104 Bolton Rd | Harvard, MA 01451 | 978-415-WINE (9463)

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Govenor Deval Patrick Likes Wine

 The Massachusetts Wine & Cheese Trail is 48 Businesses Strong

From sparkling apple ice wine from Still River Winery to a decadent, chocolate-infused wine, Deval Patrick celebrated with wine makers across Massachusetts the growing number of wine and cheese producers in the state.

Margot Holtzman was delighted to represent Still River Winery and got to chat briefly with the govenor and thank him for his support of the growing Massachusetts Wine & Cheese Trail.
As reported in the Telegram.com, Patrick described his satisfaction with the number of jobs wine and cheese producers are bringing to the state:
“We're listening hard to farmers and others who are in the agricultural industry. It's a big industry here; it employs a lot of people.”

The expansion of the state's wine and cheese trail is being promoted on the state website, www.mass.gov. There, anyone  can get a wine passport, visit the wineries listed and mail it in to win a free cellar full of Massachusetts wines.

The trail now has 29 wine and 18 cheese businesses statewide open to visitors. For anyone wanting to visit Still River Winery this fall, give us a call and we will set up a time and look forward to welcoming you!

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Meet Kate Webber, Owner & Wine Director, Gibbet Hill Grill

Kate Webber’s extensive wine knowledge and expertise made her the perfect sommelier to review Still River Winery’s New! Sparkling Apple Ice Wine.

During our conversation, Kate also shared insights on Webber Restaurant Group, how she’s blended her Masters in creative writing with a career in wine, and remarks on what’s it like being a woman making her mark in Boston’s wine world.

A Conversation with Amy Traverso

The Apple Lover’s Cookbook

How many apples and how much time did it take you to write The Apple Lover’s Cookbook?

The Apple Lover’s Cookbook took 4 ½ years and I divided my time in equal measures between recipe development, writing and research.

When I started my research I lived in San Francisco. I used to go to the Ferry Plaza Farmer’s Market and buy every kind of apple variety I could find. I’d return home and review all the apples’ characteristics. With pad and pencil in hand I’d take lots of notes which I would later refer back to when writing the book.

In terms of number of apples, that’s a tough one because some recipes call for 1 pound of apples, while others require up to 5 pounds. But it’s safe to say I used between 300-400 pounds of apples in recipe development while writing the book.

Over the 4 1/2 years I was always sending my recipes out to various testers, but it wasn’t until the photo shoot for the book that I actually got to see my dishes being prepared outside of my kitchen.

Speaking of the photo shoot, the photographs are stunning, tell me what it was like taking pictures for the book?

Photographing the recipes was a highlight! …..