Tasting room open daily
11am - 5pm
(On route 7, immediately south
of historic Shelburne Village
between the Shelburne Museum
and VT Teddy Bear Factory.)
6308 Shelburne Rd., Shelburne VT
802-985-8222
www.shelburnevineyard.com
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October
Wine & Pairing
2008 Gewürztraminer
"Gewürtz"
means spice.
This slightly sweet, fruity white
has a soft, aromatic
nose
and a
crisp burst
of spice
that is the perfect
foil for
fall root vegetable dishes
as well
as spicy
Asian foods
$15
&
Roasted Butternut Squash
and Apple Soup
1 Macintosh apple, peeled, cored, halved
1 butternut squash, sliced in half, seed removed
1 head fresh garlic
1 Tbsp. olive oil
1 medium onion, chopped
1 cup apple cider
2 cups vegetable stock
1/8 tsp. crushed red pepper
Garnish:
1/4 cup non fat sour cream
2 Tbsp. fresh parsley or chives, chopped
Preheat oven to 350 deg. F.
Place the squash in a roasting pan, cut side up.
Place half of the apple in each center of the squash halves. Cover an bake for 60-75 minutes, or until squash is soft all the way through. Remove from the oven and let cool slightly. While the squash is baking, wrap the head of garlic in foil and bake for 30 min. until soft.
Heat soup pot over medium heat. Add the onions and oil and saute until soft, approximately 10 min.
Remove the squash from its skin, and place the squash and apple in a food processor, including any pan juices. Remove three cloves from the baked garlic. Add the three cloves of garlic and the sauteed onion to the squash.
Return the squash mixture to the soup pot. Add the cider, stock, crushed red pepper, salt and pepper and simmer for 15 minutes or until heated thoroughly.
Garnish with sour cream and parsley or chives.
Serves 4.
Recipe adapted from
Cooking Close to HomeA Year of Seasonal Recipes
 By Diane Imrie & Richard Jarmusz |
 Pete's Greens
CSA Pickup Location
at Shelburne Vineyard
Good Eats CSAFall/Winter Share
to sign up for a share, contact Pete's Greens
www.petesgreens.com
Pickup:
Shelburne Vineyard
Oct. 14 - Feb. 10 2010
Wednesdays
noon-5:30
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Greetings!
It's crush time. September and October at the vineyard mean harvest - and there are few things more satisfying or rewarding than being out in the vineyard hand picking grapes on a sunny day.
Deciding when to pick is a topic of much discussion. Throughout the month, our grapes are tested for sugar and acid levels, and tasted continuously for just the right balance of sweet, tart and tannic. Then we hope for a late season stretch of good weather to prolong "hang time" (the longer the grapes can hang, the sweeter they get).
It's the combination of all those factors that lead to the decisive moment of harvest. From that point on, it's all hands on deck unitl the juice is in the tank. Happy Harvest!
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Events
Autumn New Wine festival
Shelburne Vineyard and Eden Ice Cider
to benefit the Chittenden Emergency Food Shelf
Saturday, November 7, 2009
11:00 am - 5:00 pm
Shelburne Vineyard Tasting Room
(Rt. 7 between Shelburne Museum and VT Teddy Bear)
Shelburne VT
Come meet our new wines!
With
free wine tastings all day and fabulous local food pairings, this is
the ultimate localvore destination for a true taste of place. Find your perfect combination of wine, handmade VT cheeses, crusty
bread, patés, game, artisan chocolates and more.
Enjoy steaming
flatbread fresh from the wood fired oven. Take the chill off as you sip wine or ice cider and listen to some live jazz by George Voland and friends. Meet the chef/authors of the new cookbook, "Cooking Close to Home".
Once you've tasted your way to the perfect pairing, feel free to purchase what you like and take it home for dinner.
We'll be collecting food donations and raffling off a case of wine to benefit the Chittenden Emergency Food Shelf.
Come and celebrate Autumn in the Vineyard!
Visit our participating producers:
 
 
  
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New Releases
............October
2008 Vidal Blanc Ice Wine
Made from 100% Vidal Blanc grapes grown at our Meach Cove vineyard site. A rich, sweet dessert wine with a beautifully balanced hint of acidity. A luxurious pairing with after dinner cheeses or a creamy dessert, and the perfect treat for a special holiday dinner.
2008 Vermont Riesling
From grapes grown on our Meach Cove vineyard site, this special Riesling is floral on the nose with notes of grapefruit and pineapple, with a hint of minerality. A versatile wine that pairs well with spicy dishes.
.............November
2008 Marquette
Be one of the first to taste our premier vintage of 100% home grown Marquette. Grown on our Rte. 7 vineyard site, this cold hardy hybrid grape produces a robust red wine with complex tannins and a long finish. It will hit just the right note as the days get crisp. Enjoy now with a hearty fall roast, or cellar for a special occasion.
2008 LaCrescent Semi-Dry
This much anticipated Minnesota hybrid grape produces a lovely, highly aromatic, semi-dry white with apricot on the nose and palate.
2008 Rhapsody Ice Wine
Harvested from our Meach Cove site last December (at a chilly 15 degrees F), this dessert wine is a delightful way to finish off a special dinner. A pear nose is complimented by a sweet, sweet pear taste and a smooth but complex finish. Enjoy with a fruit tart or Vermont blue cheese.
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Among the vines
Winemaker's Notes:
With another month of ripening behind us, time until the first frost is
only a few weeks away. Thankfully, September has been a sunny (and
relatively dry) month. But, Mother Nature gives us nothing for free. We're
now under attack by birds and turkeys. Just as our LaCrescent was
reaching maturity, every last berry was eaten up, first by crows and
then by sparrows. Even our bird netting couldn't keep the little sparrows away.
Let's hope our electric fences can keep the turkeys out!
Friday, Sept 25th marked our first harvest. Our St.
Croix came in at a desirable sugar level of 22.4 Brix. It's been a cool, wet year, so now we're hoping to make up for lost heat and keeping our fingers crossed for
more sun. This week our Marquette will be ready for
harvest. We'll be harvesting a full crop from our mature
vines and a partial crop from our 3-yr old vines. The remainder of our
varieties will be pushing the frost date for maturity. Let's hope it's
late this year!
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In the Winery
 Our tanks and barrels are empty and stand waiting to be filled with
the juice of this year's harvest. Over the course of the month, the winery will be
filled with activity and excitement as the 2009 crush gets underway.
We'll be busy crushing, pressing, settling, racking, fermenting, punching
down, pumping over, spilling, and of course, cleaning. Lots and lots of
cleaning. The 2009 growing season was unpredictable, and will result in a challenging year
of winemaking. But, we're up for it! Stop in and check out the action.
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Our Mission
Simply,
to make the best possible wines from Vermont and regionally grown
grapes, while using sustainable agricultural practices and maintaining
good stewardship of the land.
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