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Vineyard & Villa Events
View More Events...Wine List & Parings
All Wines Red Wines  Find Our Wines in Maine!
Augusta:
Downtown Gifts and Crafts 622-2602 (Wine Shop)
Riverfront BBQ and Grill 622-8899
Bangor:
Bangor Wine and Cheese 942-3338 (Wine Shop)
State Street Wine Cellar 262-9500 (Wine Shop)
Belfast:
Belfast Co-op 338-2532 (Wine Shop)
Delvino's Restaurant 338-4565
Boothbay:
Vintage House Wine and Cheese Shop 633-6314 (Wine Shop)
Oak Street Provisions 633-1290 (Wine Shop)
River's End Farm 633-4044 (Wine Shop)
Brownfield:
Stone Mountain Arts Center 935-7292
Camden:
Camden Deli 236-8843
Paolina's Way 230-0555
Atlantica Restaurant 236-6011
French & Brawn 236-3361 (Wine Shop)
Megunticook Market 236-3537
Ephemere 236-4451
Natalie's Restaurant 236-4200
Hartstone Inn 236-4259
Brevetto Restaurant 230-0111
Cape Elizabeth:
Sea Glass Restaurant 799-3134
Ellsworth
Global Beverage Warehouse 667-4007
Freeport:
Azure Cafe 865-1237
Fryburg:
Weston Farm 935-2567 (Wine Shop)
Hallowell:
Bacchus House of Wine 622-9463 (Wine Shop)
Kennebunkport:
Downeast Wine Imports 967-9171 (Wine Shop)
LIncolnville:
Dot's Market 706-7922 (Wine Shop)
The Edge Restaurant at Inn at Ocean's Edge 236-4430
Lobster Pound Restaurant 789-5550
Youngtown Inn 763-4290
Whale's Tooth Pub 789-5200
Northport:
Northport Redemption and Beverage 338-2607 (Wine Shop)
Ogunquit:
Perkins and Perkins Wine Shop 646-0288 (Wine Shop)
Vine Cafe 646-0288
Owl's Head:
Owl's Head General Store 596-6038 (Wine Shop)
Portland:
Browne Trading Company 766-2402 (Wine Shop)
Maine's Pantry 228-2028 (Wine Shop)
Downeast Beverages 828-2337 (Wine Shop)
David's Restaurant 773-4340
Leroux Kitchen 553-7665
Rockland:
Jess's Seafood Market 596-6068 (Wine Shop)
The Brass Compass Cafe 596-5960
Samoset Resort 593-1502
Rockport:
The Market Basket 236-4371 (Wine Shop)
State of Maine Cheese 236-8895 (Wine Shop)
Sherman:
Sherman Thriftway 365-4538
Topsham:
Bootleggers 725-5555 (Wine Shop)
"One of our favorite spots in Maine...Denise is wonderful with the wine tasting experience"
-Joy and Ernie
"Just wanted to drop you a line, I live in Florida but have a vacation home in Maine ( Morrill ) I often visit the Vineyard when we are in Maine. This past summer I was looking for a new Red Wine when I came across Ned said Red wonderful !!!!!
I was in Boston visiting family three weeks ago and my brother opened his last bottle of Ned said Red and that bottle converted two other family members to Red Wine.."
-Dave Goulet
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Appetizers
Sweetheart Meatballs  Source: Lisa Tapken Catering
SWEETHEART MEATBALLS 2 tablespoons butter 1 small onion - minced 1 lb ground beef ½ cup breadcrumbs ¼ tsp nutmeg 1 egg ½ cup Sweetheart wine Salt and pepper 2 tablespoons canola or vegetable oil ¾ cup Sweetheart wine ¾ cup beef broth – low sodium 3 tablespoons tomato paste with garlic 1 tsp chili paste Melt butter in skillet; add onion and cook, stirring often, until soft, 1-2 minutes. In a large bowl, mix the next 6 ingredients. Add the onion and mix well. Shape into bite-sized balls. Makes about 75 meatballs. In same skillet, add oil and brown meatballs on all sides. Set aside. Mix last 4 ingredients in skillet and bring to a boil. Simmer and reduce for 15 minutes. Add meatballs and simmer for 10-15 more minutes. Polenta Soup with Aromatic Vegetables and Pancetta Source: Chef Chris Bassett Azure Cafe Freeport, ME
Paired with 2009 Riesling Yields: 4-6 servings 1/2 cup White Onion (sm. diced) 1/2 cup Carrot (sm. diced) 1/2 cup Celery (sm. diced) 1 tsp Garlic (minced) 1/2 cup Fennel (sm. diced) 2 oz Pancetta 2 Tbl Olive Oil 1 1/2 qt Chicken Stock To taste Salt and Pepper 1/2 cup Cornmeal Heat the oil in a 4 quart sauce pot over medium heat. Add the pancetta and saute until fat has rendered from meat. Add diced vegetables and garlic and cook for 5 minutes. Season with salt and pepper. Stir to brown vegetables evenly. Pour in stock and increase to high heat. When stock comes to a boil, slowly add cornmeal. Stir to prevent lumps from forming. Lower the heat and simmer for 45 minutes. Garnish with olive oil and fresh black pepper. Fiddlehead and Prosciutto on Crostini Source: Lani Temple - Megunticook Market - Camden
Paired with 2009 Riesling
Fiddleheads
½ lb. fiddleheads, rinsed and stems trimmed
1 ½ teaspoons salt
½ teaspoon pepper
1 tablespoon butter
Fill a large saucepan with water and bring to a boil. Add 1 teaspoon salt to water. Add fiddleheads and boil lightly for 2 minutes. Drain and run cold water over fiddleheads. Toss with ½ teaspoon salt, pepper and 1 tablespoon butter. Set aside.
Crostini
½ baguette, sliced into thin rounds
3 Tablespoons olive oil
4 oz. boursin cheese
2 oz. roasted red pepper, sliced thin into small strips
¼ lb prosciutto, thinly sliced
Preheat oven to 400 degrees. Place baguette slices on a baking sheet and brush with olive oil. Bake until golden brown and crispy, about 4-8 minutes. Thinly spread a layer of boursin cheese on each baguette. Top with a thin slice of prosciutto to cover crostini, a fiddlehead and a strip of roasted red pepper. Serve. Serves 8-12. Scallops Wrapped in Prosciutto over Asparagus Source: Lani Temple - Megunticook Market - Camden, ME
Pairs with Vino DiVine 1 1/2 pounds fresh sea scallops 4 to 6 ounces very thinly sliced prosciutto, cut into thin strips 2 tablespoons olive oil Juice of 1 lime 2 bunches asparagus, trimmed, blanched Lay a slice of prosciutto on a cutting board. Place scallop flat on one end of prosciutto slice and roll in the slice of prosciutto. Repeat with remaining scallops and prosciutto. (May be made one day ahead and kept covered in refrigerator overnight.) To blanch asparagus, bring a medium saucepan of water to a boil. Add asparagus and cook for 2 minutes or until just tender. Drain asparagus in a colander and immediately submerge the asparagus in a bowl of ice water to stop any further cooking. After cooled, pat dry with paper towels and set aside. Heat a large, heavy skillet over medium high heat. Add olive oil and immediately begin placing scallops in the hot pan. Cook for 2 minutes, or until golden brown on one side. Carefully turn scallops over and continue cooking for 1 more minute. Transfer scallops to a warm dish. Fan asparagus spears on a plate. Top with scallops. Drizzle scallops with lime juice and serve. Serves 8. Dates Stuffed with Mascarpone wrapped with Prosciutto Source: Lani Temple - Megunticook Market - Camden
Paired with 2008 Ned Said, “Red” Use either pitted dates or take pits out. Fill the center with mascarpone cheese. Wrap the stuffed date with thinly sliced prosciutto (hold together with toothpick if needed) and bake at 375 until warmed through. Serve hot Roasted Butternut Squash Soup Source: Lani Temple - Megunticook Market - Camden, ME
Pairs with 2009 Pinot Gris 1 2-pound butternut squash, peeled, seeded and cubed 3 tablespoons olive oil 1 tablespoon dried thyme 1 shallot, minced Salt and Pepper 1 yellow onion, chopped 1 apple, peeled, cored and chopped ¼ cup maple syrup 2 cups low-salt chicken broth Preheat oven to 375. In a large mixing bowl, combine squash, 2 tablespoons olive oil, thyme, shallot, salt and pepper. Toss to coat squash. On a rimmed baking sheet, spread squash in a single layer and roast for 30minutes until soft. In a large stockpot over medium-high heat, and add onion and apple. Cook until onion is translucent, about 5 minutes. Add maple syrup, roasted squash and chicken stock, and simmer 12 minutes. Puree mixture until smooth. Season with salt and pepper. Ladle into bowls and garnish with chives. Serves 4. Roasted Mushroom Pate Source: Melody Wolfertz, of In Good Company, 2008 Cooking Class
10 oz Shiitake mushrooms 10 oz. Crimini mushrooms 2 oz dried Porcini Mushrooms, reconstituted 2 tb Olive Oil 1 tb Balsamic ½ lb Sweet or Hot Italian Sausage. Salt & Pepper 3 scallions, sliced fine ¼ tsp Worcestershire sauce 4oz cream cheese, softened 1 cup gruyere cheese, grated Preheat the oven to 400º. Clean and stem fresh mushrooms, toss with Balsamic and olive oil and roast in a oven. Let cool Cook Italian sausage, set aside to cool Put mushrooms and sausage in a food processor and pulse until coarsely ground. Combine the mushrooms and sausage with the seasonings and cream cheese in a bowl. Adjust to taste. Spread onto an ovenproof platter or plate and cook for 15-20 minutes until the edge are bubbly and the cheese is melted. Serve with crostini slices or crackers. Parmesan Cracker Sticks Source: Melody Wolfertz, of In Good Company, 2008 Cooking Class
1 ½ cup Flour ½ tsp Baking Powder ½ tsp Salt 4 Tbl Butter, room temperature ½ cup Parmesan, grated ½ cup Buttermilk Heat Oven to 300° Combine dry ingredients, add butter and cheese. Then add buttermilk until a dough forms. Wrap in plastic and let chill in refrigerator until cool. Roll out on floured table. Cut to desired shape, if large, the crackers need to be docked. Bake for 12-15 min until golden. Store in air tight container. |
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