Wine makes every meal an occasion,

every table more elegant, everyday more civilized.

...Andre Simon

Summer is here...it's grilling time...

CHECK OUT BELOW FOR SOME GREAT RECIPES, USING

WINE AND OUR HOT PEPPER WINE...

One of our customers sent this photo, he used our

Leon Millot Red Wine to marinade his Brisket for the 4th..

Thanks Judd...

Don't forget to check out "The Corner" for more on

wine selection and what happens to wine when

cooking with it, also the storage of wine's.

Click on Fresh News on homepage for events

"Cooking with wine can be a pleasure and an

enhancement to good food and a fine meal !!"

*** When wine is heated, the alcoholic content

as well as sulfites disappears, leaving

only the essence imparting a subtle flavor. ***

Some great ideas for cooking with our

Hot Pepper Wine

Almost all of these ideas have come from our

customers so Thank You to all of them.

Try some in your Salsa's, Brushetta, Spaghetti Sauce,

Rib Sauce, Salad Dressings, Bloody Mary's, Chili, Mix

it with some oil and marinate your favorite veggies

orLamb Chops or Pork Chops, Chicken and grill or

broil.

Also you can mix in a bag some honey & Chicken and

Rosemary & Thyme, and grill..yummy!

Also it's dip time, so split your dips in 1/2 and add

some zip to one half for dipping all your

favorite veggies.

A great recipe for the Hot Pepper Wine

Kentucky Grilled Chicken

10 pieces of chicken(breasts,thighs,drumsticks) Bone-in

Marinate:

3/4 to 1 Cup Cider Vinegar

1/2 Cup Olive Oil

5 tsp. Worchestershire Sauce

1/4 to 1/2 Cup Rustic Acres Hot Pepper Wine

(as alternative, 1/4 C of Hot Pepper Wine and

2-3Tsp of medium or mild hot pepper sauce our Pittsburgh Sports

Sauce could be used for this)

1-Tsp Salt

In a large mixing cup (2-Cup capacity) combine

marinate ingredients and mix well.

Put chicken in a large re-sealable bag and add 1-Cup

of marinate. Refrigerate for not less than 4 hours;

overnight is better. Turn and redistribute marinate

at least 1 time during marinating.

Reserve rest of marinate for basting. Throw out

unused marinate.

Cook on grill, bone side down, over indirect heat.

Cook about 10-12 min then baste and turn. Cook 10-12

min. again and baste, cook 6-8 minutes. Turn chicken

for final time and baste, cook for 6-8 minutes.

THANKS TO LEO S. FOR THIS RECIPE!!!    

These are just a few ideas..so let us know if you think

of something...we are on Facebook so post it.

Red Wine Barbeque Sauce

2-teaspoons fresh Rosemary,minced, 2-shallots peeled and minced, 1-Tablespoon

Olive Oil, 3/4 Cup Red Wine(Dry to Semi-dry), 2/3 Cup tomato puree, 2-Table-

spoons Worcestershire sauce, 3-cloves garlic minced, 1/3 Cup dark brown sugar,

1-Tablespoon balsamic vinegar, 3-Tablespoons molasses, 1-teaspoon Tabasco,

1-teaspoon liquid Hickory Smoke, 2-teaspoons English dry mustard,salt & pepper

to taste, 1-Tablespoon butter.

In saucepan saute shallots in oil, 4-5minutes, or just until they begin to take on a

little color. After 2 min, add Rosemary and garilic. Add wine and bring to a boil.

Then reduce heat and simmer until there is only half the amount of liquid.

Stir in tomato puree, then add remaining ingredients (except butter) Simmer 15

minutes or until thick.

Season to taste with salt & pepper. Stir in butter and allow to cool to room temp.

before using. Store in refrigerator for up to 1 week.

RED WINE GARLIC FILET

1/2 Cup Red Wine (Dry - Semi-Dry)    1-Tablespoon black pepper

1/4 Cup Red Wine Vinegar                    1-Tablespoon unseasoned meat tenderizer

2-3 Tablespoon of mince garlic             1-Teaspoon salt

1/4 Cup lemon juice

Combine: Red Wine, vinegar, lemon juice, garlic and salt.

Poke a few holes into steak with fork, mix the meat tenderizer with a little water

or red wine vinegar. Work that into the holes in the meat. Rub meat with the

black pepper, embedding it into the surface of the meat. Marinate for 3-6

hours. Place garlic on top of meat while cooking.

Grill recomended, broil in winter months...makes 2-4 8oz steaks

CHICKEN BREAST IN WHITE WINE

3-Large chicken breasts, boned, skinned, and halved. Salt & Pepper to taste.

1/2 Cup Dry White Wine, 1-clove of garlice minced. 4-Tablespoons grated

Parmesan cheese, Paprika.

Season Chicken with salt & pepper. Mix wine and garlic. Add chicken and

marinate at least 1 hour. Place in greased baking dish, or grill on low heat slow.

Baste with marinate if you are grilling, if baking just pour over. Sprinkle with

cheese and paprika. If baking 350degree oven for 45 min.

Spiced Apple Wine with Ham

1- Bottle of Rustic Acres Winery's Spiced Apple Wine

1-Ham

Pour wine over ham and baste several times during cooking.

BREAD & WINE DESSERT

2-Beaten eggs, 6 (3/4 inch thick) French Bread, 1/2 Cup Raisins, 1/4 C Honey

1/4 Cup Red Wine, Semi-Sweet, 2-Tablespoons of Butter, 1/3 Cup Red Wine,

Semi-Sweet-Sweet, 1/4 Teaspoon ground cloved, Sifted powdered sugar.

In shallow dish combine eggs, and 1/4 of the wine. Dip bread slices in egg

mixture. In 10 Skillet cook bread in hot butter on both sides until golden brown.

Remove bread and combine in skillet 1/3 Cup wine, honey, cloves. Return bread

to skillet. Cover and cook over low heat for 15 min. Put in serving bowls and

spoon wine sauce over top. Sprinkle with powdered sugar.

CHECK BACK OFTEN FOR NEW RECIPES...

Traditional formula for pairing wine with cooking:

AS YOU SLIDE DOWN THE BANISTER OF LIFE,

MAY THE SPLINTERS NEVER POINT IN THE WRONG

DIRECTION !!