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Goose Watch Event Pairings and Recipes

Chestnuts RoastingRoasted Chestnuts

With a short, sharp knife, carve an X in each nut shell.  Put nuts in a shallow pan with a little butter or olive oil.  Bake in a 350° oven for about 25 minutes.  When done, the shell will peel off easily, leaving a delicious high protein, low fat chestnut that can be eaten whole.  Keep nuts refrigerated until used.


Rich Chestnut Soup

2 lb. fresh chestnuts                                       ¼ cup flour

8 cups chicken broth                                      ¼ cup chopped parsley

¼ cup butter                                                   1 teaspoon salt

1 cup finely chopped onion                           ¼ teaspoon ground white pepper

2 cloves minced garlic

Heat oven to 375º.  Slit an “X” in the flat side of each chestnut with a sharp knife.  On a large baking sheet, roast chestnuts for 30 min.  Remove from oven; peel chestnuts when cool enough to handle.  Put them through a food processor. In a large saucepan, heat chicken broth over medium heat to simmering.  Add chestnuts to broth, stirring to combine.  Let simmer over low heat.  Meanwhile, in a large skillet, melt butter over medium heat.  Add onions and garlic and cook for 5 minutes or until soft.  Add flour and cook 2 minutes until smooth, stirring constantly.  Gradually whisk in chicken chestnut broth, stirring constantly until smooth.  Add chopped parsley, salt and pepper and heat over low heat until hot.  Transfer to soup bowls.  Garnish each bowl with a dollop of yogurt, parsley sprig, and pomegranate.  Makes 8-10 servings.


Chestnut-Spinach Dip

1 cup shelled finely chopped chestnuts        10 oz package frozen chopped spinach, thawed

1/4 c. minced onion                                      1 pkg. vegetable soup mix

1 16 oz carton sour cream                             1 cup mayonnaise

Rinse thawed spinach in water and drain thoroughly in a small container.  Chop into small pieces.  Combine all ingredients in a bowl.  Refrigerate for at least 6 hours to soften vegetables in soup mix and combine flavors.  Serve with crackers, bread and/or raw vegetables.

Food SamplesChestnut Pumpkin Pie Bars

1 can (29 oz) pumpkin puree                 ½ tsp. ginger

3 eggs                                                          ¼ tsp. cloves

½ cup packed brown sugar                   ½ tsp. salt

½ cup white sugar                                   1 package spice cake mix

1 can (12 oz) evaporated milk                                    

½ cup coarsely chopped chestnuts

1 tsp. cinnamon                                                                              

 ½ cup melted butter

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  In a large bowl combined pumpkin puree, eggs, brown sugar, white sugar and evaporated milk.  Stir in cinnamon, ginger, cloves and salt.  Pour into pan.  Sprinkle chopped chestnuts over pumpkin mixture.  Melt butter and mix cake mix together.  Crumble over top of nuts and bake for 50 to 60 minutes or until the edges are lightly browned.  Best kept refrigerated.

Chipotle Mac & Cheese


  • 16oz package pasta
  • 3 cups milk
  • 1/2 cup butter
  • 1/2 cup minced onion
  • 2 cloves mince garlic
  • 1 tsp paprika
  • 1 cup cheddar cheese shredded
  • 1/2 cup flour
  • 2 cups shredded chipotle cheese
  • 3 chipotle chilies chopped

Cook pasta until al dente. Drain well and set aside. Preheat over 350F. Spray 9 x 13 pan with cooking spray and place pasta in bottom of dish. Heat milk in saucepan until hot but not boiling. Melt butter in saucepan and cook onion, garlic and chilies for about 5 minutes. Whisk in flour and let cook about 3 minutes. Whisk in hot milk, stir in paprika, salt and pepper. Bring mixture to simmer until thickened about 2 minutes. Whisk in cheeses about 1/2 cup at a time and stir until melted. Pour over pasta and combine. Bake about 30 minutes.

Taco Soup


  • 1 lb ground beef
  • 1 onion, chopped
  • 1 16 oz can chili beans
  • 1 15 oz can kidney beans
  • 1 15 oz can corn
  • 1 8 oz. can tomato sauce
  • 2 14.5 oz cans diced tomatoes
  • 1 4 oz can green chili peppers
  • 1 pkg taco seasoning mix
  • 1 tsp. Cajun belle pepper

In medium skillet cook ground beef until browned, drain. Transfer to large stock pot and combine all other ingredients simmering for 2 hours. Serve with sour cream, grated cheddar cheese and tortilla chips if desired.

Finger Lakes Fondue Recipe

Served at the 2012 Cayuga Lake Wine Trail ‘Say Cheese’ Event by the Muranda Cheece Company


  • 1 clove garlic
  • 1 cup local beer or white wine
  • 2lb. Murabda Cobly Cheese shredded
  • 3 tbls Red Jacket apple cider
  • 2 tabls. all purpose flour, sifted
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. fresh ground paprika
  • 1/2 tsp. fresh ground pepper

Cubes of bread (day old to be authentic) Rub the garlic clove over the inside of a fondue pot to seasonit. Rub tge garlic clover over the inside of a fondue pot to season it. Pour the wine or beer and apple cider into the wine or heat to a light simmer. Add the shredded cheese and mix well with a wppden spoon. Fold in the flour and seasonings until a good flavor and texture develops. If the mixture is too hard, add more wine or beer. If the mixture is too soft, add more cheece. Guests should dip and stir in a figure 8 to help maintain consistency.

Cajun Style Corn Soup


  • 4 cups water
  • 6 oz tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 2 cups corn
  • 1 Tbsp olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • ½ pound ground beef

In large pot over medium heat combine water, tomato paste, salt, black pepper, cayenne pepper, peppers and corn. Bring to boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes. In large saucepan over medium heat combine oil, onion, garlic and sauté for 3-5 minutes. Add to the simmering soup. In same saucepan over medium heat sauté ground beef for 10 minutes until well browned, drain and add to soup. Stir well and simmer for 10 more minutes. Serve.

Pasta Fagioli Soup

Served at the 2011 Cayuga Lake Wine Trail ‘Holiday Shopping Spree’ Event


  • 1 (29 oz.) can diced tomatoes
  • 2 (14 oz.) cans great Northern beans, undrained
  • 1 (14 oz.) can chopped spinach, drained
  • 2 (14.5 oz.) cans chicken broth
  • 1 (8 oz.) can tomato sauce
  • 3 c. water
  • 1 Tbsp. minced garlic
  • 1 medium onion, chopped
  • 1 lb ground beef, browned and drained
  • 1 Tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1/2 lb. seashell pasta

In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, onion, ground beef, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, and serve.