September 2024 Wine Club Blog

2024 Harvest: Embracing Challenges for an Exceptional Vintage!

Despite facing challenges like heavy August rains and lantern flies, the 2024 harvest season is off to a promising start. Throughout the late summer our winemakers have been sampling the grapes several times a week to anticipate the fruit’s perfect ripeness for vibrant flavors. We’re harvesting hundreds of tons of grapes across all varieties, destined to become exciting new blends, sparkling wines, and vintage characteristics we’re eager to discover. As we continue to press forward, the anticipation for what’s to come grows, and we can’t wait to share these exceptional creations with you.

“Before working as a Marketing Content Specialist at Linganore Winecellars I was a Sailor in the United States Navy serving as a Mass Communication Specialist.

I have aspired to work in the marketing industry since high school, where I took classes in graphic design, entrepreneurship, sales, and marketing.

Within the Linganore Team I would say the most inspirational individual would be Echo our resident farm dog! Echo comes in to work each and every day with a smiling demeanor and a sparkling personality!

My favorite wine from this Wine Club release is Spiced Apple! There is nothing better than a seasonal flavor to get ready for fall. “

“During a wine pairing event at Linganore Winecellars, I decided to try a red wine, Retriever Red and I actually enjoyed it. Overall, I enjoy sweet wines, but that day opened my mind to other options. That same year, I got to learn more about Linganore through a private event. It was then I decided to join their Wine Club.

I have enjoyed being a member since then and love meeting new people at the events I attend, plus I enjoy the wines too! My favorite wine is Mountain Red. It is a sweet red wine, and I have always enjoyed it every time I get to try it.

Through the years I have been a Wine Club member, I have kept track of each of the wines throughout every release and noted the release date (month/year) and my thoughts on the tastings I have had. This has helped me make better decisions on the wines I get every three months through the membership. I also try to taste at least every wine they have offered. Don’t knock it until you have tried it – you may be surprised…in a good way.”

Revolution Shepherd’s Pie

8 oven-safe bowls or one 9 x 13″ Pyrex

Ingredients:

• 1 lb. ground lamb or beef
• 4-6 Yukon Gold potatoes – quartered
• 8 oz. baby bella mushrooms – sliced
• 1 carrot – diced

• 1 red onion – diced

• 4 sprigs fresh thyme – leaves removed
• 1 cup frozen peas

• 1 tbsp. tomato paste

• 1 cup Revolution or Cabernet Franc

• 1 cup beef stock

• 3 tbsp. Worcestershire sauce
• 1 cup Dubliner cheese – grated, plus extra for garnish
• ½ cup heavy cream

• 2 tbsp. flour
• 4 tbsp. olive oil

• 2 tbsp. salted butter

• 1 egg – beaten

• 1 tsp. garlic powder – extra for potatoes
• ½ tsp. salt

• 1 tsp. black pepper

Directions:

1. Bring 3-4 quarts of water to a boil. Cut potatoes into quarters and add to water when boiling. Boil for 15-20 minutes, checking for doneness with a fork.
2. Grate 1 cup cheese, slice mushrooms, dice carrot and red onion.
3. Add carrots and onions to large sauté pan with 2 tbsp. olive oil. Sauté for 7-10 minutes until onions are tender and lightly brown. Remove from pan. Add 2 tbsp. olive oil to the pan and sauté mushrooms until brown, about 5 minutes.
4. Once mushrooms are brown, add lamb or beef and brown. Add pepper, salt, garlic powder and leaves from 3-4 sprigs of fresh thyme. Add back carrots and onions with 2 tbsp. butter, 1 cup frozen peas and flour. Stir until butter is melted.
5. Preheat oven to 400 F.
6. By this time, potatoes should be ready. Strain and allow them to steam off while you continue with the filling.
7. To the pan, add Revolution, beef stock, tomato paste and Worcestershire sauce. Stir and allow liquids to reduce into a sauce. About 8-10 minutes.
8. While sauce thickens, mash potatoes, add a sprinkle of garlic powder, salt and pepper to taste, grated Dubliner cheese and heavy cream. Depending on the size of your potatoes, you may need to add more cream to get them to a nice, smooth texture. 
9. Once sauce has thickened, remove from heat and spoon into a 9×13″ Pyrex dish or oven-safe bowls. Pipe or spoon mashed potatoes onto the meat filling and brush with 1 beaten egg. Sprinkle with a little more Dubliner cheese and bake for 20 minutes, then broil for 5 minutes. Carefully remove and serve.
10.  

Terrapin Garlic Butter Salmon

Ingredients:

• 4 salmon fillets – skinless and boneless
• ½ tsp salt
• ¼ tsp black pepper
• 1 ½ tbsp olive oil
• ½ cup Terrapin
• 1 tbsp garlic – finely minced
• 6 tbsp salted butter – cut into cubes
• 1 tsp lemon juice – plus more to taste
• 2 tsp parsley – finely chopped

Directions:

1. Season salmon on both sides with salt and pepper.
2. Sear top side of salmon with olive oil in a large nonstick skillet over medium-high heat until browned. Approx 3 min. Turn, cook 1 min, then add butter and Terrapin.
3. Once sauce is melted and bubbling, add garlic and immediately start spooning continuously over the salmon, basting for 2 minutes.
4. Check internal temperature of salmon. It should be 122°F for medium-rare. Remove salmon to a plate. Rest for 3 minutes – temp will rise while resting.
5. Put pan back on unlit stove to keep butter hot. Add lemon juice.
6. Serve: Spoon lemon butter over salmon, garnish with a sprinkle of parsley. Pair with mashed cauliflower, leafy green salad and a glass of Terrapin.

Apple Cake with Skipjack Glaze & Whipped Cream

Ingredients:

Cake:

• 4 Honeycrisp apples
• 1 lemon, juiced and zested
• ¾ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 tsp vanilla paste
• 3 large eggs
• 1 ¼ cups flour
• 2 tsp baking powder
• 1 tsp cardamom
• ¼ tsp salt

Skipjack Glaze:

• ¼ cup Skipjack
• ½ cup confectioners’ sugar
• Pinch of salt
• Pinch of cardamom

Skipjack Whipped Cream:

• 1 cup heavy cream
• 2 tbsp Skipjack
• 1 tbsp confectioners’ sugar

Directions:

1. Preheat oven to 350°F and grease a 9-or 10-inch springform pan.
2. Peel and cut apples in half and core them. Thinly score each apple piece lengthwise without cutting all the way through. Toss with lemon juice and set aside.
3. In a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes. Add eggs one at a time. If batter looks curdled, don’t worry, it’s because the eggs are colder than the butter and sugar. It will smooth out when you add the flour. Add vanilla paste, lemon zest and lemon juice. Beat until combined.
4. In another bowl, mix flour, baking powder, cardamom and salt together. With the mixer running on low speed add mixture a little at a time and beat until just combined—taking care not to overmix. Make sure you use a spatula to scrape the sides and bottom of the bowl to make sure everything is incorporated and smooth.
5. Spoon batter into prepared springform pan and smooth the top with a spatula. Arrange the apples sliced side up on top. Bake in the middle of the oven for about 60-70 minutes, until lightly browned and a toothpick comes out clean.
6. Make the glaze by mixing Skipjack, 1 cup of powdered sugar and spices until smooth, adding sugar until you like the consistency. Set aside.
7. Transfer cake to a cooling rack and immediately glaze cake by spooning glaze over the hot cake. Use half of the glaze for a less sweet cake. Let sit for 10 minutes to let the glaze set and remove the springform ring—the bottom will remain and will support the cake as you serve it. Let cool to room temperature.
8. While the cake cools, make whipped cream. Combine cream, Skipjack, sugar and vanilla paste in a chilled metal bowl.  Beat on medium high until soft peaks form.  Serve immediately or refrigerate for up to 2 hours, beating softly just before serving.

Sources:

Garlic Butter Salmon

Apple Cake

Shepherd’s Pie

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