2022 Holiday Tadpole Pack!

Our Tadpole pack club is a great way to REALLY get insight into the wines at Red Newt. Join today!!!

* A Tadpole is a personal size 6 ounce bottle of wine for an individual glass, or to share with friends.

Red Newt Tadpole Pack Membership Benefits

  • No cost to join.
  • 4 pre-set Tadpoles per shipment 
  • Shipments 2 times per year (Jan & June) – Winery pick-up available
  • Opt in for a specially curated festive Holiday Pack in December
  • Fixed price of $40 plus $10 flat rate shipping (+sales tax where applicable)
  • Zoom virtual tasting with our Winemaking team and other tadpole pack members 
  • 5% discount on all wine purchases
  • 15% discount on 12+ bottles
  • Membership limited to 48 Tadpole Pack Members. Join now! 
  • Exclusive access to pre-set Tadpole packs online to share with friends anytime you choose
  • Join today!!!

Perfect Pairing: Gewurztraminer with Cold Noodle Salad with Spicy Peanut Dressing

The 2012 Red Newt Gewurztraminer – Sawmill Creek Vineyards offers flavors of caramelized pineapple, mango, and apple pie.  The finish is rich and persistent. This Thai inspired peanut dressing is rich, tart and poignant… a perfect match to this wine!

Need more Gewurztraminer? Buy some online!

Cold Noodle Salad with Spicy Peanut Dressing

Ingredients for Dressing:
1/2 cup sesame oil
1 1/2 cup vegetable oil
1/2 cup rice vinegar
1/2 cup white wine
1/4 cup soy sauce
2 Tbs ground ginger
1 Tbs garlic, minced
1/4 cup honey
2 oz chipotles in adobo, finely chopped, with seeds and sauce
1 lemon, zested and juiced
1/2 tsp cayenne pepper
1 cup peanut butter, creamy
salt and pepper to taste

Ingredients for Salad:
Udon noodles (or your favorite pasta or rice noodle)
Finely sliced and/or chopped red bell pepper, snap peas, carrots… whatever is delicious and in the garden
Chopped green onion for garnish

Method:
Whisk all ingredients together in a large mixing bowl until well blended. Taste and adjust.
Allow dressing to set overnight before using. Flavors will intensify. Store in the refrigerator.

Assemble the Noodle Salad:
Choose your favorite noodle (udon, fettucini, rice noodles) and cook al dente according to instructions.
Drain, rinse with cold water and toss with a drizzle of olive oil (to prevent sticking together)
Chop up bell peppers and green onions.
Coat with spicy peanut dressing, add vegetables and garnish with chopped green onions.

Gewurz vs Gewurz – Sawmill vs Curry Creek

It’s September and it is time to celebrate Glorious Gewurztraminer!!

Read all about our passion for Glorious Gewurztraminer!!
The Red Newt Gewurztraminer comes from two distinctive vineyard sites, both within a few miles of the winery.

In 2010, both vineyards were harvested at roughly the same time, so we had side by side winemaking through the whole process! Follow along with founding winemaker, David Whiting, and grab onto a piece of the excitement!!

Perfect Pairing: Gewurz Curry Creek Vineyard with Coconut Ginger Chicken

The 2012 Gewurztraminer – Curry Creek Vineyard offers a firm, rich palate with textures of slate and peach pit, and fruit notes of ripe, brandied peaches. This delicious one pot chicken dish is comforting and delicious.  Tender, juicy chicken with ginger infused coconut rice make a stunning complement to this forwardly stern Gewurztaminer.

Dutch Oven Chicken with Coconut Rice

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs cut in two
1/4 cup canola or peanut oil
2 tsp kosher salt 1/2 teaspoon black pepper
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 1/2 cups basmati rice
1 1/2 cups chicken broth
1 (13.5-ounce) can coconut milk
1 yellow bell pepper, chopped into ½” pieces
1/2 cup roasted cashews, coarsely chopped
fresh cilantro or thai basil, chopped

Method:
  1. Pre-heat oven to 375 degrees.
  2. Coat chicken with ~ 2Tbsp oil and season with salt and pepper.
  3. In a large Dutch oven, heat 2 tablespoons of oil over medium heat. In two batches, brown chicken on all sides (about 5 minutes per batch). Set aside on a plate.
  4. Add the remaining 1 Tbsp oil, ginger and the garlic to the empty pot, and stir about 30 seconds, until fragrant. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 tsp salt and 4 tsp pepper. Stir, and mix up the tasty browned bits from the bottom of the pan. Arrange chicken on top, add resting juices the plate and bring to a boil over high heat.
  5. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
  6. Plate chicken on top of rice and sprinkle with fresh cilantro or thai basil.
  7. Pour your self a glass of Gewurz and enjoy!!