https://www.nhgazette.com/2025/02/01/s1p2m301 Between two recent winery visits in Charlottesville, we drove by the grape sign for Cardinal Point. Not needing to be anywhere anytime soon, we decided it was time for an update visit. Upon entering the tasting room, we noticed the tasting bar had been renovated to include an extension of the bar. The bar’s new wood surfaces added to the facelift. Of course, we were there to taste wine—read on to find out about new releases at Cardinal Point.

Daniel, our tasting associate, told us of the new releases and then conducted our tasting. As with most tastings, we began with the whites. First up was the 2006 A6. Crisp would be an apt description of this Viognier and Chardonnay blend; expect a longer finish from the 2006 A6. The Chardonnay likewise possesses a longer finish with a buttery texture. For those who prefer sweeter wines, those were next on the tasting menu. The Viognier has 2% residual sugar and considered slightly sweet; its tropical notes is destined to make the Viognier a crowd pleaser during approaching warm weather months. Looking for a picnic wine? Try the 2006 Quattro. This is blend of Riesling, Gewurtztraminer, Viognier, and Traminette produces a lovely floral/tropical nose with hints of spice. Its 4% residual sugar certainly qualifies the Quattro as a sweeter wine, but its versatility cannot be questioned. Serve as an apertif, bring to the picnic, pair with holiday ham or spicy Asian foods—the possibilities are numerous!.

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And now on to the reds. We began with the 2006 Rockfish Red. Paul’s star of approval usually goes to this one, and he prefers it slightly chilled. The Rockfish Red is Cabernet Franc-based and very fruit forward. If pizza is on the menu, Rockfish Red is the right partner! The 2005 Cabernet Franc and the 2005 Cabernet Sauvignon were up next. These may need more time in the bottle, but are certainly drinkable now. The more medium bodied Cabernet Franc presented bright red berries in the mouth; its bigger brother, the Cabernet Sauvignon, produced darker fruit flavors such as plums and cherries with some spice.

https://www.polefinistere.com/kl5yp4bon41 After our tasting we selected a glass of the A6 to enjoy on the patio. It seemed to compliment the warmer weather as we enjoyed the A6 on its own. Of course, we will return to Cardinal Point, but if in the meantime you visit Cardinal Point, tell them Virginia Wine Time sent you.

On our recent trip to Charlottesville, it was our mission to visit a few wineries we had not visited before, and Wintergreen Winery was on our list. Wintergreen is located close to the Wintergreen Resort at the base of the Blue Ridge Mountains. It’s a beautiful location for a winery!

In the tasting room/gift shop, Lisa, our tasting associate provided us with some background information about the winery and guided us through tasting some of the 15 wines available at Wintergreen.

We began with the whites by tasting the 2004 Black Rock Chardonnay. Lisa noted that this wine was reminiscent of hot buttered popcorn. We certainly noticed its buttery mouth feel and oak was certainly present here. A less dominant oakiness was served up with the 2005 Black Rock Chardonnay Reserve, a winner of the 2006 Governors Cup Gold Medal. Other accolades include Best in Class and Gold Medal Winner at the 2006 Atlantic Seaboard Wine Competition. This well-integrated chardonnay suggests nutty/vanillas aromas with notes of apple and pear. With poultry and fish, the 2005 Black Rock Chardonnay would pair quite nicely. Last of the whites we tasted was the Three Ridges White, a 2006 Wines of the South Gold Medal Winner. This wine was made from the Spanish grape variety, Verdejo. We noted the beautiful pineapple bouquet.

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Warren at the tasting bar.

We then moved on to the reds. We began with the 2004 Cabernet Franc, a 2006 Monticello Cup Silver Medalist. This was actually a blend of 77% Cabernet Franc and 23% Merlot. Next up was the 2004 Brent’s Mountain Merlot, which was also a 2006 Monticello Cup Silver Medalist. A medium-bodied and fruit forward wine, we placed our gold star next to this one while mindful that lunchtime had arrived. Last on the red list was the Raspberry wine made from 100% raspberries. This dessert wine will go well with chocolate, fresh fruit, or cheesecake.

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Paul enjoys a glass of the Brent’s Mountain Merlot.

After our tasting we decided to enjoy a bottle of the Brent’s Mountain Merlot with some cheeses, salami, and crackers. We enjoyed this Merlot in the scenic picnic area by the stream that runs behind the tasting room/gift shop. In the time we were enjoying our nibbles, the merlot really opened up and became a nice, smooth bottle of wine. Before leaving Wintergreen we secured another bottle of Brent’s Mountain Merlot. If you find yourself south west of Charlottesville looking for a winery to visit, consider visiting Wintergreen Winery. And if you do, tell them Virginia Wine Time sent you.

With Spring Break upon us, we decided to take a three day weekend trip to Charlottesville to check in with our favorite wineries. One favorite that we never miss is Oakencroft. We had not been there since January and were eager to find out about the new wines.

https://juristas-ruidos.org/8sezixt We began our tasting with the white wines, and the 2006 Chardonnay was first on the list. This one was bottled in January and just recently released. It is fermented in stainless steel and exhibited apple and pear flavors. The 2006 Chardonnay is clean and crisp. We enjoyed this one so much we decided to have it with our lunch that included breaded chicken breasts, white cheeses, and almonds. Not to be outdone was the newly released 2006 Seyval Blanc. The Oakencroft 2006 Seyval Blanc could pass for a Sauvignon Blanc; it displayed unmistakable lemon/grapefruit characteristics on the nose and these also prevailed in the mouth. Hints of hay were evident as well. Bottled in January, the Seyval Blanc would be quite comfortable with a poultry or shellfish dish. We finished up the whites with the Countryside White which is a blend of seyval blanc, vidal blanc, and viognier. It has .7% residual sugar and is slightly sweeter than the previous whites. We are both anxious for spring and summer, and the Country White would complement any summer sunset!

We then moved on to the reds, and we started with the 2005 Cabernet Sauvignon. Blended with a small amount of Petit Verdot and Merlot, the Cabernet Sauvignon is a full-bodied wine with cellar potential. Paul’s fave was the lighter-bodied Cabernet Franc. Paul described it as “light and smooth with lots of red fruit.” He put a star next to this one and for good reason—only a few bottles remained in stock ! Next up was the 2005 Estate Chambourcin. Produced from 100% Chambourcin, it exhibits richer berry flavors and a longer finish that would pair with grilled or roasted meats. Warren’s star went next to the 2004 Petit Verdot; he already has two bottles on the wine rack, and the sample here confirmed that the 2004 Petit Verdot continues to evolve in the bottle. We rounded out the reds with the Countryside Red. This is a blend of Chambourcin, Cabernet Franc, and Cabernet Sauvignon with a small amount of Chardonnay for aroma. Its has 2% residual sugar would please any white wine lover yet satisfy red wine lovers too. We considered this one to be a nice sipper on a warm summer afternoon or even a perfect wine to take to Wolf Trap for a concert on the lawn.

The final phase to any fine tasting are the dessert wines and Oakencroft has two: The Sweet Virginia and the 2005 Encore. The Sweet Virginia is a blend of Chardonnay, Viognier, and a small amount of Muscat for the sweetness. The 2005 Encore is a blend of Vidal and Traminette at 15% residual sugar was the sweetest wine tasted. Paul thought of a raspberry cheesecake when he tasted this one.

https://www.daathize.com.br/uo4cfqix After our tasting we decided to have a bottle of the 2006 Chardonnay with our lunch. It went well with our breaded chicken and rice pilaf. We also had some cheeses and almonds. While having lunch, Felicia Rogan, owner of Oakencroft, came by and said hello. She asked us if we enjoyed any new wines; of course, we mentioned all of the above!

https://www.suitupmaine.org/shk4skp9b8e Before leaving Oakencroft we purchased several bottles of wine and thanked our tasting associates for a wonderful time. If you happen to be visiting Charlottesville, a stop at Oakencroft is a must. And if you do stop at Oakencroft, tell them Virginia Wine Time sent you.

https://www.ordovicianatlas.org/6vt5sjv19 At Virginia Wine Time we are always looking for new wineries to experience. On our recent trip to Charlottesville we decided to visit a winery that we had not been to before. On this trip the new winery was Green Springs Winery at Gioiosa Vineyards in Louise, Virginia.

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Green Springs has been open for two years and is owned by Lew and Amy Gioiosa. After driving up the wooded and scenic driveway, a rustic cabin type tasting room awaited us. Pat, our tasting associate, gave us a brief history of the winery and the Gioiosa’s passion for winemaking and then guided us through the tasting of ten wines. Green Springs now offers two Chardonnays, two Roses, a Cabernet Franc and Cabernet Sauvignon, and a Norton.

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These wines were produced from younger vines and as we progressed through the tasting, we both concluded that Green Springs Winery has great potential. For those who appreciate a full-bodied Chardonnay, the 2005 Chardonnay Reserve is the answer with its buttery mouth feel and pineapple flavors; it has a longer finish with toast at the end. Paul preferred the 2004 Chardonnay and its apple/pear notes that seemed perfect to enjoy on the porch on a warm spring day. Paul’s favorites, though, were the 2004 Cabernet Franc and the 2005 Norton. As we enjoyed a glass on the porch, Paul noted a fruit forwardness rich with red berry/raspberry aromas and flavors. Warren noted a hint of smokiness on the nose. Since we mentioned warm weather, grilling season is around the corner, and a bottle of the Green Springs Cabernet Franc would be an excellent choice with grilled meats. For those who prefer a fuller-bodied wine with their grilled fare, Paul also put a star next to the 2005 Norton. It is a bit bolder and its acidity would perfectly match barbeque sauces. For those who shy away from red wines during the summer, the 2005 Dry Rose might be the answer.

We bid our farewells to Pat and thanked him for an informative tasting experience. We will also return to Green Springs, and we know that our readers will visit as well—be sure to tell Pat that Virginia Wine Time sent you!

A recent trip to Mediterranean Cellars provided us with new experiences. Since our last visit, the tasting menu expanded to include thirteen offerings, and Jo, our tasting associate, eagerly encouraged us to sample the entire slate. With glasses in hand, we did indeed tackle the tasting menu in its entirety; in the process, we discovered some remarkable pours!

Mediterranean Cellars now offers six whites in the tasting room, and the most interesting was the 2005 Rechina. (Keep in mind that Mediterranean Cellars is owned and operated by the Papadopoulas family, and Retsina is the renowned varietal associated with Greece.)To the nose, the Rechina brings Pine-Sol to mind; however, this is normal. As Jo explained to us, the Greeks fermented the Retsina and transported it in barrels coated with pitch; hence, the wine exhibited aromas and flavors reminiscent of pine. However, with food, this wine is quite enjoyable, and grilled seafood must be the first choice. However, if Greek cuisine is not your thing, please try the Chardonnay as either a sipper or a partner with white meats and/or cheeses.

As our readers know, Virginia Wine Time awards Gold Stars to stand outs, and at Mediterranean Cellars, these were awarded to at least two reds. These included the 2004 Merlot and the 2004 Chambourcin Special Reserve. Warren is not a fan of Chambourcin; yet, this one was intriguing. More full bodied, the Mediterranean treatment lacked the grapey-sweet characteristics that recall grape jelly. Think steak or lamb with this one; its long, peppery finish will remain long after the meal is done! Paul favored the 2004 Merlot with its cherry/plum qualities. Quite the sipper, this red wine should be quite popular with grilled steak; Warren thought of the classic comfort food, meatloaf with mashed potatoes.

https://adamkaygroup.com/uncategorized/tsotllutd4 Now we must admit that we went to Mediterranean Cellars with summer concerts on our minds. We’re Wolftrap fans and reserve our lawn tickets as soon as possible; we like lawn tickets because we like to bring our own food and wine. Now is the time to stock up on what we call the Wolftrap Wines! So what did we find at Mediterranean Cellars to fit the bill? The 2004 Romance—light bodied with lots of fruit, is destined to please on balmy summer nights. We guessed that Chambourcin is the varietal used to produce Romance, but Jo was mum on the secret varietal; however, she did hint that a classic French varietal was used. For those still not sold on red wines as summer sippers, try the 2004 Matina’s Rose. Crisp and clean, this Rose is quite versatile and would be accepted at the summer picnic, the Wolftrap concert, or the Thanksgiving table. Bright red fruit prevail here, but it is rather dry.

The gold star winners found their spaces on the wine rack, and we thanked Jo for her expert commentaries as we bid our farewells. We do intend to return, but we know our readers will want to visit Mediterranean Cellars sooner rather than later. Please mention that Virginia Wine Time sent you!

https://baixacultura.org/2025/02/01/oykr8wed9pq Marterella Winery is a new winery and vineyard in Warrenton, Virginia. We just happened to see the sign for the winery on a recent trip to Warrenton and decided we needed to find out what it was all about. They have been open since October 2006.

Clonazepam Dosage 0.5Mg After driving up the very scenic driveway the views of the vineyards, we entered a beautiful and cozy tasting room with a rustic patio complete with an outdoor wood burning oven. We thought this would make a nice place to enjoy a glass of wine on a chilly afternoon. In the tasting room is a full kitchen with a spacious yet homey tasting bar. Of course, we were interested in the wines and made our way to the bar.

Guss, our tasting associate, guided us through each of their seven wines. We began with the whites. We tasted the 2005 Vidal Blanc and the 2005 Chardonnay. The well-integrated Chardonnay was the standout with it’s apple/pear flavors and crisp finish. Next up was Rosalie’s Rose. This rose is made from the Merlot grape; in fact, Guss explained that for presentation purposes, the Merlot grapes used to produce this Rose are given very minimal contact with the skins to provide the pinkish color. However, Rosalie’s Rose is quite refreshing with strawberry aromas and flavors. With summer approaching, this Rose is destined to be a winner.

https://regenamex.com/46rnybrdj Already impressed with the Marterella whites, we next sampled the reds. We tasted the 2004 Merlot, the 2004 Cabernet Franc, and the 2003 Meritage, and we both concurred that the 2004 Cabernet Franc was the winner. Garnet colored with bright berry and spicy bouquet, the Cabernet Franc can be declared a medium-bodied, table-friendly wine. It’s no secret that Virginia produces some of the best Cabernet Franc, and Marterella’s offering is no exception.

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The two dessert wines rounded out our tasting. Sweet Nothings is a chambourcin based wine that has 3% residual sugar, and Grace, a vidal blanc based wine with 8% residual sugar. Both would pair well with a cheese course, and Sweet Nothings might be an appropriate substitute for port.

Buying Ambien Online Guss informed us that there would be a Barrel Select Chardonnay released in July. The Barrel Select Chardonnay will be done in the California style, and those who enjoy heavier-bodied Chardonnays should be on the lookout for this one as it will be a limited production.

After our tasting we each decided to enjoy a glass. Paul selected the 2004 Cabernet Franc and Warren decided on the 2005 Chardonnay. Paul found the Cabernet Franc to be a classic franc with firm tannins and red fruit flavors. It was perfectly dry and had a consistent garnet color. Paul had visions of Thanksgiving dinner in mind while tasting this Cabernet Franc. Warren enjoyed the Chardonnay and found it to be the perfect sipper with white cheddar cheese, almonds, and apple slices.

Upon finishing our glasses of wine, we each purchased a bottle before leaving. Marterella offers well-crafted wines, and we see a bright future for Marterella. Be sure to check out Marterella Winery, and tell them that Virginia Wine Time sent you.

Order Clonazepam We recently paid a visit to Gadino to sample new releases, and we also had a chance to chat with familiar faces, owners Aleta and Bill. The tasting room was abuzz with activity, and we were anxious to join the fray at the tasting bar!

We began with the whites and started with the 2005 Barrel Select Chardonnay. This limited production wine is aged in French oak for nine months, and Warren noted a characteristic buttery feel that lingered. Next up was the medal-winning 2004 Viognier which exhibited bright fruit and mineral qualities. The 2005 Sunset caught our attention; this sipper reminded us that spring is on the way, and summer concerts at Wolftrap are around the corner. Grab a bottle of this one! Perfect with picnic fare on a warm afternoon, the tropical fruit flavors with marry well with a number of dishes that range from light fare to spicier dishes. Not to be outdone in the versatile category is the 2005 Moonrise, a rose style wine that finishes dry.

https://www.suitupmaine.org/8dv8rved We moved on to the red, and the 2005 Cabernet Franc was the standout. Bright rapsberry flavors with a bit of spice grabbed our attention. We placed a star on the tasting sheet next to this one, and we moved on to the newest release, the 2005 Cabernet Sauvignon. A bigger-bodied red, this Cabernet Sauvignon exhibited dark fruit flavors with softer tannins.

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After our wine tasting and some chatting with Aleta, we decided to share a glass of the 2005 Cabernet Franc on the deck. (This is a great place to do some bird watching, too!) As we compared tasting notes, Warren decided that the Sunset needed a place on the wine rack at home; Paul, the Cabernet Franc and the Moonrise. We’ll certainly return to Gadino Cellars, and when you visit Gadino, tell Aleta and Bill that Virginia Wine Time sent you!

This past weekend, we visited Gray Ghost for their annual barrel tasting. Each year Gray Ghost provides barrel samples of upcoming red wines with a sneak preview of the Chardonnay to boot. This is a premier event at Gray Ghost and one that we never miss!

The barrel tasting was hosted in the barrel room, and six wines were available to sample. In the midst of it all, participants were also given the chance to blend wines and to chat with the winemaker, Al Kellert about their preferences. With logo glasses in hand, we started with the Chardonnay. Clean and crisp came to mind; aged for eight months in oak barrels, this Chardonnay had much in common with French-style treatments of the same varietal. Warren is a Chardonnay fan, and this one was an immediate favorite.

From Chardonnay to the reds—Merlot was next on the list. Chardonnay is to Warren as ___________ is to Paul. Merlot fills in the blank! Paul gave a thumbs up to the 2006 Gray Ghost Merlot as it was sampled at the Valentine’s Day event, and he was eager to have a second go round. Cherry, cherry and more cherry—like its 2005 older sibling, the 2006 Merlot abounds with cherry flavors with just enough oak to provide backbone. Paul convinced Becca, our assistant, to give him a second sample—for the blog, of course!

Now on to the serious business of blending. We next tasted the the 2006 Cabernet Franc and then moved on to the 2006 Cabernet Sauvnignon. Remember, 2006 was glorious for Virginia vineyards; so, expectations are high that reds as well as whites from the 2006 vintage will shine. We found the 2006 Cabernet Sauvignon to be a gem; though certainly young, this French-oaked cabernet enticed with violet, mocha, plum and currant characteristics. We anticipate softer, velvety tannins as this one ages over time; its older brother, the smokier 2005 Cabernet Sauvnignon, was quite the American rebel.

The American-oaked 2005 Cabernet Sauvignon was next in line, and what a contrast to its softer sibling. Cheryl Kellert revealed to us that the 2005 Cabernet Sauvignon will be a 50-50 blend of the 2005 and 2006 vintages; the 2005 will certainly provide weight and texture, and the result should be a wine worthy of cellaring. Warren was entranced with the bigger 2005; Paul was romanced by the softer 2006, and the combination should be a perfect marriage. How do we know? Our last blend was a 50-50 blend of the two, and we registered our approval to Al. (ok—Paul suggested blending slightly more of the 2006 French oak vintage; Warren recommended slightly more of the 2005 American oak vintage.)

Before our blending of the Cabernet Sauvignons, we did blend the 2006 Cabernet Sauvingnon with the 2006 Cabernet Franc (80-20 here). Another pleaser, the Franc provided another dimension to the Cabernet Sauvignon that included brighter berry notes and a bit of spice.

As we sipped away, we were also able to enjoy cheeses that complemented the wine samples. An incentive to attend the Gray Ghost barrel tasting is the ability to reserve favorite featured wines through their futures program. Paul already knew he wanted to reserve a case of the 2006 Merlot; Warren secured the 2006 Cabernet Franc and the upcoming 2005 Cabernet Sauvignon. By then, we were definitely hungry, and we enjoyed a warmer afternoon outdoors with a bottle of the 2005 Chardonnay with grilled chicken tenders, white cheeses, almonds, and apple slices.

We will attend the Gray Ghost’s Cabernet vertical tasting toward the end of the month; so, stay tuned. In the meantime, when you visit Gray Ghost, mention that Virginia Wine Time sent you!

On a recent trip through the wine country in Hume, Virginia, we noticed a sign for Chateau O’Brien, a new winery not yet familiar to us. We quickly added this one to our list of wineries to visit in 2007 and discovered that an appointment was necessary to visit the Chateau. With arrangements made, we paid a visit to Chateau O’Brien and its owner, Howard O’Brien this past weekend. Read on to find out about our amazing new discovery in Virginia Wine Country!

The facility is situated atop a hill in Northpoint, Virginia. Once we arrived, we paused to take in the incredible mountain views, but we were anxious to meet Howard and to sample his wines. The Chateau itself is a restored structure, and the interior evokes a feeling of Tuscany. Rustic wood doors, finishes, and counter tops, many of which are period pieces, suggest simplicity yet elegance. Fountains and originial artworks create a charming ambiance; the ultimate masterpiece is the copper-line tower that can be viewed from inside the Chateau. We were warmly greeted by Howard who led us to one of his three tasting bars. Throughout our time at the Chateau, Howard exuded an obvious enthusiasm for wine and winemaking.

We began with the 2005 Virginia Chardonnay, and this clean, crisp Chardonnay is lovely. A well integrated wine with a lingering finish, this Chardonnay is a classic. Howard provided us with a change of glasses, and we moved on to Buddy’s Bistro Red, named after the Chateau’s mascot, Buddy. Made from 100% Cabernet Franc, the Bistro Red maximizes this varietal’s potential. It is an easy sipper with bright berry flavors; the bouquet suggests cherry, but soft raspberry/strawberry prevails in the mouth. Buddy’s Bistro Red has much in common with the lush Cabernet Francs produced in Chinon, France, and it became our immediate favorite. Next up (and in new glasses) was the bolder Northpoint Red, a Bourdeaux-style blend of Tannat, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Its fuller body demands bigger foods like roasted meats; despite the bold varietals like Tannat and Cabernet Sauvignon, the tannins were velvety and smooth.

As we moved through our tasting, Howard shared with us that all varietals used to produce his wines are estate grown to ensure quality control. It was evident that Howard’s passion for wine came from a lifetime of travel, experience and education. We also detected influences from esteemed winemaker Jim Law, and Howard shares Jim’s philosophy that good wine is made in the vineyard. The results of these experiences were evident to us as we tasted through Howard’s well-crafted wines.

Last but not least was the dessert wine, Virginia Apple Wine. Crisp and clean again came to mind, and readers may not want to save this one for dessert. As an appertif with cheeses and baguette or an interesting accompaniment to roasted chicken or turkey, the Virginia Apple Wine will be appreciated.

After our tasting we opted for a bottle of Buddy’s Bistro Red with fine Irish cheeses, toasted walnuts, and a freshly baked baguette. While enjoying the wine and cheeses, we once again took in the majestic scenery from our comfy window seats. An expansive deck with benches, tables and chairs made us yearn for spring, and we knew that we would return to Chateau O’Brien. As we sipped and savored, we were also able to eavesdrop on the winemaker as he conducted an educational lecture on vineyard production in a nearby room.

We both purchased more bottles of the Bistro Red as well as the Chardonnay; we also got to meet Buddy, and he made us feel very welcome at the Chateau. We will be returning to Chateau O’Brien in the future, and do arrange to visit Howard O’Brien to sample his wines. Be sure to mention that Virginia Wine Time sent you!

Even though we had been to Piedmont Vineyards in recent months, we thought we’d bring a friend to experience the wines there. Our friend Michael Tyler had been to Piedmont before, and he was eager to return for a tasting. We goaded Michael into reviewing his own favorites at Piedmont, and we’ve posted the results for all to read.

We began our tasting with the whites, and these included the Hunt Country Chardonnay Lot 5 and the Special Reserve Chardonnay 2001. The full-bodied Special Reserve Chardonnay was Warren’s favorite; given its body and nutty/vanilla finish, the Special Reserve would accompany lobster bisque, fettucine al fredo, or any dish with a cream sauce.

Piedmont’s Little Rive Rose was next up for tasting, and we all appreciated its bright strawberry and melon flavors. Michael noted a dry, tart finish and concluded that the Little River Rose could be an “all purpose wine.” Michael placed a star by this rose, and we moved on to the reds.
Next we tasted the reds. We tried the 2004 Merlot, the 2005 Merlot, the 2005 Cabernet Franc, and the 2005 Cabernet Sauvignon. All of these reds have continued to evolve in the bottle. Michael’s personal fave was the 2004 Merlot; he appreciated the smooth tannins and cherry flavors. Michael found this Merlot to be accessible for a fuller bodied red.

Michael was anxious to sample the fruit wines as these tend to be personal favorites. His three-star favorite was the Little River Red; Piedmont makes this one with raspberries. Michael was surprised that the Little River Red was dry with a pleasant tartness; he anticipated sweetness from a fruit wine. Sweeter was to be found in the Little River Peach, another of Michael’s favorites. Michael liked the texture with this peach wine and found it to be a contrast to the Little River Red. Nice with brunch, pleasant to sip on the deck—another multi-purpose wine! As we closed our tasting with the Little River White and the dessert wine, Felicita, we began to gather a consensus for a wine to enjoy with lunch. As we compared notes and discussed our lunch menu, we took a hand count and voted for the 2005 Little River Rose.

And what was on the lunch menu? Remember, Michael concluded that the Rose was an all-purpose wine, and that was exactly what was needed. Lunch offerings proved to be diverse with breaded chicken filets, hard Italian cheeses, candied nuts, and seasoned crackers. The Rose was able to match all of the above. We also had our eyes on the chocolate fondue with fruit and cream puffs available for dunking in the decadent melted chocolate. We made our way to the chocolate delights which we enjoyed with a glass of the 2005 Merlot. What a way to end our visit to Piedmont!

Our outing to Piedmont proved to be perfect way to spend a very cold afternoon. The week’s snow and freezing rain created a romantic winter landscape that provided a dreamy setting for a cozy afternoon with food and wine. We thanked Michael for providing us with his tasting expertise, and we bid our farewells. Next time you go to Piedmont, mention that you read about their wines on Virginia Wine Time.