Submit your recipes today! Send us your own personal recipe for a drink using our wine and we'll try it during Friday Night Happy Hour and possibly post on our website.

Or send us a food recipe which incorporates our wines and we will post it on our website and credit you.

Enjoy!



Food recipes

Sergio Neri’s Risotto with asparagus
Recipe for 4 people

Ingredients
- 1.5 Cups of Arborio rice
- 1 Quart of chicken broth (home made chicken broth is best)
- 1 Cup of Hopewell Valley Vineyards Chardonnay or Spumante secco
- 1/4 Cup of olive oil
- 2 Cups of asparagus tips
- 1 Medium size onion, chopped
- 2 Cups of grated parmesan
- 1/3 Stick of butter
- 2 Tablespoons of light cream

Keep chicken broth boiling in a separate pot on low heat while cooking rice.
Sauté onions and asparagus in olive oil until onions turn clear.
Add rice and sauté for 3 minutes until rice is sizzling hot.
Add wine or spumante and cook until wine is fully absorbed.
Add broth periodically as need to keep rice moist boiling on medium heat, stirring often to prevent sticking.
Rice should be always soupy.
When rice is fully cooked (al dente, not mushy!) add butter, cream, and parmesan.
Turn stove off and stir rice vigorously for 1 minute.
Pour rice in a serving bowl and let it stand for 5 minutes before serving.
Garnish with parmesan and chopped parsley if desired.


Drink Recipes

Sangria

For each bottle of Vidal add:
1 orange sliced thin and quartered
1 lemon sliced and quartered
1/2 lime sliced thin and quartered
1 large ripe peach sliced thin (do not peel)
About 20 raspberries
1 tablespoon super fine sugar
1/2 cup Cointreau or Triple Sec

Put orange, lemon and lime slices and 1/2 peach slices in a pitcher. Press slightly with wooden spoon. Add rest of peaches, Cointreau (or Triple Sec), sugar, raspberries, and Vidal. Stir.  Put some fruit in each wine glass. Add ice. Pour Sangria over ice. Note: Proportions of Cointreau and sugar to wine should be adjusted to your taste.