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Red, Wine, & Blue! | Fourth of July Wine Sparkler Sangria Recipe

Red, Wine, & Blue!

The holiday weekend is here and it's time to celebrate! Get out the festive decorations, plan an outdoor BBQ, and of course, stock up on your favorite chilled beverages. 

If you're looking for a simple and refreshing cocktail, check out our fabulous 4th of July
Wine Sparkler Sangria recipe below, then pencil us in for your Sunday Funday! We're serving Sunday Brunch from 10 am to 1 pm, hosting our Farmers Market from 11 am to 3 pm, and we've got live music on the patio with "Shaddler" from 1 pm to 4 pm! 

Happy birthday America!

Fourth of July
Wine Sparkler Sangria Recipe

Make our 4th of July Wine Sparkler Sangria for this weekend's backyard BBQ or beach party. 
With our Frizzante Moscato and fresh berries it's a red, wine, & blue winner! 

Fourth of July Wine Sparkler Sangria:
(makes 4 servings)

·         1 bottle Frizzante Moscato

·         1 cup white grape juice (depending upon desired sweetness)

·         2 cups fresh blueberries

·         1 pound fresh strawberries, hulled and sliced

·         Ice

Combine at least 30 minutes prior to serving and store in refrigerator. Add ice to each glass and additional fruit for topping if needed. Cheers!

The first fifteen people to make any purchase in our Tasting Room this Sunday will receive a free Folino Estate Farmers Market tote! Then, head on out to our wonderful vendors for some unique finds; live plants, fresh local honey, and more! 

Memorial Day Food & Wine Pairings | Red Wine BBQ Sauce Recipe

Cheers to Summer!

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Memorial Day is the “unofficial” start to Summer and there's no better way to embrace the season than with a bottle of wine! This time of year, many people trade reds for chilled whites and rosés, but don’t swap out those reds just yet! Lighter reds such as our
Pinot Noir and Chambourcin are delicious served with a slight chill. 

Most importantly, it’s a great time to kick back, relax, and enjoy a glass under the sun! 

A true wine lover’s barbeque sauce recipe, the addition of our award-winning
Chambourcin creates a rich complexity to the sauce that will have your guests
wondering what your secret ingredient is…

Red Wine BBQ Sauce

Ingredients: Makes 1 cup of sauce

1 T minced garlic

2 T minced onion

1 Cup ketchup

crushed red pepper

1 T red wine vinegar

2 Teaspoons brown sugar

1/4 Teaspoons salt

1/4 Teaspoons Worcestershire Sauce

1/4 Teaspoons dried mustard

1/4 Teaspoons dried onions

1/3 cup of Folino Estate Chambourcin wine

A dash Tabasco Sauce

1 T vegetable oil


Directions: Heat vegetable oil in heavy medium saucepan over medium heat. Add garlic, onion, dried onions; stir until they start to become clear, about 1-2 minutes. Stir in ketchup and red wine. Simmer for about 2 minutes. Add the rest of the ingredients, stirring until combined. Simmer for 3-5 minutes, lowering temperature if needed.


Featured Recipe | Rotini alla Vino Rosato

Rotini alla Vino Rosato

Try your own version of this delicious dish at home!

What you'll need:

  • 1 pound boneless skinless chicken breast
  • Salt and pepper
  • 3 tablespoons extra virgin olive oil 
  • 1 pound penne pasta
  • 8 cloves garlic, chopped
  • 1 cup Vino Rosato (Rosé wine)
  • 28 oz. can crushed tomatoes
  • 2 teaspoons sugar
  • 1 ½ cups heavy cream
  • Chopped parsley or basil, to garnish

Bring a large pot of salted water to a boil. Pat the chicken breast dry with a paper towel, and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium high heat.

Add the chicken breasts to the pan, allowing them to sear on one side for 6-7 minutes. Flip the chicken and sear on the other side for another 6-7 minutes. Remove the chicken breast from the pan and set aside on a cutting board to rest.

Now, add the penne pasta to the boiling water and cook according to package instructions just until al dente. Drain. Meanwhile, to the pan drippings, add the garlic and cook for 1-2 minutes, taking care not to burn the garlic.

Deglaze the pan with the rose and bring the liquid to a boil. Turn the heat down to a simmer, and allow the wine to simmer for 2-3 minutes.

Add the crushed tomatoes and sugar, and bring to a simmer. Reduce the heat to low. When the tomatoes have stopped bubbling, stir in the heavy cream.

Slice the chicken, and toss it into the skillet along with the cooked penne.

Stir everything together, and serve with chopped herbs on top.