Saturday, December 7, 2013

Buffalo Chicken Dip with Viognier

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

Mulled Wine Recipe ...

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.