Recipes

NOTRE VUE 10D.45.34B with Asparagus Pasta Salad


Our 2014 Chardonnay Viognier blend, NOTRE VUE 10D.45.34B, pairs perfectly with this refreshing asparagus pasta salad. Enjoy!

 

ASPARAGUS PASTA SALAD

1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped flat leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper

 

Directions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes.

Baked Halibut with Spinach and Leeks


 
Suggested Wine Pairing: Notre Vue 2014 White Blend (Chardonnay/Viognier) Zesty citrus and apple-like notes of the wine pair seductively with the delicate flavors of the halibut while the acidity plays perfectly with the richness of the sauce refreshing the palate.

Pairings

Grilled Chicken with Pinot Noir Blueberry Sauce


Grilling season is upon us! This is an unexpected twist to your standard grilling fare. This pairs beautifully with our Windsor Oaks Wine Pinot Noir
If you’re a little out of practice, be sure to read my Grilling Tips Article.

ITALIAN WEDDING SOUP


This year for a holiday party, I’ll be making Italian Wedding soup. I’ll keep it warm for guests in a round, silver chafing dish with convenient cup-size bowls and spoons alongside.

Notre Vue Estate Pairings

NOTRE VUE 10D.45.34B with Asparagus Pasta Salad


Our 2014 Chardonnay Viognier blend, NOTRE VUE 10D.45.34B, pairs perfectly with this refreshing asparagus pasta salad. Enjoy!

 

ASPARAGUS PASTA SALAD

1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped flat leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper

 

Directions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes.

Baked Halibut with Spinach and Leeks


 
Suggested Wine Pairing: Notre Vue 2014 White Blend (Chardonnay/Viognier) Zesty citrus and apple-like notes of the wine pair seductively with the delicate flavors of the halibut while the acidity plays perfectly with the richness of the sauce refreshing the palate.

Library of Recipes

NOTRE VUE 10D.45.34B with Asparagus Pasta Salad


Our 2014 Chardonnay Viognier blend, NOTRE VUE 10D.45.34B, pairs perfectly with this refreshing asparagus pasta salad. Enjoy!

 

ASPARAGUS PASTA SALAD

1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped flat leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper

 

Directions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes.

Baked Halibut with Spinach and Leeks


 
Suggested Wine Pairing: Notre Vue 2014 White Blend (Chardonnay/Viognier) Zesty citrus and apple-like notes of the wine pair seductively with the delicate flavors of the halibut while the acidity plays perfectly with the richness of the sauce refreshing the palate.

Balverne Pairings

An Elegant Wine Country Luncheon


This past August, my husband and I launched our new wine label, Balverne. Balverne is being reintroduced, with legendary winemaker Margaret Davenport in conjunction with the first winemaker of Balverne, Doug Nalle.

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