Saturday, December 7, 2013
You asked for and you got it!!
Last night at Corcoran we offered wine and dessert pairings and because not all of us have a sweet tooth, I made this spicy chicken dip and paired it with our Viognier and it was quite delicious!!
Mix all ingredients together, then put into oven safe baking dish:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup buffalo wing sauce
1/2 cup ranch dressing
2 cups shredded chicken (I just bought a whole baked chicken which made it even easier)
1/2 cup Mexican style shredded cheese
Sprinkle of Old Bay seasoning on top
Bake at 350 degrees for 20 minutes
Enjoy with tortilla chips or crackers and a nice sized glass of slightly chilled Viognier.
Sunday, December 1, 2013
I have posted this a couple times, but it never gets old and especially now that we are serving it in tasting room.
Warming you from the inside out...Enjoy!
Warm Spiced Wine Ingredients:
2 cups water
2-3 cinnamon sticks
8-10 whole allspice
8-10 whole cloves
1/2 cup sugar
zest of 1/2 an orange, plus orange slices for garnish
1 bottle of Corcoran Cabernet Franc or USB
Directions: Combine water, spices, sugar & orange zest in a 2 quart saucepan. Stir & cook over medium heat until sugar is dissolved. Simmer over low heat for one hour. Strain out spices & return to pan while adding one bottle of Corcoran red wine, I prefer the Cabernet Franc or USB.