BOGO promo photoHoliday Wine BOGO Special
During the month of December, buy a case of red wine at full price and get a case of select white wines for $1.00!!

Sale excludes 2012 Reserve Cabernet Sauvignon, 2012 Cabernet Sauvignon & 2013 Homestead Red. Choose from 2015 Blossom or 2014 Dry Riesling for your whites.

No other discounts or promotion can be applied. Availability is subject to change.


Harvest Moon Red-Williamson-Tara-Morgan-460x644Pairing wine with turkey is a breeze. But finding one that also works with the myriad side dishes that crowd a typical Thanksgiving table can be a head-scratcher. You need something that’ll compliment the herbed stuffing without clashing with the marshmallow-topped sweet potatoes, something that’ll stand up to the tart cranberry sauce while cutting through the creamy green bean casserole.

For maximum Thanksgiving pair-ability, experts recommend fruit-forward, low tannin wines with a fair amount of acidity. Which is good news, if you’re looking to drink local this Turkey Day. Idaho wineries have a range of excellent options—from dry rieslings to peppery Rhone-style red blends—that are sure to please those surrounding your Thanksgiving table. The following wines can be purchased from Boise Co-op Wine Shop at the price listed, or direct from the winery’s tasting room.

To read the full article…

 


It’s that time of year again. Time for your homemade cranberry sauce. We’d love you to try this Williamson family recipe at your next family gathering.

cranberry-sauceCranberry Sauce with Doce
12 oz. cranberries
Zest and juice of 2 Oranges
1/2 cup Doce
3/4 cup Sugar
1/2 to 1 tsp cinnamon
1/2 tsp ground cardamom

Add all ingredients to a medium size and heavy bottomed sauce pan. Bring to a boil,  lower the temperature and simmer until thickened, approximately 10 minutes or until most of the berries have burst. Taste and add Doce and/or sugar to taste. Mixing well after any additions and make sure the sugar has dissolved.


Wine-Balsamic Glazed Steak

Treat yourself to a quick, bistro-quality entree. Williamson’s 2013 Cabernet Sauvignon is fantastic in this glaze because the cherry notes of the wine are intensified by the bright acidity from the balsamic vinegar. By sauteing the mushrooms in honey and soy sauce you are boosting the umami flavors of this dish. This is a simple and elegant meal that will impress your friends and family.

Wine-with-Steak
Ingredients:

2 tsp. cooking oil
1 lb. boneless beef top loin or top sirloin, cut 1/2 to 3/4 inch thick
3 cloves  garlic, minced
1/8 tsp. crushed red pepper
3/4 cup red wine (like our Cabernet Sauvignon)
2 cups sliced fresh mushrooms
3 tbsp. balsamic vinegar
2 tbsp. soy sauce
4 tsp. honey
2 tbsp. butter

In a large skillet, heat oil over medium-heavy heat until very hot. Add steak(s). Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for 10 to 13 minutes, depending on how rare/well you like your steak, turning meat occasionally. (145°F for medium-rare or 160°F for medium-well.) Transfer meat to platter; keep warm.

Heat cooking oil in a medium skillet. Add garlic and crushed red pepper; cook for 10 seconds. Remove skillet from heat. Carefully add wine to de-glaze the pan. Return to heat. Simmer the wine uncovered, about 5 minutes, or until it’s reduced. Add mushrooms, vinegar, soy sauce, and honey: return to simmer. Cook and stir about 4 minutes or until mushroom are tender. Stir in butter until melted. Spoon over steak. Makes 4 servings. Start to finish: 30 min.


Non-vintage-Cabernet-Sauvignon

4 bottles of 2013 Cabernet Sauvignon for $80 (plus tax) – that’s a $20 savings!

Fall is finally here! Fall means cooler temperature and heartier foods. The rich fruit flavors and the solid tannin structure of a Cabernet lends itself to slow cooked meats, roasted vegetables, as well some richer fall-time desserts. So, whether you are pouring a celebratory glass of wine at a football game tail-gate or sipping wine with friends by the fireside, Cabernet Sauvignon is a good wine to have on hand! Be sure to pick up a 4-Pack of Williamson’s 2013 Cabernet to sip on this fall!


Calling all Soup Lovers!
Do you have a killer recipe for clam chowder? Is your minestrone mind blowing? Is your goulash great at parties? If so, we want to feature your culinary creation at our annual soup contest! We are looking for a few soup savants who are willing to submit their signature soup to be judged during our Fall Barrel Tasting Weekend, November 24 – 26th. We limit it to three soups per day and wine tasting guests will sample each soup and vote for their favorite. The creator of the top-rated soup for each day goes home with a bottle of Williamson wine! Let us know which day you would like to enter (Nov. 24th, 25th or 26th) and the type of soup you will be bringing. Deadline to enter is November 10th.
soup
Years ago we had hired a food truck to come out and cook for our guests during one of our biggest weekends of the year. Tragedy struck and the food truck had to back out last minute. Gasp! However, our amazing staff said “Never fear!” and offered to cook some soups to sooth and warm the hungry crowd. Naturally, a little friendly competition bubbled up when guests started naming their favorite soups. The following year the staff started taking “official” votes to see whose soup was superior. Over the years family, friends and wine club members have offered to get in on the fun!

Please email us at wine@willorch.com or call the tasting room (208) 459-7333 to sign up your favorite soup!