Meet Beth Ann at the Nantucket Wine Festival this weekend

NantucketGood wine, good food and great friends!  A winning combination!

Beth Ann is excited to be part of the Nantucket Wine Festival this coming weekend and will be pouring Twelfth Night wines at all three of the Grand Tastings on Saturday and Sunday – May 17 & 18.  She hopes to see you there for food, wine and fun in the sun!

 

Session 1: Saturday, May 17 |  12:00n – 2:00pm

Session 2: Saturday, May 17 |  3:30pm – 5:30pm (VIP entry at 3:00pm)

Session 3: Sunday, May 18   |  12:30pm – 2:30pm (VIP entry at 12:00n)

Vela Wines in Wine Spectator!

 

WS Logo 2Vela Wines is thrilled to be mentioned in the latest issue of Wine Spectator in a wonderful article by Mary Ann Worobiec about American investment in the New Zealand wine industry.  We are not alone in knowing that New Zealand is the place to be when it comes to wine.  You can read the article here or download it here.

We are also very happy that Wine Spectator has awarded our 2012 Twelfth Night Pinot Noir 89 points which is great news for our first vintage.  Look at their tasting review here.  Cheers!

Nantucket, here we come!

NWF LogoWe are gearing up for next weekend and the Nantucket Wine Festival! So excited to be part of this fantastic event on the beautiful island of Nantucket. We will be pouring Twelfth Night wines at all three of the Grand Tastings on Saturday and Sunday – May 17 & 18.  Hope to see you there for food, wine and fun in the sun!

Session 1: Saturday, May 17 |  12:00n – 2:00pm

Session 2: Saturday, May 17 |  3:30pm – 5:30pm (VIP entry at 3:00pm)

Session 3: Sunday, May 18   |  12:30pm – 2:30pm (VIP entry at 12:00n)

NWF Logo 2 (m)

 

Recipe of the Week – Wild Mushroom Pasta

I love pasta with wild mushrooms – it is one of my favorite dishes.  The problem is that my kids hate mushrooms so I never make it.  Last night, Passover had ended so pasta was back on the menu, the kids are visiting their grandparents for spring break and I had a bottle of Twelfth Night Pinot Noir leftover from a tasting that just so happens to pair perfectly with mushrooms.  The stars were aligned so I whipped up this delicious dish for a tasty dinner after a chilly, rainy spring day.  Perfect!

Wild Mushroom Pasta

  • WildMushroomPasta2/3 oz dried morel or porcini mushrooms
  • 1 3/4 cups boiling-hot water
  • 5 tablespoons unsalted butter
  • 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
  • 1 large garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lb dried egg fettuccine
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons finely grated fresh lemon zest
  • 1/2 teaspoon fresh lemon juice
  • Accompaniment: grated Parmigiano-Reggiano

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

Gourmet  – September 2006

Meanwhile back at the winery…

20140415_151749Antony is busy putting the juice of our first pick (back 4 weeks ago) into barrels where it will age for the next nine months.  Lucie (from Toronto) is carefully monitoring the process, but with such a wonderful smile, how can anything go wrong!  Another 18 months before we can start offering the 2014 cuvée to our faithful followers.

Naked!

Harvest officially finished early this week and our vineyard has been completely stripped of its fruit.

Kia Ora / Thank you / Merci / 감사합니다 / Danke to our faithful crew Antony, Edouard, Julien, Miran, Corentin, and Nathan and to our “backpackers” Alix, Christine, Damien, Guillaume D, Guillaume J, Hannes, Jamie, Jennifer, Julie, Malyon, Marlene, Olivier, Pierre, Robin, Sebastien, Sophie, Thomas, Tony and Yannick.  A special thank you to our neighbor Andrew for helping as well.

See some of Max’s harvest pictures here and check Christine’s blog

See you all in 2015!

Team Vela 2014