WHAT'S NEW AT THE PIRTLE WINERY: DECEMBER 2003

It is December already; we just had our first snowfall last night. After a difficult season of heat and drought, the vines were sleeping and probably didn't notice it. They were disease free all summer and entered dormancy well prepared for a severe winter if it comes.

We have released this season's Pirtle Premium Port and it is better than ever. It is being extremely well received. We have a half-bottle (375ML) size this season. It is a pleasant tummy warmer on cold winter evenings.

Pirtle meads are stars that continue to shine. The brightest (my favorite of all) is the sparkling mead, a perennial gold medal winner and customer favorite. Closely following are traditional mead, blackberry and raspberry meads. All are favorites of a significant portion of customers. We pride ourselves in the continuing superiority of Pirtle meads.

Pirtle Apple Wine is in a class by itself; unlike any other fruit wine we have ever tasted. Fermented from freshly pressed apple juice from the area and aged in oak brandy barrels.  Pirtle Apple Wine is a semisweet wine with a hint of oak and brandy in the background; perfect with smoked or spicy foods such as barbecued brisket or turkey and dressing. It has developed a devoted following.

Our red and white grape wines list is still the same: (1) Mellow Red (2) Weston Bend White from the grape Cayuga (3) Seyval (a dry white wine) and (4) Chambourcin (dry red).

We look forward to your Christmas and New Years gift orders. However, Christmas is just the beginning of winter. A glass of your favorite Pirtle wine can make a cold winter evening quite pleasant. Our web site will offer you more selections as time goes by, so make sure and visit us online!

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

:: PATRICIA'S RECIPE OF THE MONTH: PECAN PIE ::

This pie has gotten me lots of benefits and gifts; let me know what you think. Also, if you have any recipe suggestions or would like some cooking or wine tips, send an email to patricia@pirtlewinery.com and I will do my best to help. Now for the recipe:

In large bowl, beat 4 eggs and add:
1 cup white Karo syrup
3/4 cup sugar
3 tablespoons melted butter
1 tsp. vanilla
1 cup pecans
(1/4 cup should be finely chopped and the other 3/4 cup broken in half)
Put into an unbaked piecrust (put foil around the edge of your crust so it won't burn) and bake for 55 minutes in a 350 degree oven.