DeCider (Peanut Butter) Cocktail Recipes; #1

This one is a play on your classic whiskey and amaretto sours, with less sour mix. Adding in the cider gave it a fun twist, along with the sweetness that the sour mix would usually add. 2 apple slices (we used granny smith-for the acidity) muddled. 1 ounce amaretto 1...

Classic Bordelaise Sauce

Bordelaise Sauce has appeared on menu’s still in existence as far back as 1882 in the United States.  It is however, French in origin.  While the sauce is still common, I’ve found that not all ‘bordelaise’ sauces rise to the classic concept. At its core,  Bordelaise...

Farmhouse Pasta, with Hazelnut Ragout

Warm, toasty, soft, and rich—this pasta dish is perfect for a chilly evening. Or any evening, really. It’s quick and easy enough to prepare on a weeknight, and special enough to serve at a dinner party. TIP: As with all pasta dishes, and especially creamy ones, adjust...

Veraison, Where Art Thou?

Your friendly neighborhood winemaker here.  Its been a busy summer, and its only getting busier.  We have a bunch of exciting events planned for the next couple weeks.  Thankfully we were able to find someone to help me out with vineyard work for the first time...

Recipe: Sparkling Moscato Sangria

Sparkling Moscato Sangria FOX 43 This classic sangria preparation uses tea to infuse a burst of citrus and tropical flavors into a vodka base.  Use a tea, like a hibiscus, berry, peach, or citrus herbal tea to complement the bright fruity notes of the wine.  Always...

Fall Recipe Ideas (Served during Mason Dixon Wine Trail)

Pumpkin Fluff: 16 oz container of cool whip 15 oz can of libbys pumpkin 1 small box of instant vanilla pudding mix 1 tsp of pumpkin pie spice Mix all ingredients together.  Serve with animal crackers, apple slices, and VAH Sweet Riesling.  This can also be made into a...