Eastern Winegrowers Face Weird Weather via Wines & Vines

Here is an interesting story from Wines & Vines on how Eastern Winegrowers Face Weird Weather. Blamed on La Niña, this weather pattern has made many eastern vineyards susceptible to disease such as phomopsis, anthracnose, and powdery mildew. Early botrytis is also a concern. For those attending the 2011 Wine Bloggers Conference, this is a clear illustration of the difficulties encountered annually by Eastern growers as opposed to their Western counterparts, who may not get much annual variations in weather conditions.

WBC11 Preview: East Coast Wineries on MyJoogTV

For our third installment of our preview of the 2011 Wine Bloggers Conference (July 22-24 in Charlottesville Virginia) we invite readers to watch the three episodes of MyJoogTV featuring East Coast Wineries. These episodes feature Adams County Winery (Orrtanna, Pennsylvania), Black Ankle Vineyards (Mt. Airy, Maryland) , and Tarara Vineyard & Winery (Leesburg, Virginia).

Previous Previews:
WBC11 Preview: The Foreign Invasion
WBC11 Preview: Reno Walsh of Zephyr Adventures

MyJoogTV Episode 1: Cadillac Sky at Tarara Vineyard & Winery



MyJoogTV Episode 3: Uncle Dave Huber @ Black Ankle Vineyards


MyJoogTV Episode 5: Skyla Burrell Blues Band at Adams County Winery

2011 SAVOR: An American Craft Beer & Food Experience

SAVOR, what an experience. Great beer, food, personalities.... Below is a list of links that will provide photos and commentary on the event, but for a musical odyssey and comments from the brewer's themselves, take a look at the video below. The music is provided by Larry Keel & Natural Bridge. "Bohemian Reel" - dedicated to one of our new favorites: Bohemian Brewery.

WineCompass Photos
DCBeer
CraftBeerRadio
Richmond Beermeister
Road Trips for Beer
Brewbound
Dallas Beer Snobs
DCFüd
On Beer and Brewing

Virginia Welcomes the 2011 Wine Bloggers Conference

Virginia Wine TV has produced a short video featuring all the Virginia wineries in anticipation for the 2011 Wine Bloggers Conference (July 22-24 in Charlottesville Virginia).

WBC11 Preview: Reno Walsh of Zephyr Adventures

Here's our next installment of our preview of the 2011 Wine Bloggers Conference (July 22-24 in Charlottesville Virginia) courtesy of Reno Walsh, one of the chief organizers of the Wine Bloggers Conference, the International Food Bloggers Conference, the Beer Bloggers Conference, the Wine Tourism Conference, the Fitness & Health Bloggers Conference, and wine tours by Zephyr Adventures. Yes, all those conferences, and he was kind enough to find time to answer a few questions regarding the conference. Thank you Reno.

1) This will be the 4th Wine Bloggers Conference. What was the original rational for organizing a national convention of wine bloggers? Originally we simply wanted to meet the wine blogging community. Zephyr Adventures also guides active wine vacations to wine regions of the world. We thought if we could get to know the bloggers a little better we might find a way to market our wine adventures via their blogs. After researching the wine blogs and the the wine bloggers, we quickly recognized that wine bloggers were a community that had never actually met in person. There was no conference or one thing they had in common besides their passion for wine and sharing their views via wine blogging. The conference created an opportunity for that community to meet face to face, to discuss their role in the wine world, and to learn more about wine and wine blogging. Incidentally, we never did find a way to market our wine adventures via wine blogs – not yet.

2) Was the intent to always hold the conferences in different locations? Yes.

3) How was Virginia selected as the host for the 2011 conference? This is the fourth year of the Wine Bloggers Conference. We very much try to listen to and take suggestions from the wine blogging community. We heard or read enough comments and suggestions for us to host a conference on the East coast and agreed that it was time.

4) Will this be a conference discussing national wine issues that just happens to be located in Virginia or will the content and agenda focus on Virginia and Mid-Atlantic wine production? Content will not be entirely focused on Virginia and Mid-Atlantic wine production but due to the location and our hosts, there will be an opportunity to hear, see and taste a lot from the region.

5) Tell us a little about the agenda. Who are the keynote speakers? Will there be any excursions? Topics of Discussion? Please see the agenda: http://winebloggersconference.org/america/agenda/

6) How familiar are you with the Virginia wine industry or Virginia wines? Personally I am not very familiar with the VA wine industry or its wines. I don’t think I stand alone in this group. This is one of the greatest benefits of the conference. Together the wine blogging community can travel and learn about these important wine regions and their wines.

7) Is the general public allowed to purchase tickets or is the convention limited to wine bloggers and other media? The cost of the conference is $95 for citizen wine bloggers (those unaffiliated with a business or organization), $195 for industry wine bloggers (those whose blog is affiliated with a winery, retail store, or other business or organization), and $295 for non-blogger participants (industry, media relations professionals, friends and family, etc). $95 for citizen wine bloggers is an incredible deal and a hopeful incentive. We strive for 70% citizen or industry bloggers at all conferences.

8) I understand there is a scholarship opportunity for bloggers who otherwise would not be able to afford the expensive of traveling to the conference? http://wbcscholarship.com/america/

9) In general, how have citizen wine bloggers benefited the overall wine industry? They’ve given a more personal voice and introduction to wine for many people who may have otherwise never chosen to pick up a copy of Wine Enthusiast or the Wine Spectator. The plethora of wine bloggers and their personalities assures anyone who is interested in doing so they can find a blogger personality that matches their own personal style and the wines to along with it. This is a good thing.

10) Are there any circumstances where citizen wine bloggers may actually hamper the wine industry? I personally don’t think so. There are certainly some interesting debates on this subject but in the end only time will tell. Like a good wine that is created with the intention of getting better with age I believe the same holds true for wine blogs.

11) There are probably two dozen Virginia-specific wine blogs. Are there any that you follow or try to read on occasion? Personally, I started following a few VA wine blogs when we decided to host the conference in Virginia. I’m excited to meet these bloggers and their wines in person.

Savor Panel Discussion: "The American Craft Beer Revolution"

"The American Craft Beer Revolution" panel discussion with Paul Gatza (Brewers Association), Tomme Arthur (The Lost Abbey), Jim Caruso (Flying Dog Brewery), Sam Calagione (Dogfish Head Craft Brewery), Rick Kempen (Bier & cO), Ken Grossman (Sierra Nevada Brewing Company), & J.T. Smith (Flying Dog Brewery). The panel discussion was held the during SAVOR: An American Craft Beer & Food Experience. The video is available to download for iTunes.

Savor Profile: Allagash Brewing Company

Last night we were able to attend our first pre-Savor event, an Allagash Brewing Company tasting at Fireworks Pizza Arlington. Founder Rob Tod was on hand for a while as several Allagash brews were tapped. The Portland Maine based brewery is known for their Belgium styled ales, which suits are palates perfectly. I settled on a sampler of the Allagash Oddyssey, Victoria Ale, Victor Ale, Allagash White, Allagash Tripel. The White was my favorite, perhaps because its my favorite Belgium style, but the Victor and Victoria Ales were very interested. Brewed with Cabernet Franc and Chardonnay grapes respectively, these beers were lighter forms of the Dogfish Head Midas Touch. The grape flavors were prevalent but balanced between malt, grapes, and spice. Very interested indeed. Another brewery attending Savor, the Nebraska Brewing Company, will be pouring a similar styled beer - the Chardonnay French Oak Hop God. The is a Belgian-Style IPA, matured for 6 month in French Oak Chardonnay Barrels. Meet me at the Allagash and NBC booths.

WBC11 Preview: The Foreign Invasion

With the 2011 Wine Bloggers Conference (July 22-24 in Charlottesville Virginia) only seven weeks away, we decided to post a few articles previewing the conference during the month of June. These articles will focus on a few aspects of the Virginia Wine Industry or the conference itself. The first article discusses a trend we have noticed during the past several years: the influx of foreign born winemakers into Virginia. They could have chose other wine areas, but something attracted them to the Commonwealth. We asked four of this group [Matthieu Finot - France (King Family Vineyards), Sébastien Marquet - France (Doukenie Winery), Stephen Barnard - South Africa (Keswick Vineyards), and the newest incoming winemaker, David Pagan Castaño - Spain (Breaux Vineyards)] to explain this attraction.

1) What factors lead you to relocate to Virginia?

Matthieu Finot: I was coming back from South Africa, and I was planning to stay only 6 month and then to go in New Zealand, it was in 2003 and this vintage kicked my ass! It was the worst vintage that i've ever had and I've been making wines since 1994. I didn't want to give it away. I liked the challenge, I liked charlottesville and decided to give it another try. I never made it to New Zealand! Instead of 6 month I've been here for 8 years now! I've stayed at this wine area the longest for several reasons: (1) it's a young and dynamic wine region, (2) there is lots of room for improvement and experimentation, (3) challenging weather, and (4) Charlottesville.

Sébastien Marquet: After visiting Doukenie Winery in May 2007, I quickly understood that Virginia had big potential to become a world class wine region. The high motivation of the new winery owners, and the professional organization in the state, showed that the winery owners were well organized. The Owners were not seeing this as just a hobby but really wanted to succeed in the industry. I wanted to be part of the development and bring my 22 years of experience to Doukenie Winery. You can't have good wine without motivated people and hard work. My experience in Burgundy, South France; Martinique (Tropical Weather); and the understanding the American palate from working four years in California really gave me the knowledge to create technics required to adapt to Virginia weather conditions, and helped develop a good marketing and sales strategy for Doukenie Winey.

Stephen Barnard: The first reason was that it was so different to what I was used to. Norton, Touriga, Verdejo and Chambourcin were grapes that I never had experience with and I thought that I would learn a lot more by coming to Virginia and exposing myself to new things. The plan was not to stay here, but instead to move to other areas after being here a year or so, but I met my wife and fell in love with both her and the potential for the area. I was always told that Virginia can make decent white wines but not reds, we have proved that theory to be wrong in the last few years here and I see the future as being especially bright. It is a very close knit community with a common interest in wine, and a willingness to share and exchange ideas to ensure the continued growth of the wine industry.

David Pagan Castaño: Love is the main factor. I met my wife Nicole almost five years ago through a connection in a program run by the University of Virginia. She is from Virginia and a true lover of wine. We taught each other about the wine regions of our homes, and I learned about the emerging wine region of Virginia. She works in Business Development, and so to fulfill our needs as a family, we targeted various regions of the world to relocate from the Canary Islands where we were living. Knowing about the evolving quality of Virginia wine, and with DC so close, this area was one of our top choices for its emphasis on business and rich wine growing region. When she was hired by the DC Women's Business Center, I was excited to join the Virginia wine world. You might even call it destiny...

2) How does Virginia compare to other appellations?

Matthieu Finot: It is a challenging region because of the weather that is very unpredictable. I had the rainiest harvest (2003) and driest and ripest harvest (2010) in my winemaker's experience. This means that the winemaker has to be versatile and flexible. Every year will be different and we never really know what to expect! (a good way to stay humble.....) In some ways it remind me Burgundy and in general, Virginia is closer to Europe than California or Australia. The style of wine and and the variation between vintage is more old world style than new world. (This may be why one European winemaker likes to work in VA.)

Sébastien Marquet: Since 2007 we've won Gold and Silver medals at the San Francisco International Wine competitions. Our wines are complex, the alcohol is balanced, the flavors and aromas are very attractive. The vineyard management technics are being adapted more and more to the weather conditions. Our biggest challenge is to be consistent in the vineyard year after year. It takes time to increase quality, be consistent, and built a high reputation, Virginia winemaker are working hard to increase quality. Our wines are different from California wines, and different from French wines. The soil is different, the sun is different, and the people are different. We have our own terroir here in Virginia, and we must be proud of that. Promoting our wine for their specificities will make the success of Virginia Wineries.

Stephen Barnard: Virginia has it’s fair share of challenges. We have the threat of late season frost, a season that could be wet or hot; and humid with late season rains, so ripening fruit can sometimes be an issue. We also do not have a long history of growing grapes and making wine so we are not quite sure what to plant and what to focus on. Our demographic is starting to get into wines and there is this wonderful curiosity of wine which is a whole new market waiting to be tapped which is exciting. We are not restricted by a certain style so we have room to experiment and play around, which for me, is very exciting.

David Pagan Castaño: Virginia is in the process of establishing itself as an important wine growing region in the U.S. I am excited to be a part of this rapid development, and I hope to bring a new perspective to the table that will put us on the global wine map. In this dynamic moment for Virginia, it is difficult to compare it to other wine growing regions of the world. It definitely has the potential to produce consistently high quality wines, and it will require a lot of collaboration to identify and take advantage of the characteristics of the region's terroir.

3) Where do you see the Virginia wine industry in the next 5-10 years?

Matthieu Finot: I've already seen so many changes in 8 years that I hope it won't stop here! Quality is up and will keep rising. We know more about which grapes grow well and how to manage the vineyard to so that premium grapes are brought into the winery. Time, knowledge, experimentation, and detailed focus will keep pushing up opportunities to craft high end wines. I think Virginia produces more and more world class wines; we need now to convince the world about it!

Sébastien Marquet: Coming from Burgundy (where wineries have existed more than 200 years) 10 years is a very short period of time. I am sure that the numbers of wineries will double and that the quality will be more consistent. We are lucky to have people who are supporting the wine industry and I am particularly thinking of Professor Bruce Zoeckklein, Professor Tony Wolf, and Governor Bob McDonnell and his wife (First Lady Maureen McDonnell).

Stephen Barnard: The future is no doubt bright. I see more consumers focusing on Virginia wines, once they get over the perception that we cannot make good quality wine at an affordable price point. We have a responsibility to ensure we keep raising the bar and promoting our product, not only our wines at Keswick, but the rest of the Virginia wines. I see the wineries streamlining their products and focusing on specific varietals and wine programs, not trying to make 30 different wines; hopefully we will have clearer understanding of what will give us the best chance to be competitive year in and year out. I think you will see Virginia wines and the area being spoken about as a quality wine producing state. You have got some young winemakers, who are extensively trained and knowledgeable, crafting some exciting wines that will wow the consumer.

David Pagan Castaño: If Virginia continues to work on its cooperative efforts, it will not only be a fantastic destination for wine drinkers, but its wines will also be in high demand in regions all over. The recent decision by the Virginia Wine Board to promote Virginia Viognier is an example of this type of cooperation. By concentrating efforts to improve and promote this varietal, the whole region can "get behind" a common goal that could eventually lead to a true appellation or regional standard that raises the quality of all wines. As in rugby, teamwork is essential to the success of any team. If we work as a team, Virginia will be a major player in the wine world.

Riesling Hour Celebrates Finger Lakes Rieslings | Finger Lakes Wine Country

Riesling Hour. What hour of the day shouldn't be devoted to this wonderful grape. For those unfamiliar with Riesling, here's what wiki has to say: Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend),^[1] but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin.

And for native terrior, there's no place like Finger Lakes Riesling. And on May 26th the Finger Lakes Wine Country organized a casual social media tasting of a few Finger Lakes Rieslings. We received bottles from Fox Run Vineyards, Heron Hill Vineyards, and Hazlitt 1852 Vineyards. The first two were made dry while the Hazlett was crafted off-dry.

We started with the Fox Run Vineyard, a winery we are very familiar with from their excellent Cabernet Franc & Lemberger wines. We have also tasted their Riesling at many trade events so it was no surprise to us that Dry Riesling 2009 ($15.99) was a nice wine. Full of citrus (lime & grapefruit) aromas and flavors and then balanced with a refreshing acidity. This is my kind of summer wine.

We have also tasted Riesling from Heron Hill Vineyards, but its been awhile so this was a nice refresher. We won't let this long pass again. Immediately after sipping the 2008 Ingle Vineyard Riesling ($15.99), the first involuntary impulse exclaimed "wow". Here was the first silky, structured Riesling I can remember tasting. The grapes are from thirty plus year old grapes grown on the Ingle estate on the west side of Canandaigua Lake (the far western lake). The wine has less acidity than the previous, but it didn't need much since it was a fuller wine. A Riesling wine with character.

We ended the session with the Hazlitt 1852 Vineyards 2010 Semi-Dry Riesling ($12.00). We've seen Hazlitt pouring their wines at many festivals and trade shows, but never tasted because they always seem to attract long lines for their Catawba based Red Cat. That was a mistake. The winery also crafts excellent vinifera based on this wine. This off-dry Riesling has some sweetness (1.8 r.s.), but most is offset by the bright acidity. That balance allows the fruit flavors to linger (I was getting mostly peach).

This was a nice set of wines. We need to plan a road trip to Finger Lakes Wine Country very soon. There's just too many good things happening up North that we can no longer ignore.

SAVOR Profile: Flying Dog Brewery & Brewer's Art

We continue our brief profiles for SAVOR, the amazing craft beer festival that comes to Washington, D.C. on June 3rd-4th. This really is an amazing event - over 70 craft breweries pouring over two nights at the National Building Museum. Follow Bill, over at DCBeer, who has been regularly publishing profiles of some of these breweries. We have two more breweries we'd like to share from the MyJoogTV catalog. These episodes feature two Maryland breweries participating in SAVOR: Flying Dog Brewery & Brewer's Art. And as usual, watch to the end to view musical performances from Holy Ghost Tent Revival and soihadto, which features bassist Chef Duff Goldman from Charm City Cakes and the Food Network's Ace of Cakes.

MyJoogTV Episode 2: Holy Ghost Tent Revival @ Flying Dog Brewery

MyJoogTV Episode 4: soihadto & Brewer's Art

SAVOR Profile: Mad Fox Brewing Company & Devils Backbone Brewing Company

I know we've been covering the beer world for the past week for or so for American Craft Beer Week and that trend will continue as the extraordinary beer festival, SAVOR, comes to Washington, D.C. June 3rd-4th. This really is an amazing event - over 70 craft breweries pouring over two nights at the National Building Museum. Now, Bill, over at DCBeer, has been regularly publishing profiles of some of these breweries. In that spirit, we have two we'd like to share from the MyJoogTV catalog. These episodes feature two Virginia breweries participating in SAVOR: Mad Fox Brewing Company & Devils Backbone Brewing Company. And as usual, watch to the end to view musical performances from Tom Principato and Sarah Siskind and Travis Book, bassist for The Infamous Stringdusters.


MyJoogTV Episode 7: Tom Principato at the Mad Fox Brewing Company

MyJoogTV Episode 8: Sarah Siskind & Travis Book @ Devils Backbone Brewing Company

National Harbor Wine & Food Festival

Under overcast skies and threatening rain we attended the 2011 National Harbor Wine & Food Festival. What makes this event different than most festivals at National Harbor is that it utilizes the piers in addition to the parking lot so it has a more marina feel. And those with VIP tickets were able to enjoy the Belgium beer tent surrounded by water. This year we didn't have the time to hone our cooking skills; but had plenty of time to sample new bourbons and beer. The Jim Beam Bourbon tent was surprisingly sparse so we were able to quickly sample some excellent scotch from Laphroaig and Ardmore and distinguish the difference between whisky crafted in the highlands and those by the sea. The Laphraoig was smokey and salty while the Ardmore was more subtle. For the first time in 52 years Maker's Mark has released a new product, the Maker’s 46. Compared to the original Makers this bourbon is 96 proof, instead of 90 proof, fuller and sweeter at the finish. I didn't care much for this extra sweetness and definitely prefer the standard bearer. As in added attraction in the tent we watched cigars being rolled by Cortez Handmade Cigars.



As for beer, there were several nice options. The Belgiums (Stella Artois, Leffe Blonde, Hoegaarden) were at the forefront and always a good option. There was also a new Canadian entry, Alexander Keiths, from Nova Scotia. The brewery is over 190 years old but for the U.S. market it looks like production is location in St. Louis (aka Budweiser). For the domestics, we stuck with Kona Brewing Company and Chicago's Goose Island. We paired their ales with oysters from Pepper Creek Shellfish Farm. A nice combination.



Since our palettes were consumed with beer and bourbon, we didn't bother sampling the wine - but there was plenty available. Maryland wines were represented as well as some Oregon Pinot Noir, the same from Burgundy, Italian Soave, and many more. Besides the lack of bathrooms, this was an entertaining festival. Particularly when grabbing a rum concoction and sitting at the "beach" listening to Steel Dynamics.

American Craft Beer Week Feature: Port City Brewing

We started a little Wednesday tradition at the day job, sort of a team building exercise, by sharing a growler of craft beer. Our first brew was crafted locally in nearby Alexandria by Port City Brewing Company; the unfiltered Belgian Wit Bier: Optimal Wit. This beer is brewed with raw wheat and oats, and steeped with coriander, orange peel and grains of paradise. This is a classic Wit, refreshing with loads of mouthfeel and a nice balanced finished. Nice to see good beer produced immediately from a start-up.

For Port City is an infant, opening Super Bowl weekend of this year. And yet its presence is felt throughout the year thanks to owner, Bill Butcher's , contacts within the distribution system. Before opening Port City Bill was managing sales and distribution for Robert Mondavi Winery and Folio Fine Wine Partner. He leveraged contacts made from those endehttp://www.blogger.com/img/blank.gifavors to have Port City brews available throughout the Washington D.C. Metro area. Now its up to brewer, Johnathan Reeves formerly of Sweetwater Tavern), to keep the distribution in place based on the beers' quality - not from old contacts. Besides the Wit, he crafts an Essential Pale Ale, Monumental IPA, and Porter. The last is actually my favorite from the portfolio, smooth with toffee flavors and a slight bitter finish. Very nice.

Port City is open Friday nights and weekends for tours so plan a visit during American Craft Beer Week. On these occasions, Bill or a staff member guides visitors on a brewery tour and possibly a tasting from one of the fermenting tanks. Be sure to see the proprietary Hop Blaster that sends hops flying into the fermenting tanks whenever dry hopping is required.

American Craft Beer Week: OnTap Kickoff Party

With the start of American Craft Beer Week, On Tap Magazine hosted a kickoff party at the Arlington Rooftop Bar. Since the day job is located right across the street and that several big name craft brewers were in attendance, this was a no brainer. The best part of functions like this was not only drinking great craft beer, but interacting with representatives of each brewery. Before last night I didn't know that Saranac Brewery (Utica NY) is the second oldest family owned brewery in the United States - easy guess which is the oldest. And the brewery offers a concert series with major national acts: Grace Potter & The Nocturnals, Michael Franti and Spearhead,Umphrey's McGee, & Robert Randolph and the Family Band. Wow, these are big name musicians. And during the summer, Saranac hosts local artists on Thursday nights.

Speaking of music, Highland Brewing Company (Asheville, NC) just opened a music venue where they will be hosting live music on Friday and Saturday nights. Gaelic Ale and live music; that's a nice pairing. Our friends from Flying Dog Brewery (Frederick, MD) were also in the house and we learned of several new seasonals and partnerships as well as their 25th Anniversary parties planned for this summer. That's parties in that they will be traveling though out the DC Metro area hosting events to celebrate the occasion. We hope to have these events posted on Wine-Compass in early summer.

And finally, we spent some time with Alex from Brewery Ommegang (Cooperstown, NY). Over an Ommegang BPA - Belgium Pale Ale - we discussed their live music ventures as well as the specialty release: Gnomegang. This is a blonde ale created by a partnership between Brewery Ommegang and Brasserie d’Achouffe. It is made with five malts, two noble hops, and both of the distinctive Chouffe and Ommegang yeasts. I'll be out this weekend looking for this one.

The Wine Grapes of Maryland

We recently posted on The Wine Grapes of Virginia based on a discussion of Viognier being named the Signature Grape of Virginia. We were then asked to provide the same information for Maryland which, due to its smaller number of wineries, was easier to compile. This data is obviously not official and does not designate the appellation where the grapes were grown; just the grape varieties that were used to craft Maryland wines. The first four were not surprising, and probably not Vidal either as seen in Virginia. However the sixth, Riesling, was a surprise. I wonder if the grapes are harvested in state or sourced from the Finger Lakes.

24 Cabernet Sauvignon
24 Chardonnay
22 Merlot
22 Cabernet Franc
18 Vidal Blanc
15 Riesling
13 Chambourcin
12 Seyval Blanc
10 Pinot Grigio/Gris
9 Zinfandel
8 Syrah
8 Sauvignon Blanc
6 Pinot Noir
6 Traminette
5 Sangiovese
5 Gewürztraminer
4 Chancellor
4 Malbec
4 Viognier
4 Vignole
3 Cayuga
3 Concord
3 Mead
3 Petit Verdot
3 Barbera
2 Albarino
2 Muscat
2 Niagara
2 Montepulciano
2 Dolcetto
2 Chenin Blanc
2 Traminer
1 T'ej
1 Tocai Friulano
1 Vincent
1 Symphony
1 Reliance
1 Colombard
1 Malvasia
1 Marechal Foch
1 Dutchess
1 Fredonia
1 Gamay
1 Gamay Noir
1 Muller-Thurgau
1 Melody
1 Norton
1 Pinot Blanc
1 Blaufrankisch
1 Chardonel
1 Catawba
1 Grenache
1 Gruner Veltliner
1 Isabella
1 Johannisberg Riesling
1 Landot
1 Landot Noir
1 Leon Millot

The Wine Grapes of Virginia

There's an interesting discussion occurring over at Drink What YOU Like regarding the Virginia Wine Board's decision to designate Viognier as the Signature Grape of Virginia. Yes, Virginia wineries craft very nice Viognier, but what I found interesting was that there is no clear idea how many of Virginia wineries actually make wine from the now signature grape. At Wine-Compass, representatives from wineries can add their portfolio and we had a decent representation from the Commonwealth. When adding a wine, the representative can also select one or more grape varieties which comprise the wine. I decided to break a personal pledge and updated the varietal information for each winery. The description and price of the wine may be outdated, but they at least, all have the varietal designations. The table below show the estimated number of wineries that use each grape variety. Each count doesn't mean a winery crafts a single varietal wine for that variety. In many cases the grape is used in a blend and a Meritage could have five grape varieties. I believe that is one reason the use of Petit Verdot is higher than I had expected. As for the Viognier, I would expect that about 90% of these are single varietals so its use is quite common in Virginia. Welcome to the signature grape.

135 Cabernet Franc
127 Chardonnay
112 Cabernet Sauvignon
106 Merlot
82 Viognier
80 Vidal Blanc
74 Petit Verdot
53 Chambourcin
38 Riesling
31 Traminette
30 Norton
27 Pinot Grigio/Gris
25 Seyval Blanc
23 Tannat
23 Pinot Noir
21 Syrah
20 Sauvignon Blanc
19 Muscat
18 Petit Manseng
17 Malbec
15 Touriga Nacional
14 Sangiovese
13 Gewürztraminer
11 Concord
10 Chardonel
10 Traminer
7 Zinfandel
7 Mourvedre
7 Nebbiolo
7 Niagara
6 Mead
6 Cayuga
5 Rkatsiteli
5 Shiraz
5 Tinto Cao
4 Albarino
4 Marechal Foch
4 Johannisberg Riesling
3 Barbera
3 Chancellor
3 Tempranillo
3 Pinotage
2 Roussanne
2 Sauterne
2 Steuben
2 Symphony
2 Melomel
2 Catawba
2 Blaufrankisch
2 Alicante Bouschet
2 Cyser
2 Vignole
1 Villard Blanc
1 Villard Noir
1 Trebbiano
1 Verdejo
1 De Chaunac
1 Dornfelder
1 Fer Servadou
1 Corot Noir
1 Cynthiana
1 Grenache
1 Gruner Veltliner
1 Jurancon
1 La Crosse
1 Lemberger
1 Marsanne
1 Malvasia
1 Cascade
1 Brunello
1 Buffalo
1 Aglianico
1 Colombard
1 Mission
1 Muscat Blanc
1 Muscat Canelli
1 Muscat Ottonel
1 Optima
1 Pinot Blanc
1 Scheurebe
1 Primitivo

Craft Beer Week: Corcoran Brewing Beer Dinner at Magnolias

Quick Question. Why do we like best the festivals that serve both beer and wine? Obvious, right? More choices for everyone. Well now our friends at Corcorcan Vineyards, Waterford Virginia, have brought that concept to their winery by opening Corcoran Brewing. Want to taste wine, turn right; taste beer, turn left. It's that easy. Now the new operation is a true nano brewery; that means its small, very small. They brew just once a week in an old barn next to the winery. Yet for such a small operation they are crafting a large selection of beers. Six beers in total - supplying beers from the entire rainbow of styles: Wheat, American Ale, English Ale, Irish Red, IPA, & Stout. Proprietor Jim Corcoran hopes to eventually have an all Virginia range of beers using Virginia grown barley and hops from their farm. Commendable since he has to ship the Virginia grown barley to a facility in the Midwest to have it processed into malt, then re-shipped back to the brewery. Brewer Kevin Bills has been home brewing for over a decade. Now's his chance to brew professionally.

Now the brewery is not officially open since their inventory is understandably in low supply. Yet on May 19th at 7:00 pm, smack in the middle of Craft Beer Week (May 16-22, 2011), they are providing an opportunity to sample these beers paired with the excellent culinary dishes from Magnolia's of the Mill in Purcellville Virginia. Five courses of food paired with the Corcoran Brewing beers for $80 - all inclusive.

2011 Wine and Food Festival at National Harbor

Besides the South Beach Wine and Food Festival, perhaps our favorite festival is the Wine and Food Festival at National Harbor, which occurs this coming weekend, May 14th & 15th. First, the event is held in a really cool location - on the docks at National Harbor - not even in the parking lot. Then there's the 150+ different wines, beers, & spirits in an ALL-YOU-CARE-TO-TASTE affair. Care for a BIER GARTEN serving Stella Artois, Lefe, Hoegaarden, Kona, Redhook, Heavy Seas, Starr Hill, & Magic Hat. I personally am looking forward to the The Jim Bean sponsored Whiskey-Bourbon Experience offering whiskeys and bourbons from some of the greatest distilleries around. How about a beach party with a steel drum band. Or the local musicians performing at the Live Music stage. Plus there's a kid's area with moon bounces and activities. Oh yea, I almost forgot you foodies out there. Yes, there will be plenty of cooking demonstrations and seminars by Chefs Katsuya Fukushima, Elizabeth Falkner, Billy Strynkowski, Dave Zino and many more. What's the price? Just $35 for general admission or $75 for a VIP package. Plus other affordable options. Like I said, this is one of our favorite annual events. And while you are at National Harbor, check out Boxwood Winery's new satellite tasting room.

WineCompass Event Engine

This morning we noticed that there are over 1,450 upcoming events listed at WineCompass. More half of these are occurring in Virginia. So for those in other regions and states, go ahead and add your wine, beer, or spirits event. Its free and goes out to 10,000 monthly visitors.

A Tale of Two Wine Regions II - Languedoc & Ribera del Duero

Reading this article how Spain lost their 'Rioja' name battle with Argentina reminded me that I had failed to post on a trade tasting of Ribera del Duero wines. I guess them being neighboring Spanish Denominación de Origen (DO) sharing Tempranillo as the major grape tickled the brain.

In any case, the Drink Ribera tasting was on the same day as this same day as the 2011 Les AOC du Languedoc Ambassador Tour, so we had to split our time between the two. According to its wiki page, "Ribera del Duero is located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León. It is also one of several recognized wine-producing regions to be found along the course of the Duero river. Ribera del Duero is home to the world-famous and highly-prized Vega Sicilia and Tinto Pesquera wines and is dedicated almost entirely to the production of red wine from the Tempranillo grape."

We learned this information plus much more during a short seminar in the region. For instance, the grapes benefit from Diurnal temperature variation which produces "high acid and high sugar content as the grapes' exposure to sunlight increases the ripening qualities. Then the sudden drop in temperature at night preserves the balance of natural acids in the grape". Also, grapes have been harvested in the region for over 2,000 years and like France, the area was devastated by the Phylloxera epidemic in the late 1800s. Finally, red grapes are the norm with Albillo, the only white variety grown.

Yet the most enlightening part of this seminar was the chance to sample two Vega Sicilia wines, perhaps Spain's most notable winery. These were the Cosecha 2000 "Unico" and the Tinto Valbuena 5° Cosecha 2006. What an opportunity. The Unico is only produced in choice years and then released after a minimum of ten years aging - in this case twelve years. The Valbuena brand is crafted during non-Unico years after 5 years' aging. This explains the "5°" part of the name. These are serious wines at serious prices. And way out of my league in terms of coinage and sophistication. Theses wines are full bodied monsters, but simultaneously elegant and refined: soft tannins and balanced acidity. Savored each glass for quite a while - it may have been my last chance in quite a while.


There were dozens of other Ribera wines to sample and after the previous trade tasting, we were in no mood to receive the drunken attendee award. Those we stuck to a couple tables. What a complete difference from the Languedoc from earlier. Not too say either were better; just completely different. The Ribera were more full bodied with bigger tannins; the Languedoc softer in both tannins and body. Love them both. And besides the Vega Sicilia most of the Ribera del Dueros are very affordable. That's a characteristic that both wine regions share.