Category Archives: Wine and Dine

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.

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!

Local Wine, Local Scallops!

Our 2015 Chardonnay is barrel-aged and has notes of lemon grass, pineapple, green apple.
Our 2015 Chardonnay is barrel-aged and has notes of lemon grass, pineapple, green apple.

On one hand, the last thing I want to do in this heat is turn on the stove. But on the other hand, when I think of summer, I think of seafood and a white wine that will cool me off. So I risked the heat stroke in the kitchen, turned on the stove to cook up a delicious meal and paired it with a chilly white wine. It is a meal that I am sure I will never forget!

I chose to pair my dish with our 2015 Chardonnay. It is barrel fermented in French oak for 4 months. On the nose we get fresh coconut, papaya and lemon grass. On the palate, pineapple, caramel green apple, and a finish of lemon and pineapple. It is one of our recent releases so stop by and pick up a bottle for yourself!

One of my favorite seafood dishes is fresh, locally caught scallops.

Try our 2015 Chardonnay with Seared Scallops and Lemon Orzo!
Try our 2015 Chardonnay with Seared Scallops and Lemon Orzo!

I had to think long and hard before I realized that a summery flavor of lemon would pair best with the scallops and the Chardonnay. I looked for a recipe that called for a white wine that I could cook with, would pair well with the dish, and more importantly, drink with the meal so none of it would go to waste! That brought me to a lemon orzo to compliment the scallops. The lemon sauce from the orzo pairs well with the citrus (acid) notes of the Chardonnay, plus the sauce has the Chardonnay in it so you can’t go wrong. The richness of the scallop pairs beautifully with the mid palate of the wine. Our Chardonnay is medium bodied, and therefore it allows the flavors from the scallops and wine to play back and forth with each other. I got the recipe from Try it out for yourself! P.S. it was delicious!!

Here’s the recipe:


  • Cooking spray
  • 1/2 cup prechopped onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine such as our 2015 Chardonnay
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

Bon Appetit!Ashley-blog-signature

Thanksgiving Wine Recipes

Last year this country spent $2,375,000,000 on Thanksgiving dinner food, yet the average household spending was just over $50. That’s not a bad number considering how many people are probably at the average dinner table on turkey-day. This is probably because families typically split the menu, each person bringing their own special dish. Grandma makes the turkey, mom brings the sweet potato casserole, and uncle whips up his famous stuffing.

While some people might have their classic recipes they recreate year after year, others might be looking for something a little different, and we have just the thing! Below are some delicious recipes that are sure to please. Even better, they all involve wine, of course!

Cabernet Cranberry & Blueberry Sauce a unique twist on a Thanksgiving classic, AND we recently released our 2012 Cabernet Sauvignon! The recipe only calls for 1 cup of the wine, so you still have the rest of the bottle to enjoy before, during, or after.

White Wine Mushroom Bruschetta with Halloumi I think I teared up a little at this one, it looks so good. It would make a great appetizer while you wait on the turkey’s final touches! Try with out 2013 Chardonnay.

Cheesy Garlic Bites Forget Great Aunt Edith’s homemade bread recipe that’s been passed down for generations and served at every Thanksgiving meal for the last century, it’s time to start some new traditions! May I recommend our 2012 Pinot Grigio?

Mulled Wine– Who doesn’t love warm, spiced wine this time of year? It gets you feeling so cozy and totally in the holiday spirit. You can try this recipe or stop by our tasting room gift shop to find mulled wine spice packets. We like to use our Northern Harrier Red for this one.

Darkest Chocolate Cake with Red Wine Glaze Don’t forget dessert! You will probably need to make one cake per person because I can’t see how anyone would want to share this. 2011 Proprietor’s Red Blend will probably work very nicely for this.

What are your favorite Thanksgiving recipes, especially ones using wine as an ingredient? How about pairings, what are you drinking with dinner?

Click recipe titles for recipes.