Press and news that features Ravines Wine Cellars
Ravines' 2013 Chardonnay pairs wonderfully with this hearty, creamy soup from Chef Christopher Bates of the FLX Wienery. This pairing was featured at a recent Keuka Lake Wine Trail event; we share the recipe with you so you can make it at home on one of these cold winter days.
1 lb sweet onions
Peel and slice onions. Peel and dice potatoes. Mince garlic. Heat chicken fat over medium heat, add onions and cook till soft but not brown. Add garlic, potatoes, herbs, pepper and stock. Simmer 1 hour. Add cream. Purée with a hand blender adding butter while pureeing. Season with salt as needed.
|1 C ricotta
1 tsp salt
|1/2 tsp white pepper
1 tbsp truffle oil
Whisk together. Pipe on top of soup in bowl. Garnish with cooked bacon pieces. Serve with Ravines 2013 Chardonnay (learn more here).
Here are three fall recipes from our kitchen to yours!
Dry Riesling pairs perfectly with our recipe for Savory Carrot-Potato Gratin. This hearty dish a is perfect vegetarian option and will help to keep you warm this season. Create this dish for yourself at home or share with family and friends at your holiday gatherings.
4 white potatoes, cut into 1" cubes
|6 carrots, well chopped
salt & pepper
4 sprigs fresh thyme
1 C grated gruyere cheese
Sauté carrots and onions in olive oil until tender, but firm.
Add potatoes, gruyere, and thyme. Toss until well mixed.
Transfer to baking dish, cover with cream, and season with salt & pepper.
Bake in a preheated 375° oven, approx. 1 hour or until nicely browned and tender.
with wild mushrooms & white pepper crackers
Here is another delicious food and wine pairing: Delicata Soup and Gewürztraminer. Create this warm and hearty dish at home to enjoy on a chilly winter day or share with friends and family at your holiday gathering.
2 Delicata squash
|2 shallots, finely chopped
2 C chicken stock
1/2 lb wild mushrooms
1 t fresh minced chives
Peel squash, cut into 1" cubes, and steam with 1/2 c water in a covered saucepan over medium heat, approx. 20 minutes or until completely tender. Drain water and remove from heat, mash with a fork, season with salt & pepper, and set aside. Sauté shallot in butter until tender but not brown. Add wine and continue cooking until liquid is reduced by half. Add chicken stock, cream, and squash while beating with an immersion blender. (If you do not have an immersion blender, heat cream and stock separetly, add all ingredients to a blender, and blend until very smooth.) Season with salt & pepper. Serve topped with sauteéd wild mushrooms and chives, with a crispy cracker laid on top of the bowl. Enjoy with Ravines Gewürztraminer.
with Bacon & Onion
For the holidays, we are sharing this delicous recipe for Cornbread Sage Stuffing. This dish is sure to delight on Thanksgiving day and pairs perfectly with Ravines Pinot Noir. Create this recipe at home to share with your friends and family this holiday season.
|1/4 lb local smoked bacon
2 celery stalks, finely chopped
1/2 t sage
1 batch low-sugar cornbread stuffing
|1 large onion, finely chopped
giblets & liver of one turkey
1 t poultry seasoning
1 t salt
Finely chop bacon and sauté in pan 5-7 minutes until cooked, but still tender. Sauté chopped vegetables until translucent and tender, season with salt & pepper. Remove from heat. Crumble cornbread into the pan and toss with sauteéd vegetables. Add seasonings and finely minced giblets. Moisten well with giblet broth, approx. 1 cup. Transfer to baking dish and bake at 375° for approx. 30 minutes. Serve warm and enjoy with Ravines Pinot Noir.
To make the pastry, sift the flour and salt into a bowl and cut in butter with a fork until tiny pieces form. Add water and cut with fork until dough is well-moistened, adding additional drops of water, if needed. Form the dough into a ball, wrap in plastic wrap, and chill about 2 hours.
Preheat the oven to 425°F. Roll dough to 1/4” thickness, line 10” tart pan, prick the bottom and sides with a fork and bake for 20 minutes or until golden brown. Set aside to cool.
Heat olive oil in a skillet and sauté the onion and pepper over moderate heat until tender and lightly browned, add garlic. Let cool, then scatter at bottom of pre-baked tart shell, along with the chèvre cut into small pieces. Spoon egg mixture over ingredients and bake for 25 minutes at 350 or until top of tart is lightly golden.
Serve with Ravines Keuka Village White.
Dry Riesling and Grilled Striped Bass with Lemon & Capers
Enjoy this delicious recipe this spring.
-4 striped bass fillets, can substitute Halibut or Cod
-2 T olive oil - 2T Olive Oil
-2 T fresh lemon juice - 1 T minced parsley
-2 T capers - 1 T minced parsley
-1 T minced fresh Italian parsley - 1 t lemon zest
-2 T minced sun-dried tomatoes - freshly ground pepper
-1/2 t sugar
-1/4 t crushed red pepper flakes
-1/4 t kosher salt
Whisk together ingredients and rub over fillets on all sides. Cover with plastic wrap and refrigerate until ready to grill. In a small bowl whisk together the sauce ingredients. Set aside at room temperature. Grill the fillets over direct high heat until the fish is just opaque at the center and slightly firm to the touch, 8-10 minutes, turning once. Remove and serve warm with the sauce spooned on top. Serve with your favorite sautéed vegetables and Ravines Dry Riesling.
If you joined us for the Keuka in Bloom event this weekend, you got to taste this heavenly sweet corn chowder prepared by Chef Brud Holland. Here is the recipe so you can make this delicious dish at home:
Finely chop and cook bacon, drain and set aside. Finely chop all veggies & sauté in 1 stick of butter. Sprinkle flour, cook for 1 minute & slowly add chicken stock. Continue cooking for a few minutes until sauce thickens. Stir in corn, bacon, parsley and cream. Salt & pepper to taste. Serve with Ravines Dry Pinot Rosé.