2017 Vino in the Valley Food & Wine Pairings

HOW IT WORKS:
1. Purchase a Vino in the Valley passport ($35) in person at one of our 9 wineries (cash or check only) or online via EventBrite.
2. Visit at least 8 of our 9 wineries during the four weekends in March and have your passport stamped at each one while you enjoy food and wine pairings (see below).
3. At the last winery you visit fill out the contact information on the bottom of the passport; tear off the stub and turn it into the winery staff in order to be entered to win one of 10 great Lehigh Valley Getaway Packages!

Amore  –

Week 1 – Roast pork loin with applejack pan gravy and red skinned mash potatoes – Vidal Blanc

Week 2 – Three-cheese meat lasagna – Red Rapture or Cabernet Dolce

Week 3 – Beef Burgundy and bow tie pasta – Cabaret Amore or Chambourcin

Week 4 – Chicken medallions and pasta Florentine, roasted red peppers, artichokes and mushrooms in a light garlic wine sauce – Rose Amore

 

Big Creek

March 4 and 5

Homemade Tomato Bisque with Crispy Pancetta and Grilled Cheese Crouton paired with Seyval for the dry wine drinkers or its sister wine, Dulcinea, for the sweeter tastes.

March 11 and 12

Melon and Prosciutto with Balsamic Glaze paired with our Joi’, an off dry Muscat

March 18 and 19

Crostini with Beef Tenderloin and Horseradish Cream paired with our dry red wines.

March 25 and 26

Brie in Puff Pastry with Raspberry, Pecans and Green Onions paired with our Dulcinea or Apple Raspberry wines.

 

Blue Mountain

All food prepared by Nick & Nikki Sandt with The Culinary Experience.

3/4 and 3/5

French Onion Soup with Toasted Garlic Crostini paired with 2015 Sauvignon Blanc

3/11 and 3/12

Garlic Herb Cavatappi Alfredo paired with 2015 Riesling

3/18 and 3/19

Chipotle Pulled Pork Crostini with a Cole Slaw Shooter paired with 2016 White Merlot

3/25 and 3/26

Mini Fish Tacos paired with 2012 Chardonnay

We are also offering complimentary live entertainment each Saturday from 1- 5 pm.

 

Clover Hill

Clover Hill Vineyards & Winery is proud to partner again this year with the K-Town Pub Taphouse & BBQ for our Vino in the Valley Food. This year passport holders will be treated to a Wings & Wine extravaganza! Each weekend will feature different wings and a vegetarian side dish perfectly paired with our wine.

March 4 and 5, 11 and 12
Chimichurri wings with a side of Vegetarian Baked Beans. We will also be serving a new sangria. Cayuga White will be paired with the Chimichurri wings – Chimichurri is an Argentina style sauce with parsley, cilantro and garlic DeChaunac will be paired with homemade Vegetarian Baked Beans

March 18 and 19, 25 and 26
White BBQ wings with a side of Mexican Street Corn Pasta Salad. We will also be serving a new sangria. Riesling will be paired with White BBQ wings – White BBQ is an Alabama style sauce made with mayonnaise, cider vinegar and sambal (and Asian chili) Vidal Blanc will be paired with a K’Town Pub creation of Mexican Street Corn Pasta Salad – corn, black beans and pasta with chili, lime and aioli

(Please note: a passport is required to take part in the wine and food pairings or you can purchase a pairing for $6 per person.)

 

Franklin Hill

Franklin Hill Vineyards is partnering with their sister business Social Still in Bethlehem for an amazing food and wine pairing each weekend.

 

Week 1 – Short Rib Street Taco bowls, sweet onion, cilantro, pico de gallo and lime paired with our Trio.

 

Week 2 – Kiss will be paired with Korean Style Meatballs

 

Week 3 – White Jade will be paired with Mini Crab cakes finished in a celery root remoulade and peppadew sauce.

 

Week 4 – Venison Sloppy Joe Sliders and purple cabbage citrus slaw paired with Evanswood.

 

(Vegan option are also available all four weekends.)

Galen Glen

Harvest of Land & Sea – a salad of smoked salmon with local vegetables and greens topped with dill, sour cream dressing and a rye toast point

Wine – Gruner Veltliner

Cuisine Partner – Chef Mark Muszynski, owner of farm-to-table restaurant Curious Goods at the Bake Oven Inn http://bakeoveninn.com/

 

Pinnacle Ridge

Pinnacle Ridge will be teaming up with the Lehigh Valley’s own Taza Egyptian Cuisine Food Truck. Each weekend they’ll feature some of their delicious signature recipes, which have been garnering rave reviews since they burst onto the culinary scene.

The Menu (everything is served with homemade pita chips):

 

March 4-5:

Garlicky Hummus

Baba Ghanoush – Smoky baked eggplant, pureed with homemade tahini and spices

Dry Option: 2016 Gruner Veltliner

Sweet Option: 2016 Vidal Blanc

 

March 11-12:

Gibna Beyda – Bulgarian feta mixed with spices, tomatoes, scallions, and olive oil topped with paprika

Marinated Eggplant – Lightly fried eggplant marinated with vinegar, fresh lemon and fresh pressed garlic

Dry Option: 2016 Dry Rose’

Sweet Option: 2015 Riesling

 

March 18-19:

Garlicky Hummus

Baba Ghanoush – Smoky baked eggplant, pureed with homemade tahini and spices

Dry Option: 2016 Gruner Veltliner

Sweet Option: 2016 Vidal Blanc

 

March 25-26:

Gibna Beyda – Bulgarian feta mixed with spices, tomatoes, scallions, and olive oil topped with paprika

Marinated Eggplant – Lightly fried eggplant marinated with vinegar, fresh lemon and fresh pressed garlic

Dry Option: 2016 Dry Rose’

Sweet Option: 2015 Riesling

 

Tolino  –

The Easton Public Market is a great place to drink Tolino wine and sample many different types of food. For Vino in the Valley, Tolino is brining the tastes of the market to the winery in Bangor. Each weekend we will feature a different vendor from the market, with live music every Saturday.

 

  • March 3 and 4 –Chocodiem and live music Saturday by Gordon Ward. We will pair our Cabernet Franc with Chocodiem’s dark chocolate ganache tarts filled with an array of toppings including Himalayan sea salt, coconut flakes, nuts, cocoa nibs and more.

 

  • March 11 and 12- Taza Stop and live music by George Baier. We will pair our Vidal Blanc with Taza’s Egyptian chili loaded with fava beans, ground beef and lots of spices.

 

  • March 18 and 19 – Barred and Broody Bake Shop and live music by Curious Dog. We will pair Papa’s Red with chocolate explosion cake, which is chocolate cake with buttercream icing, chocolate ganache and chocolate sprinkles.

 

  • March 25 and 26- More than Q and live music by Craig Sailer. Pulled pork from More than Q paired with Chardonnay.

 

Vynecrest

March 4 and 5 – Stuffed to the Grills Food Truck

 

Pairing Stuffed to the Grills Smoked Gouda Bites with Vynecrest’s DiVyne Red wine. Using PA Preferred September Farms Smoked Gouda wrapped in puff pastry and deep fried with a DiVyne Red drizzle.

 

March 11 and 12 – Cibo Italian Food Truck

 

Domenico will be sharing two of his favorite pizzas all weekend, made fresh on-site from his food truck Cibo. He will offer a vegetarian pizza with peppers and mushrooms as well as a cheese pizza topped with bacon. Both pizzas will be paired with Vynecrest Red, and old favorite and perfect pizza wine.

 

March 18 and 19 – Stuffed to the Grills Food Truck

 

Pairing Stuffed to the Grills Roasted Vegetable Orzo Salad with Vynecrest’s semi-sweet Riesling wine. Roasted eggplant, red onion, peppers, and garlic tossed with orzo, basil, green onions, and feta cheese in a lemon olive oil dressing.

 

March 25 and 26 – la bottega & dei PANINI

 

Domenico will be unveiling his new food truck for the first time here at Vynecrest all weekend and will be featuring a wide array of sandwiches, paninis and heroes. Specifically, for the food pairing, he will be featuring his classic Italian hero, with ham, salami, provolone, lettuce, tomato, and oil and vinegar. We will pair our Vynecrest White with this masterpiece all weekend.