If you've already purchased your March Madness passport, then you're probably wondering what this year's food and wine pairings will be at each winery each weekend in March. Well, you're in luck. Below is the list of the tastings you can find during your journey along the Lehigh Valley Wine Trail just over a month from now. Read on...
March 5&6: Pasta Primavera paired with 2006 Chardonnay Reserve and Wine Poached Pears with our newly released 2010 White Merlot.
March 12 & 13: Chicken, Lime & Tortilla Soup paired with 2009 Vignoles and Passion Wine Cake paired with our Victoria’s Passion
March 19 & 20: Pasta Fagioli paired with 2004 Chambourcin and Warm Winter Fruit paired with Mountain Frost
March 26 & 27: Sample the newly released spring line of Tastefully Simple products as well as the regular classics! We will offer 2 pairings to feature the new products.
March 5 & 6 - Beef, vegetable, wild rice soup paired with Cabernet
March 12 & 13 - Grilled Italian Chicken in a Vodka sauce over cavatelli pasta paired with Gregg's Gregio
March 19 & 20 - Tortellini in sun dried tomato & basil sauce paired with Chambourcin
March 26 & 27 - Chicken medallions and pasta Florentine, roasted red peppers, artichokes and mushrooms in a light garlic wine sauce paired with Chardonnay
Every Weekend in March, Galen Glen is proud to feature our Aromatic White Wines paired with handmade pork dumplings from Bamboo and Liu’s House. We plan to tease your taste buds to convince you how beautifully our wines match with Asian cuisine. www.thebamboocuisine.com www.liushouse.com
Will feature "From Russia with Love - Soups of the Steppes:
Week 1 - Roszolnick Soup
Week 2 - Gribovnitsa
Week 3 - Mushroom solyanka
Week 4 - Chicken Lapsha
Vynecrest will again be presenting Lisa Morton (Hereford Country Store) food creations. Weeks 1 & 3 we will be pairing Vynecrest White, our popular semi-sweet all-occasion wine, with your choice of either a vegetarian spinach & cheddar quiche or the Macungie Farm Market favorite, a cheese steak quiche.
Weeks 2 & 4 we will be pairing our Cherry Divyne wine with their red velvet chocolate cake roll, with some of the Cherry Divyne mixed into the creamy cherry-vanilla icing for a German-style heavenly dessert experience.
Goes to the MEDITERRANEAN for the month of March. On March 5 & 6 and 19 & 20, Pinnacle Ridge will be serving: Garlic and Lemon marinated Grilled Chicken, Grape Leaves stuffed with Rice, Vegetables and Herbs and Baba Ghanouj- Roasted Eggplant mixed with Tahini, Garlic and Lemon. Scoop it all up with Pita Bread.
On March 12 & 13 and 26 & 27, Pinnacle Ridge will be serving: Mediterranean Gyro- Classic Rotisserie Meat cooked and topped with a Garlic-herb Yogurt Sauce, Arnabit- seasoned Cauliflower served with a garlic sauce and Hummus- Chick Peas blended with Tahini and herbs. Scoop it all up with Pita Bread.
Pinnacle Ridge will be pairing our Mediterranean feast with two different Rosé wines. We will introduce OASIS - our Provence inspired rose’ from the 2009 vintage. We will also pair our Chambourcin Rosé for those who desire a slightly sweet wine. If reds are your thing, try our 2009 Merlot.
Week one - Beef Stew made with Chambourcin Wine, the Wine of the Lehigh Valley paired with what else .... Chambourcin Wine and Simply Red.
Week Two - Elaine will be making her famous Baked Ziti on her Birthday Weekend. This fabulous dish will be paired with Evanswood, a Burgundy style red wine made from the DeChaunac grape.
Week Three - Chicken Corn Chowder with Bacon. We love it paired with Vidal or White Jade, a dry Vidal with a hint of oak.
Week four- Desserts, desserts, and more desserts paired with several of our award winning wines.
Sorrenti Cherry Valley
March 5 & 6 - Mary's new Creation "Chicken Florentina" over Rice Pilaf paired with our lovely Chardonnay
March 12 & 13 and 19 & 20 - Tuscan Cream sauce over Ravioli, choice of White wine
March 26 & 27 - Selection of Cheeses of the world & Crustini's, choice of wine
Each weekend we will also have music and other surprises in our Bistro.
March 5 & 6, and March 12 & 13 - Chef Nathan Grube will be at Clover Hill to prepare a weekend of crepes. Indulge in a savory veggie crepe paired with the 2008 Merlot and a sweet chocolate s ‘more crepe paired with Vignoles.
March 19 & 20 and March 26 & 27 - Chef Nathan Grube will be preparing a veggie pizza paired with DeChaunac. For something a bit different, he will also be preparing a Swiss inspired Raclette (a lovely cheese dish) served with homemade meats and complimented by Clover Hill’s Vidal Blanc.