WHAT'S NEW AT THE PIRTLE WINERY: FEBRUARY 2008

Greetings from the Pirtle Winery. We are still on the Southern edge of the Polar Ice Cap. The vines are in a deep sleep and their annual hair cut and subsequent beauty treatment is about to begin. The late freeze last April led to unruly growth. Severe pruning will be required to maintain disciplined growth and a proper production level.

Good news: Pirtle Blackberry mead just won a gold medal at the annual Mead Association judging in Boulder, CO! It has been a customer favorite for years. The apple wine low-level is about to go out. It will be ready to bottle before Spring...otherwise our wine level is good; mellow red and mead are plentiful.

This is the time of year when thoughts of Spring change from distant dreams to clear visions of travel and recreation. The ice will soon be gone. Include us in your plans - we look forward to seeing you!

Recipie of the Month: Beef Stroganoff

Split pea soup is simmering as I type but I thought you might prefer this good recipe that my daughter-in-law gave me...it's Ross Pirtle's favorite dish. Let's go, and it can be on the table by dinner time...

2 tbsp.oil
1 1/4 (2 Lbs.) cubed beef
1/2 tsp garlic powder
1 tbsp. Worcestershire sauce
2 cups sliced fresh mushrooms
2 cans cream of mushroom soup
1 (16 oz.) sour cream
Salt and pepper to taste
Cooked wild rice, noodles or whatever you like in the pasta field

Season beef generously with salt and pepper and cut into 1/4 inch pieces. Heat oil in a large skillet over high heat, add meat to pan and brown on each side. Add Worcestershire Sauce and garlic powder and let simmer for 5 minutes. Add mushrooms and cook them until just tender, about 8 minutes - then set aside.

In a large pot or Dutch Oven, mix thoroughly the sour cream and cream of mushroom soup. Add meat, mushroom mixture and stir until meat is coated. Cover pot and bake at 350 degrees for 2 hours. Serve over your favorite rice or egg noodles (I like the noodles). There are eggless noodles for those of you who are allergic...

Let me know how you liked Barbara Pirtle's recipe!

Also, just a note - we've been experiencing some technical issues with the online store, and apologize for any difficulty anyone has experienced with ordering. Rest assured that we're working to resolve the issue, and provide an improved online store for our customers.