Notes From The Cellar

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


Preheat oven to 375 degrees

1 1/4 cup flour

1/4 tsp. salt

1 stick of butter (4 oz)

2 Tbsp Sour Cream



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.


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.

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…


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.