Due to popular demand, Airfield Estates Winery decided to host its 2nd Mardi Gras Winemaker’s Dinner. It was an evening of delicious foods and phenomenal wines.
On the MENU was.. • Deep-Fried Okra & BBQ Alligator paired with the ’08 Thunderbolt • Louisiana Sunburst Salad paired with the ’08 Unoaked Chardonnay • Shrimp Jambalaya paired with the ’08 Dolcetto • Dungeness Crab Pot paired with the ’08 Spitfire • King Cakes paired with the ’08 Late Harvest Riesling
Learn to make delicious Grilled Pineapple Mojitos! They can serve as a delicious appetizer or refreshing dessert. This was the first course at Airfield Estates 2009 Grilled Food & Wine Seminar.
GRILLED PINEAPPLE MOJITOS
(Serves 8 people)
• 1 Fresh Pineapple (cut in long wedges)
• 1/4 cup Sugar
• 1 Lime (Zest)
• 8 Mint Leaves (cut in small pieces)
• ½ cup Pinot Gris
Pre-heat barbecue and mix the sugar, lime zest, and mint in a small plate or bowl for dipping. Lay the pineapple flat side down, grill for 5-6 minutes on one side. Pull pineapple off grill and cut in to pieces. Dip the pineapple in the Pinot Gris, then dip in sugar mixture. Great for a nice hot day.
The recipe is complements of Chef Roger Hazzard from Bon Vino’s Bistro in Sunnyside, WA.
Today marks the start of Airfield’s 2008 grape harvest! Harvest is a little late this year due to our long winter and cool spring. As long as we don’t encounter damaging frosts over the next two months, we are confident that this will be a excellent vintage. We are tasting wonderful fruit flavors in the vineyards.
The first grapes off the vine this year were our Gewurztraminer. We have been growing this variety for about 25 years, but always selling the grapes to other wineries. The 2008 vintage will be the first Gewurztraminer wine that we produce at Airfield Estates.
