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| 2008 | Bronze- | Dallas Morning News Wine Competition |
| 2008 | Bronze- | San Fransisco Wine Competition |
| 2008 | Gold- | New World International Wine Competition |
| 2008 | Silver- | Grand Harvest Wine Competition |
| 2007 | Bronze | Aventi del Vino Wine Competition |
| 2007 | Bronze | Dallas Morning News Wine Competition |
| 2007 | Bronze | Taster Guild Wine Lovers Competition |
| 2007 | Gold | Lone Star Wine Competition |
| 2007 | Gold | Riverside International Wine Competition |
| 2007 | Gold | Tasters Guild Wine Competition |
| 2007 | Silver | American Wine Society Wine Competition |
| 2007 | Silver | Grand Harvest Wine Competition |
| 2007 | Silver | International Eastern Wine Competition |
| 2006 | Bronze | Finger Lakes International |
| 2006 | Bronze | Indy International Wine Competition |
| 2006 | Bronze | Los Angeles County Fair |
| 2006 | Bronze | Tasters Guild International |
| 2006 | Silver | American Wine Society Commercial Wine Competition |
| 2006 | Silver | NWIWC |
| 2005 | Silver | Los Angeles County Fair |
| 2005 | Silver | New World International Wine Competition |
| 2005 | Silver | Tasters Guild |
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| Blackberry Wine Cake |
| Blackberry Wine Cake | Ingredients:
1 cup St. James Winery Blackberry Wine
1/2 cup chopped pecans
1 (2 layer)box white cake mix
1 3-oz box berry flavored gelatin
1/2 cup vegetable oil
4 eggs
Glaze Ingredients:
1/2 cup St. James Winery Blackberry Wine
1 cup powdered sugar
1/2 cup (1 stick butter)
Method:
Preheat over to 375 degrees. Grease and flour a bundt pan. Sprinkle pecans in the bottom. In a large bowl, stir together cake mix and gelatin. Add eggs, oil, and 1 cup of wine; blend thoroughly. Pour the batter into the prepared pan. Bake 50-60 minutes until cake tests done. Remove from oven; turn out onto wire rack to cool. Meanwhile, combine the powdered sugar, butter and 1/2 cup wine in a saucepan; bring to a boil. Remove from heat. Pour 1/2 the mixture over the warm cake; let set for 30 minutes. Pour remaining glaze, which will have thickened somewhat, over cake.
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Average Review:  |
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| Reviewer: , 5/8/2006 |
| Rating:
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| Excellent |
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| 800.280.9463 |
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Catawba Dessert Wine
This beautiful rose dessert wine is soft and supple. Red delicious apples laced with rich caramel, stone fruit, and grapefruit will flood your palate and your senses as you enjoy the fruit flavors of this delicate limited production wine. A delicate treat with any sweet desserts.
**Very Limited Supply
Click Here for more info...
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"Spirit of SRVS":
The 2008 Spirit of SRVS is hosted by SRVS, for the benefit of more than 800 people with developmental disabilities. SRVS is a United Way partner agency and the largest comprehensive service provider for people with developmental disabilities in West Tennessee.
The event features a silent and live auction, delectable delights from some of Memphis finest restaurants, samplings of vintage wines and a uniquely painted commemorative piece of artwork. This years honorary co-chairs are Fred Wesberry, D.D.S. and his wife Anne. The event co-chairs are Petra Rees, President of Impact Coaching and Consulting and Thomas Schmitt, President and CEO of FedEx Global Supply Chain Services. Joe Birch, news anchorman for WMC-TV, will emcee the live auction and entertainment will be provided by pianist Eddie Harrison and the Company d dancers.
Your participation in this event will give SRVS individuals the opportunity to live in homes of their own, learn new developmental and vocational skills, have jobs of which they can be proud of, and become more active members of the Memphis community.
Lori Butler is the featured artist this year. You can visit her website at www.lovebutlerart.com.
For more info, please visit: http://www.srvs.org
For more information
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