Thomas Jefferson was right: The grapes that work best for Virginia

Thomas Jefferson was right: The grapes that work best for Virginia: 9:15 a.m.-10:15 a.m. Moderator: Richard Leahy, Vineyard & Winery Management magazine. Panelists: Matthew Meyert, Williamsburg Winery; Jennifer McCloud, Chrysalis Vineyards; and Matthieu Finot, King Family Vineyards.

Starting early with this panel. These winemakers will discuss the native, hybrid, and viniferia varieties that work best in the state.

Wineries participating in 2010 DrinkLocalWine.com Twitter Taste-off

These wineries have said they will participate in the 2010 DrinkLocalWine.com conference on April 25:

Virginia

• Boxwood Winery

• Breaux Vineyards

• Chrysalis Vineyards

• Corcoran Vineyards

• Fabbioli Cellars

• Pearmund Cellars

• Sunset Hills

• Tarara Winery

• Barboursville

• Jefferson Vineyards

• Keswick Vineyards

• King Family Winery

• Michael Shaps Wines

• Chatham Vineyards

• Ingleside Vineyards

• Williamsburg Winery

• Potomac Point

• Veramar Vineyard

• Lovingston

• White Hall

• Pollack

• Rappahannock Cellars

Maryland

• Black Ankle Vineyards

• Elk Run Vineyards

• Serpent Ridge Vineyards

• Sugarloaf Mountain Vineyard

More Information on H.R. 5034

WineAmerica Statement on HR 5034

Family Winemakers of California Statement on H.R. 5034

Wine Institute Comment on HR 5034

Dr. Vino's wine blog

Virginia Allows Tasting of Spirits?

As the U.S. Congress works feverishly to ban the direct sale of wine with H.R. 5034, Virginia is actually liberalizing its liquor laws. For more details, navigate to this Washington Post article; but in general, the state plans to allow consumers to sample spirits in their 330 Alcohol and Beverage Control stores.

We will leave the question on why the state operates liquor stores in the first place to a later date, but will applaud this decision. Its about time. Allowing someone to taste a product before forking over $50+ dollars; what a novel concept. Now the state isn't being altruistic about giving consumers more choices. As with most government business, this decision begins and ends with the state's deteriorating fiscal situation. The theory is that consumers will purchase more products and thus pay more in taxes, if they could only sample the product beforehand. Yes, in general, that is true. But so is the reverse; there are several spirits I have purchased only to dislike -- if the tasting option had been available, I would have gone elsewhere. Consumers should benefit from this increased use of market forces; if distributors plan to allow consumers to sample a product, it better be good.

We look forward to the date when we can walk into our local Virginia ABC store and sample 1.5 ounces of spirits. For those across the river, don't expect the Puritan Maryland General Assembly to follow suit.

Congress Attempts to Destroy Artisan Wineries, Again

It is apparent that government, whether at the federal or state level, always intercede into the wine, beer, spirits marketplace to the detriment of consumers. Sometimes, they just want to to limit the number of producers by increasing regulation and\or the license process. Sometimes they want your money and increase consumption taxes. But most likely they desire to protect special interests, and in this case, the old boy network: wholesalers. This is definitely the case with H.R. 5034 just introduced in the U.S. House of Representatives. Why is it lethal to small wineries and detrimental to consumers? It would, in practice, ban direct shipping of wine, creating a monopoly for wholesalers. Here's Tom Wark from Fermentation to explain:

"Notwithstanding that the State or territorial law may burden interstate commerce or may be inconsistent with an Act of the Congress, the State law shall be upheld unless the party challenging the State or territorial law establishes by clear and convincing evidence that the law has no effect on the promotion of temperance, the establishment or maintenance of orderly alcoholic beverage markets, the collection of alcoholic beverage taxes, the structure of the state alcoholic beverage distribution system, or the restriction of access to alcoholic beverages by those under the legal drinking age.’’

"This language means that any state may pass a law that discriminates against out-of-state wine shippers and that the law cannot be challenged in court and therefore invalidated—just as the 2005 Granholm v. Heald Supreme Court decision invalidated laws in New York and Michigan that discriminated.

The Granholm Court reasoned that because the states' goals of temperance, an orderly market and tax collection could have been achieved without burdening interstate commerce and discriminating against out-of-state interests, those discriminatory wine shipping laws were unconstitutional violations of the Constitution's Commerce Clause."

WineSpectator.com also has a comprehensive review of the bill and the Wine Harlots are also providing licks to Congress so that you can express your displeasure. This should be an appropriate topic for this weekend's DrinkLocalWine conference.

2010 DrinkLocalWine.com Conference - Preview

There may be a few of you who are thinking about attending the 2010 DrinkLocalWine.com conference on April 25th, but are not familiar with the Virginia or Maryland wine industry. Both states have industry associations that provide excellent resources for learning more about wine in that state. For Maryland, try the Maryland Wineries Association and particularly their history of Maryland winemaking. For Virginia, besides reading excellent blogs such as My Vine Spot and Anything Wine, try Virginia Wine. This organization also provides this excellent video on the history of Virginia winemaking.

Chrysalis Vineyards Hires Alan Kinne as Winemaker

Here is a press release we'd like to pass along - sounds like exciting events are occurring at Chrysalis Vineyards:

Alan Kinne--who began making wine in Virginia in 1979 when there were just 6 wineries in the state, then ventured West to craft award-winning Pinot Noir in Oregon and Zinfandel in California--is returning to his Old Dominion roots. Kinne has agreed to become winemaker at Chrysalis Vineyards.

From the late 80s to the late 90s, Kinne had a huge hand in driving Virginia's wine scene. He was a consultant for many wineries in the state, among them Horton Vineyards, Oasis Vineyards, Ingleside Plantation Vineyards, Piedmont Vineyards, Lake Anna Winery, Valhalla Vineyards, and Chrysalis Vineyards, and was widely in demand before heading out west to pursue a number of big opportunities.

Chrysalis Vineyards owner Jennifer McCloud first turned to Kinne -- the man who produced the first modern-era Nortons in Virginia, in the early '90s, at Horton Vineyards, not to mention the historic 1993 Horton Viognier, universally acclaimed as the finest Viognier ever made in America -- to teach her the ins and outs of winemaking when she met Kinne at a wine conference in 1995. She founded Chrysalis Vineyards in 1998. Kinne not only made the first bottles of wine that carried the Chrysalis Vineyards label, but he also managed McCloud's vineyards their first year.

The pair undertook three separate trips to Spain to research the varietals that thrive in the Spanish climate. Those trips helped to lay the foundation for Chrysalis Vineyards, a winery that seeks to work with and not against the terroir of its estate on the edges of Virginia horse country -- a mission that requires a winemaker to be open to experimenting with lesser-known grapes.

Two Bottles of Wine

Here's a little fun video featuring my favorite artist - Reverend Peyton's Big Damn Band - and their fans with two bottles of wine.

DrinkLocalWine.com: DLW conference schedule

Along with several popular wine bloggers, we will be attending the 2010 DrinkLocalWine.com conference set for Loudoun County, Va. on April 25. Registration is open to the public and will set you back only $65, which includes three seminars, lunch, and the Twitter Taste-off. Plus its held at the famous Lansdowne Resort. Questions? Call (978) 276-9463 or send an email.

Wineries from both Virginia and Maryland will be participating including Breaux Vineyards, Chatham Vineyards, Chrysalis Vineyards, Fabbioli Cellars, Ingleside Vineyards, Jefferson Vineyards, Keswick Vineyards, Potomac Point Winery, Rappahannock Cellars, and Veramar Vineyards from Virginia. The Maryland wineries participating are Black Ankle Vineyards, Serpent Ridge Vineyard, Sugarloaf Mountain Vineyard, Elk Run Vineyards, Cygnus Wine Cellars, and Fiore Winery. That's a good representation of the various wineries in the two states and Keswick Vineyards, Rappahannock Cellars, and Black Ankle Vineyards are recent Governor’s Cup winners in their respective states. We hope to see you there.

Schedule:

• Conference registration, 8:30 a.m.

• Thomas Jefferson was right: The grapes that work best for Virginia: 9:15 a.m.-10:15 a.m. Moderator: Richard Leahy, Vineyard & Winery Management magazine. Panelists: Matthew Meyert, Williamsburg Winery; Jennifer McCloud, Chrysalis Vineyards; and Matthieu Finot, King Family Vineyards.

• Social media: How regional wineries can get the word out: 10:15 a.m.-11:15 a.m. Moderator: Michael Wangbicker DWS, CWE. Panelists: Lenn Thompson, New York Cork Report; Jennifer Breaux Blosser, Breaux Vineyards; Jeff Siegel, the Wine Curmudgeon.

• Lunch, 11:30 a.m.-12:45 p.m.

• If local food, why not local wine? 1 p.m.-2 p.m. Moderator: Dave McIntyre, Washington Post. Panelists: Mary Watson-DeLauder, Lansdowne Resort; Andrew Stover, Chef Wino; Todd Kliman, Washingtonian magazine.

• Twitter Taste-off, 2:15 p.m.-4:15 p.m. (Participants must be 21 or older.) Moderator: Kenton Fabrick, Twitter guru extraordinaire

Black Box Wines - Malbec

This week we received another sample of Black Box Wines - your friendly premium-quality box wine company. This time, the varietal was Malbec and it initially clashed with the abnormally high temperatures - would have loved their Sauvignon Blanc instead. All kidding aside, Malbec is one of our favorite varietals and is an increasingly more popular option for winemakers and grape growers here in Virginia. Yet, Argentina is where 100% Malbec has staked its claim and the Black Box Malbec comes from the Mendoza region - the largest wine region in the country. But why does Malbec excel in Argentina? In Bordeaux the grape is used in blends and never as a 100% varietal. Our friend Doug Frost instructed us that great wines come from regions which allow grapes to reach their full maturity during the longest amount of time. For instance, grapes that mature fully in July, but are harvested in September won't make a superior wine. The Argentinian climate apparently allows for that full maturity. The grape's thin skin requires tons of sun and heat plus the necessary fluctuation at night to properly cool the fruit. Add in well drained soil and the threat of rot dissipates. By harvest, the grape has fully matured; Malbec has found a home.

The Menoza Argentina Malbec is made dry with a medium body. Its nose contains bits of earth - tobacco and chocolate and the flavor is surprising more blackberry than cherry. There is little acidity which produces a smooth finish - and it became smoother as the wine decants. This is a good wine - very drinkable - particularly considering it comes with the stigma of arriving in a card board vessel. But that box comes with a lot of benefits - the wine stays fresher longer; it can be transported anywhere; and there's a volume discount. The box retails for about $25 and is the equivalent of 4 750ml bottles. So that's the equivalent of $6.25 a bottle. That's a bargain.

We did have a couple of other Malbec's open from the previous week; a 2008 Antis Malbec and a Corcoran Vineyards 2008 Malbec. It was difficult to compare the three since they are made in completely different styles. The Antis and Corcoran are more full bodied with the Antis the spiciest of the group. Whereas all three can be consumed immediately, the Antis and Corcoran's have the tannic content to mature with age. On the other hand, drink the Black Box Malbec now - and unfortunately - the one issue with a boxed wine is that its all too easy to turn on the spigot.

Republic Tequila

We will post the winners of the San Francisco World Spirits Competition shortly, but one outfit that fared well was Republic Tequila, who received medals for three of their organic tequilas. Yes organic, with the Añejo, aged 20 months in charred American Oak barrels, receiving a Gold Medal. Not bad for their first time entering the competition. Although Republic Tequila is based out of Austin, Texas; the tequila is actually produced by La Quemada. The blue agave is grown around Arenal, Jalisco, which is located in the Tequila lowlands about twenty-five miles from Guadalajara. During fermentation, the distillery uses natural yeast - that is they open the windows and let nature take over. Sometimes distilleries try to save money during the fermentation process by introducing foreign yeast strains to speed the process. Not with Republic Tequila. After fermentation, the juice is double distilled and then allowed to sit for five days to absorb oxygen - this process creates an even smoother product. At this point some of the tequila is bottled for the white "Plata", the rest sent to the barrel for their Reposado and Añejo.

Republic Tequila also provides entertaining videos on how the two co-founders, Tom Nall and Ken MacKenzie, found each other and craft the product.

Free the Shine: Catoctin Creek Distilling Company

This weekend I stumbled upon the Facebook page for a distillery, right in my backyard, Catoctin Creek Distilling Company. And just two weeks ago I drove right by their distillery without even realizing it. Catoctin Creek produce several spirits, from their Watershed Gin, to Virginia Brandy, to Roundstone Rye and Mosby's Spirit. The later is a white whiskey made from Rye, while the Roundstone Rye is aged in oak for a more traditional whisky. The Brandy is crafted from locally-grown Virginia grapes - plenty of them in Loudoun county. We hope to visit later this spring, but for those who have time this week, they are asking for volunteers for their first whisky bottling for Tuesday and Wednesday 9am - 5pm. I've also included an introductory video released by the distillery.

Chateau d’Esclans

One of our favorite makers of Rose wine is Chateau d’Esclans, located in the Côtes De Provence, Provence, France. The produce several cuvees including our favorites: Whispering Angel, Chateau d’Esclans, and Garrus. To celebrate the 2009 vintage, the winery has produced a marketing video we'd like to share.

Polished Palate’s 5th Annual International Rum Competition

The results are in for Polished Palate’s 5th Annual International Rum Competition and the Best of Show belongs to Zafra Master Reserve 21 Rum from Panama. We sampled this aged rum for the first time this past February at the South Beach Wine & Food Festival and thought it was special - particularly when damping the alcohol with a drop of water. But Best of Show - we would never have predicted. particularly since each judge has to rate the spirit with an overall score of 90+. "Master Distiller Francisco ‘Don Pancho’ Fernandez has done it again." Accolades should also be given to Khukri Rum from Nepal which earned its fifth consecutive gold medal as well as its second "best of category" category award. Who knew they crafted rum in the Himalayas, and in particular, gold medal quality rum. The Diplomatico Blanco, which we also tasted for the first time in South Beach, also was awarded a Gold medal. And the employees at Ron Abuelo must be proud of their two gold winning products, the Ron Abuelo 7 Anos and Ron Abuelo 12 Anos. The one unexplained mystery, what happened to Ron Zacapa?

WHITE RUM

* Gold: Don Q Cristal, Puerto Rico; Diplomatico Blanco, Dominican Republic.
* Silver: Siesta Key Rum, Florida; Ron Barcelo Gran Platinum, Dominican Republic.
* Bronze: Carta Viejo Claro, Panama; Koloa White Hawaiian Rum, Hawaii.

GOLD RUM

* Gold: None.
* Silver: Bacardi Gold, Puerto Rico; Koloa Gold Hawaiian Rum, Hawaii.
* Bronze: Don Q Gold, Puerto Rico; Old Lahaina Premium Gold Hawaiian Rum, Hawaii.

DARK RUM

* Gold: Khukri Rum, Nepal; One Barrel Rum, Belize.
* Silver: Koloa Dark Hawaiian Rum, Hawaii; Carta Vieja Anejo, Panama.
* Bronze: Old Lahaina Premium Dark Rum, Hawaii.

RUM AGED UP TO 8 YEARS

* Gold: Ron Abuelo 7 Años, Panama; Bacardi 8, Puerto Rico; Ron Abuelo Añejo, Panama; Ron Medellin 8 Year Old, Colombia.
* Silver: Ron Barcelo Imperial, Dominican Republic; Plantation Barbados 5 Year Grande Reserve, Barbados; Ron Medellin 3 Year Old, Colombia; Ron Viejo de Caldas 3 Year Old, Colombia; Ron Viejo de Caldas Grand Reserve, Colombia.
* Bronze: Don Q Añejo, Puerto Rico; Ron Carupano Oro Reserva Especial, Venezuela.

RUM AGED 9-15 YEARS

* Gold: Ron Abuelo 12 Años, Panama; Don Q Grand Añejo, Puerto Rico; Ron Carupano Solera Centenaria Reserva Limitada, Venezuela.
* Silver: Diplomatico Reserva Exclusiva, Venezuela; Plantation 20th Anniversary, Barbados; Vizcaya VXOP Cask 21 Cuban Style Rum, Dominican Republic.
* Bronze: None.

RUM AGED 15+ YEARS

* Gold: Zafra Master Reserve 21 Rum, Panama; Ron Añejo Carupano Legendario, Venezuela
* Silver: Bacardi Reserva Limitada, Puerto Rico; Ron Millonario Solera 15 Reserva Especial, Peru.
* Bronze: None.

FLAVORED RUM

* Gold: None.
* Silver: Don Q Coco, Puerto Rico; Don Q Limon, Puerto Rico.
* Bronze: Aguardiente Antioqueño Sin Azucar, Colombia.

Birthday Fun @ at Corcoran Vineyards

When our son requested a moon bounce for his birthday, we dreaded the idea of hosting it at a bounce facility at an industrial warehouse. Yea, there are benefits - come and go with no setup or cleanup - but we decided to stretch our imagination and bring the moon bounce to our favorite place in the country: Corcoran Vineyards. The only restriction Jim and Lori Corcoran applied was no outside alcohol - which why should we when we had ample access to Lori's Chardonnay, Cabernet Franc, and Malbec. Big Country Amusements provide the pirate module at a reasonable price and setup the bounce right outside Corcoran's tasting room. The other attraction for the kids was ample space for frisbees and kites as well as a stocked - catch and release fish bond. Even with a slightly chilly day - the setting was way more enjoyable than an industrial warehouse. This may become an annual event.

Home Distilling

In our travels at Wine-Compass.com we've met many micro-brewers and wine makers who first received training in their craft by manufacturing beer or wine at home. This list includes many of today's most popular brewers, including Sam Calagione of Dogfish Head Craft Brewery and Jim Koch of The Samuel Adams Brewery. Koch still supports the homebrew movement with the Samuel Adams American Homebrew Contest where the brewery crafts the winner's brew. And homebrewers even have their own support group, the American Homebrewers Association.

Now, home wine and beer making may still not be legal in your specific area. When the 21st Amendment passed,which repealed the 18th amendment and the Volstead Act, it left regulation of alcohol to the states. However, they still heavily taxed home brew and wine until 1978, when Congress exempted a certain amount of beer\wine brewed for personal or family use from taxation. (A household of two adults or more can make up to 200 gallons of homemade beer\wine\cider annually. Single adult house-holds can make up to 100 gallons annually.)

Yet, there are no similar exemptions for home-distilling; partly because the government puritans want to control people's behaviors regarding hard alcohol. In fact, distillers were the main targets of the 18th Amendment which outlawed the manufacture of alcoholic beverages with 40% alcohol. It wasn't until the Volstead Act which outlawed the manufacture of alcoholic beverages with 1.2% alcohol, where wine and beer production was virtually eliminated. Yes, sacrificial and small qualities of home winemaking were still permitted.

But the primary restriction to home distilling is the federal government's unending thirst for tax dollars. Approximately 32% of the purchase price of a 750ml bottle of your favorite spirit goes to Uncle Sam or states. "That's more than three times the tax on wine, and twice that on beer." So yes, you can distill spirits at home, put the government forces you to undergo the same agonizing process that commercial distillers experience. Yet, the U.S. government allows the purchase of a one gallon still for the purposes of distilling water and essential oils from plants. There are many online providers of distilling equipment such as Home Distilling Shop. And it is legal to research and distribute information about distilling alcohol. But remember, it is not the distillation process that creates alcohol - its fermentation. So maybe there are still some brave souls out there experimenting with distilling micro batches of fermented grappa, corn whiskey, applejack, plum brandy - you name it.

Dry Mill Vineyards & Winery - Leesburg, Virginia

This weekend we finally visited Dry Mill Vineyards & Winery, another infant winery located just outside Leesburg, Virginia. Actually, the winery is only a year old, but the Vanhuss family has been growing grapes in their Lovettsville vineyard for over a decade. Many of these grapes have gone into making Naked Mountain's award winning Chardonnay. When the stable and barn that housed the horses and dogs of the Loudoun Hunt Club became available they swooped in and purchased the property. A winery was born. While they converted they former Hunt Club stable into a tasting room, the contracted with Kerem Baki to produce the wine at Hillsborough Vineyards.

Before our visit, we had called ahead to confirm that NCAA basketball was playing on the big screen. The renovated Loudoun Hunt Club stable was a work of art; they used as much of the original wood as possible as well as the original large wooden storm shutters that kept the horses warm in the winter. Where these horses once slept, we planted our feet in front of the tasting bar.

Dry Mill's offerings contains many traditional Virginia wines: Chardonney, Viognier, Cabernet Franc, Norton, and Traminette. They enhance their portfolio with a Syrah and an off-dry Rose - made from a blend of multiple grapes. We started with several, actually, quite disappointing wines. The Traminette had a powerful floral aroma, but like the Steel Chardonnay that followed, the flavor was weak. This was particularly surprising since their grapes had gone into Naked Mountain's chardonnay. And their Barrel Chardonnay had too much of a spicy finish for our tastes that overwhelmed any chance to savor the chardonnay grape. After not caring for their Syrah - we were ready to throw our hands in - but then came the Cabernet Franc. Finally, a really good wine - full bodied, with flavor - smooth - but with a hint of a spicy finish. Their Norton followed and this was one of the better versions - they have extracted the acidic grapey characteristics inherent with the grape and produced a full bodied, smooth wine. There are no astringent acids effecting the tongue, so you are free to enjoy this wine; and the touch of Mourvedre really gives some additional flavor and smoothness. We finished with the Rose, both chilled and at room temperature to see how serving warmer increases the wine's sweetness.

Unfortunately, the winery doesn't provide a sample of their Viognier, since it was selected as one of the tops in the area. We decided to purchase a body anyway and spent the remainder of the afternoon on their back patio enjoying the day. And yes, this is one fine wine - apricot flavors throughout. This and their Cabernet Franc will pull us back in. It also helps that their back patio provides a relaxing environment and the winery provides live music on occasion. And as their other wines improve - this will be one of the top attractions on the Loudoun Wine Trail.

Virginia Wine Week

The Virginia Wine Marketing Office and the Virginia Tourism Corporation today announced Love By the Glass, the first-ever Virginia Wine Week. Wine lovers will celebrate Virginia Wine Week March 22-28, 2010 at more than 100 participating restaurants and wine shops across the state.

Virginia Wine Week promotes restaurants and wine shops who offer Virginia wine for sale by the glass. From March 22 to March 28, participating businesses will add at least two Virginia wines for sale by the glass to their menus and merchandise. Look for Virginia Wine Week posters, menus and decals or visit www.VirginiaWine.org to find participating businesses.

“Virginia Wine Week is an exciting new partnership to expand local wine offerings in our restaurants and shops,” said Annette Boyd, Director of the Virginia Wine Marketing Office. “As Virginia’s reputation for wine excellence continues to grow, so does demand for our product. Wine lovers now have a new reason to get out and enjoy the success of the Virginia wine industry.”

“Visitors to Virginia want to experience local history, culture and of course – local food and wine,” said Alisa Bailey, President and CEO of the Virginia Tourism Corporation. “It’s important for visitors to find local wine on menus in Virginia’s restaurants and Virginia Wine Week will help encourage that.”

Virginia is home to more than 155 wineries across the state in nine different wine producing regions. The state is getting national recognition for several varietals including Viognier, Cabernet Franc and Petit Verdot; and it is producing a growing variety of wines quickly gaining a loyal following including Bordeaux styles blends, sparkling wines and the native varietal Norton. Virginia was named one of the top five up-and-coming wine destinations by Travel + Leisure magazine in 2007.

Restaurants and wine shops interested in participating in Virginia Wine Week have until March 15 to register by calling the Virginia Wine Marketing Office at (804) 344-8200.

Visit www.VirginiaWine.org for more information about Virginia Wine Week, including a list of participating businesses. Or Wine-compass.com for a list of wineries in your area. For more information about visiting Virginia, go to www.Virginia.org or call 1-800-VISITVA to request a free, Virginia is for Lovers travel guide.

5th Annual Polished Palate International Rum Competition

From our friends at The Polished Palate:

As the rum controversy heats up between Puerto Rico & the USVI (Modern Distillery Age, March 9) rum is about to make more headlines. The 5^th Annual Polished Palate International Rum Competition takes place this week in Tampa’s Ybor City at the Hilton Garden Inn. Hosted by Jack Robertiello/Drinks Ink, judges Arturo Sighinolfi/SWS, Luis Ayala/Rum Shop, Stephen Beaumont/World of Beer, Ian Williams/Author & Rum Pundit, Harriet Lembeck/Wine & Spirits Educator, Ben Montgomery/St. Petersburg Times and Anthony Nasso/Republic National Distributing Company will be evaluating dozens of rums based-upon five criteria: appearance, aroma, taste, mouthfeel & finish. While all criteria are important in establishing a rum’s signature profile, aroma and flavor rank highest in scoring, and, of course, mean the most to rum lovers.

‘Nosing’ a spirit is a science—and there are specific techniques employed to ascertain scores. Lorena Vasquez, Master Distiller of the highly regarded Ron Zacapa rums, approaches the glass first within a breadth of the front rim, then moves her nose to the middle of the glass and finally against the far rim. Trying this for the first time is an eye-opener as each ‘nosing area’ offers subtleties one might anticipate during the tasting process (top note, mid-palate and finish). A simultaneous technique is to quickly inhale through both the nose and the mouth. The result leaves a foreshadow of the taste of what’s in the glass.

Spirits are always tasted ‘neat’, and, they’re tasted repeatedly throughout each session. For example, once air enters a glass, the essence of the rum begins to open up and, the longer it sits, other nuances will come to light. Some tasters put a dash of water (optional) which dampens the alcohol and brings up the flavor.

Results of the 2010 competition will be posted next week.

Wine Distilleries

Many wineries have expanded their product offerings by undertaking the arduous process of adding distilling capabilities to their existing wine operations. We've heard painful descriptions regarding this process; yet our benefit these wine makers turned distillers are crafting some interesting products. The most traditional product could be DiVine Vodka, produced by Michigan's Round Barn Winery. Apparently this is one of only four vodkas made from grapes in the world. The Italian proprietors of Demarest Hill Winery in Warwick New York also use grapes to produce grappa and brandy. Their neighbor, Warwick Valley Winery & Disillery, crafts several dessert style fruit cordials and liqueurs. Our friends at Forks of Cheat Winery also distill sweet brandy made from various fruit and they are just releasing their Peach Moonshine. I'm sure the UWV students in Morgantown will create some interesting concoctions with this. And finally, we received an email this past week that Maple River Winery has augmented their product list with Rhubarb Flavored Vodka. They may be the only distillery worldwide fusing vodka with rhubarbs and chokecherries. Interesting....