The glory of fall has returned. Our trees here in the Northwest have changed to beautiful colors of reds, purples, yellows, and oranges. The crisp cool air has a refreshing zest to it and the recipes on our dinner tables are slowly changing to things we’ve been missing during the heat of summer. Whether you are out in the yard raking leaves…for the cat to jump into, studying some important literature at the table, or perhaps you are spending time with family and friends, there’s no doubt the cooler months call for warmer enjoyments. It’s that time for cozy hats, spicy fall recipes, long sleeves, and indoor fires. It’s also time for a good Mulled Wine! Any wine can become a mulled wine, but traditionally, you’ll want to use red wine.

Now that you’ve got the whole Mulled Winemaking bit down for the cold season, it’ll be quicker to whip up for yourself and friends on those fun-filled autumn days when you went: 

• • • • • • • • • • • • Hiking with the dogs
                      • Apple picking with the kids
                      • Driving to take in the beautiful foliage
                      • Planting fall bulbs in the garden
                      • Playing a game of football
                      • To visit a pumpkin patch
                      • To have a fall picnic 
                      • To make a scarecrow 
                      • For a bike ride
                      • Wine crafting with friends
                      • Stargazing 
                      • To Rosella’s Vineyard and Winery 

And after all that fun, maybe slowing things down with a few good stories or poems and your spectacular mulled wine is right in line with this perfect day! We’ll start you out with something by James Whitcomb Riley “Born in Indiana in 1849, he was drawn to poetry even before he was able to read. Neglectful of his studies, Riley preferred to take walks in the countryside, read books of his own choosing, and create rhymes, the first of which he sent to his young friends on home-made valentines.” 

‘When the Frost is on the Punkin’

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock,
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here—
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizin’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock—
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries—kindo’ lonesome-like, but still
A-preachin’ sermuns to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below—the clover over-head!—
O, it sets my hart a-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

Then your apples all is gethered, and the ones a feller keeps
Is poured around the celler-floor in red and yeller heaps;
And your cider-makin’ ’s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage, too! …
I don’t know how to tell it—but ef sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on me—
I’d want to ’commodate ’em—all the whole-indurin’ flock—
When the frost is on the punkin and the fodder’s in the shock!

                                                        Happy Fall! 

Now is the time to light up that skillet, crack open a bottle of crisp white wine, and fill your stomach with some amazing food. Why hold yourself back on regular cheese sandwiches, chicken soup, or fries, when you can have a deeply satisfying Beef Stroganoff? With a little bit of patience, you will be able to create a masterpiece filled to the brim with perfect flavors. 

This one-pot Beef Stroganoff recipe is so simple and convenient, it takes only about 40 minutes. And how amazing is it that you will only need to clean one pot, rather than using all of your utensils, pots, and pans! YES!!! 

In the middle of the list of ingredients, is ¼ cup of dry white wine. Why not use our White Wine Blend? With the delicate balance of our Viognier and Chardonnay, it will give your meal a bit more body and really add to the taste. As the wine is simmering in your pot, most of the alcohol will evaporate, and the flavors will become more concentrated. If you’ve never cooked with wine before, this is going to be a real treat and you’ll be most pleasantly surprised.   

When in the middle of eating this perfectly scrumptious meal, make sure to take a few moments and relish what a great job you did in the kitchen today!! With every bite, imagine the wonders that food can create. It can sharpen memories, create new ones, and expand your knowledge of different cuisines. In between bites, you can drink from your glass of Rosella’s White Wine Blend and shift your thinking to the historical grandeur of winemaking and how it all came to be. All these little musings enhance the flavor even more and bring you full circle to the subtle yet firm textures that await you, your next sip. 

The closer you can stick to this recipe the better. Don’t “forget” those cremini mushrooms, Worcestershire sauce, or that sour cream. It is always baffling that the strangest ingredients can create the most amazing food. So don’t be shy, roll up your sleeves and have fun!

~ Bon appetit