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St. James Winery’s Executive Winemaker, Andrew Meggitt, and his team (both vineyard and cellar) have developed a line of specialty wines for your enjoyment. These wines are produced in a small batch and will be available while supplies last. Two whites and two reds make up this limited line of 2017 vintages.

The two sweet whites include our Late Harvest Traminette and Late Harvest Chardonel. The 2017 harvest season in the St. James Winery vineyards presented the ideal conditions for a late ripening season which produced the perfect fruit for these unique wines.

The Late Harvest Traminette was made in the hope of capturing all the best flavors of Traminette, with the concentration that we get from late harvest grapes. Our executive winemaker noted that it is notoriously difficult to get Traminette very ripe, but the ideal growing season for 2017 ultimately produced a high quality wine. It is the first time St. James Winery has ever crafted this wine and we’re in love with the flavors.

For Late Harvest Chardonel, the last time St. James Winery presented this wine was in 2007. The 2017 vintage is a wonderful example of a late harvest Chardonel with concentrated apricot and supple fruit flavors.

Both of these whites are great served chilled with a variety of foods including brie, poached pears or even crème brûlée.

The two reds in the new specialty line are dessert wines that provide warmth with their elevated alcohol levels. These wines are an ideal night cap for a cold winter’s night. Imagine curling up with your favorite book, in front of the fireplace and sipping on one of these reds from a sherry glass.

The 2017 Blackberry Dessert Wine was a research and development project that all the production team contributed to. This dessert-style wine is a 50/50 blend of an experiment of two wine making techniques: one traditional and one innovative. The result is a sweet, warming sensation for the palate.

Our Fiddler’s Duet Dessert Wine is a blend of Norton and Rougeoun combining to create a port-style wine. St. James Winery first crafted this style of wine in 2006. From there, Fiddler’s Duet was born providing a mildly sweet taste to the palate.

Our tasting room associates recommend the process of tasting this wine in three parts. The initial sip will provide the palate with the elevated alcohol, while still presenting the notes of the wine. During the second taste, the wine’s profile develops on the palate revealing the complexity of the blend. With the third sip, we recommend the pairing of dark chocolate. This takes the wine to a new level of decadence.

Visit our Tasting Room and ask about sampling or visit our online store to discover these wines more in depth.

by Chef Timothy Grandinetti, C.E.C

Salad Ingredients

  • spinach, washed, stems removed, and chilled
  • goat cheese crumbles
  • toasted walnuts
  • sliced strawberries

Strawberry Vinaigrette Ingredients

  • 1 quart fresh strawberries
  • 8 ounces St. James Winery Strawberry Wine
  • 6 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 8 tablespoons extra virgin olive oil

Salad and Vinaigrette Instructions

  1. Puree strawberries, wine, lemon juice, zest, and vinegar. Process until smooth.
  2. Continue to process and slowly add oil. Emulsify.
  3. Divide the spinach and generously dress / toss with dressing.
  4. Garnish spinach salad with crumbled goat cheese, fresh sliced strawberries, and toasted walnuts.

Variations

Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.

by Chef Timothy Grandinetti, C.E.C

Goat Cheese Arugula Salad Ingredients

  • 6 ounces goat cheese
  • 4 cups arugula
  • 1/4 cup candied walnuts
  • salt
  • pepper

Candied Walnut Ingredients

  • 1/4 cup walnuts
  • 3 tablespoons brown sugar
  • 1/2 tablespoon cumin
  • 1/8 teaspoon cayenne
  • salt
  • pepper

Peach Walnut Vinaigrette Ingredients

Candied Walnut Instructions

  1. Combine all ingredients in cast iron skillet.
  2. Toast over medium heat for 14 to 15 minutes.
  3. Allow to cool.

Peach Walnut Vinaigrette Instructions

  1. Combine all ingredients in mixing bowl.
  2. Whisk to emulsify.

Goat Cheese and Argula Salad Instructions

  1. Put salad greens in individual bowls.
  2. Add goat cheese and candied walnuts to top of greens.
  3. Top with Peach Walnut Vinaigrette.

 

by Chef Timothy Grandinetti, C.E.C.

Smoke Roasted Chicken Ingredients

  • 1 whole chicken
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper
  • 1/2 teaspoon cayenne
  • thyme sprigs
  • 2 lemons
  • 2 garlic cloves, chopped

Peach Balsamic Drizzle Ingredients

Smoke Roasted Chicken Instructions

  1. Preheat grill to medium high.
  2. Season chicken with oil, salt, pepper, cayenne, and thyme.
  3. Squeeze the lemon all over the chicken and place the lemons and garlic cloves inside the bird.
  4. Cook the chicken for 70 minutes or until the internal temperature is 170°F.
  5. Cover with foil and allow to rest 15 minutes.
  6. Carve and drizzle with additional lemon and oil.

Peach Balsamic Drizzle Instructions

  1. Bring wine and vinegar to a boil.
  2. Reduce heat and allow to simmer.
  3. When reduced by half, add brown sugar.
  4. Simmer 8-10 minutes.
  5. Drizzle peach balsamic mixture over chicken.

 


by Chef Timothy Grandinetti, C.E.C.

Planked Salmon Ingredients

  • 5 tablespoons honey
  • 1 tablespoon chipotle powder
  • 1 teaspoon cumin
  • coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 6-ounce salmon fillets
  • 2 sugar maple planks

Chipotle Raspberry BBQ Sauce Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup onion
  • 2 teaspoons garlic, minced
  • 2 teaspoons chipotle, chopped
  • 1/2 cup tomato paste
  • 2 pints fresh raspberries, rinsed
  • 16 ounces St. James Winery Raspberry Wine
  • 1/2 cup raspberry vinegar
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt

Planked Salmon Instructions

  1. Preheat grill to 400°F.
  2. Combine honey and spices with 1 tablespoon oil in mixing bowl.
  3. Whisk until blended, then brush the glaze on both sides of salmon fillet. Reserve.
  4. Brush the remaining oil onto sugar maple plank and “toast” over a medium high grill for 10-12 minutes.
  5. Place the salmon fillet on plank and roast for 8 to 10 minutes.
  6. Brush with additional glaze and serve with Chipotle Raspberry BBQ Sauce.

Chipotle Raspberry BBQ Sauce Instructions

  1. In a medium saucepan, heat oil, add onions, and cook 4 to 5 minutes.
  2. Add garlic, chipotle, tomato paste, and raspberries. Cook 3 to 5 minutes.
  3. Add wine, vinegar, brown sugar, and salt. Bring to a boil.
  4. Allow to simmer until reduced, 14 to 15 minutes.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

Instructions

  1. Combine wine, oil, soy sauce, garlic, and rosemary. Add venison tenderloin and marinate, refrigerated, 3 to 4 hours.
  2. Remove venison from marinade and pat dry.
  3. Preheat grill to 400°F.
  4. Pour reserved marinade into a small pan. Over high heat, cook down to about 1/2 cup.
  5. Grill meet, turning to char all sides. Allow 6 minutes per side (125° = medium rare). Let rest 10 to 12 minutes to redistribute juices within the tenderloin.

by Chef Timothy Grandinetti, C.E.C.

Lamb Rib Chop Ingredients

  • lamb chops
  • extra virgin olive oil
  • fresh chopped rosemary
  • salt
  • pepper
  • chive blossoms, for garnish
  • toasted almonds, for garnish

Strawberry Rhubarb Sauce Ingredients

  • 16 ounces St. James Winery Strawberry Wine
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 pound rhubarb, cleaned and diced
  • 1 quart fresh strawberries
  • 1/2 tablespoon lemon juice

Strawberry Rhubarb Sauce Instructions

  1. Combine wine, sugar, and water.
  2. Dissolve sugar and add rhubarb. Simmer for 22 minutes.
  3. Add strawberries and lemon. Simmer for 14 to 15 minutes.
  4. Refrigerate and reserve.

Lamb Rib Chop Instructions

  1. Heat a cast iron pan to medium-high.
  2. Season lamb chops with oil, rosemary, salt, and pepper.
  3. Sear 4 to 5 minutes per side.
  4. Allow to rest for 5 minutes.
  5. Serve with Strawberry Rhubarb Sauce.
  6. Garnish with chive blossoms and toasted almonds.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Cinnamon Chutney Ingredients

  • 4 cinnamon sticks
  • 1 tablespoon allspice
  • 1 teaspoon cloves
  • 1 teaspoon coriander seeds
  • 4 pounds blueberries
  • 3 cups St. James Winery Blueberry Wine
  • 4 cups sugar
  • 2 cups rice wine vinegar
  • 6 tablespoons orange zest

Red Spiced Chicken Ingredients

  • 4 8-ounce chicken breasts
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley
  • Dr. Brownstone’s Cajun Spice Rub

Cajun Spice Rub Ingredients

  • 1 tablespoon celery seed
  • 2 tablespoons black peppercorns
  • 2 tablespoons onion
  • 2 tablespoons garlic
  • 5 tablespoons smoked paprika
  • 5 tablespoons sweet paprika
  • 1 tablespoon cayenne
  • 2-1/2 tablespoons oregano
  • 2-1/2 tablespoons thyme
  • 2 tablespoons sage
  • 1 tablespoon kosher salt
  • 1 tablespoon white pepper

Blueberry Cinnamon Chutney Instructions

  1. Combine and wrap in cheesecloth: cinnamon, allspice, cloves, a coriander seeds. Tie with kitchen twine. 
  2. Combine remaining ingredients with 1 cup water.
  3. Bring to a boil, reduce heat, then stir until mixture is thick and reduced (1 hour).
  4. Discard spice bag.

Red Spiced Chicken Instructions

  1. Dredge chicken breast with spice rub.
  2. Heat oil in cast iron pan, then sauté chicken and garnish with chopped fresh parsley.
  3. Serve with Blueberry Cinnamon Chutney.

Cajun Spice Rub Instructions

  1. Combine all ingredients, then store remainder in airtight container for future use.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 6 ounces red wine vinegar
  • 1/2 cup fresh raspberries
  • 8 ounces St. James Winery Raspberry Wine
  • 1/4 cup brown sugar
  • 1 tablespoon dijon
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallot, minced
  • 1 teaspoon lemon zest
  • salt
  • pepper
  • 12 ounces extra virgin olive oil

Instructions

  1. Combine all ingredients, except oil, in blender.
  2. Puree slowly, and add oil to emulsify.

by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 2 12-ounce NY strip steaks
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 6 ounces roasted veal stock reduction
  • 8 ounces St. James Winery Raspberry Wine
  • 2 ounces raspberry jam
  • 1 ounce chipotle, chopped
  • salt
  • pepper
  • 1/2 cup figs, chopped
  • 4 ounce boursin cheese, crumbled

Instructions

  1. Prepare Glace de Veau: combine veal stock, wine, jam, and chipotle.
  2. Cook slowly for 45 to 50 minutes. Strain and reserve.
  3. While Glace de Veau is finishing, preheat grill to 400°F.
  4. Season steak with oil, salt, and pepper.
  5. Cook to desired doneness.
  6. Garnish with chopped figs, crumbled boursin cheese.
  7. Finish with St. James Raspberry Glace de Veau.