Cork to Fork: Chocolate Cherry Bread Pudding

Paired with Williamson’s 2021 Cabernet Sauvignon

October’s featured Wine of the Month is our 2021 Cabernet Sauvignon, a rich, brick-red wine with notes of cherry, cocoa, earth and subtle oak. As cooler evenings settle into the Sunnyslope, it’s just the kind of red we want to wine down with.

This month, enjoy special Wine of the Month pricing on the 2021 Cabernet and try it alongside our Dark Chocolate Cherry Bread Pudding, made with buttery brioche, tart cherries and rich dark chocolate, then served warm with a scoop of vanilla ice cream.

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 1 pound brioche bread, cut into 1-inch cubes
  • 1 cup dried tart cherries
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 ounces dark chocolate chips (about 1⅓ cups), or roughly chopped dark chocolate
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving

Directions

Step 1: Prepare the bread: (Optional, if possible) cut the brioche into 1-inch cubes the night before and leave it uncovered at room temperature to dry slightly. If using fresh brioche, spread the cubes onto a baking sheet and bake at 350°F for 7–10 minutes, just until the outside of the bread feels slightly dry. Let cool.

Step 2: Prepare the baking dish: Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Add the brioche and dried cherries, gently tossing to distribute the cherries throughout.

Step 3: Start the custard: Add the milk, heavy cream, sugar and salt to a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar has dissolved. Do not let it boil.

Step 4: Melt the chocolate: Place the dark chocolate chips in a large heat-safe bowl. Pour the warm milk mixture over the chocolate and let stand for about 1 minute. Whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the vanilla.

Step 5: Add the eggs: In a separate bowl, whisk the eggs until combined. Slowly whisk about 1 cup of the warm chocolate mixture into the eggs to gently bring them up to temperature. Gradually whisk the egg mixture back into the remaining chocolate mixture until smooth.

Step 6: Soak the bread: Pour the chocolate custard evenly over the brioche and cherries. Gently press the bread into the custard so all of the pieces are moistened. Let stand for 30 minutes, occasionally pressing the bread back into the custard as it soaks.

Step 7: Time to bake: Bake uncovered for 45–55 minutes, until the edges are set and the center is just set but still soft. The center should spring back slightly when gently pressed and there should be no liquid custard remaining.

Let the bread pudding rest for 10-15 minutes before serving.

Wine Pairing

This pairing takes its cues straight from the glass. Dark chocolate brings out the Cabernet’s subtle cocoa notes, while tart cherries echo the cherry and stone fruit flavors found throughout the wine. The rich, custardy brioche complements the wine’s medium-firm tannins, while a scoop of vanilla ice cream rounds out each warm, chocolatey bite.

Pour a glass of 2021 Cabernet Sauvignon, serve the bread pudding warm, and enjoy a pairing made for cool October evenings and good company.

Cork to Fork: Grilled Mediterranean Kabobs

Paired with Williamson’s Estate Grown 2021 Reserve Grenache

There’s something special about gathering around the grill on a warm July evening. This month, we’re taking inspiration from the South of France, where Grenache has long been a favorite at the dinner table. Known for its bright fruit, warm spice, and food-friendly character, our estate grown 2021 Reserve Grenache pairs beautifully with simple grilled ingredients and fresh summer flavors.

These Mediterranean-inspired kabobs are packed with colorful vegetables, lightly seasoned sausage, and aromatic herbs. Served alongside warm rustic bread, olives, and creamy whipped feta, they’re the perfect excuse to slow down, pour a glass of wine, and enjoy dinner outdoors.

Ingredients

Kabobs

  • 14 oz fully cooked Italian sausage or artisan chicken sausage, sliced into 1-inch pieces
  • 2 zucchini, sliced into ½-inch rounds
  • 1 yellow squash, sliced into ½-inch rounds
  • 1 red bell pepper, cut into 1½-inch pieces
  • 1 yellow bell pepper, cut into 1½-inch pieces
  • 1 small red onion, cut into wedges
  • 8 oz whole cremini mushrooms
  • 1 pint cherry tomatoes
  • Metal or soaked wooden skewers

Mediterranean Herb Marinade

  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Whipped Feta

  • 8 oz feta cheese
  • ¼ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Fresh cracked pepper

For Serving

  • Rustic sourdough or French bread
  • Mixed olives
  • Fresh basil

Directions

Step 1: Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper until well combined.

Step 2: Assemble the Kabobs: Thread the sausage, zucchini, yellow squash, bell peppers, red onion, mushrooms, and cherry tomatoes onto skewers, alternating colors and vegetables for an even mix of flavors in every bite.

Step 3: Marinate: Brush the kabobs generously with the herb marinade, reserving a small amount for basting while grilling if desired. Let the kabobs rest for 20 to 30 minutes at room temperature.

Step 4: Prepare the Whipped Feta: While the kabobs marinate, combine the feta, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor. Blend until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.

Step 5: Preheat the Grill: Heat your grill to medium high heat and lightly oil the grates.

Step 6: Grill the Kabobs: Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes until the vegetables are lightly charred and the sausage is heated through. Brush with the reserved marinade during the first few minutes of grilling for an extra layer of flavor.

Step 7: Toast the Bread: While the grill is still warm, lightly toast slices of rustic sourdough or French bread until golden with light grill marks.

Step 8: Assemble the Platter: Spread the whipped feta onto a serving platter or serve it in a small bowl alongside the kabobs. Arrange the grilled kabobs with fresh basil, warm toasted bread, and a bowl of mixed olives.

Step 9: Pour and Enjoy: Pour a glass of Williamson’s 2021 Reserve Grenache and enjoy a relaxed Mediterranean inspired summer meal with family and friends.

Wine Pairing

Our 2021 Reserve Grenache spent 30 months in 100% used French oak, preserving its vibrant fruit while developing remarkable complexity. Aromas of warm spice, floral notes, and ripe red berries lead into flavors of strawberry, raspberry, subtle tobacco, rose, dark fruit, and black tea.

The bright acidity refreshes your palate between bites of grilled vegetables, while the herbs echo the rosemary and thyme in the marinade. The creamy whipped feta softens the wine’s structure, allowing its elegant fruit to shine, and the lightly seasoned sausage brings just enough richness to create a beautifully balanced pairing.

This is the kind of meal, and wine, that’s best enjoyed outdoors with family, friends, and plenty of conversation.

Cork to Fork Featuring our 2022 Dry Riesling

Lemon Butter Shrimp with Fresh Herbs

A bright, elegant pairing for Williamson’s 2022 Dry Riesling

This light and vibrant seafood dish was designed to complement the lively acidity and citrus notes found in our 2022 Dry Riesling. Tender shrimp are gently sautéed in lemon butter with garlic and fresh herbs, creating a dish that mirrors the wine’s bright flavors of green apple, lemon zest, and citrus while allowing its crisp finish to shine.

Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons butter

2 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

¼ cup 2022 Williamson Dry Riesling

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

Salt and cracked black pepper, to taste

Lemon wedges for serving

Instructions

Pat shrimp dry and lightly season with salt and pepper.

In a large skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.

Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.

Stir in the lemon zest, lemon juice, and white wine. Allow the sauce to simmer for about 1 minute until slightly reduced.

Remove from heat and finish with fresh parsley and thyme.

Serve immediately with lemon wedges.

Serving Suggestion

Serve alongside crusty bread, angel hair pasta, or a simple garden salad. The bright lemon butter sauce beautifully mirrors the citrus and crisp acidity of our 2022 Dry Riesling, making each sip and bite refresh the palate.

Bramble and Plum Malbec Martini

The Bramble & Plum Malbec Martini

Welcome to September! Williamson Cork to Fork is diving into the world of COCKTAILS this month! This Malbec Martini featuring our 2021 Malbec (the September Wine of the Month!) is a winner! We can’t wait to hear about how much you enjoy this delicious sipper!

Ingredients

  • 2 oz Williamson Vineyards 2021 Malbec
  • 1.5 oz premium vodka
  • 0.5 oz Chambord (black raspberry liqueur) or crème de cassis
  • 0.5 oz fresh plum or blackberry purée (strained for smoothness)
  • 0.25 oz fresh lemon juice (just enough to brighten)
  • 0.25 oz simple syrup (optional, depending on sweetness of fruit purée)
  • Garnish
  • Skewered Luxardo cherry and blackberry
  • Small sprig of rosemary (lightly slapped to release aroma)

Directions

  • In a cocktail shaker filled with ice, combine vodka, Chambord, plum/blackberry purée, lemon juice, and simple syrup (if using).
  • Shake vigorously until well-chilled.
  • Double strain into a chilled martini glass.
  • Gently float the Malbec on top by pouring it over the back of a spoon — it will create a gorgeous ruby layer that slowly mingles as you sip.
  • Garnish with the cherry, blackberry, and rosemary sprig.

Flavor Notes

  • Malbec layer brings that deep blackberry, plum, and spice.
  • Vodka base keeps it clean and crisp.
  • Chambord + plum/blackberry purée echo the wine’s berry/bramble character.
  • Rosemary garnish ties back to the wine’s subtle herbal finish.
  • This martini is visually striking (two-toned at first, then swirling into one lush color) and perfectly suited for a winery cocktail feature — it bridges the sophistication of wine with the fun spirit of cocktails.

Cork to Fork: Grilled Albarino Chicken with Charred Corn and Peach Salsa

Williamson Cork to Fork Presents:

Grilled Albariño Chicken with Charred Corn & Peach Salsa

🍗 For the Chicken + Marinade

  • 4 boneless, skinless chicken thighs or breasts
  • ½ cup Williamson Albariño
  • 3 tbsp olive oil
  • 2 tbsp honey
  • Zest + juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (optional, for a kick)
  • Salt + pepper to taste

🥭 For the Corn & Peach Salsa

  • 2 ears of corn, husked
  • 2 ripe peaches, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro or basil
  • Drizzle of olive oil
  • Salt to taste

 

🔥 Instructions
1. Marinate the Chicken
In a bowl or zip-top bag, whisk together the Albariño, olive oil, honey, lemon zest + juice, garlic, paprika, chili flakes, salt, and pepper. Add the chicken and marinate for at least 1 hour, or up to 6 hours in the fridge.
2. Grill the Corn
Preheat your grill to medium-high. Grill the corn directly over the flame, turning occasionally, until lightly charred (about 8–10 minutes). Let it cool, then cut the kernels off the cob.
3. Make the Salsa
In a bowl, mix together the grilled corn, peaches, red onion, jalapeño, lime juice, olive oil, and herbs. Season with salt. Let it sit for 10–15 minutes for the flavors to meld.
4. Grill the Chicken
Grill the marinated chicken for about 5–7 minutes per side (depending on thickness) until nicely charred and fully cooked through. Let it rest for a few minutes before slicing.
5. Plate & Serve
Serve the sliced chicken over a bed of the charred corn and peach salsa. Garnish with extra herbs and maybe a squeeze of fresh lime. Pair with a chilled glass of Williamson Albariño for the full experience.

🔄 Optional Add-ons:
Serve with grilled sourdough, couscous, or a bed of arugula.

Add avocado to the salsa for creaminess.

Want a vegetarian version? Swap chicken for grilled halloumi or portobello mushrooms.

Cork to Fork: Cocktail Edition!

Nothing says Summer like a glass of something bright, breezy, and a little bit boozy.

This Golden Hour Sangria Spritz celebrates the lush, floral notes of our 2022 Viognier with juicy stone fruit, a splash of rum, and a fizzy finish that feels like sunshine in a glass.

It’s easy to batch for parties, gorgeous to serve, and guaranteed to impress. Whether you’re hosting on the patio or just chasing that golden hour glow, this cocktail is your new summer favorite.

We’ve batched it out for you in single serving, enough for two, and plenty for a crowd! Take a screen shot and save these Cork to Fork Recipe Cards so you’ll have an idea waiting for you when you need something to sip on this summer!


Williamson Cork to Fork words layered over picture of mashed potatoes and stewed meat and veg

October – Williamson’s Cork to Fork!

Elevated Comfort Food: Coq au Vin and Harvest Moon Red


INGREDIENTS:
Boneless, skinless chicken thighs
Half a bottle of Harvest Moon Red
Mushrooms, thick sliced
Baby Carrots
Pearl Onions, frozen is perfectly fine
Sprigs of fresh thyme
2 TBSP tomato paste
Cup or so of chicken stock

First things first – notice how we don’t have precise measurements? That’s because this recipe is 100% based off vibes. Do you want only a few carrots and loads of mushrooms? Do it. Pearl onions your jam? Use as many as the store has stocked. It’s up to you. Coq au Vin is a simple to execute French dish that will leave you so satisfied and with barely any clean-up. A cast iron skillet or Dutch oven is all you need (as long as it has a lid). Brown off your chicken in some oil butter. Add it your remaining ingredients, cover, and it’s roasted at 350°F for an hour and ten minutes. I added in a slurry to thicken the sauce at the last minute and served it over herb mashed potatoes.

As Julia Child would then fervently exclaim: BONE APPLE TEETH!
Err… Wait. No… Bon appetite! ♥ Yep, that’s it.

September – Williamson’s Cork to Fork!

Red Risotto

Cabernet Sauvignon is the star of September at Williamson, so naturally our Cork to Fork will feature and highlight its body, depth and character! This week we have a twist on a classic: risotto. But not just any risotto – RED risotto! What’s normally an ivory paradise of carbs turns dark with the addition of our Cabernet and…of all things…beets! Let’s dig in!


Ingredients:
3 cups of beets, skinned and chopped for roasting
3 tbsp olive oil
2 cups arborio rice
1 cup Williamson Cabernet Sauvignon
1.5 quarts of chicken stock
2 cups freshly grated parmesan cheese
1 cup white onion, small dice
3 cloves of garlic, minced
Salt and pepper, to taste
*****

Start by preheating your oven to 400, throw your chopped beats onto a baking sheet, douse in olive oil, salt and pepper, and roast until fork tender – about 30 minutes. After roasting beets, remove from your sheet pan and place into a blender with your stock. Blend until completely smooth and no remnants of beet remain. Your stock will froth up a bit and turn a vibrant magenta color – so fun!

 

In a large skillet or pot, start sweating out your onion in some olive oil with a bit of salt. Once they turn translucent, add in your garlic and wait until it becomes fragrant. Once it does – add in your arborio rice! Let your rice get warm and saucy with the olive oil before adding in your Cabernet.* TIP: if you remember from a few weeks back, risotto requires lots of stirring. Arborio rice is a granule dense with starch, and stirring it helps release that starch which in turn makes it creamy and delicious. When you add liquid to the rice, stir stir stir and just when you think you’re done stirring – you’re going to stir some more. You’ll repeat the stirring process after each addition of liquid until the granule soaks it up.

 

Once your rice has absorbed most of the wine and its looking a little dry – add in your stock/beet puree. Repeat this step until your rice has a nice toothsome to it – not crunchy enough to get stuck in your molars, but not overcooked that it’s mushy and loses its texture. For me, this required about a quart and a half of stock. You’ll need to govern this by tasting along the way. If you need to add more, just add it. If it’s plain chicken or vegetable stock – fret not – your risotto will still be a vibrant red.

 

Once your risotto is cooked, silky smooth, creamy, all that jazz – add in your freshly grated parmesan cheese. This will add a component of salt, so refrain from salting your dish until after adding in the cheese.

 

We served this with some spicy sausage. The spice balanced out the subtle sweetness the beets brought to the dish and wow – it was a winner. You could of course serve this with steak or chicken or roasted vegetables, it’s incredibly diverse and flexible to suit any palette.

 

We hope you enjoy this showstopping red risotto – the perfect dish to ease into fall with! See you next week on Cork to Fork!


finished casserole with risotto on white speckled background

August – Williamson’s Cork to Fork!

This week’s Cork to Fork is starting off August right as we cheers to our featured Wine of the Month with Albariño! (In case you haven’t heard, it’s also 10% off right now – so – do yourself a favor and grab a couple bottles at the tasting room).
Risotto alla Nerano

close up of risotto in casserole dish garnished with leafy greens

The star of this risotto is zucchini. A summer vegetable with basically no flavor at all, delicate in texture, but lots of potential. It’s highlighted in a unique way by frying, cooling, then incorporating into a velvety risotto with shallot, garlic, parmesan, and basil. When you take your first bite it is heaven. Let’s begin!
bottle of albarino laying on a kitchen counter with a selection of zucchini, shallot, parmesan cheese,rice and cooking oilGrab either a cast iron pan, a Dutch oven, or a deep fryer and fill it with Sunflower or Safflower oil. It has a high smoke point and completely neutral flavor. I used a cast iron pan with high side walls and put about two inches worth of oil in the pan. I turned the heat on medium/low and let time do its thing.
With either a mandolin or the knife skills of Gordon Ramsey, slice your zucchini into thin rounds. If it seems like you have a mountain of zucchini and that you couldn’t possibly consume all that’s before you – zip that lip. It’s going to basically disappear. I used 5 zucchinis and once the frying was complete I was left with about a cup and three-quarters of fried zucchini goodness. You want a nice golden color on them, too, and that medium to low temp on your stove should be able to produce that just fine with a little patience.

thin coins of zucchini frying in a cast iron pan with an inch of oil

Here’s a plot twist for this recipe: put it in a bowl, cover with plastic wrap, and stick it in your fridge overnight. Or at least 8 hours. You want to fry these and then let them soften. It’s all a part of the process.
If you’ve made risotto before, the remainder of this recipe will all be very intuitive. If you’ve never made risotto before, I promise you it’s nowhere near as complicated as you might assume – it simply takes patience.
Take olive oil and heat it in a skillet over medium low. Finely chop your shallot and mince your garlic. Slide them into the hot oil and let them become translucent and fragrant before adding in your arborio rice. For a few minutes, let those flavors marry. Then, grab your Williamson Albariño and pour in about a cup and a half to deglaze the pan. Aggressively stir with a wooden spoon and get any stuck on bits from the bottom loosened up and let them join the party. Now you’re beginning the next phase of this recipe.wine is being poured into a dutch oven containing rice, shallot, and garlic*tip* Arborio rice is a variety of rice rich in starch, which is what causes this dish to be creamy. A real risotto will never have cream added to it. Its creaminess is provoked from each grain as you stir and incorporate more liquid as time goes on.
Once the liquid is 90% depleted (and your rice is beginning to look plumper and creamier) add in another cup to cup and a half of stock. You can use chicken or vegetable – whatever you prefer. Stir, stir, stir. This is where you’ll be for the next 30 minutes: in front of your stove stirring.
As the liquid depletes – replenish. I repeated this step 6 times before my risotto was tender with the slightest of slight toothsomeness. You don’t want the rice to stick in your teeth, and you also don’t want it to be complete mush. Use judgement and taste test along the way.
Right when it appears you’re about 85% of the way done with your stock replenishment journey, add in the refrigerated zucchini. Plop it in, add maybe your last or second to last round of stock, and start stirring (again, sorry, I know) but, this is it! “Alexa, play that song about a final countdown or something”.
fried zucchini on top of risotto before stiring
*tip number two* Don’t salt your risotto. I understand the desire to have a well-seasoned dish – trust me. But the final step is adding parmesan, a very salty cheese, and if you salt your dish and then add a highly salty component, you may discover a disappointment.
Once you’re confident you’ve got a well-cooked risotto preferable to your taste, add in parmesan cheese. I tend to lean toward the “good stuff” for occasions like this, and freshly grated some Parmigiano Reggiano. Add it in, stir (SORRY about the stirring), and taste for salt. I ended up adding a couple pinches of sea salt at the end to make it perfect.
Garnish with additional zucchini (I saved a few delectable pieces), basil, and an additional sprinkling of parmesan. Serve on your favorite plate with a glass of Williamson Albariño, sit back, and enjoy every second of your efforts.
It’s safe to say this meal takes some time. It’s also safe to say it’s worthy of it. We hope you enjoy this week’s Williamson Cork to Fork and the kick off to what will be a fabulous month of recipes highlighting our beloved Albariño.
Cheers!

INGREDIENTS
5 medium (7-8 inch) zucchini
1 ½ cups arborio rice
1 ½ cups Williamson Albariño
32oz Sunflower or Safflower oil
1 ½ quarts of stock, vegetable or chicken
2 shallots
3 gloves garlic
3 TBS olive oil
½ cup grated Parmigiano Reggiano plus extra for garnish
Basil for garnish
Salt to taste


cast iron skillet with broiled apricots and brie garnished with blackberries and slivered basil

July – Williamson’s Cork to Fork!

Our final goodbye to our July Wine of the Month, Blossom Rosé, and a hat-tip to the delicious apricots grown in our orchard for being the star of the show.
                              Pan Roasted Apricots with Brie and Blackberries

fresh whole apricots with blackberries, fresh basil and a slice of brie gathered together on flat service
Talk about an easy and refreshing way to end your day – or hey, start it. Maybe even have it for lunch. Everything is made up and the points don’t matter – do what makes you happy with this one, folks.
As your (preferably) cast iron pan is heating up on the stove over medium heat, turn on your oven’s broiler on high and let it warm up. This comes together fast, by the way, and I love working with cast iron, but any oven durable pan will be fine.
Halve your apricots and remove the pit, set those aside and grab your brie. Cut the brie into slices about ¼ inch thick and then make squares that nestle into the center of the apricots where the pit once was. If you want them cheesier, make the cheese thicker, this is your life – live it. Set the cheese aside. Wash your blackberries, set those aside, grab your basil leaves and make a nice chiffonade. (Roll the basil leaves up and take a knife and cut it into thin strips. It’s basically basil confetti and when life includes basil confetti, life cannot be bad).
wine bottle of rose wine plus fresh blackberries, basil, brie, and apricots
Now that you’ve got all your ingredients prepped and ready and your pan is hot (not at a smoking point though, don’t want that, you just want a nice sear/sizzle temp) you’re going to take your butter and let that melt, then evenly distribute your sugar and place the apricots flat side down into the butter and sugar. This is going to start the delectable caramelization that will make this dish sing.
halved apricots face down in skillet with butter
After a few minutes of letting the apricots caramelize, grab that lovely Blossom Rosé and deglaze the pan with about ¼ cup of the wine. Once that’s nearly evaporated and you’re left with a glossy syrup drenching the apricots, remove the pan from the heat and take either a spatula or tongs and flip the apricots cut side up.
Here’s the last minute assembly: place the squares of brie down first, then a blackberry. That’s it. Slid it under your broiler and watch carefully. You do NOT want to walk away from this. Depending on how your broiler behaves this could take 10 seconds or 75 seconds, but you want that cheese to get a few bubbles and brown spots and then you’re done. *note, the blackberries may change color, but they’ll still taste incredible!
apricots face up in cast iron skillet with brie and blackberries in the hollow of each, garnished with slivered basil
Sprinkle with your basil and serve by itself or, if you love yourself – with ice cream! This dish is the perfect mix of sweet and savory and is a delicious nod to summer flavors. We hope you enjoy!

INGREDIENTS
4 apricots, halved
3 TBSP butter
1TBSP sugar
1/4 cup Blossom Rosé
1.5 – 2oz of brie cheese, cut into squares
8 blackberries
Basil for garnish