Vella Cheese
Company Toma
Drizzled with Poggiolo Olive Oil
Laura
Chenel Chevre
Drizzled with Nectarine Peach Moon Mountain Vineyards
Sauvignon Blanc Compote
Vella
Cheese Company Mezzo Secco
Served with Spring Cherry Blueberry Coturri
Merlot Compote
Oregon Blue
Cheese
Served with Raspberry and Blackberry and Coturri Zinfandel Compote
Served with 2003 Merlot Coturri Maclise Vineyard, Sonoma Valley
2001 Cabernet Sauvignon, Napa Valley Wiess Vineyards
2003
Zinfandel Chauvet Vineyards, Sonoma Valley
Nectarine
Peach Moon Mountain Vineyards Sauvignon Blanc Compote
Yields 2 cups
Created
By Sheana Davis, The Epicurean Connection
3/4 cup dried
nectarines, chopped fine
3/4 cup dried peaches, chopped fine
2 cups Moon
Mountain Vineyards Sauvignon Blanc
1 tablespoons Orange zest, grated fine
In
a heavy bottom pot, simmer all ingredients for 25 minutes or until fruit is plump
and wine is reduced to syrup.
Spring
Cherry Blueberry Coturri Merlot Compote
Yields 2 cups
Created By
Sheana Davis, The Epicurean Connection
3/4 cup dried cherries, chopped fine
3/4
cup dried blueberries
2 cups Coturri Merlot
In a heavy
bottom pot, simmer all ingredients for 25 minutes or until fruit is plump and
wine is reduced to syrup.
Raspberry
and Blackberry and Coturri Zinfandel Compote
Yields 2 cups
Created
By Sheana Davis, The Epicurean Connection
3/4 cup fresh or frozen blackberries
3/4
cups fresh or frozen raspberries
2 cups Coturri Zinfandel
In
a heavy bottom pot, simmer all ingredients for 45 minutes or until fruit is plump
and wine and juice is reduced to syrup.
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