Notes From The Cellar

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…


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!




Bluegrass, Brew and BBQ

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Winery Events In Maryland-Linganore Winecellars

Red Shedman Farm Brewery’s 1st Annual – Bluegrass, Brew & BBQ Festival to be held in Mt. Airy, Maryland (just 39 miles from Baltimore/ Washington DC) will bring the newest homegrown craft beer festival to the state for family, friends & fun- April 18th, 2015.


The Aellen family welcomes you to come join them for their first ever Brewery supported festival. Linganore Wine Festivals attract thousands of wine lovers, music fans, and families to picturesque Mt. Airy, MD, and their collection of delectable craft brews is sure to be equally as alluring! Red Shedman has already had a magnificent reception in tap takeovers throughout Maryland and the beers are being sought out wherever they are sampled.


Guests at the festival will sample 2 of the featured Red Shedman beers- ranging from Bourbon Aged Stouts, hoppy IPAs, ingenious Porters, sensational Ciders and friendly to all palates Ryes and Blonde ales. Relax outside enjoying the country setting, or hang out inside and overlook the Red Shedman Brewing facilities below.


Expand your palate as you try and buy beers from 4 other local breweries in addition to Red Shedman as they will be joined by their friends at Barley and Hops, Frey’s Brewing Company, Milkhouse Brewery, and Monocacy Brewery. Linganore wines will be available for sampling and purchase as well.


Bring yourself back to the easy feeling of homegrown living as you and your family have fun relaxing or dancing to down home bluegrass music as Red Shedman brings in 6 different local bands to keep the festivities hopping! Join Old Time Frederick, The Spruce Brothers, Ampersand Stringband, Haint Blue, Jacob Panic Trio, and Highland Hill Boys.


While taking a break from dancing and singing along, local vendors will be selling handcrafted goods, fine arts, delicious food and more.


The festival grounds open at 10am and live music is from 11am- 6pm. Tickets can be purchased online at Red Shedman Farm Brewery is located at 13601 Glissans Mill Rd, Mt. Airy, MD 21771.


Be sure to follow them on Facebook and Twitter for up-to-the-minute news and announcements or simply check out

Bacioni-Braised Short Ribs

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Cooking with Linganore Wines: Bacioni-Braised Short Ribs

By: Matthew Lorman


The winter weather is upon us, and what better way to warm up than with a plate of our hearty Bacioni-Braised Short Ribs. Serve these alongside roasted garlic mashed potatoes or creamy Parmesan polenta for a meal that is sure to impress the whole family!



  • 5 pounds bone-in beef short ribs, cut into 2” pieces
  • Kosher salt and freshly ground black pepper for seasoning
  • 3 tablespoons vegetable oil
  • 2 large onions, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bottle of Linganore Bacioni (Chambourcin works well too!)
  • 2 dried bay leaves
  • 4 sprigs of rosemary
  • 8 sprigs of thyme
  • 4 cups of low sodium beef stock



  1. Preheat the oven to 350°F. Season the short ribs with salt and pepper, then sear them over medium-high heat in a Dutch oven. After they are browned on all sides, transfer the short ribs to a plate.
  2. Add the onions, carrots, and celery to the Dutch oven with and cook over medium heat, until the onions start to brown. Add the flour and tomato paste and continue to cook, stirring constantly, until the tomato paste turns deep red.
  3. Stir in the bottle of Linganore Bacioni and add the short ribs. Bring the wine to a boil, and reduce to the heat to medium. Simmer until the wine is reduces by half (this will take about twenty minutes).
  4. Add all the herbs and stir in the stock to the pot. Bring the stock to a boil, cover the Dutch oven with a lid, and transfer to the oven.
  5. Braise the short ribs until tender, which will take about 2 ½ hours. When they are done, serve overtop of roasted garlic mashed potatoes or creamy Parmesan polenta and enjoy.

Red Wine Chocolate Fudge Brownies

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Cooking with Linganore Wines: Red Wine Chocolate Fudge Brownies

By: Matthew Lorman


The question of what to do with that last little bit of wine in the bottle always puzzles me (mostly because wine doesn’t last long at a party with good friends). An open bottle of wine never tastes as good the next day as it does the day it’s opened. So what do you do with it? Do you save it? My response is always to cook with it! Add wine to certain recipes can create a remarkable flavor experience that few other ingredients can achieve. Many people are familiar with adding wine to a sauce, or stew, but how about brownies? Rich cherry and raspberry overtones in red wine can translate beautifully into a nice, chewy brownie. I recommend serving these brownies while they are still warm with a scoop of vanilla gelato, and a glass of Linganore Steeplechase.



  • 4 ounces semisweet chocolate, chopped
  • ½ cup butter, cut into pieces
  • ¼ Linganore Steeplechase Red (or any Linganore fruit wine such as raspberry or strawberry)
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup chocolate chips



  1. Preheat the oven to 350°F. Butter an 8×8 pan and set aside
  2. Melt the chocolate and butter together in the microwave, stirring occasionally until melted
  3. In a large bowl, whisk together the eggs, sugars, and vanilla. Whisk in the chocolate mixture, and then the wine. Add the flour, cocoa powder, and salt and stir until the batter is smooth. Fold in the chocolate chips being careful to not over mix.
  4. Pour the batter into the buttered baking dish, and bake for 15-20 minutes, until a toothpick inserted into the center of the brownies comes out clean.
  5. Let the brownies cool slightly before cutting and enjoying with a glass of Linganore Steeplechase Red!

An Aellen History Lesson

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Happy Day to everyone!

So today we are taking a walk into history.  I’d like to tell you a little bit about our family.  Specifically, our dad’s side of the family.  All of our grandparents are from Europe, and so there is a rich history – including wine and, yes, it goes without saying – food too.

In the tasting room, there is a “Coat of Arms” hanging in the hallway that goes from the steps to the Abisso Hall into the Tasting room.  This is the “Aellen Family Crest”.  Yes – our last name is Aellen – and for almost everyone living in the USA, it is correctly misspelled.  A really long time ago, Anthony painted our family crest on one of the silos.  It is still there today, just a little faded (he did a really good job – freehand!)

Linganore Winecellars and our History-Maryland

Our family crest originated in Saanen, Switzerland, in the mid 1300′s, which is where my Grandfather was born.  This crest hangs in the town hall of Saanen and is in a stained glass window in the St. Nicholas Chapel in Gstaad in the Bernese Alps of Switzerland.  This fact is funny and coincidental, as you’ll remember from a previous blog that my dad was born on Christmas day (ergo, St. Nicholas).  The crest appears warlike – a sword and three helmets representing distinction in battle, and two discs/coins – called “Plappert”, given to warriors as a military wage.

Linganore Winecellars and our History-Maryland

For a long time the Aellens were in the service of the Counts of Gruyeres.  When the wars in Burgundy were over (forget your history? – you can look it up on wikipedia), and in honor and esteem for their service, in which they excelled themselves with bravery (that’s what the written history from my family says – I’m not making this stuff up), the “servicemen” of the Count of Bern, Switzerland (of which Gruyere, Saanen and Basel were a part of) were freed from further service, giving each family a freedom pass and a family crest.  Centuries before this, our name might have originated from Ella or Elle but then became Aell, which meant “tall” or “strong”.  So – that’s how we got our name correctly misspelled (just in case you were wondering).

Our family crest was on our labels probably about 20 years ago.  But then modernization took over and it was decided that the look needed to be more, um, updated.  So, now we have a different design…

One of the very first wines we ever made was a dry apple wine (or apfelwein) – which is a German or Swiss style of wine, not typically produced here in the US.  Currently, we sell the Spiced Apple Wine, which is slightly sweet and spiced with cinnamon and cloves.  We like recommending this wine during the fall/winter months, served warmed.

So that’s it with the history lesson!  In our next history lesson (that doesn’t include a war or a crest, but does include a press – wine press, that is!), I’ll add some about our Sicilian Italian heritage and how it started the winery…that part is a hoot!

Until next time, please do try to enjoy your day, and do something nice for someone.  Even if you don’t want to :)   You’ll be happy you did, and then you’ll really enjoy your day!

- p