Author: Warren

Virginia Wine and Friends

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https://udaan.org/i98v2chq0o.php Paul arranged for us to meet up with a former colleague and friend, Diane, at one of her favorite Virginia wineries. Diane and her husband Paul relocated to the Charlottesville area last year and have explored the Monticello wine region. For Diane, Cunningham Creek is her “go to” winery. Therefore, we all agreed to meet up there; in addition to catching up with friends, this was also an opportunity to add to our list of Virginia wineries that we have visited over the past 13 years. Our visit to Cunningham Creek is winery #183.

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It was a warm yet comfortable late spring afternoon when we arrived at Cunningham Creek. Friendly staff greeted us at the door, and the tasting room offered views of fresh green lawns and mountainous landscapes. Rose is the rage these days, and Cunningham Creek produced an excellent dry offering from the 2017 vintage. It was crafted from Cabernet Franc grapes and could be described as summer in a glass with notes of melon, citrus zest, and stone fruit. For those who enjoy creamier Chardonnays, the 2016 will not disappoint. This Governor’s Cup Silver Medal winner presented elements of pear, citrus and honey.

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https://merangue.com/6gqbo74bq Summer is always grilling season, and Herd Dog Red made with Cabernet Franc should be delightful with grilled burgers, ribs, or chicken. A fruity palate and light body makes this one a perfect summer red wine. Lean steaks and grilled veggies would be complemented by the 2015 Merlot with its notes of ripe cherries, plum and cedar. Juicy ribeyes on the grill? The 2015 Meritage should work well. Merlot dominates this blend that also includes Cabernet Franc, Cabernet Sauvignon, and Petit Verdot. It is complex with rich layers of blackberry, cherry and currants. Chewy tannins suggest aging potential; however, enjoy now after decanting.

Paul had SO much fun spending time with Diane!

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Brand Xanax 2Mg Online Our tasting was done and we wanted to enjoy more time together with a favorite bottle of wine. So which wine did we select? The 2016 Viognier, another Virginia Governor’s Cup Silver Medal winner. Its floral aromatics and tropical, fruity palate paired well with cheeses, warm weather, and friends.

Cheap Xanax Uk Be sure to visit Cunningham Creek Winery to select your own favorites. Mention that Virginia Wine Time sent you!

More On Locations Tastings

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https://nedediciones.com/uncategorized/rlc9lj4e6 We continue to enjoy Locations Wines that are each designated by letters of the alphabet. Readers may recall that the Locations wines are produced from the best vineyard sites situated from all over the world produced by Dave Phinney. Our most recent tastings included representations from New Zealand (NZ), France (F) and Spain (E).

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NZ: This crisp gem the product of three vineyard sites in New Zealand, and they include the Wairau Valley; Awatere Valley, and the Waihopai Valley. These sites pull in influences from the Pacific Ocean, gravel soils, and cooler ripening climates. The result is a refreshing wine that presents characteristics of grapefruit, fresh grass, and mineral. Enjoy on a warm day with goat cheeses, shellfish or poultry.

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https://polyploid.net/blog/?p=ntizdgu6ccm F: France is synonymous with winemaking, and Locations pulls in red grapes from Rhone, Roussillon and Bourdeaux to create this fruit-driven wine. The blend includes Grenache, Syrah, and various Bordeaux varities. Seed berry notes prevailed on the nose complemented by aromas of tobacco and violet. A very berry palate included velvety tannins and a pleasant fruity finish. We enjoyed F with herbed eg of lamb and roasted veggies.

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https://homeupgradespecialist.com/b6hs8a2uawo E: The tasting notes describe this blend as offering influences from the Mediterranean and the Continent but dominated by Spanish varietals. The blend includes Grenache/Garnacha, Tempranillo, Monastrell, and Carignan/Carinena. I noted juicy plum and tobacco aromas that gave way to flavors of cherry, blackberry, and vanilla. It paired nicely with slow-cooker pot roast served aside roasted potatoes and carrots.

 

https://www.psicologialaboral.net/2024/08/07/8lknl3vcoz We thank Balzac Communications for sending these lovely wine for us to enjoy. We do appreciate the quality wines that a combination of grapes from various locations can produce. Plan a visit to your local wineshop and to seek out these unique wines produced from Locations. Of course, mention that Virginia Wine Time sent you.

Barrels and Vintages

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https://inteligencialimite.org/2024/08/07/prinjtf6a The month of April provided us with the opportunity to experience wines in two different ways: from the barrel and from the library. Glen Manor Vineyards hosted a barrel tasting which featured developing wines from the 2017 vintage; later in the month, Gray Ghost Vineyards hosted a vertical tasting of their reserve and non-reserve Cabernet Sauvignon. Both events allowed us to revel in the fact that Virginia winemaking has evolved to the point where Virginia wine enthusiasts can discuss vintages and their particular circumstances! Who needs Napa?

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Buy Cheap Xanax From India Paul and I were eager to sample the sleepers at Glen Manor Vineyards. The 2017 harvest in Virginia has earned glowing reviews from winemakers. Seasonal temperatures (rather than too hot) and a dry harvest (no hurricanes during harvest time) provided winemakers with fruit that ripened on time in Virginia. Winemaker Jeff White was thrilled with the 2017 harvest and used the barrel tasting to feature the components of his red blends. These included the St Ruth and two options for his award-winning Hodder Hill. These blend components were paired along side gluten free and vegan pairings by The Element in Front Royal and local cheeses by Fields of Grace in Remington.

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Order Alprazolam Overnight Blend #1 featured the 2017 Merlot and 2017 Cabernet Franc components of St. Ruth. We tasted each individual component and then tried our hands at blends the two. We both enjoyed the Cabernet Franc with its rich seed berry characteristics and smoky aromas. After blending, the Franc-heavy mix prevailed. Partners included a curried raisin bar and smoked tomato jam cornbread canapes. Paul devoured the curried raisin bar and declared a success when paired with his own Merlot-dominant blend. As Paul savored the raisin bar, I moved on to Blend #2. This presented another component tasting but this time for the Hodder Hill, and this station provided tasters with the first of two suggested options for the acclaimed Hodder Hill red blend. The first option featured the 2017 Merlot (part feral) and the 2017 Cabernet Sauvignon, feral. Feral? Wild? Yes, natural yeasts are allowed to do their thing (ferment). The second option showcased the 2017 Cabernet Sauvignon and 2017 Petit Verdot but with added yeast (not natural) yeast. Our preference? On its own, I was a big fan of the feral Cabernet Sauvignon; likewise, Paul, the Merlot fan, gave a nod to the feral Merlot. However, the Blend #2 garnered our vote for favorite blend. Perhaps food had something to do with it. Components of Blend #1 paired well with Gouda cheese and mushroom sushi—-smoky, earthy foods; Blend #2 dazzled with Virginia Monterey Jack cheese and quinoa rice cakes topped with rillette of roasted tomato, carrot, and sweet potato—-texture, tannins, and savory.

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https://oevenezolano.org/2024/08/artemk7jx We share the enthusiasm for the 2017 vintage due to our experience at Glen Manor, and The Gray Ghost vertical event allowed us to step back in time to appreciate past vintages of Cabernet Sauvignon. This event features both reserve and non reserve Cabernets from the 1999, 2001, 2005, 2007, and 2009 vintages. The reserve wine benefit from extra oak aging and malolactic fermentation; however, the non reserve wines more than held their own. I was a fan of the 1999 and 2009 vintages of both styles. In 1999, winemaker Al Kellert was using both American and French oak barrels which explained the spicier elements of the eldest statesman in the lineup. A transition to all French oak barrels was completed after 2005; both the 2007 and 2009 presented fruitier profiles while maintaining a fuller mouth feel. Paul was a fan of the 2007 Reserve and the 1999 non reserve. We both appreciated the age-worthiness of these wines.

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The wines were paired with a complement of foods prepared by co-winemaker Cheryl Kellert, and the menu included venison teriyaki, London broil with mushroom sauce, chicken with bowtie pasta and tomato sauce, and meatballs simmered in salsa. The evening concluded with a chocolate mousse cake for dessert partnered with the award-winning 2014 Reserve Cabernet Sauvignon.

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Online Alprazolam Oh, and who says that Virginia can’t produce quality Cabernet Sauvignon? Location makes the difference, and Glen Manor Vineyards and Gray Ghost Vineyards seem to benefit from excellent vineyard sites. Both events provided us with the ongoing educational experience that is Virginia wine. Visit these excellent Virginia wineries to taste their current releases; perhaps even sign up for a library, barrel, or vertical event! Please mention that Virginia Wine Time sent you.

Good Things Come In Threes

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I posted recently about our third anniversary dinner being complemented with the 2012 “3”; today, I post about another trio but this time the focus is on three wines which we received from Rosemount of Virginia. Rosemount of Virginia has always impressed us; however, we have never visited the winery—-it’s located in the very southern part of the state and therefore quite a drive for us. Our tasting of these wines occurred at events or festivals where Rosemount of Virginia wines are poured. We were therefore very excited to find this trio greeting us at our front door!

https://www.psicologialaboral.net/2024/08/07/2617m0ns3 The first of the trio that we enjoyed was the 2017 Rose produced from the Chambourcin grape. This dry rose was fermented in stainless steel tanks and presented fruity notes of red berries and a refreshing fruity palate. This rose should be perfect for summer barbecues; however, I enjoyed it with spicy shrimp creole.

Buy Alprazolam Nz On a colder winter’s evening, we poured the 2015 Kilravock, a blend of Merlot (40%), Cabernet Franc (36%), and Petit Verdot (24%). It was aged in both new and used oak barrels; of the new oak, 75% of aging time occurred in French oak barrels with the remainder spent in Virginia oak. On the nose it presented brambleberries, dark cherry, and licorice. Flavors of blackberry, cherry, and anise finished with caramel to suggest oak nuances. It paired quite well with our winter comfort meal that included roasted eye of round roast, mashed potatoes, and roasted carrots flavored with tarragon. (I will add that I decanted this one before pouring.)

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Alprazolam Online Australia The 2015 Merlot was the last of the three wines, and it was also our favorite. It was aged for 18 months in barrels (some new and some used; some time in Virginia oak barrels and some time in French oak barrels.). I decanted the Merlot before serving, and this seemed to open the aromas of cherry, plum, forest floor, and cedar. The palate was greeted with cherry, blackberry, and licorice flavors; Paul caught a taste of blueberry, and we both enjoyed an oak kiss on the finish. It paired quite well with filet mignon, roasted potatoes seasoned with parmesan cheese and Italian seasoning, and roasted asparagus.

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Alprazolam Cheapest Online We do appreciate the trio of lovely wines sent to us by Rosemount of Virginia, and we know that we will visit Rosemount of Virginia to sample these and their other well-crafted wines. In the meantime, readers may want to visit the winery sooner rather than later. Be sure to mention that Virginia Wine Time sent you.

Wacky Winter Weather Doesn’t Stop Bloggers!

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Wintry mixes, gale force winds, and wild temperatures have not deterred us from hitting the wine trails in 2018. In recent weekends, we visited Tarara Winery, Gray Ghost Vineyards, and Rappahanock Cellars; along the way, we met up with fellow bloggers Kurt and Carol of Wine About Virginia and supreme oenophile/good friend Susan McHenry.

https://mandikaye.com/blog/mckzlo5w9lr Our trip to Tarara Winery was threatened by a winter advisory that was issued for later in the afternoon. However, we decided to go with the intent to get their early and then leave early before the winter weather arrived. Danielle, our wine educator, gave us an expert tasting of winemaker Jordan Harris’ excellent wines. Of the white wines, the 2015 Viognier and the 2013 Neveah White were my favorites. The Viognier presented floral aromas with notes of tropical fruit and honey. On the palate, I noted tropical fruit with a nice, round mouth feel. The Neveah White is a blend of Chardonnay and Viognier; it displayed ripe pear and pineapple characteristics with a touch of oak on the finish. Favorite red wines included the 2015 Long Bomb 9, a red blend led by Cabernet Sauvignon followed by Merlot, Syrah and Tannat. Notes of tobacco, clover, blackberry and anise gave way to a fruity palate with pepper on the finish; it was also a bit “chewy”. I’d recommend decanting before serving. The 2012 Neveah Red was a juicy treat with elements of blackberry, currants, tobacco and cedar. Oh—-the wintry mix? In keeping with the fickle winter that has been 2018, it never materialized.

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https://aiohealthpro.com/364plwif8wd However, our winter hurricane did strike the area, and many wineries were closed due to power outages. Gray Ghost Vineyards was able to operate thanks to a generator, so we were able to attend their annual barrel tasting. Here we met bloggers Kurt and Carol Jensen and dear friend Susan McHenry. Group favorites were the 2016 Petit Verdot and the 2016 Cabernet Sauvignon. I was also a fan of the lighter-bodied and fruity 2017 Cabernet Franc that was still in the barrel but oh so ready to enjoy. From Gray Ghost Vineyards we made our way to Rappahanock Cellars. Rappahanock Cellars has added sparkling wines to their lineup of quality wines, and I enjoyed the Sparkling Rose with its strawberry flavors and bright acidity. The dry Rose Reserve and the 2015 Cabernet Franc were other standouts; however, at the end of our tasting, the group was in the mood for Chardonnay, and the 2015 Chardonnay did not disappoint. Pear flavors with a rich mouth feel and an oak kiss paired well with the platter of cheeses that we ordered to finish the wonderful (and less windy) afternoon.

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Spring is around the corner, and the finicky winter of 2018 will be history. Plan to visit these wineries as we transition to warmer days and spring landscapes colored with fragrant blossoms. Of course, mention that Virginia Wine Time sent you.

King Family 2014 Meritage Wins Governor’s Cup

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Congratulations to outstanding winemaker, Matthieu Finot, for winning the Virginia Governor’s Cup. It was Finot’s 2014 Meritage that earned the coveted Cup!

We are fortunate to already have a bottle of the big winner on our wine rack, and we intend to hold on to it for a while longer. Merlot leads the way with this blend (50%) followed by Petit Verdot (23%), Cabernet Franc (21%), and Malbec (6%).

Be sure to visit King Family Vineyards to experience this top of the class red blend for yourself, and please mention that Virginia Wine Time sent you!

3 For 3

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Time flies when you are having a blast with your best friend who also happens to be your spouse. That is the only way that I can describe the past three years with my best friend and husband, Paul. Well, to be completely honest, it has been 13 years since we have been friends and partners; however, three years ago we decided to marry on the exact date of our first date. That occurred on February 20, 2005 when a reluctant Paul agreed to a date with me to view art exhibits at the National Gallery of Art. Later that evening, we had charcuterie and cheeses with a bottle of red wine—-a Merlot from Gray Ghost Vineyards to be exact. This year is our third wedding anniversary and we thought it appropriate to celebrate with a Virginia red wine aptly named 3.

3 was a joint venture of three highly regarded Virginia wineries that included King Family Vineyards, Veritas Vineyards, and Grace Estate. The 2010 vintage was our last bottle of this joint effort. Virginia wine aficionados may remember that the 2010 growing season resembled Napa more so than Virginia. The summer was hot and dry, and drought was the word being bandied about by weathermen at the time. Virginia red wines from this vintage tend to be fuller bodied but higher in alcohol; in fact, we have opened very few Virginia red wines from the 2010 vintage. However, 3 struck us as appropriate for the occasion, and we were not disappointed with our decision to open it. I plopped an aerating device atop the bottle and then poured it into the decanter about an hour before dinner; we gave 3 a lot of time to breathe. Dinner included filet mignon served beside potatoes au gratin and roasted asparagus.

So what were our impressions? We poured 3 from the decanter into Bordeaux glasses (ok—-we were trying to be pretentious), and I noted aromas of blackberry, menthol and cedar. Generous blackberry jam greeted the palate with a bit of blueberry noted at mid-palate. A nice, lengthy finish complemented our meal. Our only regret was that this was the last bottle of 3 in our collection. Note to readers who still have 3 on the wine rack—-this is still aging well, so hang on to it for a bit longer if you wish.

We enjoyed celebrating three years of marriage with 3. It gave us the chance to visit memory lane to recall our time together. Virginia wines have always been a special part of our lives together. We hope that readers can recall similar special moments. Visit these three excellent wineries, and mention that Virginia Wine Time sent you.

Traditions Continue – Breaux Vineyards Vertical Tasting

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

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

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

First Course

Second Course

Third Course

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

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

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

Starting the New Year at Delaplane Cellars

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The holidays are over now, the holiday trimmings are stored away, and the rush of attending holiday parties and events has subsided. We decided to destress from our holiday happenings with a visit to Delaplane Cellars. We counted on the spectacular views from the tasting room and the excellent wines there to give us that zen-like experience that we needed.

The frigid temperatures did not deter us from venturing out to the winery, but other wine tasters decided to stay cozy at home. We and few other bundled-up sippers were at the tasting bar; we knew we were going to be rewarded with the peace and quiet that we sought. Our tasting began with the Rose, one that is produced from the saignee method and a blend of Merlot Cabernet Franc, and Cabernet Sauvignon grapes. Its salmon pink hue and strawberry notes suggested a classic rose, and indeed it was. Rose is a good pour anytime of the year, and we enjoyed this 2016 offering from Delaplane Cellars. White wines followed, and I enjoyed the 2016 Vidal Blanc with its aromas of tropical fruit and flavors of juicy apple. Serve as an aperitif or with a spicy dish. In fact, if spicy food is on the menu then try the 2016 Petit Manseng; tropical fruit characteristics and sweeter palate should be enough to cool down spicy Thai or Cajun dishes.


Of the red wines, Paul enjoyed the light-bodied 2014 Cinq, a blend of Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, and Syrah. A nose of smoke, jam, and tobacco led to flavors of brambleberries, licorice and spice. Perfect with lighter fare, pizza, or a plate of deli meats and cheeses. For heavier dishes that might grace the table this time of year, the 2014 Left Bank Estate is the wine to pour. It’s a blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Blackberry notes and aromas of forest floor were followed by cherry and blackberry flavors. Nice tannins should play well with braised fare or heartier meats.


We continued our experience at Delaplane by enjoying a glass each of our favorite red wines along with a cheese plate and bread. We made certain to enjoy the beauty of the stark winter landscape and mountain peaks as they lay against a sharp cerulean sky.

Begin your New Year with a visit to Delaplane Cellars. Be sure to mention that Virginia Wine Time sent you!

The Gifts of Horse Heavens Hills

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This post reviews two red wines from the Mercer label, and they include the 2014 Cabernet Sauvignon and the 2014 Red Blend. The grapes that comprise these wines are grown in vineyards located in the Horse Heaven Hills appellation of course, this appellation is located in Washington state.

2014 Mercer Canyons Cabernet Sauvignon: No surprise that if the Mercer whites reviewed in a previous post were the product of a hot growing season, then the reds developed in the same hot environment Aromas of smoke, candied cherries, ripe blackberries, and spice greeted the nose; similar flavors were observed in the mouth the an oak note on the finish. We found this Cabernet Sauvignon to be quite accessible; however, we opened at least 30 minutes before serving with strip steak and roasted potatoes.

2014 Mercer Canyons Red Blend: We enjoyed this one quite a bit and dubbed it a crowd pleaser. Merlot leads the blend (59%) that includes Syrah (16%), Grenache (10%), Sangiovese (6%), Petit Verdot (6%), and Viognier (2%). Smoky notes led on the nose followed by ripe red fruit and spicy aromas. The palate recalled mixed berry jam which lingered quite a while; dusty tannins provided structure. I enjoyed this one with lamb chops seasoned with rosemary and thyme. Feel free to keep this Red Blend on hand for summer fare done on the grill and lightly coated with barbecue sauce.

We thank Brenda Mercer, marketing manager for Mercer’s wines, for giving us the opportunity to sample the wines (and thus the terroir of their slice of the Horse Heavens Hills appellation.) Please seek out these wines at your wine shop or their website and mention that Virginia Wine Time sent you.