Searching for something new to do over the holidays? We suggest a trip to Hocking Hills Winery. Located at 30402 Freeman Road in Logan, Ohio, you can have a wine tasting and order one of their many charcuterie boards or snacks to accompany it. They have live music from 6 to 9 pm on Friday and Saturday.
Check the website hockinghillswinery.com to see who is performing.
Here are some of the newest wines offered at Hocking Hills Winery: Pinot Grigio–A crisp refreshing wine, harvested in 2020 from the Pacific Northwest coast. Offering flavors of pear and melon, it pairs well with seafood and pastas with white sauce. Malbec–This wine features aromas of coca powder, leather, and pomegranate leading the way to flavors of black pepper, green coffee beans, raspberry, black cherry, and a raisin finish.
Lake Hope Rosé–A unique blend of grapes all grown in vineyards throughout Ohio. Lake Hope Rosé offers aromas of rose petals with flavors of ripe berries and ruby grapefruit.
To add a little spice to your holiday cooking, check out this recipe for Shrimp Etouffee from Hocking Hills Winery CEO, Blaine Davidson. It is one of his family’s favorites and pairs perfectly with Pinot Grigio.
1 cup unsalted butter + 1 Tbsp
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
1 Tbsp minced garlic
1/4 cup unbleached all-purpose flour
2 1/2 cups seafood stock
2 Tbsp tomato paste
1 Tbsp lemon juice
2 pounds raw small shrimp, peeled and deveined
1 tsp cayenne pepper
Salt and freshly ground black pepper
Dash of hot sauce
1/4 cup chopped fresh flat-leaf parsley
1 cup diced green onion tops
6 cups cooked long grain rice
In a large cast-iron pot or skillet over medium-high heat, melt 2 sticks of butter. Add the onions, bell pepper and celery and sauté until the onions turn translucent, about 5 minutes. Add the garlic, lower the heat to simmer, and stir to combine.
Sprinkle the flour over the mixture, stir to incorporate, and cook the flour until it turns light brown, about 10 minutes. Add the seafood stock, tomato paste, and lemon juice and stir until it is a stew-like thickness.
Add the shrimp; stir the mixture to combine. Simmer the shrimp in the pot for 15 minutes. Add the cayenne and season to taste with salt, pepper, and hot sauce. As a final touch, stir in the remaining 1 Tbsp of butter, along with the chopped parsley and green onions. Bring the etouffee back to a simmer and turn off the heat.
Serve in shallow bowls by ladling the etouffee over a mound of white rice. Serve with French bread and extra hot sauce.
Visit Hocking Hills Winery