WHAT'S NEW AT PIRTLE WINERY: FEBRUARY 2006

In case you haven't visited us lately, there has been a dramatic change in our scenery. Our new production building, across the street from our present production area in the old church and next to the Vineyards Restaurant, dominates the view. The new brick building is slated for completion by the end of March. It closely matches the style and color of our original building. It blends well with our existing architecture and is pleasant to behold. It also gives us more than eight times the previous production capacity. The top floor of the 2-story building is already filled with new automatic machinery for bottling, labeling, etc. The new loading dock will completely relieve the previous parking lot congestion from loading and unloading in the old building.

Wine tasting and sales will continue for their 26th year in their usual place, the second floor of our original winery.

New labels will give a fresh look to the wine bottles this year also. The high quality of our wines will remain constant.

There is a new wine being added to the list: Blueberry. This is a result of the suggestions of numerous customers who have had Blueberry wine elsewhere. Preliminary tasting has been very positive. There will only be a hundred or so cases available. Give us a call and reserve yours today.

Once production begins in our new facility, our former production area on the first floor of the old church will be changed to a venue for weddings, private parties, wine dinners and an extension of the wine garden during inclement weather.

In the mean time, the vineyard pruning must be completed; wine must be bottled and readied for our valued customers. Spring is almost here so come try the wines, check out the scenery, and enjoy the wine garden.

We look forward to hearing from you.

From all of us at Pirtle Winery.

502 Spring Street
Weston, MO 64098
816.640.5728

Visit the website at http://www.pirtlewinery.com

:: RECIPE OF THE MONTH ::

Charles' Asparagus Soup

Wash and remove the tips from 1 Lb. fresh green asparagus
Simmer the tips in water until they are tender.

Cut the stalks into small pieces and place them in a saucepan
Add 6 cups Swanson's chicken broth
1/4 chopped shallots or onions
1/4 cup chopped celery
Simmer these ingredients, covered, for 30 minutes. Put this into a food processor. Process until pureed.

Melt 3 tablespoons butter
Stir in, until blended 3 tablespoons flour
Stir in slowly 1/2 cup cream.

Add the asparagus stock. Heat the soup well in a double boiler. Do not boil. Add the asparagus tips. Season the soup just before serving it with salt, paprika and white pepper.