A Perfect Pairing Gift Set

Show you care with the perfect pairing…wine and chocolate!
Select two bottles of Williamson wine, add a jar of Sweet Leesa’s specialty berry and chocolate bark. We’ll even include a hand written, heart-shaped sentiment! 

And to show you our love, we are giving you 20% off the wine and chocolate in this gift set.

Build your Perfect Pairing with these wines:
2020 Henry’s Red – regularly $33.60
2019 Last Drop – regularly $28.00
2021 Lilly White – regularly $19.20
2021 Blossom – regularly $19.00
Gift sets range from $45 – $69 depending on your wine combo.

No other discounts apply to this gift set. We can take pre-orders now but these delicious gift sets will be available to pick up starting February 8, 2023. You can order through our webstore or call the tasting room at 208.459.7333.

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Winter Comfort Starter Kit

The winter doldrums can affect even the most cheerful folks. So remember that sometimes we have to make a little extra effort to bump ourselves out of this cold weather funk.

Making your own mulled wine is a calming experience for all the senses. The bright aromas of wine and winter spices will make your home feel cozy. The slightly warmed wine will ease your aches and the spicy flavor will sooth away the stress of your day.  

All you need to do is pick your two favorite bottles from our select lineup of red wines and you will get a free packet of classic, mulled wine spices.
(Mulled wine spice packet valued at $6.)We have curated a short list of Williamson wines that make a delicious mulled wine:
2019 Last Drop
2019 Cabernet
2020 Henry’s Red

 Head to our webstore to order your own Winter Starter Kit. Or better yet shake things up and visit the tasting room for something soothing.
This promotion is available Jan. 6 thru Jan. 31. Wine club discounts do apply. Cannot be combined with other discounts.

If you have any questions, please contact us via phone (208.459.7333) or email. 

2023 Harvest Wrap up

grapes on grapevines with yellow leaves, backlight by sunlight

With roughly 310 tons of grapes, this was our largest grape harvest ever to date!! We experienced a compressed harvest, meaning that there was a lot of grapes to harvest and everything became ripe and ready to pick, basically at the same time. This compressed harvest was caused by a cool, wet spring that delayed bud break by 10 – 14 days. The vineyards were delayed again when we had 20 days of temperatures over 100°, causing the vines to go into “survival mode” versus expending energy to ripen.

This year also marks the latest start date to harvest on our records. Luckily, the weather held through the end of October. We didn’t feel a killing frost until end of October but this was late enough and it stayed cold enough that it helped to dehydrate the grapes and concentrate the sugars in the grape berries.

Since everything was ready to pick all at once, we ended up machine picking all our white grapes, something we have never done before. We are excited to see how this will translate into the glass. Especially the Grüner Veltliner, which will hopefully be ready to bottle by June or July of 2023. We will also be patiently waiting to see how a few red grapes will do. The 2022 vintage will be a first for our Petite Verdot and Tempranillo, but we will have to patiently wait until spring or summer of 2024 for these wines.

Cheers and Happy Sipping!

Women in Wine article with Beverly

Beverly had the opportunity to visit with Paige Comrie this summer. Paige is a wine lover with a passion to connect other wine lovers with great wines from across the world. She choses wines that range from delicious & affordable Tuesday night picks to high-end limited edition releases that are truly something to celebrate. She wants to share not just the wines with her followers but the stories of the folks that make those wines.

Find the entire article here: Women in Wine: Beverly Williamson

Soup Contest Winners

Soups Galore!

During our Fall Barrel Tasting Weekend which happened this last Thanksgiving weekend we held our annual soup contest. Our guests took on the responsibility of tasting and voting on their favorite soup. The judges haven spoken, and we found our Soup Savant on each day. They have graciously offered that we share their winning recipes. You can find the results and the recipes below.

FRIDAY

Friday’s competition was dominated by the talented Cheryl Bell!
Cheryl submitted Black Bean & Hominy Soup. This spicy Tex–Mex inspired dish was killer with a nice Cabernet (especially if you were lucky enough to get some of the 2020 Reserve Cabernet from the barrel). 		 Black Bean & Hominy Soup
Ingredients:
16 ounces ground chorizo
2 cans (15 oz) beef broth
2 cans (15 oz) black beans
1 can (15 oz) hominy
1 can (15 oz) stewed tomatoes
1 cup shredded potato
1 cup chopped onions
1 can (4 oz) green chili peppers, chopped
2 cloves garlic, minced
1 TBS chili powder
1 tsp cumin powder

Instructions:
Brown the chorizo in a large stock pot. Add the beef broth, onion, and potato. Drain and add the black beans and hominy. Add the tomatoes and green chilies. Add the chili powder and cumin. Bring to a boil, lower heat, and simmer for 40 minutes.

Serves 12

 For a printable copy: Black Bean and Hominy Soup

 

SATURDAY

Saturday’s favorite soup was made by the amazing Cathy Rogers!

Cathy created a Loaded Mushroom soup that was simply to die for! This creamy dish of comfort paired nicely with the 2020 Malbec.  Mmm mmm good!		 Loaded Mushroom Soup
Ingredients:
½ pound bacon, chopped
½ pound mushrooms, sliced
1 onion, diced
4 cups chicken broth
2 potatoes, cut into julienne strips
1 large carrot, cut into julienne strips
1 bay leaf
1/4 tsp. cayenne pepper
1/2 cup whipping cream, optional
1 tbs cornstarch, optional

Instructions:
Fry bacon over medium heat. Add onions and mushrooms and cook till onions are limp. Add the next five ingredients. If using whipping cream and cornstarch, blend those together and add at same time. Bring to a boil. Simmer till carrots and potatoes are cooked, about 2 minutes. (Note: soup was not made with the whipping cream and cornstarch for this recipe contest.)

Serves 4-6

 

 

For a printable copy: Loaded Mushroom Soup

Finally, we want to send out a great big thank you to all the contestants who participated in our soup contest. We love how giving and fun our wine community is! If you didn’t get a chance to submit or sip this year we hope you remember to join us next year at our Fall Barrel Tasting Weekend!

wine glass filled with red wine next to a cheese board and the words "Recipes that love wine"

Instant Pot Osso Buco

Now that the weather has finally cooled, it’s time to warm up your home with the delicious fragrances of long cooked stews and braises. But maybe like us, you’re sometimes too busy to take the time to create these delicious meals in the usual 4 to 6 hours. One of our fabulous winery staff has a favorite recipe that they graciously shared which includes the popular kitchen tool – the instant pot. This technique can shave 3 to 5 hours off of your usual cooking time for an amazing Italian favorite, Osso Buco. We think that an hour for cooking during the week is doable, especially if we prep the vegetables and keep them in the fridge until cooking time. This dish can be paired with red or white, try Albariño, Blossom Rosé, Malbec,  or Cabernet.


Instant Pot Osso Buco

2 lbs. Osso Buco beef shanks
2 TBS olive oil
2 clove garlic, minced
½ medium onion, chopped
2 medium carrots, diced (1/2 inch)
2 celery ribs, diced
½ cup white wine
14 oz can diced tomatoes and the juice from can
1 cup beef broth
½ tsp salt
½ tsp ground black pepper
Fresh grated parmesan, red pepper flakes, chopped flat leaf parsley for garnish if desired

  1. Preheat your Instant Pot to sauté high and add 1-2 tablespoons oil. Pat dry the shanks and season generously on both sides with salt and pepper.
  2. Once your instant pot is hot enough (should be about 2 mins past when it beeps) Brown your shanks 1-2 minutes on each side.
  3. Remove the shanks and set aside. Add carrots, onion, celery, and garlic to the pot. Sauté until softened slightly soft – 2-4 minutes.
  4. Add the wine, use a wooden spoon to scrape up all the lovely browned bits. Reduce until about half the wine is left – 2-3 minutes.
  5. Stir in tomatoes, stock, salt and pepper to taste. Return the browned meat and nestle into the vegetables and liquid.
  6. Set pressure to custom (high) and braise for 45 minutes. Quick release when done and serve, garnished with grated Parmigiano Reggiano cheese, red pepper flakes, and flat leaf parsley as desired. Serve with noodles, rice, or bread to soak up all the yummy juices.

Enjoy!

Hostess with the Mostest Six Pack – Promotion

The holiday season is the time for hosting. Whether you are hosting the next holiday gathering, need to bring wine to share, or simply want to give a thoughtful hostess gift – we have a deal for you!

We have crafted a line-up of wines for our Hostess with the Mostest Six Pack that will pair perfectly with classic holiday dishes! From turkey to prime rib, from stuffing to sweet potatoes, or pumpkin pie to fruit cake we have a wine that will complement your dish.

Mix, match, and save on a customizable 6 pack of  the following wines: 
2020 Dry Riesling, 2021 Viognier, 2020 Dry Rosé, 2019 Sangiovese,
2020 Henry’s Red, 2019 Cabernet Sauvignon.

General Public receives 15% off retail prices
Wine Club receives 20% off retail prices

Purchases can be made in the tasting room or via our webstore.
Sale valid from November 9 thru November 26
No other discounts apply.

Thank You Veterans & First Responders – Promotion

 

A good time to thank great people

It’s the season to practice gratitude. The Williamson family and staff are taking a minute to think about and thank some wonderful people who have done a lot for our community and country – our veterans and first responders!

To show our appreciation for these amazing humans, veterans and first responders with proof of identification, will receive one free tasting at Williamson Vineyards throughout the month of November.

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National Media Attention!

We had the opportunity to host a freelance travel writer this summer. Casandra Karpiak is a regular contributor to the Associated Press wire and MSN. She spent time in the Treasure Valley exploring the lodging, food, culture, and attractions. She visited restaurants and museums in Boise and came out to the Sunnyslope where she enjoyed a wine experience with Bev Williamson.

Find the entire article here: Boise is Ready to Host

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Albariño Is At It Again!


Great Northwest Invitational Wine Competition 2022

Great Northwest Wine conducts a one-of-a-kind wine competition each year. The 2022 judging was staged the first week of October with influential wine professionals recruited as judges, and held at the historic Columbia Gorge Hotel in Hood River, Ore. This contest contains dozens of wineries from Washington, Oregon, and Idaho. With hundreds of wines submitted to this competition, we are proud to say that our 2021 Albariño brought home a gold medal. If you haven’t had an opportunity to taste this award winning wine, please check  out the information on our website here, or come out to the tasting room and purchase one to take home. 
Cheers!