We are slowly working our way through the boxes of cookies we received a while ago. Recently we decided to try the Ginger Molasses Cookies from Cookies and Corks. We decided to pair them with the 2011 Green from Cardinal Point Vineyard and Winery. The Green is a blend of 50% Chardonnay and 50% Petit Manseng. The wine wheel/cookie combination suggested a chardonnay. Even though the Green isn’t all Chardonnay, we thought we’d try it anyway.
Warren is the tasting expert. He suggested getting our palates wet with the wine and then tasting the cookie. The ginger of the cookie was pretty strong but notes of pineapple, pear, and mango were evident. The tropical notes from the petit manning as well as the ripe pear elements from the chardonnay play well with the ginger spice of the cookies. I thought the ginger was a bit overwhelming but Warren thought the flavors played well together.
We have plenty of cookies yet to taste so stay tuned for future posts. And we’ve been told the 2012 Green has been released so we will need to try this new vintage. If you visit Cardinal Point anytime soon be sure to check out the 2012 Green and tell them Virginia Wine Time sent you!
Thanksgiving season is upon us, and there is no greater need for versatile wines than Thanksgiving dinner. Deciding what to pour can be as challenging as deciding what to serve especially if dinner guests have different food and wine palates. Turkey seems to be the meat of choice, but it’s the sides that vary and hence the wine offerings. Some like mashed potatoes but others prefer oyster dressing; some like sweeter white wines while others crave a red wine with the meal. We can’t help you cook dinner, but we can make a couple of suggestions for wine pairings that might make these weighty decisions seem a little lighter!
We were out in wine country in northern Virginia this past weekend, and we sampled some wines that should provide readers with some choices for the upcoming holiday.
Chester Gap Cellars: Winemaker Bernd Jung has to be one of the few (if not only) Virginia winemakers to grow the Roussanne grape, a white varietal grown in Rhone region of France. The 2010 Roussanne might be an option if the meal will begin with either seafood bisque or feature a creamy sauce with the main meal. Aged for fifteen months in French oak barrels, the 2010 Roussanne exhibits tropical fruit characteristics. It is a bit higher in alcohol, so pair with something that can stand up to it. My own preference is the earthy 2009 Petit Verdot aged for two years in French oak barrels. Aromas of ripe dark plums and flavors of dark fruit and berries should complement dishes that are heavy on herbs and spices; non-traditionalists who opt to serve duck or game meats instead of turkey should consider this one.
Glen Manor Vineyards: Governor’s Cup winner Jeff White is now featuring 2011 wines on his tasting room menu. The four wines that we sampled would all have a place on the Thanksgiving Day table; of course, all of the wines were well-crafted. Serving shellfish before the main course? Can’t go wrong with the classic 2011 Sauvignon Blanc with its elements of grass, citrus and mineral that are characteristic of the varietal. White wine lovers who don’t drink reds? Red wine lovers who don’t drink whites? Offer the 2011 Rose with its aromas of red berries and fresh mint. This one can be served with just about anything on the menu. A nice acidity makes this rose refreshing (and it’s not sweet!) The 2011 harvest was considered quite challenging, but Jeff White has managed to produce excellent red wines from this tricky vintage. There was nothing wimpy about the weighty 2011 Cabernet Franc and its notes of dark cherry, cranberry and menthol. This would be my go-to wine for the main meal on Turkey Day especially if sides included cornbread dressing and fresh cranberry sauce. Going for beef stew instead of poultry? Try the 2011 Vin Rouge, a blend that is dominated by Cabernet Sauvignon (50%) and complemented by Petit Verdot (36%), and Merlot (14%). Smoky notes give way to aromas of plum, licorice and spice.
Still confused as to which wines to pour? I always recommend opening more than one bottle of wine for Thanksgiving dinner and then let guests decide which glass to sip with the meal. This option encourages guests to sample a few wines instead of only one. Who knows what will happen—that white wine lover may fall in love with a Virginia red wine!
We will post one more article about wine Thanksgiving wine options featuring two more Virginia wineries. Check in later for that one! In the meantime, be sure to try these wines at Chester Gap Cellars and Glen Manor Vineyards, and mention that Virginia Wine Time sent you.
As I have mentioned before, I have lots of Virginia red wines on my wine rack. Lately I’ve been randomly selecting red wines to taste and enjoy. One evening last week I was finishing up some brownies that Warren made and thought a red wine would really compliment the brownies. I perused my wine rack and decided on the 2007 Lot 751 Virginia Red Table Wine from Breaux Vineyards Cellar Selection. This wine is only available to Cellar Club members.
Lot 751 is a blend of cabernet sauvignon, merlot, malbec, petit verdot, and cabernet franc grapes from the 2007 vintage. The dark color and dark cherry nose made me think that maybe this wine was meant for bigger foods. But once I swirled it in my glass and gave it a taste, I knew it would be perfect for the brownies. I noted cherry, extracted fruit, firm tannins, and a relatively smooth ending. With a bite of the brownie, the cherry notes really came through. Since this wine is from 2007 and has some firm tannins, it could benefit from more time on the rack. Or enjoy it now!
I’ve mentioned it before and I’ll say it again. There are benefits to being a Cellar Club member at Breaux Vineyards. I enjoy having access to wines the general public won’t get to purchase. I need to get to Breaux soon to pick up my most recent Cellar Club Selections. And if you visit Breaux Vineyards anytime soon, tell them Virginia Wine Time sent you!
On Fridays we usually have steak but this past Friday Warren decided to have fish. We had fluke flounder that was lightly breaded and pan fried with olive oil and butter. It was topped with capers and a butter sauce. We had it with bow tie pasta with parmesan cheese.
Warren selected the 2009 Viognier Reserve from Barboursville Vineyards. It was a perfect pairing. We noted ripe pear and lichen nut on the nose. It had a full mouth feel with similar flavors and a bit of spice in the mouth. It complimented the butter sauce very well. We have always enjoyed Barboursville wines. It seems like you can’t go wrong with a Barboursville wine.
A few weeks ago, on a Friday evening, we enjoyed a few wines as we usually do. We’ve been busy posting about events and winery visits that we had to put this off a few weeks.
We started the evening with the 2011 Sauvignon Blanc from Glen Manor Vineyards. We are huge fans of Jeff White’s wines and this sauvignon blanc didn’t disappoint. We had it with manchego cheese and sour dough bread. While enjoying the wine we definitely noticed grassy and boxwood on the nose. On the tongue we noticed tropical fruit, minerality, and a nice crisp ending. It paired wonderfully with the cheese and bread.
For dinner we were having lasagna and selected the 2009 Private Reserve Red from Chrysalis Vineyards from the VIP Wine Club. We noted dried fruit, tobacco, anise, and a whiff of sandalwood. In the mouth we noted dried plum, dried herbs, tobacco, and a vanilla finish. We think this wine is still integrating and could benefit from more time on the rack. The acidity of the wine did a nice job of cutting the red sauce of the lasagna. Yes, it is a little young but paired well with our meal.
We’ll continue to enjoy our Friday wines and post about our impressions. If you haven’t been to Glen Manor Vineyards or Chrysalis Vineyards lately, plan a trip to visit them soon and tell them Virginia Wine Time sent you!