Recipes


Yearly Archive Of 2014


2010 Warrick Red Reserve — Beef Stroganoff with Mushrooms and Celery Root

2010 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel and Malbec.  It was aged for 30 months in small French oak casks. Beef Stroganoff with Mushrooms and Celery Root Serves 4 10 oz mushrooms, destemmed and sliced 1 pound hanger steak (skirt, flank, or flatiron work as well), sliced into 1″ pieces… Read More »

2012 Warrick White Reserve — Baked Crab Dip

2012 Warrick White Reserve – Barrel-fermented and aged for 24 months in French oak, the 2012 Warrick White Reserve is a full-bodied blend of Chardonnay and Viognier. Baked Crab Dip Yields about 2 cups 1 T olive oil 1/2 onion, diced 2 cloves garlic, chopped finely 8 oz fresh crab meat 4 oz cream cheese, at… Read More »

2011 Malbec — Sausage and Feta Stuffed Mushrooms

2011 Malbec – Our 2011 Malbec is an earthy, complex, terroir-driven wine with highlights of fennel, plum and cedar. Ample supple tannins lead to a lingering finish. Sausage and Feta Stuffed Mushrooms 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 1/4 c white wine 3/4 pounds sausage, removed from the casings 1/2 onion, diced… Read More »

2013 Chardonnay – Baked Ricotta and Roasted Garlic Oil

2013 Chardonnay – Our 2013 Chardonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish. Baked Ricotta 2 cups ricotta 1 Tbs thyme zest of one lemon 2 tbs olive oil 1/4 tsp red pepper flakes 1/2 tsp salt 1/2… Read More »

2012 Pinot Noir – Coq au Vin Flatbread

2012 Pinot Noir – Our 2012 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complementing the toasted nutmeg from the barrel. Coq Au Vin Flatbread 1 premade pizza crust 1/2 – 1 pound chicken, braised in red wine (recipe follows) 2 c sliced mushrooms, sauteed… Read More »

2013 Viognier – Jerk-spiced Shrimp Flatbread

2013 Viognier – Our 2013 Viognier is a rich full wine with flavors of peaches and cream, candied orange zest, and a smooth vanilla finish. Jerk-spiced Shrimp Flatbread 1 premade pizza crust 1 Tbs oil 1/2 pound salad shrimp, precooked and not frozen 1 zucchini, thinly sliced 1/2 onion, thinly sliced 2 c cheese –… Read More »

2013 Twilight White – Egg Salad with Smoked White Fish

2013 Twilight White – The spicy floral nose, round fruity mouthfeel and rich vanilla bean finish make this the perfect white blend for the end of your day or the start of your evening. Egg Salad with Smoked White Fish Serves 8-10 as an appetizer 8 eggs 1/3 c cream cheese 1/3 c plain yogurt 2… Read More »

2011 Merlot and 2011 Zinfandel – Blue Cheese and Bacon Drop Biscuits

2011 Merlot – Our 2011 Merlot is a robust, full-bodied wine with a deep ripe plum flavor and a hint of vanilla bean. The developed tannins lead to a rich, satisfying finish. 2011 Zinfandel – Our 2011 Zinfandel has aromas of ripe cherries and bramble berries. Ripe pomegranate notes are followed by a spicy cinnamon finish. Blue Cheese and… Read More »

2011 Warrick White Reserve – Crab and Parsnip Mac and Cheese

2011 Warrick White Reserve – Our reserve blend of Chardonnay and Viognier spends 18 months on oak which creates a rich oak spiciness and creamy mouth feel. Flavors of ripe pear lead to a rich, elegant finish. Drink now or cellar for 5 years. Crab and Parsnip Mac and Cheese serves 4-6 4 oz butter… Read More »

2009 Warrick Red Reserve & 2010 Malbec – Braised Beef with Anchovy Gremolata

2009 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel, Malbec, Syrah and Viognier. It was aged for 30 months in small French oak casks. It will continue to develop for 7+ years. 2010 Malbec – Our 2010 Malbec has aromas of rose petals, violets and currants. This is a bold… Read More »