Notes From The Cellar

Peach Wine- August’s Wine of the Month

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Hello and Happy August!

We hope everyone is enjoying their summer months!  Things are bustling at the winery and brewery, as we are in full summer mode.  The new grape plants (our babies), some of which have been planted on the right hand side as you drive up the lane, are looking beautiful.

Peaches are plentiful this time of the year  – and the scent and taste of a ripe peach are one of our summer foods that I think most of us look forward to, along with other summer time favorites .  We thought that all of you might enjoy a few recipes with peaches and wine for you to try at home.   Don’t forget our blog from Father’s Day, which includes the recipe for one of my dad’s favorite desserts – my mom’s Peach Torte!

Peach Salsa

6 ripe peaches, peeled and diced into small pieces

1/2 cup tomatoes, diced small

1/2 Jalapeno, seeds removed, diced into very small pieces

1/3 cup chopped Cilantro, very loosely packed

2 tsp finely chopped Onion

2 tsp. Sugar

1 Tbsp. Olive oil

1 tsp. Red wine vinegar

Juice of 1/2 Lime

1/4 cup Peach Wine

Salt and pepper to taste

 

Mix first six ingredients together.  Drizzle olive oil over top, mix and add remaining ingredients.  Add salt and pepper to taste.  Serve alone as a side salad, or with chips as a salsa.  Enjoy!

 

 

Peaches Tortellini 

1 package cheese Tortellini (I used “Rana” Tortelloni cheese “delicato” from Weis Markets)

1 bottle plus 2 cups peach wine

1/2 cup pesto

7 ripe peaches, diced, skin on

Salt and pepper to taste

 

Pour one bottle of peach wine into pot for cooking pasta, then add water to this pot, enough to cook the pasta.  In a separate small pot, cook 2 cups of peach wine over high heat until it is reduced so that only about ½ cup of wine remains.  Cook pasta according to directions.  In a medium bowl, mix remaining ingredients.    Add hot pasta and reduced peach wine.  Stir, season as desired and enjoy!

 

Peach Frappe

2 ripe Peaches, cut into slices, skins removed, frozen

1 cup French vanilla ice cream

1/2 cup Peach wine

 

Place ingredients in a blender and mix, or, use an immersion blender.  Enjoy for a lovely summer adult beverage!

 

 


August 15 & 16 Anna’s Gift

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Happy Summer everyone!

new_AnnasGift_logo_f

 

With August right around the corner, and summer in full swing, we would like to invite you to come join us on August 15th and 16th, as we introduce our partnership with a new non-profit foundation named “Anna’s Gift”. The foundation helps kids with life threatening illnesses and their families.  On August 15th and 16th, 2015, the winery will donate to the foundation all of the proceeds from sampling wines on these days, so come on up, enjoy some wine tasting and the beautiful scenery here at the farm.  For those who would like to stay longer than an hour or two touring the winery and sampling the wines, food will be available from a local vendor.  We also have live music in the brewery on Saturday from 4-7 pm and on the patio outside of the winery on Sunday from 2-5 pm.

 

The foundation is near and dear to the Aellen family, who are the owners of the winery and now, brewery.  In 2008, Anna Leigh Tomalis, granddaughter of Jack and Lucille Aellen, and neice to Eric and Anthony Aellen (winemaker and vineyard manager) passed away from a rare form of childhood cancer.  Anna’s mom (aka Pinky of “Pinky’s Rose”) started the foundation in 2012 in order to help kids in and out of the hospital and their families, after having seen first hand during Anna’s three year battle with cancer what could be done to enhance the quality of life of children/families who are going through such trauma in their own lives.  It is a blessing to be able to give back and to help ease the pain of others who are going through difficulties.

 

In future weeks and months, the winery will be hosting “put-togethers” for the foundation.  Since the foundation is all volunteer, we rely on volunteers to help put together our kits for our kids in the hospital.  It is our hope that you will join us for an hour or two, or the whole day in helping us put together our special projects for kids in the hospital.

 

Linganore Winecellars is proud to support the foundation and we hope you will too.  Anna’s mom, family and friends will be on hand also to answer questions about the foundation.   For more information, the foundation can be found on facebook at http://www.facebook.com/annasgiftfoundation, or on the web at http://www.annagift.net or at http://www.annasgiftfoundation.org, or on instagram at @annagift, #annasgift, #spreadthejoy


Vine Rewind Festival

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Hello and Happy June to everyone!

Thank you to everyone who enjoyed the Caribbean festival!    Now we are gearing up for our Vine Rewind Festival – with music from the 70’s, 80’s and 90’s – we hope you can make it!  Our festival lands on Father’s Day this year, and we are offering half price admission to all fathers on Sunday.

New to the festival this year is our Red Shedman brewery – it will also be open for tours and tastings.   Your dad may enjoy our many new brew releases – Summer Belgian, a light summer ale, and Suicide Blonde an IPA combining Belgian Wit and part dry hopped IPA  (hopefully you beer people will get that…I just know they taste good!)  Our brewmaster, Vic, my brother, will also have a Coconut Porter available, but there is not much of it (and it’s really awesome)!  A total of 11 beers will be on tap and one hard cider, in addition to the 19 yummy Linganore wines that are available for sampling.

In honor of Father’s Day, we honor our own Father – Jack Aellen.   The picture below is from 1977.  Dad was very fond of wearing a beret, and had several of them.   Ahh – the endearing qualities of a dad!  Looking through our archives, we’ve found an article from 1978, maybe from the Frederick News Post, by Nick Wood.  Below is a condensed version of the article:

Those who are happiest, John Aellen told the Frederick Kiwanis Club…are those who “feel as though they are at peace with themselves and with the world”.  Achieving that peace, he said, comes from doing what is pleasurable, doing things that give personal satisfaction…He suggested that the Kiwanians…look within themselves and determine satisfying life modes and goals….He suggested that the charting of a persons’ accomplishments in life is usually an indication of how helpful his friends have been.  Following an industrial accident which cost him his sight, Aellen described acts of helpfulness [of others] while he was going to college to learn management techniques, and of a helpful friend who hired him to an executive post on graduation.  Without this aid, “I don’t know where I would have had employment”. “There’s a way you can manage every situation”, he stated…speaking of his handicap. Coping with life on a farm, with a handicap, John Aellen argued, is not the key to happiness.  “The making of wine is not what is fulfilling my life…it is the outward sign of what’s happening inside”, he said.

Well, there is some wisdom from our dad!  I hope you all get a chance to honor your dad too on Father’s Day!  Thank you for reading about ours!

Our dad loved food – especially my mom’s cooking, which, of course, was (and still is) excellent.

Below is a Peach Pie recipe – one of my dad’s favorite and a bit of a twist on my mom’s original.

Peach Torte con Vino

First, marinate peaches in wine (it’s best to fully submerse them) for two to three (or more) hours

1 quart peaches, thickly sliced, peel and pit removed

1 bottle Linganore Peach Wine

Crust:

Preheat oven to 375 degrees

1 1/4 cup flour

1/4 tsp. salt

1 stick of butter (4 oz)

2 Tbsp Sour Cream

 

Filling:

1/2 cup Sour Cream

3 Egg Yolks, beaten

1 cup Sugar

1/4 cup flour

1/2 tsp. Salt

Peaches from above, drained

 

For the crust, cut butter into flour, salt and sour cream mixture until the mixture forms pea-ish size balls.  Press into pie plate bottom and sides (making the crust).  Bake at 375 degrees until golden brown, about 15 minutes.  Remove from oven.  Add Filling mixture and bake 40 minutes, or until filling is set.  Remove from oven and chill.  Serve chilled or warmed, with vanilla ice cream and whipping crème if desired.  Enjoy!


Planting New Vineyards and a Recipe, Too!

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Hello everyone!  I hope you are having a wonderful day today – enjoying the sights and sweet fragrance of spring!

If you are coming up to the winery this weekend, you will notice some work being done on the front field that borders the lane.  We are having new grapevines planted!  We’ve included a picture below of the contraption (and the three guys) that actually do the planting.  If you remember from a previous blog, the grapes in the front vineyard were taken out and the ground was being prepared for the new vines.  Eric (our vineyard manager) had to properly prepare the soil before the new little ones (vines, that is) were put into the ground.  Why, you ask?  Because even if, to you and I, it seems that the plants look healthy, and seem to need only water, soil and sun, there is more needed for their care.  If the nutrients in the soil, especially pH, are not correct, the new tender vines do not have the ability to access the nutrients in the soil, and so they don’t thrive.

Planting

For our grapevines, we hire a special company out of New York that specializes in planting grapes.  The vines that they are planting in the picture – our front vineyard – are Chambourcin.   We are also adding new vines to the back 40 (a farmer term for the back 40 acres, similar to the back nine in golf!)  The back vineyard is being put into a grape called Albarino (pronounced Albareenyo).  It is a grape that originated in Spain.  It is like a Chardonnay with a little more flavor, more rounded with a better nose (one time I’ll have to do a blog on all of that!).  If you would like to see the new Albarino vineyard while visiting us,  you will have to take a hike up the hill that is cattycorner to the big barn that the wine tasting room is in.  Both the Chamborcin and the Albarino will produce a harvest in about three years, and from there it will be about one year until it is available to drink.

That seems like a very long time to wait!  But, all good things come to those who wait (at least that’s what I’ve been told), so wait we will – patience is a virtue in winemaking!

If you would like to find out more about the Albarino grape, here is a link that might help.

http://en.wikipedia.org/wiki/Albari%C3%B1o

We do hope you had a happy and safe Memorial Day.  We honor those who have died in service to our country.  May they rest in peace.

With lots of warm weather days in our future, we have concocted a fun little recipe – enjoy!

Wine slushy

3/4 cup Pineapple Sherbet

1/2 cup Mango Sangria

3/4 cup Ice

 

Put all in a blender, pour, and enjoy!  Serve with fresh pineapple wedges.

- pinky


Happy Mother’s Day

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Happy Mother’s Day!

Happy Mother’s Day to all those moms out there!  Today we celebrate our own mom – the co-founder of the winery, Lucille Aellen.  A far cry from her Brooklyn, NY roots, when, by Divine Providence, she landed here, with my dad, on a farm in the middle of nowhere (seems a little Green Acre-ish, don’t you think!)…and then to help my dad start a winery and run a farm and still try to be in charge of us kids – yikes!  Who signed her up for that job!  Well, anyway, she must have done something right!  Happy Mother’s Day to a fantastic mom! Below is a picture of our Mom with one of her oldest sons (Victor), and her youngest son, Eric.

Celebrate Mothers Day In Maryland With Wine Tasting

 

 

 

 

 

 

 

When we think about Mother’s Day, the big question comes up – right?  What to get or do for mom?  If you are having a cookout for mom, or having her over, how about the gift of a lovely bottle of May wine – and you can make the recipe below!

May is traditionally the time we bring out the new May Wine.  None of us can remember exactly why westarted producing the wine, other than my dad wanted to produce it, so that’s what happened. We have been producing May Wine since 1979.

For those of you who have never tried May wine, it is a semi-dry white wine.  Originally a wine of German origin used to celebrate May Day, it was flavored with sweet woodruff which was an herb found in Germany/Europe, which flowers around May/June.  Sweet Woodruff imparts a very delicate slightly herby/spicy flavor to the wine.  Typically served with strawberries or other berries sprinkled with sugar, it makes for an elegantly impressive drink that can be served at any time, especially to make a backyard barbeque or dinner party more festive!  For those of you who prefer to drink something other than Mint Julips while watching the pony races this time of the year – this is a perfect drink to sip in its place!

Below we have added a little recipe of how we have made our May wine drink here for years…

Winery-Maryland

4 oz. May Wine, chilled

2 medium chilled Strawberries, sliced

2 tsp. granulated or extra fine sugar

Slice strawberries and sprinkle with sugar.  The sugar will look like it’s dissolved on the strawberries
after a few minutes – then add the strawberries, with the sugar on them, to the wine.  Stir to dissolve
some of the sugar and sip leisurely!

Enjoy!

-p