Become a Part of the Team at Williamson!

Williamson Orchards & Vineyards is Hiring

Williamson Orchards and Vineyards has a part-time wine room sales position open.  We are looking for a self-motivated, high energy person with sales experience and good customer service skills. This job requires someone with attention to detail and is a team player. Some knowledge of wine experience is a plus.

This is a part time position; i.e. Wednesday – Sunday: 11:00 – 6:00 pm. Estimating 12 – 18 hours per week.

 

Job Qualifications:
– High School Diploma or GED.
– Higher level education is a plus.
– Must have had some sales or customer service experience.
– Some knowledge of cash registers and credit card processing.
– A basic knowledge of wine is a plus.
– Must be able to lift a case of wine (40 lbs).

Job Responsibilities:
– Act as a representative of the business.
– Creating a welcome and hospitable atmosphere.
– Describe wines and pour samples.
– Wine & merchandise sales.
– Maintaining and cleaning of the tasting room/warehouse.
– Availability for off-site events; i.e. farmer’s markets.

 

Applicants can reach out to us at wine@willorch.com with a resume and a brief introduction outlining your experience and interest in the position.

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.

Bottles and Beanies!

Bottles & Beanies: Winter Done Right

February 11 – March 8

Winter in Idaho has a way of inviting us to slow down, bundle up, and savor the little comforts: good wine, warm layers, and moments worth lingering over. That’s exactly the spirit behind our Bottles & Beanies promotion here at Williamson Vineyards.

For a limited time, we’re pairing two of our favorite cold-weather essentials: delicious Williamson wine and cozy, freshly redesigned beanies that are made for the season.

When you purchase any two bottles of wine, you’ll receive:

  • 15% off one of our new beanies (or hats) 
  • Your tasting fee waived for the visit 
  • Eligibility to sign up for our Wine Club, if you’ve been thinking about joining – this is the perfect opportunity!

About the Beanies (Because They’re Good)

We just rolled out a new lineup of beanies and hats, and they’re everything winter gear should be: soft, cozy, modern, and effortlessly wearable. Clean design, comfortable fit, and perfect for vineyard strolls, snowy errands, or fireside evenings with a glass of red. They’re the kind of hat you’ll actually reach for all season long, ifwedosaysoourselves.

A Few Important Notes

  • This is a stand-alone promotion 
  • Discounts cannot be stacked, with the exception of Wine Club benefits 
  • Not valid on Wine of the Month selections 

Stop by between February 11 and March 8, treat yourself to a couple bottles, grab a beanie, and let us help you make winter something to savor.

Williamson wine. Warm heads. Winter, done right! 

 

Cork to Fork: Windmill Red Beef & Mushroom Ragù

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

  • 2 lbs beef chuck or beef shoulder, cut into small chunks

  • Kosher salt & freshly cracked black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz cremini or baby bella mushrooms, finely chopped

  • 1 tbsp tomato paste

  • 1½ cups Windmill Red 🍷

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried thyme

  • 1 bay leaf

  • Optional: ¼ tsp crushed red pepper flakes

  • Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

  • Fresh parsley or thyme

  • Freshly grated Parmesan or Pecorino

  • Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

  • Best with pappardelle, wide noodles catch the sauce beautifully

  • Finish with olive oil drizzle or butter for extra silkiness

  • Pair with Windmill Red, OBVIOUSLY.

  • Enjoy!

Winter Tasting Room Hours

Hello, Wine-friends!

January is our season to slow down, recoup after harvest, and savor a little extra time with family and rest. During the month of January, our tasting room will be open Fridays, Saturdays, and Sundays from 12–5pm.

We’re happy to accommodate private appointments Monday through Thursday with advanced notice. To schedule, please call (208) 459-3322 or email wine@willorch.com.

We look forward to welcoming you back to our regular operating days and hours in February — refreshed, recharged, and ready to pour. 🍷

The Christmas Case Sale is Here!

🎄Christmas Case Sale🎄

Wrap up the season with a case full of cheer!

For a limited time, we’re unwrapping special holiday savings on a hand-picked lineup of customer favorites:

2022 Lilly White

2022 Riesling

2022 Albariño

2022 Blossom Rosé

2021 Windmill Red

2021 Harvest Moon

2021 Cabernet Sauvignon

2021 Malbec

Mix and match your perfect dozen! Build a case that’s ready for gifting, gathering, or cozy nights by the fire.

✨Save 20% on any 12-bottle case (general public)✨

✨Save 30% on any 12-bottle case (Wine Club Members)✨

Whether you’re stocking up for holiday hosting, creating thoughtful gifts, or sneaking a few bottles under your own tree (we won’t tell 😉), this is the perfect moment to fill your cellar with wines you love.

Offer valid from December 3rd through the 21st!

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.

Williamson Cork to Fork: When Sweet Meets Heat!

Welcome to July!

We’re in the midst of a beautiful summer here in Idaho, and while perhaps talks of HEAT aren’t what you’re daydreaming about while the temps rise – this recipe is sure to refresh the pallet in the best way. We’re pairing our delightfully sweet Nectar with some spicy chicken wings! Keep scrolling and take some notes: Cork to Fork: When Sweet Meets Heat is here!

Servings: 4-6
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: ~1 hour

Ingredients

For the Wings:

  • 2.5–3 lbs chicken wings (split and tips removed)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Spicy Sweet Nectar Sauce:

  • 1 cup Williamson Nectar wine
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tsp fresh lime juice
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1–2 tsp red pepper flakes (adjust for heat)
  • 1–2 tsp sriracha or hot sauce (optional, for extra kick)
  • 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Garnish (optional but encouraged):

  • Fresh cilantro or parsley, chopped
  • Thinly sliced red chili
  • Lime wedges
  • Toasted sesame seeds

 

Instructions
1. Prep and Roast the Wings
Preheat oven to 425°F (220°C).

Pat chicken wings dry with paper towels (this helps them crisp).

In a large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and garlic powder.

Arrange wings in a single layer on a parchment-lined baking sheet or on a wire rack over a baking tray.

Bake for 40–45 minutes, flipping halfway through, until golden, crispy, and cooked through.

2. Make the Sweet & Spicy Nectar Sauce
While wings bake, combine Nectar wine, honey, brown sugar, apple cider vinegar, soy sauce, lime juice, ginger, garlic, red pepper flakes, and sriracha (if using) in a small saucepan over medium heat.

Bring to a simmer, stirring occasionally. Let reduce by about ⅓ (this takes ~10–12 minutes).

Mix cornstarch and cold water into a slurry, then whisk into the sauce.

Continue cooking until the sauce thickens to a glossy glaze, about 2–3 minutes.

Taste and adjust: add more lime for acidity, more heat, or more honey depending on your preference.

3. Toss and Serve
Once wings are done, transfer them to a large bowl.

Pour the warm Nectar sauce over the wings and toss to coat evenly.

Plate and garnish with fresh herbs, red chili slices, lime wedges, or sesame seeds.

Serving Tip
Pair with chilled glasses of Nectar, a tangy slaw, or grilled peaches for a full “sweet meets heat” spread!

 

 

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!