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Monthly Archives: June 2012

June 2012 Updates

June Events Calendar:

Friday 6.15 – Moscow Artwalk @ downtown, Moscow
Friday 6.15 – Against the Grain Event @ the Silos 3-9PM
Saturday 6.16 – Live Music Series!
Solo Sax Sessions with Noah Peterson 7-9PM @ the Winery

Live Music Series June 16th from 7-9PM – All Ages Welcome

“While cowboy jazz might be a bit of a stretch, folk jazz fits like a glove.  A former Marine and proud Montanan, Noah’s country-boy roots are always showing up in his stories and his music.”

The summer is upon us, even though everyone in Moscow or even the entire Palouse area, can agree with me that it doesn’t feel very summer-y lately.  But we have been busy indoors here at the winery.

Our new 2012 Palouse Gold Mead is finally back on shelves for all of our Mead Maniacs out there!

We even bottled a new vintage of Huckleberry Honey Mead that is still yet to be released.  But I’ll give you the inside scoop–it’s got a little higher alcohol content than the current vintage and an incredible balance between the honey and the Northwest’s beloved huckleberries.

If you “Like” us on Facebook and follow our Twitter (@CmsPrairieWnry) you have been seeing our updates about our IndieGoGo Campaign.  If not, what are you waiting for??

We have reached $320 in our fundraising efforts to purchase an in-house label printer but we still are quite far away from our goal and only have 24 days left!!
How about instead of getting your usual coffee tomorrow morning, go to indiegogo.com/camasprairiewinery and donate just $3-$5.  Every single dollar counts and the benefits of a new printer are endless!

 For example, the new vintage of Huckleberry Honey Mead had an initial alcohol content of 13.8%.  IF we had our own label printer, we could easily adjust the alcohol content on our computer and print them the same day.  Instead, Jeremy had to go and work his wine maker magic to lower that alcohol percentage and get it to the 12% level because that is what we currently have printed on our hundreds of pre-printed labels.  And let’s be honest, who wouldn’t enjoy a little extra kick in their glass of Huckleberry Mead?

This month I’ve been very busy revamping Camas Prairie Winery’s internet presence.  Be prepared to see a new website complete with an on-site shopping cart and the premier of Vandal Crest Wines!  
We are the official producer of Vandal Branded Wines through the Vandal Crest Program.  Expect to see these images on our already well-known and best selling wines: Pinot Gris, Chardonnay, Merlot and Cabernet Sauvignon. Go Vandals!

Visit http://www.camasprairiewinery.com/vandalcrestwines for more information.  Expected launch date is July 25th!

The Vandal Crest Wines mean a lot to us here at Camas Prairie Winery.  As a Vandal Alumni and former student-athlete, I bleed silver and gold!  After all, I wouldn’t be here in Moscow if it weren’t for the University of Idaho.  We are very excited to deliver our same great wines with iconic images of the state’s land grant institution. – Wine Bar Manager, Charlotte Otero

 
 

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June Beer of the Month – Innstadt German Hefeweizen

Image from ratebeer.com

 

Try June’s Beer of the Month!!

Brewed By: Innstadt Brauerei
Country: Passau, Germany
Style: German Hefeweizen 
Bottle Size: 1 pt 0.9 fl oz.
Alcohol Content: 5.3%

Description: Pours a hazy golden color with balanced wheat body.  Hints of orange and banana peel. Refreshing and smooth, perfect for a cool summer evening.

Receive 25% OFF this beer for the entire month of June!

 Original Price: $7.25  Sale Price: $5.44 

 
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Posted by on June 7, 2012 in Specials

 

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June Wine & Food Recipe: 2008 Domestic Goddess & Strawberry-Chocolate Trifle

Enjoy our 2008 Domestic Goddess – Muscat Canelli with this delicious Strawberry-Chocolate Trifle for the summer!

2008 Domestic Goddess    +     = ♥

       2008 Domestic Goddess                              Strawberry-Chocolate Trifle
Vintage: 2008                                                               Calories: 248
Varietal: Muscat Canelli                                                Fat: 9.6g
Price: $12.50                                                                Saturated fat: 6.6g
Residual Sugar: 7.1%                                                   Monounsaturated fat: 2g
Appellation: Horse Heaven Hills AVA                            Polyunsaturated fat: 0.4g
Awards Won:                                                                Protein: 0.6g
2006 Wine, Stein & Dine—Best Dessert Wine             Carbohydrate: 38.4g
       Best Champion White Wine– Gold Medal             Fiber: 0.6g
2007 Wine, Stein & Dine—                                          Cholesterol: 57mg
Best Northwest Wine– Gold Medal                       Sodium: 46mg

Wine of the Month: 2008 Muscat Canelli
85% Muscat Canelli and 15% Orange Muscat, this wine is named to please and honor your Domestic Goddess.  This wine has the wonderful rich, full and sweet taste of Mango and Apricot and smells of honeysuckle blooms.  At 7% residual sugar, enjoy it cold with fruit, crepes or dessert at any time of the day.

Pair with this recipe for a Strawberry-Chocolate Trifle for dessert!

Ingredients

  • 15 oz. gluten-free devil’s food cake mix (1 package)
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup water
  • Cooking spray
  • 2 1/2 cups 1% low-fat milk
  • 1 oz. gluten-free vanilla instant pudding mix (1 package)
  • 8 oz. frozen reduced-calorie whipped topping, thawed & divided
  • 1/4 cup Chambord (raspberry-flavored liqueur; optional)
  • 3 cups strawberries, sliced
  • 2 tablespoons chocolate syrup

Preparation

  1. Preheat oven to 350°
  2. Prepare cake mix according to package directions, using unsalted butter, eggs, and 1 cup water.  Pour batter into an 8-inch square metal baking pan coated with cooking spray
  3. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove from pan; cool completely on a wire rack
  4. Combine milk and pudding mix in a medium bowl, stirring with a whisk 2 minutes.  Cover and chill 5 minutes.  Hold in 1 container whipped topping.
  5. Cut cake into 1-inch squares.  Layer half of cake in bottom of a 4-quart trifle bowl.  Brush cake with 2 tablespoons liqueur; spread half of pudding mixture over cake.  Layer half of strawberries over pudding.  Reserve 1/4 cup of remaining whipped topping.  Top strawberries with remaining 1 1/4 cups whipped topping.  Repeat layers with remaining cake, liqueur, pudding mixtures and strawberries.  Cover and chill 8 hours.  Dollop center of trifle with reserved 1/4 cup whipped topping and drizzle with chocolate syrup just before serving.

Cooking Light Gluten-Free Cookbook, Oxmoor House2011
To view the entire recipe and find more, click here or visit http://www.myrecipes.com

 

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