Duet Ice Wine Cocktail Walk Contest / Through Oct 1

cocktailwalkad Ice Wine Cocktail Walk Contest     

Think you’ve got some wicked skills behind the bar? Familiar with our own Shelburne Vineyard Duet Ice Wine? What we’re proposing is a cocktail contest to our friends and followers for a chance to be featured in the Burlington and Winooski Cocktail Walk—a locals' tour of three creative restaurants for original cocktails, appetizers, and an opportunity to meet the people behind the spirits. Three winners will be chosen and will have their own cocktail recipe featured during an upcoming cocktail walk in Burlington AND Winooski!  If you’ve ever dreamed of seeing your own specialty cocktail featured at some of the finest Burlington/Winooski bars such as Church & Main, Juniper, and Misery Loves Company then send us your recipe! Follow the guidelines to contest entry below and feel free to post your creations on social media with the hashtag #icewalkcc.

The deadline to enter is October 1st, winners will be announced on October 6th.

Duet Ice Wine can be purchased here at the winery or online.

 

Contest Guidelines *All applicants MUST be at least 21 years of age, and Custom Cocktails MUST incorporate Shelburne Vineyard Duet Ice Wine in some way.

We will choose winners from 3 categories: People's Choice (via a social media vote), Staff Favorite, and Best Local Ingredients. Unlimited entries are allowed so get creative and send us a couple different recipes. Please submit your entry by emailing us at amy@shelburnevineyard.com in the following format:

*Name of the Cocktail

*Cocktail Creator’s Full Name

*Short description of how the cocktail was created

*Recipe (Including ingredients and instructions)

*Picture (optional but preferred)

*Creator’s email address

*Creator’s phone number

*Recipes missing parts of the above format will be disqualified from the contest. All submissions must be received by October 1st, 2015. Winners will be chosen by a combination of Vineyard staff as well as a “People’s Choice” winner, and announced on October 6th, 2015. Feel free to contact us with any Questions or concerns at amy@shelburnevineyard.com.

Humans of the Vine: Bottling

"This machine will produce about 1000 bottles an hour"

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With the crew operating the last bottling until next season, the pressure is on to make sure that this selection of Marquette perfectly finds its home in each bottle.  While bottling doesn't happen quite often, it does involve many patient hands in the process (And not just robotic hands either). Some of these patient hands include the Vineyard Manager and Head Winemaker Ethan Joseph, tasting room manager and Gallery Coordinator Rhiannon Johnson, as well as our Vineyard Assistants Josh Stecker and CJ Buzzy.

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The bottling process simply begins as plain, empty bottles are lined up and sent down a conveyer belt into our handy and efficient "bottling machine".  This machine is where a majority of our bottling is actually conducted.

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When entering the machine, the bottles are circled around on a carousel and pumped full of that good red stuff. Once they are precisely full enough the machine then corks the bottles and they move on down the line.

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We all know that little plastic wrapping we have to tear through in order to uncork and pour ourselves a glass; well that's the next step! PVC covers shoot down and are shrunk with heat to each bottle neck. Directly following, labels are spun around and stuck to each bottle.

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Once the completed bottles exit the machine, we need someone to catch them on the other side!  Strong arms needed for this job as the winery assistants lift and pack the full bottles into boxes and then stack those boxes onto pallets where they can be plastic wrapped and stored. Not only are they there to catch the bottles, but this is also a necessary step for quality control.

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Bottling wine requires a great deal of diligence and patience, something that our workers here are very experienced with.  Now you can see how our beloved wine is transformed into the bottle you have on your wine rack at home.  Come on over and experience a tasting, there's plenty of Marquette to go around!

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Authored By: Beth Abbott

Rhubarb-Ginger Jam and Blue Cheese Crostini

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By Lisa Cassell-Arms Recipes for Rhubarb-Ginger Jam abound.  This one has only three ingredients and is foolproof.  It’s sweet-tart, really tasty and you can use it in sweet or savory dishes. If you have a batch of rhubarb that's very red, you will get a lovely pink jam. Mine is mostly green, so hence- green jam. It turns out that the red color doesn't mean the rhubarb is sweeter or riper, it's simply a different variety - red or green, they both work equally well.  Here I've used it to top a blue cheese crostini.  The combination of sweet/tart jam with the salty blue is delightful.  You can also use the jam on scones, muffins or toast, or swirl it into Greek yogurt. Or, use it as a glaze for pork or chicken, or as a foil for blue cheese or paté smeared on a baguette.  The tart jam and salty blue cheese of this crostini call out for a lively and sweet aperitif- try a splash of Duet Ice Wine over ice.

 Rhubarb crostini and jam

Rhubarb crostini and jam

Rhubarb-Ginger Jam

4 cups Rhubarb, chopped 2 3/4 cups sugar 1/4 cup fresh ginger, finely grated

Put all ingredients in a heavy bottom saucepan and heat over medium-high.  Stir frequently until sugar dissolves and mixture begins to bubble.  Bring to a boil and then reduce heat to medium-low and stir frequently for about 20 minutes, allowing mixture to thicken.

Test the temperature with a candy thermometer- when it reads about 220 degrees F, remove the pot from the heat and pour into clean jar or heat-proof bowl and cool.

Rhubarb-Ginger Jam and Blue Cheese Crostini

1/2 baguette, thinly sliced 1 tablespoon extra virgin olive oil 4 oz. good blue cheese Handful of fresh arugula 1/4 cup rhubarb ginger jam

Toast the baguette slices in a grill pan over medium high heat.  Brush each slice with olive oil and top with crumbled blue cheese.  Arrange a leaf or two of arugula on the cheese and top with a small dollop of rhubarb-ginger jam.

Serve with Duet Ice Wine over ice.

Check out Lisa's blog at:  Seasonsinvermont.com

 Rhubarb-Ginger Jam and Blue Cheese Crostini

Rhubarb-Ginger Jam and Blue Cheese Crostini