WHAT'S NEW AT THE PIRTLE WINERY: MAY 2003

It's May, and the Vineyards are pruned; now getting the vines back on the wires begins. We have had plenty of rain and everything is going well. We have plenty of work to do, so honk if you happen to see us outside as you pass our I-29 vineyard. We hope to see you soon!

Elbert & Patricia Pirtle
http://www.pirtlewinery.com

:: NEW WINES ::

Three new wines have recently been bottled - Seyval, Chambourcin and Premium Port. They're already wearing their new uniforms and are looking good in our tasting room. Head over to the online Wine Store and check them out!

:: WINE GARDEN KEEPS GROWING ::

We expanded our vine covered wine garden last summer with a deck attached to the Press House; by early spring, we should have a wine bar and various snacks available. We will also be able to have catered wine dinners there. This new arrangement will be much more convenient for wine garden customers.

:: PATRICIA'S COOKBOOK: EASY ROAST BEEF ::

My Grandchildren always ask for a juicy roast, and I have a nephew from Argentina who thinks this way of cooking a roast is the best. To make this dish, you will need:

One (1) rump roast
One (1) package onion soup mix (use both packets)
Garlic cloves
Fresh ground pepper

Put the roast in a large Dutch Oven, cut slits in the roast and push fresh garlic into the slits (as much as you like.) Season the roast with freshly ground pepper, then add both packets of onion soup over the roast. Add water, but leave the top of the roast exposed. Bake at 350 degrees (covered) for one hour. Reduce heat and bake another 2 hours at 300 degrees.

For a wine, I would recommend our Chambourcin or Mellow Red; either would go well with this dish.