The Wine of the Smokies - Gatlinburg, Tennessee

Moonshine isn't the only game in town in East Tennessee. Wine has gained traction west of the Smokies with over a dozen operating east of Knoxville. There's even The Rocky Top Wine Trail to guide you to five of these; although we still prefer the theCompass Winery, Brewery, Distillery Locator Mobile App. During a recent trip I was able to sample wine from three Tennessee wineries and yes, a majority of them are sweet. There's plenty of fruit wines, muscadine wines, hybrids, labrusca, and blends of all kinds. When vinifera did surface, the wine was usually made from left coast grapes -- although there was one wine that included locally grown Viognier. In general, the wines I sampled were well made and included several pleasant surprises.

Three wineries operate in the tourist mecca of Gatlinburg. We visited two starting with Tennessee Homemade Wines. As the name suggests, the family has been making homemade wines for over 100 years and the current batch consists of fruit, muscadine, and the world's most popular white labrusca grape Niagara. This wine wasn't bad, well made, just too much muskiness for my tastes. When in doubt, the Strawberry Stomp is excellent - comes across light and dry - and could pass for a dry rose. Well, maybe not completely - but close enough.

Sugarland Cellars was the second Gatlinburg winery on our agenda and provides a more traditional wine tasting experience with tours of the winery's operation. There's a plethora of unique choices from blended muscadine to fruit wines to sparkling Cayuga-Niagara - the Bliss. For fruit wines there's a sweet Cherry – Kee, but you have to try the Loganberry - a cross between a blackberry and a raspberry. And tasty.  The Century White was my favorite - a blend of local Seyval and Viognier, blended with Washington state Riesling and more Viognier from California.

Townsend is another entry point into the Smokey Mountains - about 20 miles west of Gatlinburg. Cades Cove Cellars is a nice post park excursion since alcoholic beverages are not allowed into the national park. Overall this was my favorite winery stop with all the wines getting positive reviews from our party. For whites, they produce a nice Riesling using Washington State grapes and a Seyval based Nature Excellence Bliss Adams Fall White.  Our companions enjoyed the muscadine based Rustic Cabin Red and we all enjoyed their dessert offerings - particularly the excellent Red Raspberry.

The Spirits of the Smokies - Gatlinburg, Tennessee

We had planned a trip to the Tennessee side of the Smokey Mountains not realizing that one of the entrances, Gatlinburg, is the equivalent of a seaside boardwalk. The main street includes a rather intriguing aquarium, miniature golf,  sweet shops, stores, tourist traps and plenty of distilleries. Many times I heard the phrase "Disney for Adults". Unlike the Commonwealth there are no limits to shine tastings and each distillery provides a bit of entertainment - from the comical tasting staff to live music. These distilleries are all withing walking distance and more importantly distill their products on site; and in most you can see the shine or whiskey being distilled.

The Doc Collier Moonshine Distillery is based on the moonshine legend William "Doc" Collier's corn and sugar shine recipe. They claim to be the only Certified Craft Distillery in town and promote the pure English Mountain spring water. The spirits are only single distilled and the flavored shines utilize strictly juices and no artificial flavors and extracts. Thus, the straight shines were rather harsh - spicy with plenty of burn. Yet the flavored were quite good - even though I normally shy away from that style. The produce the always popular Apple Pie, Sweet Tea, Blackberry, Peach, Cherry, and Firecracker. The Peach and Blackberry were excellent with the former perhaps the best flavored shine I've tasted.

 I had the best experience at Sugarlands Distilling Company with James leading our group through a hilarious tasting. The distillery produces over a dozen mostly flavored shines many based off recipes from the Discovery Channel's Moonshiners series. For instance, there's Tickle’s Dynamite Cinnamon, Mark Rogers American Peach, Mark & Digger's Rye Apple, and Jim Tom Hedrick’s Unaged Rye. In addition, their Appalachian Apple Pie is probably the best offering. I went home with Jim Tom's shine - basically being a fan of the series.

Ole Smoky Moonshine operates two distilleries in Gatlinburg, "The Holler" and the Ole Smokey Barrelhouse - where the Ole Smoky Whiskey is made and laid to age. They claim that the Holler is America's most visited distillery and you've probably seen the distillery's television commercials. The staff was friendly and entertaining at both locations and at the Holler we listened to live music when tasting. Ole Smoky produces a plethora of flavored moonshine and whiskey - many that are only available at the distillery. I wasn't particularly a fan of most of these with the exception of the Mountain Java. For some reason that one spoke to me. I was also pleased with their straight shines, the Original (100 proof) and Blue Flame (128 proof), both clean and smooth at such high alcohol content.

#VABreweryChallenge - Bristol Virginia

I've been attending the Bristol Rhythm and Roots Reunion annually for the past few years and have always wondered when the Virginia craft beer movement (#VABreweryChallenge) would hit that city. Two years ago I saw signs of an awakening and it looks like there are now two breweries operating within the festival's parameter.  On Piedmont Street adjacent to the festival's Piedmont stage, Bristol Brewery (#33) operates a 10 barrel brewing system.  On this visit there were 12 beers on tap, eight standard and four seasonal. My sampler included the Piedmont Pilsner, Barefoot Blonde, Helle Raiser Lager, Double Loco IPA, and Holiday Porter. The last was a little too holiday spicy for me, but the remainder were solid beers. The pilsner, blonde, and lager were all fresh and clean with a nice balance of hops and when appropriate salty minerals. The Double IPA was smooth - not overbearing with hops. My companion preferred the Sunset IPA (clean and citrus hoppy) and that's what we chose to fill the brewery's jug-like growler. Looking forward to hanging out at the brewery's outdoor patio during BRRR performances.

In recent festivals the organizers have expanded the festival grounds to include Cumberland Square Park where Studio Brew (#34) is now located. Their motto is "Beer is an Art" and is filled with an art - photo studio theme.  The beer styles are more aggressive and experimental but I started with a basic - the Das Pils. This is a nicely made beer - one of my favorites - with balanced minerals, salt, and hops. My sampler also included the Mexican Backfire, a lager augmented with agave, but the agave is very subtle - wishing there was a little more. The King's Porter is a standard light toffee porter and the IRA Hop Bomb a clean hoppy IPA. The most aggressive beer was the Dancing Monk Barrel, a Belgium Specialty Ale aged in used bourbon barrels. The bourbon's presence is noticeable throughout from the aroma to the burn at the finish. This is easily the most bourbon infused beer I've tasted - drink last because all other beers will taste weak and dull afterwards. Cheers to Beer as Art.

FurmintUSA Showcases the Versatility of this Hungarian Grape

This month Furmint USA conducted a ten day marketing blitz in NYC and Washington DC showcasing Hungary's signature white grape Furmint. Most wine consumers are unwittingly familiar with the grape through its use in the prestigious Tokaji Aszu dessert wines.  As the name suggests, Furmint dominates the Tokaj region which was the world's first appellation control designated long before Bordeaux and even Port wine. The region is rich in volcanic soil with the plateau protected by the Carpathian Mountains.

The goal of this media campaign was not only to introduce the U.S. market to Furmint wine, but also to emphasize the breadth of styles available to the consumer. Yes, there are the delicious sweet versions represented by Aszu and Szamorodni wines. But Furmint wines are also encapsulated in range of dry styles from bright acids to creamy layers of citrus.

One of these events was a trade tasting at the Embassy of Hungary. There were 17 Furmint wines poured which included several single vineyard wines providing a peek into terrior, particular the the affects of the volcanic, clay, or limestone soil. A common element among the wines which Shannon Jones of Grape Occasions and I discussed was a funky character that many Hungarian wines possess. I believe this is the result of the frequent use of native yeast and long spontaneous fermentation that these wines undergo.

We started with the bright and acidic Béres Vineyards and Winery 2014 Estate Furmint ($19) which also possessed a hint of minerals drawn from the volcanic soils. That was soon contrasted to the Barta Winery 2012 Old King Furmint ($38) a creamy and velvety wine with an interesting orange citrus profile - as opposed to the more common lemon profile. Winemaker Attila Homonna was present to describe the Burgundian fermentation process using neutral oak barrels for fermentation and 7 months aging. This wine represents the historic Old King Vineyard where grapes have been planted since the 13th century.

Another representative was Natalia Demko from Holdvölgy Winery (Valley of the Moon). Like most Hungarian wineries, this is a family venture, but uniquely, the winery includes a century old 2km (1.25 mile) cellar network. If you are fortunate to visit the estate, the tastings are conducted at various spots within their cellar trail. And expect tasty wines. Their 2013 Vision Furmint ($24) is fresh, lemony, and acidic whereas the 2012 Hold and Hollo Dry Furmint ($21) has more depth and stone fruit flavors.

Gróf Degenfeld Winery provided an off-dry style of Furmint through their 2013 Estate Furmint ($18) which like a well made Riesling, balances the extra sugar with abundant acidity. And their tasty 2014 Zomborka Furmint is produced from organic grapes harvested from the Zomborka Vineyard.

Before the tasting I was most familiar with the dry Furmint wines from Erzsébet Cellar - having sampled their wines during previous media tastings in while in Budapest. Thus I was excited to meet winemaker Miklos Pracser Jr. who along with his sister Hajnalka operate the winery with their parents. Their 2012 Estate Vineyard ($21) has been a frequent visitor to my wine glass and is dry, show fresh lemons, and has an extraordinary long acidic finish. I returned a second time to the 2012 Zafír Furmint ($25) which possessed a stronger bouquet and rounder profile - most likely from the addition of some Hárslevelű. This single vineyard wine was my favorite of the evening.

The one non-Tokaj producer was St. Donat Estate which is located in Csopak overlooking Lake Balaton. This region provides clay and limestone soils and a unique micro-climate provide by lake affect conditions. Their soils vary with the 2013 Márga Furmint ($24) raised in clay infused marl and the 2014 Estate Furmint ($20) grown in limestone. The former is a beautiful wine, creamy & mineral driven with a long finish. The later is on the brighter side, with more green apples than most of the assembly.

There were also sweet wines represented by the Barta Winery 2013 Szamorodni Sweet Furmint ($47) and the Basilicus Winery 2012 Szamorodni Sweet Furmint ($30). Szamorodni refers to "édes" wines made from botrytised grapes and like this wine capture the apricot aspect of Aszu wines without the higher price tag.

Egészségére to Furmint, whether dry or sweet, and to Hungarian wine.

Dos Sauvignon Blanc Vinos Chilenos - Los Vascos & Errazuriz Max Reserva

Los Vascos Sauvignon Blanc 2015 ($9, 13.5%) - Les Domaines Barons de Rothschild purchased Los Vascos (The Basques) in 1988 and sources these grapes on long term contracts from growers in the Casablanca and Curicó regions. Both are cool climate regions with large diurnal temperature swings enhancing acids and allowing for prolonged fermentation.  In fact, according to Jancis Robinson, Chile's Casablanca wine region has the potential to become synonymous with Marlborough, NZ pertaining to Sauvignon Blanc.  The wine is a tremendous value and delicious regardless of price. It is bright, with both lemon and lime character mixed in with some peachy stone texture. The finish is fresh and acidic.

Errazuriz Max Sauvignon Blanc Reserva 2014 ($16, 13%) - MAX brand honors founder Don Maximiano Errazuriz who started the historic Viña Errázuriz in 1870. The winery is located in the Aconcagua Valley - at the foothills of Mount Aconcagua, the highest peak in the Andes and for that matter, the Western Hemisphere. The vines for this wine were first planted in 2005 by the 5th generation Errazuriz in the Costa region, a cool climate area just eight miles from the Pacific Ocean. This wine is aged three months on it's lees, providing some texture and creaminess that blends seamlessly with the inherently strong lime and herbal flavors. And like the Los Vascos, there is crisp finish provided by the abundant acids.

Cepa 21 Virtual Tasting with José Moro

Third generation winemaker José Moro returned to a virtual setting to showcase three wines from Cepa 21 Winery, the sister winery to Emilio Moro Bodegas. Like it's sibling Cepa 21 is located in Ribera del Duero D.O., the highest appellation in Spain. Despite the elevation, the region enjoys a Mediterranean growing climate with more than 2,400 hours of sunshine, little rainfall, and extreme temperature changes between day and night. The Duero River provides both a water supply and a moderating affect on temperatures. The soils are a mixture of chalk, clay, and rocky textures.

Cepa 21 was formed by José and his brother Javier in 2007 with the goal of providing approachable fruit forward wines representing both quality and value. And like the Emilio Moro Bodegas, all the Tinto Fino (Tempranillo) wines are made using the family's unique Emilo Moro clone. Cepa 21 utilizes three vineyards: The Vega, The Hillsides, and The Plateau. The later has the highest elevation at 2,625+ feet and is the source for two of the wines we sampled: the Cepa 21 and Malabrigo.

Hito 2014 ($16) (hito means milestone) - aged 8 months in American and French oak; jammy and juicy blackberries, licorice, with solid acids and tannin. This wine nails the winery's goal to provide high quality and value.

Cepa 21 2011 ($25) - aged 14 months in American and French oak; big, chewy, spicy, minerals, structured tannins. The label refers to their grandfather's plow and honors the labor intensive nature of grape agriculture. This is another fantastic wine

Malabrigo 2011 ($70) - harvested from a single vineyard and aged 18 months in oak; integrated dark fruit, sweet texture, structured tannins. The label expresses Moro's memories of winter pruning and sitting sown afterwards admiring the vineyard. What this wine requires in price, it returns in delicious quality. The most interesting aspect is the delicate sweetness on the palate which blends seamlessly into the creamy texture. Quite an exceptional wine.

Spirits Review: Midnight Moon Moonshine Cherry Shine

I generally avoid flavored spirits, but last week I was drawn to the Midnight Moon Moonshine section at the local ABC store and decided to try their Cherry Shine ($24). Perhaps it was memories of sipping Hungarian Bonbon meggy likőr. The spirit is produced by North Carolina's Piedmont Distillers, Inc. and according to their website "is inspired by Junior Johnson’s legendary moonshine recipe". As a reminder, Johnson was a moonshine and NASCAR legend who transitioned from running moonshine to auto racing. In between her served time for his illegal activities but was eventually pardoned by President Reagan. In 2007 Johnson became part owner of Piedmont Distillers with founder Joe Michalek.

Piedmont distills in traditional copper pot stills and the base spirit for the Midnight Moonshine Cherry is made from a corn mash cut to 100 proof with filtered water. The only flavoring comes from real cherries added to the mason jar.  This is a strong whiskey, not necessarily hot, but nevertheless strong at 50% alcohol. There's a little heat on the nose but the sour cherries ease the heat on the palate  providing a tart and slightly sweet profile. And it's pleasantly sweet and tart, not syrupy. All in all it's rather addicting -- particularly the soaked cherries. 

Vinkara Offers Two Tasty Turkish Wines to the U.S. Market

Wines from Turkey are getting more play in the U.S. market and one of these producers is Vinkara. This winery focuses on indigenous grapes grown on their estate in Central Anatolia, a region some consider the birthplace of wine. According to Vinkara's website, wine residue has been dated to the Hittites who lived in the region 15,000 years ago. And auxiliary evidence is that there are 1,200 indigenous grape varieties from Central Anatolia. The Gürsel family began operations in 2003 with Marco Monchiero an Italian Oenologist, joining the team in 2008. The winery's Central Anatolia estate is specifically located in the Kizhrmak River Basin near the village of Kalecik. At 2,000 feet above seal level, there is plenty of nighttime cooling to retain acids, little rainfall and sandy and limestone soils. This property quite obviously focuses on Kalecik Karasi, a red wine grape which originated in the area.  A second indigenous grape they produce is the white wine grape Narince which originated from the Tokat region to the north. The Erbaa region within the Tokat province has a similar altitude as Kalecik with porous sandy and clay soils.  The winery sent me to of these wines to sample and in general were quite pleasing. The downside is that they are both on the high SRP side for a Turkish wine but worth a look for the adventurous.

Narince Reserve 2012 ($27, 13.5%) - aged for 14 months in on lees in small Burgundy barrels and then aged a further six months in bottle before release. The nose is very floral followed by a creamy grapefruit profile, some minerals, and decent acids.

Kalecik Karasi Reserve 2012 ($25, 13.5%)  - also aged for 14 months in on lees in small Burgundy barrels and then aged a further six months in bottle before release. The wine is very fruit forward, with an herbaceous cough drop like cherry flavor. But I use that descriptor in a positive way. The tail is easy and approachable.

Finca Hispana Representing Spain's Rich and Diverse Wine Culture

Spain's wine culture is as rich and diverse as any country and one brand attempting to capture this complete image is Finca Hispana. They produce wines from indigenous varieties grown in ten unique regions from Rioja to Priorat and from Cava to Sherry. And the varieties include Tempranillo, Garnacha, Cariñena, Monastrell (Mourvedre) and Garnacha Blanca. Each Finca Hispana wine showcases not only the region and grape variety, but also the winemakers - who are displayed proudly on each label.  In 2015 these wines started arriving in the United States and are priced very modestly at $15. I recently received a care package and here are the highlights.


FH Garnacha-Carignan-Syrah - The blend consists of 40% Garnacha, 40% Carignan, 20% Syrah all from vines aged between 30-60 years old in DO Monsant - the center of Catalonia and surrounding DOQ Priorat. This complex but approachable wine is produced by Eugènia Guasch López.

FH Garnacha Barrica, 2011 D.O. Carinena - José Maria Valero tends 100 year old vines in Cariñena, situated on the high plains of the ancient Kingdom of Aragon in northern Spain. The wine starts with a creamy mouthful of dark cherries which leads to mild acids and easy tannins. My favorite.


FH Castrijo Joven, 2012 DOC Rioja - José Ayala Salazar began working in his father’s vineyard at the age of six. Now he works 40-80 years old vines in the Labastida region, the highest and most northern area in Rioja. The wine stresses bright berry fruit followed by a creamy texture and subtle tannins.

FH Castrijo Joven 2014 Rioja Tempranillo - Also located in Labastida, this family vineyard is now tended by Aintxane Prieto Uriarte and her husband. This is a vibrant wine; mint and chocolate, easy tannins and very approachable.


FH Cuvee 2012 Jumilla Monastrell - José Floreal Jimeniz Joulie was born during the the Spanish civil war and tended vineyards because he couldn't attend school. 70 years later he still works every day in Jumilla's desert like conditions. His vines are nearly 100 years old and survive on less than 10 inches of rain per year in the southeast corner of Spain. This is a big spicy wine; it needs to breathe; to allow the textured tannins to settle down.

FH Monastrell Joven, 2012 D.O. Jumilla - Another wine from Jumilla this one produced by Daniel Guerrero Cruz. It is also a full bodied wine, but not as big as the Cuvee. Instead, there's more jaminess and ripe fruit.

Spirits Review: Tim Smith's Climax Moonshine

I'm sure most of you are familiar with the Discovery Channel's Moonshiners series and have followed Tim Smith's quest to transition from outlaw to lawful distiller. Well, I finally procured a bottle of his Tim Smith's Climax Moonshine ($35, 45%). The whiskey is made at Belmont Farm Distillery, "the First Craft Distillery of American Whiskey in the United States" - located in Culpeper Virginia. The mash bill is a secret but includes corn, rye and barley malt and is distilled using Belmont's historic copper still. The whiskey is hot, so be prepared for a burn, but not a straight alcohol burn. Instead, there's a roundness of creamed corn that envelopes the mouth and throat and that richness continues downwards. Climax Moonshine isn't necessarily a harsh whiskey, it just packs a wallop. Cheers.

Montes & Steadman Create Attractive Chilean Wine

Last week's #WineChat was sponsored by Chilean winery Montes Wines and Aurelio Montes Jr., who featured two entry level wines: the Montes Cherub and Montes Twins. I have written favorably about the winery in the past year and these wines were not an exception. Like the reminder of their portfolio the grapes were harvested from dry farmed vineyards from one of the winery's three estates in the Colchagua Valley. Not only were the wines themselves attractive, but check out the labels. These two were designed by famed artist Ralph Steadman, who many know from his Flying Dog Brewery labels. And actually every Montes wine includes an angel on the label as co-founder Douglas Murray believed angels protected him.

Montes Cherub Rosé of Syrah 2015, Colchagua Valley Chile ($15, 13.5%) - The grapes were harvested from El Archangel Estate, Marchigue vineyard located 25 km (15.5 miles) from the Pacific Ocean coastline. The cool climate and gentle pressing provides a sense of freshness.  The wine features a candied apple color which makes the dry strawberry flavors, cracked pepper and a refreshing acidity finish a very pleasant surprise. The label refers to a young angel (cherub) named Alfredo, named in honor of founding partner Alfredo Vidaurre.

Montes Twins Red Wine 2013, Colchagua Valley Chile ($15, 14%), Malbec & Cabernet Sauvignon grapes harvested from the Apalta and Marchigüe vineyards. The former estate is located just north of Santa Cruz in the Colchagua Valley.  This is an excellent entry level red wine with it's baking spices aroma; juicy plum flavors; and slight pepper on the easy finish.

Porter and Stout Impress at Jailbreak Brewing Company

Since it's inception two years ago, Maryland's Jailbreak Brewing Company has quickly become a popular local option for craft beer. Their everyday canned lineup of Feed the Monkey Orange Hefeweizen, Welcome to Scoville Jalapeno IPA, and the Big Punisher Double IPA are distributed widely in the DC and Baltimore regions.  And at their spacious tasting room they offer many special releases and cask specials. With a flight scheduled out of BWI we stopped for a short visit where I had the Desserted Chocolate Coconut Porter and the Dark American Stout with Peanuts and Chocolate on cask. These two beers raised my appreciation for the brewery as the porter is on par with or even better than the Oskar Blues Brewery Death By Coconut. The stout on cask took a couple sips to get past the absence of carbonation, but that absence allowed the beer's peanuts and chocolate to dominate the palate. Much better than the DuClaw Brewing Company Sweet Baby Jesus.  Jailbreak will becoe a regular stop when visiting Columbia or heading to the airport. And as usual, theCompass Winery, Brewery, Distillery Locator Mobile App will guide you there. Cheers.

Sin City Brewing Co. Delivers With Three Las Vegas Locations on the Strip

Most casinos on the strip offer a range of craft beer - mostly California brewed and heavy on Firestone Walker Brewing Company, Green Flash Brewing Company, and Ballast Point Brewing Company.  All great options, but if you are looking for a local brew as well as a beer distributed exclusively in Las Vegas then Sin City Brewing Co. is an easy choice. The brewery was "launched by long-time Gordon Biersch Director of Brewing Operations Richard Johnson" and provides three microbrew bars on the strip: Sin City Brewing Co. - Harmon Corner, Sin City Brewing Co. - Planet Hollywood, and Sin City Brewing Co. - The Venetian.

The brewery produces five everyday beers and I was able to try a couple at the Venetian location. The Weisse is Nice (Hefeweizen) is a bready, citrusy beer with a bit of spice and the Never Pass Up A Blonde is your traditional lightly malted beer with a tad of saltiness. Both are not bad offerings. Also on the menu is the Say Hello to Amber, The Ale With A Tale (British IPA), and the The Dark Side of Sin (Stout). These will have to wait for next year's Super Bowl when I allocate more time. And as usual, theCompass Winery, Brewery, Distillery Locator Mobile App will guide you there. Cheers.

Central Otago's Loveblock Pinot Noir 2012

Located in the southern half of New Zealand's South Island, Central Otago is an inland oasis of Pinot Noir growing vineyards. The area is mountainous and the vineyards - the highest in New Zealand at between 650 and 1,300 feet above see level. It is also the world’s southernmost wine making region. Because of it's rugged landscape there are pockets of micro-climates with one if these being the Bendigo Loop Road - home of “Someone’s Darling” Vineyard. This block is owned by the Marlborough based Loveblock winery (owned by Erica and Kim Crawford) and is Sustainable Winegrowing (SWNZ) accredited. The days are long here with 18 hours of daylight during the summer months and the altitude allows for diurnal cooling at night. The region is dry with sandy soils to encourage water draining. According to the winery, "the climate and unique terroir combined make this area one of the best for producing premium Pinot Noir". And after sampling the Loveblock Pinot Noir 2012 ($37, 14%) I tend to agree. The wine drifts between savory sour cherries and dusty earth and finishes with dry and lingering tannins. This structured finish is what elevates this Pinot to that SRP. Cheers.

#WineStudio Online Session 32 with Tanaro River Imports Concludes with Tannins Galore

January's edition of #WineStudio featured George Tita and Tanaro River Imports, an importer specializing in small producers in northern Italy and France.  The first two segments covered excellent wines from Alsace as well as the Roero and Diano d'Alba regions of Italy's Piedmont.This week we finished with one more wine from the Piedmont as well as a Montefalco Rosso from Umbria.

Germano Angelo Azienda 2010 Nebbiolo d’Alba “Visette” Piemonte, Italy ($24, 14.5%) is "a Barolo without the price tag". Germano Angelo is the name of the winery's founder and a little more than a century later Davide Germano is now the winemaker. This is a baby Barolo as it is aged six months less than a traditional Barolo. The grapes are also sourced from three areas ( La Morra, Barolo and Monforte) where "Visette" is a name of a parcel in Monfort. And although once heavy farmed,  Nebbiolo now accounts for only 6% of Piedmont grape production. This Nebbiolo is a structured wine with many layers of dark black fruit, tobacco and dried figs. It finishes with long stringy tannins. At $24 this is a great value.


Azienda Agricola Romanelli 2012 Montefalco Rosso Umbria, Italy ($24, 15%) was made using the legacy Montefalco Rosso DOC regulations requireing 60-70% Sangiovese, 10-15% Sagrantino, 15-30% other authorized varietals. In this case Merlot and Cabernet. In 2015 these regulations were changed to remove the other varieties so that the final percentages must consist of 60-80% Sangiovese and 10-25% Sagrantino. The former grape is is indigenous to Umbria and is found only around the hilltop town of Montefalco and is tannic. And I mean tannic, the most tannic of all Italian varieties. Devis Romanelli is the young family winemaker and according to Tita is "doing important work on understanding terroir, skin contact, barrel use, etc. to push the quality of wine of Umbri". This wine shows plenty of structure starting with a leathery tobacco aroma, faint black cherry fruit, and very noticable dirty chewy tannins - finish is not harsh as in a Sagrantino di Montefalco. Pair with fatty meats.

#WineStudio Online Session 32 with Tanaro River Imports Moves into Italy

Protocol Wine Studio's Online Session 32 online session continued with two Italian wines from Tanaro River Imports. And like last week's Florian Beck-Hartweg wines, George Tita has focused on two young winemakers utilizing old world methods.

Azienda Agricola Brangero 2012, Dolcetto di Diano D’Alba “San Rabino Soprano” Piemonte, Italy ($18, 13.5%) is produced by 3rd generation winemaker Marco Brangero in the town of Diano di Alba. This area is an approved Denominazione di Origine Controllata e Garantita (DOCG) for Dolcetto as it's high elevation favors the early-ripening grape. On the front end Dolcetto is known to be soft and fruity, yet the wine comes to abrupt u-turn at the finish delivering a healthy dose of astringent tannins worthy of its Nebbiolo cousin. This wine from Brangero Winery is fermented and aged entirely in steel including long maturation process. Thus there are no outside wood influences which leads to a soft tart cherry wine with rustic earthiness finishing with almond like astringent tannins.  Beaujolais with teeth.

Cantina Roagna Giuseppe di Marco 2014 Barbera d’Alba Roero, Italy ($18, 14%) is produced by another third generation winemaker Marco Roagna from Priocca, a small town in the Roero. The soil contains more clay than other vineyards in the area so Marco's grandfather Bartolomeo selected clones that were best suited for this specific soil profile. Until the early 1980's the family was just selling it's fruit on bulk, but when mad cow disease wiped out the family's herd of livestock, Marco's father Giuseppe turned to a more higher yielding investment - wine production. Barbera is one of these wines and it's the complete opposite of the preceding Dolcetto. The initial taste focuses on it's juicy sour cherry flavor followed by an herbaceous and lively underbelly. There are plenty of acids with will allow this wine to age for a few more years. It finishes softly with easy tannins. This is one friendly and approachable wine. 

Session 32 of #Winestudio concludes tonight, February 26 at 9Pm ET. Join the conversation.

Tasting an Expanded Spirits Portfolio at Mt. Defiance Distillery

The Middleburg AVA is a popular destination in Virginia wine country and a couple years ago Mt. Defiance Cidery augmented the area wine offerings with craft cider. Soon afterwards the distillery section of the operation came online providing visitors an opportunity to sample classic spirits. And in past year Mt. Defiance Distillery has expanded their portfolio to now include three Rum offerings, Apple Brandy & Liqueur, Cassis, and Absinthe.

Because of the screwy Virginia ABC regulations, cider is sampled in Mt. Defiance's tasting room and the spirits nearer to the distillery. Visitors are allowed four one ounce pours of spirits per day. The distillery, like others in the Commonwealth, provide a range of cocktails so visitors aren't forced to sample neat. However, neat was my preference and so between two of us we chose the Amber Rum, Dark Rum, Apple Liqueur, Cassis, and Absinthe.

According to Distiller Peter Ahlf, previously the Amber and Dark rums were both aged for 6 - 8 months in small (15 gal) used rye barrels.  The difference is that Ahlf adds caramelized sugar to the Dark Rum just before bottling. Check your bottle label because Batch 12 was aged for 14 months in a 55 gallon used bourbon barrel and Batch 13 was a blend of 12 and previous methods. I don't know which version I sampled but the Dark Rum does have a pronounced honey-caramel profile when compared to the Amber - which is very smooth with a lighter honey accent. Both are very nice, but I preferred the lighter Amber style.

The Apple Liqueur is produced using a mash of sweet cider with crushed apples which is mixed with their Apple Brandy and additional sugar for sweetening. (The Brandy is produced by aging distilled hard cider and hen cutting to 80 proof). Thus, the liqueur is lower in alcohol at 50 proof / 25% alcohol and a bit on the sweeter side.

Cassis is a liqueur made from blackcurrants and Mt. Defiance's version is excellent. Ahlf says that his goal was to emphasize the liqueur's bright fruit flavor over sweetness and he succeeded. There's no syrupy or gritty sugar texture and the blackcurrant flavors are prevalent. Ahlf also mentioned that beet sugar worked much better than cane sugar as a sweetener. Interesting. 

The final spirit we sampled was the much anticipated Absinthe as Mt. Defiance utilizes the traditional brouilleur (water dripper) and sugar cube to prepare the spirit. They also use traditional ingredients such as Virginia grown Grand Wormwood, Lemon Balm and Hyssop; Aniseed from Andalucía, Spain; and Fennel Doux from Provence, France.  In general I'm not a great fan of Anise based spirits, but this Absinthe was rock solid - not overly liquorish - but relatively smooth. I was pleasantly surprised on this one.

To help navigate to Mt. Defiance or any of the Middleburg area wineries check out theCompass Winery, Brewery, Distillery Locator Mobile App. Cheers.

#WineStudio – Tanaro River Imports & Florian Beck-Hartweg

January's online session of #Winestudio features George Tita of Tanaro River Imports, which specializing in small producers in northern Italy and France. This month will feature a few of Tanaro's wines made by young winemakers who have maintained the traditional of their forefathers. One of these “young turks” is Florian Beck-Hartweg, who along with his wife Mathilde, are the fourteenth generation to work the family vineyards in Alsace. These vineyards are situated in northern Alsace near the village of Dambach-la-Ville.

Old traditions are followed as Florian utilizes century old oak casks to ferment and age the wine; natural yeast for fermentation; and only adding a small quantity of sulphur dioxide for preservation. Furthermore Beck-Hartweg stresses a spirit of cooperation with nature as depicted in their logo and imprinted on some of their corks. The logo shows a flower with a bee, which represents the wild green cover that is allowed to grow in their vineyards. This cover crop includes flowers which attract insects -- encouraging biodiversity. The particular bee drawn on the logo is a predator of the grape worm, which allows the winery to avoid the use of insecticides.

Beck-Hartweg's most famous wines are the Frankstein Grand Cru, but in this tasting we sampled a Riesling and Pinot Gris from their Prestige brand. These grapes are harvested from the same Frankstein vineyards; they are just located on opposite slopes with different sun exposures. Yet they all share the same granite mineral rich soil. The wines are also stamped with a Vigneron Indépendant label which designates that Florian Beck-Hartweg operates all phases of the wine's production from the viticulture to harvest to wine making to bottling.  Now that's hand crafted.


2011 Pinot Gris “Prestige” Beck-Hartweg ($20, 12.5%) - this is a mineral driven wine as the light citrus flavors are overshadowed by creamy minerals with solid acidic backbone. If you think of Pinot Gris as boring (like I used to) then try this wine; it will change your perception of the grape.

2012 Riesling Cuvée “Prestige” Beck-Hartweg ($20, 12.5%)- this is an acid driven wine with floral and light citrus flavors mingling with honey and nuts. There is a solid textured body and a long, long finish.  Well done.

One entertaining note is that Beck-Hartweg recommends serving the Riesling Cuvée with sauerkraut. I mimicked that pairing and for my tastes determined that the Pinot Gris was actually a better partner as it coated and dampened the sourness On the other hand the Riesling seemed to blend and extend the sour flavors. Nevertheless an interesting pairing.

On Tuesday January 19, #Winestudio will move into northern Italy with Dolcetto and Barbera. Join the conversation.

Linganore Winecellars Barrel Tasting: The Future Looks Bright

This year Linganore Winecellars is celebrating it's 40th anniversary as the winery opened in 1976 after planting their first vines 1972. They relied on Cornell University to help determine which grape varieties to plant and eventually became a test vineyard for their experiential grapes. In 1978 the winery augmented their grape production with fruit wines after a local plum grower lost a verbal contract. Today Linganore is a giant among local wineries producing 155 thousand gallons annually. And they are proud of their upcoming 2016 offerings and organized an industry tasting of these wines in preparation for a similar consumer barrel tasting available this weekend. Mostly known for their festival style and fruit wines, Linganore also produces a wide range of dry and off-dry wines. These wines were the focus of our visit.

Second generation winemaker Anthony Aellen, Marketing Director Jessica Garcia, and a trio of young winemakers led our group on a tasting of several wines fermenting and aging for a future release.  After a brief introduction about the history of the Aellen family and winery (available here) we entered the tank room to sample the off-dry, Cayuga based White Raven. In the past this wine was 100% Cayuga but this year they blended it with 18% Chardonnay which added much needed weight. At .5% R.S., this wine comes off completely dry.  Later in the tasting room we sampled the current release which falls flat in comparison.

We then moved to the barrel room laden with rows of American, French, and even Bulgarian oak barrels. We started with the a sample of the base that will eventually become their méthode champenoise Sparkling Cuvee. The Vignoles grapes were harvested early in order to retain more acids and is currently aging in neutral oak. There is still an element of toastiness that blends with the grape's citrus flavors.  I'm looking forward to seeing this base transition to a sparkling wine. We next tasted what will become their Reserve Chardonnay. This wine will eventually see eight months in oak and we we tasted it half way through the process. It starts with a buttery aroma, but the oak influences fade as the Chardonnay flavors dominate to the finish. Linganore's winemakers are waiting for the oak to integrate in finish and then it's off to bottling. Again, later in the tasting room, we sampled the current 2014 Reserve Chardonnay and it was fantastic. Perhaps the best wine from Linganore that I had tasted - bright fruit, texture, just a little oak presence, and plenty of acids. We concluded our tasting of whites with a Late Harvest Vignoles that is in it's second year in barrel. I was ready to take this home now, layers of creamy lemons unfolded throughout the palate. I wonder where this wine is headed?

Moving to reds, Linganore grows Chambourcin, Petit Verdot, Cabernet Franc, Cabernet Sauvignon, and even Barbera -- although they usually augment their Barbera with fruit from a grower near Westminster. In 2015 the winery was able to harvest the Chambourcin and Petit Verdot just before a two week rain deluge, but the Cabernet had to wait until after the storms. The Cab and Barbera were still undergoing malolatic fermentation, which all reds undertake in order to reduce their acid levels, so we sampled just the Chambourcin and Petit Verdot. Both of these were from three year old vines producing their first commercial harvest. And they were tasting well, particularly the PV which possessed loads of deep cherry flavors. They may bottle this as a single varietal wine or it may be used to augment the Cabernet in their Red Skins wine. We were also able to sample three dry reds in the bottle which were just waiting on labels before release. Their Bacioni (Italian for "A Big Kiss") is Barbara based and is a fruit forward friendly wine with easy tannins on the finish. And at $15, a great value. The Estate Chambourcin is more complex but still easy on the palate. And the Reserve Cabernet, a blend of Cabernet Franc and Cabernet Sauvignon, is tasting nicely as well. This is a creamy textured wine with more tannins and acids than the previous two. Nicely done again.

Our last endeavor was to sample their Port styled wines aging in barrel, all fortified with neutral grape spirits. We started with their 2015 Ruby Chambourcin that has been in barrel for only three months. It was big, but aggressive with acids taking over the profile. We then sampled the 2014 Ruby Chambourcin that was entering it's second year in barrel. The contrast showed the benefits of this extra year as the wine was rounder, the caramel flavors more prevalent, and it had a much more pleasant finish. Afterwards Anthony couldn't help himself and indulged us with a barrel tasting of their Black Raspberry port styled wine. He's justly proud of this wine. First you don't find that many black raspberry wines, but also, this wine tastes exactly like the fruit. He and the other winemakers at Linganore are justly proud of their upcoming releases. There's no reason to wait until a music festival. Visit anytime.