We got an email from Co-Founder and General Manager Ryan Frederickson of The ArT of Preserving Wine, a company that produces cans of natural argon gas to help preserve wine. He shared the history of his company and offered to send us a can of the argon gas to try for ourselves. Of course we accepted!
Many people enjoy a glass of wine in the evening. The ArT of Preserving Wine makes it possible to open a favorite bottle, enjoy a glass or two, and save the rest for a later date. For us though, that usually isn’t a problem. For two people sharing a bottle of wine isn’t a wasteful event. Two glasses each and the bottle is empty.
However, we decided to accept the challenge and see exactly how this system works. We decided to open a bottle of the 2014 Cabernet Franc Reserve from Pollak vineyards. We love this wine already and would hate to see it go to waste. We each had a glass from the bottle. We then followed the directions on the can. We put the nozzle in the bottle and held the handle for two seconds. The argon gas displaced the oxygen and covered the wine surface with a layer of natural argon gas. This kept the wine from oxidizing and ruining the wonderful flavors of the wine. We quickly re-corked the bottle and stored it standing up in a cool, dark closet. We enjoyed our glass and took notes on the characteristics of the wine. While we wanted to have another glass, we decided we should keep it corked for the experiment.
Five days later, an amount of time that would ruin any uncorked red wine, we pulled out the safely stored bottle and popped the cork. AMAZING results! The wine exhibited the same characteristics it had previously! We noted the same blackberry, currents, dark cherry, and tobacco that we noted *5* days earlier! We were a bit astonished at the results. We couldn’t imagine how this could actually work. But it did! Science is amazing!
We don’t often have wine left in a bottle but we are convinced that The ArT of Preserving Wine is the way to go if we do find ourselves with wine left in a bottle. While we did our experiment with a red wine, we are sure this would work with white wine as well. However, store the white wine in the fridge instead of a cool, dark closet.
If you are interested in finding out more about The ArT of Preserving Wine, check out their The ArT of Preserving Wine. You can find out more details about the process and order a can or two!
We were invited to attend Breaux Vineyard‘s 20th Anniversary celebration. And what a celebration it was! Here are some pictures from the event.
Here’s one of the cakes. It was delicious!
The place was packed. They had lots of venders in attendance, people were tasting wine and enjoying the music.
Jen Breaux said a few words and introduced her father, Paul Breaux and state representative Dave LaRock. Mr. LaRock spoke to congratulate Paul Breaux on his accomplishments in Loudoun County. Then Paul Breaux spoke as well.
They had a ribbon cutting ceremony for the new building.
We enjoyed our time in the VIP room for the celebration. We had a chance to talk with Chris Blosser, Vice President of Operations at Breaux Vineyards. We sipped the wonderful latest vintage of the Rose. We ran into some of our wine friends and overall had a great time!
If you haven’t been to Breaux Vineyards lately, plan a trip to visit them soon and when you do, tell them Virginia Wine Time sent you!
So we continue our travels via the wine bottle thanks to Locations Wine, and this time we taste a white blend from California fittingly labeled, CA.
CA manages to meld both Old and New World styles. On both the nose and palate, it suggests the weight of a Napa inspired white wine; indeed, it is barrel aged in 30% new French oak in addition to fermentation in stainless steel tanks. Therefore, it presents a crisp entry with fruity flavors of pear, stone fruit and citrus. It finishes with a nutty element as well as a fuller mouth feel. Take time to note its lovely aromas of butterscotch, pear and lemon peel. In a way, it seemsto merge California and the Rhone region of France into a wine bottle. Who says white wines can’t be complex? CA is a blend of Chardonnay, Sauvignon Blanc, Viognier and Roussane; growers hale from Napa, Sonoma, and Mendocino. Food pairings? I enjoyed this one with roasted chicken with mashed potatoes. Herbed pork roast, dishes topped with cream sauce, goat cheeses on a toasted baguette—-you get the picture (or the menu ideas.)
We again thank Balzac Communications for this lush blend. Search for CA at your local wine shop, but please mention that Virginia Wine Time sent you.
We were privileged to receive two more wines from the Locations lineup, and these were both white wines that included a Corsican Veremtino and a blend labeled CA (from California of course.) In this post, we review Corse, the Vermentino wine produced from the island of Corsica. We again thank Balzac Communications for the opportunity to enjoy these wines.
Quite simply, we both adored this wine. On the nose, I noted aromas of spring blossoms, lime, orange zest, and shale; flavors of pear, lime and citrus zest led to a full and fruity palate followed by a crisp finish. Corse fully expresses a Mediterranean climate with its cool, breezy nights and warm, dry days. Did Napoleon Bonaparte, Corsica’s most famous native, enjoy this Vermentino with his favorite meal—-chicken and pasta with parmesan cheese? We hope so, and I thought of Napoleon when I prepared dinner. Crab cakes were on the menu, but I did toss some bowtie pasta with butter and parmesan cheese to serve as a side dish It proved to be a lovely pairing!
We had not enjoyed Corsican wines, but I must say that this first impression was a hit. Seek out Corse at your local wine shop, and mention that Virginia Wine Time sent you. However, we are not done with Vermentino. In a future post, we compare Corse with a Virginia-made Vermentino; we’ll keep readers in suspense about that one. And what about CA? Stay tuned.
Every couple of months we have to return to Linden Vineyards to check in and see what’s on the tasting menu and the cellar tasting menu. We hadn’t visited since December. It was time. The recent snow storm (only one this season) left some pretty snow around to enhance the view.
During this tasting we tasted the 2015 Chardonnay, the 2015 Riesling Vidal, the 2015 Boisseau Viognier, the 2014 Claret and the 2013 Petit Verdot. We did however select the 2015 Chardonnay as a favorite. We noted floral notes, minerality and a slightly creamy ending. It would go beautifully with crab cakes or other light fish dishes. We also selected the 2014 Claret as a favorite. We noted bright fruit, cherry, tight tannins and a dusty note. You could enjoy this by itself or with some beef.
After our tasting we descended the stairs to the cellar to enjoy the wines on the menu for the cellar tasting. The day we were there we were comparing the 2014 and 2015 Boisseau Chardonnay, the 2013 Avenius Red and 2013 Hardscrabble Red and for the desert wines we compared the 2009 Late Harvest Vidal and the 2010 Late Harvest Petit Manseng. Of course they were all wonderful wines but we did select our favorites. Warren preferred the 2015 Boisseau Chardonny and I preferred the 2014. We both really enjoyed the 2013 Avenius Red and we both enjoyed the 2009 Late Harvest Vidal.
After both our tastings we retired to the enclosed deck to enjoy some lunch items and a bottle of the 2013 Avenius Red. While enjoy our wine and nibbles and the view, Jim Law stopped by and asked to join us. We absolutely agreed. Turns out he was also enjoying a glass of the 2013 Avenius Red. Great minds think alike! We enjoyed a great conversation with Jim about Linden wines, how things are going in the vineyards and wines in general. It’s always amazing getting time to talk with Jim. He’s such a fount of wine knowledge.
Before leaving we purchased several of our favorite wines and told Jim we’d return soon for another wonderful tasting. If you haven’t been to Linden Vineyards lately, it’s time to return. And when you do, tell them Virginia Wine Time sent you!
A few weeks ago we visited Zephaniah Farm Vineyard. We visited them in the fall but decided to return to see how the wines were developing and what might be new on the tasting menu. It was a chilly day so we enjoyed sitting by the fire and having Bonnie conduct our tasting. It’s always fun to catch up with Bonnie. Since we are both teachers and Bonnie is a former teacher, we always have lots to chat about. While we always enjoy all the wines at Zephaniah, we did find our favorites.
Our favorite white wine from the menu was the 2015 Adeline. It’s a blend of 53% Muscat Ottonel, 25% Vidal, and 22% Petite Manseng. The wine is aged in stainless steel. We noted floral, fruity, and sweet notes. We thought this would make a nice wine to enjoy on a warm spring day. The natural sweet notes come from the muscat and vidal. We could see almost anyone enjoying this wine.
Our favorite red from the tasting was the 2013 Three Captains Red. This is a blend of 46% Cabernet Franc, 45% Chambourcin, and 9% Cabernet Sauvignon. I am not normally a chabourcin fan but the blend here ended up being a very favorable wine. We noted tobacco, black currents, blueberries, cranberry, and some mild tannins that grip the tongue in just the right places. Something beef with roasted potatoes and crunchy French green beans comes to mind when thinking of pairings for this wine.
After our tasting we enjoyed a glass of the 2015 Adeline by the fire. And of course before leaving we picked up a few bottles to add to our wine rack. We always enjoy our time at Zephaniah. You can definitely count on a relaxed, enjoyable tasting in the old farm house. And chatting with Bonnie is a plus! Plan a trip to Zephaniah soon and when you do, tell them Virginia Wine Time sent you!
Readers may recall that we previously reviewed a rose, F, produced by Locations Wine. (A short recap of the Locations concept here—-these wines are crafted from grapes sourced from premier vineyards found in the world’s best locations.) In this post, we review I and P; in case you’re wondering, I is the product of grapes grown in Italy; P, from Portugal.
I is a blend of Negroamaro, Nero d’Avola, and Barbera, and these varietals represent fruit from Puglia located Southern region of Italy as well as Barbera located in the Piedmont region of Northern Italy. The result is a rich, complex wine with aromas of blackberry, charcuterie, fall spices and cedar. A fruity palate of dark berries gives way to spice and oak nuances. Enjoy with Italian fare or with beef dishes, a platter of sliced dried meats, and hard cheeses.
If roasted chops are on the menu, consider P, a blend of Portuguese grapes that includes Touriga Nacional, Trincadeira, and Touriga Franca. P also presents a fruity nose and palate with notes of plum, cherry and blackberry; hints of anise and black pepper also come out to play. We enjoyed P with roasted pork chops and roasted potatoes sprinkled with basil, thyme, and rosemary.
We again thank Balzac Communications for the opportunity to enjoy these wines. Seek out these unique wines at your local wine shop and mention that Virginia Wine Time sent you.