All Recipes In ‘Viognier‘

Squash and Mango Samosas

  1 package (17.3 ounces) Puff Pastry Sheets, thawed 2 cups squash puree (either canned or oven roast a fresh squash and mash) 1 cup mango salsa 1 teaspoon curry powder 2 tablespoons chopped cilantro zest of one lime 1 egg 1 tablespoon water DIRECTIONS Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry… Read More »

Fromage Blanc with Herbs and Olives on a Cucumber Slice

Recipe: 1 cup of your favorite fresh soft cheese (chevre, fromage blanc, cream cheese) 2 TBSP chopped Castelvetrano green olives 1/2 tsp lemon zest pinch of chopped rosemary   Blend all together, and serve on a crostini or vegetable slice.

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms 5 ounces fresh button mushrooms (portobello, cremini, or white mushrooms) 5 ounces fresh -OR- 2 oz dried wild mushrooms (rehydrated, save liquid) (Chanterelle, Porcini, or Black Trumpet) 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1… Read More »

Thai Cold Noodle Salad

Ingredients: 2lb cooked Yaki Soba Noodles 2 Cups Shredded Carrot 2 Cups Shredded Cabbage 2 Cups Slivered Snow Peas Sauce: 3 Cans Coconut Milk 3 Garlic Cloves Chopped 3-4 medium Shallots Chopped 2 Cups Chopped Rhubarb 1 Garlic Scape Chopped 2 TBS Ginger, peeled and chopped Lime Juice to taste Salt and pepper to taste… 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 »

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 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 »

2012 Viognier – Thai Fresh Spring Rolls

2012 Viognier  The 2012 Viognier has aromas of candied orange peel and grapefruit. It is creamy and smooth, with a hint of fresh Key lime in the finish. Thai Fresh Spring Rolls serves 4 1 pkg. round rice wrappers (dried) 1 cup thin rice noodles, cooked and rinsed with cold water, drained, tossed with ¼… Read More »

2010 Warrick White Reserve – Crab Chowder

2010  Warrick White Reserve Our reserve blend of 50% Chardonnay and 50% Viognier spends 18 months on oak which creates a warm spiciness and a creamy mouth feel. Aromas of clove, caramelized ripe pear, and a hint of amaretto cookie lead to a rich, full presence and a long, elegant, spicy finish. Crab Chowder serves 8… Read More »