CLOSED FOR THE WINTER SEASON

                   

 

 

                                           FEBRUARY 2020
           

I'M SURE YOU KNOW THIS ALREADY, BUT: OUR TASTING ROOM IS STILL  CLOSED FOR THE WINTER SEASON. THE SPRING REOPENING DATE HAS NOT YET BEEN SCHEDULED. BUT. . .

DO NOT DESPAIR! HERE'S THE GOOD NEWS. I'VE BEEN IN THE CELLAR FOR THE LAST FEW WEEKS BLENDING AND BOTTLING MY SPECIAL "SWEET" RECIPES -- SOME OF WHICH HAVE BEEN MISSING FROM THE SHELVES AT EL PASO WINERY FOR AWHILE.

SO, ESPECIALLY FOR OUR LOCAL FRIENDS, THOSE WHO KNOW MY WINES BY NAME AND DON'T NEED TO TASTE, HERE'S WHAT'S READY: 

      • NIAGARA WHITE • VILLA NIAGARA •
HUDSON VALLEY GOLD

AND, AN ALL-TIME FAVORITE, MISSING FOR 2 SEASONS:

                               • MELLOW RED!

IT'S BACK, IT'S BEAUTIFUL AND I'LL SEE YOU SOON, MARYL.

 

OH, AND DON'T FORGET. I'M BACK AND FORTH (HERE AND N.J.) ALL THE TIME, SO IF YOU DON'T WANT TO WAIT UNTIL SPRING (HA!) YOU CAN CALL ME AT 845-331-8642 AND LEAVE A MESSAGE. WHEN I GET HOME, I'LL PACK IT UP AND CALL YOU BACK. EASY, HUH?


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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© 2007 El Paso Winery • 742 Broadway Route 9W • Ulster Park • New York 12487 • (845)331-8642

See you in the Spring!

 

 

Stop in for a few  FREE   tastes. 

 

 

  

 






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