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.

SWEET CAROLINA BLACKBERRY SNOW GRANITA

1 Bottles Sweet Carolina Blackberry Infused Wine
1 cup Fresh or Frozen Blackberries
1 cup Water
½ cup Sugar
½ cup Blackberry Liqueur or Schnapps
1¼ cups of Sparkling Wine

• Prepare simple syrup (sugar/water) by stirring water and sugar in saucepan over low heat until sugar dissolves - cool. 
• Puree blackberries in a blender or food processor. 
• Whisk ¾ cup of puree into simple syrup. 
• Mix in Blackberry Liqueur/Schnapps and sparkling wine. 
• Pour mixture into 8” x 8” metal baking pan. 
• Freeze mixture until icy around edges (45 minutes). 
• Use a fork to rake the frozen edges toward the center. 
• Place back in freezer. 
• Repeat the raking into the center every 30 minutes, until frozen through (about 5 hours total). 
• Cover and keep frozen. 
• Can make up to 2 days in advance. 

Icy delight - Serve in a martini glass with a fresh blackberry.

Carol's Pick

Carol at Artessa Winery in Napa

Today, we will feature one of our newest employees at the winery. While she is a new face behind the bar, she is certainly not new to the winery. Carol has been a loyal wine club member since 2008.

Carol has been “blissfully” married for almost 33 years to Bob who is retired Army. During the week, Carol is a self proclaimed “IT geek”, and she enjoys her “dream job” by working at the winery part-time. Carol has one daughter, Erika, who also works here at Chatham Hill Winery part-time, and they are spending the next year planning Erika’s upcoming nuptials.

Carol’s favorite pastime? Exploration!  During Erika’s first year at college, Carol and Bob decided to visit every pub in Raleigh listed on pubcrawler.com, and they succeeded in this quest!

Additionally, Carol loves to travel. She has lived in Germany, and she and Bob were able to travel to many European countries from there. During these travels, Carol’s love of wine started. In 2004, she attended the Wiesbaden Germany wine festival, and since then, she has visited wineries in Napa, Washington state, Colorado, Maine, New Jersey, Virginia and North Carolina. Carol also loves to read, cook, and make the occasional batch of wine in her pantry.

Currently, Carol’s favorite Chatham Hill Wine is the 2008 Cabernet Sauvignon Reserve which she likes to pair with grilled portabella mushrooms.

New Wines and Vines: Notes from the Winemaker

Guess what feature is back folks? Wednesdays with the Winemaker! 

This week's edition brings us Marek's tasting notes and food pairings of our newest Chatham Hill wines--including our very limited, wine club member exclusive: Sweet Cabernet Franc. 

 

2009 CABERNET FRANC – NEW VINTAGE

This is the first release of the 2009 vintage of Chatham Hill Cabernet Franc. It is a blend of Cab Franc grapes from two vineyards in Yadkin Valley, 70% Wilmoth Vineyard and 30% Winnbrose Vineyard. After undergoing extended fermentation and maceration, the wine was aged in French and American oak for 24 months with additional bottle aging prior to release. The wine can be enjoyed now but with proper cellaring will keep improving for up to four years.

Tasting Notes: The Chatham Hill 2009 Cabernet Franc is an elegant, rich yet soft wine. With fleshy black cherry, blackberry and spicy oak aromas the wine is worth drinking now or cellaring for a special occasion. Succulent, dark fruit flavors of tart blackberry, plum, black cherry with a hint of peppery oak fills the palate and gives way to a smooth, medium finish.

Food Pairing: The rich fruit in this Cabernet Franc pairs well with pan-seared pork or game with a variety of fruit sauces. Pan-seared duck with pomegranate glaze is an excellent meal to accompany this lush, dark, fruit-forward wine.

2010 SYRAH – NEW VINTAGE

The 2010 vintage of Chatham Hill Syrah was crafted from hand-picked grapes grown in the Winnbrose Vineyard in the Yadkin Valley AVA. The addition of 5% of Cabernet Franc. Cold fermented and aged for 12 months in French oak barrels. The wine is delightful now but try to cellar it for 2-3 years, which may be challenging to wait this long, to further develop in the bottle and you will be rewarded. Note: Only 50 cases were produced so stack up if you like it because it will be gone soon. 

Tasting Notes: On the nose, the 2010 Syrah reveals wild raspberry and boysenberry with delicate earthy notes, while the tart upfront berry fruit flavors (boysenberry, cherry and dark mulberry) give way to mellow tannins and soft acidity supporting the mid palate. The vibrant, juicy fruit runs the length of the palate and lingers with a "have another glass" finish.

Food Pairing: Enjoy with lightly spiced chili, slow cooker beef stew, or a lamb casserole.

SWEET CAROLINA RED – SWEET CABERNET FRANC - NEW WINE

This is a special release of Sweet Carolina Red made from 2011 Cabernet Franc grapes from Yadkin Valley. The sweetness in this fairly acidic wine revealed the richness of fruit flavors not noticeable in its dry equivalent. We encourage you to compare this wine with the dry Chatham Hill Cabernet Franc. This can be an eye opening experience revealing how even small changes in sugar concentration in wine can expose or suppress its aromas and flavors. We will appreciate comments comparing this new wine to our standard Sweet Carolina Red made from Carignan and Ruby Cabernet. Note: Only 50 cases were produced. This is a Wine Club Member Exclusive. 

Tasting Notes: Rich and fruity. Cherrypie and plum on the nose. Delicious flavors of sweet cherry pie, sweet black currant. Enjoy at room temperature or slightly chilled.
Food Pairing: A delicious match for ham or North Carolina barbecue dishes.

2011 RIESLING – DRY - NEW VINTAGE

This is a new vintage of the Dry Chatham Hill Riesling crafted in the French Alsace style. Residual sugar: 0.20%. 

Tasting Notes: Rich citrusy aromas dominated by yellow grapefruit and tart orange with hints of peach. Bursts with lime, green apple flavors with hints of pineapple and lemon. The refreshing crispiness and rich fruit flavors make it a great food wine! 

Food Pairing: Delicious with fresh steamed oysters or crab. Wonderful with Asian, Thai, and lighter poultry entrees.

2011 PINOT GRIGIO – NEW VINTAGE

The 2011 vintage of Chatham Hill Pinot Grigio is a delicious medium body, 100% varietal wine. Residual sugar: 0.15%. Despite low sugar it tastes very mellow and smooth. The wine was fermented at 45 deg. F and aged in a stainless steel tank. Cold fermentation and the absence of oak ageing allowed the wine to retain high concentrations of aromas and produced a fruity and refreshing wine. 

Tasting Notes: Light straw color. Aromas dominated by orange blossom, peach and melon with hints of lemon grass. Delightful flavors of orange blossom, lemon-lime, with a touch of mango. Clean, smooth citrusy finish with warm acidity and mineral nuances. 

Food Pairing: A great match with mild and creamy cheeses, fresh garden salads, and light pastas.

SWEET CAROLINA POMEGRANATE BEACH BOMB

This is a killer! Make sure you’re sitting down:
 
A stunning presentation of a delicious new cocktail made with Sweet Carolina Fruit Infused Pomegranate Wine.
The perfect drink for the perfect evening at any time of year.

3 oz. Sweet Carolina Pomegranate Infused Wine
1 oz. White Rum
1 oz. Dark Rum – floater
2 oz. Pineapple Juice

Shake all ingredients well with ice and strain over ice into glass.

Garnish with a fresh fruit. 

SWEET CAROLINA FRUIT INFUSED WINE PASSION SMOOTHIE

Yes, you read that right: WINE SMOOTHIE!!!

1½ cup Sweet Carolina Blueberry Infused Wine
2 cups Frozen Mixed Fruit
1 cup fresh or frozen Blueberries
½ cup Vanilla or Plain Yogurt

Put all ingredients into a blender or smoothie machine and mix well. For a creamier texture, use a bit more yogurt. 

This recipe is wonderful with any of our Sweet Carolina Fruit Infused Wines.

Nancy's Pick(s)

Our very own Nancy Maestri is celebrating her 10 year anniversary with us at Chatham Hill Winery. For those of you who have not had the pleasure of getting to know Nancy yet, here is a little bit about her:

Nancy is a UC Berkeley graduate in journalism and proud mother of two boys: Richard, 28, who will make Nancy a mother-in-law come September, and Charles, 25. 

In her spare time, Nancy enjoys reading, swimming, and cooking. She not only enjoys cooking, but she is a great cook who is starting her own soup business: Mr. Russell's. Marek is quoted as saying Nancy's soup recipe (which was created by her father) is "stupid good". We are so excited for Nancy's new venture.

Nancy is the "inventor" of Chatham Hill's famous Peach Sangria. Her favorite Chatham Hill Wines are, well...pretty much all of them. When I pressed her, she said the Chatham Hill Riesling and Viognier in the whites and the Cabernet Sauvignon in the reds. 

Nancy's favorite food pairing with wine? "An empty stomach." That wit is one of many reasons why we are so glad to call Nancy ours!

Cheers!

SWEET CAROLINA POMEGRANATE MARTINI

This is Jill’s (Chatham Hill Winery owner) favorite:

1½ cups Sweet Carolina Pomegranate Infused Wine
1 cup Ice
2 oz. Citrus Vodka or White Tequila
1 oz. Cointreau

 
Shake together and pour into a chilled, icy martini glasses.

Optional: Splash of sparkling wine and a squeeze of lemon.

Easter: Wine and Ham Pairings

Nancy is at it again! Today, she shared with me her perfect wine pairings for Easter ham, and as an added bonus, she shared a quick and tasty dessert idea. Enjoy!

Ham: 

For the dry wine drinkers try our 2010 Syrah: On the nose, wild raspberry and boysenberry with delicate earthy notes, while the tart upfront berry fruit flavors (boysenberry, cherry and dark mulberry) give way to mellow tannins and soft acidity supporting the mid palate. The vibrant, juicy fruit runs the length of the palate and lingers with a "have another glass" finish. 

For those that likes something a little sweeter try our semi-sweet Sweet Carolina Red which bursts with jammy cranberry and sweet raspberry aromas & tastes. Long fruity finish.

Quick and Delicious Dessert:

• Slice Strawberries
• Soak Overnight in our Sweet Carolina Strawberry Wine
• Pour Strawberries and Wine on top of Pound Cake
• Add a Dollop of Creme Fraiche
• TRY TO SAVE SOME FOR ALL OF YOUR GUESTS!

Chatham Hill Chardonnay Spice Cake Recipe

1 box of white cake mix
1 package (5 oz) instant vanilla pudding mix
1 tsp ground nutmeg
3/4 c fat free sour cream
3/4 c Chatham Hill Chardonnay
2 large eggs
1/2 c egg substitute
- Preheat oven to 350. Spray the inside of a Bundt pan with canola cooking spray,
then dust with 2 T of flour.
- Add cake mix, vanilla pudding mix, and nutmeg to a large mixing bowl and beat with mixer on low
speed to blend well.
- Add sour cream, wine, eggs, and egg substitute to mixture and beat on medium speed for 5 minutes.
- Pour into prepared Bundt pan and bake for 50 minutes or until toothpick comes out clean. Let cake
cool in pan for 10 minutes. Invert pan on serving plate to release cake. Enjoy!