Patriot News: The End is Near – Grand opening for MD’s Big Cork Vineyards only a couple months off
Big Cork Vineyards is located in Rohrersville, Md., about 10 miles west of Frederick and 70 miles northwest of Washington D.C.
What’s there now are a couple of solid vintages of bottled wine, a lot of vines, and a great deal of expectation as construction continues on a 4,000-square-foot winery and tasting room. It’s scheduled to open in the fall, and based on the photos looks like it’s on target.
The vineyards are planed across 24 acres and feature 13 varietals, making it one of the largest growing vineyards in Western Maryland, according to the winery.
Based off a press release, here’s some information on their team.
The Big Cork Vineyards team also brings a wealth of experience and expertise in the wine and hospitality industries. For President and CEO Randy Thompson, the hillside of his family’s farm was truly a field of dreams. Amid the rows of corn and hay, Thompson envisioned a vineyard with a grand winery filled with guests experiencing unforgettable moments with every bottle of wine. He brought on Vice President of Operations & Master Winemaker, Dave Collins, who brings more than 30 years of winemaking experience to Big Cork. The skilled vintner, who holds a degree in Horticulture from Virginia Tech, will oversee the growth and production of 24 acres and 13 varietals at Big Cork.
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’s Red, Wine & Blue Spritzer
Happy Fourth of July! Celebrate the long weekend and show off your American pride with our Red, Wine & Blue Spritzer!
4 ounces Big Cork Vineyards Traminette (chilled)
2 ounces club soda
3 Strawberries (1 for garnish)
In a mixing glass, muddle raspberries, blueberries, strawberries and Traminette until raspberries and strawberries are completely dissolved. Fill glass with ice and stir until fully incorporated. Pour (do not strain) into a serving glass and top with club soda. Sip and enjoy!
Big Cork’s Barbecue Beer Brisket
Our Barbecue Beer Brisket is delicious dish for Father’s Day! With the smokey flavors and hint of spiciness, it pairs best with Big Cork Vineyards’ Cabernet Sauvignon.
Prep: 10 minutes Cook Time: 5 hours
4 pounds beef brisket
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon red cayenne pepper
2 teaspoons liquid smoke
1 cup barbecue sauce
1 cup beer (pick your favorite!)
Ciabatta bread (get enough for the number of sandwiches you want to make)
Preheat the oven to 325 degrees F. Sprinkle both sides of the brisket with salt, pepper, garlic powder, and red cayenne pepper. Place in a large covered roasting pan, add the liquid smoke on top and place in the oven, cooking one hour per pound. Before the last hour of cooking, remove the brisket and let it rest for 15 minutes. Then, slice the brisket and return the slices to the pan. Combine barbecue sauce and beer and pour over the slices. Then, place pan in oven for additional hour. Take the brisket out of the oven and let it rest for 15 minutes. Serve on ciabatta bread and top with BBQ sauce. Pair it with a side of potato salad or french fries and uncork a bottle of Big Cork Vineyards’ Cabernet Sauvignon to make the meal complete!
Big Cork’s Bourbon-Glazed Salmon
Our Bourbon-Glazed Salmon is the perfect meal to create a fine-dinning experience right at your dinner table. The sweet notes from the brown sugar and soy sauce based marinade make it pair well with Big Cork Vineyards’ Syrah Rose wine.
Prep Time: 1 hour 45 minutes Cook Time: 10 minutes
3 tablespoons bourbon
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon lemon juice
3 garlic cloves, minced
4 (6-ounce) skinless salmon fillets
Grate fresh ginger and combine with the bourbon, brown sugar, soy sauce, lemon juice and garlic in a large zip-loc bag. Marinate in the refrigerator for 1 ½ hours, turning occasionally to ensure it is coated well.
Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray. Add fish and marinade into the pan and cook four minutes on each side (or until fish flakes easily when tested with fork). Plate each fillet, drizzle remaining sauce on top and pair with brown rice and asparagus. Pour a glass of Big Cork Vineyards’ Syrah Rose wine and enjoy!
Big Cork Pours at Wine in the Woods
The Big Cork team poured wine at the Wine in the Woods event at Symphony Woods in Columbia, MD. Throughout the weekend, our staff and volunteers served hundreds that lined up to try our award winning wines including our Chardonnay, Traminette, Vidal Blanc, Late Harvest Vidal Blanc and our new Merlot wine. Thank you for those that visited us at Tent #7 and took the time to try our wines. We are amazed by the support we received, and we look forward to seeing everyone at future tasting events!
Big Cork’s Cinco de Mayo Pearalicious Sangria
1 bottle of Big Cork Traminette white wine
1-1/4 cups pear juice
1/4 cup brandy
1/4 cup Triple Sec
1 cup chopped fresh Anjou pear
1 cup chopped ripe apricots
1 cup chopped Red Delicious apple
Directions: Combine all ingredients in a pitcher. For optimum flavors, marinate overnight before serving.
Meet the Winemaker: Q&A with Dave Collins
With harvest just around the corner, Dave Collins has been busy ushering BCV’s grapes from vine to wine. As the vice president of operations and master vintner at BCV, Dave oversees the growth and production of 24 acres and 13 varietals. He ensures the quality and consistency of all BCV wines through relentless attention to detail and skilled expertise that spans more than 25 years. Between tending the vines, the award-winning winemaker took a few minutes to chat about his love of winemaking and what’s ahead for the Washington County winery. Here’s what he had to say.
Q: How did you get into the winemaking business?
A: I didn’t choose the wine industry. The wine industry chose me. It was a progression of events and personal relations that brought me to where I am today.
After receiving my degree in horticulture from Virginia Tech in 1979, I spent a few years in the greenhouse business. At that time, Virginia wineries were in their infancy, and I saw an opportunity. It involved a tremendous risk leaving my horticulture career. I had a basic knowledge of viticulture from school, and I attended a class at the University of CA at Davis and toured Napa to learn more. When I returned to Virginia, I planted my first vineyard. In those years, the few Virginia vineyards were planted to mostly American and hybrid varieties. I planted one of the early vinifera vineyards, including one of the very first Cabernet Franc blocks. (more…)
5 DIYs for Empty BCV Wine Bottles
So, you just finished your favorite bottle of BCV Traminette wine. Now that the last sip has been savored, what do you do with the bottle? By reusing or repurposing just one bottle, you’re reducing pollution and waste. Rather than adding the bottle to the trash pile, think DIY.
With the popularity of Pinterest and the DIY movement, there’s never been a more creative time to turn your old wine bottles into functional, fabulous pieces. The unique silhouette and dark, green hue of our BCV bottles make it easy to transform your beloved wine into new and unique centerpieces in your garden or on your dining table. Save money and spice up your home with these 5 nifty, thrifty ways to repurpose empty BCV wine bottles. (more…)
Late Harvest Vidal Blanc Wine & Dessert Pairings
Decadent, delectable, divine — that’s our Late Harvest Vidal Blanc. When paired with dessert, it’s important to ensure the wine is sweeter than the foods you’re pairing it with. If not, the wine will taste tart. But, when served with a dessert with a fair amount of acidity — a blackberry tart or a sophisticated cheese platter, for example — the pairing can be a sweet ending to a great meal. Here are three recipes sure to enhance the fruitiness of Late Harvest and satisfy any sweet tooth in the process.