HomeFenn Valley News
Fenn Valley News2020-05-08T15:14:11-04:00
1305, 2020

Beef Bourguignon over Polenta

By |May 13th, 2020|Categories: Featured, Main Courses, Recipes|0 Comments

Beef Bourguignon Over Polenta **This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.** Skip to Ingredients A classic, hearty dish that is a natural pairing with a medium to heavy body dry red wine. The intensity of the beef and acidity of the tomato based braising sauce pair in nicely with the complexity and acidity of Cabernet Sauvignon. The smokiness in the wine as a result of barrel aging also pairs with the earthy notes present in the food. Polenta serves as an excellent base, though roasted or mashed potatoes would work equally well. SUGGESTED WINES Cabernet Sauvignon Meritage

1305, 2020

Black Forest Cake with Cherries

By |May 13th, 2020|Categories: Desserts, Featured, Recipes|0 Comments

Black Forest Cake With Cherries **This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.** Skip to Ingredients SUGGESTED WINES Chambourcin 2019 Lakeshore Ruby Red The Chambourcin wine has dark fruit on the nose and a moderate tannin structure, which pairs well with dark chocolate. The wine has a red fruit character on the palate, which we have complimented by the addition of cherries between the layers. INGREDIENTS Chocolate Cake 2 cups all-purpose flour (plus some for dusting cake pans) 2 cups granulated sugar ¾

1305, 2020

Sweet and Sour Chicken Skewers

By |May 13th, 2020|Categories: Main Courses, Recipes|0 Comments

**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.** Suggested Wines Late Harvest Vignoles 2019 The Vignoles grape has a distinct Pineapple/tropical fruit character, so pineapple juice is used in the marinade, and chunks of pineapple are included in the skewer mix. The soy sauce and ginger add a complexity that pairs well with the fruitiness of the wine, and the sweet & sour sauce compliments the high acidity (sour) and the residual sweetness of a Late Harvest wine. Ingredients 1¾ lb Chicken breast cut into 1½” cubes (For vegetarian, use 1 Lb medium Portabella mushrooms, cut in half) 20 oz can of pineapple chunks*, drained and juice reserved

1305, 2020

Smoked Whitefish Mousse

By |May 13th, 2020|Categories: Appetizers, Recipes|0 Comments

Smoked Whitefish Mousse **This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.** Skip to Ingredients Whitefish is a lightly flavored fish that is easy to locate in the Great Lakes region. Because the fish is delicately flavored, a lighter smoke can be used which pairs nicely with the restrained smoke resulting from barrel aging the Chardonnay. The crisp acidity of a cool climate wine also helps to cut through the fat in the mousse. SUGGESTED WINES Classic Chardonnay INGREDIENTS 4 ounces Smoked Whitefish, skin removed 8 ounces Cream Cheese, room temperature

1305, 2020

Baba Ganoush over Crispy Baked Falafel

By |May 13th, 2020|Categories: Appetizers, Recipes|0 Comments

**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.** Suggested Wines Sonata (Dry White) The garlicky, smoky flavor of the Baba Ganoush is a wonderful contrast to the fruity, crisp flavor of Sonata. The lemon juice adds a bridge element that helps balance the acidity between the wine and the food. The bahārāt spice really draws out the flavor in the wine. Serving the baba over a nice baked falafel adds a crunch element as well as some earthiness which again is a delightful contrast to the wine. Ingredients Baba Ganoush 2 pounds of fresh eggplant 2 cloves garlic, minced 2 tablespoons fresh lemon juice 1 ½ tablespoon Tahini

606, 2019

Wines for Summer

By |June 6th, 2019|Categories: Featured, Tasting Room|0 Comments

Wines for Summer This time of year a common question around our tasting rooms goes a little something like "What do you recommend for summer?" Considering we live in Michigan, where the weather often throws us curve balls, the answer to this question can go in a lot of different directions. But we do have our favorites... Cans Fenn Valley is all about cans! We were the first large-scale commercial winery in Michigan to package wine in cans. We have received tons of press around this effort and as a result are among the larger can producers in our great state. In addition to our popular Vino Blanco and Vino Rosé we just released Pinot

605, 2019

Goat Cheese Spread

By |May 6th, 2019|Categories: Appetizers, Featured, Recipes|0 Comments

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Sonata (Dry White) Riesling (Semi-Dry White) A simple but flavorful spread is great on top of crackers, bread or vegetables. The earthy goat cheese and thyme are balanced by the fresh lemon zest. Ingredients 4 oz goat cheese 4 oz cream cheese 1/4 teaspoon lemon zest 1/4 teaspoon fresh thyme, chopped  Directions In a food processor or mixer, blend the goat and cream cheeses together. Stir in the lemon zest and thyme. Chill overnight to allow the flavors to meld. Serve at room temperature for maximum flavor.

605, 2019

Pork Canapes with Apple Chutney

By |May 6th, 2019|Categories: Appetizers, Featured, Recipes|0 Comments

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Pinot Grigio (Dry White) Gruner Veltliner (Dry White) A canape is a type of hors d'oeuvre, a small, prepared and often decorative food. In this recipe the "cracker" is actually thinly shaved roasted pork. The savory pork is contrasted with a mild apple chutney. Ingredients 4 lbs pork loin For the Marinade 4 garlic cloves, whole peeled 2 tablespoons olive oil 1 medium onion, cut into large pieces 1 tablespoon mild Indian curry 2 teaspoons chicken "Better Than Bouillon" 1.5 cups white wine For the Chutney 6 large apples, peeled, cored and cut into 3/4" pieces 2 cups onion,

605, 2019

Brie and Apricot Quesadilla

By |May 6th, 2019|Categories: Appetizers, Featured, Recipes|0 Comments

Brie and Apricot Quesadilla **This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Dry Traminette (Dry White) Gewurztraminer (Dry White) This unique spin on a classic quesadilla is super simple to make and absolutely delicious. The bacon and brie cheese provide savory elements while the apricot jam ties in the fruity elements of a cool-climate white wine. Ingredients 2 8" flour tortilla 4 pieces of bacon, cooked and crumbled 4 oz brie, sliced 2 tablespoon apricot jam  Directions Preheat over to 350 degrees Fahrenheit Spread apricot jam over 1 tortilla. Top with brie cheese and bacon crumbles Place second tortilla on top Bake 4-6 minutes or until cheese is

605, 2019

Mushroom and Smoked Gouda Risotto

By |May 6th, 2019|Categories: Main Courses, Recipes, Sides|0 Comments

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Meritage (Dry Red) Cabernet Sauvignon (Dry Red) This hearty dish uses an abundance of mushrooms in place of meat. The full flavored, rich, risotto stands up to bold red wines such as Meritage. Ingredients 1.5 lbs white or cremini mushrooms, quartered or sliced 1/4 cup water 2 tablespoons olive oil 1 tablespoon unsalted butter 1/2 cup onions, finely chopped 2 teaspoons ground rosemary 1/2 teaspoon table salt 1/4 teaspoon pepper 3/4 cup dry red wine 1 tablespoon balsamic vinegar 1.5 cups arborio rice 3.25 cups hot vegetable stock 6 oz smoked Gouda cheese, finely shredded  Directions Cook mushroom and

605, 2019

Spicy Asian Noodle Salad

By |May 6th, 2019|Categories: Appetizers, Main Courses, Recipes, Sides|0 Comments

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Vignoles Reserve (Semi-Dry White) Semi-Dry Riesling (Semi-Dry White) The slight heat in this classic Asian salad compliments a slightly sweet and full flavored wine such as Riesling. Additional heat can be added by increasing the amount of Sriracha sauce. Ingredients 8 oz angel hair pasta 1/4 cup sesame oil 2 tablespoons garlic, minced (about 4 cloves) 6 green onions, chopped with white parts separated 2/3 cup low sodium soy sauce 1 tablespoon Sriracha sauce 3 tablespoons rice vinegar 3 tablespoons light brown sugar 18 oz broccoli coleslaw 4 oz grated carrots 3/4 cup fresh cilantro, finely chopped  Directions Bring

605, 2019

Chocolate Stout Chambord Sauce

By |May 6th, 2019|Categories: Desserts, Recipes|0 Comments

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.** Suggested Wines Meritage (Dry Red) Cabernet Franc (Dry Red) A classic brownie makes a good base for this rich twist on a chocolate sauce, though this recipe would work well over fruit or dark chocolate cake. The fruitiness of the Chambourd helps draw out the fruit notes in a dry red wine such as Cabernet Franc. Ingredients 1/2 cup chocolate stout beer  3.5 oz bittersweet chocolate, chopped or chips 2 tablespoons sugar 1/4 cup heavy cream 3 tablespoons Chambord  Directions In a heavy-duty 1-quart saucepan, boil the stout until reduced by half. Remove from heat and add chocolate and sugar. Let

Follow us on social media or sign up for our newsletter to learn about the latest happenings at Fenn Valley.

Sign Up!