Virginia Wine Time

We Enjoy Virginia Wine

Category: Events (page 2 of 51)

Just Married!

Paul and I have not posted lately because we’ve been preoccupied with a very special event—our wedding! Yes, we got married on February 20 and then hosted a celebration dinner on February 21 at Chef Geoff’s restaurant in DC. And yes, Virginia wines helped to make the event very memorable.

weddingWe were officially married at the DC Courthouse on February 20 at 11:30 AM. Our good friends, Jill and Michael Dail as well as family members that included my parents, sister, brother-in-law, nephew and Paul’s mom joined us to witness the brief ceremony. The Dails then treated us all to a spectacular lunch at Black Salt restaurant. ShapsA round of bubbles paired nicely with fresh oysters from both the New York and Rappahannock beds; seafood entrees that included crab cakes and pasta topped with ahi tuna proved to be perfect matches with the Michael Shaps Wild Meadow Vineyard Chardonnay 2010.

The celebration dinner was held on the next day, and Mother Nature threw a day’s worth of snow, ice, and freezing temperatures our way. However, we were not deterred, and family and friends gathered at Chef Geoff’s restaurant that evening. Dinner options included crab cakes, hanger steak, and pasta tossed with a walnut pesto. Cabernet Franc Reserve_230x627 Viognier Reserve_230x627Barboursville’s Viognier Reserve 2012 and Cabernet Franc Reserve 2012 were poured for our guests. We all had a wonderful time in spite of the wintry mix falling outdoors; in fact, the evening seemed to fly by all too quickly. Before we knew it, Paul and I were cutting the wedding cake and bidding adieu to guests who made us feel very special.

Virginia wines have always played a special role in our relationship, and we were very excited to be able to enjoy these special wines during our very special weekend. Hosting a special occasion at a favorite venue? Ask the events planner to serve Virginia wine, and mention that Virginia Wine Time made the suggestion.

Wining and Dining at Williamsburg Winery Pt. 2

So our extraordinary weekend at Williamsburg Winery included a four-course dinner prepared by chef Ika Zaken and held in the Wedmore Place’s Café Provencal. The menu including wine pairings are presented here:

First Course:
Vol-Au-Vent—creamed mushrooms, puff pastry, port reduction
Paired with: 2011 Matthew’s Chardonnay

Second Course:
Monk Fish with artichoke and Winter Green Risotto, snow peas, lobster cream
Paired with: 2013 Viognier (This was my favorite course and pairing of the night.)

Third Course:
Lamb Saddle with cannellini beans, baby kale, roasted tomatoes, lamb jus
Paired with: 2010 Trianon

Fourth Course:
Wild boar, daube provencal with carrots, pearl onions, forest mushroom, butternut squash polenta
Paired with: 2010 Adagio (ok—this ties with the second course as my favorite course and pairing of the night.)

Crème caramel with caramel sauce


Our appetites were certainly sated after the day’s culinary delights. However, a special word must be mentioned for the Wedmore Place and its wonderful staff. The Wedmore Place took us back to a colonial period but with modern amenities. Our room was decorated with period furnishing and warmed by a fireplace; the bathroom was first rate with refreshingly scented body products. Breakfast was continental style with the world’s fluffiest croissants and a wonderful quiche that complemented fresh-brewed coffee. The Wedmore staff could not have been more polite and accommodating, and we look forward to a future visit to the Wedmore Place.

The 6th Annual Virginia Sparkling Tasting concluded our weekend of food and wine; however, before we left the Williamsburg Winery and Wedmore Place, I made certain to purchase a few bottles of our favorite wines. Looking for a local getaway that includes world-class cuisine, wines, and accommodations? Then plan a visit to Williamsburg Winery and then book a stay at the Wedmore Place. Of course, please mention that Virginia Wine Time sent you.

Trump 2009 Trumps Sparkling Tasting

We participated in the 6th Annual Virginia Sparkling Blind Tasting this past weekend. We always look forward to this event that is planned by Frank Morgan of Drink What You Like. Williamsburg Winery hosted this year’s tasting with Williamsburg winemaker Matthew Meyer serving as one of the judges.



So of the ten sparklings presented for judging, which one was at the top of the heap and which one finished last? The complex Trump 2009 Blanc de Blanc finished first this year followed by Veritas’ Scintilla. Third place went to Thibaut-Janisson’s NV Blanc de Blanc. Here is how the other’s ranked:

4th place—Stone Tower 2009 Blanc de Blanc (Wild Boar)
5th place—Trump 2007 Reserve
5th place(tie)—Trump 2008 Blanc de Blanc
7th place—Afton Mountain Bollicine
7th place (tie)—Boneyard Bubbles (Tarara Vineyards)
9th place—Thibaut FIZZ NV
10th place—Thibaut-Janisson Extra Brut

How did my own rankings compare? I must have been in the mood for a light and zesty bubbly since the tasting occurred at 10:30 AM, because my top choice was the Afton Mountain Bollicine. However, my second preference was at the opposite end of the spectrum—the weighty, oakier Trump 2007 Reserve. My third place winner was the Scintilla by Veritas Vineyards. The Thibaut-Janisson Extra Brut finished last on my list.



Sunday’s sparkling tasting actually completed a weekend of wonderful wines and delicious cuisine enjoyed by us and other bloggers, magazine writers, and wine industry people. On top of that, we were able to rest and relax at the Wedmore Place, a country hotel located at the Williamsburg Winery. I will share details on all of the above in the next post. In the meantime, seek out the sparkling wines listed above at your local wine shop; better yet, plan to visit the wineries that produce them and sample for yourself before buying—be your own judge! Just mention that Virginia Wine Time sent you.

Breaux Kicks Off Its Vertical Tastings

Breaux Vineyards host three vertical tastings every year, and these present tasters a chance to compare vintages of Cabernet Sauvignon, Merlot, and Nebbiolo. This year’s vertical started with a lineup of Cabernet Sauvignon that included the 2007, 2008, 2010, and 2012 vintages. The 2012 was a tossed in as a pre-release, and also included in the lineup was a barrel sample of the 2013 Cabernet Sauvignon. A Cajun flare was added to the mix with the 2013 Zydeco, a blend of Cabernet Sauvignon and Chamourcin. Cuisine from Grandale Farm restaurant was served with the stellar cast of Cabernet Sauvignons.


Winemaker Heather Munden introduced herself and the wines that were served alongside the courses of food. A twist to this year’s Cabernet Sauvignon vertical tasting was that no particular course was intended to pair with a particular vintage; the intent was to allow tasters to decide which wines paired best with which course. So what did we all conclude? The run away winner for best and most versatile Cabernet Sauvignon was the 2008 vintage with its ripe mixed berry nose and flavors; silky tannins and an oak kiss made for a nice yet lengthy finish. Its fruity profile certainly made for a perfect play partner with the first course, a spicy sausage and shrimp brochette over celeriac puree with port reduction. However, I also enjoyed the fruit-driven 2013 Zydeco with this spicy dish; the fruitiness tended to cool down the kick provided by the peppery first course.



The second course presented pork lollipop raised with fig and cippolini onions served overt tarragon gnocci and ginger oil. Here again, the 2008 paired quite well, but the chewy nature of the lollipop tended to favor the chewier wines—the still young 2010 and the even younger 2012. I kept returning to the 2010 vintage as I nibbled on this course. The 2010 Cabernet Sauvignon was still tight on the nose but swirling coaxed elements of tobacco and dark fruit. Tannins were still a bit on the chewy side too—no wonder it paired with the braised pork.


The third course featured grilled lamb chops over stewed carrots and brussel sprouts with chimi churri and demi. More spices meant more opportunities for the fruit-driven 2008 vintage to shine; however, I gave a nod to the 2007 Cabernet Sauvignon with its notes of dark plums and cherries and whiffs of cedar and sandalwood; it presented a full mouth feel and a nice length to complement the chops and stewed veggies. Paul is a fan of both lamb chops and brussel sprouts, and he favored the 2013 Zydeco with this course.


Of course, a Cajun feast would not be complete without something extra or lagniappe. Here the lagniappe was the port-style lineage, 1st edition. Enjoy a sip of this on its own or pair with a strong cheese; dark chocolate should also pair quite well.


Other Virginia wine lovers attended the vertical tasting including our friends Susan McHenry and Erica Johannsen. The next vertical tasting at Breaux Vineyards will feature a cast of Merlot vintages followed by a lineup of Nebbiolo vintages in April. Plan a visit to Breaux Vineyards and be sure to sign up for a vertical tasting; please mention that Virginia Wine Time sent you.

Happy New Year!

margauxEvery December 30th for the last 6 years many of our wine friends have gathered at our friend Susan’s house for a final wine dinner of the year. Last night we enjoyed a wonderful dinner with friends and some amazing wines.

The star of the evening was the 1990 Chateau Margaux. It had a brown, brick edge in the color, due to age. Warren noted on his first impression tobacco and earthy elements; third swirl and air revealed cherry on the palate with sweet tobacco and good acidity. Paul and Bruce noted cranberry while Sylvia caught a whiff of geraniums. It was a wonderful wine that everyone enjoyed! What a great way to end the year!


Happy New Year to all our readers! Thank you for continuing to return to our blog and read about our wine adventures! Cheers!

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