Month: December 2010

Last Review of 2010: Paradise Springs

/ Warren / 1 Comment

So this past Sunday we gave ourselves two choices: last minute holiday shopping at the mall or a tasting at Paradise Springs. It did not take us long to talk ourselves into the second option. We left the crowded malls for other brave souls and headed out to Paradise Springs!

Of the white wines, we were hard pressed to argue with Governor’s Cup winner, the 2009 Chardonnay that was aged in French oak barrels for nine months sur lie. Pear notes and flavors abound here with butter and toast at the end. A honeyed-texture and lengthier finish make for a fuller-bodied white wine that should pair well with fish or poultry topped with a cream sauce. The aromatic 2009 Viognier was also quite nice and should prove to be a hit with holiday fare.

Of the reds, we were both partial to the 2008 Cabernet Franc. It presented a nose of plum and dried herbs with plum and cherry flavors in the mouth; we noted a lighter body, too. This could be another pleasing partner to holiday fare such as herbed turkey. If bucking the traditional holiday menu and serving steaks for dinner, the bolder 2009 Meritage might be a better bet. It includes all five Bordeaux varities and is more complex and tannic.

Our decision to skip the mall proved to be the wise decision, and we close 2010 with this post about Paradise Springs. We’ll return in the new year, but readers may want to follow our course of action and sample the latest at Paradise Springs before the year’s end. Be sure to mention that Virginia Wine Time sent you!

Philip Carter Winery

/ Warren / 1 Comment

Our quest to find holiday wines brought us to Philip Carter Winery. Positive changes continue at Philip Carter Winery including a new walkway to the tasting room. So on a cold, windy afternoon we sampled the latest at Philip Carter Winery with a determination to find the best holiday pours.

Of the white wines, the Riesling-style 2009 Governor Fauquier earned my gold star for the holiday menu. Made from Vidal Blanc, it was described as off-dry and presented a fruity nose that is characteristic of the Vidal grape. In the mouth, a fruity blend of pear, apple and melon make for a refreshing wine. The 2009 Governor Fauquier should pair well with holiday ham or turkey.

The 2009 Cabernet Franc was our selection for best holiday red wine. Aged ifor nine months in older French oak barrels, this Cabernet Franc was rich with raspberry and cherry aromas and flavors. Paul noted a smooth finish with a hint of mocha at the end. Another nice partner with turkey and cranberry sauce! If heavier meats or game are on the menu, sample the 2008 Cleve, a Bordeaux-style blend aged for 20 months in both French and American oak barrels. Smoky, earthier elements prevail here with violet notes and dark fruit flavors; expect a more tannic presence with this one.

So with our tasting done, we shared glass of the 2009 Governor Fauquier in the tasting room and enjoyed the glowing lights of the Christmas tree. We look forward to enjoying the wines at Philip Carter Winery in the New Year; in the meantime, stock up on the favorite holiday wines at Philip Carter Winer and mention that Virginia Wine Time sent you.

Holiday Wines at Rappahannock Cellars

/ Warren / 2 Comments

With the holidays now upon us, it’s time to think about wines that may pair with holiday fare. We can recommend some wines from Rappahannock Cellars.

Since our last tasting at Rappahannock Cellars, the winery earned top scores for wines reviewed in Wine Spectator magazine. With such accolades, we were eager to sample the latest pours at Rappahannock Cellars with a focus on winter and holiday menus. Of the white wines, two options stood out for me: the 2009 Viognier and the sweeter 2009 Noblesse Viognier. The 2009 Viognier presented floral and apricot aromas; apricot, peach and subtle spice describe the flavor profile. This Viognier is a blend of wine fermented both in stainless steel and French oak barrels to present a refreshing pour that should pair well with holiday turkey or roasted pork tenderloin served with a fruit chutney. The 2009 Noblesse Viognier is actually a blend that includes Vidal Blanc, Seyval blanc, and Chardonnay. Bright fruit and honey aromas with similar flavors in the mouth, it is slightly sweet yet enough to elevate the fruit characteristics. Baked ham should partner quite well with this one.

Of course, winter menus always include heavier meats, and my gold star favorite for this sort of match up was the 2008 Meritage. Dark fruit and earthy elements prevailed on the nose as I caught whiffs of tobacco and ash. Dark cherry, plum and blackberry greeted the palate and ended with a spicy edge. This should pair quite well with roasted beef and potatoes. If heavy cheeses, chocolates and/or cigars are on the menu, try the jammy 2007 Port Styled Dessert Wine made from the Norton grape, and be sure to enjoy next to a roaring fireplace.

We enjoyed our tasting at Rappahanock Cellars since all of the wines are quite solid and well-crafted, and an extra treat was the two glasses presented for tasting—one for the white wines; the other, for the red wines. We know that we will return to Rappahanock Cellars to sample the lastest award-wining wines; however, if you go there before we do, mention that Virginia Wine Time sent you.