Tag: Muse Vineyards

Celebrating the Shenandoah Valley AVA

/ Warren and Paul / Leave a comment

https://aiohealthpro.com/c9oqm5wq9sq 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.

https://foster2forever.com/2024/08/1n592db.html

Brand Xanax Online 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.

https://eloquentgushing.com/xw9y22q7h1t

https://merangue.com/ce7cv54yub 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.

https://inteligencialimite.org/2024/08/07/7fxyb57e 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.

https://oevenezolano.org/2024/08/h59xyhqq 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.

https://www.clawscustomboxes.com/i1cn7035si5

https://mandikaye.com/blog/g8re2811j 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://blog.extraface.com/2024/08/07/7jd5zyj

https://transculturalexchange.org/4w5xnfv9pdv 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.

Buy Alprazolam Online Overnight Delivery

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://sugandhmalhotra.com/2024/08/07/k5t9c6er1nx 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.

https://oevenezolano.org/2024/08/uq3qjhkfva 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://www.psicologialaboral.net/2024/08/07/vunf6fk1m53 We would like to Thank all the partners who made this media tour possible:

https://www.clawscustomboxes.com/3s7rhlv 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

Bloggers Converge On Winery!

/ Warren / Leave a comment

Or Paul and I met Kurt and Carol of Wine About Virginia at Muse Vineyards.  Anyway, Paul and I put Muse Vineyards on our list of wineries to visit this year.  We have enjoyed their wines at tasting events, and a bottle of the 2010 Clio is somewhere on the wine rack still taking a snooze. Kurt and Carol invited us to join them in late June for a tasting at the winery, and we could not refuse the offer!

Buy Real Xanax

https://www.completerehabsolutions.com/blog/9sez9wu

https://blog.extraface.com/2024/08/07/25dxu5d9ueg Muse Vineyards is located in Woodstock, and the setting is classic Virginia wine country.  The tasting room offers mountain views through windows that allow the interior to shine with sunlight.  We were fortunate to make the trip out to Muse after weeks of rainfall, and this day was warm and sunny.  Our tasting began with white wines, of course, and the first offering also ended up being one of my favorites of the day—-the Erato 2017.  This crisp blend include Chardonnay, Sauvignon Blanc, and Muscat.  The result is an aromatic wine that offered floral notes and citrus elements destined to please anyone on a summer day.  Rhone varieties shined brightly in the Thalia 2016, a mix of Roussanne, Marsanne, and Viognier.  In fact, Thalia 2016 is one reason why I am becoming more intrigued with the ability of certain microclimates in Virginia to produce quality wine from Rhone grapes. It presented citrus notes and a full palate to complement rustic fare such as roasted chicken or pork.  

https://foster2forever.com/2024/08/gpsqvmiydr1.html

https://transculturalexchange.org/6t4nmcr6

https://udaan.org/1ngi0jk2u7u.php We were eager to experience the Clio blends or the Bordeaux-style wines that have earned accolades for Muse Vineyards; in fact, the 2009 vintage was the winner of the 2015 Governor’s Cup in Virginia.  Our merry band of bloggers tasted the 2013 and 2014 vintages and were not disappointed.  Of the two, the 2013 seemed more accessible with aromas of smoke, tobacco, blackberry and black tea.  Blackberry, cherry, licorice on the palate gave way to a lingering finish.  Enjoy now; however, we did decant this one for a short time before serving with a beef dish.  The 2014 vintage presented aromas of seed berries and dried herbs with juicy blackberry and black raspberry flavors in the mouth. Its finish was a bit tighter than its older sibling, so buy now and enjoy later!  Oh, why the different profiles if both are Clio blends?  The 2013 blend leads with equal amounts Cabernet Sauvignon (30%) and Cabernet Franc (30%) followed by Merlot,  Petit Verdot, and Malbec.  The 2014? Cabernet Franc (50%), Petit Verdot (20%) and 10% each of Cabernet Sauvignon, Merlot and Malbec. 

Muse Vineyards produces wines from estate grown grapes, and these include Gamay—-yes, Gamay of Beaujolais fame.  In fact, the Rose 2017 is created from free run Gamay grapes.  It proved to be lovely with bright berry notes and a crisp mouth feel.  

The four of us completed our visit to Muse Vineyards by sharing a bottle of the Thalia 2016 with a food tray that included cheeses and a baguette. We appreciated the unique artwork created by local artists that graced the earth-toned walls of the winery.  Of course, we all left the winery with favorites from our tasting experience, and I know that Paul and I will return sooner rather than later to Muse Vineyards.  In the meantime, make your own trip to Muse Vineyards to taste their excellent wines.  Be sure to mention that Virginia Wine Time sent you!