Showing posts with label Indiana Wines. Show all posts
Showing posts with label Indiana Wines. Show all posts

Wednesday, October 3, 2012

The United Grapes of America - Indiana - Oliver Winery Camelot Mead

Prior to Prohibition, Indiana was the 10th largest wine producer in the states, largely due to the vibrant wine industry centered around Vevay. A century earlier, John James Dufour, a Swiss immigrant, had planted a  a hybrid labrusca grape, Cape, in the vicinity of present day town of Vevay.  The grape flourished and soon after “Vevay" wine was sold to the remainder of the country.  After Prohibition, the decimated Hoosier wine industry was resurrected with the help of the world's oldest fermented beverage: Mead.  Remnants of this libation has been found in Chinese pottery vessels dated 7,000 BC and later in diverse areas as Egypt and northern Europe. A truly global beverage.

The United Grapes of America
StarChefs.com: The United Grapes of America
In the early 1960's Indiana University law professor William Oliver started making wine in his basement. He established a vineyard northwest of Bloomington and with abundant harvest explored opening a commercial venture. He assisted in steering the 1971 Indiana Small Winery Act through the Indiana State Legislature and opened Oliver Winery to the public the following year.  Ever since, their best seller has been the Camelot Mead, a lighter bodied mead, but off-dry with a considerable honey finish. This is an excellent Mead - one that I can consume by the full glass; not just small doses as a dessert wine. It is lighter then most, with no syrupy texture and is made from my favorite honey - Orange Blossom. And at $9 - well worth the price from the Grateful Red in Arlington Virginia. Cheers. 

Saturday, July 9, 2011

WBC11 Preview: The Other 46 Tasting

One of the sessions at the 2011 Wine Bloggers Conference that we are really looking forward to is the The Other 46 tasting Friday night. Yes, no California, Oregon, Washington, or New York wines allowed. Instead, expect wines from Loudoun County Virginia (courtesy of Breaux Vineyards and Tarara Winery); Maryland, Missouri, Texas, Indiana, and Ohio. For a refresher course on why grape growing is so difficult in the East Coast and Midwest, check out A History of Wine in America, Volume 1: From the Beginnings to Prohibition. This book also describes the painful ordeal Thomas Jefferson and Philip Mazzei experienced when attempting to sustain grapes in Albemarle County. Good background for the conference in general and the Monticello dinner.

Back to The Other 46 tasting, what wines should you expect? There better be some Viognier from Loudoun County because Texas Viognier will be in the house. Vintage Texas is also expected to pour some Blanc Du Bois, Tempranillo, and Roussanne. From Breaux and Tarara, we also hope to be tasting some Merlot and Long Bomb respectively. The Indiana Wine Grape Council will be pouring plenty of Traminette (that state's signature grape) whereas the Missouri Wine and Grape Board: I would guess Vignoles and Norton. This would be an interesting time to compare Midwestern Norton and native Virginia Norton. Jenni, where are you? Now, Ohio has moved beyond Catawba, but it would be very interesting to sample some sparkling Catawba. Or perhaps some Lemberger or Riesling. We shall see what Southern Wine Trails decides to pour. That leaves Maryland, and the Maryland Wineries Association is still determining which wines to showcase. There's no doubt that its time to unveil the Free State as the next producer of quality vinifera wines - just sample those from Black Ankle Vineyards, or Sugarloaf Mountain Vineyard, or some Sangiovese from Fiore Winery. Virginia's northern neighbor is moving closer to the Commonwealth.

For now, that's the latest. Can't believe North Carolina or Pennsylvania or even Michigan or Colorado wines will not be presented. That's a real shame. For any impromptu tastings, we are coming prepared with a few wines from our assorted collection of Other 46 wines. Looking forward to a fun and rewarding weekend. Thanks #wbc11.

Monday, April 16, 2007

Wine 101 - Steuben

Grape juice with a kick. That is a common description of Steuben wine, a native hybrid labrusca. Similar to the Concord grape, Steuben produces mild, grapey, red wine with a light “foxy” feel. Created at the New York State Agricultural Experiment Station in Geneva, New York and released in 1947, Steuben is a cross between the Wayne and Sheridan grapes. This grape is very popular in the Eastern and Midwestern regions of the United States, and in particular: Indiana.

The Indiana wine industry was started by John James Dufour, a Swiss immigrant who immigrated to the United States after fleeing Napoleon's armies. After failing to grow vinferia grapes in Lexington, Kentucky; in the early 1800s, he took cuttings of a hybrid labrusca grape, Cape, and moved to an area in the Indiana Territory now known as Vevay. This hardy grape flourished and was the basis for the first successful wine production in the United States. For the next 15 years, Indiana was at the forefront of the U.S. wine industry, marketing “Vevay” wine to the remainder of the country. However, as quickly as the Indiana wine industry emerged, it crashed due to falling land values and agriculture prices. The focus of wine-making soon shifted to Cincinnati (see Catawba article.) From this period until Prohibition, Indiana was still the 10 largest wine producer in the country, with small family owned wineries throughout the countryside. Prohibition nearly terminated the Indiana wine industry and the industry did not revitalize until the Small Winery Act of 1971. This legislation allowed small wineries to sell directly to the public rather than strictly through distributors. With the help of the Indiana Wine Grape Council, over thirty wineries now operate in the state with the number of gallons produced increasing 15% annually.

Several Indiana wineries produce Steuben wine. French Lick Winery started growing this grape because it had trouble procuring grapes when the winery started 10 years ago. Steuben grapes were available and other wineries appeared not to want it. French Lick Winery turned this apparent outcast into a Gold winner at the Great Lakes competition by producing a fruity alternative to White Zinfandel. The 2% residual sugar balances very nicely with the high acidity in the Steuben grape. They sell most of their Steuben through the tasting room since most people have not heard of the variety, but are willing to try it within the confines of the winery. French Lick Winery recommends pairing with wine with Italian dishes and poultry, especially during the upcoming Thanksgiving season. The winery warns however, that the wine does suffer from the bottling process and requires about six months to recover. In addition, the wine’s color may change to an orange color over time, but this does not affect the wines flavor.

Another Indiana winery, Satek Winery, is located in Steuben County, Indiana. First operating as a vineyard, Satek’s Steuben grapes have won numerous awards by other wineries. In 2001, the Sateks opened their own winery and have excelled in producing vinifera and labrusca grapes. In 2005 the winery won 17 medals in the Indy International, the third largest international wine competition in the United States. Their 2003 Steuben received a Silver medal in the competition. Like French Lick Winery, Satek’s Steuben is made in the style of a white zinfandel that is a semi-sweet, fruity wine with strawberry and kiwi characteristics.

Steuben is also grown in neighboring Illinois. Vahling Vineyards has been producing Steuben for the past few years, primarily because the Vahlings liked the taste of the grape. They also feel that the Blush characteristics of their Steuben make it a good wine for the beginning wine drinker.

Farther east, Kelly Betz, the owner of Stoney Acres Winery in Nescopeck Pennsylvania, started cultivating Steuben after trying the varietal made from a winemaker friend. He enjoyed the taste and decided to add it to his winery’s selection. Apparently the winery’s customers also like the taste of this semi-sweet wine. Their version is a rose’ style wine with a "pink grapefruit” finish. Acid levels can be high at times and after a rainy growing season the color may be very pale, but in general, Stoney Acres Winery has a faithful, local following for their Steuben.

Steuben is a great alternative for those tiring of the standard White Zinfandel-Blush offerings. It’s semi-sweet and grapey characteristics compliment many meals and it’s a great porch wine. It can also make an interesting beverage when combined with sparkling wine.