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Check out what Royal Rabbit winemaker, Roy Albin has to say about Albariño grapes being grown in Maryland. Be sure to visit the tasting room and try the Royal Rabbit Albariño, the Duchess.

http://blog.pennlive.com/wine/2016/07/international_albarino_week_to_be_celebrated_aug_3-8.html

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JUST A REMINDER! Come join us today anytime between 4 pm and 8 pm to taste wines from Royal Rabbit Vineyards and some of our own fabulous pork! The winemaker Roy Albin will be with us to talk pairings, and at 6 pm Charlie will be doing a butchery demo, breaking down half a hog, to show you where your favorite cut comes from. Wines will be available to taste or buy by the glass or bottle.

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If you’re familiar with our wines, you know that Roy specializes in wine and food pairings – so we are extra excited about this Thursday’s event where Roy can pair his wines with The Pigheaded Butcher’s summer pork samplings! We’ll also be selling wine by the glass and by the bottle during this event so you can hang out and sip while learning about our selections and the art of butchery. This event is free to attend – you don’t want to miss it!

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We tried out the recipe for crepes below… this time following the suggestion that we let the batter rest for at least an hour before baking them and using the little crepe smoother tool . it made a huge difference: they are less than half the thickness then any other crepr I’ve ever made before

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We are celebrating the French National Day (July14th) this weekend with Crepe’s. Bring your favorite crepe’s to the tasting room and we’ll help you pair it to the perfect wine. See below for Roy’s delicious recipe.

Roy’s Crepe Recipe:
2 large eggs
1 1/4 cup milk
1 cup flour (try 1/2 wheat and 1/2 buckwheat for a more interesting crepe)
1 Tablespoon Corn Starch (this makes them a little crispier and a little less rubbery )
4 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation- Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation- Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture

Wine Infused Whipped Cream (syllabub):
1 cup whipping cream
1/4 to 1/2 cup sugar
tiny bit of salt
2-3 oz wine (2 oz gives a subtle flavor but any more than 3 risks thinning the mixture too much to whip though the modern emulsifiers in cream)

**Roy prefers using german style wines. Madiera or Sherry are classic options that have bigger flavor impact without increasing the taste of alcohol (these are not fruity wines).

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