Notes From The Cellar

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!


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.


Red Shedman Farm Brewery Now Open

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Red Shedman Farm Brewery is proud to announce the grand opening of its Tap room and Brew house in Mt. Airy, MD. Founded by Vic, Anthony and Eric Aellen, the location features a cozy setting and has seating for 85. The Tap room has twelve taps, which will have an eclectic selection of Red Shedman craft beers, barrel aged and seasonal/brewer’s choice beers.

Last spring, Delegate Kelly Schulz sponsored House Bill 337 that allowed farm breweries the ability to become licensed as beer wholesalers and it went into effect July 1, 2014. This new law supplements the Alcoholic Beverages Farm Brewery Manufacturer’s License, passed in 2012.

“I’ve been brewing beer for a long time in Michigan, and once the Maryland Farm Brewery law was passed, it seemed a great time to come home and brew great Maryland beer,” commented Master Brewer Vic Aellen. “Relax and learn more about brewing while enjoying a flight or a pint.”

To celebrate, Red Shedman will be hosting a Grand Opening on November 15th. There will be live music, drink specials and giveaways from 12noon to 5pm. There will be food available for purchase from Big Daddy’s Brick Oven Pizza and Hard Times Cafe.

The Brewery is certain to become a community favorite. Year round, customers may enjoy 4oz flights, 16oz pints or purchase growlers and kegs to go. Currently on tap are Red Shedman’s Farmer’s Daughter Blonde, Honey Rye, Pump House IPA, Pumpkin Oktoberfest, Vanilla Porter, and Chocolate Nitro Stout. Two Bourbon barrel aged beer are set to be released just in time for the Holiday season. Additional limited production beers will be announced as they are available.

Red Shedman Farm Brewery is selling wholesale kegs to local restaurants and bars. They have 1/6, 1/4 and 1/2 Barrel kegs available for distribution now. Canned beer will be available in the near future. Please contact the sales team at for wholesale pricing and availability.

For more information about the Brewery and future events, please call 301-831-5889, email or check them out online at Like on Facebook and follow on Twitter for more.

Red Shedman Farm Brewery is located at Linganore Winecellars- 13601 Glissans Mill Rd, Mt. Airy, MD 21771. Regular hours are Thursday 4pm- 8pm and Friday- Sunday 12noon‐8pm.

Grand Opening FB

Harvest 2014

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Hello Linganore fans!

Pinky here – (of Pinky’s Rose) – the folks  “in charge” (these would be my brothers…) thought you might want to know what is going on at the winery!

Today, Anthony talked about this years’ harvest at Linganore.  Fortunately, 2014 has been a spectacular year for grapes!  We are at the point where we eat, sleep and dream grapes, but for those who want to know – we don’t have purple feet (yet!).  The grape picking started about two weeks late thanks to our weather being cooler than normal.  This year, the boys were out picking grapes in the beginning of September rather than in mid-August.  The yield has been very heavy – up about 40-50% over the usual.  The best part is that 2014 will likely be a vintage date that is remembered, as according to Anthony, the quality of the fruit is exceptional.  High sugars and a great balance of pH and total acid will all make for wonderful wines in mid-2015 to late 2016 when the reds are released.

Harvest here should end in a few days as the last of the grapes come in – notably Norton, which we use to craft our Port wine, and Cabernet and Cabernet Franc.  We are ready to take a break from all the hard work that goes into picking, crushing and storing the juice and getting it ready to make into wine.

That’s all for now!  Have a wonderful week and look for our next blog soon!


Anthony at Harvest, 2014

Anthony at Harvest, 2014