New York Riesling Experience 2012 Recipes

New York Riesling Experience 2012 Recipes

Shrimp  Cerviche

1lb. shrimp

1 cup Semi-Dry Applewood Riesling

1 large tomato

1 red onion

1 green pepper, 1 red pepper, 1 cucumber

1 tsp. chili powder

Salt & pepper to taste

***Dice tomato, onion, peppers & cucumber. Add wine & spices. Mix & set aside. Clean & prepare shrimp. Add shrimp to the wine & vegetable & mix well. Cover & refrigerate overnight. Mix again before serving. Enjoy with a glass of Applewood Sparkling Riesling

Quinoa “Tabbouleh”

1 package of Quinoa

2 tbsp olive  oil

1 red onion

2 tbsps. Of each of fresh parsley, mint & cilantro

Salt & pepper to taste

***Prepare Quinoa as directed on package. Set aside.Dice onion & roughly chop fresh herbs. Add to Quinoa. Salt & pepper to taste. Mix well. Finish with olive oil & a squeeze of fresh lemon or lemon zest if desired, mix again.  Cover & refrigerate. Mix before serving.  Enjoy with a glass ofApplewood’s RieseyvOnnay (our new blend of Riesling Seyval & Chardonnay)

Bratwurst with Braised Apples, Saurkraut & Riesling

1 lb. bratwurst

2 cups sauerkraut

1 red apple

½ teasponn caraway seed

½ cup of Applewood’s semi-dry Riesling

Salt & pepper to taste

***Cook Bratwurst thoroughly & set aside core & dice the apple. Braise sauerkraut, apple & caraway seeds in a ½ cup of Applewood Semi-dry Riesling until  apples  are tender. Slice Bratwurst & add to sauerkraut & apples. Heat thoroughly. Enjoy with a chilled glass of Applewood Riesling

Chipotle Turkey Meatballs w/Cajun Mayo

1 lb. ground turkey

½ can chipotle peppers, diced

1 egg

1 ½ cups breadcrumbs

2 tbsp of garlic powder, 2 tbsp of onion powder

Salt & pepper to taste

***Mix ground turkey, chipotle peppers egg, half of the breadcrumbs, garlic & onion powder, salt & pepper until well blended. Add breadcrumbs if needed to absorb extra moisture. Shape into uniformly sized balls. Bake at 350 degrees for 25-35 minutes depending on size until thoroughly cooked.

Cajun Mayonnaise

3 parts of your favorite mayonnaise to 1 part ketchup

Horse radish, Cajun seasoning blend, chili powder, paprika, salt & pepper

***Portion of spices are to taste. Mix well & refrigerate until ready to use. May be served as a dipping sauce with the Turkey Chipotle Meatballs, Delicious with a chilled glass of Applewood’s Traminette

Strawberry Cranberry Compote

1 package of cornbread mix

2 cups sugar

1 quart fresh strawberries

1 package of dried cranberries (may use other dried fruits if desired)

½ cup of Applewood Sweet Riesling

1 cup crème fraiche

***Prepare cornbread as directed & set aside to cool. Heat strawberries & cranberries in the Sweet Riesling, add sugar & heat until tender & covered in syrup. Cut cooled cornbread into desired size. Top with Strawberry Compote & finish with a dab of crème fraiche. Enjoy withApplewood Sweet Riesling

Shepherds Pie from Frostbite Weekend

Shepherds Pie from Frostbite Weekend

Our Frostbite Weekend was a great success and everybody loved the Shepherds Pie that we served.  So many people have asked for it that we decided to put the recipe up to share with everyone.

2011 Cider Experience Recipes

2011 Cider Experience Recipes

The following recipes are courtesy of Suzanne Donovan our resident chef.  She created these after talking with us and tasting the Ciders.  We hope you enjoy them.

Cauliflower and Caramelized Onion Tart


  • 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
  • 2 1/2 tablespoons olive oil, divided
  • 1 tablespoon olive oil (for fancy occasions, try truffle oil)
  • 1 refrigerated pie crust
  • 1 large onion, halved lengthwise, thinly sliced
  • 1/3 cup Applewood Winery Apple Blossom Blush
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)
  • 1/2 cup whipping cream
  • 1/4 teaspoon ground pepper
  • Salt to taste
  • Pinch of ground nutmeg
  • 1 cup grated Gruyère cheese
  • 3/4 cup grated Parmesan cheese


Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 10-15 minutes longer. Cool cauliflower, then break into small pieces. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.  Occasionally deglaze pan with a little wine while onion cooks.  Cool slightly. (DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately).

Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.  Serve with Applewood Winery Apple Blossom Blush -the fruity and tart taste of the wine contrasts nicely with the sharp Gruyere and nutty cauliflower.

Thanksgiving Mulligatawny Soup

This is a great and unusual way to use up your Thanksgiving leftovers!  Substitute the turkey for chicken, use sweet potatoes or butternut squash, turnips or potatoes. 


·         1 1/2 cups diced cooked skinless chicken (or turkey leftovers)

·         2 tablespoons garam masala

·         2 tablespoons curry powder

·         1 tablepoon turmeric

·         1 tablespoon coriander

·         1 3/4 teaspoons salt

·         1 large onion, diced

·         2 carrots, diced

·         2 stalks celery, diced

·         2 tablespoons minced garlic

·         2 tablespoons minced ginger

·         2 peeled, cored and diced Granny Smith apples

·         1 large peeled and diced Yukon gold potato or turnip

·         1 cup peeled and diced butternut squash

·         1 cup dried red lentils

·         6 cups chicken stock

·         3/4 teaspoons freshly ground black pepper

·         3/4 cup diced zucchini

·         3/4 cup diced yellow squash

·         1 cup tightly packed baby spinach

·         1 (14-ounce) can unsweetened coconut milk

·         1 16 oz. can diced tomatoes

·         1 tablespoon apple cider vinegar

·         3 cups steamed white basmati rice (optional)

·         1/4 cup chopped fresh cilantro leaves


Saute the onions, carrots and celery until lightly caramelized, about 4 to 5 minutes. Add the spices, then add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, butternut squash, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the chicken, salt and pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils are tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.  Garnish with cilantro. (Optional- serve the soup over basmati rice). 

This warm and flavorful soup is nicely complemented by Applewood Winery’s fruity and bubbly Blueberry Cider.

Dulce De Leche Cheesecake Bars


  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted


  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche*
  • ¼ cup Applewood Winery Harvest Time
  • 2 teaspoons vanilla extract


  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • Fleur de sel** (optional, to sprinkle on top for a salty /sweet bite)


For crust: 
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling: 
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche, wine, and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze: 
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. (If using fleur de sel, sprinkle it on now).  Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Serve with warm Applewood Winery Harvest Time and enjoy the fall flavors!

2011 Riesling Experience Chicken Masala

2011 Riesling Experience Chicken Masala

Chicken Masala with Fresh Herbs

  • 2 cups cilantro leaves
  • 1 cup mint leaves
  • 1 jalapeño, coarsely chopped
  • 4 garlic cloves, crushed
  • 1/4 cup fresh lemon juice
  • 1/2 cup water
  • 2 tablespoons canola oil
  • 1 onion, finely chopped
  • 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon cumin
  • ½ teaspoon curry powder
  • ½  teaspoon cinnamon
  • ½  teaspoon ground cardamom
  • 1/8  teaspoon ground cloves
  • 1 cup unsweetened coconut milk
  • Kosher salt
  • Basmati rice, for serving

In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.  Season with a little salt.

In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the remaining spices and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve over basmati rice.

The ever-versatile Applewood Winery Riesling has the wonderful ability to pair with international flavors, and the slightly fruity taste of the wine balances the complex flavors of this dish.  Enjoy!

Applewood Bolognese + Dessert

Applewood Bolognese + Dessert

Chef Suzanne is sharing her recipes that she made for our February pickup party last month for those of you who could not make it or are not part of the club. 

Applewood Bolognese


2 TB good olive oil

1 medium onion, diced

2 carrots, diced

3 celery stalks, diced

4 cloves garlic, finely diced
1 pound lean ground sirloin
1/4 pound pancetta or slab bacon, ground or thinly sliced and pulsed in food          processor until finely chopped

1 TB dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups Applewood Winery Merlot, divided
1 (28 ounce) can crushed tomatoes
2 TB tomato paste
Kosher salt & black pepper
¾ pound dried pasta, such as orecchiette or small shells
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving



  1. Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown, then add pancetta and cook. To the rendered fat, add onion, carrot, and celery and cook until soft.  Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 ½ tsp pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.  Meanwhile, cook the pasta according to the directions on the box.


  1. Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. Taste for seasoning and adjust as necessary.  When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side, and a big glass of Applewood Winery Merlot to sip along side of this comforting cold-weather dish.


And for Dessert

Chocolate Chili Frosting


·         5 sticks unsalted butter, softened

·         1 pound confectioners' sugar, sifted

·         1/4 cup heavy cream

·         1 teaspoon pure vanilla extract

·         1 teaspoon cinnamon

·         1 teaspoon ancho chile powder

·         1/2 teaspoon cayenne pepper

·         5 ounces bittersweet chocolate, melted and cooled

·         5 ounces white chocolate, melted and cooled


1.      In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.

2.      Frost your favorite chocolate or cinnamon cake and enjoy with Applewood Winery International Red.  The slight kick from the frosting is countered by the fruity notes in this delicious wine.

Make Ahead

The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.

Interview with the Winemaker

Interview with the Winemaker

I recently sat down with Debbie Giaquindo "The Hudson Valley Wine Goddess" (Wow, a real goddess!) who has her own blog answered a few questions for her.

What event/bottle/etc made you decide that you wanted to be in the wine industry?

I was living in NYC and had a bottle of Hard Cider made by a lawyer who moved from Brooklyn to Vermont.  I knew exactly what I was going to do for the rest of my life from that moment on.

Which of your current wines is your favorite and why?

Stone Fence Hard Cider, I love it’s simple purity.  100% fresh cider.  Why do all these other wineries botch it up by making it with concentrates, water? (are you kidding me) grape spirits etc.

What Riesling is your favorite and why?

Herman Weimer, Dry Riesling, wonderful delicate flavors that come from fermenting with wild yeasts.

What has surprised you most about being a member of the Hudson Valley wine community?

Even though it is every New Yorkers right to be miserable we all work together and have a lot of fun.

Other than your own wines, what wine/beer/liquor most often fills your glass?

 A Ketel One dry Martinini with three olives.

Does anyone else in your family share the passion for winemaking?

My cousin is married to Julian Niccolini the owner of the four seasons who has his own wine label and their daughter is in the Wine business in California but I am the only winemaker.

If you weren’t a winemaker what would you be doing?

Something that actually has a potential to make money.

Other wineries or winemakers you admire?

Ales Kristancic, from Movia Winery in Slovenia.   The greatest artists are always rooted in the past.

How did you get started in the wine business?

Dad let me use the garage to make wine.

What are some practices in the vineyard which set you apart or which you are particularly proud of?

We are in the process of having the vineyard organically certified.  We live in a fragile world and I intend to be part of the solution.

By Jonathan Hull, Winemaker at Applewood Winery

Organic or Biodynamic Vineyards

Organic or Biodynamic Vineyards

Applewood Winery is expanding our vineyard in Warwick beyond it's humble beginnings and I am convinced that the vineyard should be converted to Organic or Biodynamic practices.

I have long been aware of Organic principles but only recently considered Biodynamic.  But what is organic?  "An organic farm, properly speaking, is not one that uses certain methods and substances and avoids others; it is a farm whose structure is formed in imitation of the structure of a natural system that has the integrity, the independence and the benign dependence of an organism" .   From the National Organic Farming Association website

Biodynamic practices focus on the vineyard as a living organism too.    It goes beyond imitation and treats the vineyard as a living organism. Soil health is of extreme importance to Biodynamics.  I recently had the pleasure of meeting with Randall Grahm, the proprietor of Bonny Doon VineyardsinCalifornia who is practicing biodynamics in his vineyard.    Randall told me that when he uses the french term terroir he means soul, and when he says soul he means soil.

I am just beginning my exploration of these two concepts.  Organic farming is now widely accepted.  Biodynamics is not as familiar to people.  Organic to me however seems to be swapping one list of chemicals for another that is supposed to be less dangerous.  Biodynamics focuses on a more natural method of farming.

I am leaning towards biodynamics after a recent day in the vineyard. I was spreading compost in the vineyard with our Vineyard manager Danielle.  We noticed that the compost was literally filled with life.  We were spreading it on vines that had an organic herbicie treatment.  The"organic" herbicide had left the soil barren of life.

If we are to create wines that are truly alive and unique shouldn't they be farmed that way too?

Top 10 Questions Asked in our Tasting Room

Top 10 Questions Asked in our Tasting Room

1Q.  How long has the winery been in business?           

1A.  Applewood Winery has been in business for 15 years


2Q. Are all the wines made here?

2A. Yes, all of Applewood wines are made here.


3Q. When are you open?

3A.  The winery is open April-December, Saturday and Sundays from 11-5


4Q.  How many acres is the land?

4A. 90, 40 are currently Apple Orchard and 10 are being planted to vineyard


5Q. What is a WINO?

5A. A Wino is a person that loves our wine and sits by the door waiting for their quarterly mailing of 2 bottles of our fantastic wine.


6Q. Can anybody be a WINO member?

6A. As long as you love our wines, have a NY or CT shipping address and have a       credit card. 


7Q. How many bottle does the winery produce a year?

7A. Currently about 45,000


8Q. How do you pronounce Shawangunk?

8A. Shawangunk is pronounced “Shawn-gum” But we just tell people “To get Gunked”!


9Q. How many wineries are on the Shawangunk trail?

9A. There are 11 winery that are part of the trail


10Q. Do you have a website?

10A. Yes we do  We also have a facebook page.  Please join Applewood Winery on facebook and check out our website for any upcoming events, releases of new wines and new news about Applewood Winery.