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937-526-3232

6572 OH-47
Versailles, OH 45380

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!

 

The Pink Drink:

2 bottles WAV Rosatto Muscatto

1 can frozen pink lemonade concentrate (do NOT add water)

1 bag frozen strawberries

1 two liter bottle lemon lime soda

Mix in pitcher, chill well 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!

Mimosa Smoothie:

1 bottle WAV Peach Rain

1/2 gallon Orange Juice

Blend wine and OJ, add 1 cup ice to blender.

Blend one banana with each 16 oz of slushie mix.

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!

Schokoladenkirschwein (chocolate covered cherry dessert wine) Brownies:

1 bottle WAV Schokoladenkirschwein

1 box Ghirardelli Brownie Mix

1 jar Maraschino cherries (drain juice)

Soak maraschino cherries in WAV Schokoladenkirschwein wine approx 24 hours the night before. Prepare 1 box Ghirardelli brownie mix as per instructions. . Spread mix in bottom of brownie pan. Pour brownie batter over top cherries and bake as normal.

Serve warm with vanilla bean ice cream or real whipping cream.

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!

 

Monday - Wednesday10am-6pm

Thursday10am-6pm

Friday - Saturday10am-9pm

SundayCLOSED