Press and news that features Ravines Wine Cellars
The article describes winemaker Morten Hallgren's pursuit of making sparkling wine, and describes the numerous awards and medals given to Ravines recently - including number 33 on Wine Spectator's Top 100 list last year.
"The secret is finally out....Ravines has truly come of age and gained a seat as a premier producer in the Finger Lakes. Ravines Wine Cellars is making heads turn all over the world." -Edible Finger Lakes
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.