Sovereign Estate is a 50-acre family-owned farm located on the north shore of Lake Waconia. The property was acquired by Dr. John Savaryn, a Ukranian immigrant in 1970 who dreamed of preserving a tranquil landscape reminiscent of his European heritage with sweeping views of Lake Waconia. Fast forward 37 years when the vision became a reality as Savaryn’s son Paul ‘planted’ Sovereign Estate. Along with his wife, Teresa (Terri), and their blended family of nine children, two of whom (Ben and Isaac) are their business partners, they have passionately created an environment where guests can enjoy their distinguished wines that are further complimented by the verdant grounds.
Their award-winning wines and atmosphere are just one arc of the circle of beautiful vineyards surrounding Waconia, making it one of Minnesota’s most desirable destinations for living and recreation that people travel far and wide to experience. The view of the lake from the majestic Marquette Event Pavilion is an unparalleled perch for those seeking a retreat to relax with great wine and some light fare.
Keeping things fresh and delightful, as is typical for Sovereign, their new summer release is ready to be shared! Introducing the Regatta Rosé, made from a blend of 3 Minnesota native hybrids, it presents in a dry Provence style with a delicate peony bouquet and minerally nectarine notes. You can’t go wrong with it as your most important accessory for a day at the vineyard or on your boat (it even has a convenient screw cap for easy traveling).
Not only are the Savaryn family imaginative with their wines, but they also know just the food that will perfectly bring out the flavors of each bottle of wine they delight you with. For impressive patio dining or a luxury excursion on the pontoon soaking up the rays, Terri Savaryn suggests the light and refreshing Sovereign Brined Shrimp. Serve it as an appetizer with a cool and colorful salad or conveniently pack it into your cooler for a day on the boat.
Sovereign Brined Shrimp
2 - 4 ounce wide mouth mason jars and lids
2-pound bag thawed, previously frozen medium cooked shrimp (peeled, deveined, tail--on)
1 cup Sovereign La Crescent white wine
2 cups chilled water
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons (real sugar) powdered lemonade mix
1 tablespoon Janes Krazy Mixed-up Salt
1 tablespoon red peppercorns
1 teaspoon Old Bay Seasoning
4 bay leaves broken in large sections (do not eat)
2 thinly sliced lemons
Wash and dry jars and lids and set them in a tray for easy transport. Jars should be cool.
In a large bowl, mix all the ingredients for the brine, stirring well until the salt and lemonade mix are dissolved.
Toss shrimp in the brine mixture. Let set for 2 minutes.
Arrange 5-6 shrimp in each jar packing tight, right to the top. Using a small ladle, spoon brine into the jars until full of liquid. Top with a thin slice of lemon and close the jar with lids and rings.
Refrigerate for 4 - 24 hours. Served chilled in jars. Consume within 3 days.
Whether you’re taking in the breathtaking sights of the lustrous lake from an Adirondack chair, glassful of choice in hand, or of their lush green vineyards with a wine-filled tumbler from the boat, know that you’re in expert hands. From the history to the inspiration to the years of experience they hold, Sovereign’s farm-to-table philosophy is the definition of ‘eat, drink and be merry’ and then some.
In 2007 Terri Savaryn became associated with the Minnesota Grape Growers Association where she served an 8-year journey as Executive Director of Marketing and worked to elevate the industry with wine education and vineyard best practices. Her current focus is on the growth of Sovereign Estate using her expertise to pair wines with familiar locally sourced foods as well as fine dining cuisines.