Recipe: Shrimp Scampi & Zucchini Noodles

What’s that saying? New year, new me? It doesn’t have to be a new you but maybe an improved you. It only takes a couple of weeks to turn something you do into a habit and then into a complete lifestyle change. Try choosing an activity you can start to train for little by little, like the Run the Vineyards – Scurry for Sangria 5k this June.  You can also start with simple recipes to change your eating habits. Cut down on portion sizes, don’t eat out as much (those portions are HUGE), take home leftovers when you do eat out. You can eat half of the meal you order at dinner and then eat the other half for lunch the next day, that’s two meals in one! You’ll end up saving money this way too. Win win!

Do you sometimes get in your head that it would be too difficult to make a healthy meal? And that healthy meals don’t usually taste all that good because they don’t have much flavor? I used to think that before I made this delicious Shrimp Scampi Zoodle dinner! I was definitely skeptical about the zoodle part because I had never had them before but since I have had shrimp scampi before I thought to myself it can’t be that bad, I’ll give it a try!

The best part about this recipe is that everything is prepared and cooked in one pan. First, the butter and oil go in the pan. Then, the garlic and the red pepper flakes are tossed in after the butter is melted. Add in your choice of dry white wine (I chose Dry Pinot Grigio. It’s one of my favorites from Hawk Haven and it means that I get to have a glass of it with dinner…and while cooking of course!) and lemon zest. At this point you have to be a little patient and wait for the alcohol to cook off. You will be able to smell the pan and know when all of the alcohol is gone! Add in the shrimp, salt, and pepper and cook until the shrimp are pink and translucent on the inside.

Lastly, add in the zoodles. You can either buy zucchini and spiralize them yourself OR in most grocery stores they carry pre-spiralized zoodles (which is way easier to manage for a first time zoodler). The zoodles then have to cook down in the sauce for about 3 min. Serve on your desired plate, pour your glass of Hawk Haven Dry Pinot Grigio and dig in!

Full recipe and ingredients, here.

Start the New Year off right and with a glass of wine in hand! Drinking in moderation, maintaining a healthy diet and incorporating exercise into your routine will be sure to help you stay healthy this year. Click here to purchase the 2016 Dry Pinot Grigio! We ship to FL, NJ, and PA or you can purchase and pick up in our tasting room!



St. Patrick’s Day Wine & Food Pairings

Why only drink beer this St. Patrick’s Day weekend when you can have delicious wine? We asked our wine chemist/culinary whiz Conor for wine pairing suggestions for some popular Irish recipes. Which one will you try?

Dish: Irish Beef Stew
Wine: 2014 Signature Series Cabernet Franc
The 2014 Cabernet Franc possesses great depth of layered flavors and aromatics that are coaxed out slowly throughout the course of a meal. The wine begins with subtle nuances of black and pink peppercorn, white floral aromas, that extends into hints of fresh raspberries and strawberry preserve. The finish is robust yet reserved filled with hints of cocoa nibs and tobacco leaf. The wine possesses great balance of acidity and round tannins, perfect for cutting through the heartiness of an Irish beef stew while also holding its own alongside this heavier dish.

Dish: Corned Beef & Cabbage
Wine: 2015 Signature Series Reserve Chardonnay
While most might pair a lighter red wine possessing higher acidity with corned beef, I have chosen our 2015 Reserve Chardonnay. This wine is whole cluster pressed and then barrel fermented in white Burgundy barrels where it is aged sur lie for up to 8 months while undergoing batonnage treatment (lees stirring). The resulting wine is plush with bright acidity and balanced structure giving it full body and weight on the palate that can accompany and cut through the leanness and pepperiness of the corned beef. The aromatics of the wine yield tremendous aromas of tropical fruit (passion fruit, guava, starfruit) alongside irresistible stone fruit aromas (apricot, nectarine, & peach). The finish lend as a beautiful palate cleanser to wash away the heavy flavors and weight of the corned beef and cabbage leaving the drinker longing for another sip.

Dish: Dublin Coddle
Wine: 2014 Signature Series Syrah
​Our estate Syrah is reminiscent of an old world Rhone Valley Syrah unlike the popular Australian Shiraz. Its aromatic bouquet scream finesse comingled with stout structure. The nose opens with hints of eucalyptus, mint, white flowers, and herbaceous overtones that extends into a bounty of lush blue, black, and elderberries finishing with hints of toasted oak, leather, and smoked meatiness. The palate is velvety with firm but giving tannins that add depth, complexity, and structure finishing with subtle minerality and bright intertwined acid play. This wine is excellent in accompanying rich pork dishes as the rich tannins and velvety texture aid in elevating the flavor of the dish while simultaneously cleansing the palate and uplifting the appetite.

Dish: Chocolate Stout Cupcakes with Bailey’s Frosting
Wine: 2014 Quill
​The 2014 Quill is one of our premier Bordeaux style blends more reminiscent of old world wine making style and technique versus new world style. Personally I feel this wine is perfect on its own as a sipping wine in front of a fire with a fine cigar, but when it comes to chocolate and sweets, this wine is an excellent accoutrement. The exudes a medium plus body with rounded tannins and a layered palate of red apple skin, cherry, raspberry, baking spices and bittersweet chocolate. The nose opens with hints of cinnamon, black cherry, black and bramble berry, mission fig and cassis. The bold finesse of this wine is perfect on its own accord or the perfect accompaniment to uplift a dessert rich in chocolate.

Behind the Bar Series: Rick

Rick Leiti of Cape May Point has only been on the Hawk Haven staff for two years but his interest in wine runs deep.

Leiti is originally from Delaware County, Pa., and spent a lot of his twenties working in an office. Eager for a change in scenery, he took some time off to work in Peru.

“That was where I really discovered wine,” he said.

Leiti eventually returned to the Philadelphia area to be close to friends and family. At the time he returned to the area there was a burgeoning wine scene.

“I wanted to be a part of what people were growing and learning about the industry,” he said.

He went to Auburn Road Winery, where he started working part-time in the tasting room. As he gained experience there, his interest in the wine industry grew, and Leiti decided he wanted to invest more time at the vineyard.

Eventually he increased to full-time, working in the vineyard, as a liaison between their wine retail locations, in the wine cellar, and managing the tasting room on weekends.

When Leiti met Seneca Reiley, they moved to Cape May County to start their life together (and will soon be married in Costa Rica, April 2017!).

Leiti asked the advice of the owners of Auburn Winery where they thought he should pursue he wine career locally. They pointed him in the direction of Hawk Haven Vineyard.

“The first thing that I really connected with was their amazing wine,” said Leiti. “The next thing was the vibe there. Todd and Kenna are working tirelessly to create amazing wine and surround themselves with a staff that is as passionate about their vision as they are.”

At Hawk Haven, in addition to working in the tasting room, retail outlets and working in the vineyard, he also does the winery tours.

“I love interacting with the public and educating them about all the amazing wine that is made here,” he said.

Leiti said that on the top of his list of dreams is to one day own his own winery. But for now, he is enjoying learning all he can and helping make great wine at Hawk Haven. He recently received a certificate from Wine & Spirit Education Trust and noted that there is always something new to learn.

“For the better part of my twenties, I spent so much time not knowing what I wanted to do. Then I found my passion is wine and it gave my life a direction,” he said.

When he isn’t working, Leiti enjoys relaxing with his favorite Hawk Haven bottle, Quill. 

Cheers Rick!

Win with Wine this Superbowl Sunday!

Ladies and Gentlemen, put down the Coors/Bud/Miller Lite. Your sacred day of watching the greatest sporting event of the year should involve you treating yourself to something a little more tasteful. And by tasteful I mean food-worthy wine. You know that monster spread of dips, wings and pizza you have planned to devour all day? Pair it up!

But with what wines you say? Here’s a start…

With either spicy buffalo or barbecue you’re gonna wanna snag a bottle of our Flying Press White. Its slight off-dryness will go along quite peacefully with the sweet tinge of bbq sauce (other bbq sauce foods work too here!). Also that ever so bit of sweetness to the wine will go most excellently with some of that heat off of the spicy buffalo sauce. After all, who doesn’t like a little sweetness with spice? Remember FPW is a blend of Riesling and Pinot Grigio…two acidic grape varietals whose acids love to freshen up some good poultry.

You’ve probably heard our staff call the Flying Press Red a “good pizza wine.” And it is, because it’s a great everyday red. But don’t look past our 2014 Cabernet Sauvignon. Bright red fruits on the palate that showcase big acids will pair nicely with fairly acidic tomato sauces. Firm tannins will also balance out all the fatty goodness you’ll be dealing with from that cheese, and (if you’re like me) that meat-lover’s meat.

For creamier dips, I’d go with our 2015 Barrel Chardonnay all-the-way. Those soft vanilla nuances will complement anything rich, but the fresh mid-palate lemon and pineapple will give an added dimension of fruit to your chip-into-dip experience. Think about dill dip. I mean its just dill and fat and chip salt. Tell me that added zest of lemony nourishment wouldn’t raise the bar!

For salsa style dips, rock out with the Tempranillo. Its red pepper spice will go right along with some other peppery flavors you might encounter while its soft, approachable tannins won’t rough up the saltiness you pick up from your classic potato chip. Tempranillo is the great grape behind a Rioja in Spain and finds itself right at home with traditional Latin fare foods.

So whatever you’re eating while you watch the game (or just the commercials, we won’t judge), we hope you pair it with your favorite Hawk Haven wine! Let us know what other pairings you come up with. Cheers!

Behind the Bar Series: Celine

We at Hawk Haven firmly believe that you should find something to celebrate in every day, and as it is her birthday, today we are celebrating  the hat-wearing, wine-loving, people-charming Celine!

Hceline-winetastingailing from Northeast Philly, Celine met her chef husband of almost 30 years when she was still an Archbishop Ryan Ragdoll.  A graduate  of West Chester University, Celine went to work for the railroad, marketing transportation to food & agriculture shippers.  It wasn’t  long after Celine moved to Warrington, Bucks Co., PA that she  suddenly found herself facing a breast cancer diagnosis .  A mother of two little boys then, she  was determined to turn lemons into lemonade.  Immediately focusing her attention on cultivating a healthy lifestyle, she pursued her master’s in health education and her health & wellness coach certification.  Now, when Celine’s not in the Tasting Room or mingling on the crush pad, you’ll find her teaching healthy eating classes at Bucks County Community College or hard at work for a leading healthcare company.

Celine fancies herself a world traveler, and what makes her hair 35944_144287892264787_1938330_nfly back the most is following her rock star heroes around the globe to take in concerts in exotic places.  One lucky lass, she’s had the good fortune to be in Dublin, Ireland twice when Bruce Springsteen was performing.  And, as Rod Stewart’s #1 fan, she’s even traveled to Scotland to see him perform at Edinburgh Castle!

Celine achieved “rock star” status herself when she landed every college kid’s dream job!  She had the honor of strolling Sesame Street as the first Big Bird character during the Sesame Place Theme Park’s debut season.

Thrilled to become one of the cast members of Hawk Haven’s Season 5, Celine started pouring in our Tasting Room in April 2013. A desire to learn about all things wine set Celine on a path of discovery.  She toured many wineries until she found just the right mix of vino & vibe.  When she met our proprietors, Todd & Kenna, she knew Hawk Haven was the real deal!

Hats off to Celine! You may notice that she dons a hat every weekend. In fact, you'll never see her wear the same hat twice. So where does a lady keep 100 hats? In the bathtub, of course!
Hats off to Celine! You may notice that she dons a hat every weekend. In fact, you’ll never see her wear the same hat twice. So where does a lady keep 100 hats? In the bathtub, of course!

Celine’s favorite Hawk Haven bottle is any one she has on  hand to give to a friend.  She used to give fudge from the shore as her calling card; now, she loves to give Hawk Haven wines and regale friends and family of stories from the winery.

Her favorite thing about working at Hawk Haven is getting to mix and mingle with our extraordinary patrons — every person, without exception, who crosses the threshold of Hawk Haven comes seeking pleasure.  When the day is done, Celine always leaves with a smile on her face, happy to have shared her passion for wine with fascinating, like-minded people.

Her advice to other wine drinkers: “Be adventurous!  Don’t be married to one varietal.  Love the wine you’re with, but keep trying new things!  And never take yourself (or your wine) too seriously! Drink whatever makes your hair fly back!  Sláinte!”

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