Notes From The Cellar

Wine-Making Fun

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Hello all and hope everyone is enjoying the chilly weather out there.  Here is a throwback to a few months ago.  When we could actually wear short sleeve shirts outside.  Don’t mind the fact that the boys in the picture are wearing jackets over their short sleeves.  I’m sticking with the short sleeve story.

 

While we were in the grape picking and processing frenzy, we had a chance to talk with Ming, Ray and Anthony.  Things got so busy, we had to even pull in Matt – (not into the tanks!) – just to help with processing all of the grapes.  I’m sure you remember from one of the previous blogs about how busy we were with our bumper crop of grapes this year.

 

The picture that you see is the “boys” (Ming and Ray) processing Chambourcin and Norton (not in the same tanks though!)   Ming tells us that the purple stuff in the big vat is Chambourcin.  They are experimenting with a couple of new strains of yeast to see if they can pull different flavors out of the juice to create a different style of wine.  I guess that is the fun part of wine making.  (Oh right – I forgot about the drinking it….). Anyway, Anthony tells us that working with these different yeasts can help accentuate the raspberry and cherry backgrounds of the grapes.  That sounds like something we will all be happy about when the wine becomes available!

 

More later about our barrels and tanks and how that affects flavors too.

 

Until next time, please do enjoy your day and spread the good cheer!

 

- p

Ming and Ray


Drink Some Wine and Be Merry!

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Greetings to all!

Today, I am in Thanksgiving for Thanksgiving!  I don’t know about all of you, but there is still leftover turkey in the fridge. (Hopefully by the time you read this, it will have been made into some sort of casserole.)  Having made it through all that was Thanksgiving, there’s the feeling that a little wine might be in order. How about you?  Well, we have just the thing for you!

Come enjoy yourself at our annual Christmas in the Barn this coming Sunday, December 7th, from 12 noon to 4 pm.  There will be wine tasting, which will be in the tasting room – including the warmed Spiced Apple and Spicy Regatta that have been recommended by Chaz and Ben in this blog.  Now is the time to come and try them for yourself (without the effort!).  The new Indulgence will also be available for tasting and for purchase in the barn and in the tasting room.  The new Indulgence touts a fine finish with cherry and chocolate notes, which stems (pun intended) from the grapes that the wine is now made with.

In addition to enjoying the beautiful drive out to our winery & vineyards, and the wine to sip on, (and now beer too), there will also be craft vendors in the barn (aka the Abisso Hall) up above the tasting room.  The vendors will be displaying their crafts, especially suited for that person on your list whom you have in your heart to give that extra special, handmade, one of a kind bauble or gift.

So, come on out, enjoy yourself for a few hours, sip on wine, relax, shop, sit and talk. Be sure to drive safely on your way here and home, and enjoy the rolling hills, scenery, farms and towns on your way through the countryside on your visit.

Also, just FYI, for those of you who would like to purchase our reserved wines, Anthony tells me that they will be available the first week in January.   More about that later…

-

 

 

 

 


It’s beginning to look a lot like…Thanksgiving?

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Happy Thanksgiving to all our patrons!

 

The winery is closed today and tomorrow for Thanksgiving but we will reopen on Friday.  With the snow falling, it is very beautiful here, with the rolling hills and snowy white forests – oh, right – and a snowman or two.  Here’s hoping that the snow will stay on the ground a few more days for us to enjoy, but that the roads will be clear and dry for the safety of all as we join in Thanksgiving for all we have been given over the past year.  It is our hope that the holiday is a lovely one for all, filled with peace, joy and rest.

Now….what to do with those leftovers?  People often ask us for recipes – we came up with one just in time…

 

Turkey Tetrazzini

2 cups white mushrooms, sliced

5 Tbsp butter

4 Tbsp flour

1 1/2 tsp. salt

dash of nutmeg

2 cups milk

1 cup canned chicken broth

2 egg yolks

1/2 cup heavy whipping crème

1/4 – 1/3 cup Pinky’s Rose, or similar dry wine

8 oz spaghetti

3 cups cooked turkey, diced

2 cups grated sharp Cheddar cheese

 

Preheat oven to 350 degrees Fahrenheit.  Pan fry mushroom slices in 1 Tbsp butter until well cooked and liquid is evaporated.  Set aside.  Melt 4 Tbsp butter in medium saucepan.  Remove from heat and stir in flour.  Add salt and nutmeg and stir until smooth.  Gradually add milk and broth.  Bring to a boil, stirring constantly until slightly thickened (this should take no more than a few minutes).  In small bowl, beat egg yolks with crème.  Beat a little of the flour/milk mix in with the egg yolk/crème mix, then pour all back into the saucepan.  Cook over low heat until hot but do not boil.  Remove from heat and stir in wine.  Cook spaghetti and pour into a large bowl.  Mix in sauce, turkey and mushrooms.  Mix in 1 cup cheese.  Pour into 8×11 baking dish.  Add remaining cheese on top.  Bake covered for 45 minutes.

 

If you would like to make this recipe slightly lower in fat, you can use evaporated milk in place of the heavy whipping crème.

 

In Thanksgiving!

pinky


Linganore Wines for Thanksgiving

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Pairing Linganore Wines for Thanksgiving:

By: Matthew Lorman, Sommelier

With Thanksgiving quickly approaching, now is the perfect time to start planning your Thanksgiving Day menu and begin selecting wines that compliment the feast. The question that always comes up this time of year is which wine pairs perfectly with turkey? The good news about this question is that there is no right or wrong answer; there are many Linganore wines that can compliment your spread from crisp whites to fuller bodied reds.

It is important to remember that a typical thanksgiving spread contains a multitude of dishes showcasing a variety of tastes, textures, and aromas that are almost as assorted as the bounty of the fall harvest. Thanksgiving is a feast of diverse food, so why limit your guests to just one type of wine?

If you are a red wine drinker try a nice glass of our Black Raven or Bacioni. Black Raven pairs well with any Thanksgiving meal because it is light-bodied and fruit forward, which will not overpower the “pièce de résistance” of the meal; the turkey. Black Raven is reminiscent of a classic Beaujolais Nouveau that is always released for sale on the third Thursday of November in France to celebrate the end of the harvest. Historically speaking, this wine release coincides with the week before thanksgiving, so naturally it became a staple for wine fanatics across the world. Instead of a bottle of Beaujolais this year, reach for a bottle of Black Raven; it is sure to be a crowd pleaser because of its fresh, fruity, and easy-drinking characteristics.

One of my favorites for the holidays is Linganore Bacioni. This is a very versatile wine that can match a wide variety of foods. Bacioni is a blend of Chambourcin, Barbera, Cabernet Sauvignon, and Cabernet Franc, which compliments any type of roasted meat perfectly. This wine is very food-friendly, not only suitable for the holiday bird, but also the many trimmings that go along with it.

If white wine is more your style, there are many options to choose from. A nice Chardonnay from Linganore will enhance any holiday spread with its smooth buttery finish that makes for a classic pairing with poultry. Looking for something a little lighter? Try our Terrapin or Melody for a refreshing burst of flavor that will offset the heaviness of the big meal. These wines are crisp, clean, and smooth, and are surely a crowd pleaser from the beginning to the end of the meal!

Fall Whites

Don’t forget about dessert! After all no holiday meal is complete without it. For pairing with pumpkin and pecan pie, try a glass of our Abisso Ruby Port with Grandma’s freshly baked goodies. Abisso has the ability to stand up to any rich dessert your guests may bring. Are you serving delicious chocolate desserts? If so, pick up a bottle or two of Indulgence; it is sure to impress even the most fanatical chocoholic!

Picking out the perfect wine for this feast is no easy task, but follow these guidelines and your guests will leave your house raving about not only how delicious the food was, but also how the wine complimented the day!  This will surely have your family and friends dreaming about the meal they just consumed while they enjoy their tryptophan-induced nap!

Stop by the winery for any of these wines or pick them up at your local liquor stores. Leave a spot in your holiday spread for a bottle or two of Linganore wine and it is sure to become a family tradition. Happy Holidays everyone!

- Matt


Hello from the Tasting Room!

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Hello from the Linganore Tasting Room!

Pinky here…

If you have come to visit the winery, you know what a bustling place this can be, so I thought I would get the scoop straight from our tasting room staff about what interests our customers and what they are recommending.

Chaz tells us that the new 2012 Red Skins wine has been flying off the shelves.  This wine was just released over the summer, after Pinky’s Rose, you know that little wine named after me :)  and Nectarine were added to the wine list.  As for other happenings in the tasting room, Indulgence is back in stock, as is the Mango Sangria.  Steeple Chase Red should be back in stock soon, maybe even by the end of this week, but be sure to call the winery first just to be sure.  Spiced Apple will be ready after Thanksgiving.

For something fun and different to kick off Thankgiving festivities, try Ben’s suggestions of Skipjack mixed with Blackberry or Mango Sangria mixed with Strawberry.  He recommends mixing half and half, although you can always mix the two wines to suit your own taste. If you like something different, try Meade or Spicy Regatta that have been slowly warmed in a basin of water. Just be sure to take the cork out before you warm the wine or you might have a small wine disaster on your hands (and the walls too).

Apparently Chaz, who manages our wedding events, likes experimenting with wine at home and has quite a few recipes to share.  He recommends marinating steak in Chamborcin and then simply grills the steak – he likes the smoky flavor it adds to the meat and appreciates that it makes it taste like you did something extra, but is easy.  For dessert, he enjoys making a Blueberry wine “fudge” syrup – first he reduces the Blueberry wine in a pot on the stove by gently simmering it until it is reduced by about a quarter.  Then he adds some cornstarch to thicken the wine and serves this over ice cream.  For added decadence, purchase a box of brownie mix and use wine (Raspberry/Blueberry/Steeple Chase) in place of the water in the mix.  Serve the brownie warmed, with ice cream and the Blueberry “fudge” sauce and some fresh berries for dessert.  Yum! Might just have to have that for dinner!

Back to work for me. Until my next entry. Have a great night.

-pinky.