#SAVOR 2015 - Long Live the Sours

At next year's SAVOR event I need to attend both evenings as I determined one night is not enough time to visit with all the breweries - particularly if you attend a salon. This year it seems that I only had time for about half the beer selections for a variety of reasons.

First, I spent an hour in the Grape and Grain salon hearing Sam Calagione of Dogfish Head Craft Brewery and Dan Kopman of Schlafly Brewery describe their respective brewery's ventures combining fermented grain with grape must. I was particularly attracted to Schlafly's two versions of Lazy Ballerina, both made from a barley and wheat mash plus Chambourcin grape must from Chandler Hill Vineyards. The difference between the two was that the grape must in the bottled version (which was the one poured to the SAVOR participants)  was inoculated with Saison yeast whereas the second was fermented with wild yeast and bacteria - which the brewery determined was 2 types of Brettanomyces and one type of Lactobacillus. They've retained these cultures for future fermentations. That's a wise decision, since that version of the Lazy Ballerina was fantastic - funky with a little cream. On the Dogfish Head side, Sam poured samples of their 61 (the 60 Minute plus 20% Syrah) and Chateau Jiahu - a fermented beverage made from orange blossom honey, muscat grape juice, barley malt and hawthorn fruit based on pottery residue found in Jiahu China. Both of these are tasty in their own right.

The second reason I missed many of the breweries is that I was determined to sample all the sour and fruit beers presented. There were close to twenty ranging from Kreiks to Gose to Wild Sours. And straight up,  Upland Brewing Company (Bloomington, IN) poured two of my favorites; the VinoSynth Red and the Dantalion. The first is a red and white collaboration with Oliver Winery a blend of 50% Sour Reserve and 50% Malefactor Flanders-style Red Ale aged on Catawba grapes. The jamminess of the Catawba was balanced with the acids of the red ale to create a fine funky beer.  The Dantalion is based on the Flanders Oud Bruin (Brown) beer style where the brewery's base lampic is aged in white oak barrels for at least eight months. There's plenty going on in this beer with multiple spices, chocolate, and rye characters mingle throughout. Well done.

There were several other sours worth noting. The NOLA Brewing Lowerline is part of the brewery's Funk series. This beer was inoculated with a lactos bacteria providing a tart and very creamy flavor. There's not a lot of complexity here, but the beer is very pleasant. Locally based Mad Fox Brewing Company was pouring their Oaked Diabolik which was rich and creamy with a wine like texture. Boulder's FATE Brewing Company offered a popular Barrel-Aged Uror Gose, which was aged 10 weeks in used Arta tequila barrels. The agava flavors blend seamlessly into the tart and salty brew. Nashville's Yazoo Brewing Company Embrace the Funk Series Deux Rouges is their Flanders ale, fermenting with wild yeasts and souring bacteria, aged in used Merlot barrels. This process imparts some spiciness into the sour and mellows the finish nicely. Milwaukee's Brenner Brewing Company Maiden Opus was quite solid (as was their Bacon Bomb Rauchbier).  And Austin's Hops and Grain Brewing Volumes of Funk: Sour PorterCulture is a mash bill close to their Baltic porter recipe and then aged in barrels full of brett and lactos. Pretty tasty.

Two final beers to note are the Strange Craft Beer Company Cherry Kriek and the Schlafly Brewery Apricot Berliner Weisse. The Schlafy beer was bright, acidic, with subtle apricots which I could quaff all day. The Kriek is a World Cup Gold Award Winner and showcases a slightly tart and sweet flavor profile. Probably can't drink more than a couple, but it's an interesting beer to sample. 

Getting back to missing out sampling all the beers is that that many breweries ran out of supplies way too quickly. Funky Buddha Brewery was done an hour into the event; Country Boy Brewing not long afterwards. And there were many other early exists. That was the major disappointment of the evening; I know many of the offerings were limited productions but the Brewers Association may need to require breweries to pour a beer with more inventory. Otherwise,  SAVOR was another extraordinary craft beer tasting. Cheers. 

Ten Bucks Goes A Long Way With Red Diamond #Wine

Along with the Columbia Crest samples, I received three wines from fellow H3 winery Red Diamond Winery, all priced in the $10 value range.The Merlot was sourced from Washington State fruit, whereas the Pinot Noir consists of California grown grapes and the Temperamental several grapes imported from Spain. And all three are priced to appeal to most wine consumers.


Red Diamond 2012 Merlot ($10, 13.5%) is a  90% Merlot, 10% Syrah blend of grapes harvested from eastern Washington state. The wine was aged 12 months in French and American oak barrels. The Merlot starts  with subtle earthiness and spice on the nose, moves on to a dusty and blackberry - dark cherry flavor, and finishes easy with decent acids and lingering spices. Very nice.


Red Diamond 2012 California Pinot Noir ($10, 13.5%) is a blend of 80% Pinot Noir, 10% Petit Sirah, and 10% Petit Verdot. That's an interesting combination and interestingly the wine starts with a peppered spearmint aroma. The cherry flavors evaporate quite rapidly as the wine races to a smooth finish. Prefer others.


Red Diamond Temperamental ($10, 13.5%) is a blend of 90% Tempranillo, 4% Graciano, 3% Garnacha, and 3% Mazueloall imported from Spain. This was easily my favorite wine of the trio, with chocolate cherries on the nose, followed by a slightly elevated blackberry middle, and finishing very smooth. At ten bucks, this is quite a deal. Cheers.

What to Expect at #SAVOR 2015: #Beer Styles

Hopefully everyone who plans to attend SAVOR this weekend has already previewed the beer selections. If you're not familiar with the event, it is beer paradise organized by the Brewer's Association and featuring over 70 craft breweries from across the United States - each pouring two beers. Once again, the event is being held at The National Building Museum in Washington DC.

In the past the breweries have focused on the public's thirst for IPAs and dark beers nad this year is no exception with about 36 versions of an IPA plus 24 Stouts and Porters. However, I find more appealing the almost 30 offerings of Belgium styled ales as well as 17 sours.  Here are the beers and breweries I plan to concentrate on during the evening starting with the FATE Brewing Company - Boulder, CO; Barrel-Aged Uror Gose.

The Unique

• Brenner Brewing Company - Milwaukee, WI; Bacon Bomb - Rauchbier (smoked beer)
• Right Proper Brewing Company - Washington, DC; The Lubitsch Touch - Grätzer (a Polish-Prussian style smoked wheat
• Rogue Ales - Newport, OR; Marionberry Braggot

Sours

• Allagash Brewing Company - Portland, ME; Mattina Rossa - Sour/Wild Ale
• Brenner Brewing Company - Milwaukee, WI; Maiden Opus - Sour/Wild Ale
• Brooklyn Brewery - Brooklyn, NY; Brooklyn "K is for Kriek" - Sour/Wild Ale
• Dogfish Head Craft Brewery - Milton, DE; Raison Brett'ra - Sour/Wild Ale
• Drake's Brewing Company - San Leandro, CA; O'Bretta - Flanders-Style Red Sour Ale
• FATE Brewing Company - Boulder, CO; Barrel-Aged Uror Gose
• Finback Brewery - Glendale, NY; Starchild - Sour/Wild Ale
• Hops & Grain Brewery - Austin, TX; Volumes of Funk: Sour PorterCulture - Sour/Wild Ale
• Mad Fox Brewing Company - Falls Church, VA; Oaked Diabolik - Sour/Wild Ale
• MobCraft Beer - Madison, WI; Dubbel Czech Votre Échangeur De Chaleur - Sour/Wild Ale
• New Belgium Brewing Company - Fort Collins, CO; La Folie - Sour/Wild Ale
• NOLA Brewing Company - New Orleans, LA; Lowerline - Sour/Wild Ale
• Schlafly Beer - St. Louis, MO; Apricot Berliner Weisse 
• Shmaltz Brewing Company - Clifton Park, NY; Funky Jewbelation 2015 - Sour/Wild Ale
• Strange Craft Beer Company - Denver, CO; Cherry Kriek - Fruit Beer
• Upland Brewing Company - Bloomington, IN; VinoSynth Red - Sour/Wild Ale
• Yazoo Brewing Company - Nashville, TN; Yazoo Embrace the Funk Series - Deux Rouges - Sour/Wild Ale

Belgium Styled Ales

• Allagash Brewing Company - Portland, ME: Speciale Blonde - Belgian-Style Ale
• Aspen Brewing Company - Aspen, CO; Belgian Farmhouse Saison
• BearWaters Brewing Company - Waynesville, NC; Sunburst Saison
• Boulevard Brewing Company - Kansas City, MO; Tank 7 Farmhouse Ale - Saison
• Brooklyn Brewery - Brooklyn, NY; Brooklyn Sorachi Ace - American-Belgo Style Ale
• Deschutes Brewery - Bend, OR; Zarabanda - Saison
• Ethereal Brewing - Lexington, KY; Anomaly Saison
• F.X. Matt Brewing Co. - Utica, NY; Saranac Sultana Quad - Quadrupel
• Flying Fish Brewing Company - Somerdale, NJ; Exit 4 - Tripel
• Flying Fish Brewing Company - Somerdale, NJ; Abbey Dubbel - Belgian-Style Ale
• Fremont Brewing Company - Seattle, WA; Rye Saison
• Hardywood Park Craft Brewery - Richmond, VA; Peach Tripel - Brewed with Virginia Peaches
• Intuition Ale Works - Jacksonville, FL; Devil in the Details - Belgian-Style Ale
• Lost Highway Brewing Company - Denver, CO; Grave Robber Fraud Quad - Quadrupel
• Lost Highway Brewing Company - Denver, CO; Golden Ghost - Belgian-Style Ale
• Port City Brewing Company - Alexandria, VA; Colossal Four - Quadrupel
• Right Proper Brewing Company - Washington, DC; Songlines - Farmhouse Ale
• Samuel Adams - Boston, MA; Samuel Adams Kosmic Mother Funk - Belgian-Style Ale
• Schlafly Beer - St. Louis, MO; Lazy Ballerina - Saison
• Societe Brewing Company - San Diego, CA; The Widow - Belgian-Style Ale
• SweetWater Brewing Company - Atlanta, GA; 18th Anniversary Belgian Tripel 
• The Brewer's Art - Baltimore, MD; Sangreale - Saison
• The Brewer's Art - Baltimore, MD; Choptank'd - Saison
• Troegs Brewing Company - Hershey, PA; LaGrave - Belgian-Style Ale
• Troegs Brewing Company - Hershey, PA; Jovial - Belgian-Style Ale
• Uinta Brewing Company - Salt Lake City, UT; Birthday Suit - Belgian-Style Ale
• Urban Family Brewing Company - Seattle, WA; Citron Noir - Farmhouse Ale
• Urban Family Brewing Company - Seattle, WA; Rustic Road - Rye Farmhouse
• URBN St. Brewing Co. - El Cajon, CA; URBN St. Saison

Columbia Crest Winery and the Horse Heaven Hills AVA

It was a joyous household in May after receiving a package of H3 wines from Columbia Crest Winery, the largest producer in Washington State's Horse Heaven Hills AVA. The viticultural area was cut out of the larger Columbia Valley AVA in 2005 and consists of half a dozen wineries.The region is unique in that the hills face south, providing plenty of sunshine and airflow - 30% more wine patterns than other areas of the Columbia Valley. Temperatures are hot with little rainfall (9 inches annually) as the 14,000 foot peaks of the Cascade Mountain range block moisture from the Pacific.

According to local historical records in 1857 rancher James Kinney was camping in the range of hills in south-central Washington. When he woke up to discover his herd had wandered up a mountainside and into an upland plain where they were munching on succulent bunch grass. “Surely this is Horse Heaven,” Kinney commented. The area has been known as the Horse Heaven Hills ever since.

Columbia Crest  has been operating for 25 years and maintains 2,500 out of the 6,040 acres of vines in the AVA. The soil in these vineyards are primarily sandy and silt loam with the vineyard's height ranging from 200 to 1,800 feet.  In 2003 Juan Muñoz-Oca joined the Columbia Crest team with a pedigree of working his grandfather's Bodegas Toso winery in Mendoza, Argentina. In 2011 he became winemaker after spending the preceding years enhancing the winery's red wine program.

Their H3 brand are affordable wines intended to "express the appellation’s terroir".  In general, the five wines I tasted were very approachable and mostly true to style.

H3 2014 Sauvignon Blanc ($15, 13.0%) - with 1% Semillon. Whereas there is plenty of lemon citrus, the mineral aspects were as prevalent as the acids. Very nice.   

H3 2013 Chardonnay ($15, 13.5%) - a very complex Chardonnay resulting from various oak treatment, several yeast strains, and 70% undergoing malolactic conversion. The aroma starts with plenty of pears but the fruit gives way to a toasted buttery character that remains through the finish. Not my style of Chardonnay, but for those who prefer an oaked Chardonnay - give it a try.

H3 2012 Merlot ($15, 14.5%) - a very different Merlot, with 4% Cabernet, extended maceration on the skins and varying oak aging. There is a dominant spicy character that mingles with blackberry and dark cherry flavors. This is not your fruit bomb Merlot.

H3 2013 Cabernet Sauvignon ($15, 14.5%) - blended with 1% Cabernet Franc with various oak treatments; this was my favorite of the group. It starts with a loads of dark fruit on the nose, transitioning to subtle vanilla and earthy leather. The finish is very approachable, with a slight layer of chocolate and berries.

H3 2012 Les Chevaux Red Blend ($15, 14.5%) -a blend of 60% Syrah, 27% Merlot, 4% Cabernet Franc, 4% Viognier, 2% Malbec, 3% Other Varietals. The Horses is another excellent wine where the fruit is allowed to express itself with some silky texture and a bright finish. Love the Rhone dominant aspect of this wine.

#WineHour with #FLXWine from the Finger Lakes Wine Alliance

The week wraps up Finger Lakes Wine Month and to continue its marketing the Finger Lakes Wine Alliance sent our samples for a #WineHour Twitter tasting. I received wines from four outstanding wineries located off Cayuga and Seneca lakes, with all priced at very affordable levels. 

The first wine was the Knapp Vineyards & Winery Dry Rosé 2014 ($16, 11.5%), a blend of 85% Cabernet Franc and 15% Pinot Noir (sourced from neighboring Chateau LaFayette Reneau). The wine was made by slightly pressing the grapes - no saingée here - and fermenting dry - or at least to .3% R.S. The result is a very intriguing rosé where grapefruit and strawberry interplay throughout, with both evident on finish. The finish also includes some white pepper as well as refreshing acids.


The Thirsty Owl Wine Company is located alongside Cayuga Lake (as was Knapp) and we sampled their 2014 Dry Riesling ($15, 12%) . The wine is made from three clones of Riesling; 198, 239 and an unknown clone planted back in the early 1980's by previous owners Bob and Mary Plane. The wine was fermented using two different yeast strains, so along with the multiple clones creates a more complex wine. The nose starts with petrol and lemon citrus followed by green apple, and finishes with ample acids to easily balance the slight sweetness (.6% R.S.). Very nice.


The most unique wine of the evening was the Red Newt Cellars 2013 Gewurztraminer ($15, 13%). Although it carries .9% R.S., this wine tastes completely dry. At the same time it doesn't lose the standard  Gewurztraminer spiciness and actually maintains a fair amount of complexity of flavors. There's some pears and floral elements, weighty silkiness, along with a mighty spicy finish.

The final wine was a knockout, the Lamoreaux Landing Wine Cellars 2013 T23 Cabernet Franc ($20, 13%). The grapes were fermented and aged in stainless steel (Tank #23) with no oak treatment. Despite that process, there is plenty going on here, starting with a heavy sour cherry aroma and a cooked or dried cherry flavor. There's also a bit of tobacco and cinnamon with moderate acids. This wine could also be served slightly chilled as a rosé style offering and it apparently ages gracefully. The winery has been able to produce this wine since 2007, but it sells out quickly.  I'm getting mine this summer during the 2015 Wine Bloggers Conference. Cheers.

#WineStudio's Prelude to Turkey With VinoRai - Part II

May's #WineStudio continued it's focus on VinoRai's program to import Turkish wines into the United States. Last week we learned about the program as well as tasted the Turasan 2013 Emir ($14, 13.5%). This week we continued our introduction to Turkish wines with the Diren 2012 Öküzgözü Collection ($15, 13.3%). This wine consists of 85% of the indigenous Öküzgözü grape as well as 15% Cabernet Sauvignon. The Diren winery is also located in Anatolia, this time in the Tokat region. It was started by Mustafa Vasfi Diren in 1958, with his son Ali taking the helm in 1985. Although French, the winemaker, Jean Luc continues the tradition on focusing on indigenous varieties. Öküzgözü is a favorite and typically produces "medium-bodied wines with ripe fruit and spice flavors with plenty of acidity".  The Diren Öküzgözü was fermented and aged in stainless steel and interestingly, aged 1.5 years in stainless steel. This creates an easy finish with any spiciness an inherent attribute of the grape. The front end starts very dusty but eventually opens to a sour cherry - plum profile and a very easy finish. Another great value wine. Cheers to VinoRai and Turkish wine.

#VABreweryChallenge: Beer and Wine at Quattro Goomba (#17)

Loudoun County is full of great wine destinations and one popular site has always been Quattro Goomba’s Winery. Following the Corcoran model this month, the operation enhanced their profile by establishing a working brewery onsite: Quattro Goomba's Brewery. The grounds are a great picnicking location with plenty of room for games and blankets. If you forget to pack a picnic, don't worry, the onsite pizzeria (Quattro, the Pizza Shop) makes a tasty pie. On our arrival my son joined a wiffle ball game and afterwards there was ample space for outfield practice. The brewery is located in a barn next to the winery - however the two operations can not mingle. Beer must remain in the brewery and no wine is allowed inside. Silly regulations.The brewery produces small batches of multiple styles, however, these tend to disappear on busy weekends. Thus, there were only three choices on our arrival. In general, these were solid beers, representative of their style.

• Mangia la Frutta Farmhouse Saison - some wheat and rye with fruit and spices throughout. Very nice.
• Fanny's your aunt English Pale Ale - not as hoppy as their American brethren, a refreshing beer.
• Torque Milk Stout - creamy with roasted chocolate flavors. The lactose presents a favorably profile even on hot days.

#VABreweryChallenge: Vienna's Caboose Brewing Company's (#16) Grand Opening

One difficulty in completing the #VABreweryChallenge is that new breweries continue to open in the Commonwealth. The latest is Vienna's Caboose Brewing Company, which hosted their ribbon cutting ceremony last night (5/21). The brewery is located at Mile Marker 12 on the W&OD Bike Trail, just past the red caboose while heading west.  Matt and Jeanine Greer and Tim and Jennifer McLaughlin have been planning for over a year to get the proper permits, licensing, equipment for this hybrid gastro-pub and brewery. The kitchen will follow the "Farm to Table" model sourcing ingredients from local farms and artisans. The establishment will also highlight these local resources and the current menu included rabbit pot pie, grass fed beef cheeseburgers, Maryland crab soup, and Virginia bratwurst.

The brewery utilizes a 15-barrel system with former Heavy Seas brewery Chris Mallon in charge of production. The beer menu encompasses a variety of styles from light to dark, easy drinking to spicy.  Being a chilly evening, last night I enjoyed their Casey Jones Rye Pale Ale (5%) and the Vanilla Hobo Stout (7.0%).  The rye had a nice flavor profile, slightly spicy and a clean finish. The stout has just a subtle hint of vanilla, with a creamy roasted chocolate flavor.

Update: Today (5/22) I stopped by the brewery after a lunch time bike ride after seeing some patrons on the patio. Currently the brewery opens at 4PM during the week (Tuesday-Friday), but prudently opened the tasting bar today. The beer of choice was the Citra Wheat, a full bodied refreshing beer and one that non-wheat beer lovers should sample. Since citra hops are used, the beer tastes more on the pale ale side of the house than wheat. Cheers.

Time to Start Thinking About Sauvignon Blanc - Sonoma's Dry Creek Valley

As Spring hits peak bloom and Summer on the horizon it's time to start thinking of refreshing white wines and a good place to start is the signature grape of Sonoma's Dry Creek Valley: Sauvignon Blanc. This week I received samples from three wineries in this region and came away quite impressed. These were not your lemon grass kiwi style Sauvignon Blancs; instead they represented a richer and creamier Bordeaux style. The wines were presented through a #DCVSauvBlanc twitter tasting and the virtual feed featured Ed Sbragia of Sbragia Family Vineyards, Emmett Reed of Gustafson Family Vineyards, and Tim Bell of Dry Creek Vineyard. And for you foodies, the suggested pairing for the three was shellfish - oysters, crabs, scallops.

Dry Creek Vineyard was the first winery to plant Sauvignon Blanc in the valley, so it was suitable to start the tasting with their 2013 DCV3 Estate Sauvignon Blanc Dry Creek Valley ($25, 14.1%).  The winery has 16 acres of the grape planted in this estate vineyard, a small fraction of the 9,000 acres of Sauvignon Blanc that is planted in the valley. However, this small production yields a powerful wine. It starts with a citrus aroma, then a creamy mineral laced middle, and finally nice acids with a subtle spicy finish. The lift from the mid-palette was most impressive.

Next up was the Gustafson Family Vineyard 2014 Estate Sauvignon Blanc ($22, 14.1%). This wine includes a field blend of 20% Sauvignon Musque, a Sauvignon Blanc clone with more aromatic qualities. The floral and white fruit aromas are prevalent. The Gustafson estate is the highest of the three at 1800 feet consisting of rocky, red volcanic soil. The wine starts with a white fruit and spicy aroma, more spice and cream on palette, nice acids on the finish. This is not your typical Sauvignon Blanc, perhaps the most complex of the trio. 

We finished with the Sbragia Family Vineyards 2014 Home Ranch Dry Creek Sauvignon Blanc ($22). Home Ranch is located on the east side of Dry Creek Valley and has been farmed by the Sbragia family for decades. The father\son winemaking team of Ed and Adam Sbragia, with Ed the former winemaker and current consultant at Beringer Vineyards. The Home Ranch vineyard is a cooler site, close to the ocean which attracts the heat. Thus expect higher acidity and this wine finishes with acids galore. It starts with a strong lemon-honeysuckle aroma, followed by a slightly creamy middle.  And the tail stays around for an extended period.

#WineStudio's Prelude to Turkey With VinoRai - Part I

May's #WineStudio presents another opportunity to learn more about VinoRai's en devour to import Turkish wines into the United States. Whereas Turkey is the 6th largest grape grower, it accounts for only 2% of total world wine production. However, in the past 10 years there has been a resurgence in the Turkish wine industry, with wine makers focusing on that country's 800 native varieties.  There are four major grape growing regions: Anatolia, Thrace, the Mediterranean, and the Aegean (the largest region). Wines of Turkey provides a nice overview of these regions; but in general, the coastal regions (Thrace, the Mediterranean, and the Aegean) have a more Mediterranean climate and specialize in international varieties. Regions further inland, such as Anatolia, produce wine from mostly indigenous varieties such as Emir, Narince, Öküzgözü, and Boğazkere.

Cappadocia is a sub-region within Anatolia that has a continental climate with a large diurnal swing in temperatures, volcanic soils and high elevations (4,000 feet). According to VinoRai, wine making has occurred in Cappadocia for 7,000 years  The region specializes in the Emir grape, in fact its the only region in the world where this grape is grown. Emir is an ancient grape having been vinified since the Hittite era (1700 BC).  It is pronounced "eh-MEER" and translates to "prince" - most likely because it was once served as table grapes to royalty.

VinoRai compares it to Torrontes and that was a suitable comparison when we sampled the Turasan 2013 Emir ($14, 13.5%).  The Turasan winery was established in 1943; the first modern, private winery in the region; and the largest producer in the Cappadocia region. And the current winemaker is a third generation owner:  Hasan Turasan. The grapes for the 2013 Emir were fermented in stainless steel then aged sur-lie. The result is a wine with a strong floral aroma; fresh meyer lemon flavor; with a balance between creamy minerals (salt) and refreshing acids. Very nice.  The balloon on the label represents Cappadocia's popular hot air balloon tourism. Need to put this area on the agenda. Cheers.

#VABreweryChallenge: Leesburg's Crooked Run Brewing (#15)

Sunday we continued the #VABreweryChallenge with a visit to Loudoun County and Leesburg's Crooked Run Brewing. The brewery is one of the top rest spots on the W&OD Bike Trail, located near mile marker 34 in the historic Market Station. And being a nano-brewery they are known for their experimental small batch concoctions. That will change slightly in the future. In early fall, they hope to open a larger facility in Chantilly where owner and brewer Jake Endres will concentrate on a core brand. Thankfully the current location will remain open, concentrating on smaller batches of experimental beers. And here were the small batch beers available on our visit:


Red Kolsch (4.5%) - This tastes exactly if an Irish Red was blended with a German Kolsch. Refreshing hoppy finish.
Bad Boy ESB (5.5%) - A little bite to this one, some spice, plenty of malt.
Bad Boy ESB Nitro (5.5%) - Smoother version of the previous.
Summer Night (7/5%) - This raspberry dark Saison was my favorite of the group. The fruit and chocolate blend seamlessly.

Pennsylvania Wine & Beer near Longwood Gardens

theCompass view of
Longwood Gardens

This Mother's Day, we headed to eastern Pennsylvania and the former DuPont estate, Longwood Gardens in Kennett Square. Yes, the estate is a gardeners and landscapers dream destination and well worth a visit. The gardens are located southwest of Philadelphia, within the Brandywine Valley, home to many wineries plus a small wine trail. Breweries are also abundant, with my favorite, Victory Brewing Company located due north of the gardens in Downingtown. You can begin your tour of this brewery at The Cafe, Longwood Garden's popular eatery, with their excellent Prima Pils. Sadly, that's the only local option within the garden complex. However, within Kennett Square proper there are two local options for a quick side trip, the Galer Estate Vineyard and Winery and soon to open Kennett Brewing Company. I will update the post once the brewery opens, but beware that Galer Estate has an over 21 only policy. Families, like us, must choose other options.

Thus, at the conclusion of our garden visit, we took a beeline to Chaddsford Winery, one of the oldest in Pennsylvania by opening in 1982. Today, the winery is the largest in the Keystone State, producing over 25,000 cases annually. Many of these are festival styled sweet wines to satisfy local tastes, but there are several wines more suitable to drier palettes. One of these is evidently their Blaufränkisch, sadly not on the tasting menu, but a persistent medal winner.  Three on the tasting menu that I did enjoy were the Proprietors Reserve White ($15), the Barrel Select Chardonnay ($22), and the Pinot Noir ($25). The first was a rather tasty 50-50 blend of Seyval and Vidal with plenty of acids to compensate for the slight RS. The Chardonnay was my favorite, with a slight creamy middle, accentuated by partial oak treatment. And the Pinot was light bodied with tart cherry flavors and slightly spicy finish. These were solid local wines.

theCompass Winery, Brewery, Distillery Locator Mobile App displayed many other wineries and breweries that we couldn't visit due to time constraints. Ten Gallon Hat Winery is right down the road from Chaddsford with Penns Woods Winery and McKenzie Brew House - Chadds Ford not far away. West Chester is home to three breweries (Boxcar Brewing Co., Iron Hill Brewery & Restaurant, and Levante Brewing) and make sure you check out the four wineries in the Brandywine Valley Wine Trail. Next time. Cheers. 

Rum Review: Cognac Ferrand's Kaniche Reserve

Whenever I visit Florida I make sure I spend some time at a local Total Wine since these stores also carry spirits - unlike in Virginia. In particular, I usually seek out new rum brands and on my latest trip I discovered the Kaniche Reserve ($17). The brand is owned by the Cognac Ferrand house, where the rum is distilled from fermented molasses in Barbados and then aged in bourbon casks in that country. The rum is then aged one year in Pierre Ferrand cognac casks back at the Cognac Ferrand estate in Charente, France. The Kaniche is the first rum I've sipped aged in used cognac barrels and the result is an extremely unique rum. There are some similarities to the Ron Zacapa XO as regards to sweetness and spiciness - just not the depth (only 1/3 the price too).  There's an herbal quality to the aroma, with plenty of honeyed vanilla and nutmeg in the flavor profile. The rum finishes with dry with a limited burn. For the price, a quality value rum.

Reminiscing about #DLW12 & #COWine with the Garfield Estates 2011 S²

Facebook happened to remind me last week that three years ago I (somehow) joined a prestigious group of wine writers and bloggers on a field trip to Colorado Wine country. The trip was planned in conjunction with the 2012 DrinkLocalWine.com conference being held in Denver. Before the conference, our group visited the western wine regions of Colorado, specifically the Grand Valley AVA centered between Grand Junction and Palisades and Delta and Montrose counties. One of our stops on this trip was Garfield Estates Vineyard & Winery, located in Palisade at the base of Mt. Garfield. At the time the winery was owned and operated by Jeff Carr and the 2010 S² (S-squared) ($15) white Bordeaux blend of Sauvignon Blanc and Sémillon was a major hit. Last month, while visiting with Dezel at My Vine Spot, he gave me an extra bottle of the 2011 vintage from his collection. The wine is very reminiscent of the 2010 that I had noted on that visit, a noticeable grapefruit profile, creamy texture, finishing with vibrant acids. This is fantastic wine at an attractive price. In August 2013,  Carr sold the winery to the Barratt family, with daughter Allison soon taking over the wine making responsibilities. Let's hope she continues the good work. Cheers.

Discovering Bodegas Paniza Cariñena Garnacha with #WineStudio

The final week of the #WineStudio focus on Cariñena Garnacha centered on two wines from Bodegas Paniza. This winery was founded in 1953 and is named for the village where the winery is located. It is situated in the highest elevation area of D.O.P. Cariñena to the south, in the Sistema Ibérico mountain range. This elevation brings cools the grapes after they've basked in the sun during the day. The area also provides diverse soils from limestone, sand, and clay stone which allows for a diversity in grape varieties planted. The winery co-op consists of 400 growers tending 6,200 acres of vineyards.

We started with the 2012 Viñas Viejas de Paniza Garnacha ($18, 14.5%), 100% Garnacha that has been aged 6 months in American and French oak. This wine started with loads of sour cherry, in both the nose and palette, some chocolate notes, and fresh acids on the tail. As it opened, a chewy leather texture developed - adding depth. This nice wine was followed by the 2008 Paniza Artigazo ($27, 14.5%), a blend of 40% Garnacha, 30% Syrah, and 30% Cabernet Sauvignon. The grapes were hand harvested from 40 year old vines. After the initial fermentation, the malolatic fermentation occurred in new French oak. The wine is then decanted, aged another 18 months in barrel, then a further 18 months in the bottle before release. The result is a muted sour cherry aroma, with a spicy, deeply gummy or tar palette, finishing with a decent mouthfeel. A good wine, but for the price, prefer others. Cheers.

#VABreweryChallenge: Old Bust Head Brewing Company (#13) and the Tin Cannon Brewing Co. (#14)

This Sunday we continued the #VABreweryChallenge with a visit to the Gainesville area and Old Bust Head Brewing Company and the Tin Cannon Brewing Co.. I was introduce to Old Bust Head through Jammin Java, where their Chukker Pilsner and Bust Head English Pale Ale are served. The brewery is located adjacent toVint Hill Craft Winery, thus a wine-beer pairing is mandatory; as is a visit to the nearby Cold War Museum. The brewery was founded by Ike and Julie Broaddus and Charles Kling, who converted a former military contractor’s warehouse. They planned big, adding capacity to soon reach 40,000 barrels of beer annually with implemented their plan to distribute widely in the Mid-Atlantic. Master brewer Kling received industry training at Abita Brewing Company and the Diamond Bear Brewing Company to augment his Chemical Engineering degree.  The tasting room is spacious; the beers  solid, mainly traditional styles.

• Graffiti House (7.5%) - West coast styled IPA. Powerful citrus aroma and finishes very clean.
• Bust Head English Pale Ale (5.6%) -Flavorful pale pale, decent bite at finish.
• Wildcat IPA (6.7%) - Hoppy aromas, without the painful over-hopped finish. Very nice.
• Chukker Pilsner (4.4%) - Bready,  caramel, with steely hop finish.
• Goldvein American Wheat (3.9%) -Where's the wheat? But enjoy nevertheless.
• Sumerduck Saison (5.9%) - Solid Saison, spices evident but not overwhelming.
• Gold Cup Russian Imperial Stout (10%) - Favorite beer; big, malty with chocolate tones and a little bite at the tail.
• Chinquapin Chestnut Porter (5.1%) -Subtle mocha and nuts, solid offering.

The Tin Cannon Brewing Co is a smaller and newer brewery located minutes away from the Route 29 and Route 66 interchange in Gainesville. The brewery opened in November 2014 and uses a 2 barrel system which means lots of small batches. When we arrived co-founder Aaron Ludwig noticed us admiring their setup and kid-friendly brewhouse (ping pong and cornhole games in progress), stopped work, and introduced himself. We learned that Aaron and John Hilkert were home brewers who's kids were friends so they planned joint brew sessions. Eventually the two thought of grander plans and thus, the brewery. It's smaller size and seated tasting bar gives it a more intimate feel and the staff was talkative and playful. They also produce several really cool beers: 

• Breakfast of Champions (6.5%) - Amber ale brewed with chipotle peppers and bacon. The flavor profile oscillates between the two. Very drinkable.
• Gilligan's Island Ginger (5.8%) - Pale ale infused with mild ginger spice from ginger root. A taste of Bermuda.
• Tin Cannon Double IPA (8.8%) - High IBU (84) but meshes with excess malt to blend seamlessly.
• Virginia Blonde Ale (5.0%) - Easy drinking ale with flavor.
• Vaughn's Peanut Butter Porter (7.0%) - Not at all sweet like the Sweet Baby Jesus and the PB lingers long with the finish. Also served with vanilla ice cream.
  
  

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Discovering Cariñena Garnacha with #WineStudio

This Tuesday is the final chapter in Protocol Wine Studio's focus on Cariñena Garnacha - Grenache to most of us. D.O.P. Cariñena is a Spanish wine region located in the northeast, bordering the Pyrenees and France to the north and Catalunya to the east. Monks have been making wine in the area since the 1400s, but the region was not granted D.O.P. status until1932. The region is elevated, with most vineyards located in the 1,800 - 2,000 foot range. That along with a strong diurnal shift and rocky soils provide an ideal environment for Garnacha. In fact, the region was not affected by the 1860s Phylloxera blight because of these sandy soils. A majority of grape growers have formed co-ops, so that the three largest produce a majority of Cariñena Garnacha and all utilize "old vine" with vineyards 50-100 years old.  The Cariñena grape (Carignan) is also prevalent; but Garnacha is the dominant grape and there are more old vine Garnacha in Cariñenathan anywhere else in Spain.

Lyn Farmer (@FizzFan), the James Beard Award-winning wine and food writer, visited the Cariñena region last June led our weekly discussions providing insight into the region and wines. In general, he commented, "lower altitude Cariñena wines have bright, fruity flavors while those from higher altitudes exude concentration & complexity". He also stated.“I believe Cariñena is positioned to take a vibrant place on the world wine stage. It is not (yet) so well known as regions slightly to the north like Ribera del Duero and Rioja, nor is it (yet) so trendy as Priorat and Toro, but Cariñena’s day is coming.” 

The first week of tasting featured two wines from Grandes Vinos y Viñedos, the youngest co-op of the big three - founded in 1997. It sources fruit from each of the region's 14 growing areas and winemaker Marcello Morales uses these to create a Provence-styled rose, the Grandes Vinos y Viñedos, 2014 Beso de Vino Garnacha Rosé ($10, 13% ABV).  After an eight hour cold soak, this free run juice was fermented at low temperatures That's an amazing price for non-saignée rosé and after tasting, a true bargain. This is a bright wine, big red cherry aroma followed by minerals and ending with great acidity. Here's your summer sipper. We then moved on to another great value, the Grandes Vinos y Viñedos, 2014 Corona de Aragón Old Vine Garnacha ($10, 13.5% ABV). The grapes were sourced from the oldest vines in the Villanueva de Huerva region - the highest and most remote in Cariñen. After fermentation, the wine was aged just four months in oak providing a fruity and jammy wine with subtle texture, dusty tannins, and a surprising long finish. Quite nice.

The second week of tasting featured wines from Bodegas San Valero (Grupo BSV), the oldest winery in Cariñena - founded in 1944. The winery manages 700 grape growers and 8,600 acres of land, focusing on low yield plots. I started with the Bodegas San Valero, Castillo Ducay Tinto Joven ($8-10, 13% ABV), where the grapes are sourced from the Monte Ducay vineyard. This plot is located at 2,100 feet and includes15 to 20 year-old vines. The final produce is another value wine that exudes concentrated cherry juice that mellows with decanting. There's a chewy chocolate texture to the wine which finishes gently. Drink now, perhaps a little BBQ.  The second wine was the Bodegas San Valero, 2013 Particular Cariñena ($15), a more complex  and luscious wine with a leathery, herbal, and dark cherry aroma, silky velvety mid, and soft tannins. So far this is my favorite of the Cariñena session and another bargain.

At 9PM Tuesday April 28th, #WineStudio will finish the series with two wines from Bodegas Paniza. Come join the Cariñena Garnacha discussion. Cheers.

#DCBreweryChallenge: Bluejacket Brewery - Historic Beers

Before a Washington Nationals game this week, I hit Metro early in order to visit Bluejacket Brewery - located just two blocks north of the stadium. The brewery has a vast and varied beer selection (at least 20 beers), ranging from Kolsch to Stout. I asked for something on the tart or sour side and the bartender recommended two styles of Farmhouse Ales or the 1812 Project - Blend Porter. Now, you normally don't associate this style with tartness, but the 1812 Project is quite unique. Under the direction of Beer Director and Sommelier Greg Engert's direction, Bluejacket is resurrecting historical beer recipes that were once brewed in the District. According to Mary Beth Albright, breweries were once the 2nd largest employer in Washington DC after the Federal Government and one of the very first breweries was Washington Brewery. Thus Bluejacket decided to produce three of their former beers: Table Ale, Strong Ale, and X Ale. Without the actual recipes they improvised.

So although Engert and his project collaborator Michael Stein didn’t have beer recipes, they set out to find the best ingredients to produce flavor profiles matching the pleasantly sour and complex beers of two centuries ago, when brewing methods allowed in more naturally-occurring bacteria. They located the oldest American-grown hop varietal, cluster hops, and their amber malt, used frequently in period brewing, came from 200-year-old maltster Thomas Fawcett.

Since the Washington Brewery advertised itself as a "Beer and Porter" brewery, the team blended the three beers as was the Porter style 200 years ago. The result is a masterpiece and nothing like modern day Porters. It's tart with a funky cherry depth that finishes with chocolate. The Table Ale and X Ale provide the tartness, fruit, and funk with the Strong Ale attributing the color, more funk, and chocolate. This is a limited release, so hurry up to a Nats game and enjoy from historic ales. Cheers.

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Update:I've updated the post based on clarifications from Mike Stein.

Florida Beer Tour for Spring Break using theCompass Winery Brewery Distillery App

My son's 10th birthday and Spring Break coincided with a trip to Florida with the stipulation that I can visit a brewery where ever we ventured. And the theCompass Winery Brewery Distillery app was the perfect accoutrement to locating these breweries. We started on the right coast visiting relatives near Cape Canaveral which hosts half a dozen breweries. Our first stop was the beach and the Cocoa Beach Brewing Company, a nano with two beers on tap, the Cocoa Beach Pale Ale and Honey Golden Belgian, The later was quite tasty and brewed with 60 pounds of local honey. The next day we ventured a little north to Titusville and I forced a stop at Playalinda Brewing Company. This newbie has a great selection, many reflective of its environment. The Bottomless Blonde Ale was light and refreshing; the Shear Bliss Ruby Red Grapefruit also refreshing with a citrus and floral character. They also produce a honey Saison, the Honey Bee Belgian, which is just as tasty as the one at Cocoa Beach. The most interesting beer was the Mezzcal Margarita Ale, brewed with fresh lime juice, smoked peppers & agave nectar. The agave is evident but blends nicely into the smoked lemon flavors. And yes, they brew a sour - the Sour Puss German-style Berliner Weiss. You know that was on my sampler list; quite good.

We then drove to the Suncoast with our first stop, Ybor City (actually the Florida Aquarium) and the Tampa Bay Brewing Company. This was my second trip to the brewpub and they only disappointment was I couldn't show my son an operating canning line. No canning that day, but excellent wheat beer in the Wild Warthog HefeWeizen. Yeasty banana in fact. The brewery is best known for Old Elephant Foot IPA™ and Reef Donkey APA - solid beers canned to go.

I was determined to visit Cigar City Brewing, I mean how can one visit Tampa and not include this beer icon?  Fortunately the brewery is centrally located near the airport and with a couple hours available before picking up our travel companions, a side trip was made. The beer selection is overwhelming, maybe 20 beers on tap - some collaborations, some guests, the rest, brewed in house. I was captivated by the Josh's Little Lady Friend Belgian-Style Singel and the English Dark Mild With Cherries, Vanilla, & Coffee. The first was light, bready and funky; whereas the second had loads of flavor, with the cherries exuding forth as the beer warms. With a driver and more time, I could have stayed all day. Fortunately I found the Cigar City Florida Cracker Belgian-style White Ale at Busch Gardens later in the week.

We were staying in Largo, and on our first trip to the beach passed Barley Mow Brewing Company, a relatively new brewery with a diverse portfolio. The Company California Common was an immediate favorite with its smooth flavor and subtle hops. The Illustrious Sir IPA is a lighter bodied IPA, but with a strong nose and fresh finish. Also try the Black Rock Rye with it's spicy malt, sweet aroma, smooth finish. Being a weakling I should have avoided the Chocolate Jalapeno Porter - no subtle jalapeno here - it's in your face.

One of the more useful features of theCompass is it's Location search, where the application returns breweries within a predefined radius of the device. After a day at the Lowry Park Zoo, theCompass showed a brewery in the very near vicinity: the Angry Chair Brewing Company. Despite having a limited portfolio and being located off the beaten path, this gem is a mandatory visit. Their portfolio is currently small because they have a long term barrel aging plan - with sours in play.  Fortunately one sour was available, their Gose - at this point my favorite #flbeer. Sour, refreshing, with just a hint of salt & coriander. Spot on. Their German Chocolate Cupcake Stout is worth a taste, subtle cake flavor with just a hint of sweetness.

Surprisingly there are no breweries near Clearwater Beach, so after a visit to that town's aquarium, I drove the family ten miles north to Dunedin and 7venth Sun Brewery. I had targeted that brewery because of their love of brett and hit two out of the park with the Dancin' In The Street Berliner Weisse and the Hopeless Bromantic, a Brett Farmhouse brewed with Italian Plum. The later was fabulous, my favorite of the entire trip - just above the Angry Chair Gose and the Dancin' In The Street. Sadly the day had turned into night quickly and I couldn't convince my companions on a stop at Florida's oldest micro-brewery, the Dunedin Brewery.

The final day before driving back North was a day trip to St. Petersburg. After watching dolphins play off The Pier, we took the trolley to the center of town where Cycle Brewing and the St. Pete Brewing Company share a common block. While the family ate at Acropolis Greek Taverna, I walked across the street to Cycle Brewing and quickly quaffed a pint of their most appealing beer - the Cycle Path - an Indian Pale Lager that had an IPA finish accompanied by a fresh lager flavor. On the back side of the restaurant sits the St. Pete Brewing Company and with a short amount of time I sampled and returned home with their flagship St. Pete Orange Wheat. I've been enjoying this beer and its refreshing, crisp wheat flavor since returning home. I didn't get a chance to stop into St. Pete's 3 Daughters Brewing, but I've also been enjoying their Beach Blonde Ale as well.

Florida will soon be known for more then their beaches and Disney. Their breweries are brewing refreshing beers to match their beach environment as well as push the boundaries to dark and funky beers. Cheers.