French Onion SoupIngredients

2 large red onions, peeled and sliced thin
2 large Vidalia/ sweet onions, peeled and sliced thin
3 large shallots, sliced thin
2 large garlic cloves, crushed and minced fine
Handful of peeled pearl onions (left whole)
2 cups beef stock (not broth)
1 - 750ml bottle Hinnant Family Vineyards 2007 Norton
1 stick salted butter
Olive oil
Fresh thyme
Fresh basil
Salt & Black pepper
Swiss cheese Croutons or Crustini
6-8 medium ramekins

In a heavy bottom pot heat half of your butter with 6 tablespoons of olive oil over medium heat. Sweat all your onions, garlic and shallots until translucent and starting to brown add in your fresh herbs. Remove from heat and add the entire bottle of 2007 Norton. Place back on heat and bring to a simmer. Reduce the liquid by half and add in the beef stock. Turn heat to low and simmer until the liquid has reduced by half again. Stir in the remaining butter briskly till a pearly sheen appears in your liquid. On a baking sheet lined with foil; fill your ramekins ¾ of the way to the top and add your croutons or crustini and top with your cheese. Place under your broiler until the cheese is bubbly and brown.

Submitted by Wesley Dills- Events Coordinator for Hinnant Family Vineyards

Triffle1 box of favorite yellow or chocolate cake mix
1 large box of instant Jello Pudding mix(vanilla for yellow cake or chocolate for chocolate cake)
1 large box White Chocolate Pudding mix
1 cup dried cherries
1 cup dried cranberries
1 cup golden raisins
½ cup frozen blue berries
½ cup chopped frozen strawberries
1 large tub of whipped topping
1 bottle Tar Heel Red Wine
Medium to large trifle or punch bowl (glass because it will look pretty)

Prepare cake mix following directions with the exception of stirring in the suited dry pudding mix; this keeps moisture in the cake longer. While your cake is baking to a sauce pot add your dried fruit to the pot and add your bottle of Tar Heel Red wine and simmer fruit till they are plumped and reconstituted. Drain fruit and reserve the syrup. Continue to simmer the syrup till it will coat the back of a spoon. Mix White Chocolate pudding as stated on the box. Before the pudding mix sets fold in the entire tub of whipped topping (consider this a faux mousse). When your cooked fruit is cooled and your cake of choice is cooled start to assemble your trifle. Mix your strawberries, blueberries and cooked fruit together. Take your cake and cut or tear into small cubes and pieces. Place a shallow layer of cake followed by a small amount of the fruit mixture, just enough to cover the cake. Then spread a layer of the faux mousse mixture over the fruit. Continue to layer till the bowl is filled to just below the rim of the container, wanting the last layer to be the mousse mixture. To finish your trifle pour the syrup over the top and garnish with fresh berries, mint sprigs or cake crumbs. Let set in the fridge overnight, enjoy!

Submitted by: Wesley Dills, events Coordinator for Hinnant Family Vineyards and Winery

Porcupines1 lb. ground beef or turkey
½ c. Pet milk
½ c. cooked rice
2 Tbsp. chopped onions
1 tsp. salt or seasoning salt
1 can condensed tomato soup
¾ c. Hinnant Norton Red
1 tsp. pepper

Mix meat, rice, milk, onions, salt and pepper. Shape into 8 small Balls. Place in baking dish but do not let touch. Mix soup and wine.
Pour over balls. Cover and cook for 1 1/2 hrs at 350.


Chicken ala King2 c. cooked chicken, cubed
½ c. diced celery
1 small can pimento, chopped
1/2 c. frozen peas and carrots
½ c. butter
6 Tbsp. cornstarch
2 c. milk
salt & pepper to taste
chicken broth
Hinnant's Dry Blanc du Bois White

Cook chicken saving the broth. Melt butter in heavy pan, sauté celery, add cornstarch, stir well. Pour milk in slowly, stir constantly until thickened. Add Pimento, chicken, peas and carrots, salt and pepper. Add Hinnant Vineyards wine and/or chicken broth to get desired Consistency.

Serve over toast or biscuits.


Pork Loin3 ½ - 4 lb. boneless pork loin roast
1 c. Gregory Red Muscadine Sly Fox - Dry
½ c. Dijon mustard
¼ c. cornstarch
¼ c. water
1 small can of chicken broth

Cut roast in half and place into Crock pot. Mix red wine, Dijon Mustard, and chicken broth, pour over meat in crock pot. Cook 8-10
Hours or to 160 degrees. Remove From pot, slice or shred. Mix cornstarch and water, add to crock pot broth and let thicken then ladle over meat.


Wine Jelly3 c. Dry Hinnant's or Gregory's Red Muscadine wine
1 box Sure Jell
4 c. sugar

Melt Sure Jell in wine. Bring to boil and boil rapidly for 1 minute. Add sugar and boil 1 minute. Pour into hot jars and seal. Process in hot water bath for 10 minutes.

Low Country Shrimp and GritsOkay, you're going to make grits just as usual, except replace half of your water with chicken STOCK not broth.

1/2 lb peppered bacon cooked crispy with fat reserved
1/2 cup green onions sliced
1/2 cup red onion
1/4 cup green bell pepper chopped
1 roasted red pepper sliced
3 lb 16-20 count shrimp cleaned
1/4-1/2 cup heavy cream
1/8 cup Hinnant Family Vineyards Chardonnay
olive oil

In a saute pan add equal parts olive oill and butter, maybe 3 TBSP each then add in red onions, red and green peppers and thyme. Saute till green peppers are tender, add back bacon and a few tsp of bacon fat. Add in shrimp and cook shrimp half way. Remove from heat and add in white wine, reduce by half, add in heavy cream, you may not use it all. Reduce by half again. Add in green onions till tender, salt and pepper to taste, serve over grits, garnish with a few Parmesan cheese shavings.

You can add in chunks of gouda, cheddar, mozzarella into the grits before service as it's nice to see pockets of cheese in the presentation.

Wes Dills, Hinnant Family Vineyards & Winery


Makes 8 (8-ounce) jars.

Muscadine Grape JellyEquipment

6-quart heavy bottom pot with lid
4-quart heavy bottom pot
large bowl
sieve or food mill
potato masher
8 (8-ounce) jelly jars with lids and bands
canning pot with lid
wide mouth funnel
jar lifter


1 gallon muscadine grapes (Pick-your-own at Hinnant or Gregory Vineyards)
4-1/2 cups granulated sugar
1 package pectin, dry


1. Rinse the grapes well and remove the stems. Pierce each grape with a sharp knife and put them in 6-quart pot. Add water just until the grapes start to float. Cover with the lid and bring to a boil over medium-high heat. Reduce heat to medium and cook until the grapes are soft, about 30 to 40 minutes. Mash the grapes using the potato masher.

2. Press the mixture through a sieve or use a food mill to separate the pulp from the skins and seeds. Use a spatula to scrape excess pulp from underneath the sieve into the bowl. You should end up with about 6 cups of juice. Transfer the pulp and juice into the 4-quart pot.

3. Mix together the pectin and 1/4 cup of the sugar, then add to the grape pulp and bring to a rolling boil over medium-high heat. Add the remaining sugar and bring back to a full boil, then reduce heat to a simmer. The mixture should have small bubbles constantly breaking the surface. Continue cooking for 10 minutes, then test the mixture by spooning a little out onto a plate. Wait a few minutes and check the jam, it should start to set as it cools. If it’s too runny, continue cooking and checking every 5 minutes.

4. While the mixture cooks, place the jars in the canning pot and add water until it’s 1 inch over the top of the jars. Bring to a boil and then turn off the heat, leaving the jars in for at least 10 minutes. In the small pot, heat water to 180° F. Add the lids and leave them in for at least 10 minutes to soften the sealing compound and sterilize them. Do not boil the lids to avoid seal failure.

5. When the mixture is ready, drain and remove the jars from the pot. Turn on the heat for the canning pot and bring the water temperature up to 180° F. Ladle the jam mixture into the jars using the wide mouth funnel, leaving about 1/4-inch head-space. Run a thin spatula around the inside edge of the jar to remove bubbles. Wipe the top of the jars clean with a clean damp cloth and place the hot lids on top. Add the bands and tighten just until finger tight.

6. Use the jar lifter to gently lower the jars into the hot water. Cover with the lid and bring back to a rolling boil. Process for 10 minutes, then use the jar lifter to remove the jars from the pot. Place hot jars on a wooden board and leave them for 12 to 24 hours, until they cool completely. Check for a seal after they have cooled. Store sealed jars in a cool dark place for up to 12 months. Store any unsealed jars in the refrigerator.


We are excited that you have decided to participate on our trail, please drink responsibly and have a designated driver.
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