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News from the Vine
September 30th, 2016
 
Fall is in the air at the winery with a cool breeze and sunny skies! We are about half way through crush and harvest so we see the light at the end of the tunnel! Join us on Sundays this month as we feature our Harvest Celebration with Live Bluegrass provided by the Packway Handle Band.  Please remember reservations are required for cafe lunch and brunch and this is our busiest time of year so call way in advance!  

Our newsletter has all the details on our October  events, so please read on for more information. Become a friend on Facebook to find out about weekly updates at the winery!

Sunday Buffet
Harvest Celebration with Live Bluegrass
Sunday, October 2nd, 9th, 16th, 23rd & 30th
Join us on Sundays in October as we celebrate crush and harvest with your favorite Fall dishes paired with our estate wines with live bluegrass from the Packway Handle Band. The cost is $32 per person plus tax and gratuity and wine is additional by the glass or bottle. Seating times are at 12:30 & 2:30pm. Reservations are required, so call 706-867-9862 to join us.
October Brunch Menu
  • Butternut Squash & Pear Bisque, Candied Walnuts
  • Mixed Greens, Caviar Rice, Dried Strawberries, Chevre, Citrus Dijon Dressing
  • Cranberry Crème Brulee French Toast Casserole, Mixed Berry Syrup
  • WMV Green Beans, Country Ham, Caramelized Onions & Peppers
  • Pumpkin & Exotic Mushroom Risotto
  • Almond Crusted Salmon Noir, Fresh Rosemary, Claret Beurre Rouge
  • Southern Fried Chicken Drumettes, Peach Pepper Jelly Glaze                                        
  • Carving Station - Peppered Bacon & Apple wrapped Pork Tenderloin, Golden Raisin Chutney
  • Dessert - Caramelized Apple Streusel Trifle, Housemade Cheesecake, Key Lime Tarts, Chocolate Covered Strawberries
Gourmet Winemaker Dinners

Gourmet Winemaker Dinners are a special occasion at Wolf Mountain. Join us as our Executive Chef creates a four course culinary masterpiece for your enjoyment. Each course will be paired with one of Wolf Mountain's Award Winning wines. The winemakers will discuss the different characteristics that each of the wines possess and how they relate to the paired course.

Fall Gourmet Dinner
Saturday, November 12th at 7pm
4 courses with wine pairings 
$65 per person, plus service charge and tax
Menu to follow
Reservations are required, so call 706-867-9862 to join us.

Holiday Gourmet Dinner
Saturday, December 17th at 7pm
4 courses with wine pairings 
$65 per person, plus service charge and tax
Menu to follow
Reservations are required, so call 706-867-9862 to join us.
 


 

Vineyard Cafe Lunch
Open on Thursdays, Fridays & Saturdays from 12-3pm 
Patio Table


Visit our Vineyard Café for lunch and enjoy our gourmet menu items paired with our estate wines while enjoying the breathtaking mountain views. Reservations are required for cafe lunch and can be made by calling 706-867-9862.  

 

 

Click here to view our NEW 2016 Vineyard Cafe menu 

 

 

Cheers,  

The Wolf Mountain Family  

Karl, Linda, Brannon, Lindsey & Stephen 

706-867-9862

Wolf Mountain Vineyards   

 

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In This Issue
 
Chef Darrin's
Featured Recipe

Chef Darrin

Maytag Bleu & Fig Spread 
(by popular demand)

Ingredients:

* 16 oz. cream cheese

* 1/2 cup crumbled Nature's Harmony Elberton Bleu Cheese

* 1/8 cup fig puree

* 1 1/2 tsp. red wine vinegar

In a mixer (with a paddle attachment), blend cream cheese until smooth.  Add bleu cheese, fig & vinegar & blend until incorporated.

 This spread pairs wonderfully with crostini & a glass of our Instinct.

Wolf Mountain Links  
  
From the Vineyard & Winery 
    
In the Vineyard, we are half way through crush and harvest and we are very excited about the quality of fruit this year. We had a dry Summer and early Fall which created optimal growing conditions.

In the Winery, we are managing fermentations which are very labor intensive.  Our red program requires daily pump overs to ensure color and tannin extraction from the grape skins. We are not currently bottling any new vintages and planned our bottling schedule accordingly, so that we can turn our focus to fermentation.  

Cheers-
Brannon Boegner
Winemaker