Homemade Wine Dot Net! - www.homemadewine.net

Social Networking

admin — Sat, 10 Oct 2009 12:15:21 +0000

The love of cooking is a passion best served hot. Very few people who are passionate about cooking burn cold with it…it is all consuming. So what do we do to share this passion? We use social networking of course! I belong to a few foodie social networking sites like Food Buzz and Serious Eats, and yesterday I was offered the opportunity to take a look at a new one called Food Connect.

Food Connect is a light, bright, easily navigated foodie social zone. While it isn’t the huge resource Food Buzz and Serious Eats are, there is a good deal of content by obviously passionate people. An added bonus is the nutrition profile added to recipes, which is helpful for people who don’t use a program like Diet Analysis+ or recipe software.

While it is smaller, that is in itself, not a bad thing. It also means less spammyness to deal with and the ability to search recipes quickly. And there is a good mix of down home vs. upscale so no need to feel overwhelmed by millions of four day recipes. It is also free to register, the way it should be!

It was disappointing to see no recipes for homemade wines and cordials, but that is something I am used too. It only means I haven’t made my mark yet! Great wine and lovely liqueurs go hand in hand with gorgeous food so I am making it my personal mission to fan the spark that becomes your new flame.

While I have been paid to write this review (and I will ALWAYS disclose if I have been paid right within the post!) I only accept reviews that offer something I know my readers might be interested in looking at. You find reviews of the 2007 Dodge Caravan here…sorry, nor glowing reviews of the latest energy drink. But I enjoy sharing things I know my readers might enjoy or benefit from. This is one of those times. So take a look at Food Connect at FoodConnect. I would love to hear your opinions, and if you find a recipe you want to try, swing on back here and share your experiences.

Have a great weekend!
Colleen

2008 Thoroughbred Red

admin — Fri, 02 Oct 2009 12:49:46 +0000

We love horses, and have 5 here at the farm. This was the first year we have bottled a mixed black grape wine and I struggled for a name and a label. I was crunched for time and it hit me…Thoroughbred Red!

Would you like the forums to return?

admin — Sun, 09 Aug 2009 22:45:19 +0000

We were bottling this weekend and I thought back to the forums, and how much I enjoyed sharing with everyone. Is there interest in bringing back the forums? I would be happy to host them again if it is something readers would enjoy. I miss some of the old “regulars” we had such a lovely time sharing recipes, tips etc.

So let me know via email or comment below how you feel about the forum idea and we will see what we can get going!

thanks!

Time to start thinking about 2009 Juice orders

admin — Thu, 06 Aug 2009 23:06:20 +0000

If you are in the Southern Tier of NY and within driving distance of the farm, you are welcome to get in touch with us about the yearly California juice order for 2009. I don’t have the list on front of me, but past years have included the following:

All are 6 gallon pails and most are under $60 per pail

Red:

Alicante Bouschet
Barbera
Burgandy
Cabernet Franc
Cabernet Sauvignon
Chianti
Malvoise Black
Merlot
Mixed Black
Nebbiolo
Pinot Noir
Petit Syrah
Sangiovese
Syrah
Zinfandel

White Zinfandel

White:

Chablis
Chardonnay
French Colombard
Muscat
Riesling
Sauvignon Blanc
Thompson Seedless
Trebbiano

If you want to pre-order, drop us an email and I will be sure to send you the list. All orders MUST BE PAID FOR IN ADVANCE and you will pick up here at our farm.

Thanks!

Lemon Liqueur

admin — Thu, 23 Jul 2009 14:17:32 +0000

In keeping with our cordial making, I set up four jars of Lemon Liqueur today. If you are waiting to try one of these, make it this one….it tastes so amazing any time of the year! I don’t have a pic handy, I’ll try to snap one later and post it for you. Here is the recipe:

Here is what you need:

1 c spring or distilled water
2 c sugar
4 T lemon zest
1/2 c fresh squeezed lemon juice
1 1/2 c 100 proof vodka

***notes***

we use organic lemons or Meyer lemons when in season
lemons are zested using a fine micro plane grater to avoid any white pith. This is VERY important. The pith will add bitterness.
use a good vodka, the taste matters here

Make a simple syrup by boiling the sugar and water over medium high heat until the mixture becomes clear, do not over heat this or you will end up with caramel . Remove the simple syrup from the heat and allow it to cool to a just warm temperature and pour into a clean 1 quart jar with a tight fitting lid. Add the zest, vodka and lemon juice and stir. Seal the jar and store in a cool dark place for at least 4 weeks…6 weeks is best. After your wait is over strain the solids and decant. Store in the freezer and serve ICE cold.

To serve we rim a chilled martini glass with sugar infused with lemon balm.

VERY IMPORTANT NOTE-make at least two batches…seriously

Amaretto

admin — Sat, 18 Jul 2009 11:20:39 +0000

If there is one thing I love it is anything Amaretto. Remind my to post my amaretto tart recipe at some point. It is absolutely amazing.

Here are four recipes to try. The third recipe yields the best flavor, but the others are good as well. Give them a try and, as always, I welcome your comments.

ID:	107
Date:	19-Apr-2000
Name:	Amaretto
Category:	Liquor
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	2 cups sugar 2 cups water 2 cuups vodka 2 cups brandy 3 to 4 tsp. almond extract
Instructions:	1. Bring to boil water. 2. All sugar 3. Reduce and simmer for 10 minutes. 4. Stir occasionally. 5. Remove from heat and cool. 6. Stir in remaining ingredients. 7. Bottle and let sit in a dark place for 30 days.

ID:	108
Date:	19-Apr-2000
Name:	Amaretto
Category:	Liquor
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	1/2 tsp. pure almond extract 1 1/2 cups vodka 1/2 cup sugar 1/4 cup water
Instructions:	1. Boil sugar and water together. 2. Cool. 3. Add all ingredients together. 4. Shake well. 5. Mature a few days, and it’s ready to drink. Yield: 2 cups.

ID:	109
Date:	19-Apr-2000
Name:	Amaretto
Category:	Liquor
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	1/2 lbs. almonds 2 dried apricot halves, chopped 2 cups brandy 1/2 cup pure grain alcohol 1/2 cup water 1 tbsp. orange rind 1 1/4 cups granulated sugar 1/2 cup water (another) 2 tsp. almond extract 1 tsp. glycerine
Instructions:	1. Chop almonds 2. Place in aging container. 3. Add brandy, grain alcohol and water. 4. Include some of the bitter white pith of the orange ring when grating. Add orange rind and apricots to mixture. 5. Stir, cap and age for 1 to 2 months in a cool, dark place. 6. Stir and test almond flavor after 1 month to determine if additional aging is desired. 7. After initial aging, strain and filter liqueur. 8. Combine sugar and 1/2 cup water in small saucepan. 9. Bring to boil, dissolving all sugar. 10. Cool. 11. Add sugar-water, almond extract and glycerine to liqueur. 12. Bottle. 13. Liqueur is ready to drink, but will age gracefully. Yield: a fifth.

ID:	110
Date:	19-Apr-2000
Name:	Amaretto
Category:	Liquor
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	1 cup sugar 3/4 cup water 2 dried apricot halves 1 tbsp. almond extract 1/2 cup alcohol(180 proof) 1/2 cup water Or 1 cup vodka 1 cup brandy 3 drop yellow food coloring 6 drop red food coloring 2 drop blue food coloring 1/2 tsp. glycerine
Instructions:	1. Combine sugar and 3/4 cup water in saucepan 2. Bring to a boil, stirring constantly. 3. Reduce heat and simmer until all sugar is dissolved. 4. Remove from heat and cool. 5. In aging container, combine apricot halves, almond extract alcohol, 1/2 cup water, and brandy. 6. Stir in cooled sugar syrup mixture. 7. Cap and let age 2 days. 8. Remove apricot halves. 9. Add food coloring and glycerine. 10. Stir, recap and continue aging for 1 to 2 months. 11. Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.Variation: For a more prominent ‘bitter almond’ flavour. 1. add 4 apricot nuts, split in half, to basic mixture. 2. Leave in the liqueur 2 days to 2 weeks, depending upon the depth of flavor desired. 3. Remove and discard apricot nuts, Continue as directed. Note: Apricot ‘nuts’ come from within the apricot pit. You may split the apricot pits yourself or obtain them dried at a health food store. Yields a little less than a Fifth.

Bottling this weekend…

admin — Fri, 17 Jul 2009 18:41:14 +0000

We’ll be bottling the 2008 Riesling this weekend. I am very pleased with how it finished…sweet, with apple aromas that upstate New Yorkers love. There is a bit of pear and peach…just wonderful. I haven’t decided on a label yet, I may just stick with last years.

Homemade Wine on foodbuzz.com

admin — Thu, 16 Jul 2009 15:26:02 +0000

With Homemadewine.net back in full swing we decided it needed its own profile on Foodbuzz.com. We welcome all our foodbuzz.com friends to leave us a comment and to visit our foodbuzz profile at:

http://www.foodbuzz.com/foodies/profile/homemade+wine

All those who leave some blog love, friend us or vote for us by July 20th, 2009 will get a copy of our “How To Make Wine” e-book with over 100 recipes complete with tutorials. A $10.95 gift from us for stopping by.

Thanks!
Colleen and Todd
www.homemadewine.net

Taste The Flavors Of The Finger Lakes This Weekend

admin — Thu, 16 Jul 2009 11:30:26 +0000

Watkins Glen, NY (July 14, 2009) – The Finger Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan Cheese, July 17-19, will feature several cooking demonstrations, culinary classes and wine seminars to educate and entertain people attending the festival. Nearly 20 classes, demonstrations and seminars will take place throughout the weekend at Watkins Glen International. All of these activities will be located on the second floor of the track’s media center. Same-day sign-ups will begin promptly at 10:00 AM in the media center, and attendees are encouraged to signup early as all activities have limited seating.

Culinary classes will feature the work of three local chefs as they present quick dishes utilizing regional ingredients. Chef Instructor Eric K. Smith of the New York Wine and Culinary Center, will join Chef Paul Mach of Penn College and a team of Cargill Chefs to teach attendees everything from pairing beer and food, and cooking with seasonal NYS ingredients, to utilizing Cargill Salts to add flavor to recipes.

Cooking Demonstrations will be presented by the Finger Lake Culinary Bounty. These six sessions will feature chefs from local wineries, restaurants and regional companies, who will prepare dishes that feature NYS ingredients or a Finger Lakes region wine pairing.

A variety of wine seminars will be presented by the New York Wine & Grape Foundation. These seminars will teach attendees about a variety of topics, including pairing wine with cheese and chocolate, understanding the winemaking process, and provide a sampling of wines from across our great state.

Located in the heart of Finger Lakes wine country, the Finger Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan Cheese, takes place July 17-19, 2009, and promotes New York wines and agricultural products. Over eighty wineries will be in attendance, in addition to a variety of vendors from across the country representing artisans, jewelers, culinary products, displays and wine accessories. The celebration kicks-off Friday evening, July 17, with fireworks, wine, and togas at Yancey’s Fancy Cheese Launch of the Lakes, and continues Saturday and Sunday, from 10:00 AM – 5:00 PM. The festival encourages bus group participation and is coach friendly. Camping on Festival grounds, shuttle service to area hotels, and plenty of free parking are all available. For tickets and information, please contact the FLWF ticket office at 866-461-7223 or log on to the official Finger Lakes Wine Festival website at www.flwinefest.com.
The Recipe of the Day from Food and Wine Magazine:

http://www.foodandwine.com/recipes/beef-tenderloin-sandwiches-with-norton-shiitake-sauce

Beef Tenderloin Sandwiches with Norton-Shiitake Sauce

Ingredients

1 stick unsalted butter, cut into tablespoons
6 garlic cloves, minced
4 scallions, minced
1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried thyme
Coarsely ground black pepper
2 cups beef stock or low-sodium broth
2 cups Missouri Norton or other dry red wine
1 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Salt
2 baguettes
2 pounds filet mignon, sliced 1/2 inch thick
Extra-virgin olive oil, for brushing

Directions

In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about 5 min-utes. Add the stock, wine and soy sauce and bring to a boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir the cornstarch slurry and whisk into the liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
Preheat the broiler. Cut the baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way through. In a small saucepan, melt the remaining 4 tablespoons of butter. Add the remaining minced garlic and cook over low heat until fragrant, about 4 minutes. Brush the garlic butter on the baguettes and sprinkle lightly with salt. Broil the bread, cut side up, for about 1 minute, until golden.
Preheat a grill pan. Brush the tenderloin slices with oil; season with salt and pepper. Grill the meat in batches over high heat, turning once, until charred and medium-rare, about 5 minutes. Dip the meat in the mushroom sauce and arrange on the baguettes. Spoon the mushroom sauce on top, close the sandwiches and serve.

Serve With

Yukon Golds with Shallot Butter

Italian wines hit hard times…

admin — Wed, 15 Jul 2009 18:34:58 +0000

Just read this from Rueters…

MILAN (Reuters) – Wine output growth in Italy, a major producer, will slow down this year after farmers dug up vines because of incentives under the European Union wine sector reform, research showed on Wednesday.

Italy’s wine output is expected to rise 5 percent from 4.6 billion liters (1.012 billion Imp gallons) produced in 2008, when it jumped 8 percent, farmers’ research center ISMEA and wine industry body Unione Italiana Vini (UIV) said in a statement after conducting joint research.

With growers actively digging up vines, this year’s output is likely to be below a 4.8 billion liter average of the past five years, but much depends on a weather ahead of harvesting, ISMEA and UIV said citing preliminary estimates.

The EU reform, which started in August 2008, offers cash to less competitive winemakers to dig up vines to cut back output aiming to drain Europe’s “wine lakes.” Under a three-year scheme, the cash premium is the highest in the first year.

Italian winemakers applied for cash to subsidize the removal of 11,600 hectares of vines in the 2008/09 year, the research said. The figure compares to a total of 788,393 ha under vines in Italy in 2008, according to Italy’s statistics agency ISTAT.

The EU reform aims to remove 175,000 ha of land under vines out of the EU’s existing 3.6 million ha.

Italian growers’ increasing efforts to prune grapes to improve quality would also rein in quantity, the research said.

Wine output in Tuscany, famous for its Chianti red and its premium cousins Brunello di Montalcino and Nobile di Montepulciano, is expected to be flat on last year, it said.

The region of Piemonte, known for its full-body red Barolo, is likely to see a bigger wine output this year, while forecasts are stable or slightly higher for Italy’s main wine producing regions, Sicily and Puglia.

Wine harvesting is expected to start about 10 days earlier this year spurred by hot weather, Italy’s biggest farmers group Coldiretti said in a separate statement.

(Reporting by Svetlana Kovalyova, editing by Anthony Barker)

—
So wine makers? With Italian juices becoming more difficult to find, what are you thinking of to pick up the slack? I didn’t put up any Barolo last year, opting for Nebbiolo and Barbera instead. I will be ordering juice in September…love to hear your thoughts.