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Barrel Into Spring 2014!

Posted on: May 14th, 2014 by GRV Staff No Comments

Cheers and welcome to Barrel Tasting 2014!

We are excited to have you join us for this annual Grand Valley event.  Chef Jill Peters created amazing Thai recipes to pair with our 2011 Viognier, 2011 Malbec & 2009 Late Harvest Viognier.  Take a look and enjoy!

 

Thai Miso Watermelon Soup with Crab and Fennel Salad, Green Curry Crème Fraiche and Pickled Watermelon Rind

Serves 4-6

Ingredients: Thai Miso Watermelon Soup

4 cups fresh watermelon, cubed (save rind)

1/2 cup red miso paste

2 Tablespoons grape seed oil

1 shallot, julienned

3 cloves garlic, chopped

2 Tablespoons ginger, peeled and chopped

2 Thai chilies (bird chili), fresh chopped (more if you like it spicy)

1 Kafir Lime Leaf, fresh

2 Tablespoons Japanese Cooking Wine

1/4 cup Grande River Vineyards Viognier

2 Tablespoons Rice Wine Vinegar

2 Tablespoons Yuzu

1 Tablespoon Fish Sauce

agave or honey to taste (I like to use the agave here because it incorporates easily and doesn’t impart a whole lot of flavor)

fresh lime juice to taste

kosher salt to taste

Procedure:

-Puree watermelon in blender until very smooth

-heat grape seed oil over med-high heat and sauté the shallot, garlic, ginger, kafir lime leaf and chilies until they just start to caramelize

-add red miso paste and cook for 30 seconds

-deglaze with Japanese wine and Viognier

-add 1/2 cup watermelon puree and cook down for 1 min

-remove kafir lime leaf and puree sauté mixture with Yuzu and Fish Sauce

-add mixture to the watermelon puree

-season to taste with salt and agave(depending on the sweetness of the melon), lime juice

Ingredients: Crab and Fennel Salad

4 oz lump crab meat

1/3 cup fresh fennel, shaved and finely diced

2 tsp chopped cilantro

1 Tablespoons extra virgin olive oil

1 tsp yuzu

salt to taste

Procedure:

-gently mix all ingredients together (try to keep some integrity of the lump crab meat)

Ingredients: Green Curry Crème Fraiche

1/2 cup heavy cream

1/4 cup buttermilk

4 Tablespoons green curry paste

1 tsp yuzu

salt to taste

Procedure:

-whisk together heavy cream and buttermilk

-cover mixture and sit out at room temperature for 48 hours

-mix the green curry paste, yuzu and salt to taste

-refrigerate

Ingredients: Pickled Watermelon Rind

1/2 cup white part of watermelon rind (the part in between the red flesh and green outside of melon), finely julienned

1/3 cup rice wine vinegar

2 Tablespoons white vinegar

1/4 cup water

1/2 cup white sugar

1/4 cup kosher salt

10 Szechuan peppercorns

3 star anise

3 allspice

2 Thai chilies

4 slices fresh ginger, approx. 1/4 inch thick

Procedure:

-in heat proof container mix watermelon rind, star anise, allspice, chilies, ginger and Szechuan peppercorns

-heat both vinegars, water, sugar, salt until it comes to a boil

-pour hot liquid over rind and aromatic mixture

-cool over night

-pull as much watermelon rind as you would like to garnish the soup with out of pickling mixture (leaving behind any aromatics) and finely dice

Plating/Serving

-you can serve this soup hot or cold (keep in mind, heating the soup will change the color and flavor of the soup)

-garnish with a healthy spoon full of crab salad, drizzle of crème fraiche, sprinkle of pickled rind and some micro greens and finely chopped chives-

-pair with Grande River Vineyards Viognier

 

Tea Smoked Duck Banh Mi Crostade with Pickled Carrot Slaw and Caramelized Mango Aioli

Ingredients: Smoked Duck

2 (6-8 oz) duck breast (skin on)

Brine:

1 quart water

2 Tablespoons kosher salt

1 Tablespoon sugar

3 Tablespoons loose leaf Oolong Tea

2 Tablespoons loose leaf Green Tea with Toasted Brown Rice(this comes together as an actual tea)

Procedure:Brine

-score through the skin of the duck breast without puncturing the meat to create a diamond pattern

-dissolve salt and sugar into hot water, add tea and cool

-submerge duck into brine liquid and let brine over night

Ingredients:Smoke

smoker (if you do not have a smoker you can find easy ways to build one on grill)

apple wood

oolong and green tea with toasted brown rice

Procedure:Smoke Duck

-smoke the duck with the apple wood and tea at 170 degrees F. for approx. 1.5 hours

-transfer duck to pan over med-low heat, skin side down to render the fat and crisp skin

-once the skin is crisp, flip duck and cook to approx. medium to medium well

-KEEP DUCK FAT!

-chill duck breast

-slice to about 1/8th of an inch

Ingredients:Crostade

8-10 slices French bread, 1/2 in. thick

melted duck fat

salt and pepper

Procedure: Preheat Oven to 375 F

-brush both sides of bread with duck fat

-season with salt and pepper

-place spaced apart on sheet tray

-bake until the edges are golden brown and crispy but middle still has a slight chew (not quite as crisp as a crostini)

Ingredients:Pickled Carrots

2 cups shredded carrots

1 cup Grande River Malbec

1/3 cup rice wine vinegar

2 Tablespoons white vinegar

1/4 cup water

2/3 cup white sugar

1/4 cup kosher salt

10 Szechuan peppercorns

3 star anise

3 allspice

2 Thai chilies

4 slices fresh ginger, approx. 1/4 inch thick

Procedure:Carrots

-bring liquid and aromatics to a boil

-pour hot mixture over carrots

-refrigerate over night

-pull carrots from pickling mixture

Ingredients:Pickled Carrot and Pea Shoot Slaw

1/2 cup pickled carrots

1/2 cup lightly chopped pea shoots

1/2 cup sunflower shoots

1/4 cup angel hair cabbage

1/4 cup cilantro

1 tsp sesame oil

3 Tablespoons sweet chili sauce

juice of 1/2 lime

Procedure:

-combine all ingredients right before you are going to assemble the crostade

Ingredients:Caramelized Mango Aioli

2 mangos, ripe, flesh cut into 1″ pieces

3 shallots, julienned

4 cloves garlic, crushed

2 Tablespoons red miso paste

3 Tablespoons ginger, fresh, chopped

2 thai chilies

1 kafir lime leaf

1/3 cup thai sweet chili sauce

3 Tablespoons rice wine vinegar

1/4 cup Japanese cooking wine

1 cup mayonnaise

salt and pepper to taste

Procedure:

-sauté mango, shallots, garlic, ginger on medium heat until dark golden brown caramelization

-add miso paste, chilies, kafir lime leaf and cook another 2 minutes

-deglaze with Japanese cooking wine, vinegar, sweet chili sauce

-cook down until liquid thinly coats the pan

-cool mixture a bit and remove lime leaf

-puree mixture with mayonnaise and season with salt and pepper

Plating/Serving

-layer the sliced, smoked duck on the crostade

-place the slaw on top

-drizzle with the mango aioli

-sprinkle with toasted white and black sesame seeds and serve

-serve with Grande River Vineyards Malbec

 

 Galangal and Lemongrass Soup with Peanut and Sesame Lace Cookie and Rhubarb Red Bean Gelee

Ingredients:Galangal and Lemongrass Soup

2 1/2 quarts Heavy Whipping Cream

2 cups egg yolks

2 cups sugar

4 stalks lemongrass, roughly chopped

1 cup roughly chopped galangal root (this is similar to ginger, I get mine in the freezer of my oriental food store)

1/2 cup roughly chopped ginger root

2 vanilla beans split in half lengthwise

2 Tablespoons vanilla extract

4 star anise

3 allspice

Procedure:

-bring 2 quarts cream to a boil with lemongrass, galangal, ginger, vanilla bean and extract, star anise and allspice

-take off the heat and steep for 2 hours

-bring mixture back to boil, pull off heat for 15 minutes

-combine egg yolks and sugar

-strain cream mixture into yolk mixture and return to stove over low heat

-continuously stir over heat with spatula, being sure to gently scrape bottom of pan as you stir to prevent the yolks from scrambling

-you are gently cooking the yolks to thicken the soup

-after approximately 20-30 min of low heat stirring you should see the soup thickening

-to test take a large spoon and coat the back of it with the soup, swipe finger through the soup on spoon, if it doesn’t drip it is thick enough

-pull from heat and strain

-cool soup

-whip the remaining 2 cups of heavy whipping cream to medium stiff peaks and fold into the chilled soup

Ingredients:Peanut and Sesame Lace Cookie

1 cup roasted peanuts, finely chopped

1/4 cup toasted white sesame seeds

2 Tablespoons black sesame seeds

10 egg whites

1 1/4 cup sugar

1 tsp vanilla extract

1/2 tsp kosher salt

1/8 tsp cream of tartar

2 Tablespoons five-spice

1 Tablespoon toasted sesame oil

Procedure:Preheat oven to 250 F

-whip egg whites on high, when they reach foamy add cream of tartar

-continue to whip on high adding sugar gradually, once reach medium stiff glossy peaks start adding vanilla, salt, five spice, sesame oil, peanuts, white sesame seeds

-pour mixture onto greased sheet tray with greased parchment paper

-bake until completely crispy and golden brown

Ingredients:Rhubarb Red Bean Gelee

3 stalks rhubarb cut into 1/2″ pieces

1 can sweet red bean paste

1 cup brown sugar

1/4 cup ginger, fresh

2 Tablespoons vanilla extract

1 cup Grande River Vineyards LH Viognier

2 Tablespoons mint, fresh, chopped

2 Tablespoons basil, fresh, chopped

juice of 1 lime

Procedure:

-combine rhubarb, brown sugar, ginger, vanilla, LH Viognier in pot and cook down until jammy

-add red bean paste, lime juice and puree until smooth

-fold in mint and basil

-chill

Plating/Serving

-this is a rich soup so pour desired amount of soup in a bowl

-dollop the gelee on top with a piece of lace cookie

-garnish with chiffonade of rose petals

-serve with Grande River Vineyards Late Harvest Viognier

The Remus Tucker Band ends the 2013 Hear it Through the Grapevine Summer Concert Series

Posted on: August 18th, 2013 by GRV Staff No Comments

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A beautiful evening for last show of the Summer Concert Series! Thanks to all who came out to see the Remus Tucker Band…we hope to see them again soon!

The Remus Tucker Band finishes off Summer Concert Series

Posted on: August 12th, 2013 by GRV Staff No Comments

The Remus Tucker Band will finish off the “hear it through the grapevine” summer concert series this Thursday evening , August 15th as a kick-off to the Palisade Peach Festival!

The band is based out of Denver, Colorado, and is a fast moving bit of Southern Fried Rock. They offer a mix of good ole Southern Rock and Blues that keeps the crowd rockin’ and dancin’. Comprised of one lady and five guys they keep things lively while stomping to the beat of their own brand and a bit of the favorites remade as only The Remus Tucker Band can!

Join us Thursday at 6:30 pm when the gates open to get your spot and be ready for the music starting at 7:30 pm! Catering will be provided by Decadence Cheesecakes with chicken, jalapeno and peach ka-bobs, bbq beans, drunken corn and a Habenero peach cornbread, along with savory cheesecakes available on the side. And of course, dessert cheesecakes in a jar to finish it off! This Concert benefits the Palisade Chamber of Commerce and tickets are still available at Fisher’s Discount Liquor Barn, Roper Music and here at the winery. The cost is $20 per ticket in advance and $25 at the gate! We hope to see you here~

**Summer Concert Series Change in Schedule**

Posted on: August 1st, 2013 by GRV Staff No Comments

***CHANGE IN SUMMER CONCERT SERIES*** **The August 10, 2013 Boys of Summer-Eagles Tribute concert HAS BEEN CANCELLED***…due to an unfortunate accident involving Jimmy Williamson, the lead player. After some time of healing Jimmy will be OK, but will not be able to make this scheduled performance. If you have purchased tickets, we will be contacting you to arrange a refund, or if you have tickets you may call us at 970.464.5867 to arrange for your refund. We apologize for any inconvenience this may have caused, but we do wish Jimmy a  speedy recovery! Thanks for your understanding~

Frank Bregar Orchestra with Krystyn Hartman

Posted on: July 7th, 2013 by GRV Staff No Comments

The Frank Bregar Orchestra with Krystyn Hartman took the stage at the opening night of the summer concert series on Saturday, June 29th. As the crowd assembled the clouds moved in which made for a more pleasant evening on the lawn! The pepper and sausage food truck was on hand serving some yummy sandwiches, and one couple even got a few dances in! It was nice opening to the concert series! Thanks to all who made it possible!

Frank Bregar Orchestra takes the stage

Frank Bregar Orchestra takes the stage

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Food truck offered grilled sausage and pepper sandwiches!

Food truck offered grilled sausage and pepper sandwiches!

Community Food Bank of Mesa County staff patiently waiting...

Community Food Bank of Mesa County staff patiently waiting…

GRV Staff at intermission

GRV Staff at intermission

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Red, White and Blues

Posted on: July 7th, 2013 by GRV Staff No Comments

As out summer concert series continues, we welcomed the Red, White and Blues show performed by the Western Colorado Jazz Orchestra on Saturday, July 6th as part of  the holiday weekend.

A big thank you to all who attended the show! After the wind storm blew through, it turned out to be a beautiful evening on the lawn with a nice cloud cover to cool things off a bit! We would also like to thank all of the volunteers and staff that worked the event for making the evening a pleasant experience.

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Check out the Events page and click on the link to the  ”hear it through the grapevine 2013 summer concert series” schedule to find the remaining shows for the summer! We hope to see you here!!

Barrel Into Spring 2013

Posted on: May 13th, 2013 by GRV Staff No Comments

Our 1st 2013 Barrel Into Spring event was well attended and all of the guests seemed to enjoy the experience. It was a sold-out event and here are a few photos as a reminder of a fun weekend! Cheers!

 

 

We also had requests for the salad recipe, so we are posting it here. Others will be put up as they are received.

 

Kale and Cabbage Salad with Roasted Nut Vinaigrette  (makes 4 good sized portions)

 ¾ Cup Pure Grape seed Oil/Extra Virgin Olive Oil/Peanut Oil or Flavored Oil of your choice

¼ Cup Rice Wine Vinegar

2 Tablespoons Lemon Juice

1 Tablespoon Honey

2 Teaspoons black pepper

1 Teaspoon salt

1 Tablespoon plus 1 tsp. dry mustard

1 Teaspoon Worcestershire Sauce

2 Tablespoons Soy Sauce

½ Teaspoon Sesame Oil

1 Teaspoon Water

2 Teaspoons Garlic powder

For The Salad:

2-1/2 Cups Curly Kale (not Tuscan or black) stems & ribs cut out, leaves chiffonade chopped finely and then cut into three times really shredded (Kale is tough so you want it really fine small pieces but not confetti)

1-1/2 Cups shredded and fine chopped green cabbage

10 Mint leaves chiffonade chopped

¼ Bunch of fresh cilantro, leaves and stems are fine, finely chopped

¾ Cup finely chopped dry roasted peanuts no salt

½ Cup whole dry roasted peanuts (or almonds if allergic to peanuts)

In a large bowl mix all greens with peanuts and cheese. Add dressing until nice and wet (you probably won’t need all of it) and toss well. Let sit 5 to 10 minutes. Serve in individual bowls or onto a large platter. Enjoy!

 

 

Shrimp Toast with Kale Salad and Sesame Vinaigrette Paired with Grande River Sauvignon Blanc

 

 Ingredients: Sesame Vinaigrette

¾ cup pure grape seed oil or any other oil you may prefer

¼ cup rice wine vinegar

2 Tbsp lemon juice

1 Tbsp honey

2 tsp black pepper

1 tsp kosher salt

1 Tbsp plus 1 tsp dry mustard

1 tsp worchestershire sauce

2 Tbsp soy sauce

1 tsp sesame oil

2 cloves roasted garlic

Ingredients: Kale Salad

2 ½ cup curly kale(not Tuscan or Black) stems & ribs removed

1 ½ cup finely shredded green cabbage

¼ bunch fresh cilantro finely chopped

10 mint leaves

½ cup toasted slivered almonds
Shrimp Toast
Ingredients: Shrimp Paste for Shrimp Toast

1 ½ Tbsp fresh grated ginger

3 coloves minced garlic

1 lb raw shrimp, peeled and deveined

2 strips bacon, chopped

¼ bunch fresh cilantro

¼ cup chopped jicama

2 egg whites

2 green onions, thinly sliced

1 ½ tsp soy sauce

½ tsp sesame oil

Salt and pepper to taste

Ingredients: Toast for Shrimp Toast

1 loaf sourdough bread, crust removed

2 Tbsp sesame seeds

1/3 cup vegetable oil

2 tsp butter

Procedure: Shrimp Toast

*cut crust from bread

*pulse shrimp as well as other paste ingredients in robo coupe until they form a paste while keeping a fair amount of texture

*season to taste

*spread shrimp mixture onto bread

*fry shrimp toast, shrimp side down in oil and butter for approx. 3 min. on each side

 

Smoked Beef Tenderloin Sliders with Roasted Red Pepper Aioli and Arugula

 

Rolls-Ingredients

Rolls for Sliders- Rhodes frozen rolls and or any other rolls you may prefer.

Smoked and/or Grilled Beef Tenderloin- Ingredients
If you are not equipped to smoke meats it is excellent just grilled and sliced.  Prepare to your preferred temperature.

Roasted Red Pepper Aioli- Ingredients

1 cup mayonnaise
1 cup roasted red peppers
¼ cup roasted garlic
zest and juice  (1) lemon
¼ bunch Italian parsley
salt and pepper to taste

Carmalized onions with Merlot and Desert Blush

Julienne white Spanish onions and sauté in plain grape seed oil
on low heat until golden brown. Deglaze with

¼ cup of Grande River Desert Blush

¼ cup Grande River Merlot

Cool and add to sandwich
Procedure for Sliders

* Arugula
* French’s Crispy fried onions
* Schmear aioli on both sides of the bread

* Add caramelized onions on bottom and top with arugula,

beef and crispy onions

And last but not least….

Ghirardelli Chocolate Brownies

(or your favorite recipe)

Goat Cheese Frosting and Cajeta Port Caramel

 

Ingredients

Ghirardelli Chocolate Brownies (or your favorite recipe) Baked

 Goat Cheese Frosting 

8 oz. Cream Cheese
4 oz Goat Cheese
½ cup Powdered Sugar
¼ tsp Vanilla Extract
Cream all ingredients together

Cajeta Port Caramel
1 bottle of Grande River Tawny Merlot Port reduced by ½
1 bottle Cajeta Caramel (Hispanic food section grocery)

 Procedure

* Whisk together

* Frost and drizzle brownies to taste

 

Barrel Into Spring 2013 @ Grande River Vineyards - www.granderiverwines.com

 

1st Library Tasting Open House & Sale

Posted on: May 3rd, 2013 by GRV Staff No Comments

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The first weekend in April we held our 1st Library Tasting and Open House and Sale of wines from our library. Our Friday night with our Wine Club members was a great success and everyone enjoyed the opportunity to sample and purchase a few of the aged Meritage Reds. The wines paired with some delectable bites made for a great weekend! Thanks to all who came out and shared some time with us.

Edesia 2013

Posted on: May 3rd, 2013 by GRV Staff No Comments

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The Edesia event  held at The Wine Country Inn was a great success, even though it was cold outside, we managed to stay entertained inside by the guests, the Edesia Goddess, and of course our friends from Debeque Canyon Winery!

Feast in the Fields Dinner Part 2…

Posted on: August 25th, 2012 by GRV Staff No Comments

Food was prepared, wine was served with each course, and then the dancing commenced….the Palisade PeachFest Queen and her attendants were enjoying the festivities also, even caught them dancing numberswiki.com

(but that photo was too blurry), so this one of them seated will have to do~what a beautiful evening! Thank you Z’s Orchard for being such gracious hosts!

Nestled at the base of western Colorado's Bookcliffs mountain range near the Colorado River in Palisade is Grande River Vineyards, Colorado's Premium Wine Growing Estate™. Grande River Vineyards produces world-class, award-winning wines in traditional styles.

Open seven days a week
9 a.m. - 5 p.m.

Excluding Thanksgiving, Christmas and New Year's day