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 TiBig Cork's BBQ Beer Brisketme: 5 hours

Ingredients:

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)

Directions: 

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 Sponsors the Mother’s Day Centennial Luncheon in D.C.

Mother's Day Centennial LuncheonThis year marked the 100th anniversary of President Wilson’s proclamation of Mother’s Day as a National Holiday. In celebration of the anniversary, Big Cork sponsored the Mother’s Day Centennial Luncheon hosted by the the Willard InterContinental – where President Wilson himself visited and introduced the idea of the League of Nations to the American public – and The President Woodrow Wilson House. More than sixty people attended and enjoyed toasting with a glass of Big Cork wine!

Big Cork’s Cinco de Mayo Pearalicious Sangria

Celebrate Cinco De Mayo with our delicious Big Cork Vineyards’ Pearalicious Sangria recipe! BC_Cinco_Mayo_Post

Ingredients:

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.

Late Harvest Vidal Blanc Wine & Dessert Pairings

vidal blanc wine, maryland wineriesDecadent, 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.

Grilled Peaches with Burrata
Recipe c/o Lipstick & Leopard Print  (more…)

The State of Our Grapes

It’s a striking, sunny morning at Big Cork Vineyards as vintner Dave Collins scans the rows and rows of lush grapevines. A red-tail hawk flaps its wings in the cloudless sky above. Dave pauses from passionately reporting the progress of BCV’s grapes to point out the raptor perches scattered throughout the vineyard. BCV placed them here so the birds could live and hunt in their natural habitat among the grapes. In turn, the birds help manage moles, ground hogs and other pests that cover crops can attract.  (more…)

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