Red Wine Brownies: with or without a “kick”

Red Wine Brownies, Fresh Tracks Farm style

2 local eggs
2/3 cup unbleached, all-purpose flour
¾ cup sugar
¼ tsp baking powder
1 tsp vanilla
¼ tsp salt
½ cup butter, melted (Vermont Creamery unsalted is best!)
½ cup chopped walnuts
¾ cup Ghirardelli Sweet Ground Cocoa (or for a kick, Lake Champlain Chocolates Spicy Aztec Hot Chocolate)
2 Tbsp Freerider Red (for the Spicier Brownies try Dog River Red instead)

Preheat oven to 350 degrees. Combine eggs with sugar and vanilla; add butter and wine. Stir Ghirardelli Chocolate with flour, baking powder and salt.  Combine with egg mixture; add nuts. Spread into greased 8×8-inch pan. Bake 25-30 minutes. Yields 16-20 brownies.

Icing (it’s essential)

4 Tbsp unsalted butter
4 ½ Tbsp granulated sugar
1 ounce unsweetened chocolate
3 Tbsp Freerider Red or Dog River Red

Meanwhile prepare icing.  Melt butter over medium heat.  Reduce heat to low and add chocolate, sugar and wine.  Continue heating over low heat stirring often, until mixture is smooth – don’t let it boil. Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best.  Enjoy with a glass of your leftover wine!!

Adapted from:  Handcraft Wines – Pinot Noir Chocolate Brownies.

Olympian Liz Stephen hosts Sochi Fundraiser

Our dear friend, Liz Stephens, is on her way to the 2014 Winter Olympics in Sochi, Russia! With her help, we hosted a fundraiser at the winery! Click this link for the WCAX news story!

We want to wish a big, excited “GOOD LUCK” to Liz and her family! We couldn’t be more proud 🙂

Make the PERFECT Sweet & Spicy Sauce

  WARNING: This recipe is so easy and so delicious your family and friends will request it weekly!

Have this recipe on hand to carry you safely through the hectic holiday season! It’s inspired by simple ingredients made better by being local, natural, and GMO-free! Also the ingredients are foods you can store in your pantry or freezer, making them available for a last minute pot-luck or an easy-to-make weeknight dish.

You’ll need THREE ingredients:

  • Grape Jam (Fresh Tracks Farm Grape Jam makes it extra special!)
  • Chili/Hot Pepper Sauce (Vermont Pepper Works has a wide range of *heat* to counter our sweet grapes!)
  • Meat (Consider Misty Knoll Farms Chicken Wings or Drumsticks for a finger-licken dish!)


Directions (so EASY your kids can help!)

Oven: Pre-heat to 375 (Cook Time 1 hour pending on choice of meat)  OR Crockpot: Low Heat (Cook Time 3-4 Hours)

In either oven-safe baking dish or Crockpot, place choice of meat (Kielbasa, Meatballs, Chicken Wings, Drumstick, Thighs, Pork Butt, etc. work well with this sauce.)

Use equal parts Grape Jam/Jelly to Chili/Hot Sauce (Example: 1/2 cup of each for four medium sized chicken drumsticks)

Pour Grape Jam and Chili Sauce over meat, cover (or lid on Crockpot) and place into the oven.Finished Product

 For oven preparation, cook in a single layer and coat meat. Do not worry about mixing the two ingredients as they come together as a sauce while caking in the oven.

 It doesn’t look like much, but the end result yields tender meat and an incredible sauce that pairs with with fluffy Basmati Rice or creamy mashed potatoes.

 Additional Ideas and Suggestions:

This is one of those recipes where you can make it as a hot appetizer (sliced Kielbasa, wings, mini-meatballs,) or prepare it for a main course (pulled pork, chicken thighs, roast). The sauce pairs very well over cooked rice, mashed potatoes, or even a hearty pasta. It can be prepared ahead of time, same-day, or slow-cooked. With only three ingredients it’s a must have going into this Holiday Season!

Wine Pairing:

Fresh Tracks Farm’s Vermont Apple Wine

Updates from the Farm

Post-harvest season has arrived once again.  Our newest wines have finished fermenting, the leaves have fallen off the vines, and the cold weather is settling in. We wake up every morning with a greater appreciation for slower days, and take a moment to appreciate the crystalline beauty that envelopes our glorious landscape.20121102_FT_Farm_Horses_11

Meanwhile, preliminary taste tests are yielding very promising results for our newest vintages, and we couldn’t be more thrilled. The aroma of the La Crescent is lovely, the Frontenac Gris has its naturally full and tropical palate, and tomorrow we taste the reds again before moving them into the barrel room!

As far as the vines go, all of the leaves have fallen off because of the recent chilly temperatures.  I find them especially beautiful this time of year, having just bore their fruit and prepared themselves for winter. They look so neat and tidy, and even have this orange-ish hue that contrasts so brightly with the still brilliantly green grass. It looks like a painting, or a picture that has the saturation turned up high – much like the colors that we had this fall!  Speaking of which, this fall was incredible. Between the foliage, the sunshine, and the stunning temperatures it couldn’t have been any better. The vines enjoyed it too. Their leaves got to stay on for many weeks after harvest, basking in the sun and storing up lots of essential nutrients for next year. Often we get hit by a damaging frost much earlier leaving the vines less time to prepare for the following year, so we are very excited to see what next year will bring! This week the guys will finish up placing our very own compost at the base of the vines to give them that little extra boost.

20121102_FT_Farm_Horses_04On top of all of this, we are happy to welcome Mr. P to our farm family. Mr. P is a 9 year old Cheval, which is a Canadian Breed.  Mr. P tried to be a bachelor dressage champion in his earlier days but decided that the farm life was a better fit for him (who could blame him?).  Now his life consists of trail riding and adjusting to a social life that includes Colleen (our lady horse) and the chickens (they’re real gossipers, you know?).  He’s fitting in just fine though, and we are so very excited to have him! You can check out his most recent facebook album here.  He likes his picture taken – I think it must be from his dressage days.

Anyways, that’s what’s going on around the farm. Thanks for reading!




Fresh Tracks Farm Salad Dressing

We’d like to share our own Fresh Tracks Farm recipe with you! A delicious and easy salad dressing is perfect any time of the year, though particularly handy to have around leading into the Holiday Season!

Mix together the following ingredients:

  • 1 cup Extra Virgin olive oil
  • 1/2 cup Fresh Tracks Farm Red Wine Vinegar
  • 2 tablespoon Dijon Mustard
  • 3 tablespoons of Penzys Country French Vinagrette spices (sold in our tasting room)
  • 2 tablespoon Soy Sauce

We prefer it’s zesty-strong flavors! However, if you find the taste a bit strong, easily tone it down with a splash of water.

Our recipe also makes enough for a large dinner party, but if you find there is leftovers, do not fret! This dressing has an excellent shelf-life when refrigerated. You will find after refrigeration the dressing to be a bit thicker, and the olive oil more solid. To rectify this, simply take the dressing out before use and allow it to come up to room temperature prior to serving. Give the bottle or jar a good shake before serving.


Times Argus: Make Tracks to Fresh Tracks Farm

Check out this article by Marija Zagarins, published in the Times Argus this June! Click the link and read up!

Here’s a preview: “One of these wineries, Fresh Tracks Farm, three miles from Montpelier in Berlin, has made regular appearances on my radar for well over a year. I’m the type of person who chooses books by their covers, and I use a similarly balanced and thorough process to select wine. I was initially drawn to the winery’s Piggy Pink for its label, which featured a cute watercolor pig set against the ruby rosé. The wine itself didn’t disappoint; in fact, it’s become the bottle I give most as a gift since its appeal has proven universal.”


VT Apple Wine Pepper Jelly

3/4 cup Vermont Apple Wine
1 cup finely chopped pepper (yellow bell)
3 large cloves of garlic chopped
2 cups sugar
1 pkg liquid pectin

Combine garlic, onions, and wine. Start heating and stir in sugar. Bring to a rolling boil (will boil over if heat is too high). Add liquid pectin and boil for an additional minute. Pour hot liquid into canning jars leaving ¼ inch head space. Cover and let stand overnight. Voila!


Vermont Rosé Wine Sangria

We found (and borrowed) this amazing Sangria recipe that uses our Vermont Rosé wine! We will list the recipe below, but please, support the author by clicking this link and browsing their website.


1 bottle Vermont Rosé wine
1/4 cup brandy
1 cored and diced apple
1 tablespoon granulated sugar
1 lemon sliced into 1/4 inch rounds
1 lime sliced into 1/4 inch rounds
1 cup quartered and trimmed strawberries
2 liter bottle soda water


Mix wine, brandy, and sugar together in a large pitcher until the sugar is dissolved.  Add the fruit and mix. Cover the pitcher and refrigerate until you serve. Chill the mixture for a few hours and chilling it overnight is best. When you serve the sangria, add soda water to taste.


Wine Slushies

Wine Slushies! Vermont Wine and Lemonade Make a Perfect Combo

Piggy Pink Lemonade Wine Slushies are the ultimate summer treat to beat the heat! Fruity, cold, refreshing, and supremely easy to make. A party favorite!

You don’t need many ingredients, or much time. Just a blender and the following:

Mix together:

  • 1 Bottle of Little Piggy Pink
  • ½ can of Lemonade Concentrate
  • 5 tablespoons of maple syrup (to taste)
  • Blend with ice in blender
  • ENJOY! We do suggest pairing this slushie with a hot afternoon, sandy beaches, boat docks where you feet can dangle in the water, and sunsets.

Travel the Capital Area Wine Trail!

Be sure to visit our friends (and us) along the Capital Area Wine Trail! Start here, in Berlin, and make your way to North Branch Vineyards in Montpelier, Grand View Winery in East Calais, and the Artesano Meadery in Groton! It’s a perfect way to spend an afternoon, meandering through the delightful Vermont countryside.