Relish Roussanne

Relish is a limited production single-varietal Roussanne wine from a single vineyard.

Roussanne, typically an ingredient in a southern French blend of Chateauneuf-du-Pape, is scented, something akin to lime and blossom rather than richer fruits, lighter than its Rhone sister, Viognier.

Relish shows expressive aromas of grilled bread, pear and white flowers.

The mouth is classic, structured Roussanne, rich yet savory with flavors of butterscotch, thyme and white chocolate.

Still a baby this is a serious white to manage Moroccan spice flavors or give it a little age, perhaps eight to ten years, and serve with substantial food like roast pork.

Roussanne is a world-class white-wine grape originating in the Rhône Valley of France.

The quality of Roussanne wines in youth is intense aromas, typically of a floral character, but also of fruit and herbs. As the wine ages, an overtone of nuttiness appears (not an uncommon procession for ageworthy white wines).

Factoid: Roussanne is one of those wines that are widely believed to experience a “dumb period” in its bottle development: a stage wherin it is “closed” and unyielding. That stage, for Roussanne, seems to lie between 3 or 4 years of age on to 7 or 8 years of age. (Drink early, or wait a good while.)

Apple Cheddar Tartlets

Apple Cheddar Tartlets

Ooh, these are so good. Sweetness from the caramelized apples is contrasted delightfully with salty cheddar and exotic spices. Make them for brunch, or a light supper, served with a green salad.

Aussie Seafood Salad

Aussie Seafood Salad

This dish is what Australian summers are all about ... great flavor, great seafood, simple and fresh. You will love this as much as we do.

Avocado & Truffle Salt Soup Shots

Avocado & Truffle Salt Soup Shots

Simple, easy and delicious this Vegan soup is just the perfect starter for a summer meal paired with any of our chilled white wines.

Beurre Blanc Sauce with VerJus

Beurre Blanc Sauce with VerJus

Beurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood. A fantastic sauce to really dress up shrimp, seared scallops, pork or roasted chicken.

Butter and Citrus Poached Shrimp

Butter and Citrus Poached Shrimp

Shrimp, often overcooked in boiling water, are beautifully poached in butter, remaining tender, developing a sweetness managed by our use of citrus.   

Calamari with Togarashi and Meyer Lemon Aioli

Calamari with Togarashi and Meyer Lemon Aioli

Grilled calamari is delicious combined with our Herbie's Shichimi Togarashi based on a traditional Japanese seasoning with a hot chilli bite controlled with a soft Meyer Lemon Aioli. Relish this whole dish by enjoying it with our Relish Roussanne.

Cast Iron Skillet Whole Roasted Chicken with Creamy Pan Gravy

Cast Iron Skillet Whole Roasted Chicken with Creamy Pan Gravy

A great roast chicken with crispy skin that’s moist and delicious. All it takes is a large cast iron skillet and you have a wonderful roast chicken dinner for the family. What the cast iron pan does so well is allow you to sear the chicken to a great crisp on all sides before the chicken bakes in the oven and then place everything directly into the oven. If you don’t have a cast iron skillet, consider investing in one. They’re inexpensive, oven-proof and the perfect vessel for this wonderfully juicy on the inside and crispy on the outside roast chicken.

Chai Chaat Masala Lamb

Chai Chaat Masala Lamb

“Chaat” literally means to lick your fingers, and it’s also the colloquial term for cooking without borders or restrictions while Masala means a spice mix so this dish is an "unrestricted, finger-licking good spice mix".

Chili Lime Shrimp

Chili Lime Shrimp

The bright, tart flavor of freshly squeezed lime juice balances the heat of the chili powder in the rich sauce that coats these shrimp.

Crab & Prosciutto Pasta

Crab & Prosciutto Pasta

A simple and easy crab and pasta dish. You can use fresh or frozen lump crab meat and either way it will be delicious!

Crab Cakes with Sumac Aioli

Crab Cakes with Sumac Aioli

We recently visited Wine Club Members in Maryland, famous for its crab cakes! After you've tried this recipe, you'll know why. Listen for the oohs and ahhs and requests for the recipe from your guests.

Crunchy Shrimp Cakes with Cucumber and Peanuts

Crunchy Shrimp Cakes with Cucumber and Peanuts

A new version of tod man pla traditional Thai fish cakes. The crisp, sliced long beans (or regular green beans) stirred into the mix makes them crunchy. The Asian flavors in these delicious cakes are accented by an aromatic white wine rich enough to pair with the sweet shrimp like Roussanne and Viognier.

Frittata of Asparagus & Smoked Salmon

Frittata of Asparagus & Smoked Salmon

A frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients and sliced to serve guests. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs which has become part of modern cuisine as a dip, condiment and salad ingredient.

Korean Chicken Sliders

Korean Chicken Sliders

This recipe is a great marriage of American BBQ fare and the sweet, spicy, fermented flavors of key Korean ingredients.

Miso-Glazed Sea Bass

Miso-Glazed Sea Bass

Two of the world's greatest chefs Jacques Pépin and Michael Mina share the same recipe for this incredible dish so we had to make it and share it with you.

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Rich and fragrant chicken stew, laden with complex flavors and spices you might expect to encounter in a Moroccan cafe.

Oysters Rockefeller

Oysters Rockefeller

This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore, son of the restaurant's founder. The dish was named oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce.

Panko Parmesan Chicken

Panko Parmesan Chicken

The easy preparation makes home-made light and crispy chicken a breeze. Panko is Japanese for bread crumbs. Panko is more delicate and absorbs less oil than traditional bread crumbs while the Parmesan cheese adds an level of flavor not normally attainable with traditional fried chicken

Pork Chops, Celery Seed & Parsnip Puree

Pork Chops, Celery Seed & Parsnip Puree

This simple spice lifts pork chops or cutlets out of the ordinary. The pork is incredibly moist, the puree is vibrant and then the apple with chili is brilliant.

Prosciutto Wrapped Sea Scallops

Prosciutto Wrapped Sea Scallops

I'd be tempted to eat almost anything wrapped in prosciutto so pick up some scallops, some decent prosciutto and a bottle of Relish Roussanne and create this delicious partnership for yourself.

Roasted Red Peppers with Tonnato Sauce

Roasted Red Peppers with Tonnato Sauce

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Here we spoon the sauce onto a platter then top it with a layer of oven–roasted peppers.

Salmon Ceviche

Salmon Ceviche

When its hot or you don’t really want to do anything over a stove, Ceviche is so delicious with some crusty bread and wine and it takes no time to make. The flavors are so fresh and refreshing, just like our pairing of Relish Rossanne wine.

Sautéed Sea Scallops with Joy Butter Sauce

Sautéed Sea Scallops with Joy Butter Sauce

This is a very elegant entrée for serving at a dinner party or just a night at home. Scallops have a wonderful buttery flavor. The sauce contains butter and wine which complements the dish and wine nicely.

Seared Cod with Sweet Chili Crème Fraiche and Roasted Potatoes

Seared Cod with Sweet Chili Crème Fraiche and Roasted Potatoes

To give the cod a golden crust we have dusted it with this unique spice blend from 100% Australian native herbs and spices seasoned with South Australian Sea Salt. The aroma and flavor conjures up memories of a wooded area in the Australian bush and tastes great with our Relish Roussanne.

Seeded Savory Cookies

Seeded Savory Cookies

Seeded Savory Cookies are a time-honored classic, this cookie is reminiscent of Sunday afternoons spent over tea at Grandma’s table.

Strawberry Goat Cheese Toast

Strawberry Goat Cheese Toast

The amazing flavor combination in this straightforward recipe makes a delicious complexity of sweet strawberries, tangy goat cheese, toasted or grilled French bread, and tangy Balsamic glaze.

Swordfish Bok Choy

Swordfish Bok Choy

Grilling brings out the sweetness of bok choy, making it a terrific match for swordfish steaks. This is a easy dish to prepare and will provide plenty of filling yet healthy food to pair with our Chardonnay, Roussanne or Sauvignon Blanc..

Tom Kha Thai Coconut Soup

Tom Kha Thai Coconut Soup

Tom Kha Gai, a popular Thai Coconut Chicken Soup, is creamy, delicious and super easy to make at home.

Tuna Croquettes

Tuna Croquettes

Old fashioned Tuna Croquettes is a quick and easy recipe. A great idea for a comfort food meal in a hurry. While you can guess that the name Tuna Croquettes doesn't sing but a plate full of these (tuna as an improvisation of) "crab cakes" will be great with either the condiments and wines we have suggested.

Weeknight Vegetable Coconut Curry

Weeknight Vegetable Coconut Curry

The sauce, made creamy with coconut milk, and gently spicy with the curry mix, is flavorful yet soothing. The vegetables are gently simmered and turn out tender, not soggy. It is startlingly simple.

Midnight Moon

Midnight Moon

Midnight Moon is the goat milk sister to Lamb Chopper, also made in Holland, following a Dutch Gouda recipe.

Paglietin Mediterraneo

Paglietin Mediterraneo

A typical Cuneese cheese, Pagliettina is a tuma with a characteristic straw-white crust, made from cow's milk, goat's milk and sheep's milk.

Redwood Hill - Aged Goat Cheddar

Redwood Hill - Aged Goat Cheddar

Aged for at least one year to achieve its complexity of flavors, this goat milk cheddar is smooth, nutty and slightly sweet, with a robust cheddar flavor.

Üsi Lussi

Üsi Lussi

From third generation cheesemaker Christian Oberli comes Üsi Lussi, which translates affectionately to “our dairy cow."