For a cozy, classic French dinner by the fireplace, and something a bit different, try Sara Moulton’s Eggs Baked in Red Wine. We recommend using our Helix Merlot for both sauce and drinking!
On the side, try lightly steamed asparagus tossed with a little butter.
This recipe involve creating is beurre manie. Beurre manie literally translated is “kneaded butter.” It is a quick alternative to a roux. You take softened butter and flour and knead it together until it is combined well and then you can just drop pieces of it, bit by bit, into a simmering liquid, whisking, until you have reached the consistency you are looking for. I usually whisk a little of the hot liquid into the beurre manie in a bowl first and then add that mixture back to the simmering liquid. I think the beurre manie is incorporated more easily that way.
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.