Recipes


Yearly Archive Of 2011


2009 Warrick White Reserve- Poached Seafood Salad with Saffron Rouille

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 6 servings Poaching Liquid 1 quart… 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 Rosé—Smoked Salmon and Seared Lemon Grilled Pizza drizzled with Chili Oil

2010 Rosé Our 2010 Rosé is a dry style rosé of Syrah that was fermented in stainless steel. It is bright and acidic with flavors of ripe strawberries. Enjoy now or age 1-3 years. Smoked Salmon and Seared Lemon Grilled Pizza drizzled with Chili Oil Chili Oil 1 cup olive oil 1 Tbs crushed red pepper flakes Combine… Read More »

2008 Tempranillo—Chorizo Burgers with Fennel Green Olive Slaw

2008 Tempranillo Our 2008 Tempranillo is a bright, elegant red wine with notes of rose, wild strawberry and cocoa. Enjoy now or age for 5-7 years. Chorizo Burgers with Fennel Green Olive Slaw Slaw 2 c sliced fennel 1 c shredded cabbage 1 c chopped green olives ¼ c mayonnaise 1 Tbs olive brine Salt… 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 Syrah – Braised Goat Leg

2008 Syrah – The 2008 Syrah has flavors of plum and red currant, with integrated spicy oak and developed tannins. Enjoy now or age for 5-7 years. Braised Goat Leg 1 goat leg–about 2 pounds (can substitute lamb) Marinade: 1 ½ c white wine ½ c orange juice ½ head garlic, split 2 stems rosemary ¼… 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 »

2007 Warrick Red Reserve – Haleem

2007 Warrick Red Reserve – This Warrick Red Reserve is a complex blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months. Haleem makes 8 servings 3 Tbs finely chopped ginger 3 Tbs finely chopped garlic ½ cup wheat berries ½ cup barley ½ cup yellow split peas 1 cups red lentils 2… Read More »