Easy Spanakopita RollsSpanakopita is a traditional Greek recipe made by filling a flaky, butter pastry with a deliciously cheesy spinach & feta mixture! Ethnic foods can be intimidating to make at home but this easy recipe will leave you feeling like a pro and only takes only minutes to prepare!
A very good friend of mine (who happens to be Greek) introduced me to this recipe a few years back and it has become a go to of mine for dinner parties (remember those?!) and what I like to call "picnic dinners". For those of you who aren't familiar, a picnic dinner is a dinner comprised of a number of snacks and apps that you could take to the beach or the park but if its cold outside, currently a pandemic, or if you're just feeling lazy (me most of the time) can be enjoyed from the comfort of your living room!
Regardless of the setting, this delicious and oh-so-easy receipe is sure to please! Try these delicious bites paired with a bottle of T'Jara Merlot or Suhru Shiraz, both excellent pairings to compliment the richness of the dish!
I hope you like this recipe as much as I do! Have and request or dishes you have been craving? Comment below and I will add them to my must-cook list and report back in the weeks to come!
Easy Spanakopita Rolls
- 1 package of Phyllo Dough (defrosted according to package)
- 1 package of Frozen Spinach (defrosted)
- large onion (chopped)
- 2 cloves of garlic (minced)
- 1.5 cups of Feta Cheese
- dried or fresh Dill
- salt and pepper (to taste)
- 1/2 lemon
- 1/2 stick of melted butter (cooled)
- sesame seeds (optional)
- plain Greek yoghurt for dipping
- Prepare the filling by first lightly browning the onion, add the garlic and sauté for a few more minutes until fragrant.
- While th vegetables are cooking, preheat the oven to 350 degrees.
- Once onion and garlic have softened, add the spinach and stir until well combined.
- In a large bowl, combine the onion and spinach mixture with the feta cheese, juice of half a lemon, dill, salt, and pepper and mix and set aside.
- On a clean work surface, lay out one sheet of fully defrosted phyllo dough. Cover the unused sheets with a damp towel until ready to use.
- Brush your phyllo dough sheet with melted butter and cover with another sheet of dough.
- Turning your dough so the long edge is closest to you, portion a small line of filling on the left-side shorter edge of your dough. Brush dough to the right of your spinach mixture with a light coat of butter.
- Slowly, roll up the dough, tucking as you go to ensure a tight roll. Place the roll with the exposed edge down and cut the roll into two or three pieces, depending on preference.
- Line a baking sheet with parchment paper and place the rolls on the baking sheet, at least 2 inches apart, seam side down. Repeat until all filling miture has been used.
- Brush your rolls with the remaining melted butter and top with sesame seeds.
- Bake the rolls for 20 - 25 minutes or until golden brown. Serve with greek yogurt or sour cream dipping sauce.
Discover more Cooking with Suhru recipes and Food & Wine Pairings!
One of the more interesting and unique wines in the Suhru Wines family, Teroldego is a Northern Italian red variety primarily grown in the Alto Adige region of Northern Italy. With only one known planting on Long Island, we count ourselves lucky to have access to and be able to produce this robust and delicious wine.
Our 2019 Teroldego has quickly become a staff favorite at Suhru! With its deep color, rich red fruit notes and warm baking spices on the nose with delicious red pairs wonderfully with a wide range of dishes from grilled swordfish, roasted duck, teriyaki salmon, gamey poultry, apple pie, walnut goat cheese pear salad, or brisket just to name a few!
If you haven't yet had the chance to taste this tantalizing red, be sure to stop by the Tasting House this month, as it is featured on our tasting menu this March as our Wine of the Month!
A Note from our Winemaker, Russell Hearn
"I have always enjoyed the Alto Adige grape Teroldego as a consumer but never thought about its connection to our region. When Reagan Meador (previously the owner of Southold Farm + Cellar) produced wines at Premium Wine Group I was reminded of the varieties affinity to a cool climate region. When he sold his vineyard I made it a mission to lease/source fruit from this vineyard and in 2019 succeeded producing our first Suhru Teroldego.
Teroldego is one of many well suited varieties to our region but the beauty of this variety in particular is how early it ripens (early to mid October) meaning that is ripens before it becomes at risk from some of the later harvest natural weather events we experience such as hurricanes and early frosts."
A Closer Look at the Vineyard
When talking about grapes and winemaking we often find ourselves discussing a region or a vineyards "terroir". In case you're not familiar with this term, terroir refers to the influences of soil, climate and human intervention on the grapes. Each region and each vineyard has its own specific terroir that influences how grapes grow and taste. When it comes to the North Fork of Long Island, it is our maritime climate (proximity to the ocean which regulates our seasons and temperatures) and our sandy loam soils (the result of glacier deposits) that are some of the largest contributors to our unique growing conditions.
The soils of the North Fork differ very little in the loam/sand/silt composition however the highest variable is the sand. This changes how quickly summer rains percolate through and out of the root zone which is essential when we are looking at grapes. Grape vines are one of the few crops that prefers less rather than more rainfall as they do not like standing water in or around their roots.
Our cool Maritime climate is very suitable to the ripening requirements of Teroldego. Our Teroldego vineyard, located in Southold, is moderately high in the loam/silt content so retains water a little longer than others and the vines ripens more gradually. Vineyards with sandier soil compositions on the other hand ripen earlier as the sand heats up warming the ground and ripening the fruit.
Teroldego is an early ripening red (early to mid October) that does not like or need a lot of heat for maturity so the silt/loam soils content allows for slower more gradual ripening ensuring a fully ripened berry in the cooler months of the fall when the grapes can retain higher acidity.
This site is a little elevated versus its surrounding land so it receives all the wind generated from the land/water effect of a Maritime Climate. This helps decrease humidity by enhancing air movement to reduce 'fungal disease pressure'.
Interested in learning more about this fascinating, lesser known varietial?
Check out our "History of the Grape" blog post!
When it comes to wine pairing, Riesling is a variety that tends to stump a lot of people, but don't let the little (to sometimes large) hints of sweetness in this wine trip you up because when paired correctly Riesling can make a dish sing!
There are a lot of great directions to go in when pairing Dry Riesling with a dish, but my go-to and one of my all time favorites is Indian dishes, specifically curries. Give me a spicy rich curry and a glass of Dry Riesling and I'm in heaven!
This varietal, particularly when made in the dry style, has such a depth of flavor and rich complexity that it makes a great wine to enjoy with a wide variety of dishes from Asian cuisines, curries, sushi, seared tuna, pâté, blue cheese, dry-rub BBQ, chicken, pasta, and more!
But coming back to curry! The light sweetness, bright acidity, and inherent fruitiness of the grape offer a refreshing relief to a spicier dish, complimenting the stronger, spicier flavors of a curry
However the fruitiness and inherent sweetness that often takes people by surprise is the same quality that makes it such an excellent wine to enjoy with food. The light hint of sweetness and the wines bright acidity offer a refreshing relief when paired with a spicier dish like curry as well as a richness and depth when paired with a fattier dish like a compliment to the heat of the curry.
What is your go-to Dry Riesling pairing?
Pro Tip: this is not a spicy curry so I doubled the recommended curry paste and added a healthy sprinkle of curry powder to give it a little heat (my general take on online recipes, play and experiment as you go and make them your own)!
Checkout the Chickpea & Cauliflower Curry recipe on WholeFully!
With this very cold and snowy winter we have been having, we all could use a good chili recipe! I stumbled across this Beluga Lentil Recipe a few years ago and have never looked back, its quick and easy to make, super filling and a great hearty meal in the winter months. Top it with a few of your favorite toppings—I like green onion and avocado, but shredded cheese, chopped onion, or sour cream are all excellent choices as well—and you have a delicious meal perfect for these colder days!
When you are looking for a little warmth from the inside, a piping hot bowl of chili or soup is a go-to, but pair that with a bottle of Ember (our classic Bordeaux blend made of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot) and cozy up by the fire for a little winter stay-cation! The inherent smokiness and light oakiness of this Bordeaux blend makes it a perfect compliment to the rich, savory, tomato-based flavors in the chili (and is just one of my personal go-to cold weather wines).
Pro Tip: if you want a heartier meal, add Impossible meat or Ground Beef to add an extra layer of deliciousness. And one of my favorite recent discoveries—add a tablespoon of Worcestershire sauce for some added depth of flavor!
Checkout the Beluga Lentil Chili recipe on The Garden Grazer!
Discover more Cooking with Suhru recipes and Food & Wine Pairings on the Blog!
Ever wondered about the differences between the traditional cork closure and the more modern screw caps? Today we are taking a deep dive into the two technologies and shedding light on the history and benefits of the two!
A Brief History of the Corks
Cork has been in use since 3000 BC and is used in a wide variety of products including shoes, flooring, bags, and of course as a closure for wine. Cork products are made by harvesting the bark of a Quercus Suber oak trees aka a Cork Oak, which takes 25 years of growth to reach maturity and to a point where the bark can be harvested. The process of harvesting is done by hand by specially trained cork harvesters who strip the bark from the trees using an axe.
As an organic material cork is a wonderful natural product, however as with any organic material it is subject to contamination. One of the reasons cork has been the material of choice for centuries is that its porous nature allows gradual oxidation for the wine as it bottle ages. However because it is a natural product there can be quite a lot of variation from cork to cork which can lead to something called sporadic oxidation.
Sporadic oxidation is the result of inconsistency in pore size of the cork, leading to the allowance of more or less oxygen to pass through the cork into the bottle. This can result in a browning in color, maderized (baked or stewed) character, loss of primary fruit and a general flattening of flavors and shortening of the finish of the wine. This comes from the varying elasticity of the corks, more or less lenticels (holes size and quantity), the internal bore of the glass neck, imperfections of the corking machinery can cause slices in the cork all of these can create variable issues with a perfect seal.
Cork Contamination aka "Corked" Wine
One of the other most commonly referred to downsides of cork closures is TCA (trichloroanisole), the primary form of wine contaminantion, also referred to as a “corked” or spoiled bottle of wine.
TCA is created when chlorine comes in contact with molds that form naturally in the bark of Quercus Suber oak trees. Chlorine is introduced during the washing of the bark when it is cut and from spray residue from pesticide sprays on the trees. Some of the tell-tale signs of a TCA contaminated or "corked" bottle of wine is a ‘wet-cardboard’ and ‘wet dog’ aromas, paired with suppressed fruit and a shortened finish. The flavor and aromas are distinct and are easy to pick-out once you know what to look for. The wine industry estimates that between 5-10% of all wine bottled under cork has some level of TCA.
Introduction of Screw Caps
In August of 1889 Dan Rylands of Barnsley in the UK patented the screw cap, however it would be another 70 years before screw caps were used in wine packaging.
If you look inside a screw cap you will see a coating on the interior which is its PVDC liners (polyVINylidene chloride) essentially the ‘wine-proofing layer.’ This is then coupled with either Tin or Saranex backing based on the winemaker's preference. Tin linings (which are 10% more expensive) prevent oxygen exchange and retain freshness in a wine. Tin linings are primarily used for white and rosé wines. On the other hand, saranex linings which are mainly used for red wines allow the wine to breathe.
In 1959 a French company, Le Bouchage Mecanique (now Pechiney) was the first to use screw caps on a wine bottle. In the 1960's a Bordeaux winery bottled multiple vintages in screw caps as a trial to test out the new technology. Unfortunately for them they used paper wad backing not saranex in the cap. Ten years later in the early 1970's the Swiss wine industry was the first to fully embrace the new screw cap closures and by 1980's it was the predominant closure being used.
In the 1970’s Australia confirmed the superiority of the closure for red and white wines using tin or Saranex depending on the wine, but the change was met with strong consumer resistance. However in the early 2000’s the industry once again embraced this closure (starting with Claire Valley high-end Riesling producers) and over the last two decades screw caps have gained industry and consumer popularity across the globe.
Corks vs Screw Caps, Which is Better?
A closure has a direct impact on the quality, stability, longevity and even proper storage of the wine. While cork has been the historic choice and for a great many years was the best option available, in the modern age screw caps have become superior due to the consistency they provide.
Screw caps offer a reliable seal that is consistent from bottle to bottle unlike cork which due to the fact that it is an organic material has slight variations from one cork to another that result in slight differences, and sometimes spoilage in the bottle.
One of the other main benefits and one that is often overlooked is that screw caps are inert, meaning they are flavorless and do not add any flavor (be it positive or negative) to the wine. On the other hand corks, introduce flavor both positive through slow oxygen exchange which allows wine to age in the bottle as well as negative (TCA) which results in spoilage. Screw caps, while inert, can be customized to allow for gradual slow oxygen exchange by adding a foam insert to the top of the screw caps interior thus mimicking the slow oxygen exchange of corks.
Temperature is often discussed as one of the main detriments to wine as it deteriorates the quality of the wine over time and causes spoilage. If you have ever opened a bottle of wine after it has sat baking in a car on a hot summers day you know what I'm talking about, the wine gets "cooked" and no longer tastes as it should. While a wine can get "cooked" no matter what closure you have, when a bottle with a traditional cork closure reaches 85 degrees Fahrenheit the cork will start pushing its way out of the top of the bottle exposing the wine to more oxygen and increasing the rate of spoilage/oxidation over time, whereas with screw caps you don’t run into this issue as the caps can hold more internal pressure and therefore are less effected by temperature swings.
Another main benefit of screw caps is their price, while pricier options do exist, there are affordable options when compared to many of their cork/capsule counterparts, meaning less packaging costs for the winery and therefore a better bottle price for the consumer, a win-win for everyone! For comparison, a natural cork costs $0.25 - $0.45 per cork plus the capsule is an additional $0.15 for polylamanents or roughly $0.02 for plastic. A stelvin screw caps costs $0.18 per cap and the higher end lux screw caps costs $0.50.
And if all of that wasn't enough to convince you that screw caps are the way of the future, one of our favorite features are how easily screw caps can be opened and resealed. No need to struggle with a corkscrew or ensure you have one on you, all you have to do is give the bottle a quick twist and your wine awaits! In addition to the ease of opening, screw caps are a green product, the are cost effective and easily recycled. Aluminum (what screw caps are made of) happens to be the most cost effective material to recycle and if that's not a plus I don’t know what is!
Suhru has been proudly packaging our wines under screw caps since we opened in 2008 and have seen great success in the age-ability of our wines under these closures. Many experiments have been done in regions across the world comparing screw caps to cork and the screw caps has come out equal if not better than the cork at aging in may cases. While it may be a "less romantic" way to open your wine, you can't beat the convenience!
There are few dishes that provide more warmth, satisfaction, and comfort than homemade mac & cheese! Maybe it's just me, but there is something completely irresistible about hot cheese no matter its form, but if I had to pick a favorite way to eat it, this recipe takes the cake every time!
Good friends of the family and members of our Wine Club—Tom & Nancy—introduced us to this recipe many years ago on a family ski trip and ever since it has been one of my winter staples (and I think you'll understand why)!
Whether sharing dinner with friends after a long day on the mountain, dressing it up (and adding lobster) for an appearance at Christmas Eve, or enjoying as a little comfort food in a long, cold winter, this recipe hits the spot every time!
Mac & Cheese with a bottle of wine may not be the first thing that comes to mind, but don't knock it till you try it (trust me)! Pair your decadent baked mac & cheese with a fruity, medium-bodied wine like our T'Jara Merlot and you have a perfect night in!
So without further ado...
Tom's Famous Baked Mac & Cheese
- 1 large onion, diced
- 1 stick of salted butter
- 1/2 cup flour (more or less if needed)
- 1 pint half & half
- 1 tbsp mustard
- 1 tsp salt
- 1 tsp pepper
- 1 pound Velveeta
- 1 pound hard cheese (whichever variety you like)
- 1 pound macaroni noodles
- 1 pound ham or bacon, cubed (optional)
- 1 packaged shredded cheese (whichever variety you like)
- 1 tbsp paprika
- Make a rue, by first melting the butter in a large saucepan on medium heat. Once melted, add diced onions and cook on low heat, stirring occasionally until onions are translucent, roughly 5 minutes.
- While the onions are cooking, get your flour and half & half ready, measuring each into their own small bowl and set aside. Prepare the cheese by cutting the hard cheese and Velveeta into cubes and set aside.
- Once onions are translucent, turn off the stove top and slowly add flour into the onion mixture, stirring constantly to keep it from burning. Once the flour is fully combined, slowly pour in the half & half stirring all the while.
- Add salt, pepper and mustard to your rue and stir. Your mixture should be a smooth liquid, not a solid. Add milk as needed to ensure you maintain a soupy consistency as it thickens.
- Turn the heat back on to low and slowly add the cubed cheese & Velveeta, stirring all the while. (You will get a nice arm workout while making this). Stir until the cheese has fully melted and is one homogenous sauce. Turn off stove top and set cheese mixture aside.
- Cook the macaroni following the instructions on the box for al dente.
- While the macaroni is cooking, preheat oven to 350 degrees Fahrenheit and grease your casserole dish(es). I prefer to split mine into two smaller round Pyrex's and freeze one (uncooked) so I can pull it out of the freezer and throw it in the oven on a day I don't feel like cooking.
- Once the macaroni is finished cooking, drain and pour into the cheese mixture. Add the cubed ham and mix until well combined.
- Pour the macaroni and cheese mixture into your baking dishes. Top the mixture with your shredded cheese and sprinkle with a dusting of paprika.
- Bake at 350 degrees for 1 hour or until cheese is bubbling and a brown crispy crust has formed on the top of your macaroni and cheese.
- Serve with a bottle of Merlot and enjoy!
We have been busy cooking and recipe testing away over the last few weeks and are excited to announce that we will be sharing a #CookingwithSuhru recipe and wine pairing on the second and fourth Wednesday of each month for the foreseeable future! Have a recipe you love or a meal you've been struggling with a wine pairing for? Comment below and you might see it featured!
For more Recipe and Pairing Suggestion, checkout Cooking with Suhru!
The only thing better than milk and cookies, is wine and cookies (if I do say so myself)! As is true for most people, I love the holidays! Cutting down a christmas tree, lighting the menorah, driving through the neighborhoods and seeing the North Fork all lit up with lights, there is something truly magical about it all!
The 2020 holiday season looks and feels different in so many ways. While we may not be able to all get together in person, that doesn't mean that we have to let go of all of our holiday and family traditions. While I do love all of the festivities and decor, one of my favorite things to do during the hoiday season is bake! As the members of our Wine Club can attest, we take holiday baking VERY seriously over here so wanted to take this opportunity to share a few of our family favorite cookie recipes! Checkout the complete recipes here!
I'd love to know what you and your families bake this time of year, so please comment below with your favorites as well.
Wishing you and yours a very happy holidays and a happy, healthy New Year!
Thanksgiving is just around the corner and we've pulled together four of our favorite wines to pair with Thanksgiving dinner to give you a little inspiration when you're planning your own holiday meal. The most important thing to remember when it comes to pairing is there are no wrong answers! However if you're seeking for a little more insight into the wine and food pairing world, our general tricks of the trade are to think about your pairings in one of two ways, (1) likes with likes or (2) opposites attract.
When it comes to pairing there are two general ways to approach it, pair a wine with a dish with similar flavor profiles so a peppery wine with a peppery dish for example which will elevate that characteristic in both but may mask some of the other flavors. The other approach is to compliment opposite flavor profiles, for example pairing a bright, crisp Dry Riesling with a savory, herbaceous, heavy plate of turkey, stuffing, potatoes and gravy. The bright crisp acidity will cut through the fat on the plate giving your palate some relief from the heavier flavors and offering some contrast to engage all of your taste buds. No matter which approach you choose the end result will be magnificent because when you have good food and good wine you can never go wrong!
Riesling is one of our favorite wines to pair with food because it is made in the dry style while still maintaining a light, fruity hint of sweetness which gives it a wide range of pairing options! Dry Riesling pairs beautifully with succulent, savory dishes like a holiday roast turkey as well as with sweeter, more indulgent dishes like homemade apple pie!
If you are looking for a white wine to have on your holiday table this year, look no further! Always a crowd pleaser the bright acidity and crisp citrus notes on this wine make it a beautiful wine to pair with any holiday dinner.
Tasting Notes: made entirely in stainless steel tanks to accentuate the minerality of the wine, this award-winning Dry Riesling retains a zingy vibrant acidity. Notes of tangerine and orange peel abound from the glass while hints of honey apricot and starfruit mingle with a nice minerality. Learn More
While maybe not the first wine style that comes to mind when you think "Holiday Dinner," dry rosés are a beatiful addition to any holiday meal as they offer all of the the bright, refreshing qualities of a white wine while still maintaining a hint of the body and depth of flavor of a red.
Versatility is key when it comes to rosé! The reasons that you love a glass all of rosé on a hot summer day (its bright, crisp, and refreshing) make it an excellent addition to a holiday meal. Rosé provides that same bright, crisp, refreshing quality to the heavy, lavish meal you are about to enjoy.
While rosés can easily hold up to the full range of Thanksgiving dishes, some of our favorite pairings include homemade cranberry sauce, apple cake, and cranberry walnut brussels sprout salad. And in case you missed it, checkout our Fall Mulled Rosé Recipe, which is a great pre-dinner cocktail to kick off the holiday!
Tasting Notes: a delicate Provencal style rosé with soft, subtle aromatics, our 2020 Rosé has hints of watermelon on the nose with raspberry, quince, and starfruit mingling on the palate giving way to soft, round flavors and a nice brightness on the finish. . Learn More
If ever there was a wine that we are excited to enjoy this holiday season this is it! Our newest release and the latest addition to the Suhru Wines portfolio, Teroldego is a perfect pairing wine for the season! With all of those beautiful baking spice notes and those bright red fruit notes it pairs well with just about anything!
This wine pairs so well with so many dishes and flavors but a few tried and true favorites are walnut goat cheese pear salad and Moms brisket! From salads to meats with this one you really can't go wrong. If you're like me, the epitomy of luxury is a glass of red wine with dessert, the number one thing I am most looking forward to this Thanksgiving is enjoying a glass of Teroldego with a big ol slice of homemade apple pie! Nothing more Thanksgiving than that!
Tasting Notes: an enticing rich purple, this lesser known Northern Italian varietal has aromas of red currant and red raspberry bright red fruit notes including raspberry, red cherry and anise with savory hints on the finish and bright acidity. Learn More
A classic holiday pairing, Cabernet Franc is often recommended to pair with Thanksgiving dinner. Cab Franc has those beautiful fruit notes as well as a light pepper spice which make is such a wonderful wine for any holiday table. The white pepper notes play beautifully with a bolder meal while the brightness of the fruit cuts through those heavier flavors. Pair a glass of this with a roast turkey, stuffing and all the sides and you'll be sitting pretty this holiday season!
Tasting Notes: with bright red fruit notes of black currant, raspberry, and a hint of anise, this bold red has notes of mocha and cocoa and a nice mid pallet giving way to fine, lingering tannins and a light smokiness with the slightest hint of vanilla. Learn More
Our 2020 Harvest has come to an end at Suhru. All of our grapes have been picked and are now busy fermenting into wine! While our fruit has all been picked, the work is far from done! Our white wines are completing the fermentation process while for the reds, the journey from grape juice into wine is just begining.
What's Happening in the Winery
Over the last week the focus in the winery has switched over to red wines, so we thought we'd take a quick moment to briefly review how red wine is made. Once our reds have been hand-harvested and delivered by tractor to the winery the grapes are destemmed and the grape must (aka berries, juice, skins, seeds and all) are pumped into open-top tanks where the magic of fermentation occurs.
All of the tanks at the winery are temperature controlled as temperature is key during fermentation. Yeast (the essential ingredient in turning juice into wine) like very specific conditions—too warm the yeast will over heat and die, too cold the yeast will fall dormant.
When the grape must reaches 60 degrees it is time to inoculate (aka add yeast)! Throughout fermentation the yeast cells will consume the natural occurring sugars in the grape juice, producing alcohol and releasing carbon dioxide. During the ferment as CO2 is released it rises, lifting the skins to the top of the tank forming a "cap".
We need to ensure that the juice stays in contact with the skins throughout the fermentation process as the skins are what give red wine its color. As a result, throughout fermentation we "punch-down" the grape skin cap that forms at the surface of the tank in order to reintroduce the skins to the juice. This process will be done multiple times a day at the beginning of fermentation, gradually slowing down as the rate of fermentation slows.
Once the fermentation process is complete and all of the sugars have been converted to alcohol, the the grape seeds will settle to the bottom of the tank while the grape skins float homogeneously with the wine. At this time the juice is drained off and pumped into another tank and in order to ensure we get every last drop of wine. The remaining skins are shoveled out of the tank and loaded into the press where we extract the remaining wine.
From here the wine is racked into oak barrels where it undergoes secondary fermentation or malolactic fermentation. During this second fermentation process the sharp, astringent malic acid is converted into lactic acid which gives the wine a softer, rounder mouth-feel and more pleasant drinking experience. Once this process is complete the wine is racked into clean barrels where is will stay in our temperature controlled barrel room for the coming months as it ages.
A Note from Winemaker Russell Hearn
Harvest 2020 started out nicely with the white and rosé fruit ripening in a dry pleasant weather pattern. All of our white and rosé varieties came into the winery looking very nice and are now fermenting along cleanly in tank. Our Sauvignon Blanc and Pinot Grigio fruit came in looking especially nice with full fruit maturity. Our Cabernet Franc and Merlot which will be used to make our 2020 Rosé were picked during a cool spell so they both retained nice natural acidity.
However after a beautiful summer and nice September, October has given us a run for our money! The second half of October turned wet and humid with below average temperatures so we have seen some delays in the red fruit which means that some of the red varieties out here will not be picked at the high level of quality that they otherwise could have been. Therefore, we have chosen to only make Teroldego this Harvest as it is an early ripening variety and was not as impacted by the uncharacteristic weather as the other red varieties. Our Teroldego was picked on October 26th probably 7-10 days later than normal which is one of the benefitw of it being an early ripener, even in a cooler than normal year it still ripens. The Teroldego fruit looked beautiful coming into the winery and is now busy fermenting away in tank. We look forward to seeing how this wine continues to improve and evolve throughout the fermentation process!
Checkout Previous Harvest Updates.
When most people think of rosé they think summer, but this delicious style of wine cannot be confined to just one season! It's getting colder and colder every day and I don't know about you but I'm not ready to give up that summer feeling just yet which is why I've put together this yummy Mulled Fall Rosé recipe so we can keep the rosé summer loving going all year long (or at least for another few months)!
While we have come to think of Rosé and Summer as almost interchangeable, it's a great wine for Fall as we ease our way back into the bolder, fuller reds. Rosé is a perfect transition season wine because it's light and fruity like a white wine. but has a little more body and for a lack of a better word umph, like a red. Mix that with a couple warm baking spices and you have a Fall cocktail fit for a Queen (or King)!
If you're like me, whenever I make Mulled Wine I think of the recipe as a suggestion and a starting point and adjust, make substitutions and changes as I go. This recipe actually started off as a take on a Wine Enthusiasts Mulled Rosé with Ginger and Grapefruit and has evolved into the recipe below over time. I highly encourage you to taste and experiment as you go. There is no "correct" way to make mulled wine. Its all in the taste, so taste as you go and comment below with your additions, substitutions, and improvements! (I promise not to be offended that I didn't think of it first!)
Fall Mulled Rosé
- 3 ruby red grapefruit
- 2 bottles Suhru Rosé
- 20 whole cranberries
- 1 cinnamon stick
- 3 cloves
- 5 allspice berries
- 1 star anise (optional)
- 1 cup light brown sugar
- 1 lemon
- 1/4 cup Cointreau
- 1/4 cup orange juice
- Cranberries, cinnamon sticks and grapefruit wheels (for garnish)
- Cut one half of one grapefruit into wheels. Put wheels on the bottom of a medium saucepan.
- Juice the remaining grapefruit and lemon. into the saucepan along with 1 cup Rosé, cranberries, cinnamon stick, cloves, allspice, and brown sugar.
- Simmer on low for 10 minutes until flavors are combined.
- Let the mixture cool until cool enough to sip. Add Cointreau, remaining Rosé, and orange juice.
- Pour into glasses and garnish with cranberries, cinnamon sticks and grapefruit wheels. Top with a splash of Brut for a little sparkle!
- Sit back and enjoy!