Cheers to Julia 
Art of Wine Cooking Contest 

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Are you a Julia Fan? An amazing cook?  Now is your time to SHINE With Wine Aug 27-28
Register today for your chance to be a part of this wonderful adventure 

We are looking 5 top chefs to create a meal which incorporates Sovereign Estate amazing Wines with some wonderful Julia inspired recipes.  
​Judging will be held in front of the Marquette Pavilion . 

Contestants will judged on the following recipes.  
  • Poulet au Porto – Roast Chicken Steeped with Port Wine, Cream, and Mushrooms
This popular favorite of Julia Child is great to serve for guests, but can’t be prepared ahead of time. Preparation and cook times aren’t extremely long, but plan your schedule accordingly.

​Poulet au Porto Using our Port-style wine made from Frontenac grapes and fortified with our own estate Marquette brandy. Aged in Hungarian oak over the last 5 years using the solera method. This limited production is perfect for an after dinner menu or to sip by itself. Notes of dried cherry, fig, candied pecan and hazelnut
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  • Coq Au vin – Rooster in Wine
Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated, this recipe is very easy to follow.​
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Fish Poached in White Wine (à la Bretonne).Most of the famous French dishes involving filet of sole center around fish poached in white wine and coated with a lovely, creamy sauce made from the poaching liquid.