Virginia Wine Time

We Enjoy Virginia Wine

Category: Food (page 3 of 10)

Blue Mountain Mist

On Sunday we were invited to join our friend Duwayne enjoy a bottle of the recently released 2011 Blue Mountain Mist from Fox Meadow Winery. Duwayne is an amateur Virginia wine collector. When he finds something new, he likes to enjoy it with others. We haven’t had the Blue Mountain Mist so we were interested in finding out more about it. Duwayne set out lots of cheeses, crackers, and finger sandwiches to enjoy with the wine. Thank you for inviting us, Duwayne!

After tasting the wine we shared our notes. We found pear and melon notes on the nose. The bottle doesn’t list what grapes are used but we think it might be a blend of chardonnay and vidal. In the mouth we noted pear, melon, and crisp apple on the end. It’s slightly sweet and would be perfect for a warm summer day. The wine paired very well with goat cheese stuffed peppers. We also think it would pair nicely with any spicy food.

Yet another summer sipper to enjoy! If you visit Fox Meadow Winery soon to pick up some Blue Mountain Mist, be sure to mention that Virginia Wine Time sent you!

Brownie Wine

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!

Dinner Wine

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.

Friday Wines

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!

Two Viogniers

Continuing to celebrate Virginia Wine and Dine month, on Friday we enjoyed two Virginia white wines.

We began the evening with the 2010 Viognier from Chrysalis Vineyards. We enjoyed it with a creamy goat cheese and soft baguette. We noted pear, mango, and floral notes on the nose. On the tongue we noticed tropical fruit…mango, pineapple, and pear flavors with a hint of oak at the end. It paired nicely with our cheese and baguette.

For dinner we had pan seared, lightly breaded fluke flounder with capers and a side of pasta. Warren selected the 2010 Viognier from King Family for the meal and to do a little side by side comparison. We noted honeysuckle, citrus, and shale on the nose. In the mouth we noted subtle peach, stone fruit, and a soft vanilla finish. Warren preferred it a bit warmer while I enjoyed it quite chilled.

Enjoying these two different viogniers side by side gave us a good look at different viogniers from different parts of the state. Warren preferred the 2010 Viognier from King Family while I enjoyed the 2010 Viognier from Chrysalis Vineyards. Have you had a Virginia viognier lately? If you try one of these, or visit the wineries, tell them Virginia Wine Time sent you!

Two Meals, Two Wines

As is often the case, Warren and I don’t exactly agree on what’s for dinner. Friday night Warren made crab cakes for himself and tilapia that was breaded and spiced with parmesan cheese for me. I don’t happen to like shell fish so having the tilapia solved that problem. We also had bow tie pasta tossed with parmesan cheese and herbs. But what wines to pair with our meals?

Warren likes big buttery chardonnays but I prefer lighter crispier white wines. He selected the 2009 Reserve Chardonnay from Gray Ghost to accompany his meal. He noted ripe pear, subtle grilled pineapple, and a toasty lingering finish.


I opted for the 2009 Viognier from Rappahannock Cellars. It had crisp tropical notes, honeysuckle, and a delightful fruity ending. Warren picked up some spicy elements.

Both wines complimented both our meals. Of course I’m partial to the crisp whites and voted the 2009 Viognier as the winner. Warren voted for the 2009 Reserve Chardonnay. If you visit Gray Ghost or Rappahannock Cellars anytime soon, tell them Virginia Wine Time sent you!

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