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LEHIGH VALLEY, PA \u2013 February 6, 2020 \u2013 Discovering ways that food and local wine pair best together is at the heart of the Vino in the Valley Passport Program along the Lehigh Valley Wine Trail on weekends in March.<\/p>\n
The annual event introduces wine lovers to local wineries and their wines by encouraging them to explore all eight member wineries during the four weekends in March (7 & 8; 14 & 15; 21 & 22; 28 & 29). A $39 event passport entitles attendees to sample a wine and food pairing once at each member winery, allowing them to explore how each wine tastes in conjunction with its food-pairing partner. A complimentary wine tasting at each winery is also included with the passport.<\/p>\n
Each passport holder will also receive a logo’ed, insulated metal wine tumbler with lid. Also, passports stamped by all 8 wineries and turned in at the conclusion of the event will be entered for a chance to win the Grand Prize Drawing of a gift certificate for $250 Wine Trail Bucks to be spent on local wine. For more information on how the event works, please visit the wine trail web site.<\/p>\n
Passports are now on sale at all eight member wineries (cash or check only), as well as online via EventBrite.com<\/a> (credit card only). Only 1,800 passports are printed and approximately 500 remain for sale, so wine lovers are encouraged to purchase them early since they may sell out in advance of the starting weekend of the event.<\/p>\n Visit the wine trail\u2019s web site to review group guidelines for commercial vehicles, tips for traveling the trail, passport program rules, and other event details: www.VinointheValleyLVWT.com<\/a> \u00a0Event hours are Saturdays from 11 am \u2013 5 p.m., and Sundays from noon \u2013 5 p.m.<\/p>\n Lehigh Valley Wine Trail member wineries are:<\/p>\n The Lehigh Valley Wine Trail is a non-profit organization of wineries whose mission is to promote agri-tourism and to create a premiere wine destination and grape growing region while promoting Pennsylvania wines from the region. www.LehighValleyWineTrail.com<\/a><\/p>\n <\/p>\n Amore: food by Sodexo<\/strong><\/p>\n Week 1: beef Stroganoff with bow tie pasta paired with Chambourcin<\/p>\n Week 2: three cheese meat lasagna paired with Cabaret Amore<\/p>\n Week 3: chicken marsala medallions served over wild rice paired with Rose Amore<\/p>\n Week 4: grilled Italian chicken in a vodka sauce over cavatelli pasta with Vidal Blanc<\/p>\n Black River Farms: Food by feast catering<\/strong><\/p>\n Weeks 1 & 2 – Vidal Blanc paired with baked mac ‘N cheese with lump crab meat<\/p>\n Weeks 3 & 4 – Lemberger Barrel Reserve paired with Lemberger-braised pork shoulder with sweet cornbread<\/p>\n Blue Mountain:\u00a0<\/strong><\/p>\n Week 1 – WOW Wagon – Pig Dipper \u2013 maple candied slab of bacon on a stick dipped in funnel cake batter dusted with powdered sugar and paired with Mountain Frost or Pinot Noir<\/p>\n Week 2 – Smokehouse Food Truck – chocolate ricotta donut hole paired with Shiraz or Red Horizon<\/p>\n Week 3 – A Taste of Brooklyn – buffalo chicken empanada bites paired with Riesling or Bri\u2019s Blush<\/p>\n Week 4 – Randevoos Food Truck – apricot Asian BBQ meatballs with crunchy spicy onions and crispy sage paired with Vidal Blanc or Victoria\u2019s Passion<\/p>\n Clover Hill: food by K\u2019Town Pub Taphouse & BBQ in Kutztown<\/strong><\/p>\n Weeks 1 & 2 – We will start with a welcome sangria, followed by Riesling paired with a miso chicken ramen bowl which will include smoked chicken, smoked pineapple, greens, topped with a sticky garlic sauce, sesame seeds and scallions. We will end with a special dessert for you to savor.<\/p>\n Weeks 3 & 4 – You will be greeted with a welcome sangria, followed by Chambourcin paired with a beef-stew ramen bowl. We will top off your visit with a special dessert.<\/p>\n Franklin Hill:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n Week 1 – everything pretzel bites, Seyval Blanc white cheddar cheese sauce paired with Seyval<\/p>\n Week 2 – smoky tomato soup, crumbled corn cob smoked bacon, gem lettuce paired with White Jade or Vidal Blanc<\/p>\n Week 3 – Chicken Pot Pie \u2013 Lancaster Co. freebird chicken, vegetables, chicken Volute, mini buttermilk biscuits paired with Trio<\/p>\n Week 4 – Social Still carrot cake, bourbon cream cheese frosting paired with Cake<\/p>\n Galen Glen: food by Oley Ravioli<\/strong><\/p>\n Asian shrimp pasta salad – fresh, handmade pasta with shrimp, sugar snap peas, celery and onions tossed in a secret Asian dressing, paired with their internationally acclaimed Riesling.<\/p>\n Tolino: Food by Hillside SmokeHouse catering<\/strong><\/p>\n Week 1 – mac and cheese paired with Pinot Grigio (Dry) or Lilly (Sweet)<\/p>\n Week 2 – chicken soup with dumplings paired with Chardonnay (Dry) or Next Generation (Sweet)<\/p>\n Week 3 – Mediterranean pasta (cavatappi with tomato, spinach and feta) paired with Papa\u2019s Red (Dry) or Sunnyside (Sweet)<\/p>\n Week 4 – chili with saltine crackers topped with cheese and red onion paired with Chambourcin (Dry) or Mama\u2019s Rose (Sweet)<\/p>\n Vynecrest:<\/strong>\u00a0<\/span><\/p>\n Week 1: Cactus Blue Food Truck serving roasted pork, house made Baja sauce and cheese rolled in a crispy flour tortilla and topped with sour cream paired with Vynecrest Naked Chardonnay<\/p>\n Weeks 2 & 4:\u00a0 Roots Catering serving two options, both paired with Vynecrest Chambourcin:<\/p>\n Option 1: Korean BBQ braised short rib taco with Asian slaw on corn tortilla<\/p>\n Option 2: Vegan gluten-free Buffalo cauliflower with shaved celery & vegan ranch<\/p>\n Week 3: The Cactus Blue Food Truck pairing chicken chili, fried in a golden-brown empanada, with Vynecrest Naked Chardonnay<\/p>\n <\/p>\n Information Provided By: <\/p>\n <\/p>\n <\/p>\n <\/p>\n\n
2020 Food & Wine Pairings<\/strong><\/h3>\n
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\nTracey Werner, Blabbermouth Communications
\ntracey@blabbermouthcommunications.com<\/p>\n
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