Wine and food compliment each other. Wooldridge Creek wines are certain to inspire your palate. Wine Club members who come to the winery for the private wine pick-up events each quarter get to sample foods that are selected and crafted to match each wine in the seasonal selection. Below are the food and wine pairings from our most recent Wine Club event.
If you'd like to see a complete list of our past releases and recipes please visit our Recipes Archive
Summer 2010 Release
2009 Wooldridge Creek Rosé — Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza
2007 Wooldridge Creek Malbec — Bolognese Pizza Drizzled with Blue Cheese Sauce
2009 Wooldridge Creek Rosé
This dry style rosé of Syrah has a rich tropical fruit flavor. It is well balanced with a long, bright, acidic finish. Additional bottles are available for $16 for Wine Club members.
Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza
1 parbaked pizza crust
½ tsp salt
1 head garlic
1 tsp black pepper
¼ cup olive oil
1 jar artichoke hearts, drained
1 lb frozen spinach, defrosted and well drained
8 oz goat cheese crumbles
Preheat oven to 325. Cut the top off the head of garlic, place in the center of a piece of foil, and drizzle with some oil. Sprinkle with salt and pepper. Wrap foil around the head of garlic, and put in the oven for 35-45 minutes. The garlic is roasted when you can squeeze the cloves and it feels soft. It should be very aromatic. Remove from oven and let cool.
When spinach is defrosted, drain by spinning in a salad spinner, or by placing in a colander, and pushing hard with a bowl or your hands. After you have drained the spinach, place in a food processor with the ¼ c of olive oil. Add the roasted garlic by squeezing each clove out of the husk. Pulse until combined. Add the drained artichokes, and pulse until incorporated into the mixture.
Spread this mixture on the pizza crust. Evenly distribute the goat cheese on top of the spinach and artichoke mixture, and sprinkle with salt and pepper. Bake at 400 degrees for 20-25 minutes.
2007 Wooldridge Creek Malbec
Our first vintage Malbec has aromas of spicy dark ripe berries balanced by full tannins and bright acidity. Drink now or age 5-7 years. Additional bottles are available for $28 for Wine Club members.
Bolognese Pizza Drizzled with Blue Cheese Sauce
1 parbaked pizza crust
2 bay leaves
1 Tbs olive oil
3 sprigs fresh or 1 tsp dried thyme
4 oz bacon, cut into ½” pieces
2 lbs ground beef
1 large onion, diced
2 c red wine
2 carrots, diced
2 c tomato paste
3 ribs celery, diced
2 tsp sugar
4-6 cloves garlic, minced
1 c freshly grated Parmesan cheese
4 anchovy filets, minced
Heat oil in a large sauce pan over medium high heat. Add cut bacon, and cook until the fat has rendered off and the bacon has browned. Lower heat to medium, then add the onions, carrots, and celery. Cook for 10 minutes, stirring frequently to prevent sticking and burning, until the vegetables have browned and started to break apart.
Add the garlic and anchovies, and cook for 1 minute, until aromatic.
Add the bay and thyme (if using fresh thyme, tie the sprigs together with a piece of twine to make them easier to pull out later. You can add the bay leaves to this bundle, too.), and the ground beef. Cook the beef until it starts to brown, approximately another 15 minutes.
Deglaze with the red wine by pouring half the amount into the pan, and stirring and scraping the bottom of the pot. Add the other half of the wine; let simmer until the liquid has reduced by half. Add the tomato paste and the sugar and stir everything together. Cook for another 4-5 minutes until thick. Take off the heat and stir in the Parmesan.
Spread as much of this sauce over the pizza crust as you need. (If you have sauce leftover, it freezes well.) Top with the blue cheese sauce (recipe below) and fresh cracked pepper. Bake at 400 degrees for 20-25 minutes.
Blue Cheese Sauce
4 ounces Rogue Creamery Blue Cheese
¼ c half and half
Combine the cheese and half and half in a small sauce pan over low heat. Whisk frequently to ensure the mixture is not burning or sticking. It is ready to use when smooth. Can also be drizzled over steamed vegetables or grilled steak if you have leftovers.
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