Expect the Unexpected from Sweeter White Wines Posted on December 21, 2012 at 12:00 am.Written by Chad Evans If you think sweeter white wines only go with desserts, I challenge you to think again. We handcraft Biltmore wines to appeal to many tastes, from beginner to enthusiast. Our sweeter whites, including Biltmore Estate® Limited Release Chenin Blanc, Biltmore Estate® Riesling, Biltmore® Century Sweet White Wine, and Pas de Deux® Sec, are surprisingly food-friendly and provide great options for pairing with a wide range of cuisine. What makes a wine sweeter? Grapes ripening in Biltmore’s vineyard So…wine is made from grapes and grapes are sweet, right? What else is there to know? Plenty! If you think that wine is nothing more than grape juice that sits in a barrel for a while, let me help you understand the process: Grapes produce natural sugar, and depending on the varietal—and the growing season—the level can vary quite a bit. The yeast produced during fermentation converts the sugar in the grapes into alcohol. If we let this process continue until its natural end, it results in a dryer wine with a lower sugar level, like a Chardonnay. To create sweeter wines, we must either add sugar to the dryer wine or interrupt the fermentation process before all the sugar is converted. There are several ways to do this: Get the yeast out of the wine so that more residual sugar remains Kill the yeast within the fermenting wine Start with a high-sugar grape so that the yeast can’t convert all the sweetness before it dies. (Yeast is a living organism.) Unexpected pairing suggestions Pair spicy Cajun or Asian shrimp dishes with some of our sweeter white wines. Because sweeter white wines often have a good amount of acidity to complement their higher sugar levels, they can stand up to spicier foods than you might expect. Our semi-sweet Biltmore Estate® Riesling is a great complement for the hot peppers and cilantro that characterize many Thai dishes, while Chinese and Vietnamese food–especially sweet and sour dishes–are excellent with our nicely balanced Biltmore® Century Sweet White Wine. Don’t overlook unexpected dessert pairings, either. Banana pudding is perfect with our Biltmore Estate® Limited Release Chenin Blanc—this medium-sweet, fresh and crisp wine enlivens the heavier vanilla and fruit flavors of this traditional Southern favorite. Let something sweet bubble up! In the mood to enjoy the slightly sweeter side of bubbly, as well? We suggest our Pas de Deux® Sec with foods ranging from fresh fruit to Cajun spiced shrimp. Try it for your next light brunch and you’ll have your guests raising a toast to your good taste! Tips Peanut Butter Yule Log or “Buche de Noel” is a decadent dessert for the season–especially when paired with Biltmore Estate Riesling! Sweeter white wines can be surprisingly food-friendly and bring out the flavors in many spicy dishes. Be sure to chill sweeter white wines appropriately so that you can enjoy them at their best. Too cold and you lose a lot of taste; too warm and the wine seems overly sweet and strong. Serve between 39 and 50 degrees, depending on the varietal. If serving sweeter wines with dessert, the wine should be a bit sweeter than the dessert itself.
Design Biltmore's Next Wine Label Posted on November 9, 2012 at 12:00 am.Written by Karina Hux Although the calendar claims it’s still officially fall until December 21, it’s all about Christmas for us right now! Christmas at Biltmore kicked off last Saturday and Candlelight Christmas Evening tours begin tonight. It’s also the season for our commemorative Christmas at Biltmore Wine to appear around the estate, in our online store and in retail stores across the region. Every year we hold a competition to design a wine label inspired by the holidays at Biltmore, with the winner’s artwork appearing on Christmas at Biltmore Wine bottles. The competition is intense, drawing hundreds of entries from around the country. Need a little inspiration? Check out these wine label designs from previous years. The gorgeous painting on the 2012 Christmas at Biltmore Wine bottle was designed by Marcus C. Thomas of Weaverville, NC. What makes Marcus’ artistry even more breathtaking: He is a quadriplegic, paralyzed below the neck and uses his mouth to paint his incredible works of art. Thomas will be at Biltmore Winery to sign bottles of the 2012 Christmas at Biltmore Wine Dec. 22, 2012. Marcus, his wife Anne and their yellow lab Bella live and create in Western North Carolina, where the Appalachian mountains serve as a source of infinite inspiration. Visit marcusthomasartist.com for more information. This beautiful winter scene depicting the facade of Biltmore House and a Christmas tree is by Meagan Warren of Matthews, NC and was the winner in Biltmore’s 2011 wine label design contest. Meghan noted that “Like Biltmore, this label inspires magical memories of Christmases past, present, and the wonder of those to come.” Her label cast the most votes in our 2nd annual contest which drew 128 entries and thousands of votes cast across the country. “Snowy Sunset Scene” is the name of the winning label in the 2010 wine label design contest. Designed by Teena Steenerson of Mauldin, SC, she was looking to capture a vintage look and feel of our annual Christmas at Biltmore celebration. Interested in participating? Now through January 13, submit an original design, photo or piece of artwork. A panel selected by Biltmore will identify up to five semifinalists. The semifinalist submissions will be featured on Biltmore.com beginning February 1, 2013 for fans to vote for their favorite. The winning submission will appear as the label of the 2013 Christmas at Biltmore Wine and receive prizes valued at $900. How to Enter Submit your best original design, photo or piece of artwork online at biltmore.com/contest. Include a three-sentence summary telling us why your entry embodies “Christmas at Biltmore.”
Wine Blends for Autumn Posted on October 5, 2012 at 12:00 am.Written by Karina Hux A Note from Our Winemakers As the season grows cooler and the foods heartier we just naturally yearn for warm, rich wines. A good place to start is with blended wines served with several of autumn recipes. Whether you have just begun your wine journey and are looking for an approachable wine, or are well into your sojourn and looking to expand your palate, wine blends are well worth your attention. As winemakers, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape works together to enhance the common qualities they share. A very interesting, well-rounded wine can be the result. Let’s look at our own blended wines, our Century collection. You’ll find them crafted to be food-friendly, as well as easy to sip on their own. Century White Our Century White uses a blend of aromatic, fruit-forward grapes. Made from a blend of Riesling, Gewürztraminer, and Muscat Canelli, the result is a wine with an intense floral nose and semi-sweet flavors. It’s enjoyable all by itself, but also makes a perfect pairing to lighter desserts or spicy Asian food. We can’t think of a better fall food pairing than this recipe for Praline Pumpkin Pie. Century Red For our Century Red, we wanted to create an Italian-style wine that would feel at home with a nice hearty bowl of pasta or an elegant dinner with prime rib. Made from a blend of Sangiovese, Merlot, and Zinfandel this wine is laid back yet elegant, a really approachable red wine that loves food! To soothe your craving for hearty comfort food, pair this red with our chef’s Smoked Gouda Mac & Cheese. Century Rosé Our Century Rosé falls somewhere in between the two—it is heartier than most rosés with which Americans are familiar and it’s made in a drier style. Crafted from a rosé blend of Syrah, Grenache and Mourvedre, this wine really pairs delightfully with heartier white meats such as roast turkey and pork tenderloin and it’s the perfect addition to brunch and picnics. Try it with our down-home recipe for Southern Quail with Collard Greens. Praline Pumpkin Pie Ingredients For Crust: • 1 pie crust, partially baked • 4 tablespoons butter, melted • 1/3 cup brown sugar, packed • 1/2 cup pecans, chopped Ingredients For Filling: • 3 eggs • 1 egg yolk • 1/2 cup sugar • 1/2 cup brown sugar, packed • 1 teaspoon salt • 1 teaspoon cinnamon, ground • 1/2 teaspoon nutmeg, ground • 1/2 teaspoon ginger, ground • 1/2 teaspoon cloves, ground • 1 1/2 cups milk • 1/2 cup heavy cream • 2 cups pumpkin puree • Candied pecans (optional) • Whipped cream (optional) Method: Preheat oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9” deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. Serves 8. Smoked Gouda Mac & Cheese Ingredients: • 2 Cups elbow macaroni pasta, dry • 2 1/2 Cups heavy cream • 1 Cup shredded smoked gouda cheese • 1/2 Cup shredded parmesan cheese • 1 Cup panko breadcrumbs Method: Cook macaroni in salted boiling water until done. Drain and pour into baking dish. In a sauce pan, heat cream and add gouda and half of parmesan. Whisk vigorously over low heat to melt cheese, making sure not to let scorch on the bottom. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko bread crumbs and rest of parmesan cheese over macaroni and bake at 350 degrees for 10 minutes or until breadcrumbs are golden brown. Cut into 4 portions, serve hot. Southern Quail with Collard Greens Southern Fried Quail Ingredients: • 8 Semi-boneless Quail • 2 cups Buttermilk • 2 cups Cornmeal • 4 cups Corn Oil • 2 cups Flour • Salt and Pepper to taste Method: Soak the quail in buttermilk for 1 hour. In two mixing bowls, place cornmeal in one and flour in the other seasoned with salt and pepper. Heat the corn oil in a deep frying pan or fryer. Remove the quail from the buttermilk and let excess milk drip off. Place the quail in the flour and lightly toss. Shake off the excess flour and return to the buttermilk. Once covered, let the excess milk drip off and place in the cornmeal. Lightly toss the quail in the cornmeal and shake off the excess, ensuring the fowl is completely coated. Drop the quail in the oil and fry until golden brown, 3-5 minutes. Braised Collard Greens Ingredients: • 2 bu collards, washed • 1 pt onion, small diced • 2 tbsp garlic, minced • 1 c bacon, julienne and rendered • 1 c cider vinegar • 1/2 c sugar • 1 qt chicken stock • Salt and pepper to taste Method: Strip the stalk off the collards, cut in half and then into 1-inch pieces. Render the bacon slowly; add the onion and garlic, sweat until the onion is translucent. Deglaze with vinegar and add sugar. Reduce vinegar by 3/4. Add the collards and chicken stock. Simmer over medium heat until the collards have become tender. Season to taste.
Easy Tips for Matching Wine with Food Posted on September 30, 2012 at 12:00 am.Written by Karina Hux Don’t fall for the myth that pairing food and wine is hard―or only for candlelight dinners. Whether you are grabbing wine on the weekly grocery run or for a gift or for a special dinner with friends, keep these basics in mind and choosing wine can be quick and easy. Remember that wine is like art; your favorite is what you enjoy most. Everyone’s opinion is valid. However, there are basic physiological realities―your tastebuds―that are constant when certain styles of wine are paired with certain types of food. Remember the lessons from elementary school: you have at least four basic tastes in your mouth: sweet, salty, sour, and bitter. These basic tastes apply to wines, too. Sweet Food Sweet food will increase the perception of: Sourness Bitterness Astringency, so the wine appears more dry, stronger, and less fruity Example: Pair Cheesecake with semi-dry, non-complex wine like Riesling -OR- Try pairing Port Wine and Chocolate cake as the wine must be sweeter than the food you are serving. Salty Food Salty food increases the fruity, sweet character of wine. Example: Olives and Sparkling wine; Blue cheese and Cabernet Sauvignon; Parmesan Cheese with Red Zinfandel Sour Food Sour food will make the wine appear sweeter and less strong. Example: Fish with Lemon sauce paired with a non-complex Sauvignon Blanc or Pinot Grigio Bitter Food Bitter food increases the bitterness in wine, so best to pair with non-complex wines. Example: Mixed Green Salad, Nuts, or Grapes, paired with a Riesling or White Zinfandel Matching Food and Wine When pairing food and wine, it is important to remember that certain foods complement certain wines. The flavors of the food are amplified when matched with the appropriate wine and vice versa. Keep this in mind when you think you bought “bad” wine; you may just need to find the perfect food to go with it! For example, if you start out with plain chicken: When adding salt to chicken, pair with the dry, yet creamy, Sauvignon Blanc When adding cheese to the chicken, pair with the crisp and semi-sweet Riesling When adding bacon to the chicken, pair with the soft, velvety Pinot Noir Select light-bodied wines with lighter food, and fuller bodied wines with heartier dishes. What is a ‘body’ of wine? The easiest way to explain this is with a simple milk analogy. Wines that are light in body = Skim Milk They are light in color and don’t leave a film on your tongue Medium body wine = 2% or Regular Milk It has a heavier texture than a light body and will linger in your mouth Full bodied wines = Half & Half or Heavy Cream These wines are heavy, rich and coat your tongue and throat all the way down Here is a helpful guide that you can print out and take with you anywhere!
Biltmore Winery: Tour and Tasting Posted on August 2, 2012 at 12:00 am.Written by Jean Sexton Discover How Wine is Made Enjoy a guided visit through the historic Winery in Antler Hill Village. Designed by the architect for Biltmore House, Richard Morris Hunt, the Winery was originally a dairy barn. Notice the unique architecture while you get a bird’s eye view of our working winery and stroll through our cellars at your leisure. The conversion of the dairy barn into a state-of-the-art winery began in 1983. Ready for a Taste? Drop into our spacious tasting room and let a friendly wine host take you through a complimentary tasting of Biltmore wines, from floral whites to robust reds. Non–alcoholic grape juice is available, too. See a complete list of Biltmore wines. Guests are required to be at least 21 years of age to taste wine. Please be prepared to show your ID. Acceptable forms of identification include: Valid driver’s license, not expired, must have a photo. International photo license is valid if it meets all other conditions. Valid North Carolina state issued ID card (no other state issued ID can be honored). US active duty military ID. Passport. Exclusive offer for Vanderbilt Wine Club® Members: Reserve a time to visit the Vanderbilt Wine Club Lounge (located near the Tasting Room) for you and one guest to savor a FREE glass of Biltmore wine! Reservations are not required for your complimentary wine tasting; these tastings are available on a first-come, first-served basis. Relax and “Re-wine” at our Wine Bar Just across the Scholar’s Walk, you’ll find our Wine Bar. Sit back, relax, and treat yourself to our finest award-winning wines by the glass (or bottle!) Feeling peckish after your long day on the estate? Discover a match made in heaven with our Red Wine & Chocolate Tasting or pair your wine with one of our delightful small bites. There’s so many ways to relax inside and out at Wine Bar! Grab a table on the patio or pull up a chair next to the fire pit. Red Wine & Chocolate Tasting at the Winery Daily: 1:00 p.m., 3:00 p.m., & 5:00 p.m. Discover why chocolate and red wine are a match made in heaven! Featuring locally produced artisan chocolates from French Broad Chocolate, and an opportunity to taste and experience the tactile attribute of a raw cacao bean, this tasting provides information about wine production at Biltmore and its effects upon the finished product Cost: $55.00 per person. Guests must be 21 years of age to attend. “Pairing red wines with chocolates is an exciting way to discover nuances in both flavors.” – Les Norman, Winery Host. Biltmore Uncorked Premium Wine Tasting Daily: Please inquire for times. Elevate your Winery experience by curating your own personalized premium tasting menu. Your host will share their favorite stories about our Working Winery, Vineyards, and on-site production facility, all while you sip and savor your favorite wine picks. Cost: $20.00 per person. Guests must be 21 years of age to attend. Exclusive offer for Vanderbilt Wine Club® Members and Annual Passholders: Save 10% off the cost of your Uncorked Premium Wine Tasting. Curate your tasting list by choosing 5 of your favorite wines from our list of 8 premium Biltmore Wines. Dine and Dash to the Wine Shop Foodies and wine lovers take note: the Wine Shop is your store. In addition to the full line of Biltmore wines, the shop offers hard–to–find wine accessories, unique dishware, Biltmore’s own line of gourmet foods, kitchen gadgets, and more. One cannot live by wine alone! At least that’s our thinking. Delicious wine deserves equally sumptuous foods, so you’ll find several exceptional dining options near the Winery. Gather around the open kitchen inside the Bistro and watch our chefs at work, creating fresh dishes for you with food grown right on the estate. Don’t forget to stop by the Wine Shop to take home a bottle (or two!) of your favorite Biltmore Wines. Find Biltmore Wines Near You Purchase Biltmore wines at the estate or find a local retailer near you. To have our wines shipped directly to your door, become a member of the Vanderbilt Wine Club® and enjoy the benefits of special events, discounted (or FREE!) shipping, and your favorite wines 20–25% off!
The Story Behind Biltmore’s Winery Posted on July 17, 2012 at 12:00 am.Written by Karina Hux You may be surprised to learn that our winery is housed in a converted dairy barn. This is no ordinary dairy barn, however. It was originally designed by Richard Morris Hunt, the architect for Biltmore House. After the dairy barn was no longer in use, William A.V. Cecil, the grandson of Biltmore’s original owner George W. Vanderbilt, decided that a winery would be the natural outcome of ongoing research and a logical extension of his grandfather’s intention that the estate be self-supporting. In 1985, the Winery officially opened to the public. Biltmore’s vineyard is located in a valley near the French Broad River on the west side of the estate. The first vines were planted in 1971. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually.
Biltmore Wines—Perfect Partners for Every Occasion Posted on June 14, 2012 at 12:00 am.Written by Heather Angel You’re on your way to a casual barbecue with friends—what wine will you bring? How about a special gift for the hostess of a formal dinner—how do you decide? With Biltmore Wines, it’s easy! You can visit our Virtual Sommelier or make the most of the following suggestions from our own Biltmore winemakers: Turn Casual Into Sensational Whether you’re headed to a picnic, a potluck, or maybe just want to liven up a weekday dinner at home, let our Biltmore Wines take the guesswork out of the equation. If you’re not sure what’s on the menu, our White (“juicy and sweet”), Red (“bold and savory”), and Rosé (“crisp and refreshing”) Century Wines are especially food-friendly. Casual favorites like grilled burgers beg for our soft and elegant Biltmore Estate Merlot while our award-winning Biltmore Estate Sauvignon Blanc is a refreshing complement to chicken and salads. Formal Shouldn’t Feel Fussy The invitation may suggest fancy dress, but you can feel as relaxed in your choice of wine as you would in a less formal setting. Consider our Biltmore Reserve Wines—perhaps our Russian River Pinot Noir for richer fare such as pheasant and salmon, or our Chardonnay with lobster. Our Antler Hill collection is especially elegant, and our Antler Hill Syrah is no exception—particularly when paired with dark chocolate. Everything Sparkles With Sparkling Wines Sparkling wines are surprisingly versatile and perfect for almost any occasion. A traditional celebratory toast certainly deserves them, but so does fresh fruit, cheesecake, seafood, and much more! Try sipping any of our bubbly and festive sparkling wines, like our Biltmore Estate Blanc de Blancs with sushi or our Biltmore Pas de Deux with a rustic apple tart—and you’ll be amazed at the way your favorite flavors come alive! The Bottom Line You can select Biltmore Wines by flavor, occasion, or even the style you prefer, from “smooth and luscious” to “hearty and robust.” Biltmore Wines make it easy—and delicious—to pick a fine wine, every time. Find yours online or in your area!
Vanderbilt-Inspired Picnic Recipes & Tips Posted on April 3, 2012 at 1:00 pm.Written by Heather Angel A picnic while visiting Biltmore is a great way to enjoy the pastoral views of the historic estate’s sprawling gardens and grounds, similar to the Vanderbilts and their guests over a century ago. Make the most of your next picnic with these expert tips plus estate chef recipes for a Vanderbilt-inspired picnic complete with Biltmore wine pairings. Pauline Dresser, Edith Vanderbilt’s sister, attending a picnic in Langrolay-sur-Rance, France, 1895. Picnicking with the Vanderbilts During the Victorian era, picnics were often elaborate, and creating a suitably “rustic” ambiance might require more effort than a formal banquet. Hampers full of special delicacies were carried to remote outdoor locations along with a bewildering array of china and glassware, chairs, cushions, ground covers, tents, sunshades, games, and amusements—plus all the children, pets, and any guests who happened to be visiting. Picnic Island in the Lagoon on Biltmore Estate, circa 1900. On Biltmore Estate, the Vanderbilt family enjoyed picnics at a special location known as “Picnic Island,” which you can see situated in the Lagoon. At Edith Vanderbilt’s request, a swinging bridge (no longer there) was added for easy access to Picnic Island and estate rangers ensured there was no poison ivy growing there—a task modern picnickers know all too well! We also know that Mrs. Vanderbilt planned a picnic in May of 1915 on nearby Busbee Mountain, and we have multiple picnic baskets, metal serveware and food canisters included, in our archival collection. Be sure to pack Biltmore Wines for your next picnic! Try these modern-day expert picnic tips: Thank goodness today’s picnics are much simpler! By keeping everything quick and easy, you can enjoy the entire experience from start to finish—even without chairs and fine china. Here are a few tips from our estate experts. Choose a location that offers a scenic view to take in nature’s beauty for your next picnic at Biltmore! Slice a loaf of fresh bread and your favorite cheese into wedges (eliminates the need for utensils), then pair it with wine. Consider our refreshing Biltmore Sauvignon Blanc with goat cheeses or our Cabernet Sauvignon with savory smoked Gouda. Bring along finger-friendly foods such as olives, nuts, and fresh veggies or fruit for a little extra texture. Make a variety of sandwiches the night before. That way, you can be ready to picnic the next day with no prep. Sandwiches also mean you don’t have to bring many separate items—everything’s already combined into a tasty package. Set the scene with a few special touches, such as fresh flowers or a favorite quilt as a picnic cloth. A sparkling wine like our Biltmore Estate Pas de Deux Sparkling makes any occasion special—and won’t leave a stain if spilled on cloth. Grab-and-go snacks or light bites from an estate restaurant or shop are also a great option for a memorable picnic at Biltmore without the fuss. (Please note: Guests with estate admission, an overnight stay, or an Annual Pass are permitted to picnic on Biltmore Estate. If picnicking on the estate, outside food is only permitted in designated areas. Outside alcohol and tailgating—including the use of tents, grills, multiple camping chairs/tables, and large coolers—are not permitted anywhere on estate grounds.) A picnic is a picturesque way to enjoy the great outdoors throughout the seasons on Biltmore Estate. 📸 by @camrynglackin Try these Biltmore-inspired picnic recipes: Whether you are taking in the views at Biltmore or relaxing at your local park, here are a few recipes and wine pairings our estate chefs recommend for enjoying your next picnic Vanderbilt-style. Holiday Bacon Deviled Eggs Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard Herb Marinated Grilled Vegetables Smoked Mozzarella and Gemelli Salad Mudslide Cookies Holiday Bacon Deviled Eggs Pair with Biltmore Estate Blanc de Blancs Serves 24 Ingredients: 12 hard-boiled eggs 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled 2 tablespoons finely shredded Cheddar cheese 1 tablespoon Dijon mustard 1/4 teaspoon pepper Method: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Pipe into egg whites. Refrigerate or keep cool until serving. Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard Pair with Biltmore Pinot Noir Yields one sandwich. Ingredients: 2 slices of focaccia bread, toasted Small handful of fresh baby arugula 2 slices of cooked bacon 2 oz of sliced brie 5 oz of smoked turkey, thinly sliced Blackberry-Whole Grain Mustard* Blackberry-Whole Grain Mustard Ingredients: 3 fresh blackberries 1/2 oz Whole Grained Mustard Method: Prepare the mustard by mashing the berries and mix with mustard and set aside. Toast the focaccia, spread the mustard on the top portion of the bread after it is toasted, place the turkey on the bottom, then the sliced brie and add the bacon and arugula and lastly place the top of the focaccia and serve. Herb Marinated Grilled Vegetables Pair with Biltmore Sauvignon Blanc Yields about 6 servings Ingredients: 2 zucchini, sliced 1/4 inch thick 2 yellow squash, sliced 1/4 inch thick 2 portabella mushrooms, remove gills 1 red bell pepper, seeds and stem removed, cut in 6 pieces 1 bunch asparagus, remove bottom two inches and discard 1 red onion, sliced 1/4 inch thick 1 vine-ripe tomato, sliced 1/4 inch thick 2 garlic cloves, minced 6 oz olive oil 1/2 bunch flat leaf parsley, chopped 2 sprigs rosemary, chopped 6 sprigs fresh thyme, chopped Salt and pepper to taste Method: Place oil, garlic, and herbs in a large mixing bowl and stir together. Add all remaining vegetables to bowl except portabellas. Toss vegetables with oil mixture. On a separate plate, rub the portabella with some of the oil mixture on both sides of it. Let vegetables marinate for 10–15 minutes at room temperature. Drain any excess oil off of the vegetables and grill each piece for 1–2 minutes on each side. If the grill flares up, remove more oil from the vegetables. Place vegetables on a platter. Can be served hot or chilled. Smoked Mozzarella and Gemelli Salad Pair with Biltmore Pinot Grigio Yields 8-10 servings Ingredients: 3/4 pound Smoked Mozzarella, large diced 3/4 cup Parmesan Cheese – grated 1 pound Gemelli pasta 1/2 cup spinach, julienne 1 large red bell peppers, julienne 3/4 cup mayonnaise 1/4 cup red wine vinegar 1/4 cup parsley, chopped 1/2 cup red onion, small dice 1 tablespoon +2 teaspoon garlic, minced 1/4 cup sour cream 1 1/2 teaspoon black pepper 1 teaspoon lemon juice 1 tablespoon honey 1/8 teaspoon Tabasco 1 teaspoon kosher salt Method: In a large pot of boiling, salted water, cook pasta until just tender to the bite. Drain and shock in ice water. Drain again thoroughly and place in large mixing bowl. Add smoked mozzarella, parmesan, spinach, red peppers, red onion, and parsley. In a separate bowl, assemble dressing by adding mayonnaise, sour cream, garlic, red wine vinegar, honey, lemon juice, Tabasco, black pepper, and salt. Whisk together. Add dressing to pasta mix and toss together gently, using a rubber spatula. Refrigerate until needed. Mudslide Cookies Pair with Biltmore Estate Blanc de Noir Yields 1 dozen large cookies or 4 dozen small cookies Ingredients: 8 oz. chocolate, unsweetened 1 pound, 8 oz. chocolate, bittersweet 4 oz. butter 8 each eggs 1 pound, 8 oz. sugar 1 tablespoon vanilla extract 4 oz. cake flour 2 1/4 teaspoon baking powder 3/4 teaspoon salt 1 pound, 12 oz. chocolate chips 8 oz. walnuts Method: Melt the chocolates and butter together. Beat together the eggs, sugar, and vanilla. Add the chocolate mixture to the egg mixture. Add the flour, baking powder, and salt. Add the chocolate chips and walnuts. Dough will firm as it sits. Scoop and bake at 325 F for 10–14 minutes.