Penns Woods Winery
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PANETTONE BREAD PUDDING Paired w/ Blanc De Noir

2/27/2021

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Our beautiful bottle of bubbly Blanc de Noir pairs so perfectly with the Italian sweet bread Panettone! We whipped up this special Bread Pudding with a local Ginger Turmeric Honey from Taste Artisanal Market. We will be giving away two boxes of real Italian Panettone with every purchase of Blanc de Noir so you can whip up this delightful pairing at home.

**Panettone is limited- get them while supplies last** 
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Staff Spotlight: Sabrina Wrabley

12/8/2020

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We are over-the-moon to have such a ray of sunshine a part of our Penns Woods Family! Sabrina is not only incredibly hard-working, but adds a positive energy to every moment. Find out more about Sabrina below!

Tell us about yourself!


Hi, I’m Sabrina! I moved back home to Pennsylvania last year, after living in LA for 7 years. I’m in school right now, studying political science and French. When I’m not at Penns Woods or studying, I love to take my dog on hikes and go for runs with my sister. 

What interests you about wine/How did you get into wine?

Before I started working at Penns Woods, I really didn’t know too much about wine (other than the fact that I liked to drink it). I’ve really enjoyed being able to learn about all aspects of it-from how it’s grown to flavor profiles. It’s all been so fascinating!

What hobbies have you picked up while having more time for yourself?

I ran my first marathon last year, but running got put on the back burner a bit this year, so I’ve had a fun time picking that back up. I also played DnD for the first time (virtually, with friends spread across the world) and that was a really fun new hobby! Mostly, I really just took the extra time to get back into reading as much as I could! 

What is your favorite wine?

I constantly have a different favorite wine but I’ve been really into a nice Rosé lately! Our 2019 is one of my favorites. And I’m obsessed with the Goat Rodeo Wild Rosemary cheese that we sell here.

What is one positive message you want to share with our beloved customers?

Thank you for making work during these crazy and constantly changing times so enjoyable and exciting. Everyone has been nothing but kind and friendly and it’s the best atmosphere I’ve ever worked in!

What do you enjoy most about Penns Woods?

Hands down, the people. I count myself so lucky to be able to work with such great people, selling the best wine around, in one of the most picturesque places I’ve ever seen.

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STaff Spotlight: sophia marconi

11/25/2020

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Today is our sweet Sophia's 18th Birthday! So it is fitting that we celebrate her in our Staff Spotlight! 
​
How long have you been at Penns Woods?

I started working at the tasting room in February of 2019.  I found out about working at the winery when Carley and her kids moved into the renovated Vineyard House just down the street from me! I started babysitting for Carley and Andy which then led to me working at the tasting room as well haha.

What are your favorite hobbies/activities?
 In my free time I love to explore the woods and go on long hikes with my dog. Although I can’t drink wine, my favorite pairing is the cupcake and wine pairing because they make the kitchen smell delicious and are super tasty.

 What’s your favorite thing about Penns Woods?
What I love most about Penns Woods is the welcoming environment that we have. When I started working there everyone was super nice and had good attitudes. The staff here are some of my favorite people and many of our regular customers are delightful which makes my days at work the most enjoyable.


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Penns Woods Grape Jam Recipe

11/24/2020

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​Even with meticulous vine training & management grape vines will produce the odd cluster or two in their canopy. What we don't harvest for wine, we will often go back later & pick the random clusters to make jam! Don’t be afraid to experiment with different infused honey & fruit combinations!

Ingredients
2 cups of crushed fruit (grapes,  pitted cherries, blueberries, raspberries, etc.)
¼ c  water
4 tsp pectin powder
3 tbsp fresh lemon juice
2 tsp fresh lemon zest 
⅓ c local honey
¼ tsp almond extract

Directions
  • 1. Sterilize canning jars & lids in boiling water. 
  • 2. Combine the crushed fruit, honey, lemon juice, lemon zest & pectin powder. Bring to a boil over high heat, stirring every so often until honey is dissolved. Remove from heat & add almond extract.
  • 3. Ladle the jam into the sterilized jars, leaving a bit of room at the top. Tap the sides to remove any air bubbles.
  • 4. Place lids on tightly.. Return the jars to a large pot of water, making sure the water covers the jars by at least one inch. Bring water to a boil & boil the jars for 10 minutes to process. 
  • 5. Remove the jars & let set for at least 10 hours. 
  • * Please note,the lids should not give. After 1 hour, if the top of the lid can be pushed down, it hasn’t sealed the jam should be refrigerated & eaten within a week or two.
  • 6. Store properly sealed jam in a dark, cool place for up to1 year. 

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Staff Spotlight: MAtt Sobatta

11/17/2020

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If you have not met Matt already, you are missing out! Matt brings such a positive energy to our team every time that he is around. He is always eager to help and learn more about wine, our members, and our business. We are so fortunate to have him a part of our Penns Woods family! See below for more about our awesome coworker!! 

Tell us about your wine background.


I got into wine when I lived in Northern Virginia and I had 40 wineries/tasting rooms in the county next to me (Loudoun).  I was able to cross off about 20 different wineries while I lived there for 2 years and was able to try so many different wines that I had no idea about.  My first experience at a winery, I asked so many questions and loved learning about all the intricacies of the wine-making process!  

What else are you into?

Some of my hobbies include running, keeping an eye on the weather, and traveling!  I have a goal of running 100 miles a month (1200 a year) and that keeps me quite busy during these COVID days.  Not so much travel this year but my goal is to hit all 50 states by 50 years old!  I am currently at 32 states so more than halfway there.  The weather has always interested me, so much so that I graduated with a degree in meteorology!  Need a forecast?  I’m your guy!

Any wine or pairing suggestions?

My favorite wine is Sauvignon Blanc & my favorite beer is something we often carry here at the Tasting Room- La Cabra’s Providence Pils. My favorite food and wine pairing overall is Chenin Blanc with smoked salmon!
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Monte Cristo with Traminette

11/8/2020

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Traminette is a unique little hybrid with bright fruit & florals which makes for an ideal counterpoint in rich, savory dishes. Our Monte Cristo Sammy with Cherry Merlot Preserves served on the side for dipping is the perfect pairing for our 2019 vintage of Traminette (call to purchase- limited inventory left!). The lychee & peach notes perfectly complement the ham while the touch of sweetness mellows the more funky gruyere. The best part of this recipe is that you can easily transform your Turkey day leftovers (ham or turkey!) into an out-of-this-world treat that just might show up the holiday meal itself! 
Ingredients:
  • 2 eggs
  • ​¼ c whole milk
  •  white bread 
  •  2 tbsp yellow mustard
  •  ½  lb thick sliced baked ham
  •  ¼ lb sliced gruyere cheese
  • ¼ lb sliced provolone
  • 2 tbsp butter
  •  Salt and pepper
  • Powdered sugar
  • Fruit Preserves 

Instructions
  • 1. whisk together the eggs & milk.
  • 2. Melt the butter in a large skillet over medium heat.
  • 3. Lay 4 pieces of bread down and top with 1 slice of each cheese on each piece of bread then layer on ham
  • 4. Spread mustard on 4 slices of bread & top the meat & cheese layered bread slices.
  • 5. Quickly dip each sandwich into the egg mixture. Make sure each sandwich is thoroughly coated but not soaked. 
  • 6. Place sandwich on skillet & cook until bread is toasted & cheese is melty.
  • 7. Slice the sandwiches in triangles. Dust with powdered sugar & serve with a side of Taste Artisanal Market's cherry merlot jam for dipping. 

    ENJOY!


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Red Wine pot roast with proprietor reserve

11/5/2020

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Red Wine Pot Roast is a classic & comforting fall staple. Our Proprietor Reserve's finely structured tannins & balanced acidity complement the fall-apart meat & tender veggies while the dark fruit & notes of oregano meld beautifully with the delicious rosemary kissed gravy- perfect for soaking up with fresh bread!

Ingredients:
  • 1 (3 lb) boneless chuck roast
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion , coarsely chopped
  • 3 cloves garlic , minced
  • 1 (14.5 oz) can beef broth
  • 1 cup Proprietor Reserve 2017
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
  • 6 medium carrots , peeled and chopped into 1 1/2-inch pieces

Instructions: 

  • Preheat oven to 275 degrees.
  • Heat olive oil in a large dutch oven over medium-high heat.
  • Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
  • Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
  • Return roast to pan, pour beef broth and Proprietor Reserve red wine over roast.
  • Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
  • Remove from oven, add carrots and potatoes to pot and season with salt and pepper.
  • Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
  • Remove roast and shred or cut into large pieces, while removing fat, then return to pot.
  • Remove bay leaf and herb sprigs. Serve warm, and pour yourself another glass of the Proprietor Reserve!
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Mulled Wine & Cheese Dip

10/29/2020

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Experience all the flavors of fall with our Sweet Cheese Cinnamon Apple dip paired with a heartwarming cup of hot mulled wine (still available for purchase at our Tasting Room)! Top with chopped walnuts, drizzle with caramel sauce or a local honey. Spread over crackers or dip in fresh sliced fruit! 
​

Ingredients:
  • 16 oz Mascarpone
  • ½ cup Marshmallow Cream
  • ½ cup Plain Greek Yogurt 
  • 2 tbsp Brown Sugar
  • 1tsp vanilla
  • ¾ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp salt 
  • 1 cup peeled & finely chopped apple (Gala, Fuji or your favorite!)
  • Serving suggestions: graham crackers, apple slices (fresh or freeze-dried), strawberries

Directions: In a large bowl, stir mascarpone, marshmallow cream & Greek yogurt together until smooth. Add in brown sugar,  vanilla, salt & spices. Mix until uniformly incorporated. Fold in chopped apple pieces. Refrigerate. Before serving top with nuts, ginger honey or caramel sauce. Serve with fresh fruits & wafers or graham crackers.
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Staff Spotlight: Raechel

10/28/2020

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This week's Staff Spotlight is... Raechel! Raechel is our sales manager and in-house Sommelier. Raechel is an incredible asset to the Penns Woods team as she always brings a positive vibe and a world of wine knowledge everywhere she goes. Check out our Q&A. 

Tell us about yourself. 

I moved to PA six years ago from Colorado. While I miss my home state, I am so grateful for all the friends I’ve made & opportunities I’ve had here out East. And in more recent news, I just became a mom to a beautiful little girl named Lucy! I can't wait until she is running around with the rest of the vineyard kids!

How did you get into wine?
Denver is a well-known beer town so my interest in fermentation really began there. In my early 20s I managed bars creating beer & wine lists as well as cocktail menus but definitely didn’t pay much attention to wine until I attended a trade tasting put on for beverage directors- there were incredible wines there  & it really opened up my eyes past the standard offerings. At the time I was running two locations for a Polish owner and I began incorporating more unique wines & varietals from Eastern Europe to complement the menu. It was the first time I really started to pay attention to flavor profiles as well as food and wine pairing. After moving to PA I attended the Wine School of Philadelphia, earning my Advanced Level Somm Cert in 2018. I also ended up pursuing my Level II Brewer Cert there as well through their Beer School. In 2019 I began working towards a winemaking certificate through Penn State.     

What is your favorite wine? Is your wine of choice right now different?
I am obsessed with bubbles. Honestly if I drank nothing but Champagne for the rest of my life I’d be happy although since I definitely can’t afford that I look to Cava, Cremant de Bourgogne or Vouvray Brut to get me through. I’m a big fan of sparklers from Oregon as well.  Bubbles are so versatile when it comes to food too. Friendly with salty & sweet as well as creamy dishes & those with a spicy kick- you really can’t go wrong with some bub.  Since I’m expecting my first little one my drink of choice has been water out of heavy half-gallon Yeti but I have a special Grand Cru bottle my husband & I brought back from France last year I’m saving to celebrate once she’s here! 

What do you enjoy most about Penns Woods?
I just love the opportunity to learn, grow & get your hands dirty. I love how each day is different- I could be working inside, outside or as the wholesale manager, meeting with different folks in & around Philly. Our tightknit group here are the most loving, hilarious & hard working folks around & I feel lucky to be a part of the growing Pennsylvania wine community.

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Curried Tropical Fruit Chicken Salad

10/7/2020

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With it's tropical fruit driven flavors & floral undertones, our Viognier Reserve '19 is just delightful with the more exotic spices in your cabinet. We've put together a special Mandarin Orange & Curry Chicken Salad on a fresh baked croissant (pick yours up from French bakery La Baguette Magique in West Chester!) Have fun playing around with the fruit in this recipe- try substituting mango, papaya or pineapple! 

Ingredients 
  • 4 chicken quarters, bone in.
  • 1/2 cup almond slivers or walnut halves
  • 1 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 cup julianned carrots
  • 1 tbsp chopped fresh tarragon
  • 1 cup mandarin oranges (cut in half) 
  • Olive oil
  • Sea salt, freshly ground black pepper & curry powder
​
Directions
  1. Preheat the oven to 350.
  2. Place the chicken breasts, skin side up, on a baking sheet. Drizzle with olive oil. Add salt  pepper then roast until the chicken is cooked through (about 35-40 min). Remove from oven & allow to cool.
  3. Remove meat from the bones (discarding skin & bones).  Roughly chop meat & toss into a bowl for mixing.
  4. Mix in  mayo, fresh lemon juice, tarragon & nuts. Add 1 tsp curry. Salt & pepper to taste. 
  5. Gently fold in mandarin oranges or other tropical fruit. 
  6. For best results, cover & refrigerate mixture at least 1 hour or overnight. 
  7. Scoop & serve on a fresh croissant

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    About

    Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania. 


    Meet our family, learn about our winemaking process and vineyards and discover all the delicious details about your favorite award-winning Pennsylvania wines.

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SPECIAL HOURS
** OPEN FOR INDOOR SEATING, OUTDOOR SEATING & CURBSIDE PICKUP **

* Closing at 6:00pm on Saturday, May 8th (Run the Vineyards)
* Closing at 5:00pm on Friday, May 21st (Wine Club HH)
* Closing at 5:00pm on Friday, June 4th (Wine Club HH)
* Closing at 5:00pm on Friday, July 2nd (Wine Club HH)
* Closing at 5:00pm on Sunday, July 4th
* Closing at 5:00pm on Thursday, June 17th (Vertical Tasting)
* Closing at 5:00pm on Friday, August 6th (Wine Club HH)
* Closing at 5:00pm on Friday, September 3rd (Wine Club HH)
* Closing at 6:00pm on Saturday, September 25th (Run the Vineyards)
* Closing at 5:00pm on Friday, October 1st (Wine Club HH)

* CLOSED to public on Sunday, October 10th - Member Day
SPECIAL EVENTS
** OPEN FOR INDOOR SEATING, OUTDOOR SEATING & CURBSIDE PICKUP **
MARCH: Virtual -or- In-person Wine & Cupcake Pairings; St. Patrick's Day Green Wine 
​​HOUSE POLICIES
  • No alcohol other than that produced by Penns Woods Winery is permitted by law on Penns Woods property. ALL COOLERS ARE SUBJECT TO RANDOM CHECK. ​​​
REGULAR HOURS 11/1/20 - 3/31/21 
Monday: CLOSED
​Tuesday: 12:00pm-5:00pm
Wednesday: 12:00pm-5:00pm
Thursday: 12:00pm-5:00pm
Friday: 12:00pm-5:00pm
Saturday: 12:00pm-5:00pm
Sunday: 12:00pm-5:00pm
​CLOSED
Easter Day
Thanksgiving Day
Christmas Day
New Years Day
CLOSED on ​Mondays November-March
CONTACT US
124 Beaver Valley Road
​Chadds Ford, PA 19317 

On Rt. 202 just 1/2 mile from the 
DE/ PA State Line 
Phone: 610.459.0808 
Email: info@pennswoodswinery.com
www.pennswoodswinery.com

WE'RE SOCIAL!

  • HOME
  • FAQ's & COVID-19
  • VISIT
    • TABLE RESERVATIONS >
      • OUTDOOR Reservation Request Form
    • Curbside, Shipping & Local Delivery
  • Shop
    • Our Wines
    • Wine Placements
  • Wine Education
    • Penns Woods Virtual Tastings
    • Penns Woods Virtual Happy Hour
    • Penns Woods In Action
    • Purchase Virtual Tastings
    • Blog
  • WINE CLUB
    • Wine Club Tasting Notes and Recipes
    • Wine Club Facebook Sign Up Form
    • Wine Vault >
      • Chardonnay Reserve >
        • 2005 Chardonnay Reserve
        • 2007 Chardonnay Reserve
        • 2009 Chardonnay Reserve
        • 2010 Chardonnay Reserve
        • 2011 Chardonnay Reserve
        • 2012 Chardonnay Reserve
        • 2013 Chardonnay Reserve
        • 2014 Chardonnay Reserve
        • 2015 Chardonnay Reserve
        • 2016 Chardonnay Reserve
        • 2017 Chardonnay Reserve
        • 2018 Chardonnay Reserve
      • Pinot Noir >
        • 2016 Pinot Noir
      • Chambourcin Reserve >
        • 2006 Chambourcin Reserve
        • 2014 Chambourcin Reserve
        • 2015 Chambourcin Reserve
        • 2016 Chambourcin Reserve
      • Cabernet Franc Reserve >
        • 2010 Cabernet Franc Reserve
        • 2012 Cabernet Franc Reserve
        • 2014 Cabernet Franc Reserve
        • 2015 Cabernet Franc Reserve
        • 2016 Cabernet Franc Reserve
        • 2017 Cabernet Franc Reserve
      • Cabernet Sauvignon Reserve >
        • 2004 Cabernet Sauvignon Reserve
        • 2005 Cabernet Sauvignon Reserve
        • 2009 Cabernet Sauvignon Reserve
        • 2013 Cabernet Sauvignon Reserve
        • 2014 Cabernet Sauvignon Reserve
        • 2015 Cabernet Sauvignon Reserve
        • 2016 Cabernet Sauvignon Reserve
      • Merlot Reserve >
        • 2005 Merlot Reserve
        • 2006 Merlot Reserve
        • 2010 Merlot Reserve
        • 2013 Merlot Reserve
        • 2014 Merlot Reserve
        • 2015 Merlot Reserve
      • Proprietor Reserve >
        • 2004 Proprietor Reserve
        • 2005 Proprietor Reserve
        • 2007 Proprietor Reserve
        • 2012 Proprietor Reserve
        • 2014 Proprietor Reserve
        • 2015 Proprietor Reserve
      • Ameritage Reserve >
        • 2002 Ameritage Reserve
        • 2004 Ameritage Reserve
        • 2005 Ameritage Reserve
        • 2013 Ameritage Reserve
        • 2014 Ameritage Reserve
  • EVENTS
    • Private Events
  • Contact Us
    • ABOUT US
    • Employment Opportunities
    • Awards & Press >
      • PRESS ARCHIVE
  • Photo Gallery
  • GIFT CARDS
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