Meets the Reds, part 1

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Cooler weather signals a deep need in the wine drinker’s heart for a fuller bodied wine. The brisk temps mean heartier dishes that pair perfectly with red wine. Over the years, we have added some red wines aimed at making everyone happy.

Red Wines for Fall- Vineyard Frederick MD

Over the next few month’s we’ll highlight some of these great wines.

Bacioni– Bacioni means Big Kiss in Italian. Not only is it super versatile, it’s a blend of some of my favorite grapes. So what’s in it you ask? First, it starts with the “unofficial grape of Maryland,” Chambourcin. It has a distinctive cherry note that makes a great base for a red blend. Add in some Cab Franc and some Cab Sauv and you’ve got the makings of a solid dinner wine.  These 3 grapes come from our estate. But what makes Bacioni so special is the inclusion of Barbera. Barbera is an Italian grape, that’s grown locally in Carroll County which adds fullness and dimension to the blend. I’m drinking Bacioni with red sauces this month.

Retriever Red– A relatively new red blend among our line-up that is as approachable and friendly as the pups it’s named for.  When Anthony and Eric were kids, they actually had 2 Chesapeake Bay Retrievers-  Tuggers and Tiffany,  pretty cool way to bring it full circle. The wine is full of vanilla and is quite juicy. I like to think about Bacioni as my dinner wine and Retriever as my wine for chatting while I’m cleaning the dishes. It’s effortless and doesn’t even need food to pair.

Since we’re talking red wine and food, try these meatballs from Blog Chef. Just don’t forget the bread!



YIELD: 4 SERVINGS (Recipe from )


  • 1/2lb ground beef
  • 1/2lb ground veal
  • 1lb ground pork
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley (minced)
  • 1 egg (slightly beaten)
  • 1/3 cup milk
  • 3 garlic cloves (minced)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1/3lb provolone cheese
  • 1 (16 oz) jar marinara sauce
  • 1 (16 oz) jar alfredo sauce
  • 1lb fettuccini pasta
  • chopped fresh parsley (for serving)
  • grated parmesan cheese (for serving)


  1. In a large bowl combine ground beef, ground veal, ground pork, breadcrumbs, parsley, egg, milk, minced garlic, salt and pepper. Mix well using your hands. Roll the meat mixture into 2inch balls. Press a cube of provolone cheese into the center of each meatball and seat it inside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a plate lined with paper towels. Pour the marinara sauce into a sauce saucepan and bring to a simmer over medium-high heat. Add the meatballs and reduce heat to medium-low. Cover and simmer until cooked through (the internal temperature has reached 160 degrees F), about 30 minutes.
  3. While the meatballs are cooking, cook fettuccini pasta according to package directions. In a medium sauce pan heat the alfredo sauce over medium-low heat.
  4. Drain the noodles and toss them with the alfredo sauce. Serve the meatballs on top of the alfredo noodles. Top with fresh parsley and parmesan cheese if desired.







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