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To celebrate the recent release of our 2015 Late Harvest Riesling, we are excited to share a unique cocktail idea perfect for summer!
It is well known to many of our club members that Tasting Room Manager Scott Tidd is a gifted home chef and grill master. He regularly regales both guests and coworkers with his tales of family dinner menus and holiday meal productions. Our office staff anticipates Monday mornings for the opportunity to hear what weekend-warrior feasts he whipped up. Stories of his middle school-aged sons amuse us with their sophisticated palates for delicacies such as raw oysters which they choose as their special treat for good grades and little league championships—a far cry from pepperoni pizza! We finally realized that his recipes and food pairing ideas are just too good to keep to ourselves and we have launched a new series in which to showcase them called Tidd-bit Tuesday. We will have demonstrations and samples in the tasting rooms on select dates to help you break up your work week and we will be featuring the recipes in our newsletters and here in our blog. The first Tidd-bit is this heavenly cocktail, the inspiration for which, Scott describes below:
"I created this drink a few years back to entertain my wife and her friends. We have a swimming pool and every summer we do a lot of entertaining with friends and family. Instead of making stronger drinks like a Margarita in the middle of the day, I wanted to find something lighter for the adults to enjoy. For the first timers to our house it is always a fun conversation piece as well. Finally, one day, one of my wife’s friends asked what the drink was called. My wife responded with, 'it’s his get-out-of-jail-free card—when he makes it he can disappear with his friends!'"
1oz Ice Cube Tray
Scheid Vineyards Late Harvest Riesling
Scheid Vineyards ‘Isabelle’ Sparkling Wine
1. Pour Late Harvest Riesling into ice cube tray 2/3rds of the way to leave room for the raspberries. Place in freezer for 30 minutes, pull from freezer and add 1 raspberry per cube. Place back in freezer until frozen. Make 1-2 days ahead of time for best results.
2. In a glass of your choice (I would recommend a Champagne flute) add one cube of Late Harvest Riesling to 2 or 3 ounces of Scheid Vineyards ‘Isabelle’ Sparkling.
3. Enjoy! As you drink this great summertime cocktail it will start off dry and as the ice cube melts you will get subtle hints of sweet apple and pear. As you finish the sparkling, you will be left with a sweet slushy and a fresh bright raspberry to cleanse your palate.
Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper. Roast for 30 - 45 minutes, until potatoes are golden brown. While potatoes are roasting, rinse and trim tough ends of asparagus; set aside. Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil. Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil. While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high. Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender. Serve potatoes, asparagus and steak immediately.
5 tbsp apricot preserves
1/2 cup dried mission figs, chopped
1/4 cup dried cranberries
1/3 cup shelled pistachios
1/3 cup walnut hearts, roughly chopped
3-4 sprigs fresh rosemary
1 round of French brie
Preheat the oven to 400 degrees F.
Thoroughly mix the apricot preserves, chopped figs, cranberries, pistachios, and chopped walnuts in a small bowl until well coated. Place the round of brie in a small cast iron skillet or oven-safe dish and top the brie with the apricot mixture. Bake at 400F for ten minutes or until brie is warm and softened. Once the brie is softened, turn the oven to broil and broil the brie for 30 seconds or until the nuts begin to brown (be careful not to burn the top). Remove from the oven and decorate with fresh rosemary sprigs. Serve immediately with sliced baguette or crostini.
2 tbsp flour
1 cup red wine
1 lb butternut squash, cut into 1-inch cubes
2 celery stalks, cut into 1-inch pieces
1/4 cup sundried tomatoes
4 cups beef broth
2 tbsp coarsely chopped fresh parsley
3 tbsp olive oil
1 coarsely chopped yellow onion
2 cloves finely chopped garlic
1 tbsp finely chopped fresh thyme
2 lbs beef chuck, cut into 1-inch cubes
1/2 tsp salt
1 tsp black pepper
Heat olive oil in a large Dutch oven, add onions, garlic, and thyme, then sauté over medium heat until onions are tender. Place salt, pepper, and flour in paper bag, shake to combine then place beef cubes in bag and shake to coat; add to pan. Brown the beef on all sides over medium-high heat then add red wine, butternut squash, celery, sundried tomatoes, and beef broth. Bring stew to a boil, then cover and reduce to low; simmer for 90 minutes. Adjust seasonings, place stew in bowls, sprinkle with fresh parsley and serve immediately with a simple green salad, crusty French bread and Scheid Vineyards GSM.
2 teaspoons smoked paprika
1¼ teaspoons kosher salt
2 teaspoons freshly-ground black pepper
1 tablespoon olive oil
3½-pound pork shoulder roast (aka Boston butt)
½ cup low sodium chicken or beef stock
½ cup balsamic vinegar
½ cup molasses
2 tablespoons low-sodium soy sauce
1 teaspoon crushed red pepper flakes
¾ cup peach preserves
2 cups vertically sliced yellow onion
5 garlic cloves, minced
½ cup Scheid Vineyards 50/50
2 teaspoons cornstarch
Combine paprika, ½ teaspoon salt, and black pepper in small bowl; rub evenly over pork shoulder. Heat large cast iron pan over medium-high heat. Add 1 tablespoon olive oil to the pan and brown pork shoulder on all sides, approximately 3 minutes on each side then set pork aside in slow cooker while preparing sauce.
Add stock, balsamic vinegar, molasses, soy sauce, and red pepper flakes to the cast iron pan; bring to a boil. Gently loosen browned bits on the bottom of the pan with a wooden spoon and add peach preserves. Whisk together until combined and pour over the pork in slow cooker. Add onion and garlic then cook on low for 5-6 hours or until pork is tender and shreds easily with a fork. Remove pork from the slow cooker and allow to sit 5 minutes. Separate the onions from the sauce with slotted spoon and set aside.
Place a gallon-size, zip-top plastic bag inside a large measuring cup or bowl. Carefully pour the remaining liquid into the zip-top bag and let sit for 10 – 15 minutes, until fat rises to the top. Carefully cut off the bottom corner of the bag and allow the liquid to drain back into the pan but stopping before the top layer of fat. Add 50/50 to sauce and bring to a boil for 10 minutes or until the mixture is reduced to half its original volume. Place cornstarch, salt and 1 tablespoon water in small bowl and thoroughly whisk to form a smooth paste. Add cornstarch-salt mixture to the pan with the rest of the sauce and cook, stirring constantly until sauce begins to thicken, 3 – 4 minutes. Shred pork with two forks and place in a large mixing bowl; add sauce and toss to combine.
To make sandwiches, layer pork/sauce mixture with reserved onions or coleslaw if desired. Pair with Scheid Vineyards Estate 50/50 for a perfect summer BBQ dinner!
If you loved this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess.
6 burger patties (see recipe below)
1 lb. Swiss cheese slices
1 lb. button mushrooms
1 bunch lettuce
1 heirloom tomato
6 hamburger buns
1 tsp. olive oil
Light the grill and turn to medium high heat. Prepare the mushrooms in advance by sauteéing them in olive oil over medium high heat for 5 minutes. Set aside. Add the burgers to the grill and cook until the center temperature reaches 150°. Flip the burgers only once and do not press with the spatula to prevent loss of flavor. When the burgers have finished cooking, remove from the grill and let cool for two minutes. Immediately top with mushrooms then cover with Swiss cheese. Add your favorite condiments and toppings. Serve immediately with 2015 Scheid Vineyards Pinot Noir Rosé for the perfect cook-out food and wine pairing!
Recipe - Burger Patties
1 lb. ground beef
½ lb. ground pork
1 tbs. Worcestershire sauce
2 tbs. melted butter
½ yellow onion, diced
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Thoroughly mix Worcestershire, butter, onion, garlic powder, salt and pepper in large bowl. Add beef and pork then gently toss with hands; avoid overmixing. Divide into six equal portions, flatten gently with palm, place on parchment lined pan and place in freezer for 20 minutes.
This recipe is one of those dress-me-up-or-dress-me-down types of meals. Need to impress the in-laws? Serve alongside pasta! Want a quick and wholesome dinner after work? Make a salad with a light vinaigrette while the salmon bakes and in a few minutes you'll have a tasty, healthy dish the whole family will enjoy.
Paired perfectly with our 2012 Estate Pinot Noir, this bright and aromatic style of Pinot Noir perfectly matches fish dishes such as salmon.
1 large salmon filet, 2 lbs. (skin on)
1 large shallot, finely chopped
3 tablespoons chopped fresh parsley
5 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
1 lemon, cut in half
3 tablespoons olive oil
Sea salt (or Kosher salt)
Freshly ground black pepper
Preheat oven to 400° and generously grease a glass baking dish with olive oil. Place salmon filets skin-side down on the foil and sprinkle with salt and pepper. In a separate bowl, mix the shallot, herbs, olive oil and juice from half the lemon. Thinly slice the other half of the lemon into rounds. Place on salmon in a row across the top. Gently spoon the herb mixture on top of lemon and pat to cover filet evenly. Bake for 10 - 11 min or just until the salmon is cooked (you can check by inserting the tip of a small knife into the center). Serve and watch the compliments roll in.
Roussanne is an intriguing and versatile wine that doesn’t get enough time in the spotlight. Although Roussanne is common as a component in blends, it isn’t often bottled on its own. We were so excited with the quality of the 2014 Roussanne, however, that we had to share it in a limited production bottling of 125 cases. And then we immediately went about finding the perfect recipe to match its light and refreshing character.
We finally settled on this deliciously healthy (and quick!) recipe featuring scallops seared and then placed on a bed of roasted cauliflower with a balsamic glaze. The scallops hold up well to the Roussanne without overpowering the delicate flavors, and the sweetness of the balsamic glaze and currants balance the earthiness of the cauliflower.
1 large cauliflower, separated into florets
1/2 cup olive oil
Freshly ground pepper
1/3 cup pine nuts
1/2 cup currants
1/4 cup balsamic vinegar
1/4 cup Scheid Vineyards Rousanne
1 shallot, finely chopped
8 jumbo sea scallops
1/4 cup tarragon leaves
Preheat oven to 425° and generously coat a glass baking dish with olive oil. In large bowl, toss cauliflower with 2 tablespoons of olive oil, sprinkle with salt and pepper then roast in prepared dish for 40 minutes. Meanwhile, in microwave-safe bowl, combine the currants, balsamic vinegar and water and microwave at high power for 1 minute, then steep while cauliflower roasts. Strain the soaking liquid into a small saucepan, setting currants aside in a small bowl, then simmer until reduced to 2 tablespoons. Whisk in ¼ cup olive oil and chopped shallot; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over high. Season scallops with salt and pepper and add them to skillet in a single layer. Cook over high heat until golden brown on the bottom, about 1½ - 2 minutes. Turn and cook the scallops on the other side for about 1½ - 2 minutes. In a large bowl, gently toss the cauliflower with the pine nuts, currants, tarragon and balsamic reduction. Adjust seasonings and transfer to four plates. Top each plate with two scallops and serve immediately.