WHAT'S NEW AT THE PIRTLE WINERY: APRIL 2004

With such a beautiful spring in progress, winter is already a distance memory.  All the flowering shrubs have put on their best and brightest show in several years. We are behind with our vineyard labors. This is normal; only have a few more rows to prune. Bud break is imminent so we have no time to waste. This event signals the beginning of the growing season which will not end until the first frost in October.

We have also planted aronia bushes (aka black chokeberry) in low lying frosty areas where grapes will not flourish or produce.

Black chokeberries are native to America. They were imported by Europeans in the late 19th century, and are now grown in Russia, Poland, Germany, Denmark and other eastern European countries. A web search will give you numerous references; just type in 'aronia berries' or 'black chokeberries', click on 'search' and watch what comes up. We will talk more about these as the summer progresses. In the meantime, pruning must proceed, mowing is due to start, and we don't want the weeds to get ahead of us. And by the way, wine production continues relentlessly. As I said before everything is normal.

Anyone that was interested in purchasing grape vines should write me again; we will have them ready by the end of this month. Our annual flea market is also the last weekend of this month - there will be many plants on sale.

Come and enjoy sitting under our grape arbor with a basket of cheese, hot bread, summer sausage, an apple...and of course, your favorite Pirtle wine as you listen to our beautiful music.

We will look forward to seeing you.

Yours in wine,
Elbert & Patricia Pirtle
http://www.pirtlewinery.com
Tel: (816) 914-4720

:: PATRICIA'S RECIPE OF THE MONTH ::

This recipe came from Klaire Pirtle, a very good cook. I appreciate this very much and hope you will too.

Pirtle Wine Onion Soup

1 lb. of white onions, sliced thin, 2c. dry white (Seyval) Pirtle wine.
2 T. unsalted butter
6 cups chicken broth. You can use vegetable broth or beef broth.
6 1/2 inch thick slices crusty baguette, toasted.
2 cups shredded Gruyere cheese.

Preheat oven to 425 degrees. Combine onions, wine and butter in a 9x12 baking pan. Bake until the onion is very soft and most of the liquid is absorbed, about 45 minutes.

Bring broth to simmer. Divide the warm onions among 6 soup bowls or crocks. Ladle broth over onions. Top each with a slice of toasted baguette. Top with cheese. Broil until the cheese melts, 2-3 minutes. Enjoy with more Pirtle wine!