Welcome to Wines By Design!
We are a full service, on-premises wine making facility and wine-making kit supplier, located in Rochester NY. If you’re interested in making your own wine, come on in and we can help! We have hosted families, small groups, wedding parties and corporate team building events.
Or, if you are already an experienced vintner and are simply looking for supplies, we can help with that too. While our primary focus is wine-kits, check in with us, if we don’t have it in stock, we can probably get it for you!
For more detail on how your time will be spent making your very own wine, please see: our process.
2020 Wine Tasting Competition – Postponed
The 2020 Wine Tasting Event (has been postponed)!
Due to the guidance of the CDC and followed up by recommendations from NYS and Monroe county, we are postponing the annual Wine Tasting Competition that was scheduled for March 21, 2020.
We were certainly looking forward to it, but it’s much more important to be safe.
2020 Wine Tasting Competition
The 2020 Wine Tasting Event!
On Saturday, March 21 from 12p – 4p we are holding our annual competitive tasting event.
Recipe: Herbed Pulled Pork
From our friends at Winexpert: Cape Blend!
Recipe: Salmon with Citrus Tarragon Butter
From our friends at Winexpert: Yolo White!
Recipe: Salmon with Citrus Tarragon Butter
- Citrus Tarragon Butter
- 1/2 cup softened butter
- 2 tablespoons finely chopped tarragon or parsley
- 2 tablespoons grainy mustard
- 1 tablespoon finely grated orange zest
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon ground black pepper
- Salmon
- Four boneless skinless salmon fillets (about 6 ounces each)
- one large orange (reserve from grading zest), then sliced
- Sea salt and pepper
- Blend butter with tarragon, mustard, orange zest, honey, garlic, and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for one hour or until set.
- Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper–lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the center.
- Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.
- Store extra flavored butter in the freezer as a quick flavor booster to all kinds of dishes. It is a delicious tossed with steamed green beans, asparagus or brussels sprouts topped with toasted almonds. And a few spoonfuls and quick rice for pilaf; or used to based roast chicken or pork chops.
Check out the Winexpert LE19 releases!
Recipe: Caprese Flank Steak
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano leaves and coarse salt
- 1/2 teaspoon dried thyme leaves and ground black pepper
- 1 pint cherry tomatoes
- 1 tablespoon Worcestershire sauce
- 1 1/2 pound flank steak
- Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
- Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
- Whisk wish to share sauce into remaining marinate income by mistake in a Ziploc bag; massage to cut steak.Marinate steak and tomato mixture is for at least four hours after 25 hours; bring to room temperature 30 minutes before grilling.
- Preheat grill to medium high.
- Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
- Grill steak for 45 minutes per side for medium rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
- Grill tomatoes, turning often for three minutes, until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).
- Flank steak is most tender when serve medium-rare to medium. A 1-inchthick stick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
- Pair with LE19 Pacific Quartet Red
Check out the Winexpert LE19 releases!
Recipe: Lemon Garlic Shrimp and Ferro Bowls
- 1 1/2 cups dry Farro
- 3 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon finely grated lemon zest and lemon juice
- 1 teaspoon dried oregano
- Pinch hot pepper flakes
- 1 pound large shrimp, thawed and peeled, tails removed
- 1 bunch kale, stemmed and torn (about 8 cups)
- Salt and pepper
- 1 1/2 cup grape tomatoes, halved
- Crumbled feta cheese and quartered black olives (optional)
- Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
- Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
- Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
- Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
- Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.
- Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.
Check out the Winexpert LE19 releases!
Recipe: Chocolate Truffles
Chocolate pairs SOooooooo nicely with a red wine!
We like the En Primeur Malbec, the Eclipse Old Vine Zinfandel, or a nice GSM (Grenache, Syrah, Mourvèdre) with this…
(Hint: You remember that Valentine’s Day is coming, right?)
- 16 oz. milk chocolate, chopped coarsely
- 2/3 c. heavy cream
- 1/2 c. red wine (see post for recommendations), room temperature
- 1 TB unsalted butter, melted
- 1/2 c. unsweetened cocoa powder (optional) OR
- 10 oz. melting chocolate
- In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted.
- In a small saucepan, heat the heavy cream just until it starts to steam.
- Pour the heavy cream in the bowl with the melted chocolate and stir, slowly, until fully combined. If the chocolate starts to stiffen, microwave another 30 seconds as needed and continue stirring. This process can take a bit of time, so don’t worry if it doesn’t happen right away.
- Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm – at least 4-6 hours.
- Line a baking sheet with a silicon mat or parchment paper. Place the cocoa powder in a shallow bowl OR melt the melting chocolate according to manufacturer instructions.
- Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing on the baking sheet.
- Keep chilled until ready to serve.
Information
Address:
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Business Hours:
| Tue – Fri: | 3:30p – 7:30p |
| Sat: | 9:00a – 2:00p |
| Sun & Mon: | CLOSED |
Continuing Education
Looking for something to do? Got four nights free? How about joining one of classes, we’ll show you how to make your very own delicious wine!
Wedding
Why not share your special day with all your guests? Let them take home part of your special day, a bottle of your very own wedding vintage.
A Night at Home
What’s better than a night by the fire, some artisan cheese and a bottle of terrific wine you’ve made yourself?
We heard many great things about you, so we decided to check you out for ourselves.
(BTW: They were right!)
We cannot say enough good things about Wines By Design. The quality of the wine is better than most bottles of wine you can buy at the store, plus you get to tell your friends and family you made it on your own!