All Recipes In ‘Lamb‘

2012 Syrah – Mediterranean Sliders

2012 Syrah – This is a full-bodied wine with highlights of ripe plum and cassis.  The rich, full tannins lead to a long, elegant finish.  Drink now or age up to 5+ years. Mediterranean Sliders Serves 4 as a meal, 8 as an appetizer 1/2 lb ground beef 1/2 lb ground lamb 1 Tbs minced onion 1… Read More »

2005 Warrick Red – Moroccan Lamb Chili

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. 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… Read More »

2004 Warrick Red – Herb-crusted Lamb with Mushroom Compound Butter

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 this if you ask) 4T olive oil 2T red wine 2T Dijon mustard 1T minced fresh… Read More »

2003 Warrick Red – Herbed Lamb Ragu with an Onion-Citrus Confit

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… Read More »

1998 Cabernet Sauvignon – Cassoulet

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,… Read More »