Clover Hill Beginner Wine Tasting Class coming up later this month

Owner’s Selection Wine of the Month

For the month of January, Pinot Grigio is discounted 10% at all Clover Hill locations. Receive a 20% discount on Pinot Grigio when included in a case purchase.

Made in the Italian style, this wine expresses crisp fruit flavors and fresh acidity. The aroma is bright with citrus fruits; such as pink grapefruit and lemon. Pairs exceptionally well with steamed clams and mussels. Now only $12.14.

Recipe of the Month

Mint and Citrus White Wine Sangria

Ingredients:
~1 bottle Clover Hill Pinot Grigio
~1 lemon, thinly sliced
~1 lime, thinly sliced
~8-10 mint leaves
~2 Tbsp sugar

Prepare simple syrup by mixing 2 Tablespoons of sugar and 2 Tablespoons of water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stovetop using a 1:1 sugar-water ratio and reserve for later use.

Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.

Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.

Upcoming Events

Beginner Wine Tasting Class
The Winery in Breinigsville
Saturday, January 23, 2016; 2pm
Tickets Required; $25 per person
Join us in a beginner wine tasting class. This 1 ½ hour long class will teach you the basics of wine tasting, give you tips on wine and food pairing, and help to answer any wine questions you may have! This class is limited in seats. Tickets are required: $25 per person and you must be 21+ years old. Call 610-395-2468 or visit the winery in Breinigsville to reserve your ticket.

Vino in the Valley Passport Program 
with the Lehigh Valley Wine Trail
The Winery in Breinigsville
March 5 and 6, 12 and 13, 19 and 20, 26, 2016*
(*Please note: Our wineries will be closed on Sunday, March 27 for the Easter holiday.)
Tickets required: $35 per passport – on sale now!

The wine enthusiast knows that March means being out and about touring the 9 wineries along the Lehigh Valley Wine Trail for food and wine pairings, and a month of fun.

The Vino in the Valley Passport Program along the Lehigh Valley Wine Trail involves purchasing a passport for $35 and then planning a strategy to visit each of the wineries during the four weekends in March.

As you visit our nine member wineries you will be offered delicious wine and food pairings (tasting sized) to sample. Your passport will be stamped during each visit and entered into a Grand Prize Drawing for additional prizes once it is completed with stamps from eight of our nine wineries. Each passport holder also receives an event gift.

Tickets can be purchased at all participating wineries and online at https://www.eventbrite.com/e/vino-in-the-valley-2016-tickets-19335524073.

Since our wineries are all family-owned and operated, we each have our own set of house rules. So please check with individual wineries if you have any questions. We look forward to meeting you on the trail! (Sorry, but we do not offer refunds on already-purchased passports.)

Fall Flights with Bites this weekend at Clover Hill Winery

Clover Hill Vineyards & Winery 2015 harvest is in the books and we couldn’t be more pleased with the results! This was our earliest harvest on record, beginning in mid August, thanks to the extremely warm and dry season. By the beginning of September, the heat spike had caused many of our grape varieties to ripen at once and our harvesting became fast and furious. All of our fruit was harvested in pristine condition; however some of the superstars from the 2015 harvest are Vignoles, Merlot and Chambourcin.

Owner’s Selection for October 

Turtle Rock Red is discounted 10% at all Clover Hill locations. Receive a 20% discount on Turtle Rock Red when included in a case purchase. Now only $12.15.

Turtle Rock Red is a flagship wine for Clover Hill Winery. It is produced 100% from Chambourcin, the grape of the Lehigh Valley. The deep purple color, fresh berry flavors, a hint of sweetness and a touch of acidity are characteristics of this wine. This wine pairs nicely with grilled salmon & spicy chili.

Recipe of the Month - Wicked Turtle

~2 oz. Turtle Rock Red
~1 oz. Passion-Fruit Rum
~2oz Lemon/Lime Soda

Pour into a chilled glass for a single serving or for a crowd pleaser pour it in your favorite pitcher. The rich decadent color will be sure to tempt any crowd into trying something wicked.

Find more recipes here.

Fall Flights with Bites
October 31, November 1, 2, 3; noon - 5 pm
Tickets required - $10 per Flight
Senior Special - Tuesday, November 3 - $8 per flight

Join us at the Winery in Breinigsville for a flight of wines paired with bites of goodness. Flights will consist of 4 wines paired with 4 bites of autumn goodness. You can select if you want to experience a Sweet Flight or a Dry Flight. For tickets, please call 610-395-2468 or visit the winery in Breinigsville.

Food trucks, vineyard tours and sangria, oh my!

Clover Hill 2015 Vineyard and Winery Tour Series
The Winery in Breinigsville

Saturday, July 11 at 1 and 2 pm
Monday, July 13 at 2 pm
Sunday, July 19 at 2 pm
Monday, August 10 at 2 pm
Sunday, August 16 at 2 pm
Saturday, August 22 at 1 and 2 pm

Clover Hill Vineyards and Winery is proud to be celebrating our 30th Anniversary! Join us for an inside look at our vineyard and production facility. Let us show you our winemaking process from the grape to the glass and sample our premium Pennsylvania wines. The tour is approximately 1 ½ hours. Reservations are required and space is limited. Under 21 is free and we are handicap accessible. For reservations please call 610-395-2468. Tour tickets are $12 per person, under 21 is free.

Food Truck Fridays at Galen Glen this summer
                                 
Mark your calendar now and plan to join Galen Glen Winery for one or all of these rare, Friday evening events in the vineyard. Plan to purchase a great dinner to pair with a glass of wine. The event is held rain or shine (we have indoor seating). No reservations are required and all are welcome.

Friday, June 26 , 5-8 pm - Full of Crepe - savory and sweet crepes and sandwiches

Friday, July 24, 5-8 pm, - Bob-B-Q Sliders & Sides

Friday, August 28, 5-8 pm, Vince's Cheesesteaks

Clover Hill Sangria

Ingredients:
~ 1 bottle Clover Hill Concord
~ 8oz. Cherry Juice
~ 5oz. Cranberry Juice
~ 1 Lemon
~ 1 Orange
~ 1 Lime

Cut lemon, lime and orange into thin 1/4" wedges or slices. Add to wine. Add cherry and cranberry juice to desired taste. For additional variation, add orange juice or other fresh fruit.

Franklin Hill Vineyards brings back Where's Walter social media photo contest

OUR WHERE'S WALTER SUMMER COMPETITION IS BACK!

Take Sir Walter's Red on vacation with you for a chance to win a free case of wine. Take a picture of a bottle of Sir Walter's Red at your favorite vacation destination. Upload it to either our Twitter or Facebook page using the hashtag #FHVwhereswalter.

On September 22 we will select our favorite entry by commenting on the winning picture with instructions on how to redeem your prize. Good luck and enjoy your vacation!

YOGA IN THE VINEYARD
July 20 at 10 am

Our summer series continues with an hour of restorative and rejuvenating yoga led by Silver Kim of Kula Heart Yoga. Afterwards we invite you to join us on the deck for a light brunch complete with refreshing sangria. Our tasting room will be open for complimentary tastings and a tour of the winery will be offered at noon. This popular event sells out, so please contact the winery to reserve your patch of grass - 610-588-8708.

BYOM (Bring your own mat)
$20 per person
Can't make it? Join us on August 17 for our last event of the series.

RECIPE OF THE MONTH: SUMMERTIME SANGRIA 

To create this beautiful and tasty summertime crowd pleaser, take fresh limes, lemons, strawberries, raspberries and muddled mint, add in our Katie's Creek or Vidal Blanc, and then bubble it up
with seltzer. It's a perfect and refreshing sangria. (You can even add some blueberries to give it a festive look!)

Help Franklin Hill build its new vineyard with the SmallKnot campaign

Be a part of Franklin Hill Vineyards' future through our SmallKnot campaign. We are planting 2,000 new vines and are asking for your support in helping us create this new vineyard. Whether you're a "Party Animal" or a catered dinner in the vineyard is more your speed, there is an investment option for you. Don't miss out on this very unique and rewarding opportunity. And did we mention it's the only way to get an invite to FHV's Summer Celebration party?

Great Tastes of Pennsylvania Wine and Food Festival

Join Franklin Hill Vineyards and 30 other PA wineries will gather at Split Rock Resort for this two-day festival, June 22 and 23. A weekend filled with music, food  fun and of course wine. Who wouldn't love that?

In the Vineyard 

This time of year the vines grow right before our eyes. Even the 2,000 new vines our crew just recently planted have already begun to bud. The weather has been cooperating so far and we look forward to a great growing season. Our new irrigation system has been in use a few times this year and is proving to be worth the time and effort we put into installing it. Plus it's neat to watch it rain on the vines on a sunny day. Stop by and check it out!

Hard to believe that summer is upon us already. This year has been a blast so far. Festival season is off to a great start and we're looking forward to seeing everyone at the festivals coming up. Keep your eyes open for some really exciting things from us in the next few months. We can't wait for you to see what we're up to!

Recipe Corner  - Simply Sangria
Everyone loves a fruity Sangria in the summer. Here's one of our favorite recipes:

1 bottle Simply Red
1/2 bottle Pomegranate Peach
1/2 bottle of plain seltzer
Cut up some fresh fruit and Voila...A great, fruity and refreshing Sangria, FHV style!

Pinnacle Ridge announces dates and acts for Summer Concert Series

LEHIGH VALLEY WINE TRAIL'S WINE IN BLOOM WEEKEND  

Saturday, May 18 - 10 a.m. to 5 p.m.
Sunday, May 19 - noon to 5 p.m.

This year we are trying something different for this Lehigh Valley Wine Trail event. Pinnacle Ridge is pairing up with Perfect Pairings which will be pairing Pinnacle Ridge wines with different items, such as jewelry by Sally Rocks, Blooming Baskets, Creative Gift Wrap, Garden Art and Wall Art. Perfect Pairings will be upstairs in our 1851 Pennsylvania Bank Barn and the tasting room will be open as well. Come check out this new, unique concept in wine pairings.

HOUSE CONCERT SERIES
 
Join us upstairs this summer in our 1851 Pennsylvania Bank Barn for some great music on Saturday afternoons. Music will go from 2 -5 p.m. on Saturday afternoons, except for the "Blues in the Barn" weekend. Chef Ben will serve up great tasting goodies for purchase and wine will be available by the glass or bottle. Put the dates on the calendar so you don't forget!

June 15 - BLUES FACTOR WITH JACOB KELCHNER
www.thebluesfactor.com

July 6 - GEORGIE BONDS
www.georgiebonds.com

July 20 - STEVE BROSKY AND JIMMY MEYER
www.stevebrosky.com

August 10 - MIGHTY MANATEES
www.themightymanatees.com

BLUES IN THE BARN

September 14
MIKE DUGAN AND THE BLUES MISSION (noon - 3 p.m.)
www.mikedugan.com

JAMES SUPRA BLUES BAND (3:30 - 6:30 p.m.)
www.jamessuprabluesband.com

September 15
KELCHNER BROTHERS BAND
www.kelchnerbrothers.com

October 5
STEVE BROSKY AND JIMMY MEYER
www.stevebrosky.com


CHAMBOURCIN POT ROAST SLIDER RECIPE BY CHEF BEN UNDERWOOD

5 lb. chuck roast                 2 stalks celery, diced
1 1/2 cups Chambourcin    2 bay leaves
2 onions, diced                  4 cloves garlic
3 carrots, sliced                 2 t. sea salt/ 2 t. pepper

Season chuck roast with salt and pepper and allow to reach room temperature. In a cast iron Dutch oven, sear chuck roast over medium heat until browned on each side. Add garlic, onion, carrots, celery and bay leaves; cook until onions begin to brown (10 minutes) then add Chambourcin. Cover and place in a 200 degree oven for approximately three hours or until the meat can be pulled apart easily with a fork. Serve on a fresh slider roll with a glass of Pinnacle Ridge Chambourcin.

Pinnacle Ridge shares the recipe for its smoked pork sliders

NEW WINES 

We have recently released some old favorites from the 2012 vintage. The Dry Vidal Blanc, Vidal Blanc, Naked Chardonnay, Chardonnay and Riesling from the 2012 vintage have been released. We are excited to announce that we will be adding a Dry Riesling to our list.

FINGER LAKES INTERNATIONAL WINE COMPETITION
 
Pinnacle Ridge Wines earned six medals at the 2013 Finger Lakes International Wine Competition. Our 2010 Veritas and 2012 Vidal Blanc both grabbed Silver medals while our Cuvee Chardonnay, 2012 Dry Vidal Blanc, 2011 Chambourcin and 2010 Merlot were honored with Bronze medals.
 
LEHIGH VALLEY WINE TRAIL'S PASSPORT PROGRAM RECIPES 
                                                     
               SMOKED PORK SLIDERS    
                w/ curried mango sauce                          
                         by Chef Ben

5 lbs. pork loin                   Sea salt and black pepper
1 lb bacon                          wood chips
2 bay leaves                       1 can of Thai red curry

Sauce:

2 ripe mangos                    2 cloves fresh garlic
1 T Thai red curry              pinch of sea salt
2 T sugar                            1/2 cup fresh lemon juice
pinch of black pepper      
                                                       

At Pinnacle Ridge Winery, our food theme for this year's Lehigh Valley Wine Trail's  March Passport Program was sliders which is described by Wikipedia as "a small sandwich, typically three inches across and served on a bun."

The first challenge was to pair an appropriate slider with the new 2012 Riesling, which has notes of apricot and pear with a snappy finish. I came up with the Smoked Pork Slider one night in my kitchen after a couple small glasses of the Riesling. The Curried Mango Sauce came courtesy of Stonewall Kitchens (sold in our tasting room), but I have a great, easy recipe for that, too.

Traditionally, pulled pork starts with pork butt or shoulder that has been dry rubbed with spices and then slow-cooked until it pulls apart. I usually use my Bradley Smoker for that. The meat is fatty and tough so it takes a good, long time to do it right, but I figured out a way to get the same great results in a fraction of the time using lean pork loin , bacon and a grill.

Start with a 5 lb. piece of untrimmed pork loin that is close to room temperature and seasoned only with salt and pepper.  Sear it on all sides on a very hot grill so that the meat has nice grill marks and an even, golden brown coloring. Remove from heat and place the loin in a deep cast iron pot, which is preferable, but a deep, disposable aluminum pan is a good way to go if you are taking it to a picnic or serving 500 people at March Madness. Just be sure to double the aluminum pan and support the bottom when traveling with it, as I unfortunately learned the hard way.

Turn the grill heat off on one side and to its lowest setting on the other. Most grills seem to have four separate burner controls so you want the left two off and the right two on low, the goal being a temperature around 200 degrees with the lid closed. When the meat has cooled enough to touch (not long) rub it with a generous amount of the Thai Red Curry, but save about a heaping tablespoon for the sauce.

My trick for making this pork taste like it has been in a smoker for many hours is to use hardwood chips placed directly on the grate of the lit side of the grill. A handful last a long time if you periodically spray it with water to keep it smoking, not burning. The pork goes on the other side of the grill where it is going to cook "low and slow".

Because pork loin does not have a lot of fat, you have to add a little to make a good pulled pork sandwich.  I like to use bacon... as Emeril says:  "Pork Fat Rules!" Cut a pound of bacon into one inch squares and cook it slowly (cast iron is best) on the lit side of the grill. You want the bacon to brown while rendering the fat, but not burn. Try not to forget about it when you go inside for another glass of Pinnacle Ridge wine.  Again, I learned that the hard way. When it is done, pour the fat and bacon directly over the pork loin, cover the pan with heavy-duty aluminum foil and cook for two to three hours or until very tender. As it cooks down, be sure to baste the meat in the fat juices.

To make the Curried Mango Sauce, you'll need a food processor. You can also visit our tasting room to purchase Stonewall Kitchens version of this sauce. It is a good but different version as it features an Indian style curry rather than Thai. Skin the mangoes carefully and remove as much of the fruit from the pit as possible.  Peel the garlic and juice the lemon. Put all that into the food processing device along with the curry, salt, pepper and sugar. Wick it up long enough  to make it a nice, smooth consistency. Both the pork and the sauce may need a little more salt, but check that just before you are ready to serve so as not to over-salt.  Serve on a freshly-baked ATV roll with a drizzle of mango sauce and field greens on the side.

Try a wine cocktail this Labor Day Weekend

If you're a wine lover then you probably already cook with wine. But have you ever used wine to make a cocktail? Maybe all you need is the right recipe in order to give it a try. Here are a few favorites from Clover Hill Winery in Breinigsville and Franklin Hill Vineyards in Bangor to try this Labor Day Weekend.

Clover Hill:

Wicked Turtle
~2 oz. Turtle Rock Red
~1 oz. Passion fruit rum
~2 oz. lemon-lime soda

Pour into a chilled glass for a single serving, or for a crowd pleaser, pour it in your favorite pitcher.

Peach Sangria
~1 bottle Clover Hill Rose
~1/2 cup peach Schnapps
~1/4-1/2 cup pineapple juice
~6 oz. peach nectar
~Lemon lime soda

Sliced:
~1 lemon
~1 lime
~1 orange
~1/4-1/3 cup orange liqueur (optional)

Cut lemon, lime and orange into think 1/4' slices. Mix together wine, schnapps, pineapple juice, peach nectar, and orange liqueur (optional). Add lemon lime soda to desired taste. Add sliced fruit and enjoy!

Franklin Hill:

Mango Tango Martini
3 parts Franklin Hill Vineyards Desire
1 part vodka
Triple Sec Liqueur (splash)
1/4 lime
Tang drink mix

Rim martini glass with Tang. Pour Desire, vodka, and a splash of Triple Sec liqueur into glass with ice. Squeeze lime into glass. Stir and strain into rimmed martini glass then garnish with an orange slice.


White Sangria Punch
1 bottle Franklin Hill Vineyards White Sangria
1 2 liter bottle of Sprite
1 64 oz container orange pineapple juice
1 can of frozen orange juice concentrate
oranges and cherries for garnish

Pour all ingredients into a large punch bowl, add ice. Add sliced oranges and maraschino cherries. Float frozen orange juice concentrate in big scoops in bowl. Invite plenty of friends over and enjoy!

Pinnacle Ridge preps for Blues in the Barn this Sunday, August 7

 PINNACLE RIDGE JAZZ AND BLUES IN THE BARN

Sunday, August 7 from 3-6 p.m.

Pinnacle Ridge’s "music lovers' rendezvous!" This month’s talent includes: Vocalist Christy Allen, Andy Warren on guitar, Nimrod Speaks on upright bass, Alan Gaumer on drums and Pete Souder on saxophone. The music promises to be an amazing mix of jazz and blues.

Wine by the glass or bottle is available as well as light fare for purchase. This is a free event.


THIS MONTH'S RECIPE:  FRESH TOMATO, GARLIC AND BASIL OVER PASTA 
(This recipe is a Knapp-Allen favorite)

  2 pounds local tomatoes
  Hand full of fresh basil
  2 cloves garlic
  ¼ cup Extra Virgin Olive Oil
  ½ cup feta cheese
  Sea Salt to taste

  Chop tomatoes.  Remove most of the pulp and seeds.
  Squeeze out some of the liquid.
  Finely chop basil and add to tomatoes.
  Dice garlic and add.
  Add olive oil and mix.
  Add ½ cup Feta Cheese and toss very lightly.
  Salt to taste and pepper to taste.
 
Serve over fettuccine. Sprinkle with freshly grated parmesan.  Pair with a big glass of Pinnacle Ridge 2009 Merlot.  Is white your palette's preference? Try the 2010 Naked Chardonnay.