Winzerwald Winery Press Releases!

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Winzerwald makes Public TV!

The Good Life With Jill Ditmire

Popular Hoosier Cooking and Wine Series
Launches its Sixth Season on Indiana Public Television

FOR IMMEDIATE RELEASE
March 20, 2003

Contact: Lori Plummer
(317) 636-2020/lplummer@wfyi.org

Whether it’s organic gardening hints, savory recipes or the secrets of fine wine making — The Good Life With Jill Ditmire offers viewers a weekly culinary excursion across the Hoosier Heartland, the Midwest and the world. This premier Indiana lifestyle series will celebrate its sixth season on public television this spring.

On Saturday, April 5 at 6:30 p.m., flip over to WFYI Public Television for the season premiere of The Good Life With Jill Ditmire. Join host Jill Ditmire as she tours Red Gold, Inc., one of the nation’s leading tomato processing plants. Based in Elwood, Indiana, this family-owned business has specialized in processing premium tomato products since 1942. In this episode, Jill leads viewers through the entire manufacturing process — from seed to can.

In the coming weeks, Jill will visit the kitchens of some of the Midwest’s most popular restaurants to uncover the secrets behind their signature dishes, tour some of Indiana’s newest wineries including Winzerwald Winery near Bristow, Indiana, and introduce viewers to some of today’s most talented chefs.

From features on ShagBark Hickory Syrup and mouth-watering melons to helpful tips for cooking on the grill — The Good Life

With Jill Ditmire will link viewers with knowledgeable experts in the fields of wine making, gardening and the culinary arts. Each weekly installment of the series also includes Jill’s popular "Vintage Value" segment — tasty domestic and international wines that are priced under $12.

The Good Life With Jill Ditmire airs each Saturday at 6:30 p.m. on WFYI Public Television, with weekly repeats on Wednesdays at 7:30 p.m. (The series is carried statewide on Indiana’s eight PBS stations — viewers should consult their local TV listings for broadcast dates and times.)

An accomplished broadcast journalist and wine enthusiast, Jill Ditmire pens a weekly wine column for The Indianapolis Star. She also enjoys freelance writing, teaching seminars and judging wine competitions. A connoisseur of domestic and international vintages, Jill is especially fond of Pinot Noir.

This fall, WFYI Public Television will offer local wine enthusiasts the rare opportunity to tour the beautiful Oregon Wine Country with Jill Ditmire and international wine specialist, Mark Kalachnik. This all-inclusive weekend get -away will take place September 11-14, 2003. Participants will enjoy behind-the-scene tours at some of Oregon’s most prestigious wineries, including: Argyle, Elk Cove, Domaine Drouhin and Bethel Heights. For more information on this unique excursion to the Oregon Wine Country, visit wfyi.org or contact WFYI’s Sally Zelonis — (317) 715-2039.

The Good Life With Jill Ditmire reflects WFYI Public Television’s commitment to connect virtually every central Indiana household with education programming of the highest caliber, in a commercial-free environment. For more information on WFYI’s programming and educational services, visit wfyi.org.

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Vidal Wine Recommended on Indy Women Connect.Com!

"Indiana Beefsteak Tomato Stuffed with Cobb Salad
(Makes 4 servings)

4 large tomatoes:
Remove tops. Scoop out pulp and seeds. Turn upside-down on paper towel to drain.

In large bowl combine the following:

1 pound grilled chicken breast, shredded
1/2 pound bacon, cooked till crisp, crumbled
4 eggs, hard boiled and quartered
2 avocados, chopped
1 cup corn, fresh or frozen (if frozen, thaw)
4 oz. goat cheese, crumbled
1/2 cup pine nuts
Fresh oregano or basil

Make the dressing.
1/2 cup sugar
1/2 sweet onion finely chopped
1 tsp. paprika
1 tsp. dry mustard
1 tsp. seasoned salt
1 cup canola or extra virgin olive oil
1/4 cup red wine vinegar.

In stand-up mixer or in large bowl with hand-held blender, combine first five ingredients. Continue to blend and add 1/2 cup oil, then 1/2 cup vinegar. Mix well and add remaining oil, then vinegar. Blend at high speed until mixture thickens. Reserve 1/4 cup. Pour remaining dressing over chicken filling. Blend well.

ASSEMBLE:
1 head Romaine lettuce, chopped and distributed onto 4 plates.

SERVE:
Place one tomato on each plate. Fill each tomato with chicken mixture, allowing extra to spill on to romaine leaves.

Wine accompaniments
Wine and tomatoes. Always a tricky match. This refreshing and flavorful Indiana white garnered a Bronze Medal at the 2002 Indy International Wine Competition.

2001 Vidal Winzerwald Winery, Indiana - $12
Lovely nose of fresh white grapes, soft rose petals. Crisp and fruity with nice silky aftertaste. A truly delightful wine. Perfect for those who love Riesling or unoaked Chardonnay. "

Read more
http://www.indywomenconnect.com/dininginout/seasons_eating.asp

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Vidal Blanc and Winzerwald Winery will be featured on TV WFYI's "The Good Life" food and wine show with host Jill Ditmire in the Spring of 2003 ....watch for it!

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American Vintners Association

1200 G Street, NW, Suite 360 · Washington, D.C. 20005 · Phone (800) 879-4637 · Fax (202) 347-6341 · www.americanwineries.org

FOR IMMEDIATE RELEASE
October 22, 2002
Contact: Terri A. Lankford, AVA
800/879-4637, ext. 124

Wineries Make Important In-Roads In USDA Value Added Grants Program

Today, U.S. Department of Agriculture Secretary Ann Veneman announced the awarding of $37 million in value added grants - including seven winery grants totaling $158,916. While large farm cooperatives remain the primary beneficiaries of this program, American Vintners Association (AVA) lobbied to secure language in the 2002 Farm Bill to extend eligibility for the grant program to wineries and trade associations. In the past, all of this funding went to very large farm cooperatives.

"As a result of our efforts to improve the value added grants program, three winery trade associations, an individual winery and two cooperative wineries received value added grants," said AVA Vice President for Government Affairs Bill Nelson. "We applaud USDA for making these awards, and look forward to wineries playing an even greater role in the value-added grants program in the future," he concluded.

The program is expected to continue for at least another 6 years, with the funding cycle for 2003 slated to begin shortly.

Wine-Related Grant Recipients

Shawnee Winery Cooperative, Inc., Vienna, IL ($52,000). Purpose: To allow grape growers to establish a secure market and capture the advantages of centralized marketing, processing, bottling and retail wine sales.
Winzerwald Winery, LLC, Bristow, IN. ($14,000). Purpose: For working capital to pay salaries, utilities, inventory and supplies to establish a winery in Southern Indiana.
Summit Grove Winery Cooperative, Stuart, IA. ($35,300). Purpose: To explore the feasibility of owning a cooperative winery that will be wholly owned by the cooperative’s independent grape producers.
Leelanau Peninsula Vintners Association, Lake Leelanau, MI. ($30,000). Purpose: For working capital for professional services, marketing management, advertising and promotion of regional wine industry.
Western Nebraska Vineyard Association, Gering, NE. ($6,000). Purpose: To complete feasibility study and marketing and business plan to assist in the determination of a successful grower-owned winery.
Appellation Yakima Valley, Prosser, WA ($21,616). Purpose: To complete a marketing and business plan to raise awareness and demand for wine products.

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26300 N. Indian Lake Road / (CR 39) ~ Bristow, Indiana 47515
Toll Free: 1-866-6WINZER (1-866-694-6937) or send us an E-mail

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