Cook time: 45 minutes

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup W2W Estate Dry Creek Chardonnay
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick and then place a cheese and ham slice on each breast within 1/2 inch of the edges.
2. Fold the edges of the chicken over the filling, and secure with toothpicks.
3. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
4. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
5. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
6. Remove the toothpicks, and transfer the breasts to a warm platter.
7. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.

Serve warm with homemade mashed potatoes and fresh vegetable of you choice. Serve the meal with a crisp chilled glass of W2W Selection French Chardonnay and enjoy your gourmet meal cooked in under an hour!!

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Cook time: 20 minutes

Ingredients:

• 2 Beef New York Strip Steaks (1 1/4 pound), cut 1-inch thick
• 2 tsp. Morton & Bassett Black Peppercorns, crushed
• 1/4 tsp. salt
• 1 Tbsp. olive oil
• 1/4 c. onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. fresh rosemary, chopped
• 1 c. W2W Selection Chianti
• 3/4 c. condensed double-strength beef broth
• 1 tsp. brown sugar

Directions:

1. Place peppercorns into a 1-quart sealable plastic bag, crush with a rolling pin or meat mallet.
2. Season steaks with salt and press pepper evenly into both sides of steaks.
3. Heat olive oil 3 minutes in a large skillet over Medium heat. Cook steaks 6 minutes per side for Medium-Rare doneness (cook to 140°F internal temperature). Remove to a plate or platter and keep warm
   Meanwhile, chop onion and mince garlic. Remove rosemary from stems and chop.
4. Add onion, garlic and rosemary to skillet. Saute 2 minutes. Add wine and boil 2 minutes. Stir in beef broth, brown sugar and meat juices that have collected on platter. Boil 5 more minutes.
5. Pour sauce over steaks and serve, to complete the meal serve with fresh green beans and steamed rice. Pair meal with a glass of W2W Estate Lodi Ranch 11 Cabernet Sauvignon.

Enjoy!

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How We Make Wine: Primary Fermentation

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Prep Time: 15 minutes

Cook Time: 15 minutes

**Note: Salmon must marinate 1 hour, up to 6 hours.

Ingredients:

• 4 salmon steaks
• 1/2 c. brown sugar
• 4 tbsp. melted butter
• 3 tbsp. soy sauce
• 2 tbsp. lemon juice
• 2 tbsp. Dry Creek Chardonnay

Directions:

1. Wash and pat salmon dry.
2. Combine sugar, butter, soy sauce, lemon juice and Dry Creek Chardonnay.
3. Place salmon steaks in a flat glass dish. Pour marinade over fish.
4. Allow to marinade up to 6 hours but no less than 1 hour, tightly covered.
5. Place in a baking dish and bake 15 minutes in a preheated 400 degree oven.
6. Baste twice during this time.
7. Serve dish with New Zealand Marlborough Sauvignon Blanc over a bed of rice pilaf with a fresh steamed side broccoli.

Would you like to be invited to special wine tastings and other events? How about special discounts on wine purchases and batches? Check out the great benefits of our Wine Club.

Prep Time: 15 minutes
Cook Time: 20 minutes

**Note: chicken needs to marinade for at least 3 hours to overnight.

Ingredients:
• 2 tablespoons soy sauce
• 1 tablespoon and 1-1/2 teaspoons Dry Creek Chardonnay
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1/4 teaspoon dried Italian-style seasoning
• 1/2 teaspoon grated fresh ginger root
• 1/2 clove garlic, crushed
• 1/8 teaspoon onion powder
• 1/2 pinch ground black pepper
• 4 skinless, boneless chicken breast halves – cut into strips

Directions:
1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper.
2. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
3. Preheat an outdoor grill for medium-high heat.
4. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.
5. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times.

The chicken is done when juices run clear. Serve with grilled vegetables, such as mushrooms, tomatoes, onions and add them to the kabobs for extra color and flavor! Pair with a Selection French Chardonnay, and it is a perfect meal to enjoy during spring break!

Would you like to be invited to special wine tastings and other events? How about special discounts on wine purchases and batches? Check out the great benefits of our Wine Club.

1. SIGHT: Look at the color of the wine against a white background (e.g., tablecloth, piece of paper). Notice how dark or pale the wine is and what color it is. Swirl the wine in the glass and notice how it runs down the inside of the glass.

2. SMELL: Swirl the wine in the glass and then immediately smell it. Don’t be shy…stick your nose as far as you can into the glass without actually touching the wine. As you swirl, the aromas in the wine vaporize, and you can smell them. What do you smell in your wine…fresh pears, clove, or maybe tobacco?

3. TASTE: Ahh, finally…what you have been waiting for! Take a medium-size sip. Hold it on your tongue, purse your lips, and draw in air across your tongue, over the wine. Now swish the wine in your mouth. Then swallow it. What flavors did you taste?

Stop by the winery for a wine tasting anytime! We look forward to seeing you.

Answer: a) To make a Rioja, Tempranillo is often blended with Garnacha Tinta (Grenache), Mazuelo (Carignan), and Graciano. The rich tobacco taste associated with these wines comes mainly from the Tempranillo.

Visit the winery and taste our Spanish Rioja!

Answer: e) All open wine will last longer if it is refrigerated. Sparkling wine, of course, will lose some of its pop, and red wine should be allowed to warm up a bit before it is served. At the winery, we use Private Preserve to keep our open bottles of wine fresh – read all about it!