Ring in the New Year!

Posted by on Dec 30, 2017 in Blog | Comments Off on Ring in the New Year!

Ring in the New Year!

Can you believe that  2017 is almost behind us? Here are some suggestions for recipes and wines to help Ring in 2018!

The best wine is always the wine you like best, but some of our favorites for New Year’s are:

Sparkling Riesling – Nothing says Celebration quite like some bubbly! This crisp Sparkling Riesling was made in the traditional Champagne method (fermented in the bottle). Perfect by itself or with cheese, appetizers or seafood. 

Catawba Ice Wine – Another very special choice for New Year’s Eve or Day. This traditional ice wine was made from grapes frozen on the vine. The grapes were pressed while still frozen, so only a small amount of very sweet, concentrated, flavorful nectar was pressed out of the grapes (while the grapes water content was discarded as ice). Enjoy as dessert or with dessert. Delish!

Davenport – Enjoying a quiet New Year’s Eve at home? This is the choice for you. This port-style wine is perfect for sipping in front of a fire.

Plus, check out some great recipes and pairings for New Year’s Eve or New Year’s Day below.

Sweet ‘n Savory Cheeseball


This cheeseball is the perfect dish to bring to a New Year’s Eve get together. Enjoy with a glass of Liberty Vineyards Cool Cat or Sparkling Riesling wine


  • 1-8 oz. pkg. cream cheese (softened)
  • 6 oz. blue cheese crumbles
  • ⅓ cup dried blueberries (dried cherries or
  • dried cranberries may be substituted)
  • 2 green onions, finely minced
  • 1 clove garlic, finely minced
  • ½ cup pecans, chopped
  1. To plump dried berries, put in bowl and cover with boiling water. Let sit one minute then drain.
  2. Blend together softened package of cream cheese and blue cheese. Then blend in the green onions and garlic. Gently stir in softened berries. Form mixture into a ball. Roll in chopped pecans to coat. Chill at least 4 hours to allow flavors to blend. Remove from refrigerator at least ½ hour to soften before serving.
  3. Serve with assorted crackers and Liberty Vineyards Cool Cat wine.

    Uptown Grilled Cheese Appetizers 

    This fun appetizer is a perfect New Year’s Eve snack. Enjoy with Liberty Vineyards Traminette or Sparkling Riesling.
  • 10 tablespoons unsalted butter
  • 4 tablespoons concord grape seed oil (or vegetable oil)
  • 1 medium shallot, chopped
  • 1 clove garlic, chopped
  • ½ pound sliced mushrooms
  • salt and pepper to taste
  • 48 slices rye cocktail bread
  • 2 large plum tomatoes, thinly sliced
  • ½ pound extra sharp cheddar, thinly sliced

    Heat 1 tablespoon butter and 1 tablespoon oil in medium skillet over medium heat. Sauté shallot and garlic 1 minute. Add mushrooms to mixture, cook until mushrooms are tender (about 5 minutes). Season with salt and pepper. Assemble sandwiches: take one slice of cocktail bread, top with about 1 tbsp of mushroom mixture and 1 slice of tomato followed by a thin slice of cheddar. Top with a second bread slice. Press together. In panini grill, large skillet or griddle, heat 3 tablespoons butter and 1 tablespoon oil. Brown sandwiches (if cooking in skillet or griddle, flip sandwiches once). Garnish with a dill pickle, if desired. Serve with Liberty Vineyards Traminette or Sparkling Riesling.

Cocoa and Spice Pork Tenderloin
This special pork recipe is great for a New Year’s Eve or New Year’s Day dinner. Enjoy with a glass of Liberty Vineyards Trifection (in our Holiday bottle for an extra festive touch).
  • 1 and ½ tablespoons ground black pepper (or to taste)
  • 1 tablespoon ground coriander
  • 4 and ½ tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 3 and ½ tablespoons good-quality unsweetened cocoa
  • 4 tablespoons sea salt
  • 2 (2 pound) boneless pork tenderloins
  • 2 tablespoons olive oil
  1. Preheat the oven to 400 degrees F. Mix the first seven ingredients together, set aside. Trim the pork tenderloins of excess fat. Rub the tenderloins with generous amounts of the cocoa/spice rub. heat the olive oil in a large frying pan over medium heat until hot. Sear each tenderloin on all sides. Sear about 2 minutes until the tenderloins reach a rich brown color. Remove the tenderloins from the frying pan and bake in the oven until fully cooked (usually about 10 minutes or until meat thermometer reaches 160 degrees). Let the tenderloins rest for at least 10 minutes before carving. Enjoy with a glass of Liberty Vineyards Trifection wine.

Chocolette Mousse
This silky and decadent mousse is the perfect ending to a special dinner. Perfect for New Year’s Eve or day.  Enjoy with a cordial glass of Chocolette wine.

  • 4 tablespoons Liberty Vineyards Chocolette wine
  • ½ cup plus two tablespoons sugar, divided
  • 1 tablespoon good-quality instant coffee
  • 2 tablespoons fine-quality cocoa
  • 2 cups heavy whipping cream
  1. Chill mixing bowl and beaters. Mix two tablespoons sugar with cocoa until combined. Combine cocoa mixture and all other ingredients in chilled bowl and whip until stiff. Spoon or pipe mixture into dessert glasses or stemmed glasses. Refrigerate at least 20 minutes or until set (can make up to a day ahead and refrigerate) Before serving, garnish with whipped cream, berries or grated chocolate, if desired