https://inteligencialimite.org/2024/08/07/vqv1r16g Warren bought himself a special present for his upcoming birthday. Watch the video to learn more about the gift.
Category: Wine Items
Thanksgiving and Virginia Wines
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https://aiohealthpro.com/1edqx0lhir It’s that time of year when we all begin to consider holiday menus; of course, this should include pairings with Virginia wines. In this post, I make wine recommendations from the Monticello AVA for the Thanksgiving holidays.
https://www.completerehabsolutions.com/blog/i3sewrzpxkh Before the Big Event: Cheeses, Appetizers including shellfish
(Disclaimer: Some of these wines could also be paired with turkey. Let side dishes guide your selection.)
2021 Afton Mountain Vineyards Albariño
2021 Blenheim Albariño
2021 Southwest Mountains Vineyards Gruner Veltliner
2022 Michael Shaps Sauvignon Blanc
2022 Veritas Vineyards Sauvignon Blanc
2022 Barboursville Vineyards Vermentino Reserve (toss in the 2014 for a vertical surprise!)
2022 Keswick Vineyards V2
2022 Pollak Vineyards Durant White
2020 Southwest Mountains Vineyards White Blend
Turkey and Trimmings: (Consider side dishes when making your decision.)
2019 Blenheim Vineyards Chardonnay
2015 Michael Shaps Chardonnay
2021 Pollak Vineyards Chardonnay
2021 Septenary Vineyards Chardonnay
2022 Afton Mountain Vineyards Gewürztraminer
2022 King Family Crose (rosé)
2022 Pollak Vineyards Rosé
2022 Septenary Vineyards Rosé
2022 Michael Shaps Viognier
2022 Pollak Vineyards Viognier
2021 Southwest Mountains Vineyards Viognier
2022 Veritas Vineyards Viognier
2019 Barboursville Vineyards Nascent
2020 Blenheim Vineyards Painted White
https://udaan.org/9y1m9nav0ao.php Red Wines:
2021 Afton Mountain Vineyards Cabernet Franc
2021 Barboursville Vineyards Cabernet Franc
2021 Southwest Mountains Vineyards Cabernet Franc
2020 Blenheim Vineyards Merlot
2019 Veritas Vineyards Merlot
2016 Septenary Vineyards Manor House (I’d pair this one with leaner beef dish, too.)
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2020 Barboursville Vineyards Nebbiolo
2019 Southwest Mountains Vineyards Petit Verdot
2019 Barboursville Vineyards Octagon
2020 Blenheim Vineyards Painted Red
2016 Michael Shaps L Scott
2017 Septenary Vineyards Carriage House
2021 Veritas Vineyards Momentarius Red
After Dinner: Bold Cheeses, Roasted/spiced Nuts, Etc.
2021 Southwest Mountains Vineyards Petit Manseng
2017 Septenary Vineyards Tavern Port
Can’t make it to the Monticello AVA by Turkey Day? We will post suggestions from outside of that region. However, if you plan to visit the wineries listed in this article, please mention that Virginia Wine Time sent you!
Celebrating the Shenandoah Valley AVA
https://foster2forever.com/2024/08/aqxzgk0.html On July 24 and 25, Paul and I participated in an industry event showcasing the Shenandoah Valley AVA (American Viticultural Area). The two-day event began with a luncheon at Muse Vineyards and ended with a tasting of select wineries from the Shenandoah Valley AVA. Participants enjoyed well-crafted wines, dined on culinary delights prepared by chef Tassie Pippert, and engaged with winemakers to learn what makes this particular AVA unique.
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https://sugandhmalhotra.com/2024/08/07/i1ow0bt7t8 Sally Cowal, co-owner of Muse Vineyards, welcomed participants to the winery as we arrived for the luncheon. Stephanie Pence, co-owner of Brix and Columns Vineyards, and Lee Hartman, winemaker at Bluestone Vineyards, gave the event’s opening remarks to inform us that the Shenandoah Valley AVA was the oldest one in the state of Virginia, and Shenandoah Winery was the AVA’s first winery. Jim and Emma Randel founded it in 1976. The AVA also benefits from conditions that are ideal for growing grapes. Cooler nights and limestone soils produce wines with lower alcohol levels and brighter acidity. In addition, the Shenandoah Valley AVA receives less rainfall than other AVAs in the state; due to the superior quality of the grapes grown in the AVA, many of the state’s wineries source grapes from the Shenandoah Valley AVA.
Ordering Xanax The afternoon then transitioned to lunch paired with wines from Muse Vineyards. Owners Sally Cowal and Robert Muse introduced the wines as they were paired with each course. It should be noted that all foods presented during the event were prepared with locally-sourced products. The luncheon’s first course began with a lovely pate served atop a bed of lettuce dotted with radish slices and slivers of red onions. Muse’s 2021 Rose Nebbiolo was partnered with this dish, and its notes of rose petals and grapefruit proved to be the perfect pairing. Quiche Lorraine followed, and this was served beside the fuller-bodied 2020 Rousanne. Dessert included a rich chocolate brownie with chocolate or vanilla ice cream from South Mountain Creamery. This decadent dessert was paired with Muse’s Cabernet Franc from the 2016 vintage. Raspberry notes from the wine provided a perfect duet with the chocolate delight.
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https://homeupgradespecialist.com/3alojani48d A tasting of sparkling wines followed lunch, and Joy Ting, Research Enologist and Exchange Coordinator at Virginia Winemakers Research Exchange led a panel discussion with winemakers or owners who presented their sparkling wines to the group. These included Lee Hartman from Bluestone Vineyard, Loretta Briedé of Briedé Family Vineyards and Robert Muse of Muse Vineyards. Lee Hartman observed that crafting sparkling wines was the “nerdiest level of winemaking,” and anyone familiar with the méthode champenoise would probably agree with this assessment. Hartman further offered that the Shenandoah Valley AVA was conducive for quality sparkling wines due to the AVA’s climate, which resulted in fresh and refreshing bubbly. The most interesting sparkling wine was the 2017 Sparkling from Briedé Family Vineyards. It was crafted from the Cayuga grape, a hybrid variety that seemed more prevalent at wine festivals many years ago. However, Briedé Family Vineyards has brought the Cayuga grape to a much higher quality. Their sparkling wine featured whiffs of fresh pair and citrus followed by a bright palate and refreshing acidity. Loretta Briedé explained that she and her husband Paul were committed to organic methods to showcase the untapped potential of hybrid grapes, including Cayuga and red varieties such as Marquette and Arandell.
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The day’s final event was also its highlight—-a four-course dinner prepared by Emmy-winning chef Tassie Pippert, the producer and host of Un-wine’d on PBS. The dinner was hosted by Brix and Columns Vineyards owners Stephanie and Steve Pence at their lovely home. Appetizers included deviled eggs topped with pickled mustard seeds and a slice of smoky bacon, and pastry shells stuffed with grilled chicken, avocado, and salsa. The 2017 Blanc de Blancs from Bluestone Vineyards provided a refreshing accompaniment to these tasty starters.
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https://merangue.com/jig7a9hudje The first course featured scallops with asparagus, grits, and a prosciutto chip served beside Burgundian-styled 2019 Chardonnay from Brix and Columns Vineyards. The rich textures of this course matched perfectly with the fuller-bodied Chardonnay.
https://oevenezolano.org/2024/08/5mm37vc The next course was a salad of mixed greens, nuts, berries, and local cheese partnered with the 2017 Viognier with Barren Ridge Vineyards. The Viognier’s tropical fruit flavors played well with the berries which accented the salad, and its honeyed texture provided a rounder yet fruity palate.
How To Get Alprazolam Online The main course, though, was the stunner. Tenderloin of beef was topped with a local cherry sauce and served beside roasted potatoes and green beans. This course was paired with the 2017 Houndstooth from Bluestone Vineyard. The cherry sauce allowed the Bordeaux-style blend to shine with its blackberry, raspberry, and dried herb components.
https://polyploid.net/blog/?p=ismsm56kxp The dessert course included a dark chocolate bourbon cheesecake. Tassie Pippert provided an answer for wine lovers wondering how to branch out beyond dessert or port-style wines with decadent sweets. Pippert selected the 2017 Petit Verdot from the Winery at Kindred Pointe to pair with this decadent cheesecake.
Alas, all good things must come to an end, and that included our first day of celebrating the Shenandoah Valley AVA. However, there will be a second part to this post so stay tuned for a summary of Day 2. In the meantime, plan your celebration of the Shenandoah Valley AVA to visit these and other regional wineries. Please mention that Virginia Wine Time sent you!
https://mandikaye.com/blog/gjk3qrp We would like to Thank all the partners who made this media tour possible:
Buying Xanax Bars Shenandoah County Tourism
Rockingham County Tourism
Virginia Wine Marketing Office
Seven Bends Spirits Tours
Muse Vineyards
Brix & Columns Vineyards
Bluestone Vineyard
Vicki Ruckman, Owner, The Virginia Farmhouse
Stephanie Pence, Co-owner, Brix & Columns Vineyards
Lee Hartman, Winemaker, Bluestone Vineyard
Virginia Wine Time Begins Phase 1
https://blog.extraface.com/2024/08/07/71byii1od Yes, Paul and I are behind by one phase, but we are beginning to venture out. We do appreciate Nancy Bauer’s regular updates on wineries and their practices as things begin to open up a bit more. True to our last post, we have gone to wineries that offer either reservations only and/or open on weekdays. We were eager to get back on the wine trail even if on a limited basis.
Cheap Xanax Uk Our first venture was to Linden in late May. Easy to reserve outdoor seating here, and we could not have picked a lovelier day to visit the winery. We enjoyed a bottle of the 2016 Claret with our picnic snacks included mortadella, Virginia ham, olives, and fresh berries. Our table was located in a prime spot on the crush pad, and we were entertained by barn swallows that flitted about the property. Jim Law stopped by for a chat, and he was very excited about the upcoming release of the 2018 Chardonnay Village; in fact, guests at Linden were treated to a sneak pour of this easy-sipper.
https://blog.extraface.com/2024/08/07/aorug8u0x3 Gray Ghost Vinyeards was our destination on a weekday excursion to Amissville. We were treated to the aromas of vines in bloom, and we secured an outdoor table that allowed us to appreciate the immaculate vineyards. A tasting was available at Gray Ghost so we were able to catch up on new releases that included the crisp 2019 Seyval Blanc. Our picnic basket included smoked turkey, brie, almonds, and melon, and the wine of choice was the 2016 Chardonnay Reserve.
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A trip to Breaux Vineyards last week was our final winery visit, and we reserved a table for outdoor seating on a weekday. Again—-easy process. No tastings at Breaux but a full range of wines by the bottle were available to enjoy while dining outdoors. Chèvre and manchego cheeses came along for lunch along with rosemary crackers and herbed turkey slices. Our selection of the 2019 Sauvignon Blanc Reserve done in a Fume style proved to be the perfect pairing for yet another afternoon of gorgeous weather and vineyard views. Paul was also able to catch up on collecting membership wines that included the 2015 Nebbiolo; Breaux Vineyards is well known for its success with that variety, so we look forward to appreciating this one after a rest on the wine rack.
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https://inteligencialimite.org/2024/08/07/wyzp17qb We will probably stay in our own Phase 1 for a bit longer. However, we can attest to the caution taken by the wineries that we have visited. Wine associates wore face coverings, tables were distanced, and other customers were respectful of protocols. For those who wish to be extra cautious, wineries that are open during the weekdays might be the way to go since this is a way to avoid crowds. Whatever reopening phase in which readers find themselves, consider a visit to the wineries mentioned in this post. Please mention that Virginia Wine Time sent you!
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Also:
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Pinot and Pasta and Parties Oh My!
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Renaissance man Paul Sorvino known for his role in Goodfellas but also a noted operatic tenor, sculptor and cook teams up with wife Dee Dee, herself an accomplished award winning television personality to produce Pinot, Pasta and Parties; this is a cookbook which presents Italian recipes with Paul’s personal flare. I am always on the lookout for well-organized cookbook that present easy-to-follow directions and suggested menus. This one certainly fits the bill, and I thought that I would share my thoughts for readers who want to consider this cookbook.
https://mandikaye.com/blog/mfzmat3e The book’s thematic organization is its best feature. Chapters entitled “Made in America”, “La La Land”, and “Patriotism at Play” allow the cook to find a go-to menu for the right occasion. The menus themselves are complete from starters to desert and are very easy to follow. Is there something on the menu that doesn’t appeal to your particular palate or looking for an alternative to something on the set menu? No problem. The Sorvinos offer an alternative dish for each menu. For example, the La La Land themed menu that features such dishes as figs in a blanket, California veggie pizza, swordfish with olives and pasta primavera offers eggs in purgatory and stuffed peppers as alternatives.
Dee Dee Sorvino offers her skills as mixologist to present a special cocktail for each themed menu. Appalachia Magic, a mix of moonshine, apple cider vinegar, lemon juice, cinnamon bitters and star anise, complements the Made in America menu which features such delights as spaghetti western mac and cheese, meatball slider, and Paul’s special chili. Hosting a Goodfellas Feast? Dee Dee recommends The Goodfella, a blend of Jack Daniel’s whiskey, Scotch, Cognac, land limoncello.
The Sorvinos also add a personal touch to the cook book. In addition to an introduction of themselves, each chapter includes a story about themselves, their relationship, and their passion for food, art and entertainment. Photos of themselves throughout the book enhance the personal element and the cook gets to know them both as individuals and as a couple.
I must, however, comment on the lack of suggested wine pairings with the menus. The title of the cookbook begins with the word Pinot; however, Pinot or any other varietal is never mentioned as a recommended pairing with the food. And we are all about wine and food here at Virginia Wine Time! There is an appendix at the end which provides description of Italian wine grapes, and that is it. I also don’t know that I would venture into the political theme suggested in the Patriotism at Play menu. In these times, a respite from political discussions (which usually lead to arguments) during a dinner party might be a good idea; I would adapt that chapter to suggest a July 4th gathering in which everyone can agree that celebrating American independence is always a good idea!
If you are in search of a cookbook that presents Italian dishes from starter to desert, then Pinot, Pasta, and Parties might be worth seeking out. You may also enjoy getting to know more about Paul and Dee Dee Sorvino. Remember, though, Virginia Wine Time recommended it!
The ArT of Preserving Wine
We got an email from Co-Founder and General Manager Ryan Frederickson of The ArT of Preserving Wine, a company that produces cans of natural argon gas to help preserve wine. He shared the history of his company and offered to send us a can of the argon gas to try for ourselves. Of course we accepted!
Many people enjoy a glass of wine in the evening. The ArT of Preserving Wine makes it possible to open a favorite bottle, enjoy a glass or two, and save the rest for a later date. For us though, that usually isn’t a problem. For two people sharing a bottle of wine isn’t a wasteful event. Two glasses each and the bottle is empty.
However, we decided to accept the challenge and see exactly how this system works. We decided to open a bottle of the 2014 Cabernet Franc Reserve from Pollak vineyards. We love this wine already and would hate to see it go to waste. We each had a glass from the bottle. We then followed the directions on the can. We put the nozzle in the bottle and held the handle for two seconds. The argon gas displaced the oxygen and covered the wine surface with a layer of natural argon gas. This kept the wine from oxidizing and ruining the wonderful flavors of the wine. We quickly re-corked the bottle and stored it standing up in a cool, dark closet. We enjoyed our glass and took notes on the characteristics of the wine. While we wanted to have another glass, we decided we should keep it corked for the experiment.
Five days later, an amount of time that would ruin any uncorked red wine, we pulled out the safely stored bottle and popped the cork. AMAZING results! The wine exhibited the same characteristics it had previously! We noted the same blackberry, currents, dark cherry, and tobacco that we noted *5* days earlier! We were a bit astonished at the results. We couldn’t imagine how this could actually work. But it did! Science is amazing!
We don’t often have wine left in a bottle but we are convinced that The ArT of Preserving Wine is the way to go if we do find ourselves with wine left in a bottle. While we did our experiment with a red wine, we are sure this would work with white wine as well. However, store the white wine in the fridge instead of a cool, dark closet.
If you are interested in finding out more about The ArT of Preserving Wine, check out their The ArT of Preserving Wine. You can find out more details about the process and order a can or two!
Wine In A Can at The Wine Kitchen
We were invited to check out wine in a can at The Wine Kitchen in Leesburg. Yes, wine in a can! The Wine Kitchen has locations in Leesburg and Purcellville, Virginia and Fredrick Maryland.
Bingler & Brown
During our most recent visit to King Family Vineyards we chatted with one of our favorite tasting room managers, Matt Brown. He has transitioned out of his role as Tasting Room Manager at King Family Vineyards and has begun a new adventure in the wine industry. Along with his business partner, Melissa Bingler, he is starting a wine management, consulting, and education firm in Charlottesville called Bingler & Brown.
There are essentially three components to their business:
(1) They provide storage and management of private wine collections in their climate controlled warehouse. These collections can range from 1 case to 100 cases. Each case in their care is cataloged and clients will have access to their staff to discuss the ins and outs of their various bottles (value, when to drink, how to serve, what else they may like to try, etc..)
(2) They consult with local wine shops, restaurants, cafes, and bars about purchase decisions, wine lists, and proper wine service. They can provide training not only for owners but also for front line staff on how to present their wine programs in the best light.
(3) Knowledge is power! They will be offering numerous casual level classes for consumers who want to have a stronger understanding of what wine is all about. In addition, they will also be leading professional level classes for those who want to start a wine career or for people in the industry who want to take their careers to the next level. Initially this will start by offering a prep course for the Certified Specialist of Wine designation through the Society of Wine Educators. In the Spring, in conjunction with some other people, they will begin leading some of the Level I and Level II courses that are a part of the Wine & Spirit Education Trust curriculum.
Matt grew up in a family owned business, then graduated college to work for another family owned business, and is now starting his own small business. He is very excited about this new venture! Check out their website and see what they can do for your wine collection. And when you do, tell Matt and Melissa that Virginia Wine Time sent you!