Hi there,
Harvest is almost here so Clyde is getting the cellar ready and our crush pad set up again. As usual for the late summer and fall season, our crush equipment will be out and you'll have a chance to see what we use to create all our wines here at Peaceful Bend.
If you happen to show up on a day when we are actually processing grapes then you'll also have a chance to see that equipment in action (not to mention the chance to try some very freshly squeezed grape juice)!
Unfortunately our processing schedule is constantly changing depending on weather and many other factors. If you are coming out just to see the equipment in action, you'll want to call ahead, or visit the home page on our website. I'll keep our homepage blog updated with the latest harvest schedule.
I hope you enjoy these last days of summer and that you''ll have a chance to visit us soon!
Cheers,
Katie
The competition and the awards ceremony I just mentioned were held at the
University of Missouri, Columbia. During the awards ceremony the dean of
the College of Agriculture, Food, and Natural Resources, Thomas Payne,
kicked off a capital funds campaign for a new building project on
campus.
Dean Payne unveiled an artist
rendering for The Center for Wine, Food, and Hospitality. This
3-building complex will incorporate a teaching winery along with
classroom & lab space, teaching kitchens, a lecture hall,
conference space, and of course offices for various professors,
ICCVE staff, and students. The labs will not only serve students, but also will facilitate research on food safety, sensory analysis, microbiology and plant sciences too.
In addition, a curriculum is currently underway for tracks in viticulture and enology. Viticulture courses have been added this last year at UM, and the fall semester will debut an enology course as well.
Everyone in the industry was exited to hear about this ambitious project! If anyone has any questions about the Center for Wine, Food, and Hospitality, please contact CAFNR's Resources Office toll-free at 866-400-4483.
August 7 - I'll be at the 2010 Missouri Wine Festival at Lake of the Ozarks from 2-6pm at the Country Club Hotel & Spa. The cost is $15 for attendees. For tickets or more information, call 573-964-1008.
August 14- Julie will be at My Three Ladies Wine Haus in Troy starting at 3pm. For more information, please call 636-528-4287.
September 4 & 5 (Labor Day Weekend) - Grab your picnic basket and come out to see us here at Peaceful Bend for live music in our wine garden from 1:30-4:30 pm. Saturday features the always-versatile
Mark Gordon while Sunday features the country bluesy sounds of
The Accidentals.
I'm doing a dessert recipe this month. Zabaglione is an Italian sweet custard-like sauce that's traditionally made with Marsala wine. For this recipe, I've substituted our
Sweet River White wine. This sauce is perfect for fresh sweet cherries or other fruit. You could also let it thicken up a little more, cool it down and serve it by itself like a custard.
Sweet River Zabaglione
Ingredients
- 4 cups of pitted cherries, blueberries, or any other fresh fruit that you'd like to use. Just make sure it's in bite-size chunks.
- 3 Tablespoons sugar
- 1 Tablespoon water
- 3 large egg yolks
- 1/4 cup Sweet River White
Directions- Divide your fruit up evenly into 4-6 bowls.
- Whisk together sugar, water, and egg yolks in the top of a double boiler.
- Continue whisking ingredients while you add the Sweet River White.
- Cook the sauce over simmering water, stirring constantly, until it's thickened and reaches 160 degrees F (approximately 8 minutes).
- Serve warm over your fresh fruit.
I'd like to thank everyone for keeping your fingers crossed for us this past month - it paid off. We were tickled pink to receive a gold medal for our