Get your holiday shopping done early!
We are offering 15% off all non-wine merchandise in the month of November. You can find that perfect gift from a variety of fun items including Williamson logo gear, jewelry, jams & jellies, vinegar, honey, greeting cards and more.
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 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.
A great article by Travel & Leisure on how the wineries of the Sunnyslope Wine Trail shines!
Check out this informative clip from local news station KIVI – Channel 6 on the after affects of last winter, featuring our very own Patrick Williamson.
Williamson Vineyard’s 2013 Sangiovese was voted Best of Sangiovese and pulled a double gold medal at the 2017 Best of the Northwest competition put on by SIP Northwest magazine.
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.
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.
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.
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!
4 bottles of 2014 Dry Riesling for $36 – that’s only $9 a bottle!
Summer is coming to an end. It’s hot during the day but the nights are cooling off. People tend to change up their menus, including wines, with the change in the weather. Which makes Riesling is the perfect wine for this time of year. Rieslings are known for their remarkable balance between acidity and sugar, this means Riesling can straddle between light summer dishes and heartier autumn fare. Be sure to pickup your 4-Pack of 2014 Dry Riesling to sip on while summer slips into fall!
While there isn’t much to see on the new lot yet, you can see the back side of the tasting room as well as the event space and office.
We are coming up on our one year anniversary of moving into our beautiful new tasting room! We have truly enjoyed the new space and continue to make improvements. Once we were in the new space, we quickly realized is that we needed more lawn/garden space for outdoor events. So this summer we purchased the lot directly behind the tasting room and offices. We’re thrilled with the potential this 1.3 acre lot presents us and will start working on landscaping next spring.