image courtesy of The Weather Channel
Its a hazard of a vineyard on the Eastern Seaboard: the heart of the hurricane season occurs during harvest. From here until the bird netting is taken down, The Weather Channel is featured television viewing throughout the evening and the National Weather Service’ National Hurricane Center website is frequently visited throughout the day.
We will be tracking Earl’s progress up the Atlantic. While the current trajectory doesn’t show the hurricane will directly pass over our vineyard, we are concerned about potential rain affecting the quality of our current harvest and the high winds upon our vineyard. We’re measuring the grape berries for brix, titratable acid and ph levels and assessing the possibility of harvesting either this week or next, if needed. We’ll not only need to pull our fruit, but we will also have to allow for time to crush and process the harvest—and allow our people enough time to return back to safety, if required.
My Vineman created this dish that echoed the best of the Argentine Viognier he served with this dinner tonight. The flavors of this composed plate are clean and simple—the essence of a perfect August dinner. I’m so please to be able to share it with you:
Viognier on a Plate:
- baby frisee
- local peaches, sliced
- pre-made polenta
- finely chopped garlic
- finely chopped green onions
- red wine vinegar
- Viognier wine
- soy sauce
- sesame oil
- chives to garnish
Instructions: In your saute pan, drizzle olive oil (use a light touch) and saute the green onions and garlic then remove the green onions and garlic, leaving the olive oil. Add them to your oiled saute pan (medium-high heat) a chug or two of red wine vinegar and Viognier. The red wine vinegar we used was soft in taste—so if yours is sharp, use one less chug and add another chug of the Vio. Add a quick tip of soy sauce and bring the sauce to a boil. Add several slices of the local ripe, peach. Saute until the peach is easy to mush with a spatula. Pour off the reduction—Ger strained the peaches out, so you may wish to do the same.
In the same pan, saute the scallops until the outside has a little crust and the inside is just this side of opaque gelatinous. Fish the scallops out and put them aside on a saucer. Drizzle a little sesame oil in the pan and when its hot, add thin slices of the pre-made polenta and quick-fry until gold brown.
Dress the plate: make a small bed of frisee and sprinkle the red wine vinegar/Viognier reduction over it. Put the scallops atop the frisee. Add several of the polenta and peach slices until you have an attractive plate like you see above. Garnish with long stems of chives—just because its beautiful that way.
Enjoy with a loved one and the best Viognier you may find. We loved Santa Julia’s Sustainably Grown Viognier. Ger says this Argentine Viognier did not disappoint and I agree. It had a lovely nose and best yet, there was an agreeable acidity level that I haven’t been tasting in other Viogniers lately. At $6 a bottle, its an affordable weeknight pleasure!
Peace, love, and satisfying food to you all.
More Medals! Regional and State Wine Competition Results are in:
2010 Atlantic Seaboard Wine Competition
The Port of Leonardtown Winery successfully competed against wineries from 17 eastern wine states: Connecticut, Delaware, Florida, Georgia, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Pennsylvania, Rhode Island, South Carolina, Vermont, Virginia, and West Virginia. The competition criteria was grape wines, including Native American, French Hybrid, and vinifera.
Silver Medal was awarded to our 09 Breton Bay Breeze and we received a Bronze Medal for our 09 Autumn Frost, 09 Breton Bay Shoals & our 09 Vidal Blanc.
2010 Maryland Governor’s Cup Wine Competition
We garnered 4 medals in this prestigious Maryland wine competition! Silver Medals awarded to our 09 MacIntosh Run and 09 Vidal Blanc. We received a Bronze Medal for our 09 Breton Bay Breeze and the soon to be released 09 Captain’s Table.
We are so proud that our Vidal Blanc grape contribution continues to be recognized.
Our beautiful Vidal Blanc grapes are featured in the Port of Leonardtown Winery’s Vidal Blanc Wine.
The Port of Leonardtown’s 2010 Spring Release Wines are Award Winners!
Judged by the 2010 Maryland WineMasters’ Choice Awards, the Port of Leonardtown’s entire 2010 Spring Release selections won medals.
Best in Class:
- Best Dessert: Port of Leonardtown Winery • Autumn Frost Vidal Blanc 2009
- Best Fruit: Port of Leonardtown Winery • McIntosh Run 2009 (apple)
- Port of Leonardtown Winery • McIntosh Run 2009
- Port of Leonardtown Winery • Autumn Frost Vidal Blanc 2009
- Port of Leonardtown Winery • Breton Bay Shoals 2009
- Port of Leonardtown Winery • Vidal Blanc 2009
- Port of Leonardtown Winery • Breton Bay Breeze 2009
- Port of Leonardtown Winery • Chardonnay 2009
Harvest 2010 will be coming earlier than usual—right now we are projected to harvest our Vidal Blanc two weeks ahead of schedule. The rest of the harvest will come in as soon as the test readings are optimal. 2010 has certainly been an interesting year with the multiple blizzard, the early budbreak, the long, record breaking heat and now these crazy August rains.