Five-Spice Crème Brulée

We begged David Feys (of Feys & Hobbs) for this recipe, which he designed to pair with our Brandenburg No.3 at the Sunday Brunch of the Pacific Northwest Wine Festival several years ago. It was the biggest hit of the day!

DessertsSarah CosmanFebruary 11, 2019Creme Brulee, Desserts, Venturi Schulze, Wine Pairing

Seafood St. Jacques

Michelle's creation - to die for!

DinnerSarah CosmanFebruary 6, 2019Coquilles St Jaques, Dinner, Wine Pairing, Wine Ingredients, Venturi Schulze

Crispy Salmon & Verjus Sauce

Recipe developed by Leeanne Wright.

DinnerSarah CosmanFebruary 6, 2019Salmon, Dinner, Wine Ingredients, Wine Pairing, Venturi Schulze

Gingerbread Squares

Michelle Schulze's Creation using our Brandenburg No.3 sweet wine.

DessertsSarah CosmanFebruary 6, 2019Gingerbread, desserts, Wine Ingredients, Wine Pairing, Venturi Schulze

Orange Fennel Biscotti

A Christmas tradition to enjoy by the fire, dipping in Brandenburg No.3.

DessertsSarah CosmanFebruary 5, 2019Biscotti, Desserts, Wine Pairing, Venturi Schulze

Panna Cotta With Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski

DessertsSarah CosmanFebruary 4, 2019Panna Cotta, Desserts, Wine Pairing, Venturi Schulze

Persian Lamb Shanks

A real treat for curry lovers! Pairs well with a small glass of Brandenburg No.3.

DinnerSarah CosmanFebruary 4, 2019Lamb Shanks, Dinner, Wine Pairing, Venturi Schulze

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