Archives: November 2011

Vulcans' Revenge & Winter Ice: Fire & Ice Duo

Posted November 29, 2011 @ 3:56pm | by Cannon River Winery

On Saturday, December 3rd the St. Paul Winter Carnival Vulcans will join us at the Winery to bottle and release our new red wine: Vulcans' Revenge!

Our new vintage of Winter Ice will also be released on December 3rd.

We will have a special limited edition, limited quantity Fire & Ice packaged duo to celebrate the St. Paul Winter Carnival and the release of Vulcans' Revenge and the second vintage of Winter Ice. 

Filed Under: News |   | Permalink

CRW's interview with WCCO's Jamie Yuccas

Posted November 28, 2011 @ 10:22am | by Cannon River Winery

We had a great time with Jamie Yuccas from WCCO when she visited us on November 9th to talk about the Great River Road Wine Trail's Holiday Harvest Wine & Food Festival!

Filed Under: Media Features |   | Permalink

Christmas & Holiday Merchandise

Posted November 27, 2011 @ 3:56pm | by Cannon River Winery

Christmas & Holiday Merchandise

Come into the Winery and check out our fun and festive Christmas and Holiday gifts!

Filed Under: News |   | Permalink

Let us take the worry out of corporate gift giving!

Posted November 23, 2011 @ 2:56pm | by Cannon River Winery


A gift of wine from Cannon River Winery can create a lasting impression for any occasion!

There are many occasions that merit a gift from Cannon River Winery, such as:

  • To say "thank you" and show your appreciation to employees, clients, or someone who has referred business to you 
  • To welcome new employees
  • To celebrate and congratulate a promotion, retirement, wedding, new addition to the family, etc.
  • Company anniversary
  • Holiday gifts
  • Personal achievements
  • Company achievements

Please contact or 651-755-9156 for more information on ordering corporate gifts for your company.

Filed Under: Gift Giving |   | Permalink

Thanksgiving Holiday Hours

Posted November 21, 2011 @ 12:28pm | by Cannon River Winery

Monday, November 21st 10-7 PM

Tuesday, November 22nd 10-7 PM

Wednesday, November 23rd 10-7 PM

Thursday, November 24th Closed

Friday, November 25th 10-7 PM

Saturday, November 26th 12-8 PM

Sunday, November 27th 12-5 PM

Monday, November 28th Closed

Tuesday, November 29th Closed

Wednesday, November 30th 12-7 PM

We wish all of you a very Happy Thanksgiving!
Filed Under: News |   | Permalink

Butternut Squash Soup Recipe

Posted November 14, 2011 @ 12:00am | by Cannon River Winery

Many of you asked for the recipe to the Butternut Squash soup from the Holiday Wine & Food Festival and John promised that we'd put the recipe on our website. Unfortunately, John's grandmother wasn't ready to release her secret recipe, but we feel that this recipe is a close second...Bon Appétit!


Makes About 2-quarts Apple and Roasted Butternut Squash Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
  • 4 cups roasted butternut squash (see roasting instructions below)
  • 2 tbsp butter
  • 1 onion, diced
  •  2 apples, peeled, sliced
  • 1 clove garlic, minced
  • 1 quart chicken stock
  • water as needed
  • 1/2 cup cream, optional
  • salt and fresh ground black pepper to taste


To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.

Melt the butter in a 4-qt saucepan over medium heat. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired. 

Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan. Add the cream and bring back to a simmer. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.

Thanks to for helping us find a comparable recipe! (

Filed Under: Recipes |   | Permalink
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