Heron HillBlog

Meet our bloggers and find out what's going on at Heron Hill Winery and our other two tasting rooms on Seneca and Canandaigua Lakes! Staff members are writing about the vineyards, what's happening in the cellar, fun events, wine pairings, new releases and more.

Steve & Pam Acker
 
October 22, 2009 | Steve & Pam Acker

Transition into fall with this recipe for Choucroute

By Steve & Pam Acker, Managers at the Seneca Lake Tasting Room

The last thing we remember at the end of August was looking forward to fall, harvest time and anticipating many busy days in the tasting room. Since then, we’ve said good-bye to many of our neighbors who have shuttered their lake homes and headed south, loading their cars with ample supplies of Heron Hill wines for the months to come.

The blur that was September and October brought all that we thought it would…along with some pleasant additions. The long awaited outside tasting bar was a great success. For the few truly beautiful afternoons that this autumn held, guests were eager to enjoy their wine sampling al fresco, basking in the sun and enjoying the view of the rolling farmland. We shared many stories, recipes and of course many conversations about wine while they sipped and sampled the best that Heron Hill has to offer.

As we transitioned from fruity summer blush and light crisp Chardonnay to soul warming reds, the release of the 2007 Reserve Pinot Noir couldn’t have been better timed. What a pleasure it has been to pour that wine and the customer response has been so exciting! Of course Riesling goes with everything and I can’t wait to whip up my first Choucroute of the season where I will use the 2006 Ingle Vineyard Riesling both as an ingredient and an accompaniment. Yum. (Light a fire, grab a book and pour a glass of wine while it simmers away, the recipe follows.)

It has been a great season and the crew here on Seneca has enjoyed meeting and serving so many wonderful guests. We are still open daily and look forward to seeing you as the holidays approach, and are always eager to assist with your wine needs and food pairing questions.

CHOUCROUTE (pork and sausage with sauerkraut)


1 tablespoon olive oil
1 large onion coarsely chopped
2 cloves garlic minced
1 small apple cored and sliced
2 pounds sauerkraut rinsed and drained (fresh or in glass jars, not canned)
1 cup 2006 Ingle Vineyard Riesling
1 cup chicken stock
2 pounds country style ribs
2 pounds sausage (best with fresh Polish sausage like Kielbasa or a light garlic sausage)


Heat a 6 to 8 quart enameled cast-iron casserole (do not use aluminum or black iron) and warm the olive oil. Lightly brown the spare ribs and remove from pot. Add the onions and garlic and lightly sauté. Add the apples, sauerkraut, wine and stock and lightly stir to combine. Top the mixture with the spare ribs, add a pinch of freshly ground black pepper and cover. Place casserole in a 350 degree oven for 1 hour. Add the sausages and return to oven for an additional 40 minutes or until meat is falling off the bone and sausage is cooked through. Wonderful served on a family style platter with mashed potatoes on the side. Enjoy!

Christina Bowe
 
October 6, 2009 | Christina Bowe

Kitty Cats in the Catskills

By Christina Bowe, Wholesale Sales Manager

A couple of weeks ago, I had the pleasure to travel to the Catskills to present wines to stores and restaurants in that area. The scenery was amazing and the leaves were beginning to change. Each winding road had scenery and the climb up and down the mountains was stunning with a little town nestled around each turn. Just when I thought we were beyond civilization, we happened upon the town of Catskill established in 1788.

Our first stop in this quaint little town was Bell’s Café, which I understand has been a long-standing establishment on Main Street, Catskill. While I was there, a woman and her young daughter came in to see what kind of changes had been made. She had frequented Bell’s when she was a girl and wanted her daughter to have the same experience.

The owners Yael and Keith were fantastic. The cuisine is Israel/American food. Unfortunately, it was a little early for lunch, but the smells coming out of the kitchen were incredible. The lunch menu appetizers consisted of duck ravioli with pesto sauce and roasted eggplant with tahini. Lunches also included interesting salads, paninis and burgers. The dinner fare was equally exciting with panko encrusted lamb and Moroccan-style spicy shrimp.

Yael and Keith are committed to local products and being creative with the bounty from the local harvest. Because of Heron Hill’s commitment to this style of living, we all had a lot to talk about and I hope I did not overstay my visit. They were currently carrying out Semi-Dry Riesling and have brought in the Unoaked Chardonnay and Vidal Blanc. Their wine list is very eclectic and Heron Hill is proud to be present.

Before entering Bell’s I noticed a row of colorful cats on pedestals lining the street of antique shops, boutiques and galleries. I asked Amber Dennis, my wholesale representative from Southern Wine and Spirits, what the meaning of all these beautiful cats that made me want to stop my day and spend the afternoon prowling about these imaginative kitties.

This years Quadricentennial Celebration of Henry Hudson’s discovery of the beautiful Delaware river; the Catskill Cats will be decorated in themes depicting the wonder of this great valley they call home. Sixty painted fiberglass felines will be sCATered along the historic Main Street in the Village of Catskill for this summer-long celebration.

On October 4th, all of the cats were auctioned to be adopted into permanent homes, something I wish I could have returned to do.
The rest of my visit was wonderful, exposing Finger Lakes wines to the area stores and restaurants. The Finger Lakes is a relatively unknown wine region in this area and I get sincere gratification when I see the simple smile on their faces and the nods of their heads indicating that “Yes, the Finger Lakes makes some exceptional wines.” 

Blog Archives
Our Writers