WHAT'S NEW AT THE PIRTLE WINERY: MAY 2008

Spring arrived three weeks late this year, but that's okay; we had more time to properly attend the vineyard, bottle wine, etc. After being held back by cold wet conditions, all the grass, flowers, vines, shrubs, and trees are vigorously growing. This should be a really good year for all fruits. There was little to none last year and it seems that fruiting plants always try harder after a difficult previous year. We expect a superior grape harvest in September!

Our Pirtle Apple wine is the latest star performer at the winery. This vintage was made with juice from the Honey Crisp variety instead of the frozen out Jonathans. Overwhelming customer acceptance has shown us what we should have already known: different varieties of apples produce significantly different wine (just like grapes).

All other wines are in good supply and quality is excellent; congratulations to Scott Pirtle and Ben Housworth. Be sure to stop and taste the wines on your way through this area - relax and enjoy the wine garden.

We also feel the cost of travel and transportation, so if you can't make it to the winery, check the website (http://www.pirtlewinery.com) for a list of retailers that carry our wines - we are always updating our list. If your local shop doesn't carry Pirtle wines, make sure and request them! We want to bring your favorite Pirtle wines to you.

In life we never know who is going to cross our path. This story is in his own words:

I "officially" met Patricia some summers ago during one of our annual trips to Weston (8 years running). We started our day at the winery and tasted through the lineup. We purchased our standard case of wine, then headed to the courtyard for our picnic of cheese, crackers, fruit and smoked salmon (and of course, Pirtle wine) with several of our friends who joined us for the day. Patricia strolled around the courtyard meeting and greeting her guests and then stumbled upon our table. She gave us that "motherly" eye as she looked at the fruit, cheese and smoked salmon and told us we weren't allowed to enjoy outside food in her picnic area. We did not know that the winery was selling their picnic baskets of goodies. I responded "Do you like Smoked Salmon?" Patricia said she loved smoked salmon, so we shared - she loved it and did not kick us out of her garden. Patricia and I have developed a friendship over the past few years and I am pleased and privileged to share a couple of recipes for her cookbook and newsletter.

Craig Adcock
craig@bellyupbbq.com

By the way, their day began at the winery and wine garden, then they toured the downtown area, O'Malley's, then a late seating at the Vineyards Restaurant. The idea for putting this story in the newsletter came about when I told Craig about my recent car accident. He wanted to bring me smoked salmon, and I did not refuse! I am improving each day and I am sure that smoked salmon had something to do with it. He won me over with the salmon, but also by telling me that my son Charles Pirtle prepared the best Herbed Braised Lamb Shanks he had ever eaten.

RECIPES OF THE MONTH: CHEESY CORN AND KANSAS CAVIAR

Cheesy Corn (courtesy of Craig Adcock from Belly Up BBQ)

This can be a side dish as well as a dip. You will need:

2 8 oz. blocks of cream cheese (room temp, cut into chunks)
1/2 cup cubed Velveeta cheese
2 cans shoe peg corn (drained 11 oz. cans)
4 cans sweet niblet corn (drained 11 oz. cans)
3 jalapenos, diced (take seeds out if you prefer it to be milder)

Combine cheeses, corn, jalapenos in a 1 1/2 qt casserole. Cook at 350 degrees covered with foil for 35 minutes. Remove foil (be careful of steam), stir in dish to combine ingredients; cook another 30 minutes uncovered. Remove, garnish with Belly Up Beef Seasonings (or other Creole seasoning). Allow to cool for 15 minutes. Serve with tostados/scoop chips, or as a side for a meal. Write me at craig@bellyupbbq.com, and I will tell you how to get the Belly Up Beef Seasonings. This will make a delicious side dish for your Thanksgiving Dinner!

Kansas Caviar

1 can black eyes peas (drained 15.8 oz - retain juice)
1 can purple hull peas (drained 15.8 oz - retain juice)
1 can whole kernel corn (drained 15 oz. can)
1 small sweet red onion (chopped fine)
pinch of cilantro (chopped)
3-4 jalapenos (pickled and chopped)
2-3 cloves of garlic (chopped fine)
2 tomatoes (sliced and diced)
chives to taste
1/3 cup of cider vinegar
salt/cumin/chile powder to taste

Combine items in bowl, add 1/8 cup of juice from peas; allow it to sit overnight for best taste. Goes so well with BBQ, Cheesy Corn, and good company! Serve this dish with a big dinner and you will get raves - it is full of flavor and protein. Oh, I almost forgot: it goes great with Pirtle Apple Wine (served very chilled).