TASTE! Of harvest party!

August 23rd, 2011 | Posted in Uncategorized

September 24-25 TASTE! Of harvest party! More tasting to be had on TASTE! The County Weekend!

The perfect weekend to experience harvest with us! Wagon ride and walking tours in the vineyards showcasing the passionate work of harvest. See the vineyards and handpicking process, visit the crush pad and see our work. Try some juice and check out our facilities where the magic happens!

for details call 613.399.1048 x 23 or email info@grangeofprinceedward.com

Harvest Experience 2011

August 23rd, 2011 | Posted in Uncategorized

Get your hands dirty with our crew at harvest! Stay for a whole day to see our wine making process from start to finish. Join us in the morning to see the harvesting process, and try your hand at it! Bring your grapes back to the winery and learn how the machinery works to process the grapes. Come inside for some tasting of the wine in all stages of the process. And finally join the team for a harvest lunch in the tasting room and raise a glass to another successful year!

Days itinerary:

start with a continental breakfast and meet-and-greet

morning- picking out in the vineyards

noon- harvest lunch catered by east and main bistro

afternoon- join in with processing, see how all the equipment works and taste the juice and wine in the making

end of day- bring home a bottle of whichever varietal we were processing that day!

cost- 75$

This year’s Grange Harvest Experience will be October 8th. Call or email to reserve a spot as availability is limited!

info@grangeofprinceedward.com
613.399.1048 x23

Recipe and Pairing from Chef Randy

August 1st, 2011 | Posted in Our Stories, Recipes, Tasting Notes
Smoked salmon steak recipe paired with our GPE Fumé Blanc! A match made in heaven! Recipe by Chef Randy from http://heckskitchen.com/
ENJOY!
Recipe:
The smoked salmon steak is recipe basically a very hot smoke, modified for home grills with a charcoal box: On a gas grill, for temperature control, bring the grill to 500 to get charcoal ignited, on one side of the grill, then dial back the heat to 400. Make a foil sheet with raised sides. Grease with 2T extra virgin olive oil. Place 4 (1.5” thick) salmon steak portions with a sprinkle of coarse salt (1/2 to 1 tsp) skin down on the foil. Add about ½ cup of smoking chips (2cm size) – mesquite/hickory to the coals – soaking the chips is not necessary, this is a hot smoke. Place on the non-heat side of the grill. At about 6 minutes, slide a flexible spatula between the steaks and skin and flip over, leaving the skin on the foil. Heat a total of 12 minutes for medium rare (14 for rare). That’s it. I served it glazed with a dill butter sauce – the butter was previously infused with a sprig of tarragon (3 minutes in simmer), then fennel (4 minutes on simmer).