Vintage 50

For the past six months we have been trying to find a suitable replacement for the Old Dominion Brewing Company's Ashburn brewpub - which closed suddenly last year. We enjoyed visiting the brewpub since it provided good food, better beer, was within range for lunch outings, and was close to the bike path. A perfect stop while\after biking. We recently learned about Vintage 50, located in Leesburg, which meets or exceeds all the requirements. Even though it is a little farther out , it is less than a mile from the bike path and serves better food and beer. The beer is brewed by Bill Madden - who helped launch the Washington D.C.'s popular brewpub Capital City Brewing. At Vintage 50 he has expanded the number of offerings to include more unique beers from English and Belgium traditions. Although one of our favorites was the lighter German inspired Catoctin Kolsh. This is a smooth drinkable ale. Getting back to the Belgium ales, the Saison V-50 was excellent - strong spices and aroma as was the E.S.B Extra Special Bitter. They offer several other styles, a Porter, an Alt beer, a couple Stouts, and possibly the Wee Heavy Ale - Scottish recipe. Try the sampler - its well worth the price. We brought two samples so that we could try all 14 beers. Like the Old Dominion Brewing Company, Vintage 50 sells all the beers in Growlers - so fill up.

Recchiuti Confections

This week we received a sample pack from Recchiuti Confections due to our membership in FoodBuzz. This San Francisco based company is the result of Michael Recchiuti's desire to "introduce Americans to real chocolate". He started the company over a decade ago after testing various chocolates in his test kitchen. What is unique about these products are that many consist of herbs and spices that are not normally associated with chocolate. For instance, the samples that we received included a Lemon Verbena, Lavender Vanilla, Spring Jasmine Tea, and a Star Anise and Pine Peppercorn. Now, we usually object when hearing something described as heavenly or magical - but in this case....

The chocolates are amazing - our favorites being the Sur De Lago and the Burnt Caramel. Being a wine site we also paired them with a couple wines. In Missouri, wineries often offer chocolate when pouring Norton so we opened a bottle of Röbller Vineyard Winery 2002 Norton. Even after 6 years in the bottle, this Norton retained it grapey flavor but lost all acidic properties. Since the wine hadn't evolved into a spicier flavor, like many aged Norton tend to do, the wine was better paired with the more herbal samples. On the other hand, Ridge Vineyards zinfandel based Three Valleys was more interesting with the pieces with more chocolate flavors.

Regardless, this could be one of the best product samples we have received. Each sample was unique, made from quality ingredients, and made us desire more after the box emptied. Recchiuti ships anywhere so we are looking forward to more of their Sur De Lago and the Burnt Caramel as well as the S'mores Kit and Key Lime Pears.

Maker's Mark Ambassador

I have been drinking Maker's Mark for a number of years now, and a few months back I signed up for their Ambassador program. As an Ambassador, you receive a number of benefits in return for promoting the bourbon to others. The coolest benefit is having your name posted on a barrel and then having the ability to taste and purchase the bourbon when it reaches maturity. The Maker's Mark Ambassador Web site also includes links to stories about the distillery; the Samuels family; special events; and, of course, the status of your barrel.

Now, Maker's Mark is quite unique from other bourbons and not just from their trademarked red wax seal. The bourbon consists of iron-free limestone water from a neighboring spring fed lake. The distillery does not use rye, which they feel leaves too much bitterness on the tongue and instead uses locally grown red winter wheat in conjunction with the corn. They feel this combination provides a smoother flavor, plus the grains are softly crushed with an antique roller mill which doesn't scorch the grain. The final ingredient, the yeast, is a special strain developed by the Samuel family and produced directly at the distiller. The mash is distilled twice, first in an all-copper column still at 120 proof, and then a second time in a copper pot still at 130 proof. This low distillation proof preserves the natural flavor of the corn and wheat. Then, after the spirit is stored in white oak barrels, these barrels are rotated within the warehouse in order to help create a consistent flavor.

So that's the story why Maker's Mark differs from other bourbons. We will continue to post on the status of our barrel as we sip it from our red wax dipped glass.

Wine 101 - Frontenac

Like the New York State Agricultural Experiment Station, the University of Minnesota instigated a grape breeding program to assist wine growers in their state cultivate grapes that can survive in the rugged Upper Midwest environment. One of the most successful graduates from this program is the Frontenac grape, which was introduced in 1995. It is a cross of the French hybrid Landot 4511 and Vitis Riparia (the most widely distributed of all native North American grapes). This grape combines extreme cold hardiness with a high level of disease resistance and produces wines with an attractive garnet color and a pleasant cherry aroma and taste. It quickly became the most widely planted grape in Minnesota and is becoming more popular throughout the Midwest. The grape’s major shortcoming is that its high acid content requires malolactic fermentation to achieve a drinkable wine.

One Minnesota winery that cultivates Frontenac is Falconer Vineyards and Winery. Located just 10 miles from the city of Frontenac (the grape’s namesake), this winery has operated for over 14 years. The winery grows Frontenac because of the grape’s tremendous vigor - it can grow wildly if not properly managed. In fact, according to John Falconer, wild riparia grapes near the vineyard run to the top of 40 foot oak trees and Frontenac displays some of that vigor. Thinning the fruit has the added affect of lowering the grape’s acidity to more appealing levels. In addition to its vigor, the Frontenac grape is extremely versatile. Falconer Vineyards currently makes four styles of wine from Frontenac: Frontenac Rose, Frontenac - medium bodied, Frontenac Reserve - full bodied, and Frontenac Port. The Frontenac Rose is produced from the immediate crush juice and the winery is able to elicit a long strawberry finish. For the past two years, this wine has sold out by mid-summer. The medium bodied Frontenac is made from juice with a 5-7 day skin contact during fermentation. Their signature wine is the Frontenac Reserve, which is made from juice with a 9-11 day skin contact during fermentation. This wine is then stored in Minnesota oak barrels and Mr. Falconer believes this wine has great aging potential. The Frontenac Port was created from this year’s harvest and will be available in a couple of years. The winery will age the wine in oak barrels for 2 - 3 years before release. The Minnesota wine public has quickly accepted Minnesota grown wine and Frontenac. After opening their tasting room last year, Mr. Falconer noticed that the general public did not realize that Minnesota vineyards could grow quality wine grapes. One year later he has noticed a sea change in the consumer’s knowledge. Visitation rates are much higher than the previous year as groups of consumers travel between several wineries – with many repeat customers. In fact, Mr. Falconer has heard several wineries report that this year has been the best year on record for sales a trend which should ensure that Falconer winery continues to sell out their Frontenac stock each year.

Another Minnesota winery, Fieldstone Vineyards, started cultivating Frontenac primarily because it had a steady supply of vines from neighboring growers. Fieldstone is a new winery although their vineyard is located on a 100 year old farm and their winery is situated in a 75 year old barn. The owners are pleased with their decision to cultivate Frontenac since the grape’s versatility has allowed the winery to use it in five separate offerings, ranging in styles from dry – medium bodied reds to semi-sweet rosé wines. Each style has been successfully welcomed by the Minnesota wine public and this success is demonstrated by the number of awards earned by these wines in the past two years. The Frontenac Reding Reserve (a dry-medium bodied red) has won several awards at the Minnesota State Fair Commercial Wine Competition as did the Minnesota Glacial Rock Red (100% Minnesota Frontenac). The 2003 Martell Frontenac (a vineyard specific 100% Frontenac) won gold at the 2004 American Wine Society competition and finally, their 2003 Frontenac Rosé earned 1st place at the Minnesota State Fair Commercial Wine Competition (Rosé division). The biggest difficulty the winery has encountered with Frontenac is alleviating the high acidity associates with hybridized grapes. It continues to be an ongoing educational process both in the winery to bring the acidity down and to teach wine lovers about the differences. Regardless, the winery is very pleased with the University of Minnesota’s efforts to create hybridized vines/grapes and believe that newer releases such as Frontenac Gris, LaCrescent, Prairie Star and Marquette will "allow the bar to be raised in cold climate viticulture to even higher levels".

Nearby in Illinois, Galena Cellars Winery and Vineyard produces a port-style Frontenac Port dessert wine. The wine is made from 100% Illinois grown Frontenac grapes which has a berry - chocolate complexion. The wine is very popular in the Midwest where it won multiple Double Gold medals - most recently at the 2008 Illinois State Fair.

Materella Winery

For a couple years we've been negligent in not visiting
Materella Winery, located just north of Warrenton Virginia. Luckily business brought us to the region and we allocated a few hours to visit this boutique winery. Kate Marterella first planted vines about eight years previously in her vineyard. She started with Vidal Blanc, Cabernet Franc, and Chambourcin and later expanded the acreage to include Pinot Grigio, Merlot, and Petit Manseng. After harvest, the grapes are shipped to nearby Prince Michel Winery where they are crushed, fermented, aged, and bottled. Nice to have friends in the industry. Marterella also purchases grapes from Virginia vineyards in order to fill out her portfolio. On our visit, Kate was pouring ten wines, evenly split between reds and whites. We started with the dry Vidal Blanc which is unique in that the wine possesses flavors of red apples instead of the expected green apple. The winery offers two chardonnays, the Barrel Select fermented and aged completely on French Oak and the Vintage 2006 where 75% was aged in oak. Thus the both contain characteristics of oak aged chardonnay - but neither possess the oaky buttery finish present in many chardonnay wines. Their Pinot Grigio is made completely to Kate's tastes, dry and slightly acidic - but a small creamy finish. Interesting for a wine aged in steel. We normally don't care for Pinot Grigio, but this is an exception. Moving on, the Rosalie’s Rose is a semi-dry wine made from primarily Merlot that exudes strawberry. This wine helps in the sweet wine market but should also be acceptable for dry wine lovers - we brought a bottle home. The vintage Merlot is a little young and acidic - apparently due to the 20% Petit Verdot and may need more time in the bottle, but the Cabernet Franc is ready now. Its a smooth, full bodied wine made from estate grown grapes. Black cherry is prevalent throughout particularly in the tail. Another smooth wine which we also purchased was the vintage Sangiovese. This is an old world wine, "rustic" is a proper marketing term. Finally, Kate obliged us by opening a bottle of her 2003 Meritage, a true Bordeaux blend of Cabernet Franc, Merlot, Petit Verdot, and Cabernet Sauvigon. This is a big wine - full bodied but incredibly smooth. Ah, if it was only within our budget. We finished with two semi-dessert wines, the Vidal Blanc\Riesling Grace and chambourcin based Sweet Nothings. Both are not as sweet as the 6.9% r.s. would suggest and apparently sweet wine drinkers can finish an entire bottle of each in one sitting whereas the dry wine drinkers sip sparingly. We liked them both, the Grace a little more with its strong apple flavors.

Sadly, there's a cloud hanging over the winery. The neighboring home owners association is maliciously attempting to bankrupt the enterprise through litigation. Apparently Kate's neighbors do not appreciate a vineyard\winery in their backyard and have promised to litigate Kate until she closes. What's significant in this affair is that the entrance to Mediterranean Cellars is less than 100 yards from Marterella's entrance and Mediterranean is not being sued. And Kate planted her vineyard before Mediterranean even opened and the entrance to that winery is on her property. Yet the home owners association is only going after Marterella. Socialism at its finest. There is a jury trial scheduled for June to determine if Marterella can remain open - so until then show your support for Virginia agriculture and wine and visit the winery. We will also see how serious the state of Virginia is in promoting grape growing and wine making. Good luck Kate.

Stone Villa Wine Cellars

During another trip to Seven Springs, we visited the closest winery from the West, Stone Villa Wine Cellars. The winery is a short 20 minute drive from the resort and is a nice alternative when the legs get tired or the lift lines too long. Stone Villa opened 8 years ago, after Randy and Debbie Paul planted vineyards on the surrounding hillsides. The winery and tasting room were built by Randy's construction company and his father, James, finished the stonework. His creative masonry skills gave birth to the winery's name. And the facility is quite impressive.

Even though the winery is located in the middle of the Laurel Highlands, almost all their wine sales comes through the tasting room. And during our visit their was a constant stream of customers. The winery grows 12 varieties of grapes that are used to produce almost 20 different wines. In many instances the winery also purchases grapes from other Pennsylvania vineyards to supplement their harvest. With that number of wines, there's bound to be a wine for everyone - particularly when the styles range from dry to sweet. Having three tasters, we tried most of them. For dry white wines they produce the Villa White a blend of Chardonnay, Seyval, and Vidal Blanc. The later grapes provides a slightly sweet sensation even though the residual sugar reading is zero. The dry Riesling is also nice, but we preferred the semi-dry version. Another off dry wine we enjoyed was the Padre's Rose - made from the Steuben grape - but with only a slight foxy character. Their Padre's Red was another interesting labrusca blend - where the Concord is very prevalent. Their best sellers are these sweeter wines, which include a semi-sweet Riesling, Niagara, Pink Catawba, and Villa Sunrise. These wines are sweet - but not gritty.

However, of all the wines, we enjoyed the dry reds overall. Their single varietal Chambourcin was very good - medium bodied with cherry flavors as was the Cabernet Sauvignon with its peppery finish. Then there were the blends. The Vintner's Select is a blend of Pinot Noir and Shiraz; the Palocitro Reserve a blend of Cabernet Sauvigon and Dechaunac; and the Stovilli a blend of Shiraz and Dechaunac. You don't see these combination's that often. Our favorite was the Palocitro Reserve - dry, full of flavor, and very smooth. The Vintner's Select had the most fruit flavor and also a smooth finish. These are the types of interesting wines we seek when exploring wineries.

Although Stone Villa gets winter traffic from the surrounding ski resorts, the summer time might be the best time to visit. During that season, they host music events in the evening on their patio overlooking the pond. That would be a relaxing experience.

Casanel Vineyards

On an unseasonably warm day, we drove out past Leesburg to visit one of several new wineries in that area, Casanel Vineyards. Beforehand we learned from their website that the winery was started by Casey and Nelson DeSouza - hence “Casanel”. The couple had many successful years operating DeSouza Construction in the Washington D.C. area and eventually Nelson started exploring the countryside looking for land suitable for a vineyard. For after experiencing the Portuguese wine culture the couple decided to join the growing Virginia wine making community. He settled on a property on Catoctin Mountain that included a hundred plus year old stone dairy barn with an even older log cabin and a red wooden barn. But it was the dairy barn that he envisioned centering the winery operation around. The tasting room would be located in that building with the winery operations in the adjacent red barn. With help from family they restored the buildings and planted Chardonnay, Pinot Grigio, Norton, Cabernet Sauvignon, Carmenère and Petite Verdot vines. Since it would take several years before the vines bore fruit, they sourced grapes from several local vineyards. Kerem Baki from Hillsborough Vineyards agreed to join the venture as their winemaker and consultant and the first vintage consists of four varietals: Viognier, Norton, Merlot, and Cabernet Sauvignon.

We arrived just before sunset to discover a Christmas-decorated stone building with a patio ready for visitors: chairs and an electric and wood heater. The tasting room is impressive. There is a long tasting bar to the left with a staircase to the basement and a couple tables in the center and right. The stones were cleaned, but there is residual dirt helping to hold the stones in place. Make sure you descend down the spiral staircase in order to view the unique triangular table and the solid oak beams supporting the structure.

As for wines, we started with the Viognier which was aged 8 months in light French oak. This is a nice wine soft and slightly creamy, with a tropical fruit flavor. Anytime we find white wines such as this, they come home – and this Viognier was no exception. Next was their Norton, made in a unique dry rose style. The grapes were sourced from Chrysalis Vineyards, pressed whole clustered, then aged 10 months in light French oak. It’s darker than most rose wines – a characteristic of the grape – but with little of the acidity and grapey flavor also associated with the variety. This is a good wine, particularly considering it’s the premier effort. The final two were bolder red wines made from grapes purchased from Breaux Vineyards and aged 10 years in light French oak. The Merlot was our favorite of the two, extremely smooth with a strong cherry flavor. The Cabernet Sauvignon is also full bodied with a more spicy tail. It has more tannins so we would probably age this wine a little more in the bottle. All in all this was a great initial effort from Mr. Baki and the DeSouzas. We look forward to when their vineyards bear fruit and they start blending these varieties. Their “Chegada” brand translates into “Arrival” in Portuguese which can refer to the winery’s new start or the fact that we will be arriving often to hang out in their tasting room.

A. Smith Bowman Distillery

Fresh off our research of American Rum Distillers, we decided to pay a visit to a local craft bourbon distiller, A. Smith Bowman Distillery. Yes, it is entirely accurate to question designating this distillery as a micro-distillery - but after several years of producing large scale export driven products, A. Smith Bowman is returning to its roots.

That started over 70 years ago when Abram Smith Bowman and his sons, Smith and DeLong, began making bourbon at the family Sunset Hills Farm in Wiehle, Virginia. The distillery itself was situated in a building constructed in 1892, which served as the town hall for Wiehle, as well as a church. For the next 50 years the distillery produced their trademark Virginia Gentleman® at this location. During that time the Bowman family sold most of their estate to Robert E. Simon, who used proceeds from selling Carnegie Hall to created the planned community of Reston. As the area became more urbanized from this development, in 1988 the distillery moved south to Fredericksburg, where it still operates today. In its infinite wisdom Fairfax County bulldozed several historic structures associated with the historic distillery and the original Bowman house and distillery are now threatened as developers seek to build homes and condominiums on the property. The county has little respect for history when money is involved.

Meanwhile in Fredericksburg, the A. Smith Bowman Distillery was eventually purchased by the Sazerac Company, who also owns the Buffalo Trace Distillery and the Old Rip Van Winkle, Blanton's, Elmer T. Lee, and other well known brands. The Bowman brand had expanded to include vodka, rum, gin, and other products and the Bowman name became more associated with these spirits instead of the old Virginia Gentleman® brand. This brand had actually expanded to include the Virginia Gentleman® 90 Proof Small Batch Bourbon which was awarded a double gold medal and named Best American Whiskey at the 2003 San Francisco World Spirits Competition. This tradition of excellence continued at this year's competition as the 90 Proof Small Batch Bourbon also earned a double gold medal. The master distiller who crafts this award winning spirit, Joe Dangler, agreed to host a tour of their facility for me.

Mr. Dangler has worked for the A. Smith Bowman Distillery for over 30 years, starting in Reston and relocating to Fredericksburg with the distillery. He was originally hired as a line foreman and over the course of his career emerged as the distillery's master distiller. No formal education - just on the job training. At the Fredericksburg facility, bourbon is the only spirit created and the product line consists of three brands: Bowman Bourbon, Virginia Gentleman® and Virginia Gentleman® 90 Proof Small Batch Bourbon. Each brand is made from the original Virginia Gentleman® recipe, the only difference is the dilution and length of aging. In order to benefit from economies of scale, the mash and first distillation occur at the parent's Buffalo Trace Distillery. The corn whiskey is then transported to Fredericksburg where it undergoes a second distillation in a copper still and chilled filtered. The bourbon is then aged in new casks in a warehouse palette system that was designed to use labor efficiently and allow for ample ventilation to control temperature. The Virginia Gentleman® 90 Proof Small Batch Bourbon is aged for six years whereas the other two brands are aged between 3 1/2 to 4 years.

The warehouse smells amazing - think of the sweet corn aroma of bourbon. I asked Mr. Dangler if he ever gets tired of the smell and he informed me "no" and his nose has been trained to notice any off-odors. A semi-quality control mechanism. There's no tasting at the facility, but instead I was given access to view the the warehouse, distillation room, and bottling system. Besides the row after row of aging bourbon, the copper still was the most impressive piece - a fine piece of craftsmanship. The distillery also possesses antique scales used by the Feds to calculate taxes as well as several antique barrel making tools. Very soon the distillery hopes to showcase these items in a new visitor center. This center will also include displays on the history of the Bowman family, the distillery, and the city of Fredericksburg. We look forward to that development. In the meanwhile the Virginia Gentleman® 90 Proof Small Batch Bourbon has replaced Ancient Age and Wild Turkey 101 as our everyday bourbon. Retailing between $20-$25, this double gold winner is a bargain. It has a honey aroma that intensifies after adding a couple drops of water to the glass. At 90 proof there's an initial alcohol burn - but it quickly dissipates to a sweet nutmeg\vanilla tail. Yes, some days its worth to splurge on a Black Maple Hill or a Pappy Van Winkle - but for a steady, everyday brand - the Virginia Gentleman® 90 Proof Small Batch Bourbon is the king.

Pirtle Winery Mead

One of the first mead we tasted, and still one of our top favorites, is Pirtle Winery Missouri Mead. The wine is light, semi-sweet, with slight honey flavors. Nothing overpowering here. Just a simple nice mead. Need more convincing - the wine is the top seller out of Pirtle's tasting room.

Wine Gifts?

We have been asked repeatedly by friends or family members about suggesting wine related gift items. So here you go:

There are a few excellent books we recommend. WineWise is a new book written by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, all CIA Professors in Wine Studies at The Culinary Institute of America (CIA) that we reviewed here. It is a great overview of grapes, wine styles, and wine regions. Next is an in depth look at the fatal dynamics that led to the collapse of the Mondavi empire in The House of Mondavi: The Rise and Fall of an American Wine Dynasty. Finally, we've been in a rum craze lately and enjoyed reading And a Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis.

For accessories, we have found a few products to recommend. Want an opened bottle of wine to remain fresh longer. Take a look at VineyardFresh. Its works because "This special blend of a 100% pure and natural protective barrier is heavier than air and lighter than wine. It settles directly on the wine without penetration creating a natural protective barrier between the air and wine thereby preventing oxidation."

Worried about taking wine home from a trip relying on air travel. For the serious wine consumer you can try Wine Cruzer, but for our budget we use BottleWise. The bag fits easily into a suitcase with no worries for clothing if for some reason the bottle breaks. The wine is contained in an airtight container. We also use the bag if we are touring wineries and run out of space in our cooler. Its a much better alternative then letting the wine sit in the hot sun.

Foppiano Lionel Train

One of the best souvenirs we've purchased at a winery was the Foppiano Lionel Train courtesy of Foppiano Vineyards. This a replica of a refrigerated rail car the used to transport their grapes East during Prohibition. For the "Volstead Act allowed individuals to make 200 gallons of their own homemade wine". This helped to keep the winery in business during these dark years. Ours fits perfected within our son's Lionel set that we setup each Christmas. Post comments on your favorite souvenirs below.

Glades Pike Winery

While driving from Somerset to Seven Springs Mountain Resort we've always passed Glades Pike Winery on Route 31, but have never stopped in. Until this past weekend. We won't pass the winery without stopping in again. Glades Pike has been open for almost 15 years and makes unique wines that are very characteristic for Pennsylvania wineries.

We started with the 2008 Norton made from grapes grown at famed Chrysalis Vineyards in Middleburg Virginia. The wine was one of the best young Norton wines we've tasted. It wasn't acidic or overly jammy - like many Nortons that haven't had a chance to age in the bottle. Instead it is very smooth with a cherry flavors and an honest chocolate finish. We also discovered an interesting note on Pennsylvania labeling laws while examining the bottle. Even though the grapes for this wine were sourced from Virginia, Glades Pike can label it Pennsylvania wine since more than 85% of the grapes came from within a 380 mile radius from the winery. Interesting.

Since Glades Pike offers nearly twenty wines, we skipped the vinifera reds (Cabernet Franc and Cabernet Sauvignon) and chose instead two hybrid reds: the Baco Noir and DeChaunac. Might as well try something different. Both of these wines are very smooth with low tannins. We preferred the Baco Noir, with its fuller flavor and where the tasting notes were completely accurate. We tasted each fruit listed: the black cherry, raspberry and red currant. In order to satisfy the market, the winery produces a few semi-sweet and sweet red wines. The Glades Pike Red is a semi-sweet blend of the Baco Noir and Concord. The Concord contributes the strong grapey aroma whereas the Baco Noir provides the full bodied flavor. Probably without attempting, they've created a nice eastern European styled wine. For those with even a sweeter tooth there is a varietal Concord. And the best selling wine is a sweet blush - the Bicentennial Blush - made from Concord, Niagara, Cayuga and Vidal.

Turning to whites, Glades Pike produces a dry Chardonnay and dry Seyval Blanc but we preferred their off dry Riesling and Vidal Blanc. Both have nice acidity that provides a refreshing finish. The Vidal is more citrus while the Riesling possesses the standard flavor associated with the grape. Another off-dry option is the Mountain Mead, made from local honey. We liked this style - not too sweet and can envision blending with Apple wine to produce our own cyser. The winery also produces a varietal wine from one of our favorite labrusca grapes - Diamond. Theirs is made sweet and contains a hint of the labrusca foxiness - but more citrus. There's another sweet labrusca - Niagara - which reminds us of the white grape juice our son guzzled years ago.

Finally, Glades Pike wouldn't be a Pennsylvania winery without an assortment of fruit wines. Spiced Apple seems to be a state favorite, but the Black & Blue is ours. Just Blackberries and Blueberries. On occasion the winery produces a Raspberry wine, but currentlythey offer a Montmorency Cherry - served with chocolate.

For those traveling to ski from the West or who don't want to drive the 15 minutes from the resort, Glades Pike opened a tasting room a hundred yards from the Seven Springs entrance. This could be a perfect break from the slopes or when the kids are participating in Tiny Tots. We enjoyed the Norton, Baco Noir, and Vidal after skiing. With twenty wines to choose, we are sure there's something for everyone.

American Rum Distillers

While viewing the results of the 2008 International Rum Competition, sponsored by Polished Palate, I was quite surprised to notice that several American companies were awarded medals. I was under the misguided, but probably common belief, that rum wasn’t produced in North America. Upon further research I learned that in fact, there are over a dozen micro-distilleries in the United States crafting several styles of rum from sugar cane.

The history of rum is closely aligned to the history of the Americas. See And a Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis. In brief, Christopher Columbus introduced sugar cane into the West Indies from cuttings he obtained from the Canary Islands. Sugar production became integrated with the slave trade and it was plantation slaves who first discovered that molasses - the bi-product of sugar cane refinery - could be fermented into alcohol. In some cases, rum is also produced from fermenting pressed sugar cane as is the case in most French speaking Caribbean islands. Eventually the actual production of rum moved to colonial New England, with its abundant supply of skilled artisans (metalworking and cooperage). The rum trade was so vital to the colonial economy that the introduction of the Sugar Act in 1764 was one factor that sparked the American Revolution. However, over the next century grain became cheaper than molasses and simultaneously consumer’s tastes drifted towards grain spirits and beer. In the 20th century, the consumption of rum received an unexpected boost from Prohibition. Consumers headed to Cuba in search of sun and alcohol and discovered Bacardi while at the same time rum runners competed with Canadian whiskeys to supply the underground economy. Today there is a renaissance in the rum market as the versatility of the spirit is displayed in multiple white, dark, spiced, and aged styles. Rum is no longer just an ingredient in daiquiris and mohitos.

There are currently over a dozen American micro distillers producing rum from some form of sugar cane. And in most instances, these craft distillers use only local ingredients – including domestic molasses. The most logical place to start is Hawaii – where sugar cane flourishes as in the Caribbean. On Maui, Braddah Kimo operates Haleakala Distillers - the only licensed distillery operating on the island. Mr. Kimo is a skilled artisan. Not only is he the master distiller, but he also built the entire distilling facility himself. His rum is made using fermented Hawaiian molasses diluted with Maui rainwater, double distilled, and then aged in used Bourbon casks. Haleakala Distillers offers several styles and the Braddah Kimo's Extreme 155 Rum and Maui Dark Rum were awarded silver medals at the 2008 International Rum Competition.

Hawaiian molasses is also distilled on the mainland. Dave Classick - both Sr, and Jr. - use an Alambic Pot Still to distill fermented molasses into rum. Their distillery, Essential Spirits Alambic Distillery, located outside of San Francisco in Mountain View, sells two styles of rum, a Silver and a Gold. Further north in Napa, Charbay Winery & Distillery triple-distills Hawaiian sugar cane syrup in their Alambic Pot Still. They also sell two styles of rum, the platinum Tropical Island’s Cane Rum and the Tahitian Vanilla Bean Rum. The later is “made with our distillers' own extraction of pure beans.”

Elsewhere in the United States, Louisiana is the most likely source of molasses. New Orlean’s Celebration Distillation won several awards at the 2008 International Rum Competition, a gold for their Old New Orleans Crystal Rum, a silver for their Old New Orleans Amber Rum, and a bronze for their Old New Orleans 10 Year Old Rum. As expected the company uses Louisiana grown molasses and then ages the rum in used bourbon casks. Celebration Distillation also uses a custom made distilling system that is a combination of a pot still and column still.

The first legal post-Prohibition distillery to open in Tennessee is best known - not for sour mash whiskey - but for their rum. Prichards' Distillery makes several styles of rum, but the best selling is the Prichards’ Fine Rum. This spirit is made from Louisiana molasses distilled in a copper pot still and then aged in new charred white oak barrels. Their white Crystal Rum is made from the same molasses distilled five times in the copper pot stills. A couple other distilleries that use Louisiana molasses are Triple Eight Distillery (Nantucket) and Tuthilltown Spirits (New York). Another New England rum maker, Newport Distilling Company (Rhode Island), found a different source: Westway Feed in Chicago. Each of these companies age the rum in American oak to create three separate brands: Hurricane Rum, Hudson River Rum, and Thomas Tew Rum.

Both Graham Barnes Distilling and Railean Distillers proudly state that they use only Texas ingredients in their rum. Graham Barnes uses molasses made from Rio Grande Valley sugarcane and a proprietary process that removes several insoluble particles before fermenting. After fermentation, the liquid is distilled using reflux column stills, then blended with filtered Hill Country water, and then double filtered through activated carbon. The finished product is their Treaty Oak Platinum Rum. Railean Distillers is located near Galveston Bay in San Leon – once home to Jean Lafitte and an assortment of other pirates, sailors, and fishermen. The Railean family distills the Texas cane molasses using a Bavarian Holstein copper pot still that the distillery believes creates an” ultra-pure cane spirit”. The Railean White Rum is bottled after diluting with water whereas the Railean Reserve XO is aged in new charred American Oak casks. No used bourbon barrels here. These rums were also entered into the 2008 International Rum Competition and received a silver and bronze respectively.

In the Pacific Northwest, rum is created from an unorthodox source: brown cane sugar. Bardenay Distillery in Boise, Idaho prefers the brown cane sugar since there is more molasses in brown sugar than in processed white sugar. This means that the sugar has a higher mineral composition – basically more nutrients for the yeast to feast on. An added benefit is that the rum is distilled directly inside their restaurant providing a sweet aroma for their patrons. Rogue Distillery and Public House in Portland Oregon follows a similar approach - distilling fermented brown cane sugar.

There are several other rum distillers producing small batch rum not mentioned in more detail. Like those listed above, these craft distillers deserve a look from any interested party. There’s Dogfish Head Craft Brewery (Delaware), Forks of Cheat Winery (West Virginia), New Holland Brewing Company (Michigan), Penobscot Bay Distillery & Brewery (Maine), Charbay Winery & Distillery (California), and Temptryst (Texas). In fact, Temptryst was the most highly awarded distillery at the 2008 International Rum Competition. It will be interesting to view the next few year's results to see if American rum distillers can continue to compete with the traditional sources in the Caribbean and Americas. Or was this just a one-time chance occurrence?

Thanksgiving Beer

Over the last couple of weeks it seems that every wine retailer and blog has given their Thanksgiving wine advice. So instead, we are going to impart our beer suggestion for the holiday - particular since the Pilgrims mostly likely consumed it during their feast. When the 100+ passengers departed, their cargo included barrels and barrels of precious beer. During these voyages, water spoiled quickly, so each passenger - men, women, and children - received a ration of beer each day. Not only did the beer remain bacterial free, but it was also a major source of carbohydrates. The responsibility of maintaining the integrity of the barrels fell to John Alden, a cooper and carpenter, who the pilgrims hired to repair the Mayflower in Southampton before their voyage west. After their 60 days at sea, the Pilgrims landed at Plymouth partially because their supply of beer was dangerously low. Another reason was the site included a brook containing "sweet" and clean water. Legend says that Alden was actually the first passenger to set foot in the new land. History also says that Alden was a signer of the Mayflower Compact, an assistant to the governor, and with Priscilla Mullins, the third couple married in the Plymouth colony. Alden was also a survivor. When he passed away in 1687, he was the last male survivor of the signers of the Mayflower Compact and with the exception of Mary Allerton, was the last survivor of the Mayflower's original passengers.

Three hundred and thirty years after his death, the Mayflower Brewing Company began operating in Plymouth using the same source of water that the Pilgrims found "sweet" and clean. In fact, the founder of this craft brewery, Drew Brosseau, claims that the soft water is ideal for brewing "lighter-colored and milder beers". Oh yea, before I forget, Drew Brosseau is also the tenth great grandson of John Alden. He started home brewing beer years ago and after retiring, parleyed this experience into creating the brewery. Based on this heritage, locating in Plymouth was an obvious choice as was brewing English styled ales: a Pale Ale, a Golden Ale, an IPA, and a Porter. The Mayflower Golden Ale is probably the most widely appealing style, but the most appropriate beer would be the Mayflower IPA. This brew mostly likely resembles the actual beer drank on the Mayflower since brewers added extra hops to keep beer fresh for the long ocean voyages. It would be interesting if the same folks who decipher the recipes for the Dogfish Head Craft Brewery ancient beers could do the same for the Pilgrim's beer. In the meantime the Mayflower IPA is a close alternative. And after dinner, we recommend their Porter - particularly if temperatures remain near 30 degrees.

Miranda Lambert and LouViney Winery

A year or so after country singer Miranda Lambert launched her music career with her debut album - Kerosene- the Lambert family started exploring creating a private wine label on her behalf. They eventually selected LouViney Winery, a small family owned winery in Winnsboro Texas to produce the wines. According to Susann Briggs, the Lambert's visited their winery, enjoyed the taste of the wines, and was impressed with the "family oriented values upon which we built our winery". The next step required formulated the wine styles that the Lamberts were seeking. Fortunately LouViney could use existing blends to satisfy their requests, all except for one. It appears Miranda enjoys a crisp Pinot Grigio styled wine and LouViney had to create a new wine to match this style. The result was "Kerosene" - sound familiar - and is made from the Blanc Du Bois grape. Never heard of this hybrid; see the WineCompass Wine 101 section for a summary. The wine labels and tasting notes are listed below. Anyone interested in purchasing these wines can do so through the Miranda Lambert store or take a trip to Winnsboro and buy directly from LouViney Winery.

Miranda Lambert Belle
In naming our wines, we wanted to select those that would reflect the spirit of the wine as well as the attributes of Miranda. Southern Belle came to mind. In defining the word Belle we found it to be the perfect fit for this sweet wine as well as for Miranda. Simply put, it means the most beautiful. With her true southern spirit, she epitomizes southern hospitality and beauty while being a just a little bit flirty. As you might sense in looking at the beautiful label, in like manner, this light-bodied sweet, red wine is a mouthful of ripe cherry and raspberry flavors that tingle the palate. The finish is silky smooth and leaves you wanting more. It pairs well with chicken, red meats, mildly seasoned pastas and Miranda’s favorite - wild game dishes. Serve chilled.

Miranda Lambert County Road 233
Our most robust spirit is full of fruity flavor and powerful color, yet is smooth in texture and delivery. With its ripe berry essence, the aroma lingers as long as its explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full-bodied red sauce or, for special treat, try it with dark chocolate. Simply decadent!

Miranda Lambert Crazy Ex-Girlfriend
An alluring radiant wine bears overtones of ripe pears, honey, and golden raisins. Lusciously aromatic it is perfect for those who prefer the sweeter things in life. It is so deliciously perfumed, it has been teased as dessert in a bottle! Just like a Crazy-Ex, you’ll be seduced over and over by this charmer. So mild it can be served with fruit, light cheeses, sorbets and other light desserts, it is also delightful with Sunday brunch on the patio, fruit-glazed chicken dishes and spicy Asian cuisines.

Miranda Lambert Electric Pink
A semi-sweet wine similar to White Zinfandel, this brilliant pink light-bodied wine has a delicious berry taste and aroma. And just like Miranda’s famous electric pink guitar, it often produces a sudden sense of thrilling excitement! Our blush is a vivid, sweet, great choice for sipping on the front porch on warm summer days. It goes well with spicy foods such as Thai, as well as cheese and other light appetizers. Serve chilled.

Miranda Lambert Kerosene
This dry, straw-colored wine is light, yet pleasingly tart with softening hints of pear and ripe apple. It is similar to Pinot Grigio. The finish is clean and crisp. It marries well with pastas in cream sauce, fish, grilled chicken, garlic-based dishes and spicy foods. It is also a good wine to compliment light appetizers or a first course. Actually this versatile white delight can pair with most any dish or be enjoyed by itself in the shade of your favorite tree. Serve chilled.

Miranda Lambert Red 55
Wineries have found Cabernet Sauvignon and Merlot blends are star performers, and perhaps that’s why our friends and family selected this wine as the front-runner in our inaugural tasting. Named after Miranda’s prized first pickup, a candy apple red 1955 Chevy step-side, this beautiful cherry-colored wine is smooth and medium bodied with a mellow berry aroma. This slightly juicy blend dodges over-oaking. Just like Miranda’s vintage ‘55, our Red 55 is sure to be a classic. Pair this best-all-around wine with almost any kind of food, from fancy fare dinners to picnics and BBQs.

Black Ankle Vineyards

We have been receiving reports lately about the Grand Opening of Black Ankle Vineyards, but really took interest when we learned that the winery was awarded the Maryland Governor's Cup in their first vintage. The winery was founded by Ed Boyce and Sarah O'Herron, who decided to craft their own wine after years of being consumers. They research grapes, the wine-making process, terrior, and discovered a farm in central Maryland that met their criteria. The duo decided on several traditional grapes - but also planted a few unique grapes - primarily the Spanish grape Albarino, the Austrian favorite Gruner Veltliner, and the ancient Muscat. The other estate white wines are made from Viognier and Chardonnay, whereas the reds consist of Syrah, Pinot Noir, and all five Bordeaux red grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. It was a blend of these five grapes that won the 2008 Governor's Cup, their 2006 Crumbling Rock.

Black Ankle Vineyards is located just outside of Mt. Airy and is situated near several other wineries. However, Black Ankle differs from these wineries in that they produce only dry wines - if you care for sweet wines - then visit the other wineries afterward. The tasting room is a large stucco building with enough comforts to encourage a long stay - particularly the fireplace and indented table. And the wines were terrific. Ms. O'Herron explained that they attempt to make wine in the style they enjoy - dry, but with flavor and structure. Their Viognier and Gruner Veltliner were good examples of this approach. They both were earthy with honey flavors and a slight nutty finish. Odd for wines aged in stainless steel. The Viognier was much different than the traditional Virginia versions - more old world than new world. The Albarino was also excellent - much more citrus than the other whites. The final white wine we tasted was the 2006 Bedlam - a blend of all their white grapes. It is a refreshing acidic wine with good lineage: the 2007 version was awarded the 2008 Maryland Winemaster's Choice Award.

The red wines were just as intriguing. We started with the 2006 Passeggiato - made from 100 percent Syrah. It is unique in that it is made with a light body - but full of raspberry flavors. The more traditional Syrah spiciness is evident in their 2006 Syrah, which includes 10% Pinot Noir. Even with the spicy finish, it is a smooth wine - we noticed cherry flavors and some vanilla. The first Bordeaux styled blend was the 2006 Cosecha - made from all five of the Bordeaux grapes. It is medium bodied and very drinkable now - in fact - it was our choice for dinner that evening. It is earthy and smooth - with some cherry and raspberry flavors. Finally we tried the 2006 Crumbling Rock - and yes, we can see why it was awarded the cup. Interestingly it has a higher percentage of Cabernet Franc than the Cosecha and contains no Malbec. It is made full bodied - earthy, with enough tannins that Ms. O'Herron suggests will age very nicely. The wine also differs from the Cosecha in that the flavor is more evident of black fruits and not red fruits. This is a nice wine - that proves that vinifera grapes can make excellent wines in the mid-Atlantic. And that was it. No semi dry wines nor dessert wines. Just an excellent addition to the Maryland wine community.

Virginia Wine Lover Magazine

The Virginia Wine Lover Magazine published our article on Virginia Meaderies in their November newsletter. We also received our copy of the Winter issue of the quarterly magazine. There are nice articles on the Shenandoah Valley and Corks - plus a dinner with Thomas Jefferson.

Augusta Winery - 2001 Norton

For our semi-weekly Norton tasting we opened a bottle of 2001 Norton from Augusta Winery. The winery was established twenty years ago by Tony Kooyumjian and is noted for their Norton and Vignoles. Their appellation is significant since Augusta Missouri is located within the first U.S. Wine District, or Viticulture Area #1. The 2001 Norton has aged well in the bottle. It is full bodied with a black cherry nose and cherry-tobacco flavor. The finish is long and spicy - but remarkably smooth. There is no evidence of the standard grapey flavor or acidity associated with newer Nortons. One of our party's immediate reaction was "this is the best Norton I've ever tasted". Apparently the latest release has continued this tradition of excellence. It has one Gold medals at the Florida State Fair International, Pacific Rim International, and the Missouri Wine Competition. Congratulations to Augusta Winery.

Dogfish Head Brewery

One of our favorite breweries is Delaware's Dogfish Head Craft Brewery. Sam Calagione and brewmaster Andy Tveekrem craft truly historic beers - that is - along with their standard line of excellent I.P.A., Pale Ales, and Pilsners the winery produces several beers replicated from ancient recipes. This past Saturday, at the Falls Church, Virginia Dogfish Head Alehouse, we listened to rockin' blues from Bad Influence Band and sipped several sifters of their Midas Touch Golden Elixir. The "actual oldest-known fermented beverage in the world!" In the 1957 an archaeological expedition uncovered the possible burial chamber of King Midus in central Turkey. Inside the chamber were over 150 drinking vessels that contained chemical residues of barley, grapes, honey and saffron. Using these ingredients as a base, Dogfish Head re-created the ancient recipe blending one of the oldest grape varieties, Muscat, with barley, honey and saffron. The "Phrygian cocktail" is awesome and powerful (9.0% abv), which explains the sifter. It tastes more like a brandy - with the floral aroma and flavors of the Muscat up front.

At the same time that "Phrygian cocktail" was being fermented in the Middle East 9,000 years ago, the early Chinese were fermenting a concoction of rice, honey and fruit. Molecular Archeologist Dr. Patrick McGovern of the University of Pennsylvania, who analyzed the King Midus drinking vessels, found similar residue in the preserved Chinese pottery jars. He passed this information along to Dogfish Head, resulting in Chateau Jiahu. In trying to remain historically accurate the brewery uses pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt are fermented together with the remaining ingredients added to the wort. The result is a refreshing beer - or at least that's what we remember from the Washington D.C. Wine Festival.

Another historic brew is their Theobroma ("Food of the Dods"), based upon residue from pottery fragments found in Honduras. The chemical analysis discovered an alcoholic chocolate drink used over three thousand years ago - probably in special ceremonies. Dogfish Head version contains Aztec cocoa powder and cocoa nibs, honey, chilies, and annatto - a fragrant tree seed.

Finally we have to note some of our other favorite beers from Dogfish Head - particularly their Raison D'Etre, Palo Santo Marron, and Olde School Barleywine. The Raison D'Etre is brewed with beet sugar, green raisins, and Belgian-style yeast - producing a great slightly sweet malty ale. The Palo Santo Marron is an unfiltered brown ale aged in handmade wooden tanks. The Paraguayan Palo Santo wood add caramel and vanilla flavors to the beer. The Olde School Barleywine is malty and hoppy with an interesting flavor due to fermenting with dates and figs. Another sifter for this beer.

The best place to enjoy these beers are at the brewery itself, either the Rehoboth Beach Brewpub or the Alehouses in Falls Church, Virginia and Gaithersburg, Maryland. Each venue hosts free Saturday night music, with the Rehoboth Beach location landing some national\regional acts and the Alehouses providing a setting for local artists. In November the Rehoboth lineup consists of Nothin But Trouble, Dexter Romweber Duo, Brian McGee and the Hollow Speed,Leaving Texas, Whiskey Rebellion, and Nate Myers & The Aces. At the Alehouses look for Marshall Artz, Evan Bliss & the Welchers, Cletus Kennelly, and One Eyed Pug.

Barrel Oak Winery

After many months of delay, we finally visited Barrel Oak Winery, another new winery in Fauquier County. Sharon and Brian Roeder officially launched the winery in May 2008 and we have been lax in visiting - even after several friends and fellow bloggers had favorable impressions after their visits. This weekend the winery was hosting a Pumpkin Decorating for the Kids! so we drove out Route 66 for a visit. Several other families had already beaten us to the winery, and this was apparently a slow day. There were also several four legged friends as BOW encourages visitors to bring their leashed pets. Not only are dogs allowed on the patio - they are also welcome inside the tasting room. Our dogs like that idea.

Barrel Oak is located on a hill overlooking Little Cobbler Mountain and the John Marshall Oak Hill estate. The two year old estate vines roll along one side of the property and soon BOW will have a local source of Traminette, Seyval Blanc, Merlot, Chambourcin, Vidal Blanc, Petit Verdot and Petit Manseng. In the meanwhile, the winery sources grapes from several well established vineyards including Keswick Vineyards. The production facilities are built into a hill and the winery is heated and cooled by a geothermal system.

When we arrived, the children quickly found the pumpkin painting area and we were escorted to the tasting bar. The winery opened on a grand scale - producing over a dozen styles of wine. That's a large selection for any winery - not to mention one in its infancy. We started with the BowHaus White, a semi-dry blend of Sauvignon Blanc and Vidal Blanc. It has a citrus flavor and balanced acidity - and it was selected as our picnic choice for the day. The Seyval Blanc and Chardonnay Reserve were next with the later being a favorite. It is made in the traditional European style - sur lees - and fermented in stainles steel and aged in neutral French oak. The final white was their Viognier and this was the most interested version of this varietal we had tasted. It is made dry - but contains some sweetness. The citrus flavor makes way for a silky finish produced by aging in Hungarian oak. This is a nice wine. It's no surprise that the Late Harvest Viognier was also a good dessert styled wine.

Turning to reds, we started with the Bowhaus Red a table wine blend of Cabernet Franc, Merlot, Petite Verdot, Malbec, and Touriga; Bordeaux and Portugal in a bottle. For a young wine, this is remarkably smooth with great flavor and little acidity. This was our second choice for the afternoon's picnic. The next wine was the Tour Ga Franc, a blend of Cabernet Franc and Touriga, and possibly the first time we had tasted this combination. It is also smooth with a little more spiciness than the Bowhaus Red. Plus, $2 from every bottle is donated to the Lance Armstrong Foundation. They followed with several Bordeaux styled wines, a Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The last was our favorite and perhaps our overall favorite; it is dry, full bodied with cherry and some chocolate flavors. This is a big wine. The other Bordeaux styled wines were not bad either - the Cabernet Sauvignon had a unique nutty finish whereas the Merlot and Cabernet Franc both had full cherry flavors with a slight spiciness to the Cab Franc.

Besides being only an hour outside of Washington, D.C., Barrel Oak Winery offers several incentives to visit. They host various events each month ranging from Friday night movies, Saturday night music, barrel tasting, book signing, plus more.... Even after the events, visitors must have an incentive to return which usually has a direct correlation to the quality of the wine. We really liked the wines, both the whites and reds - and the wine is competitively priced to other wineries in the area. So count us as future returnees.

More pictures are available at Compass Tours at Wine-Compass.com.