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MARCH 2020
DID YOU KNOW. . . THAT WE'RE OPEN FOR BUSINESS?
WELL, THAT BEING SAID, DON'T GET ALL EXCITED BECAUSE THE WINERY TASTING ROOM AND OUR BEAUTIFUL DECK IS TEMPORARILY CLOSED DUE TO THE CORONAVIRUS PANDEMIC.
TO BE SURE, THINGS ARE STILL QUITE CONFUSING BUT AS OF THIS MOMENT, I BELIEVE I'M ALLOWED TO SELL MY FINE NEW YORK STATE WINES BUT I'M NOT ALLOWED TO OFFER TASTINGS OR CONGREGATING UNTIL FURTHER NOTICE.
SO, IN CASE YOU'RE INTERESTED, HERE'S HOW IT'S BEEN WORKING:
• CHECK MY WEBSITE FOR PRICING AND DESCRIPTION OF EACH WINE;
• CALL ME AT 845-331-8642 WITH YOUR SELECTION;
• OFFER YOUR CREDIT CARD INFORMATION;
• AND, PICK UP YOUR WINES!
EASY, HUH? WELL, EASY ENOUGH UNTIL YOU CAN COME HERE, HAVE A SEAT IN THE SUN, A GLASS OF WINE, AND GAB LIKE OLD TIMES.
PLEASE STAY WELL, HELP A NEIGHBOR AND VISIT WHEN YOU CAN. . . I'LL KEEP UPDATING THE WEBSITE AS THINGS CHANGE.
MARYL AND JERRY, TOO
ULED TO RE-OPEN ON THURSDAY, APRIL 2ND BUT I'D LIKE TO ASK OUR FRIENDS AND FAMILY TO PLEASE KEEP CHECKING THE DATE. THE NEWS JERRY AND I'VE BEEN GETTING WHILE OUT OF THE COUNTRY SEEMS TO CHANGE A FEW TIMES A DAY, ESPECIALLY IN NEW YORK STATE.
THANKS IN ADVANCE FOR UNDERSTANDING. I'LL KEEP IN TOUCH AS BEST AS I CAN.
PLEASE STAY HEALTHY AND SAFE. HOPE TO SEE EVERYONE SOON.
MARYL AND JERRY
DECEMBER 2019
DON'T FORGET OUR ANNUAL 20% OFF "CLOSING FOR THE SEASON" WINE SALE IS STARTING TODAY, DECEMBER 26TH.
STOP IN. HAVE A FEW FREE TASTES. YOU JUST MIGHT DECIDE TO TAKE A A BOTTLE HOME, ESPECIALLY AT 20% OFF.
AND PLEASE, REMEMBER THAT WE CLOSE FOR THE SEASON ON NEW YEAR'S EVE AND WON'T REOPEN UNTIL SPRING!
HOPE TO SEE YOU AND HAVE A SAFE AND HEALTHY NEW YEAR. . .
MARYL
IMPORTANT NOTICE OF FRIDAY, DECEMBER 20TH. WE ARE ASKING OUR VALUED CUSTOMERS TO PLEASE CALL AHEAD (845-331-8642) IF YOU'RE THINKING OF COMING TO THE WINERY TODAY OR TOMORROW. THE ICE STORM OF A FEW DAYS AGO HAS MADE THE DRIVEWAY AND PARKING AREA SEVERELY HAZARDOUS. WE'VE PLOWED, SALTED AND ATTEMPTED TO CHIP AWAY A PARKING SPACE, BUT TO NO AVAIL.
IT LOOKS AS THOUGH THE WEATHER WILL BE WARMING UP CONSIDERABLY BY TOMORROW, BUT ESPECIALLY BY SUNDAY.
DID YOU KNOW. . . that El Paso Winery will be closing out it's 43rd season at the end of the month?
Well, let's see, Felipe Beltra founded the winery in 1976 and sold it to me 21 years later. This past November, I started my 23rd year of ownership. Remarkable. Unbelieveable. Remarkable in that 23 years ago Jerry and I left our 'retirement' at the beach house in New Jersey for a drive to Menands, New York, to visit our son and his wife. I talked him into leaving the Thruway at New Paltz to take an alternate route to sightsee along the way.
Unbelieveable in that a casual jaunt off the planned route changed our lives forever. It's a reality that never should have happened. We actually drove right by this old, forlorn looking barn with a broken down sign out front -- Winery. Jerry asked if I'd like to stop and bring some wine up to the kids. Neither of us had ever been to a winery before and it sounded like fun. The rest is history. . .
When I think about things like this, I'm fascinated at how life or fate, nature or the Almightly sometimes seems to plop us on a path somewhere just to let us drift along.
Foolish me, I thought I'd spend the rest of my life walking on the beach, waiting for grandchildren to come for a visit. Instead, I'm here and loving every minute.
Thanks friends and soon to be friends. . . Maryl
P.S. For the month of December, I change the sale wines every week or so. So check out the "Wine List" occasionally. I probably won't be changing the recipe though.
Recipe of the Month
Roasted Pork Tenderloin with Lavender and Mint
Ingredients
2/3cup finely chopped fresh mint
2 tbls coarsely chopped dried lavender (optional)
2 tsp finely minced fresh garlic
4 tbls soy sauce
2 tbls freshly squeezed orange juice
2 tbls olive oil
1/3 cup dry Rosebud (rosé) wine
2 pork tenderloins (10 ounces each) trimmed of
all fat and silverskin
1/2 tsp salt
1/2 fresh ground pepper
2 tbl canola or safflower oil
Mix mint, lavender, garlic, soy sauce, orange juice, olive oil and wine together. Add pork, coating all sides. Cover and marinate in refrigerator overnight. Remove pork from marinade and wipe off most of the herbs and spices. Discard marinade.
Preheat oven to 450 degrees. Season each port tenderloin with about 1/2 teaspoon salt and pepper. In a hot pan that has been slightly oiled with canola oil, sear meat on all sides.
Remove pork to oven-proof pan or dish. Put in oven for 12 to 20 minutes or until mean is just cooked through. Take out and let meat rest, loosely covered for 3 to 4 minutes. Slice thinly and serve with spicy peach chutney.
Serve with Rosebud. Serves 6 to 8.
COOKING WITH WINE Virginia and Robert Hoffman
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