Thursday, February 9, 2012

March Madness food and wine pairings

If you are lucky enough to purchase your March Madness 2012 passport before they sell out, you will get to enjoy the following food and wine pairings at our eight wineries next month. Which one are you looking forward to trying the most?

Clover Hill Winery will be featuring American Classic style foods prepared with a modern twist.

Weeks 1 & 2 – The American Classic: Steak sandwiches and vegetable chowder
With a Modern Twist: Pinot Noir marinated tri-tip steak sandwiches paired with 2010 Pinot Noir served with a Vegetable and Orzo Chowder paired with Cayuga White.

Weeks 3 & 4 – The American Classic: Meatloaf with Mac & Cheese
With a Modern Twist: Blue Cheese and Bacon Meatloaf paired with 2009 Merlot served with a side of Aged Super Sharp cheddar Mac & Cheese with jalapenos and scallions paired with Riesling.

Non-passport holders or return visitors can join in the pairings for $6 per person.

Big Creek Winery will serve Sopa de Huevo con Arroz (with eggs from our own flock of free-range chickens) for the first three weekends, and Lisa Marie's Red Velvet Cake for the final weekend.

Galen Glen Winery will tempt your senses with our aromatic white wines paired with Bamboo’s satay chicken. The fragrance of our white wine will sing in your glass as you taste it with satay chicken (chicken dusted in cinnamon, cumin and exotic spices, accompanied by a dollop of Chef Andy’s own peanut sauce).


March 3 & 4 and 17 & 18
Lisa Morton of Hereford Country Store will prepare Chipotle Mac & Cheese paired with our Traminette 2011. This is a kicked-up, smoky, three-cheese macaroni which perfectly complements the spicy Traminette wine. (recipe available)

March 10 & 11 and 24 & 25
Our Annual Cherry-Chocolate Pairing. This year Cherry DiVyne is paired with rich chocolate cake pops from Sweet Indulgence by Christina. Dark chocolate cake, dipped in dark chocolate icing and decorated with white chocolate and a hint of cherry flavoring, all on a lollipop stick!

Amore Winery

1st Weekend:  Chicken Picatta Medallions served over Lemon Butter Tri-colored Orzo paired with Chardonnay

2nd Weekend:  Tortellini in a Sundried Tomato & Basil Sauce paired with Cabaret Amore

3rd Weekend:  Beef Stroganoff with Bowtie Pasta paired with Chambourcin

4th Weekend: Chicken Medallions and Pasta Florentine, Roasted Red Peppers, Artichokes and Mushrooms in a light Garlic Wine Sauce paired with Gregg’s Gregio

Pinnacle Ridge is celebrating The Year of the Dragon with a tasty assortment of creations by Chef Ben Underwood.

March 3 & 4 - Egg Roll Crowns- Crispy wontons filled with pork, shrimp and cabbage served with an apricot-ginger sauce.  This lively Asian dish will be paired with our 2010 Riesling.

March 10 & 11 - Pork Satay- Skewered strips of tender pork sirloin, hickory grilled and served with sesame BBQ sauce paired with our 2009 Merlot or 2010 Quaff.

March 17 & 18 - Mushroom Rangoon- Crunchy Chinese pasta filled with roasted garlic-scallion cream cheese, Portobello mushrooms and drizzled with black bean sauce.  This lively dish will be paired with our 2009 Chambourcin.

March 24 & 25 - Moo Shoo Chicken- Stir fried chicken, cabbage, carrots and peanuts in crispy rice paper, served with Peking plum sauce.  Perfect with our 2011 Dry Vidal or 2010 Vidal Blanc.

Blue Mountain Vineyards:

Week 1: Di Bruno Brothers’ pasta (penne or ziti) tossed with a gorgonzola cheese spread, topped with their shredded Parmesan cheese paired with our White Merlot.  Chocolate fountain with assorted snacks to dip paired with our 2008 Merlot.

Week 2: Baked ham glazed with ginger peach chutney, a Tait Farm Foods (PA Preferred) product, paired with our 2011 Riesling. Chocolate fountain with assorted snacks to dip paired with our Victoria’s Passion.

Week 3: Di Bruno Brothers’ pasta (penne or ziti) with a tomato basil red sauce, topped with their shredded Parmesan cheese, paired with our 2010 Chambourcin.  Chocolate fountain with assorted snacks to dip, paired with our 2008 Merlot.

Week 4: Chicken skewers with mango chutney, a Tait Farm Foods (PA Preferred) product, paired with our 2010 Vignoles. Chocolate fountain with assorted snacks to dip, paired with our Victoria’s Passion.

Franklin Hill Vineyards:

We will be featuring foods by b. healthy and Chocolates on Broadway. The RealRyder bikes will drop in and you can see, ryde and win classes to a Healthier You. Learn about all the wellness tips that moderate wine consumption can bring you and by the end of your visit you will know what "Resveratrol" is.

Week One: Caribbean Pumpkin Soup

Week Two: Quinoa Salad

Week Three: Wheat Berry Salad

Week Four: Desserts

Return and non passport holder can purchase our pairing for $5.


  1. thank you for some optons for us vegetarians.

  2. You are very welcome. I think our wineries do their best to keep everyone in mind when planning their March Madness food and wine pairing menus. Enjoy!

  3. I love the pairings and the food (and obviously the wine)! But I get a little disappointed when there are too many caterers or restaurants because that means no recipes which is an added bonus of March Madness!

  4. Due to the high number of passport holders that the wineries receive on four consecutive weekends, I think many of the wineries have opted to hire caterers to take care of the food side of things so that they can focus on the wine side of things.

    Hopefully you already have a copy of the Lehigh Valley Wine Trail Cookbook that was produced a few years ago which features many of the wineries' recipes.