Fig and Prosciutto Flatbread
**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.** Suggested Wines Merlot (Dry Red) Capriccio (Dry Red) Lakeshore Ruby Red (Semi-Dry Red) This flatbread is the food version of red wine! The fig jam brings out fruitiness while the Gorgonzola cheese and fresh herbs add a dimension of earthiness and an herbaceous quality. And lastly the thinly sliced prosciutto delivers a salty, savory dimension. The complexity of this dish really draws out and highlights the complexity of a well made red wine. Ingredients 2 x 12oz. balls of pizza dough, thawed and at room temperature. All-purpose flour Extra virgin olive oil 4 garlic cloves, minced 2 tablespoons fresh rosemary, minced
Cheesy Bacon Spread
**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.** Suggested Wines Traminette (Semi-Dry White) Edelzwicker (Off-Dry White) Not many white wines would go well with this flavorful cheese spread. However Traminette has a wonderful floral aromatic, fruity flavor and slightly spicy finish, making it an interesting and successful pairing. Ingredients 1-12oz. pkg. bacon strips, cooked, drained and chopped ½ cup roasted pecans, chopped 4 cups (1 pound) finely shredded sharp cheddar cheese 2 cups mayonnaise 1 small onion, finely chopped 3 tablespoons finely chopped sweet red bell pepper 1/8 teaspoon cayenne pepper Directions Combine all ingredients in a large bowl and stir together well. Let set at least 2-3 hours for
Super Orange Chicken
**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.** Suggested Wines Muscat Ottonel (Dry White) Moscato (Semi-Dry White) Lakeshore Demi-Sec (Semi-Dry White) The classic orange blossom characteristics of Muscat Ottonel pair perfectly with the orange marinade on the chicken. Also, Muscat Ottonel is one of the few wines that pairs nicely with asparagus, which adds a nice dimension to this dish. Ingredients 10 – 12 boneless, skinless chicken thighs 1 can frozen orange juice concentrate, thawed 1 lb. fresh asparagus, ends trimmed, roasted 1 sweet red bell pepper, roasted 1 bunch green onions, sliced including the greens 8 – 12 cloves garlic, minced 3 tablespoons extra virgin olive oil 1
Mediterranean Chickpea Salad
**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.** Suggested Wines Sauvignon Blanc (Dry White) Sauvignon Blanc can be a tricky food pairing. Those from cool climates (such as Michigan) tend to exhibit more citrus fruit character. The lemon dressing helps to bridge the flavors between the wine and food. Ingredients 28 ounces chickpeas, rinsed and drained 1 sweet red bell pepper, roasted ½ medium red onion ¼ cup fresh parsley, chopped Juice and zest of 1 fresh lemon 2 tablespoons extra virgin olive oil 1 tablespoon Dijon mustard 4 cloves garlic, minced Salt and pepper to taste Directions Mix all ingredients (except salt and pepper) together in a large
Semi-Dry Riesling Vertical Tasting
October 22nd, 2016 A long-time friend of the winery contacted us and wanted to share a 19 year old bottle of Fenn Valley Riesling from his personal collection. He had opened a bottle of the same wine at his own home and was amazed at the quality, and wanted to share his last bottle with us. This generosity prompted us to hold an impromptu tasting of the last bottles of some our oldest Rieslings. We went through our library and selected the following collection to evaluate, and what we found was amazing. While the oldest bottles of wine were clearly past their prime, even the oldest bottle(s) could be enjoyed and appreciated. But the true winner
Grower Spotlight – Robert VanVleck
Born April 20, 1942 – Lansing, MI Education High School Diploma - Charlotte High School Baccalaureate - Central Michigan University Graduate Work - Michigan State University Years Farming Bob has farmed his entire life, with breaks for schooling. Years Working With Fenn Valley Bob has been selling grapes to Fenn Valley since 1999, and is our longest continuous growing partner. Varieties Sold to Fenn Valley Vidal Blanc Youth Bob was raised on a dairy farm in Charlotte, Michigan. He attended Charlotte High School where he thrived academically and athletically. His greatest athletic achievement was pole vaulting. Bob held the school pole vaulting record for 10 years by reaching a height of 12'4"! After high school,
Asian Glazed Chicken Thighs
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Edelzwicker (Dry White) Traminette (Semi-Dry White) Asian and Indian foods can often be difficult to pair with wine due to their strong flavors. More full flavored wines, such as Edelzwicker, can stand up to the food and create a delightful pairing. Ingredients 1/2 cup rice vinegar 1/2 cup honey 1/3 cup soy sauce 1/4 cup sesame oil 3 tablespoons Asian garlic chili sauce 3 tablespoons fresh minced garlic Salt, if desired 8-10 skinless, boneless chicken thighs Chopped green onions (optional) Directions Preheat over to 425F In a bowl whisk together until smooth the vinegar, honey, soy sauce, sesame oil
Brats with Bacon and Apple Sauerkraut
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Dry Riesling (Dry White) Edelzwicker (Dry White) Riesling (Semi-Dry White) A classic sauerkraut and brat recipe. The sourness of the food helps soften the tartness in the wine. Ingredients 8 oz thick-cut bacon, cut into 1/2 inch pieces 1 very large onion, coarsely chopped 1/4 cup semi-dry white wine (e.g. Fenn Valley Riesling) 1 large Granny Smith and 1 large Fuji apple peeled, cored and cut into 1/2 inch pieces 12 juniper berries 4 bay leaves 1 teaspoon sugar Kosher salt and freshly ground pepper, to taste 1 cup water 3 lbs sauerkraut, drained, rinsed and squeezed dry 12
Citrus Almond Israeli Couscous
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Vino Verde (Dry White) Pinot Grigio (Dry White) Israeli couscous has the consistency of pasta, making this light and fresh side dish the perfect compliment to grilled foods and chilled white wine. This can be made ahead of time for easy entertaining. Ingredients 1 cup water 1 teaspoon dried summer savory 1 teaspoon dried parsley 2 pinches crushed red pepper flakes 1 teaspoon Minor's Chicken base 1/2 cup Israeli (pearl) couscous Zest from 1 lemon 1/2 cup slivered almonds, toasted 1/2 cup celery 1/3 cup finely chopped sweet onion 1/2 tomato, seeded and chopped 1 tablespoon olive oil Salt
Gouda and Sun Dried Tomato Cheese Balls
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Cabernet Sauvignon (Dry Red) Meritage (Dry Red) Merlot (Dry Red) A delicious and easy to prepare appetizer perfect with a dry red wine. This recipe is also easy to make ahead of time! Ingredients 1x8 oz package of cream cheese 2 cups shredded Gouda 1/4 cup chopped fresh chives or green onion tops 1/4 cup sun dried tomatoes packed in oil, drained and chopped 1/4 teaspoon garlic powder 1 cup chopped parsley Directions Mix cream cheese and Gouda until well blended. Stir in chives, tomatoes and garlic powder. Roll into small balls and roll in chopped parsley. Cover and
Meat Balls with Pomegranate Currant Sauce
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Cabernet Sauvignon (Dry Red) Meritage (Dry Red) A savory and classic beef based meatball recipe. The sauce is as tart as it is sweet, making it a nice pairing with a dry, red wine. Ingredients Meat Balls - makes about 30 1 tablespoon canola oil 1 cup minced onions 2 tablespoons fresh minced garlic 1/4 cup dry wine 2 eggs plus 1 yolk 1 cup panko bread crumbs 1 lbs 12oz ground beef 2 tablespoons chopped parsley 1 tablespoon Dijon mustard 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon white pepper 4 teaspoons kosher salt 1 teaspoon
Scalloped Pineapple
**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.** Suggested Wines Traminette (Semi-Dry White) Lakeshore Demi-Sec (Semi-Dry White) This was one of the most unique recipes featured at our 2016 New Release Wine & Food Pairing weekends. The balance of sweetness, tartness and savory goodness is a crowd favorite! Ingredients 3/4 cup butter, softened 1 cup sugar 3 eggs 30 oz crushed pineapple in natural juice, well drained 2 tablespoons fresh lemon juice 4 cups firmly packed cubed white bread, crusts removed Directions Preheat oven to 350F In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each