WHAT'S NEW AT THE PIRTLE WINERY: AUGUST 2006

The results of the First Annual Missouri Wine Competition were announced at the Platte County Fair on Wednesday, July 19. Pirtle Winery won a Gold Medal for our Mellow Red while Blueberry and Premium Port took Silver. Certificates of Merit were awarded to Raspberry Mead, Mead, Chambourcin and Weston Bend White. In all, 95 wines were judged of which 14 won Gold Medals.

The summer doldrums are just about over for the production guys! Our first release of Blueberry wine was a smashing success and sold out much sooner than we anticipated. Our next release of Blueberry wine is due shortly. We are also adding Cherry and Peach wines to our wine list which will be coming this fall.

The wine press has been serviced; mead is fermenting; bottling is resuming with greater momentum. Harvest begins in a couple of weeks and we are all anxious to start.

The great people in our sales room haven't had much slack time, the hot weather not withstanding. We appreciate the continued support of our customers.

The Joe and Duke Duo continue to play music every Saturday to a full crowd in the wine garden where all the hanging grapes are beginning to ripen.

The new production area is filling up. Bottling and Mead production have already moved there. This harvest will complete the changeover. We want to start the expansion of our wine garden to the cellars of our original winery building. Two weddings are scheduled in September and we could use the area if it were vacant. That seems an unlikely possibility with the demands and requirements of harvest coming up. Additionally, late development in potential acquisition of lots of grapes may fill up both the old and new production areas. It promises to be an interesting late summer and fall. We hope to see you and say hello.

:: PATRICIA'S RECIPE OF THE MONTH ::

A quiche is one of the easiest dishes to prepare and is great for Breakfast or Brunch. I am going to make it so simple for you that you will bake one today.

1 baked crust, set aside to cool. Buy ready to go crust

In the bottom of the baked crust put your favorite ingredients
1 cup cooked crisped and crumbled bacon
3/4 cup of shredded Sharp Cheddar
3/4 cup of your favorite shredded cheese (You may use any cheese you want but 1 1/2 cups is necessary)

I like Canadian bacon, ham or any meat you wish. You don't have to use bacon and if you wish only vegetables. Sauté the vegetables before adding them to the crust. Spinach, shallots, mushrooms are my favorites, but you can add any vegetable you like.

In a large bowl mix the quiche custard with the instructions below:

Beat 4 eggs
Add 8 oz. sour cream
1/2 cup half and half
1 tablespoon flour
3/4 tsp. salt
1/4 tsp. pepper
3 dashes of Tabasco

After you have added your favorites to the baked crust you are ready to pour the quiche custard over the ingredients.

I always put foil around the edge of the crust so it won't get too brown. When you take the foil off it may take some of the crust but that is better than having a burnt crust. It will still look good enough to serve and everyone will know you made it yourself with love.

Bake at 375 degrees for 45 minutes or until set. Take it out of the oven. As it cools it will set and cook more.

Let me know how it goes.