Kitchen Closed 9/22/18

Friends, Family, & Guests of Valenzano Winery
Our kitchen will be closed and our menu unavailable to our patrons on Saturday, September 22nd 2018.
We will resume food service and the kitchen menu on Sunday, September 23rd 2018.

In cooperation with BoH rules & regulations, outside food is still prohibited on this date despite our kitchen closure.

 

We promise to have Shaun moving & grooving back in the kitchen on Sunday from 11am-3pm

Thanks for your patience

Danny & the Crew

 

Hurrican Donations & Drop Off

Rules and Tips for a great WineFest experience

The 17th year of WineFest will be held on September 15 & 16, 2018. Our goal is always to make this event more fun, more entertaining and more comfortable for our family and guests. If you are new to WineFest below is a list of policies that have been put in place to ensure the most amount of visitors have the best possible experience. Following this advice will ensure that you have the best possible experience at WineFestNJ 2018. We look forward to your visit!

NEW THIS YEAR:  Tickets must be purchased in advance.  In order to control the crowds and for guest comfort – there will be no sales at the gate the day of the event.  A limited number of tickets will be sold for Saturday and for Sunday.  Tickets are day specific.  Once they are sold out – no more tickets will be issued. 

  • If showers/rain are foretasted please bring a personal umbrella.  Large beach umbrellas and pop-up tents are not permitted.
  • There are currently two ways to purchase tickets. 1) By visiting the winery before September 14th between 11-4pm. 2) through eventbrite.com
  • We have a lot of parking but it is limited. We do not charge for parking at our property. If our lot fills up – and it might- you may park at neighboring fields. These fields are not owned by us and will charge a small fee for parking.
  • WineFest is a ‘rain or shine’ event.  We don’t let the chance of a few showers ruin our plans.  You shouldn’t either.
  • Getting to our festival site from the south end of Old Indian Mills Rd. is always the quicker route. Tuckerton road is the route most traveled.
  •  Busses and Limos – Pull down the main driveway (even if the lot is filled up). If you arrive after 1:00pm this entrance will be 100x’s more convenient for your guests and will be much quicker access to the festival. Please do not drop your guests off on the road!
  •  There are 2 entrances. One is by our main parking lot. This can only be accessed by customers parking in our main lot. The second entrance is just off of Old Indian Mills Rd. Only visitors parking at our neighbor’s lots can access this entrance. No pedestrians will be permitted to walk down our main driveway. If you park north of our farm you must walk to the southern roadside entrance – not down the main driveway. If our driveway is not full use our main parking. Do not park on the side of the street. Parking on the street will cause an unnecessary long walk and will take you longer to get onto the property.
  •  Even though our family and staff are pet friendly; pets are not permitted at this event due to incidents at past events.
  • Service Animals are permitted: “a service animal is defined as an animal (most often a dog) that has been individually trained to work or perform one or more tasks for a person with a disability. The task must be related to the person’s particular disability.” https://www.anythingpawsable.com/things-service-dogs-public/ Some people pretend their dog is a service animal, so they can bring their dog to locations where it would otherwise be prohibited.  People who depend on a service animal are the ones that suffer the consequences when an improperly trained pet is presented as a service animal.  Please don’t be the person who does that.
  • Remember wine tasting is offered gratuitously by our participating wineries. Your ticket is for entrance to the festival grounds and entertainment. As always – if you have never tried Valenzano Wines – we invite you to visit our tasting room during regular business hours 7 days a week for a complimentary wine tasting. We will offer you a one-on-one tasting with a knowledgeable wine representative who will walk you through our selection of wines and help you find the perfect bottle to match your tastes. You may find this a more comfortable setting for wine tasting. If you get this out of the way you can spend more time enjoying the music, atmosphere and company at WineFest 2018. Regular business hours are Monday-Friday 11-5, Saturday and Sunday 11-4. We encourage you to visit for a complimentary wine tasting.
  • Outside alcohol is not permitted. Coolers and bags will be searched by security prior to entering the festival.  Anyone caught with outside alcohol will forfeit their ticket and may be removed from the festival grounds.
  • We will have a giant tent with a full staff and multiple cash registers for wine purchases.
  • We are working on getting an ATM at the event but mobile ATMs do not always perform at large festivals. Most food vendors and crafters will only accept cash.
  • Tents are not permitted.  We are aware how much everyone loves their pop-up tent.  Unfortunately tents on public grounds require a fire permit and insurance.  Every year an issue arises due to someone who smuggles in a pop-up tent.  They set it up and then dozens of people complain to management causing us to have to address the issue.  Like most others, we don’t like stupid rules – but we also don’t like being sued when a tent blows over and hits someone in the face.  Please do not put us in this situation!!! 
  • Small personal umbrellas are permitted.  Large beach umbrellas are not permitted.
  • Any structure that blocks the view of the stage from the people around them is not permitted.
  • Tables larger than 20″x 20″ are not permitted.
  • All visitors over 21 must have valid state driver’s license, passport or military ID. Over-21 guests will be given a designated wrist band indicating their age.
  • NJ State Troopers will be patrolling the festival to ensure that only visitors with an over-21 wrist band are consuming wine. NJ State Police ensure us that there will be no tolerance for underage drinking.
  • Bring a corkscrew!
  • Any non-alcoholic beverage brought into the festival grounds must be in its original sealed container.  If you intended on bringing a cooler for water or juice, bring them with ice only.  There is a water station you can use to fill them on site.  We will not allow beverage coolers of unknown contents brought onto the property!
  • Bring a lawn chair – lawn blankets are discouraged. We have no problem with lawn blankets if they are being used. Our customers do have a problem with unattended lawn blankets laid all over the property.
  • There will be a large and diverse selection of food truck whose business we hope that you will support; but we do permit guests to bring in soft drinks, water and prepared food items.
  • Keep hydrated. All of our vendors will be selling water and you can purchase bottled water for $1.00 at our wine sales tent.
  • Keep an eye on your children. We have had several ‘lost kid’ incidents at festivals and it is never fun. Luckily our security has always done a great job and reuniting kids and parents.
  • Customers caught smuggling prohibited items into this years event will forfeit their tickets and be asked to leave the festival.  Security will be patrolling the festival grounds looking for beer, liquor and other alcohol that may have been missed at the gate. NJ State Police will remove any violators from the festival grounds with no refunds.
  • Please drink responsibly.
  • Valenzano Winery has been hosting this event for 17 years and our crowds are always the best! Please continue this tradition of responsible beverage consumption. Our trained staff will do its best to ensure that there are no incidents, but that can only be done if our customers are drinking responsibly as well as looking after their friends and family.
  • Winery staff reserve the right to stop serving any visitor, for any reason, at any time!Designate a Driver! After the festival there will be a lot of traffic with a lot of pedestrians. Be sure no one under the influence has a chance to get behind the wheel. NJ State Police will be monitoring activity in the parking lot after the festival.
  • We put a lot of effort into ensuring there is always a great selection of food trucks and food vendors at WineFest. Supporting these local food vendors is the best way to ensure they keep coming back.
  • Please post pictures to #winefestnj . You may win a prize or possibly a VIP tent for next year’s event.

In Summary:

BRING WITH YOU
1) a corkscrew you know how to operate
2) sunblock and a hat
3) a lawn chair with a personal umbrella
4) a designated driver
5) a printed ticket (this makes entrance much quicker)
6) valid drivers license, military ID or passport

DON’T BRING WITH YOU
1) a pop-up tent
2) outside alcohol
3) pets
4) large beach umbrellas

Our staff at Valenzano Family Winery puts an enormous amount of effort into planning our festivals. Our goal is always ‘to provide the best possible experience for the largest number of visitors’. We are not perfect; we will anticipate incorrectly or forget something that should have been obvious. We assure you that when these things become evident – we will recognize our mistakes and plan for it the following year. One thing we are very proud if is the fact that every event we do is better managed, more entertaining, and more comfortable than the previous year’s event. This is only possible because our amazing customers consistently give us the benefit of the doubt, and understand their best interest is our ultimate goal. We have had 17 years to perfect WineFest – and it is going to be a wonderful event! With that said – if something about the festival still drives you crazy to the point that you are compelled lay into us – please do so at [email protected] . I have this email set to forward all emails daily to my brother at 10:00pm, just before he goes to bed.

Labor Day Hours

Happy Labor Day! We wish everyone a happy & safe holiday
Our Labor Day holiday hours will be:
11am-3pm
Kitchen Closes @ 1pm
Service, Facility & Grounds Closes @ 3pm

Happy Labor Day

Touring with family & tradition

It’s too easy today to get lost in the routine and grind of our daily responsibilities and necessities, and fail to take a moment and acknowledge (and admire) the joyful points along the ride of life.

A visit to Valenzano Winery boasts a variety of warm and welcoming experiences, spanning from the exhilarating high times of WineFest to the seasonal celebrations of Wine Trail Weekend. Between the numerous events and countless festivals, we’ve also had the pleasure to share our weekends with the tour guests, who come together on so many Fridays, Saturdays & Sundays to share their time and visit with us like family.  Whether dipping, nipping & sipping or being warned “Don’t Eat the Morsel” – the folks who have joined us for these experiences have helped us explore and cultivate a special means and method to make their visit an intimate and in depth immersion into the tradition and inspiration that has allowed our business to flourish.

Our tour guides, Dana – Dawn – Rachel – Dominic – Nick – Johnathan – Danny – Erin, continue to grow & work together to add their personal touches and individual approaches on an experience that brings you in as guests and has you leaving as extended family.  The goal of the tour has always been to invite everyone to take part in the tradition, share in the beauty of the vineyards, celebrate the hard work and dedication to precision and quality that keeps our wines remarkable & delicious.

As the summer comes to a close this year on August 26th , we’ll be celebrating our 625th tour. With that approaching, we want to take a moment to stop, smile, and thank everyone who’s been a part of this profound experience with us. You’re more than just guests, you’re cousins.

To everyone who’s shared their time & love of wine with us, thank you for making this so rewarding

-the Tour Guides

Independence Day Holiday Hours

To Our Patrons & Friends

Happy Independence Day! For all your BBQ & celebratory needs, our holiday hours will be:

Tuesday, July 3rd 11am-3pm (Food service from 11am-2pm) & Wednesday, July 4th CLOSED

 

Whether spent at home or out and about – we hope everyone has a safe & enjoyable holiday =)

-the Valenzano Crew

Memorial Day Hours

WineFestNJ 2018 Private Party Tents and Tables


WINEFESTNJ 2018 PRIVATE PARTY TENTS
SALE DATE: March 18, 2018 at 10:00PM

Private Party Tents & Private Party Tables for WineFestNJ 2018 will go on sale Sunday, March 18th 2018 at 10:00pm.

– Private Party Tents will be sold online only.
– Private Party Tents will be sold on a first-come/first-serve basis only. Only one Private Party Tent may be purchased per household.
– The price for the reservation is $495.00 which includes a reserved private party tent, 5 bottles of Valenzano Wine and 10 –
Tickets, a 60″ round table and 10 chairs.
– WineFest 2018 is a ‘rain or shine’ event. In the event of a state-of-emergency the event will be cancelled. If this happens your reservation will be moved to WineFest 2019 scheduled for September 21 & 22, 2019.
– WineFest Private Party Tents are 100% non-refundable. If you can not make your reservation you are welcome to post comments on our website and sell your reservation to someone else; but just like with any sporting or concert ticket – this purchase is non-refundable.
– Guests who make a Private Party Tent reservation will be required to visit the winery before September 1, 2018 in order to pick up their tickets and vouchers. We will not mail VIP Tickets – they must be picked up in person.

Valenzano Winery reserves the right to change the procedure for Private Party Tent sales at anytime with or without any notice. We must be flexible if we come up with a better, more efficient way to service our customers.

NEW THIS YEAR: PRIVATE PARTY RESERVED TABLES
This will be the first year we are reserving private tables under one large tent that will be setup by the south side of our vineyard. Only 8 private tables will be available for Saturday only. Private Table Reservations will not be available on Sunday.

– Private Party Tables will be sold on a first-come/first-serve basis only. Only one Private Party Table may be purchased per household.
– The price for the reservation is $395.00 which includes a reserved 60″ round table under a 20’x40′ party tent, 5 bottles of Valenzano Wine and 10 Tickets, and 10 chairs.
– WineFest 2018 is a ‘rain or shine’ event. In the event of a state-of-emergency the event will be cancelled. If this happens your reservation will be moved to WineFest 2019 scheduled for September 21 & 22, 2019.
– WineFest Private Party Tables are 100% non-refundable. If you can not make your reservation you are welcome to post comments on our website and sell your reservation to someone else; but just like with any sporting or concert ticket – this purchase is non-refundable.

Please visit the following links on Sunday, March 18th 2018 at 10:00pm to make your reservation.  Site will be locked until that time.

Private Party Tents: https://valenzanowine.com/product/viptent2018
Private Party Tables: https://valenzanowine.com/product/viptable2018
Links will become accessible on March 18th.

www.winefestnj.com

WineFestNJ VIP Tent Map

Festival map and VIP layout will be posted here when information becomes available.

Cake Off 2018 Recipes

Thanks to everyone who came out to sip & share the 4th year of our Cake Off Tradition. Below are the recipes we utilized to produce the tasty confections we offered over the weekend.

Bake in good health!

 

Jersey Devil Chocolate Cake (Swift Method)

Using your favorite Chocolate or Devil’s Food Cake mix, the required 1 1/3

cups of water with 1 1/3 cups of Valenzano Jersey Devil

Port & 2 teaspoons of whole milk. Add this gradually, stirring in after

your 3 eggs and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for

appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

Take ready-made chocolate icing and remove from container into a bowl. Add

¼  cup of Jersey Devil Port to this icing and stir vigorously until

incorporated and the icing has a thinner consistency ideal for pouring

over the cake.

 

Vidal Blanc Lemon Cake w/ Cream Cheese (The Swift Method)

Using your favorite Lemon cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano Vidal Blanc & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange or lemon zest to top off the icing.

 

White Sangria Coconut Cake w/ Cream Cheese (The Swift Method)

Using your favorite Vanilla or White cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano White Sangria & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil and 1 tsp of coconut essence. Mix thoroughly and bake at 350 degrees for appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange zest or coconut topped over the icing.

 

 

Chambourcin German Chocolate w/ Rum Cream Cheese (The Swift Method)

Using your favorite German Chocolate or Fudge cake mix, substitute the

required 1-1 1/3 cups of water with 1-1 1/3 cups of Chambourcin & 2

teaspoons of whole milk. Add this gradually, stirring in after your 3 eggs

and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for appropriate

period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and a Rum Essence (though actual Rum or Extract would work as well), we combined these two to taste, and coated the cake accordingly.

 

Buttered Pecan Cake w/ Maple Cream Cheese (The Swift Method)

Using your Buttered Pecan cake mix, substitute the required 1-1

1/3 cups of water with 1-1 1/3 cups of Hard Pressed Cider & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and used an organic maple syrup, we combined these two to taste, and coated the cake accordingly.

 

Honey Cornbread w/ Applewood Bacon & Port Wine Cheddar Icing (Quick Mix version)

Using the Krusteaz Honey Cornbread mix, follow the directions applied to the box mix. During mixing, add 1/3 cup of Jersey Devil Mead, and stir thoroughly into the mix, allowing for a slightly less tacky consistency to occur.

*Prior to Mixing, bake your bacon to a nice crispiness. Let this cool on a paper towel and/or towel and press some of the grease from the strips. Once these have cooled, dice these into smaller pieces and have ready to sprinkle over mixture.

Place in a lightly greased pan and bake as directed. Once the cornbread has been pulled and cooled – dress with Port Wine Cheddar cheese as an icing and top with additional bacon if desired.

 

Vegan Vanilla Cake w/ Strawberries

1 and 3/4 cups (220g) All-Purpose Flour

1 cup Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup  Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup Olive Oil (or other vegetable oil)

1 Tbsp White Vinegar (or Apple Cider Vinegar)

 

For The Vanilla Frosting

3 and 3/4 cups Powdered Sugar

3 Tbsp Vegan Butter

4 Tbsp Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

Instructions

Preheat the oven to 350 degrees

Sift the flour into a mixing bowl.

Add the sugar, baking soda and salt and mix together.

Add the soy milk, vanilla, olive oil and vinegar and whisk it in.

Grease two 7 inch round cake tins with coconut oil and divide the mixture evenly between them.

Bake for 30 minutes.

Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

Move to a cooling rack to cool completely.

Prepare your frosting.

Add the powdered sugar, vegan butter, vanilla and soy milk.

Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.

If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.

When your cake is completely cool, add frosting to the top of one of the layers.

Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake. We soaked strawberries in Shamong Blush and a squeeze of lemon juice for a few hours prior to making the cake and then mixed these berries directly into our icing before drizzling it over the cake. This did provide a softer texture to the cake, but it also provided a delicious sweetness and almost cookie bar texture to the final product.