"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

AUTUMN BLUSH

Color:

  Blush

Vintage:

  2013

pH:

  3.23

ALC:

  11.3%
   
  Description:
A special blending of three of our white grapes, Chardonnay, Carlos, and Magnolia, all combined with our Red Noble grape. Four completely different grapes combined together to have a slight fruit and spice sensation.
  Retail Cost: $13.99  
 

Best Paired With:
A perfect party wine to meet all taste buds. Great  pairing with any Chinese or Mexican theme meals with a little spice or just sitting relaxing to start the evening off right.

 
 

The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Autumn Blush

 

Blueberry Brown Butter Tart

This is a great combination of something light to be enjoyed with

the wine for dessert. The slight higher acid levels of the blueberries, combined with the sugar, creates a perfect union of the fruit

forwardness. The lemon zest brings the kick. Cheers~

 

Ingredients

 

Preparation and Design

3 eggs
1 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup flour
1/2 stick unsalted butter
1 short 10 inch crust pie shell
2 cup blueberries

Topping:
2 cups water
1 cups sugar
2 blueberries
1/2 cup confectioner’s sugar
 

 

Mix together the eggs, sugar, lemon zest, and vanilla extract

until combined.  Softly start to swirl the flour in. Mix well

and set aside.  In a saucepan in medium heat, melt the

butter until it is liquid and slightly turning brown. Stirring

while doing it, pour the hot butter in a steady motion into

the egg/sugar mixture, combining all together well.

Let the mixture cool to room temperature. 

Preheat an oven to 350°F.  Cover the bottom of the pie

shell evenly with 2 cups blueberries.  Pour the brown butter

mixture over the blueberries, filling the shell two-thirds full.

Bake until the filling is firm to the touch, 45 to 50

minutes. Let the tart cool completely. 

For the topping, bring the water and 1 cup sugar to boil in a

saucepan over medium heat.  Boil for 30 seconds.  Quickly,

toss the blueberries in this mixtures and immediately after a

few stirrings, drain through a colander into a bowl. Lay

the berries onto the cooled tart covering the entire top.

Ready to serve or could be chill for refrigerator.