Wine Club Tasting Notes and Recipes - Penns Woods Winery

2020

February
April
July
November

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Tasting Notes

Recipes

Chicken Scallopine with saffron Cream sauce

Premier Cru - Mixed

Premier Cru - RED

Grand Cru - Mixed

Honey Crisp Apple Pizza w/ Balsamic Onions

Lamb Burgers with addictive tahini sauce

Italian herb crusted rib roast with proprietor sauce

Seared duck with cherries and lacrima dolce

Grand Cru - RED

Tasting Notes

Premier Cru - MIXED

Premier Cru - RED

Grand Cru - Mixed

Grand Cru - Red

Recipes

Grilled Grapefruit-Rosemary Shrimp

Shiitakes in Cabernet Franc Sauce with Farro & Asparagus

Spicy Crab and Anchovy Canapes

Short Rib Flatbread Pizza with Potato & Bacon

Tasting Notes

Premier Cru - Mixed

Premier Cru - Red

Grand Cru - Mixed

Grand Cru - Red

Recipes

Hawaiian Red Snapper w/ Braised Leeks

Tropical Chicken Salad

Spicy Thai Noodles

DIY Charcuterie Board

Duck Breast W/ Pomegranate Glaze

Gorgonzola & Mushroom Casarecce

Tasting Notes

Premier Cru- Mixed

Premier Cru- Red

Grand Cru - Mixed

Grand Cru - Red

Recipes

2019

February
April
July
November

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Tasting Notes

Recipes

Toasted Farro with Greens and Tahini

Smoked Salt-Crusted Pork Belly with Lentils and Caper sauce

Grand Cru - Mixed

Gingery Chicken Satay with Peanut Sauce

Grand Cru - RED

Pan Seared Filet Mignon with Blue Cheese Butter

Red Wine Hot Chocolate

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Roasted Beet Salad with Goat Cheese and Pistachios

Goat Cheese Soufflé with Herbes de Provence

Seared Scallops with Citrus Herb Vinaigrette

Sage, Walnut & Brown Butter Pesto Ravioli

Grilled Bison Ribeye with French Plum and Tarragon

Black Pepper Scones and Balsamic Strawberries

Tasting Notes

Premier Cru - Mixed

Premier Cru - Red

Grand Cru - Mixed

Grand Cru - Red

Recipes

Bacon- Wrapped Apricot Glazed Pork Tenderloin

Turkey, Cranberry, & Goat Cheese Stuffed Sweet Potatoes

Cranberry Sauce made with Cabernet Franc

Grilled Balsamic Chicken Kabobs

Creamy Cashew Mushroom Stroganoff

French Dip Sandwich

Tatiana's Famous Spinach Cake

Tasting Notes

Premier Cru- Mixed

Premier Cru- Red

Grand Cru - Mixed

Grand Cru - Red

Recipes

Fig & Olive Tapenade w/ Whipped Goat Cheese Crostini

Lemon Risotto w/ Trumpet Mushroom “Scallops”

Slow Cooker Sausage Herb Stuffing

Marinated Skirt Steak w/ Sesame Horseradish

Rosemary Crusted Lamb Chop Holiday Meal

2018

February
April
July
November

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Tasting Notes

Recipes

Filet Mignon and Rutabaga Mash

Sabayon with Strawberries

Grand Cru - Mixed

Grand Cru - RED

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Artichoke and Spinach Dip

Beef Tagliata, Arugula and Trevisana Salad

Mussels in White Wine and Garlic

Pomegranate and Honey Glazed Squash

Mushroom Pork Chops

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Spinach and Feta Cheese Triangles

Leek and Pecorino Pizza

Mediterranean Lamb Burger

Pasta Bolognese

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Wild Mushroom and Burrata BruschetA

Harvest Ratatouille

Parmesan Risotto

Rosemary Braised Lamb Shanks

2017

February
April
July
November

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Tasting Notes

Recipes

Roasted Duck Breast with Pecan PuréE

Baked Brie in Puff Pastry

Grand Cru - Mixed

Grand Cru - Red

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Candied Bacon Maple CheddAr Burger

Pastry Filled Fruit Tart

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Tomato Ricotta Baquette

Lamb with Romesco Sauce

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Linguini with Saffron Quail

2016

February
April
July
November

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Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Fig and Plum Winter Salad

Lamb with Blackberry Sauce

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Grilled Artichokes

Sausage and Roasted Eggplant Flatbread Pizza

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Spicy Crab Cakes

Grilled Chicken Shish Kabobs

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Turkey, Cranberry & Spinach Roll-Ups

Roast Prime Rib with Thyme

2015

February
April
July
November

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Recipes

Double Chocolate Cherry Torte

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Crispy Salmon Arugula Salad

Grilled New York Strip Steak

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Mushroom Merlot Burger

Tasting Notes

Grand Cru - Mixed

Grand Cru - Red

Recipes

Sausage Stuffing

Beef Wellington

SPECIAL HOURS

Sunday, October 4th - CLOSED to the public for Wine Club Member Day. We will be open from 12:00pm-7:00pm for Wine Club Members and their guests ONLY.

Friday, October 16th - Closing at 4:00pm for Wine Club Member Happy Hour. We will be open to Wine Club Members only from 5:00pm-8:00pm.

REGULAR HOURS BEGINNING 6/12/20
Monday: 12:00pm-6:00pm
Tuesday: 12:00pm-6:00pm
Wednesday: 12:00pm-6:00pm
Thursday: 12:00pm-6:00pm
Friday: 12:00pm-7:00pm
Saturday: 12:00pm-7:00pm
Sunday: 12:00pm-6:00pm
*OR BY APPOINTMENT

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!

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.