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Kinkead Ridge wines win national recognition
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By MARLA TONCRAY Staff Writer
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Just four years after the release of its first wines in 2002, Kinkead Ridge Estate Winery in Ripley, Ohio has once again garnered national recognition for several of its 2004 wines.
Winery owners Nancy Bentley and Ron Barrett entered four wines into the American Wine Society International Commercial Competition, which was held in November in Baltimore, Md. and received four medals, one for each entry:
• 2004 Cabernet Franc received the society's highest honor, the Double Gold Medal. Only three wines of the 1,000 entries received this honor.
• 2004 Cabernet Sauvignon received a Silver Medal.
• 2004 Syrah received a Bronze
• 2004 River Village Cellars White Wine also brought home a Bronze.
On Saturday Nov. 25, Nancy and Ron hosted their annual Barrel Tasting at the winery on Hamburg Street. The couple expected more than 200 people for the event, which is an opportunity to sample not only the 2004 award winning wines, but also wines produced in 2005 that are scheduled for release in May, 2007.
Nancy talked about the qualities of each wine and made suggestions for pairing them with food.
In the white wine category, the River Village Cellars white wine compliments fish, chicken, shell fish and spicy foods, such as Asian or Thai. The River Village Cellars traminette is a sweet wine and goes well with desserts like pies and cakes.
In the red wine category, Kinkead's Syrah (Shiraz) has a spicy peppery quality that goes well with spicy Asian or Thai foods as well as braised meats like chicken, beef or lamb.
Nancy described Kinkead's Cabernet Sauvignon as a "very sophisticated and complex wine with the classic aroma of plum and black cherry." Referring to this wine as their queen, Nancy recommended pairing it with beef, lamb, venison, wild turkey and other game.
"It's fantastic with a steak," said Nancy.
For Kinkead's Cabernet Franc, Nancy suggested lighter meats like pork and turkey, but noted it also goes well with beef.
"It's fabulous with pizza," Nancy said of her double gold winner.
Kinkead Ridge Estate Winery will be open only three more times in December before closing for the winter season. The winery will reopen in May, 2007. The winery, located at 904 Hamburg Street, will be open Saturday, Decup 2, Decup 9 and Decup16 from 11 a.m. to 5 p.m. For information, contact Nancy or Ron at 937-392-6077 or go to www.KinkeadRidge.com.
Scampi
1 cup butter 1/4 cup olive oil
1 Tbsp. chopped dried parsley
3/4 tsp. dried basil
1/2 tsp. dried oregano
1 garlic clove - minced
salt to taste
1 Tbsp. lemon juice
1 lb. large fresh shrimp
Preheat oven to 450 degrees. Melt butter. Add olive oil, parsley, basil, oregano, garlic, salt and lemon juice. Mix well. Peel and devein shrimp, leave tail intact (butterfly if you wish). Place in shallow baking dish, tail end up. Pour sauce over all. Bake 5 minutes. Place under broiler for 5 minutes longer to brown. Serve with rice. Makes 6 servings.
Chicken Breasts in Cream
4 whole chicken breasts (8 pieces), skinned and boned
1 egg, beaten
bread crumbs
1/2 cup butter
1/4 cup olive oil
2 cups heavy (whipping) cream
1/2 tsp. salt
5 plump cloves of garlic, crushed
1/2 lb. mushrooms, sliced if desired
1/2 tsp. paprika
Season chicken breasts well with salt and pepper. Dip in beaten egg and roll in bread crumbs. Saute until golden brown. Place in large baking dish. Over chicken breasts pour 2 cups heavy (whipping) cream mixed with salt and garlicup Cover with foil. At this point you can refrigerate until ready to put in oven. Bake 45 minutes to 1 hour. Add 1/2 pound sliced mushrooms 15 minutes before removing from oven if desired. Dust with paprika before serving. Makes 4 - 8
Holiday Quail
12 dressed quail
salt
freshly ground pepper
36 oysters
1 egg, beaten
cornmeal
butter, melted
flour
12 strips of bacon
12 pieces of toast
Wash quail thoroughly with cold water and salt and pepper to taste. Dip oysters in egg and then in cornmeal. Stuff each quail with approximately three oysters. Make a paste of flour and melted butter and coat each quail with this paste. Wrap each quail with a strip of bacon. Bake for 45 minutes or until golden brown. Serve on toast. Garnish with parsley and candied crabapples. Excellent with curried fruit and wild rice. Serves 6.
Contact Marla Toncray at marla.toncray@lee.net or 606-564-9091 Ext. 275. |
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