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EVENTS & RECIPES 

An ongoing series of informational entries

Cold River Blueberry Vodka

June 18,2019

Experience the true taste of wild blueberries with the 100% Maine potato vodka that trades sugar and additives for the real thing. Unlike traditional flavored vodkas that end up tasting artificial, ours is infused with the flavor of wild Maine blueberries that are steeped for days before we filter off the alcohol and mix it into our classic vodka recipe. The difference is evident from the moment you open the bottle to find a wonderful, aromatic blueberry bouquet. The end result is a true 80 proof blueberry flavored vodka that promises real taste with up to 15X less sugar than most flavored vodkas.

Cold River Blueberry Flavored Vodka is preferred by connoisseurs and bartenders because it mixes well and lacks the overpowering sweetness that can ruin a fine cocktail. And the real beauty of its subtle and smooth flavor comes out even more when sipped neat or on the rocks.

Summer pasta and wine

June 18,2019

During summer months  simple meals make me very  happy because they are a breeze to prepare, require minimal ingredients and are busting with farm fresh flavors.This is the kind of meal that tastes best when eaten outside at the picnic table with a few glasses of your favorite summer wine. I often forget how simple and flavorful pasta dishes are and they are a great way to use up excess veggies that may be wilting away in your fridge. Just last night we made another pasta recipe out of roasted beets and a pesto made out of beet greens.Delicious!


Here is a  WHITE WINE & BURST TOMATO SUMMER PASTA.Really easy:


PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 4

1 (8oz) package spaghetti

1 medium-sized zucchini, julienne d

2 Tablespoons olive oil

3 cloves of garlic, minced

1/8 teaspoon crushed red pepper flakes

1 pint cherry tomatoes

1/2 cup dry white wine

1 cup basil, coarsely chopped

salt + pepper to taste

freshly grated Parmesan cheese for serving (optional)


Preparation


Cook pasta according to package directions.

While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!) Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.

In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of Parmesan cheese and a drizzle of olive oil. Serve warm.Have the dish with well chilled Sauvignon Blanc from New Zealand such as Ponga or a 2018 Muscadet from France....Cheers!

SPIRITS TASTING:



APPLE AND PEACH FLAVORED VODKA FROM MOLDOVA

ON JUNE 22,2019  from 2:00 p.m.-  4:00 p.m.