Rikki Cushwa
 
April 24, 2020 | Rikki Cushwa

April & May Club Wine recipes

April & May Club Wines


The Piedmont is a new white blend wine for 50 West Vineyards that we are really excited to release! I was also really excited to pair this wine with dinner because of the bright flavors and juicy aromas! The Piedmont is blend of Chardonnay, Sauvignon Blanc, and Petit Manseng. Containing vibrant citrus notes, a dash of honey, and a hint of hay. I wanted to play on the acidity in the wine, so for dinner I made Chicken Piccata. A lemon chicken with capers in a creamy sauce a top whole grain linguine (in my attempt to be somewhat healthy). I pan seared my chicken breast for about 5 minutes on each side then set aside. I then added chicken broth, some dry white wine, 4 cloves of garlic, thyme, capers, juice from 2 lemons, and heavy cream. I let that simmer for about 5 minutes, then I added the chicken back to the pan to let the flavors come together while my pasta boiled. I strained my pasta then tossed it with a little olive oil, plated and served with a glass of 50 West Piedmont. The citrus from the chicken and the hint of cream in the sauce was the perfect flavor to compliment the new Chardonnay dominant blend. 

 

 

Chicken Piccata

2 large chicken breasts

½ cup all-purpose flour

½ cup parmesan 

3 tbsp olive oil

4 tbsp butter

4 cloves garlic, minced

¾ cup chicken both

¼ cup dry white wine

¼ cup heavy cream

1 tbsp capers, drained

Juice from 2 lemons

1 tsp garlic powder

1 tsp onion powder

1 tsp fresh thyme

Salt and pepper 

Chopped parsley (garnish)

Lemon wedges (garnish)

 

Cut breast into 4 cutlets, lightly pound each cutlet until about ½ inch thick. Season with salt and pepper. Place flour in a shallow dish or bowl and season with ¼ cup parmesan, salt, pepper, onion and garlic powder. Toss and coat chicken in flour mixture, one at a time, knocking off the excess flour. 

Heat 2 tbsp oil and 2 tbsp butter in a large skillet on medium high. Place 2 cutlets in a time to avoid crowding. Brown the chicken until deep brown, about 2-3 minutes, then flip and cook for another 2-3 mins. Remove from skillet and set aside. 

Add garlic and remaining oil and butter to the pan, stir constantly until garlic is fragrant and slight golden brown about 2 mins. Add wine, chicken stock, capers, thyme, bring to a boil and add heavy cream. Reduce to a simmer and stir until sauce becomes thick. Add lemon juice and stir. Add chicken back to pan and coat chicken in sauce for about 2 mins. Serve over pasta or rice with a lemon wedge and fresh parsley. 

 

 


 

 

The new 50 West Rose is bursting with flavor. This Sangiovese blend is starts off with notes of strawberry, grapefruit, and watermelon. Its light and refreshing and can pretty much be paired with just about any appetizer, charcuterie board, and of course, pizza. If you were at the last 50 West Club party, then you probably tried one of my flatbreads. If you missed it, don’t worry! I’m going to share my favorite flatbread recipe from the party! Its surprising just how easy, simple, and flavorful it is! I normally like to make my own flatbread dough, but since the stores are out of yeast, I searched high and low for a premade flatbread. I couldn’t find any naan, but I did find a flatbread called “Brooklyn Bred”. I brushed some olive oil on the crust and sprinkled a little oregano and some minced garlic. I broke open a burrata and crumbled it upon the crust, then added a little shredded mozzarella and shaved Parmesan. I popped the pizza in the oven for about 5-7 minutes then once the cheese was melted and bubbling, I added some sliced prosciutto and baked for another 5-7 minutes or until the prosciutto was slightly crispy. In a small bowl, I tossed a handful of arugula with a little bit of olive oil, salt and pepper. Then I topped with pizza with the arugula mix, a sprinkle of red pepper flakes, and a heavy drizzle of balsamic glaze. The creamy burrata, salty prosciutto, tangy yet peppery arugula, and a hint of sweet from the glaze was the perfect companion for the dry and fruit forward rose. Of course this wine is perfectly fine on its own, but with a simple pizza, it shines!

 

Prosciutto and arugula flatbread

1 flatbread or pizza dough 

1-2 tbsp olive oil

1 clove minced garlic

4-6 oz prosciutto

1/2 cup arugula

2 burrata

1/2 cup Parmesan shredded or shaved

1/2 cup mozzarella (fresh or shredded)

2 tbsp balsamic glaze

Salt and pepper

Red pepper flakes (optional)

1 tsp Oregano 

 

Preheat oven to 425°. Lightly brush crust with olive oil, add minced garlic, and a sprinkle of oregano. Break open the burrata with a knife and crumble the cheese onto the crust. Add Parmesan and mozzarella and bake for 5-7 mins (until cheese has melted). Add prosciutto, bake for another 5-7 mins. In a small bowl add arugula, 1 tsp olive oil, salt and pepper, and toss til well coated. Remove from oven, add arugula mix, sprinkle red pepper flakes, drizzle with balsamic glaze. Enjoy!

 


 

You can order these wines online by CLICKING HERE. Bring home 100% Virginia wine from the sister to the Best Winery in Loudoun. Our wines are available via two safe and easy ways; Barn Side pickup Thursdays through Mondays 11 to 5 PM at Sunset Hills, or visit us Saturday and Sunday at 50 West from 12-5. You may also ship your wine directly to your door with UPS! Be sure to tag us on Facebook or Instagram if you try out these recipes and pairings or even just to show us how you are enjoying these wines! Cheers!

Rikki Cushwa
 
March 31, 2020 | Rikki Cushwa

Case Sale Wine Recipes

Sunset Hills Vineyard
50 West Vineyards

 

Greetings from 50 West Vineyards and our sister winery, Sunset Hills Vineyard. In this era of social distancing and staying home; our team wanted to share some of our favorite Sunset Hills Vineyard and 50 West Vineyards pairings that you can prepare in your kitchen at home and enjoy alongside your favorite bottle of wine from our amazing award-winning Virginia wineries.

We are very excited to share that our Sunset Hills Vineyard was recently named the BEST WINERY IN LOUDOUN by the readers of the prestigious and long-standing newspaper, Loudoun Times Mirror, and we are especially excited to proudly provide you with some delicious pairings and recipes from our Executive Chef to pair with the award winning wines that we hope you will enjoy with your family.

The wines we have selected are part of our 50% off - Spring Case Sale offerings from 50 West – Vidal Blanc, Aldie Heights Cuvee and Dusk. Our barn-side pick up is available Thursday – Sunday 12pm – 5pm at Sunset Hills Vineyards in Purcellville, VA which is a lovely drive for one person in your family to make! We are also offering free shipping for orders including 3 or more bottles at this time!

We would love to see how you do with these, so please let us know about your successes with these recipes and pairings by posting on social media and sending us your videos and photos.

As always, we appreciate your support, especially during these uncertain times. Our teams are working hard to be available as much as we can be and to offer options so that you can experience your favorite Loudoun County and Virginia Wines in the comfort and safety of your home!

Diane & Mike Canney
Owners

 

A few words and pairings from our Executive Chef, Rikki Cushwa…

2017 Vidal Blanc

It’s safe to say that we are all looking forward to warmer days of being together on our properties, enjoying plenty of sunshine and a nice cold glass of a crisp and refreshing white wine on our 50 West patios. My “go-to wine” when summertime is right around the corner, is our Vidal Blanc. Its dry, light, and surprisingly tropical.

We all know Virginia can have some extremely warm summers, so my little tip to our guests is to take a couple pieces of frozen peaches or pineapple and drop in your glass to keep your wine chilled. With that in mind, I came up with an easy recipe for our Vidal blanc and all that frozen fruit I stocked up on. While intending to make healthy smoothies during our quarantine, I found a much better way to enjoy my favorite wine, favorite fruit and dreaming that I am in an Adirondack chair overlooking the vineyard…. feeling a warm summer breeze.

Vidal Blanc Slushies

1 ½ cups frozen peaches
1 ½ cups frozen pineapple
2 ½ cups Vidal blanc (or just go ahead and pour the whole bottle, no one is watching)
Simple syrup (optional)*
Blend and enjoy!

 

For simple syrup:

1 cup water
1 cup sugar
Mix on low heat. Once sugar has dissolved, bring to a boil, cook until slightly thickened, transfer to mason jar or heat resistant (airtight) container and store in fridge for up to 1 month.

 

2016 Aldie Heights Cuvee

Searching in my freezer for last night’s dinner, I came across a pork tenderloin and some French green beans from my garden. I also found a bottle of Aldie Heights Cuvee from 50 West Winery opened 2 days prior sitting on my counter going to waste. Luckily there was about a cup and a half left in the bottle, so I decided to marinate the tenderloin with 1 cup of Cuvee, minced garlic, smoked paprika, onion powder, and a 14 spice blend that I found in the international isle that has everything you need for a rub or marinade. Once my pork was marinated for about 2 hours, I heated the grill to 400° and cooked the loin for around 20 mins (until internal temp was at 145°). While the pork was grilling, I melted 4 tablespoons of butter, added minced garlic, the rest of the wine and about a ¼ cup of apple cider vinegar. I basted the loin every 5 minutes with the butter/vinegar/wine mixture, which gave the pork a smokey flavor, and the butter coated the loin just enough to create a nice char. Once the pork was at the perfect temp, I removed it from the heat and let stand for about 5 minutes. I sliced the pork into 1-inch medallions and served them with hand whipped mashed potatoes and green beans from last year’s harvest. Sometimes a good meal could be hiding in your freezer and the wine you sometimes can’t finish can become the perfect marinade.

Cuvee Pork Tenderloin

1 lb. pork tenderloin
1 ½ cup red wine
4 cloves garlic (minced)
4 tbls butter
¼ cup apple cider vinegar
¼ tsp smoked paprika
½ tsp onion powder
2 tbls 14 spice blend *


For the marinade: Mix 1 cup red wine, 2 cloves minced garlic, and spices
Coat loin with marinade and refrigerate for up to 2 hours. Heat Grill to 400°, reduce heat to medium and place loin on grill. Melt 4 tbls of butter add remaining garlic, vinegar, and red wine. Baste loin every 5 mins turning often. Once pork reaches internal temp of 145° remove from heat and let sit for 5-10 mins. Slice and serve with your favorite side.

*Badia 14 Spices all-purpose seasoning

 

Non-Vintage Dusk

One thing I love about Sunset Hills Vineyards Dusk is that it is not thick, syrupy, or overly sweet. The Dusk has a great balance of sweetness and acidity and is surprisingly smooth. Ports are normally considered after dinner wines, or often served with dessert. However, I think our Dusk is very versatile and not only can it be paired with chocolate or apple pie, but it also compliments a stinky salty cheese, such as stilton or blue cheese. I’m personally not a big fan of blue cheese, but I am a fan of mozzarella. If you’ve had our burrata, then you already know it comes with a balsamic glaze. What you might not know, is that I make the glaze with a mixture of balsamic vinegar, brown sugar, and the Dusk. It is quite simple and easy to make. I use equal parts balsamic vinegar, Dusk, and ½ part brown sugar. I bring all the ingredients to a boil, then reduce the temperature to a simmer until the mixture is reduced by half. I let it come to room temperature and transfer it to an airtight container. The great thing about the reduction/glaze is that it can last for up to 3 months if stored in the fridge. The glaze can be used with just about anything, but my favorite thing to use the glaze with is a caprese salad. Fresh mozzarella, thick sliced tomato, a big leaf of basil, and a drizzle of the balsamic Dusk glaze, and viola!

Dusk Balsamic Glaze

2 cups balsamic glaze
1 bottle of Sunset Hills Vineyards Dusk
1 cup brown sugar*
In a large saucepan, add all ingredients, stir well to dissolve the brown sugar, then bring to a boil. Once at a steady boil reduce heat to low and simmer until mixture has reduce by half (about 30-40 mins). Once the mixture coats the back of a spoon, remove from heat and let cool to room temp. Store in an airtight container in fridge for up to 3 months.

*Brown sugar can be substituted for honey, maple syrup, or white sugar.

*Note: Vinegar may give off strong aromatics, so use ventilation when simmering