The Trio Concert Lives On!

TrioFlyer
Just wanted to post up a reminder for any of you that were fans of the Jacques Thibaud Trio’s Wine Cellar Concert that we’ve held for years here at the winery.  Brewer Science is sponsoring the trio again, and we’ll be there to serve wine and enjoy the music – — just in a different spot.

Join us on September 2, 2017 in Rolla at the Ozark Actors Theater to get your chamber music fix with these unbelievably talented musicians.  Tickets are $35 each and available through the theater this year (click above or call 573-364-9523 ext.1).  Tickets include hors d’oeuvres and the concert, and I’ll be there with wine for purchase.  Hors d’oeuvres will be served at 7pm, and the concert begins at 8pm.

Hope to see you there!

Beginning of August Building Update

Not a huge amount of change since my last video of the site, but there has been some work done!  We had a few trees cleared that I didn’t show in the video. Mainly those trees were in the parking lot area, and were becoming hazards since they were slowly dying.

We’ve been planning to add brewery equipment to the production cellar, and after picking up a 1-barrel system early in July, Clyde gave it a trial run this past weekend.  It’s still fermenting, so we don’t know how his first try tastes yet, but we are eagerly anticipating the results!

Clyde is heading out this weekend to pick up a grape press, and we are also trying to get bottling supplies on hand so we can bottle the wines we’ve been making at Red Moose Winery. A conversation with “the feds” about updating our federal permit was delayed this week, so I’m still not sure when we’ll be able to have something available to you all again.  As soon as I know anything on that front, I’ll be sure to post here and on our social media pages.

So how about you? What have you been up to this week?  I’d love to read about your adventures in the comment section.  Cheers!

Citrus Sangria

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Hi again everyone!  Have I mentioned lately that I miss you?  Here it is summer, and there you are, not lingering here.  *insert mournful sigh*  I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.

In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today.  I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?

Citrus Sangria-1

I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor.  Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.

The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.

Citrus Sangria-2
Since we don’t have Yadkin Creek available right now, if you are searching for an alternative wine, try Red Moose Vineyard’s 38th Parallel, or Shawnee Bluff Winery’s Double Bluff, or Ste. Genevieve Winery’s Concord.

I had one extra reason to make this recipe for you all:  I’ve been itching to try my hand at making a short recipe video!  Here it is…..

What did you think of my first-ever recipe video?  I definitely have a ways to go to get this medium down, so let me know if I should keep practicing, or just let it go at this one. 😀

And now I’m off to sip a glass of sangria with Clyde.  Scroll down for the recipe, and if you make this I’d love to know what you thought of it in the comment section below.  Cheers!

Citrus Sangria-3

Ingredients:

  • 1 bottle Yadkin Creek (while we are still rebuilding, try one of the alternatives suggested above)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 cup spiced rum
  • 1/3 cup raw sugar
  • 1 cup orange juice
  • 1 apple
  • 1 bottle seltzer water, chilled

Directions:

  1. Place Yadkin Creek, orange, lemon, raw sugar, rum, and orange juice in a large pitcher.  Stir until sugar dissolves.  Chill 2-4 hours.
  2. Core and chop apple.  Place a few pieces of apple in a glass.  Fill the glass half-way with chilled Sangria.  Top with seltzer water.  Optional: garnish with a half-slice of orange. Serve immediately.

Notes:

  • Makes 12-14 servings.
  • Feel free to substitute the apple for your favorite fruit.