Big Cork Pours at Maryland Wine Festival
Our Big Cork team had an incredible weekend pouring wine at the Maryland Wine Festival! For two days, our team uncorked bottles and filled glasses with our Sauvignon Blanc, Syrah Rose, Chardonnay, Merlot, Cabernet Sauvignon and Vidal Ice! We are amazed at the outflow of support we received, and the new Big Cork fans we gained! For everyone who was there, thank you for letting us fill your weekend with Big Cork wine, and we look forward to filling glasses at our tasting room late this fall!
Big Cork’s Star Spangled Sangria
Celebrate Fourth of July with our refreshing and delicious Star Spangled Sangria!
2 cups Strawberries, sliced
1 cup Blueberries
Pineapple, cut into star shapes
2 bottles Big Cork Sauvignon Blanc
1 cup Triple Sec
½ cup berry-flavored vodka
½ cup simple syrup
Combine the ingredients in a large pitcher and stir. Chill and refrigerate for at least four hours. Serve and enjoy celebrating!
Big Cork Wine Bottling & New Wine Releases
May was a busy month at Big Cork Vineyards. We were hard at work bottling six different Big Cork wines: Viognier, Savignon Blanc, Syrah Rose, Merlot, Cabernet, Cabernet Franc and a new exciting varietal that only Big Cork is producing….Russian Kiss! Our first vintage of reds ever produced was bottled during this two day bottling marathon, and as the last case was corked, labeled, wrapped and packed we toasted our good fortune and our good wine with a glass of Big Cork!
It’s been exciting to see the transformation from vine to wine, but we are even more enthused to finally share our creations with everyone. Throughout June, we will be releasing our new wines, the first being our Merlot and Syrah Rose!
We are anxious for everyone to uncork our wine, and we can’t wait to hear the reviews. To reserve your bottle, pre-order by calling 301-432-3889!
Big Cork’s Raspberry Mojito
Celebrate the weekend with our Raspberry Mojito recipe!
Juice of 2 limes or ¾ cup of Nellie & Joe’s lime juice
1/2 cup agave syrup
8 cups of Big Cork Sauvignon Blanc
¼ cup of Triple Sec
1 pint fresh picked raspberries (we grow these on the vineyard)
1/2 cup lemon-lime seltzer
12 lime wheels, for garnish
In a pitcher, muddle mint and raspberries with lime juice and agave. Remove mint, then add wine. Refrigerate for at least 4 hours. When ready to serve, stir well, pour over ice and add seltzer. Serve in wineglasses and garnish each with fresh mint, lime wheel and a stick of sugar cane to stir with. Makes 12 Servings.