Unknown: I'm here today in the northern neck of Virginia at ingleside vineyards with a winemaker who is not afraid to try new things, including petite burdo rosae and a wonderful bourbon barrel Chardonnay.

So go grab your glass, we'll sit back with some great food, it's time to unwind.

Production funding for unwined was made possible in part by.

On today's show, we'll be walking through this beautiful ingleside property.

As I walked through the old dairy, it just put me right back into a historical perspective of what actually happened on that land centuries ago talk with Mark Mish we'll talk with Doug flammer, the owner of ingleside taste some delicious wines and then back in the kitchen, I'll be making some wonderful food, including a very unusual alboreto pairing with French toasts stuffed with lemon mascarpone cheese, and then some great seafood and a stuffed mushroom, you won't want to miss them.

So let's head to the kitchen.

And let's get started.

I love this Albert radio.

And this is a very different pairing and I hope you're going to like it, but there's a secret ingredient that actually makes it work and that's cinnamon.

So we're going to make a little bit of lemon mascarpone stuffed french toast.

First thing I'm going to do is take eight ounces of mascarpone cheese, and about two tablespoons of lemon curd.

The great thing about this recipe is it's so adaptable.

So if you're not crazy about lemon like I am, lemon is one of my favorite flavors.

You can use strawberry jam or grape jelly or fig jam or just a little bit of sugar in the musket bone.

So I'm going to stir this all together and just make a wonderful filling.

So delicious.

Now mascarpone is kind of like a, an Italian cream cheese.

It's so wonderful and it's rich and flavorful.

You don't have to sort through all the way just make sure that the lemon curd is pretty well mixed through so you don't get chunks of lemon curd, and pieces of toast with no lemon flavor.

So it can be a little bit marbled.

Now the next thing I want to do is get my bread ready.

So I have a loaf of brioche bread and I love this bread for this particular french toast.

You can also use French bread for this and you can use just regular bread and even not stuffing it.

But put this on top.

So the first thing I'm going to do is cut my bread about two inches thick.

Just like this.

Anytime I make this people love it, but particularly around the holidays, it's an incredible Christmas morning toast.

So what I want to do now is take one of those pieces of bread, and I'm just going to cut a pocket in the bottom midway.

So really, what you have here is kind of two pieces of French toast, but they're just not separated.

So we've got a little pocket in there.

See, just like that, and I'm going to take some of my mascarpone and just stuffed it down as far as I can get it inside it.

And sometimes I have to use my fingers to do that.

And you want to split this Musker poll and this eight ounces and the two tablespoons of your flavoring between the pieces of French toast.

So I usually get about six pieces of French toast out of this loaf.

And then what you want to do is just make sure that you seal it up a little bit.

It's not going to hurt it.

If it's not completely clean, it'll be fine.

And then just get that ready.

We're going to make a batter to dip it in.

So let's take a couple of eggs and I like to use a nice fresh egg for this.

Large is usually what a recipe means if it just says an egg.

So I'm going to break that one in there.

I'm going to set the extra one aside just in case one is bad.

And I'll break this one right in here.

Or if you get shells in it, you have to dig around.

It's always nice to have it in a separate bowl.

So I need two eggs for this.

So let's beat these a little bit.

And then what I want to do is add one teaspoon of cinnamon.

Now this is the secret ingredient that makes the Albert cranio work with this sweet breakfast.

And then I'm going to take about a half teaspoon of vanilla and a cup of half and half or you can use a whole milk skim milk or whipping cream, just depends on your taste.

Let's just with that through I have a nice hot pan going over here.

And I just want to make sure that it's really really warm so that when the French toast hits it that Musker, Poland has a chance to really melt and melt.

Now let's take one of our pieces of French toast, I had an extra loaf that I went ahead and got ready.

And you don't want to leave this in long.

Remember that brioche soaks up super fast.

So what we want to do is just make sure that it's in for a few seconds on each side, let's say about five, six seconds per side.

And then we're just going to put it right in our nice hot pan.

Let's do another.

While that's getting ready, I want to show you what we're going to use some raspberries, blueberries, some blackberries and strawberries.

And then of sauteed, a little bit of sliced almonds and some butter, just a quick saute.

You can also put them just in the oven to toast a little bit, but it really makes a difference in this french toast.

And then we're going to finish it off with some whipped cream, and just a little bit of powdered sugar.

Alright, so our French toast should be ready.

Call this looks fantastic.

So I just want to take one piece because remember, one of these is like having two pieces of French toast.

And I just want to top it with some berries.

scatter them around.

It's just such a pretty dish that you want these all over.

What's it red and blue.

For the I put the blackberries on, I just want to do a little dollop of whipped cream.

And then I'm going to finish this beautiful decoration.

So I'm not going to quite do a quenelle.

Now let's do some of this blackberries.

And we're going to sprinkle it with some of these delicious toasted almonds.

And finish it off with just a hint of the powdered sugar.

And if you put this in a little sifter and just tap it with your fingers, it works great.

This is one of my favorite breakfasts.

And I do love to make breakfast.

So let's try it with this delicious operando.

Now this particular recipe will go great for a brunch, if you want to use it with a sparkling it works well.

But the effervescence that is just significant and indicative of the alboreto is right there.

So who wouldn't want this beautiful french toast on their holiday table.

It's just incredible.

So easy to prepare and can be made the night before.

So Mark, thanks so much for joining us.

Tell me a little bit about your start here back in 2013.

How did you get started in the winery?

So I was working construction up in Maryland.

I was on recovery from an accident, a four wheeler accident and I was working construction.

Yeah.

And I learned how to draw this forklift and I was a little electric forklift, and we rode all over the warehouse.

And Doug was looking for help during harvest in 2013.

I said, Well, yeah, that sounds really interesting.

It's 20 minutes from my home instead of driving for four hours.

And I said, All right, Doug, I'm willing to come down and help out and I met with the system winemaker at the time because guess what, I was a harvest garage.

I was doing all the rafting attains cleaning tanks, cleaning out the press, all the fun stuff during harvest.

And so I started out doing that and haven't really been fired yet.

I worked with a winemaker at the time for three years.

He left in 2015.

And I kind of took over the role in 2016.

It's all a big experiment here.

So we do a lot of stuff during harvest.

Hey, what is this she's going to do?

Or how about if we treat the fruit differently when it comes in the cellar.

So I'm able to experiment a lot.

There's a lot of fun things that go on during harvest like I made a petite widow rosae this year.

That's really good.

God never did that before and we're really thrilled the way it turned out.

We grow Chardonnay Cabernet Sauvignon, petite Rideau, merleau albarino.

I have some the neighbor or removing that Pinot Grigio sand you have a say.

So primarily Bordeaux varietals.

Okay, how do you describe the qualities you get out of the wines here ingleside.

So I find for me personally in the, the whites in the lane more to a little mineral aspect, so I get a little bit more minerality out of them.

Some people say salinity, like specifically on our alboreto I feel that it has a more of a mineral component.

It's got a really, somebody said crush slate is what they get on the nose.

I could see that.

Yeah, and I think that just comes from the soil, or reds tend to be I'll say a little bit, earthier, that also comes from just ripening, and the way that they ripen.

So those are a couple of things that see coming out of the soil.

But it's also the grapes and location that were in school.

And I know that you mentioned something about one of your vineyards having to be completely replanted.

So we're getting into our 14th year 41st harvest.

And we have leaf roll and one of our vineyards, and we're removing it, because what it does is it reduces acid buildup or reduces sugar accumulation and the leaves turn blood red looks beautiful.

However, you don't get a lot of photosynthesis when the leaves are red and not green.

So you lose quality and nobody wants to have that.

So we're Yeah, we're removing.

We actually have a few different vendors, we're going to pull out and work on replanting in the next five years.

long term plan.

Doug, thanks so much for joining us.

And tell me a little bit about the history behind ingleside Plantation vineyards.

Well, it's it's a lot of history here.

Because originally the property was purchased by my family's in 1890.

Wow.

ingleside was built in 1834.

And as a school, it was it was originally called Washington Academy.

Named obviously after our native son, George Washington who was born just a few miles down the road.

When we purchased the property.

I say we my family, my ancestors in 1890, it was just a general farm.

My dad who was then third generation already turned it into a dairy farm in the 1930s and 40s, all the way up until in the 60s, when he decided that dairy farming was not the life for him.

24 seven started a nursery.

And that which is still one of our main businesses is growing trees and shrubs for landscape market.

That as he downsize the dairy, maybe he would plant some grapes, because he had been to so on several trips to France and Germany and realize that there were other things to drink with your meal, then whole fresh milk, which is what I as a kid grew up on not even pasteurized or anything right out of the tub.

Well, and you your father worked a lot to to establish this ABA did he not he did.

But it was sort of it was something that was kind of handed to us that you kind of have to do this.

Everybody was going into the ABA thing.

The at the time, the Bureau of Alcohol, Tobacco and Firearms, which is now TTB was sort of mandating that you in order to do a state bottle you had to be from an appellation.

And so he worked on creating this area, which is locally called the northern neck, right?

We're between the Rappahannock River, which is just off to our right, and the Potomac River off to our left.

So, wow.

Well, it's fascinating and I know that takes a lot of work and you have to be extremely proud to have been part of this history.

We think that all areas of the state can produce good quality wine.

I believe it.

Thanks.

You're welcome.

Well, hope you enjoyed that visit to ingleside.

Now I've got a great wine for you that is really different than a lot of the Chardonnays you're going to find in Virginia.

This one is bourbon barrel aged Because of that richness of the wine, I wanted to do something fun.

That's classic was Chardonnay, a shrimp scampi, but instead of just a butter bass shrimp scampi, we're going to put a little cream in it to make an ice cream and parmesan cheese sauce for it.

So I had about three tablespoons of butter in my pan, and I'm going to add to that two pounds of peeled shrimp.

Now I like to take the tails off if I'm serving them to guests, because it's just difficult to get around those tails.

So two pounds of a nice large shrimp.

You can use any size you like.

We tend to like the big ones.

Okay, get those in that pot butter.

Now the key to these is just to get them color on both sides.

We don't want to put them all the way through because I'm going to create a sauce for them.

And if you cook them all the way through and you're cooking the sauce, they tend to get really rubbery.

So let's just give them a flip as they start to get pink.

Another reason I like to use a large shrimp is because it takes far less time to flip them in the pan.

You can imagine if you're using small shrimp, it just takes a while to get all of them flipped over and then they can ever cook.

Okay, they all have some color on them at this point, I'm going to add four cloves of garlic.

Now finally minced this because I don't want to cook it very long.

I just want to give it a little bit of a hit with that butter, but not a lot of cooking.

I want a lot of flavor and I definitely don't want it to start to brown.

Next I'm going to hit it with about a half cup of Chardonnay.

Now let's sprinkle with some salt and pepper.

Okay, let's give those a stir and then we're going to add a cup of half and half.

Now to make this shrimp it's really important that you use half and half or a whipping cream.

You don't want milk that's too thin because the flavor just isn't quite there.

I tried it two or three times with different levels of milk and it really only works with the cream and the half and half.

So I'm using the half and half simply because I already put a lot of butter in there and I'm going to finish it with some cheese.

So I'm going to simmer this for about a minute.

And while I do that, I'm going to cook some pasta which takes about two minutes it's fresh linguini and while that last minute is happening, let's just make sure everything is flipped over.

So that if there's any gray left on any shrimp that has the opportunity to cook through, you don't want them overcooked, but you also don't want them undercooked.

Now let's take about a half cup of Parmesan cheese and nicely freshly grated Parmesan cheese.

And we're gonna put that in now I have about three quarters of a cup here because I want to use a little bit of that on top as I finish.

And I want to reduce my heat because I don't want that cheese to burn.

Then let's snip some fresh parsley.

And you can also chop this but I've just loved to snip it right into the pan.

It's just so fresh.

And it doesn't look quite as bruised.

Beautiful.

Now don't rent your pasta after you've cooked it.

And don't put oil in the pan when you are cooking it because the oil will just make it coated and then the starch doesn't have a chance to come out.

And if you put cold water on it, then it doesn't accept the sauce.

All these are going to be great.

I'm sure you get lots of that sauce with that cheese.

It's great.

Now this cheese is not it's not curdled.

It almost looks like the cream is curdled.

That's actually just the cheese that has hasn't completely melted, it's just fine.

Okay, let's clean up that bowl.

Snip a little bit more top with a little bit more cheese and pour out some of this delicious wine.

So good.

And this incredible Chardonnay it's bourbon bourbon barrel aged.

And it is wonderful.

It's so rich.

And it goes so well with the creaminess of this beautiful shrimp scampi.

Hope you'll love it.

I love this ingleside petite for dough.

It's so rich and wonderful.

And I wanted to do something a little bit different an appetizer kind of dish to have with it.

You can also serve this as a vegetarian dish if you'd like.

But we're going to make some stuffed mushrooms that have a spinach and artichoke dip of sorts in them.

So in my food processor, I have eight ounces of cream cheese, and two that I'm going to add 12 ounces.

Now if you buy the box, it's 10 ounces, that's fine too.

If you buy the frozen bag, it's 12 ounces.

And of course you can always use fresh, but I have a 12 ounce bag that I thought and then squeezed out that excess water.

I have a 14 ounce can of artichoke hearts and I just buy the quartered ones, you can buy them hold as well, about three quarters of a cup of mozzarella cheese, then you can use three quarters of a cup to a cup in this and it's wonderful way to add a little bit of sour cream.

Now I have about two tablespoons of sour cream in here.

And that's just going to give me that creamy lightness that I really want in my filling.

And then I have about a third cup of Parmesan cheese.

And I also have just a little bit to use at the end to sprinkle on the top.

A little bit of red pepper flake and if you don't like any kind of spiciness, just don't use those.

And about oh a clove to a clove and a half of garlic.

I don't want to over garlic these a lot of times when you have a spinach artichoke dip, the garlic really is super intense, and I just don't want that.

Now let's add a little salt and pepper.

And I'm going to use about a half teaspoon of salt matte a quarter teaspoon of pepper, not a lot, but enough to give some really good balance and just pulse it.

Now I don't want this to be so creamy, that you can't tell what's in there.

That's why I want to pulse it instead of just turning it on.

I seem to have a little sour cream.

Just sort of riding on the side and I want to make sure that's all incorporated.

So I have that rich creaminess.

Okay, it's ready.

Now let's get our mushrooms ready and this is what we're going to do.

I'm a firm believer in washing mushrooms.

I know a lot of people are not they want to put a nice damp cloth on them.

But I've got to tell you that so many people I know when I asked them if they like mushrooms they say no.

And when I asked them why they say because they taste like dirt.

Well that's because they're just not clean.

So let's show you a little bit about mushrooms.

First of all, when you buy a mushroom, you want it to be nice and tight.

Now I've pulled back just a little bit on this corner so that you can see these mushrooms can be very, very tight and you just want to pull it pull out that stem and then you see the gills.

If your mushroom is already open those gills already have dirt in them.

So make sure you really get in there and clean it out well and then you can just discard that stem or you can use it for something else.

Now to get these mushrooms ready, I like to flip them over and just stab it twice with a knife.

There is nothing more embarrassing than having a guest try to eat a mushroom and there's so much moisture in the bottom of it that as they bite it, it goes all over their clothes.

That's embarrassing for them.

It's embarrassing for you as the host.

So those are now ready and we're just going to take some of our filling and put in each one.

So with these nice little holes in the bottom, you'll get a little bit of moisture draining out.

Now let's just stuff those and I want to stuff them just slightly up over the top.

And then I'm going to sprinkle with just a touch of Parmesan cheese.

I'll bake these at 375 degrees for about 12 to 15 minutes, or until they're done, and then I'll be back to show you exactly what they look like and taste them with this wine.

And this is the size that you really probably want to serve with a fork.

But if you were pressed you could probably do them as an order.

Usually an hors d'oeuvre should be one to two bites.

an appetizer with a fork can be a little bit bigger.

So let's try them with this.

Wonderful petite Frodo.

Now I've tried these mushrooms with petite burdo Cabernet Sauvignon with Cabernet Franc, which was one of my favorites, but then I tried it with Paddy Perdue and I was like, wow, I love this.

So I hope you'll enjoy this delicious petite for dough with these wonderful stuffed mushrooms.

So from a beautiful brunch, to appetizers to this delicious dinner.

I hope you've enjoyed all the recipes from today's show and all of the wines paired with them.

Please go to vpm.org slash unwind to find these recipes.

And until next time, I'm Tassie pepper.

Don't forget to grab that glass.

It's always time to unwind.

Production funding for unwind was made possible in part by