Bishop

Recipe from Wine Cocktails by A.J. Rathbun

Ingredients:

• 4 lemon wheels
• 3 oz of simple syrup
• Ice cubes
• 4 oz rum
• 8 oz of Chatham Hill Cabernet Sauvignon
• Lemon slices for garnish

How To:

1)      Combine the lemon wheels and simple syrup in a cocktail shaker. Muddle well.

2)      Fill the shaker halfway with ice cubes. Add the rum. Shake well.

3)      Add a few ice cubes to wine glasses. Strain mix over the ice.

4)      Top of each glass with 2 oz of Chatham Hill Cabernet Sauvignon.

5)      Garnish with lemon slices and serve.

Did You Know? How Many Grapes = 1 bottle of Wine?

One Ton of Grapes = 50 Cases = 600 Bottles

1/2 Ton of Grapes = 1 Barrel of Finished Wine = 300 Bottles

3 1/2 Pounds of Grapes (10 clusters) = 1 Bottle

Aloha Punch

Recipe from Wine Cocktails by A.J. Rathbun

Ingredients:

• Cracked Ice
• One bottle of Chatham Hill Rubio
• 8 oz fresh pineapple juice
• 4 oz fresh lime juice
• 4 oz fresh orange juice
• 2 liters chilled ginger ale
• 1 lime cut into wedges
• 1 orange cut into slices

How To:

1)      Add ice to punch bowl

2)      Add Chatham Hill Rubio and fruit juices. Stir briefly

3)      Add ginger ale and stir. Drop n the lime wedges and orange slice and stir.

4)      Serve and Enjoy!

CLARET LEMONADE (USING DRY RED WINE)

4 Tbls lemon juice                   
2 Tsps superfine sugar
6 ounces crushed ice                
8 ounces chilled Chatham Hill Cabernet Sauvignon
Slice lemon                              

 
Combine lemon juice and sugar in a tall collins glass and stir until sugar is dissolved. 

Add ice, pour in wine, and garnish with lemon slice. 

Serve with a straw.

SWEET CAROLINA FRUIT INFUSED WINE SMASH

• 2½ cups Sweet Carolina Raspberry Infused Wine
• 1 cup crushed ice
• 1/3 can frozen Pink Lemonade
• ½ cup fresh or frozen raspberries

Put all ingredients into blender, and purée until smooth. 

Can substitute Sweet Carolina Blueberry Infused Wine and change frozen fruit to frozen peaches or pineapple. 

For a more tart drink cut back wine to only 2 cups. 

Use fresh fruit for a more lively drink; frozen fruit adds thickness. 

Can’t you just see yourself on the porch with this libation? 

Did You Know? All About Wine Bottle Sizes

• Pony: ¼ of a standard bottle =187 ml
• Half-bottle or Split: ½ of a standard bottle =375 ml
• Standard: 1 bottle; adapted from the old 1/5^th gallon =750 ml
• Magnum: 2 bottles; Magnum is the Latin word for “large” =1.5 liters
• Marie Jean: 3 bottles; Named after a wine enthusiast from the 1700s =2.25 Liters
• Jeroboam or Double Magnum: 4 bottles; Named after 1^st king of Northern Isreal = 3.0 Liters
• Rehoboam: 6 bottles; King of Judah, 922-908 BC = 4.5 liters
• Methuselah or Imperial: 8 bottles; Named after Biblical Patriarch, lived to the age of 969 = 6 liters
• Salamanazar: 12 bottles, AKA 1 case; Named after King of Assyria, 859-824 BC = 9 liters
• Balthazar: 16 bottles; Named after Regent of Babylon, 538 BC = 12 liters
• Nebuchadnezzar: 20 bottles, Named after King of Babylon, 605-562 BC = 15 liters
• Paramount: 36 bottles, 27 liters.

Torta al Vino Recipe, From the cookbook: Lidia’s Family Table

From the cookbook:  Lidia’s Family Table

Torta al Vino is a traditional wine country cake with white wine incorporated ino the batter. You may use grapes or berries! This is a delicious dessert you must try. Let us know how it goes!

Ingredients:

1 ½ cups all purpose flour, plus extra to flour the cake pan and coat the grapes

1 ½ t baking powder

½ t baking soda

1/8 t salt

6 T soft butter plus 1 T for the cake pan

¾ c sugar

2 eggs

1 T Extra virgin olive oil (EVOO)

1 t vanilla extract

1 T lemon of orange zest

¾ c Chatham Hill Chardonnay or Pinot Grigio

2 c small red seedless grapes, stemmed, rinsed and patted dry or 2 c fresh or frozen blueberries or raspberries

For topping the cake during baking

2 T butter, cut into small bits

1 T zucchero di canna or white sugar

Directions:

1. Arrange a rack in the middle of the oven, preheat to 375*
2. Assemble the springform pan, butter and flour the insides
3. Sift together or stir the flour, baking powder and baking soda and salt
4. With a mixer on LOW speed, cream the butter and sugar together in a big bowl, when blended beat on high for a few minutes until smooth and light. Scrape down the sides of the bowl and beat in the eggs, one at a time at MED speed- then mix in the EVOO, the vanilla, and citrus zest. Beat on HIGH for 2 minutes to lighten and smooth
5. Scrape down the sides and at LOW speed mix the dry ingredients alternating with the wine. Add a 1/3 of each at a time. Once everything has been incorporated, beat on HIGH for 20 seconds.
6. Pour batter into the cake pan and spread it in an even layer. Sprinkle a t of flour over the grapes and toss to lightly dust. Scatter the grapes over the surface of the batter and swirl a spatula around them to fold. Be sure not to fold deeper than and inch.
7. Bake for 25 minutes or until top is set (the bottom will be loose and might still shake.) Scatter the butter bits and sugar on top and then bake another 15 minutes or until golden brown on top
8. Remove and cool on a cooling rack for about 10 minutes, then open the spring and remove ring.
9. Serve at room temperature and sliced- garnish with some powdered sugar and whipped cream- 
10. ENJOY!

SWEET CAROLINA PEACH INFUSED WINE SMOOTHIE

2 cups peaches, peeled and sliced (use frozen if out of season)
1 cup vanilla ice cream                                                 
1 cup ice cubes
1 cup Sweet Carolina Peach Infused Wine               
½ cup brandy

In a blender, combine peaches, ice cream, ice cubes, wine and brandy and blend until smooth. 

Pour into 4 frozen glasses. 

Sara's Pick

Me and Bailey; UNC Homecoming, 2011

So, I have been avoiding it long enough…it’s time to talk about myself. Here we go: I am a Junior English major and Public Policy minor at UNC—Go Heels!—and a single mother to one of the world’s most amazing 13 year old boys ever: Bailey. When I am not mommying, working, studying, writing papers, volunteering, fostering animals, writing blogs, updating facebook, or Tweeting, I like to sleep. And listen to live music. And sing very loudly in my car. I am also an accomplished living room dancer and pop culture addict. 

At UNC, I am a class of 2013 Senior Marshal, on the Student Parent Association Executive Board, and founding member and Executive Board member for Autism Speaks U. I am also a foster home for the Carolina Pet Rescue.

I have been with Chatham Hill Winery for 18 months, although my dad and step-mom have been wine club members at the winery for, like, ever. When Marek and Jill were looking for some help behind the bar, my dad referred me. So, thanks daddy because I love my job! In addition to doing a small bit of “behind the scenes” work with the blog, facebook, etc., I am also a tasting room sales associate. You will find me behind the bar most weekends. I love talking to people. I love talking about wine. I am a very lucky girl.

My pick for my favorite Chatham Hill Wine is the Pinot Grigio. Tropical fruits. Citrus. Clean and crisp. I love this wine with a simple spinach salad tossed with green apples, dried blueberries, walnuts, a mild Danish blue cheese, and a touch of raspberry vinaigrette. 

Cheers!

Facts About Our New Releases

In this "Wednesday with the Winemaker" blog, Marek gives us an "insider's" look at some of our new releases. Ever wonder what type of barrel your favorite wine was aged in or for how long? Where are the NC vineyards where we source our grapes? Find the answers to these questions and more below. (Sorry the size is so large; I want you folks to be able to read them easily!)

As always, if you have a question or comment for Marek, leave them below.

Cheers!

CHATHAM HILL MIXED BERRY & BANANA SMOOTHIE

2 cups frozen mixed berries                              
½ cup orange juice
1 frozen ripe banana                                         
1 cup low-fat vanilla yogurt
2 Tsp honey (optional)
2 cups Sweet Carolina Blueberry, Blackberry, or Raspberry Infused Wine

Combine all ingredients together in a blender and puree until smooth.