Recipes


Yearly Archive Of 2012


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 »

2011 Rosé of Tempranillo – Grilled Pizza with Lemon Alfredo Sauce and Bacon

2011 Rosé of Tempranillo  This dry Rosé of Tempranillo has notes of watermelon and passion fruit. It has a silky mouth-feel and a long, bright, acidic finish. Enjoy on a hot day this summer, or age up to three years. Grilled Pizza with Lemon Alfredo Sauce and Bacon Serves 4-6 Alfredo sauce 1 ½ Tbs… 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 »

2011 Gewürztraminer – Tandoori Chicken

2011 Gewürztraminer  A dry Gewürztraminer, fermented in stainless steel to preserve the crisp kiwi and coconut flavor. Aromas of Thai basil and lemongrass are balanced by vibrant acidity. Enjoy now or age up to 3 years. Tandoori Chicken Makes 6-8 Servings 3 lbs skinless chicken breast, cut into 1” wide strips 1/2 cup plain yogurt… Read More »

2009 Zinfandel – Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

2009 Zinfandel  The 2009 Zinfandel is a rich wine with aromas of black raspberry, wild herbs, and cedar. The full tannins are balanced by a long, bright, acidic finish. Enjoy now or age for 5-7 years. Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter Serves 6-8 Anchovy Butter 8 oz butter, softened 1 can… Read More »

2010 Chardonnay – Brandade Beignets

2010 Chardonnay Barrel fermented in French oak, our 2010 Chardonnay has notes of caramel and ripe pear. The creamy texture leads to a long, spicy, vanillin finish. Brandade Beignets Makes 6-8 Servings Salt Cod 1 lb Cod Kosher Salt In a glass baking dish, pack fish in salt, covering completely. Cover, and leave in the… 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 »