Below are the food and wine pairings that passport holders will receive during our annual March passport event, now known as
Vino in the Valley.
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.
Amore –
Week 1 – Beef Stroganoff with bow tie pasta paired with Cabaret Amore
Week 2 – Tortellini in a sundried tomato and basil sauce paired with Chambourcin
Week 3 – Chicken Marsala medallions served over wild rice paired with Vidal
Week 4 – Chicken medallions and pasta Florentine, roasted red peppers artichokes and mushrooms in a light garlic wine sauce paired with Chardonnay
Big Creek – the Pocono-based winery will offer Potage Crecy as its pairing for the first three weekends. On the final weekend they will feature Lisa’s red velvet cake.
For dry wine lovers, Seyval or Marechal Foch are recommended pairings. For sweet wine devotees, Dulcinea is the suggested match.
Blue Mountain –
3/7 – Italian Pulled pork sliders by Giovanni Gourmet Italian Catering paired with Cabernet Sauvignon. Spice cake paired with Mountain Spice.
3/8 – Italian Pulled pork sliders paired by Giovanni Gourmet Italian Catering paired with Cabernet Sauvignon. Spice cake paired with Mountain Spice.
3/14 – Chicken and pasta with lemon sauce by Fenstermaker Catering paired with Chardonnay Reserve. Dark chocolate by Sweet Finesse paired with Victoria’s Passion. Rothschild Farms sampling from 11 am – 2:30 p.m.
3/15 – Chicken and pasta with lemon sauce by Fenstermaker Catering paired with Chardonnay Reserve. White chocolate fondue paired with Late Harvest Vidal Blanc.
3/21 – Bowtie pasta w/Alfredo pancetta, peas and sundried tomato by Giovanni Gourmet Italian Catering paired with naked Chardonnay. Dark chocolate by Sweet Finesse paired with Victoria’s Passion.
3/22 – Bowtie pasta w/Alfredo pancetta, peas and sundried tomato by Giovanni Gourmet Italian Catering paired with naked Chardonnay. White chocolate fondue paired with Late Harvest Vidal Blanc.
3/28 and 29 – Beef Bourguignon paired with Cabernet Sauvignon. Chocolate cake paired with Victoria’s Passion or Merlot.
Clover Hill –
Weeks 1 and 2:
Aleppo pepper taco with shaved cabbage and vinaigrette paired with Vidal Blanc.
Spiced apple crepe with whipped topping paired with Vignoles.
Weeks 3 and 4:
Sweet Thai turkey marinated skewer paired with Riesling.
Bumble-berry pie w/oat topping paired with DeChaunac.
The winery will also have a vegan option available upon request.
Franklin Hill – Signature dishes prepared by Social Still in South Side Bethlehem:
Week 1: Three bean chili paired with Evanswood.
Week 2: Penne pasta with a lemon white wine sauce paired with Chardonnay.
Week 3: Butternut squash soup topped with toasted curried pumpkin seeds and maple syrup paired with Chardonnay. *Souper Bowl VI “Best Vegetarian Soup” Winner at SteelStacks.
Week 4: Farfalle pasta with beef ragu paired with Evanswood.
Galen Glen – will offer Voodoo ravioli handmade by Fasta & Ravioli Co. (a PA Preferred company from State College). Fasta’s signature ravioli brings together andouille sausage, shrimp, grits, and smoked Gouda.
The featured wine will be Riesling, dry or half-dry, a perfect match with the rich meld of flavors in the ravioli.
Pinnacle Ridge – the Kutztown winery is using the concept of a trip inspired by the culinary traditions of different wine-producing regions.
Weekend 1: March 7 and 8: Spain: “Ven con nosotros!”
A culinary adventure inspired by Spanish Cavas and that region’s abundance of fresh seafood, this weekend will feature Chef Adam Gluskin’s Spanish Shrimp and Rice dish – a tangy arrangement of saffron and citrus Spanish rice adorned with baby shrimp and fresh cilantro. It will be paired with a choice of one of their own sparkling wines, the Blanc de Blanc and the newly released Brut Rosé.
Weekend 2: March 14 and 15: France: “Magnez bien”
Mangez bien, French for “eat-well,” this weekend, will feature a mushroom Bourginion, prepared by Chef Dominick Smorto. This vegetarian take on the classic French beef stew is made with fresh herbs and wild mushrooms in a rich vegetable broth. They will pair this warm French dish with classic French varietals including the newly released 2014 Naked Chardonnay and 2012 Pinot Noir.
Weekend 3: March 21 and 22: Italy: “Salute”
A vegetarian approach will be taken to one of everyone’s favorite dish – lasagna – made with al dente pasta teamed with a creamy béchamel, and garnished with a basil chiffonade. It will be paired with the newly released 2013 Merlot and 2013 Quaff.
Weekend 4: March 28 and 29: Germany/Kutztown: “Ein Prosit!”
The winery will complete the event by featuring locally sourced bratwurst from nearby Dietrich’s Meats. It will be braised in a crisp and refreshing Dry Riesling and then pan seared to lock in the flavor and served with caramelized onions on a pretzel chip with some tangy, spicy mustard. They will serve it with classic German-inspired, newly released 2014 Rieslings to provide both a dry and semi-sweet option.
Tolino – will offer wines paired with four different samples of four courses of an Italian meal each weekend in March. The Bangor winery is partnering with J. DeFranco and Daughters catering to offer sample-sized portions.
March 7 and 8 – ricotta, Gorgonzola, honey and apple crostini paired with 2012 Pinot Grigio.
March 14 and 15 – red pasta fagioli soup with 2012 Papa’s Red
March 21 and 22 – chicken tetrazzini paired with 2013 Vidal Blanc
March 28 and 29 – dark chocolate cherry biscotti with 2013 Cabernet Franc.
A make your own sangria bar will be available in the tank room where customers can choose the fruit and Tolino pours the wine. Each Saturday during Vino in the Valley they will be also offer live music from 1-3 p.m. highlighting artists who will be a part of its summer music series starting in May and running through October.
Vynecrest – will feature award-winning cheese from September Farms, a cheese maker from the Lancaster County area, every weekend in March.
Weeks 1 and 2 – September Farms smoked Gouda mac and cheese – the ultimate in comfort food. Experience the flavors of this signature dish with all of its smoky, creamy, cheesy texture paired with their estate-bottled 2013 Chambourcin.
Weeks 3 and 4 – September Farms hand-made lemon cheese tarts that are a sweet and tart lemon cheese cheesecake with a jolt of zest, paired along with their 2013 Blueberry wine.
