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

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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

If you know anything about Southern cooking, then you know there is a special time of the year when fried green tomatoes are a menu must-have. We were treated to this simple, yet iconic dish by none other than our own Georgia woman, Andrea Creato.  This southern staple just sings the song of summertime with a perfect balance of tart green tomato & fried-salty savoriness. The crunch and the spice is soul-satisfyingly delectable! We paired this special taste of summer with our Rose ’19, the bright fruity notes complemented the unripe tomato while the crisp acidity and dewy minerality played well with the fried element.  Our team agreed that the Brut Rose would also have been a phenomenal choice as well (think about that salty crunch with those bubbles- a match made in pairing heaven!). This dish is easy with simple ingredients most everyone keeps in the pantry, so snag a few of those green tomatoes from the garden, grab a skillet & get fryin’!
 
Ingredients

• 2-3 medium sized firm green tomatoes
• 1 cup all purpose flour
• 1/2 Tbsp paprika
• 1/2 Tbsp cayenne pepper (optional)
• 1 Tbsp garlic powder
• 1/2 cup milk
• 1 egg
• 1/2 cup cornmeal
• 1/3 cup bread crumbs
• 1 cup vegetable oil

 
Directions

1. Heat the oil in a cast iron skillet and heat to 375 degrees.
2. Slice the green tomatoes into 1/4 in. slices
3. Set out 3 separate bowls. In the first bowl, combine the flour, paprika, cayenne pepper, garlic powder and a pinch of salt. In the second bowl, whisk the milk and egg together. In the third bowl, combine the cornmeal and bread crumbs.
4. Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture making sure the tomato is completely coated.
5. Fry the tomatoes in a cast iron skillet for 2-4 minutes per side until golden brown. Depending on the size of the skillet, only fry 3-4 tomato slices at once to avoid overcrowding.
6.  Place tomatoes on a cooling rack or a plate covered in paper towels and give a light sprinkling of salt to season.

​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp white vinegar
• 2 tbsp Taste Artisanal Cider Mustard
• 1.5 tbsp freshly grated Parmigiano Reggiano
• Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika

 
Directions

1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
2. Remove from heat after a minute and leave covered for 15 minutes.
3. Rinse the eggs under cold running water.
4. Allow your eggs to cool completely then crack and remove the shells.
5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
6. Set up your hollowed out boiled egg white on a dish.
7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
9. Cover and chill until ready to serve.
   
   

Whenever we have a get together at Penns Woods our crew is always excited to share a slew of gourmet homemade dishes but we always know whatever Davide is bringing is sure to be out-of-this-world delicious. And on the fourth of July, boy did he deliver! Davide spent 6 hours slow cooking 45 lbs of fresh pork loin he procured from a farmer friend up near Allentown for our staff gathering after hours.
 
Classic Italian porchetta has a delectable, caramelized crust, is incredibly flavorful and juicy on the inside too. For pairing you can't go wrong with Pork & Pinot! We recommend pouring a glass of our Pinot Noir '17
,a well balanced vintage with notes of dried rose & cherry that complement the fresh herb notes & a bright acidity that cuts through the fat in the meat. This dish would also do well with our Pinot Noir Reserve '16, the non-reserve's complex & elegant cousin or if you are looking for something that will pair well and cool ya down after all that roasting, a glass of any of our refreshing Roses would be a great choice as well! Davide shares his recipe below.  Fire up your grill, grab some wine and enjoy the summer season while the rotisserie spins her tasty magic.
 
 
Ingredients

• 8 lbs. uncured pork loin
• Italian Olive Oil
• Sea Salt, Black Pepper, Star Anise, Red Pepper Flakes
• Fresh Garlic, Rosemary & Thyme

 
Directions

• Rub pork loin all over with sea salt 6 hours prior to roasting
• Gently rinse off salt.
• Generously rub pork loin with olive oil, herbs, spices & garlic. Roll & tie with kitchen string at 2 inch intervals. Refrigerate overnight.
• Remove roast from the fridge and let meat stand at room temperature at least 1-2 hours prior to roasting.
• Preheat grill. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145°F (63°C) when done.
• After the first hour of cooking, apply olive oil every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let rest for 3-4 hours prior to slicing.
• Slice & serve over fresh bread. (Andy recommends ciabatta!) 

Celebrate the Summer season with this Grilled Fruit Salad & Smoked Ancho Chile Honey drizzle! 

Grilling fresh ripe summery fruits, like pineapple, peaches, strawberries & melon draws our their natural sweetness for an intensified fruity essence. We like to add in some diced fresh fruit to mix in some bright fruit flavors as well!
A squeeze of fresh lemon & drizzle of local Smoked Ancho Chile Honey from Taste Artisanal Market accentuates all the fruity flavors while also providing a warm-cool sensation to the palate. This honey has just the right amount of kick and is fantastic in this dish. Also try it drizzled over cheeses, roasted veggies, fried chicken or whisk it into a dressing or marinade! Check out the Local Goods section in our Shop for other small business goodies. 

Pair with our aromatic & refreshing Viognier Reserve '18! This wine has a succulent nose bursting with grapefruit & peach blossoms with a tropical fruit-forward palate & refreshing acidity that complements every aspect of this dish. Our Traminette '19 or Moscato '19 would make excellent pairings as well with their respect honey-lemon-lycee notes and peachy-tropical tones. You can also customize this recipe by adding in your summer fruit favorites- try adding watermelon, nectarine, blueberries or papaya! This easy grilled fruit dish is not only eye-catching, but healthy, delicious & perfect for summer! 

Ingredients

• 1/2 whole fresh pineapple, divided
• 1/2 a hollowed out fresh pineapple
• 2 firm, ripe peaches
• 1 mango
• 1 cup fresh honeydew
• 2 cup fresh strawberries, divided
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons Smoked Ancho Chile Honey
• Kabob sticks soaked in warm water for 15 minutes

Instructions
Preheat the grill to high heat. Dice all fruit & place on kabob sticks, leaving half your pineapple & strawberries un-grilled. 

Grill hollowed out pineapple until grill marks appear. About 3-5 min. 

Grill the cut fruit in batches, 1 minute per side. As you take the fruit off the grill toss it on a large bowl. Then sprinkle your fresh strawberries & pineapple on top. 

In a small bowl, add the fresh lemon juice and gently incorporate the fruit until mixed.

Scoop fruit mixture into hollowed out pineapple. 

Drizzle the Smoked Ancho Chile Honey over the top & serve. 

This week we've paired our Sauvignon Blanc '19 with this dippable Mexican Street Corn Dish! This dip has all the flavors of summer- perfect to kick off the season this weekend for Memorial Day! This creamy, melty cheese dish is perfectly balanced by the bright acidity of the Sauvignon Blanc with the sweet corn mingling perfectly with the wine's tropical flavors. The pops of fresh lime juice and hints of spice from the jalapeño complement the citrusy notes in the wine and underlying green notes. This dip is an incredibly satisfying dish that is sure to be the star of all your backyard BBQs this season!

INGREDIENTS
1 tbsp Unsalted Butter
2 ⅓ cups Fresh Corn Kernels
1 Jalapeño, seeded & finely chopped
1 block of Cream Cheese
¼ cup Mexican Crema or Sour Cream
1 cup shredded Monteray Jack
1 cup crumbled Queso Fresco
2 tbsp fresh Lime Juice 
Garlic Salt, Cayenne or Chili Powder, fresh cracked Black Pepper.
Chopped Cilantro for garnish
Tortilla Chips for dipping

DIRECTIONS

• Step 1 Grill 10 fresh sweet corn cobs until charred, about 20 min.
• Step 2 Preheat oven to 350 degrees F. Heat butter in a large skillet over high heat. Add corn, jalapeno, cheeses, sour cream, lime juice & spices to taste. Cook until combined.
• Step 3 Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with queso fresco crumbles & sprinkle with cayenne. Bake until the cheese is melted & the outer edges begin to bubble, about 10-12 minutes. Garnish with chopped cilantro and serve with tortilla chips.