Cork to Fork Featuring our 2022 Dry Riesling

Lemon Butter Shrimp with Fresh Herbs

A bright, elegant pairing for Williamson’s 2022 Dry Riesling

This light and vibrant seafood dish was designed to complement the lively acidity and citrus notes found in our 2022 Dry Riesling. Tender shrimp are gently sautéed in lemon butter with garlic and fresh herbs, creating a dish that mirrors the wine’s bright flavors of green apple, lemon zest, and citrus while allowing its crisp finish to shine.

Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons butter

2 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

¼ cup 2022 Williamson Dry Riesling

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

Salt and cracked black pepper, to taste

Lemon wedges for serving

Instructions

Pat shrimp dry and lightly season with salt and pepper.

In a large skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.

Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.

Stir in the lemon zest, lemon juice, and white wine. Allow the sauce to simmer for about 1 minute until slightly reduced.

Remove from heat and finish with fresh parsley and thyme.

Serve immediately with lemon wedges.

Serving Suggestion

Serve alongside crusty bread, angel hair pasta, or a simple garden salad. The bright lemon butter sauce beautifully mirrors the citrus and crisp acidity of our 2022 Dry Riesling, making each sip and bite refresh the palate.

Become a Part of the Team at Williamson!

Williamson Orchards & Vineyards is Hiring

As we continue to grow, Williamson Orchards & Vineyards is excited to announce a new opportunity to join our team.

We are currently seeking either one motivated individual to step into a full-time, multi-faceted role, or two part-time individuals who can collectively support key areas of our business.

These positions play an important role in helping us expand our reach and continue sharing Williamson wines with our community. The responsibilities span Wholesale & Brand Representation, Social Media Management, and Event Coordination & Marketing.

If you are organized, creative, and passionate about local wine and community engagement, we would love to hear from you.

Position Opportunities

This opportunity may be fulfilled in one of two ways:

• One individual fulfilling all three roles in a near full-time capacity (approx 30 hours per week)
OR
• Two individuals sharing responsibilities ( approx 10 – 20 hours per week), such as:
– One person focusing on Wholesale & Brand Representation
– One person focusing on Social Media Management and Event & Marketing Coordination

Description of Job Responsibilities

1. Wholesale & Brand Representative

The Wholesale & Brand Representative serves as an ambassador of Williamson wines throughout the region. This position focuses on building relationships with vendors, maintaining accounts, and expanding our wholesale presence.

Responsibilities:

  • Cold calling and developing relationships with potential wholesale clients
    Developing and maintaining strong relationships with vendors and customers
    Delivering wine to vendors and wholesale accounts
    Communicating regularly with Williamson office staff regarding invoicing and billing
    Touching base with vendors on a bi-monthly schedule to assess inventory needs and take orders
    Coordinating and arranging off-site and in-store wine tasting events
    Producing and auditing invoices for wholesale accounts
    Acting as a professional representative of Williamson Orchards & Vineyards in the community

2. Social Media Manager

The Social Media Manager will oversee Williamson’s online presence and digital storytelling. This role combines creativity, organization, and strategic communication.

Responsibilities:

  • Writing engaging social media copy
    Capturing photography and video content with their own camera and devices
    Utilizing photography, wine information, event materials, and historical assets from the company’s Google Drive
    Posting content and interacting with the public through comments and messages
    Scheduling posts and managing advertisements on social media platforms
    Creating and maintaining a monthly social media planning spreadsheet
    Attending select winery events and Wine Club weekends to capture real-time content
    Weekly meetings with the Director of Sales and Assistant Manager to discuss:

-Upcoming events
-Promotions
-Wine releases
-News updates
-Marketing opportunities

3. Event & Marketing Coordinator

The Event & Marketing Coordinator helps bring Williamson’s events and community experiences to life.

Responsibilities:

Coordinating winery events and event logistics
Securing food vendors and collaborating with local small business vendors
Communicating with vendors regarding participation and event details
Applying for events and coordinating participation in regional opportunities
Securing necessary permits from city and state offices
Assisting with hands-on event setup and coordination when needed

Basic Qualifications

Applicants should meet the following requirements:

  • High School Diploma or GED
    Valid driver’s license
    Reliable vehicle
    Ability to lift and carry 40 lbs (a case of wine)
    Access to a phone, computer, and internet
    Strong communication and organizational skills
    Ability to manage multiple tasks and responsibilities

Williamson Orchards & Vineyards is a family-owned business, rich in history, located in the Sunnyslope wine region. Our team values community engagement, strong customer relationships, and sharing our wines through meaningful experiences both in the tasting room and throughout the region.

If you are passionate about wine, community, and storytelling, and enjoy wearing multiple hats in a dynamic environment, we invite you to apply.

Applicants can reach out to us at wine@willorch.com with a resume and a brief introduction outlining your experience and interest in the position.

Bottles and Beanies!

Bottles & Beanies: Winter Done Right

February 11 – March 8

Winter in Idaho has a way of inviting us to slow down, bundle up, and savor the little comforts: good wine, warm layers, and moments worth lingering over. That’s exactly the spirit behind our Bottles & Beanies promotion here at Williamson Vineyards.

For a limited time, we’re pairing two of our favorite cold-weather essentials: delicious Williamson wine and cozy, freshly redesigned beanies that are made for the season.

When you purchase any two bottles of wine, you’ll receive:

  • 15% off one of our new beanies (or hats) 
  • Your tasting fee waived for the visit 
  • Eligibility to sign up for our Wine Club, if you’ve been thinking about joining – this is the perfect opportunity!

About the Beanies (Because They’re Good)

We just rolled out a new lineup of beanies and hats, and they’re everything winter gear should be: soft, cozy, modern, and effortlessly wearable. Clean design, comfortable fit, and perfect for vineyard strolls, snowy errands, or fireside evenings with a glass of red. They’re the kind of hat you’ll actually reach for all season long, ifwedosaysoourselves.

A Few Important Notes

  • This is a stand-alone promotion 
  • Discounts cannot be stacked, with the exception of Wine Club benefits 
  • Not valid on Wine of the Month selections 

Stop by between February 11 and March 8, treat yourself to a couple bottles, grab a beanie, and let us help you make winter something to savor.

Williamson wine. Warm heads. Winter, done right! 

 

Cork to Fork: Windmill Red Beef & Mushroom Ragù

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

  • 2 lbs beef chuck or beef shoulder, cut into small chunks

  • Kosher salt & freshly cracked black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz cremini or baby bella mushrooms, finely chopped

  • 1 tbsp tomato paste

  • 1½ cups Windmill Red 🍷

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried thyme

  • 1 bay leaf

  • Optional: ¼ tsp crushed red pepper flakes

  • Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

  • Fresh parsley or thyme

  • Freshly grated Parmesan or Pecorino

  • Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

  • Best with pappardelle, wide noodles catch the sauce beautifully

  • Finish with olive oil drizzle or butter for extra silkiness

  • Pair with Windmill Red, OBVIOUSLY.

  • Enjoy!

Winter Tasting Room Hours

Hello, Wine-friends!

January is our season to slow down, recoup after harvest, and savor a little extra time with family and rest. During the month of January, our tasting room will be open Fridays, Saturdays, and Sundays from 12–5pm.

We’re happy to accommodate private appointments Monday through Thursday with advanced notice. To schedule, please call (208) 459-3322 or email wine@willorch.com.

We look forward to welcoming you back to our regular operating days and hours in February — refreshed, recharged, and ready to pour. 🍷

The Christmas Case Sale is Here!

🎄Christmas Case Sale🎄

Wrap up the season with a case full of cheer!

For a limited time, we’re unwrapping special holiday savings on a hand-picked lineup of customer favorites:

2022 Lilly White

2022 Riesling

2022 Albariño

2022 Blossom Rosé

2021 Windmill Red

2021 Harvest Moon

2021 Cabernet Sauvignon

2021 Malbec

Mix and match your perfect dozen! Build a case that’s ready for gifting, gathering, or cozy nights by the fire.

✨Save 20% on any 12-bottle case (general public)✨

✨Save 30% on any 12-bottle case (Wine Club Members)✨

Whether you’re stocking up for holiday hosting, creating thoughtful gifts, or sneaking a few bottles under your own tree (we won’t tell 😉), this is the perfect moment to fill your cellar with wines you love.

Offer valid from December 3rd through the 21st!

Bramble and Plum Malbec Martini

The Bramble & Plum Malbec Martini

Welcome to September! Williamson Cork to Fork is diving into the world of COCKTAILS this month! This Malbec Martini featuring our 2021 Malbec (the September Wine of the Month!) is a winner! We can’t wait to hear about how much you enjoy this delicious sipper!

Ingredients

  • 2 oz Williamson Vineyards 2021 Malbec
  • 1.5 oz premium vodka
  • 0.5 oz Chambord (black raspberry liqueur) or crème de cassis
  • 0.5 oz fresh plum or blackberry purée (strained for smoothness)
  • 0.25 oz fresh lemon juice (just enough to brighten)
  • 0.25 oz simple syrup (optional, depending on sweetness of fruit purée)
  • Garnish
  • Skewered Luxardo cherry and blackberry
  • Small sprig of rosemary (lightly slapped to release aroma)

Directions

  • In a cocktail shaker filled with ice, combine vodka, Chambord, plum/blackberry purée, lemon juice, and simple syrup (if using).
  • Shake vigorously until well-chilled.
  • Double strain into a chilled martini glass.
  • Gently float the Malbec on top by pouring it over the back of a spoon — it will create a gorgeous ruby layer that slowly mingles as you sip.
  • Garnish with the cherry, blackberry, and rosemary sprig.

Flavor Notes

  • Malbec layer brings that deep blackberry, plum, and spice.
  • Vodka base keeps it clean and crisp.
  • Chambord + plum/blackberry purée echo the wine’s berry/bramble character.
  • Rosemary garnish ties back to the wine’s subtle herbal finish.
  • This martini is visually striking (two-toned at first, then swirling into one lush color) and perfectly suited for a winery cocktail feature — it bridges the sophistication of wine with the fun spirit of cocktails.

Cork to Fork: Grilled Albarino Chicken with Charred Corn and Peach Salsa

Williamson Cork to Fork Presents:

Grilled Albariño Chicken with Charred Corn & Peach Salsa

🍗 For the Chicken + Marinade

  • 4 boneless, skinless chicken thighs or breasts
  • ½ cup Williamson Albariño
  • 3 tbsp olive oil
  • 2 tbsp honey
  • Zest + juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (optional, for a kick)
  • Salt + pepper to taste

🥭 For the Corn & Peach Salsa

  • 2 ears of corn, husked
  • 2 ripe peaches, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro or basil
  • Drizzle of olive oil
  • Salt to taste

 

🔥 Instructions
1. Marinate the Chicken
In a bowl or zip-top bag, whisk together the Albariño, olive oil, honey, lemon zest + juice, garlic, paprika, chili flakes, salt, and pepper. Add the chicken and marinate for at least 1 hour, or up to 6 hours in the fridge.
2. Grill the Corn
Preheat your grill to medium-high. Grill the corn directly over the flame, turning occasionally, until lightly charred (about 8–10 minutes). Let it cool, then cut the kernels off the cob.
3. Make the Salsa
In a bowl, mix together the grilled corn, peaches, red onion, jalapeño, lime juice, olive oil, and herbs. Season with salt. Let it sit for 10–15 minutes for the flavors to meld.
4. Grill the Chicken
Grill the marinated chicken for about 5–7 minutes per side (depending on thickness) until nicely charred and fully cooked through. Let it rest for a few minutes before slicing.
5. Plate & Serve
Serve the sliced chicken over a bed of the charred corn and peach salsa. Garnish with extra herbs and maybe a squeeze of fresh lime. Pair with a chilled glass of Williamson Albariño for the full experience.

🔄 Optional Add-ons:
Serve with grilled sourdough, couscous, or a bed of arugula.

Add avocado to the salsa for creaminess.

Want a vegetarian version? Swap chicken for grilled halloumi or portobello mushrooms.

Williamson Cork to Fork: When Sweet Meets Heat!

Welcome to July!

We’re in the midst of a beautiful summer here in Idaho, and while perhaps talks of HEAT aren’t what you’re daydreaming about while the temps rise – this recipe is sure to refresh the pallet in the best way. We’re pairing our delightfully sweet Nectar with some spicy chicken wings! Keep scrolling and take some notes: Cork to Fork: When Sweet Meets Heat is here!

Servings: 4-6
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: ~1 hour

Ingredients

For the Wings:

  • 2.5–3 lbs chicken wings (split and tips removed)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Spicy Sweet Nectar Sauce:

  • 1 cup Williamson Nectar wine
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tsp fresh lime juice
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1–2 tsp red pepper flakes (adjust for heat)
  • 1–2 tsp sriracha or hot sauce (optional, for extra kick)
  • 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Garnish (optional but encouraged):

  • Fresh cilantro or parsley, chopped
  • Thinly sliced red chili
  • Lime wedges
  • Toasted sesame seeds

 

Instructions
1. Prep and Roast the Wings
Preheat oven to 425°F (220°C).

Pat chicken wings dry with paper towels (this helps them crisp).

In a large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and garlic powder.

Arrange wings in a single layer on a parchment-lined baking sheet or on a wire rack over a baking tray.

Bake for 40–45 minutes, flipping halfway through, until golden, crispy, and cooked through.

2. Make the Sweet & Spicy Nectar Sauce
While wings bake, combine Nectar wine, honey, brown sugar, apple cider vinegar, soy sauce, lime juice, ginger, garlic, red pepper flakes, and sriracha (if using) in a small saucepan over medium heat.

Bring to a simmer, stirring occasionally. Let reduce by about ⅓ (this takes ~10–12 minutes).

Mix cornstarch and cold water into a slurry, then whisk into the sauce.

Continue cooking until the sauce thickens to a glossy glaze, about 2–3 minutes.

Taste and adjust: add more lime for acidity, more heat, or more honey depending on your preference.

3. Toss and Serve
Once wings are done, transfer them to a large bowl.

Pour the warm Nectar sauce over the wings and toss to coat evenly.

Plate and garnish with fresh herbs, red chili slices, lime wedges, or sesame seeds.

Serving Tip
Pair with chilled glasses of Nectar, a tangy slaw, or grilled peaches for a full “sweet meets heat” spread!

 

 

Highway 55 Construction Update

Hello, friends!
We want to encourage visitors to give yourself more time to navigate the construction when planning your visit. Please be aware that Highway 55, also known as Karcher Road, is currently under construction is several places between the Sunnyslope area of Caldwell (where we are located) and I-84.
ITD has warned us of a chip sealing project that would impact our section of Highway 55 and is scheduled to start July 14th, however this could change.
If you are coming from Boise, Eagle, Star, Meridian or Middleton and want to avoid the heavy construction on Karcher Road between I-84 and Farmway road, consider avoiding Exit 33 (Karcher Interchange in Nampa) altogether as it’s often reduced to one lane or closed for construction. Instead, think about using Exit 27 (Centennial Exit in Caldwell) and taking Highway 19 west, turn left at Pinto Rd, and then right on Lower Pleasant Ridge Road. From there, you take the next left on Pride Lane. Pride Lane will intersect with Karcher Road in about 5 miles. Turn left on Karcher and follow this road as it drops down into the Sunnyslope valley and curves to the south. Williamson Lane and the access to our U-Pick orchard is about 3 miles south of the curve.
Finally, we’ve come to understand that some GPS systems are leading folks to us from Eat-A-Bite Lane (off of Chicken Dinner Road). Be aware Eat-A-Bite Lane is a private lane with posted signage stating “No U-pick access. Private Property”. So if your GPS tries to route you down this back way, we are asking ALL visitors to re-route and continue west on Highway 55, past the big curve in the highway and turn left (uphill) on WILLIAMSON LANE to access our U-Pick orchards.