Category: Recipes

Christmas Cookie & Wine Pairings

Posted on December 22, 2017 in Recipes

Traditions play a big role in making the holiday season so much fun! Here at Wilson Creek, we have a lot of fun with our traditional Wassail we enjoy every year. It’s definitely a crowd pleaser and very popular with our wine club family.

With Christmas, Hanukkah, Kwanzaa, New Year’s Eve and many other reasons to gather with loved ones, having fun & fresh ideas are always a great compliment to those traditions.

Christmas Cookies are almost compulsory when it comes to the holiday season; one of America’s most popular traditions. Another very popular holiday tradition?… Wine, of course! So why not combine the two and make it that much more special!

Here are a few recipes that will delight your guest’s palates and warm their hearts.


SUGAR COOKIES with Vanilla Sparkling Wine or Brut Sparkling Wine

GINGERBREAD COOKIESwith Riesling or Almond Sparkling Wine

SNICKER DOODLE COOKIESwith Golden Jubilee or Meritage

BUTTER COOKIES COOKIES with Chardonnay or Coconut Sparkling Wine

CHOCOLATE CHIP COOKIES with VS Cabernet-Zinfandel or Late Harvest Malbec-Merlot

PEANUT BUTTER COOKIES with Decadencia Chocolate Port or Almond Sparkling Wine

OATMEAL RAISIN COOKIES with VS White Cabernet or Angelica Cream Sherry 

CHOCOLATE THUMBPRINT COOKIES with Double-Dog Red or Rose Sparkling Wine

The great thing about traditions is that there is always room to make new ones. So while you’re enjoying the holidays with your loved ones, maybe try a few of these pairings and see if any are worthy of a new tradition.

We have a feeling you won’t be disappointed.

All of us at Wilson Creek Winery warmly wish you a Merry Christmas & a very Happy New Year!

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National Sangria Day!

Posted on December 20, 2017 in Recipes

It’s National Sangria Day & Wine Wednesday all on the same day! Go on, celebrate!

A perfect way to celebrate is with Wilson Creek’s special recipe used at our restaurant, the Creekside Grille. A real crowd-pleaser during our Bubble Brunches!


3 bottles of VS Cabernet-Zinfandel

3/4 cup of VS White Cabernet

1/4 cup of Decadencia

1/2 cup of Sugar

1/4 cup of Orange Juice

Orange, Lemon, and/or Lime wedges for garnish


Add all wet ingredients into a pitcher. Wisk until blended. Add ice to your glass and pour in some delicious Sangria! Garnish your glass with your wedge of choice: orange, lemon, lime, or all three!


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Butternut Squash & Italian Sausage Soup

Posted on September 14, 2017 in Recipes

Fall is basically here! I mean, the kids are in school and football has finally started! And even though it doesn’t feel like it yet, pretty soon we will be pulling out our fall boots, flannel shirts, and indulging in pumpkin spiced flavored everything! This also means it’s about time for another Fall favorite: Creamy delicious SOUP!

“Fall” in love with our Executive Chef Steve’s recipe below!

Want to make it even more delicious? Pair it with our Yes Dear Chardonnay if you want white wine, or our Winemaker’s Select Syrah if you’re feeling red! #WineNot?!


1 medium butternut squash
Extra virgin olive oil
½ cup yellow onion, quarter inch dice
½ lb. ground sweet Italian sausage
1 teaspoon minced garlic
1 tablespoon ground sage
Chicken stock or broth
1 teaspoon (more or less depending on how much spice you prefer) crushed red pepper
2 cups manufacturing or heavy whipping cream
Salt and pepper
1 oz. canola oil


Cut the squash in half lengthwise and remove the seeds. Drizzle olive oil and sprinkle salt and pepper on the cut side of the butternut. Place the butternut, cut side up, on a sheet pan and roast in a 350 degree convection oven, or a 400 degree conventional oven until a fork stuck into the center of the squash can be easily removed. Allow to cool enough to handle. Scoop the flesh from the butternut with a spoon and set aside.

Heat a 3-4 quart pot. Place the sausage in the pot over medium heat. Stir occasionally to evenly brown and to crumble the sausage as it cooks. When it is cooked remove the sausage from the pot. Add canola oil, onions and garlic to the pot. Turn the heat to low and cover the pot with a lid. Cook until the onions are translucent, stirring occasionally to prevent the garlic from browning. Return the sausage to the pot along with the roasted butternut squash, sage, crushed red pepper and enough broth or stock to cover the sausage and butternut by about an inch. Simmer until the liquid is low enough to just cover the sausage and butternut. Add cream. Bring back to a boil and reduce to a simmer. Continue to slowly simmer until the soup thickens, stirring occasionally. Season with salt and pepper.

Bon Appétit!

If you want to try more of Chef Steve’s delicious Fall Recipes, keep an eye out for our new Fall Menu at the Creekside Grille, coming late October 2017!

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Wilson Creek’s Holiday Wassail

Posted on December 20, 2016 in Recipes

A fabulous addition to a cold winter evening. A holiday tradition of ours, this wassail will add a glow to your festivities & make family & friends feel welcome.

  • 1 qt Apple Juice
  • 1 qt Orange Juice
  • 1 qt Cranberry Juice
  • 2 tsp Lemon Juice or Mango Nectar
  • 1 cup Sugar
  • 4 Cinnamon Sticks
  • 8 Whole Allspice
  • Navel Orange Slices
  • 1 Bottle of Wilson Creek VS Cabernet Sauvignon

Combine all ingredients in a crockpot and heat until warmed through. When in doubt add more VS Cabernet!

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Pumpkin Bread Pudding

Posted on October 5, 2016 in Recipes

October is finally here which means it’s time for Pumpkin Everything!!!

Our Executive Chef at the Creekside Grille is getting in the Fall Spirit with this Amazing Pumpkin Bread Pudding!

16 oz pumpkin puree

1 ½ quarts half – n – half

5 large eggs

¼ cup pumpkin pie spice

½ cup brown sugar

½ cup granulated sugar

12 cups cubed French toast bread (thick sliced egg bread)

Additional granulated sugar for coating the baking dish

In a mixing bowl combine and whisk together pumpkin puree, half & half, eggs, pumpkin pie spice, brown sugar and granulated sugar. Coat the bottom and sides of a baking dish with shortening or canola oil. Evenly coat the oil with granulated sugar. Put the bread cubes into the baking dish, spreading them evenly. Pour the egg – half & half mixture over the bread. Cover with aluminum foil. Bake in a 350 degree oven for about 30 minutes or until a pick inserted into the center of the bread pudding comes out clean. Serve immediately or cool and reheat as desired.


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