the first wine made by Greg and Kara. It has notes of caramel, butterscotch and toasted hazelnuts and finishes with a bright acidic finish with hints of citrus.
Chocolate Tart with Figs and Almonds
1 unbaked tart shell pressed into 9 or 10" tart pan
(can make or buy frozen pie dough)
¼ cup dried figs
¼ cup Oso de Oro
½ cup Whole raw almonds
2 eggs
4 egg yolks
8 oz bittersweet chocolate
¾ cup butter
Place dough into tart shell — prick bottom with fork — brush lightly with melted butter
Bake tart shell at 375 degrees for 10 minutes or until light brown
Slice figs — cover with Oso de Oro (soak for a minimum of 2 hours)
Toast almonds (on stove or in oven) to golden brown — chop in food processor
Combine eggs and yolks — beat with an electric mixer till very thick and fluffy (10 min)
Melt chocolate slowly with butter — cool slightly
Add chocolate to eggs — mix until completely combined
Fill tart shell with chocolate mixture top with figs and almonds.
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Fall 2005
2004 Wooldridge Creek Chardonnay
This chardonnay was barrel-fermented, but not barrel-aged, resulting in a full bodied, bright, acidic white wine. It pairs well with soups, salads and seafood.
Salmon, Potato and Herb Gratin
This dish can be presented in many ways. You can fill mini tart shells to serve as appetizers, individual ramekins to serve as an elegant first course or as a multi-person casserole. It is a wonderful potluck item for the holidays.
Mashed potatoes
Smoked salmon
Fresh salmon — roasted
Butter
Lemon slices
Cheese (sharp white cheddar, gruyere, flavored cheddar or jack)
Herbs (chives, tarragon, parsley or dill)
½ and ½ (warm) — enough to make a soft mixture
Boil potatoes, mash with butter
Fresh salmon in tin foil top with small pats of butter and lemon slices roast at 375 degrees for 15–30 minutes depending on size
Chop herb(s) of choice
To mashed potatoes crumble in an equal amount of salmon (½ roasted & ½ smoked)
Add herbs, warm ½ and ½, and salt to taste
Beat with beaters for one minute
Put mixture into serving dish(es) and top with shredded cheese
Bake at 375 degrees. Then broil to brown cheese
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2003 Wooldridge Creek Merlot
The 2003 Merlot was picked at peak ripeness and fermented dry. It was then barrel aged for 18 months and then blended with 10% Cabernet Franc. It has beautiful notes of cherry and plum balanced by a rich mouth feel and good acidity.
Spanish Paella with a Gremolata Aioli
1 medium sized onion
4 cups long grain enriched rice
1 T. saffron in 8 cups of water
2 lbs pork tenderloin — cut into ½ pieces add salt and pepper
1 cup mayonnaise
½ cup chopped flat leaf parsley
¼ cup chopped garlic
¼ cup orange zest
Aioli — mix together mayonnaise, garlic, orange zest and parsley — Salt to taste
Sauté a chopped onion in olive oil on medium heat
Add rice and stir for 1 minute, add saffron water, cover (Cook for 20 minutes)
In different pan, sauté pork tenderloin in olive oil until no longer pink — add shrimp
Add pork and shrimp mixture to rice
Warm through
Stir in aioli
Salt and pepper to taste — Serve
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Summer 2005
2004 Warrick White
Our first white blend. It is 65% Chardonnay, 25% Pinot Noir and 10% Viognier and as of this wine club shipment we are SOLD OUT. We decided to share one last bottle with each of you. 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
6–8 slices Proscuitto cut into strips
3 TSP lemon Juice
¼ cup Warrick white
2 TSP olive oil
1 TSP thyme
2 crushed garlic cloves
Marinate shrimp for 30 minutes in olive oil, wine, lemon juice, thyme & garlic
Place the shrimp on skewers- grill for 5–7 minutes
Lightly oil, salt and pepper the sliced zucchini then grill for 5–7 minutes
Wrap grilled shrimp in proscuitto and place on a slice of grilled zucchini
Drizzle with lemon-basil oil
Lemon-Basil oil
¼ cup basil oil (Consorzio)
zest of 1 lemon
let sit for at least 30 minutes
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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 Lamb Ragu with an Onion-Citrus Confit
Herbed Lamb Ragu
6 TSP olive oil
2 peeled garlic cloves
1 6" fresh rosemary sprig (chopped)
4 TSP fresh Thyme
2lbs lamb (1/2" pieces)
1½ cups red wine
12oz crushed tomatoes
salt and pepper to taste
Saute garlic, rosemary and thyme for in olive oil (2 minutes)
Add lamb — brown (approx 7 minutes)
Salt and pepper lamb
Add wine (cook 3 minutes)
Add tomatoes (simmer for 2 hours)
Adjust salt and pepper to taste
The sauce should be a thick rich sauce
You may need to add a bit of water at the end
Serve over noodles, dumplings or polenta
Top with Onion-Citrus Confit
Onion-Citrus Confit
2 Large onions
Zest of 1 lemon
3 TSP fresh thyme
Caramelize onions in oil (cook on med for 30 minutes)
Add lemon zest, thyme, salt and pepper to taste (cook an additional 2-3 minutes)
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Spring 2005
2000 Cabernet Release
The 2000 Cabernet Sauvignon has spicy aromas with layers of complexity: Cherry, cedar, eucalyptus with dried herbs and pepper dominate the nose. Plum and cassis fruit are on the palate framed by firm tannins and a dark chocolate taste linger in the finish. The wine is approachable, round and concentrated.
Cabernet Chocolate and Marzipan Tart (Serves 8)
12 ounces good baking chocolate (semi-sweet or double chocolate)
1 Cup Cabernet Sauvignon
½ cup Heavy Cream
½ cup Marzipan (Almond Paste)
Pie shell (pre-baked)
Pinch salt
Melt the chocolate in double boiler or microwave with salt
Reduce wine to 1/3 cup
Blend together wine reduction, cream and salt
Stir in melted chocolate
Line bottom of pre-baked pie shell with marzipan
Cover with chocolate mixture
Cool
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Chicken with Green Olives and Red Wine (Serves 8)
8 Chicken Thighs (bone-in; skin on)
1 Tablespoon Olive Oil
5 cloves garlic (crushed)
½ teaspoon red pepper flakes
4 strips orange zest (½ inch x 2 inches)
1 cup ripe green olives (e.g. Santa Barbara Olive Company)
2 Anchovy filets (diced fine)
2 Tablespoons Balsamic Vinegar (Modena — e.g. Kirkland from Costco)
1 Cup Red Wine (Wooldridge Creek Cabernet Sauvignon 2000)
Heat oil in the pan
Salt and pepper the chicken
Saute chicken in olive oil until well colored on both sides
Remove to a plate
Pour off all but 1 or 2 tablespoons of accumulated fat
Saute garlic until golden
Add pepper flakes and cook them for about 1 minute (do not allow garlic to burn)
Add anchovy and melt
Add orange zest
Deglaze with red wine and vinegar
Return chicken to the sauce and scatter the olives over it
Cover and bring to a very slow simmer on stove top
Continue cooking for about 1 hour on stove top or in oven at 350 degrees
Regulate heat and check moisture periodically
It should reduce to about 1 cup of sauce
Serve over soft polenta or spaghetti
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Winter 2004
2003 Wooldridge Creek 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 simple lunch, or even dinner when paired with a salad.
Butternut Squash Lasagna with a sage béchamel sauce
1 tablespoon olive oil
1 1.5–2lb butternut squash
¼ cup butter
3 TSP chopped fresh sage
¼ cup flour
3½ cup whole milk
1 package fresh wonton noodles
2½ cups shredded mozzarella
1 cup grated parmesan
Cut squash in half-remove seeds — brush with olive oil
Place in 375 degree oven for 45 minutes (until soft)
Scoop out flesh into blender — puree
You may need to add a touch of water (should be the consistency of baby food)
Season to taste with salt and pepper
Add sage — cook 1 minute
Add flour — whisk for 2 minutes
Bring to a boil then simmer for a couple of minutes until sauce thickens slightly (should coat a spoon)
Season with salt and pepper to taste
Lightly butter a 13x9 baking pan
Coat bottom of pan with béchamel sauce
Lay 6 wonton noodles over sauce
Spread squash puree and a layer of mozzarella. A layer of noodles. Another layer of béchamel and sprinkle parmesan. A layer of noodles. A layer of squash and mozzarella. Noodles. A layer of béchamel. End with a layer of béchamel on top (do not add parmesan to top layer)
Cover with tin foil bake 45 minutes in a 375 degree oven
Remove foil sprinkle top with mozzarella and parmesan (bake 15 minutes)
Remove and let rest 15 minutes before serving
1997 Oso de Oro — White Dessert Wine
A mistake created a masterpiece (or so we've been told).This dessert wine started as a 1997 Chardonnay. When bottled, the corks did not make a good seal and the wine oxidized. We opened 3000 bottles (by hand) and poured them back into a tank. We took ½ the tank to Brandy Peak (a distillery on the coast) and distilled it into brandy. We added the brandy to the remaining Chardonnay and baked it in oak barrels in the sun for 3 months. The result — a rich, butterscotch and roasted nut dessert wine. Perfect for a simple cheese and pear dessert.
Rogue Creamery Blue Cheese with caramelized local pears
½ pear per person (Bosc or other firm pear)
½ tablespoon butter per pear
½ tablespoon sugar per pear
½ teaspoon lemon zest per pear
small wedge of blue cheese per person
Melt butter in saucepan over medium
When hot add sliced (or diced) peeled pears to butter
Add sugar over pears
Sauté and let caramelize(approx 7–10 minutes)
Add lemon zest
Pour sauce and pears over blue cheese
Serve
Note: toasted nuts (hazelnuts) would be a nice garnish
Fall 2004
1998 Cabernet Sauvignon
We chose the 1998 Cabernet to represent the best of the past of Wooldridge Creek Winery because it is drinking beautifully. One of the reasons that this wine has held up so well is that it is actually a Meritage (or Bordeaux) blend. The 1998 Cabernet Sauvignon is blended with 17% Merlot, 4% Cabernet Franc, and 2% Petite Verdot. Blends, like stews, if done well always seen to taste better once all of the flavors have merged together and become one. This is what the 1998 Cabernet has done. We have paired this wine with the Classic French stew- Cassoulet. For us happy cooks and very satisfied tasters, it is a wonderful, rich pairing that brings out the black cherry fruit in the wine.
Additional bottles of the 1998 Cabernet Sauvignon are available to our Wine Club Members for $17.60 per bottle
Cassoulet
1 lb white beans
1 chicken bouillon cube
3 cloves garlic (minced)
2 medium onions (finely chopped)
1 carrot (finely chopped)
2 cups chopped canned tomatoes (drained & rinsed)
1 clove
1 allspice
½ tsp dried thyme
¼ lb salt pork (chopped)
2lb Italian sausage (1 inch cubes)
2lb boneless leg of lamb (1 inch cubes)
2 lbs pork shoulder (1 inch cubes)
2 cups red wine
1½ cup bread crumbs
1 cup parsley
1 stick melted butter
Soak rinsed beans in water overnight
Add carrots, 1 onion, clove & allspice (in cheesecloth) thyme and salt pork
Simmer until beans are done (approx 1.5 hours)
Remove beans and cheesecloth from water (do not dump out water)
To the bean water add 1 cup red wine, tomatoes, bouillon cube and simmer until reduced by half
Sauté sausage, lamb and pork shoulder (may take a couple of batches)
After last batch is sautéed, add 1 cup red wine and 1 finely chopped onion and deglaze pan
Pour liquid into reduced bean water
Assemble — in a large casserole pan alternate layers of beans and meat (beans first and last)
Pour the bean water/wine reduction over top layer
At this point the dish can be cooked immediately or it can be refrigerated up to 24 hours
Place in a 250 degree oven for 1.5 hours until bubbling
Take out and punch down crust that forms on top
Mix together bread crumbs, parsley and melted butter
Spread on top of casserole
Bake 20 additional minutes (should be browned on top
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 contact to extract all of the flavors and to help it to become an age-worthy wine. It was fermented and aged in French Oak barrels and is very complex with both tannic and fruity notes. We are pairing this wine with a Thai Marinated Pork Tenderloin. The combination of the basil and ginger help to heighten the flavors of the Viognier in the wine while the coconut milk acts as a bridge to evenly distribute all of the flavors throughout the meat. All of the bottled ingredients should be easily available at a local Asian market.
Additional bottles of the 2003 Warrick White are available to our Wine Club Members for $20.80
Thai Marinated Pork Tenderloin
2½ lbs of Pork Tenderloin
3 Tsp ginger (peeled and chopped)
1 oz basil — (10 large leaves)
½ tsp red pepper flakes
2 limes
Nuoc Mam (Fish Sauce) equal amount to lime juice
½ head garlic (peeled and chopped)
2 small shallots (peeled and chopped)
3 Tsp medium sweet soy (blend of Soy Sauce & Molasses)
½ can coconut milk
1 Tsp Turmeric
½ Tsp salt & pepper
Mix all ingredients together — Marinate 24 to 48 hours (48 is best)
Grill slowly over indirect heat
Use a meat thermometer to 160 degrees (medium)
Let rest for 5–10 minutes
Serves 4
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