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Newsletter | July 2009 Newsletter

Winery at La Grange

July 2009 Newsletter

July/2009
Dear Wine Lovers,
Melissa's Message
What's Happening at the Winery
by Melissa Stephan 
Melissa, Event Manager
There have been lots of great events at La Grange in the last month including a Friday night devoted to our ever popular Sangria.  We had a very nice crowd gather to enjoy Sangria by the pitcher and all of the chips and guacamole that could be consumed.  Everybody seemed to have the same idea as they all settled on our beautiful front patio and munched and drank and talked for the entire evening.  We've got another Sangria night coming up this Friday, check out our website for details. There is just no better way to say goodbye to the work week and "Hello Weekend!!"
 
Speaking of Fridays, we get such great Friday afternoon customers that we've decided to extend our Friday closing hours to 7:00pm during the summer months. We've noticed how you settle in, we've seen that you're deep in conversation as you dissect the week that just passed by, we know you want just one more glass of wine while you tell just one more story and we've noticed that, by closing at 6:00, we're cutting all of that short sooooo, we're gonna stay open! You're welcome!!

We also had our 3rd annual "Taste of the Islands" Winemaker's dinner this past Saturday night.  It was particularly special because it was the first dinner hosted by our new winemaker, Jef Stebben.  Everyone really enjoyed getting to know him and he reports that he had a great time meeting those of you that attended.  The weather was perfect, the tiki torches were blazing and music of the islands filled the air along with the wonderful smells coming from the chef's grill and the sounds of our lovely wines filling glass after happy glass.  This one continues to be a favorite event, if you haven't experienced it be sure to look for it next summer.  It's just not to be missed!

Remember the mentions about the upcoming Mediterranean Cruise that we've been sending in the newsletter for the last few months?  Well, it's no longer an upcoming cruise, it's a cruise that has happened and boy-oh-boy was it incredible!  I know because I, along with DJ from Pearmund Cellars, was lucky enough to have been given the opportunity to join Chris and go along.  As you might imagine, I could go on and on for days about the wonders to be found with 10 separate stops all along the coast of Italy, France and Spain.  There were visits to wine regions steeped in history and tradition, there were stops at famous cathedrals and ruins, there was glorious food and, of course, the wine.  Ahhh, the wine.  But rather than words, here are some pictures from some of my favorite spots along the way.  You can see that there was no shortage of fun!

Chianti, Italy        Wine & Cheese in 300 year old cellar

If you couldn't make this year's trip, consider next year.  Next summer is a Rhone River Cruise through Burgundy and Provence again to be hosted by Chris Pearmund. It is sailing from June 27-July 4, 2010.  If you would like more info, contact Jim at Cruise Holidays of Alexandria, 1-866-368-7327 or online at www.luxurycruisecounselors.com.  There is also another trip being planned for January/February of 2011.  This will be with Oceania again, but sailing and enjoying wines of New Zealand and Australia.  Yum!

Have you visited the newest member of our wine family?  Vint Hill Craft Winery has opened and is a place you really should visit.  We already know you love wine, now we want to give you the opportunity to have a hand in creating a wine you love.  At Vint Hill Craft Winery, you have the opportunity to create your idea of the perfect Chardonnay or Cabernet Sauvignon or Bordeaux Blend or whatever wine it is that truly delights you.  With the guidance of Vint Hill's expert winemaking team, including executive winemaker Chris Pearmund, you can be there every step of the way and, at the end, you'll be the proud owner of the product of the barrel that you've been a part of since the grapes inside were harvested.  Each bottle will even be labeled with the label of your own design.  It's unique, it's exciting, the winery is outfitted with state-of-the-art winemaking equipment and you can learn all about it by visiting www.vinthillcraftwinery.com.  There you can get more detailed information about Craft Winery along with directions to the facility (it's conveniently located between Gainesville and Warrenton just off Rt.29).  Once there, the staff will be proud to show off the place a bit and talk through the process of what will going on there.  There will be a Grand Opening coming soon, we'll be sure to let you know when that is planned.

I hope you'll come visit us soon.  The Sangria is always refreshing, our Pinot Gris is my current summer obsession, our Merlot seems to be gaining popularity with our red-wine enthusiasts and we have so much more!  There's always food to go along with your wine and always a place for you to settle in and enjoy a warm summer afternoon. See you at the winery!
Upcoming Events at La Grange
We have many things happening at La Grange over the next months from wine dinners to celebrations.  Check us out!
  • Sangria & Guacamole - July 24th, enjoy after hours taste of our special Sangria with some favorite Guacamole
  • Winemaker's Dinner - July 25th, Pearmund Cellars - French Riviera
  • Mon Ami Gabi Wine Dinner - July 27th, come enjoy dinner with La Grange wines
  • Girls Night Out - July 30th, Pearmund Cellars Thursday 6-9pm
  • Vint Hill Craft Winery - July31st, Opens for tasting & tours
  • Sangria & Guacamole - August 7th, enjoy after hours taste of our special Sangria with some favorite Guacamole
  • Girls Night Out - August 13th, Pearmund Cellars Thursday 6-9pm
  • Meritage Blending Classes - August 15-16th, winner get name on back label of next vintage
  • Wine Dinner - August 19th, Center Street Grille, Old Town Manassas
  • Sangria & Guacamole - August 21st, enjoy after hours taste of our special Sangria with some favorite Guacamole
  • 3rd Anniversary La Grange - September 3-5th, anniversary weekend celebration

Recipe from La Grange
Recipe with La Grange Merlot or Rose of Merlot
by Adale Henderson
Welcome, Summer!  It is a beautiful time to be out at La Grange enjoying our great wines and the stunning scenery.  When you finally meander on home, you are sure to enjoy this summer-time dish with your favorite La Grange wine.  I pair the Rose of Merlot or Merlot with it and there are no leftovers!

See you at at the Winery, Adale

Island Pork Tenderloin Salad

yield: Makes 6 to 8 main-course servings

Ingredients

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Preparation
 
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
Winery Staff
The Winery at La Grange
703-753-9360
Opened Daily 11am to 6pm
4970 Antioch Road - Haymarket, VA 20169
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4970 Antioch Road, Haymarket, VA 20169 • Prince William County Virginia • 703-753-9360

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