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Hi Katie & Clyde,
Whew it's already hot this summer, isn't it? All this heat is ripening the grapes quickly this year. We look to see 'veraison' - the time when the grapes turn color from green to red or golden yellow - a little earlier in July than normal.
In addition to the grapes ripening early, all my daylilies have bloomed in June, so I'm not sure what to expect in July for flowers around here! Every year is something new, isn't it?
I dug into our blog archives to find this Peachy Keen Cool-Off Cocktail recipe for you to try to help beat the heat. Substitute raspberries or watermelon for the peaches and you'll have a fun Independence Day wine cocktail.
Have a happy and safe Fourth of July. We look forward to seeing you soon here at Peaceful Bend!
Cheers,
Katie
What's Going On?
July 2 - Julie will be down in Springfield, MO at the Good Girl Art Gallery serving Peaceful Bend wine during their art reception from 6-9pm.
July 30 - As promised in the last newsletter, we are scheduling a special Cabernet Sauvignon Tasting on this date. You may recall that we have released our Missouri-grown Cabernet for sale, but due to the small quantity we produced, we are not able to provide samples in the sales room. However, if you are dying to try this wine then this event is definitely for you!
Enjoy a glass of our Cabernet while you try three finger foods and a dessert item specifically created to pair with the Cabernet Sauvignon (provided by Celebrations Catering). Clyde will lead a cellar tour during the event for anyone interested in learning about how we made this limited-quantity wine. Plus, our regular wine list will be available to sample from during this after-hours event.
Tickets are $20/person. Tickets must be purchased in advance by July 26. Call me at 573-775-3000 with questions or to purchase tickets.
OH! - And if you don't mind, keep your fingers crossed for us in the middle of the month. We have 5 wines entered into the Missouri Wine Competition this year. The judging is going on July 14 & 15 with the results being announced during the Governor's Cup Awards Tasting on the 15th up in Columbia, MO. The awards tasting is open to the public, so if you're interested in attending, click here for the details. Thanks!
A Little Food With Your Wine?
My parents are both lactose intolerant, but in the last few years they've discovered that they can eat goat and sheep milk cheeses without problems. One of the perks of a visit from them is a plethora of goat milk cheeses that they bring along to share. It seems like pretty much any style of cheese out there is being made with goat or sheep milk these days, and so far I find them all delicious!
Since I've recently enjoyed a visit from Mom & Dad, I was inspired to find a goat cheese/wine recipe to share. Here's a delicious pasta recipe made with a creamy version of goat milk cheese.
Sun Dried Tomatoes, Mushrooms and Chevre
Ingredients:
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1 pound penne pasta, cooked; reserve 1 cup of the cooking liquid
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1 cup sun dried tomatoes canned in oil; reserve the oil and cut the tomatoes into thin slices
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1 cup thinly sliced mushrooms
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1/4 cup olive oil
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4 cloves garlic, thinly sliced
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optional: 1/2 tsp. crushed red pepper
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1 cup Courtois
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2 cups chicken or vegetable stock
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2 cups fresh spinach, sliced thin
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3 ounces chevre
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salt & pepper to taste
Directions:
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Add enough olive oil to the reserved sun dried tomato oil to equal 1/4 cup of oil. Put this oil into a large skillet over medium high heat.
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Saute tomatoes, mushrooms, and garlic for 2-3 minutes or until mushrooms are lightly cooked. Be careful not to burn the garlic.
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Add the wine to the skillet and cook until the liquid is reduced by half.
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Add the stock to the skillet and cook for 10 more minutes.
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Meanwhile, cook the penne pasta according to the package directions.
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Remove the sauce from the heat and stir in the goat cheese until well combined.
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Drain the pasta and add it to the skillet.
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Add the spinach to the skillet and again, stir until well mixed. Also, stir in the red pepper, salt and pepper at this point if you are using any of the spices.
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If the sauce seems too dry, add the reserved pasta water 1/4 cup at a time, stirring to incorporate fully. Stop adding water once it is a consistency you prefer.
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Optional- 1/2 cup of thinly sliced basil can be substituted for the 2 cups of spinach if you would like.
Pair this dish with a cold glass of Harvest Mist or if you are in a red mood, try a lighter bodied red wine like our Forche Renault. Cheers! |
