Decorate your Outdoor Spaces for the Winter

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Want to spruce up your garden, yard, or walkway this winter? The presence of unique statues can add beauty to your grounds during the cold months. When it snows, the pieces are truly eye-catching.

If you have outdoor containers, you can fill them with evergreens to bring color into your space—spruce, fir, magnolia, holly, and pine.  You can use Oasis (floral foam) to help arrange and hold moisture. The cuttings can go up to four weeks without water. If the container is in direct sunlight, the cuttings will brown out faster, even if they are watered and in Oasis. 

Hang wreaths or use garland to decorate other areas like your front door or other statues.  Add bows, berries, pinecones, or other pops of natural color to really showcase winter’s beauty.

Create an attractive arrangement in a container by using a taller evergreen surrounded by smaller plants around the outside.

Purchase a potted shrub that is slightly smaller than your container.  You can either remove it from the pot and plant it directly into the container in a potting soil mix, or place the pot into the container and use small pine bark nuggets to hold it in place as well as on top to hide the smaller pot.

 

decorations in front of wooden doors

Insider Tip: Our Venetian Urn is displayed at A Gardener’s Place, our garden-inspired gift shop, this winter with such an arrangement if you need some in-person inspiration!

The most important thing to remember is to water but not over water.  Plants still need water in the winter.  Once a week is a good rule of thumb for winter months, but check the soil moisture just in case!  If it’s staying dry, water more often.  If it is staying too wet, water less often.  You want the soil to be slightly moist but not saturated or powder dry.

 See our Unique Stone statuary for inspiration!  Unique Stone, a licensed partner with Biltmore For Your Home, carries on the visionary legacy left by Biltmore’s landscape architect, Frederick Law Olmsted. Throughout Biltmore inspiration was drawn to craft outdoor statues, benches, pedestals, and various other architectural elements in cast stone. Items are then hand finished for an aged patina.

Happy Birthday, George

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It’s a special day at Biltmore: the 150th anniversary of George Vanderbilt’s birth! His parents, William Henry and Maria Louisa Vanderbilt, welcomed him into the world at their family home near New Dorp on Staten Island, NY on November  14, 1862. Named in honor of a paternal uncle, little George was the youngest of a large, lively brood. Every so often we run across objects in the collection that shed some light on how the Vanderbilt family celebrated special occasions together.  It’s always touching to me (particularly after 150 years!) to come across tokens of these traditions. Maria Louisa was a devoted and loving mother to each of her eight children and she and George maintained a particularly close relationship throughout their lives. Today seems like a fitting occasion to share two of the birthday gifts that Maria Louisa bestowed upon her youngest son.

Tucked among Biltmore’s 23,000 books are three treasured volumes that George received from his mother for his ninth birthday. Inscribed “George from Mama Nov. 14th 1871”, the books are part of a popular series of novels written by the Reverend Elijah Kellogg, Jr. With titles like Boy Farmers of Elm Island and The Ark of Elm Island, one might guess that George had a taste for adventure, but the stories are also instructive. Throughout the series, the main characters are faced with all sorts of ethical dilemmas challenging their resolve to be upstanding young men, all while navigating the treacherous waters of the West Indies.  Maria Louisa Vanderbilt’s carefully-selected gift gives us a hint of George’s boyhood interests, as well as how deeply she valued and encouraged her children’s moral and intellectual growth.

Filed away in George’s personal papers, we found an unsigned and undated poem. The three pages are bound with a ribbon and composed in perfect penmanship. Upon reading it, it becomes apparent that the poem is from his mother and was written on the occasion of his 21st birthday. She reflects back upon his birth, celebrates his coming of age, and shares her hopes for his future.

Crowned in an aureole of light, I see grand dreams and visions bright

…there is no scope to youth’s vast boundless wealth of hope, and boundless opportunity for good…”

Through her carefully-crafted prose, Maria Louisa bids her son to heed the call of work, to put right what he finds wrong , and:

To give a kindly word of cheer

To those who heavy burdens bear

Such work will bless, when nobly done.

And such work comes to every one.

He helps the age in which he lives,

Who does his best – and his best gives

To carry sunshine everywhere…

A later stanza relates every mother’s dream of having her child’s greatest aspirations fulfilled.

If in thy heart deep-hidden some cherished wish there be,

One that may bless thy future – that wish is mine for thee.

And with this wish in parting, there comes to light the way

The season’s ripe perfection crowning this festal day.

I can only imagine the pride that Maria Louisa would feel in knowing that her son did indeed improve the age in which he lived, and was able to bring his “grand dreams and bright visions” to fruition as she had hoped. She would undoubtedly be elated to learn that George’s life’s work resulted in the creation of a bounteous estate, a peaceful oasis, and an enlightened community that are all still going strong 150 years later. Happy birthday, George!

Thank you to those who serve and have served

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A flag containing an array of stars hangs in the Banquet Hall of Biltmore House to honor Biltmore employees who served during World War I. Its 53 stars represent each person – 50 blue stars mark those who returned home, and the three gold stars represent those who died in action.

Today, Nov. 12, 2012, we honor the men and women who have served our country, and those who were and are employed by Biltmore.

Edith Vanderbilt commissioned the flag, known as the Service flag, in 1920. These flags grew in popularity during World War I after Army Captain Robert L. Queissner of the Fifth Ohio Infantry designed and patented a flag to honor his two sons serving on the front line.

In 2005, Biltmore’s Museum Services team had a reproduction of the flag made, which had hung in the Banquet Hall for more than 80 years. It had deteriorated over time and eventually it could no longer support its own weight.

For many years, we knew that one of the blue stars represented Herbert Noble, an English butler who worked in Biltmore House. In 1930, journalist Louis Graves wrote:

“Herbert Noble had been employed at the Vanderbilt home before the war; he had begged to be released to go to England and enlist; and he had come back to America with his ribbon, his wounds, and his memories of the great adventure, and had found his old job waiting for him.”

Herbert’s star was the only one to which we could attach a name. Until last week, that is.

The Museum Services team recently discovered new information about the Service flag through ongoing cataloging and research of the many thousands of documents in the Biltmore Archives. Within these documents exists the elusive list of 52 employees – 49 men and 3 women – who are remembered by these stars. Not all worked at the estate, but some worked at Biltmore Estate Industries and Biltmore Hospital as well. Just like Herbert Noble, many of those who returned to the U.S. after the war went back to their jobs, as Edith Vanderbilt made sure their jobs would be waiting for them when they got home. The identity of the 53rd star, a gold one that is not on the list and presumably added later, is still a mystery.

So now the process of researching the names, positions and stories of those on the list begins.

Biltmore House hosts share the flag’s history with our guests every day, noting that the names have never been known or confirmed. It’s exciting to think that now they’ll be able to share this new discovery with our guests.

Design Biltmore's Next Wine Label

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Although the calendar claims it’s still officially fall until December 21, it’s all about Christmas for us right now! Christmas at Biltmore kicked off last Saturday and Candlelight Christmas Evening tours begin tonight. It’s also the season for our commemorative Christmas at Biltmore Wine to appear around the estate, in our online store and in retail stores across the region.

Every year we hold a competition to design a wine label inspired by the holidays at Biltmore, with the winner’s artwork appearing on Christmas at Biltmore Wine bottles.  The competition is intense, drawing hundreds of entries from around the country.

Need a little inspiration?

Check out these wine label designs from previous years.

2012 Christmas at Biltmore Wine bottle was designed by Marcus C. Thomas

The gorgeous painting on the 2012 Christmas at Biltmore Wine bottle was designed by Marcus C. Thomas of Weaverville, NC. What makes Marcus’ artistry even more breathtaking: He is a quadriplegic, paralyzed below the neck and uses his mouth to paint his incredible works of art. Thomas will be at Biltmore Winery to sign bottles of the 2012 Christmas at Biltmore Wine Dec. 22, 2012. Marcus, his wife Anne and their yellow lab Bella live and create in Western North Carolina, where the Appalachian mountains serve as a source of infinite inspiration.  Visit marcusthomasartist.com for more information.

 

 

 

 

facade of Biltmore House and a Christmas tree is by Meagan Warren of Matthews, NC

This beautiful winter scene depicting the facade of Biltmore House and a Christmas tree is by Meagan Warren of Matthews, NC and was the winner in Biltmore’s 2011 wine label design contest. Meghan noted that “Like Biltmore, this label inspires magical memories of Christmases past, present, and the wonder of those to come.” Her label cast the most votes in our 2nd annual contest which drew 128 entries and thousands of votes cast across the country.

 

 

 

 

 

“Snowy Sunset Scene” is the name of the winning label in the 2010 wine label design contest. Designed by Teena Steenerson of Mauldin, SC

“Snowy Sunset Scene” is the name of the winning label in the 2010 wine label design contest. Designed by Teena Steenerson of Mauldin, SC, she was looking to capture a vintage look and feel of our annual Christmas at Biltmore celebration.

 

 

 

 

 

Interested in participating?

Now through January 13, submit an original design, photo or piece of artwork. A panel selected by Biltmore will identify up to five semifinalists. The semifinalist submissions will be featured on Biltmore.com beginning February 1, 2013 for fans to vote for their favorite. The winning submission will appear as the label of the 2013 Christmas at Biltmore Wine and receive prizes valued at $900.

How to Enter

Submit your best original design, photo or piece of artwork online at biltmore.com/contest. Include a three-sentence summary telling us why your entry embodies “Christmas at Biltmore.”

May I Park Your Car?

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We hear often from our guests that it is our staff who make Biltmore special.  And we agree!  Every person in every job has the same goal of making our visitors love their time with us.  At Inn on Biltmore Estate this is especially true, where guests stay several days and interact with employees throughout their visit.  But who are they really?  Let us introduce you!

May I Park Your Car?

These smiling faces often make the very first impression when a guest arrives at the inn.  That’s a huge responsibility, one that sets the tone for the guest’s entire stay. And they take that responsibility very seriously.  Not that they don’t have fun on the job – because they do.

The smiles tell the story. Meet Shane Robinson, Justin Pinner and Chris Roberts – Valets at Inn on Biltmore Estate.

Each describes himself as a “people person,” and on a recent beautiful November afternoon the three were working side by side to welcome guests, assisting them with their luggage, answering questions, parking their cars and retrieving their cars from the parking lot. “What’s not to enjoy,” says Justin. “It’s a beautiful location, you meet people from all over the world, you’re outside and you’re getting exercise.”  The three have a great sense of humor and clearly enjoy working together.

And all of this while staying in constant motion.  On average, Justin and his colleagues run between 7 and 8 miles per day to deliver guest vehicles to the parking lot or back to the front door where the guest is waiting. On days when the weather turns fierce with rain, wind, cold temperatures or all three together, it just makes them run faster.  No need to stop by the gym on the way home from work, this job has that benefit built in.

 Other qualifications for the job? Be an excellent driver.  And you better know how to drive a straight-shift vehicle – it’s on the job application.

Plant Bulbs Now for Beautiful Spring Gardens

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Longing to create a gorgeous spring garden? Fall is the ideal time to lay the foundation by planting bulbs. Popular spring bulbs such as tulips, crocuses, daffodils, and hyacinths need fall and winter to prepare for spring blooms.

Fall Bulb Planting Tips

Plant when the soil temperature is cool. “Ideally, the soil’s temperature should be between 50–55 degrees,” says Parker Andes, Director of Horticulture.

Plant bulbs in a sunny location in a hole that is six inches deep. Make sure the tip of the bulb faces upwards. For the most impact, dig wide holes and place multiple bulbs in one hole. “Grouping bulbs in one hole creates a bigger visual impact because the blooms are closer together,” Parker said.

Plant Now with Biltmore Bulbs

Get a head start on a beautiful garden by looking for Biltmore For Your Home Bulbs at your local garden center. Select from exclusive Biltmore collections created by the world-renowned Netherland Bulb Company.

Find a retailer near you.

Wine Blends for Autumn

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A Note from Our Winemakers

As the season grows cooler and the foods heartier we just naturally yearn for warm, rich wines. A good place to start is with blended wines served with several of autumn recipes.

Whether you have just begun your wine journey and are looking for an approachable wine, or are well into your sojourn and looking to expand your palate, wine blends are well worth your attention. As winemakers, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape works together to enhance the common qualities they share. A very interesting, well-rounded wine can be the result.

Let’s look at our own blended wines, our Century collection. You’ll find them crafted to be food-friendly, as well as easy to sip on their own.

Century White

Our Century White uses a blend of aromatic, fruit-forward grapes. Made from a blend of Riesling, Gewürztraminer, and Muscat Canelli, the result is a wine with an intense floral nose and semi-sweet flavors. It’s enjoyable all by itself, but also makes a perfect pairing to lighter desserts or spicy Asian food. We can’t think of a better fall food pairing than this recipe for Praline Pumpkin Pie.

Century Red

For our Century Red, we wanted to create an Italian-style wine that would feel at home with a nice hearty bowl of pasta or an elegant dinner with prime rib. Made from a blend of Sangiovese, Merlot, and Zinfandel this wine is laid back yet elegant, a really approachable red wine that loves food! To soothe your craving for hearty comfort food, pair this red with our chef’s Smoked Gouda Mac & Cheese.

Century Rosé

Our Century Rosé falls somewhere in between the two—it is heartier than most rosés with which Americans are familiar and it’s made in a drier style. Crafted from a rosé blend of Syrah, Grenache and Mourvedre, this wine really pairs delightfully with heartier white meats such as roast turkey and pork tenderloin and it’s the perfect addition to brunch and picnics. Try it with our down-home recipe for Southern Quail with Collard Greens.

 

Praline Pumpkin Pie

Ingredients For Crust:
• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped

Ingredients For Filling:
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)

Method:
Preheat oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9” deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. Serves 8.

 

Smoked Gouda Mac & Cheese

Ingredients:
• 2 Cups elbow macaroni pasta, dry
• 2 1/2 Cups heavy cream
• 1 Cup shredded smoked gouda cheese
• 1/2 Cup shredded parmesan cheese
• 1 Cup panko breadcrumbs

Method:
Cook macaroni in salted boiling water until done. Drain and pour into baking dish. In a sauce pan, heat cream and add gouda and half of parmesan. Whisk vigorously over low heat to melt cheese, making sure not to let scorch on the bottom. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko bread crumbs and rest of parmesan cheese over macaroni and bake at 350 degrees for 10 minutes or until breadcrumbs are golden brown. Cut into 4 portions, serve hot.

 

Southern Quail with Collard Greens

Southern Fried Quail
Ingredients:
• 8 Semi-boneless Quail
• 2 cups Buttermilk
• 2 cups Cornmeal
• 4 cups Corn Oil
• 2 cups Flour
• Salt and Pepper to taste

Method:
Soak the quail in buttermilk for 1 hour. In two mixing bowls, place cornmeal in one and flour in the other seasoned with salt and pepper. Heat the corn oil in a deep frying pan or fryer. Remove the quail from the buttermilk and let excess milk drip off. Place the quail in the flour and lightly toss. Shake off the excess flour and return to the buttermilk. Once covered, let the excess milk drip off and place in the cornmeal. Lightly toss the quail in the cornmeal and shake off the excess, ensuring the fowl is completely coated. Drop the quail in the oil and fry until golden brown, 3-5 minutes.

Braised Collard Greens
Ingredients:
• 2 bu collards, washed
• 1 pt onion, small diced
• 2 tbsp garlic, minced
• 1 c bacon, julienne and rendered
• 1 c cider vinegar
• 1/2 c sugar
• 1 qt chicken stock
• Salt and pepper to taste

Method:
Strip the stalk off the collards, cut in half and then into 1-inch pieces. Render the bacon slowly; add the onion and garlic, sweat until the onion is translucent. Deglaze with vinegar and add sugar. Reduce vinegar by 3/4. Add the collards and chicken stock. Simmer over medium heat until the collards have become tender. Season to taste.

Easy, Crowd-pleasing Appetizers

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If you’re rushed for time, but want to pull together a last-minute gathering, these are the recipes for you. They’re short on prep time, but long on flavor. Pair them with our recommended wines and you have a splendid spread without the fuss.

Smoked Salmon Bruschetta | Kahlua-Pecan Brie | Spiced Nuts | Hot Crab & Scallion Dip | Pork Sausage Balls with Gruyere & Sage

 

Smoked Salmon Bruschetta

Serves 6

Ingredients:
• 1 good quality baguette
• 4 ounces Biltmore Smoked Salmon (found in Ingles and Food City)
• 1 ounce cream cheese
• 1 tablespoon. finely chopped red onion
• 1 tablespoon finely chopped capers
• 1 tablespoon olive oil
• 2 ounces dill Havarti cheese, grated

Method:
Heat oven to broil. Slice baguette on a diagonal into six ½ inch slices. Cut salmon on a diagonal into 6 thin slices. Blend together cream cheese, onions, and capers and set aside. Brush olive oil on one side of bread, arrange on a baking sheet oil side down and broil until it begins to brown, approximately 3–5 minutes.

Turn bread over, spread with cream cheese mixture, top with salmon slices, and sprinkle with shredded cheese. Return to broiler until cheese begins to melt, approximately 3–5 minutes. Can be prepared in advance and refrigerated.
Total time: 15 minutes.

Pair with Biltmore Estate Sparkling Blanc de Blancs.

 

Kahlua-Pecan Brie

Ingredients:
• 1 (15 ounce) round Brie
• 1/2 cup chopped pecans, toasted
• 2 tablespoons brown sugar
• 2 1/2 tablespoons Kahlua

Method:
Remove rind from the top of the cheese, cutting to within 1/2” of edge. Combine pecans, brown sugar and Kahlua; spread over cheese. Bake at 350 degrees for 5 minutes or just until soft. Serve immediately with gingersnaps or apple slices.

Pair with
Biltmore Estate Sparkling Blanc de Blancs.

 

Spiced Nuts

Yields: 4 cups

Ingredients:
• 4 Cups Unsalted Assorted Nuts
• 4 Tbsp. Butter
• 6 Tbsp. Granulated Sugar
• 1 tsp. Kosher Salt
• 1/2 tsp. Cayenne Pepper
• 1/2 tsp Cinnamon
• 1 tbsp. Water

Method:
Heat nuts in a dry skillet until they begin to toast (about 4 minutes). Add butter and continue to cook until starting to brown. Add spices, sugar, water, and salt. Cook until sauce thickens and glazed (approx 5 minutes). Transfer to a foil lined baking sheet and separate with a fork. Let nuts stand until cooled and sugar has hardened (approx 15 minutes). Store in an airtight container until needed.

Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs.

 

Hot Crab and Scallion Dip

Serves: 8–10

Ingredients:
• 8 oz. Softened Cream Cheese
• 6 oz. Lump Crab Meat (Picked ,reserving crab liquid)
• 1/4 cup Scallions (Chopped)
• 2 tsp.Lemon Juice
• 1/2 tsp. Worcestershire Sauce
• 1/4 tsp. Paprika
• 1/4 tsp. Kosher Salt

Method:
Preheat oven to 375 degrees. Place all ingredients in a medium sized mixing bowl and mix together thoroughly with a rubber spatula. Place in an oven proof dish and bake until hot (approx 10 minutes). Serve warm with desired crackers.

Pair with Biltmore Sauvignon Blanc or Biltmore Estate Sparkling Blanc de Blancs.

 

Pork Sausage Balls with Gruyere and Sage

Yields: Approximately 30 Sausage Balls

Ingredients:
• 1 lb. Pork Breakfast Sausage (not links)
• 1/2 lb. Shredded Gruyere Cheese
• 1/2 lb. Shredded Sharp White Cheddar Cheese
• 2 Cups Bisquick
• 1/8 tsp. Ground Black Pepper
• 1/8 tsp. Red Pepper Flakes
• 1/2 tsp. Rubbed Sage

Method:
Preheat Oven to 350 degrees. Place all ingredients in a medium mixing bowl. Mix well with hands until all ingredients are incorporated. Form mixture into round walnut sized balls. Place on a greased sheet pan. Bake until golden brown and cooked through (approx. 12-15 minutes).

Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs.

A Year of Special Events in Asheville, NC

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Estate-wide Events

Enjoy even more of Biltmore with our special seasonal events. From Biltmore Blooms to Christmas at Biltmore‘s awe-inspiring decorations, our events calendar is sure to give you a new, fun way to experience the estate.

The Vanderbilts at Home and Abroad Exhibition

Open all year

A Moveable Feast

Spring 2013 – to be announced

Biltmore Concert Series

Selected summer and fall evenings

Fall at Biltmore

October

Christmas at Biltmore Daytime Celebration

November 2, 2013–January 1, 2014

Candlelight Christmas Evenings

November 9–December 31, 2013

Biltmore Blooms

March 21–May 31, 2013

Events and dates are subject to change.

Easy Tips for Matching Wine with Food

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Don’t fall for the myth that pairing food and wine is hard―or only for candlelight dinners. Whether you are grabbing wine on the weekly grocery run or for a gift or for a special dinner with friends, keep these basics in mind and choosing wine can be quick and easy.

Remember that wine is like art; your favorite is what you enjoy most. Everyone’s opinion is valid. However, there are basic physiological realities―your tastebuds―that are constant when certain styles of wine are paired with certain types of food.

Remember the lessons from elementary school: you have at least four basic tastes in your mouth: sweet, salty, sour, and bitter. These basic tastes apply to wines, too.

Sweet Food

Sweet food will increase the perception of:

  1. Sourness
  2. Bitterness
  3. Astringency, so the wine appears more dry, stronger, and less fruity

Example: Pair Cheesecake with semi-dry, non-complex wine like Riesling -OR- Try pairing Port Wine and Chocolate cake as the wine must be sweeter than the food you are serving.

Salty Food

Salty food increases the fruity, sweet character of wine.

Example: Olives and Sparkling wine; Blue cheese and Cabernet Sauvignon; Parmesan Cheese with Red Zinfandel

Sour Food

Sour food will make the wine appear sweeter and less strong.

Example: Fish with Lemon sauce paired with a non-complex Sauvignon Blanc or Pinot Grigio

Bitter Food

Bitter food increases the bitterness in wine, so best to pair with non-complex wines.

Example: Mixed Green Salad, Nuts, or Grapes, paired with a Riesling or White Zinfandel

Matching Food and Wine

When pairing food and wine, it is important to remember that certain foods complement certain wines. The flavors of the food are amplified when matched with the appropriate wine and vice versa. Keep this in mind when you think you bought “bad” wine; you may just need to find the perfect food to go with it!

For example, if you start out with plain chicken:

  • When adding salt to chicken, pair with the dry, yet creamy, Sauvignon Blanc
  • When adding cheese to the chicken, pair with the crisp and semi-sweet Riesling
  • When adding bacon to the chicken, pair with the soft, velvety Pinot Noir

Select light-bodied wines with lighter food, and fuller bodied wines with heartier dishes.

 

What is a ‘body’ of wine?

The easiest way to explain this is with a simple milk analogy.

  • Wines that are light in body = Skim Milk They are light in color and don’t leave a film on your tongue
  • Medium body wine = 2% or Regular Milk It has a heavier texture than a light body and will linger in your mouth
  • Full bodied wines = Half & Half or Heavy Cream These wines are heavy, rich and coat your tongue and throat all the way down

Here is a helpful guide that you can print out and take with you anywhere!