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Laura Lee
March 29, 2018 | Newsletters | Laura Lee

Spring 2018 Newsletter

Edgefield Winery Newsletter: Spring 2018
Dear Friends,

Happy spring from the team at Edgefield Winery!  We are through the dark winter slumber and on to welcoming blossoms, spring skies and excited to see what the 2018 Vintage has in store. While we are busy in the cellar tending to the 2017 vintage, finalizing blends and bottling, we are also looking forward to the next vintage.

One of the most important activities in the vineyard (besides harvest) is winter pruning. The prior year’s canes are cut back and the best canes are chosen to grow new shoots for the coming year’s harvest. During April/May the first signs of life occur, sap rises and the buds begin to break. Cheers!
Spring Wine Club Pick Up Events 

Anderson School Wine Tasting & Club Pick Up
Friday, April 27 * 5 p.m. 'til 8 p.m.
Open to club members and up to three guests
RSVP by April 24th to:

Edgefield Winery Wine Club Tasting & Pick Up Party
Sunday, April 22 * 11 a.m. ‘til 2 p.m.
Open to club members and up to three guests
RSVP by April 20 to:

Interested in joining the club? Club members get discounts on our wines, complimentary tastings in our tasting room, invitations to member-only events, discounted tickets to wine events, and priority access to new and limited releases. The wines can be shipped to you directly or picked up. Gift memberships are also available. Click here for more information.
Featured Wines This Month:
2017 Umbrella Jimmy Rosé
2015 Cuveé de L’Abri Rouge
2014 Syrah, Chukar Ridge Vineyard
2016 Viognier, Chukar Ridge
Celebration of Syrah 

On Friday, April 6 and Saturday, April 7 McMenamins Edgefield Winery will hold its 17th Annual Celebration of Syrah, a two-day revelry of wine, food and fun. The 74-acre Edgefield property will host winemakers from the Pacific Northwest and beyond who will showcase their best Syrahs among other favorite Rhone-inspired wines. Purchase tickets here.
Cider Flights

Our cider flights in the winery feature two small-batch ciders that will not last long!

Rose City Rhubarb: We made 90 gallons of this delightful cider and proudly featured it at the Fourth Annual She Brew Festival, featuring local female craft beer and cider brewers. We sourced organic rhubarb from Washington, and gently infused the cider with rose petals from the Grand Lodge gardens, and fresh cardamom pods.

Tropical Tripster: We made 100 gallons of this special release just for our seventh Cosmic Tripster Party!  We had a little left over and decided to feature it in our tasting room. We blended in fresh pineapple, toasted coconut and barrel aged it in our Three Rocks Spiced Rum barrel.
Spring Recipe 
Pair with 2017 Umbrella Jimmy Rosé

Ricotta and Fresh Pea Toast
Serves 2

1/2 cup ricotta cheese, drained of excess liquid
Finely grated zest of 1/2 lemon
1/8 teaspoon fine salt, plus more for seasoning
Freshly ground black pepper
2 tablespoons unsalted butter, divided
2 thin slices prosciutto (cut into 1 1/2-inch pieces)
1 cup fresh peas
2 tablespoons water
1 teaspoon finely chopped fresh mint leaves
1/2 teaspoon fresh-squeezed lemon juice
2 (1-inch-thick) slices brioche
  • Place the ricotta, lemon zest, and 1/8 teaspoon salt in a small bowl, season with pepper, and mix to combine; set aside to come to room temperature.
  • Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the prosciutto in a single layer and cook, flipping occasionally, until crisp and golden-brown, about 5 minutes. Remove with tongs to a paper towel-lined plate and leave the rendered fat in the pan. While the prosciutto is cooking, make the peas.
  • Melt the remaining 1 tablespoon butter in a small saucepan over medium heat. Add the peas and water, season with salt and pepper, and simmer, stirring occasionally, until the peas are tender, 3 to 5 minutes. Remove from the heat and smash with a potato masher or bottom of a Mason jar until most of the peas are broken up (they will absorb the excess liquid). Stir in the mint and lemon juice. Taste and season with salt as needed; set aside.
  • Place the frying pan back over medium heat. Add the bread slices, swipe them across the bottom of the pan on both sides to absorb the grease, and toast until golden-brown, 1 to 2 minutes per side. Transfer the brioche to serving plates.
  • Divide the ricotta over the brioche and spread into an even layer. Dollop the pea mixture over the ricotta and gently spread into an even layer. Using your hands, break up the crispy prosciutto into small pieces and sprinkle over the peas. Serve immediately.

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