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TODAY'S SPECIALS

OUR BEST BARGAINS

WHAT'S NEW

MONTHLY CLUBS
  3 & 6 Month
  6 & 12 Month

GRAPE JUICE -- WHITES
  Bacchus
  Catawba
  Cayuga
  Chardonel
  Chardonnay
  Chenin Blanc
  Delaware
  Diamond
  Edelweiss
  Elvira
  Gewurztraminer
  Malvasia
  Muller-Thurgau
  Muscat/Muscatel
  Muscadine
    Carlos Muscadine
    Fry Muscadine
    Magnolia Muscadine
    Summit Muscadine
    Tara Muscadine
  Niagara
  Pinot Blanc
  Pinot Gris
  Riesling
  Sauvignon Blanc
  Semillon
  Seyval Blanc
  Thompson Seedless
  Traminette
  Trebbiano
  Viognier

GRAPE JUICE -- REDS
  
Bluebell
  Cabernet Franc
  Cabernet Sauvignon
  Chambourcin
  Concord
  Graciano
  Grenache
  Isabella
  Lambrusco
  Merlot
  Red Swenson
  Muscadine
    Ison Muscadine
    Noble Muscadine
    Southland Muscadine
    Supreme Muscadine
  Pink Catawba
  Pinot Noir
  Reliance
  Rougeon
  Sangiovese
  Syrah/Shiraz
  Steuben
  Vincent
  Zinfandel

VERJUS

JAMS & PRESERVES

APPLE CIDER
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  Parenteau
  Riverbend Plantation
  Sheffield
  The Cider Keg
  Waldensian
  Zieglers

PEAR CIDER
  Knudsen

GOURMET BLENDS
  Blood Orange
  Blueberry
  Cherry
  Cranberry
  Passion Fruit-Peach
  Peach
  Pear
  Raspberry
  Saskatoon Berry
  Strawberry-Rhubarb

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SHOP BY CATEGORY
  Sulphite-free
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  Sparkling
  Still
  Weddings
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  Personal Size

DOWN MEMORY LANE

Home > Online Recipe Book

Online Recipe Book

We thought it would be fun to create a page of recipes using our non-alcoholic grape juices, ciders, and verjus. We have started with recipes from our vineyard and orchard suppliers. If you would like to submit a recipe, just send us an e-mail with all the details!



Virgin Pippin:
Slowly heat a cup or mug of Alpenglow Mulled Sparkling Cider and garnish with a cinnamon stick and whole clove for added flavor.
Courtesy of North Carolina Waldensian Style Products.


Red Delicious Punch:
Pour two bottles of Alpenglow Sparkling Cider into a punch bowl. Mix in a quart of cranberry juice. Float a frozen ice ring and garnish with sprigs of fresh mint.
Courtesy of North Carolina Waldensian Style Products.


Fruit Salad with Verjus Dressing:
1 cup Baby Bacchus Verjus
¼ cup Cream of Coconut
½ Tsp ground cinnamon

Large can of Mandarin Oranges drained
6 apricots washed, pitted and sliced
1 large Granny smith apple cored and cubed>
1 large can pineapple chunks drained
Large bunch of red seedless grapes washed and cut in half
Papaya or mango seeded, peeled and cubed if available

Mix the dressing and toss with the fruit. Chill up to 2 hours before serving.
Courtesy of Trium Vineyards.


Verjus Salad Dressing:
1 clove garlic minced
½ C minced shallot
1/3 C Baby Bacchus Verjus
1/3 C high quality olive oil
1 T sugar
½ t dried mustard
1/8 t black pepper
1/8 t or to taste salt
Sauté garlic and shallot in 1 T olive oil until soft and aromatic. Put Verjus and olive oil in a jar; add the garlic and shallot and rest of ingredients. Seal and shake well to mix. Serve on salad immediately or use as dipping oil for fresh crusty bread cubes.
Courtesy of Trium Vineyards.


Verjus Relish:
½ -3/4 t. ground cumin
5 T olive oil
1 bunch green onions chopped
½ C Baby Bacchus Verjus
¼ C chopped fresh cilantro
2T fresh lime juice
½ t hot Mexican chili powder(paprika also works well)
Stir cumin in a medium skillet over med. heat until aromatic, about 1 min. Transfer to medium bowl. Heat 1 T oil in same skillet over medium heat. Add green onions and sauté 2 minutes. Add to cumin. Add remaining 4 T of oil, Verjus, cilantro, limejuice and chili powder or paprika to bowl and whisk to blend. Season with salt and pepper.

Serve with grilled fish or seafood.
Courtesy of Trium Vineyards and Epicurious.


Muscadine Pound Cake:
1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup melted butter (1 stick)
4 eggs
1 1/4 cup Post Muscadine Juice
Preheat oven to 350 degrees. Mix all above ingredients and beat 4 minutes. Pour batter into well-greased and floured bundt pan. Bake 40-50 minutes until toothpick comes out clean. Cool slightly, turn out while still warm, and glaze (4 tbls. Post Muscadine Juice and 1 1/4 cup powdered sugar). Poke tiny holes into cake with a toothpick to allow glaze to seep in. Courtesy of Post Familie Vineyards