February 2025 Wine Club Blog

We’re kicking off the year with something special – a curated collection of wines for you to enjoy! This release is packed with exciting flavors, including a new vintage of our ruby port-style favorite, Abisso, and some of our finest single varietals yet. We can’t wait for you to uncork these fresh bottles and share them with friends and family (or savor them solo – no judgment here!). As always, we’re so grateful for your support and love for our wines. Thank you for being part of our Wine Club Family – we’re raising a glass to you!

Saturday, March 15th 10:00 – 12:30
Jan 31 – Feb 10 Early bird – save $10 per person!
$45 pp up to 2 Members / $55 per guest up to 4 / $30 per child under 10
Discounts end February 10th (prices increase $10 excluding children’s tickets)

Indulge in a Brunch experience like no other, featuring:
➲ A customizable sweet and savory crêpe station where you can craft your perfect combination with The Crêpe Shoppe.
➲ Sip on beautifully crafted artistic lattés made by Eklectic Coffee.
➲ Explore a delicious bagel grazing table loaded with a variety of toppings to suit every taste.
➲ A refreshing mimosa bar will be perfect for toasting to each other – make your perfect combination with a selection of juices and Linganore bubbly.
➲ Plus, challenge your taste buds at our Blind Tasting Station, where you can guess and discover new flavors in a playful way. It’s the ultimate blend of flavors, creativity, and fun!

What brought you to Linganore? Do you have a favorite part of working here? What is your favorite Linganore wine?

Before coming to Linganore, I worked in retail management, but after spending three months recovering from a medical condition, I was looking for a new opportunity.

What I love most about the job is the camaraderie among my colleagues and the sense of family at Linganore, especially the Aellen family. It’s always a pleasure to greet our regular guests, as well as those visiting for the first time.

As for my favorite wine, I truly enjoy all of them!

What makes the Linganore Wine Club your go-to? Do you have a favorite way to enjoy your wines, and what’s the top perk that makes being a member extra special for you?

I love Linganore’s location—it’s practically in my backyard! Inside, there are plenty of cozy spots to relax with a bottle of wine. I meet a frie nd there every Tuesday to enjoy our favorite wines. We’re both Wine Club members and enjoy the exclusive events, which I’ve been a member of since February 2017!

My favorite way to experience Linganore is in the tasting room with friends, a bottle of Revolution, and my Alaskan Malamute, Akela, who’s always welcome. Our weekly foray has made me friends with the staff, who are always eager to share their wine knowledge. It’s also a treat when owner Anthony Aellen stops by for a chat.

The biggest perk for me is the discount on every bottle! As a regular buyer, the discounts and loyalty points make it easy to afford my wine. I love choosing my favorites with each release, and I also enjoy bringing new friends for a free bar tasting. There’s a wine for every palate, from sweet to dry, reds to whites. 

Pinot Gris-Infused Creamy Mushroom Soup

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 2 cups shiitake mushrooms, sliced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1/2 cup Pinot Gris wine
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

 

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.

2. Add garlic and mushrooms to the pot. Stir occasionally, cooking for about 5-7 minutes until the mushrooms have softened and released their moisture.

3. Stir in thyme and Pinot Gris. Cook another 2-3 minutes, allowing the wine to reduce by half.

4. Add broth to the pot and bring it to a simmer for about 15 minutes, allowing the flavors to meld.

5. Puree soup using an immersion blender or carefully transfer the soup in batches to a blender. Blend until smooth or leave some chunks if you prefer a heartier texture.

6. Return soup to pot. Stir in heavy cream and cook for an additional 5-7 minutes to thicken.

7. Season with salt and pepper to taste, then ladle the soup into bowls. Garnish with chopped fresh parsley.

Serve hot with crusty bread and a glass of Pinot Gris on the side to complement the creamy, mushroom-filled goodness. Enjoy this perfect cold-weather dish!

 

Black Raven Berry BBQ Ribs

Ingredients:

  • 2 racks of baby back ribs
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup Black Raven wine
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup fresh raspberries & blueberries (optional, for added berry flavor and garnish)
  • Fresh parsley, chopped, for garnish

 

Directions:

1. Preheat oven to 300°F (148°C). Line a baking sheet with aluminum foil and place a rack on top.

2. Prepare the ribs: Pat ribs dry with paper towels. Remove the silver skin (the thin membrane) from the back of the ribs. Rub the ribs generously with salt and pepper.

3. Slow cook the ribs: Place the ribs on prepared rack and bake in oven for 2.5 to 3 hours, or until the ribs are tender and the meat pulls away from the bone easily.

4. Make Black Raven BBQ sauce: While the ribs cook, heat olive oil in saucepan over medium heat. Add Black Raven, ketchup, brown sugar, apple cider vinegar, honey, Dijon mustard, smoked paprika, cinnamon, garlic powder, and onion powder. Bring to a simmer, stirring occasionally, for 10-15 minutes until the sauce thickens. For an extra berry boost, add ¼ cup raspberries and blueberries. Cook for an additional 5 minutes, mashing the berries into the sauce.

5. Grill the ribs (optional for caramelization): Once the ribs are tender, preheat your grill to medium-high heat. Brush the ribs generously with the Black Raven BBQ sauce. Grill ribs for 5-7 minutes on each side, basting with more sauce and turning frequently, until the sauce caramelizes and forms a sticky glaze. If choosing not to grill, simply baste ribs throughout baking and glaze with additional sauce at the end.

6. Serve: Slice the ribs into individual portions and drizzle with any remaining Black Raven BBQ sauce. Garnish with fresh parsley and remaining berries for a burst of color and flavor.

Pair with a chilled glass of Black Raven for the perfect complement to this berry-infused, slightly sweet barbecue dish.

 

Abisso Chocolate Cherry Tart

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

For the chocolate filling:

  • 8 oz semi-sweet or bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup Abisso wine
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the cherry topping:

  • 2 cups fresh or frozen cherries, pitted
  • 1/4 cup Abisso
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, to thicken)

Directions:

1. Preheat oven to 350°F (176°C). Grease a 9-inch tart pan with a removable bottom.

2. Make crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until mixture resembles wet sand. Press mixture evenly into the bottom and up the sides of the prepared tart pan. Bake crust for 8-10 minutes, until lightly golden and firm. Let it cool completely.

3. Prepare chocolate filling: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until the chocolate is fully melted and smooth. Stir in Abisso, sugar, and vanilla extract. Let mixture cool slightly, then whisk in eggs until fully incorporated.

4. Fill tart shell: Pour chocolate mixture into cooled tart crust. Bake for 15-18 minutes, or until the edges are set but the center is slightly wobbly. Let cool at room temperature, then refrigerate for at least 2 hours to fully set.

5. Make cherry topping: In a small saucepan, combine cherries, Abisso, sugar, and lemon juice. Bring to a simmer over medium heat, cooking for 5-7 minutes until the cherries soften and release their juices. If you prefer a thicker sauce, dissolve cornstarch in a little water and add it to the pan, stirring until the sauce thickens. Remove from heat and let cool to room temperature.

6. Assemble tart: Once chocolate filling is set and the cherry topping has cooled, spoon cherries and their syrup over chocolate filling.

7. Serve: Slice and serve chilled, garnished with whipped cream or a dusting of cocoa powder if desired.

The pairing of dark chocolate and cherry with Abisso’s sweet and fruity notes makes this tart a truly luxurious treat.

 

About Wendy

Wendy has been the Wine Club Manager at Linganore Winecellars since 2019. A local resident with her children and two adorable pups, Wendy’s passion for wine knows no bounds. She dedicates herself to enhancing the Wine Club experience and orchestrating unforgettable events. With a knack for top-notch customer service, Wendy is your go-to for any inquiries. Feel free to reach out anytime and get all your questions answered with a smile.
Email: wineclub@linganorewines.com | Phone: 240-394-1836

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