Ingredients:
1 package (12 ounces) spaghetti
1/4 cup butter
2 cloves garlic, minced
1/4 cup Goosecross Pinot Gris
2 tablespoons lemon juice
1/4 teaspoon dill weed
2 tablespoons parsley, chopped
2 cans (6.5 ounces) minced clams, reserve juice
Minced parsley, as garnish
1/2 cup Parmigiano Reggiano, grated

Directions:
Bring a large pot of salted water to a boil, add the spaghetti, and cook about 8 minutes or until al dente.

While spaghetti is cooking, melt the butter in a large saucepan over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until lightly golden. Add the wine and lemon juice, mix well. Stir in the dill weed, 2 tablespoons of parsley, and the clams with their juice. Heat to boiling, reduce heat to low and simmer up to 5 minutes.

Drain the spaghetti (no need to rinse it). Add spaghetti to the clam sauce and toss. Ladle the spaghetti with clam sauce into individual pasta bowls, sprinkle with parsley and grated Parmesan cheese.

Serves 4

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Pinot Gris With Spaghetti & White Wine Clam Sauce is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients:

2 rib eye steaks
2 tablespoons of 5 pepper blend peppercorns
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin

For the Sauce
1/4 cup jalapeño pepper jelly
1/4 cup beef consommé
1 tablespoon low-sodium soy sauce
1 tablespoon Goosecross Tempranillo
1 tablespoon balsamic vinegar
Salt & pepper, to taste
1 tablespoon brined green peppercorns

Directions:

Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness.

For the sauce:

In a small saucepan over medium-high heat, combine the pepper jelly, beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then simmer over low heat for 5 minutes to reduce and concentrate the sauce. Add the brined peppercorns and simmer for a few more minutes. Set aside.

To serve, slice the steak into 1/2 slices and pour the reduction sauce over the meat. Serve with Goosecross Tempranillo.

Recommended side dishes: blanched asparagus drizzled with lemon olive oil & grated Manchego cheese with Spanish rice.

Serves 2

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Tempranillo and Zesty Pepper Steak with Jalapeño Reduction Sauce is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients:

Organic chicken parts – 2 bone-in breasts, 2 drumsticks, 3 thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup flour
2 tablespoons olive oil
2 tablespoons butter
4 slices applewood smoked bacon, cut into lardons
1 cup mushrooms, thickly sliced
1 yellow onion, sliced
2 shallots, minced
1-1/2 cups Goosecross Cabernet Franc
1/2 cup port
1 teaspoon tomato paste
1/2 cup veal demi glace
1 teaspoon thyme, minced

Directions:

Heat oven to 450 degrees. Combine salt, pepper, paprika, and flour in a bag and shake chicken parts in the mixture to lightly coat. Heat the olive oil and butter in a large skillet over medium-high heat and sauté the chicken until brown, about 5 minutes. Flip the chicken over and add the bacon lardons. Cook until the chicken and bacon is brown, about more 5 minutes.

Add mushrooms, onion, & shallot and continue to sauté until soft, 5-7 more minutes. Add the wine, port, tomato paste, and demi glace then stir well. Sprinkle with thyme. Cover and bake in oven for 35 minutes.

Serve with basmati rice and sautéed mushrooms garnished with thyme.

Basmati Rice

1 teaspoon butter
1 teaspoon olive oil
3/4 cup basmati rice
1-1/4 cups chicken broth

Melt butter & olive oil in saucepan over medium-high heat. Add rice, stir to coat, and cook until fragrant and sizzling. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until all broth is absorbed, approximately 25 minutes.

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Coq au Vin With Estate Cabernet Franc is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.

Ingredients:

2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee

Directions:

Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.

In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.

Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.

Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.

Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.

Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter

Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.

Serves 4

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Estate Cabernet and Short Ribs With Coffee Cocoa Sauce is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients

Marinade Ingredients:
(1) 2 pound rack of lamb
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 green onion, minced
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 teaspoon oregano, chopped
2 large cloves garlic, minced
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper

Sauce Ingredients:
1 cup ÆROS Meritage
1 cup chicken broth
2 tablespoons shallots, minced
1 large clove garlic, minced
4 teaspoons sugar
2 teaspoons lemon zest
1/2 teaspoon thyme, chopped
Pinch of cinnamon
1 cup fresh blueberries or Wymans frozen blueberries
2/3 cup blackberries
2 tablespoons red wine vinegar
2 tablespoons butter
Salt & pepper, to taste

Directions

Trim the fat cap from the rack of lamb. Mix all marinade ingredients in a gallon Ziploc bag then put the lamb inside, distributing the marinade over the meat. Refrigerate 4 hours. Let stand at room temperature for 30 minutes before cooking.

Preheat oven to 400 degrees. Roast the lamb in a pan on a roasting rack for 35-45 minutes for medium-rare to medium.

Meanwhile, in a medium saucepan, combine the wine, broth, onion, garlic, sugar, zest, thyme and pinch of cinnamon. Bring to a boil then add the berries. Reduce the heat to medium-low and simmer 15 minutes. Remove from heat and cool to almost room temperature. Puree one-half of the blueberry sauce in a food processor, and return to the saucepan. Whisk in the vinegar and butter. Season with salt & pepper to taste.

Remove the lamb from the oven and transfer to a cutting board. Let stand 10 minutes. Cut each rack apart, put on plates, and serve with the blueberry sauce.

Serves 4

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ÆROS® and Roasted Rack of Lamb with Blueberry Sauce is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients

1 medium whole turkey, 18-20 lbs.
1-1/2 pounds Italian sausage or turkey-cranberry sausage
2 tablespoons butter
1 white onion, diced
2 stalks celery, diced
1/4 cup parsley, chopped
2 cloves garlic, minced
6 white mushrooms, sliced
6-8 cups bread cubes, dried for stuffing
Salt & pepper to taste
1 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1 large egg
1/2 pound butter
1/2 bottle Goosecross Chardonnay
Cheese cloth

Directions

For the Turkey: Place the turkey on a work surface, remove the neck and the innards from the cavity and wash thoroughly. Pat dry with paper towels and place turkey on a rack in roasting pan, breast side up. Season both cavities of the turkey with salt and pepper. Let turkey rest for no more than 30 minutes while you prepare the stuffing.

For the Stuffing: Remove the casings from the sausages and put into a skillet. Saute the sausage until cooked through. Using a slotted spoon, remove the sausage, and transfer to a mixing bowl. Add two tablespoons of butter to the skillet and saute the onion, celery, parsley, garlic and mushrooms with the pan drippings. Cook until soft. Transfer the vegetables to the mixing bowl with the sausage. Mix well. Add the bread cubes, salt, pepper, sage and thyme. Toss well. Add the egg and stir to coat. Fill the cavity of the turkey loosely with the stuffing; do not pack tightly. Truss the turkey. Preheat the oven to 450°F.

For the baste: Melt 1/2 pound butter in a 3 quart saucepan. Add the Chardonnay to the saucepan and stir well. Take some cheese cloth and fold it to 3-4 ply thickness and large enough to cover the turkey. Saturate the cheese cloth in the wine & butter mixture. Cover the entire breast area of the turkey. Place the turkey in the oven and immediately reduce the temperature to 325°F. Roast for about 20 minutes per pound, until the internal temperature reaches 160°F. Baste the turkey every 30 minutes with the remaining mixture until all used, then baste using the pan drippings. If the turkey looks like it needs to brown, remove the cheese cloth about one hour before it’s done. When the turkey is done, remove it from the oven and let it rest for 15 to 30 minutes before carving.

Serves 12

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Syrah and Roast Turkey with Sausage Stuffing is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot  glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!

Ingredients

4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs

Glaze:
2 tablespoons butter
1/2 cup raspberry jam
2 tablespoons fresh lemon juice
1/4 cup Goosecross Merlot

Directions:
Preheat oven to 400 degrees. Wash Cornish hens thoroughly and pat dry. Season the chickens all over and in the cavity with salt and pepper. Stuff each chicken with 2 garlic cloves, and 2 sprigs each of rosemary and thyme. Set the chickens in a large roasting pan.

In a medium saucepan, bring the glaze ingredients to a boil and reduce. Baste the chickens with the glaze. Roast the chicken for about 1 1/4 hours, basting twice while cooking, until an instant-read thermometer reaches 165 degrees when inserted into the thigh. Let the chickens rest 10 minutes before carving.

Serves 4

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Photo courtesy of Sherry Page, Culinary Getaways

Merlot and Cornish Hens with Merlot Glaze is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Directions:
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.

In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.

Serves 2

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Syrah and Mixed Wild Mushroom Fettuccini is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients:
1/2 cup cantaloupe, peeled, seeded, chopped
1/2 cup honeydew melon, peeled, seeded, chopped
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
11/2 tablespoons fresh lime juice
1/2 teaspoon grated lime peel
Salt to taste
2 (8 oz) swordfish fillets
1 tablespoon olive oil
1/2 teaspoon ground pepper

Directions:
Prepare barbecue to medium-high heat. Mix first 6 ingredients in a non-aluminum bowl. Season to taste with salt. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Brush fish with oil. Season with salt and pepper. Grill fish until just cooked through, about 5 minutes per side. Transfer fish to plates. Spoon salsa over and serve immediately.

Serve with rice pilaf and sautéed sugar snap peas.

Serves 2

Sauvignon Blanc and Grilled Swordfish with Cantaloupe-Lime Salsa is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed

Directions
Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig into each chop. Grill to perfection. Remove from grill and keep warm.

In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.

Drizzle the reduction sauce over the chops and serve.

Serves 4

Recipe provided by Linda Gaylor, Wine Club Member

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Purchase the 2007 Estate Cabernet Sauvignon in our online shop

Estate Cabernet and Grilled Rosemary Lamb Chops with Balsamic Reduction is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients
1 head garlic
1/4 teaspoon olive oil
Dot of butter
Salt & pepper to taste
5 tablespoons unsalted butter, at room temperature
2 teaspoons thyme, minced
1 teaspoon marjoram, minced
Fine sea salt & freshly ground pepper to taste

4 rib-eye steaks
Freshly ground black pepper to taste

Directions
Remove loose outer leaves from the garlic head. Cut off the top of the bulb so that each clove is open at the top. Cloves must be pierced for steam release. Drizzle with 1/4 teaspoon olive oil and dot with butter. Sprinkle the garlic head with a little salt and pepper to taste. Wrap the garlic head loosely in aluminum foil or place in a garlic baker and cover with the dome lid. Place garlic in a cold oven. Bake at 300° for 11/2 hours. Remove cover and bake for an additional 15 minutes or until garlic is tender and golden brown. Remove the garlic from the oven, allow cloves to cool.

Prepare the BBQ for direct grilling over medium-high heat.

Peel roasted garlic cloves and combine with the unsalted butter, thyme, and marjoram and mix until smooth. Season with salt and pepper.

Season the steaks all over with freshly ground black pepper. Place the steaks on the grill, turning once, about 5 minutes on each side for medium-rare. Transfer the steaks to individual plates. Spread the garlic butter on each steak. It will melt on contact. Serve immediately.

Serves 4

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Howell Mountain Cabernet and Grilled Rib-Eye Steaks with Baked Garlic Butter is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients
2 pounds Mahi Mahi
1 tablespoon stir fry oil
Salt & white pepper to taste
2 firm Bartlett pears, diced
1 firm peach, diced
2 tablespoons lime juice
1 tablespoon ginger, peeled & grated
2 teaspoons red onion, minced
2 teaspoons mint, chopped

Directions
Prepare BBQ to medium-high heat. Wash fish, pat dry, and gently rub with oil. Sprinkle with
salt and white pepper. Set aside.

In a medium bowl, combine pears, peach, lime juice, ginger, onion, and mint. Season to
taste with salt. Set aside.

Grill fish until just cooked through, about 5 minutes on each side. Transfer fish to
plates. Spoon salsa over fish and serve immediately.

Serves 4

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Viognier and Grilled Mahi-Mahi with Pear-Ginger Salsa is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients

2 white grapefruits, seeded & demembraned
1 cup fresh grapefruit juice
3 tablespoons wildflower honey
1 tablespoon sugar
1/2 small red chile pepper, minced
1-1/2 tablespoons ginger, minced
1 tablespoon fresh lemon juice
Zest of 1/2 medium orange
1 tablespoon mustard seeds
1/8 teaspoon cinnamon
Salt & freshly ground black pepper
1 tablespoon olive oil
One 1-1/2 pound pork tenderloin, cut into 1-1/2 inch medallions

Directions

In a medium saucepan, combine the grapefruit sections, grapefruit juice, honey, sugar and red chile and simmer over moderate heat until thickened, about 15 minutes. Remove the chutney from the heat and stir in the minced ginger, lemon juice, orange zest, mustard seeds, and cinnamon. Season with salt and pepper. Set aside.

In a large skillet, heat the olive oil over high heat until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, 5 minutes per side, until evenly browned. Transfer the pork to individual plates and spoon the grapefruit-ginger chutney on top.

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Chenin Blanc and Pork Medallions with Grapefruit-Ginger Chutney is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients:

1 whole chicken, cut into pieces
3 Meyer lemons, seeded, cut into wedges
2 teaspoons kosher salt
2 cloves garlic, minced
1 tablespoon rosemary, minced
Freshly ground black pepper, to taste
1 large fennel bulb, 2 T. fronds reserved
1/4 cup parsley, minced
2 tablespoons lemon zest
2 tablespoons olive oil
1/4 cup green olives
1 cup Goosecross Chardonnay
1/2 cup chicken broth

Directions
Preheat oven to 425 degrees. Wash the chicken and pat dry. In a bowl, toss the lemon wedges, salt, garlic, rosemary, and pepper, then add the chicken and toss again. Set aside to marinate for 30 minutes.

Meanwhile, trim the fennel bulb and reserve 2 tablespoons fronds. Cut the fennel into 1” wedges and set aside.

Heat the olive oil in an oval skillet over medium-high heat. Remove the chicken from the marinade, and sauté until nicely browned. Add the fennel wedges, lemons with their juices, olives, wine, and broth.

Transfer the skillet to the oven and roast for 45 minutes. Remove the chicken from the oven and let rest up to 10 minutes.

Make the gremolata: Mince the fennel fronds and toss them with the minced parsley and lemon zest. Garnish with chicken with the gremolata and serve immediately.

Serves 4

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Estate Chardonnay and Chicken with Meyer Lemon, Fennel & Olives with Gremolata is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Fillet Mignon with Herb-Truffle Marinade

Ingredients

4 fillet mignons, 8 ounces each and 1-1/4 inch thick
2 tablespoons olive oil
2 tablespoons truffle oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fennel bulb, minced
1/2 teaspoon garlic, minced
1/4 teaspoon Herbs de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a square pyrex dish, whisk the olive oil, truffle oil, rosemary, thyme, mustard, vinegar, fennel, garlic, herbs, salt and pepper. Rub each fillet on all sides with the marinade. Cover with plastic wrap and refrigerate 4-6 hours. Allow the fillets to stand at room temperature 30 minutes before grilling.

Grill the fillets over direct high heat for 10 minutes, turning once halfway through grilling time. Continue grilling over indirect heat for 3-5 minutes more, or until the internal temperature is 135 degrees for medium-rare. Remove from the grill, let rest 5 minutes, and serve warm.

Great with roasted rosemary fingerling potatoes and a bibb lettuce and cherry tomato salad.

Try this recipe using oak barrel smoking chips or grapevine smoking chips on the barbeque for even more flavor.

Serves 4

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ÆROS® with Filet Mignon with Herb-Truffle Marinade is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Roast Turkey with Citrus Herb Glaze

Ingredients

One 12-pound turkey
6 tablespoons unsalted butter, melted
¼ cup orange juice
¹/₈ cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided

Directions

Preheat the oven to 325 degrees. Wash the turkey well and pat dry inside and out with paper towels.

In a small bowl, blend the butter, orange juice, apple juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, orange, lemon, thyme, sage, garlic, and bay leaves. Truss the turkey tightly and transfer to a rack set in a roasting pan.

Pour 2 cups of stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1¹/₂ hours longer, basting with the pan juices every 20 minutes.

Add the remaining 2 cups of stock to the pan and roast the turkey for 2 hours longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest 20 minutes.

Carve the turkey and serve.

Serves 12

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Syrah and Roast Turkey with Citrus Herb Glaze is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.

Ingredients:
3 lbs. chicken breasts, boneless, skinless
Assorted summer vegetables (squash, sweet peas, carrots, mushrooms, brocolli, tomatoes)
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups Arborio rice
1 cup Goosecross Chardonnay
5 tablespoons fresh lemon juice
3 tablespoons grated lemon peel
4 cups homemade or canned chicken broth
2 tablespoons butter
2/3 cup parmesan cheese, freshly grated
Salt and pepper
2 tbsp. chopped Italian parsley

Directions:

Heat the barbecue to medium-high heat. Grill the chicken, about 5 minutes per side, until cooked through, then grill the vegetables. Cut the chicken and vegetables into 1″ cubes. Set aside.

Heat oil in heavy saucepan over medium heat. Add onion and garlic and sauté until tender, about 3 min. Add rice, stirring for one minute. Add wine, lemon juice and lemon peel. Reduce heat and simmer until liquid is absorbed. Add broth one cup at a time, allowing liquid to absorb each time. Continue stirring frequently, for about 25 minutes, until rice is al dente and creamy.

Add the grilled chicken and grilled vegetables. Stir until incorporated and warmed through. Remove risotto from heat, add butter and cheese; stir until melted. Season with salt and pepper, garnish with parsley and serve.

Serves 6

Chardonnay with Lemon Risotto with Grilled Chicken and Summer Vegetables is a post from Goosecross Cellars. Copyright © 2011 Goosecross Cellars, All Rights Reserved.