Vynecrest's annual Super Bowl Chili Saturday event returns this month

We have a few cases of Spiced Winter Red and Spiced Winter White left to help take the chill off.

We have reopened after a quick break and are back to our normal hours:
Breinigsville - Open seven days a week, 11 am - 5 pm (Friday open until 5:30 pm)
Kutztown - Open Thursday - Sunday, noon - 6 pm

January Specials 
- Wine of the Month - Nouveau Beaujolais, additional 10% off
- 3 Pack of the Month - 3 Spiced Winter White, $35
(*at winery only, 3 pack can't be combined with other discounts)

Upcoming Events

Vynecrest Piano and Wine Bar - Open every Saturday and Sunday, 1 - 5 pm

January 30 - Super Bowl Chili Saturday

We are celebrating a week early and will be sampling red and white Chili at Vynecrest Winery in Breinigsville made by Mr. Bill's from the Allentown Fairgrounds Farmers Market.

The red turkey chili is made with local grown, antibiotic free, skinless turkey meat blended with tomatoes, beans, and spices.

The white chicken chili is a blend of chicken breast meat and ground chicken with a puree of white beans and sautéed onions, garlic, celery and a unique spice blend.

The winery is open 11 am - 5 pm, and bowls of both chilis will also be available for purchase in the Vyneskeller Wine Bar along with wine by the glass and bottle. Admission is free and reservations are not needed.

January 31 - Jazz Sunday, Live Jazz music in the Vyneskeller, 1 - 4 pm

February 13 and 14 - Valentine's Day Weekend

Our Vyneskeller wine bar will be opening early Valentine's Day weekend. From 10 am to noon, both Saturday and Sunday, we will be selling $3 mimosas and pastries & croissants. Chocolate covered strawberries and Valentine boxes from Billy's Candies will be available for purchases as well. A great beginning to Valentines Day! Limited seating, please call ahead for a reservation. 610-398-7525

We will have live music in the Vyneskeller on Saturday from 10 am - 4 pm, and Sunday from 1 - 4pm.

In addition, we will be partnering with Sorrelli's Jewelry in the main tasting room on Saturday. They will be debuting their 2016 spring collection. Any Sorrelli purchase made at Vynecrest that day will entitle you to 10% off a 6 bottle purchase (normally a 5% discount).

February 6 - Super Bowl Saturday - Wear your favorite NFL gear and get an additional 10% off your wine purchase

February 28 - Jazz Sunday, Live Jazz music in the Vyneskeller, 1 - 4 pm

Glass Half Empty by Malachi Duffy

We are getting ready for our annual meeting to go over 2015, what went right, what went wrong, and what can we do better. We go over sales numbers, events, personnel, new wines and anything else we don't get a chance to really delve into throughout the year. Last year was great. Looking back on what made it great makes you realize how many pieces there are to this crazy Vynecrest puzzle.

Though it takes all of the pieces coming together to get the job done, the most important are the people in and around Vynecrest. Every facet of this business relies on the support of great people. We have friends and neighbors who are there to help us fix equipment and maintain the property. We have an awesome staff who go above and beyond and make Vynecrest a fun place to work. We also have great customers whom we love making all of this wine for.

So, cheers to all of you who helped make 2015 great. Here's to an even better 2016!

Vynecrest celebrates the Big Game with a chili and wine event February 1

Vynecrest Winery will pair chili and wine on Saturday, February 1, the day before the Super Bowl. 

A popular annual event, this year they will feature Mr. Bill’s Poultry Market's chili from the Allentown Fairgrounds Farmers Market paired with their recent PA Farm Show award-winning wines.

Mr. Bill’s turkey chili (red sauce) is made with locally grown, antibiotic-free, skinless turkey from Koch’s Turkey farm, a Tamaqua premium turkey grower. The recipe has gone through many improvements over the years and is a great blend of tomatoes, beans, lean turkey and spices. It will be paired with the winery's 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's does not use a cream-based sauce, but instead purees the white beans and adds sautéed onions, garlic, celery and a unique spice blend as well as whole white beans. This slightly spicy chili lends nicely to a pairing with their 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 chilis and wine pairings. The chilis will also be available for purchase by the bowl to eat in the Vyneskeller Wine Bar or for take out.

For more information visit www.vynecrest.com or call 610-398-7525.

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!