home | contact us | e-newsletter  
Prairie State Winery
 

 

featured wine

 

 

 

 

 

oak savanna chardonnel wine of the month

 

January Wine of the Month:

Oak Savanna

This dry white is rich and full bodied with just a hint of oak. Vanilla and caramel notes are balanced with crisp citrus and a smooth finish. Try it with theroasted cauliflower salad recipe below!
$13.49 or $11.47 cs

Wine Club Members Take 15% off Wine of the Month Selections!

 

Some Recipes from our January Food & Wine Pairing:

Roasted Cauliflower Salad (Serves 4)

For the Cauliflower

-1 large head of Cauliflower cut into small florets
-A few TBSP of olive oil
-Generous pinch of salt
-Fresh ground black pepper
-Just a sprinkle of cumin

Toss all the ingredients together in a large bowl until cauliflower is evenly coated. Arrange in a single layer on a baking sheet and place in a 400* oven for about 45 minutes or until caramelized. Stir the florets several times to ensure even browning. Let cool.

For the Couscous

Prepare Israeli Couscous according to package instructions, drizzle with olive oil and let cool.

For the Pickled Raisins

-½ cup golden raisins
-1 cup Oak Savanna
-¼ cup champagne vinegar
-2 TBSP sugar
-A big pinch of salt

In a small saucepan bring all of the ingredients except for the raisins to a simmer. Pour the hot liquid over the raisins (in a heat proof container) and let cool.

For the Garlicky-Lemon Aioli

-1 TBSP roasted garlic, pureed
-1 egg yolk
-1 TBSP lemon juice
-1 tsp Dijon
-8 oz veggie oil
-salt

Vigorously whisk all the ingredients except for the oil in a mixing bowl. Slowly drip in the veggie oil while continuing to whisk until it is all emulsified.  Adjust the seasoning with more lemon juice or salt to taste.

To Serve:

Spread a good amount of aioli onto salad plates. Layer on the couscous and cauliflower. Sprinkle with pickled raisins and garnish with green onion and roasted cashews. Serve with a chilled glass of Prairie State Winery Oak Savanna!

Pork Cheek Ragu

(Serves 4)

-2 # of Pork Cheeks, trimmed of excess fat
-1 each large onion, diced
-3-4 ribs of celery, diced
-6 cloves of garlic, chopped
-2/3 cup Prairie State Winery Sangiovese
-1 cup chopped canned tomatoes (such as San Marzano)
-1 TBSP balsamic vinegar
-A couple sprigs of fresh thyme
-1 tsp dried oregano
-A light dusting of cinnamon
-Freshly grated black pepper
-Salt to taste

Generously coat a heavy bottomed pan with veggie oil and heat on the stove over med-high until very hot. Pat down the cheeks to remove any excess moisture, then liberally season with salt and pepper. Sear on all sides in your hot pan and then remove. Keep the pan nice and hot and throw in your garlic, onion and celery. Saute for a few moments to pick up all the brown bits from the bottom of the pan. Add some more salt and pepper as well as your thyme, oregano and cinnamon. Pour in the wine and reduce it by half. Then add your canned tomatoes and balsamic. When that has all simmered together for a few moments, then add your cheeks back in to the pan. Cover and place into a 325* oven for 1 ½ hours. Uncover your pan and give everything a stir. Continue cooking uncovered for another 1 ½ hours or until the cheeks pull apart easily with a fork. Skim off any excess fat and gently shred the cheeks. Serve over pasta or crostini, garnish with shaved parmesan or asiago, and don’t forget the rest of that Sangiovese!

 


 
     
 

Prairie State Winery

Sign up for our monthly email newsletter HERE!

 

Next Food & Wine Pairing

Our next Food & Wine Pairing will be Saturday, Feb. 28! Join us for three courses of small bites that have been thoughtfully paired with one of our wines. This is a fun opportunity to try something new or experience old favorites in a new context! The menu is always a suprise but check out our previous menu below for an example.

Pre-paid tickets required. $14 per person. Time slots will be available between noon and 4pm. Call us at 815-784-4540 to make your reservation!

food and wine pairingJanuary's Menu:

1st course: Roasted cauliflower and couscous salad over garlicky-lemon aioli with pickled raisins and cashews. Served with Oak Savanna.

2nd course: Pork cheek ragu served over crostini with shaved asiago and Sangiovese.

3rd course: "Mimosa" poached pears on a shortbread cookie with mascarpone frosting. Served with Bubblin Blue.

Check out the recipes in the side bar!

 

Bloody Mary Sundays in Genoa!

Kick your Sunday Blues at our Genoa Tasting Room! We will be serving up wine bloody marys complete with all the fixin's all day long. Kick back and enjoy the live music from 1:30pm to 4:30pm.

Feb. Sunday Blues Dates: 2/15 with Mary J. Harris

jalapeno wine bloody mary

Live Music Schedule

Friday Night Wine Downs- 7:00 to 9:30pm

Friday, Feb. 6th
at Prairie on State, Sycamore
Friday, Feb. 13th
at Prairie State Winery, Genoa
Friday, Feb. 20th
*MEMBERS ONLY* with Wally Mulso
at Prairie State Winery, Genoa
Friday, Feb. 27th
TBA

at Prairie State Winery, Genoa

Sunday Blues- 1:30 to 4:30pm

Sunday, Feb. 15th
at Prairie State Winery, Genoa
 

 

Joining us for a FNWD or Sunday Blues? Feel free to BYO-Nosh!
Pack a picnic from home or order in from a local restaurant. Enjoy!
Reservations held until 15 minutes before music starts.
NO OUTSIDE ALCOHLIC BEVERAGES.
MUST BE 21 TO ENTER.

 

Hours

Prairie State Winery, Genoa
(Winter Hours Beginning Nov. 1st)

Monday - Thursday 11 AM to 6 PM
Friday 11 AM to 7 PM
Saturday 11 AM to 7 PM
Sunday Noon to 5 PM
 

Prairie on State Wine Cellars, Sycamore
(Winter Hours Beginning Nov. 1st)

Monday & Tuesday 11 AM to 5 PM
Wednesday & Thursday 11 AM to 6 PM
Friday & Saturday 11 AM to 7 PM
Sunday Noon to 5 PM

 

Congratulations go out to our winemaker Rick Mamoser.

winemaker of the year 
Rick has been chosen 2013 Winemaker of the Year by
the Illinois Grape Growers & Vintner's Association.
Cheers to Rick!

 

Looking for Prairie State Wines?
For the most up to date list of where to find some of our wines click here.

facebookLike us on Facebook!

 
     


Website Design & Construction By Trittenhaus Design