June 2024 Wine Club Blog
As the summer sun warms our vineyard, every effort is made to nurture our grapes towards perfection. June brings with it a flurry of activity in the vineyard. Our diligent team is busy tending to the vines, ensuring they receive just the right amount of care to thrive.
This month, we’re particularly thrilled about the growth we’re witnessing. The vines are laden with the promise of a bountiful harvest, and we can already anticipate the rich flavors and aromas that will grace your glasses in the months to come.
When asked what her favorite event at the winery is, Holly answered…
“Wine Cocktail Classes with Jade are such a blast! You have the opportunity to experiment with unexpected combinations or explore new possibilities! Jade also brings fun little ingredients that you don’t typically find in cocktails, let alone wine cocktails, like lychee or butterfly pea flower!”
“We had been coming to Linganore for a while when we were introduced to the Wine Club. We love the wine & the Club is a win win. By coming regularly & being Club members, we were asked about volunteering. It’s always a fun time & we meet many people who recognize us in other places. We always tell people about how family friendly & unpretentious Linganore is. We also share about the great benefits the Wine Club offers. We have come to feel like family here.”
Whole Mediterranean Branzino:
Ingredients:
- 2 tablespoons olive oil, divided
- 1 red onion, chopped
- Salt and ground black pepper to taste
- 2 whole Branzino (sea bass) fish, cleaned (1 lb each)
- 2 wedges fresh lemon
- 2 sprigs fresh rosemary
- 1/2 cup Linganore Steel Chardonnay
- 1/4 cup lemon juice
- 1 tablespoon fresh oregano leaves
- Sea Salt
- 1/4 cup Italian flat-leaf parsley, chopped
Directions:
- Preheat oven to 400 degrees F.
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour Chardonnay and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil and Sea Salt over the fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Sangria Fruit Cobbler
Ingredients:
- Filling:
- 1 lb ripe red and black plums, sliced
- 1 cup cherries, pitted
- 1 apple, diced into 1/2-inch chunks
- 1 orange, juiced and zested (1/2 tsp of zest reserved)
- 1/2 lemon, juiced and zested
- 1/2 cup Sangria
- 3 tbsp sugar
- 2 tbsp cornstarch
- Topping
- 1 1/4 cup flour
- 3 tbsp sugar, divided
- 1 1/2 tsp baking powder
- Pinch of salt
- 1 egg
- 1/2 cup buttermilk
- 2 tbsp melted butter
Directions:
- Preheat oven to 375 F. Place a 1 1/2 qt baking dish on a baking sheet.
- Put fruit in a medium bowl with the orange juice and zest (reserving 1/2 tsp of zest), lemon juice and zest, and sugar.
- Whisk Sangria and cornstarch together. Pour over the fruit, toss to mix.
- Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
- Whisk flour, 2 tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
- Add the egg, butter, and buttermilk and mix with a spoon until smooth.
- Taste for sweetness – If you want a sweeter biscuit topping, add 1-2 tbsp of sugar.
- Spoon topping over the fruit, don’t worry about covering everything.
- In a small bowl, mash the reserved orange zest with the remaining 1 tbsp of sugar. Sprinkle over top of the dough.
- Bake for 35-45 minutes – the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.
*Serve warm with ice cream or whipped cream
Blueberry Wine Cream Cheese Pops
Ingredients:
- Popsicle mold or Ice cube tray
- 2 cups blueberries
- 1/2 cup Blueberry wine
- 1/2 cup +4 tablespoons sugar, divided
- 1/2 cup water
- 1/4 cup heavy cream
- 1/4 cup cream cheese, room temperature
Directions:
- Add ½ cup sugar and ½ cup water to a small saucepan over medium heat to create a simple syrup. Stir until sugar is dissolved. Cool completely.
- Puree blueberries, Blueberry wine, and simple syrup until smooth. Set aside.
- Beat cream cheese until light and airy. Set aside.
- In a separate, chilled bowl, beat heavy cream and sugar until soft peaks form. Gently fold the beaten cream cheese in with the whipped heavy cream until well combined.
- Begin to assemble the popsicles. Add 2 tablespoons of the wine-blueberry mixture into each popsicle mold, followed by 1 tablespoon of the cream cheese mixture
- Continue building these layers until the popsicle molds are filled to the top.
- Place popsicle sticks into the center of each pop and freeze until ready to serve.
- Run molds under warm water to gently release each popsicle.
Summer Rosé Cocktail
Ingredients:
- Cocktail shaker
- 1 ½ oz Tequila of choice
- 1 oz lemon juice
- Lemon twist, to garnish
- ½ oz simple syrup
- 2 oz Seventh
Directions:
- In an ice-filled cocktail shaker, combine tequila, lemon juice, and simple syrup.
- Cover and shake until very cold.
- Strain into an ice-filled Collins glass.
- Top with Seventh Rosé.
- Garnish with a lemon twist.
About Wendy
Wendy has been the Wine Club Manager at Linganore Winecellars since 2019. A local resident with her children and two adorable pups, Wendy’s passion for wine knows no bounds. She dedicates herself to enhancing the Wine Club experience and orchestrating unforgettable events. With a knack for top-notch customer service, Wendy is your go-to for any inquiries. Feel free to reach out anytime and get all your questions answered with a smile.
Text or Call
Email: wineclub@linganorewines.com | Phone: 240-394-1836
Sources:
Whole Mediterranean Branzino
Blueberry Wine Cream Cheese Pops
Summer Rosé Cocktail
Sangria Fruit Cobbler
