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Posts tagged ‘wine and food pairings’

Five Fabulous Wines For Spring

“It’s been a long, cold, lonely winter” sing the Beatles in Here Comes The Sun. Well, I don’t know that it’s been a lonely one, but it’s certainly been a long and very cold one!

While we are ready to get out of hibernation mode and head outside to play, we might still need to wait just a bit longer for spring to be in full swing. Luckily for us, Oliver Winery has bottled some of spring’s most beautiful things, giving us a chance to indulge our senses until we can finally sing Here Comes The Sun!

Here’s my pick:

CHAMBOURCIN ROSÉ   (Off-Dry)


At the first sign of spring, the French break out their chilled bottles of rosé and so should you! Chambourcin Rosé is an off-dry French style rosé, offering some delightfully zingy hints of raspberry. Its brilliant hue is an invitation to bid farewell to winter and celebrate the colorful season ahead. So along with that bottle, grab a baguette, make a jambon beurre sandwich, toss some arugula with a few walnuts and olive oil, spread a blanket atop a verdant hill… and voilà! Life’s simple pleasures… à la Française!

 

 

TRAMINETTE   (Semi-Dry)


Traminette has joined the Cardinal in representing the state of Indiana. Hoosiers are proud of their state signature wine, and for good reasons. Although it can be enjoyed year round with a variety of foods, Traminette features delicately clean herbaceous and floral notes, making it a perfect choice for a crisp spring day. It also pairs surprisingly beautifully with an all cheese picnic!

 

VIGNOLES   (Semi-Dry)


A sunny wine if there ever was one. Vignoles encapsulates the golden warmth and refreshing breeze of spring through delicate flavors of peach and apricot, and a subtle hint of citrus. A must have for your relaxing afternoons lakeside and spring break adventures!

 

BEANBLOSSOM BLUSH   (Semi-Dry)


As its name suggests, BeanBlossom Blush is made for spring! Its vibrant flavors of freshly picked strawberries, accented by a soft citrusy finish, will slowly wake up your senses after this long winter! A wonderful wine to serve your guests along with a variety of appetizers out on the porch.

 

CAMELOT MEAD   (Semi-Sweet | Honey Wine)


Made with orange blossom honey, Camelot Mead captures the exquisite essence of spring! Elegantly sweet and floral, this wine will delight you with its golden glow and succulent honey flavor. Wonderful with a slice of strawberry shortcake for dessert, or as an accompaniment to goat cheese and roquefort!

 

We’d love to hear from you! What are your favorite Oliver wines for spring? Leave us a comment below, or connect with us via Twitter or Instagram – @oliverwinery and #oliverwines4spring

Happy Spring Everyone!!


Photo Credits: PicNic BasketRed BikeTraminette ClusterCardinalYellow FlowersCherry BlossomsOrange Tree

 

Indiana Cheese-A Taste of Capriole Farms

Post by Amber Williams, Retail Manager

Located on 80 acres nestled in the rolling hills of Greenville, Indiana lays one of our favorite hidden gems. Capriole Farms is home to a herd of 500 goats, one lovable and adorable Corgi named Whitney and marvelous cheese maker Judy Schad. If you are not yet familiar with Capriole Farms Goat Cheese, let us be the first (but certainly not the last!) to sing their praise.

Judy and her family bought their farm in 1976 with the dream of living a more sustainable lifestyle. It was a 4-H project with her oldest son that led to their first goat, Banda, who would become the foundation for their herd. More than 20 years later, Judy and her ever growing herd have won countless awards not only across the United States, but also many at the International level as well.

Since spring has sprung, what better way to celebrate all of the flavors of the season than with fresh cheeses!  Goat cheese is wonderful paired with the crisp acidity of our Vidal Blanc Sparkling wine or Sauvignon Blanc, the fresh berry flavors of Shiraz or the delicate sweetness of Riesling.

Visit us in the month of April, and receive 25% off any of our Capriole Farms selections.  We carry a variety of options perfect for your next picnic at the winery, cheese plate at home or to top crisp salads the next time you have guests over. Our management team had the opportunity not so long ago to visit the farm, learn about the cheese and enjoy a wonderful lunch prepared by Judy herself!  This recipe for Pecan Crusted Goat Salad with Raspberry Dressing (below) is one she shared with us along with some of our favorite Oliver wines.

Whitney the Corgi, nose to nose with a friendly goat.

Pecan Crusted Goat Cheese Salad with Raspberry Dressing

Red or black raspberries work beautifully in this recipe. Serves 4

Raspberry-Poppy Seed dressing:

  • 1-1/2 cups fresh raspberries
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • 2 Tbsp. minced red onion
  • 1 tsp. french mustard
  • 1/2 teaspoon salt
  • 1/2 tsp. lemon juice
  • 1 cup olive oil
  • 1 Tbsp. poppy seeds

Salad:

  • 2 rounds of 5oz. Capriole fresh goat cheese
  • 1 large egg
  • 1 Tbsp. water
  • 1/2 cup all purpose flour
  • 1/2 cup finely chopped pecans
  • 2 tsp. butter, melted
  • 6 ounces mesclun mix (about 8 cups lightly packed)

Blend all the dressing ingredients, except ½ cup raspberries, the oil, and poppy seeds, in a food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F.  With dental floss split each round of cheese into 2 halves about ½ “ thick.  Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place pecans in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in pecans to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter, and sprinkle with salt and pepper. Bake until the pecans are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing. Garnish each plate with the remaining ½ cup raspberries.

Chocolate Lovers Welcome!

Post by Paul Mui, Hospitality Director

Come and see us for Chocolate Lover’s Weekend-February 18th & 19th.

Wine and chocolate.  Individually beloved, together simply a match made in heaven.  That’s why each year over the course of four days in February known as Chocolate Lover’s Weekend on the Uplands Wine Trail, our tasting room is bustling with hundreds of guests eager to enjoy the pairing of Oliver wines and gourmet chocolates.  This Saturday and Sunday, extend your post Valentine’s Day sugar high as we offer up truffles from Indiana’s Ghyslain Chocolatier during our guided wine tasting, and a sampling of delectable hot fudge sauces from Best Boy & Co.  This Fort Wayne-based company is an amazingly charitable business, and this marks their first visit to our tasting room.  Our Sweet Treat Sale also comes to an end on Sunday, so don’t miss your chance to save big on these locally-grown, Creekebend dessert wines.  Come on out, we’ve got a spot waiting for you at the bar!

Tasty handmade chocolates and delicious dessert wines from Creekbend Vineyard- a perfect match!

 

Staff member, Don, makes sure that there are plenty of chocolates for everyone!

Super Recipes for a Super Sunday

This post was written by new employee, Samantha Ezzo, our Special Events Director and entertaining specialist. She’s been so busy that we haven’t even had time to snap her picture for the blog! Look for more of Samantha’s delicious recipes and ideas in the near future.

Score a touchdown on game day with these perfect Creekbend wine and food pairings!  As the Super Bowl makes its way to Indiana this year, make sure you serve locally grown and produced Creekbend wines – grown right here on our home turf! We are open from 10-6 on Friday and Saturday and from 12-6 on Sunday, so you have plenty of time to visit and  stock up before the game.

We have picked two “Super” recipes for something fun and a little unexpected.  Cheers to a great game!

Spicy Thai Chicken Wings 

The Spicy Thai Chicken Wings are full of flavor and lacquered to curried-honey perfection.  This dish is great with Creekbend Traminette, Indiana’s signature wine. The classic floral and spicy aromas of the Traminette, with long lasting flavors of tropical fruit and apple, pair well with the flavor of curry and spiciness of the wings.

4 pounds chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce

Preheat the oven to 475°F.  Spread the wings on 2 large rimmed baking sheets.  Drizzle with olive oil, season with salt and pepper and toss.  Bake the wings for about 40 minutes, or until browned and crisp. Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce.  When the wings are done, transfer them to the bowl and toss with the butter until well coated.  Transfer the wings to a platter and serve.

Bleu Cheese Potato Chips 
This snack packs a serious flavor punch.  Lightly melted bleu cheese crumbled on top of homemade potato chips makes a salty, crunchy and zingy snack.  Try it with the Vidal Blanc Sparkling Wine for a magical pairing.  The effervescence of the wine with the saltiness of the chip is a great balance.

Yukon gold potatoes, about 2 pounds
Peanut oil (for frying)
Kosher salt    
1 pound bleu cheese, crumbled
1 bunch chives, chopped

Peel and slice potatoes into thin 1/8-inch slices using a mandolin or sharp knife.  Rinse the slices several times until the water runs clear. Drain and pat dry.  Place 3 inches of oil into a large deep pot.  Bring the oil up to 325°F over medium-high heat.  Working in batches, carefully add the potato slices, a dozen at a time.  Stir them to make sure they are not sticking together.  Fry until golden brown, 3 to 4 minutes. Remove and drain them well on paper towels; season with salt.  Repeat with the remaining potato slices.

Heat the oven to 450°F.  Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese.  Place another layer of chips onto that and some more cheese and chives.  Put into the oven and bake until the cheese has melted, about 5 minutes.  Garnish with chives.

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