In my last post, I detailed a truly excellent adventure with friends in the Monticello AVA. However, I began my own adventure the before, and I decided to enjoy a tasting at Pollak Vineyards. At that time, I didn’t know Pollak would be one of the wines included in the excellent adventure. Oh well—I certainly did not complain the next day especially since my tasting with the group also included barrel samples. On this day, I opted to taste the 2026 Governor’s Cup Gold Medal Flight and was able to sample some library wines, too.
A view from the deck at Pollak Vineyards.
The Gold flight began with the 2023 Chardonnay Reserve. I provided my notes on this on in the last post, so I won’t repeat the details here. The 2023 Cabernet Franc Reserve presented a dense color in the glass, and notes of cherry, raspberry, and fall spices were observed. Nice acidity carried fruit elements through the palate. The 2023 Merlot Reserve was blended from fruit grown in the vineyard’s best Merlot blocks and aged in French oak barrels, 50% new. Dark cherry and currant along with a whiff of violet prevailed on the nose with similar fruit characteristics on the palate. It offered a rounder mouthfeel and nice tannins, too. A bonus feature included a previous gold medal winner, the 2019 Meritage, a blend of Merlot (61%), Cabernet Franc (31%), and Petit Verdot (8%). This one is still going strong for those who have a bottle on the wine rack. Bold cherry, blackberry plum, and tobacco notes here along with smooth tannins and a lengthy finish. Hold if you can!
The 2026 Virginia Governor’s Cup Gold Medal Flight began with the 2023 Chardonnay Reserve. Yay for Chardonnay!
As I swirled and sipped through my gold medal winners, wine club manager Sarah Craun treated me to a flight of library wines that included the 2017 Cabernet Franc, 2015 Cabernet Franc Reserve, 2017 Meritage, and 2015 Meritage. The 2017 vintages are still showing beautifully, and as I noted in previous posts, still belong in the Hold category. The 2017 Cabernet Franc presented fruit aromas of black raspberry and cherry with a hint of cedar. Its acidity carried similar juicy flavors on the palate. Delicious! The 2015 Cabernet Franc Reserve seemed more savory with cedar notes evident on the nose and raisin-like fruit still opening up nicely on the palate. Nice and ready to enjoy now if you still have a bottle hanging out in the wine cellar. The 2017 Meritage was my favorite of this flight. Dark berry fruit, tobacco and a whiff of pencil shavings made for a powerful yet elegant wine that finished with oak nuances. Another hold, in my opinion. The 2015 Meritage? Drink now—it’s hitting more tertiary notes with fading red fruit characteristics. It provided an interesting contrast to the 2017 vintages and a lesson on how wine ages and the importance of vintage. Each one tells a story about its growing season and terroir.
I tasted the award-winning 2023 red wines as well as some library wines.
It’s always a treat to taste the latest releases and library wines at Pollak Vineyards. It was a great prequel to the excellent adventure Be sure to plan your own tasting at Pollak Vineyards, and mention Virginia Wine Time sent you.
Winemakers extraordinaire AJ Greely of Hark Vineyards and Lee Hartman at Bluestone Vineyard organized and offered an Excellent Adventure , a day of winery tours and wine tastings in the Monticello AVA. The Excellent Adventure was then auctioned off as a prize at a Virginia wine benefit. My friend Kathy Lang Wiedemann and her husband Rich won the prize, and they invited me and other friends to join them on the adventure that took place on March 6. Of course, I accepted the offer.
AJ and Lee were our hosts for the adventure, and Louis of Cville Hop On Tours chauffeured us to our various destinations. The HopOnCville bus was itself a fun experience. It was outfitted with snacks, water, koozies, and bins to hold our wine purchases. For readers who are interested in touring wineries on the Monticello Trail without the hassle of driving, I highly recommend Cville Hop On Tours.
Cville Hop On Tours is the way to visit Virginia wineries. We did not have to use the emergency exit.
Of course, the current buzz is about this year’s medal winners at the prestigious Virginia’s Governor’s Cup, and our first stop was to award-winning Pollak Vineyards. Pollak garnered three gold medals for its 2023 Chardonnay Reserve, 2023 Cabernet Franc Reserve, and 2023 Merlot Reserve. Our time here began with a tour of the tank and barrel room by assistant winemaker, Jordan Demain. Of note on this tour were the concrete tanks and eggs. As winemaking continues to evolve, so do techniques. Concrete tanks tend to offer a middle ground between stainless steel neutrality and oak barrels, known for their micro-oxygenation and texture development. Concrete also provides excellent insulation to provide a stable temperature during fermentation and aging. The tour included barrel sample of the still-developing 2025 Chardonnay, the 2024 Nebbiolo, and the 2025 Nebbiolo. The 2025 Chardonnay presented a nice bite of fresh apple on the palate and will see less time in oak barrels than its 2023 sibling. It was the Nebbiolo of all vintages, though, that were both impressive and expressive of terroir and vintage variability. The 2024 vintage gave off a whiff of rose petals with red berry fruit on the palate and a chew toward the finish. The 2025 was still being its embryonic self. Although juicy on the palate, its tannins were more pronounced. These will calm down with time—it’s still expressing its youthfulness.
Kathy examines the Nebbiolo in her glass. Notice the clear color.
The group then was escorted to the Smugglers Room for a tasting of the award winning 2023 Chardonnay Reserve, the 2023 Nebbiolo, and a tank sample of the 2024 Meritage. Yay for Chardonnay, and this gold medal winner earned its accolades. The oak nuances are definitely a hallmark here, and those who favor fully malolactic styles will enjoy this Chardonnay. Fermented in French oak barrels, it was aged on fine lees for 14 months. Pear aromas prevail with a creamy texture on the palate and a full mouthfeel. This will age for quite a while and should pair nicely with roasted poultry or pork. It could also accompany seafood topped with a beurre blanc sauce. Needless to say, I bought a bottle to nap on the wine rack at home. The 2023 Nebbiolo continues to showcase the superb 2023 growing season in Virginia. Trust me, 2023 reds have an unlimited aging potential, and this Nebbiolo is no exception. Swirling coaxed out notes of raspberry and clover. Tannins, though still young, framed this wine quite nicely. The 2024 Meritage, a blend of Cabernet Franc, Merlot, and Petit Verdot, introduced us to the potential for the 2024 vintage. Dark cherry, blackberries, and hints of violet were noted.
We then hopped on the bus to our next stop, Flying Fox Vineyard, for a surprise sample of vermouth. Flying Fox gives a speakeasy vibe, and it’s always fun to visit here if only to spot the friendly foxes prowling about the tasting room. Vermouth offerings include a vermouth crafted for each season, and my own favorite was the Cabernet Franc-based Winter. We then dined outdoors on gourmet sandwiches from Greenwood Grocery and Deli. It was a perfectly lovely day, and it was a treat to leave my jacket behind after a brutally cold winter.
This fox did not fly or run. It remained surprisingly calm as we entered the tasting room.Flying Fox Vineyards offers a vermouth for each season.
In the midst of our tasting at Flying Fox, George Hodson, President of Flying Fox Vineyards and general manager of Veritas Vineyards and Winery dropped by to offer a next adventure to Veritas Vineyards and Winery. It was there that we were treated to Scintilla, the delightfully refreshing sparkling wine, and library tastings of the 2017 Cabernet Franc and 2009 Meritage. I still have Virginia red wines from the 2017 on my wine rack, and these are still going strong. The 2017 growing season was hot and dry, so if deciding to drink or hold, feel comfortable to hold for a while longer. The 2017 Cabernet Franc from Veritas provided another example of why vintage matters. It was dense in color with elements of dark fruit and sweet tobacco with surprising length on the finish. A charcuterie board arrived at our table to heighten the tasting experience, and we continued to bask in the warm sunshine while sipping, nibbling and conversing.
Our tasting at Veritas began with the bubbly Scintilla.
All adventures must come to an end, and our hosts concluded our day with a trip to Afton Mountain Vineyards. Damien Blanchon, recently recognized as Virginia Grower of the Year for 2025, greeted us and then led us to a tank and barrel room tour. Here too concrete eggs, or amphora in this case, proved to be a highlight of the tour. Blanchon echoed similar advantages of using concrete as Jordan at Pollak Vineyards. Blanchon’s goal is to eventually move away from new oak barrels entirely in favor of neutral oak barrels to highlight fruit components of the wines that tend to be masked by newer barrels. Good winemaking does indeed evolve over time.
Winemaker Damien Blanchon, Virginia Grower of the Year for 2025The delicious 2024 Albarino from Afton Mountain. I liked the new labels, too.
As the sun began to fade, Damien conducted a tasting for us adventurers that included a Sparkling Pinot Noir, the 2024 Albarino, a 2024 Merlot (carbonic maceration), and 2019 Tradition. Sparkling wines always brighten any experience, and this bottling from Afton Mountain brought with it joyful strawberry and melon notes as bubbles danced to the top of the glass. The 2024 Albarino was produced with fruit from various blocks of Albarino planted in the vineyard. Done in stainless steel, its stone fruit characteristics with shades of lime paired well with the warm afternoon. I enjoyed the light-bodied 2024 Merlot, carbonic maceration. Not all red wines need to be heavy hitters, and I often find myself searching for something to simply sip and enjoy either by itself or with an uncomplicated meal. This easy sipper sings with bright red berry notes. Give this one a quick chill and serve with a summer sunset! The 2019 Tradition is still evolving. Like 2017, the 2019 growing season was hot and dry. Dark fruit and tobacco aromas were hallmarks of this Merlot, Petit Verdot, and Cabernet Sauvignon blend. Dark cherry, intense blackberry, and currants were driven through the palate by nice acidity and developing tannins. I would put this one in the Hold category, or decant before serving now. Damien also treated us to samples of the 2023 Merlot and 2022 Tannat, but I forgot to take notes on them. I will hazard a guess that the 2023 Merlot, like other reds from that blockbuster growing season, was full-bodied yet fruity. 2022 Tannat—four years in the bottle with Tannat is still in its infancy. Tannat usually requires time to fully reveal itself because of the grape’s tannic nature. However, time usually rewards patience with Tannat, especially when served with a hearty beef dish. I will have to revisit Afton Mountain Vineyards to be certain, though!
We hopped on the bus one last time after tasting at Afton Mountain. I posed for a group photo with our bus driver, Louis, Lee, AJ, Rich, Kathy, Scott, Elizabeth, and Jane. What a lovely day spent with lovely people.
Alas, all adventures must come to an end. I thoroughly enjoyed the tours, wine tastings, and camaraderie shared with my fellow adventurers. The spring weather made it all even more splendid. Please visit the wineries mentioned in this post to sample the latest award winning wines. Want to avoid driving hassles? Check out Cville Hop On Tours. Be sure to mention Virginia Wine Time sent you.
I’m back to making cooking videos, and my latest video features chicken sauce piquante. Go to thecajuncooks.com to watch how I cook this spicy dish. My version features a heavy roux, tomato, a generous dose of cayenne pepper, and splashes of hot sauce. I pair this with wines from Arterra Wines. Oh, be sure to check out my new apron with my logo on it. It was a Christmas gift from my parents, and embroidered by Chase and Paolo at Superior Embroidery in Harvey, Louisiana.
It’s carnival season in New Orleans, with Fat Tuesday coming up on February 17. I’m hosting a Mardi Gras party at my house on February 13, and you know I will be serving up some Cajun goodness including chicken and andouille gumbo and shrimp creole. This dishes pack lots of flavor and spice—smoky roux, cayenne pepper, and splashes of hot sauce. There is a place at the dinner table for all styles of wine, including off-dry and fruity wines. I tend to favor wines in this category with Cajun food, because they cool the palate. Dry white wines and tannic reds tend to clash with the heat, but that’s my palate. Serve what works for you or offer a variety and let guests decide. Virginia wineries offer options for all cuisines, including Cajun. So what Virginia wines will I offer my guests on Friday? Here is my lineup of wines that I plan to serve for the party:
Fruity white wines:
2021 Zephaniah Adeline: Off dry and aromatic, this lush blend includes 55% Muscat Ottonel, 38% Vidal Blanc, and 7% Petit Manseng
2024 Gray Ghost Vidal Blanc: Fruity with citrus and melon notes.
2021 Linden Wabi Sabi: Truly a Zen experience with this blend that also includes Vidal Blanc.
Notice my focus on Vidal Blanc—I think it’s a Virginia gem and always pairs well with spicy food. It’s a hybrid grape that was more widely planted 20 years ago, but now wineries seem to be stepping away from it.
Fruity Rose and Red Wines:
2023 Breaux Vineyards Saignee: This rose looks and tastes like a Spanish rosado. It is a blend of 44% Merlot, 27% Malbec, 17% Petit Verdot, and 12% Nebbiolo. Dry but fruity, this will pair well with Cajun food.
2020 Domaine Fortier Le Pivot: This lighter to medium-bodied blend includes 45% Cabernet Franc, 45% Merlot, and 10% Tannat. I found it to be easy-drinking when I tasted it, and I appreciated its versatility.
2022 Delaplane Cellars Cabernet Franc: Another juicy, fruity wine that provides an option for guests who insist on drinking red wine. Virginia Cabernet Franc tends to pair well with Cajun food too.
Chateau Richard is the place to be on February 13, and the good times will roll! Perhaps you are planning your own Mardi Gras gathering, or maybe you’re cooking up your own spicy fare for an upcoming dinner, especially on these cold nights. Consider visiting the wineries mentioned in this post to stock up on these suggested wines for possible pairings. Of course, mention that Virginia Wine Time sent you.
A persistent polar vortex remains long after we all rang in 2026, and it’s been downright cold! However, winter tends to be a quiet time to visit Virginia wineries, especially on a weekday. I took advantage of a free Thursday afternoon to taste the latest releases at Arterra Wines.
There are currently 17 wines to sample at Arterra with some releases produced from the Seven Oaks Vineyard site and others from the Arterra Estate Vineyard. So I had decisions to make—which wines should I try? Unique offerings include an Ancestral Chardonnay produced from an ancient technique of aging wines in clay amphoras, and Blaufrankisch, a variety commonly grown in Germany and Austria. I opted for a mix of white and red wines grown on Seven Oaks Vineyard as well as the Albarino and a few red wines produced from the Arterra Estate Vineyard.
Decisions, decisions
It had been at least three years or so since I tasted at Arterra Wines, and it may be that it simply slipped off my radar during Covid. I must say all of the wines I sampled were quite solid, so I will be returning sooner rather than later. The 2024 Albarino presented white floral and citrus aromas with a bright fruity palate and a lean finish while the 2024 Gruner Veltliner trended toward tropical fruit characteristics.
The red wines were likewise well crafted. The 2023 Cabernet Franc delighted the senses with ripe cherry and black raspberry, making a juicy splash on the palate. A surprise for me was the 2023 Petite Sirah—yes, in Virginia. Petite Sirah is grown predominantly in the northern Rhone region of France; however, the Arterra Estate Vineyard site has the micro-climate suitable to produce it. Dark plum and tobacco notes were observed, and dark fruit and perhaps a hint of blueberry opened at the mid-palate. Tannins provide the structure to complete this complex wine. Speaking of tannins, the 2023 Tannat was dense and brooding, providing a characteristic tannic”chew” to suggest it needed some time on the wine rack. The 2023 Crooked Run is a union of Tannat, Petit Verdot, and Petite Sirah to present a full-bodied red blend that best expresses the Arterra Estate Vineyard. Dense dark fruit elements came to the fore with some swirling, leaving behind a whiff of violet in the glass.
I was impressed with the red wines at Arterra Vineyards, especially the Petit Sirah.
I brought along some charcuterie and cheeses to enjoy with my tasting, and as I swirled, sipped and nibbled, winemaker Jason Murray stopped by for a chat. A bit of research beforehand informed me that Jason Murray had been transitioning to organic winemaking, and I wanted to know more about this. This process began in 2023 with a trial of Cabernet Sauvignon, and by June 2025, all vineyard management transitioned to organic. Organic farming means eschewing synthetic chemicals in the field in favor of natural materials. Murray explained a reason behind this decision to go organic was in part due to health concerns as both he and his son were coming into constant contact with potentially hazardous chemicals while working in the vineyard. Another reason behind this move lies in evidence that biological materials such as sulfur and copper working in tandem are effectively able to ward off disease such as Black Rot while actually fortifying the vines’ ability to ward off disease on its own. If ever a growing season proved challenging in the vineyard, it was 2025 with its onset of constant rainfall in June and then crushing humidity in July. However, the organic process rose to the challenge, and 2027 will be the first year that all Arterra releases will be organic.
So as I wrap up this post, snow, sleet and freezing rain have descended upon the area, and I thankfully have Virginia wines to keep me warm, including wines from Arterra Vineyards. Once we’ve thawed out, though, be sure to visit Arterra Wines to discover your own favorite wines there. Of course, be sure to mention Virginia Wine Time sent you.
Click here to read my recipe for rice dressing, a favorite Cajun dish usually served during the holidays. Rice dressing is often a side dish with roasted chicken, turkey, and pork. I paired it with wines from Linden Vineyards and Glen Manor Vineyards. Cheers!
It’s the last weekend before the holidays, and holiday menus and wine pairings are front and center this time of the year. Here are some wine recommendations I suggest as you ponder your possible food and wine pairings for festive parties and dinners:
Seafood (particularly shellfish):
2023 Barrel Oak Sauvignon Blanc
2023 Cana Albariño Reserve
Poultry and Pork: Fruity white wines
2024 Gray Ghost Gewurztraminer
2021 Gadino Sunset (Off-dry)
Poultry and Pork: Fuller-bodied white wines
2019 Linden Hardscrabble Chardonnay
2023 Slater Run Nest (white blend)
Poultry and Pork: Fruity Rose and Lighter-bodied Red wine
2023 Breaux Vineyards Saignee (Dry)
2022 Muse Gamay
Pork and Poultry, Lean Beef: Fruit-driven Red wines
2020 Domaine Fortier Le Pivot (Red Blend)
2023 Paradise Springs Cabernet Franc
Beef: Tenderloin, Rib Roast, Braised
2019 Pollak Merlot
2019 Cana Unite Reserve (Red Blend)
Game Meats
2022 Delaplane Cellars Petit Verdot
2019 Breaux Vineyards Nebbiolo
Ring In The New Year
Capstone Vineyards Blanc de Blanc
Early Mountain Vineyard Blanc de Blanc (not picture here)
Don’t get too bogged down over what to wine to pour. In general, let proteins take the lead on that decision, consider sides, and then whatever your favorite wines happen to be. Rose and lighter-bodied red wines, for example, generally play well with seafood and lamb. Be playful and see what works for you. At larger gatherings, have a variety of options available and let guests decide. This should be fun, not tedious. So, enjoy!
Take advantage of the upcoming weekend to pick up your favorite Virginia wines to serve over the holidays. Perhaps you plan to visit the wineries presented in this post. If you do, mention Virginia Wine Time sent you!
Snow has already fallen in the area, and the weather outside is frightfully freezing. The holiday season is in full swing, and there is no lack of merry entertainment at local wineries. I attended two festive tasting events this past weekend: one at Linden Vineyards, and the other at Glen Manor Vineyards. Both featured vertical tastings and helped to ring in the holiday spirit.
Linden’s holiday merriment on December 5-7 featured verticals of wines from previous vintages, featuring all three vineyard sites, including Hardscrabble, Avenius, and Boisseau. Spliced into the tasting were library wines from Christmases long ago. This same holiday treat will continue this upcoming weekend, December 12-14. Friends and I planned to attend the Friday, December 5, tasting, and the snowfall stopped just in time for us to drive out to the winery, albeit later in the day than originally planned. Our tasting began with a comparison of the 2019 and 2014 Boisseau Chardonnays. What a difference vintage makes, even at the same vineyard site. The 2019 revealed a leaner, more austere palate, while the 2014 presented a broader, more generous one. Lemon was the dominant fruit characteristic for both, but the 2014 recalled lemon custard. Our tasting associate pulled a 1997 Chardonnay from Santa’s library, and here we could witness the winemaker’s evolution in style. Who says white wines don’t age well? The Chardonnay’s golden hue decorated the wine glass, and ripe apple notes with baking spices flooded the senses. I detected a hint of almond on the finish. I suspected Jim Law was probably being more generous with time in oak barrels in the 1990s, perhaps new ones to boot. Jim confirmed this was indeed the case, and before he began vineyard designations for Linden’s white wines. His winemaking style now favors a more restrained approach toward oak, but the 1997 Chardonnay was truly stunning.
The 1997 Chardonnay was stunning. It predated Jim Law’s practice of providing vineyard designations for his white wines.
We then transitioned to red comparisons. Our first duo was the 2014 Petit Verdot and 2016 Petit Verdot. Fruit from all three vineyard sites comprises the Petit Verdot from both vintages. Both offered a whiff of violet, with the 2014 adding nuances of cedar. Elegant best describes the 2014 vintage, and it has always been a favorite of mine. I probably have a bottle or two on my wine rack. Complex layers of black seed berries then cherry finish with a pinch of spice. Sharper acidity, already a hallmark of this grape variety, is also a characteristic of the 2014 vintage, due to cooler nights during the growing season. It is the reason why fruit carries through the palate and lingers with this Petit Verdot. My compatriots favored the 2016 vintage, which featured tobacco notes and riper fruit flavors. I enjoyed this one too, but I will take the 2014 any time.
The final wine duo was the 2019 Avenius Red and the 2015 Avenius Red. These blends were dominated by Petit Verdot, and both produced dark cherry and blackberry characteristics. The 2019 maintained its acidity with spicy elements thrown into the mix, while the 2015 vintage made a juicier splash on the palate. I also noted a bit of dried herbs on the nose. Both were quite good, but I cast my vote for the 2019 vintage. Another visit from Christmas past, though, found its way into our glasses. The 2004 Avenius Red was another library pour we enjoyed as the last snowflake fell from the clouds. All savory notes here with enough acidity to carry through raisin-like fruit elements in the mouth. Yum.
The 2004 Avenius Red was a special holiday treat.
Our tasting of vintages past and present concluded, and we enjoyed a bottle of the 2016 Petit Verdot with a baguette and cheese. The snow landscape added the appropriate ambiance to a lovely, wintry afternoon.
The 2016 Petit Verdot paired well with a snowy landscape.
My holiday merriment continued on Sunday, December 7, at Glen Manor Vineyards. I was joined there by Kathy Lang Wiedemann (@fromthevines), her husband Rich, and Silvia and Bruce Miller, wine educators at Breaux Vineyards. The holiday treat here was a vertical tasting of Petit Verdot, and we were visited by three merry makers from the past: the 2009, 2012, and 2017 vintages. The 2023 vintage introduced us to the current Petit Verdot release. This vertical allowed tasters to sample vintages in two camps: classic and extraordinary. The 2009 and 2012 vintages were described as classic for Virginia, characterized by warm days, cool nights, and just enough rainfall. Vintages 2017 and 2023 were extraordinary due to warmer-than-usual days with low humidity, and the 2023 vintage was produced from a drought year. Winemaker Jeff White declared this one “for the ages.”
The vertical tasting of Petit Verdot included vintages considered classic and extraordinary.
The classic vintages both shared a floral nose, and the 2009 vintage presented a more savory profile with aromas of pencil shavings, sweet tobacco, and dried fruit. The 2012 vintage still maintained its dark fruit flavors and lingering finish, and a transition to dried fruit elements may be underway. The extraordinary team provided a contrast in growing seasons while maintaining the expected floral, dark fruit profile. The 2017 was surprising, still a bit tight with a quick swirl revealing dark plum, currants, and tobacco aromas. Juicy blackberries and currants made a delightful splash on the palate. Well-balanced and either ready to drink now or hold for later enjoyment. (I’m holding.) Jeff White described this Petit Verdot vintage as “Goldilocks—just right.” It was hard to disagree. 2023 was the newest kid on the block, and it was proudly showing off to the tasting group. Fresh fruit and graphite notes demanded attention, and tannins commanded an extra chew. While this one may dare you to open it now, it really wants you to lay it down for a few years. After all, it’s “for the ages.”
Winemaker Jeff White presents the four vintages of Petit Verdot, including one he named Goldilocks.
Our vertical tasting concluded, but my holiday merriment continued at Glen Manor. We sampled the current releases at the tasting bar, including the 2022 Vin Rouge.
Consider adding a visit to Virginia wineries to your holiday agenda. Most wineries have something special to offer. Planning a trip to Linden or Glen Manor to celebrate the season? Please mention that Virginia Wine Time sent you.
Paul and I posted our first entry on Virginia Wine Time on November 23, 2005. It was very short, and we used pseudonyms in our first few posts because we were both school teachers. We were unsure whether we could safely write about our wine experiences on a blog using our real names. As it turned out, we could; in fact, my principal enjoyed reading Virginia Wine Time. We included a disclaimer on our homepage stating that our blog and the activities described in it were intended for adults. Maybe that did the trick.
Paul and I took a picture at Oasis Winery for our first blog post on November 23, 2005. I guess I was trying to look cool! Paul always wore plaid.
We launched Virginia Wine Time after a summer of traveling around the state tasting wine. At that time, the Virginia Wine Board offered a passport program to encourage visits to as many wineries as possible. Participating wineries stamped the passport, and it was returned to the Board’s office after the required number of stamps was acquired. I think the passports were then tossed into a lottery, and the winner won a prize—I’m not sure what constituted the grand prize. However, we did end up winning a corkscrew. Paul and I had a blast and decided to document our newly found passion on a blog. We named it Virginia Wine Time. Click here to read our first post about a tasting at Oasis Winery on November 23, 2005.
Twenty years ago, Virginia was not regarded as a wine region of note. Wineries were largely family-owned operations with small productions. Most of what we tasted was of questionable quality, but we adopted the philosophy that every winery produced at least one wine worth drinking. We sought out that one wine wherever we went. Wine festivals featuring Virginia wines were the rage, and these were crowded, boozy affairs. The wines then tended to be sweet and ready to drink now. However, we encountered serious winemakers determined to make higher-quality wines, and we paid attention to this growing trend. By 2010, Virginia was considered an emerging wine region, and in 2023, Wine Enthusiast described the state as a growing wine destination. Virginia wine has come a very long way.
A much younger me enjoying a wine tasting at Keswick Vineyards in 2006.
Reasons for this progression over time are obvious. Better viticultural practices due to consultation with specialists, better vineyard decisions and management based on microclimate and terroir, and better winemakers have all contributed to this remarkable change.
Of course, the most obvious change for Virginia Wine Time is the loss of Paul, my husband, best friend, and sidekick. Paul created and maintained the blog, took the photos, and filmed the interviews—Virginia Wine Time would not exist without his efforts. Paul always cautioned me in the parking lot at wineries not to tell anyone we wrote a blog. Yet Paul was always the dead giveaway. He was always dressed in a plaid shirt and khaki cargo shorts, even on the coldest of days, with a professional camera and long lens draped around his neck. Who goes to a winery with professional camera equipment? He’d snap pictures of wine associates pouring wine, winemakers behind the counter, staging poses, etc. Needless to say, we were either recognized or suspected of being something other than casual customers. We ended up making so many friends in the burgeoning Virginia wine community, and we truly had a blast!
I will continue Virginia Wine Time, and I’ve been getting out to wineries more frequently. I hope to do more traveling in 2026 and look forward to documenting my experiences. In the meantime, take a trip down memory lane and read through our previous posts. I would suggest you visit the wineries referenced in this post; however, Oasis is closed. You can, though, visit Keswick Vineyards. Please mention Virginia Wine Time sent you.
There is definitely a chill in the air, and it’s time for hearty comfort food. Grillades, or stewed round steak, is a common brunch item in New Orleans. However, it can also be served for dinner on a cold night. Go to thecajuncooks.com to get my recipe for this comfort Cajun classic. I did not have time to put a video together, but I did post a detailed recipe along with my suggested Virginia wine pairings. Cheers!
