16 Mile Brewing Company

During our visit to the Dewey Beach Music Conference 2009 I allocated time to visit 16 Mile Brewing Company, a new brewery located in nearby Georgetown Delaware. We mean new, as in two months new. The brewery is owned and operated by Chad Campbell and Brett McCrea, who were both present early Saturday morning in the never ending process of cleaning equipment. I interrupted Mr. Campbell's task long enough for him to describe the breweries foundation, philosophy, and a tasting.

Both Campbell and McCrea are native to Georgetown, the county seat of Sussex County. The original seat was held in Lewes, but the state's General Assembly requested that the county move the seat to Georgetown because, it was “16 miles from anywhere” in the county. They both went to Washington College and after careers in government intelligence and business, the two returned home. And after a stint of home brewing, they decided to go commercial. McCrea's chemistry background was a plus, and as an intelligence officer, Campbell has sampled brews made throughout the world. His favorite were English ales - particularly those malty ales with lower carbonation levels. This was the style they chose to emulate.

Currently, the brewery produces two ales: the Old Court Ale and the Amber Sun Ale. When tasting these ales its also imperative that the drinker understand the brewer's philosophy before judging the brews. First, and most evident, the beers are bottled in 22 ounce cans, shaped like a bottle. This delivery vessel provides all the benefits of canned beer that we discussed previously, Craft Brewers Turn to Cans, which are amplified within a beach community. Think drinking at the beach or on a boat; not worrying about the beer being exposed to the hot sun; and easy recycling. For the brewers, they do not need to worry about glass exploding during the bottling process; no need to pay glass deposits; no worries of glass thinning; and finally, plenty of room for description and marketing material. A win wine for the producer and consumer. Second, the beers will be malty - which means the beer will be darker than a comparative version. The Old Court Ale is marketed as a pale ale, but there is nothing pale about this beer. Third, the beers will never be overly "hoppy" - no 60 IBU's here. Instead both beers had just enough hops to balance the flavor - and even with the fewer hops - the hops provided a long finish to the beers.

The final, and most important feature of these beers are that they are designed to be served closer to room temperature than most beers. We don't mean actual room temperature, but just slightly chilled. As with wine, the aromas and malt flavors of beer are enhanced by the warmer the beer is served. Pouring wine or beer too cold depresses the flavors - great for quenching a thirst - but not for savoring a quality beverage. All to often mass produced beers are marketed to be consumed ice cold in order to mask the poor flavor. In order to produce a nice head, these beers are loaded with CO2 gas because the colder a beer gets, the more the malt sugars hold onto the CO2. On the other hand, 16 Mile beers are intended to be consumed warmer, so there are lower carbonation levels than most beers. This doesn't mean the beers will not have an adequate head. In fact, while Campbell was explaining this concept to me, we gradually warmed their beers by cupping the glass and witnessed as the beer warmed the CO2 gas was released from the malt sugars. Served at the appropriate temperature, these beers have the perfect carbonation levels, consumed too cold - the beers may feel flat. A nice chemistry lesson.

Getting back the the beer; their two current offerings are excellent beers. The Old Court Ale is darker than comparative pale ales - but is actually light bodied with a slight citrus flavor. This is a nice afternoon, out in the sun beer. The Amber Sun Ale is stronger - with a more malty sweet flavor - with a perfect long hop finish. Great balance between flavors, hops, and carbonation. This is a the beer for dinner - strong enough for steaks on the frill. 16 Mile beers are available in most retail outlets (remember no sales tax) along the Delaware beaches and are served at many of the neighboring restaurants. But, for a more personal touch, the brewery is just off several routes to the shore. Stop in and say hello.

Dogfish Head Craft Brewery - Spirits

Most people are aware of the unique and savory beers produced by Dogfish Head Craft Brewery at their Milton Delaware location, but you may not be aware that they distill a line of spirits at their Rehoboth Beach Dogfish Head Distillery. We first learned of this fact during our research on American Rum Distillers. Currently they produce three styles of rum: Brown Honey Rum, Wit Spiced Rhum, and a Dark Rum. The Brown Honey Rum is double-distilled, and then aged in American oak with Wildflower Honey. The Wit Spiced Rhum is triple-distilled and aged with Curacao orange peel and coriander. The Dark Rum is the same as the Brown Honey rum, just not aged with honey.

But rum isn't the only game in town. they also distill a Gin clone, the Dogfish Jin, distilled with several botanicals including pineapple mint, juniper berry, green peppercorn and rosemary. And then there's the vodka. The flagship is the Blue Hen Vodka which is quadruple distilled and then charcoal filtered. For those who like infused varieties, the vodka is also distilled with vanilla, Belgium dark chocolate, blood oranges, mango and even pomegranate.

At the brewpub, customers can sample four combinations so we choose the gin, vodka and two rums, the Brown Honey Rum and the Dark Rum. The latter was not very impressive and actually rather harsh. It didn't have much aroma and the harshness overwhelmed any ability to taste the distilled molasses. The Brown Honey Rum was tamer and I liked the honey finish; but just a little too sweet for my tastes. However, it is a far superior product than the Wild Turkey Honey Bourbon. The best surprises, however, were the gin and vodka. I normally do not care for gin, but the Dogfish Jin displays a nice balance between the spirit and the botanicals. Sometimes the spices overwhelm the product, but not here - this was nicely done. My favorite, however, was the Blue Hen Vodka. This is money. Its extremely smooth - barely any burn. After dampening a little with a couple drops of water, a nice aroma arose and the taste became sweeter and even smoother. I'd have to say this version is on par with the Cold River Vodka from Maine Distilleries. No wonder the guy at the Dewey Beach liquor store said he couldn't keep this in stock. And next time you travel to the brewpub to drink some Midas Touch or Raison D'Etre - remember - there's also an array of spirits available.

Wine at the Eastern Shore: Nassau Valley Vineyards

While attending the Dewey Beach Music Conference we visited one of the local tourist attractions, Nassau Valley Vineyards. Peg Raley and her father, Bob Raley planted vines near the seashore over two decades ago and since Delaware prohibited farm wineries, Ms. Raley had to actually draft the legislation in order to permit wineries to legally operate in the state. Her draft legislation became law in 1991, and the winery opened two years later.

Nassau Valley Vineyards grow strictly viniferia grapes on their estate: Cabernet Sauvignon, Merlot, Chardonnay, Cabernet Franc, and Petit Verdot. Initially, we had expected that the vineyard grew hybrids, thinking the climate was too hot for old world grapes. However, Ms. Raley informed us that the sandy soil provides excellent drainage and is very similar to the soil situated near the river banks in Bordeaux. As for the climate, Delaware's coastal region resembles that of New Jersey and Long Island as opposed to the hot, humid conditions further south. And even during the hot summer months, the grapes cool adequately in the evening.

The winery produces vintage wines and proprietary blends with these estate grown fruit. These wines are made dry and are their flagship products. These are the wines we tasted this day. Their 207 Chardonnay is fermented in steel, and then aged in French Oak for 9 months. It has the nice chardonnay flavor accompanied by appropriate texture at the finish - not too oaky and buttery - just enough to sense the oak. And priced at $16, is very reasonable. We tried two difference Cabernet Sauvignon wines, the 2005 and 2006 Vineyard Select. Not surprisingly the latter was far superior - more full bodied, stronger nose - a nice wine. The 2005, was too weak for our tastes. The 2006 Merlot "Adrift" is decent, dry with full cherry flavor - but we sort of lost interest after trying their Indian River Red "Vintner's Blend" - a proprietary blend of their Cabernet and Merlot grapes. This is the wine we took home with us - it is a classic Bordeaux wine - dry, full bodied - but extremely smooth - even with existing tannins. We plan to age this wine a little and compare with similar California versions.

In addition to the above wines, Nassau Valley Vineyards produces a range of semi-dry to sweet red and white wines from grapes sourced from the Finger Lakes region in New York. These are the hybrid grapes, Chambourcin, Delaware, Vidal Blanc, and Seyval Blanc. These wines are made in order to satisfy the demands of most of the visitors that were in the tasting room during our visit: tourists, vacationing at the beach - who prefer sweeter wines. Laurel's Red, a semi dry Chambourcin wine was a big seller as was the House White - a blend of Vidal Blanc and Seyval Blanc. Another example of why wineries produce sweeter wines; they sell.

On a final note, we encourage people to visit the winery in order to tour their wine museum. This facility describes the history of wine making and includes several artifacts of wines vessels, cork screws, and such. It is a nice addition to our visit.

Old Town Food & Wine Festival

This time of year we attempt to travel to NYC for that city's Wine and Food Festival; but this year we found a similar event closer to home: The Old Town Food & Wine Festival. This two day event (October 10th & 11th) is held in various locations in historic Alexandria Virginia and includes tastings of Virginia made wine as well as food seminars, demonstrations and wine dinners.

The festival provides the all important grand tasting (from 11AM to 6PM both days); but prudently at two different locations: Holiday Inn, 625 First Street, Alexandria, VA 22314 and Crowne Plaza Hotel, 901 North Fairfax, Alexandria VA 22314. This is a great idea, provide two locations to thin out the crowd and give greater access to the wines. And look who's pouring; the list includes some new wineries that we have not had a chance to visit:

• Democracy Vineyards
• Mountfair Vineyards
• DuCard Vineyards
• Loudoun Valley Vineyards
• Barren Ridge Vineyards
• DelFosse Vineyards & Winery
• Athena Vineyards & Winery
• Horton Vineyards
• Holly Grove Vineyards
• Narmada Winery
• Fabbioli Cellars
• Chateau Morrisette
• Davis Valley Winery and Vineyard
• White Fences Vineyard & Winery
• Tarara Vineyard & Winery
• North Mountain Vineyards
• Potomac Point Winery
• Prince Michel Winery
• Philip Carter Winery of Virginia

There are also plenty of seminars. Each day starts with a Wine 101 seminar at the Grape and Bean Wine Bar. On the 10th, this follows with Joe David, Author of Gourmet Getaways; Andrew Stover on "ABCs-Emerging U.S. Wine Regions & Their Regional Delights" and Lauren DeSantis, "Cooking With Wine". Stover's seminar should be quite interesting since he's bringing wines from across the United States: Oregon, Idaho, Texas, Ohio, Michigan. We will not miss this one. The 11th includes both Joe David and Lauren DeSantis again, as well as Laurie Forster "East vs West: The Smackdown". If that's not enough several area restaurants are pairing Virginia made wine with their entries throughout the entire weekend.

This should be a fun and entertaining event. Thankfully it helps us avoid the hassles of traveling to New York and provides an enjoyable alternative in our own backyard.

Devils Backbone, Starr Hill win big at Great American Beer Festival

Following up on our post yesterday about craft brewers, last night we were notified that two breweries on the Blue Ridge Trail, Devils Backbone and Starr Hill won Gold Medals at the 2009 Great American Beer Festival in Denver. In fact, Devils Backbone was awarded four medals with a Gold going to their Gold Leaf Lager - a pilsner styled beer. Starr Hill, based out of Crozet, received a Gold for their Dark Starr Stout - an Irish styled stout. If you can't make a trip to the Charlottesville area, Starr Hill frequents most music festivals in the mid-Atlantic region. As for Devils Backbone, the brewery "rocks' Nelsen County" through regularly scheduled live music. As does its neighbor, Blue Mountain Brewery. Good beer and good music.....

Craft Brewers Turn to Cans

A couple weeks back we listened to a NPR report on how craft breweries are moving towards canning their products; 45 craft breweries now can at least one of their brews. Despite any perceived biases towards canned beer, they do provide benefits - particularly blocking exposure from sunlight - the culprit responsible for skunky beer. Also the metal taste associated with canned beer has been eliminated by lining the insides with an epoxy-based resin. And like boxed wine - canned beer can be easily transported anywhere: boats, beach, picnics - you name it. However, there have been examples where in no situation will we consume a canned beer over its bottled sibling. The prime example is Tecate, where the canned version is far worse than bottled one. The same holds for PBR - one of our favorite domestic retro beers. Not sure why - maybe our personal tastes.

At that time of the NPR report, the only canned craft beer we had tasted was Dale's Pale Ale from Oskar Blues Brewery. We liked it, but thought nothing special. So one day we ventured into our local beer supplier, Norm's Beer & Wine, and were startled to see the array of canned products. Not only domestic craft producers from Oregon and Colorado, but several German breweries; truly a universal phenomenon. And in Virginia, we learned from this Washington Post article that Blue Mountain Brewery has become the first Virginia microbrewery to can its beer. We'll be heading down to Nelson County soon.

But at Norm's we decided to stick to Oskar Blues Brewery - the pioneers. Based on the Examiner's portrayal of the brewery's operation here - we purchased six packs of Old Chubb and Gordon. These are stronger ales than Dale's Pale Ale and we hoped would be a good representative of canned craft beer. And the Old Chubb is right up our alley. It's a Scottish ale, but a little smokier than most versions we frequently consume - but overall, very balanced and pleasing. Later we learned that the beer includes "a dash of beechwood-smoked grains imported from Bamburg, Germany, home of the world's greatest smoked beers". But served in a glass - no one would know it was canned. The Gordon was interesting, not necessarily from the vessel, but because of its ingredients - brewed to be a cross between an Imperial Red and a Double IPA. It's hoppy so beware - it took a few sips to become accustomed to the finish. Its very distinct - and I learned to consume this beer with a meal - as it cleanses the palate. Overall though, we preferred the Old Chubb.

So, next time you frequent your local beer supplier, take a hard look at the canned products. If you purchase one, remember, like any quality craft beer, canned craft beer should be consumed using a glass vessel.

Winemakers squeeze all they can from white grape crop

The Roanoke Times published a nice article on southwestern Virginia wineries and how they are coping with the weather.

Vintage Virginia & Octoberfest

Although we will most likely not be able to attend either, we wanted to make sure readers were aware of two good local festivals scheduled for the next couple of weeks. This weekend, the 19th & 20th, Across-the-Way Productions hosts the 28th Annual Vintage Virginia held at Bull Run Park in Centreville. Almost 50 wineries will be pouring their products from many established wineries to the newcomers, particularly Democracy Vineyards and New Kent Vineyards. And Keswick Vineyards may be pouring their Governors Cup Cabernet Sauvignon. There will also be plenty of craft vendors and good music (Beleza Brasil, Robert Jospe, Cherry Blossom String Quartet, Lisa Simone, and DJ Williams Projekt).

The following weekend, The Trigger Agency presents Das Best Oktoberfest - held at National Harbor Maryland. Besides the 100+ German produced or styled beers, they will be pouring German wine and schnapps. That means plenty of easy drinking Riesling, Gewurtztraminer, Dornfelder, and Piesporter. For schnapps - try the Black Forest Kirschwasser, Kammer William Pear, and Barenjager Honey Liquer. Actually - blend some wine into the Barenjager for a nice change of pace. As for beer, make sure you try the Schneider Weiss, Bitburger, Erdinger, and the Kostritzer Black Beer. Need more incentive. Kelly Bell provides entertainment - see schedule below. Hopefully next year we can indulge.

Looking for Lester Pop 12:00 PM

Love Seed Mama Jump Rock 2:00 PM

The Kelly Bell Band Blues 6:00 PM

Bringing back Norton

Another nice article on Norton; this one from the Columbia Daily Tribune.

Tax Dollars to British distiller for Captain Morgan rum

As a general rule, we feel that any intervention by the government into the wine-beer-spirits industry usually causes more harm for both consumers and producers. And yet, we are left scratching our heads in bewilderment in this one instance in which the federal government is actively trying to assist a spirits producer. According to the Chicago Tribune, the administration is giving London-based Diageo PLC - makers of Captain Morgan - "$2.7 billion in tax breaks in building a state-of-the-art distillery on the island of St. Croix in the Virgin Islands". We have many reasons to doubt the logic of this move.

First of all, Diageo PLC is the world's largest spirits producer and made a $2.62 billion net profit from June 2008 to June 2009. Second, with record deficits, do we really want to subsidize billion dollar companies - talking about corporate welfare. Finally, Captain Morgan is currently produced in Puerto Rico - so its not like the government is trying to entice a company to move production from another country. The company is moving from one U.S. territory to another.

"The Virgin Islands government will finance the new $165 million distillery by issuing bonds... and the estimate it will create 40-70 jobs on the island." Let's do some math, if 70 jobs are created that means they spent $235,714 per job each year for 10 years. On the other hand, the Puerto Rican government claims that their island could lose up to 300 jobs. I have a suggestion, why don't we just let Diageo PLC use portions of their $2.62 billion net profit to finance the move.

Tequila 101

Many American’s first experience with tequila is through over-sugary concoctions labeled as Margaritas or even worse, alcoholic induced shots with salt and lime. Basically tequila was used as a means to an end and no thought was given to the merits of the spirit. Fortunately this pattern is changing and tequila is in the mists of a growing renaissance as Americans are starting to share the same appreciation for the spirit that our southern neighbors have given it for centuries. Mixologists are substituting tequila in well know cocktails and creating Añejo Manhattans, or Bloody Marias, or teqilia based caipirinhas. Bars are stocking a broader array of brands - from higher quality white tequilas to more expensive aged varieties. But in our household, like many others, Tequila is served neat in a caballito or snifter, with just a splash of water. If it’s a quality product, it should be drunk casually, with the aromas, taste, and finish speaking for itself. And in fact, we have found many tequilas that are on par with our collection of single malt Scotch, single barrel Bourbons, and aged Rums.

Tequila is North America’s oldest distilled spirit and its lineage derives from an even older spirit – Mezcal – both made from the agave plant. In fact, some form of alcohol has been produced from agave juice for the past millennium. Like most spirits, there are strict regulations regarding the production of tequila. For instance, the spirit must be fermented and distilled with at least 51% agave juice and these are referred to as "mixtos". The remaining 49% must consist of natural sugars such as corn syrup, molasses, or cane juice. However, the higher end tequilas are produced from 100% Blue Agave – no sugar substitutes here.

Another regulation is that tequila can only be produced in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas – "The Tequila Region". It is in these regions were the agava plant thrives in the volcanic soil – yet there are differences within these regions. Plants grown in the highlands are fruitier than their lowland brethren because they receive more sunlight during the day. On the other hand, plants harvested from the lowlands tend to be earthier – sort of like the Old World-New World wine comparisons.

Finally, in order to be called tequila, the spirit must be double distilled and then diluted with water to between 35-55% alcohol by volume (abv) or 70-110 proof. Single distilled agave juice is simply a Mezcal - which includes one brand that contains a worm. It is a pop culture myth that tequilas contain worms.

Once the tequila has finished the distillation process, it can undergo five different levels of aging. If aged less than two months in either oak or stainless steel before bottling the tequila is referred to as Blanco – or on occasion Plata (silver). Some in this category, particularly the mixtos variety, are the cheap tequilas served in bland sugary cocktails or thoughtless shots. However, for more high-end tequila’s, Blancos are excellent indicators of a distiller’s craft – there is no oak or additives to camouflage defects in the product. Joven (Young) or Oro (Gold) is another category where the blanco tequila is blended with older tequilas or given an extra dose of caramel coloring – syrup – or oak extract to resemble in an aged product.

However, there are three other categories of truly aged tequilas. Reposado refers to tequilas that have “rested” from a minimum of two months to less than a year in oak barrels. The barrel must be made of oak – but there is no requirement like with bourbon - that the oak must be new. A much more practical decision. Because of the increased popularity of tequila, many people have tasted or at least are familiar with the next category: Añejo. To be included in this designation, the tequila must age at least one to three years in oak. Those that are aged more than three years are included in the newest category: Extra Añejo – established in 2006.

As with other wine, beer, and spirits, tequila is experiencing a renaissance with more brands available than any time in history – approximately 150 different distillers producing over nine hundred different brands. And many of these are high quality, 100% blue agava products. Alright. Some of these brands will be served at the 3rd Annual Spirits of Mexico Tasting Competition held September 10 & 11 2009 in San Diego California.

And on the 12th, these brands will be available for a public tasting; but what is the proper technique for tasting tequila? In general it is very similar to wine. Start with the lightest first – which means sampling each Blanco, then moving on to the Reposados and then the Añejos. For each tequila, follow the advice of Jaime Salas, National Tequila Ambassador for Tres Generaciones: "…First, 'observe' the color. Second, 'nose' or smell the aromas, and third 'taste' the flavors". At the nose determine if the tequila exudes agave notes or over-powering alcohol. If it’s the later, leave it alone. When tasting the tequila it should have a smooth taste, with some crispness, similar to a mildly acidic white wine. The agave flavor should be prevalent and for reposado or añejo versions – followed by oak flavors at the finish. Ever have tequila with those characteristics? You should. In the next few weeks leading up to this event we will be posting suggestions from industry professionals not only how the tequila’s will be judged but also more tasting suggestions. Salud.

FloydFest Beer Garden

One of the best features of FloydFest is that they provide a Beer Garden for patrons who would like to indulge while listening to music. Alcohol policy varies by festival with some banning all alcohol, whereas others provide alcohol throughout the general festival grounds. FloydFest strikes a balance by providing the aforementioned beer garden with its own stage and for the first time, a beer tent adjacent to the main stage. They also promote local producers of beer and wine - particularly the two neighboring wineries: Chateau Morrisette and Villa Appalaccia Winery. Chateau Morrisette offers most of their sweet portfolio at the festival to fullfil the tastes of the attendees with their sangria easily being the most popular drink. Villa Appalaccia's wines are drier - but very drinkable during the day in the Italian tradition in which they are based.

As for beer, Charlottesville's Starr Hill Brewing is a constant at major festivals and we've always liked their Wheat, Pale Ale and Amber Ale. There were two new breweries this year, Radford's The River Company Restaurant and Brewery and Winston-Salem's Foothills Brewing. For only being open a few months, The River Company Restaurant and Brewery, makes a good hefeweisen while I liked Foothills Brewing's Pilsner and Pale Ale. Ironically, we cared the least for the most popular brewery, Magic Hat Brewing Company. The red colored summer ale was boring, not even refreshing, and the other beer I sampled was so nondescript I can't remember it.

Now if you liked the wine at the event, the tasting rooms for both the winery's were open throughout the festival. In addition, these wineries share a tasting facility in downtown Floyd with two other local producers: Blacksnake Meadery and Foggy Ridge Cider. We brought enough home to keep us stocked until our next visit to Floyd.

Guest Article: Developing a taste for Norton Wines

Think back on items that you had to develop a taste for in the past. Coffee, hopefully unsuccessfully tobacco products, or maybe single malt Scotch? Fortunately, acquiring a taste for Norton wines is a bit simpler, if you give yourself the luxury of visiting different vineyards, tasting various examples and discovering which wineries you prefer. I have collected so far a database of 150 vineyards producing Norton wines in twenty states! Somewhere out there in the Midwest or Southeast is that perfect Norton wine to match your preferences. If you are unable to visit these vineyards, possibly you will be enticed into ordering directly some noted references found in this article.

The costs, quality, and types of wines have been interesting to observe over the past 35 years. The places of selection also play into this, be it a liquor store, grocery store, big box discount stores or now, ~ a local vineyard. With today’s explosion of vineyards in all 50 states, the choices become mind boggling. With this explosion comes gifts from friends, to include wines that you have never heard of before. All this rambling brings us back to the subject of the Norton wine.

Our first gift of Norton wine, also known semi-incorrectly as Cynthiana, came with ‘family connections’ from a New Haven, Missouri vineyard, Robller Winery. We were so lucky that this first bottle inked our curiosity into the subject of Norton. It was years later, learning that the Norton grape was also present in Virginia, we decided to investigate Norton wine possibilities. Passing through Virginia on a trip north; we took the time to explore nine vineyards offering Norton wines. A few years back there were only a handful of vineyards growing Norton grapes in Virginia, but today there are 23 wineries sporting this wine (*vineyards visited):

Abingdon Vineyard & Winery *(http://www.abingdonwinery.com Abingdon, VA
Belle Mount Vineyards ((http://www.bellemount.com) Warsaw, VA
Bluemont Vineyard *(http://www.bluemontvineyard.com) Bluemont, VA
Burnley Vineyards *(http://www.burnleywines.com) Barboursville, VA
Casanel Vineyards (http://www.casanelvineyards.com) Leesburg, VA
Castle Gruen Winery (http://www.castlegruenwinery.com) Locust Dale, VA
Chrysalis Vineyards *(http://www.chrysaliswine.com) Middleburg, VA
Cooper Vineyards *(http://www.coopervineyards.com) Louisa, VA
Dry Mill Winery (http://www.drymillwine.com) Leesburg, VA
DuCard Vineyards (http://www.ducardvineyards.com) Madison County, VA
Horton Vineyards *(http://www.hvwine.com) Gordonsville, VA
Keswick Vineyards *(http://www.keswickvineyards.com) Keswick, VA
Misty Ray Winery (http://www.mistyraywinery.com) Harrisonburg, VA
Mountain Cove Vineyards (http://www.mountaincovevineyards.com) Lovington, VA
Paradise Springs Winery (http://www.paradisespringswinery.com) Clifton, VA
Peaks of Otter Winery (http://www.peaksofotterwinery.com) Bedford, VA
Potomac Point Winery (http://www.potomacpointwinery.com) Stafford, VA
Rappahannock Cellars (http://www.rappahannockcellars.com) Huntly, VA
Rockbridge Vineyards *(http://www.rockbridgevineyard.com) Raphine, VA
Valhalla Vineyards (http://www.valhallawines.com) Roanoke, VA
Veramar Vineyard (http://www.veramar.com) Berryville, VA
Virginia Wineworks (http://www.michaelshapswines.com) Charlottesville, VA
Winery at La Grange *(http://www.wineryatlagrange.com) Haymarket, VA

However, the taste of these Virginia Norton wines from the east coast did not resemble what we remembered from the Missouri gift of years past. All interesting, but oh so different. Maybe this was the best state to start our Norton tastings as the examples varied wildly, and it was easy to tell which selections we preferred. On a scale of ‘5’ being the best, we found mostly 2s and 3s, but more importantly a Norton that gingerly bumped the “4” marker.

Before going any further, it is important to state with all Norton wines, do not base your tasting on a freshly opened bottle of Norton wine. All Norton wines need to breathe for an extensive amount of time. Here again, as with most wines, do not base your tasting on your first sip since the second paused sip will settle your senses, and by your fifth-ninth-twelfth-etc. sips, you will be exuding an unquestionable Norton grin. Likewise, take advantage of Norton blends which combine the characteristics of this varietal grape, yet create a balance of complex flavors. To name a few sites which we enjoyed:

The two Virginia heavies in Norton wine production would be Horton and Chrysalis vineyards. I would say that Horton's mission is to introduce to the general public a good Norton wine at a fair price and to this they unquestionably succeed. Chrysalis, on the other hand, wants to produce Norton examples with a full range of tastes and cost. Both of these vineyards are fine examples of the east coast Norton varietal. Our favorite east coast Norton wines on this exploration turned out to be from two small farm-like venues: Cooper Winery, a fine dry red Norton, and from Pennsylvania's Stone Mountain Wine Cellars, a delightful “fruity” Norton. Both were wonderful variations on a theme of Norton grapes. As for a soft and easy tasting table-wine Norton, don't pass up Abingdon Vineyard's Norton.

Obviously, it is time for my wife and me to return to Virginia and try the offerings of other Norton wineries from this state. You will quickly develop your own Norton palate preferences while visiting the many geographical vineyard settings from the coastal rivers to the Shenandoah mountains. Wander the beautiful Virginia countryside for yourself and I promise that you will find several Norton surprises.

On to Missouri where the choices become harder. Virginia has now 23 out of 133 wineries producing Norton wines. I found Missouri has 49 (another report has 53) wineries producing Norton wines! One statement made from a Norton wine web page was not to compare a Norton wine to any similar wine from Europe or from California. Likewise, I would say not to compare Virginia Norton wines to Missouri Norton wines as they are produced under different climatic and soil situations. The same grape, but grown in two different agricultural scenarios.

We found several large producers of Norton wines in Missouri; as, Crown Valley, St. James, and Stone Hill. Crown Valley has an enormous wine production program making various Nortons in tremendous volume. St. James Winery has a similar mission as Virginia’s Horton Winery in that they want to educate and introduce to its public good, affordable wines. Don't let these affordable $6 prices dissuade you into thinking that these are only "cheaper" wines. On the contrary, their $10 middle priced Norton and sometimes available $15ish “Reserve” Norton wine are bargain wines and stand up well to the best-that-Missouri has to offer. To tell you our favorite Missouri Norton wine becomes a hard chore. Let me list a few with comments:

Chandler Hill Vineyards may be the new kid on the block, but what a taste explosion they laid introducing their Norton "Savage" wine. After participating in a dinner tasting of six notable Missouri Nortons at St. Louis' 2008 Norton Wine Festival, this came out an overall first at our table from publicly available selections. This is an interesting winery that is proud of its historic surroundings and goes to great lengths to preserve their history.

Blumenhof Winery produces an award winning Norton wine they have cleverly named "Original CYN". Unfortunately they ship directly only to MO & CA, but I have found that the Missouri Mercantile wine distributor will secure this wine for shipment. Order quickly because they always sell out by early fall. This is a vineyard working hand-in-hand with nature, providing a vineyard tree edge which accepts a 10% loss of grapes to its finely fed feathered friends.

Montelle Winery is now a sister winery to Augusta Winery. Simply stated, this is a fine Norton wine which they call ‘Cynthiana’ at great case prices. I’ll slip in a little note here that has nothing to do with Norton wines, ~ have you ever tried a Chardonel wine? Though I don’t normally pick up whites and even more remotely, don’t consider semi-sweet wines, Montelle’s Chardonel is a good starting point of learning about this Cornell University introduction. (“As a cross of the famed Chardonnay grape with the popular Seyval, Chardonel is usually barrel fermented, very dry and full bodied. This is great with heavier seafood dishes as well as chicken with cream sauces.” http://www.missouriwinecountry.com)

I throw in another Norton wine producer for different reasons. River Ridge Winery is a friendly out-from-the-beaten path winery with a Norton offering that is unique in that you get to contrast two barreled Norton wines. The same grapes from the same location, but one called Norton (aged in American Oak) and the other named Cynthiana (aged in French Oak).

Röbller Vineyard & Winery makes a Norton that sits right in the middle offering a great value wine that successfully caters to tastes that go the gamete north-to-south / east-to-west. Need a picnic or dinner wine? This one can go either place. We started our Norton experience here and will return to this site for many years to come. A robust Norton wine and as importantly, nice people.

A winery we found on this year’s trip west was Oak Glenn Winery & Vineyard. Though we haven’t settled on a family ranking of this wine, it is strange that we keep going back to this case, and before long it will be all gone.

To conclude my Missouri tasting treats, let me add Heinrichshaus Winery. I include this small winery because its proprietor insists that Cynthiana grapes were a sport of Norton grapes and his wines are "true" Cynthiana. He'll even show you the pictured differences between the growing habits of the grape clusters. Supposedly there is not any controversy about the Cynthiana/Norton grape any more, . . . . . . . . . . or is it?

Planning a Missouri wine tasting road tour? This is a selected list of vineyards we would consider returning to or visiting for the first time (*vineyards visited and enjoyed):

Adam Puchta Winery *(http://www.adampuchtawine.com) Hermann, MO
Augusta Winery *(http://www.augustawinery.com) Augusta, MO
Baltimore Bend Vineyard (http://www.baltimorebend.com) Waverly, MO
Bethlehem Valley Vineyards (http://www.bethlehemvalley.com) Marthasville, MO
Blumenhof Winery *(http://www.blumenhof.com/) Marthasville, MO
Bommarito Estate Winery *(http://www.bommaritoestatewinery.com) New Haven, MO
Cave Vineyard *(http://www.cavevineyard.com) Ste. Genevieve, MO
Chandler Hill *(http://chandlerhillvineyards.com) Defiance, MO
Charleville Vineyards (http://www.charlevillevineyard.com/) Ste. Genevieve, MO
Chaumette Vineyards & Winery (http://www.chaumette.com) Ste. Genevieve, MO
Claverach Farm & Vineyards (http://www.claverach.com/) Eureka, MO
Crown Valley Winery *(http://www.crownvalleywinery.com/) Ste. Genevieve, MO
Durso Hills Vineyard & Winery (http://www.dursohills.com) Marquand, MO
Eagle’s Nest Winery (http://www.theeaglesnest-louisiana.com) Louisiana, MO
Eichenberg Winery (http://www.eichenbergwinery.com) Cole Camp, MO
Grey Bear Vineyards (http://www.greybearvineyards.com) Stover, MO
Heinrichshaus Vineyard & Winery *(http://www.heinrichshaus.com) St. James, MO
Indian Creek Winery (http://www.indiancreekwine.com) Monroe City, MO
Jowler Creek Vineyard & Winery (http://www.jowlercreek.com) Platte City, MO
Keltoie Vineyard (http://www.keltoivineyard.com) Oronoga, MO
La Dolce Vita Vineyard & Winery (http://www.ladolcevitawinery.com) Washington, MO
Little Hills Winery (http://www.littlehillswinery.com) St. Charles, MO
Montelle Winey *(http://www.montelle.com) Augusta, MO
Montserrat Vineyards (http://www.montserratvineyards.com) Knob Noster, MO
Mount Pleasant Winery *(http://www.mountpleasant.com) Augusta, MO
Native Stone Vineyard (http://www.nativestonewinery.com) Jefferson City, MO
New Oak Vineyards (http://www.newoakvineyards.com) Wellington, MO
Oak Glenn Vineyards & Winery *(http://www.oakglenn.com) Hermann, MO
Oovvda Winery (http://www.oovvda.com) Springfield, MO
River Ridge Winery *(http://www.riverridgewinery.com) Commerce, MO
Robller Vineyard Winery *(http://www.robllerwines.com/) New Haven, MO
St. James Winery *(http://www.stjameswinery.com) St. James, MO
Stone Hill Winery *(http://www.stonehillwinery.com) Hermann, MO
Stonehaus Farms Winery (http://www.stonehausfarms.com) Lee’s Summit, MO
Summit Lake Winery (http://www.summitlakewinery.com) Holts Summit, MO
Terre Beau Vineyards (http://www.terrebeauvineyards.com) Dover, MO
Twin Oaks Vineyards (http://www.twinoaksvineyard.com) Farmington, MO
Vance Vineyards (http://www.vancevineyards.com) Fredericktown, MO
Westphalia Vineyards (http://www.westphaliavineyards.com) Westphalia, MO
Whispering Oaks Winery (http://www.whisperingoakswinery.com) Seymour, MO


Now the problem of selecting a Norton wine becomes more complicated after concluding a recent search of Illinois Norton vineyards. Oh, shucks, Illinois has 22 vineyards producing Norton wines. It looks like another trip is brewing.

As stated before, your Norton wines will benefit by decanting, which in turn mellows the strong Norton tannins and balances the flavors when served. Consider putting away your findings for a few years. We have found a little patience goes a long way with Norton wines.

I have to stop typing now as my doctor-minister-wine aficionado-brother-in-law has just walked in the door with a Three Sisters Vineyard Norton exclaiming “you have to taste this outstanding Georgia Cynthiana”. Did I mention that Georgia now has four Norton vineyards? Oh, well – we can talk about this later.

Boris Bauer
Easley, SC

Micro-Brews in Canaan Valley, West Virginia

While traveling to Thomas, West Virginia to listen to music at the Purple Fiddle, we discovered that the area was populated by two micro breweries: Mountain State Brewing Company and Blackwater Brewing Company. We spent more time at Mountain State Brewing Company since they also provide live music and when we arrived Larry Keel & Natural Bridge were warming up for that evenings concert. Over several beers we discussed the local music scene with several people who travel to Thomas often - just to hear music. The brewery offers four full time brews: the Almost Heaven Amber Ale, Cold Trail Ale, Seneca Indian Pale Ale, and the Miner's Daughter Oatmeal Stout, We didn't try the later but enjoyed the first three, particularly the Cold Trail Ale, a blonde ale made from wheat and oats. Just how we like it. The pale ale was also refreshing even with the higher hop content. Not bad for a brew master who basically starting with on the job training. Mountain State Brewing Company also has a Deep Creek Lake location in Maryland that serves beer brewed in Thomas. Although both location host live music, Thomas is where you want to be for the big name acts. For instance in the coming weeks they are hosting New Riders Of The Purple Sage on July 31st and Cracker August 8th. We may make that show.

In neighboring Davis (only two miles away) the Blackwater Brewing Company brews half a dozen beers and at a large number of vehicles in the parking lot every time we drive by. The brew pub opened over ten years ago and serves American, German, and Italian flavored food. It must have been a bad night, because our German food was terrible; but the beer and bread kept us there. Our favorite beer was the Blackwater Marzen, named after the falls situated only a mile or so away. The Seneca Golden Wheat was a lighter wheat and the Blackwater India Pale Ale as refreshing ale. We did not sample the Blackwater Gold Ale, Parsons Porter, or Black Diamond Stout. Maybe during ski season.

West-Whitehill Winery

It is becoming common knowledge that some form of wine is produced in every state and within scenic West Virginia about 15 wineries call home. The eastern section of the state, the Potomac Highlands, contains the South Branch Valley which is a small micro climate. Called a Rain Shadow, the area receives little precipitation and low humidity because they are located on the leeward side of the Allegheny Front. (See picture below for more information.) For almost thirty years, West-Whitehill Winery has been cultivating French Hybrid grapes in the valley and selling the wines to a steadily growing domestic market.

Because of this domestic market, the wines are made on the sweeter side. The only completely dry offerings are a nice medium bodied Chambourcin aged in French oak and a Seyval Blanc. They also produce the West Virginia red which is basically the Chambourcin made off-dry. Our favorites were the two semi-dry wines, the Vidal Blanc and a second Seyval Blanc - both made with about 1.5% r.s. Both portray nice fruit characteristics, but we were won over by the acidic content. Both are refreshing wines.

The most interesting wine is their Aurora Blush. I wonder how many readers have even heard of this grape, or of the Chancellor that is added to enhance the color. Its actually a decent wine, not necessarily fitting into our tastes, but during a visit a couple entered the tasting room and purchased a case. That's how the winery stays in business. With assistance from the sweet wines. There's the Highland Mist, a blend of hybrid grapes and orange and lemon spices; the Mountain Spice, this time with cloves and cinnamon added to the juice; the Classic Currant and the Raspberry Royale. These last two are definitely worth tasting; for us - substitutes for dessert wines - for others - table wines. The Currant wine is made from California juice and white grapes. The flavor basically explodes off the tongue - how many currants are picked to make a bottle? The Raspberry Royale is a blend of the Aurore and red raspberries and the flavor also stays in the mouth from the initial taste to the tail.

West-Whitehill Winery is a small winery, making only about 2,000 cases a year. Their tasting room is only open during the weekend, so most of their wines are sold in retail outlets - particularly tourist shops. In Thomas, we noticed several customers carrying 3 bottle boxes purchased from the Riverfront Antiques & Thrift. Why not a bottle of wine as a souvenir or a gift.

Shenandoah Vineyards

Nestled among farms and cattle ranches are the dozen or so wineries comprising the Shenandoah Valley Wine Growers Association.The oldest of these, which makes it the third oldest in the state, is Shenandoah Vineyards, located just off Interstate 81 in Edinburg Virginia. Known as the "breadbasket of the confederacy", the valley's fertile soil is home to thousands of small farms. One of these started in 1976, when Jim and Emma Randel planted 5000 vines of several French Hybrid varieties that they believed were well suited for the valley. In particular they were the first to champion Chambourcin as a suitable alternative to vinifera reds, at a time when the technological knowledge on how to successful grow vinifera grapes was lacking. These original vines are still producing fruit right behind the winery. In total, Shenandoah Vineyards now has 26 acres of vines planted of eleven varieties of grapes.

The first surprise we noticed when viewing the tasting sheet was the number of dry wines in the portfolio. Many wineries in similar locations must produce primarily sweet wines in order to fill the needs of the local market, but Shenandoah Vineyards had a nice 50/50 split. For instance they produce two versions of dry Chardonnay; the Founder's Reserve, a dry and buttery wine a result of aging two years in French Oak and a stainless steel fermented vintage Chardonnay. Of the two, we preferred the later, mostly because that's the style we like - let the flavor of the grape speak for itself. The also produce a dry Sauvignon Blanc that is fermented and aged in American oak - it was nice - but we still preferred the vintage Chardonnay. Getting sweeter they offer a semi-dry Johannisberg Riesling and their proprietary Shenandoah Blanc - the winery's best seller. In fact, we added to this trend, thinking this wine would be adopted by the National Guard members we were visiting that night. Its a nice everyday wine - fruity but not overly sweet. Plus, priced under $11 - why not.

Turning to reds, we started with the Founder's Reserve Pinot Noir, which is a light dry wine - but with a nice flavor. We decided that we would be different in chill this wine and serve as an alternative to a dry rose. Up next was the Founder's Reserve Chambourcin, the grape the couple first championed, and they have produced an impressive red wine. It is full bodied - but smooth; a very nice wine. We liked this more than their vintage Cabernet Sauvignon which just didn't have the same full bodied fruit flavor as the Chambourcin. The winery also produces a couple off dry to semi dry red wines, the Shenandoah Ruby and Rebel Red. The later is actually served chilled - although don't confuse this with a rose style wine. Both of these wines are designed for people who are a little skittish about drinking red wine. Shenandoah Vineyards does offer a few sweet wines such as the Sweet Serenade, Fiesta, and Raspberry Serenade. Because of time limitations we didn't sample these wines, but were told they were quite popular.

Now in her 80's, Emma Randel still operates the winery. She is a valuable source of knowledge for the Virginia wine industry since most wineries lack historical knowledge of how grapes react over time. She has witnessed cyclical variations in weather; pests; disease; and many other issues that most infant wineries in the state have not experienced. She is a valuable source that the industry needs. To see for yourself - take a break from driving and pull off Interstate 81 - and enjoy nice wines with clear views of the Blue Ridge Mountains.

DC's Wine Country - Food and Wine Festival

On Saturday July 11th, we attended the first annual DC's Wine Country - Food and Wine Festival, not as an attendee, but as a volunteer. Good thing, because that evening was completely sold out - 1,500 people had purchased tickets. They had prepared to travel to beautiful Bluemont Virginia and enjoy about a hundred different wines from Loudoun County wineries. Along with fellow blogger Dezel from My Vine Spot and fellow wine drinker Brian, we poured wines for our friends at Corcoran Vineyards, perhaps the most popular winery at the event. Maybe it was a result of sponsoring the pre-festival dinner or merely of crafting excellent wines; but we were besieged the entire night. OK, a slight exaggeration; but we were busy.

Almost all the Loudoun County wineries participated in the event from the oldest, Willowcroft Farm Vineyards, the biggest, Breaux Vineyards, Chrysalis Vineyards, Tarara Winery, the smallest, Zephaniah Farm Vineyard, to some of the newest, Dry Mill Vineyards & Winery and Quattro Goomba's Winery. One noticeable exception was Notaviva Vineyards, who welcomed a new addition to the family earlier in the week. Congratulations.

Before our pouring responsibilities contained us, I was able to visit a few booths - couldn't taste - but I could see what was in store for the attendees. The Village Winery & Vineyards had their Apple, Elderberry, and a Petit Verdot, which I was very interested in trying - it seems most of these wineries had warmed to this grape. The aforementioned Zephaniah Farm Vineyard had bottled a Cabernet Sauvignon as a companion to their Cabernet Franc. Breaux Vineyards had produced a Nebbiolo Ice Wine, but since their booth was unoccupied at the moment - I couldn't confirm whether it was a true ice wine. And finally I learned that Hiddencroft Vineyards has some nice wines aging in their cellar - they should be expecting a visit later this summer.

Besides wine, author Ellen Crosby was available to autograph books. I was briefly able to discuss how Mrs. Swedenburg, the former patriarch of Swedenburg Estate Vineyard assisted her on her research. And in fact the winery was the inspiration for The Merlot Murders. Her latest in the series is The Riesling Retribution: A Wine Country Mystery; perfect summer reading.

Before exploring more, duty called and it was time to start pouring some Corcoran wines. Lori Corcoran had brought her stellar Viognier, the easy drinking Cabernet Franc, spicy Malbec, and full bodied Meritage - a blend of the first two reds plus a shot of Merlot. It was a real pleasure serving these wines, because we knew they were going to be popular - not a bad wine in the bunch. This statement was verified several times by other attendees who were quick to state that this was the only winery were they liked the entire selection.

And this was a wine educated crowd. A clear majority not only were familiar with grapes, but knew which were best suited for the Virginia climate. The most common misconception was that a few attendees were not aware that Malbec was a Bourdeaux grape and thought it was indigenous to South America. Many were even aware of Tannat, which Lori adds to the Malbec - maybe for some earthiness? Either way, Tannat and Malbec should be considered along with Petit Verdot as old world grapes suitable to Virginia. And in fact, all of Corcoran's grapes are grown in Northern Virginia, either at their estate or in vineyards surrounding Purcellville & Winchester. A little micro-climate.

Before long, the three hours were finished. We were thirsty - no drinking in the booth. And there was no time to sample from the other wineries. Oh well; the only other disappointment was not being close to the music stage. Throughout the night I heard a few notes from Moon Music and Hard Swimmin' Fish (pictured on the left) - enough to peak my interest - but not able to hear the entire set. Fortunately they play regularly at local venues - perhaps On the Border on Thursday night.

From what we witnessed Saturday, this was a successful festival - well run and popularly attended. We look forward to pouring at next year's festival and actually plan to attend one of the other nights to taste what Loudoun County wineries have to offer.

The Birth of a Maker's Mark Barrel

We recently received a letter notifying us that our our newborn Marker's Mark barrel has finally arrived. That is, the distillery has filled a charred American white oak barrel with their signature whiskey plated with the WineCompass name and is gently resting in a warehouse. This is a benefit for joining the Marker's Mark Ambassador program. By joining this program participants receive their name on a Maker’s Mark barrel; an opportunity to purchase a bottle of Maker’s Mark from your batch; updates on the aging of your bourbon; advanced notice of rare, special-release bottles; and invitations to special Ambassadors-only Maker’s Mark tasting events. Sadly, we couldn't attend the last one scheduled in Washington D.C. In return, participants do all they can to promote the Maker's Mark brand. Hence, this post.

So what makes Maker's Mark any different then the dozens of premium bourbons on the market. It starts with the ingredients. In order to be labeled bourbon, the whiskey must derive from at least 51% corn; the rest is usually barley and rye. Maker's Mark uses yellow corn from specially selected small farm cooperatives to ensure only the highest quality corn. Instead of rye, the distillery uses red winter wheat which produces a gentler taste. This mash is then fermented by a special yeast strain that has been in the Samuels family for six generations.

After fermentation, the whiskey is placed in a new charred American white oak barrel and sent to a warehouse where it sits still for a number of years. At bottling a distillery then collects samples from various portions of the warehouse to add to each bottle. This is because the bourbon ages differently depending on its location. Instead of following this process, Maker's Mark rotates the barrels. Possibly the only distillery to do so. According to the distillery, "all our barrels start at the top of the warehouse where they are exposed to the greatest temperature extremes. Hot Kentucky summers cause the whisky to expand into the wood. Cold winters cause the whisky to contract back out of the wood. This is what allows the whisky to absorb the wonderful flavors from the wood. When ready, (around three years) each barrel is moved to a lower part of the warehouse to continue its maturation process in a less extreme fashion." That's why we like this bourbon. Add in the trademark red wax and you have your bottle of Maker's Mark bourbon.

When will be able to see our "baby" barrel? Well, online or a taking a trip to their Loretto, Kentucky facility. When will we be able to taste the aging bourbon? In 6 or 7 years. I hope we don't forget about the barrel during this process.

Reminder: DC's Wine Country - Food & Wine Festival 2009

We wanted to remind our readers that the first annual DC's Wine Country - Food and Wine Festival starts in less than a week. This festival is held during the evenings of July 10-12, 2009 at the historic Whitehall Manor in Bluemont, Virginia and will highlight the fabulous wines being produced by twenty wineries in Loudoun County. Besides the $30 general admission, there are a few dining packages available. All proceeds will benefit the Virginia Food & Wine Foundation general scholarship fund which supports culinary arts and wine studies.

Participating wineries:

Bluemont Vineyard	Lost Creek Winery
Boxwood Winery	Loudoun Valley Vineyards
Breaux Vineyards	North Gate Vineyard
Casanel Vineyards	Quattro Goomba's Winery
Chrysalis Vineyards	Sunset Hills Vineyard
Corcoran Vineyards	Swedenburg Estate Vineyard
Dry Mill Vineyards & Winery	Tarara Winery
Fabbioli Cellars	Village Winery & Vineyards
Hidden Brook Winery	Willowcroft Farm Vineyards
Hiddencroft Vineyards	Zephaniah Farm Vineyard

Arizona Vineyards Winery Destroyed By Arson

We just wanted to let our readers know that one of Arizona's oldest wineries,
Arizona Vineyards, was destroyed by arson on June 5th. Here is the complete story from Wines & Vines. The winery had been owned and operated since 1984 by Tino Ocheltree. Apparently a nomadic neighbor entered the property while Ocheltree was setting up for a party and poured gasoline on the structure and set it ablaze. Ocheltree and his companions were able to capture the criminal. He had just finished bottling his 2008 vintage, 3,000 cases, which were lost in the blaze as well as all his winery equipment and wine making memorabilia.

Ironically Arizona Vineyards does not grow grapes, so Ocheltree can not fall back on sourcing grapes while he rebuilds the winery. He has created a tax-free foundation to accept donations. To learn more, call him at (520) 313-0226 or e-mail delfinjuly@yahoo.com.