February is a month for love and snow and we ABSOLUTELY LOVE drinking our Cabernet Franc Reserve while snowed in! To help you enjoy it we are giving you 10% off all bottles purchased during the month of February. Cabernet Franc is quickly becoming a staple at most Virginia wineries and our 2013 reserve bottling of it is no exception. This wine has big notes of black cherry and white pepper on the nose which is followed by delightful flavors of cassis and velvety tannins on the finish. These characteristics make it pair wonderfully with fried chicken and southern peppered gravy!
Fried Chicken with Southern Peppered Gravy
Ingredients for Chicken:
- 4 boneless chicken breasts, halved and pounded flat
- 1/2 tsp Creole or Cajun seasoning
- 1/2 tsp salt
- 1 cup milk
- cooking oil
- 2 cups self rising flour
- 1/4 tsp black pepper
- 2 large eggs
Ingredients for Gravy:
- 1/4 cup reserved pan drippings
- 1/4 cup seasoned flour
- 1 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Use a mallet to flatten the chicken breast and season with cajun seasoning, set aside.
Whisk flour, salt and pepper together in a bowl (set 1/4 cup aside for gravy)
Beat 1 cup milk with two eggs for egg wash. Dip the chicken into the seasoned flour, into the egg wash and back into the flour, shaking to remove excess flour.
Heat the cooking oil in cast iron or heavy skillet over medium heat. Cook chicken in batches until browned on bottom. Turn and finish cooking until golden brown.
Remove all oil except for approximately 1/4 cup. Over medium heat add in seasoned flour. Slowly whisk in 1 1/2 cup milk until mixture begins to thicken. Bring to a boil and cook for a few minutes. Season to taste. Serve chicken with gravy on top!
Snort! Our delicious port-style dessert wine is perfect for those cold winter days. During the month of January you will receive an additional 10% off of all bottle purchases of the non-vintage and 2008 Snort! When the weather is coldest pair it with these delicious Salted S’Mores Truffles!
Salted S’Mores Truffles Recipe
-4 oz graham crackers, pulsed into crumbs
-3/4 to 1 cup semi-sweet chocolate chips
-7.5 oz jar of marshmallow fluff
-5 oz dark chocolate, chopped small
-Sea salt to sprinkle
Prepare a baking sheet lined with wax paper. Combine crushed graham crackers, chocolate chips, and marshmallow fluff in a large bowl until fully combined. Once combined roll into 1-1.5 inch balls with your hands and place on baking sheet. Place in freezer for 15 minutes. Break up dark chocolate into small pieces and microwave on medium for 25 second intervals, stirring in-between until chocolate is melted. Remove balls from freezer and dip into melted chocolate with a spoon, rolling to coat. Place on parchment paper and sprinkle with sea salt.
Spring is here! The gorgeous weather lends itself to enjoying some grapes from our estate and to help you do that we are offering a 10% discount off of our 2012 Cabernet Sauvignon all month long! This wine is drinking wonderfully at the moment but can also be laid down and aged if you desire. We are also starting up live music and food trucks again for all customers starting on April 23rd! Come on out any Saturday or Sunday from then through October and enjoy live music starting at 2:00.
The recipe pairing that we have for this Cab Sauv is absolutely delightful on a Spring day so we hope that you try it out soon!
Wine- and Citrus-Poached Pears with Triple-Crème Cheese
- 1 1/2 cups dry red wine
- 1/3 cup sugar
- 1/4 cup orange juice
- 1 3×3/4-inch strip lemon peel (yellow part only)
- 1 whole clove
- 2 firm but ripe medium-size pears, peeled, stems left attached, halved lengthwise, cored
- 1 tablespoon cassis (black-currant-flavored liqueur; optional)
- 8 ounces triple-crème cheese (such as Explorateur, Saint André, boursault or Brillat-Savarin), cut into 4 wedges
Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add pear halves to saucepan. Cut out round of parchment paper same size as saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes.
Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to 3/4 cup, about 14 minutes. Cool syrup to room temperature; stir in crème de cassis, if desired. Pour syrup over pears. Cover and chill at least 12 hours, turning pears occasionally.
Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon generous 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese.
Labor Day Weekend, 2016 is La Grange’s 10th Anniversary. Even though our birthday weekend is not until September we are celebrating all year long with our Wine of the Month Program! We will provide recipe pairings for the wine on our online blog and give you an extra 10% off of the featured wine of the month on the 10th day of that month!
We are kicking off the New Year with our bubbly, the Reserve Brut, as our January Wine of the Month! Come in on the 10th of January to receive an additional 10% discount off bottles of our Reserve Brut! Check out this amazing recipe below from one of our wine club members:
Reserve Brut and Brie Soup
- 1 cup unsalted butter
- ½ cup all-purpose flour
- 2 qts. Chicken broth
- 5 cups heavy cream
- 1 ½ tsps. Cayenne
- 1 ½ pounds of brie cheese, rind removed and cut into small pieces
- 2 cups La Grange Reserve Brut
- 1 cup finely minced green onion stems
- Salt to taste
Melt butter in a large pot over low heat. Add flour and cook 3 minutes, stirring constantly. Add chicken stock and cook another 3-4 minutes or until flour is absorbed. Increase heat to medium and bring to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add cayenne and brie, stirring until cheese is melted completely. Stir in champagne and green onion stems. Remove from heat. Cover and let stand 10 minutes. Then pair with La Grange Reserve Brut for a delicious appetizer!