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Staude — Sun, 08 Nov 2009 21:20:12 CST

Welcome to Rolling Meadows Vineyards!
212 Eden Trail - Warrenton, MO
636-288-1016
email: rolling-meadowsv@sbcglobal.net

We will be CLOSED on November 21st & 28th!!
so plan to stop in on November 14th if you need wines for Thanksgiving!

There's no place more beautiful than Fall in Missouri! Come and visit us!
We are open every SATURDAY from 11-4 but stay later if friends arrive!
It's going to be gorgeous this weekend - come taste the wine, play a little bocce, and spend time with your friends!

Fall colors are beginning to fade...
but November is a perfect time
for a drive to visit a Missouri winery!
Hope to see you!

You can try the new wine and all our other vintages as well.
We're just west of Warrenton, MO and easily accessed from I-70!!

Guests attend the 2nd annual LHS Auction Wine & Dine event on Sept. 27th.
Great fun and fellowship for a great cause!

Friends play a little bocce alongside the vineyard! A great game to go with great wine!

The 2008 Seyval, Concord, and Niagara are in the bottles!!!!
Ed is really excited about all of these wines, which he describes as "light & crisp, and perfect for late summer/early fall sipping!"

Bring a picnic and don't forget your favorite cheese.
The bocce and horseshoes are out on the lawn waiting for some action!
(directions to the vineyard are at the bottom of this page)

To reach the winery:
Take I-70 exit 188 (Truxton exit), turn left at the top of the exit and cross over the highway to the south side. Turn right and continue going west on the south service road for 2 miles. Turn left onto Scudder Ranch Road (you will see a large billboard for "Lazy Days Campground" with a bear taking a nap on it on the corner of this road. We also have some small signage on this corner!) and proceed 1 mile south to Eden Trail. (it's the first right turn after you cross the train tracks!)
Turn right onto Eden trail. Look for the RMV sign on your left. We're at 212 Eden Trail.

Do you Twitter? Check out the RMV Tweets at RollingMeadowsV on Twitter.com
Become a follower and find out when the new wines will be available!

You can also follow us on FACEBOOK by searching Rolling Meadows Vineyards... we have group and a Page that you can follow! Take your pick!

Come to the Vineyard with your friends!

A crew who helped with harvest, shares a picnic at the end of the day!
Many thanks to "Alaina's Crew" who helped us over Labor Day!!!

Friends gather at Rolling Meadows to celebrate a birthday and enjoy a picnic with good wine!

At present our hours are: Saturdays from 11-4 pm. (sometimes until 6pm- call and ask!)
All other hours by appointment. Call or email us if you want to stop by at a special time on a another day! Our business number is 636-288-1016.

contact us via email at <rolling-meadowsv@sbcglobal.net>.

A book club gathers at the vineyard on a sunny fall day.

At the present time, we can only accept payment for wines by cash or personal check.

Combine a visit to our winery with a shopping visit at the Warrenton Outlet Mall and you can get some great deals in a relaxed shopping atmosphere! Hope to see you soon!

NEW FEATURE!!

Be sure to check the newest page on our website full of Great Wine Recipes and foods that pair wonderfully with wine!

Our Wine List Our Tasting Room Recipes for Wine Lovers Harvest Time Fun Spring at the Vineyard
Winter in the Vineyard Pretty sights at RMV

Harvest Time Fun

Staude — Mon, 19 Oct 2009 20:22:03 CDT

Pretty Seyvals	One of the Lutheran High kids who came to help!
High school students are AWESOME harvesters!	Great weather and great helpers!
A tiny picnicker enjoys cereal instead of wine!	This spot in the shade is reserved for YOU!
Bocce has become one of the fun things to do in the fall.	Ed tries his hand at bocce while juggling his wineglass at the same time!

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Recipes For Wine Lovers

Staude — Sun, 11 Oct 2009 07:57:05 CDT

Our family not only enjoys making wine, we also love to COOK! What can be more fun than getting together over a great meal with a great wine that goes with it! Here we plan to share an assortment of recipes we've paired with our wines and others that we've made using our wines! Hope you find something here that inspires your next get together with family and friends!

Potato, Mushroom & Onion SoupRecipe from: Ed Staude Prep time: about 30 minutes Servings 4 Got a cold wintery night? Make something warm and yummy and all vegetarian! Ingredients

5 cups chicken broth (I use 5 c. water and 5 TBS of Jameson's soup starter)
1 cup heavy cream
4 TBSflour
1 TBS fresh-chopped thyme
2 TBS fresh-chopped rosemary
1 TBS fresh-chopped savory
pepper to taste
4 medium potatoes (Yukon Gold are nice) peeled and cut into 1/2'' cubes
3 carrots peeled and sliced
1 med. onion
1 clove garlic
1 pint-sized box of Baby Belle mushrooms
3 large celery stalks
1/2 cup of Oaked Seyval or other bold dry white wine.

Directions: 1. Boil potatoes and carrots for 13 minutes, I add 3 TBS of soup base to the water as I cook them and no additional salt. (this is cooked SEPARATELY from the broth that is prepared in step # 3) 2. Saute sliced and separated onion, diced celery, mushrooms and garlic on medium heat for about 10 minutes. Add Seyval to this and lower heat and simmer for another 5 minutes. 3. Bring soup base and 5 cups of water to boil. Lower heat and add 1 cup heavy cream and stir in flour to slightly thicken. Add Thyme, Rosemary, and Pepper. 4. Drain the cooked potatoes and carrots and add to the broth. 5. Add the sauteed vegies (don't drain these first) to the broth. 6. Heat through and it's ready to serve. Very delicious with sliced French bread for dipping as you eat! OTHERVARIATIONS:you could corn, steamed broccoli, or spinach to this base and it would also make a delicious soup!

Chicken Piccata This yummy, easy to prepare dish makes any weeknight a little more zesty!

Ingredients

4 skinless, boneless chicken breasts
1 egg
3 tablespoons of lemon juice (increase to taste!)
1/4 cup all-purpose flour
1/2 teaspoon poultry spice blend (such as McCormicks or Durkee's Grill Creations Chicken and Fish Seasoning)
1/8 teaspoon paprika
1/4 cup butter (or use EVOO, twice around the pan)
2 cups of Chicken broth

Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4 servings

Directions

1. In small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. In a shallow bowl or dish mix together the flour, spices, and paprika. Dip chicken in the egg/lemon mixture and then in the seasoned flour.
3. In a large skillet, melt the butter (we use EVOO instead, twice around the pan) and brown the coated chicken pieces.
4. Add warm chicken broth and remaining lemon juice to the skillet. Cover and simmer for 20 minutes (turning chicken after 10 minutes), until chicken is tender. *5. Extra delicious tip: We prepare angel hair pasta and once prepared "al dente" we add to the skillet to coat with juices and lemon sauce. Remove and serve all at once. Pour a glass of white wine to go with this one and ENJOY!

Herbed Feta Cheesecake We first introduced this recipe at our grand opening in 2006. It was a star feature! Yum! Share it with people you love who LOVE wine. Great with almost any wine, it especially shines with a Seyval.
Ingredients

1/4 cup butter, melted

8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed

1/2 of a 6-ounce jar marinated artichoke hearts

3 - 8-ounce packages cream cheese, softened

1&1/4 cups crumbled feta cheese (5 ounces)

1/2 teaspoon dried oregano, crushed

1/4 teaspoon garlic powder

3 eggs

1/4 cup sliced green onion

Fresh oregano sprig (optional)

Instructions 1. Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

2. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.

3. Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.

4. Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.

5. Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings. 6.

*Note: For a lower-fat version, substitute fat-free cream cheese for the regular cream cheese.

Mini Gruyere PuffsOur daughter served these at our winery's grand opening and folks went NUTS over them.
Follow these instructions precisely! Ingredients

1/2 cup water
1/4 cup butter
1/2 teaspoon dried basil, crushed
1/4 teaspoon garlic salt
Dash ground red pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup shredded Gruyere or Swiss cheese (2 ounces)
2 tablespoons grated Parmesan cheese

Directions 1. Combine water and butter in a small saucepan. Add basil, garlic salt, and red pepper. Bring to boiling over medium heat, stirring to melt butter. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 5 minutes. 2. Grease a baking sheet. Add eggs, one at a time, to saucepan, beating with a spoon after each addition until smooth. Stir in Gruyere cheese. Drop mounds of dough by rounded teaspoons, about 2 inches apart, on a prepared baking sheet. Sprinkle with Parmesan cheese. 3. Bake in a 450 degree F oven for 10 minutes. Reduce oven temperature to 375 degrees F and bake 10 to 12 minutes more or until puffed and golden. Turn off oven. Let puffs remain in oven for 3 minutes. Serve hot. Makes about 20 appetizers.

Parmesan Artichoke Crostini Spread (with Lemon Zest) This is a very popular recipe and is so easy to prepare that it is a no-brainer when entertaining! The lemon zest is the unique ingredient!

Ingredients

1 3-ounce package cream cheese, softened
1/2 cup grated Parmesan cheese 1/4 cup dairy sour cream
1/2 cup marinated artichoke hearts, drained and coarsely chopped
1/4 cup sliced green olives
2 tablespoons chopped pepperoncini salad peppers
1 tablespoon snipped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
20 toasted baguette slices (1/4 inch thick)

Directions

1. In a medium bowl, stir together cream cheese, Parmesan cheese, and sour cream. Stir in artichoke hearts, olives, peppers, parsley and lemon peel. Spread on toasted baguette slices. Makes 1-1/4 cups or 20 (1-tablespoon) servings.

Sauteed Crimini Mushrooms
(great for steak and beef lovers of all types!)

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter (Gret skips the butter!)
1 1/2 pounds crimini mushrooms, brushed clean with damp towel
Salt and pepper
3 tablespoons fresh thyme leaves, chopped
1/2 cup Rolling Meadows Norton wine (or a dry red of your choice)
2 tablespoons chopped fresh parsley leaves

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

Stuffed Crimini Mushrooms with Gruyere "Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."

Ingredients

36 crimini mushrooms, stems removed

1/2 cup olive oil

2&1/2 cups chopped yellow onion

1/3 cup minced shallot

6 cloves garlic, minced

3 tablespoons chopped Italian flat leaf parsley

3/4 cup chopped fresh chives

3 fluid ounces lemon juice

2 cups fresh bread crumbs

5 ounces shredded Gruyere cheese

Directions

Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

German Chocolate Cherry Torte
"Pressed for time... a box cake never tasted as good as this one does!"

Ingredients

1 German Chocolate layer cake box mix. Prepared in two layers according to package directions

1 can sweet cherry pie filling
6 oz (3/4 c.) semi sweet chocolate morsels
6 oz (3/4 c.) heavy whipping cream

Directions

Prepare layer cakes and cool.
Place bottom layer on pretty cake plate and cover with cherry pie filling.Don't be afraid to let some of the juice drizzle off the edges of the lower layer!
Place and press top cake layer on top of the cherries.
Heat chocolate morsels and cream in Microwave just long enough to melt the choclate. Whip until smooth with a whisk.
Spread the chocolate on top of cake to glaze... be sure to let some drizzle off all the top edges and down onto the sides of the cake. Chill cake in fridge until ready to serve. Glaze should become firm.

A German Chocolate Cherry Torte goes GRAND with Norton wine!

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Pretty Sights at Rolling Meadows

Staude — Mon, 28 Sep 2009 16:01:51 CDT

We wanted to share a few of the beautiful things that have appeared in our vineyard from season to season....
Enjoy!

Dewey mornings and brilliant fall colors...

Flowers in the spring and summer.... deer in the late summer and fall......

and gorgeous sunsets, and cozy firesides in the fall evenings. Come and visit Rolling Meadows Vineyards in any season!

Claudia grew sunflowers this summer. Harvest Time Still Life... even a press and lugs can be pretty.

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Our Wine List

Staude — Fri, 04 Sep 2009 16:08:23 CDT

Our wine list includes great wines for you to taste and enjoy:

2006 Concord - a semi-sweet red wine - $8

2005 Seyval - a semi-dry fruity white wine - $8

2005 Oaked Seyval - a semi-dry fruity white wine aged in oak barrels - $8

2008 Seyval - a delicious, crisp wine with lovely fruity tones. - $10

2008 Niagara - Delicious semi-sweet white wine. - $8

2004 Norton - a semi-dry, full bodied red wine aged in oak; this is our best dry red on the shelves right now! Folks love its flavor and its affordable price!- $16

2005 Norton - excellent finish... a good vint and the longer you can leave it the bottle, the better it will get! - $14

All Rolling Meadows wines are estate grown, crushed, and bottled. No off-site grapes are used.

$$ Case discount available: Buy any 12 bottles and receive a 10% discount on the entire purchase. Save money and stock your cellar! $$

At the present time, we can only accept payment for wines by cash or personal check.

NEW FEATURE!!
Be sure to check the newest page on our website full of Great Wine Recipes and foods that pair wonderfully with wine!

To order: Contact Rolling Meadows at <rolling-meadowsv@sbcglobal.net>

or call 636-288-1016

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Travel directions to Rolling Meadows

Staude — Fri, 04 Sep 2009 16:01:34 CDT

Winery News

Staude — Sun, 23 Aug 2009 17:58:48 CDT

Click down below in the attachment window for a flier about the new Niagara 2008 vintage!

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Our Tasting Room

Staude — Tue, 14 Oct 2008 15:48:23 CDT

We hope you'll come and visit us soon!

Tasting Area at Rolling Meadows Vineyards	Tasting area, view 2
Entry to Tasting Area	A picture perfect Norton wine!	The tasting room brightens thanks to a new screen window!

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Winter in the Vineyard

Staude — Sun, 16 Mar 2008 14:52:26 CDT

Walking in the vineyard after a snowfall always makes me think of Robert Frost's
poems... especially "Stopping By Woods on a Snowy Evening". Even the lightest
dusting will make the vines look so pretty. My favorite time is at dusk.

Rows of vines and snow at dusk.	Follow me.....
Winter light.... almost solstice.	Vines at sunset.
Sunset on the snow.... natures winter beauty!	Whose woods are these, I think I know, His house in the in village, though. He will not see me stopping here to watch his woods fill up with snow.... -R. Frost

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Spring at the Vineyard

Staude — Tue, 20 Mar 2007 23:50:51 CDT

Spring is a time of getting ready for the regrowth of the vines. We've been busy for several weeks now with trimming. It's hard to imagine how much of the vine has to be pruned away in order that plenty of grapes will be able to grow for next fall.

We've posted a few "before" and "after" photos of us giving each vine its spring "haircut".

This is the "before" photo.

This is the after photo!
Each vine is taken down to four main shoots and 32-40 buds. Then all is ready for it to start growing all over again!

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