21253 Geyserville Avenue, Geyserville, CA 95441

November 11, 2014

Christmas, Chanukah, Kwanzaa, Birthday, Anniversary

Whatever the Occasion, the Perfect Gift

 For Your Favorite Wine Lover

...Imagine the wonderment of your friends and family, when you uncork that elegant bottle of wine and remark, quite modestly, that you not only made it yourself, but you picked and pressed the grapes as well.  Tell them that you did it all while enjoying four luxurious right here at the Hope-Merrill House.  Or again, that lucky recipient could shout from the roof tops ... “I made it myself.”.

Join classically trained, award winning  Ron Scheiber, for 4 days, two in the fall and two in the spring, as he leads you through the steps from harvesting through blending and bottling.  The dates for the 2015/2016 Crushing Good Time" have  been set by your hosts.

Give the lucky recipient of your exceptional gift with a gift certificate to the event.   Pay half at time of purchase and the balance in July.

Following are the dates for 2015/2016

Sunday/Monday  September 13/14
Returning Sunday/Monday May 10/11
Wednesday/Thursday  September 16/17
Returning Wednesday/Thursday May 13/14
Sunday/Monday September 20/21
Returning Sunday/Monday May 17/18

See full details at www.hope-inns.com.
Click on Wine Making 2015-2016


Persimmon is a late fall, early winter  fruit and grows here at the inn.   A favorite with our guests.  Following is the recipe.

Persimmon Walnut Bread

2 eggs
3/4 cup sugar
1/2 cup oil
1 cup persimmon pulp
1 teaspoon baking soda
1 1/2 cups of flour - sifted
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnuts - chopped
1/2 cup raisins (optional) - chopped

Preheat oven to 325 degrees.  Blend eggs, sugar and oil together.  Mix soda into pulp.  Add to sugar mixture.  Sift flour before measuring.  Add cinnamon and salt to measured flour.  Add coarsely chopped nuts to dry ingredients and fold into persimmon mixture.  Pour into oiled 3 x 4 x 9 inch pan.  Bake for 1 hour 15 minutes.  Makes 1 Loaf.

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