Seduce, a Cabernet Sauvignon from a very warm Sonoma micro-climate expressing power hidden deep behind elegance.
Start with thirty years of learning about wine and food then add another thirty years of experience in the vineyards and winery and at the end we have Seduce Cabernet Sauvignon.
Seduce presents in a svelte, pure, beguiling fashion with rich and deep fruit aromas. The palate has a similarly pure character with a silky composition and an elegant style. Pure fruit with rising tannin in the midpalate with a hint of “dry creek dust” in the center. Seduce is structured but with a deep, individual character. The tannin is exquisitely integrated and there is a great harmony throughout.
Decant for one hour or more. Tasting temperature: 65°F
I was speechless . . . . "What's wrong?" she repeated . . . "Wrong? There's nothing wrong - It's just like Bordeaux - It's perfect!" I said climbing out of the car . . .
This excerpt from the book Way Beyond Wine was written by Bill Williamson about finding Dry Creek Valley which is ideally situated for growing quality wine grapes. The valley is classified as a Region II climate for grape growing, similar to the famous Bordeaux region in France.
Dawn and Bill did buy a property and plant Cabernet Sauvignon in a specific site with a hot micro-climate, important for ripening this varietal. This planting became the origin of Seduce Cabernet Sauvignon.
It was the early days. Seduce was our first Cabernet Sauvignon. Dawn entered Seduce in major wine competitions each year from 2005 through 2007. Each panel of professional judges awarded Seduce the gold medal. Seduce doesn't have anything more to prove!
Seduce ~ to lead by persuasion to physical action.
Why "Seduce" ~ How appropriate for this Dry Creek Valley Cabernet Sauvignon made from our home ranch fruit. Soft and luscious in the mouth this powerful Cabernet will seduce you into the physical action of tasting more and more.
Beef and Mushroom Meatballs Bordelaise
Named after the Bordeaux region of France, Bordelaise sauce is a classic French sauce made with dry red wine, butter, shallots and sauce demi-glace. This haute cuisine sauce makes simple meatballs elegant and delicious.
Boeuf Bourguignon
One of Julia Child’s signature dishes a traditional French stew prepared with beef braised in red wine.
Braised Chicken Sausage with Rosemary Polenta and Roasted Grapes
The succulent sausage pair beautifully with the sweet grapes and creamy polenta while the grapes get all sticky and caramelized.
Braised Short Ribs in Red Wine Glossy Sauce
Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness.
Brown Butter Chocolate Chip Cookies
These cookies will melt in your mouth like butter, seriously, they're that good.
Chocolate Panna Cotta with Cherries in a Merlot Balsamic Reduction
Lighter than most desserts, this Chocolate Panna Cotta is so fantastic! Softly set and creamy these Italian puddings are so silky-smooth they slip down beautifully with a nice Merlot.
Curry Glazed Beef Tenderloin
This delicious savory roast with a glaze of honey, curry powder and soy sauce is perfect companion for a nice full bodied Indulge Cabernet Sauvignon and is easy to make.
Fig & Blue Cheese Galette
Fig and Blue Cheese Tart with an open top covered with Prosciutto, Honey, Balsamic, and Rosemary - absolutely delicious!
Figs with Blue Cheese & Prosciutto
This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.
Flank Steak Roulade
Roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Actually this one is meat and cheese wrapped in meat! I haven't felt a craving this intense since . . well . . yesterday. Welcome to Flank Steak Roulade with Prosciutto, Fontina and Basil
Goat Cheese Gnocchi
A quick and easy gnocchi recipe, made with goat’s cheese and parmesan.
Holiday Toffee Baked Ham with Red Wine Pomegranate Sauce
A baked ham is one of the easiest things to prepare for a holiday celebration. It’s economical and the ham is already cooked, all you have to do is apply a nice glaze and bake to serving temperature.
Honey Baked Yams, Creamy Blue Cheese & Pomegranate Sauce
Sometimes the best recipes are the simplest and this is a very inexpensive, flavorful recipe - even people that don't care for yams will love these!
Individual Beef Wellingtons
There are few dishes more elegant than Beef Wellington. This savory recipe combines beef loin and mushrooms. Traditionally foie gras was included so this is up to you. The ingredients are wrapped in puff pastry and baked. For something that's surprisingly easy to make, albeit time-consuming, it looks like a million dollars and tastes like heaven. The dish can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving.
Inspire Hamburger
There are few dishes as versatile as the hamburger and here we are attempting to raise it to gourmet food status. The secret to gourmet cooking is using the best of fresh ingredients as close to harvest as possible and any additives should be as high a quality as possible.
Jeff's Chili
From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.
Journeyman Standing Rib Roast
Visiting Healdsburg you might hear how fellow winemaker Pete Seghesio found his second calling to create Journeyman, a butcher shop providing the finest of meats, including his prime rib roast.
Kalbi - Flanken-Style Beef Short Ribs
Kalbi, the signature dish of Korean cuisine, is surprisingly easy to make with beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame. A foolproof dish that will satisfy any meat lover.
Marinated Tri-Tip with Espresso
The tri-tip is a cut of beef from the bottom sirloin which is relatively inexpensive and very flavorful. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts so works well with a (5 hour) marinade which helps keep the meat moist during cooling.
Mexican Chocolate Almond Cookies
Not your average milk-and-cookies pairing, this one is sure to impress. The rich, spicy chocolate begs for dipping, and the sweet, nutty flavors of the cookie and the aromatics of the salt pop the senses.
NY Strip Slider
It's just not a party without a platter of sliders so Chef Kyle whipped up an astounding recipe for steak sliders with Bill's steak rub, blue cheese crumbles, tarragon aioli and red onion marmalade that's a perfect finger-licking dish!
Oven Roasted Pork Rib Roast
Pork Rib Roast makes a show-stopping centerpiece for an elegant dinner. It is also referred to as rack of pork or center-cut pork loin or pork crown roast if tied in a circle. The cut originates in the rib area of the loin, so it contains a little extra fat adding flavor.
Pastry Wrapped Beef Tournados, White Mushrooms & Porcini Red Wine Sauce
Impressive and delicious this luxurious pastry-wrapped fillet is super yummy and will become one of your go-to recipes when having a dinner party. Lots of steps but you can have it all set up well before your company arrives and it can be easily doubled for eight. Paired with the Seduce Cabernet it is perfect.
Pork Medallions with Onion Marmalade
The pork tenderloin is a cut of pork and refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
Red Onion Marmalade
A rich, silky, sweet & tart condiment that has a place in everyone’s fridge, this marmalade is a fabulous play on flavors. Who would have thought that simmering red onions, sugar, vinegar, and a little salt could produce such a lovely compote that lends itself so beautifully to just about any savory dish? Try it on fried or scrambled eggs, smoked or grilled fish, roasted veggies, on cheese platters, and more. It is easy to make and so delicious.
Steak Slow Cook
Slow cooking thick-cut steaks, around 2 inches thick, such as T-bone, Porterhouse or Ribeye. The reverse sear is one of the easiest, most consistent methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
Tagliatelle With TomaTruffle
A simple, decadent and indulgent, pasta - yum!
Tenderloin of Beef and Cream Sauce
Beef Tenderloin, also called eye fillet, is absolutely the softest textured, most tender meat which makes a very special beef roast sure to please your family and friends.
The Famous Williamson Pear, Blue Cheese & Honey
As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg five years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!
The Famous Williamson Pear, Blue Cheese, & Honey
As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!
Toasted Mallow Fluff Lemon Bars
Sometimes, a light dessert is something that we all need. These bite size and unique lemon bars make the perfect ending to any meal!
White Bean Bacon & Pork Shoulder Cassoulet
Is there any dish more inviting than a warm bowl of cassoulet? Flavorful and hearty, perfect for fall and winter dinner.
Sicilian Salt
Sicilian Sea Salt - pleasant aromatics for red meats and brings a zing to caramel or chocolate desserts.
Bay Blue
Inspired by the sheer natural beauty of our Northern California coastal climate, Bay Blue is a rustic-style blue cheese with a natural rind.
Bleu d'Auvergne
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government
Fig & Grapefruit Chevre
Laura Chenel's creamy, mild-flavored chevre is paired with the flavors of fig and zesty grapefruit in this slightly sweet and tangy small format cheese.
Original Blue
You’ve gotta get up pretty early — then wait about five months — to make a Blue this good.
Pecoretto al Pepe Rosa
A beautiful soft Italian aged cheese made from sheep's milk that owes its name to the pink peppercorns added to the curd.
Pevrin al Pepe Rosa
A robust and perfectly balanced table cheese. Pink peppercorns brighten up its rind and add a spicy flavor to the interior paste of this creamy cheese.
Piave Vecchio
Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.
Red Dragon with Mustard Seed
Creamy Cheddar carefully blended with Wholegrain Mustard Seed and Ale.
Robiola Mini
White, soft paste texture, delicate, tasty, reaching maximum fragrance when ripe with a delicate and balanced flavor.
Saint Agur
Saint Agur is a beautiful, soft blue cheese from the village of Beauzac in central France.
Whitney
Whitney is a Jasper Hill Creamery original.
Cinnamon Quills (whole) 15g
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
