There is a new cheese in town and it is Heaven Scent!  Deer Run Winery is pleased to be carrying a line of new Jack Cheeses coming out of a dairy farm in Cohocton, NY.  Heaven Scent cheese is made from Jersey cows fed a natural grass-based diet.  We sampled these cheeses alongside our wines last week and received very positive reviews from the group.  You can find the following varieties in our tasting room:
Dill-licious Jack, Devilish Jack (spicy!), Holy Smokes Jack (smoked), Pizza Jack (no meat, just Italian herbs, but tastes like pizza!), and the classic creamy Heavenly Jack cheese!  Pick up a wedge and wine the next time you're in!  

I went outside to throw out the garbage and this is my view!  Scott was getting ready to press the Frontenac, but he is required to sanitize the hoses beforehand....I love my husband!

Last week, Scott, George & Rick were outside picking the Frontenac and Foch and I was lucky enough to have a little sample and this year's grapes are delicious!  Great grapes make phenomenal wine!  The grapes were crushed and destemmed and added to a macro bin, where George added the yeast and the process of turning juice into wine began!  The yeast colony was roaring and we watched as the crushed grapes were rolling in the bin like lava.  We closed the bin up and called it a night.  Saturday morning, we walk into the tank room to find the grapes had been fermenting so violently, that they pushed the lid off and erupted onto the floor!  Scott wasn't too pleased, but we only lost about a gallon of grapes.  Harvest Continues....

Via Ferrata means by way of iron and is also known as a rock climbing style, but more importantly Via Ferrata is September’s Wine of the Month!  My personal favorite, Via Ferrata, is a smooth, soft-bodied red wine with lingering berry notes and 2.5% residual sugar.  Joan's suggested recipe pairing this month is a relish which can be used as a side dish. 

Cranberry Pineapple Relish

20 oz. can of crushed pineapple

6 cups of fresh cranberries

1 1/4 cups of sugar

1 cup chopped walnuts

1 tablespoon of lemon juice

1/4 teaspoon of cloves

Drain pineapple juice.  Mix together 1 cup pineapple juice with 1/2 cup Via Ferrata and 1/2 cup water.  Pour liquid into a saucepan.  Add cranberries and sugar, stir until sugar has dissolved.  Continue cooking for about 10 minutes until cranberries pop open and mixture becomes thick.  Remove from heat.  Add walnuts, lemon juice and cloves.  Refrigerate for at least 2 hours.  Yields 6 cups.