WHAT'S NEW AT THE PIRTLE WINERY: MAY 2007

It's Labor Day and the grape harvest has already started. White grapes always ripen first; Chardonel was last week's grape of interest. Sugar content was 25%, which was high. The April frost thinned this year's crop and the light load ripened early and completely. Next comes Vidal and Traminette, all white.

After these come the reds, Chambourcin, St. Vincent, Alhambra and some Norton. Our harvest party for St. Vincent is Saturday, September 8th. You can join the picking fun if you wish. The pickers should leave the winery for the vineyard (15 minute trip) about 10am. After all grapes are picked or pickers are exhausted, which ever comes first, the crew will return to the wine garden for the annual burger and hot dog harvest feast.

Also, I mentioned two grapes that may be new to you. One is Traminette, a white. It is a relative of Gerwertztraminer, a European grape that produces a spicy white wine. Traminette wine is excellent, equal to Gerwertztraminer in our opinion. The grape was developed by the New York State Fruit Development people. The other is Alhambra, a red. I can't find any information about the origin of this grape. I have been told that it has Norton in its parentage. The wine is very dark, light bodied and extremely pleasant. Some say they can detect a hint of Norton in the aroma. I compare it to Cabernet Franc. We invite you to try them both for yourself. Your tasting is the most important of all.

Now that the days are cooler and fall is fast approaching, you will be getting out enjoying the cooler days and autumn colors. Try to include the Pirtle Winery in your travels. It is always fun.

Come see us at the Josephine Expo, September 15th, at the St. Joseph Civic Arena.

RECIPE OF THE MONTH: Yvonne's Shrimp Salad

I have always requested this when I visited my sister in the Galveston, TX area. I believe you will enjoy this as much as we did.

Coarsely chop 4 cups of cabbage
Add 3 cups of large fresh boiled shrimp, de-veined, cut in half and set aside
Add 4 boiled eggs chopped after they are cold and pulverized in a blender
Add 1/2 cup; start off with a 1/3 cup
Add 1/2 cup salad dressing; start with a 1/3 cup
(You will know if you need more once all of the ingredients are added)
1 cup chopped green onion
3 garlic cloves diced fine
1/2 cup chopped sweet onion
1 tsp black pepper
1 cup chopped celery
1/4 cup bell pepper finely chopped

Taste as you go and season as you like, it is likely that you will need more or less mayo and salad dressing. Garnish with sliced red onion, green bell pepper and sliced hard boiled eggs.

This makes a nice summertime luncheon with hot French bread and a bottle of Pirtle Seyval, Pirtle Weston Bend White or Pirtle Apple Wine.

I hope you enjoy this. Catherine Donnelly can't go to a family reunion without this dish.