Harbinger Winery Press Release for Red Wine& Chocolate 2013

February 9,10, 16-18^th

Chocolate Rockets, Blissful Encounters and Wine Confession!

For 2013 Harbinger Winery is aiming for the stars!   Look forward to sampling some out-of-this-world chocolate desserts with new releases and old favorites.  The Red Wine and Chocolate Tour is your ticket to unabashedly celebrate several great things at the same time; the survival of another cold, dark January, and the anticipation of romance, red wine, and just plain fun! 

Get your umami on with the “holy trinity staple sample;” our award winning Dynamo Red with our own chocolate/potato chip invention.  You’ll be singing hallelujah before you know it!  Feel your palate being “expanded” with the newly released 2009 El Jefe’ and atomic crème brulee combination.  Be blasted into another realm as our 2008 Petite Sirah fuels the “chocolate rocket!”  And no pairing is complete without the raspberry bliss, whose sole existence cries chocolate.  Stop by to see how this local favorite transports the taste buds to “Blissville.”

Not enough, you say?  Got something to get off of your chest? Well you can enter our “Confession” room and tell us all about your dirty little “wine secrets” while trying a secret bonus pairing that will leave you inspired to be a better wine drinker.

 All of these unique, handmade chocolates have been lovingly designed to pair exclusively with our wines.  Several new chocolate products will be introduced and celebrated as well.   In addition, Bar Hop Brewing has concocted their annual Venezuelan Chocolate Porter; so rich and flavorful you’ll want to pour it over ice cream!

Harbinger Winery is located just 3 miles west of Port Angeles on HWY 101 West.  The tasting room is open daily for wine tasting, beer tasting, and features a unique and comfortable setting to gather with friends and learn more about the vast subject of wine.  For more information contact the tasting room at 360-452-4262 or visit online at www.harbingerwinery.com.  

 Red Wine and Chocolate Tour tickets are available at any of the participating wineries.  See www.Olympicpeninsulawineries.org for participating wineries and to purchase tickets online.

Harbinger Celebrates June-uary!

June Happenings At Harbinger Winery

Wine Club Pick Up Party!

MARK IT ON YOUR CALENDAR!

June 8th, 5:00-8:00pm 

Start off your weekend with a sampling of what the Salish Sea has to offer; featuring a Super-Sonic Seafood Chowder with locally caught salmon and halibut, scallops and shrimp. And with everyone offering up rhubarb, dessert is a no-brainer! We hope you join us for a true Northwest experience...what more is there? Ok, wine and good friends with which to share the experience! This wine and appetizer affair is exclusive and complimentary for wine club members.

Featured Wine Releases:

2009 Sangiovese

2010 Viognier 

New Dynamo RedThe last of the 2007 Evolution!

It's Time for A Vacation! 

Come out to Kalaloch Lodge for an exciting Culinary and Wine Dinner event featuring 

Harbinger Winery and Chef Ted Arneson.

Menu items

Salad: 

Quiche Lorraine, Raspberry vinaigrette, Spring Mix 

Paired with the 2010 Lemberger Rose 

Pasta: 

Mushroom Ravioli 

Paired with the 2008 Barbera 

Entrée:

Lamb Shank, Broccoli, Herbed Israeli Cous Cous

Paired with the 2008 El Jefe 

Assorted Artesian Cheeses: 

Paired with the 2010 La Pettite Fleur 

Dessert: 

Molasses fig accompaniment

Paired with the 2010 blackberry bliss

Harbinger Cellarmaster Dave Shillington will be on site to talk about the wines 

The Harbinger Winery Weekend is scheduled for June 9, 2012 and the weekend package for two includes:

One or two night stay at Kalaloch Lodge in a Seacrest, Log cabin, or Bluff Cabin

Check in on June 8 for a 2 night stay

Check in on June 9 for a 1 night stay

Five-Course Elegant Dinner with Wine Pairings for two

Harbinger Wine Dinner Menu

Package price starting at $333.00 plus taxes for 1 night and $445.00 plus taxes for 2 nights. 

Check Availability

Raffle to Benefit the Relay for Life

In case you haven't been into the winery recently we are hosting a raffle to raise money for Relay for Life. The raffle will be held at the pick up party on June 8th. Afterwards our own Harbinger hostesses Holly and Regan will go walk for the Relay for Life.

A raffle ticket is only $5 and the prizes are:

A Wine gift basket with 2 bottles of wine, picnic bag, and other goodies valued at $100

and

a Barrel Stave coat rack hand made and donated by Dave himself. The Pick up party on June 8th is for wine club members only so if you're not part of the wine club please buy your tickets in advance(or better yet, join the wine club!).

Surfrider Foundation

Presents:

International Surfing Day!

June 22nd, 

6-9pm at Harbinger Winery

The Surfrider Foundation is a grassroots nonprofit environmental organization dedicated to the protection and enjoyment of oceans, waves and beaches through a powerful activist network. To celebrate our global love of surfing the foundation holds an International Surfing Day. This gives everyone the opportunity to learn more about the Surfrider's mission while enjoying food, drink, and other festivities all in name of surfing! International Surfing Day has over 200 venues held in 25 countries! So whether you are in Ghana or Port Angeles you can take part in this event! The cost is $20 which gets you a drink, some great eats, live music by Scott Sullivan and featured artwork by Todd Fischer. Proceeds to benefit the Olympic Surfrider Chapter and your local beaches! Tickets available at Harbinger Winery or see link below:

http://isd.surfrider.org/locations/harbinger-winery/

Chantrelle Bisque

This is a quick, easy soup that takes advantage of our

good fortune of living in one of the most diverse

mushroom habitats in the world. This recipe calls for

chantrelles, but you can substitute any mushroom,

even criminis or portabellos if there are no fresh

shrooms to be found.

Procedure:

In a medium saucepan, melt butter over medium

heat. Add onions and cook a couple of

minutes, stirring occasionally. Add roughly

chopped chantrelles and first 1/4 Cup of wine.

(save your best mushroom specimen for the

garnish) Cook for about five minutes stirring

often. Add flour and cook for about 1 minute,

stirring constantly to ensure that everything is

coated evenly.

Add stock and bring to a boil quickly on high

heat. Reduce to medium and simmer for

about a minute while gently stirring. Add

cream, salt,pepper and cayenne, and cook just

below a simmer for about 10 minutes. Add

parsley and 2 Tbsp wine and stir whisk for the

last couple of minutes, and you’re ready to

serve.

Optional: Use Roux to thicken if desired.

What you’ll need

1/4 Stick Butter

1/2 Cup Onion Diced

1 Pound Chantrelles or other mushrooms

1/4 Cup Harbinger 2009 Chardonnay

2 Tbsp Flour

2 Cups Stock (Chicken or Vegetable)

2 Cups Half and half or Heavy Cream

1/2 Tsp Salt

1/4 Tsp White Pepper

1/4 Tsp Cayenne

2 Tbsp ...yep..more Chardonnay

1/4 Cup Finely Chopped Parsley

Varies Roux if desired

Garnish

First a little garnish. Slice that mushroom you saved in about 1/4 inch thick slices. In a dry nonstick pan, sauté slices on one side for about 30 seconds then flip. Cook for about 30 seconds

then add a small amount of butter. Melt butter and coat mushrooms by flipping or carefully stirring.

Add a dash of wine to deglaze and remove from heat. Place gently on top of each bowl.

You may need to thicken the soup a touch to get mushrooms to stay afloat. You can also sprinkle

with a little fresh parsley as well.

Roux Recipe:

Melt 1/8 cup butter in a small saucepan over medium/low heat. Add 1/8 Cup flour and whisk

together with the butter. Consistency should be firm but not too dry. When you add it to the

soup, whisk it vigorously adding a small amount at a time so as not to over-thicken.

Wine and Cheese Tour (and we will have beer as well!)

Northwest Wine & Cheese Tour
April 16 & 17, 2011

Say cheese! Or, better yet, local cheese -- the culinary operative for the Olympic Peninsula Wineries' third annual Northwest Wine & Cheese Tour, April 16 - 17 from 11 a.m. to 5 p.m. Food and wine enthusiasts are invited to enjoy sipping and savoring new wine releases and ciders paired with a variety of cheeses crafted by local artisan creameries, while reveling in the sights and sounds of nature reawakening on the scenic Olympic Peninsula. This year Harbinger is honored to pair its wines withGolden Glen Family Creamery from Bow, Washington. Golden Glen is a third- generation dairy farm that has produced high-quality milk for over 40 years, and farmstead cheeses since 2004. The cheesemaker will be on site during the tour to share more than a dozen wonderful, handcrafted cheeses, educate visitors about the cheese making process and answer questions. Wines to be poured throughout the weekend, including the 2009 Viognier, 2009 Raspberry Bliss, and 2009 Rose' de Lemberger, have been chosen on their merits for pairing well with many different styles of cheeses. All of the cheeses being sampled will also be available for sale at the tasting room. In addition to the wines, Harbinger will offer five beers to pair with the cheeses for an additional fee. For further information call 360/452-4262 or visit www.harbingerwinery.com.

BUTTERNUT SQUASH BISQUE

BUTTERNUT SQUASH BISQUE

By Ed Burks

6 Tbsp. butter

1 onion, chopped

2 garlic cloves (large), minced

1 inch piece of fresh ginger root, peeled and minced

2.5 lbs. butternut squash chunks, peeled and seeded

2 tart apples, peeled, cored and chopped

juice of ½ large lemon

1 cup carrot juice

salt and black pepper to taste

1 large pinch cinnamon

1 large pinch nutmeg

1 cup Harbinger Winery Viognier

2 – 3 cups chicken stock or vegetable stock

2 cups heavy cream

Preheat oven to 300 degrees F.

Melt butter in roasting pan that is large enough to hold the onion, garlic, ginger, squash, apples, lemon juice and carrot juice. Stir to combine ingredients. Place in oven to slowly roast and lightly caramelize the vegetables. Stir occasionally.

When vegetables have softened and lightly caramelized, remove from oven and place in a stockpot. Add seasonings, wine, and stock. Simmer gently, stirring occasionally for about 1 hour.

In the stockpot, puree the soup with a hand or stick blender until very smooth. It may be pureed in a blender or food processor in batches.

Add heavy cream to achieve a rich and thick bisque texture. Puree again with hand blender until smooth and creamy. Taste the soup and adjust seasonings.

At this point the bisque may be passed through a conical strainer to achieve a super smooth texture.

Ladle bisque into bowls and garnish with sautéed mushrooms or toasted croutons.

*Alternate cooking method: Omit roasting the vegetables by adding all ingredients including stock to stockpot. Simmer until squash cubes are tender and proceed as above.

HARBINGER VEGETARIAN CHILI

HARBINGER VEGETARIAN CHILI

By Ed Burks

1 can (13 ¾ oz.) black beans, drained and rinsed

1 can (18 ¾ oz.) kidney beans, drained and rinsed

1 can (18 ¾ oz.) garbanzo beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (29 oz.) crushed tomatoes with juice

1 can (18 ¾ oz.) whole kernel corn, drained

2 medium onions, chopped

2 small green bell peppers, chopped

2 small red bell peppers, chopped

3 zucchini, chopped

3 stalks celery, chopped

5 garlic cloves, chopped

2 cans (5 oz.) roasted green chilies

1 jalapeno, chopped (depending on how much heat you want can add more)

2 Tbsp. best quality chili powder

2 ½ tsp. cumin

2 tsp. black pepper

2 Tbsp. fresh parsley, chopped

1 ½ Tbsp. dried oregano

1 ½ Tbsp. dried basil

2 Tbsp. fresh cilantro, chopped

2 Tbsp. Mr. Big Stuff Bar-B-Q Bliss Rub

4 – 6 cups stock, vegetable or chicken

Sauté the onion, bell pepper, red bell pepper, zucchini, and celery in olive oil for about 8 minutes.

In a stockpot, combine black beans, kidney beans, garbanzo beans, pinto beans, tomatoes, corn, jalapeno, and chilies with sautéed mixture.

Season with garlic, chili powder, cumin, parsley, black pepper, oregano, basil, cilantro, Mr. Big Stuff Bar-B-Q Bliss Rub, and salt to taste. Stir to combine.

Cook at a simmer for about 1 – 2 hours.

Serve with tortillas, cornbread, rice, or French bread.

Harbinger Happenings for 2011 Red Wine and Chocolate Festival

Several new wines as well as a beer will be released for this event; the 2008 Bolero (a seductive blend of Tempranillo and Grenache), our locally grown and produced Raspberry Bliss, and a Venezuelan Chocolate Porter.

We will be featuring several chocolate manufacturers, both who focus on organic and fair trade products. TAZA chocolates will be used in ways that will defy logic yet please the palate. Chocolate-dipped potato chips with a Dynamo Red reduction sauce…you’ll never look at a bag of Ruffles the same again! One of our local bakeries is creating bite-sized “Pan au Chocolates” which will be sampled with our award winning Syrah. Dark chocolate cake flecked with chunks of organic chocolates and topped with a caramel and sea salt drizzle will be paired with our newly released 2008 Bolero. An organic “Killer” Mexican hot chocolate will be served for our non-imbibing and under-aged guests.

If this isn’t enough wine and chocolate for folks we will again be featuring our reserve wine and Theo Chocolate’s aphrodisiac chocolate pairing behind the velvet curtain of our VIP room. Be prepared for a carnival of culinary delights at Harbinger Winery & Brew House.