Our 1811 Wine Barn Loft Is Now Open For Tastings
Slowly but steadily, it’s becoming a bit too chilly here in Hunterdon County to enjoy a glass of wine overlooking the greenery at Mount Salem Vineyards. But that’s just in time for the reopening of the loft of our 1811 Wine Barn, which has excellent ventilation as well as a reduced capacity to keep our visitors safe while enjoying hearty pours.
Built more than two centuries ago on what is now known as the Abbott Taylor Farmstead, we’re proud that this charming structure has maintained its original character through our renovations. And that’s not just according to us – it won the Historic Preservation Award from the county in 2011. Plus, with its unique ambiance, it’s easy to imagine yourself here sipping a glass in a land across the pond.
Matthias Library wine
What makes an afternoon at our Wine Barn even more special right now is that we’re currently featuring our 2014 Matthias Library wine, a cuvee of estate grown Blaufränkisch, Zweigelt and St. Laurent, which is available to taste for $10 and purchase by the bottle for $50. Now in its seventh year, it is beginning to show deep fruit on the nose and palate.
Meals to go: Get Authentic Central European Cuisine At Home
It is increasingly uncommon to blend fine wine varieties, since many wine critics prefer to taste one variety at a time so they can be judged on their own merits. We agree – which is why we also bottle these three varieties separately. But we also learned that when these three are blended together, there is true magic in the glass.
Besides our Matthias, two reds and three whites are also available to taste in our Wine Barn. We look forward to showing you the fruits of our labor – literally – in a special setting.
Hungarian-style pork goulash to-go
If you can’t make it to spend some time at our Hunterdon County farm, you can also take a bit home with you with our Hungarian-style pork goulash to-go, which can easily be reheated at home and serves two adults for $17.
This Tokány, a stew with meat, vegetables and braising liquid, is perfect for a cool fall day. We make it with a bit of bacon, pork loin, onion, tomato, green pepper, paprika and a touch of sour cream – all on large pots, just as if we were on the Hungarian plain. We recommend serving it with our spätzle (Central European noodles), potatoes or rice. Plus, all you have to do to get it on the table is add it to a saucepan, add ½ cup of water and heat for about 30 minutes.
Come and visit us at our 1811 Wine Barn at 54 Mt. Salem Rd., Pittstown and make reservations by contacting us at firstname.lastname@example.org or 908-735-9359. Walk-ins are also welcome on a first-come, first-serve basis Saturdays from 11 a.m. to 5 p.m. Or, order your meal to-go by contacting us at the same email address or phone number listed above.