Saturday, March 21, 2009

Four Springs cooking up tasty wine sauces

When you make your way into Four Springs Winery in Seven Valleys, Pa., one of these next two weekends for Tour de Tanks, make sure you try the meatballs in wine sauce. It could be a white sauce or red sauce; they've made both for an event that drew more than 300 ticketholders the first week and 450 each the past two weekends.

The white sauce has been made with Four Springs Chardonnay and Rothchild Farms raspberry honey mustard pretzel dip. That creates a yellow sauce that's a perfect dipping agent for the meatballs. When they temporarily ran out of the raspberry honey mustard, they switched to a red sauce that featured Four Springs Chambourcin and some Aunt Mae smoked sweet chipolte oven and grilling sauce. Both of those companion items are available for purchase at the winery.

In either case, lay the meatballs in the bottom of the crock and let them simmer. Then go open some wine and snack.

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