Chardonel Cheese Sauce with Bavarian Pretzels served at the 2017 Say Cheese Wine Trail.

Best paired with Adam Puchta Chardonel

  • 2 cups heavy cream
  • 10 ounce White American cheese, cubed
  • 3/4 cup Adam Puchta Chardonel
  • 4 teaspoons cornstarch
  • 4 teaspoons paprika
  • 2 teaspoon ground mustard

Combine heavy cream and cheese, heat over medium-low heat until melted. Meanwhile, mix cornstarch, paprika and ground mustard together in a small bowl. Stir in wine to make a slurry. Once the cheese mixture is melted stir in the slurry. Heat until desired thickness is reached.

Chardonel Cheese sauce is amazing served with Companion Bakery’s Bavarian Pretzels, on grilled bratwurst, hamburgers or even with fresh vegetables.

Companion Bakery’s Bavarian Pretzels can be found at Companion’s Cafés, Schnucks, Dierbergs and Straubs locations.

Turkey Wonton served at the 2017 Holiday Fare Wine Trail.

Best paired with Adam Puchta Impulse

  • 1½ cups shredded cooked turkey
  • 1 cup prepared stuffing (we add apples, celery, and onions to ours)
  • 4 ounces cream cheese, softened
  • ¼ cup thick turkey gravy
  • 1 (14 ounce) package of wonton wrappers

Preheat oven to 375°. Mix the turkey, stuffing, cream cheese, and turkey gravy in a bowl until thoroughly combined. Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with turkey mixture. Bake 8 minutes or until edges of cups are golden brown and filling is heated through.

Top turkey wontons with the cranberry jalapeno compote.

Cranberry Jalapeno Compote

  • 1 cup sugar
  • 2/3 cup water
  • 1 Tablespoon lemon juice
  • 1/3 cup Adam Puchta Impulse
  • 3 cups fresh cranberries
  • 1 Tablespoon fresh jalapeno, minced

Soak cranberries in Impulse wine for at least 1 hour. Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries with the wine, lemon juice and jalapeno, return to boil. Reduce heat and boil gently for 6-8 minutes, stirring occasionally. Place mixture into food processor and puree to desire consistency. Refrigerate until serving time.

Chocolate Peanut Butter Sheet Cake served at the 2017 Chocolate Wine Trail.

Best paired with Adam Puchta Riefenstahler

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup butter, cubed
  • ½ cup creamy peanut butter
  • ¼ cup baking cocoa
  • 3 eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla extract

 

FROSTING:

  • 3 cups confectioners’ sugar
  • ½ cup creamy peanut butter
  • ½ cup milk
  • ½ teaspoon vanilla
  • ½ cup chopped peanuts

Preheat oven to 350°. Grease a 13×9-in. baking pan.

In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

Prepare frosting while cake is baking. In a large bowl, beat confectioners’ sugar, peanut butter, milk and vanilla until smooth.

Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely.

Buffalo Chicken & Blue Cheese Stuffed Meatballs served at the 2016 Say Cheese Wine Trail.
Buffalo Chicken & Blue Cheese Stuffed Meatballs served at the 2016 Say Cheese Wine Trail.

Best paired with Adam Puchta Adam’s Choice

For the meatballs:

  • 1 pound lean ground chicken
  • 1/2 pound ground pork
  • 3 green onions, thinly sliced
  • 1/3 cup panko bread crumbs
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup Frank’s Buffalo Wing Sauce
  • 6 ounces blue cheese crumbles

Pre-heat oven to 400°F; line baking sheet with parchment paper. In a large bowl mix together bread crumbs, spices, green onions and egg. Add the ground chicken and ground pork; using your hands mix everything together (if the mixture is too wet, add more bread crumbs). Scoop into bite-size meatballs and stuff with a pinch of blue cheese crumbles. Place meatballs on baking sheet and bake for 10 minutes or until they are browned. Place browned meatballs into a slow cooker and toss with Frank’s Buffalo Wing Sauce. Set slow cooker on low and heat for one hour.

 

Blue Cheese Dipping Sauce:

  • 1/2 cup plain non-fat Greek yogurt
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3-5 dashes of hot sauce
  • 2 Tablespoons crumbled blue cheese

In a blender add all of the ingredients; blend until smooth. Pour into a serving bowl and serve alongside the meatballs.

sweet-potato-with-maple-sour-cream
Baked Sweet Potato with Maple Sour Cream served at the 2016 Holiday Fare Wine Trail.

Best paired with Hunter’s Red

  • 4 medium sweet potatoes, scrubbed
  • 1/2 cup sour cream
  • 1 tablespoon pure maple syrup
  • 1/2 cup walnuts
  • 1 tablespoon brown sugar
  • Sea salt (to taste)
  • Additional brown sugar, maple syrup and sea salt

Preheat oven to 450°; line a baking sheet with aluminum foil. With a fork, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45 to 50 minutes. Meanwhile toast walnuts in a skillet with brown sugar and sea salt.

Cut a deep slit in each sweet potato; push ends together to open. Drizzle sweet potatoes with maple syrup, brown sugar and sea salt, return to oven until brown sugar is melted.

In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes. Top with a sprinkling of toasted walnuts.

Caramelized Onion, Bacon & Spinach Pizza served at the 2016 Wild Bacon Wine Trail.
Caramelized Onion, Bacon & Spinach Pizza served at the 2016 Wild Bacon Wine Trail.

Best paired with Adam Puchta Desire

  • 1 – 12 inch pizza crust
  • 7 slices bacon, cooked & chopped
  • 2 Tablespoons olive oil, divided
  • 8 ounce spinach
  • 1 large red onion, sliced 1/4­-inch thick
  • Salt & pepper, to taste
  • 1 teaspoon sugar
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons butter
  • 1 large clove garlic, minced
  • 2 Tablespoons flour
  • 3/4 cup milk
  • 6 ounces mozzarella, shredded
  • 2 ounces Parmesan, shredded

Pre-heat oven to 475°F. Heat 1 tablespoon olive oil in skillet; add onions, season with salt, sauté 10 minutes. Add sugar; cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tablespoons of water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside. Prepare pizza crust, brush top with remaining olive oil. In a small saucepan, melt butter; add flour and garlic, cook, stirring constantly, 1 minute. While whisking, pour milk into flour mixture. Season with salt & pepper, bring mixture just to a boil stirring constantly then remove from heat. Spread white sauce evenly over pizza crust. Top with half of the cheeses, then add spinach, bacon & onions. Top with remaining cheese. Bake in pre-heated oven for 11 – 13 minutes or until cheese is melted and crust is golden.

Quiche pairs perfectly with Mimosas made with  our APW Brut!
Quiche pairs perfectly with Mimosas made with our APW Brut!

Best paired with Mimosas made with our APW Brut!

  • 2/3 cup pepper jack cheese, shredded
  • 1/3 cup Cheddar cheese, shredded
  • 6 eggs
  • 2½ cups half & half
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons ground cumin
  • 2 Tablespoons green onion, sliced
  • 1 Tablespoon green bell pepper, diced
  • 1 Tablespoon red bell pepper, diced
  • ¼ teaspoon hot sauce
  • 1 deep dish pie crust
  • ½ teaspoon butter

Thaw crust and lightly butter bottom. Blind bake for 10 minutes at 350°F (just till set). Remove and cool.

In a large bowl add eggs and whisk until light and fluffy. Whisk in half & half, hot sauce and seasonings.

Place pepper jack cheese, peppers and green onion in the bottom of the pie crust and pour egg mixture over the top. Sprinkle with cheddar cheese and bake at 350°F for 15 minutes then reduce heat to 325°F and bake until set.

Chocolate & Raspberry Brownie Tart Served at the 2016 Chocolate Wine Trail
Chocolate & Raspberry Brownie Tart
Served at the 2016 Chocolate Wine Trail

Best paired with Adam Puchta Vignoles

  • 7-8 ounces semi-sweet chocolate, chopped
  • 4 tablespoons butter (½ stick)
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 3 eggs
  • ¼ cup all-purpose flour
  • Raspberries (fresh or frozen)

Preheat the oven to 325°F. Place the chocolate, butter, sugar and cream in a medium saucepan and heat over low heat, stirring until chocolate is melted and smooth. Place the eggs and flour into a bowl and whisk until combined. Add the chocolate mixture to the flour and egg mixture, whisk until combined. Pour batter into lightly greased muffin pans and top each 1 raspberry. Bake for 8-10 minutes or until a toothpick comes out clean.

Makes a dozen; best served with a raspberry coulis.

 

Raspberry Coulis

  • 1 pound frozen raspberries, thawed and puréed
  • 2 ½ ounces sugar
  • 1 ounce corn syrup
  • ½ ounce lemon juice

Combined the raspberry purée with sugar, corn syrup and lemon juice. Serve either slightly warmed or cold.

Lasagna Served at the 2015 Say Cheese Wine Trail
Lasagna
Served at the 2015 Say Cheese Wine Trail

Best paired with Adam Puchta Hunter’s Red

  • 1 jar of your favorite spaghetti sauce (we like Prego)
  • 1 small can of diced tomatoes
  • 1 small can of tomato sauce
  • 1 pound hamburger
  • 1/2 pound Italian sausage
  • 1/2 cup onion, chopped
  • 1 Tablespoon garlic, chopped
  • 1 Tablespoon Italian seasoning
  • Salt & pepper, to taste
  • 1 tub Ricotta cheese
  • 1 egg
  • 1 small can of turnip greens or wilt approximately 1 pound of fresh spinach
  • 1 box lasagna noodles, cooked according to package
  • 3 cups cheddar cheese, shredded
  • 3 cups mozzarella, shredded

Pre-heat oven to 350°F. Cook hamburger, Italian sausage, onion and seasonings; drain. In large sauce pan, combine spaghetti sauce, diced tomatoes and tomato sauce then add cooked meat. Cook until thick and bubbly. Mix together ricotta cheese, egg and greens.

Assemble:

Prepare 9×13 pan (spray with Pam) and a 1/2 cup of the sauce. Layer with noodles, then ricotta cheese mixture, sauce and shredded cheese. Repeat layers as desired.

Bake for 1 hour.

French Onion Soup Served at the 2015 Holiday Fare Wine Trail
French Onion Soup
Served at the 2015 Holiday Fare Wine Trail

Best paired with Adam Puchta Nouveau

  • 5 to 6 medium yellow onions
  • 1 tablespoon oil
  • 2 tablespoons butter
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 6 cups beef stock
  • 1 cup Adam Puchta Nouveau
  • 1 bay leaf
  • ½ teaspoon ground sage
  • Salt and pepper to taste
  • 12 ounces Swiss cheese, shredded
  • French bread, sliced
  • Olive oil

Melt the butter & oil in a heavy saucepan and add the onion, sugar and salt. Cook over low heat stirring occasionally for 25 minutes or until onion is deep golden brown and they begin to caramelize.

Add the flour and stir continuously for  2 minutes. Gradually blend in the stock and Adam Puchta Nouveau, stirring all the time and bring to a boil. Add the bay leaf, sage, salt and pepper. Cover and simmer for 25 minutes.  Remove the bay leaf.

Preheat oven to 350 and toast the French bread slices till golden brown. Divide soup contents between warmed soup bowls and drizzle with just a touch of olive oil, place toasted bread on top and  sprinkle with grated Swiss cheese. Place  under broiler for a few seconds until cheese is melted and golden. Serve immediately.

 

Chambourcin-Spiked Cranberry Cheese Log
Chambourcin-Spiked Cranberry Cheese Log

Best paired with Adam Puchta Situation Red

  • 1 (10-oz.) package fresh or frozen cranberries, thawed
  • 1 cup Adam Puchta Situation Red
  • 3/4 cup sugar
  • 5 fresh sage leaves
  • 3 fresh thyme sprigs
  • 1 cinnamon stick
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground allspice
  • 1 (8-oz.) package cream cheese, softened
  • Assorted crackers

Stir together first 8 ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 15 to 18 minutes or until about one-fourth of liquid remains. Remove from heat, and cool 20 minutes. Discard thyme sprigs, sage leaves, and cinnamon stick.

Place cream cheese on a serving platter. Spoon desired amount of cranberry mixture over cream cheese. Serve with crackers.

Also try as a topping on pound cake, ice cream or spoon over a softened log of goat cheese.

Broccoli Cheese Soup
Broccoli Cheese Soup

Best paired with Adam Puchta Vidal Blanc

  • 1 tablespoon butter, melted
  • 1/2 cup onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half & half
  • 2 cups chicken broth
  • 1/2 pound fresh broccoli
  • 1 cup carrot, shredded
  • 1 cup sharp cheddar cheese, grated
  • salt & pepper

Sauté onion in 1 tablespoon of melted butter; set aside. In stock pot, cook 1/4 cup melted butter and flour for 3-5 minutes over medium heat. Slowly stir in the half and half (stir constantly). Once half and half is incorporated add the chicken broth and allow to simmer for 20 minutes. Add the fresh broccoli, shredded carrots and cooked onions. Cook over low heat for an additional 20 – 25 minutes.  Add salt and pepper to taste and stir in shredded cheddar cheese. Serve hot with crusty bread.

Homemade Grape Jelly - simply delicious!
Homemade Grape Jelly – simply delicious!

Easier than you think 🙂

5 cups of grape juice*
1 package powdered fruit pectin

6 cups of granulated sugar

  • Prepare the canner, jars & lids.
  • In a large, deep stainless steel saucepan, place grape juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
  • Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until snug.
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

 

* Preparing the juice for the jelly

  • Gently wash and de-stem 4 ½ – 5 pounds grapes (best if you use Concord, Chambourcin or Vignoles). In a large stainless steel saucepan combine grapes and just enough water to prevent scorching (about a ½ cup). Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing the grapes occasionally, just until grapes are softened, 5 – 10 minutes.
  • Transfer grape mixture to a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect the juice.  Should yield approximately 5 cups of juice.

 

Smoked Carnitas paired with Vignoles Margaritas Served at the 2015 Berries & BarBQ Wine Trail
Smoked Carnitas paired with Vignoles Margaritas
Served at the 2015 Berries & BarBQ Wine Trail

Delicious with a Vignoles Margarita (a.k.a. Puchta-Rita)

  • 3-4 pound pork shoulder
  • Salt and pepper
  • 1 Tablespoon oregano
  • 2 teaspoons cumin
  • 2 Tablespoons olive oil
  • Apple cider vinegar

Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F. Be sure to check the chips throughout the cooking time.

Salt and pepper the pork shoulder liberally. Mix the oregano and cumin with the olive oil and rub all over the pork. Place in smoker and cook for 8 hours or until the internal temperature of 195° F.* Occasionally, mop the pork with apple cider vinegar throughout the cooking time.

Once the meat is tender, remove from the smoker and let cool for 15-20 minutes before pulling apart with a fork. In a large sauté pan heat a small amount of vegetable oil over high heat. Press the shredded meat into the oil and fry until crusty. Serve with tortillas and your choice of toppings; we recommend fresh salsa, sour cream and fresh cilantro.

*Pork can be cooked in a slow cooker on low for 8-10 hours. For additional flavor while cooking in the slow cooker, we suggest that add some chopped onions, garlic, apple cider vinegar and a some citrus juice over the pork.

 

For the Vignoles Margarita recipe click here.

Summer Sweetness!!
Summer Sweetness!!

Summer sweetness!!

  • 2 bottles of Adam Puchta Misty Valley
  • 1 can frozen limeade concentrate, defrosted
  • 1 cup fresh strawberries, diced plus 1 cup fresh strawberries, sliced
  • 1 lime, sliced
  • 1 – 2 liter bottle of lemon-lime soda (we recommend 7UP)
  • Ice

Puree 1 cup of diced strawberries and 1/4 cup of the limeade concentrate then run through a strainer to remove any seeds. Fill drink dispenser half way with ice add puree, the remaining limeade concentrate, Adam Puchta Misty Valley, lemon-lime soda, sliced strawberries and lime slices. Stir to combine and let stand for about one hour before serving.

Smoked Mac & Cheese pairs perfectly with any Adam Puchta wine.
Smoked Mac & Cheese pairs perfectly with any Adam Puchta wine.

Delicious with any Adam Puchta wine

  • 1 (16 oz.) package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 1 (8 oz.) cream cheese, cut into chunks
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups extra sharp cheddar cheese, shredded
  • 2 cups Gouda cheese, shredded (sometimes we even like to use Smoked Gouda, yum!)
  • 1 cup Parmesan cheese, shredded

Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F.

Cook the pasta according to package directions. Meanwhile in a large saucepan, melt butter, and whisk in flour into the melted butter. Cook over medium heat for 2 minutes, until sauce is thick and bubbly. Whisk in milk and bring just to a boil and allow to cook for 5 minutes until thickened. Stir in cream cheese chunks and 1 cup of Cheddar, Gouda and Parmesan cheeses, mix until melted and smooth. Season with salt and pepper. Add cooked pasta to the cheese mixture, stir until combined.

Prepare a 11 x 9-1/2 inch aluminum roasting pan with non-stick cooking spray and pour macaroni and cheese mixture to pan. Sprinkle top with remaining Cheddar and Gouda cheeses.

Place in smoker and cook 1 hour at 225° F, until bubbly and delicious. For a nice even smoke, stir pasta half way through cooking time.

 

Bacon Cheddar Crackers paired with Adam Puchta Dry Vignoles
Bacon Cheddar Crackers paired with Adam Puchta Dry Vignoles

Best paired with Adam Puchta Dry Vignoles

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup butter, cold
  • 2 cups shredded, aged cheddar cheese
  • 10 strips bacon, cooked, crumbled
  • 1/4 cup milk

 

Preheat oven to 375. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, combine flour, baking powder, Maple Bacon sea salt (optional), cayenne pepper. Using 2 knives or a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Mix in milk to form dough. Using a small cookie scoop, place balls of dough about an inch apart. Using the bottom of a glass, dipped in flour, OR the tines of a fork – squish the ball so it is flat. Above is using a fork (dipped in flour). Below is using the glass. It should be fairly thin but not too thin.

Bake at 375 for about 16 minutes. I baked for 8 minutes, rotated cookie sheet, and then another 8 minutes. The edges and top will be a little bit brown. Remove from oven and let cool on wire rack.

Grilled Cheddar Bacon Bratwurst topped with Bacon Jam & Tomato Jam Served at the 2015 Wild Bacon Wine Trail
Grilled Cheddar Bacon Bratwurst topped with Tomato Jam and Sweet & Savory Bacon Jam
Served at the 2015 Wild Bacon Wine Trail

An amazing condiment on burgers and brats.

  • 2 pounds hickory-smoked, thick-cut bacon, diced ¼-inch pieces
  • 2 cups bell pepper, diced
  • 1 jalapeno, diced (optional)
  • 4 cloves garlic, minced
  • 1 cup onion, diced
  • 2 cups brown sugar
  • ½ cup maple syrup
  • 1 tablespoon molasses
  • 1 ½ cup apple cider vinegar
  • 1 cup water
  • Crushed red pepper, to taste

Combine all ingredients in a Dutch oven. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours or until desired consistency.  Let cool then transfer to an airtight container.

Bacon jam can be refrigerated for up to one month. Best served at room temperature or slightly warmed.

Grilled Cheddar Bacon Bratwurst topped with Bacon Jam & Tomato Jam Served at the 2015 Wild Bacon Wine Trail
Grilled Cheddar Bacon Bratwurst topped with Tomato Jam and Sweet & Savory Bacon Jam
Served at the 2015 Wild Bacon Wine Trail

Especially tasty on a BLT sandwich, grilled brat or on a crostini with a smear of goat cheese.

  • 2 cans (28 oz, each) diced tomatoes
  • 2 cups diced onion
  • 1 cup tomato paste
  • ½ cup apple cider vinegar
  • 1 cup apple jelly
  • red pepper flake
  • salt

Combine all ingredients in a large stock pot. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours.

This jam keeps for ages (up to 6 months) in the refrigerator. Funnel the jam into jars, let cool and pop it into the fridge.

Dark Chocolate Love Nest Candy  Served at the 2015 Chocolate Wine Trail
Dark Chocolate Love Nest Candy
Served at the 2015 Chocolate Wine Trail

Best paired with Adam Puchta Signature Port Cocktail

  • 1/2 cup Nutella
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
  • 3 cups chow mein noodles
  • Maraschino cherries, optional

In a double-boiler, melt Nutella, dark chocolate chips and butterscotch chips. Once melted remove from heat and mix in chow mein noodles, stir to combine. Line cookie sheet with parchment paper and drop mixture by well rounded spoonfuls. Refrigerate candy for 30 minutes. Garnish with a maraschino cherry when serving. Best stored in tightly covered container in the refrigerator.

Signature Port Cocktail Served at the 2015 Chocolate Wine Trail
Signature Port Cocktail
Served at the 2015 Chocolate Wine Trail

Amazing when paired with a dark chocolate treat!

  • 2 parts Adam Puchta Signature Port
  • 1 part Adam Puchta Jazz Berry
  • Maraschino cherries

Pour ingredients into a mixing glass with ice; stir and strain into a cocktail glass. Garnish with maraschino cherry.

Pear & Gorganzola Salad with a Mead Vinaigrette best paired with Adam Puchta Mead
Pear & Gorganzola Salad with a Mead Vinaigrette best paired with Adam Puchta Mead

Best paired with Adam Puchta Mead

For the dressing:

  • 3/4 cup Adam Puchta Mead
  • 1/4 cup Red Wine Vinegar
  • 3 Tablespoons Lemon Juice
  • 2 Teaspoons Kosher Salt
  • 3/4 Teaspoon Garlic Powder
  • 3/4 Teaspoon Onion Powder
  • Fresh Ground Pepper
  • 1 Cup Olive Oil

Whisk together all the ingredients except the olive oil,

once combined slowly stream in the olive oil constantly whisking.  Cover and place in the fridge until ready to use. Whisk well before using.

For the salad:

  • 4 firm pears
  • 1 Tablespoon Butter, melted
  • 1 Tablespoon Brown Sugar
  • 1 cup Walnuts or Pecans
  • 8 cups Mixed Salad Greens
  • 1/2 cup Gorgonzola Cheese

Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.

Cut the pears into wedges and remove the stems and cores. Toss with the melted butter and brown sugar and spread onto prepared baking sheet. Roast for 10-12 minutes, or until just tender. Meanwhile, place the walnuts (or pecans) into a dry skillet over medium heat; toast for 6-8 minutes. Combine your mixed greens and crumbled cheese; when you are ready to serve, add the toasted nuts and roasted pears, while still warm. Toss with dressing, to taste, and serve immediately.

Chocolate Macaroons amazing paired with Adam Puchta Signature Port
Chocolate Macaroons amazing paired with Adam Puchta Signature Port

Best paired with Adam Puchta Signature Port

  •  ½ cup shortening
  • 4 squares unsweetened chocolate
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • Confectioner’s sugar

Melt together shortening and chocolate. Sift together flour, baking powder and salt and set aside. Add sugar to chocolate, stirring until smooth. Add eggs one at a time, beating well after each; add vanilla. Add flour mix; blend well. Chill dough for 2-3 hours.

Dip out rounded teaspoons of dough; form into small balls. Roll each in confectioner’s sugar. Place 2-inches apart on lightly greased baking sheet. Bake at 375°F for 8-10 minutes — do not over bake, cookies should be soft when taken from oven. Cool cookies on rack.

Oreo Truffles paired with Adam Puchta Jazz Berry
Oreo Truffles paired with Adam Puchta Jazz Berry

Best paired with Adam Puchta Jazz Berry

  •  1 package (16 oz.) Oreo Cookies, finely crushed
  • 1 package  (8 oz.) Cream Cheese, softened
  • 12 oz  Chocolate almond bark, melted

Mix cream cheese and remaining cookie crumbs until blended. Shape into 1-inch balls. Freeze 10 minutes. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with Christmas sugars or drizzle with melted white chocolate. Refrigerate for 1 hour or until firm.

Best paired with Adam Puchta Traminette

Pumpkin Snickerdoodles paired with Adam Puchta Traminette
Pumpkin Snickerdoodles paired with Adam Puchta Traminette

For the cookies:

  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup granulated white sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

For the cinnamon sugar:

  • ½ cup granulated white sugar
  • 1 teaspoon ground cinnamon

In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl. Remove cookie dough from refrigerator. Use a medium cookie scoop or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Best paired with Adam Puchta Brut (Sparkling Wine)

Holiday Spritz Cookies paired with Adam Puchta Brut (Sparkling Wine)
Holiday Spritz Cookies paired with Adam Puchta Brut (Sparkling Wine)
  • 1 cup butter, softened
  • 1 cup confectioner sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 2 ½ cups flour
  • 1/4 teaspoon salt

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired.

Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars.

Bake at 375° for 7 – 9 minutes or until edges just begin to brown. Cool on cookie sheets for 2 minutes before removing to wire rack.

Onion & Gorgonzola Cheese Pizza Served at the 2014 Say Cheese Wine Trail
Onion & Gorgonzola Cheese Pizza
Served at the 2014 Say Cheese Wine Trail

Best paired with Adam Puchta Sparkling Brut

FOR THE DOUGH

  • 1 package active dry yeast
  • 3/4 cup plus 2 tablespoons lukewarm water
  • 3 cups all-purpose flour, plus additional for dusting
  • Salt
  • Olive oil for oiling the bowl

FOR THE TOPPING

  • 1/4 cup extra-virgin olive oil
  • 2 yellow onions, thinly sliced
  • 5 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper
  • Pinch freshly ground nutmeg

To make the dough:

In a large bowl, sprinkle the yeast over the lukewarm water and let stand until dissolved and foamy, about 10 minutes. Add flour and salt to taste and, using your fingers, mix until the water is fully absorbed. Continue to work the mixture with your hands until it comes together to form a dough. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, place in lightly oiled bowl, cover tightly with plastic wrap, and let rise until the dough has doubled in size, about 1 hour.

While the dough is rising make the topping:

In a sauté pan over low heat, warm the oil. Add the onions and cook, stirring often, until soft and translucent, about 20 minutes. Do not let them take on any color. If necessary, add a little water to prevent scorching. Set aside.

Transfer the risen dough to a floured work surface. Punch it down and, using your hands, gradually and gently press it out, lifting and stretching it as you work, into a round, about 12 inches in diameter and about a 1/4 inch thick. Using your fingertips, form a slightly raised rim on the round, then transfer to a lightly floured baking sheet. Let rise in a draft free place for about 20 minutes. Preheat oven to 400°F.

Scatter the cheese and sautéed onions evenly over the round and sprinkle with pepper to taste and nutmeg. Bake until the top is lightly browned, about 20 minutes. Cut into wedges and serve immediately.

Perfect drink to serve during the holidays!

Mulled Wine (Glühwein) a traditional holiday drink best served warm! Cheers!
Mulled Wine (Glühwein) a traditional holiday drink best served warm! Cheers!
  • 1 bottle of Adam Puchta Hunter’s Red
  • 1 bottle of Adam Puchta Adam’s Choice or Misty Valley
  • 3/4 to 1 cup of brown sugar
  • 1 mulling spice bag (To make your own mulling spice bag visit http://happyhourprojects.com/mulling-spices/.)

Steep for 30-60 minutes on stove top or in crock pot on low.Do not boil. Serve hot.

 

 

 

 

Best paired with Adam Puchta Reckless/Desire

It's All About the Leftovers Served at the 2014 Holiday Fare Wine Trail
It’s All About the Leftovers
Served at the 2014 Holiday Fare Wine Trail
  •  1 cup celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 apples (we like Granny Smith), peeled & chopped
  • 1 pear, peeled & chopped
  • 1/2 cup dried cranberries
  • 1/4 pound of bulk Italian sausage
  • 4 slices of hickory-smoked bacon, cut into pieces
  • 1 package (14 oz.) of bagged stuffing mix (we like Pepperidge Farms Herb Seasoned Stuffing)
  • 2-1/2 cups turkey or chicken broth
  • Salt & pepper, to taste
  • 2 cups of leftover turkey
  • 1 cup each of leftover vegetables (we used corn and green beans)
  • Leftover gravy, optional

In a large skillet, sauté celery, onion, apple and pear in a little olive oil and a tablespoon butter, cook until just tender; add Italian sausage and bacon and cook until no longer pink.  Add broth and bring to a low simmer; mix in the stuffing and season with salt and pepper. Lightly mix in the leftover turkey and vegetables.

Spoon the stuffing mixture into a lightly-greased shallow 3-quart baking dish; cover and bake  at 225° F for 1-2 hours, until heated through and broth is absorbed.  For a crunchier stuffing bake uncovered.

Serve with leftover gray and cranberry sauce.

 

Smoked Baked Beans -- Just like we serve 'em  at our Grill Your Own Steak Nights
Smoked Baked Beans — Just like we serve ’em at our Grill Your Own Steak Nights

Delicious with any Adam Puchta wine

  • Bush’s original baked beans, #10 can
  • 1 – 1½ cups brown sugar
  • 1/3 cup molasses
  • 1 onion, chopped
  • ½ pound hickory-smoked bacon (cooked and then cut into pieces)
  • 3 tablespoons spicy brown mustard
  • 3 tablespoons garlic, minced
  • 1 sweet red pepper, chopped
  • Salt, to taste
  • Pepper, to taste
  • Tony Chachere’s Creole Seasoning, to taste

Mix together the above ingredients and put in a disposable aluminum pan. Place in smoker and cook at 225° for 6 hours adding hickory chips as needed.

For extra flavor:

Season a pork roast with garlic, pepper, salt, Tony Chachere’s Creole Seasoning, paprika and onion powder and place on rack above beans in the smoker and let it “drip” its goodness into the beans.

Riefenstahler Sangria Served at the 2014 Berries & BarBQ Wine Trail
Riefenstahler Sangria
Served at the 2014 Berries & BarBQ Wine Trail

Refreshing on a hot summer day!

 

2 bottles of Adam Puchta Riefenstahler

1 – 2 liter bottle of lemon-lime soda (we recommend 7UP)

2 or 3 of each lemons, limes and oranges

Ice

Cut the fruit into wedges and squeeze the juice from the fruit. Fill drink dispenser half way with ice and add the lemon-lime soda, Adam Puchta Riefenstahler and the fruit with the juice. Stir to combine and let stand for about one hour before serving.

BBQ Brisket with Berry Black BBQ Sauce Served at the 2014 Berries & BarBQ Wine Trail
BBQ Brisket with Berry Black BBQ Sauce
Served at the 2014 Berries & BarBQ Wine Trail

Jazzed up bottled BBQ Sauce – delicious with smoked brisket!

 

12 ounce bottle of Sweet Baby Ray’s BBQ Sauce

1/3 cup Adam Puchta Berry Black wine

2 Tablespoons brown sugar

3 Tablespoons red plum preserves

¼ – ½ teaspoon Tony Chachere’s creole seasoning

Combine the above ingredients in a medium sauce pan. Heat on low and let simmer until reached desired thickness.

Best served on smoked brisket or even roasted pork loin with a glass of Adam Puchta Riefenstahler Sangria!

Best paired with Adam Puchta Vignoles

White Chocolate Key Lime Cheesecake
White Chocolate Key Lime Cheesecake Bars
Served at the 2014 Chocolate Wine Trail
  • 8 ounces quality white chocolate (Ghiradelli or Lindt)
  • 2 (3.5 ounce) boxes of Key Lime Straws
  • ½ cup whipping cream
  • 1 (8 ounce) package of cream cheese, softened
  • 3 tablespoons sugar3 tablespoons key lime juice
  • 1 tablespoon finely grated lime zest

Line 8x8x2-inch baking pan with foil, extending over all sides. Stir chopped chocolate in a small metal bowl, set over a saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind the key lime straws in food processor, add 4 tablespoons of melted chocolate and blend until mixture clumps together. Firmly press mixture into bottom of  prepared pan. Chill while making filling.Beat whipping cream in medium bowl until peaks form, set aside. In a large bowl, combine cream cheese, sugar, key lime juice, lime zest and remaining melted chocolate mix until smooth. Fold in whipped cream in two additions. Spread mixture over prepared crust. Chill until firm.

Best paired with Adam Puchta Vidal Blanc

pear pecan salad
Summer Mixed Greens Salad served with Vidal Blanc
  • 1 – 5 ounce bag of mixed baby greens
  • 2 ripe Bartlett pears, peeled, seeded and cored
  • ¾ cup dried cranberries
  • 1/3 cup red onion, thinly sliced
  • ¾ cup pecans, toasted
  • ¾ cup goat cheese, crumbled
  • Seasoned vinegar
  • Olive oil
  • In a large salad bowl, place mixed greens and add pear slices, cranberries and red onion. Toss with enough seasoned vinegar and olive oil to lightly coat ingredients. Serve salad with toasted pecans and crumbled goat cheese.

Best paired with Adam Puchta Dry Vignoles

2013-Goat-Cheese-Torta
Smoked Salmon and Goat Cheese Torta
Served at the 2013 Say Cheese Wine Trail.
  • 1 package (17.3 oz) puff pastry sheets
  • 5 eggs
  • 1½ cup sour cream
  • 32 oz. goat cheese1-8 oz package of cream cheese
  • 2 cups shredded Italian cheese blend
  • Chives, to taste (dried or fresh)
  • Parsley, to taste (dried or fresh)
  • Salt and pepper to taste
  • 6 – 8 oz. thinly sliced smoked salmon
  • Garnish with: additional sour cream & dill weed

Pre-heat oven to 400° F. Roll out puff pastry on lightly floured surface and transfer to baking sheets. Using a fork, pierce dough all over. Bake until golden brown, about 15 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature).In a large mixing bowl, beat together sour cream, goat cheese, cream cheese, shredded cheese, chives, parsley and salt. Incorporate eggs one at a time, blending well after each addition. Spread on prepared  puff pastry crusts. Bake at 400° for 15 – 20 minutes.

Cut into squares and top with smoked salmon, sour cream and dill.

NOTE: Recipe makes 2 – 18×13 sheet pans

Pumpkin-Soup-and-Traminette
Savory Pumpkin Soup served at the 2013 Holiday Fare Wine Trail

Best paired with Adam Puchta Traminette

  • ¼ cup butter
  • ¼ cup onion, chopped
  • 1 clove garlic, chopped
  • 1 (14.5 oz) can vegetable broth
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 (15 oz) can pumpkin
  • 1 (15 oz) can sweet potatoes
  • 1½ cups heavy cream
  • ½ tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp allspice (optional)
  • pinch of paprikapinch or Cajun seasoning
  • pinch of Ground cinnamon,garnish
  • Additional cream, garnish
  • Toasted pumpkin seeds, garnish

Melt butter in a 3-quart saucepan until sizzling. Add onion and garlic; cook over medium heat until onion is softened (2-3 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook for 15 minutes. Stir in pumpkin, sweet potatoes, cream, thyme, parsley, allspice, paprika and Cajun seasoning. Heat through, 5 minutes. For a smooth texture, transfer mixture to a food processor (in batches, if necessary) and process until smooth or mash with a potato masher for a rustic consistency. Return to saucepan. Serve warm. Top with a drizzle of cream, pinch of cinnamon and toasted pumpkin seeds.

Best paired with Adam Puchta-Rita

Queso Blanca

  • 1 lb. white American cheese
  • 1 (10 oz. can) Rotel with green chilies1 cup milk
  • Green onions
  • Banana peppers (fresh or pickled)

In a sauce pan, add the milk and Rotel, bring to a near boil. Meanwhile, melt the cheese a glass bowl in the microwave (low heat). Once the cheese is melted, add to warmed milk and Rotel mixture. Heat over medium heat until combined. Serve with homemade tortilla chips and garnish with green onions and banana peppers.

Homemade Tortilla Chips

Brush both sides of 8-inch corn or flour tortillas with olive oil and then season with a mixture of garlic, herbs and mild Cajun seasoning. Cut tortillas into triangles and bake for approx. 5 -7 minutes at 350° or until the edges start to get crispy. Remove from the oven and enjoy fresh and hot.

  • 4 ounce bottle Pomegranate juice
  • 4 ounces of Adam Puchta Signature Port
  • 12 ounce bottle of Sweet Baby Ray’s BBQ Sauce

Combine above ingredients in a medium saucepan. Bring to a boil, reduce heat to low and let simmer until sauce reaches desired thickness. 

Best paired with Adam Puchta Dry Rosé 

  • 1 pound ground lamb
  • 1 pound ground beef
  • 2 tsp grated garlic
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1 tsp dill weed
  • 1 tsp dried parsley
  • 1 Tbsp dried minced onion
  • 1 tsp Tony Chachere’s Cajun Seasonings

Mix the above ingredients in a large bowl until just combined. Shape into small patties.  Cook Patties (choose method): 1. Smoke the patties with light smoke for approximately 2 hours. 2. Cook the patties in a on the pre-heated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160°F.Best to serve the burgers on Sweet Hawaiian buns with Port & Pomegranate BBQ Sauce and topped with a dill pickle chip.

Jazz Berry Lemonade 1
The perfect Summertime drink!

Summertime in a glass!!

Mix equal parts Adam Puchta Jazz Berry wine and prepared lemonade. Serve on the rocks. Enjoy!!

Best paired with Adam Puchta Vidal Blanc

  • 3 tbsp Olive oil
  • 2 small onions, diced
  • 2 stalks of celery, chopped
  • 4 small carrots, sliced
  • 2 large potatoes, diced
  • 2 cloves garlic, chopped
  • 4 oz green beans
  • 4 oz frozen peas
  • 56 oz vegetable or chicken stock
  • 2 cups fresh mushrooms
  • I/3 cup Parmesan cheese
  • Salt & pepper to taste

Place olive oil in sauté pan and sauté the carrots, onions, celery, potatoes and garlic until slightly tender. Add the stock and bring to slow boil, reduce the heat to simmer. Add the cut green beans, mushrooms and peas. Let simmer until carrots and potatoes are cooked through and all flavors have had time to marry together. Season, to taste, with salt and pepper.Take some day old crusty bread and place in a soup bowl and ladle on the soup mixture add a few drops of olive oil to the soup. Sprinkle with shredded Parmesan cheese and enjoy. 

Best paired with Jazz Berry Lemonade

BLT
Homestead BLT Sandwich
Served at the 2014 Bacon Wine Trail

Brown Sugar Glazed Bacon:

  • 1 pound thick-cut hickory smoked bacon
  • ¼ cup honey
  • ¾ cup brown sugar
  • ½ cup butter (1 stick), melted
  • ¼ teaspoon red pepper flakes

Tony’s Chachere’s Creole Seasoning, to taste

Lettuce

Roma Tomatoes, sliced

Mayonnaise 

Wasabi Sauce

Whole wheat slider buns

Arrange thick-cut bacon slices on large baking sheet. Drizzle with honey and spices. Mix together melted butter and brown sugar, stir until brown sugar is dissolved and then pour over bacon. Bake at 350° for 15 – 20 minutes or until desired crispness. Watch carefully, it can burn very quickly. 

Assemble sandwich:

Spread bottom bun with mayonnaise and wasabi sauce, cover with a layer of lettuce. Top with tomato slices and desired amount of Brown Sugar Glazed Bacon, finish with top bun. 

Best paired with Adam Puchta Brut (sparkling wine)

brussel sprouts
Crispy Fried Brussel Sprouts best served with APW Sparkling Brut.
  • 1 pound fresh Brussels sprouts
  • 2-3 teaspoons Parmesan Cheese
  • ½ teaspoon Tony’s Chachere’s Creole Seasonings
  • Vegetable oil for frying

Using a tabletop fryer; heat vegetable oil to 350° – 375°F. Meanwhile cut off the stem end of the Brussels sprouts and peel off the leaves until you get to the hard heart of the sprout and you can’t peel any more leaves off. Carefully flash fry the leaves in the hot oil – they fry very quickly 10-15 seconds. Remove and let drain on a few paper towels.  Season with Parmesan cheese and Creole seasonings.

These are even better when you add real bacon bits to the hot “chips”.

  • Bacon-Pineapple-Upside-Down-Cake-with-APW 4-5 ounces hickory-smoked bacon (good quality)
  • ¼ cup butter
  • 1 cup brown sugar
  • ¼ cup chopped pecans
  • 1 ounce Adam Puchta’s 1855
  • 1 can (15 ¼ ounce) pineapple slices (undrained)
  • 3 eggs (separated)
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Cook bacon in a cast iron skillet over medium heat, until crisp, drain. Finely chop and set aside. Melt butter in the same skillet, add brown sugar, pecans, 1855 and cooked bacon; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice, set aside. Arrange pineapple slices over the brown sugar mixture in the skillet. 

Beat egg yolks until thick and lemon color; gradually add sugar, beat  well. Add flour, baking powder and salt to mixture. Stir in reserved juice. Beat egg whites until stiff peaks form; fold into yolk mixture. Pour batter into the skillet with the brown sugar mixture & pineapple. 

Bake at 350° for 40 – 45 minutes. Let cool for 30 minutes then remove from skillet.

A delicious twist on a classic Margarita

  • 3 bottles Adam Puchta Vignoles (the blue bottle)
  • 1 liter Master Mixes Margarita Mix (contains no alcohol)
  • 3 oz Gran Marnier

Mix ingredients in a large serving vessel with ice. Best when you can let sit overnight. If desired, salt or sugar the rim of a chilled Margarita or wine glass. Garnish with a fresh lime wedge.

Vignoles-Margarita