Sangria Recipes Wanted

On August 3rd, we're hosting a Sangria Sunset Party with live music performed by OSG Soul. We are inviting fans to submit their favorite sangria recipes in to our Sangria Contest  The winning recipe winner will be awarded a $25 Fireside gift certificate and we will serve their signature concoction at the winery that day.  Recipes for consideration should be mailed to Cassie Bott (cassie@firesidewinery.com) by July 29th.

Fireside has served up some delicious Sangrias of their own.  Below are some recipes we've enjoyed.

  

Blonde Sangrias”

1 Bottle of white wine (Such as Fireside's BLU)

1/2 cup Welch’s Essentials (White Grape, Peach, Mango)

1/2 cup Ginger Ale (or more to taste)

1 orange, 1 peach, and 6 strawberries – sliced

Combine, stir, chill and serve. 

Dolce St. Croix Sangria – “St. Grias”

1 Bottle of Fireside Winery - Dolce St. Croix

1/3 cup Apple, Blueberry, Pomegranate Juice

1/3 cup lemon lime soda (or more to taste)

1 orange, 1 peach, and 6 strawberries – sliced

Combine, stir, chill and serve. 



For more Sangria recipe ideas, visit our Pinterest Page.  

Fireside Winery Home to Iowa’s Largest Wine Bottle

Watch out for brake lights and slow moving cars while passing by Fireside Winery in rural Iowa County thanks to a new attraction.  On Thursday, June 13^th, Iowa’s largest wine bottle was unveiled on the front lawn of Fireside Winery.  The metal wine bottle, measuring13’ 7” and weighing 1820 pounds was constructed by local metal artist, Randy Schnebbe.  Randy and his wife, AJ, are the owners of RS Welding Studio in Victor, Iowa which specializes in handcrafted, metal yard creations and has been in business for over 8 years. 

Fireside Winery proudly displays and sells RS Welding’s wine and garden art creations in their tasting room.  The idea for the wine bottle started 2 years ago, after Fireside received so many positive comments from Randy’s 291 wine bottle Christmas tree that he let them showcase in front of the winery during the holidays.  “It was fun to see how many people where snapping photos of it and that got us thinking, we should have a larger than life wine bottle for them to take pictures with too,” said Fireside Winery owner, Rona Wyant. 

Mr. Schnebbe was up for the challenge and got started with the project last year when he located a used Anhydrous Ammonia tank for the base of the bottle.  With the help of his cousin, Peter Miller (Vancouver, WA), they spent nearly 40 hours on the project which included sandblasting the exterior, removing the interior plumbing, adding the bottle neck and stabilizing feet, and fabricating the Fireside Winery label.  It took two material handling vehicles and 5 men to move the monstrous wine bottle from the transport to its new home located adjacent to Fireside Winery’s driveway on Thursday.. 

Fireside Winery owners, Bill and Rona Wyant also farm corn and soybeans near Marengo, Iowa so it’s fitting the new wine bottle shares a history of agriculture and is now part of their newer venture in the wine business.  Both Fireside and RS Welding are excited to share the new wine bottle with the public and hope it has a positive impact to both businesses.  To build excitement for the new creation, both businesses plan on running a Facebook Contest for fans to guess how many bottles of wine would actually fit inside the metal bottle.  Become a fan of Fireside Winery and RS Welding Studio on Facebook and watch for more details as they become available.  

Randy Schnebbe and Peter Miller

William Wyant

Randy giving it his final touches

Cheers to Iowa's Largest Wine Bottle at Fireside Winery

Simple Pairings: Dinner Ideas and White Wine Pairings

Dinner suggestions for pairing with our wines offer both inside cooking and grilling options. Enjoy your Fireside wine while you prepare these recipes as well as during your meal!

BEVERAGE SELECTIONS

Seyval, made of Iowa-grown grapes, is our driest white wine and has a light, oaky goodness. It is very refreshing alone and pairs well with white and light meats and combinations with heavier sauces. For the palate that prefers a softer, yet light and crisp wine, pair our Riesling-style BLU with these same meals. If you are fortunate enough to have a bottle of Fireside Vignoles remaining in your wine rack, it would also be an enjoyable off-dry accompaniment for these recipes.

DINNER RECIPES (and pairing suggestions)

Photo by Jim Lamb

P. F. Chang's Lettuce 
Wraps with Chicken

(Seyval, BLU)

Chopping and mixing the chicken filling ahead of time can help make this entree come together quickly at meal time.

http://www.cdkitchen.com/recipes/recs/292/PF-Changs-Lettuce-Wraps-wit105082.shtml

Try dicing chicken in small pieces if ground chicken is not available.


Salmon with Dill and Caper Sauce (Seyval, BLU)

By Dash

This skinny skillet dinner is simple enough for a weeknight meal, requiring few steps, enabling you to enjoy a glass of Seyval while mixing the sauce.
http://www.dashrecipes.com/recipes/dr/s/salmon-with-dill-caper-sauce.html  

Peppered Pork Loin (Seyval, BLU)

Blogger Megan (writing on Brooklyn Farmhouse) presents this recipe as super easy, simple preparation with simple ingredients  - in other words, perfect as a recipe to pair with our wine on a weeknight or weekend.

Times Record News

http://www.brooklynfarmhouse.com/2008/11/30/pork-tenderloin-with-black-pepper/ 

 

Another simple and easy pork chop recipe has only 7 additional ingredients to add to the meat. 

Easy Pork Chops 

(Seyval, BLU) 

Grill 4 pork chops.

Melt 1 Tbs butter in skillet. 

Add 1 Tbs oil.

Add mushrooms and lightly saute.

Add 1 cup any flavor broth and 2 Tbs chives.

Stir to blend, then warm chops in the mixture.

Remove chops to serving platter and keep warm.

Add 1/2 cup light cream and 2 tsp Dijon mustard. Bring to a boil, stirring until reduced and thickened to taste, adding salt and pepper if desired.

Serve with noodles or rice.  

A tasty side for the above dishes is applesauce, so two options given below are ideas for homemade versions.

Crock Pot Applesauce

http://myfrugaladventures.com/2012/10/easy-crock-pot-applesauce-recipe/http://myfrugaladventures.com/2012/10/easy-crock-pot-applesauce-recipe/

Stovetop Applesauce 

Peel, core and chunk apples of your choices. Cook on stovetop on low with a very small amount of water. Watch, stir and add water as needed. When cooked down to your texture preference, add cinnamon or other spices to taste (red hot candies are a fun option, but need to be added earlier, allowing time to melt).  Serve warm or cooled as desired.

  

Fireside Winery offers guests covered and enclosed areas in which to enjoy our live music Friday nights, 7-10, and Sunday afternoons, 2-5. We have you protected rain or shine, so come on out to try our wines and listen to some wonderful groups and soloists! Find our events listing at www.firesidewinery.com/events.

Simple Pairings: Lunch

 
Considering that the picnic season is about to kick off with Memorial Day weekend just around the corner, our luncheon suggestions can be loaded up and carried to your favorite sanctuary. That is not to say, however, that these recipes wouldn't be just as tasty on your deck or in your kitchen!

Be sure white and blush wines are thoroughly chilled and remain in a cooling device. They may not spoil as your main course might, but keeping them at a lower temperature will greatly enhance flavors.

BEVERAGE SELECTIONS

BLU, a refreshing blend of Geisenheim and Seyval Blanc grapes, is reminiscent of a German Riesling. This semi-sweet white wine will pair well with all recipe suggestions.

Seyval is made with Iowa-grown Seyval grapes and is Fireside's driest white wine. For those who prefer something less sweet than the sandwich, it will pair well with the chicken salad.


Storyteller is one of our sweeter whites. Made from Vignoles and Chardonel grapes, it offers tropical aromas and will pair with the sweet-sour flavor of the strawberries and the dessert.

Firefly, our semi-sweet blush, is blend of Cayuga and Catawba grapes with some of our red wine added for color. It finishes with a little tartness which is unlike most blushes.

Spark is our Iowa blush made using Edelweiss and LaCrosse grapes with a splash of Zinfandel. With floral aromas and juicy, melon flavors, it is considered sweet.

You can view all of our wine selections at http://firesidewinery.com/ .

LUNCH RECIPES (and pairing suggestions)

Chicken Salad Sandwiches (BLU, Seyval)
http://www.tasteofhome.com/Recipes/Curried-Chicken-Salad-Sandwiches

A green salad of baby spinach, Mandarin oranges and sliced almonds tossed lightly with a balsamic vinegar and olive oil dressing just before dining makes a tasty accompaniment.
 
Tropical Salad (BLU, Storyteller)
http://allrecipes.com/recipe/tropical-salad-with-pineapple-vinaigrette/ 

These wines complement this salad and picnic additions such as freshly cut pears and apples and the strawberries as prepared below. Add a double cream Brie cheese and water crackers to round out your meal.
                                         
Balsamic Strawberries (BLU, Storyteller)
http://allrecipes.com/recipe/strawberries-   with-balsamic-vinegar/ 
                                     
Fruit Cup or Slush (Firefly, Spark)
Make frozen fruit cups consisting of dark berries, strawberries, tart cherries and purple grapes mixed with a small amount of juice of choice ahead of time. You could choose to add wine when assembling them to make slushies, or add a splash of wine to help thawing when you are ready to enjoy this tasty treat.

If you want a more typical dessert that would pair with these wines try a galette, a portable, rustic fruit pie-style dish. A sample recipe is below.
 

Photo by http://www.thelovelycupboard.com

Strawberry and Brie Galette (Firefly, Spark)
http://www.thelovelycupboard.com/2012/05/balsamic-strawberries-and-brie-galette.html  

Fireside Winery hopes you enjoy this weekend and all the picnic days in 2013.

And, remember: if you don't want the hassle of making an outdoor meal, order your picnic lunch, a bottle of wine and water to enjoy at our Second Sunday Picnic in the Vineyard. The next one is June 9; call by Thursday, June 6, to make your reservation with Cassie 319-662-4222.

Night Sky Adventure at Fireside Winery

Many visitors may have memories of toasty-warm, crackling fire pits, lively music, delicious wine and gorgeous sunsets when they think of Fireside Winery. With all the fun that's happening on the ground, we often forget to look up and enjoy the beauty above us.  That's why, on Saturday, June 1st, we've partnered with the Astronomy Club of Iowa City to offer our friends a Night Sky Adventure.   

If you love stargazing, have an urge to learn more about astronomy or are just looking for a unique experience, then join us on this special evening.   Astronomy Club members will be on hand to answer questions and guide our eyes through the night sky. They will also be bringing a telescope or two to share with the public for the evening.

We will start making our way to the observation area behind the Winery around 8:30 pm, but you're welcome to show up anytime that evening as we'll leave the doors open after 6:00 pm. You might want to arrive a bit early to allow time to "discover" the perfect wine for stargazing! There is no cost to attend this event; however, we would prefer reservations so please email Cassie Bott, cassie@firesidewinery.com or call the winery at 319-662-4222.

We suggest bringing the following items with you:

-Flashlight for walking. We'll keep as many lights off as possible to enhance your sky gazing experience.
-A chair or blanket for sitting.
-Binoculars for viewing.
-Long pants and sweatshirt, weather permitting.

-Bug spray if you're susceptible to getting bites.

For more information on the Iowa City Astronomy Club visit:  http://icastronomy.org/ 

Simple Pairings: Brunch

Just in time for Mothers' Day on May 12, Fireside Winery is offering a few brunch ideas for fairly effort-free fun paired with several of our wines. See suggestions and recipes below.

BEVERAGE SUGGESTIONS

photo: tasty-trials.com

Offer chilled Serenade, BLU, or Firefly as an alternative to grape juice or mimosas and cut calories simultaneously. Add a decorative and tasty flair to a glass of BLU or Firefly by slicing a fresh strawberry from the tip almost to the stem, placing it on the rim of the glass.

BLU, a semi-sweet blend of Geisenheim and Seyval Blanc grapes, is refreshing white wine on its own, but it also adds a complementary touch when paired with egg dishes, French toast, fruit, cheeses or rolls.

Firefly, a slightly sweeter blush, also pairs well with breakfast dishes including plain Greek yogurt parfaits. Firefly adds a fruity note to croissants or other breads such as a bacon muffin. 

Serenade, with its Concord sweetness, can serve as a grape juice alternative or a dessert, and provides a sweet finish to homemade muffins.

BRUNCH RECIPE IDEAS (and Wine Pairing Recommendations)
Stuffed French Toast (BLU, Firefly)

1 loaf French, Italian or Texas Toast bread:  cut full loaves into slices 1.5" thick; if it is too fresh, allow it to set uncovered until easier to slice. Using a serrated knife, cut halfway down through the center of each slice, making a pocket with the tip of the knife. Spoon 1 1/2-2 teaspoons filling into pocket.

Filling: 

1 8-oz. pkg cream cheese                              1/2 cup chopped walnuts or pecans

1/2 cup chopped dates                                   1 1/2 tsp vanilla

a little milk

Mix all together. If done ahead, the flavors blend and the dates soften; be sure to stir again before filling bread slices.

Dipping Mixture:

4 eggs                                                             1 tsp vanilla

1/2 cup of whatever milk you prefer, including cream or evaporated or a mixture

1 tsp cinnamon                                                           1/4 tsp nutmeg

Whisk together. Dip stuffed bread into mixture. Brown both sides in a small amount of melted butter.

Apricot Glaze (optional):

1 lb jar apricot preserves                                1/2 cup orange juice

Heat together, stirring. Use as toast topping. Maple syrup or powdered sugar are tasty alternatives.

(HINT: to save time in the morning, prepare the slices the evening before, making sure to lightly brown so as not to dry them out. Arrange in single layer in cake pan or cookie sheet, covering well.  Allow to come to room temperature then reheat in oven at 300 degrees or less in the morning. Leave covered at first, then uncovered if necessary.)

Yogurt Parfait (Firefly)

Layer plain Greek yogurt and fresh or previously frozen fruit of your choice topped with granola in a clear glass.  If you need sweetness added, consider agave syrup. 

 
Click on any of the links below for more breakfast recipes ideas.

Iowa Girl Eats Crock Pot Breakfast (BLU)

photo: IowaGirlEats.com

Bacon Muffin (BLU, Firefly, Serenade) 

photo: brooklynfarmhouse.com

Irishsoda bread with Rosemary (BLU)

Help Wanted: Full Time Weekend Tasting Room Manager

Fireside Winery is seeking a Full Time Weekend Tasting Room Manager.  The full description for the position is detailed below.   If you're interested in learning more about this position or joining our team, please contact Cassie Bott at 319-662-4222 or cassie@firesidewinery.com.

Position/Title:  Weekend Tasting Room Manager                           Posting Date:  4/24/13

Reports to:  Onsite Manager

Type:  Full Time Hourly

Hours:  35-50 hours per week; 2 weekends per month (Sat & Sun); most special events

Pay Scale:  based on experience

Job Location:  Marengo, Iowa

JOB SUMMARY
The Weekend Tasting Room Manager will be responsible for general operations within the tasting room on weekends and 2-3 days per week.  Duties include supervising tasting room staff, ensuring high levels of customer service, enforcing safe wine service, general winery cleanliness and proper inventory levels of all available products and services.

ESSENTIAL DUTIES

1.      Assist customers with wine sampling and purchases.

2.      Provide excellent customer service.  Suggest areas for improvement.

3.      Become proficient with Fireside Winery’s Point of Sale System (VinNOW).  Be able to program, train and resolve issues with VinNOW.

4.      Reconcile daily receipts and identify/resolve inaccuracies

5.      Direct Tasting Room staff in regards to productivity, customer service and training.

6.      Open and close winery.  Ensuring the facility is safe and secure prior to leaving site.

7.      Identify training needs for winery staff and make appropriate educational suggestions to complete those training needs.  Develop and lead training sessions.

8.      Manage inventories of food, wine and retail items.

a.      Perform random inventory audits

b.      Keep food inventory on hand as determined by Onsite Manager

c.       Identify needs in gift and retail area; assist Onsite Manager with orders

d.      Maintain clean back stock area; ensure all retail items are stocked in front

9.      Monitor winery cleanliness inside and on winery grounds.

a.      Ensure winery sanitation and cleanliness standards are being complied with within winery and kitchen

b.      Work individually and with staff to make sure all facilities are clean at all times

10.  Be/become knowledgeable on winemaking and of Fireside Winery’s history, current productions and Fireside wines.

11.  Provide basic winery tours upon visitor request.

12.  Maintain a good working relationship with all winery staff.

13.  Enforce safety guidelines in regarding wine service, food safety, etc.

14.  Manage donation requests.  Compile by date, make recommendations to Onsite Manager.  Assist with fulfillment of requests.

15.  Create monthly schedule for part time staff. Coordinate multiple staff schedules.

16.  Oversee procedures for Fan Club member processing in VinNOW including renewals and special mailings.

17.  Work with minimal supervision and make decisions in the best interest of the winery and customer if owners or Onsite Manager is not available for consultation.

18.  Effectively communicate with owners and Onsite manager of problems and opportunities identified.  Suggest solutions.

19.  Assist Onsite manager wherever necessary i.e. special events, wine tastings, merchandising, etc.

20.  Advise the Onsite Manager of areas where the company can save money and promote company efficiencies.

21.  Other duties as assigned by owners.

JOB REQUIREMENTS

1.                  During the first week of employment, the new hire must complete the following training:

1. Introduction to Wine
2. State of Iowa Alcohol Service training

2.                  New hire must be physically able to:

1. Lift and move 45 lb cases of wine.
2. While carrying wine; bend, reach, squat, pull, and push.

3.                  Operate a motor vehicle.  Possess a valid drivers license and a clean driving record.

4.                  Proficiently use Microsoft Word, Excel

5.                  Email literate and ability to conduct professional business correspondence

6.                  Ability to operate calculator

7.                  Prior customer service experience

The following are not required but preferred:

1.                  Knowledge of wine making

2.                  Appreciation of wine

3.                  Prior management experience

4.                  Experience with VinNOW computer software or other Point of Sale Systems