Thursday, February 6, 2014

Food and wine pairings announced for March Passport Program

The annual Lehigh Valley Wine Trail March Passport Program begins in less than a month but there's still time to purchase passports and join us. Which food and wine pairing are you most looking forward to trying? 

(Just a reminder that food and wine pairings are samples only. They are just meant to be tastings, not a meal, so please expect them to be small.) 

Week 1. Chicken Picatta Medallions served over lemon butter tri-color orzo paired with Chardonnay
Week 2. Tortellini in a sundried tomato and basil sauce paired with Cabaret Amore
Week 3. Beef Stroganoff with bowtie pasta paired with Chambourcin
Week 4. Chicken Medallions and Pasta Florentine, roasted red peppers, artichokes and mushrooms in a light white wine sauce paired with Gregg Gregio

Big Creek
Big Creek will pair "Zuppa di Lenticchie Verdi ala Milli" with their off-dry Moonlight White. There will be a special treat on the fourth weekend compliments of Lisa.

Blue Mountain
Week 1

March 1
Mushroom Gruyere crepes compliments of “French Girl Creperie,” (crepes will be available for purchase) paired with Cabernet Sauvignon.
Pumpkin spice cake, paired with warm Mountain Spice

March 2
Pizza fondue, paired with Chambourcin
Pumpkin spice cake, paired with warm Mountain Spice

Week 2

March 8 & 9
Meatballs in blue cheese Bordelaise sauce, paired with White Merlot
Chocolate fondue, paired with Cabernet Sauvignon or Victoria’s Passion

Week 3

March 15
Chicken, lime and tortilla soup, paired with Riesling
Delectable chocolates by “Sweet Finesse” (a selection of chocolate will be available for purchase)

March 16
Chicken, lime and tortilla soup paired with Riesling
Strawberry with Nutella crepes compliments of “French Girl Creperie,”(crepes will be available for purchase) paired with Victoria’s Passion

Week 4

March 22 & 23
Chicken and pears with tarragon, paired with 2011 Chardonnay
Chocolate fondue, paired with Merlot or Victoria’s Passion

Clover Hill
For the March Passport Program 2014, Clover Hill Vineyards & Winery is celebrating the foods of the Allentown Fairgrounds Farmers Market. This local farmers’ market has been a long time favorite of Clover Hill’s and the Skrip Family. The Allentown Fairgrounds Farmers’ Market is a food lovers dream and we couldn’t think of a better place to find menu items for the March Passport Program. Passports are required for the wine and food pairing or you can purchase a one-time pass for $5 to do the wine and food sampling at Clover Hill ONLY. We are looking forward to an Allentown Farmers’ Market inspired wine and food pairings!  For more information on the Allentown Fairgrounds Farmer’s Market, please visit  

March 1 & 2
Black & Gold Turkey filets served with Edamame Salad paired with Vidal Blanc. Blackbottom cupcakes served with Concord
Market vendors include Mr. Bill’s Poultry, Gannon’s and Amish Bake Shop.

March 8 & 9
Jambalaya and homemade cornbread served with Sangiovese. Black-bottom cupcakes served with Concord.
Market vendors include Southern Delights and Amish Bake Shop.

March 15 & 16
Meats and cheeses plate paired with Cabernet Sauvignon and Vignoles. Baklava served with Vignoles.
Market vendors include Weaver’s Meats and Cheeses and Foods of the Mediterranean

March 22 & 23
Turkey London Broil served with Mushroom & Onion Risotto served with Turtle Rock Red. Baklava served with Vignoles.
Market vendors include Mr. Bill’s Poultry, Julia’s Country Kitchen & Foods of the Mediterranean

Franklin Hill
Franklin Hill Vineyards is pairing up with local restaurants.

Week 1
Vidal Blanc paired with chicken corn chowder from the Broadway Pub in Bangor.

Week 2
White Jade paired with lobster bisque from the Cherry Hill Hotel in Nazareth

Week 3 
Chambourcin will be paired with Pulled Pork from Bethlehem Brew Works.

Week 4
Fainting Goat or Redhead paired with assorted desserts from Buttercup Bakery in Nazareth

Galen Glen

Galen Glen has teamed with Bamboo Asian Cuisine of Allentown to prepare a food and wine pairing that is sure to delight any palate. This year's pairing will be Andy Liu's special homemade dumplings with pork and vegetables paired with one of Galen Glen's Riesling wines. Passport holders will have their choice of either the gold-medal winning Stone Cellar Riesling or the double gold-medal winning semi-dry Riesling.

Pinnacle Ridge
Pinnacle Ridge’s theme is "On a Stick" and they will be featuring a series of fondues and a delicious Coq au Vin.

March 1 & 2: Chicken Club Fondue made with their Dry Riesling, paired with the new 2013 Dry Riesling or the 2012 Cayuga.

March 8 & 9: Goat Cheese Fondue made with Traminette, will be paired with their 2012 Traminette or the 2012 Syrah.

March 15 & 16: Beef & Chicken Coq au Vin made with Chambourcin and served with a Garden Herb Aioli Sauce paired with their 2012 Chambourcin or the 2012 Quaff.

Marc 22 & 23: Bananas Foster Fondue paired their 2012 Sweet Seduction or the soon-to-be-released Blanc de Blanc.

All-American Slider Month at Vynecrest

Week 1 & 2
Chicken, apple, and bacon sliders with Gouda cheese on slider rolls paired with Summertime red wine.

Week 3 & 4
Chipotle pulled pork sliders with provolone cheese on slider rolls paired with Traminette white wine.

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