Notes from the cellar
We have been working diligently since harvest season has wrapped up to bring you some new wines. We have disgorged more Brut for our sparkling wine and it has been released! We have also recently switched vintages on Chambourcin Reserve (2012) and Merlot & Syrah (2013).
We will be hosting our newest Wine Class for our Case Club Members on Sunday, February 8 at 3 pm. This event will be our "Speaking of Sparkling" Wine Class, in which winery owner/winemaker Brad Knapp will lead us through a tasting of French Champagne, Spanish Cava and other sparkling wine from throughout the world.
In addition to this signature tasting, we will also be discussing the method and process behind what makes these wines pop. This is a complimentary members-only event. Call (610) 756-4481 for reservations and details.
Wine Lover's Dinner
Friday, February 13 at 6:30 pm
Join us for a special evening to celebrate your love for all things - including wine! This four-course pairing will feature homemade dishes prepared with local ingredients and our very own wines.
First course: Homemade puff pastry twists with parmesean cheese. Brie with a Vidal Blanc and orange candied peel drizzle and candied pecans. Paired with our Blanc de Blanc sparkling wine.
Second course: Cranberry chicken, homemade bread crumbs and braised leeks in a Dry Vidal Blanc Sauce. Paired with our 2013 Dry Vidal Blanc.
Third course: Pork shallots in a red wine and currant cream sauce with organic tri-colored carrots and a cognac butter sauce. Paired with our 2012 Chambourcin.
Final course: French-style hot chocolate paired alongside our 2013 Sweet Seduction and candied orange-peel paired with our award-winning 2013 Late Harvest Vidal Blanc.
This event will be catered by local chef and Culinary Instructor Mary Grube. Mary is an instructor at Northampton Community College.
Kick off Valentine's Day Weekend in style!
On Friday, February 13 we will treat our guests to complimentary tastings of our sparkling wines and a little wine and chocolate pairing to finish up each tasting.