​We hope you enjoy some of our amazing recipes that use Chrisman Mill Vineyards wines!


Chrisman Mill Vineyards Raspberry Sangria:

For a truly yummy drink and so so easy!!

Directions: Combine 1 cup of Chrisman Mill Vineyards Sweet Riverbed Red Wine and 1 cup of Cranberry Raspberry Juice. Mix well, add fresh fruit and enjoy! Also great at a frozen concoction place in a container and freeze in a freezer.

Chrisman Mill Vineyards Peach Sangria:

Directions: Combine 1 cup of Chrisman Mill Vineyards Sweet Jessamine Rose wine and 1 cup of White Grape Peach Juice. Mix well and add fresh fruit. Also amazing as a frozen drink, simply place in the freezer over night and enjoy!!

Chicken Dishes

Chicken Piccata with White Wine Sauce over Angel Hair Pasta

(Serves 4)


For Seasoned Flour Mixture:

• Mix flour (approx. 1 cup) with basil, oregano, garlic, fresh ground pepper
and salt (approx. ¼ tsp. of each)

• 4 boneless, skinless chicken breasts – sliced and pounded thin
for scaloppini

• ½ cup of Chrisman Mill Vineyards Vidal Blanc Wine

• Juice from ½ fresh lemon, and lemon slices for decorating cutlets

• ¾ cup of chicken broth (low sodium preferred)

• ½ cup butter cut into cubes

• 1 shallot – minced fine

• ¼ cup olive oil

• 1 ounce capers


Slice the four chicken breasts in half (horizontally) and pound them out so
they are the same thickness all around. Dry off chicken pieces. Create a
seasoned flour mixture by combining the seasoning blend of basil, oregano,
garlic, fresh ground pepper and salt with the flour in a bowl. Dust each
chicken piece with seasoned flour mixture. Heat olive oil in large sauté pan,
cook chicken breasts in olive oil until lightly brown on both sides about 1-2
minutes per side or until done. Remove chicken from pan and set aside, cover
chicken to retain heat. Add the minced shallot and a little butter to the pan
used for sautéing the chicken and sauté until translucent and lightly brown.
Add the wine, juice of ½ a lemon and chicken broth to the pan. Turn up the heat
to high and reduce liquid down to ½ to ⅓ of total volume. Reduce heat down to a low simmer and one by one
add the cold butter cubes and stir until melted. Add capers and cooked chicken
into finished sauce to re-warm chicken. Plate with fresh angel hair pasta and
chicken over top, drizzle additional sauce over chicken and pasta and place a
slice of lemon on top – enjoy!!


Chrisman Mill Vineyards Norton Onion Soup

• ½ cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 1/8 tsp thyme
• 2 cups of Chrisman Mill Vineyards Norton Wine
• 1 tsp sugar
• 2 quarts of low sodium beef broth
• 1 baguette, sliced
• ½ pound of grated Gruyere

Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves and thyme and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves. Add the beef broth and turn heat up to a simmer and cook for 10 minutes. Season to taste with salt and pepper. When you’re ready to eat, preheat the broiler. Arrange baguette slices on a baking sheet in a single layer sprinkle slices with Gruyere and broil until bubbly and golden brown 3-5 min. Ladle the soup into bowls and float several of the Gruyere croutons on top.

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We are OPEN on Fridays & Saturday from 11am-9pm- serving lunch and dinner. Also check out our organic bakery and coffee bar!

Phone: 859.264.9463