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Rosé All May

April 29, 2019 – 10:55 am

45 North Vineyard & Winery, Leelanau Peninsula

During the entire month of May, wineries on the Leelanau Wine Trail are celebrating Rosé wines with the Rosé All May event. The wineries on Leelanau Peninsula, Michigan are producing a wide range of rosés and during the month of May, the wineries are celebrating rosé wines.

The tickets at $20 a piece are good for the entire month of May. Wine enthusiasts can taste rosés at 23 different wineries. The list of wineries participating in Rosé All Day include:

  • Aurora Cellars
  • Bel Lago Vineyard & Winery
  • BigLittle
  • Black Star Farms
  • Blustone Vineyards
  • Boathouse Vineyards
  • Chateau Fontaine
  • Ciccone Vineyard & Winery
  • 45 North Vineyard & Winery
  • French Valley Vineyards
  • Glen Arbor Wines
  • Good Harbor Vineyards
  • Green Bird Organic Cellars
  • Laurentide Winery
  • Leelanau Cellars
  • M22 Tasting Room
  • Mawby
  • Rove Estate
  • Shady Lane Cellars
  • Silver Leaf Vineyard & Winery
  • Two K Farms
  • Verterra Winery
  • Willow Vineyards

Tickets are available online.

Black Star Farms Inn, Michigan

Wine Trail Traveler has visited many of the northern Michigan wineries. Michigan winery articles and photos are available online.

In addition, we had the opportunity to stay at the Black Star Farms Inn during one of our visits to Michigan. We wrote a review of our lovely stay at the Inn.

Enjoy a visit to Leelanau Peninsula soon!

Cheers!
Kathy

By Kathy | Posted in Wine Notes | Tagged , , , , , | Comments (0)

Risotto and Asiago “Thumbprints” Recipe

April 28, 2019 – 11:18 am

St. Francis Winery & Vineyards in California

Try this recipe for Risotto and Asiago “Thumbprints” from St. Francis Winery & Vineyards. The winery is located in Sonoma Valley, California. This recipe calls for 1/2 cup of white wine.

Risotto and Asiago “Thumbprints”

Pair with Cabernet Sauvignon

Risotto Ingredients
(Makes 1½ quarts)

2 T olive oil
2½ c arborio rice
1 small onion, diced (about 1 cup)
½ c white wine
1 T fresh minced garlic
3½ c hot water

Directions

1. Heat olive oil until almost smoking, add rice. Reduce heat to medium and stir rice until lightly browned (3 to 5 minutes). Add wine and garlic, stir well. 

2. Reduce heat to medium low and add water, stir well. Cook for about 15 minutes, uncovered, stirring occasionally, until rice has absorbed all the water and is al dente (slightly undercooked, or just a little bit chewy). 

3. Spread rice out on an oiled cookie pan and cool, stirring occasionally.

Note: This recipe makes 3 times as much as you’ll need to make the thumbprints. The extra risotto makes a great side dish: re-heat rice with a chunk of butter, chicken or vegetable stock, and your choice of flavorings (wild mushrooms, parmesan cheese, asparagus, corn kernels, zucchini, spinach, artichoke hearts, etc).

Fresh Tomato Fennel Sauce Ingredients

1 quart fresh tomato purée
1 t ground fennel seed
1½ t kosher salt

Directions

1. To make tomato purée: clean and core fresh red ripe tomatoes, chop roughly, blend in blender until smooth, strain to remove skins and seeds. You’ll need about 3 pounds tomatoes to get 1 quart of puree.

2. Place 1 quart purée into stainless pot and simmer with salt and fennel until reduced by ¼ or to desired consistency.

Thumbprints Ingredients
Makes 20 to 25 thumbprints

2 c cooked risotto
¼ c grated asiago cheese
¼ lb cream cheese, softened in microwave
1 egg
1 t kosher salt
½ t black pepper
Flour as needed

Directions

1. Beat all ingredients together on medium speed with paddle attachment in stand mixer for 1 minute until well combined and sticky.

2. Use 1 ounce scooper (or a tablespoon; 2 tablespoons will make one thumbprint) to portion, form and pack a bit into round balls, then place on oiled cookie sheet and push down with your thumb to make an indent in the rice ball, coat with flour, shake off excess, and fry in 350° oil until golden brown. 

3. Add fennel sauce in thumbprint.

Recipe provided by St. Francis Winery & Vineyards, Santa Rosa, California

By Kathy | Posted in Wine Notes | Tagged , , , , , | Comments (0)

Vinum Cellars’ Two Wines Help Celebrate 20th Anniversary

April 27, 2019 – 7:45 am

Prior to our trip to Hungarian and Austrian wine regions, we received two wine from Winesellers, Ltd. Both wines were from Vinum Cellars. Vinum Cellars sources grapes from multiple AVAs in California including: Napa, Sonoma, Clarksburg, Monterey and Paso Robles.

Vinum Cellars CNW Cuvee Chenin Blanc Clarksburg AVA

The 2017 Vinum Cellars CNW Cuvee Chenin Blanc, Clarksburg AVA helps celebrate the 20th Anniversary of Vinum Cellars. The CNW stands for “Chard, No Way!” A statement that shows the passion that winemakers Richard Bruno and Chris Condos have for the grape variety Chenin Blanc. California can produce wonderful wines crafted with Chenin Blanc. Chenin Blanc is also planted in France, and has made a home in South Africa where it is the most widely planted white variety.

The yellowed colored wine explodes with an intense aroma of tropical fruits. The taste reminds me of peaches, melons, pineapple and mango. The soft mouthfeel is accompanied by a racy crispness. The finish is fruity, then yields to mineral. The wine has a hint of lemon grass.

The wine would make a good aperitif or use to just cool down on a warm spring or summer day. We decided to have the wine on a Lent Friday paired with fried salmon in an iron skillet. We also fried some potatoes and had a side of corn. The wine matched well with the salmon dish.

Vinum Cellars Pets, Petite Sirah Clarksburg AVA

The 2016 Vinum Cellars Pets was a Petite Sirah from the Clarksburg AVA. The front of the bottle has a picture of a dog named Tanker. Tanker is Ken Wilson’s dog, the vineyardist from Wilson Farms that supplied the Petite Sirah grapes for this wine. Winemakers Richard Bruno and Chris Condos commented on the back of the bottle, “This wine has the potential to be your best friend.” 

The wine had an opaque dark purple color with a ruby hue, and 14.5% alcohol. The aroma reminded us of a dark fruit salad. The taste included black raspberries, blackberries, blueberries, baking spices and a hint of licorice. The wine had a full body with very bold tannins. The finish was fruity and lingered for quite awhile.

Having this Petite Sirah reminds me of how much I enjoy wines made from this grape. During earlier visits to California I came across PS I Love You a Petite Sirah advocacy group. Kathy and I enjoyed visiting different Petite Sirah producers.

Cheers,
Terry

By Terry | Posted in Wine Notes | Tagged , , , | Comments (0)

27th Annual Wine & Herb Festival

April 26, 2019 – 9:12 am

Lucas Vineyards on the Cayuga Lake Wine Trail

The 27th Annual Wine & Herb Festival on the Cayuga Lake Wine Trail starts today – Friday, April 26! 

At each winery on the Cayuga Wine Trail participants will receive a potted herb or vegetable plant. The event include samples of 14 foods plus the recipes. Wines will be served that compliment the dish plus visitors will receive three more wine tastings.

The featured herbs will include dill, sage, cilantro, lavender basil, oregano, thyme parsley and peppermint. Vegetables available will be lettuce, pepper, tomato and eggplant. What a great way to start your garden!

The Wine & Herb Festival begins today, Friday at three Cayuga Lake wineries including Long Point, Montezuma, and Six Mile Creek. On Saturday (April 27)  and Sunday April 28)  all 14 wineries are planning to participate in the Wine & Herb Festival.

Tickets are $45 plus tax for single tickets. Couples tickets are $65 plus tax. Tickets are also available for designated drivers.

Included in the tickets are souvenir wine glasses, an herb or vegetable plant at each winery,  one wine and food pairing at each winery, 3 more wine tastings at each winery, a garden guide, plant carrier and recipe collection.

Participating wineries include:

  • Americana Vineyards
  • Buttonwood Grove Winery
  • Cayuga Ridge Estate Winery
  • Goose Watch Winery
  • Hosmer Winery
  • Knapp Winery
  • Long Point Winery
  • Lucas Vineyards
  • Montezuma Winery
  • Six Mile Creek Vineyard
  • Swedish Hill Winery
  • Thirsty Owl Wine Company
  • Toro Run Winery
  • Varick Winery & Vineyard

We have visited written articles about many of the wineries along Cayuga Lake. If you enjoy visiting wine regions, the Cayuga Lake region is a very enjoyable wine region to visit. If you can’t participate in the Annual Wine & Herb Festival, consider visiting the region sometime in 2019.

Cheers!
Kathy

By Kathy | Posted in Wine Notes | Tagged , , , , , | Comments (0)

4 Wineries Along Lake Erie

April 25, 2019 – 8:10 am

 

Courtyard Winery, North East, PA

On our way back home from spending Easter with family in Ohio, we took a detour to North East, Pennsylvania. It is always interesting to realize that North East, PA is actually in the north western part of the state of Pennsylvania.

We visited four wineries in North East on Monday and Tuesday. On Monday our visits were to Lakeview Wine Cellars and Arundel Cellars & Brewing Co. The winery Lakeview Wine Cellars is located at a higher altitude and offers views of Lake Erie in the distance. The winery is owned by a friendly and congenial couple who are passionate about producing quality wines. Our second stop of the day was to Arundel Cellars & Brewing Co. The Arundel Cellars is owned by four couples. The winemaker, also one of the owners, worked at Presque Isle Wine Cellars for many years before establishing Arundel Cellars.

Lakeview Wine Cellars

On Tuesday we visited Courtyard Winery and Yori Wine Cellars. At Courtyard Winery, owned by Randy and Laura, we discovered that Randy has a passion for the lifestyle available in Pennsylvania’s North East region. Randy took us on an hour long drive through North East, even including a stop to look at the Welch’s production complex. The tasting room at Courtyard Winery has two tasting counters, one for dry wines and one for sweet wines. Our next visit was to Yori Wine Cellars. This is the newest winery and tasting room in North East. The winery is owned by a couple who also own the small, cozy restaurant next door. Some of the winery’s wine production and bottling takes place on the second floor. The winery specializes in small wine production.

Several years ago, we visited several wineries along Lake Erie in Pennsylvania. Articles and photos are available online for your convenience. Articles about the wineries we visited this week will be added soon.

Cheers!
Kathy

By Kathy | Posted in Wine Notes | Tagged , , , , | Comments (0)

Vieux Pineau des Charentes Rosé

April 17, 2019 – 12:09 pm

Vieux Pineau des Charentes

The Pineau was a burnt Sienna color with an orange hue. The aroma included notes of jammy dried fruit and a brown sugar sweetness. The mouthfeel was velvety. The taste included baked apples with brown sugar and baked figs. The Pineau was full-bodied. The finish was long and lingered with brown sugar notes. Use this wine as an aperitif or pair with foie gras, chocolate or blue cheese.

The Vieux Pineau des Charentes was produced primarily from the Ugni Blanc. The Vieux Pineau des Charentes was produced by adding the eau-de-vie to red grape must. This drink was produced with five years of aging noted by the use of the word Vieux.

The above described wine is from Cognac Jean Fillioux in France’s famed Cognac region. The cognac house was founded in 1894 when the founder purchased Domaine de La Pouyade. Five generations have continued producing cognac at Jean Fillioux and now includes the delightful Pineau des Charentes, a delectable dessert wine.

A year ago while in Porto, several of the port lodges were making a simple refreshing cocktail with white and rosé port. We decided to try this cocktail with the Vieux Pineau des Charentes Rosé. We added equal amounts of Vieux Pineau des Charentes Rosé and tonic water. Terry added some ice to his, while Kathy did not add ice. The resulting cocktail was refreshing and retained all the aromas and taste of the Pineau. It was delightful on a warm spring day.

Cheers!
Kathy and Terry

By Kathy | Posted in Wine Notes | Tagged , , , | Comments (0)

Easter Recipe Suggestions

April 15, 2019 – 12:06 pm

With Easter Sunday approaching so quickly, deciding what to serve for dinner can be daunting for those who are experiencing hosting Easter dinner at their home for the first time. Others experienced in hosting Easter dinner may want to offer a different entrée or side dish for everyone to enjoy.

If you are looking for a unique recipe for the day, consider one of the recipes from the Wine Trail Traveler website’s recipe section and/or look at some of our suggestions for Easter.

If you are planning on serving lamb for Easter, check out this recipe from Schug Carneros Estate Winery in California.

Sirloin Lamb Roast with a Cabernet-Olive-Roasted Pepper Jus

Ingredients

  • 1 nicely trimmed boneless sirloin lamb roast approx. 2 lbs., tied with string (your butcher can do this for you)
  • 2 cups dry red wine
  • 1 tsp. dried thyme
  • 2 large cloves garlic minced
  • 1/3 cup shallots finely chopped
  • 1 cup Cabernet Sauvignon
  • 1/2 cup beef stock
  • 1/4 cup chopped Kalamata olives
  • 1/3 cup chopped roasted red bell peppers
  • 2 tsp. fresh thyme chopped
  • 2 tsp. fresh rosemary chopped
  • salt and freshly ground black pepper to taste

Directions

  • Early in day of serving: Place the lamb roast in a large zip-lock plastic bag along with the red wine, dried thyme, the garlic and some freshly ground black pepper. Marinate the lamb roast 4 to 6 hours at room temperature, turning lamb over several times during this process.
  • One hour before serving: Preheat oven to 450 degrees F. Remove lamb roast from marinade and pat dry with paper towels. Lightly sprinkle salt and pepper all over the outside of the roast then set it aside on a plate. Heat a heavy duty sauté pan over medium-high heat. When hot, brown the roast on all sides, beginning with the fattiest side. After browning, remove the roast to a shallow oven-proof pan and roast in the oven for approximately one hour.
  • Begin the “jus” just after the roast goes into the oven: Pour off excess fat from sauté pan. Add shallots and sauté over medium-high heat until translucent. Deglaze the sauté pan with the Cabernet wine and reduce by half over medium heat. Next add the stock and again reduce by half. Remove pan from heat and set aside until meat comes out of the oven. Check the roast with a thermometer after 40 minutes; roast to an internal temperature of 145 degrees F for medium rare, 165 degrees F for well done. Remove meat from oven, add any juices to the “jus” that was started and cover roast lightly with foil. Allow the roast to rest for 15 minutes and finish the “jus”. Add the chopped olives and roasted peppers to the “jus” in the sauté pan and warm over medium heat. Next add the chopped herbs and salt and pepper to taste. Quickly slice the roast, divide among four plates, and ladle a spoonful of the “jus” over each portion. Serve immediately with your choice of starch and vegetables. Serves 4.

Recipe provided by Schug Carneros Estate Winery in Sonoma, California.

By Kathy | Posted in Wine Notes | Tagged , , , , | Comments (0)

Day 13 Traveled from Hungary to Austria

April 13, 2019 – 10:27 am

Cement tanks at Domäne Wachau in Austria’s Wachau wine region

Our last day of our two week visit to Hungary and Austria was completed when we visited Domäne Wachau and later F. J. Gritsch in Austria.

Our first winery of the day was Domäne Wachau, a large winery consisting of a group of wine growers. The winery has a special history with old cellars and a special historic building now used for events. The wine cellar includes old and modern winemaking equipment including stainless steel tanks, cement eggs and old casks. The tasting room is modern. During our wine tasting, we noticed that the floor has a large image of the renowned Danube River embedded in it.

Tasting wines at F. J. Gritsch winery in Austria

We then traveled to a small Austrian town. After parking, we walked past a large church and entered a small walkway leading past the F. J. Gritsch tasting room. Nearby was the home of the current winemaker.

At Gritsch we learned the Gritsch family has been involved in the wine industry for seven generations. The house where the winemaking began dates back to the end of the 13th century. After learning the history of Gritsch, we entered the tasting room to enjoy several wines.

After an enjoyable time, it was time  to travel to our Vienna hotel, to prepare for our return flight to the US.

Many thanks to all of the Hungarians and Austrians we met during our visit! We hope to return again to discover more about the wine industry and culture of both countries.

Watch for our complete articles about the wineries and more on the Wine Trail Traveler website.

Cheers!
Kathy and Terry

By Kathy | Posted in Wine Notes | Tagged , , , , , | Comments (0)

Day 12 Traveling from Hungary to Austria

April 10, 2019 – 8:19 am

Our last Hungarian winery to visit was at the Benedictine Pannonhalma Archabbey. We received a tour of the Abbey established in 996. The Ottomans occupied the abbey three times. For the past 200 years education has been the emphasis of the abbey. We had a guided tour of many of the historic parts of the abbey including the magnificent library, two stories tall with thousands of books. One book dates back to 886; unfortunately for us, the book is locked away in a safe. The elegance of the library appeared to prove that education was very important at the abbey.

Benedictine Abbey Library

Apátság wine

A short time later we were guided to the winery on the abbey property. The winery is named Apátság meaning abbey. A document shows winemaking taking place since 996.

Nikolaihof has several old ornate oak casks.

Later in the day, our driver escorted us past the Hungarian border into Austria’s famed Wachau wine region. Our first Austrian winery visit was at Nikolaihof where enjoyed a tour and wine tasting of Grüner Veltliner and Riesling wines. The wine cellar was a crypt built at a Roman garrison 2000 years ago. Now it is used for oak casks to age wines. The heads of the casks have beautiful wood carvings.

Grapevines weeping at Pfeffel

Our last winery of the day was also the location of our lodging, Pfeffel. Also located in the Wachau region, the small vineyard and the hotel hug the cliffs with great views of the Danube river. On a stroll through the vineyard we found vines weeping.

We left Hungary with many fond memories and on day 12 we were beginning to form colorful memories in Austria.

Cheers,
Kathy and Terry

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Day 11 of Visiting Hungarian Wineries

April 8, 2019 – 10:21 am

Pálffy in Hungary

On Thursday, our 11th day of visiting Hungary, we stopped at Pálffy Since and visited with Mr. Gyula Pálffy, who is the owner and winemaker. The winery is a boutique style. We walked to a small knoll where Gyula provided with us with a detailed description of the region. He commented that the land was once under the sea. One of his best comments was, “You  just don’t sit down and drink wine, you have to work.” After viewing the landscape, we entered the cozy tasting room where he showed us rocks embedded with fossils from the area. We also enjoyed tasting  a few of his wines.

Kreinbacher Estate

We then traveled to  the second smaller wine region of Hungary, Somló, to learn about the Kreinbacher cellar in this region. At this modern-style winery we tasted wines and enjoyed lunch. In the Somló region, the main grape variety is Juhfark, a white grape variety. The Somló  wine region is in the upper part of the Lake Balaton located about 30 kilometers from Lake Balaton. 

Later we traveled to Villa Tolnay winery to taste wines. This winery is located in the  Badacsony wine region. The enthusiastic owner and winemaker is originally from Switzerland and decided that vineyards and winemaking were more rewarding than the technology (IT) industry. As dusk was about to descend, we walked to the higher vineyards and viewed the vineyards and landscape surrounding the winery. Returning to the tasting room, we tasted several of the Villa Tolnay wines. Then we visited the old wine caves.

Villa Tolnay in Hungary

We returned to Hotel Zenit for another restful night. We knew that our last winery to visit was located at a Benedictine Abbey. Little did we know in advance what magnificent library we would also see.

Cheers!
Kathy and Terry 

By Kathy | Posted in Wine News/Commentary | Tagged , , , , , , | Comments (0)

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