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These are recipes created using Wagner Vineyards wines – try them and let us know how it turned out!

Roasted duck breast served with a mushroom risotto and a cabernet franc fig reduction

This recipe was created using Wagner Vineyards Cabernet Franc by Tony R's Executive Chef Al Farnham.

  • 4 cups Aborio rice
  • 1 8 oz duck breast
  • Olive Oil Extra Virgin
  • 3 cups mushrooms
  • 2 cloves minced garlic
  • 1 tablespoon minced shallots/onion
  • 1 tbsp minced shallots
  • ¼ cup cooking sherry
  • 32 oz chicken stock
  • 4 small fresh figs
  • 3 cups Wagner cabernet franc
  • 2 teaspoons balsamic glaze
Step Cooking the risotto
  1. Combine rice with water (as rice packaging directs), and butter (optional) a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 20 minutes.
  2. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.
  1. Heat a nonstick pan with olive oil for the duck. Also turn on your oven to 500* While the pan is heating pat the duck breast dry with a paper towel. Score lightly into the skin. Season with salt and pepper. 

  2. When the pan is warm place the duck into the pan skin side down. When you start to see a brown edge to the skin of the duck (3-4 minutes) flip the duck over and continue to sear for about 3 minutes. Then place into the pre heated (500*) oven for 7-9 more minutes

Step 3
  1. In a small pot or pan, pour 3 cups of cabernet franc over medium high heat. Remove the stems from the figs and cut into quarters, add them to the cabernet franc with the balsamic glaze and a pinch of salt and let reduce until thick.
Step 4
  1. In a sauté pan put 3 tablespoons of olive oil and heat. Once the oil is hot add the mushrooms, salt, and pepper. Sauté for about 3 minutes until golden brown. 

  2. Add minced garlic and shallots/onion. Stir together for a few minutes. Now you should start to see a dark color to the bottom of your pan. Use the cooking sherry to glaze the pan. After that add your chicken stock and let simmer for about 3 minutes. (If you don’t want to use sherry, you can use the chicken stock.) 

  3. Add your pre cooked risotto from earlier to the pan of mushrooms and stir.

  4. Plate and serve with a glass of Wagner Cabernet Franc

    -Tony Rs executive chef Al Farnham

Ice Wine Chocolate Pudding in Filo

Created by Chef Mitchell at the Ginny Lee Cafe and served for 2019 Seneca Lake Wine Trail event: Savory World of Seneca.

  • 2 boxes Chocolate Pudding Mix (3.9oz)
  • ½ cup Brown Sugar
  • Filo Pastry Cups (1 per pudding cup)
  • ½ cup Wagner Vineyards Ice Wine
  1. In a medium sauce pan, combine Ice Wine & brown sugar & reduce by ⅓.

  2. Cool & set aside.

  3. Follow instructions for pudding mix & incorporate wine reduction.

  4. Allow pudding to set per instructions.

  5. Spoon filling into pastry cups, garnish with fruit or whipped cream.

  6. Serve with your favorite Wagner wine and enjoy!!

Prosciutto wrapped halibut fillet served with sautéed greens and a dry Riesling herb butter

This recipe was created using Wagner Vineyards Dry Riesling by Tony R's Executive Chef Al Farnham.

  • 8 oz halibut filet
  • 3-4 slices of thinly sliced prosciutto
  • 6 oz fresh spinach
  • 5 oz Arugula
  • 8-10 leaves fresh basil
  • 2 cloves minced garlic
  • ½ red onion
  • Fresh herbs of your choice
  • 2 tablespoons Unsalted butter
  • 3 cups Wagner dry Riesling
  • Corn starch
  • Olive oil
Step 1
  1. Shingle the slices of prosciutto on a cutting board so the pieces overlap a little at the top. Place the halibut filet in the center, season with only pepper because the prosciutto is salty. Wrap the prosciutto tightly around the piece of fish, trim off any excess prosciutto.
Step 2
  1. Add olive oil to a non stick pan and heat on high heat. Place the wrapped fish into the pan. Make sure you lay down the overlapped prosciutto side first as the heat will seal the wrap. Flip the fish once you notice that the prosciutto is browning on the edges. (about 3 minutethen let the other side sear for about 3 more minutes.
  2. Remove from the pan and place in a preheated oven at 500* for about 6 minutes.
Step 3
  1. Slice the red onion. In a sauté pan add about a tablespoon of olive oil, add the red onion and garlic and sauté about 2 minutes. Next add the Arugula, spinach and basil leaves, until they have wilted.
Step 4
  1. In a pot place 1 tablespoon of unsalted butter, heat slowly. While the pan is heating add your desired fresh herbs (we used rosemary, thyme and chivelet cook together for a minute or two then add 3 cups of Wagner dry Riesling. Add a ¼ teaspoon of corn starch just to bind together the oils of the butter and whisk until smooth.
  2. Plate and serve with a glass of Wagner Dry Riesling

    -Tony Rs executive chef Al Farnham


Curried Chicken Salad

Created by Chef Mitchell at the Ginny Lee Cafe and served for 2019 Seneca Lake Wine Trail event: Savory World of Seneca.

  • 3 8oz Chicken Breasts
  • Olive Oil extra virgin
  • tsp Salt
  • ¼ tsp Pepper
  • cup Mayonnaise
  • ½ cup Wagner Vineyards Dry Riesling
  • ¼ cup Chutney
  • 3 tbsp Curry Powder
  • 1 cup Celery (diced)
  • ¼ cup Scallions (chopped)
  • ¼ cup Raisins
  • 1 cup Cashews (salted)
  1. Preheat oven to 350.

  2. Place chicken breasts on sheet pan & brush w/ olive oil.  Sprinkle w/ salt and pepper as desired.

  3. Bake for 35-40 minutes.

  4. Set aside to cool. Once cooled dice chicken into bite-sized pieces.

  5. Combine mayonnaise, wine, chutney, curry powder, & salt, mix until smooth.

  6. Combine w/ chicken; add celery, scallions, & raisins.  Mix well.

  7. Refrigerate for several hours to allow flavors to blend.

  8. Add cashews and serve.

  9. Serve with your favorite Wagner wine and enjoy!!

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