Crab and Shrimp Dip
Suggested Wines True Chardonnay (Dry White) Chardonnay Reserve (Dry White) This recipe was featured as the 2nd course during the 2015 New Release Wine & Food Pairings. Ingredients 2 green onions, minced 8 oz. cream cheese, room temp. 3 Tablespoons Mayo 6.5 oz. can lump crab meat 4.5 oz. can tiny salad shrimp 8 oz. sour cream 8 oz. shredded cheddar cheese Directions Blend together cream cheese, mayo, sour cream. Add cheddar cheese and green onion and mix on low speed until all ingredients are mixed well. Add crab meat and shrimp and mix until all meats are tiny pieces. Chill overnight. Serve with your favorite crackers.
Chorizo and Apple Quesadilla
Suggested Wines Riesling (Semi-Dry White) Sweet Riesling (Semi-Sweet White) This recipe was featured as the 3rd course during the 2015 New Release Wine & Food Pairings. With it full flavor and touch of sweetness, our Semi-Dry Riesling is a great wine with spicy food! Ingredients 1 Pound Spicy Chorizo 1 pkg. flour tortillas (usually 10 per pkg.) 2 – 3 red delicious apples Queso melting cheese Directions Preheat oven to 350 F. Core apples and cut into slices about ¼ inch thick. Lay out on cookie sheet with parchment paper in single layer. Roast in oven about 10 minutes or until they just start to get golden. Remove from oven and turn apple slices over. Return
Honey Almond Bars
Suggested Wines Moscato (Semi-Sweet White) Lakeshore Demi Sec (Semi-Dry White) This inventive dessert recipe was featured as the 4th course during the 2015 New Release Wine & Food Pairings. Ingredients 1 & 1/3 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 4 eggs 1 cup honey 2 teaspoons almond extract 1 cup dates, pitted and chopped 1 cup slivered almonds, chopped Directions Combine flour, baking powder, and salt and set aside. Beat eggs in a large bowl until thick. Beat in honey and almond extract. Gradually add dry ingredients blending well. Stir in dates and almonds. Spread evenly in a greased 9x13 baking pan. Bake at 350 degrees F for 12-15 minutes or until
Meritage Meatballs
Suggested Wines Meritage (Dry Red) Lakeshore Ruby Red (Semi-Dry Red) This recipe was featured as the 5th course during the 2015 New Release Wine & Food Pairings. Serve these delicious meatballs with your favorite red sauce. We like to incorporate a nice red wine in the sauce to marry the flavors between the food and wine. Ingredients 1 – lb. ground sirloin 5 garlic cloves, minced Salt & pepper to taste 1 egg (room temperature) ¾ cup water (room temperature) ¾ cup fresh Reggiano Cheese, grated or shredded ½ cup seasoned breadcrumbs Directions Preheat oven to 375. Place meat in a mixing bowl and press lightly in bottom to form a bowl. Do not mix the
Chocolate Chipotle Mousse
Suggested Wines Cabernet Franc (Dry Red) Lakeshore Ruby Red (Semi-Dry Red) This inventive dessert recipe was featured as the 6th course during the 2015 New Release Wine & Food Pairings. Ingredients 3 ½ - 4 oz. dark chocolate, chopped 1 tablespoon butter 2 tablespoons water 1/8 teaspoon ground dried chipotle pepper Tiny pinch salt 2 large egg yokes 2 tablespoons water 1 tablespoon white sugar ½ cup + 1 tablespoon heavy whipping cream, chilled Directions Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle, and salt in a heatproof bowl. Set bowl over simmering water until butter melts. Once butter melts, gently whisk the chocolate mixture
A Winemaker’s Dilemma
Add a little yeast to some grape juice, allow the yeast to convert the grape sugar into alcohol, and you have wine. Nothing to it. Now all that needs to be done is clarify the wine to the satisfaction of the consumer and put it in a bottle. Ahhhhh… There is the problem, there is where a winemaker is called upon to make decisions and take risks that may ruin the wine. The problem is that the American consumer is fussy in that we do not like to see “foreign objects” in our food. We want everything nice and clean and sparkling - no haze, no cloudiness, and no sediment. Unfortunately, every time that we take
Lemon Chicken Soup
Suggested Wines Sauvignon Blanc (Dry White) Riesling (Semi-Dry White) From the Kitchen of Doug & Celita Welsch This refreshing soup is a nice change of pace anytime of year. Serve this soup with a crisp and cold glass of Sauvignon Blanc. The fresh lemon taste of the soup will complement the citrus character of the wine. Ingredients 4 cups chicken broth ¼ cup finely diced carrots ¼ cup finely chopped onion ¼ cup finely chopped celery 3 Tbsp chicken soup base or chicken broth concentrate (Knorr’s concentrated stock) 1/8 teaspoon ground white pepper 2 Tbsp butter at room temperature 1/8 cup all-purpose flour 1/6 cup uncooked white rice 4.25 oz can cooked chicken breast in water
Wine Blending at Fenn Valley
We often get questions along the lines of “what happens at a winery in the middle of the winter?” While there is no doubt it’s a bit less crazy compared with harvest, it is still rather busy. Outside the farm team is busy pruning the vineyards, a herculean feat. In the cellar we are busy cold stabilizing and filtering wine in preparation for release starting this spring. As a winemaker, this time of year is very busy at Fenn Valley. In January we embark on the challenging process of wine blending. What is wine blending? Simply put, it’s mixing wines for the purposes of creating a different product. There are many scenarios when we may choose
Ham and Bean Soup
Suggested Wines True Chardonnay (Dry White) Edelzwicker (Off-Dry White) This is a great recipe when you have left over ham. If you are looking to make it healthier, turkey ham is a great substitute. This soup pairs wonderfully with crisp white wines. Ingredients 1 tablespoon olive oil 3/4 cup sliced carrots 3/4 cup sliced celery 1.5 cups chopped onion 1 cup chopped cooked ham (Nueske's is the best!) 1 can Cannelli beans or other white bean** 3/4 teaspoon dried thyme 3/4 teaspoon dried savory 1 bay leaf 1/4 cup chicken broth 1/2 cup dry, fruity white wine, such as Edelzwicker Salt and pepper to taste Directions Heat oil in a large pan. Add carrots, celery, and
Butternut Squash Mac & Cheese
Suggested Wines True Chardonnay (Dry White) Chardonnay Reserve (Dry White) Edelzwicker (Off-Dry White) In Michigan fall is butternut squash season! This recipe is pure comfort food and goes great with a variety of wines. Ingredients 1 butternut squash, peeled and cubed (about 3 cups) 1.25 cups chicken broth 1.5 cups milk 3 garlic cloves, peeled 1 teaspoon salt Pinch black pepper 2 tablespoons plain yogurt 1.5 cups shredded Gruyere cheese 3 tablespoons grated Parmigiano-Reggiano cheese 3 tablespoons grated Romano cheese 1 pound uncooked corkscrew pasta 1 tablespoon olive oil 1/2 cup panko bread crumbs 1 teaspoon minced garlic 2 tablespoons grated Parmesan cheese 2 tablespoons fresh parsley, chopped Directions Pre-heat oven to 375 degrees. Combine squash,
How do we pick the grapes?
It is one of the most common questions around the tasting room and on tours. And for good reason...there isn't a real quick answer. Generally speaking there are two methods of getting the fruit off the vines - hand picking and machine harvesting. In 2012 we hand harvested somewhere around 70% of the vineyards. This was due to several factors, including some mechanical problems for the aging harvester. But the main reason we hand pick is to preserve the integrity of the fruit, which can lead to better wine. To elaborate, let's start with a brief overview of how the mechanical harvester works. The mechanical harvester works by driving over the row. There are nylon
Easy Everyday Casserole
Suggested Wines Pinot Noir (Dry Red) Cabaret Rose (Dry Rose) While we often go to great lengths to craft intricate meals, sometimes it is nice to just have something easy and homemade. This is a great casserole when you want comfort food, quickly. You can even assemble ahead of time and pop it in the oven when you are ready. Ingredients 1 cup brown rice 2 cups water 2 cups chopped, cooked chicken 1 cup broccoli or cut up asparagus 1 14.5oz can stewed tomatoes 1/4 cup chopped onion 1 teaspoon Italian seasoning 1/2 cup Parmesan cheese Directions Combine brown rice and water in saucepan. Bring to a boil. Reduce to a simmer; cover and let