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Mushroom Soup With Verjus
Mushroom Soup With Verjus

Another of Michelle's creations - the best mushroom soup we have tasted!

Verjus Highball
Verjus Highball

Michelle's adaptation of a Mojito!

Verjus Sorbet
Verjus Sorbet

Totally yummy!

Five-Spice Crème Brulée
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!

Fat-Free Salad Dressing
Fat-Free Salad Dressing

Fat-free, but full of flavour!

Simple Balsamic Vinegar Salad
Simple Balsamic Vinegar Salad

Simply delicious salad!

Cornish Game Hen in Black Currant Sauce
Cornish Game Hen in Black Currant Sauce

This delicious recipe was contributed by Dave Heard of Vancouver, BC.

Pork Tenderloin Medallions with Creamy Balsamic Sauce
Pork Tenderloin Medallions with Creamy Balsamic Sauce

A recipe suitable for a yacht galley! This recipe was published in the January 2003 issue of Pacific Yachting magazine by David Hoar and Noreen Rudd. David gave me permission to include it here.

Seafood St. Jacques
Seafood St. Jacques

Michelle's creation - to die for!

Crispy Salmon & Verjus Sauce
Crispy Salmon & Verjus Sauce

Recipe developed by Leeanne Wright.

Kiwi & Balsamic Vinegar Ice Cream
Kiwi & Balsamic Vinegar Ice Cream

This heavenly recipe of Marilyn's yields a quart (about a litre).

Mushrooms & Cream
Mushrooms & Cream

One of Giordano's delicious creations.

Onions Made REALLY Special
Onions Made REALLY Special

You will not believe how fabulous this is .... and nothing could be simpler!

Gingerbread Squares
Gingerbread Squares

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

No.3 Cocktail
No.3 Cocktail

Often referred to as the No.3 "Martini.” Created by Brian Storen and first served at the Bearfoot Bistro in Whistler, BC Canada ...... Heavenly!

Orange Fennel Biscotti
Orange Fennel Biscotti

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

Prawns in Balsamic Vinegar Sauce
Prawns in Balsamic Vinegar Sauce

Giordano's creation and one of Marilyn's favourites ....

Parmeasan Crusted Asparagus
Parmeasan Crusted Asparagus

Submitted by Diane Kalin, Parksville, BC

Balsamic Strawberries
Balsamic Strawberries

Place the cleaned and sliced strawberries into a glass bowl and stir in the sugar. Let stand for about half an hour. Add the balsamic vinegar and stir thoroughly. Serve in individual cups accompanied, if desired, by biscotti to dip in the juice.

Balsamic Vinegar Mayonnaise
Balsamic Vinegar Mayonnaise

This is excellent with boiled meats and poached or baked west coast salmon, or on paper thin slices of raw beef tenderloin, together with a good amount of extra virgin olive oil, salt and pepper and additional balsamic vinegar.

Arugula Salad
Arugula Salad

Submitted by Leo McCuaig of Nepean, Ontario. We have to agree it is "to die for!"

Panna Cotta With Hazelnut Praline
Panna Cotta With Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski

Persian Lamb Shanks
Persian Lamb Shanks

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

Ginger Ice Cream
Ginger Ice Cream

I heard that chef Sean at the Raincity Grill on Denman in Vancouver served this fabulous ice cream with our Brandenburg No.3 and it was a match made in heaven. Thank you Sean for sharing the recipe with us.

Veal in Balsamic Vinegar Sauce
Veal in Balsamic Vinegar Sauce

Giordano's version of a fine traditional Modenese dish.

Brooding Chicken
Brooding Chicken

Giordano's famous dark-spiced chicken, a dynamite match with our Gran Solera or our now sold-out Brandenburg No.3 wine if you have some in your cellar.

Meringue Nests
Meringue Nests

Marilyn's favourite! “I enjoy finding tartrates in wine (the little crystals that sometimes form in wine and settle in the bottle, especially when it is chilled). They are actually cream of tartar and I collect and dry them and use them when making meringues.”

 

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Address

4235 Vineyard Road
Cobble Hill, BC V8H 0A6
Canada

Contact

Phone 250 743 5630
marilyn(at)venturischulze.com
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Venturi-Schulze Vineyards
4235 Vineyard Road,
Cobble Hill, BC V0R 1L5,
Canada
250-743-5630 happy@venturischulze.com
Hours
Wed 10am - 4pm
Thu 10am - 4pm
Fri 10am - 4pm
Sat 10am - 4pm
Sun 10am - 4pm

©2019 VENTURI-SCHULZE VINEYARDS • FAMILY FARMSTEAD EST. 1987
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