Heron Hill Winery is nestled into a hillside overlooking scenic Keuka Lake in New York’s Finger Lakes region. For more than 35 years, Heron Hill has won many awards for its distinctive, elegant wines and continues to be at the forefront of cool climate winemaking. Establishing its heritage among some of the first vinifera wineries in the Finger Lakes, John and Josephine Ingle founded Heron Hill in 1977. Through perseverance and long-term dedication to excellence in winemaking, Heron Hill Winery has become a world-class destination.
Heron Hill remains family-owned. For the Ingles, practicing sustainability is a way of life and means giving respect. Respect for the land in how they farm their estate vineyards, and respect for the consumer by offering wines with an authentic sense of place. Also, by providing visitors with a friendly and informative experience.
Today, Heron Hill offers over 20 wine varieties: crisp and light Rieslings, aromatic dry Chardonnays, the winery’s legendary Eclipse series, complex Pinot Noirs and Cabernet Francs, and specially crafted dessert wines.
Visit the vineyard on Keuka Lake, or one of their two tasting rooms located in Bristol and Seneca Lake. You can also read more about the operation at heronhill.com.
For this issue, we asked our friends at Heron Hill for a recipe for a tasty early summer treat, and they delivered.
Poached Shrimp Crostini with Garlic Chive Pesto
Courtesy Heron Hill Winery
3 Yellow bell peppers, stemmed, seeded, and sliced in half
1 Tbsp. mild yellow Curry powder
1 cup olive oil
6 oz. Chives (a hefty handful), some reserved for garnish
2 oz. fresh mint (a few sprigs), leaves separated
2 cups washed spinach leaves, watercress, or other hearty baby greens
¼ cup freshly grated Parmesan cheese
16 slices of French bread
1 lb. shrimp, peeled, deveined, with tail removed
1 cup Heron Hill Eclipse White wine
1 Tbsp. Old Bay seasoning
1. Preheat oven to 375. Arrange pepper halves on a baking sheet cut side down and drizzle with olive oil. Roast in oven and flip after 15 minutes, cook for an additional 10 minutes. After allowing to cool, peel skins from peppers. In a food processor, puree peppers with curry powder and ¼ cup olive oil. Chill.
2. In a food processor, combine chives, mint, spinach, ¼ cup olive oil, and Parmesan cheese. Puree until smooth adding more oil if needed. Set aside.
3. Brush slices of bread with olive oil and toast in oven for about 3 minutes.
4. Heat large sauté pan on medium heat, add ¼ cup olive oil, wine, and Old Bay. When it has come to a gentle boil, add shrimp. Make sure that you keep them moving to cook the batch evenly and thoroughly, about 3 minutes. Remove shrimp and set aside.
5. Brush a toast point with chive pesto, arrange a shrimp on top, and drizzle with pepper sauce. Garnish with a fresh chive.
We recommend pairing this recipe with Heron Hill Eclipse White, but it would also go well with our Semi-Dry Riesling. Chives are the key spring herb to use, and mint adds subtle fresh notes, but you can experiment with your own favorite herbs.