March 2024 Wine Club Blog

Pour yourself a glass of excitement! 🍷 We’re thrilled to unveil our new look and toast to a fresh beginning with our amazing Wine Club members. Sip, savor, and join us on this journey as we raise a glass to a reimagined experience that’s as bold and flavorful as our wines. Cheers to the new us – let the celebration begin!

What is your favorite thing about working at Linganore Winecellars?

I adore the ambiance and the colleagues I work with. Every person who joins the workplace is enthusiastic and delighted to be a part of an outstanding company that prioritizes its employees and delivers a high-quality product.

Being able to finish work and share moments savoring a glass of wine with coworkers who appreciate being part of an excellent team truly makes a significant impact!

What is your favorite Linganore wine?

Black Raven is my favorite wine. It’s a semi-sweet red wine that is very well-balanced. It’s the perfect go-to wine for parties and to give as a gift because it’s not too sweet and not too dry. It can easily be enjoyed by people who like sweet or dry wines. I love it! 

What meal do you enjoy it with?

I will drink Black Raven with dinners featuring pork and red meats, or with cheese and meat appetizers. It’s also great for sipping after dinner while nibbling on a piece of dark chocolate.

What’s the last occasion that you drank it?

I last had this wine while celebrating New Year’s Eve.

Wine Blending Experience

Sunday | April 21st

Select from 3 time slots
11:00-1:30 | 1:00-3:30 | 3:00-5:30

$150 pp – limited to 12 people per session – Select dry red, white or sweet/fruit wine. Includes tour, wine blending education, 2 bottles of your wine creation, music and light bites
$350 Add-on – have a case of your wine created just for you

Save The Date!

Annual Wine Club Summer BBQ 

Sunday | July 28th

Annual Wine Club Harvest Tapas Evening

Saturday | October 26th 

“Spring Fever” Wine Cocktail:

Ingredients:

• 6 medium-size strawberries, quartered
• 3/4 ounce elderflower syrup
• 3/4 ounce lemon juice, freshly squeezed
• 4 dashes rhubarb bitters
• 3 ounces Bella Rosé
  Garnish: lemon wheel

Directions:

• Add the strawberries, elderflower syrup, lemon juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass over fresh ice.
• Top with the Bella Rosé.
• Garnish with a lemon wheel.

Raspberry Wine Vinaigrette

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup Raspberry wine
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper

Directions:

• In a lidded bowl or container, blend Raspberry wine, Dijon, oregano, sugar, salt & pepper.
• Slowly add oil, stirring constantly.
• Place lid on container and shake vigorously to blend all ingredients.
• Serve over your favorite salads.

Notes:

Shaking the ingredients in a lidded container is the best way to blend it. The oil will separate as it sits, so serving it in a container that can be shaken works well. Dressing can be stored in the refrigerator for several weeks.

Charred Vegetable Ragu:

Ingredients:

• 4 large portobello mushrooms, stemmed and quartered
• 1 garlic head
• 1 yellow onion, peeled and quartered
• 2 celery stalks, cut into thirds
• 2 carrots, peeled and cut into thirds
• 6 tablespoons extra-virgin olive oil, divided
• 8 ounces fresh cremini mushrooms, stemmed and quartered
• 1/2 cup tomato paste
• 2 teaspoons dried oregano
• 1/2 cup Saperavi or Bacioni wine
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 12 ounces uncooked tagliatelle pasta
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving

Directions:

• Preheat broiler to low with rack in middle of oven. Toss portobellos, garlic, onion, celery, carrots, and 1 tablespoon oil, salt & pepper on a large baking sheet lined with parchment paper. Spread in a single layer. Broil until vegetables are charred in spots, about 20 minutes, rotating pan and flipping vegetables halfway through. Let cool 5 minutes. Squeeze roasted garlic out of skins; discard skins. Transfer garlic and vegetable mixture to a food processor. Pulse until finely chopped, about 4 times; set aside.
• Heat 3 tablespoons olive oil in large, deep skillet over medium-high. Add cremini mushrooms; cook until bottoms of mushrooms are browned, about 3 minutes. Stir and cook until browned on all sides, 5 to 8 minutes. Stir in tomato paste and oregano; cook, stirring constantly, about 1 minute. Add wine; cook, stirring constantly, until slightly thickened, about 1 minute. Stir in roasted vegetable mixture; season with salt and pepper. Remove from heat.
• Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions for al dente. Drain, reserving 1 and 1/2 cups cooking liquid. Transfer cooked pasta to skillet with sauce and return to heat over medium. Add cheese and remaining 2 tablespoons oil. Stir in reserved cooking liquid, 1/2 cup at a time, until sauce is creamy, about 3 minutes. Season with salt to taste. Plate pasta, top with grated cheese and serve with warmed crusty bread and a glass of your favorite Linganore Red wine.

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.

Text or Call

Email: wineclub@linganorewines.com | Phone: 240-394-1836

Sources:

Spring Fever Cocktail

Raspberry Wine Vinaigrette

Vegetable Charred Ragu