Hi ,

Boy, we are still in winter, aren't we?  Since the groundhog has decided to give us 6 more weeks of winter, I've stocked up on cinnamon sticks, tea, and hot chocolate.  We'll be keeping our woodstove fired up in the salesroom for a while still!

At least the snow is pretty and the sledding isn't too bad.  Friends have come out to try out the hillside in front of the winery and once we packed the stuff down, it was a blast!

Clyde has cleared our driveway and we are definitely still open for business.  If you've got cabin fever, come on down for a day of sipping, eating, sledding, game playing, and just some good 'ol conversation!

Cheers,  Katie

What's Going On?

Febuary 13 & 14 - Westport Plaza's Missouri Wine Festival.  Come on out St. Louis, and help raise funds for the Leukemia & Lymphoma Society at this weekend-long tasting event!  Click here for more information.

February 27 - I'll be teaching wine classes & hosting a table at the Women's Wellness Weekend at YMCA of the Ozarks Trout Lodge.  If you haven't signed up yet, be sure to do so soon - this weekend sells out fast!  Click here for more information.

Click this link for more upcoming events in 2010

A little food with your wine?

The cold weather this month makes me want to stick with warming foods like this crock-pot soup!  How are you staying warm this winter?

Wild Rice Soup

Ingredients:

• 2 Tbl butter
• 1 Tbl minced onion
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup Courtois
• 2 cups cooked wild rice
• 1 cup half and half
• 1/3 cup grated carrots
• 1/3 cup chopped celery
• minced parsley or chives to taste
• Optional: 1/3 cup minced ham and/or 3 Tbl slivered almonds

Directions:

1. Saute the onion in butter until translucent.
2. Stir in the flour.
3. Slowly stir in the chicken broth and the wine.  Continue stirring until slightly thickened.
4. Pour this into a 2 1/2 quart crockpot (or make a double batch for a 5 quart pot)
5. Add everything except the parsley or chives to the crockpot.  Cover and cook on low overnight.
6. Garnish soup with the parsley or chives.

Click here for an oven-baked BBQ Salmon recipe

Stay warm everyone, and come on out to see us soon!

In This Issue

• Events

• Wild Rice Soup

Hours:

Tues-Fri: 10am-5pm

Sat: 10am-6pm

Sun: noon-5pm

Closed Mondays, or open by appointment

Wine tip

Did your cork break apart when you opened the bottle, or do you notice sediment in the wine?  Find another container and strain the wine through a coffee filter.  Then just throw out the filter & extra 'stuff', pour the clear wine in your glass, and enjoy!