Author: Warren

Round Up Time

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Zolpidem 5Mg Order Online Too many wineries and not enough time to write about all of our experiences—this seems to be the ongoing dilemma for us. I will use this post to play catch up on wineries that we have recently visited:

Delaplane Cellars: We always look forward to a tasting here if only to enjoy the gorgeous view from the windows; of course the wines are pretty good too. The 2009 Melange Rouge remains my favorite on the tasting menu; readers may recall that I enjoyed this Bordeaux-style blend the last time we tasted at Delaplane Cellars. Paul enjoyed the smoky 2009 Tannat with its notes of plum and dried herbs. The 2011 Cabernet Franc was the lightest-bodied red and yet the most versatile red wine on the menu. The bright fruit flavors and peppery elements make for a wine that can be served on its own, with fish or pork, or with Thanksgiving fare that features herbed turkey and cranberry sauce. White wines, you ask? Paul was a big fan of the 2011 Maggie’s Viognier with its floral notes and orange blossom notes. Looking for a reason to join Delaplane’s wine club? The cellar-worthy 2010 Syrah might provide convincing evidence. A smoky nose leads to dark plum and tobacco aromas with similar dark fruit flavors and spicy elements in the mouth. I detected a hint of caramel at the end too.
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Linden Vineyards: Too easy to say all of the above, but that would be the answer. We always sign up for the cellar tasting, too, and that complicates our decision to pick a favorite wine. From the regular tasting menu, we were fans of creamy 2010 Chardonnay and the jammy 2010 Petit Verdot. The cellar tasting usually brings out the split decisions. We both agreed that the fuller-bodied 2009 Boisseau Chardonnay was ready for prime time. Rich pear and vanilla aromas were matched by ripe pear and honey flavors. However, I own two bottles of the 2009 Avenius Chardonnay, and I was well pleased with its progression in the bottle. Drink now? Enjoy the Boisseau. Enjoy later? Be patient with the Avenius.

https://andiroberts.com/leadership-myths/ On to the red wines, and these included the 2009 Boisseau Red and the 2009 Hardscrabble Red. Ripe berry fruit and violet notes characterized the Merlot-driven Boisseau, and it was Paul’s immediate favorite. However, I preferred the complexity of the 2009 Hardscrabble Red. Cabernet Sauvignon (64%) dominates the blend, and Merlot (19%), Petit Verdot (10%), and Cabernet Franc (7%) serve as sidekicks. Still tight on the nose, swirling brought forward the dark berry and earthy elements. I made certain to purchase a bottle of this special wine before the left the winery! The cellar tasting always closes with a comparison of dessert wines, and the 2005 and 2008 Late Harvest Vidal were presented for our enjoyment. Paul preferred the fresh 2008 Late Harvest Vidal with its bright floral aromas and vibrant tropical fruit and ginger spice components. I appreciated the older 2005 with its more honeyed texture and dried apricot and citrus flavors.
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Three Fox Vineyards: The 2011 Gatto Bianco was an easy favorite. This white wine is a blend of Chardonnay and Vidal Blanc, and the 2% residual sugar brings forward the tropical fruit elements. The Leggero Chardonnay is also noteworthy for its pear and pineapple characteristics and crisp finish. We were also fast fans of the 2009 Piemontese Nebbiolo with its aromas of clover and tobacco. Swirling coaxed raspberry, blackberry and pepper notes to move forward. Port fans may also like the Rosso Dolce Chambourcin and its elements of dark cherry and black plum; a mocha splash at the end begged for chocolate; Paul suggested a tobacco treat, but I’ll let readers decide on that one. A dark chocolate brownie for me, and a cigar for Paul!
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We made certain to purchase our favorite wines at each of these wineries. Readers may have already concluded that Virginia wineries offer a diverse selection of quality wines, and the only right choices are the ones that best please the palate. Therefore, get out on the wine trails and discover which Virginia wines best suit your own palate! Start with a visit to these wineries, and mention that Virginia Wine Time sent you.

Congratulations Tarara!

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Tarara Vineyards just received news that three of the winery’s red wines earned 90 points in Wine Enthusiast magazine. These wines include the Cabernet Franc 2010, Tranquility Red 2010, and the CasaNova 2010. We recently visited the Tarara tasting room and can attest to the quality wines produced by winemaker Jordan Harris. We’ve become big fans of the nova series of wines, too.
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Jordan Harris was kind enough to answer our questions about the 2012 harvest and to reveal his expectations for the 2012 vintage. We hope that this will be the first in a series of several articles about the 2012 harvest, and we have been polling winemakers from various regions of the state about the 2012 season. Tarara Winery is located in the Northern region in Loudoun County. A huge THANK YOU to Jordan Harris for answering our questions!

Buy Xanax Without Rx How would you describe the 2012 growing season for:

Ambien Buy Without Prescription White Grapes?

Overall I think that n most of the white varieties will really shine in 2012. I am finding the acidities are really crisp but are balanced with some of the best flavor development I have seen here including 2010 and 2007. They are wines that show a true sense of terroir by having very ripe characters but structures that still allow for minerality and freshness to shine. We only processed Chardonnay, Viognier and Rkatsiteli for whites in 2012. The Chardonnay is leaner but with an abundance of character. I think they will be expressive out of the gate but will also be some of our most age worthy expressions I have made so far in Virginia. Viognier was a welcome return to having riper stone fruit, floral and exotic characters with a full creamy mouthfeel after 2011. While they have the tell-tale aromatics and fruit characters and creamy mouthfeel I think they also have the best acidity I have tasted for balance in quite some time. Rkats was a first for us so it is hard for me to have any comparative statements. We processed Rkats in three wildly different ways and got three wildly different wines. We did some as simple cool fermented stainless only wines, some we fermented on the skins to make an Orange wine with 30 days on the skins and some we did barrel fermented and aged with full Malo. I love all three, but learned I still have no idea what Rkats should be.

Red Grapes?

https://plazadelencuentro.com/livros/ The reds were far more selective, but by no means any less successful. We had an extremely long growing season starting almost a month early. That meant the hang time was superb for us in pretty much every block we harvested resulting in more supple tannins, great flavor development and good color. There were a couple scattered rain events that did not effect our Nevaeh Vineyard as much as many other sites just due to the weather patterns around our site. Tranquility needed the most time given the rain that hit randomly at harvest and we always like to wait 7-10 days after a rain event before harvesting (not always possible, but it is a goal). Overall I find that the wines have a more claret like leanness, but more new world style fruit characters. They have the tannins of 2007, the acid of 2008 or 2009, and the flavor development of 2010. There are a couple blocks that weren’t as exciting, but overall I think it was a great vintage for both reds and whites given the length of it assuming you had good vineyard management and reasonable yields.
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What factors contributed to the success/failure of the 2012 harvest?

The biggest helper was the early bud break and the fact that we did not get any severe frost damage. There were some blocks that had small amounts of frost that resulted not in shoot death, but simply a naturally lower yield which in my opinion was good. It meant for more balances and concentrated fruit in the end without the possibility of greed after the tough 2011 vintage. It was also a fairly moderate to cool year for most of the vintage except of the end of July and start of August when we hit 100 degrees for several days. The rain in most of our blocks nearing the end of the vintage I found refreshed the vines, but did not cause much of an issue with dilution if you were patient enough and your vineyard was healthy in the first place. It resulted in the ability to hang the fruit longer without having overly excessive sugars and better acidity then most years.

How does the 2012 harvest compare to previous harvests?

A somewhat stated above, 2012 is a year that will be held on its own. The long, moderate season allowed for the flavor development of 2010, tannin (both skins and seeds) of 2007, but the acidity and weight of 2008 or 2009. It is a true winemakers vintage in that I think the types of wines that are being tasted are those that we enjoy with complexity, structures and not wines that will overtake a meal. They are supple and almost lean but in a very good way.

What will the hallmarks of the 2012 wines?

This is the area that never really changes much for me here. Chardonnay and Viognier shined for the whites. Merlot and Syrah shined for the reds, although I am more partial to the Cabernet Franc we harvested from Nevaeh this year. I can only compare it to 2007 for quality in my mind for Cab Franc. I found with the midseason ripeners (Viognier, Chardonnay, Merlot and Syrah) and a little patience we were able to get some pretty incredible grapes that in my opinion will rival any vintage I have seen here.

The Inexhaustible Lori Corcoran

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Lori Corcoran and her husband Jim seem to have an endless supply of energy, and they are always embarking on some new adventure or innovation in the beverage industry. In addition to their winery, the Corcorans also operate a brewery and now plan to open a tavern, the Leesburg Brewing Company! Lori is the winemaker; however, she can usually be found at the tasting bar serving customers and sometimes at the taproom. She also assists other vineyard managers and wine makers in Loudoun County and is now a hands-on planner in refurbishing the tavern that will open soon in Leesburg.
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Our primary objective in meeting Lori on a windy Sunday afternoon was to sample her latest wine releases since we had done a tasting at the winery in over a year. Of course, Lori was already behind the tasting bar when we arrived, and she bid us a very warm welcome. We were treated to a full complement of wines on the menu with at least six of them from the 2011 vintage. I became a fast fan of the 2011 Apple wine; in fact, I find myself liking these more and more each time I taste them. I think that I tend to forget that Virginia does apples as well as it does grapes! Anyway, this one was made from100% Virginia and was very crisp with a nice acidity. Versatile too—pour with Virginia ham, a summer picnic, or on its own on a it day. I also enjoyed the light-bodied 2011 Cabernet Franc with its bright strawberry notes and classic pepper nuances. Several of the 2011 Francs in Virginia do seem to be of this style due to the wetter-than-normal season, but they should not be dismissed. Compare them to a Cabernet Franc from the Chinon region of France, and you might be surprised. These lighter, brighter style Cabernet Francs are very fruity and accessible making them quite versatile with food pairings. However, Paul and I both concurred that the 2010 Petit Verdot was the winner on the menu. Plummy aromas and flavors merged with spicy notes to reveal a fuller-bodied wine. Its tannic presence suggested a need for food, and I’d suggest a leg of lamb.
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Lori also treated us to a sampling of her dessert wines. Paul tends to shy away from these wines, but he did linger quite a while on the 2008 Cello with its lemony nose and herbal notes. It is made from 100% Petit Manseng that perhaps accounts for its fuller feel in the mouth. Flavor is not lacking with this one. My own favorite was the 2011 USB, a port style wine made from Chambourcin grapes. When seated beside a fireplace with a chocolate dessert (or a cigar), the USB should a perfect partner.

As we sipped and savored, Lori clued us in on future releases and plans for the Corcoran operation. Readers who were fans of Lori’s excellent Chardonnays will be glad to know that Chardonnay will return to Corcoran Vineyards! Look for Pinot Noir, too! These grapes were grown on the Swedenburg estate, and the Lori promises that this will be an excellent Pinot. We also learned that Lori plans to open a tavern in Loudoun County; in fact, the facility already exists and will be refurbished (and renamed) to comply with the new ownership. Of course, Corcoran wines and other Loudoun County wines will be poured there as well as beers brewed at Corcoran brewery.
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We also went over to the winery to get a special taste of Lori’s white port from “the barrel.”

And from there, we went to the brewery! The brewery was already crowded with tasters, and several beers from light-bodied to dark ales were on tap for sampling. We did sample a couple of brews, and one was a light-bodied holiday wine; the other, a darker brew flavored with vanilla. We’re not beer experts, and I tend to enjoy beer with summer fare like burgers or with Mexican fare. With that in mind, I did trend toward the lighter-style beer. We do intend to return for a more complete tasting (and maybe with a beer drinker in tow.)

In addition to various ventures in the food and beverage industry, Lori is also a full-time Mom, and I have to admire her unlimited supply of energy and enthusiasm. She is not afraid of innovation and seems to have a knack for understanding what works. We wish her luck in her new endeavor.

We know that we will return to sample the latest pours (and brews) at Corcoran Vineyards and Brewery. I, for one, am excited about a return of the Chardonnay and will be anxious to taste the upcoming release. In the meantime, readers should plan a visit to both the winery and brewery. Please mention to Lori that Virginia Wine Time sent you.

Cabernet Franc Vertical at Gadino Cellars

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We have attended a number of vertical tastings in Virginia, but they usually feature Cabernet Sauvignon, Merlot, or Meritage blends. Gadino Cellars offered a vertical tasting of Cabernet Franc, Virginia’s premier red grape, and we were intrigued by the opportunity to sample past vintages of the grape to see how they fared over time. On a very cold and snowy afternoon, we made our way to Gadino Cellars to attend the vertical.
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Owner and winemaker Bill Gadino started the event with a warm welcome to guests. He provided a short presentation on the Cabernet Franc grape, its characteristics, and its prominence in portfolio of Virginia’s red wines. Bill also presented the wines for tasting, and they included Cabernet Franc from the 2006, 2007, 2008, 2009, and 2010 vintages. However, they were not necessarily poured in chronological order; rather, they were poured in contrasting pairs and with food that complemented each pairing. For example, the eldest 2006 partnered with a fruitier 2009 to pair with a first course of polenta topped with crumbled Italian sausage. Bill threw in a mystery wine alongside the 2008 vintage to pair with the second course that featured marinated mushroom and a cheese purse. A final course and pairing showcased the heavily awarded 2007 vintage beside the jammy 2010 vintage, and these were served with a lamb chop and cannellini beans topped with a scone.
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So what were our favorites? It was a tough decision as each vintage had its own unique and special qualities. A fact sheet explained the circumstances of each harvest that helped to put each vintage into perspective. Each year seemed to present challenges, and even seemingly best growing seasons should never be taken for granted. The 2006 season, for example, was described as typical with variable temperatures and normal rainfall until August that turned out to be too dry. Some beneficial rainfall saved the vines from stress without splitting or rotting the grapes. Even the heralded 2007 growing season produced some concern; although it was a very dry growing season, harvest began earlier, and that the concern then was lower than normal acid levels. In sum, managing a vineyard and then making wine is a tough business even in the best of years.
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With that it mind, we swirled, sniffed, sipped and savored. My own favorites were the 2007 vintage with its fruit-driven nose and palate; nuances of tobacco and oak were well integrated, and the finish was smooth and lengthy. My other preference was the 2008 vintage that I described on my tasting sheet as the most Old World of the Francs that we tasted. Its smoky nose and characteristics of cherry, raspberry and spice suggested a true French heritage. The most New World of the bunch was the jammy 2010 vintage that was picked at 24.5 brix, the highest level of the Francs that we sampled that afternoon. Oh, and what about the mystery wine? It was a Cabernet Franc from Gadino’s sister winery in Sicily. This one was by far the earthiest of the Francs with an initial impression of barnyard that faded away with some swirling. I actually grew to enjoy it at the second sip.
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Paul had his own favorites, and the 2008 topped his list followed by the 2006. The eldest statesmen of the group still showed well with elements of dried fruit, tobacco and spice. I detected a caramel note too. Paul was particularly fond of the marinated mushrooms that to him best complemented the 2008 Cabernet Franc when first delivered to the mouth with a forkful of the baked cheese purse. The food was indeed delicious and was prepared by Chef Chuck Arnaud at Main Street Bakery and Catering in Luray Virginia.
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Bill Gadino regaled guests with hilarious jokes and stories; however, it was his skill as an accordion player that moved us all. Italian classics, Beatles tunes, and Sinatra hits were all part of his playlist. I was most touched by Bill leading the group in singing Happy Birthday—to me! (Yes, it was my birthday on Saturday, and I can safely say that I am more than legal to drink wine at any Virginia winery!)
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The vertical ended with guests being led down to the barrel room to sample the still evolving 2012 Cabernet Franc which will be released in the spring of 2014. It was still very fresh as though it was just picked (which, of course, it was), and characteristics fruit elements were already on display. Derek Pross, Bill’s son-in-law and co-winemaker, also provided us with a sneak sample of the upcoming 2011 Cabernet Franc. This one will be more of a Chinon-style Franc with bright berry characteristics. Lighter in body, it should prove to be versatile and refreshing with summer and fall fare.

With our vertical tasting done, we made certain to purchase bottles of our favorite Gadino Cabernet Francs. We will return soon to sample the latest releases; however, we encourage readers to visit sooner. Be sure to mention that Virginia Wine Time sent you.

Cabs That Grab at Breaux Vineyards

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We attended a Cabernet Sauvignon vertical tasting at Breaux Vineyards this past weekend. The event was held in the newly opened Acadia room, the spacious events facility located on the Breaux property. We tasted Cabernets that dated back to the 2000 vintage with the 2010 vintage the latest one sampled. A three course lunch allowed tasters to enjoy the wines with appropriately paired foods.
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Winemaker David Pagan Castano was on hand to present the wines and then to lead discussions on the wines, the particular characteristics of each vintage, and the weather that helped to produce them. I will present the courses and the wines that were paired with each course before presenting my favorite Cabernets from the session:
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First Course: Italian sausage and local lamb brochette over arugula tossed in black cherry vinaigrette with Maytag bleu cheese – Paired with 2005 and 2000 Cabernet Sauvignon
(Half eaten in the picture.)
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Second Course: chicken and cheese dumplings stewed with turnip, rutagbaga, and cheese dumplings – Paired with 2008 and 2007 Cabernet Sauvignon
(Again, half eaten in the picture.)
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Third Course: Sous-vide beef tenderloin sliced over a sweet potato pancake and kale with balsamic Cabernet semi-glace – Paired with 2006 and 2010 Cabernet Sauvignon barrel sample
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My favorites throughout the afternoon tended to be the bolder-bodied Cabernets and hence the title of the post. I enjoyed the Cabs that grabbed my attention. The smoky 2000 Cabernet was rich with earthy aromatics that included tobacco and cedar. However, my favorite was the still-evolving 2007 Cabernet. Like its older sibling from the 2000 vintage, it presented tobacco notes and earthy nuances with dark plum flavors. Its finish was quite lengthy too. Readers may recall that the 2007 harvest was one of the best in recent years, and there was no doubting the age-worthiness of this one. Following the same path with a similar profile was the 2010 Cabernet barrel sample with its sweet tobacco and licorice notes.

Of course, the food enhanced the tasting experiences, and I gravitated toward the savory components of each dish as much as I did toward the bolder wines. A forkful of lamb and blue cheese dipped in the vinaigrette paired better with the 2000 Cabernet. A slice of the herbed cheese dumpling eaten with a piece of the stewed chicken opened up the fruit flavors of the 2007 Cabernet while smoothing its tannic presence. The beef and kale provided both flavors and texture to enhance the spiciness of the 2010 Cabernet barrel sample and tamed its still youthful tannins.

Paul’s preferences were completely different than mine. He trended toward the fruitier Cabernets and preferred the 2005 Cabernet with the spicy Italian sausage. His favorite Cabernet, though, was the 2008 vintage. He enjoyed the ripe plum flavors and vibrant acidity of this one, and found it more enjoyable with a piece of the stewed chicken. In Paul’s view, the 2006 Cabernet with its more herbal components matched well with the sweet potato pancake.
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At the end of our tasting session, David conducted a poll for favorites amongst the crowd, and it seemed as though the 2007 was the winner with the 2000 a close second. In the end, the Cabs that grabbed were the most popular! Fellow wine enthusiast and friend Susan McHenry was also seated at our table, and we all had a wonderful time comparing tasting notes. I must also note that the Acadia room added a dash of elegance and charm to the event. Glittering crystals that dangled from chandeliers provided a Southern element to the facility while elaborate crown molding and walls painted soft yellow added cozy, antebellum appeal. A New Orleans boy myself, I felt at home in the Acadia room.
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The vertical tasting ended with Lagniappe, a New Orleans term that roughly means “something extra” or a “bonus”. For tasters, a sample of the port-style Lineage was that something extra that was enjoyed in the barrel room with a slice of brie cheese.

Breaux Vineyards will host a vertical tasting of Merlot and Nebbiolo in the coming months, to be sure to stay posted for those events. Of course, always plan a visit to Breaux Vineyards if a trip to Loudoun County wineries is on the weekend agenda; please mention that Virginia Wine Time sent you.

2012 Retrospective

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I was asked at a recent dinner party about Virginia wines I had tasted in 2012 that were the most memorable. This could have been any wine that I tasted but not necessarily purchased in 2012. I gave a quick answer but then realized that more reflection time would have generated a list of favorite wines. I will list my top five white wines and top five red wines; these are memorable wines that I enjoyed last year but may have been purchased in previous years.

White Wines:
Afton Mountain 2010 Gewurztraminer
Glen Manor 2011 Sauvignon Blanc
Gray Ghost 2011 Adieu
Jefferson 2010 Reserve Chardonnay
Linden 2009 Hardscrabble Chardonnay

Red Wines:
Barboursville 2007 Reserve Cabernet Franc
Breaux 2005 Nebbiolo
Glen Manor 2009 Hodder Hill
Keswick 2009 Merlot
Pollak 2009 Cabernet Franc Reserve

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Favorite wines not produced in Virginia? Hanzell 2009 Pinot Noir, J Vineyards Brut Rose, and Silver Oak 2007 Cabernet Sauvignon top my list. The Champagne Mailly Grand Cru was another winner that made New Years’ Eve very special. My most disappointing wine experience, though, was a 2004 French Burgundy that I had been saving for a special occasion; yes, it was rather expensive. I opened it before a dinner party to honor two guests who had just been married, and thankfully, I tasted it before it was poured. Yikes was it bad! Oxidized and funky were the only words to describe it. Heartbroken, I even tried decanting, but it could not be saved—it was done!

Feel free to share your own favorites in the comments section! Of course, plan a visit to any of the wonderful wineries listed in this post, and mention that Virginia Wine Time sent you.

Starting 2013 at Boxwood Estate Winery

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So we are back on the wine trails, and what better way to start than with a tasting at Boxwood Estate Winery? We had not been to Boxwood since it opened a tasting room on the estate last summer, and we knew that we were due for a visit.
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We were impressed with the seated tasting set up, and our tasting associate started us right away with our tasting. Five red wines were available for tasting, and three were from the 2010 vintage while the other two were from the 2009 vintage.
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Overall, we were most impressed with the 2010 offerings. The 2010 Boxwood Estate Trellis, a blend dominated by Merlot (68%) and complimented by Malbec (18%) and Petit Verdot (14%) proved to be an accessible, medium-bodied wine with aromas of violet and cigar box. Flavors of cherry and nutmeg filled the mouth.
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My own favorite was the 2010 Topiary, a blend of Cabernet Franc (61%) and Merlot (39%). Violet and tobacco notes were evident as well as aromas and flavors of raspberry and black pepper. An even more complex wine was the 2010 Boxwood, a blend of Cabernet Sauvignon (50%), Merlot (43%), and Petit Verdot (7%). Concentrated aromas of dark berries and plum along with undertones of licorice and cigar box made for a complex nose; similar flavors were noted in the mouth with an additional layer of blackberry. An elegant and age-worthy wine, I determined to add a bottle of the 2010 Boxwood to my own wine rack at home! Paul’s favorite? The 2010 Boxwood.
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With our tasting completed, we decided to enjoy a glass of the 2010 Topiary while viewing the stark winter landscape from our seat near the window. Paul was armed with his new camera to take snapshots of barren trees reaching up to stark blue skies as well as the occasional hungry hawk soaring above to find an afternoon treat. We will return to Boxwood Estate Winery soon especially when we know that the new Rose will be released. Until then, plan a visit to Boxwood Estate Winery and mention that Virginia Wine Time sent you.
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Holiday Wines at Rappahannock Cellars

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Time for more holiday menus, and this time it’s Christmas parties and dinners. Of course, that means celebrating with the perfect Virginia wines. Our recent visit to Rappahannock Cellars presented a few options.
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2011 Viogner from Ducard Vineyard: Newly released on the day of our visit to Rappahannock Cellars, this aromatic wine with its honeysuckle notes and soft peach flavors would be a natural pairing with roasted turkey.

2011 Noblesse Rouge: I really enjoyed this one. A blend of Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot, this accessible red wine with its raspberry and blackberry flavors should prove quite the partner with pork roast.
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2010 Meritage: Bold!! Of course, this Bordeaux-style blend is from the very warm and dry 2010 vintage, and tasters may want to buy now but drink later. However, if you plan to serve up a rib roast for the holidays, consider this one; however, decant before pouring. Aromas and flavors include blackberry, dark cherry, and spice with a whiff of tobacco to boot.

2011 Rose: Ham is always a favorite this time of year, so consider the 2011 Rose. Paul liked this one a lot and he seemed to enjoy the fizzy mouth presence. It was a bit odd for me, though, since this is not a sparkling wine. However, I do think it would work well salty smoked ham that has been spiked with cloves and glazed with honey. Cranberry sauce on the side, of course!

Solera: Sugared pecans, dried fruit, and blue cheeses for dessert? Solera might be the dessert wine to offer guests. This sherry-like wine is made from Vidal Blanc grapes and presents aromas of honey, nuts, and orange peel.
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We made certain to purchase our favorite wines for the holidays once our tasting concluded. Be sure to pay a visit to Rapahannock Cellars to find your own holiday favorites, and be sure to mention that Virginia Wine Time sent you.

Holiday Cheer and Cheese at Gray Ghost Vineyards

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We always look forward to the holiday party at Gray Ghost Vineyards; in particular, we look forward to counting the corks on winemaker Al Kellert’s latest holiday creation. This year’s cork creation was candy canes, and the party attendee who correctly guessed the number of corks used to create the piece will win an assortment of Gray Ghost wines. I’ve been attending these for the last twelve years or so, and I’ve never won. However, I feel good about my chances this year after I simply copied Paul’s number and added a few more corks to the count. Paul had just won $14 in the lottery, so I felt confident Paul was on a winning streak that could only be broken by one person—me!

Anyway, a twist to this year’s holiday party at Gray Ghost was the pairing of Gray Ghost wines with locally produced cheeses and meats. In the past, co-winemaker Cheryl Kellert prepared hors d’oerves and sweet treats for the event; this year, though, the Kellerts opted to promote local food products as complements to their wines. The participating dairies included Culpeper Cheese, Everona Dairy, and Marshall Farms. Crofton Market provided the meats. Dessert items included brownies and mini-cheese cakes. Guests were able to enjoy the foods with the full menu of Gray Ghost wines including the newly released 2011 Reserve Chardonnay, and these were sampled in logo glasses with a holiday design created just for the holiday event. Listed below were the cheeses offered for tasting at the event:

https://alpineinterface.com/hiking-mountain-guides/ Everona Dairy
Stony man
Piedmont
Herbs de Provence

Marshall Farms
Farmstead cheddar
Monterey Jack
Cracked Peppercorn Cheddar

Culpepper Cheese
Amish Butter Cheese

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Black peppercorn and red wine salami

So what were our favorite wine and cheese pairings? I found the cheeses to be amazing versatile with any of the Gray Ghost wines that were poured. I’m a big fan of the Reserve Chardonnay, and the 2011 vintage paired well with the harder Farmstead Cheddar from Marshall Farms. Paul preferred the 2011 Chardonnay with the Amish Butter Cheese from Culpeper Cheese. My favorite cheese was the cracked peppercorn cheddar from Marshall Farms, and this paired well with the slightly sweet Victorian White (or the sweeter Vidal Blanc) and the 2010 Cabernet Sauvignon. Paul’s favorite cheese was the Stoney Man, a manchego-style cheese, from Everona Dairy partnered with the 2010 Ranger Reserve. And what about wines and sweets? The brownies were delicious and played well with both the Cabernet Sauvignon and the Ranger Reserve; however, we did enjoy these with the rose-style Victorian Red. And the mini-cheese cakes? Of course, these can only be savored with the 2011 Adieu.



The Gray Ghost holiday party helped us to kick off the holiday season, and we left fully confident that a basket of Gray Ghost wines will be won by one of us. To be on the safe side, though, we left with bottles of our favorite Gray Ghost wines. We applaud Al and Cheryl Kellert’s efforts to promote the eat (and drink) local concept, too. Plan a visit to Gray Ghost Vineyards soon, and be sure to mention that Virginia Wine Time sent you.

Thanksgiving Weekend and Virginia Wine

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So the turkey has been eaten, and the pumpkin pie has been devoured. However, we know that leftovers are in the fridge. What to do with them? We like to make a picnic lunch with the turkey legs, cranberry sauce, and roasted veggies and head out to a local winery. We recommend Naked Mountain Winery and Vineyards and Philip Carter Winery as possible destinations.

Naked Mountain Winery and Vineyards: It’s hard to compete with the views here especially during the fall. Though the fall colors may be fading, enough of them remain to provide an artistic contrast to stark branches which herald the onset of winter. Such is the current scenery at Naked Mountain Winery and Vineyards. If leftover turkey and trimmings are in the picnic basket, consider the aromatic 2011 Viognier with its flavors of pineapple, peach and citrus. Our tasting associate, Kim, recommended the 2011 Make Me Blush, a rose-style wine with full fruit flavors of strawberry and cherry. At 2% residual sugar, it’s a bit sweet but should complement a slice of herbed-turkey that is coated with a dab of cranberry compote. Paul prefers a red wine with leftovers and scenic autumn landscapes, and he recommends the smoky 2008 Scarlet Oak Red with its tobacco notes and flavors of cranberry and cherry.


Philip Carter Winery: A glass of history is always poured at Philip Carter Winery, and it’s even better paired with turkey leftovers and a favorite wine. I’m always a fan of the Chardonnays at Philip Carter Winery, and the 2011 vintage is quite good. This one is a blend of oak barrels and stainless steel to present notes of ripe pear with a twist of citrus. A nice acidity should help to cut through a creamy sauce that might be served with the turkey. Cranberry chutney in the picnic basket? Consider the 2011 Danielle’s Rose made from Tinta Cao. This rose is dry with elements of strawberry and fresh mint; it’s vibrant acidity makes for a refreshing wine to boot. Bring along a hunk of blue cheese and roasted nuts to pair with the 2010 1762, a port-style wine made from the Chambourcin grape. It is aged in bourbon whiskey barrels and presents characteristic elements of raisin-like fruits with a toasted edge.



Savor that Thanksgiving feast for one more day and plan a visit to a favorite Virginia winery to enhance the experience. Consider a visit to either Naked Mountain Winery and Vineyards or Philip Carter Winery. Please mention that Virginia Wine Time sent you.