Rappahannock Cellars

Upcoming events for 2012

Allan — Sun, 22 Jan 2012 17:57:21 +0000

Upcoming events in 2012: (Wine club members will receive priority advance notice via email when event registrations begin.)

February 18: Vintner’s Dinner (yes, romantic Valentines Date!)
March 10: Production Tasting (Bordeaux/Meritage)
March 24: Annual “winter” Winemaker’s Dinner @ Marriott Ranch (registration open – click for details)
April 21: Wine & Cheese Pairing (new event!)
May 19: Barrel Tasting
June 23: Production Tasting (Cabernet Franc)
July 7: “Summer” Winemaker’s Dinner
August 4: Production Tasting (Chardonnay + Viognier in same event!)
September 8: Blending Class (educational & fun!)
September 22: “Harvest” Winemaker’s Dinner
November/December/January: Soup events!

Stonewall Wine Dinner

Allan — Thu, 05 Jan 2012 19:19:48 +0000

Classic Cuisine Amongst Elegant Surroundings

Nestled amidst the mighty cedars, hardwoods and flowering Dogwoods is the 13,000 square-foot 18th Century-styled Clubhouse, home to the Brass Cannon restaurant, a gem amongst Northern Virginia dining. The gourmet menu of traditional American cuisine coupled with daily Chef specialties is sure to entice the senses of its patrons’ palate, sight and scent. Our guests enjoy a casual dining experience accented by an elegant bar and fireplace lounge with breathtaking views of the surrounding golf course and stunning Lake Manassas.

Stonewall Golf Club Wine Dinner

Featuring Wines of Rappahannock Cellars

Saturday, January 21st at 7pm

Join Us for an Elegant Pairing of Gourmet Cuisine with the Wines from Local Winery, Rappahannock Cellars

Appetizer

Tuna Tartar

With Crab & Avocado Salad

Pairing: 2009 Chardonnay

Salad

Strawberry and Arugula Salad

With Blood Orange Vinaigrette

Pairing: 2009 Noblesse Viognier

Entrée

Osso Bucco with Veal Demi Glace

Sautéed Chard and Truffled Mashed Potatoes

Pairing: 2009 Cabernet Franc

Dessert

Grilled Peach Cobbler with Apricot Cream

Pairing: 2008 Vidal Blanc

$60 Per Person

*Price does not include tax or service charge.

Reservations Required, Please Call 703.753.6140

Thanksgiving Wine club Photo Contest Winners

Allan — Sat, 24 Dec 2011 09:07:40 +0000

Congratulations (and many thanks!) to the owners of these winning photos:

Orange Butternut Squash Soup Recipe

kdelmare — Tue, 20 Dec 2011 20:09:10 +0000

Orange Butternut Squash Soup

Serves: 6

Total time: 25 min Prep time: 5 min

1 tbsp extra virgin olive oil1 tbsp unsalted butter

1 onion (finely chopped)

4 carrots (finely chopped)

1 dash salt

1 dash pepper

12 cup orange juice (pulp)

16 ozs butternut squash(puree)3 cups chicken broth

12 tsp nutmeg (grated)

1 tbsp fresh thyme (chopped for garnish)

1 tbsp orange zest (garnish)

1	Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
2	When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
3	Season with salt and pepper.
4	Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don’t let the vegetables stick to the bottom of the pan.
5	Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
6	Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
7	Bring to a boil and then lower the heat and let it simmer for 10 minutes.
8	Grate some fresh nutmeg and stir to combine.
9	Garnish with thyme and zest.

10 Puree, thin with water if desired.

French Onion Soup with Shiitake mushroom and Tenderloin

kdelmare — Tue, 08 Nov 2011 15:59:02 +0000

French Onion Soup Recipe

Prep time: 10 minutes Cook time: 1 hour, 20 minutes

Ingredients

6 large yellow onions, peeled and thinly sliced.
Olive oil1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of a combination of beef stock, chicken stock
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry savory, ¼ teaspoon dry thyme
Salt and pepper
2 cups thinly sliced shiitake mushroom caps
1 Pound beef tenderloin pieces, cut into ½” pieces

Method

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and dry herbs. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 Saute’ shiitakes in scant olive oil, add to soup. Sear beef in scant oil, add to soup. Allow to steep 10-20 min to combine flavors

Champagne Brie Soup Recipe!

kdelmare — Tue, 08 Nov 2011 15:55:42 +0000

Marialisa’s Champagne Brie Soup

4 cups chicken broth
½ pound (2 sticks) butter
½ cup all-purpose flour
1 cup coarsely chopped onions
½ cup chopped celery
½ teaspoon white pepper
½ teaspoon ground red pepper (preferably cayenne)
1 tablespoon salt
1 pound fresh Brie cheese, cut in small wedges with rind on
2 cups heavy cream
½ cup champagne

Directions…

In a large skillet melt the butter over low heat. Ad the flour and beat with a metal whisk until smooth. Add the onions and celery; sauté about 3 minutes, stirring occasionally. Stir in the peppers and sauté about 2 minutes more. Set aside.

In a 4-quart saucepan, bring the chicken broth to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn heat to high. Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful no to let the cheese scorch.) Lower heat to a simmer and continue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup, and return to pot. Turn heat to high and cook about 1 minute, stirring constantly. Stir in the cream; cook until close to a boil, about 2 minutes. Stir in champagne. Serve immediately.

November 2011 Club Shipment

Allan — Sat, 29 Oct 2011 17:58:33 +0000

2010 Rosé

We quadrupled the production of our popular rosé wine for 2010, and it’s nearly sold out. Made from only red grape varieties, this wine is fresh, crisp, and refreshing. Made in the French Loire Valley style from the “bleedings” of crushed red fruit. Made from Cabernet Franc, Merlot, and Cabernet Sauvignon. Bottled with a Stelvin closure to preserve its delicate color and fruit characteristics.

2009 Glenway Vineyard Cabernet Franc

Our first vineyard designated Cabernet Franc and it comes from the Glenway vineyard surrounding the winery. Robust and full-bodied, this wine exhibits the delicate fruit and spice characteristics of Cabernet Franc and the earth and toast character of Glenway vineyard. An exceptional wine from the 2009 vintage. Ageable for at least 10 years. 100% Glenway Vineyard Cabernet Franc.

Town of Dumfries Fall Extravaganza

Allan — Sat, 15 Oct 2011 16:20:28 +0000

View our Events Calendar for the full scoop – October 22, arts and crafts, wineries, cigars, and fun for the kids!

Town of Dumfries Fall Festival Extravaganza

Saturday, Oct 22 10:00a to 4:00p

17755 Main Street

at Garrison Park, Dumfries, VA

Price: FREE

Phone: (703) 221-3400

Age Suitability: All Ages

Tags: winery, wine tasting, community event, talent competition, dumfries

You are invited to join the Town of Dumfries, as we host our Fall Festival Extravaganza! The event is sure to be enjoyed by all ages present. We will have Wineries, Artists & Crafters, many activities for youth, to include a moon bounce! There will be a “Dumfries Has Talent” competition during the event. For more information, please visit www.dumfiresva.gov. Please visit the following link, to download a flyer: http://www.dumfriesva.gov/wp-content/uploads/2nd.pdf

Wine Dinner at Extra Virgin Modern Italian Cuisine in Arlington, Va

Allan — Wed, 05 Oct 2011 21:22:16 +0000

Specializing in Modern Italian Cuisine, Extra Virgin is the located at Shirlington Village’s “Restaurant Row”. At Extra Virgin, Executive Chef Paul Anthony Fario offers traditional Tuscan cuisine, with a modern flair.

Rappahannock Cellars Wine Dinner
October 13^th, 2011
$75 per person @ 6:30pm
Reservations Required
Please call James @ (703)998-8474

First Course

Caprese Salad

with

Rappahannock Cellars Seyval Blanc

Tropical citrus flavors

Second Course

Lobster Ravioli

With

Rappahannock Cellars Viognier

Ripe aromas of kiwi are followed by classic Viognier characters of apricot and honeydew melon

Third Course

Veal Tonnato

With

Rappahannock Cellars Cabernet Franc

Restrained and Complex.

Gorgeous dark color with aromas of jam, spice, and toast.

Fourth Course

Petite Filet Porcini

With

Rappahannock Cellars Meritage

Finely textured with hints of blackberry and cassis.

Dessert Course

Fresh Berry Crisp

With

La Sera Red Ambrosia

Refreshing bubbly dessert wine

Minimum Reservation Count Required For Event

Columbus Day Weekend

Allan — Wed, 05 Oct 2011 14:42:47 +0000

Plan your escape to Rappahannock Cellars this weekend for Live Music and Fresh BBQ – the forecast is for amazing weather too!

*BBQ by Shaffers of Woodstock on Saturday & Sunday:

Pork Barbecue with Seeded Buns, Hot Slaw and Pork Sauce

Beef Barbecue with Seeded Buns and Beef Sauce

Red Potato Salad

Cole Slaw

*Live Music by Marie Miller:

Saturday: 2-5pm

Sunday: 1-4pm

See you this weekend!