Relax under the stars, with that special someone, on a summer evening with our light crisp Vidal Blanc, a bowl of fresh strawberries by your side, and a cheese plate, of say, Gorgonzola. Colby, Gruyère, and Havarti. Taste the terroir of a Loudoun Valley summer and the fulfillment of a promises. Fresh, fruity and floral, it goes particularly well with savory, sweet and sour dishes, and lightly to moderately spiced dishes of pork, chicken or duck, but excels with spicy cuisines such as Cajun, Creole, Thai, or Mexican. Though, I go against type and enjoy it with hamburgers; it’s a great picnic drink. Serve chilled between 45◦-55◦ F.
Vidal Blanc was developed in the 1930s by French breeder Jean Louis Vidal; his primary goal in developing the variety was to produce vines suitable for the production of Cognac in the Charente region of France. However, due to its winter hardiness this grape variety is ideally suited to Eastern United States where it produces large golden delicious grapes
Our wine was aged in stainless steel producing a beautiful wine that is slightly floral, fresh, crisp, light & teasingly sweet. A little less that 1% residual sugar.
- Bronze: Virginia Governors Cup Wine Competition
Oven Roasted Asparagus
- 1 Bunch Thin Asparagus Spears
- 3 Tbs. Olive Oil
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Garlic Salt
- 2 Tbs. Grated Parmesan Cheese
- 1 Tbs. Lemon Juice
Preheat oven to 425F.
Hold asparagus at either end and bend until each spear snaps. Rub the tender portion of the spears with the olive oil, salt, pepper, garlic salt, and parmesan cheese. Arrange on a baking tray and place in oven. Bake until just tender, 12-15 minutes or to desired doneness. Remove from oven and sprinkle with lemon juice.
A perfect compliment to a roast chicken and a glass of Two Twisted Posts Vidal Blanc.
From the kitchen of Theresa, our wine maker.