News from the Vine
October 29th, 2015
We are starting to see the beginning of the leaf change in North Georgia so make a trip up to the winery to enjoy the Fall colors! Please remember this is our busiest time of year and reservations are always required for lunch or brunch. We recommend visiting us during the week to enjoy the winery when we are less busy. We will be featuring our Wild Game Brunch on Sunday, November 1st, 8th, 15th, 22nd and 29th. Also we are expanding the hours of our tasting room for the Fall to Tuesday–Saturday from 11am-5pm and Sunday from 12:30-5pm. The restaurant will NOT be open on Tuesdays and Wednesdays, but light appetizers will be available from the tasting room menu.
Our newsletter has all the details on our November events, so please read on for more information. Become a friend on Facebook to find out about weekly updates at the winery!
Wild Game Brunch
Sunday, November 1st, 8th, 15th, 22nd & 29th, 2015Join us on Sundays in November as we celebrate cooler temperatures and feature an array of wild game meats from Broken Arrow Ranch paired with our family of estate wines. The cost is $30 per person plus tax and gratuity and wine is additional by the glass or bottle. Seating times are at12:30 & 2:30pm. Reservations are required, so call 706-867-9862 to join us.November Brunch Menu
- Venison & Black Bean Chili, Cornbread Croutons
- Mixed Greens, Caramelized Duck Sausage Croutons, Havarti, Candied Walnuts, Ruby Peach Dressing
- Antelope & Venison Harvest Stew
- Exotic Mushroom Torta, Gorgonzola Cream
- Fried GA Quail Fricassee, Winter Vegetables
- Orange Poppy Seed French Toast Casserole, Citrus Glaze
- “Southern-style” Chicken Saltimbocca, Applewood Ham, Pimento Cheese, Country Gravy
- Carving Station – Broken Arrow Ranch Leg of Wild Boar, Cranberry ChutneyDessert – Pumpkin Mousse Trifle, Housemade Cheesecake, Key Lime Tarts, Chocolate Covered StrawberriesSave the Date – Holiday Gourmet Dinner – Saturday, December 12th, 2015 @ 7pmGourmet Winemaker Dinners are a special occasion at Wolf Mountain Vineyards. Join us as our Executive Chef creates a four course culinary masterpiece for your enjoyment. Each course will be paired with one of Wolf Mountain’s Award Winning wines. The winemakers will discuss the different characteristics that each of the wines possess and how they relate to the paired course.$65 per person, plus service charge & tax4 course seated dinner with wine pairings, menu to followReservations Required, call 706-867-9862
Vineyard Cafe LunchOpen on Thursdays, Fridays & Saturdays from 12-3pm
Visit our Vineyard Café for lunch and enjoy our gourmet menu items paired with our estate wines while enjoying the breathtaking mountain views. Reservations are required for cafe lunch and can be made by calling 706-867-9862.
The Wolf Mountain Family
Karl, Linda, Brannon, Lindsey & Stephen
In This Issue Wild Game Brunch Vineyard Cafe Lunch
WMV Pumpkin Mousse Trifle
Ingredients for Pumpkin Mousse:* 1/4 cup sugar* 2 tbsp. + 2 tsp. corn starch* 1/8 tsp. salt* 2 cups whole milk* 2 egg yolks* 1 tbsp. butter* 1/2 tsp. vanilla bean extract* 8 oz. pumpkin pureeIngredients for whipped mousse:* 1 pint heavy whipping cream* 1/2 cup 10x sugarCombine dry ingredients (minus egg yolks, butter, vanilla, milk & pumpkin puree) in sauce pan & whisk together with wire wisk. Add milk & whisk thoroughly to incorporate dry ingredients. Cook on medium heat & bring to a boil for 20-30 seconds. Mixture will then start to thicken noticeably. Pour 1/3 of mixture over egg yolks to temper them. Whisk mixture & add back to sauce pan. Bring mixture to a simmer for about 30 seconds, remove from heat & whisk in butter, vanilla & pumpkin puree. Then pour in a large mixing bowl to cool.Whisk 1 pint heavy whipping cream with 1/2 cup 10X sugar until stiff peaks form & then fold into pumpkin mousse.Then assemble layers of pound cake, pumpkin mousse & whipped cream times 2 layers and garnish with dried cranberries.
Pairs wonderfully with a glass of Sparkling Demi-sec.
Wolf Mountain Links
From the Vineyard & WineryIn the Vineyard, the leaves on the vines are turning beautiful shades of yellow as they begin to drop leaves and go dormant for the winter. With harvest behind us, the next big fete in the vineyard will be pruning the vines in early January.In the winery, we are finishing barreling down our 2015 reds and we will begin filtration of steel aged whites as we get ready to start bottling sparkling bases in December. We will be finishing the Sparkling Brut Rose and our new NVS Brut before Thanksgiving in time for the holidays so you can raise a glass of Wolf Mountain sparkling on New Year’s Eve!