Tuesday to Friday: 11:00AM to 7:00PM
Saturday:10AM to 5pm
Closed Sunday and Monday.
Normally we end with a smile, but today I am going to start with my Smile because this weather isn’t funny!
Thankfully spring is coming…if you are starting a wine with us this week it will be ready to bottle mid to end March…Yay! Time to start planning the summer sipping and distract ourselves from the huge snow banks outside.
Selection – Save $20.00 when you make in our winery (Sale Price is $154.00)
Don’t forget that includes the kit, processing fees, taxes, corks, labels, shrink caps, bottle washing and sanitizing
– Save $10.00 when you take and make at home
World Vineyard – Save $10.00
Vintners Reserve – Save $8.00
I have managed to get my hands on some more of the Limited Editions wines for this year. These are our most popular wines of the year. Click HERE for full descriptions of the wines. They would be $199.00 to make in our winery which includes the kit, processing fees, taxes, labels, corks, shrink caps, bottle washing and sanitizing. Or $139.95 to take and make at home. Send us an e-mail or call to get yours before we sell out again.
Cider On Sale
Save $10 on selected varieties of Mangrove Jacks Hard Ciders. These are a refreshing gluten free option to beer which we can make here for you or you can take the kit and make it at home.
$89.00 to make in or $39.99 take-out
Lemon & Sage Flattened Chicken
Serve with LE 2014 California Trio Blanca or any dry unoaked white wine
Moist and juicy, this simple roast chicken dinner takes a Sunday night classic to new heights.
Yield: 6 servings
2 large lemons, divided
1/4 cup softened butter
3 tbsp finely chopped fresh sage
1 tbsp Dijon mustard
1/2 tsp each sea salt and freshly ground pepper
1 whole roasting chicken (about 3lb)
1 lb baby potatoes
1 lb carrots, peeled and cut into equal chunks
Tossed green salad and crusty rolls
Preheat oven to 400*F
Finely grate 1 tbsp. Slice remaining lemon thickly. Arrange in a roasting pan.
Blend butter with sage, Dijon, lemon zest and juice, salt and pepper; set aside.
Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef’s knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks inward and press on the breastbone to flattened.
Place chicken, cut-side-down, over lemon slices. Carefully loosen skin over breast meat, legs and thighs using fingertips.
Melt 2 tbsp butter mixture; toss with potatoes and carrots. Scatter around chicken.
Rub remaining butter mixture evenly under and over skin of chicken.
Roast, basting occasionally, for 60 to 75 minutes (or until and instant-read thermometer registers 165*F in thigh and 175*F in breast meat).
Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Thanks for taking the time to read…and we hope to see you soon!