Monday, August 11, 2008


Well, Saturday came and went, and the 1st Annual Sangria Festival was a big success - at least that's what everone told us! Good sangria, great food, and wonderful music. And awesome weather. Here are some pictures from the fun day!

This is the tasting tent.

This is Maria. Everyone loved the music. Thanks Maria!

This is the back where everyone was relaxing, listening to the music and soaking up the day.

Here are Mark and Lori (the two on the right) from Mexican Radio. Thanks guys for the great food and all your help and encouragement!

Here's Lori talking to Douglas Ginn. Doug is an artisnal cheesemaker, and has made cheese at Hawthorne Valley, Srout Creek, and helps out at Milk Thistle Dairy, the organic diary. He's working on his own line of cheeses at Pamper Cow which will debut later this year.

Here are some happy revelers!

Our sons were sellign water and flavored ices.

This is Ulma, Mark and Lori's dog.

The last two revelers of the day were Megan Cahill and Jessica Rowe. They showed up late and missed the party, but we shared some of our sangria with them, and they stayed to hang out while we cleaned up and they did a tasting. They were great sports. Thanks ladies!

Recipes from the 1st Annual Sangria Festival
Hudson-Chatham Winery
August 9, 2008

Thank you to all who came and made the 1st Annual Sangria Festival at the Hudson-Chatham Winery such a success! Here are the recipes for the sangrias that were featured at the event. All of them should be served over ice, and can be topped with lemon-lime soda if desired (though we did not do this). To further relive the Sangria Festival experience, serve with some favorite Mexican food (ours is from Mexican Radio), a bowl of tortilla chips and fresh salsa, and listen to a CD by Maria Zemantauski ( Enjoy!

Fuzzy Peach Sangria
2 bottles Hudson-Chatham Winery Blanc de Blanc
3 cups peach nectar
2 cups peach liqueur
1 ½ cups fresh-squeezed lemon juice
3 large peaches, cut into cubes
1 large lemon, sliced into thin wheels
Combine chopped peaches, lemon slices, liqueur and nectar. Cover and refrigerate for at least 4 hours. When ready to serve, add the blanc de blanc and mix to combine.

Summer Bounty Sangria
2 bottles Hudson-Chatham Winery Cabernet Franc
1 (or more) each of the following fruits, cut into bite-sized pieces:
Red apple
Green apple
Combine all ingredients, stir, cover and refrigerate for at least 4 hours. If desired, when ready to serve, add 1.5 liters of lemon-lime soda or to taste.

Blueberry Merlot Sangria
1 bottle Hudson-Chatham Winery Merlot
6 cups fresh blueberries
Simple syrup (see below)
½ cup Triple Sec
1 cup fresh-squeezed orange juice
Process blueberries in batches of about 1-2 cups each in a blender on high speed. Strain each batch through a sieve to separate the small seeds. Strain into a medium-sized pot for cooking. When all the blueberries are processed, make a simple syrup by measuring 1 cup of sugar and adding 1 cup of very hot tap water. Mix until the sugar is dissolved, and pour into the blueberry puree. On low to medium heat, cook the blueberry mixture, stirring occasionally, until it is mixed through and smoother in texture. Allow to cool.
When cool, add the triple sec, orange juice, and merlot. Cover and refrigerate for 4 hours or overnight. Final blend will be a bit lumpy – but tasty!!

Traditional Sangria
1 bottle Hudson-Chatham Winery Merlot
1 bottle Hudson-Chatham Winery Cabernet Franc
2 oranges, sliced thin and the slices cut in half to form small triangles
2 apples, chopped into bite-sized pieces
2 cups halved seedless green grapes
1 lemon, sliced thin
4 oz Triple Sec
4 oz Brandy
Combine fruits, wine, and liqueurs. Refrigerate for at least 4 hours or overnight. If desired, top with lemon lime soda – or not!

Strawberry Lemon Sangria
2 bottles Hudson-Chatham Winery Ghent Blush
1 32-oz bottle Strawberry Lemonade Powerade or appropriate substitute
1 pint sliced strawberries
1 pint strawberries, sliced and pureed in the blender
1 lemon, sliced into thin wheels
½ cup fresh-squeezed lemon juice
Combine sliced strawberries and lemons with strawberry lemonade, lemon juice, and blush. Stir and refrigerate at least 4 hours or overnight. Add additional sliced strawberries before serving, and adjust to taste with the lemon juice.