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STaff Spotlight: sophia marconi

11/25/2020

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!

3 Comments

STaff Spotlight: sophia marconi

Penns Woods Grape Jam Recipe

Staff Spotlight: MAtt Sobatta

Monte Cristo with Traminette

Red Wine pot roast with proprietor reserve

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