WHAT'S NEW AT THE PIRTLE WINERY: JUNE 2003

It's the first of June and the vines are blooming; the aroma of grape blossoms is breathtaking. In another week the flower clusters will become grape clusters and ripening will begin. The spring bud break and early growth has been almost perfect, though there is yet a way to go before their final destiny as wine. Our St. Vincent grape takes the most time to ripen, but barring catastrophic events, they should be ready by mid-September.

The vineyard and wine garden with the new deck are beautiful. Rose Bollin has added more roses to her rose garden for you to enjoy. I am taking pictures every month and we will have new photos on the website soon; I want everyone to see how a vineyard changes from season to season. Look for the new photos and let us know what you are interested in seeing.

Yours in wine,
Elbert & Patricia Pirtle
http://www.pirtlewinery.com

:: WINE 101 ::

Wine 101 is where we share the history and tradition of wine - in a way that is entertaining and educational. The first "lesson" is up and ready for you to try out, so head over to the website and take a look:

http://www.pirtlewinery.com/wine101.html

:: UPCOMING EVENTS ::

We are having a wine tasting and dinner at Shields Manor Bistro in Platte City, MO on June 19, 2003. For reservations call (816) 858-5557.

:: RECIPE OF THE MONTH: PUTCH'S SPINACH SALAD ::

My recipe for this month is a Spinach Salad like you have never had before! This came from Putch's Cafeteria in Kansas City; a very wonderful, popular cafeteria that I miss a lot. You will need:

10 oz. package frozen chopped spinach (thawed and drained)
1/2 tsp. salt
1 1/2 tsp. vinegar
1/2 tsp. tabasco
3/4 cup chopped celery
1/4 cup chopped onion
4 hard boiled eggs chopped (save one for garnish)
3/4 cup diced Old English cheese**
1/2 cup mayonnaise
1/2 cup sour cream

**Old English cheese comes in a box like Velveeta (let me know if you can't find it.)

Blend all the above in a bowl and use a large spoon to serve the salad. I like to put it on a lettuce leaf, sprinkle grated hard boiled egg on top and put a dollop of horseradish on the side.

This dish is excellent will grilled pork chops and an ice cold bottle of Pirtle Apple Wine.