Vault Field Vineyards

Smoked ancho chile salted steaks with drunken burst sweet cherries + burrata.

I mean, for one, steaks just seem so “cowboyish”, but the smoked ancho chile salt has me really thinking wild, wild west. Of course then I went and added a bunch of girly cherries, but I did kind of balance them with a big ole ball of burrata cheese (oh my gosh yes!! we can all jump for joy now!). Hmm, not sure how those two components fit into my whole wild, wild west thing I have going on in my head, BUT I am definitely making them fit because, umm, they totally steal the show.

Cherries for the win, burrata for the double win!!

Speaking of the wild west, today was the first day this summer I’ve seen horses out on the trail that I hike above our house. Last summer I saw them at least twice a week, however this summer I must be heading out at a different time. But today I saw them, and you guys, it was totally the highlight of my day! Granted it wouldn’t take much to be the highlight, as it pretty much stormed throughout the day. I also cleaned the kitchen for a good two hours and then got caught in the pouring rain and thunder while bringing the goats in from the field, so yeah, maybe you now get why the horses where totally the highlight of my day.

INGREDIENTS

  • 1 dried ancho chile pepper finely crushed
  • 2 tablespoons smoked salt
  • 4 in of your favorite cut steaks I used bone- ribeye
  • 2 tablespoons olive oil
  • 8 ounces fresh burrata cheese

DRUNKEN CHERRIES

  • 2 tablespoons butter
  • 1 small shallot chopped
  • 2 cloves garlic chopped
  • 2 cups fresh or frozen cherries pitted*
  • 1 cup red wine
  • 2/4 cup balsamic vinegar
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons fresh basil chopped
  • salt and pepper to taste

Click here for the full recipe

Vote for Virginia Wine Trail!

Savor VA , Magazine is doing its Best of “Virginia’s Best Wine Trails” survey again this year and CBWT is nominated as one of VA’s best wine trails. We were named the #2 wine trail in 2017 and we need to continue and even try to hit #1. Voting will end on Oct 22.

Vote here!

THURSDAYS

NEW – ON THURSDAYS Vault Field Vineyards WILL BE OPEN BY APPOINTMENT ONLY (FOR THE REMAINDER OF 2019)

The perfect pavlova recipe with red wine cherry compote & mascarpone whipped cream

By Julie and Debbie @cookswithcocktails #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #wine recipe #vawine #winery #cookingwithwine #wineofakindexperience

@cookswithcocktails, @ChesapeakeBayWineTrail, @VaultFieldVineyards, @PureWow

The perfect pavlova recipe.  Fruity, sweet, chewy and creamy.   This light and delicious dessert is so easy to make and its the perfect summer dessert especially when entertaining because you can make this pavlova recipe ahead of time then just assemble before serving.  Get the Recipe!

Doesn’t this pavlova look spectacular!

I promise, it tastes as good as it looks and it is pretty easy to make.  Debbie and I don’t do a lot of desserts, though I always jump at the chance to make one.   I really enjoy baking, it was the first thing I loved to do in the kitchen and I used to bake all the time, but my waistline can’t handle baking like it used to…

 

Wine jelly recipe with peaches & peppers

@cookswithcocktails, @ChesapeakeBayWineTrail, @VaultFieldVineyards

By Julie and Debbie #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #wine recipe #vawine #winery #cookingwithwine #wineofakindexperience

This wine jelly recipe with peaches, habaneros, and jalapenos is sweet, spicy and delicately winey with the most beautiful color.  When paired with cream cheese and a crostini, which is how we like to eat it, it is also salty, creamy and crunchy and everything you want in your mouth at once. Get the Recipe!

 

Vault Field Vineyards’ 2010 Reserve Red Judged Best Wine – Second Year in a Row!

For the second year in a row Vault Field Vineyards’ 2010 Reserve Red has won the “Best in Pour” trophy at the Gloucester Wine Festival.

 

In a blind tasting, a panel including world-renowned sommelier, Charles Birr, and three local wine enthusiasts picked Vault Field Reserve Red as the best wine on September 21, 2019, in a competition of 14 participating wineries.

Although we believe good wine is made in the vineyard, we at Vault Field, don’t stop there. Harvest for us is not only picking the grapes, put processing them that same day. We use a series of sorting tables and equipment, so only the best grapes make it to the fermentation process. All our wines are Estate Bottled, which means all the grapes are grown in our vineyard and the wine is produced and bottled here at Vault Field. Cheers!

Drunken Pear Gingerbread Loaf

By Sarah @bromabakery

@BromaBakery@ChesapeakeBayWineTrail, @VaultFieldVineyards 

#wine #recipes #vawine #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #winery #cookingwithwine #wineofakindexperience #cookofood #RecipeOfTheDay #foodie #travelguide

I have always wanted to make a pear bread. I’m talking whole pears popping out of a beautiful dark loaf. And today, I did it. The wonderful part of this pear gingerbread loaf is how easy it is to make. Simply poach pears in white wine, sugar, and spices, then place them into a delicious gingerbread batter. 

This gingerbread loaf would be perfect for an afternoon tea or a weekend brunch. It has a sophistication that will wow and excite your guests, but a simplicity that won’t leave you slaving for hours in the kitchen.  It’s a total winner. Get the recipe!

 

Grilled Black Cod with Red Wine-Miso Butter Sauce

By MARCIA KIESEL

@foodandwine, @ChesapeakeBayWineTrail, @VaultFieldVineyards

#wine #recipes #vawine #winery #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #cookingwithwine #wineofakindexperience #cookofood #RecipeOfTheDay #foodie #travelguide

Two Japanese ingredients—white miso and soy sauce—add a great depth of flavor to this lush and very French sauce, yet are barely identifiable. Get the Recipe!

Mulled Wine Jelly Candies

By Jennifer Mack: tasteofhome.com @tasteofhome, @ChesapeakeBayWineTrail, @VaultFieldVineyards

#wine #recipes #vawine #winery #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #cookingwithwine #wineofakindexperience #cookofood #RecipeOfTheDay #foodie #travelguide

Prep: 10 min. Cook: 25 min. + standing

I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida. Get the Recipe!

Easy Short Ribs Braised in Red Wine

By KEN FRANK  @foodandwine, @ChesapeakeBayWineTrail, @VaultFieldVineyards

#wine #recipes #vawine #winery #YummyRecipes #Yummy #Lunch #Dinner #DrinkIdeas #GoodFood #trysomenew #deliciousfood #cookingwithwine #wineofakindexperience #cookofood #RecipeOfTheDay #foodie #travelguide

“A good sauce is a bridge between the meat and the #wine,” says Ken Frank. When pairing #beef with #Cabernet, he usually serves a hearty #red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep #flavor, but chicken stock (preferably #homemade) works well too. The short ribs can be refrigerated in the sauce for up to 5 days.  Get the Recipe!

 

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