Dinner Wine

Last Friday Warren spent a good part of the day making osso bucco in the slow cooker. The smells of veal shanks, tomato, bay leaf, thyme and rosemary filled the kitchen all day.

https://www.jamesramsden.com/2024/03/07/o2kb5q7 What wine did Warren select to pair with his amazing osso bucco? He selected the 2016 Nebbiolo from Breaux Vineyards! It was an excellent pairing. We decanted this wine for a couple of hours before we enjoyed it with our meal. We noted dark seed berries…dark raspberry, dark blackberry, a hint of clover and oak nuances. It is our opinion that you can still hold this on your rack if you have it. We could see keeping this for a few more years.

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https://www.lcclub.co.uk/a8rylxo1z We recall the 2016 season to be typical for Virginia. Do any of our readers recall any details about the 2016 growing season in Virginia? Please share your thoughts in the comments. If you haven’t been to Breaux Vineyards lately, plan a visit soon. And when you do visit, tell them Virginia Wine Time sent you!

Virginia Wine Time Begins Phase 1

Yes, Paul and I are behind by one phase, but we are beginning to venture out. We do appreciate Nancy Bauer’s regular updates on wineries and their practices as things begin to open up a bit more. True to our last post, we have gone to wineries that offer either reservations only and/or open on weekdays. We were eager to get back on the wine trail even if on a limited basis.

Our first venture was to Linden in late May. Easy to reserve outdoor seating here, and we could not have picked a lovelier day to visit the winery. We enjoyed a bottle of the 2016 Claret with our picnic snacks included mortadella, Virginia ham, olives, and fresh berries. Our table was located in a prime spot on the crush pad, and we were entertained by barn swallows that flitted about the property. Jim Law stopped by for a chat, and he was very excited about the upcoming release of the 2018 Chardonnay Village; in fact, guests at Linden were treated to a sneak pour of this easy-sipper.

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Gray Ghost Vinyeards was our destination on a weekday excursion to Amissville. We were treated to the aromas of vines in bloom, and we secured an outdoor table that allowed us to appreciate the immaculate vineyards. A tasting was available at Gray Ghost so we were able to catch up on new releases that included the crisp 2019 Seyval Blanc. Our picnic basket included smoked turkey, brie, almonds, and melon, and the wine of choice was the 2016 Chardonnay Reserve.

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A trip to Breaux Vineyards last week was our final winery visit, and we reserved a table for outdoor seating on a weekday. Again—-easy process. No tastings at Breaux but a full range of wines by the bottle were available to enjoy while dining outdoors. Chèvre and manchego cheeses came along for lunch along with rosemary crackers and herbed turkey slices. Our selection of the 2019 Sauvignon Blanc Reserve done in a Fume style proved to be the perfect pairing for yet another afternoon of gorgeous weather and vineyard views. Paul was also able to catch up on collecting membership wines that included the 2015 Nebbiolo; Breaux Vineyards is well known for its success with that variety, so we look forward to appreciating this one after a rest on the wine rack.

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We will probably stay in our own Phase 1 for a bit longer. However, we can attest to the caution taken by the wineries that we have visited. Wine associates wore face coverings, tables were distanced, and other customers were respectful of protocols. For those who wish to be extra cautious, wineries that are open during the weekdays might be the way to go since this is a way to avoid crowds. Whatever reopening phase in which readers find themselves, consider a visit to the wineries mentioned in this post. Please mention that Virginia Wine Time sent you!

Nebbiolo Through the Years at Breaux Vineyards

https://worthcompare.com/v1pmh51zr6 Nebbiolo is a grape variety that oenophiles would associate with Italy; however, there are a few wineries in Virginia that are able to grow the grape in their vineyards. Breaux Vineyards is one of them. In fact, it was owner Paul Breaux who fell in love with Nebbiolo while visiting Italy in the late 1990s and decided to try growing it in his own vineyard. It has since proven to be Breaux’s flagship red wine with excellent vintages on display at a recent vertical tasting.

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https://giannifava.org/5xzeifthhl2 The 2005 vintage was the eldest statesman at the event with the 2016 bottling debuting as the youngster. In between the two, the 2010, 2012, 2013, 2014 and 2015 were poured for comparison. Vintages are paired together and then partnered with three courses prepared by Grandale Restaurant and Catering. So what were our favorites?

https://elisabethbell.com/97vqrpmuz First Course and Pairing:
Chicken, spinach, and prosciutto Napoleon with Bechamel Sauce paired with the 2005 and 2012 vintages.

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Tramadol Online Overnight This course proved that chicken can be matched with red wine. The 05 vintage was the winner at our table and presented the raisiny fruit profile associated with an aging red wine. I noted clover and earthy aromas too. However, the fruitier ’12 vintage with its brighter red berry notes was my own personal favorite.

Second Course and Pairing:
Braised pork shank over leek and truffle risotto paired with the 2014 and 2015 vintages.

https://www.goedkoopvliegen.nl/uncategorized/ttk14wydc This was my favorite course. The pork shank was braised to perfection with truffle risotto providing an earthier flavor to the dish; this matched quite well with the ’15 vintage and its dark fruit notes and subtle whiff of violet on the nose. For readers with a bottle of the ’14 vintage rest assured that it can stay a while longer on the wine rack. Tannins on this one are still firm. Decant if you insist on enjoying it now.

Third Course and Pairing:
Cheesy polenta cake with bolognese sauce and shaved pecorino Romano cheese with snow pea tendrils paired with the 2010 and 2016 vintages.

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https://asperformance.com/uncategorized/9cp71ct2c7n This was Paul’s favorite course—-the polenta cake was an excellent alternative to pasta with the bolognese sauce. The pairing also offered a contrast in winemaking styles. The 2010 shared a profile that was similar to the 2005, and both were products of longer oak aging. The 2016, though, presented the vision of current winemaker, Josh Gerard. Gerard favors less oak aging but longer bottle aging in order to showcase Nebbiolo’s lush aromatics. Though young, the ’16 presented rich berry notes that extended through the finish. The ’16 has not been released yet; however, it already shows potential.

http://countocram.com/2024/03/07/zh8lmuxnto Lagniappe (or bonus for those who are not from New Orleans):
Smoked chestnut and wine berry tossed in cocoa paired with the 2013 vintage

https://www.jamesramsden.com/2024/03/07/458m1nc

The ’13 was an easy sipper and a nice partner with the cocoa powder. Softer fruit notes and tannins with this one.

The Nebbiolo vertical allowed us to taste many of the vintages that we have on our own wine rack, and we determined that ’05 and ’10 vintages should be enjoyed now. ’14 and ’15 can rest while longer; ’12 and ’13 can be enjoyed now or held a bit longer. Be sure to visit Breaux Vineyards to either add to or begin your own collection of Nebbiolo, but mention that Virginia Wine Time sent you!

Traditions Continue – Breaux Vineyards Vertical Tasting

Our last post featured a tradition of beginning each new year with a visit to Delaplane Vineyards, and we continued another one this past weekend. Paul and I have attended the vertical Cabernet tasting at Breaux Vineyards for the past several years, and also tends to be the first wine event that we attend. This year’s vertical featured Cabernet Sauvignon from the driest growing season which was 2007 to the wettest, 2014. Exquisite food pairings with the vintage Cabernets made for a delicious afternoon.

The event was held in the grand Acadia room with its scenic views of the vineyards. We were greeted with a glass of the 2016 Vieux Carre, an orange wine crafted from Viognier. Lookout for orange wines in Virginia; this is the second orange wine that we have experienced from Virginia. Both were produced from the Viognier grape with the orange tint due to extended soaking on the skins. Expect a tannic presence on the palate. It paired quite well with the amuse bouche, a scrod cake topped with garlic tarragon aioli.

Cabernet Sauvignon was the featured star, and six vintages were presented for review. These included the 2007, 2008, 2010, 2012, 2013, and 2014. An added twist was that these Cabernets were the result of three different winemaking talents: Dave Collins, David Pagan Castano, and Heather Munden. Current winemaker Josh Gerard introduced the profiles to each wine and its respective vintage. So which vintage shined the brightest? In the end, it depended on the food pairing. My overall favorite was the 2012. It proved to be the most versatile; although it was paired with the second course, salmon topped with raw sugar and mustard salmon served atop white bean pepper ragout, it also played nicely with the third course, a tornedeau of beef over apple chestnut gnudi and apple cider vinegar. So we should pair chicken with white wine? Think again. The first course featured chicken thighs braised in peanut sauce. The 2012 played quite nicely with this dish too.

First Course

Second Course

Third Course

The 2007 as elder statesman was not to be ignored. It sang the right notes for its age—-soft cedar, sweet tobacco, and raising-like fruit. Quite nice on its own, it also paired well with the chicken course; however, the more savory 2008 vintage gave its older sibling a run for its money with this food pairing. The peanut sauce brought forward the ripe berry elements. The youngest kid on the block, the 2014, was produced from what was the wettest year of the vintages served; however, the rains came and went at the right time. Harvest time was dry and the fruit ripened right on cue to produce a more structured wine with dark berry aromas, cedar notes, and firmer tannins. This was most enjoyable with the beef course. Buy now but drink later; decant if you are not that patient.

I was not surprised that the 2007 was at its apex; it was a dry year with little rainfall and dry conditions to harvest time. The 2010 growing season was indeed even hotter; for that reason, the red wines from this vintage still need time on the wine rack. I find them to be a bit tight still. Tasting the 2010 Cabernet Sauvignon in this lineup from Breaux Vineyards reinforced my hunch—-I enjoyed it with the salmon, a fattier dish that absorbed the higher alcohol and propelled forward the dark fruit elements of the wine. However, it is a gem that needs time to evolve further.

Some traditions are worth continuing, and this is certainly one of them. It is remarkable to us that we can discuss vintages in Virginia and decide whether to drink or hold. As we begin our 13th year as bloggers, we can attest that the quality Virginia wines can be found at those wineries that devote the time and effort into creating quality wines. Breaux Vineyards is one of those wineries. Please visit Breaux Vineyards to discover your own favorites, and be sure to mention that Virginia Wine Time sent you!