Harvest Light
Harvest Light White Wine
OR
Special Intro Offer - 10% off 2+ Bottles
Coupon Code: AGR10
Tasting Notes
Harvest Light White Wine showcases excellent New York hybrid varieties. Offering aromas of bright citrus lemon, white peach and apricot, with subtle green apple notes, from the Vignoles. Complemented by honeyed richness and a delicate jasmine or orange blossom floral lift. On the palate, a light and clean feel accompanied by a crisp and refreshing acidic touch, leading to a silky smooth fluidity.
Food Pairing
The Harvest Light White Wine creates an incredibly versatile food pairing. Next to a dish of oysters and shellfish, fresh fruit and cheese platters, or a butternut squash soup.
Technical Specifications
| Appellation | Finger Lakes |
| Growers | Simmons Vineyard |
| Winemaker | Daniel Bissell |
| Calories | 70 per 5oz serving |
| ABV | 7.5% |
Low Alcohol & Low Calorie
Harvest Light Pairs With Everything
A Refreshing, Every Night Wine
Refreshing and crafted for everyday enjoyment, All Glasses Raised Harvest Light complements your pace and palate. Wonderful with food or just with a conversation with friends.
At only 70 calories per serving and half of the alcohol compared to most wines, there's something to celebrate every night for everyone. Pour yourself a chillable, refreshing glass, no matter what night of the week it is.
Recipes to Delight
Butternut Squash Soup with Citrus & Sage Cream
A bright, silky soup that echoes Harvest Light’s citrus, stone-fruit, and green-apple notes.
Ingredients
- 1 medium butternut squash (3–4 lbs), peeled, seeded, 1" cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil (or 1 tbsp butter + 1 tbsp olive oil)
- 1 medium carrot, chopped
- 1 large apple (Granny Smith or Honeycrisp), peeled & chopped
- 1 tsp ground coriander
- 1/4 tsp ground nutmeg
- 4 cups low-sodium vegetable or chicken broth
- Zest of 1 lemon + juice of 1/2 lemon
- 1/2 cup heavy cream (or crème fraîche)
- 2 tbsp fresh sage, finely chopped
- Salt & pepper to taste
- Optional: roasted pepitas + drizzle of olive/sage oil for garnish
Instructions
- Roast: 400°F (205°C). Toss squash with 1 tbsp oil, salt & pepper; roast ~20 min until tender/caramelized.
- Sauté: Pot over medium; remaining oil. Cook onion & carrot 5–7 min. Add garlic & apple 1 min.
- Simmer: Stir in coriander & nutmeg. Add roasted squash + broth (to cover). Simmer 10–15 min.
- Blend: Purée smooth.
- Brighten: Lemon zest & juice; season.
- Finish: Stir in cream mixed with sage; warm gently (do not boil).
- Serve: Pepitas + oil. Pair with All Glasses Raised - Harvest Light, lightly chilled.
Lemon-Herb Garlic Shrimp & Scallop Skillet
Citrus-herb seafood that highlights Harvest Light’s bright lemon and stone-fruit notes with a silky finish.
Ingredients
- ¾ lb large raw shrimp, peeled & deveined
- ¾ lb sea scallops, side muscle removed
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon + juice of ½ lemon (plus wedges to serve)
- 1 tsp lemon-herb seasoning (or ½ tsp thyme + ½ tsp oregano)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- ½ cup dry white wine (or broth + extra lemon juice)
- 2 tbsp fresh basil, finely chopped
Instructions
- Season: Pat shrimp & scallops dry; season with salt, pepper, and half the lemon zest.
- Aromatics: Skillet medium-high; add olive oil + butter. Sauté garlic (and red pepper) ~30 sec.
- Scallops: Sear ~2 min per side until golden and just opaque; remove.
- Shrimp: Cook ~1.5–2 min per side until pink; remove.
- Deglaze: Lower heat; add wine and lemon juice. Scrape browned bits; reduce ~1 min.
- Finish: Stir in lemon-herb seasoning, remaining zest, parsley, basil, chives. Return seafood; toss 30 sec.
- Serve: With lemon wedges (and arugula, couscous, or crusty bread). Pairs beautifully with All Glasses Raised - Harvest Light.