Cocktails, dinner ideas and cooking with wine recipes!

Versailles Sangria:

1 bottle WAV Autumn Leaves

1 bottle WAV Wedding White

1 sliced orange

1 sliced lemon

1 sliced lime

1 jar marischino cherries AND the juice

1 two liter bottle lemon lime soda

Mix in a pitcher, chill and serve over ice.

Enjoy!

Very Berry Sangria:

1 bottle WAV Darke Red

1 bottle WAV Schwartzbeeren (blackberry)

1 bag frozen mixed berries (raspberries, blueberries and blackberries. For best flavor, cut all berries in half)

1 two liter bottle lemon lime soda

Mix in pitcher, chill well and serve over ice.

Enjoy!

Framboise Lemon Bars:

1 box lemon cake mix

Make cake as per instructions BUT substitute WAV Framboise (raspberry dessert wine) for the water.

After cake is baked and cooled, mix together: 8 oz softened cream cheese, 1/2 cup sugar and 2 tbsp lemon juice. Frost cake and garnish with fresh raspberries and lemon zest.

Enjoy!

From Chef Kathryn

Mushroom Risoto:

Ingredients:

3 cups Chicken broth (divide)

1.5 tbsp olive oil (divide)

3/4 cup Arborio rice

1/2 lb thinly sliced portobello mushrooms

1/2 lb thinly sliced white mushrooms

1 small shallot or 1/4 cup red onion (diced fine)

1/4 cup WAV Proprietor’s White wine

Salt and Pepper to taste

1/4 cup grated Parmesan

Warm broth is separate sauce pan. Then warm 1 tbsp olive oil in large saucepan. Stir in mushrooms and cook until soft and tender (about 3 minutes on med heat). Remove mushrooms and their juice and set them aside. Add remaining 1/2 tbsp olive oil to previously used sauce pan and stir in shallots/onions. Cook for 1 minute only on med heat. Add rice and cook for 2 minutes. Coat with oil then add wine and cook for 3 more minutes. Pour in 1/2 cup chicken broth, cook until absorbed. Repeat 1/2 cup chicken broth at a time until rice is al-dente. Fold in mushrooms and it’s juices. Sprinkle with parmesan and serve.

Enjoy!