September 14, 2013 Bottling Menu

We bottled our 2012 Islatage and Melon de Bourgogne, but our chef threw a curve ball with both the wine selection and pairing. He made Sangria with our 2011 Lemberger and matched it with a Mexican meal! The soft freshness of the wine and fruits fit the mildly spicy foods.


3 bottles Perennial Vintners 2011 Lemberger
3 organic oranges
2 organic lemons
1/2 C. sugar
1/2 C. water
1/4 C. brandy

Slice off the top and bottoms of the citrus just exposing the flesh. Quarter the citrus vertically, then slice thinly, reserving their juices.

Stir the sugar and water together until the sugar is dissolved.

Add the citrus and juice, sugar water, brandy and wine to a well sealing gallon pitcher. Upend several times to mix throughly. Refrigerate 3-4 hours or overnight.

Serves 10-12

Turkey Mole Poblano

6 turkey thighs
Vegetable oil
1 large yellow onion, chopped
6 cloves garlic, chopped
2 bay leaves
4 C. chicken broth
1 t. fresh ground pepper
8.25 oz. jar mole poblano paste

Brown turkey thighs with oil over medium heat in a large pot. Add onion, garlic, bay, broth, pepper, then water to barely cover. Bring to a full simmer, adjust salt, then cover and simmer low for 1 & 1/2 hour.

Remove the thighs and let cool. Strain the broth and reserve.

Hand shred the turkey meat and set aside.

Follow instructions for the mole in the large pot, using the appropriate amount of reserved broth. (2 C. broth, paste, whisk until smooth, then cook 5 minutes)

Add the meat back into the mole and over low heat with frequent stirring bring up to 165F.

Serves 8-10

Cactus & Zucchini with Chili Strips in Pumpkin Seed Sauce

6 medium zucchini, cut into 1/4" x 3" sticks
4 fresh poblano peppers, charred, peeled, seeds & veins removed, cut into 1/4" x 2" strips
32 oz. jar Nopalitos (Cactus)
1 C. raw hulled pumpkin seeds, toasted
1 medium yellow onion, chopped
4 garlic cloves
1-2 jalapeno, chopped with seeds 1/2 C. cilantro, chopped 1 T. cumin seed
1 T. Mexican oregano
2 t. salt 2 C. chicken stock
4 T. olive oil

Drain the nopalitos, rinse thoroughly, and drain again.

Add pumpkin seeds, onion, garlic, jalapeno, cilantro, cumin, oregano, salt and stock to a blender. Blend 2-3 minutes until smooth. Add a bit of water if needed to make it blend.

Heat 2 T. oil in a high sided pot over medium heat. Add the pumpkin seed mixture and simmer 10 minutes, stirring frequently. Add a bit of stock as it thickens to make a smooth sauce. A splatter guard is helpful.

Heat the remaining 2 T. oil in a large pot over medium-high heat. Saute the zucchini 2-3 minutes without browning. Reduce heat to medium-low, then add the nopalitos, chili strips and sauce. Bring back to a low simmer.

Serves 10-12

Spanish Rice

3 C. long grain rice
3 C. chicken broth
1 C. Perennial Vintners 2011 Madeleline Angevine
1 C. water
1 medium yellow onion, chopped
2 cloves garlic, chopped
4 roma tomatoes, blanched, shocked, peeled & seeded
generous pinch saffron
2 t. salt
3 T. olive oil

Blend together wine, water, onion, garlic, tomatoes, saffron and salt for at least 2 minutes until smooth.

Heat oil in a large pot over medium heat. Add rice and cook stirring frequently until just fragrant but not browning.

Add the stock and blended mixture. Bring to a low boil, stirring several times, then reduce to a simmer and cover. Cook 15 minutes or until tender.

Fluff before serving.

Serves 10-12

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