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Post by Jamie Ryan, Wine Consultant & Educator, Mt. Nittany Winery
In wine and food pairing, the fundamental goal is balance. The flavors found in both the wine and the elements of a dish should be balanced and neither should overpower the other. A well-matched pairing should enhance the existing elements of each and ultimately bring out new flavors that are not detected in the wine or food when they stand alone. As a wine educator, the most frequent questions my students always ask how they can make safe pairing choices when they are on their own, either at home or dining out. Here are some basic guidelines that are fairly universal in the world and I find that they are a great place for beginners to dive in and start playing with their pairings.
Continue Reading: Fundamentals of Pairing Wine with Food
Posted by Jamie Oberdick on 05/23, 2013 at 12:17 PM
Mount Nittany Vineyard and Winery held its second (sold-out!) wine and cheese pairing event, “Wine and Cheese Fundamentals,” on June 30th. The event was led by Jamie Ryan, a central Pennsylvania native and Penn State graduate. Jamie is a wine consultant with a distinguished fifteen year career in wine sales, purchasing, and education and brings with her a comprehensive knowledge of the wine industry from vineyard to the table. The class enjoyed a casual evening of guided wine and cheese pairings and an interactive discussion of the connection between them. Here, Jamie shares with us her insights on the topic:
Continue Reading: Wine and Cheese Fundamentals
Posted by Linda Weaver on 07/13, 2012 at 01:27 PM
What better way to celebrate Cinco de Mayo than with a pitcher of Sangria! This recipe has been adapted from Cook’s Illustrated and makes use of readily available ingredients. For the main ingredient—red wine!—I suggest a bottle of Mt. Nittany’s Rock Hill Red. It’s on sale now, two bottles for $20.
Continue Reading: Sangria for Cinco de Mayo
Posted by Linda Weaver on 05/02, 2012 at 01:29 PM
If you’ve been to the winery lately, you may have seen owners Joe and Betty Carroll out in the vineyard with their pruning shears. Assisted by winery staff, Jinx Proch, Jeff Proch, and Sandy Alexander, they are attempting to stay on top of the seasonal requirements for grape pruning that will set the stage for the quality and quantity of this year’s grape production. This task has been a challenging one thus far given the early warm weather, which led to an early bud break.
Continue Reading: Early Spring Pruning at Mount Nittany Vineyard
Posted by Linda Weaver on 04/11, 2012 at 08:57 AM
Continue Reading: Vignoles Cake
Posted by Linda Weaver on 03/28, 2012 at 09:18 PM
As part of the celebration of our local wine trail, Mount Nittany Winery is offering special wine and food pairings during the month of March. This weekend we will feature local food products including cheese from Clover Creek Cheese Cellar, gourmet crackers from Rip Rap Bakery, and Cooke Tavern potato soup in honor of St. Patrick’s day!
Purchase your “Ticket to Good Taste and Adventure” at one of the ten participating wineries. Cost is $20 each or two for $35. For more information, visit: www.pawinetrail.com.
Continue reading to see recipes for the Mediterranean dishes that we served during last weekend’s pairings.
Continue Reading: Mediterranean Recipes from Mount Nittany Winery
Posted by Linda Weaver on 03/15, 2012 at 09:31 AM
During the month of March, take a trip along the Susquehanna Heartland Wine Trail. The tour includes ten wineries, and the cost is $20 per person or $35 per couple.
Continue Reading: Susquehanna Heartland Wine Trail
Posted by Emily Wiley on 03/09, 2012 at 01:29 PM
You and your Valentine are invited to Mt. Nittany Winery in Centre Hall this weekend for a wine and chocolate pairings event. Treat yourself, your sweetheart, or a group of friends to Mt. Nittany’s wines paired with local sweets from Chocolate Madness.
Event hours are Saturday, Feb. 11th from 12-5pm and Sunday, Feb. 12th from 12:30-4pm. Cost is $4.50 per person, and reservations are required. Contact the winery at (814) 466-6373, 300 Houser Road in Centre Hall.
Continue reading for a chocolate truffles recipe from the winery.
Continue Reading: Wine and Chocolate Pairings Event at Mt. Nittany Winery
Posted by Emily Wiley on 02/09, 2012 at 03:02 PM
There’s a lot happening at Mount Nittany Winery over the next several weeks ... picking, crushing, stomping ... and their first ever Harvest Photo Contest.
Continue Reading: Harvest Photo Contest for Mount Nittany Winery
Posted by Emily Wiley on 09/23, 2011 at 02:18 PM
After chatting with Sandy Alexander from Mount Nittany Vineyard & Winery, I decided I had to cook with wine. It was a new and intriguing challenge that I took head on. My three friendly “guinea pigs” tasted this creation and agreed it was a hit. If you like your sauce to be a tad creamier, you can add a tablespoon or two of flour while it’s cooking. But I prefer the fluid texture against the rice and chicken.
Continue Reading: Chicken in Mushroom White Wine Sauce
Posted by Michele Frank on 09/01, 2010 at 03:04 PM
I have never enjoyed the overwhelming sweetness associated with desserts. When I was a little girl, my mother made this apple dish so I wouldn’t feel left out during dessert time. To this day, I have been working to recreate her recipe, and I think this is as close as I will ever get. It is a little tangy and a little sweet, just perfect for those of us who like a little bite to our desserts.
Continue Reading: Apples in Sweet Red Wine Sauce
Posted by Michele Frank on 09/01, 2010 at 02:54 PM
The drive to the Mount Nittany Vineyard & Winery is one of winding roads, quaint farmhouses, and field after green field. It’s easy to forget that the bustling downtown of State College is less than ten miles away.
Continue Reading: Mount Nittany Vineyard & Winery
Posted by Michele Frank on 09/01, 2010 at 09:44 AM
Literature has Romeo and Juliet. History has Antony and Cleopatra. The food world has wine and cheese.
Continue Reading: A Match Made in Heaven
Posted by Emily Wiley on 07/15, 2010 at 03:34 PM
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May 24, 2013
Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.
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May 24, 2013
Leah Chase's restaurant in New Orleans has served the likes of Thurgood Marshall, Sarah Vaughn and Duke Ellington. Now the legendary chef has earned the Ella Brennan Lifetime Achievement in Hospitality Award. Host Michel Martin speaks with Chase about her latest accomplishment.
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