Heat, smoke, humidity, more heat—it’s been hot with a few reprieves from the usual summer blast of sweltering temperatures, high humidity, and then some Canadian smoke to add to the uncomfortable mix.  Virginia wineries deliver relief with refreshing white wines, crisp roses, and versatile reds.  Of course, it’s never too early to keep think about cooler weather and bolder wines too.  In this round up article, I recommend wines to enjoy now—and later.

1. Cana Vineyards and Winery

It’s always a pleasure to taste the latest releases here, including quite a few that won gold medals at recent wine competitions. I was smitten by the 2025 Albarino done in stainless steel and redolent with notes of white blossoms and pear; fresh apple on the palate made for a refreshing wine on any day, but especially during the summer. The 2025 Gruner Veltliner is a limited release and offers citrus aromas with a whiff of fresh herbs.  Its bright acidity makes for a crisp offering destined to be paired with seafood  or grilled poultry finished with a twist of lemon. Winemaker Melanie Natoli is known for her fondness of rose, and I gravitated to the 2024 Cana Rose of Cabernet Franc.  Berries and cream made for a complex yet accessible wine with a generous, fruity palate. Fermentation and aging for six months in French oak and acacia puncheons provided a subtle almond note on the finish.  All of these wines earned gold medals at the 2026 International Women’s Wine Competition, and kudos to the 2025 Albarino for striking double gold at this same competition.  Speaking of gold medals, I was excited to sample the 2022 Petit Verdot, a gold medal winner at the 2026 Virginia Governor’s Cup.  This vintage also includes Merlot (16%) and Cabernet Franc (6%).  Lots of layers here with waves of dark berries, plum, mocha and cedar hitting the nose; similar flavors on the palate too with a lengthy finish to boot.  Despite the heat, I had fall and winter braises on my mind, and I bought two bottles of this winner home with me.

2. Domaine Fortier Vineyards

I foresee a continuation of excellence from this winery, which has yet to break ground on a tasting room, but the owners will do so soon.  The hedonist in me was drawn once again to the 2020 Chardonnay, which I have written about in a previous post.  It continues to please decadent Chardonnay lovers like myself, so I savored my splash in the glass for this tasting.  However, the 2021 Petit Manseng caught my attention too. Its  lush aromas of white blossoms and tropical fruit led to similar fruit flavors in the mouth, and its rounder mouth feel reminded me of why this variety partners well with fleshy shellfish such as scallops. (I admit that I still had the scallop pairing prepared in Kombu butter at L’Ardente on my mind. Crimson Lane’s Petit Manseng proved to be a stellar pairing.) Grilled oysters? Spicy shrimp kabobs with fresh pineapple on the skewers? These and other pairing options are making me I’m hungry!  I’ve written about the 2020 Le Pivot in a previous post, and this medium-bodied red should shine brightly on the warmest day with light grilled fare.  Now if steaks and mushrooms are grilling away on the pit, the 2017 Cabernet Franc Reserve gets a thumbs up.  The 2017 vintage for Virginia reds is still showing well, and this one presented initial savory notes with dark seed berries and dark plum emerging on the nose. Be prepared for a juicy palate framed by velvety tannins.

Both the 2021 Petit Manseng and the 2017 Cabernet Franc Reserve earned gold medals at this year’s Virginia Governor’s Cup competition.

3. Sunset Hills Vineyard

It’s been quite a while since I tasted here, though I did taste at the 50 West satellite tasting room last year.  On a warm day, the 2025 Shenandoah Springs Rose provided a refreshing red berries on the nose and palate. Dry, crisp, and a summer delight.  Winemaker Jason Burrus uses the saignee method to craft this easy sipper produced from a blend of Cabernet Franc (45%), Merlot (42%), and Cabernet Sauvignon (13%).  Sip on its own, or partner it with a picnic, light cheeses, summer salads, etc. The 2023 vintage continues to shine in Virginia tasting rooms, and it was easy to understand why the 2023 Cabernet Franc took gold at this year’s Virginia Governor’s Cup. Waves of black raspberry, currants, blueberries and dried herbs swept through the nose and similar, riper fruit carried through the palate. Firm but accessible tannins and a lengthy finish made for a complex wine.  Buy now, as I did, but age for a bit. This vintage will continue to develop over time. The 2022 Blue Ridge Veil was an interesting blend of Tannat (90%) and Viognier (10%)—ripe, dark fruit, anise, silky tannins.  Prime rib on a cold day? Or maybe Cajun cassoulet any time of the year? Yes, I always think about food.

Virginia wineries offer award winning wines to quench any palate on a warm, muggy summer day, and they pair well with picnics, light cuisine, and grilled fare.  Please visit the wineries mentioned in this post to discover your own summer sizzlers, and mention that Virginia Wine Time sent you.

 

On July 14, 1789, French citizens of Paris stormed the Bastille, but on July 14, 2026, I stormed L’Ardente restaurant.  Well, “stormed” may be stretching it, but I did casually walk through the door to attend the Crimson Lane Wine dinner. I got there a bit early, and I decided to treat myself to a glass of champagne from the storied Veuve Clicquot while waiting to be seated. It proved to be the right start for a delicious evening.

Winemaker Dominick Fioressi and Crimson Lane’s Wine Ambassador Chris Jenkins opened the wine dinner with remarks about Crimson Lane Vineyards’ history, its vineyard site, and an introduction to the wines served with each course for the evening. Here is what was served and poured:

Course 1: Burrata—grape tomato/pesto/olive/basil/pane bianco paired with Albarino 2024

Notes of tropical fruit, zesty citrus, and wet stone were accompanied by similar flavors and a generous mid palate.  For those looking for a diversion from a traditional pairing of summer tomato salad with Sauvignon Blanc, this is the winner.

Course 2: Scallop Gnocchi—Kombu butter/fava bean/ thyme/parmigiano paired with Petit Manseng 2024 (Demi-sec)

This was my favorite pairing of the evening.  Floral notes and fresh tropical fruit characteristics were carried through the palate by a nice acidity and balanced by residual sugar. This balancing act between acidity and sugar is the trick with Petit Manseng and successful here. This was a textured wine that played well with savory elements of the Kombu butter while its weightier palate matched the fleshiness of the scallops and fava beans.  Delicious.

Course 3: Tagliatelle—white veal ragu/mushroom/green chili/parmigiano paired with Collina 2022

I have a bottle of the 2019 Collina on my wine rack, so I was eager to taste this vintage.  This blend includes Merlot, Cabernet Franc, and Cabernet Sauvignon and presented a smoky/dusty note on the first whiff.  Swirling teased out dark cherry and blackberry notes along with hints of spice and cedar.  An empty glass brought forward subtle violet aromas.  Complex and still evolving.  I liked this pairing, and the veal ragu was delightful.  However, I had to concur with a table mate who wondered if the Petit Manseng with its residual sugar would have played better with the green chili in this dish.

Course 4: Duck Breast—Italian 5-spice/fig/raspberry gastrique paired with Petit Verdot 2022

This Petit Verdot presented a dense core in the glass.  Lush plum, blackberry, and dark currants prevailed on the nose and palate. I noted a whiff of fall spices, too.  What a juicy entry this one made, and it proved to be the perfect pairing with the duck served beside a slice of fig.  The fattiness of the duck breast met the tannic “chew” of the wine.  Yum! Despite the 100-degree heat outside, my mind drifted to thoughts of fall, game meats, stews, and all things that pair well with Petit Verdot.

Dessert: Blueberry Panna Cotta—I saved a sip of the Petit Verdot to savor with a blueberry.  It was here that I detected a blueberry note in the wine.

As we all wined and dined, Dominick Fioresi shared his winemaking philosophy that wines should be made to age.  He declared, “no porch pounders” will be produced under his watch at Crimson Lane Vineyards.  This reflected a dedication to crafting wines that speak to terroir and vintage.  Rocky slopes, higher elevations, and aeration at Crimson Lane Vineyards allow the grapes to ripen evenly and produce wines with depth and complexity.  Fioresi also expressed relief that the April freeze did not impact Crimson Lane Vineyards, and he expects a full crop at harvest in 2026.

All good things must come to an end, and so did the Crimson Lane wine dinner.  Please plan a visit to Crimson Lane Vineyards to partake of these stunning wines as well as amazing views from the tasting room designed by Napa Valley architects.  Looking for dinner while in DC?  Reserve a table at L’Ardente restaurant. Of course, mention that Virginia Wine Time sent you.

 

 

I moved from New Orleans to Washington DC in 1992 to finish my masters’ degree in education, but  I needed a roommate to help fray the cost of rent.  Even back then, it was rather expensive to live here, especially on a grad student’s budget.  A friend introduced to me to Armin, who was also looking for a roommate.  We became house mates and fast friends, and our friendship continued through the years despite our lives going in different directions.  I stayed in DC to pursue a teaching career, and Armin moved to California to practice law and raise a family.  Armin was in town this past weekend to visit his girlfriend, Kristi.  They read Virginia Wine Time, and they were interested in visiting a Virginia winery.  They asked me to join them; of course, I agreed.  Where did we go?  Linden Vineyards.

I didn’t take tasting notes, and I didn’t ask too many questions of the tasting associate. As it was, Armin and Kristi received a very thorough explanation of Linden’s vineyard sites,  their differences, and vintage comparisons.  A splash of the 2022 Riesling preceded our comparative wine tasting, and it was refreshing on a very warm afternoon.  This afternoon was about celebrating a long friendship over wine, recalling fond memories over the past 34 years, and discussing future plans as we all move forward.  Here are pictures from the afternoon.  I’ll provide a quick rundown of our favorite wines toward the end.

So what did we taste, and what were our favorites from each comparison?

2019 Village Chardonnay and 2023 Village Chardonnay:  2019 Village Chardonnay

2022 Hardscrabble Sauvignon Blanc and 2022 Avenius Sauvignon Blanc: 2022 Hardscrabble—it was paired well with the hot afternoon.

2022 Claret and 2021 Claret:  2021 Claret

We had a lovely day at Linden Vineyards.  Barn swallows fluttered about as we sipped, nibbled, and chatted.  Plan your own visit to Linden Vineyards, and bring friends along with you. Mention that Virginia Wine Time sent you.

 

 

I am thrilled to announce that Virginia Wine Time won the Birchenall Award for 2026. The Atlantic Seaboard Wine Association (ASWA) gives the award to “members of the wine media for promoting knowledge of the East Coast Wine Industry.” Here is the press release issued on June 29 by  ASWA president, Grant Crandall:

Warren Richard Accepts Award on Behalf of Virginia Wine Time Blog
Atlantic Seaboard Wine Association
Presents Birchenall Award For Excellence in Journalism

Writer Warren Richard and photographer/webmaster Paul Armstrong started the Virginia Wine Time blog in 2005.  Well-known throughout the Commonwealth, Warren and Paul could be found in tasting rooms practically every weekend for almost twenty years. With Paul’s untimely passing in 2024, Warren made the decision to carry on the legacy. With 250+ winery reviews, the team possessed a wealth of expertise in the wines of Virginia, and indeed the growth that industry has seen over the past two decades.

At a ceremony at Gray Ghost Winery in Amissville this Saturday, hosted by owner/winemaker Al Kellert, Atlantic Seaboard Wine Association President Grant Crandall presented Warren with an engraved plaque signifying excellence in wine journalism. The moment was especially poignant for Warren, as he and Paul had their first date at this winery years ago, and became partners in life soon after.

The Birchenall Award is given to members of the wine media for providing insight into the wines of the East Coast wine industry. The late Michael Birchenall founded the trade publication Foodservice Monthly in 2002, just as the restaurant scene was beginning to take off in the Mid-Atlantic region. “The local wine industry was growing at the same time, and Birchenall’s publication helped foster a sense of community among the various parts of the food and wine industries,” according to Dave McIntyre, noted wine columnist at The Washington Post.

Past winners of the award include Richard Leahy, lead organizer for the Eastern Wineries Expo, Linda Jones McKee of Wine Industry Daily; Lenn Thompson of The Cork Report; and Stephen J. Casscles, author of the seminal work, Grapes of the Hudson Valley and Other Cool Climate Grapes.

I celebrated this special occasion with dear friends who surprised me with a cake.  Of course, we included Gray Ghost wines in the celebration.

Notice the wine bag in the second picture?  Al Kellert gifted me a bottle of the 2003 Gray Ghost Merlot from his wine library.  This gift had a special meaning for me. When I met Paul in 2004, Sutter Home White Zinfandel was his idea of good wine.  We enjoyed the  2003 Gray Ghost Merlot on our first date in February 2005, and he never drank White Zinfandel again.  I’ve included the 2005 Christmas logo glass from Gray Ghost Vineyards in the next photo.  That was the first year we attended this fun holiday event together.

It seems like yesterday that Paul and I launched Virginia Wine Time, and I was honored to receive this award on behalf of the blog.  I was uncertain whether I could continue Virginia Wine Time without Paul, but I am so glad I did.  It’s been remarkable to discover and report on the exquisite gems to be tasted at Virginia wineries, and I plan to continue for as long as possible. Keep checking in for my latest posts, and be sure to plan your own visits to Virginia wineries, including Gray Ghost Vineyards.  Mention that Virginia Wine Time sent you.

 

After recently tasting Virginia wines comprising the 2026 Virginia Governor’s Cup Case, I have decided to dedicate time to acquiring these and other medal winners at the 2026 Governor’s Cup Wine Competition.  Helping me in this effort are tasting passes available at virginiawine.org.  The Gold Medal Wine Trail, in particular, allows users “access to winning wineries, ciders, and meaderies from the Virginia Governor’s Competition.  Check in for points as you immerse yourself in Virginia’s award winning wine country to unlock prizes and seasonal raffles.” The passes are “mobile exclusive” and “no app to download.”  Using these passes are quite easy.  Users check in once they reach their destination, and then can unlock discounts on wine purchases, including 3 packs, upgrades to hosted bar tasting, discounts off guided Governor’s Cup Tasting, etc.  Users also accumulate points along the way to earn points toward rewards such as playing cards, a gold medal wine trail cap, and a Virginia wine pullovers. With my passes in tow, I checked in to two Virginia wineries this weekend and earned discounts on award winning wines.  Where did I go, and which award winners did I purchase?

1. Two Twisted Posts Winery

My first check in was at Two Twisted Posts Winery, and a promised 15% discount on a three-pack of award winning wines began my quest to taste award winning wines. These included:

2022 Chardonnay Sur Lie: This vintage took a silver medal at the 2025 Virginia Governor’s Cup Competition.  I noted elements of ripe apple, pear, and baking spices with a creamy mouth feel and lengthy finish.  The 2021 vintage earned a double gold in the San Francisco Chronicle Wine Competition. (Click here to find out more about sur lie aging.)

2022 Viognier: I typically don’t grab Viognier at a winery, but I get its appeal with the floral aromatics and tropical fruit notes. Viognier can be refreshing, but I often find the floral nose a bit over-the-top, and the finish a bit too flabby.  However, this gold medal winner at the San Francisco Chronicle Wine Competition expressed enough honeysuckle aromas to remind me it was over Viognier. Rich fruit flavors of peach and apricot flood the palate.  Aging in French oak provides an elegant oak nuance.

2023 Cabernet Franc: This has not yet been released to the public, so I did not taste this one. However, I knew it earned a gold at the 2026 Virginia Governor’s Cup Competition.  I bought a bottle to round out my three-pack, and I will enjoy at a later time.

2. Williams Gap Vineyards

I wrapped up my tasting at Two Twisted Posts Winery, and I used my tasting pass at William Gap Vineyards. A 20% discount on a three-pack of any three wines was an extra incentive.

2023 Chardonnay Black Label: This Chardonnay claimed a silver medal at the 2025 Loudoun Awards, but it was gold to my palate.  Ripe apple and pear notes with similar flavors on the palate was laced with trace of mineral too.  A generous, ample palate and a vanilla kiss at the end was made possible by a judicious use of oak barrels.

2023 Merlot: This Merlot captured a gold medal at the 2026 Governor’s Cup Competition.  Its cherry and pomegranate notes were accented by a hint of crushed herbs. Its juicy palate and rounder feel were framed by velvety tannins.

2023 Williams Gap Red: Another gold medal winner at the 2026 Governor’s Cup Competition, this blend includes merlot, Cabernet Franc, and Cabernet Sauvignon. Dark cherry, dark currants and plum aromas were accented by a licorice note and a toasty edge.  Mixed dark fruit was carried through the palate, and its tannin added to the complexity and age-worthiness of this blend.

I treated myself to the 2023 Black Label Chardonnay from Williams Gap Vineyard for dinner.  I paired it with Chicken Bordelaise for dinner this week.  (Go to thecajuncooks.com for the recipe.) I do believe in spoiling myself, especially with award winning wines from Virginia.

Be sure to access tasting passes to taste your way through the Gold Medal Trail.  Along the way, you can earn discounts and points toward gift rewards.  Include Two Twisted Posts Winery and Williams Gap Vineyards in your own quest to taste gold.  Please mention Virginia Wine Time sent you.

 

Here I am practicing my arithmetic, again.  In the past two weeks, I’ve tasted through the 2026 Virginia Governor’s Cup Wine Competition Case Winners (12), and I served Virginia wine with three courses at a diner party I hosted for friends (3).  So yes, that adds up to 15, proving there are numerous ways to appreciate and support Virginia wineries.

Twelve: Tasting the 2026 Virginia Governor’s Cup Competition Case Winners

Jay Youmans MW , director of the Capital Wine School, conducted a seminar at CWS showcasing the 12 wines that made it into the Virginia Governor’s Case in 2026.  I provided a history of the competition in a previous post, so I will spare readers the details here.  Jay still maintains that Petit Manseng has the potential to become Virginia’s answer to Chenin Blanc, and two of the three white wines in the case were Petit Manseng.  Both the preliminary and final rounds of the competition were once again conducted at Breaux Vineyards.  So what were my impressions of this year’s case winners, including the Governor’s Cup Winner, the Valley Road 2023 Cabernet Franc? Let’s find out:

1. Trump Winery 2018 Blanc de Noir (winemaker:Johnathan Wheeler)— 98% Pinot Noir and 2% Pinot Meunier—This crisp sparkling made the case last year, but this Brut continues to impress with yeasty notes, ripe apple, and lemon nuances.
2. Barboursville Vineyards 2024 Vermentino (winemaker: Luca Paschina)—Floral aromas with notes of melon, citrus,  wet stone, and a bite of pear. This classic Vermentino offered a generous, fruity palate.
3. The Winery at La Grange 2024 Petit Manseng (winemaker: Seth Chambers)—A golden-hued wine that presented aromas of white blossoms and lush tropical fruit. Tropical fruit flavors finished with a bit of coconut.  Fermentation in neutral French oak helped to provide a rich mouth feel.
4. Woodbrook Farm Vineyard 2024 Petit Manseng (winemaker: Michael Shaps)—I found the oak to be a bit more pronounced on the nose when compared to previous Petit Manseng.  It shared similar fruit elements, though, and seemed more unctuous on the palate.  Lengthy finish, too. Elegant and food friendly, especially with spicy food, roasted chicken or fish served with a beurre blanc sauce. (It’s almost dinner time here, and I’m hungry, so food is on my mind)
5. Granite Heights Winery 2024 Humility (winemaker: Luke Kilyuk)—Cabernet Franc proved to be the champion in this year’s case, so what a surprise to learn that Humility features the Lagrein, an Italian variety most commonly grown in Veneto. Violet and tobacco notes were accompanied by fruit elements of blackberry and plum.  It made a juicy splash on the palate with a nice, tannic structure to boot.
6. Fifty-Third Winery and Vineyard 2023 Two Springs (winemaker Chelsey Blevins)—Confession time here—this was my favorite wine in the case lineup.  This is a blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot.  Violet and tobacco aromas melded nicely with rich seed berry and plum notes to provide a fruity entry framed by malleable tannins.  Sip with cheeses, serve to impress at a dinner party (yes, I’m still hungry), drink now or hold on for a few years.  It begs for another sip. Just lovely.
7. 7 Lady Vineyards 2023 Meritage (winemaker: Zach Clancy)—This is my first time experience with wine from 7 Lady Vineyards, and this blend of Merlot and Petit Verdot was tight and dense.  Swirling brought forward dark cherry and licorice  notes with a whiff of graphite that finished with a cedar nuance. It was quite tannic and representative of the powerful reds coming out of the 2023 vintage in Virginia.  Buy now, and drink later.
8. Michael Shaps Wineworks 2023 Cabernet Franc (winemaker: Michael Shaps)—Smoky notes here with a dense color in the glass. Dark cherry and plum elements prevail on the palate. Acidity carries fruit through the palate. Elegant. Buy now but let it breathe before pouring, and buy another bottle to age.
9. CrossKeys Vineyards 2024 Cabernet Franc (winemaker: Andrew Bilenkj)—So here was a contrast with the Wineworks 2023 Cabernet Franc.  This award-winner seemed closer to styles produced from Chinon in France with pronounced herbal aromas punctuated by a hint of violet. Bright seed berry flavors and fresh acidity made for an easy sipper.
10. Pollak Vineyards 2023 Merlot Reserve (winemaker: Benoit Pineau)—I’ve written about this powerful Merlot before, and swirling provided the aeration needed to bring forward sandalwood notes followed by elements of plum and dark cherry.  Lingering finish on this one, too.  Compelling and yet still brooding—this Merlot will continue to evolve over time.
11. Glen Manor Vineyards 2023 Vin Rouge (winemaker: Jeff White)—Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot comprise this structured wine.  Jammy fruit preserve—cherry, blackberry, currants—are accented by a bit of cedar on the finish. I have several bottles of this on my wine rack, and I may need to add a few more.
12. Valley Road Vineyards 2023 Cabernet Franc Reserve (winemaker: Corry Craighill)—The 2026 Governor’s Cup winner was saved for last. This was a complex wine that began with notes of violet and forest floor. Alluring flavors of cherry and plum finished with a spicy edge and smooth tannins. Yum. Buy now and hold. Congratulations to Corry Craighill and the Valley Road team for producing this intense gold-medal winner.

+3: A Multi-Course Dinner Party at the Richard Residence

I invited friends over for a dinner party at my home.  I was cook and wine steward; of course, I paired each course with a Virginia wine.

Course 1: Leek and potato soup paired with Capstone Blanc de Blanc

Course 2: Mini crab cakes and mixed salad greens paired with Cana Albarino Reserve 2023

Main Course: Herb-crusted roasted leg of lamb, rice pilaf, and sautéed green beans paired with Arterra Wine Petite Syrah 2023

Dessert: Lemon layer cake with vanilla frosting. No wine served but Louisiana coffee and chicory offered.

Yes, 12+3 do add up to 15, and I had the pleasure of experiencing 15 award winning Virginia wines.  Sharing Virginia wines with friends was also a treat.  Plan to visit the wineries mentioned in this post to taste the excellence for yourself.  Please mention that Virginia Wine Time sent you.

It is well known by now that Virginia vineyards suffered significant losses due to a freeze on April 21.   This is truly heartbreaking and gives testimony to the struggles of farming.  Early bud break in the vineyard is always risky since a frost or freeze can kill primary buds, the main producers of grapes on the vines.  Wine lovers have been encouraged to adopt a “+1” strategy to help local wineries during this stressful time.  This could mean adding one more local wine to a purchase at the wine shop, add one more bottle of wine to a purchase at a local winery, or add a local wine to a meal at the dinner table.  I’ve taken this approach to heart, and here is how I added “+1” in recent days.

1.  Adding +1 to a purchase at a local wine shop

I attended a mega-tasting at Bassin’s MacArthur Beverage located in DC, and I purchased an interesting white wine blend, GW 2023,  from Mexico, a Zyme Valpolicello  2024 from Italy, and added their last bottle of Linden Sauvignon Blanc 2022 to my purchase.   I made a note to myself to remind the manager to restock more current vintages of this and other Virginia wines next time.  At the time, this place was packed!

2. Adding +1 to a purchase at the winery.

I spent a lovely Sunday afternoon at Walsh Family Wine, and I enjoyed a flight tasting of their latest releases.  My favorites included the North Gate Chardonnay 2021, the Rose 2023, and the Bethany Ridge Cabernet Franc 2023.  I bought a bottle of each and decided to add a bottle of the Bethany Ridge Sauvignon Blanc 2025 to create a four-pack purchase.

3. Including a bottle of Virginia wine with dinner

Yesterday evening, I grilled lamb chops and served them with roasted potatoes and green beans tossed with butter and parsley.  I paired dinner with the Rappahannock Cellars Cabernet Franc 2023.  The 2023 red vintages in Virginia are on the powerful side, so I opened this up about an house before dinner.  It’s just me at the dinner table, so I enjoyed two glasses of this delicious wine with my meal.  I will enjoy another glass this evening. (Other food and Virginia wine pairings can also be found at thecajuncooks.com)

Consider ways of supporting Virginia wineries all year round, but especially now.  Can you add “+1” in some way? Virginia winemakers, winery owners, and vineyard managers will appreciate it.  Consider adding the Virginia wines mentioned in this post by either visiting the wine shop or winery.  Please mention that Virginia Wine  Time sent you.

 

 

Springtime favors a lighter touch even with Cajun or Creole fare.  Shrimp Clemenceau is a Creole dish commonly found on menus in New Orleans restaurants such as Tujague’s.  Click here to watch my video demonstrating how to prepare this relatively easy dish. Ingredients include potatoes, peas, mushroom, and shrimp.  And guess what? No roux! So this is not time consuming, and it also not very spicy.  Stay tuned until the end to discover which Virginia wines I paired with Shrimp Clemenceau.

Shrimp Clemenceau

Delplane Cellars offered guests a sneak taste of future bottling by hosting a barrel tasting this past weekend.  I attended this event on a spur of the moment, and I took rough notes on what was developing in the barrels.  I even snapped some photos, too! It sometimes pays to live in the moment.

My first stop was the Winemaker Sauvignon Blanc 2025, and winemaker Rick Tagg manned this station.  Why were these barrels designated “winemaker”? Barrel fermented Sauvignon Blanc reflects the winemaker’s preference for a style commonly produced from the Loire region of France.  What does this mean? In the 1960s, California winemakers coined the term “Fumé Blanc” to distinguish themselves from French winemakers in Loire.  However, the grape, Sauvignon Blanc, is the same as is the process. This style ferments Sauvignon Blanc in neutral oak barrels to impart more body and complexity.  Most wine drinkers are probably familiar with stainless steel Sauvignon Blanc with its distinct aromas of boxwoods and lemon followed by sharp or bracing acidity on the  palate. New Zealand is common reference point for this style.  At Delaplane, winemaker Rick Tagg gives a nod toward the Loire style, and he will blend sauvignon blanc fermented in three neutral oak barrels to bottle the Winemaker Sauvignon Blanc.  I observed floral and grapefruit characteristics and a weightier feel on the mid-palate, and I imagined gamier cheeses or seafood dishes topped with a beurre blanc sauce paired with it. I also conjured thoughts of a wine vacation to Loire, but I will enjoy this one in the meantime upon its release.

Next was the 2024 Cabernet Franc—lighter-bodied with bright cherry and raspberry flavors, it was easy to sip, and destined to be a crowd-pleaser any time of the year.  A familiar face awaited me at the Adjacency barrel. My friend Kathy Lang Wiedemann not only poured a sample of this lush blend into my glass but also agreed to pose with me for a picture. This blend of Petit Verdot, Cabernet Franc, and Cabernet Sauvignon made for a juicy entry on the palate with succulent cranberry and plum flavors preceded by a hint of graphite on the nose.   Enjoyable and versatile.

Complexity of the red blends increased as I made my way to the remaining barrels.  The 2024 Piedmont Station, a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot offered more body with Merlot imparting a rounder palate. Its entry was generous and fruity with elements of bright seed berries and cherries. The 2024 Rusticity, a blend of Petit Verdot, Cabernet Sauvignon, Merlot and Cabernet Franc,  exhibited a denser color in the glass. Its notes of coffee, ash, and tobacco were accompanied by a fruit profile of rich cherry and plum. Younger tannins provided texture.  Here the dominance of Petit Verdot and Cabernet Sauvignon provided brighter acidity and a lengthier finish. (The 2023 vintage of this blend won gold at the 2026 Virginia Governor’s Cup.)

A heavy hitter, the 2024 Tannat, finished the barrel tasting.  Tannat requires time to evolve, and this one presented a whiff of rose petal and then dark plum after much swirling.  Dark plum on the palate too, but this one is tight.  Chewy? Yes—it is Tannat, after all.

A complementary glass of wine to enjoy at the end of the tasting was a perk to the barrel tasting, and I opted for a glass of the Viognier.  Viognier is not my go-to, but I was pleasantly pleased with the lush fruit notes and more muted floral aromatics with this vintage. As I sipped on a warm spring day, I admired the gorgeous views from the outdoor deck.

My notes from this experience were not as detailed as I would have preferred.  I really didn’t jot down details about bottling dates, potential release timeframes, specific times in barrels, ratios of blends, etc.  It was a spur of the moment decision to attend, so I savored the experience. Seize the moment was my motto for the day; time is indeed short.

Please plan a tasting at Delaplane Cellars now that spring weather is upon us. Enjoy the wines, food, and majestic views. Of course, please mention that Virginia Wine Time sent you.

 

 

On March 31, the wine industry lost a treasured member. Cheryl Kellert, co-owner and co-winemaker at Gray Ghost Vineyards, passed away.  Cheryl and her husband, Al began their storied career in the winemaking industry in 1986 when they moved to Amissville and planted a vineyard.  Cheryl then apprenticed under Jim Law at Linden, and in 1994, Gray Ghost Vineyards opened its doors and wines to the public.  Cheryl was also the vineyard manager who carefully pruned and tended each vine.  As a result, Gray Ghost wines won countless awards, and Al and Cheryl earned numerous accolades for excellence in winemaking from the wine industry.

I cannot recall the exact year that I first visited Gray Ghost Vineyards, but it was in the late 1990s.  I decided to venture out into Virginia wine country and did a wine tasting at Swedendburg Winery.  My tasting was conducted by its cranky owner, Juanita Swedenburg. In the midst of my tasting, Juanita queried whether I liked Chardonnay.  I responded that I really didn’t know what I liked but would be willing to try hers, since I saw bottles of it behind the tasting bar. Juanita brusquely informed me she was not pouring Chardonnay that day but would give me directions to Gray Ghost Vineyards for good Chardonnay.  So off I went to Gray Ghost Vineyards.  Once there, Cheryl greeted me with a smile and introduced me to Gray Ghost wines, including Chardonnay. She also gave me a history of the winery and vineyards.  Her hospitality was a relief after my previous experience and nervousness over my inexperience with wine. In 2005, I met Paul Armstrong, my late husband, and Sutter Home White Zinfandel was his idea of good wine.  Gray Ghost Vineyards was the first Virginia winery Paul visited, and he fell in love with their Merlot.  From that experience, the idea of a blog dedicated to Virginia wines, called Virginia Wine Time, was eventually born.

Over the years, Cheryl made us feel like part of the Gray Ghost family.  We attended events at the winery, including their vertical tastings of Cabernet Sauvignon. It was at these events that we were treated to Cheryl’s favorite recipes paired with Cabernet Sauvignon, including their reserve bottlings produced during exceptional growing seasons.  We became harvesters and looked forward to being greeted by Cheryl, who checked us in and directed us to coffee and continental breakfast as the sun rose over the vineyards.

I also got to know Cheryl as a fellow Aquarian who enjoyed cooking, and we often compared recipes along with wine pairings.  We’d often laugh at Paul’s suggestion that Ms. Paul’s fish sticks paired well with just about anything! We also got to know each other’s families, and my parents always looked forward to visiting the winery to catch up with Cheryl.  Friends who were first-timers at Gray Ghost Vineyards always received a warm welcome from Cheryl, and they, too, became wine aficionados.  They began to regard Cheryl as a friend.

I write this remembrance from New Orleans while I am visiting family.  My dad is a fan of Gray Ghost wines, especially the Reserve Chardonnay and Reserve Cabernet Sauvignon, and we will toast to Cheryl’s memory.

While the wine industry has lost a cherished member, I lost a friend.  I extend my sincerest condolences to her husband, Al, and to her children, Amy (Tom), Al Jr. (Becca), and four grandchildren.