Tag Archives: vineyard

Summer at Chateau Morrisette!

We all recognize “the dog” while walking through the grocery store and can’t help but wish that we were spending the afternoon at one of the prettiest wineries in Virginia, Chateau Morrisette! Since first crafting wine in 1978, Chateau Morrisette has made a name for themselves through their involvement in the community and their dedication to excellence. Whether you prefer red, white, sweet, or dry they have the perfect bottle just for you. If you’re celebrating, they have extra-dry sparkling wine for that too!

13062912_10154186638468410_9010191299281807122_oA short drive to Floyd is all that stands between you and one of Chateau Morrisette’s weekend-long festivals. Be sure to check out the entire calendar of events on their website so you don’t miss out on some of the best happenings of the summer! If you would rather do something a little more low-key than one of the music festivals, then you can pay them a visit for lunch, dinner, or Sunday brunch and enjoy a flawlessly prepared meal with a perfectly paired glass of wine. Or, if you really just want a day away from all of the hustle and bustle, you can make a reservation for a tour of the wine cellar or vineyard with a tasting of ten different wines of your choice.

These tours are so beautiful and enjoyable as you get a better insight into the hard work that is put into making a great product. Lastly, during the warmer months many wedding and private parties are hosted at the vineyard because of the beautiful scenery and great atmosphere. Chateau Morrisette is unique because any and all well-behaved dogs on a leash are always welcome in the tasting rooms! You’re more than welcome to bring your K9 friend to keep you company as you sip some of the Valley’s finest.

11695375_10153513433463410_8644791396166027466_nChateau Morrisette also has great suggestions for specific flavor profiles to pair your selected wine with at home. If you have purchased a bottle and you just don’t know what to serve it with, you can find suggestions on their website, or you can use one of their recipes that they have published for the sole purpose of taking your meal to the next level. However, if you have visited the winery and you don’t live close enough to pay a visit or pick some up at the store, you can order it directly from them to arrive at your doorstep!

For the Bella girls, we love the fact that whether we’re entertaining friends, enjoying an afternoon at the vineyard, or just drinking a glass on the couch, we are spending our money locally. Book a tasting now and tell us what you’re drinking!

 

Written by Kathleen Duffy

A Toast to the Bride

Ptoasttothebride1rofessional event planner Alison Hotchkiss knows a thing or two about creating memorable bridal celebrations. As the founder-owner of Alison Events, she’s produced stunning weddings all over the world. Her tips on entertaining will help you make your bridal celebration picture perfect.
—Bubbles add a festive, celebratory note to any bridal celebration. I love Cupcake Prosecco sparkling wine from Italy. It’s crisp and refreshing — an affordable alternative to pricey French champagne yet equally delicious.
—Food doesn’t have to be complicated to be remarkable. The finger foods here are varied and flavorful — but they’re not hard to make. To satisfy all guest preferences, I always recommend 3 to 5 appetizers including chicken, beef and fish plus two veggie options (ideally one being vegan or dairy free).
—A signature drink is a fun way to welcome guests and get the party off to a great start. The Prosecco Ginger Cocktail is delicious and memorable. I like to serve it in unconventional glassware and garnish with Persian cucumber “swizzle sticks” for even more impact.
—A popular alternative to the traditional sit down meal at engagement parties or showers: food stations with a range of different foods offered at each. Pair a different wine with each station to create maximum variety as guests taste and mingle.
—Factor in overall ambiance and the vibe you want for your wedding or event. Lighting is key. And when it comes to candles, more is more.
—Flavored vodka is another big trend I’m seeing right now. Look for vodkas infused with such exotic flavors as vanilla frosting, devil’s food cake and more. And don’t be afraid to mix spirits with wine!
—It’s not only more fun to serve bite-sized cupcakes at your wedding but they offer more variety and unexpected flavor combinations than a traditional cake.
—Be sure to have a good assortment of non-alcoholic beverages on hand as well such as bottled water, soft drinks and more to prevent dehydration and ensure that guests drink responsibly.
For more tips from Alison for creating a bridal event to remember, visit www.cupcakevineyards.com.

toasttothebrideProsecco Ginger Cocktail
1 1/2      cups water
1              cup (6 ounces) crystallized ginger
1/2         cup sugar
2              bottles (750 ml) Cupcake Prosecco, chilled
24           thin diagonal sliced seedless or Persian cucumber

Combine water, ginger and sugar in saucepan and bring to a boil. Simmer on low heat, uncovered, 15 minutes. Off heat let steep, covered, 30 minutes. Cool. Purée in blender until smooth. Add 1 tablespoon ginger purée to each champagne glass. Add chilled prosecco, and stir well with swizzle stick until blended. Garnish glass with cucumber slice.

Melted Gruyere Toasts with Crisp Frizzled Prosciutto
Extra virgin olive oil
4              slices (about 3 ounces) prosciutto, cut into 1/2-inch pieces
24           1/4-inch-thick slices Italian bread
4              ounces aged Gruyere, coarsely shredded (about 1 3/4 cups)

Heat 1/2 inch olive oil in medium skillet over medium heat until hot enough to sizzle a piece of prosciutto. Stir half the prosciutto into hot oil and cook over medium heat until prosciutto is crispy, 2 to 3 minutes. Remove from with a slotted spoon to a side dish. Add remaining prosciutto and cook until crispy. Set aside. Heat oven to 350°F. Spray baking sheet with nonstick spray and arrange bread slices on tray. Top each bread slice with a rounded tablespoon of cheese. Bake until cheese is melted, about 5 minutes. Remove from oven. Stand a crispy piece of prosciutto in the center of each melted mound of hot cheese and serve at once.

Shrimp Fajitas Salad on Crisp Flour Tortilla Chips
4              8-inch flour tortillas
1              ripe avocado, pitted and peeled
1 1/2      teaspoons fresh lime juice
1              teaspoon finely chopped cilantro
1/2         teaspoon finely chopped jalapeño, or more to taste
6              ounces extra small (salad shrimp) cooked and peeled shrimp, chopped (about 1 1/4 cups)
3              tablespoons finely chopped peeled ripe mango
2              teaspoons finely chopped cilantro
1              teaspoon finely chopped jalapeño
1              teaspoon fresh lime juice
2              tablespoons thin sliced green onion (scallion) tops (garnish)

Preheat oven to 350°F. Use ruler to trim tortillas into 4 large 6-inch squares. Cut 24 2-inch squares from the squared off tortillas; discard trimmings. Spray baking sheet with nonstick spray. Arrange tortilla squares on pan and spray with nonstick spray. Bake until toasted golden and crisp, 10 to 12 minutes. Cool. Purée avocado, lime juice, cilantro and jalapeño in a food processor until smooth. Set aside. Combine shrimp, mango, cilantro, jalapeño and lime juice in small bowl. Spread about 1/2 tablespoon avocado mixture in center of each toasted tortilla square. Lightly press a tablespoon of the shrimp salad in center of each. Garnish with scallion slices and serve.

Beet Purée with Sesame Flavors
1              pound fresh golden or red beets, trimmed, peeled, cut into 1/2-inch pieces
24           endive leaves, thick ends trimmed, separated into individual leaves
3              tablespoons reduced sodium tamari or soy sauce
1/2         teaspoon toasted (dark) sesame oil
1/4         teaspoon grated fresh ginger
1/4         teaspoon minced fresh garlic
Salt to taste
Toasted white sesame seeds (garnish)
Place beets in a steamer and cook, covered, over simmering water, until tender, 15 to 20 minutes. Cool. Place endive leaves in a large bowl. Add water and a cup of ice and refrigerate until crisped, about 15 minutes. Drain and pat dry with paper towels. Place tamari or soy sauce in a small saucepan and boil gently until reduced to 1 tablespoon. Cool. Purée beets, 1 tablespoon reduced tamari or soy sauce, garlic, ginger, sesame oil and salt in food processor until smooth and creamy. Arrange endive leaves on a platter. With two teaspoons, place a mound of beet purée in the center of each leaf. Garnish with toasted sesame seeds.
Note: Canned or cooked vacuum packed beets can be used as a substitute.