Thai-Basil Sangria

Looking for a wine cocktail that's a little bit different? We have just the thing! Unlike most sangria recipes, our Thai-Basil Sangria is a savory delight instead of a sweet treat. Try this out, then let us know what you think!

Thai-Basil Sangria

¼ c sugar dissolved in ¼ c CH Pinot Grigio (Simple Syrup)
8 Thai Basil Sprigs (can use regular Basil also)
Zest of 1 lemon (peeled in 3in. strips)
Zest of 1 orange (peeled in 3 in. strips)
2 bottles of chilled Chatham Hill Pinot Grigio
¾ c brandy
½ c fresh orange juice, strained
Ice & Chilled Club Soda to add fizz
12 thin orange slices for garnish

1. In a small saucepan, dissolve sugar in Pinot Grigio (simple syrup). Remove the saucepan from the heat and add the basil sprigs and lemon and orange zests. Let syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.

2. In a large clear pitcher, combine the basil syrup, with the wine, brandy, and orange juice. Pour the sangria into iced glasses, top with a splash of club soda and garnish each drink with an orange slice. Cheers!

Megan's Pick

Our newest “Staff Picks” comes from Megan McReynolds, Chatham Hill’s Special Event and Wine Club Manager. Megan just celebrated her three year anniversary with us at Chatham Hill. She joined us in February of 2008 with over 6 years of Wedding and Catering/Event Coordination in the Triangle. After belonging to the Wine Club for a few years, her relationship with Jill grew organically over time, and one day she was asked to come on board! She moved into the role of Private Events Manager where she stayed for two years before the birth of her son in March 2010. Megan is now working part time and is concentrating her work on Chatham Hill’s Wine Club. She is married to her awesome husband Justin—who makes an occasional appearance around the winery to help out—and their son, Carson, just celebrated a milestone: his first birthday! A few of Megan’s favorites: “grilling out on the deck, Martha Stewart Living Magazine, my baby's giggle, my yoga pants, cooking with new recipes, vacation—anywhere, date nights!”

Here is what Megan says about her favorite wine: “I really love our Riesling, mostly because it is unexpectedly dry. The Chatham Hill Riesling is crisp, delicious, and perfect for the warmer months ahead. At home, I pair it with a Cilantro Lime Tilapia. It’s also really yummy to have on hand when we order in Pei Wei!

Wednesdays with the Winemaker: HELP NEEDED!

Marek is requesting your help! As many of you know, Marek is from Poland. He is very interested in creating food and wine pairings using traditional Polish dishes and Chatham Hill wines. As you can imagine, most Polish dishes are meant to be enjoyed with Polish vodka, but Marek is working with Chef Albert at Frazier's Wine Bar to create traditional Polish dishes that will pair well with Chatham Hill's wine. Is Chatham Hill wine up for this challenge? That's where you come in.

We have very educated consumers walk through our doors everyday including our very knowledgeable wine club members! Below, you will find a list of the dishes Marek is trying to pair with Chatham Hill wines. Have you enjoyed any of these dishes with any Chatham Hill wines? What worked? What didn’t work? Maybe you know of another traditional Polish dish that pairs well with your favorite Chatham Hill wine. If so, please leave your comments below. Marek would like to hear from you, and if you leave your email address, Marek would love to speak with you further about your ideas.

-golabki (rolled stuffed cabbage)
-bigos (sauerkraut with mushrooms, with and without meet or sausage)
-pierogi (dumplings with meat and/or sauerkraut, and/or mushrooms)
-herring marinated in white wine

Braised Kale with Apples and Rosé

We have another quick, easy, and healthy food and wine pairing for you compliments of Georgette Charles. For more of her recipes check out her blog Yummy Without the Tummy.

Braised Kale with Apples and Rosé
I recently had a few girlfriends over to catch up, watch a movie, and relax. It was an enjoyable evening. I only had a limited time to prepare a few sides for the movie-watching experience. With a lot of kale from a recent trip to the grocery and some delicious Rosé from Chatham Hill Winery I decided on this pairing.

Ingredients:
canola or olive oil spray
1/2 red onion, chopped
1/2 apple, diced
1/2 bell pepper, chopped (optional)
1 bunch of Kale, chopped
1/2 cup of Rosé wine
Seasoning blend (my favorite is from Trader Joe's)
2 tbsp apple cider vinegar
salt and black pepper, to taste

Recipe:
(1) Spray a sauté pan with canola oil.
(2) Add red onion, apple, and bell pepper, if using, to pan and allow to brown slightly.
(3) Add the kale and the next three ingredients. Allow the kale to cook until completely wilted and slightly brown.
(4) Add salt and pepper, to taste.



Enjoy the braised kale with a glass of Chatham Hill Rosé. It has lovely strawberry flavor notes. This was so quick and easy. A great way to get your calcium, vitamin B6, vitamin C, fiber, and, of course, your daily wine.

Wednesdays with the Winemaker: Blending – The Art of Winemaking Part 2

Welcome back to Wednesdays with the Winemaker. This week's feature is Part 2 of 2 featuring Wine Blending: The Art of Winemaking. As always, feel free to leave comments and/or questions!

Blending – The Art of Winemaking Part 2

There are two basic steps in creating a blend: component evaluation and then blending the wines in different percentages to create the final product.

Component evaluation involves analyzing each wine individually to determine how each wine will contribute to the blend. Wines are evaluated organoleptically (i.e. by taste and smell) for sweetness, acidity, astringency, tannins, body, and complexity. In the laboratory the chemical parameters are measured including the pH, acidity, residual sugar, as well as the wine stability.

Then comes the fun part – blending, tasting; more blending, and more tasting!

As far as “The Art of Winemaking” goes, blending wine is one of the areas where the winemaker can truly express himself or herself through creation of that unique masterpiece blend. It takes patience, attention to detail, and years of experience to master this art.

“Blending” is a wonderful metaphor for using the same, but different ingredients, to create something new and unique through a process in which ultimately a balance and improvement are achieved. Talk about collaboration and innovation with a twist of tradition…