NOVEMBER 2019

DID YOU KNOW. . that the winery is becoming the new "in" place for young city folks to stop on their way to someplace else? Of course the absolutely fantastic weather this September and October has tempted them AND folks from New Jersey, Connecticut and Massachusetts to take a drive along the Hudson River or Route 9W to explore all the Valley has to offer -- especially festivals. Festivals are everywhere!

They come with their kids. They come with their friends. They come just to peruse the Farmer's Markets, apple and pumpkin picking, rail trail hiking or biking. They come to go to the Headless Horseman Hayride. And some stop along the way to the winery and sit in the sun on our deck with their friends and a bottle of Black Bear. And I love it.

So, while the weather is still OK and the deck is still open, come on up. I'd love to meet you and offer some FREE tastes. This month, we're offering on sale all three rosé wines -- dry, semi-dry and sweet. All are different blends and native varietals.

Remember, rosé wine is the perfect "other" dinner wine especially when served  with ham, port or turkey.

                                                   Hope to see you, Maryl

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