Looking for a thoughtful gift that will be used all the time? Our Biltmore chefs have partnered with Belk to create quality cookware to delight the culinarians in your life. From novice to experienced cook, this 13-piece set of cookware will help ensure professional quality results from the kitchen!
Shop the collection at Belk here.
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.
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:
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.
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!
Your holiday table may not be as large as the one in the Banquet Hall of Biltmore House in Asheville, NC, but don’t let that stop you from creating a memorable and sparkly setting for your New Year’s Eve celebrations at home.
Our Biltmore Floral designers are experts in creating shine and polish for all types of events, but especially for New Year’s Eve celebrations around the table.
We hope these ideas from Biltmore’s floral experts help make your New Year’s decor and tablescapes sparkle!
With this easy appetizer from our Biltmore chefs, even a busy holiday calendar seems more manageable–and much more delicious!
Our easy to prepare Nut-Crusted Brie with Cherry Chutney is a delicious appetizer that pairs perfectly with Biltmore Estate® Blanc de Blancs sparkling wine. Serves 6-8.
Brie Ingredients
Cherry Chutney Ingredients
Brie Method
Preheat oven to 350ºF. Mix almonds, walnuts, and pecans in a small bowl. Whisk the eggs and cream together in a separate bowl. Using a pastry brush, apply egg mixture to cheese and then coat with the nuts. Place in a baking pan and bake until the cheese is softened and the nuts are golden brown, about 15-20 minutes. Place the cheese on heated plates.
Cherry Chutney Method
Combine the dried cherries, orange juice, and vinegar in a saucepan. Add the ginger, coriander seeds, and sugar; mix well. Bring to a boil and reduce the heat. Cook to a syrupy consistency, stirring constantly.
Serve
Cut the Brie cheese into desired portions and place on heated plates. Spoon Cherry Chutney over the cheese and around the edges of the plates. Serve with slices of toasted French baguette.
A gingerbread house is a sweet holiday tradition that tastes as good as it looks!
For Christmas at Biltmore™, one of our finest traditions is the gingerbread-style replica of Biltmore House in the Main Kitchen.
Another tradition we look forward to is the making of our grand scale gingerbread houses, one for Biltmore House and one for our Inn. Each year, our talented pastry chefs create gingerbread replicas, covered in sweet treats down to the smallest details. At Biltmore House, this remarkable creation can be seen by guests in the kitchen of the home. And at the Inn, the gingerbread treat is a highlight of the lobby decor.
You don’t have to be a pastry chef, though, to start your own gingerbread house tradition. Our chefs suggest letting your creativity guide you, using a wide variety of treats to add sparkle, texture and color. You will be surprised how graham crackers can turn into a walkway or boxed cereal can shingle a roof! Use your favorite gingerbread recipe, or the one below from our chefs.
Gingerbread House Recipe
In a saucepan, combine brown sugar, molasses, corn syrup and shortening. Melt over medium heat. Mix dry ingredients together in a mixing bowl with the paddle attachment. Pour melted syrup into dry ingredient and mix until combined. Roll dough between two pieces of parchment to desired thickness (1/4” is usually good!). Cut desired shapes from the dough, carefully removing the scraps and leaving the pieces for your house on the parchment. This will keep your shapes from being warped. Bake pieces at 350 until light golden around the edges.
*This dough will bake very firm and will hold up well for gingerbread houses, however is is not the best for eating.
George Vanderbilt was born November 14, 1862. His parents, William Henry and Maria Louisa Vanderbilt, welcomed him into the world at their family home near New Dorp on Staten Island, New York. Named in honor of a paternal uncle, little George was the youngest of a large, lively brood.
Every so often our Museum Services team runs across objects in the collection that shed some light on how the Vanderbilt family celebrated special occasions like birthdays together. It’s always touching to come across tokens of these traditions.
Maria Louisa was a devoted and loving mother to each of her eight children and she and George maintained a particularly close relationship throughout their lives. Read on to learn more about two of the birthday gifts that Maria Louisa bestowed upon her youngest son.
Tucked among Biltmore’s 23,000 books are three treasured volumes that George received from his mother for his ninth birthday. Inscribed “George from Mama Nov. 14th 1871”, the books are part of a popular series of novels written by the Reverend Elijah Kellogg, Jr.
With titles like Boy Farmers of Elm Island and The Ark of Elm Island, one might guess that George had a taste for adventure, but the stories are also instructive. Throughout the series, the main characters are faced with all sorts of ethical dilemmas challenging their resolve to be upstanding young men, all while navigating the treacherous waters of the West Indies. Maria Louisa Vanderbilt’s carefully-selected gift gives us a hint of George’s boyhood interests, as well as how deeply she valued and encouraged her children’s moral and intellectual growth.
Filed away in George’s personal papers, we found an unsigned and undated poem. The three pages are bound with a ribbon and composed in perfect penmanship. Upon reading it, it becomes apparent that the poem is from his mother and was written on the occasion of his 21st birthday. She reflects back upon his birth, celebrates his coming of age, and shares her hopes for his future.
Crowned in an aureole of light, I see grand dreams and visions bright
…there is no scope to youth’s vast boundless wealth of hope, and boundless opportunity for good…”
Through her carefully-crafted prose, Maria Louisa bids her son to heed the call of work, to put right what he finds wrong , and:
To give a kindly word of cheer
To those who heavy burdens bear
Such work will bless, when nobly done.
And such work comes to every one.
He helps the age in which he lives,
Who does his best – and his best gives
To carry sunshine everywhere…
A later stanza relates every mother’s dream of having her child’s greatest aspirations fulfilled.
If in thy heart deep-hidden some cherished wish there be,
One that may bless thy future – that wish is mine for thee.
And with this wish in parting, there comes to light the way
The season’s ripe perfection crowning this festal day.
We can only imagine the pride that Maria Louisa would feel in knowing that her son did indeed improve the age in which he lived, and was able to bring his “grand dreams and bright visions” to fruition as she had hoped. She would undoubtedly be elated to learn that George’s life’s work resulted in the creation of a beautiful estate that remains a peaceful oasis more than 150 years later.
Biltmore wine blends are a great way to chase the chill in the air as autumn approaches. Since the season is cooler and the foods heartier we naturally turn to warmer, richer wines with chef-inspired autumn recipes.
Whether you have just begun your wine journey and are looking for an approachable wine, or you’re confident in your choices and looking to expand your palate, wine blends are well worth your attention. At Biltmore, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape work together to enhance the common qualities they share, and interesting, well-rounded wine blends are the natural result.
Let’s look at three of our Biltmore wine blends that are crafted to be food-friendly and easy to sip on their own.
Biltmore® Century Sweet White Wine features a blend of aromatic, fruit-forward grapes including 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.
Our medium-bodied Biltmore Estate® Red Blend is an intriguing mélange of Sangiovese for spiciness and structure, Merlot for smooth fruitiness, and Zinfandel for robust depth. It features an enticing bouquet of cherry, blackberry, and thyme with a touch of black pepper, while flavors of tart cherry and cranberry, hints of leather, and a good tannic structure make it food-friendly and versatile.
Elevate a casual dinner at home by pairing it with favorites like ribs, burgers, skirt steak, and lasagna, or sip while noshing on cheeses including Havarti with dill and aged cheddar. To soothe your craving for hearty comfort food in autumn, pair this red wine blend with our chef’s Smoked Gouda Mac & Cheese.
Biltmore Estate® Cardinal’s Crest® is a velvety smooth red wine blend that has long been a favorite for those who appreciate an easy-drinking red. Scents of tobacco, herbs, blackberry, and pepper hint at its savory side, leading to flavors of cherry and black currant with soft tannins.
Approachable and food-friendly, this versatile wine pairs well with a wide range of dishes, including traditional Southern fare like fried pork chops and baked sweet potatoes as well as beef stew, bacon, roasted root vegetables, and soft blue cheeses. Try it with our down-home recipe for Southern Quail with Collard Greens.
Crust
• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• ½ cup pecans, chopped
Filling
• 3 eggs
• 1 egg yolk
• ½ cup sugar
• ½ cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• ½ teaspoon nutmeg, ground
• ½ teaspoon ginger, ground
• ½ teaspoon cloves, ground
• 1½ cups milk
• ½ 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.
Ingredients
• 2 cups elbow macaroni pasta, dry
• 2½ cups heavy cream
• 1 cup shredded smoked gouda cheese
• ½ cup shredded parmesan cheese
• 1 cup panko breadcrumbs
• Chopped parsley (optional)
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 Fried Quail
Ingredients
• 8 semi-boneless quail
• 2 cups buttermilk
• 2 cups Biltmore® Grown Stone-Ground White Corn Meal
• 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 bunches collards, washed
• 1 onion, small diced
• 2 tablespoons garlic, minced
• ½ pound bacon, chopped
• 1 cup cider vinegar
• ½ cup sugar
• 1 quart chicken stock
• Salt and pepper to taste
Method
Strip the stalk off the collards, cut in half and then into 1-inch pieces. Cook chopped 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.
Wine lovers take note: Biltmore’s Winery, located on the estate in Asheville, NC, offers a relaxing way to learn more about our handcrafted wines.
Originally designed as the estate’s main dairy barn by Biltmore House architect Richard Morris Hunt, the Winery features unique architectural elements like a stone-walled entrance tunnel that leads from Antler Hill Village to our Tasting Room.
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:
Next door to the Winery, you’ll find our indoor/outdoor 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? Pair your wine with one of our delightful small bites like locally made artisan truffles and charcuterie.
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.
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!
Sparkling cocktail recipes are a hit any time of year, and Biltmore winemaker Sharon Fenchak shares some of her favorites to liven up any gathering or serve as an aperitif before your meal!
Ingredients:
• 3/4 ounces vanilla vodka
• 1 1/2 ounces pear nectar or pear juice
• 4 ounces Biltmore Estate® Sparkling Blanc de Blancs, chilled
Method:
Pour the vodka into a chilled champagne flute. Top with the pear nectar and then the sparkling wine. Garnish with fresh berries and a sprig of thyme. Serves 1.
Ingredients:
• 1 ounce light rum
• ¾ ounce blackberry brandy
• 2 ounces cranberry juice
• 1 ounce simple syrup
• 1 ounce blackberry purée
• 3 ounces Pas de Deux® Sec
Method:
Combine rum, brandy, cranberry juice, simple syrup and blackberry purée over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux® Sec. Garnish with fresh blackberries and a mint sprig. Serves 1.
Ingredients:
• 1 ounce blackberry brandy
• 1 ounce blackberry purée
• ½ ounce simple syrup
• 4 ounces Pas de Deux® Sec
Method:
Add blackberry purée, brandy and simple syrup to a champagne flute. Fill with Pas de Deux® Sec. Garnish with two floating blackberries. Serves 1.
Ingredients:
• 1¼ ounces orange vodka
• ¾ ounce triple sec
• 1 ounce pomegranate juice
• ½ ounce fresh-squeezed orange juice
• 2 ounces Pas de Deux® Sec
Method:
Combine vodka, triple sec, pomegranate juice, and orange juice in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux® Sec. Garnish with an orange wheel. Serves 1.
Ingredients:
• 1¼ ounces raspberry vodka
• 1 ounce red grapefruit juice
• ¾ ounce grenadine
• 2 ounces Pas de Deux® Sec
Method:
Combine vodka, grapefruit juice, and grenadine in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux® Sec. Serves 1.
Ingredients:
• 1 bottle of Biltmore Estate® Blanc de Blancs
• 2 cups of Biltmore Estate® Pinot Grigio or other refreshing Biltmore white wine
• 4 cups of lemon-lime soda
• 1 package of citrus-flavored sherbet
Method:
Combine all ingredients into a punch bowl just before ready to serve. Gently stir just until the ingredients are integrated so as not to lose the bubbles. Garnish with cranberries or a touch of cinnamon. Serves 6–8.
Ingredients:
• 3 ounces peach nectar
• 1 dash lemon juice
• 1 dash grenadine
• 3 ounces Biltmore Estate® Blanc de Blancs, chilled
Method:
Pour everything except the sparkling wine into a champagne flute. Top with the sparkling wine and serve immediately. Serves 1.
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.
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.
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.
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:
(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.)
For the ultimate date night, we recommend planning a sunset picnic on Biltmore’s front lawn as you await “showtime” during Luminere evenings. It’s the perfect blend of relaxation, quality time, and discovery as the sun sets and Biltmore’s gardens come alive with color lights and dreamy music. Whether you pre-order a picnic crafted by our estate chefs or enjoy snackable grab-and-go options from estate restaurants, you’ll set the scene for a cozy meal with your sweetheart.
Pre-order a chef-prepared picnic (look for “reserve online” below each picnic option) for your sweetheart or savor grab-and-go options from restaurants in the Stable Courtyard or Walled Garden areas. NOTE: During Luminere evenings, NO outside food or beverage is allowed in the house and gardens area. No outside alcohol is ever allowed at Biltmore.
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 experts recommend for enjoying your next picnic Vanderbilt-style.
Pair with: Biltmore Estate® Dry Rosé
Serves 24
Ingredients:
Method:
Pair with: Biltmore Estate® Cardinal’s Crest®
Yields one sandwich.
Ingredients:
Blackberry-Whole Grain Mustard Ingredients:
Method:
Pair with: Biltmore Estate® Sauvignon Blanc
Yields about 6 servings
Ingredients:
Method:
Pair with: Vanderbilt Reserve® Dry Creek Valley Merlot
Yields 8-10 servings
Ingredients:
Method:
Pair with: Biltmore Estate Blanc de Noir
Yields 1 dozen large cookies or 4 dozen small cookies
Ingredients:
Method:
