Once the days become cool, our snack rotation features all the cozy, mouth-watering flavors of fall alongside a crisp glass of Chaddsford wine!
We're easing into the new season with '19 Traminette's golden hue and delightful aromatics. Find '19 Traminette on special throughout the month of October, when you can score a $1 discount per glass, $2 discount per bottle, and a $24 discount per case at all Winery locations.
The latest vintage celebrates bright and welcoming notes of lychee, honey, and candied mango and is best served alongside autumnal dishes like mushroom stuffed ravioli and roasted turkey. Sofia MacTough, Chaddsford's Private Event Coordinator, enjoys the palate-coating wine alongside a richly-flavored, savory cheese dip.
MacTough joined the team in early 2021 and has since brought her enthusiasm, wit and baking abilities to CFW! When not organizing events or running our operations during the weekend, Sofia enjoys gardening, spending time with her husband and three cats, and baking for family and friends. As such, MacTough prefers a versatile wine like Traminette stating "Whether I am pairing this wine with spicy sushi or drinking it alongside a soft pretzel its complexity lends itself to experimentation. I will always enjoy a glass of Traminette!”
Keep this recipe on hand for football tailgates or chilly nights alongside the fire with a thirst-quenching glass of Traminette. Click here to shop the limited-time sale now!
Sofia's Traminette Fondue
- 1 lb Gruyere cheese, grated
- ½ lb Swiss cheese, grated
- 1 Cup of Chaddsford Winery Traminette
- 1 Tablespoon cornstarch
- 1 Teaspoon lemon juice
- ¼ Teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
In a medium-sized saucepan combine both cheeses, wine, cornstarch, and lemon juice and cook over medium heat. Stir occasionally until the cheese melts and the mixture comes together. Add nutmeg, salt and pepper to taste. Take off heat and serve warm.
Sofia's Soft Pretzels
- 16 oz premade pizza dough
- 2 Tablespoons baking soda
- 2 Cups of warm water
- 1 egg, beaten
- Kosher salt
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Portion the pizza dough into 8 equivalent pieces. Roll each dough ball to form a strand about 12 inches in length. Take the ends and cross them twice to form the center portion of the pretzel. Pinch the dough at the ends and dip in the baking soda and water mixture. Place on the sheet pan and repeat with remaining dough. Once all the pretzels are formed brush the tops with the beaten egg and sprinkle liberally with kosher salt. Bake in oven for 20- 25 minutes.