Welcome to our blog, where we share news and updates about our vineyard and tasting room, share delicious recipes and food pairings, and stories of winemaking and travel.
Thanksgiving is here, and it’s our favorite time of year to explore new recipes, unique ingredients, flavors, and wine pairings. We scoured Pinterest for some unique recipes that incorporate wine to bring some unique flavors to your table this fall.
Make your cranberry sauce the star this year rather than one of those dishes that gets passed around the table too rapidly. What’s the secret? We love this recipe from the blog A Dash of Megnut. Megan’s advice is to use a quality wine that you love to drink to impart its flavors into the sauce. Our recommendations are to bring out the tartness of the cranberries with a sweet wine like Rising Red, or our Chambourcin to give it a more dry, savory flavor.
Bring something new to your table this year by including a fall favorite like fresh figs. Food blogger Samantha Ferraro, who writes at LittleFerraroKitchen.com, has a fantastic recipe to serve with your charcuterie boards before the main dinner. Your favorite red wine will amplify this dish, but also give it a unique flavor. We recommend Traveler Red, our semi-sweet, semi-dry blend for the perfect balance with sweet figs.
Finally, for a dish with more umami richness, we went for the garlic and buttery goodness of red wine and garlic mushrooms, a recipe from Drag It Through the Garden. The beauty of this recipe, like the others, is you can impart the flavors of your favorite dry red wine. For a buttery dish like this, we would go for our bold Cabernet Sauvignon. For special occasions, go big or go home, right?
Happy Thanksgiving from our family to yours! If you need an extra holiday outing with all of your family and loved ones in town, we will be open Wednesday, November 27, closed for Thanksgiving, then open again on Friday and Saturday. Come see us!
The thrill of spilling out the evening's Halloween candy pull across the dining room table is quite different for parents. As your child surveys their loot from the neighborhood, savvy parents begin eyeballing their favorites and stake their claim in a so-called parent tax. This year, make this practice even more enjoyable (to you) as you generously teach your children that sharing is a noble virtue! Here are some of our favorite wine and candy pairings, because wine pairings don't (and shouldn't) always be snobby. And remember: these wine pairings are for ghosts and ghouls aged 21 and over!
Let's face it: Snickers is a mature candy bar that packs a punch. That's why we like pairing it up with a wine with some bite! Let the richness of our Syrah pull out the intense flavors of chocolate, nougat, and peanuts.
As with anything fatty, creamy, or buttery, Bart Simpson's favorite candy bar is immensely improved when paired with our Reserve Chardonnay. You may never look at Butterfingers the same again.
Our dry Sunset Rosé is a colorful way to accentuate the tartness of candies like Skittles or Smarties. You may also wish to try it with Sour Skittles and Nerds. The tart candies will help pull out notes of raspberry or plum.
The king of all Halloween candy to many, we can't help but have one or two extra Reese Peanut Butter Cups anyway, regardless of when paired with our Double Gold Pinot Noir. The candy's rich flavors will play nicely with the wine's fruit flavors and earthy qualities.
PayDay is a uniquely polarizing candy bar. Love it or hate it, we think you ought to give it another chance the next time you're enjoying a glass of dry, red Chambourcin wine grown in New Mexico. Let's face it: when you're indulging in a candy bar, sometimes you want to make the perfect excuse and go with an option like a PayDay. Like our previous pairing of Pinot Noir and Reese Cups, the duo of PayDay and Chambourcin celebrate two earthy flavors together.
The wild fruit flavors of our Cacti White Semi-Sweet Blend are all over the map, which made this wine pairing easy. Jolly Ranchers offer dozens of flavor combos while you sip. Shake it up and try your next glass with our favorites: Green Apple or Pink Lemonade, in our most colorful wine pairing yet.
Happy Halloween from all of us at Enchantment Vineyards. May your treks for candy be warm, safe, and sweet.
Looking for the ultimate cool and refreshing twist on mimosa? We created a fresh recipe with tropical pineapple and added a New Mexico twist with fresh green chile!
Place the fruit and green chile into a fruit diffuser, alternating each one, then place the infuser into a gallon container. Pour in half of the orange juice and pineapple into the container, then add one bottle of Enchanted Moscato wine from Enchantment Vineyards. Add the rest of the juice, then allow the mixture to sit for several hours or overnight in your refrigerator.
When you're ready to serve, pour over ice and add a splash of New leaf Hard Seltzer for carbonation and kick. Garnish your glass with a sliver of green chile and a piece of pineapple.
This summer, we're offering our award-winning Enchanted Moscato on special. Buy three bottles and get a fourth free! Stock up for all of your weekend celebrations and wine cocktails!
We are incredibly proud to announce that our 2015 Pinot Noir has won a Double Gold medal at this year's Finger Lakes International Wine Competition!
Pinot Noir is a unique varietal, known famously in regions like the Willamette Valley of Oregon, Russian River Valley in California, as well as Italy and France. Our Pinot Noir was made in the very traditional Old World style similar to traditional pinots found in Burgundy. It is earthy with a velvety texture and does well with aeration or plenty of time to breathe to let the beautiful aromas fully develop. It can accompany bolder dishes or stand alone. When drinking our Pinot Noir, you will first observe its beautiful rusty, ruby color while taking in aromas of woody mushroom and supple leather. We recommend pairing this wine with poultry and fish dishes or anything with rich and creamy sauces.
However, our Pinot Noir was not the only winner for us at Finger Lakes! Enchantment Vineyards also won two silver medals for Cabernet Sauvignon and Merlot, plus five bronze medals for our Reserve Chardonnay, Traveler Red, 2015 Syrah, Native White, and Cacti White. Our family is pleased to be so well received on an international stage for this labor of love. We want to share this victory with every customer, our volunteers who have helped us with our first harvest, and all of the locals who visit and support us in Portales, New Mexico each week. Our intention in starting our vineyard in 2015 was to make wine a part of our local community, and it fills our hearts with much gratitude to be recognized a second year with this victory.
Held each year as a fundraiser for Camp Good Days, Finger Lakes is one of the largest international wine competition, featuring some of the biggest names in vineyards and winemaking. Camp Good Days provides camping experiences in upstate New York to children who have cancer. To learn more about these organizations, please visit Camp Good Days online.
Though we planted our vineyard in 2015, we knew the real work (and fun) would begin in early 2018. As they say, time flies, and this March we will celebrate our tasting room's one year anniversary after opening on March 2, 2018.
One spring afternoon in 2018, our winemaker called us with the news that we had won nine medals at the Fingerlakes International Wine Competition. We couldn't have been more thrilled with our first competition results! After only being open a few short months, receiving these esteemed awards from such a prestigious competition was incredibly validating and that our hearts were in the right place when we started this crazy vineyard plan. We hope 2019 will bring other medals!
Harvest season in August and September meant meeting new friends and neighbors, as we put together a few crews of vineyard pros and volunteers. Spending time with each and every vine gave us an intimate opportunity to hand-pick our grapes, tasting the fruits born from our Portales soil. Time-consuming? You bet. Worth it? Absolutely! Later this spring, we hope to give some wonderful updates on our grapes, how they're growing, and a look into some of the science before the bottle. By summertime, stay tuned for updates on Harvest 2019 if you wish to join us as one of our volunteers for a unique Portales experience!
In September, we hosted our very first Chef's Table event, which featured delicious foods from our friend Chef Jason Morse and 5280 Culinary. One hundred guests joined us for a beautiful evening outside, and we were grateful for New Mexico weather cooperation. Jason and his team not only served some truly delicious plates, but he also cooked in front of everyone with a serious repertoire of outdoor grilling and smoking equipment! Come for the food and stay for the grilling education. Response to the event was tremendous and we look forward to possibly teaming up with Jason again soon. Stay hungry, Portales!
We finally made our way to our first New Mexico wine festival in February 2019. Vines in the Pines was an exciting event that was full of wine making friends from around the state, as well as new customers from great cities like Las Cruces, New Mexico and El Paso, Texas.
Along with 13 other participating vineyards and wineries, we had an absolute blast sharing ten of our wines with ticket holders to this amazing event. Standout favorites for the festival included our Chambourcin, Rising Red table wine, as well as our award-winning Enchanted Moscato.
After learning so much and making new friends through wine, we hope the rest of 2019 is just as exciting. We're looking forward to hosting more events, new wine release parties, special pairing events, and dinners that celebrate wine. Stay tuned for the first of these events beginning this spring, with the return of our popular wine and cheese pairing event with local gouda and more!
As always, we love to hear your feedback. Get in touch with us on social media (Facebook, Instagram) or email us. From our family to yours, thank you for an amazing year one. Cheers!
This Thanksgiving, whether your cuisine remains the traditional turkey, or if you cook a bit more adventurously for your guests, wine pairings for your holiday meal should not be overlooked. This year, we recommend three of our New Mexico wines to pair with your dishes.
For starters, turkey lovers can do no wrong by pairing their bird with a quality Chardonnay. Our crisp Chardonnay offers a balanced blend of acidity, with just enough flavors of oak and butter to work with your bird, no matter how its prepared.
Serving something a bit less traditional like a prime rib or peppered steaks? Syrah is our choice! Even if you wanted to pair this with a turkey entree, the spiciness of Syrah will compliment meats peppery dry rubs for a greater impact.
When it comes to dessert, a sweet wine like Travelers Red will work with your pumpkin pie, not outshine it. It offers a balance of being sweet, but not too sweet! If you want to shake it up a bit, swap it out for Sunset Rosé.
From our family to yours, we wish you a very happy Thanksgiving. Cheers!
Summer is the best season to enjoy a chilled glass of rosé. Rosé food pairings are also the epitome of summer cuisine, with dishes like grilled pizza, seafood, and light salads. We tasked Donna, one of Enchantment's most talented mixologists, with coming up with a special rosé punch recipe.
- 1 bottle Sunset Rosé
- 1/2-cup to 1 cup frozen Limeade
- 33 oz bottle of club soda
- 1 Liter of Sprite
Depending on how much of a citrus twist you'd like to have, add more or less Limeade. Mix all ingredients together, then serve on ice. Garnish with fresh sprigs of mint and a strawberry.
Cheers, and happy August!
Sangria with a New Mexico twist, you ask? Why of course! This week we are featuring a collaboration of our very own Lisa Jaynes and Samantha Black, two Enchantment wine experts and budding mixologists who teamed up to deliver perhaps our most unique sangria yet. Have they achieved a fine balance of spicy meets sweet? You be the judge.
Combine all ingredients except for cider and let sit overnight to extract flavors of the fruit and jalapeño. Stir well before refrigerating to dissolve the brown sugar. Serve over ice, adding Sandia Watermelon Cider. Enjoy the subtle flavor of jalapeño mingling with strawberry and watermelon, preferably with views of the mountains!
[EDITOR'S NOTE: This one's got my vote for sure!]
The summer salute to sangria continues, this time with a tropical take on this sweet beverage. This week, Enchantment mixologist Scott Knauer offers this tropical twist on sangria, full of the tropical flavors of pineapple, grapefruit, and ginger. Inspired by this tiny pink pineapple spotted at a bottanical garden in Hawaii in 2017, this concoction can be topped off with a favorite cider, and then your set for an afternoon at the beach (or a land-locked swimming pool in your backyard).
Mix Pinot Noir and brown sugar, stirring to begin dissolving sugar. Add can of pineapple rings and include all the juice (if you want more pineapple flavor, add pineapple juice or concentrate). Skin the ginger and cut into a few small pieces. You may zest the ginger to bring out extra flavor if you like. Add frozen strawberries and let sit overnight. Before serving, add pineapple cider. Pour over ice and garnish with pineapple rings or sliced grapefruit. Now close your eyes and take your first sip, picturing yourself on a distant shore of a tropical island, letting a smile come across your face. Ahh...
During the hot summer months in New Mexico, our favorite beverage shifts from the elegant simplicity of wine to the traditional Spanish concoction of sangria. We've decided to host an informal competition between the family and staff of Enchantment Vineyards. First up is June, the matriarch of Enchantment. Known to be a master mixologist, June's recipe for Enchanting Sangria is sure to be a hit on a hot summer day by the pool.
Mix the first six ingredients together, stirring well until the sugar is completely dissolved. Next, add the sliced fruit and cherries. Refrigerate the muddled fruits overnight, then prior to serving, add the cider for a fizzy kick to the experience. It's okay if you experience the urge to flamenco dance.
This July, we will be featuring a different sangria recipe each week, each making use of our wine of the month, our 2015 Pinot Noir. Save 10% on all bottles of this uniquely delicate wine either online or in our tasting room.