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Barrington Cellars Barrel

Wine Events for the Year!


For further information you can contact us directly and in some cases, obtain more detailed information from the Keuka Wine Trail web site.
 
 


CHEESE AND WINE LOVER'S WEEKEND

CHEESE AND WINE LOVER'S WEEKEND

Deli Spirals

February 9, 2013 - February 10, 2013
Location: Barrington Cellars
Fee: $18 adv / $23 door

Come out and explore new combinations of cheese and wine. We're bringing back the popular Deli Spirals in several different combinations, and for dessert Bark(said to be addictive).

Menu

Buffalo Chicken Deli Spirals, Veggie Deli Spirals, and Ham and Cheese Deli Spirals and Bark

Recipe

Deli Spirals
(makes approximately 27 spirals of each variety, depending on size of wraps and thickness of slices)

Buffalo Chicken Spirals

INGREDIENTS:
1/2 cup ranch dressing
1/2 cup Frank's Buffalo-Style Wing Sauce
2 Tablespoons brown sugar
1/4 cup Barrington Cellar's Vidal Blanc table wine 2 cups cooked shredded chicken
3 full sized 10" wraps
small amount of cream cheese

INSTRUCTIONS:
1) Stir together the Ranch dressing, wing sauce, brown sugar and wine, until mixed well.
2) Add chicken and mix well.
3) Spread on wrap, leaving upper quarter of wrap bare.
4) Spread layer of cream cheese on bare quarter of wrap and roll up from the opposite edge. [The cream cheese is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.


Ham and Cheese Spirals

INGREDIENTS:
1/4 cup Barrington Cellar's Concord table wine 8 oz. cream cheese
1/2 lb. sliced ham
1/2 lb. sliced veggie farmer's cheese
baby spinach
3 full sized 10" Spinach wraps

INSTRUCTIONS:
1) Stir together the Barrington Cellar's Concord table wine and the cream cheese, until mixed well.
2) Spread mixture over the entire wrap.
3) Place a layer of ham, a layer of cheese and a layer of baby spinach over the wrap, leaving the upper 1/4 of the wrap bare.
4) Roll up the wrap from the edge opposite the portion without meat/cheese/spinach. [The cream cheese without toppings is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.


Veggie Spirals

INGREDIENTS:
1/4 cup Barrington Cellar's Concord table wine 8 oz. cream cheese
sliced cucumbers
sliced peppers
sliced carrots
baby spinach

INSTRUCTIONS:
1) Stir together the Barrington Cellar's Concord table wine and the cream cheese, until mixed well.
2) Spread mixture over the entire wrap.
3) Place layers of cucumber, peppers, carrots and baby spinach over the wrap, leaving the upper 1/4 of the wrap bare.
4) Roll up the wrap from the edge opposite the side with no veggies. [The cream cheese without toppings is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.


Bark

INGREDIENTS:
1 lb good ricotta cheese [we recommend Lamagna's]
2 eggs
1/3 cup sugar [or more if you have a sweet tooth]
1 teas. vanilla
1 9 inch pie crust (pastry, graham cracker, whatever your favorite is)

INSTRUCTIONS:
1.) Beat the eggs until slightly foamy.
2.) Add other ingredients and beat until smooth. You can add a pinch of flour if the mixture seems too runny.
3.) Pour into prepared pie crust.
4.) Bake for 15 minutes at 425F, then reduce heat to 350F and bake for an additional 30 minutes. 5.) Cool and serve with Concord Grape Sauce.Bark

 

Ingredient

 

1 cup brown sugar

1 cup real butter

1-12 ounce package milk chocolate morsels

1 stack saltine crackers

 

Direction

 

1. Line pan wwith parchment paper or foil and lay out saltines.

2. Boil sugar and butter 3 minutes; pour over crackers.

3. Bake 7 minutes at 400 degrees F.

4. Remove from oven and place chocolate chips on top. Spread as they melt. Top with chopped nuts.

5. Let set until cold or place in refrigerator for 1 hour.

6. Lift paper or foil and break apart.





VIVA ITALIA!

April 6, 2013 - April 7, 2013
Location: Barrington Cellars
Fee: $25 advance/$30@door

Join us to try traditional cuisine from the Lombardy-Veneto region of Italy paired with a complementing selection of our wines.

Menu

We're serving up two different dishes from Lombardy/Veneto region. Start with the savory Busecca (Omlet in Tomato Sauce) made with our Baco wine, and for dessert the Italian Cheesecake Cookie.

Recipe

Busecca
(Omelet in Tomato Sauce)

Ingredients:

5 eggs
Salt(optional)
2Tbls Butter
3 oz Pancetta
1 small onion
2.5 Tbls Grape Seed Oil
5 oz canned crushed tomatoes
0.5 cup Barrington Cellars Baco Noir

1. Break the eggs into a bowl & beat with a fork until foamy.
2. In a pan, heat the butter and pour in a little beaten egg, to form a thin omelet.
3. Cook omelet on both sides and place on a plate. Cook the other omelets until the egg is used up.
4. Dice the pancetta; chop the onion. Gently fry the onion and the pancetta in the oil in a casserole dish.
5. Add tomato, wine, & salt(if desired) and cook for 10 min. on medium heat. 6. In the meantime, roll-up the omelets and cut into slices.
7. Add omelet slices to the sauce. Cook for 5 min. and serve.



Barrington CellarsItalian Cheesecake Cookie 


Ingredients:

1 pound Ricotta Cheese7oz.
2(8ounce) packages softened cream cheese
1 1/2 cups white sugar
4 egg
1 teaspoon vanilla extract 
3 Tablespoons cornstarch
1/2 cup butter, melted and cooled
1/2 pint sour cream

1/2 lemon, juiced

Directions

 

1. Cream together the ricotta and cream cheese.

2. Add sugar and continue beating until smoth.

3. Add lemon juice, vanilla, flour, cornstarch, beating well after each addition.

4. Beat in eggs, one at a time.

5. Gradually beat in melted butter.

6. Blend in sour cream, continue beating all ingredients until well blended.

7. Pour into ungreased 9 X 13 inch pan.

8.Bake at 320 degrees F (160 degrees C) for 1 hour.

9. Turn off oven and leave pan inside for 2 hours.

10. Cut into squares, and top with fruit or chocolate chip pieces.

Note: Bars can be frozen.


1. Heat the oven to 375 F.
2. Melt the butter and cool a little.
3. Mix together the flour, cornmeal, & sugar in a bowl. Gradually add the butter.
4. Add the egg & wine & blend well.
5. Butter a large cake pan and sprinkle with bread crumbs.
6. Pour the mixture into the cake pan and bake for about 30 min.
7. Serve cold.





KEUKA IN BLOOM

May 4, 2013 - May 5, 2013
Location: Barrington Cellars
Fee: $35/person$50/couple

Spring is here! [We hope]
Collect a Verbena plant and a 4" Rainbow Chard plant at your stop at Barrington Cellars, and get some ideas for your future Chard crop when you sample our delicious White Bean Rainbow Chard Soup.

Menu

Barrington Cellars White Bean Rainbow Chard Soup, with Sun-dried Tomato and Basil Yogurt Cheese and Chocolate Tapioca Custard Pudding.

Recipe

Barrington Cellars White Bean Rainbow Chard Soup
Ingredients:

2 Tbsp Barrington Cellars Grape Seed Oil
1 medium yellow onion, peeled and chopped

1 cup diced carrot

1 bunch of Rainboe Chard(about 8-9 stalks), leaves & stems separated, stalks chopped in about 1/4"pieces and leaves roughly chopped

1/2 tsp kosher flake salt

1/4 tsp freshly ground pepper

8 cups vegetable stock(may substitue chicken stock)

15.5 oz can of cannellini beans, rinsed and drained

14.5 oz can of petit diced tomatoes

1/2 tsp finely chopped fresh rosemary


1/4 cup of Barrington Cellars Kestral White

Directions:

1. Heat the oil over medium high heat in a large pot. Saute onion and carrot until the onion is translucent, about 5 minutes

2. Add the chard stalks, salt, pepper, and crushed pepper, and saute another 4-5 minutes.

3. When the veggies have cooked down a bit, add the stock, beans, tomatoes, and rosemary. Bring up to a boil, then reduce the heat and simmer about 20 minutes.

4. When the beans have softened a little, add the chard leaves and cook about 5-8 minutes.

5.Add Barrington Cellars Kestral White wine just before serving nice and hot with a few shavings of parmesano cheese on top.
1) Yield: Serves 4-6


Chocolate Tapioca Custard Pudding

Ingredients:

1/2 cup granulated tapioca
3 cups whole milk
2 eggs
1 cup of sugar
1/2 teaspoon of vanilla
1 cup semi-sweet chocolate chips

Directions:
1) Combine tapioca and milk, in 1 1/2 quart pan, let stand 20 minutes. On medium high heat, stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually, and frequently stirring. 


2) Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling). Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Tapioca should be translucent. Add Chocolate chips and stir until well mixed.
3) Cool 15 minutes. Add vanilla. Serve either warm or chilled with dash of whipped cream.

Note
If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.




BARBEQUE AT THE WINERIES I

BARBEQUE AT THE WINERIES I

Son-in-Law Victor Barbequeing

June 8, 2013 - June 9, 2013
Location: Barrington Cellars
Fee: $25/advance$30/@door

It's A Summer Celebration!

Join us for a summer barbecue overlooking the lake. Taste one of our excellent white or rose wines and enjoy the view from our deck, all while enjoying Dinosaur Honey Garlic Barbeque Chicken, Eileen's jazzed-up macaroni salad (a staff favorite), and finish with homemade Jalapeno Brownies.


Menu

Grilled Honey Garlic Chicken, made with Dinosaur Barbeque's Honey Garlic Barbeque Sauce and Barrington Cellar's Vulture's Red
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Jalapeno Brownies


Recipe

Grilled Honey Garlic Chicken
Serves 4

Ingredients: 1 lb. boneless, skinless chicken thighs
Dinosaur Barbeque's Honey Garlic Barbeque Sauce
Barrington Cellar's Vulture's Red Table Wine

Directions: 1. Grill chicken thighs until cooked through. Baste with sauce for last 5 minutes on the grill.


Jazzed-Up Macaroni Salad

Ingredients:

1 Lb your favorite pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish

Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving


Jalapeno Brownies

Ingredients:

2/3 cup semi-sweet chocolate chips
1/2 cup butter
4 large eggs
12 oz. semi-sweet chocolate chips(
2 cups sugar
1 teaspoon vanilla

1 1/4 cup unsweetened cocoa powder

5 large jalpeno peppers, minced

3/4 cup chopped walnuts


Directions:

1. Preheat oven to 350 degrees F, and lightly oil a 9 X 13 inch pan.

2. Melt butter and chocolate chips together in a double-boiler. Set aside to cool..
3. In a large bowl, whisk or beat the eggs until foamy. Add the sugar and vanilla and beat until well blended. Add the chocolate-butter mixture and stir until just combined.
4. Add the flour and cocoa powder and mix until almost blended. Fold in the jalapenos and nuts.

5. Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.  Allow to cool, thencut into squares and dust with powdered sugar.





BARBEQUE AT THE WINERIES II

June 22, 2013 - June 23, 2013
Location: Barrington Cellars
Fee: $25/advance$30/@door

It's A Summer Celebration!

Join us for a summer barbecue overlooking the lake. Taste one of our excellent white or rose wines and enjoy the view from our deck, all while enjoying Dinosaur Honey Garlic Barbeque Chicken, Eileen's jazzed-up macaroni salad (a staff favorite), and finish with homemade Jalapeno Brownies.



Menu

Grilled Honey Garlic Chicken, made with Dinosaur Barbeque's Honey Garlic Barbeque Sauce and Barrington Cellar's Vulture's Red
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Jalapeno Brownies


Recipe

Grilled Honey Garlic Chicken
Serves 4

Ingredients: 1 lb. boneless, skinless chicken thighs
Dinosaur Barbeque's Honey Garlic Barbeque Sauce
Barrington Cellar's Vulture's Red Table Wine

Directions: 1. Grill chicken thighs until cooked through. Baste with sauce for last 5 minutes on the grill.


Jazzed-Up Macaroni Salad

Ingredients:

1 Lb your favorite pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish

Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving


Jalapeno Brownies

Ingredients:


2/3 cup semisweet choclate chips
1/2 cup butter
4 large eggs
2 cups sugar
1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

5 large jalapeno peppers, minced

3/4 cup chopped walnuts 

Directions:


1. Preheat the oven to 350 degrees F Lightly oil a 9 X 13 inch pan.
2. Melt butter and chocolate chips together in a double-boiler. Set aside to cool.
3.  In a large bowl, whisk or beat the eggs until foamy. Add the sugar and vanilla and beat until well-blended. Add the chocolate-butter mixture and stir until just combined.

4. Add the flour and cocoa powder and mix until almost blended. Fold in the jalapenos and nuts.
5. Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes.
6. Allow to cool, then cut into squares and dust with powdered sugar.





WATKINS GLEN INTERNATIONAL WINE FESTIVAL

WATKINS GLEN INTERNATIONAL WINE FESTIVAL

Watkins Glen Table

July 13, 2013 - July 14, 2013
Location: The Watkins Glen International Raceway
Fee:

Do not forget to visit us inside the garage at booth #122-123 for all the fun at the famed FINGER LAKES WINE FESTIVAL.

We will be pouring our 100% NYS Grape Juice to all the Designated Drivers and children free of charge.

SEE YOU THERE!!!!!!



HARVEST CELEBRATION OF FOOD & WINE

September 14, 2013 - September 15, 2013
Location: Barrington Cellars
Fee: $25/advance$30/@door

Harvest is upon us! Come, welcome Autumn with us and enjoy the smells and tastes of harvest.


Menu

Grape & Rosemary Focaccia, Harvest Meatballs, Sweet Pumpkins Soup.


Recipe

Grape & Rosemary Focaccia

Ingredients:

1 lb refrigerated or thawed frozen pizza dough
2 Tbsp Barrington Cellars Grape Seed Oil
1/2 tsp dried crushed basil
2 cups de-stemmed seedless grapes (Approx. 1 lb before de-stemming)- marinated in Barrington Cellars Concord Wine
1 Tbsp snipped fresh rosemary
1 Tbsp grated Romano cheese

Directions:
1. Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12X8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes.
2. Transfer dough to lightly greased baking sheet. Using fork, prick dough. Cover, let rise in warm place 30 minutes.
3. Preheat oven to 450 degrees F. Brush dough with 1 Tablespoon of oil; sprinkle with basil. Arrange grapes on dough; sprinkle with rosemary and cheese.
4. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining 1 Tablespoon of oil.
5. To serve, cut in strips with pizza cutter. Serve warm or room temperature.
6. Makes 12 appetizer servings.

Harvest Meatballs

Ingredients:
1 oz frozen Meatballs
1 cup Chili Sauce
1 cup Concord Jelly
1 cup Barrington Cellars Concord Wine

1. Mix liquid ingredients over medium heat and add frozen meatballs.
2. Let meatballs and sauce simmer in Crock-Pot till meatballs are hot.
3. Serve with toothpicks for screwers.

Sweet Pumpkin Soup

Ingredients

1 15oz can Pumpkin
2/3 c. sugar
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground cloves (optional)
1 1/2 c. whole milk

Mix all ingredients in a large pot. Heat on low stirring frequently until mixture begins to boil. 
Serve warm with a dollop of whipped cream and a sprinkle of cinnamon, if desired.






KEUKA HOLIDAYS I

KEUKA HOLIDAYS I

ELF VALERIO

November 9, 2013 - November 10, 2013
Location: Barrington Cellars
Fee: $37/person,$57/coupl

The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift. This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine Glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $37.00 per person or $57.00 per couple to cover the cost of a ticket to visit all 7 Keuka Lake Wine Trail wineries for this event.


Menu


This year at Barrington Cellars you will have a White Chicken Chili. We will also be serving Garlic and Herb Yogurt Cheese and by popular request, Chocolate Pecan Chunks-AKA "BARK". Check It Out!




Recipe

Barrington Cellars White Chicken Chili

Ingredients:

2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch


Directions:
1. Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2. Add wine and broth and simmer for 20 minutes.
3. Add beans and cream and simmer for 10 minutes.
4. Mix corn starch with small amount of cold water and add to chili. Bring to a boil.

Serves 8
Prep-Time: 2 hr.



Chocolate Pecan Chunks-AKA "BARK"

Ingredients:


1 cup butter
1/2 Cup Brown sugar
1 sleeve Saltines
12 oz. semi-sweet chocolate chips(
1 Cup ground toasted pecans (can use almonds, walnuts, or whatever nut you prefer)

Directions:

1. Line a cookie sheet/jelly roll pan with parchment paper or greased aluminum foil [VERY IMPORTANT if you don't the bark will glue itself to the bottom of your pan and you'll get Chocolate Pecan crumbs if you can get it off at all] .
2. Melt butter and brown sugar over low heat, stirring constantly for 3 minutes.
3. Pour melted butter/sugar over crackers spreading mixture over the crackers [don't worry if yo miss some spots it will spread out in the oven].
4. Bake in a 350 degree oven for 12-15 minutes, until mixture spreads over crackers and bubbles.
5. Remove pan from oven and sprinkle with chocolate chips. When the chips melt spread the chocolate evenly.
6. Sprinkle with the nuts and refrigerate for at least 1 hour before serving.
7. Break into pieces and serve. Keep refrigerated in warm weather.






KEUKA HOLIDAYS II

KEUKA HOLIDAYS II

The Grandchildren and Zena

November 16, 2013 - November 17, 2013
Location: Barrington Cellars
Fee: $37/person$57/couple

The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift. This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine glass. At each participating winery they will also receive a unique ornament to hang on the wreath.

There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 7 Keuka Lake Wine Trail wineries for this event.


Menu

This year at Barrington Cellars you will have White Chicken Chili at Barrington Cellars. We will also be serving Sun-Dried Tomato and Basil Yogurt Cheese and by popular request, Chocolate Pecan Chunks-AKA "BARK".. Check It Out!




Recipe

Barrington Cellars White Chicken Chili

Ingredients:

2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch


Directions:
1. Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2. Add wine and broth and simmer for 20 minutes.
3. Add beans and cream and simmer for 10 minutes.
4. Mix corn starch with small amount of cold water and add to chili. Bring to a boil.

Serves 8
Prep-Time: 2 hr.


Concord Grape Tapioca Pudding

Ingredients:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired

Directions:
1. Combine all of above and mix well.
2. Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3. Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4. Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5. Top with whipped cream if desired.