Four Quarters Winery

Food Pairings & Recipes

There really is no hard and fast list of "do's and don'ts" about pairing wine with a particular meal. After all, the most important question is "Do you enjoy the wine and the food that you are eating?" That said, we do have some suggestions.

Located at 190 Walker Lane in Artemas, PA. The winery is open daily for tours and tastings, please call ahead.

Bed of Roses Serve over ice with fresh fruit or mix with champagne or seltzer water. Pair with salty or oily dishes, intense flavors, strong cheeses, creamy desserts, dark chocolate or spicy dishes. Our most exotic beverage to go with your romantic evenings. This is the tailor-made wine for Valentine's Day.

Dusky Vine This complex wine pairs well with Thai food, Indian food, curry spices, coconut milk, pork tenderloin, steak, mushrooms and eggplant. Having a cookout? This wine has the boldness to perfectly complement your grilled meats.

Maiden's Blush This wine is versatile with food pairings. It will go well with chocolate, light dishes, Mediterranean dishes, figs, and nuts. A favorite simple meal is a sampling of cheeses and breads with slices of fresh fruit, and Maiden's Blush is a beautiful complement here. A nice dessert wine.

Summer Sunset Pair with light appetizers, salads, soft cheeses, Southwestern style dishes, salmon and tuna, and subtle, softer tasting foods and dishes. Also, the sweet raspberry flavor just begs to be paired with a rich dark chocolate.

Harvest Fruit Cyser For special feasts with home made cakes or pies for dessert, such as Thanksgiving, then Harvest Fruit is your best sweet wine choice. Pair also with apple pie, roasted turkey, buttery and creamy dishes, barbecued chicken or dishes using onions or garlic.

Warm Hearth Add zest to your everyday chicken dish and salads with a glass of Warm Hearth. It can also work splendidly with sharp cheddar cheese, all types of seafood, creamy sauces, dishes using spices like sage, thyme, oregano, and can pair well with heavier dishes.



Campsite Punch 1 Bottle Summer Sunset wine 2 cup cranberry juice cocktail Juice from 2 lemons 1 qt ginger ale A quick and easy summer punch. Mix ingredients right before serving. Serve over ice.

Glogg 1 bottle Harvest Fruit Cyser 1 cup orange juice 10 cardamom seeds 5 whole cloves 3 pieces fresh or dried orange peel 1/4 cup sugar 1 1/2" cinnamon stick 1 cup raisins 1 cup blanched slivered almonds In a large pot, pour Harvest Fruit Cyser and brandy. Add rest of ingredients. Cover and simmer over low heat until the mixture just begins to boil, then remove from heat. Don't let the Glogg boil. Put mixture through the sieve to strain. Serve warm in wine glasses with a few raisins and almonds in each glass.

Red Sangria 1 Bottle Dusky Vine wine 1 Lime cut into wedges 1 Orange cut into wedges 1\5 cup sliced Strawberries 1 cup pitted cherries 2 Tbsp sugar 1 shot dark Rum 2 Cups ginger ale Pour wine in the pitcher and squeeze the juice from the lime and orange wedges into the wine. Toss in the fruit wedges (excluding seeds) and add strawberries, cherries, sugar and rum. Chill overnight. Add ginger ale just before serving. If serving immediately, pre-chill the Dusky Vine and serve over ice.

White Sangria 1 Bottle Bed of Roses wine 1 shot white rum 1 Lemon cut into wedges 2 Tbsp sugar 1 pound peaches, pitted and sliced 3/4 cup seedless green grapes, halved 3/4 cup pineapple 2 cups ginger ale In a large pitcher, combine Bed of Roses, rum, and sugar. Squeeze the juice from the lemon into the mix and toss in lemon wedges (excluding seeds). Stir until sugar is dissolved. Add sliced peaches, green grapes, and pineapple. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Add ginger ale just before serving. Serve over ice.