Category: Recipes

Wilson Creek is well known for our selection of Sparkling Wines, our most popular being our Almond Sparkling Wine! Our Sparkling Wines now consist of Watermelon, Limoncello, Peach Bellini, Coconut, Sangria, Rosé, and Orange Mimosa! All these flavors have become very popular over the years with more and more guests coming to the winery and requesting their favorite mix or even making them at home! 

Here are a few ideas on how to make your favorite Sparkling Wine recipes come to life at home! 

RECIPES TO MAKE WITH OUR ORANGE MIMOSA SPARKLING WINE

CHAMPAGNE DREAMS
Orange Mimosa with pomegranate liquor, garnish with orange slice

CHOCOLATE OBSESSION
Orange Mimosa with chocolate liquor

THE INCORRIGIBLE
Orange Mimosa with pomegranate liquor and raspberry

AMERICAN GLORY
Orange Mimosa and lemonade

ORANGE BLOSSOM
Orange Mimosa and ginger liquor

ORANGE ROYALE
Acai berry liquor and top with Orange Mimosa

CHAMPAGNE COBBLER
Orange Mimosa with curacao and add lemon juice

MORNING GLORY
Orange Mimosa and cherry brandy with a dash of Bitters

MOON over MIMOSA (Beermosa) 
Orange Mimosa with Blue Moon or Shock Top (Belgium White Ale)

RECIPES TO MAKE WITH OUR ALMOND SPARKLING WINE

COCO CRUSH
Almond Sparkling Wine, chocolate liquor and add coconut rum

CHAMPAGNE SHERBET PUNCH
Almond Sparkling Wine, mix with raspberry and Midori, top with whipped cream

BERRY BLUSH
Almond Sparkling Wine and strawberry liquor

FRENCH KISS
Almond Sparkling Wine and raspberry liquor

DAHLIA
Almond Sparkling Wine and Crème de Cassis

PIMM’S ALMOND ROYALE
Almond Sparkling Wine with Pimm’s # 1, garnish with a lemon peel 

CHANEL No 6
Almond Sparkling Wine, raspberry liquor, vodka and add pineapple juice

JAYNE MANSFIELD
Almond Sparkling Wine with strawberry Liquor and add aged rum

BLACK VELVET
Almond Sparkling Wine and an Imperial Porter

RECIPES WITH OUR PEACH BELLINI

PEACH ROYALE
Acai Berry liquor and top with Peach Bellini

BEERLINI
Stella Artois with Peach Bellini

RECIPES WITH OUR COCONUT SPARKLING WINE

A LOTA COLADA 
Coconut Sparkling Wine and pineapple juice

Skip the store-bought and make strawberry shortcake from scratch! This mouthwatering Strawberry Shortcake is such a fun, easy dessert and so delicious.  Layer your biscuits with juicy strawberries and fresh whipped cream for a new spring favorite dessert!

Pairs well with our 2019 Spring White

Ingredients

• 6–7 cups quartered strawberries
• 1/4 cup & 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream

Biscuits:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup cold buttermilk
• 2 tablespoons heavy cream or buttermilk
• Coarse sugar, for sprinkling

Instructions

Place the strawberries and the sugar in a large bowl and stir to combine.

Make the biscuits: Preheat oven to 425°F. Mix the flour, granulated sugar, baking powder, and salt together in a large bowl. Whisk to combine. Add the cubed butter and cut into the dry ingredients with a pastry cutter. Pour buttermilk on top. Fold everything together with a rubber spatula. Pour the dough onto a floured surface and bring together with floured hands. Flatten into a thick rectangle with floured hands or rolling pin. Cut into 3-inch circles with a biscuit cutter.

Arrange on a baking sheet with parchment paper or a silicone baking mat. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

Make the whipped cream: Beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until peaks form, about 3 minutes. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Enjoy! 

Gather your ingredients and learn how to prepare Kurobuta Pork Shank Colcannon with Chef Steve. Ryan McCormick pairs this delicious recipe with our Bourbon Barrel Zinfandel and Bill Wilson joins the cooking fun as the official taste tester!

You can view Chef Steve’s Cooking Demo on YouTube here: 

https://www.youtube.com/watch?v=hViLoywoRQI&t=6s

Recipe below: 

KUROBUTA PORK SHANK COLCANNON (3-4 servings)

Pair with Bourbon Barrel Zinfandel 

Ingredients:

2 Kurobuta pork shank

Kosher salt & white pepper, or your favorite bbq rub

1 Tablespoon canola oil

½ cup Sliced leeks

1 cup green cabbage, cooked al dente and cut into 1” pieces(can be done 1 day ahead)

3 cups of mashed potato

 2 Tablespoons whole grain mustard

Directions: 

For the pork, season liberally with salt & pepper or bbq rub. Smoke in a smoker or roast in an oven slow and low until the meat can be shred. Shred the meat from the bone. This can be done 1-2 days ahead. If pork shanks are not available, you can substitute por shoulder.

For the Colcannon, heat the oil in a pan. Add leeks and cook until tender. Add cabbage and pork and cook until both are heated through. Add whole grain mustard and mashed potato. Mix to evenly combine. Check seasoning.

If you are a frequent guest to Wilson Creek Winery, you have probably had an entertaining wine tasting with servers Massie or Chris! Their energetic personalities and knowledge of wine guarantee any returning or new guest an educational, but fun wine tasting. They know know how to read a guests’ palate and will recommend a perfect wine whether you prefer sweet, dry or bold. Along with sampling the excellent selection of Wilson Creek Wines, they have probably thrown a few wine mixes in there! Wilson Creek is well known for our selection of Sparkling Wines, our most popular being our Almond Champagne! Our Sparkling Wines now consist of Watermelon, Yuzu Lemon, Peach Bellini, Coconut, Sangria, Rosé, and even an Orange Mimosa! All these flavors gave our Tasting Room Servers the idea to create some fun wine mixes. They have become very popular over the years with more and more guests coming to the winery and requesting their favorite mix or even making them at home! 

We thought it would fun to get our two master wine mixers together, Massie and Chris, to go LIVE for a Virtual Mixology Session and show you how they create some of their favorite wine mixes! After you watched the session on Tuesday, 9/22 at 5:30pm on Facebook and Instagram LIVE, below are the wine recipes used in the live and also a link to view even more wine mixes created here at  Wilson Creek. 

SPARKLING WINE RECIPES BELOW: 

PEACH + SANGRIA

COCONUT + MOSCATO

PEACH + ORANGE + CAB/ZIN

THE UNICORN:  PEACH + ALMOND + WHITE CAB

SANGRIA + DECADENCIA 

More Wilson Creek Winery Recipes….

We love a good summer dessert, especially in the Temecula heat! This mouthwatering Peach Cobbler is such a fun, easy dessert and so delicious. Top with our whiskey whipped cream and this will be your go-to summer dessert from now on! 

Pairs well with our 2019 Wilson Creek Riesling

Ingredients

• 4 cups peeled sliced peaches
• 2 cups sugar, divided
• ½ cup water
• 8 tablespoons butter
• 1 ½ cups self-rising flour
• 1 ½ cups milk

for the whipped cream

• 1 cup heavy whipping cream
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Whiskey

Instructions

1. Preheat oven to 350 degrees
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well
3.  Bring to a boil and simmer for 10 minutes
4. Remove from the heat
5. Put the butter in a 3 quart baking dish and place in oven to melt
6. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping
7. Pour mixture over melted butter
8. Do not stir
9. Spoon fruit on top, gently pouring in syrup
10. Batter will rise to top during baking
11. Bake for 30-45 minutes

for the whipped cream

1. Using a stand or hand mixer whip cream and sugar together until soft peaks form.
2. Add whiskey and vanilla mix until combined.

Enjoy!