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Acquiesce Winery


Acquiesce Winery Recipes

Goat Cheese with Meyer Lemon & Thyme

5 ounces (about 3/4 cup) soft fresh goat cheese, room temperature
2 teaspoons chopped fresh thyme
2 teaspoons grated Meyer lemon zest
1/4 teaspoon garlic powder

1 tablespoon Lodi Olive Oil

Place goat cheese in medium size mixing bowl. Mix thyme, lemon zest and garlic powder into the goat cheese. Prepare a small dish by placing plastic wrap in the bottom of the dish.  Mound and press goat cheese mixture into the dish, covering with plastic wrap.  Chill until ready to serve, then drizzle with olive oil.  Great with pretzel chips or pita chips.

Paired with our 2015 Acquiesce Grenache Blanc

The latest pairing with our Gold Medal 2014 Roussanne in the tasting room . . .

Manchego, Tomato & Rosemary Tapa

2 vine-ripened tomatoes, 2 tablespoon extra virgin olive oil, pinch of kosher salt, 5 twists of fresh ground black pepper - on the coarse setting, 10 oz Spanish Manchego cheese, fresh rosemary

 Cut the tomatoes in half and grate it into a bowl. All of the pulp will come off of the skin and fall into the bowl with the seeds.  Add the olive oil and season with salt and pepper.

Cut off the rind of the Manchego cheese and cut it into cubes. Remove leaves from rosemary and chop well. Toss all the ingredients in the bowl. Serve either immediately, or after being refrigerated for up to one day or so.

Here's a very popular customer request after our Zinfest Open House:

Butter Bean Canapés

by Jacques Pépin

Jacques loves beans and the big butter beans (habas grandes) available in cans at the supermarket are well suited for these canapés. The bean mixture also makes a great first-course salad or meat accompaniment. If made up to 3 hours ahead, the bread will, for the better, soak up the juices from the beans.

Mix together in a bowl 1 can (15.5 ounces) drained butter beans (large white beans), 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 3 tablespoons chopped onion, 2 tablespoons chopped fresh parsley or chives, 1 teaspoon chopped garlic, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon each salt and freshly ground black pepper. Cut twelve 1/3-inch-thick slices from a baguette. Mound the bean mixture on the bread slices. Serve.

This is extra special with our Acquiesce 2015 Viognier!

Also great with the Viognier is the . . 

Beet, Goat Cheese & Marcona Almond Salad

1 1/2 pounds beets, peels on, greens removed, scrubbed clean

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

1/4 cup toasted marcona almonds, roughly chopped

1 tablespoon honey                  

2 tablespoons white wine vinegar

1 tablespoon finely minced shallot (about 1 small)

4 tablespoons extra-virgin olive oil

2 small white onion, finely sliced (about 1/2 cup)

1/2 cup pomegranate seeds

4 ounces goat cheese

2 to 3 hard-boiled eggs, quartered

1/2 cup leaves from the center of 1 head of celery

DIRECTIONS 1. Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.

2. Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.

3. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.

4. Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.