NEW RELEASES
We've been getting lots of questions about these two wines and we have finally released our 2009 Chambourcin Reserve and our 2010 Cabernet Franc. To keep up with everything going on at Pinnacle Ridge please visit our Facebook page.
GREAT REVIEW FOR OUR 2010 PINOT NOIR
See this link for a review of our 2010 Pinot Noir by Vino Vic. He really liked it.
PINNACLE RIDGE'S ANNUAL CASE CLUB CHRISTMAS CASUAL - TWO WEEKENDS IN DECEMBER
December 3 & 4 and December 10 & 11
Saturday: 10 a.m. - 5 p.m. and Sunday: Noon - 5 p.m.
‘Tis the season! Pinnacle Ridge owner and winemaker Brad Knapp, his wife Christy and the Pinnacle Ridge staff invite all to sample wine and shop for the holidays. We’ll be serving an array of savory and sweet delicacies and making wine pairing recommendations for your holiday meals. This event is free for Case Club members or $5 per person if you’re not a case club member. Buy a case of wine on the day of the event and the food is free.
WINE FOR THE HOLIDAYS
The winter holidays are a time of year when folks get a little more creative with their wine choices. At Pinnacle Ridge we have several wines that you might want to consider for your holiday celebrations. Our Brut Rosé or Blanc de Blanc sparkling wines are a great choice to have with appetizers before a special
meal. If you are having a casual gathering with munchies, these wines will add a special elegance to the occasion.
But don’t wait to long to pick up your bubbly as we may sell out near the end of December. Another specialty wine to consider for that special meal is our 2010 Late Harvest Vidal Blanc. This is a classic dessert wine that pairs beautifully with fruit desserts, crème brulee, or cheesecake. Your guests will be impressed.
Showing posts with label brad knapp. Show all posts
Showing posts with label brad knapp. Show all posts
Thursday, December 1, 2011
Friday, November 4, 2011
November & December events at Pinnacle Ridge Winery
LEHIGH VALLEY WINE TRAIL - ANNUAL NOUVEAU WEEKEND
Saturday, November 19 from 10 a.m. to 5 p.m. and Sunday, November 20 from noon to 5 p.m.
Come celebrate Nouveau Weekend at Pinnacle Ridge. We will be serving delicious Salmon Chowder with chunks of French bread. Our chowder is made with fennel bulb and dill, fresh cream, potatoes and salmon fillet and is sure to warm the spirit on a chilly November day!
We will be pairing our soft and fruit forward 2010 Naked Chardonnay or our crisp and slightly sweet 2010 Riesling with our homemade chowder.
PINNACLE RIDGE'S ANNUAL CASE CLUB CHRISTMAS CASUAL
Two Weekends in December:
December 3 and 4, and December 10 and 11
Saturday from 10 a.m. to 5 p.m. & Sunday from noon to 5 p.m.
‘Tis the season! Pinnacle Ridge owner and winemaker Brad Knapp, his wife Christy and the Pinnacle Ridge staff invite all to come and sample wine and shop for the holidays. We’ll be serving an array of savory and sweet delicacies and making wine pairing recommendations for your holiday meals.
This event is free for Case Club members or $4 per person if you’re not a case club member. Buy a case of wine on the day of the event and the food is free.
Pinnacle Ridge Case Club Members do have more fun!
Saturday, November 19 from 10 a.m. to 5 p.m. and Sunday, November 20 from noon to 5 p.m.
Come celebrate Nouveau Weekend at Pinnacle Ridge. We will be serving delicious Salmon Chowder with chunks of French bread. Our chowder is made with fennel bulb and dill, fresh cream, potatoes and salmon fillet and is sure to warm the spirit on a chilly November day!
We will be pairing our soft and fruit forward 2010 Naked Chardonnay or our crisp and slightly sweet 2010 Riesling with our homemade chowder.
PINNACLE RIDGE'S ANNUAL CASE CLUB CHRISTMAS CASUAL
Two Weekends in December:
December 3 and 4, and December 10 and 11
Saturday from 10 a.m. to 5 p.m. & Sunday from noon to 5 p.m.
‘Tis the season! Pinnacle Ridge owner and winemaker Brad Knapp, his wife Christy and the Pinnacle Ridge staff invite all to come and sample wine and shop for the holidays. We’ll be serving an array of savory and sweet delicacies and making wine pairing recommendations for your holiday meals.
This event is free for Case Club members or $4 per person if you’re not a case club member. Buy a case of wine on the day of the event and the food is free.
Pinnacle Ridge Case Club Members do have more fun!
Friday, January 14, 2011
Everything you always wanted to know about sulfites in wine (but were too afraid to ask)
Pinnacle Ridge owner and winemaker Brad Knapp recently shared his knowledge of sulfites with the readers of the winery's monthly e-newsletter. Here is the article that appeared in the January e-newsletter.
We have all observed the term “contains sulfites” on virtually every bottle of wine we’ve consumed, yet most of us don’t understand what it means. What are sulfites? Why are they in wine? Is it natural or added? What happens if there are no sulfites?
In the United States, it is a requirement of the Food and Drug Administration (FDA) for a wine label to display the term “contains sulfites” if the wine contains ten parts per million or more of sulfites. Ten parts per million is the same as 0.001% by weight. In other words, sulfites must make up 0.001% (one one-thousandth of one percent) of the weight of the wine before the term is required on the label.
Sulfites (or SO2) are a natural product of yeast fermentation and are also added to wine as a preservative. Sometimes the natural yeast fermentation will produce over ten parts per million of sulfites and sometimes not. Over 99% of the wine made in the world contains over 10 ppm sulfites. Wine with less than 10 ppm sulfites typically will age very badly and white wines will brown and lose their fruit and freshness. Red wine color will also turn brown and the flavors will get very muddy and tired without sulfites to help inhibit oxidation.
So why did the FDA institute the labeling requirement in 1987?
It turns out that a very small percentage of the population (under 1%) shows allergic reactions to sulfites. If you think you might have a sulfite allergy, just take a bite of a dried apricot and you’ll find out soon enough. A two ounce serving of dried apricot typically contains around ten times the sulfites in a glass of wine.
Sulfites are used in many foods as a preservative, yet these foods do not require the label. Salad bars are another place that sulfites are used to stop browning of lettuce and vegetables. Many folks think that wines produced in Europe are made without the use of sulfites. This is completely untrue and this myth probably was started because European wines (those sold in Europe) were not required to display the “contains sulfite” term until 2005 (nearly 20 years after the requirement in the US).
If you have a problem with sulfites, try wines labeled “organic.” Organic wines cannot have added sulfites. Wines labeled “made from organically grown grapes” may or may not have sulfites. Look for the “contains sulfites” term on the label.
People may think they have sensitivity to sulfite when, in fact, they have issues with tannins in wine. Tannins are compounds that are in the skins and seeds of grapes. Tannins are present in much higher levels in red wines compared to white wines. If you find you have issues with red wines and not with whites then the problem is most likely tannins. If you get headaches, the issue is probably tannins not sulfites. There is no known medical evidence showing that the consumption of the tiny amount of sulfites in wine results in headaches.
We have all observed the term “contains sulfites” on virtually every bottle of wine we’ve consumed, yet most of us don’t understand what it means. What are sulfites? Why are they in wine? Is it natural or added? What happens if there are no sulfites?
In the United States, it is a requirement of the Food and Drug Administration (FDA) for a wine label to display the term “contains sulfites” if the wine contains ten parts per million or more of sulfites. Ten parts per million is the same as 0.001% by weight. In other words, sulfites must make up 0.001% (one one-thousandth of one percent) of the weight of the wine before the term is required on the label.
Sulfites (or SO2) are a natural product of yeast fermentation and are also added to wine as a preservative. Sometimes the natural yeast fermentation will produce over ten parts per million of sulfites and sometimes not. Over 99% of the wine made in the world contains over 10 ppm sulfites. Wine with less than 10 ppm sulfites typically will age very badly and white wines will brown and lose their fruit and freshness. Red wine color will also turn brown and the flavors will get very muddy and tired without sulfites to help inhibit oxidation.
So why did the FDA institute the labeling requirement in 1987?
It turns out that a very small percentage of the population (under 1%) shows allergic reactions to sulfites. If you think you might have a sulfite allergy, just take a bite of a dried apricot and you’ll find out soon enough. A two ounce serving of dried apricot typically contains around ten times the sulfites in a glass of wine.
Sulfites are used in many foods as a preservative, yet these foods do not require the label. Salad bars are another place that sulfites are used to stop browning of lettuce and vegetables. Many folks think that wines produced in Europe are made without the use of sulfites. This is completely untrue and this myth probably was started because European wines (those sold in Europe) were not required to display the “contains sulfite” term until 2005 (nearly 20 years after the requirement in the US).
If you have a problem with sulfites, try wines labeled “organic.” Organic wines cannot have added sulfites. Wines labeled “made from organically grown grapes” may or may not have sulfites. Look for the “contains sulfites” term on the label.
People may think they have sensitivity to sulfite when, in fact, they have issues with tannins in wine. Tannins are compounds that are in the skins and seeds of grapes. Tannins are present in much higher levels in red wines compared to white wines. If you find you have issues with red wines and not with whites then the problem is most likely tannins. If you get headaches, the issue is probably tannins not sulfites. There is no known medical evidence showing that the consumption of the tiny amount of sulfites in wine results in headaches.
Tuesday, November 2, 2010
Pinnacle Ridge shares Chili Cook-off recipes
The latest edition of Pinnacle Ridge's e-newsletter is out and it contains the recipes for the two chilis that owners Brad and Christy made and served to visitors as part of their Chili Cook-off. Here are the details (and the recipes!):
Last month's Chambourcin weekend was a blast. Our customers had a great time voting for their favorite chili. As many guessed, husband and winemaker Brad provided the meat chili recipe. Wife Christy made the vegetarian chili. The results: Meat won on Saturday, Veggie on Sunday! Meat numbers were slightly higher overall: 180 votes to 167. Not a bad showing for either!
Special thanks to our daughter’s best friend, Cait Rodriquez, sous chef, for chopping all the onions, garlic and other veggies that went into two great chilis!
NOT YOUR MOMMA’S CHILLI
Serves 6-8
1 ½ pounds boneless beef chuck cubed
1 pound pork shoulder cubed
½ pound onions, chopped
1 red pepper, chopped
1 ½ cans whole plum tomatoes with juice (28 oz. cans)
½ cup of Pinnacle Ridge Chambourcin red wine
1 cup of beef stock
¼ teaspoon cayenne pepper
1 tablespoon cumin
¼ cup of chili powder
Salt
Black pepper
1 can black beans (19 ounce can)
Brown cubed meat in small batches in a tall stockpot in vegetable or olive oil. Avoid putting too much meat into the pan at one time; the goal is to quickly brown the meat on all sides. Remove meat and saute onion and red peppers until just slightly soft. Add garlic and chili pepper and sauté until you can smell the garlic being careful not to burn the garlic. Add tomatoes, wine, pork, beef, and beef stock; bring to a boil. Reduce heat to a simmer and add cumin, chili powder, salt, black pepper, and cayenne. Simmer the chili for at least three hours or until meat falls apart. Add the black beans and simmer another 20 minutes. Enjoy with a glass of 2008 Chambourcin Reserve!
VEGETARIAN CHILI
Serves 6-8
1/3 cup olive oil
2 cups finely chopped onions
¾ cup chopped celery
1 cup chopped green peppers
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
(we used a mix of button and oyster mushrooms)
¼ teaspoon cayenne pepper
1 tablespoon ground cumin
¾ teaspoon dried basil
3 tablespoons chili powder
¾ teaspoon dried oregano
2 teaspoons salt
½ teaspoon pepper
2 cups tomato juice
¾ cup bulgur wheat
2 cups chopped tomatoes
2 cups (1 20-ounce can) drained kidney beans
1 tablespoon Worcestershire sauce
¼ cup Pinnacle Ridge Chambourcin red wine
2 tablespoons chopped canned green chilies (or to
taste)
Have all the ingredients chopped and ready. Heat the olive oil in a large skillet. Over high heat, add the onions and sauté for 5 minutes. Add the celery, green peppers, carrots, garlic, mushrooms, spices, salt, and pepper. Cook, stirring for 1-2 minutes. Add the remaining ingredients. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes uncovered. Serve with a bit of shredded jack cheese on top. Enjoy with a glass of 2008 Chambourcin!
Last month's Chambourcin weekend was a blast. Our customers had a great time voting for their favorite chili. As many guessed, husband and winemaker Brad provided the meat chili recipe. Wife Christy made the vegetarian chili. The results: Meat won on Saturday, Veggie on Sunday! Meat numbers were slightly higher overall: 180 votes to 167. Not a bad showing for either!
Special thanks to our daughter’s best friend, Cait Rodriquez, sous chef, for chopping all the onions, garlic and other veggies that went into two great chilis!
NOT YOUR MOMMA’S CHILLI
Serves 6-8
1 ½ pounds boneless beef chuck cubed
1 pound pork shoulder cubed
½ pound onions, chopped
1 red pepper, chopped
1 ½ cans whole plum tomatoes with juice (28 oz. cans)
½ cup of Pinnacle Ridge Chambourcin red wine
1 cup of beef stock
¼ teaspoon cayenne pepper
1 tablespoon cumin
¼ cup of chili powder
Salt
Black pepper
1 can black beans (19 ounce can)
Brown cubed meat in small batches in a tall stockpot in vegetable or olive oil. Avoid putting too much meat into the pan at one time; the goal is to quickly brown the meat on all sides. Remove meat and saute onion and red peppers until just slightly soft. Add garlic and chili pepper and sauté until you can smell the garlic being careful not to burn the garlic. Add tomatoes, wine, pork, beef, and beef stock; bring to a boil. Reduce heat to a simmer and add cumin, chili powder, salt, black pepper, and cayenne. Simmer the chili for at least three hours or until meat falls apart. Add the black beans and simmer another 20 minutes. Enjoy with a glass of 2008 Chambourcin Reserve!
VEGETARIAN CHILI
Serves 6-8
1/3 cup olive oil
2 cups finely chopped onions
¾ cup chopped celery
1 cup chopped green peppers
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
(we used a mix of button and oyster mushrooms)
¼ teaspoon cayenne pepper
1 tablespoon ground cumin
¾ teaspoon dried basil
3 tablespoons chili powder
¾ teaspoon dried oregano
2 teaspoons salt
½ teaspoon pepper
2 cups tomato juice
¾ cup bulgur wheat
2 cups chopped tomatoes
2 cups (1 20-ounce can) drained kidney beans
1 tablespoon Worcestershire sauce
¼ cup Pinnacle Ridge Chambourcin red wine
2 tablespoons chopped canned green chilies (or to
taste)
Have all the ingredients chopped and ready. Heat the olive oil in a large skillet. Over high heat, add the onions and sauté for 5 minutes. Add the celery, green peppers, carrots, garlic, mushrooms, spices, salt, and pepper. Cook, stirring for 1-2 minutes. Add the remaining ingredients. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes uncovered. Serve with a bit of shredded jack cheese on top. Enjoy with a glass of 2008 Chambourcin!
Friday, July 9, 2010
An update from Pinnacle Ridge Winery
Brad and Christy at Pinnacle Ridge in Kutztown just sent out their latest e-newsletter with updates on the vineyard (this hot, dry weather is great for grapes) and an upcoming
LATEST VINEYARD NEWS
2010 is shaping up to be a spectacular year. Bud-break this year was two weeks ahead of normal due to an
early heat wave that caused most plants to push growth earlier than normal. The growth continued with
moderate rainfall and average to above-average temperatures in April and May. June was much warmer than normal with slightly below-average rainfall. July is starting off with a bang. The grass is brown and crunches
underfoot like one is walking on corn flakes. These conditions make the crop farmers (corn and beans) cry
and we really feel for them. But at Pinnacle Ridge, we're smilin'.
Grapes love hot and dry growing conditions and that is exactly what we have. The beginning of the 2010
growing season was warmer than any other year in the last decade. The early bud-break coupled with hot dry
conditions will result in an early harvest. This is a good thing because it means the fruit will mature in warmer
weather than normal and we might get to harvest before hurricane season. If all goes well, we'll be sipping some of the best reds produced in the last decade.
THE WINE MAKER'S WIFE SINGS FOR HER SUPPER!
SKIP MOYER'S JAZZ JAM - Sunday, July 18 from 3 to 6 p.m.
Pinnacle Ridge hosts Skip Moyer's third Jazz Jam of the 2010 Summer Season. Skip delivers something new each jam. Along with guitarist Andy Warren, drummer John Fundyga and Skip on bass, John Stoneback will dazzle us on the trombone! Christy Allen (yes, wife of Brad) will make a special appearance and sing some jazz standards for some of her favorite customers (wine and jazz enthusiasts!)
Pinnacle Ridge is serving Mexican for our Jazz Jam. Fresh corn tortillas filled with home made roasted garden veggies and black beans, garden fresh tomato salsa, chicken tenders and jack cheese. No matter if the weather is HOT. There will be lots of fans and a misting tent. Great wine, food and jazz is COOL!
There is a $5 cover charge, however, this event is free for those 18 years and under and free to all case club members! Buy a case of wine on Sunday; stay and listen for free!
LATEST VINEYARD NEWS
2010 is shaping up to be a spectacular year. Bud-break this year was two weeks ahead of normal due to an
early heat wave that caused most plants to push growth earlier than normal. The growth continued with
moderate rainfall and average to above-average temperatures in April and May. June was much warmer than normal with slightly below-average rainfall. July is starting off with a bang. The grass is brown and crunches
underfoot like one is walking on corn flakes. These conditions make the crop farmers (corn and beans) cry
and we really feel for them. But at Pinnacle Ridge, we're smilin'.
Grapes love hot and dry growing conditions and that is exactly what we have. The beginning of the 2010
growing season was warmer than any other year in the last decade. The early bud-break coupled with hot dry
conditions will result in an early harvest. This is a good thing because it means the fruit will mature in warmer
weather than normal and we might get to harvest before hurricane season. If all goes well, we'll be sipping some of the best reds produced in the last decade.
SKIP MOYER'S JAZZ JAM - Sunday, July 18 from 3 to 6 p.m.
Pinnacle Ridge hosts Skip Moyer's third Jazz Jam of the 2010 Summer Season. Skip delivers something new each jam. Along with guitarist Andy Warren, drummer John Fundyga and Skip on bass, John Stoneback will dazzle us on the trombone! Christy Allen (yes, wife of Brad) will make a special appearance and sing some jazz standards for some of her favorite customers (wine and jazz enthusiasts!)
Pinnacle Ridge is serving Mexican for our Jazz Jam. Fresh corn tortillas filled with home made roasted garden veggies and black beans, garden fresh tomato salsa, chicken tenders and jack cheese. No matter if the weather is HOT. There will be lots of fans and a misting tent. Great wine, food and jazz is COOL!
There is a $5 cover charge, however, this event is free for those 18 years and under and free to all case club members! Buy a case of wine on Sunday; stay and listen for free!
Thursday, April 1, 2010
Pinnacle Ridge Winery graces the cover of a leading trade magazine
This is a high profile placement for the winery in a key trade publication. Owners Brad Knapp and Christy Allen were interviewed for the article which also features several great photos of the winery.
Our blogger friend Paul Vigna with The Wine Classroom picked up on it and added his own input in his blog post.
Have you visited Pinnacle Ridge? What wines did you try? Which one was your favorite?
We'd like to hear from you. Give us your feedback!
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