Vineyard Restaurant

Join Our Mailing List

Top Ten

Finger Lakes wine country has been voted one of the top ten most beautiful wine countries in the world!  Visit us at Knapp and see for yourself.  Call us at 607.930.3495



Roasted Garlic, Pickled Pepper & Corn Soup

Featured at Fox Run’s 2013 Garlic Festival Cooking Demo

Knapp Winery & Vineyard Restaurant – Exec. Chef John McNabb


2 Tbsp.  StonyBrook Roasted Pumpkin Seed oil
30 cloves M&V Garlic Farms- Music Garlic Cloves (approx.. 3 heads)
½   Medium Sweet onion, small diced
1 c.  Roasted bell pepper, cut into strips
5  Pickled Jalapenos, roughly chopped
3 Tbsp.  Chives, finely chopped
1 c.  Knapp Pasta White Wine
4 ears  Sweet corn kernels, taken off cob
1 c.  Parmesan Cheese
1 ½ qts.  Heavy Cream
1  ½ tsp.  Grapevine Smoked Seneca Salt
1 c.  Sour Cream

In a large saucepot, over medium high heat, heat oil. Add diced onion and sautee until translucent and fragrant. Add garlic and stir in roasted pepper strips. Deglaze with Pasta White wine and bring to a simmer, stirring frequently. Add pickled jalapenos, sweet corn, smoked salt, heavy cream and chives to pot and bring to a slow simmer. Once simmering, using an immersion blender, slowly pulse and puree soup to a smooth consistency. Bring to a boil and using immersion blender, add in parmesan cheese. Soup will start to thicken and should simmer for 2-3 minutes. Stir bottom of pot frequently to prevent soup from scorching throughout preparation. Enjoy topped with StonyBrook’s Pepitas, sour cream or crème fraiche. This soup pairs well with Knapp’s Pasta White, Seyval Blanc, or Sangiovese wines. Enjoy!



Garlic Soup- Knapp Winery

Recipe serves 8-10 guests – Yield 3 quarts
2c        Chopped, thoroughly cleaned leeks
4 c.        Vegetable stock
1 qt.        heavy cream
2 c.         roasted red peppers, chopped
6 bulbs         M&V garlic Farm- German White garlic, roasted & pressed out of skins
2 tbsp.        Finger Lakes Grape seed oil
¼ cup.        Stonybrook- butternut squash seed oil
1/3 c.        Farmer Ground- All purpose flour
To taste    salt and pepper
1 ½ Tbsp.    Herbes De provence (ground) or (ground thyme and rosemary as a substitute)
1c.        Knapp Pasta White wine

In a large  sauce pot, heat grape seed oil over moderately high heat and add chopped leeks. Sautee 4-5 minutes until leeks are very fragrant and cooked through. Deglaze pot with pasta white wine, and bring to a simmer. Add garlic and stir to incorporate, cook 2-3 minutes. Add roasted red peppers, vegetable stock, heavy cream and herbes de provence to mixture and bring simmer 3-5 minutes. Turn off heat. Using an immersion blender, blend ingredients in pot until smooth. Put back on heat and bring to a slight boil. While soup comes up to temperature, complete the next step.
In a sautee pan over medium high heat, add squash seed oil. Once oil is hot, add Flour small amounts at a time constantly stirring to make a “Roux”. This will be the thickening agent for our soup. Once all flour is added, cook roux for 2-3 minutes, roux should start to become fragrant, smelling slightly nutty and just begin to have a golden hue at this point. Remove from heat.
While soup is starting to boil, add roux 1/3 at a time. Using a wire whip, incorporate the roux, constantly stirring with whip. Once all roux is added, let soup continue to boil for 5-7 minutes. Soup should thicken slightly.
Once soup has thickened, remove from heat and serve. Great served with fresh ciabatta bread, topped with sour cream or a small amount of fresh pesto. Pairs well with Rieslings, Cabernet Franc, and Seyval Blanc. Enjoy!


Spiced Brandied Apple Cider:

1 gallon Red Jacket Apple Cider
4 cinnamon sticks broken
1 tsp. ground nutmeg
10 cloves
1/4 c. Unsulfured Molasses
1/4 c. Light brown sugar
1 bottle Knapp Brandy

In a large pot add all ingredients except for Brandy and bring to a slow simmer over moderately high heat, stirring occasionally. Turn down heat to low and let spices steep for 20-30 minutes. Turn off heat and strain apple cider through a fine mesh sieve.Let cool slightly, but keep warm.
Ratios- 5 oz. spiced apple cider and 1 oz. Knapp Brandy
Drink is served well in a Brandy snifter with a spiced sugar rim and an apple slice garnish, or in your favorite coffee mug with a dollop of fresh whipped cream and a sprinkle of freshly grated nutmeg.


Roasted Red Pepper Bisque:


1.5 quarts                    Heavy cream

2 – 20 oz. cans            Roasted peppers, drained

4 Tbsp.                        Garlic finely minced

3 Tbsp.                        Olive oil

1  Tbsp.                       Dill (dry)

1.5 c.                           Seyval Blanc wine

¼ c.                             Shallots finely minced

1 c.                              Grated Parmesan cheese

1 Tsp.                          White pepper

To taste.                      Kosher salt


4 Tbs. butter

3/4 cup flour       (for the roux)



Start by melting butter over medium heat until simmering. Slowly add in flour and stir with a wooden spoon. Cook the roux until you can smell a slight “nuttiness”. At this point it will be a slight tan color and look a little like a pancake in the pan. Set this aside.

In a food processor, puree the roasted red peppers, dill and 1 cup of the seyval blanc wine until smooth. Set aside. In a large (4qt.) pot, heat oil over medium high heat. Add garlic and shallots and sweat 3 minutes. Deglaze the pan with the remaining Seyval Blanc.  Add red pepper mixture and heat until simmering. Add white pepper and Kosher salt. Let simmer for about 2 minutes. Add Heavy cream and let the ingredients heat until a rapid simmer. Stir frequently to prevent scorch. Add roux a little at a time, stirring constantly. Be sure to incorporate the roux thoroughly. Incorporate grated parmesan and continue to stir. Bring to a light boil for 4-5 minutes and remove from heat. Serve with crème fraiche or sour cream.