Flavors of Kentucky

Smith-Berry Winery tasting room

Smith-Berry Winery, 855 Drennon Road in New Castle, is releasing a new riesling on Saturday. The winery’s first off-dry riesling will be available for tasting and sales at the August dinner/concert series from 6:30 to 9 p.m. Entertainment provided by Old School Band. Cost is $22.95. The menu includes grilled pork chop sandwiches and marinated chicken breasts. Call (502) 845-7091 or go to Smithberrywinery.com.

■ Acres of Land Winery is releasing two new wines on Saturday: late harvest vignoles and a 2006 cabernet sauvignon. Robert Sharp II is the new executive chef at the winery and will serve fresh fruit and imported cheeses from noon to 4 p.m. The winery is at 2285 Barnes Mill Road in Richmond. Call (859) 328-3000 or go to Acresoflandwinery.com. 
■ Chrisman Mill Vineyards, 2385 Chrisman Mill Road, in Nicholasville, is having a Surf or Turf cookout on Saturday. The menu features steak or shrimp, salad and mashed potato bars, and dessert. Cost is $25. Live music provided by Acke & Hale from 7 to 10 p.m. Call (859) 881-5007, Ext. 1. or go to Chrismanmill.com.
■ Jean Farris Winery & Bistro, 6825 Old Richmond Road, now is offering Sunday Supper from noon to 7 p.m. instead of separate brunch and dinner seating times on Sundays. The winery is no longer serving Saturday brunch but will open the wine bar at noon serving wine, cheese, and charcuterie. Call (859) 263-9463  or go to Jeanfarris.com.

Wine dinner

■ Chef Ouita Michel is serving a six-course Summer in Madrid wine dinner Saturday at the Holly Hill Inn, 426 North Winter Street in Midway. “We’ll start with vegetarian tapas, three or four small portions, which will include a tortilla with local eggs, and other dishes using the fresh produce coming in from the area farmers, like peppers and tomatoes,” Michel said. The menu includes courses with fresh Gulf seafood and paella. Cost is $50. Optional Spanish wine pairing with dinner is $35. Call (859) 846-4732.

Guest winemaker

■ Rich Parducci from McNab Ridge Winery in Mendocino County, Calif., will be guest winemaker at WineStyles, 2535 Nicholasville Road,  from 1 to 4 p.m. Saturday.  Parducci, the great-grandson of John Parducci, will talk about his family’s 70-plus years in the winemaking business. Call (859) 278-9463.   

Recently when I ran in Meijer to pick up jars and pectin to make peach preserves, I found the new FreshTech Automatic Jam & Jelly Maker.

When it was introduced in the spring, media reports said the appliance would be available at Wal-Mart stores. I’ve been checking the small appliances aisle on every shopping trip, but it was never in stock.

It was a nice surprise to find the jelly maker last week at Meijer and it really does simplify the process, making jam and jelly in less than 30 minutes.

I have been making jams for decades, standing over the pot of hot, bubbling sugar and fruit and stirring for exactly one minute, after it comes to a roiling boil. Sometimes the jam would jell perfectly, other times it would turn out like syrup.

But, the Fresh Tech makes it perfectly and I can stand back and watch. I made my first batch using peaches from Bray Orchards in Benton and a few blackberries from my daughter’s backyard blackberry patch.  It jelled perfectly and tasted divine.

The jam and jelly maker retails for $99.    You can find canning information at FreshPreserving.com.