2018 Pasta & Wine Weekend - Seneca Lake Wine Trail
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2018 Pasta & Wine Weekend
We welcome you to the Seneca Lake Wine Trail and this year’s
event! The Seneca Lake wine district is one of the finest in
America. With thirty four member wineries in 2018, you are
sure to find wines that suit your unique tastes. Vineyards have
flourished on these temperate slopes since the mid-1800’s. Over
the years, a wide range of grape varieties have been planted and
nurtured, providing the Seneca Lake wine region with an extraordinary diversity of
wines. You will find that each wine you taste possesses distinctive characteristics and
qualities that will make your visit . . . Truly a tasteful experience!
Menu of Recipes
The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here
at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly.
Happy sampling!
A. *does not participate in this event
B. *does not participate in this event
C. White Springs Farm Winery, Tortellini Minestrone
D. *does not participate in this event
E. Serenity Vineyards, Cold Sesame Noodles
F. Seneca Shore Wine Cellars, Tortellini Minestrone
G. *does not participate in this event
H. Prejean Winery, Call to inquire 315-536-7524
I. Torrey Ridge Winery, Call to inquire 315-536-7524
J. Earle Estate Winery, Call to inquire 315-536-6755
K. *does not participate in this event
L. Villa Bellangelo, 3-Ingredient Buttery White Wine Pasta Sauce
M. Fruit Yard Winery, Tortellini Minestrone
N. Hickory Hollow Wine Cellars, Call to inquire 607-243-9114
O. Glenora Wine Cellars, Chardonnay Mushroom Chevre Pasta
P. Fulkerson Winery, Tortellini Pesto Salad
Q. Rock Stream Vineyards, Call to inquire 607-243-5395
R. Lakewood Vineyards, Call to inquire 607-535-9252
S. Castel Grisch Winery, Creamy Lemon Basil Pasta
T. Catharine Valley Winery, Call to inquire 607-546-5300
U. J.R. Dill Winery, Call to inquire 607-546-5757
V. Atwater Estate Vineyards, Call to inquire 607-546-8463
W. Chateau LaFayette Reneau, Garlic Bacon Alfredo Florentine
X. Leidenfrost Vineyards, Gnocchi with Homemade Alfredo Sauce and Peas
Y. Hazlitt 1852 Vineyards, Tomato-Spinach Pasta Salad
Z. Penguin Bay Winery, Call to inquire 607-546-5115
AA. Bagley's Poplar Ridge Vineyards, Cajun Chicken Pasta
BB. Caywood Vineyards, Call to inquire 607-582-7230
CC. Wagner Vineyards, Black Forrest Penne
DD. *does not participate in this event
EE. Boundary Breaks Vineyard, Creamy Garlic Penne Pasta
FF. Zugibe Vineyards, Call to inquire 315-585-6402
GG. Three Brothers Wineries & Estates, Creamy Tomato Spinach Pasta
HH. *does not participate in this event
Looking for local food?
Many of our member wineries use as much local produce in their event recipes
as is practical. They believe that it is not only the responsible thing to do, but
also believe that locally sourced foods are fundamentally superior to those
trucked into our region from far away. The Finger Lakes Culinary Bounty is a
nonprofit organization dedicated to strengthening connections across the Finger
Lakes food system and celebrating local farms, foods, beverages, culinary talent,
and businesses. The organization works to promote regional cuisine and agri-
tourism, advocate for regional farms and foods, and act as an informational resource for members, residents,
and visitors. Check out www.FLCB.org to find a current directory and map of local food growers and retailers
in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo displayed at a business, you know
they carry local products.
WHITE SPRINGS FARM WINERY
Tortellini Minestrone
1/2 lb. bacon
1 lb. carrots, diced
1 onion, diced
2 cloves garlic, minced
1 tsp. oregano
9 cups chicken broth
7 cups V-8 juice
5 cups white kidney beans, drained and rinsed
1.5 lb. tortellini
1.5 lb. zucchini
• Fry or bake bacon until crisp. Cook carrots and onion in bacon grease until softened, 5-7 minutes.
• Add crumbled bacon. Stir in minced garlic and oregano. Cook 2 minutes. Stir in broth, V-8 juice, and beans. Bring to
a boil. Reduce and simmer about 10-15 minutes.
• Add tortellini.
• Cut zucchini in 1/2” chunks and boil for 5 minutes. Add to soup. Garnish with Parmesan and pesto if desired.
Serve with your favorite White Springs wine!
SERENITY VINEYARDS
Cold Sesame Noodles
Pairs well with Serenity Vineyards 2015 Dry Riesling, Mirth Red Blend and Sweet Serenity Pink
3/4 lb. spaghetti
1/4 cup olive oil
1/4 tsp. crushed red pepper
4 scallions, chopped, plus more sliced for serving
1/4 cup peanut butter
1 tsp. sesame oil
3 tbsp. rice vinegar
3 tbsp. soy sauce
toasted sesame seeds, for serving
• Cook the spaghetti according to the package directions. Drain the pasta, rinse under cold water and return it to the
pot.
• Heat the oil and red pepper in a large skillet over medium heat until the pepper is sizzling, 2 to 3 minutes.
• Remove from heat and stir in the chopped scallions, peanut butter, sesame oil, vinegar, soy sauce, 3 tablespoons
water and 1/2 teaspoon salt.
• Add the sauce to the pasta and toss to coat.
• Chill and serve topped with sesame seeds and sliced scallions.
SENECA SHORE WINE CELLARS
Tortellini Minestrone
1/2 lb. bacon
1 lb. carrots, diced
1 onion, diced
2 cloves garlic, minced
1 tsp. oregano
9 cups chicken broth
7 cups V-8 juice
5 cups white kidney beans, drained and rinsed
1.5 lb. tortellini
1.5 lb. zucchini
• Fry or bake bacon until crisp. Cook carrots and onion in bacon grease until softened, 5-7 minutes.
• Add crumbled bacon. Stir in minced garlic and oregano. Cook 2 minutes.
• Stir in broth, V-8 juice and beans. Bring to a boil. Reduce and simmer about 10-15 minutes.
• Add tortellini.
• Cut zucchini in 1/2” chunks and boil for 5 minutes. Add to soup.
• Garnish with Parmesan and pesto if desired. Serve with your favorite Seneca Shore wine!
PREJEAN WINERY
Recipe TBA
TORREY RIDGE WINERY
Recipe TBA
EARLE ESTATES MEADERY
Recipe TBA
VILLA BELLANGELO
3-Ingredient Buttery White Wine Pasta Sauce
Serves 2 to 4
8 oz. dry pasta
1/2 cup Bellangelo Dry Riesling wine
2 tbsp. unsalted butter
1/2 tsp. kosher salt
1/2 cup shredded Parmesan cheese
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al
dente. Reserve 1/2 cup of the cooking water, drain the pasta, and set it aside.
• Bring the wine to a simmer in a large skillet over medium heat. Simmer until reduced by about half, 1 to 2 minutes.
• Add the reserved pasta water, butter and salt, and bring to a boil. Add the pasta, then toss to coat with the sauce.
Remove from the heat and stir in the cheese. Serve immediately.
FRUIT YARD WINERY
Tortellini Minestrone
1/2 lb. bacon
1 lb. carrots, diced
1 onion, diced
2 cloves garlic, minced
1 tsp. oregano
9 cups chicken broth
7 cups V-8 juice
5 cups white kidney beans, drained and rinsed
1.5 lb. tortellini
1.5 lb. zucchini
• Fry or bake bacon until crisp. Cook carrots and onion in bacon grease until softened, 5-7 minutes.
• Add crumbled bacon. Stir in minced garlic and oregano. Cook 2 minutes.
• Stir in broth, V-8 juice, and beans. Bring to a boil. Reduce and simmer about 10-15 minutes.
• Add tortellini.
• Cut zucchini in 1/2” chunks and boil for 5 minutes. Add to soup.
• Garnish with Parmesan and pesto if desired. Serve with your favorite Fruit Yard wine!
HICKORY HOLLOW WINE CELLARS
Recipe TBA
GLENORA WINE CELLARS
Glenora Chardonnay Mushroom Chevre Pasta
Serving: 6 people
16 oz. uncooked farfalle pasta
2 tbsp. butter
2 tbsp. oil
24 oz. fresh mushrooms, sliced
2 tbsp. minced garlic
2 tbsp. minced shallots
1/3 cup Glenora Chardonnay
1/2 cup heavy cream
1 tsp. salt
1 cup chicken or vegetable broth
1/4 cup Parmesan cheese
2 cups spinach, chopped
6 oz. goat cheese
• PASTA: Cook the pasta according to package directions. Drain and set aside.
• MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute
until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic,
shallots and chardonnay and give it a few good stirs. Add the heavy cream and salt.
• TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add the broth
• SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat
cheese, or just top each serving with a few hunks of goat cheese.
FULKERSON WINERY
Tortellini Pesto Salad
Recipe by Jen Nikolaus
Enjoy with a glass of Fulkerson Gruner Veltliner!
2, 10 oz. bags refrigerated tortellini pasta
¼ cup fresh mozzarella, diced into cubes
½ cup cherry tomatoes, halved
¼ cup basil, sliced into ribbons
¼ cup prepared pesto
1 tbsp. olive oil
salt and pepper to taste
• Prepare pasta as directed on packaging. Drain and rinse with cold water, set aside.
• Combine tomatoes, mozzarella, basil, pesto and olive oil. Mix to combine. Pour pasta into pesto mixture and lightly
toss, careful not to break tortellini. Add more pesto or olive oil as needed.
• Cover and chill in refrigerator until ready to serve.
ROCK STREAM VINEYARDS
Recipe TBA
LAKEWOOD VINEYARDS
Recipe TBA
CASTEL GRISCH WINERY
Creamy Lemon Basil Pasta
Recipe will have a gluten free and vegetarian version available
Total prep & cook time under 30mins!
Ingredients:
1 pound penne pasta
3 cups vegetable broth
1 ½ cups water
2 fresh garlic cloves, minced
30-45 fresh basil leaves
3 tablespoons fresh lemon juice (About 2 lemons)
Zest of 2 lemons
6oz full fat cream cheese or sour cream
1 cup mozzarella or mild cheddar, grated
½ teaspoon of sea salt
Directions:
• Add pasta, broth, water and garlic to a stockpot. Cover with a lid and bring to a boil. As soon as it starts to boil
remove lid and cook for about 9-11 mins or until pasta is cooked and liquid is absorbed. Be sure to stir occasionally.
• Remove from heat. Stir in basil, cream cheese or sour cream, cheese, lemon juice, zest and salt. Stir until cheese has
melted and everything has come together.
• Serve immediately & enjoy!CATHARINE VALLEY WINERY
Recipe TBA
J.R. DILL WINERY
Recipe TBA
ATWATER ESTATE VINEYARDS
Recipe TBA
CHATEAU LaFAYETTE RENEAU
Garlic Bacon Alfredo Florentine
By Chef John McNabb, Executive Chef, Knapp Winery & Vineyard Restaurant
1 qt. heavy cream
1/3 cup unsalted butter
1/4 cup all purpose flour
12 cloves of roasted garlic, minced and pressed into paste
1 lb. Applewood smoked bacon, cooked crisp and finely chopped
2 cups Parmesan Cheese
2 tbsp. spanish onion, minced
2 cups baby spinach, chopped
1/2 cup roasted red peppers, chopped
1 tsp. kosher salt
1 tsp. ground white pepper
1 ½ lb. pasta, cooked al Dente (fettuccine, pappardelle, linguine)
• In a large sauce pot, over medium heat, melt butter. Add minced onion and cook 2-3 minutes until tender and
fragrant.
• Add flour to mixture and cook additional 2-3 minutes to create roux, stirring constantly.
• Slowly, over medium-high heat, while whisking, add heavy cream, salt and pepper and bring to a slight boil. Sauce
will start to thicken after 4-5 minutes.
• Add roasted garlic, bacon and roasted red peppers. Reduce heat to medium and add parmesan cheese, stirring
frequently. Sauce will continue to thicken, 2-3 minutes.
• Remove from heat and stir in chopped spinach. Incorporate cooked pasta and serve.LEIDENFROST VINEYARDS
Gnocchi with homemade alfredo sauce and peas
We like to serve this luscious dish with a glass of our Cayuga White
INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter
1 medium sized onion red or yellow, diced
4 cloves garlic, minced
¼ cup vegetable stock
½ cup heavy cream
1 cup of frozen peas
1-pound gnocchi
¼ cup grated Parmesan cheese
1 teaspoon freshly chopped parsley
¼ teaspoon salt and pepper to taste
Directions:
• Start by heating up a large pot of water for cooking the gnocchi.
• Heat your sauté pan over medium-high heat to get it hot. Add the oil and butter to the pan and when the butter is
melted and hot, add the onion and sauté for 2 minutes.
• Add the garlic and continue sautéing for another minute.
• Add the stock to deglaze the pan, add the cream and then the peas. Simmer for 3 - 4 minutes and you will notice the
sauce start to thicken.
• Right after you add the cream you want to start cooking the gnocchi. They only take 2 -3 minutes to cook but by the
time you cook and drain them the sauce will be finished.
• Add the drained gnocchi to the sauce along with the Parmesan cheese. Give it a gentle stir and cook to warm up and
incorporate the sauce with the gnocchi.
• Top with freshly grated parmesan cheese, fresh parsley and salt and pepper to taste.
HAZLITT 1852 VINEYARDS
Tomato-Spinach Pasta Salad
1 lb. penne pasta
1, 16 oz. bag of baby spinach
1 pint grape tomatoes, cut in half lengthwise
1/2 cup pine nuts (can substitute chopped walnuts if desired)
1/4 cup Pino’s Press Limone Oreganato olive oil *
Cook pasta according to package directions & drain. Pour pasta into a large bowl and add spinach immediately to wilt it.
Once spinach is wilted, stir in grape tomatoes and olive oil. Stir in pine nuts.
*Amount of olive oil may be adjusted to taste.
PENGUIN BAY WINERY
Recipe TBABAGLEY’S POPLAR RIDGE VINEYARDS
Cajun Chicken Pasta
Ingredients:
4 oz. penne pasta
2 skinless chicken breasts
2 tsp. cajun seasoning
2 tbsp. butter
1 red bell pepper, chopped
1 onion, chopped
1 cup heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. garlic
1/8 tsp. black pepper
1/4 cup Parmesan cheese
Directions:
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the cajun seasoning in a plastic bag, shake to coat. In a large skillet over medium heat, saute
the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce
heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked
penne, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
CAYWOOD VINEYARDS
Recipe TBA
WAGNER VINEYARDS
Black Forrest Penne
1 lb. penne pasta
8 oz. ham strips
2 cups mushrooms, sliced, assorted
2 cups heavy cream
1 cup chicken broth
2 cups spinach
1/4 cup Wagner’s Seneca White
1 cup fontina cheese
1 tbsp. Shallots, chopped
1 tsp. garlic
4 tbsp. butter
4 tbsp. flour
• In medium sauce pan, melt butter. Add flour, chopped shallots, garlic and combine. Add chicken broth, cream and
wine. Bring to a simmer and thicken.
• Add mushrooms, ham and spinach, continue to simmer.
• Pour over cooked pasta, top with Fontina or cheese of your choice.
Serve with your favorite Wagner wine and enjoy!!BOUNDARY BREAKS VINEYARD
CREAMY GARLIC PENNE PASTA
Serves: 6
1 lb. box penne pasta
3 tbsp. butter
2 tsp. minced garlic
3 tbsp. flour
1 cup chicken broth
1 cup milk
2 tsp. dried parsley
1/2 cup grated parmesan cheese
salt and pepper to taste
• Cook pasta according to packaged directions.
• Melt butter in a medium sauce pan, add garlic. Cook for 1 minute over medium heat.
• Add flour and cook for an additional minute, stirring constantly.
• Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
• Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
• Serve immediately. Pour sauce over pasta and serve.
ZUGIBE VINEYARDS
Recipe
THREE BROTHERS WINERIES & ESTATES
Creamy Tomato Spinach Pasta
½ lb. penne pasta
1 onion
2 cloves garlic
1 tbsp. olive oil
15 oz. can diced tomatoes
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. salt
2 tsp. tomato paste
2 oz. cream cheese
¼ cup parmesan cheese
½ of 9 oz. bag of spinach
• Bring a large pot of water to boil. Add in pasta, cook for 7-10 minutes, then let cool.
• While waiting for the pasta to cook, dice the onion, mince the garlic and cook on medium heat with olive oil for 5
minutes until soft.
• Add in diced tomatoes with juice, oregano, basil and salt. Add tomato paste and a half cup of water and stir until
paste is dissolved.
• Add in cream cheese, stir until creamy.
• Add half of the parmesan cheese, stir, then add the rest with the spinach and cook for 3-5 minutes until wilted.
• Mix the sauce into the pasta and serve garnished with parmesan cheeseYou can also read
