We know you'll enjoy our Cranberry Red, Triumph 2014, and Chardonnay 2016: culinary advisor Judy Aguera has crafted several delicious pairing recipes, and these three wines represent the best of the flavors and aromas of the fall and winter seasons.

 

Did you know you can also taste these wines at our vineyard this winter? We look forward to our first year round season in Truro, with open hours every Friday - Monday in November and December, as well as Friday - Sunday in January, February, and March.

 

We'll have warm winter cocktails from South Hollow Spirits and your favorite Truro Vineyards wines on hand, as well as plenty of seating around the fire. And keep an eye on our Facebook page for announcements about special weekend events.

 

As another season of thanks and gratitude begins, we want to say thank you for your support of our family-owned and operated vineyard. Enclosed is a handcrafted, organic confection from Truro's own Salt Box--locally made caramel that features Twenty Boat Spiced Rum.  We love these opportunities to collaborate with the skilled makers of the Outer Cape, and we're excited to offer a selection of Salt Box caramels in our farmhouse shop this year.

 

At Truro Vineyards, we believe the best things in life are shared with friends and family. As you taste these wines and try these recipes, we invite you to plan your next visit and sample a wintry weekend at the vineyard. Come get cozy; we'll save a space for you.

 

With warm wishes for a peaceful holiday season,

The Roberts Family

 

 

This crowd pleasing wine, a fresh and vibrant blend of Syrah and Rougeon grapes that is delicately finished with Cape Cod cranberries, is best served slightly chilled. A wine similar in characteristics to Beaujolais Noveau, Cranberry Red is semi-sweet and delicious with roasted game and pork.

 

Our classic Bordeaux-style wine is a balanced blend of 64% Cabernet Sauvignon, 29% Merlot, and 7% Cabernet Franc. This bold, elegant wine has great tannic structure, plus plenty of dry, inviting oak to enhance beef, lamb, and hardy cheeses.

 

This Chardonnay opens with the essence of the fall and winter seasons: toasted oak aromas mingle with ripe apple and vanilla to create a long, warm finish with pleasant hints of citrus. Serve lightly chilled with broiled seafood, roasted poultry, and pastas in cream sauce.

 

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Truro Vineyards Cranberry Red beautifully complements the pork tenderloin with this cranberry sauce.  It came as no surprise to me since pork is one of the friendliest pairing proteins.  The sweet/tart cranberry sauce matches perfectly here with the light fruit flavors of the wine.  If the cranberry sauce seems familiar, it's because I developed this recipe as one of the first autumn recipes for Spiked Cranberry Relish for Truro Vineyards of Cape Cod.

 

2 1 ½ -pound pork tenderloins

1/2 cup finely minced rosemary leaves

1 tablespoons kosher salt         

½ tablespoon freshly cracked black pepper

2 tablespoons olive oil

1-pound fresh cranberries

1 ½ cups Truro Vineyards Cranberry Light Wine

2 sticks cinnamon

2 cups sugar

2 sprigs fresh rosemary

 

In a small bowl, combine rosemary, salt, pepper and olive oil, and mix well. This step can be done up to three days ahead. Rub tenderloins with this mixture, applying a bit of pressure so that it sticks to meat.

 

Place the tenderloin on a baking sheet that has been sprayed with vegetable cooking spray under the preheated broiler, and cook, rolling it over once until a peek inside shows a bit of pink in the center, about 15-18 minutes or internal temperature of 145°.  Remove and allow resting for 5 minutes.

 

While tenderloins are resting, prepare the cranberry sauce.  Combine next 5 ingredients in a saucepan, stirring to dissolve sugar.  Cover and bring to a boil; reduce heat to a steady simmer and cook 15-20 minutes or until cranberries pop.  Remove from heat.  Cool and if desired, remove cinnamon sticks and rosemary sprigs.  Remove about 1 cup and using an immersion blender or food processor, puree the cranberries into a smooth sauce.  If the sauce gels before the tenderloin is ready to serve, just add a little water to loosen the thickness.  The remainder of the cranberry sauce can be made into a chunky sauce by pulsing in a food processor or immersion blender for use later or the side if desired.  Refrigerate any leftover sauce.   Makes about 3 cups very lively cranberry relish.  Keeps in the refrigerator for a month or more.

 

Cut the tenderloin into slices about 1/2-inch thick, drizzle lightly with the sauce and serve. 

Serves 8

 

 

To complement your Thanksgiving Day meal or to enjoy during winter, this hearty roasted pumpkin soup would be just perfect.  The pumpkin soup with its biting herbs and earthy flavors is perfect with a glass of Truro Vineyards Chardonnay.  The creaminess of the soup mellows the wine's oakiness, which in turn cuts through the soup's richness, creating a balanced pairing.

 

3 Sugar Pumpkins, about 5-6 inches in diameter

4 T Olive Oil

Coarse salt and Pepper to taste

2 large sprigs fresh rosemary, leaves removed

4-6 cups chicken stock (optional vegetable stock for a vegan soup)

2 teaspoons ground cumin

½ teaspoon or more to taste red pepper flakes

 

Preheat oven to 425˚.

 

Cut pumpkins into chunks about 1 inch roughly. Set aside seeds to roast if desired.  Put in a large cookie sheet with a 1-inch lip, lined with foil.  You may need two cookie sheets to hold all the cut pumpkin pieces.  Toss the pumpkin pieces with olive oil, salt and pepper to taste, and the rosemary leaves.  Roast until the pumpkin pieces are thoroughly cooked through and soft.

When cool enough to handle, blend the pumpkin with a little chicken stock in a food processor or blender adding just enough stock to make a purée.  You may need to do this in several stages depending on how large your food processor is or you may opt for a food immersion blender in a Dutch oven.

 

In the Dutch oven, warm the puréed soup over medium heat adding more chicken stock to your liking of thickness.  Adjust seasoning and add the cumin and red pepper flakes.

You may serve with a few roasted pumpkin seeds on top.

 

Yields about 6 generous servings

 

 

 

Truro Vineyards Triumph has an earthy quality that brings out the mushrooms richness in this dish.  The mushroom ragù made the wine taste a bit creamier while balancing the wine's tannins.  I prefer using rigatoni with this mushroom ragù because the shape of the pasta is perfect for holding generous scoops of the mushrooms.

 

1 large onion, chopped

2 teaspoons minced garlic

¼ cup olive oil

1 teaspoon dried thyme

½ teaspoon dried oregano

1 pound thinly sliced assorted mushrooms

1 cup Truro Vineyards Triumph

1 14 ½-oz. can crushed tomatoes

Salt and freshly ground pepper to taste

¼ cup grated Parmesan-Reggiano cheese

3-4 large basil leaves chopped

Shaved Parmesan-Reggiano to serve

1-pound rigatoni pasta

Truffle oil (optional)

 

Heat olive oil and a large sauté pan over medium-high heat.  Add onion and garlic and sauté until onion is translucent.  Add the dried spices and the mushrooms.  Sauté until mushrooms have lost most of their moisture and then add 1 cup of Truro Vineyards Triumph.  Keep at a lively simmer for about 8-10 minutes. Add the crushed tomatoes.  Simmer partially covered over medium-low heat for about 10 minutes. Add salt and pepper to taste.  Cook for a couple of minutes. Keep warm until ready to serve.

 

While mushroom sauce cooks, boil the pasta according to pasta directions but best if cooked al dente.

 

When ready to serve, add ¼ cup grated Parmesan-Reggiano cheese and sprinkle the chopped basil.  Serve the mushroom ragù over the rigatoni and for an extra special flavor, lightly drizzle some truffle oil over each serving.  Spread several slices of the shaved Parmesan-Reggiano on top.

 

Serves 6-8