SPRING FLOWERS

 

Spring Flowers

We are so pleased to host a wine glass painting class at Ungrapeful Winery. The design for this class is called SPRING FLOWERS. Class will be under the instruction of Susan Daugherty on March 16, 2017 at 7:00 PM – 9:00 PM. We would request that you arrive at the winery at around 6 PM to have a leisurely free wine tasting. Our wines will be available for sale by the glass and by the bottle during this event. Be ready to have a great time!

To secure your seat today, please click here:

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We only show the glass for you here, but we assure you that both are available!

$25.00 + tax for glass or bottle. $35 for both glass and bottle. Cork fairy light strings will be available for sale during class day.

Please be advised that at checkout go ahead and click on pay with Paypal. You do not need to have a Paypal account to finish the transaction. If you run into any trouble please give us a call at 724 675 8122.

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FORGET-ME-KNOT

 

Forget Me Knot

We are so pleased to host a wine glass painting class at Ungrapeful Winery. The design for this class is called FORGET-ME-KNOT. Class will be under the instruction of Susan Daugherty on February 16, 2017 at 7:00 PM – 9:00 PM. We would request that you arrive at the winery at around 6 PM to have a leisurely free wine tasting. Our wines will be available for sale by the glass and by the bottle during this event. Be ready to have a great time!

To secure your seat today, please click here:

btn15[1]

$25.00 + tax for glass or bottle. $35 for both glass and bottle. Cork fairy light strings will be available for sale during class day.

Please be advised that at checkout go ahead and click on pay with Paypal. You do not need to have a Paypal account to finish the transaction. If you run into any trouble please give us a call at 724 675 8122.

94-Fifteen Cake

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94-Fifteen Cake
 
Cake:
1 cup chopped walnuts 
1 18.25 oz yellow cake mix 
1 3.4 oz lemon pudding mix 
4 eggs 
1/2 cup water 
1/2 cup canola oil 
1/2 cup 94-Fifteen Wine (Mango Linden Wine) 

Glaze: 
3 tablespoons butter 
3/4 cup white sugar 
1/2 cup 94 Fifteen Wine
1/4 cup water 
1 tsp mango extract/flavoring (optional)

Directions: 
Preheat oven to 325F. Grease and flour a 10-inch bundt pan. Sprinkle chopped
nuts evenly over the bottom of the pan. In a large bowl, combine cake mix 
and pudding mix. Mix in the eggs, water, oil and 94-Fifteen Wine. Blend 
well. Pour batter over chopped nuts in the pan. Bake in the preheated oven 
for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Let it sit for 10 minutes in the pan, then turn out onto serving plate. 
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until 
all glaze is used. 
To make glaze: in a saucepan, combine butter, 1/4 cup water and sugar. Bring
to a boil over medium heat and continue to boil for 5 minutes, stirring 
constantly. Remove for heat and stir in 1/2 cup 94-Fifteen Wine and mango
extract/flavoring