I enjoy tasting different wines especially when they are one of my favorite varieties. I just opened a 2008 Cabernet from Vint Hill Craft Winery in Virginia. Kathy and I are also making a barrel of Cabernet at this winery and know the winemaker. Vint Hill goes the extra mile in making quality wines, such as a double sorting table for sorting grapes. After hours of experience on the two sorting tables I realize that back pain should add to the cost of a wine. Vint Hill is a state of the art winemaking facility and I am curious how their wines turn out.

Well, this 2008 Cab is good. It had a dark red to purple color with a red rim. The black fruit aroma was interrupted with cedar nuances. The taste was dominated with black raspberries on the smooth mouth feel. Bold tannins matched the fruity finish. This is good. I hope my Cab that will spend another twelve months in French oak turns out this good.

Cheers,
Terry

I couldn’t refrain from opening a bottle of the Cabernet Sauvignon that Kathy and I helped to make at Tin Lizzie Wineworks in Clarksville, Maryland. Today being Cabernet Day on Twitter was the perfect excuse to open the wine that had only been in bottle for 12 days. We were curious to see if the wine made with grapes from Stagecoach Vineyard in the Atlas Peak AVA of Napa Valley would life up to the hype.

Initial reaction, Wow! I can drink this wine without the need of food. It would also go well with food. The dark purple color with a dark ruby rim was eye catching. The aroma had the typical black fruit but also offered spicy nuances. The taste was layered with black fruit especially blackberries and black cherries followed by spices especially cloves. The smooth mouthfeel helps to make this wine drinkable without food. The finish began fruity then yealded to spices. The tannins were almost bold.

It will be interesting to see how well this wine ages, however, now that I opened a bottle I’m sure to deplete my stock.

Cheers,
Terry

Tasted a Cabernet Sauvignon wine produced in Lodi, California. We’ll open a  bottle of Cabernet  later today. A Cabernet Sauvignon should pair well with grilled hamburgers tonight.

The 337 wine was a 2007 with an alcohol level of 14.5 percent. The color was an opaque purple with a rim of purple. There were black fruit nuances and alcohol on the aroma. The taste was of black fruit particularly blackberries. The finish had tannins with heat. It seemed that the wine was not as balanced as it could have been. Suggested pairings for this wine were slow roasted meats or a tender filet.

The name for this wine is for the French vine clone. The grapevines are located in Lodi’s Clay Station Vineyard. According to the 337wine website, “The 337 clone is an early ripening grape with small berry clusters that deliver a bold, but luscious wine with spice and blackberry.”

You can visit the 337 website at www.337wine.com.

Enjoy a Cabernet Sauvignon today!

Cheers! Kathy

The beverages available at Brittany’s and Kevin’s wedding rehearsal dinner included: ice-tea, water, fruit punch, Coke, beer, the Brancott Sauvignon Blanc and a Fox Horn Vineyards Merlot. The New Zealand Sauvignon Blanc was the most popular wine outpacing the Australian Merlot by a four to one ratio. It also held its own in popularity compared to the other beverages.

Why did this Sauvignon Blanc do so well? At the time of the dinner, we had an 84º temperature and it was humid. Sauvignon Blanc is a perfect wine to drink in those weather conditions. The tropical fruits aroma had a hint of citrus. The predominant tropical fruit taste was pineapple with citrus following on the finish. The clean crisp finish was palate cleansing. The wine was also able to hold up paired with the pulled-pork and fried chicken served for the dinner.

The dinner took place at the Coho Grill in Columbia, Maryland. We were set up on the outdoor covered patio overlooking the golf course and beautiful landscaping. Everyone enjoyed the food and the atmosphere. The Coho Grill staff took care of the group seamlessly. This was a great choice for a restaurant for the rehearsal dinner.

Last week I suggested that we go with the Sauvignon Blanc over a Chardonnay. It is really nice when things work out.

Cheers,
Terry

As the father of the groom, it seems my role in my son’s upcoming wedding is to write checks. Other than that I don’t have many decisions to make. However I did find a nice spot for the rehearsal dinner. They have a preset wine list for a rehearsal diner that includes a Chardonnay, White Zinfandel and a Merlot. Wanting to make at least some wine decision, I asked the Coho Grill in Columbia, Maryland if they would substitute a Sauvignon Blanc for the Chardonnay. They were very accommodating.

It’s not that I have anything against Chardonnay. I am not a member of the ABC (anything but Chardonnay) group. But I do find that Chardonnay, either oaked or not oaked, is a varietal wine that I cannot drink on a daily basis. I do enjoy Chardonnay whenever I haven’t had it for a while. This isn’t the case for Cabernet Sauvignon, a wine that I don’t mind drinking daily. If not Chardonnay, then what white wine?

I’ve come to appreciate white wine this summer. With temperatures in the 90’s and 100’s and humidity above 60 to 70 percent, I almost prefer a white wine over a Cabernet Sauvignon. It may be that summertime food is lighter and a lighter wine pairs well with lighter food. The white wine that will go well with our menu for the rehearsal dinner is a Sauvignon Blanc.

Kathy and I took Kevin and Brittany to the Coho Grill last week and we tried the Brancott Sauvignon Blanc?from New Zealand. The aroma was tropical with hints of citrus. Pineapple was the predominant fruit on the taste but yielded to other tropical fruits and then finally citrus on the finish. The crisp finish was palate cleansing and this wine should be a pleasing wine for the rehearsal dinner guests.

What white wines do you like during the hut humid summer assuming you have a hot humid summer?

Cheers,
Terry

Winery events this weekend from Wine Trail Traveler’s featured partner wineries are listed below. Be sure to check a winery website for changes and additional information.

Lorimar Winery  and Vineyards, Temecula Californi
John Foltz Key Board
August 14th, 28th; 6:00 pm – 9:00 pm Live @ Lorimar Live @ Lorimar- offers an intimate and fun location for musical performances. Overlooking Main Street, Lorimar has a unique and ‘edgy’ feel perfect for innovative musicians. The venue offers an acoustic setting like no other, and is the perfect place to hear great music from some of Southern California’s best up and coming musicians.

Tesoro Winery, Temecula, California
Friday, August 13th – 7-10 p.m. Hot Summer Nights in Old Town – Swift Pony Join in the fun at our tasting room in Old Town on Front at Sixth Street for some great rock n roll — get your seat on our outdoor patio (one drink minimum per person 6:30 – 10 p.m.) — have a glass of wine and enjoy the concert!

Thornton Winery, Temecula, California
August 14th; 7:00 pm Gentlemen of the Night Meadows, Taylor and Lington General Admission $60.00; Gourmet Supper Package 3 Course Meal $135.00

Vezér Family Vineyards, Suisun Valley, California
Summer Concert Series at the Mankas Corner Gardens Tickets can be purchased right at the tasting Vezer Tasting Room at Mankas. $17.50 Tables service available from Vintage Cafe.
August 15th: The Rhythem Method

Chateau Chantal, Traverse City, Michigan
Daily: Jun 15th – end of August; 12:30 pm – 2:30 pm
Tapas Tour A Tapas Tour experience consists of a tour of the winery that winds through the vineyard and cellar as the winemaking process is explained from vine to wine. It concludes with our tapas-style exploration of wine and food pairing. We aim to satisfy your appetite for wine knowledge as well as for tapas! Please bring an eager palate, an inquisitive mind, and a light jacket to wear as we venture through the cool cellar.

Where: Chateau Chantal Vineyard~Winery~Inn Cost: $25 per person Reservations are required at least one day in advance, and may be made by calling (800) 969-4009 or booking through our online web store at www.chateauchantal.com

Jun 16th through September 4th; Wednesdays and Saturdays; 6:00 pm – 9:00 pm
Wine Dinners at Chateau Chantal Our Wine Dinners are the perfect way to experience the best of Northern Michigan. Our delicious local wines are paired with a 6 course meal prepared by Chef Les Hagaman, owner of neighboring B&B, Tesoro Inn. Learn from our knowledgeable staff about food and wine pairings while enjoying this beautiful meal and making new friends. Please bring an eager palate, an inquisitive mind, and an empty stomach!
Where: Chateau Chantal?Time: Optional Winery Tour at 6:00pm; Dinner Seating at 6:30pm Cost: $50 per person, plus tax and gratuity Reservations are required at least one day in advance, and may be made by calling us at (800) 969-4009 or by booking online at www.chateauchantal.com

Ferrante Winery & Ristorante, Harpersfield Township, Ohio
Entertainment

Times for entertainment Friday and Saturday evenings from 6:30pm to 9:30pm-Sunday afternoons from 2:00pm to 5:00pm
08-13-10 Friday Ramon 08-14-10 Saturday Afternoon Dave Sterner 08-14-10 Saturday Evening Blues Highway 08-15-10 Sunday Dennis Ford

Messina Hof Winery and Resort, Bryan, Texas
August 13th – Lights, Camera, Murder! Murder Mystery Dinner at 6:30pm
August 14th – Grande Finale Vintner Dinner – Palm Bay Imports at 6:30pm
August 14th – 15th – Harvest Weekend #5 at 8:00am

Barrel Oak Winery, Delaplane Virginia
August 13th; 5;30 PM
The Steve Warner Trio will be playing at BOW BOW’s Patio Ticket: Free

Delfosse Vineyards and Winery, Faber, Virginia
August 15: 1:00 pm – 5:00 pm French Crepe Day Come and celebrate another French Crepe Day. Select from a menu of 5 different crepes. Cost: $5/ crepe

Tarara Winery, Leesburg, Virginia

August 6th through October 1st; 4:00 pm – 8:00 pm
Friday Evenings at Tarara! Beginning on Friday August 6th, enjoy wine tasting and live music (4-8 PM) on our deck until 8 PM on Friday evenings through October 1st. Wines, cheeses, and salamis will be available for purchase at our deck bar. Come after work and enjoy a beautiful sunset, live music, and of course, Tarara wine!

August 14th Tarara’s Toast to the Tunes

Summer Concert Series: 2U

August 14th Paddle, Wine & Concerts Paddle the Potomac River to Tarara Vineyard. Once there, enjoy the Sounds of Summer Concert Series and an evening full of music performed by legendary musicians. Award-winning wine to taste is included and good food available for purchase…all enjoyed under the summer evening sky. Reservations Required info.

Three Fox Vineyards, Delaplane, Virginia

August 14th; 1:00 pm – 4:00 pm Fauquier SPCA Fundraiser “Paws for Refreshments” We are pleased to host the Fauquier SPCA and their “Paws for Refreshment” event. They will have information on the wonderful work they do in the community to provide loving care to local animals and help them find permanent homes.

Enjoy visiting a winery for a tasting or an event this weekend!

Cheers! Kathy

Below is a recipe for Roasted Beet, Blood Oranges and Goat Cheese Salad with Champagne Vinaigrette. I am not a gourmet cook and I don’t have Champagne vinegar in my kitchen. After checking to find information on Champagne vinegar, I am looking forward to trying it in this recipe and others as well. Have you used Champagne vinegar?

In the news it was reported that Michelle Obama does not like beets, this may be one recipe that might change her mind.

Cheers, Kathy

The recipe below calls for Champagne Vinegar. This is available at gourmet stores, Amazon.com and Williams-Sonoma .

Roasted Beet, Blood Orange and Goat Cheese Salad
with Champagne Vinaigrette

Salad

Ingredients

1 lb Beets
1 T Olive Oil
Salt and Pepper, to taste
3 Blood Oranges
10 oz Mixed greens
Champagne Vinaigrette, recipe follows
1 1/2 c Goat Cheese, crumbled
1 c Toasted Walnuts, chopped

Instructions

1.  Preheat oven to 350 degrees.
2.  Cut tops off beets and scrub under cold water; pat dry. Rub beets lightly with olive oil and place in a roasting pan. Cover with foil and place in oven. Roast until tender, about 60 to 90 minutes, depending on the size of the beets.
3.  When beets are done, remove from oven and allow to cool slightly. Peel skins off with peeler or paring knife. Dice beets into 1/2 inch cubes and season to taste with salt and pepper.
4.  Meanwhile peel and segment oranges into a small bowl. Squeeze any remaining juice from the remaining portion into a cup and use to flavor Champagne vinaigrette.
5.  When ready to serve, toss the greens with vinaigrette in large salad bowl; divide between 6 individual salad plates. Divide beets, orange segments, and goat cheese between the six salads and garnish with chopped walnuts. Serve promptly.

Champagne Vinaigrette

Ingredients

Reserved juice from oranges in salad
2 oz Champagne Vinegar
1 t Dijon Mustard
1 c Olive Oil
Kosher Salt & Pepper, to taste

Instructions

1. In small bowl whisk together orange juice, vinegar and mustard.
2. Slowly drizzle in olive oil while constantly whisking in order to emulsify vinaigrette.
3. Season with salt and pepper to taste.

Provided by Chateau Ste Michelle, Washington

On a flight back from Seattle, Washington we enjoyed a wine served on Continental Airlines. The flight to Houston featured a grilled chicken salad so I decided to go with a white wine. They were serving Arniston Bay 2008 Chenin Blanc/Chardonnay. Arniston Bay is a South African winery. Grapes were sourced from the Western Cape. This wine is in the Original – Duals portfolio. The wine was a blend of Chenin Blanc 72% and Chardonnay 28%. The wine offered a fruity aroma and taste of pears and melons with citrus notes. The crisp finish had lingering fruit with the melon and pear yielding to apple on the aftertaste.

Where is Arniston? Arniston is a small village at the southern tip of South Africa. The coastal town was named after an East-India British ship called “The Arniston”. The ship sank in 1815; there were only six survivors. The Arniston Bay Company and Cellar Door is about a 2 ½ hour drive from Stellenbosch.

Terry

Saturday night we enjoyed a white wine paired with a shrimp and rice pilaf. The shrimp and rice pilaf was excellent. We were visiting family in Oregon after spending a week visiting wineries in Walla Walla, Washington.

The white wine from Amavi Cellars paired well with the meal. While at Amavi we purchased a bottle of the Amavi Semillon 2009. The wine was a straw color with citrus and floral notes. Semillon 2009 would also be a good white wine to have on a warm, lazy afternoon.

Amavi Cellars tasting room opened April 30, 2010. A review of the winery is at http://winetrailtraveler.com/washington/amavi.php.

Cheers! Kathy

Domaine Berrien Cellars is located along Lake Michigan Shore. This boutique winery offers a good selection of wines to taste and purchase. Their specialties are red wines. They are estate grown and bottled wines. They also sell grapes to other wineries.

Recently learned that Domain Berrien Cellars will be holding its 6^th Annual Art, Wine and Music Festival on Saturday July 31.
Visitors to the festival will be able to enjoy artists and craftspeople who will be selling their handmade and crafted work. Categories will include hand woven baskets, woodcarvings, painting, photography, metal sculptures and pottery.

Throughout the day several music groups will provide live music. The event includes prize raffles all day. Grilled sandwiches will be available for purchase.

While visiting Domaine Berrien Cellars be sure to consider purchasing a bottle of their estate grown and bottled wine.

Recipe:

Domaine Berrien Cellars contributed Gorgonzola Cheese Dip recipe to the Wine Trail Traveler website. The link to this recipe is: http://lodging.winetrailtraveler.com/recipes/appetizer4.php Suggest wine pairing is Wolf’s Prairie Red or your favorite Domaine Berrien Cellars red wine. The recipe follows:

Title: Gorgonzola Cheese Dip

Ingredients

1 c sour cream (low fat is ok)

2 t chopped shallots (chopped scallions in a pinch)

3-5 oz of Gorgonzola

1/8 t of kosher salt (more if you like)

1/8th to 1/4th t dry mustard, depending on taste. (Colemans preferred)

Freshly ground pepper to taste

Directions

1. Soften cheese (2-25 secs. In the microwave, or ½ hour at room temp).

2. Combine with other ingredients and stir.

3. Chill at least 2 hours or overnight.

Serve with bread sticks or crackers and your favorite Domaine Berrien Cellars red wine, especially Wolf’s Prairie Red.

Recipe provided by Domaine Berrien Cellars, Berrien Springs, Michigan.

Enjoy and have a great weekend!

Kathy