- 2012 Lemberger - Double Gold
- 2012 Chambourcin - Gold
- 2012 Dry Riesling - Bronze
- 2012 Riesling - Bronze
- 2012 Pinot Grigio - Bronze
- 2012 Vynecrest Red - Bronze
- 2012 Traminette - Bronze
- 2012 Cherry DiVyne - Bronze
January Specials
Wine of the Month - Spiced Winter Red, additional 10% off
3 Pack of the Month - 3 Vynecrest White - $25
(at winery only; 3 pack can't be combined with other discounts)
Upcoming Events
January & February - Vynecrest Piano & Wine Bar - Open every Saturday & Sunday, 1- 5 pm
January 26 - Jazz Sunday: Live Jazz music in the Vyneskeller, 1 - 4 pm
February 1 - Super Bowl Chili Saturday: Once again, Vynecrest will be pairing chili and wine on the Saturday before the Super Bowl. A popular yearly event, this year we will feature Mr. Bill’s Chili from the Allentown Fairgrounds Farmers Market paired with our recent PA Farm Show award-winning wines.
Mr. Bill’s Turkey Chili (red sauce) is made starting with local grown, antibiotic free, skinless turkey meat from Koch’s Turkey farm, a local Tamaqua premium turkey grower. This recipe has gone through many improvements over the years and it is a great blend of tomatoes, beans, lean turkey and spices. It will be paired with our Gold Medal Chambourcin red wine.
New to Mr. Bill’s is their White Chicken Chili. A blend of Bell & Evans chicken breast meat and ground chicken are the base for this chili. Mr. Bill does not use a cream-based sauce, but instead they puree the white beans and add sautéed onions, garlic, celery and a unique spice blend as well as whole white beans. This slightly spicy chili lends well to a pairing with our Bronze Medal winning Traminette, a white Gewurztraminer hybrid with a flowery bouquet and seductive spicy finish.
Customers will have a chance to sample both of these delicious chili and wine pairings and the chili will be available for purchase by the bowl to eat in our Vyneskeller Wine Bar or for take out. A great start to your Super Bowl weekend.
February 23 - Jazz Sunday, Live Jazz music in the Vyneskeller, 1 - 4 pm
March - Lehigh Valley Wine Trail March Passport Program: There are still passports available for sale. The winery will be open for tastings but all food pairings are exclusively for passport holders. Tickets can be purchased online or at the winery.
Weeks 1 & 2 Pairing: Chicken, apple, bacon sliders with gouda cheese on slider rolls paired with Summertime red wine.
Weeks 3 & 4 Pairing: Chipotle pulled pork sliders with provolone cheese on slider rolls paired with Traminette white wine.
Hours of Operation
Breinigsville - 7 Days a week, 11 am - 5 pm
Kutztown - Tuesday - Sunday, noon - 6 pm
Glass Half Empty
by Sam Landis
Many days at Vynecrest are spent doing rote, repetitive, mindless tasks. Whether it is bottling, cleaning tanks, or pumping wine, these jobs require very little skill and provide very little reward. That's why our winemaker Malachi and I really enjoy the next few months. People may think wine making is simply the process of adding yeast to juice and fermenting it into wine. By definition yes this is true. But the real trick of the trade is the process of taking 30 different tanks of wine and combining them into 18-20 final blends. So how do you do this you ask? We drink a lot!
Behind each finished wine is on average 8 to 10 different versions that we put together on a small scale and blindly taste and make notes on. Sometimes we differ on opinions, sometimes we agree, but most of the time we pick and choose and tinker until we both feel like we finally have it. You would be amazed at the subtle nuances of what 5% of this or 10% of that makes in the overall make-up of a wine, but when you put them all blindly side by side it's a really fun and creative process - one that makes us realize why we do all of those other crappy jobs the rest of the year.
So next time you sit down with a bottle of our wine remember how hard we worked drinking sample after sample after sample after sample after sample after sample so you could enjoy it.
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