Enjoy Hearty Goulash and a Unique Wine Cuvee at Mount Salem Kitchen Saturday

Here in the States, a typical wine menu features wines such as Sauvignon Blanc, Cabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio and Riesling. But Cuvee of Blaufränkisch, Zweigelt & St. Laurent? You would be hard-pressed to find it here, but in Austria, this blend is beloved.

Here at our Central European-inspired winery and food company, we’ll feature this cuvee that evokes flavors of dark berries and offers firm tannins and a sound structure as our Library wine this Saturday from 11 a.m.-5 p.m. Although these individual wines are lovely on their own, we’ve discovered that when blended, they simply sing – which is also why we make this blend every single year.

Read more: Get Authentic Central European Cuisine At Home With Our Meals To-Go

As a Library wine, though, our inventory of the cuvee is limited, and we will offer the wine while it lasts for $10 per glass or $50 per bottle in our 1811 Wine Barn Loft, a charming space with an ambiance that will transport you right to Austria. (Want to ensure that there’s a case set aside for you next season? Join our case club or subscribe by contacting us at or 908-735-9359.)

Our hearty, but not heavy, Tyrol-style beef goulash

While here at our Wine Barn Loft, complement your Cuvee of Blaufränkisch, Zweigelt & St. Laurent “Matthias” with our Tyrol-style beef goulash, which we will be making for our guests for $11 per bowl or $21 per frozen meal to-go (which serves two people when paired with a starch such as spätzle, rice or potatoes.)

This dense, hearty comfort dish made from our family recipe embodies the Alps and is ideal for the chilly November weather with its beef chuck, onions, carrots, red wine, tomatoes, paprika, mushrooms, fresh thyme and bay leaf.

Read more: We’re ‘Wine Midwives’ Here at Mount Salem Vineyards. Here’s How We Guide The Process

Plus, even better, although it takes us two hours to prep and six hours to cook, it’s easy for you to reheat at home if you choose to take it to-go. Simply unfreeze it, transfer to a saucepan with a little water and a lid and reheat for 30 minutes. With a few quick motions, you can have a meal on the table that takes an entire workday to make (and tastes like it, too.)

Come and visit us at our 1811 Wine Barn at 54 Mt. Salem Rd., Pittstown on Saturday, Nov. 6 from 11 a.m.-5 p.m. and make reservations by contacting us at or 908-735-9359. Walk-ins are also welcome on a first-come, first-serve basis. Or, order your meal to-go by contacting us at the same email address or phone number listed above. You can also join our wine case club or subscribe by contacting us this way as well.

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