To contact us Click HERE
This New Year's Eve we will be offering a three, five or eight course tasting menu priced at $50, $80 and $110 per person excluding tax and gratuity. Reservations are available by phoning 206/728-6706. The evening's menu? Take an advance look here...
Heirloom Squash Soup 3.5.8.
Spot Prawn. Crème Fraiche. Granny Smith Apple.
Foie Gras Terrine 5.8.
fennel. orange. curly endive.
Beet Salad 5.8.
buttermilk. caraway. arugula.
Handrolled Garganelle 8.
carrot. tarragon. brown butter.
Olive Oil Poached Albacore 5.8.
celery root. Yukon gold potato. taggiasca olive.
Wagyu Cullotte 3.5.8.
baby turnip. apple. crisp sweetbread.
Passion Fruit 8.
grapefruit. streusel. fromage blanc.
Chocolate. 3.5.8.
pistachio. pear. caramel.
25 Şubat 2013 Pazartesi
Valentine's Day 2012 at Spur in Seattle
To contact us Click HERE
1ST COURSE
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.
2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.
3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.
4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.
5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM
OR
PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.
OR
CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.
Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.
Tax and gratuity not included.
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.
2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.
3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.
4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.
5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM
OR
PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.
OR
CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.
Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.
Tax and gratuity not included.
Spur's Tagliatelle Make Seattle Weekly 100 Favorite Dishes List
To contact us Click HERE
Hanna Raskin wrote, "The dishes at Spur Gastropub change so frequently that it's almost impossible to catch and commit them to a permanent list. Since this collection of favorite dishes is meant to have a longer shelf life than a loaf of bread, there's no use spending a slot on, say, the salad of smoked baby artichoke hearts bathed in smoked yogurt or the lamb merguez on Spur's current menu (Although if you're in Belltown, you ought to order them both.)
But chefs Brian McCracken and Dana Tough have kept their terrifically popular tagliatelle on the menu since Spur's 2008 opening, and the dish seems likely to stick around, making it the perfect list stand-in for all the fleeting veal sweetbreads and spot prawn preparations.
The tagliatelle is a mission statement at Spur, which has never shied away from molecular gastronomy and other trends that reliably turn off diners who think any entree with a double-digit price tag should come with a steak knife. Like all the best modern dishes, the dish can't be eaten with the eyes: Only the palate can parse all the flavors dripped and dropped on the willfully abstracted plate.
The fresh pasta is topped with a trembling duck egg, primed to spill a yolk that's spent 45 minutes luxuriating in a 145-degree bath. But the egg's partially obscured by a cloud of foam flavored by Parmesan rinds, and there's a toboggan run of Parmesan leaving against the noodles, which are threaded with oyster mushrooms. It's a hot mess of umami.
And while the dish has become a fixture, it's clearly the product of a kitchen that prefers change. The tagliatelle and the sous vide egg beautifully demonstrate two very different things that can be done with an egg, a neat trick for a restaurant that's obsessed with possibility."
Photo by Raskin.
Hanna Raskin wrote, "The dishes at Spur Gastropub change so frequently that it's almost impossible to catch and commit them to a permanent list. Since this collection of favorite dishes is meant to have a longer shelf life than a loaf of bread, there's no use spending a slot on, say, the salad of smoked baby artichoke hearts bathed in smoked yogurt or the lamb merguez on Spur's current menu (Although if you're in Belltown, you ought to order them both.)But chefs Brian McCracken and Dana Tough have kept their terrifically popular tagliatelle on the menu since Spur's 2008 opening, and the dish seems likely to stick around, making it the perfect list stand-in for all the fleeting veal sweetbreads and spot prawn preparations.
The tagliatelle is a mission statement at Spur, which has never shied away from molecular gastronomy and other trends that reliably turn off diners who think any entree with a double-digit price tag should come with a steak knife. Like all the best modern dishes, the dish can't be eaten with the eyes: Only the palate can parse all the flavors dripped and dropped on the willfully abstracted plate.
The fresh pasta is topped with a trembling duck egg, primed to spill a yolk that's spent 45 minutes luxuriating in a 145-degree bath. But the egg's partially obscured by a cloud of foam flavored by Parmesan rinds, and there's a toboggan run of Parmesan leaving against the noodles, which are threaded with oyster mushrooms. It's a hot mess of umami.
And while the dish has become a fixture, it's clearly the product of a kitchen that prefers change. The tagliatelle and the sous vide egg beautifully demonstrate two very different things that can be done with an egg, a neat trick for a restaurant that's obsessed with possibility."
Photo by Raskin.
New Year's Eve at Spur
To contact us Click HERE
New Year’s MenuSpurChefs McCracken and ToughDecember 31st 2012
$125additional $40 for wine pairingadditional $45 for cocktail pairing
1.BUTTERNUT SQUASH SOUPmerguez. charmoula. argan oilMontelvini Prosecco. - French 75.
2.SMOKED HAMACHIfoie gras. blood orange. grapefruitHerbert Pazen Riesling. - Violet Lasso.
3.TRUFFLED GNUDIparsnip. hazelnut. brussel sproutsBastianich Ribolla. - Old Cuban.
4.SEARED CERVINA VENISONchestnut. treviso. Castelvetrano olivesThomas Leithner Zweigelt. - Morning Glory.
5.DARK CHOCOLATEbeet sorbet. Kumquat conserve. chamomile meringue
Please phone to reserve at 206.728-6706.
New Year’s MenuSpurChefs McCracken and ToughDecember 31st 2012$125additional $40 for wine pairingadditional $45 for cocktail pairing
1.BUTTERNUT SQUASH SOUPmerguez. charmoula. argan oilMontelvini Prosecco. - French 75.
2.SMOKED HAMACHIfoie gras. blood orange. grapefruitHerbert Pazen Riesling. - Violet Lasso.
3.TRUFFLED GNUDIparsnip. hazelnut. brussel sproutsBastianich Ribolla. - Old Cuban.
4.SEARED CERVINA VENISONchestnut. treviso. Castelvetrano olivesThomas Leithner Zweigelt. - Morning Glory.
5.DARK CHOCOLATEbeet sorbet. Kumquat conserve. chamomile meringue
Please phone to reserve at 206.728-6706.
Our Valentine's Menu at Spur, Chefs McCracken and Tough
To contact us Click HERE
Valentine's Day MenuFebruary 14th 2013
1. KOHLRABI SOUP
2. SMOKED HAMACHIceleriac. meyer lemon. pak choi
3. TRUFFLED GNUDIparsnip. hazelnut.brussel sprouts
4. SQUABsunchoke. grapefruit. escarole
5. PECANbourbon. white chocolate. citrus
$100additional $40 for wine pairingadditional $45 for cocktail pairing206.728.6706 to reserve
substitutions are politely declined.
-a gratuity of 18% may be included for parties of 6 or more.
*consuming raw or undercooked foods may cause food borne illness.
photo courtesy of Seattleite
Valentine's Day MenuFebruary 14th 20131. KOHLRABI SOUP
2. SMOKED HAMACHIceleriac. meyer lemon. pak choi
3. TRUFFLED GNUDIparsnip. hazelnut.brussel sprouts
4. SQUABsunchoke. grapefruit. escarole
5. PECANbourbon. white chocolate. citrus
$100additional $40 for wine pairingadditional $45 for cocktail pairing206.728.6706 to reserve
substitutions are politely declined.
-a gratuity of 18% may be included for parties of 6 or more.
*consuming raw or undercooked foods may cause food borne illness.
photo courtesy of Seattleite
24 Şubat 2013 Pazar
Wagner Meritage 2010 - An Achievement (NY)
To contact us Click HERE
One of the things about this business that’s kind of fun is meeting all the individuals you come across when working in it. You meet mavericks, scions, dabblers, perfectionists, etc. And of course there are dynasties. And that’s where Wagner Vineyard comes in.Four generations of the Wagner family have grown grapes in the deep glacial soils on the eastern slope of Seneca Lake in the Finger Lakes Region of New York. This heritage of grape growing has provided them with an intimate connection to the land. Since 1978, they have been making wine, and today they cultivate 250 acres of grapes and produce 50,000 cases of wine per year. Wagner Vineyards was founded in Lodi, New York, by Bill Wagner, a lifelong resident of the area and grape grower for over fifty years. Bill began plans for his estate winery soon after passage of the Farm Winery Act in 1976. Construction of the distinctive eight-sided building, Bill's own design, was completed and the winery opened its doors in June of 1979. It rapidly developed into a major attraction in the Finger Lakes region and hosts over 100,000 visitors each year. Wagner is unique in that it is also home to a brewing operation – Wagner Brewing Co was launched in 1997 and provides our beer loving patrons with a variety of award-winning craft-brewed beers to taste while visiting. Six standard brews are complemented by a variety of seasonal specialties.
One of the unique things, the secret weapon, if you will, of Wagner, is the winemaking team of Joh Herbert and Ann Raffetto. They are two incredibly accomplished winemakers, and also two of the nicest people you will ever meet! They do an incredible job for Wagner making great wines with a wide variety of grapes….everything from Niagara and Melody and Delaware, to sparkling, to blush, to Cabernet Sauvignon. And they do a terrific job with every style. They are amazing!
John Herbert: “I received a home winemaking kit from my grandmother for my 21st birthday. I was living in Philadelphia at the time, and the following year, I made a batch of Zinfandel from grapes I bought at the Italian Market in South Philly. That was when I knew I wanted to be a winemaker. Shortly after this, a friend introduced me to the Finger Lakes region. When my wife, Susan, and I saw this area, with all the grapes and wine, we decided to move up here and find work. The center of the wine industry was in Hammondsport at the time, and the industry was in decline. I got a job working for a construction company, and as luck would have it, we got a job building a shop for Bill Wagner. As Bill and I became acquainted, we discovered our mutual interest in winemaking. Bill hired me in 1975, and I started to work in the vineyards and helped build the winery. I was working as assistant winemaker in 1982 when then winemaker Chris Johnson elected to return to California. Bill offered me the job of winemaker, but I didn’t feel I was quite ready to take on the job alone. The next week, Ann Raffetto walked into the winery looking for a job. She had a degree in Fermentation Science from UC Davis. Our backgrounds were complementary, and Ann said let’s work together and make some great wine. We have been doing that for the last 27 years.”
Ann Raffetto: “I was born and raised in California, where I attended the University of California at Davis and earned my degree in Fermentation Science (now called Enology) in 1981. Following graduation I wanted to work in an emerging wine region outside of California and fell in love with the Finger Lakes region. I found the natural beauty, the changing seasons and the region’s outdoor and lake activities appealing. I have been at Wagner’s since 1983. Other wineries I have worked for include Glenora, Herman Weimer, Columbia Winery in Washington and Adelsheim Vineyards in Oregon.”
That brings me to my point, the Wagner Vineyards Meritage 2010. Now, I cannot lie. I have had some very nice wines fromWagner, but I didn’t remember the Meritage. I wasn’t sure of what to make of it. Rieslings and chardonnays, and Cabernet Franc, yes, I had seen and tasted, but not the Meritage. It’s important to know, they bottle a Meritage blend only in exceptional years -- prior bottlings were in 2001 and 2007. But I remembered John and Ann, and thought, OK, let’s go with it. And I was thrilled with their results.
The nose is a powerful big bowl of stewed dark berries, blueberries, blackberry, dark raspberry and cherries. There are whiffs of vanilla, spices, and mocha, and dark chocolate. On the palate the dark cherries, blackberries and raspberries come through with hints of dark chocolate and cassis. Incredible. The acidity is high enough that it makes for a great balance, and the tannins are present enough, but not over powering. The wine is very well balanced. It’s absolutely beautiful! Elegant, strong, and lean!
A nice wine you can buy and drink or cellar for a nice long time 5-10 year without question.
Congrats John and Ann!
One of the things about this business that’s kind of fun is meeting all the individuals you come across when working in it. You meet mavericks, scions, dabblers, perfectionists, etc. And of course there are dynasties. And that’s where Wagner Vineyard comes in.Four generations of the Wagner family have grown grapes in the deep glacial soils on the eastern slope of Seneca Lake in the Finger Lakes Region of New York. This heritage of grape growing has provided them with an intimate connection to the land. Since 1978, they have been making wine, and today they cultivate 250 acres of grapes and produce 50,000 cases of wine per year. Wagner Vineyards was founded in Lodi, New York, by Bill Wagner, a lifelong resident of the area and grape grower for over fifty years. Bill began plans for his estate winery soon after passage of the Farm Winery Act in 1976. Construction of the distinctive eight-sided building, Bill's own design, was completed and the winery opened its doors in June of 1979. It rapidly developed into a major attraction in the Finger Lakes region and hosts over 100,000 visitors each year. Wagner is unique in that it is also home to a brewing operation – Wagner Brewing Co was launched in 1997 and provides our beer loving patrons with a variety of award-winning craft-brewed beers to taste while visiting. Six standard brews are complemented by a variety of seasonal specialties.
One of the unique things, the secret weapon, if you will, of Wagner, is the winemaking team of Joh Herbert and Ann Raffetto. They are two incredibly accomplished winemakers, and also two of the nicest people you will ever meet! They do an incredible job for Wagner making great wines with a wide variety of grapes….everything from Niagara and Melody and Delaware, to sparkling, to blush, to Cabernet Sauvignon. And they do a terrific job with every style. They are amazing!
John Herbert: “I received a home winemaking kit from my grandmother for my 21st birthday. I was living in Philadelphia at the time, and the following year, I made a batch of Zinfandel from grapes I bought at the Italian Market in South Philly. That was when I knew I wanted to be a winemaker. Shortly after this, a friend introduced me to the Finger Lakes region. When my wife, Susan, and I saw this area, with all the grapes and wine, we decided to move up here and find work. The center of the wine industry was in Hammondsport at the time, and the industry was in decline. I got a job working for a construction company, and as luck would have it, we got a job building a shop for Bill Wagner. As Bill and I became acquainted, we discovered our mutual interest in winemaking. Bill hired me in 1975, and I started to work in the vineyards and helped build the winery. I was working as assistant winemaker in 1982 when then winemaker Chris Johnson elected to return to California. Bill offered me the job of winemaker, but I didn’t feel I was quite ready to take on the job alone. The next week, Ann Raffetto walked into the winery looking for a job. She had a degree in Fermentation Science from UC Davis. Our backgrounds were complementary, and Ann said let’s work together and make some great wine. We have been doing that for the last 27 years.”
Ann Raffetto: “I was born and raised in California, where I attended the University of California at Davis and earned my degree in Fermentation Science (now called Enology) in 1981. Following graduation I wanted to work in an emerging wine region outside of California and fell in love with the Finger Lakes region. I found the natural beauty, the changing seasons and the region’s outdoor and lake activities appealing. I have been at Wagner’s since 1983. Other wineries I have worked for include Glenora, Herman Weimer, Columbia Winery in Washington and Adelsheim Vineyards in Oregon.”
That brings me to my point, the Wagner Vineyards Meritage 2010. Now, I cannot lie. I have had some very nice wines fromWagner, but I didn’t remember the Meritage. I wasn’t sure of what to make of it. Rieslings and chardonnays, and Cabernet Franc, yes, I had seen and tasted, but not the Meritage. It’s important to know, they bottle a Meritage blend only in exceptional years -- prior bottlings were in 2001 and 2007. But I remembered John and Ann, and thought, OK, let’s go with it. And I was thrilled with their results.
The nose is a powerful big bowl of stewed dark berries, blueberries, blackberry, dark raspberry and cherries. There are whiffs of vanilla, spices, and mocha, and dark chocolate. On the palate the dark cherries, blackberries and raspberries come through with hints of dark chocolate and cassis. Incredible. The acidity is high enough that it makes for a great balance, and the tannins are present enough, but not over powering. The wine is very well balanced. It’s absolutely beautiful! Elegant, strong, and lean!
A nice wine you can buy and drink or cellar for a nice long time 5-10 year without question.
Congrats John and Ann!
Leonard Oakes Esate Reserve Mertiage 2010 A Good Problem to Have (NY)
To contact us Click HERE
Meritage, meritage, meritage…I’m beginning to see a theme here……I'm also starting to see the birth of a good problem...wanting your cake and eating it too...and that's where Leonard Oakes comes in.OK, so the Oakes Family has a 90 year history of ties to agriculture and the land in the northwest corner of Orleans County, somewhere on the Niagara Wine Trail. In 2003 they planted their first wine grapes. From that initial planting of six acres and fourteen varieties has evolved what is known today as Leonard Oakes Estate Winery.At LynOaken Farms, they are now farming the same land with the fourth generation. The unique and fertile soils left behind by the glaciers of the last ice age combined with a climate moderated by the gentle breezes and deep waters of Lake Ontario provide them with a unique place for pursuing viticulture.
Jonathan Oakes is Leonard Oakes' great grandson. Jonathan was raised as a fourth generation fruit farmer. In 2008 after graduation from Niagara College, Ontario, Canada, Jonathan made the transition into winemaker and vitaculturalist. Through strong attention to detail, Jonathan is committed to creating wines that translate the concept of a definitive sense of place. He believes in terroir, or as Matt Kramer says, that sense of some whereness. He's young, fresh, innovative, and is also the author, shall we say, of Steampunk cider. Jonathan is making his presence known, as they like to say in sports vernacular.Leonard Oakes Reserve Meritage 2010 attempts to be that kind of signature wine. This is a big, concentrated wine with hints of dried cherries, dark raspberries, cassis, graphite, smoke, caramel and molasses. There are spices here, and whiffs of vanilla. It’s not sweet, though! This is a big, deep dry red. With good acidity and lovely balanced tannins, this wine is a superb wine. The wine stays on the palate for a good long time. A solid, complex and truly beautiful big red wine.So this is where my problem comes in. I like having a bottle of Leonard Oakes Reserve Meritage 2010. I can lay this down a good long time. But I wanted to drink it now. That’s a good problem.Great stuff, Jonathan, and all the folks at Leonard Oakes!
Meritage, meritage, meritage…I’m beginning to see a theme here……I'm also starting to see the birth of a good problem...wanting your cake and eating it too...and that's where Leonard Oakes comes in.OK, so the Oakes Family has a 90 year history of ties to agriculture and the land in the northwest corner of Orleans County, somewhere on the Niagara Wine Trail. In 2003 they planted their first wine grapes. From that initial planting of six acres and fourteen varieties has evolved what is known today as Leonard Oakes Estate Winery.At LynOaken Farms, they are now farming the same land with the fourth generation. The unique and fertile soils left behind by the glaciers of the last ice age combined with a climate moderated by the gentle breezes and deep waters of Lake Ontario provide them with a unique place for pursuing viticulture.
Jonathan Oakes is Leonard Oakes' great grandson. Jonathan was raised as a fourth generation fruit farmer. In 2008 after graduation from Niagara College, Ontario, Canada, Jonathan made the transition into winemaker and vitaculturalist. Through strong attention to detail, Jonathan is committed to creating wines that translate the concept of a definitive sense of place. He believes in terroir, or as Matt Kramer says, that sense of some whereness. He's young, fresh, innovative, and is also the author, shall we say, of Steampunk cider. Jonathan is making his presence known, as they like to say in sports vernacular.Leonard Oakes Reserve Meritage 2010 attempts to be that kind of signature wine. This is a big, concentrated wine with hints of dried cherries, dark raspberries, cassis, graphite, smoke, caramel and molasses. There are spices here, and whiffs of vanilla. It’s not sweet, though! This is a big, deep dry red. With good acidity and lovely balanced tannins, this wine is a superb wine. The wine stays on the palate for a good long time. A solid, complex and truly beautiful big red wine.So this is where my problem comes in. I like having a bottle of Leonard Oakes Reserve Meritage 2010. I can lay this down a good long time. But I wanted to drink it now. That’s a good problem.Great stuff, Jonathan, and all the folks at Leonard Oakes!California's El Pomar District Comes of Age
To contact us Click HERE
Additional acreage deepens Pomar Junction’s commitment to wines from the
El Pomar District sub-region in Paso Robles
We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.
“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône, Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines. With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity. The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast. For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com. The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off the beaten path.
Additional acreage deepens Pomar Junction’s commitment to wines from the
El Pomar District sub-region in Paso Robles
We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône, Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines. With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity. The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast. For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com. The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off the beaten path.
A Guide To Visit South Australia's Wine Country
To contact us Click HERE
Australia's fifth largest city, Adelaide enjoys a history of gentility and tolerance, never having been a penal colony. It is known for its elegant Victorian buildings on streets laid out in a grid with lots of greenery, its festivals, cuisine and wine.
I had lunch at the Vale/Inn Taphouse & Kitchen and tried the full flight of beers, including cider, with my lunch. As they say in wine country, it takes a lot of beer to make good wine.WHEN YOU GO:In Adelaide I stayed at the Majestic Roof Garden Hotel (www.majestichotels.com.au), centrally located just off Rundle Street the main road for young Adelaide with access to a number of shops, cafes, restaurants, pubs and clubs, which are open well into the early morning
Story and Photos John BlanchetteCREATORS SYNDICATE
John Blanchette is a freelance travel writer, television producer and owns a public relations company in Santa Monica, California
Australia's fifth largest city, Adelaide enjoys a history of gentility and tolerance, never having been a penal colony. It is known for its elegant Victorian buildings on streets laid out in a grid with lots of greenery, its festivals, cuisine and wine.
- Lane Vineyards
- Wine country similar to California except for some odd creatures running, hopping or flying through the landscape
- Coriole Vineyards
I had lunch at the Vale/Inn Taphouse & Kitchen and tried the full flight of beers, including cider, with my lunch. As they say in wine country, it takes a lot of beer to make good wine.WHEN YOU GO:In Adelaide I stayed at the Majestic Roof Garden Hotel (www.majestichotels.com.au), centrally located just off Rundle Street the main road for young Adelaide with access to a number of shops, cafes, restaurants, pubs and clubs, which are open well into the early morning
- Kingsford Homestead
- John Blanchette
Story and Photos John BlanchetteCREATORS SYNDICATE
John Blanchette is a freelance travel writer, television producer and owns a public relations company in Santa Monica, California
Join us in April for a Farm to Fork Dinner and Tour Hosted by the Central Coast Vineyard Team, Halter Ranch Vineyard, and Villa Creek this spring in California's Central Coast
To contact us Click HERE
Exclusive Dinner, Tasting, and Tour Featuring Farmers and ProducersWe have traveled the back roads of California’s fertile Central Coast for years. In April Imagine yourself amongst the oak-studded hills in the Adelaida District, west of Paso Robles and you tour and dine at a historic ranch that dates back to the 1880s. It’s not a dream, it can be a reality .
Renowned Halter Ranch Vineyard is home to much more than award-winning wines. There's the famous Victorian farm house and one of the largest Coast Live Oak trees stands in the middle of the vineyard. This beautiful ranch is the exclusive location for this year’s Farm to Fork dinner, wine pairing and tour!
In April , join the Halter Ranch team as you tour one of the first SIP Certified sustainable vineyards. Let them be your ‘spirit guide’ through the beautiful 2000-acre ranch and show you how they continue to be leaders in the industry for their cutting-edge practices that give back to the land.
As you make your way to the long family-style table, Winemaker Kevin Sass will take you through each wine he has paired with the delicious cuisine of Chef Tom Fundaro from Villa Creek Restaurant in downtown Paso Robles. Rub elbows with Chef Tom’s top local farmers and food purveyors who have grown produce especially for this dinner to provide you with an inspiring multi-course meal you are sure to never forget.
This event is very intimate and seating is limited to allow for a very personal spiritual experience. Mark April 19, 2013 6:00 p.m. - 9:00 p.m. on your calendar. Tickets: $175 per person and you can Purchase tickets online or call 805.466.2288.At the same time book your tickets to the Main Event where you can kick up your boots for the 7th annual Earth Day Food & Wine Festival. A fun filled weekend celebrating the very best of the Central Coast. The feature event is Saturday afternoon at scenic Pomar Junction Vineyard and Winery where over 200 growers, vintners, and chefs come together to serve out-of-this-world pairings of award-winning wines with one-of-a-kind dishes made with locally-sourced fruits, vegetables, meats, cheeses, olive oils, chocolates, and more. You won’t go hungry!
This celebration of the Earth is also about live music, this year featured is Guy Budd and the Gypsy Souls, dancing and more. This bunch of farmers dedicated to sustainability and nurturing the earth sure know how to throw one heck of a party, trust us on this one. The Earth Day Food & Wine Festival is a benefit event that supports farmworker education and sustainable ag research conducted by the Central Coast Vineyard Team (CCVT), a 501c(3) non-profit organization. The Central Coast Vineyard Team is a collaboration of growers, wineries, consultants, researchers, and natural resource professionals dedicated to promoting sustainable winegrowing on California’s Central Coast.Pack your boots and join us again this year!
Exclusive Dinner, Tasting, and Tour Featuring Farmers and ProducersWe have traveled the back roads of California’s fertile Central Coast for years. In April Imagine yourself amongst the oak-studded hills in the Adelaida District, west of Paso Robles and you tour and dine at a historic ranch that dates back to the 1880s. It’s not a dream, it can be a reality .
Renowned Halter Ranch Vineyard is home to much more than award-winning wines. There's the famous Victorian farm house and one of the largest Coast Live Oak trees stands in the middle of the vineyard. This beautiful ranch is the exclusive location for this year’s Farm to Fork dinner, wine pairing and tour!
In April , join the Halter Ranch team as you tour one of the first SIP Certified sustainable vineyards. Let them be your ‘spirit guide’ through the beautiful 2000-acre ranch and show you how they continue to be leaders in the industry for their cutting-edge practices that give back to the land.As you make your way to the long family-style table, Winemaker Kevin Sass will take you through each wine he has paired with the delicious cuisine of Chef Tom Fundaro from Villa Creek Restaurant in downtown Paso Robles. Rub elbows with Chef Tom’s top local farmers and food purveyors who have grown produce especially for this dinner to provide you with an inspiring multi-course meal you are sure to never forget.
This event is very intimate and seating is limited to allow for a very personal spiritual experience. Mark April 19, 2013 6:00 p.m. - 9:00 p.m. on your calendar. Tickets: $175 per person and you can Purchase tickets online or call 805.466.2288.At the same time book your tickets to the Main Event where you can kick up your boots for the 7th annual Earth Day Food & Wine Festival. A fun filled weekend celebrating the very best of the Central Coast. The feature event is Saturday afternoon at scenic Pomar Junction Vineyard and Winery where over 200 growers, vintners, and chefs come together to serve out-of-this-world pairings of award-winning wines with one-of-a-kind dishes made with locally-sourced fruits, vegetables, meats, cheeses, olive oils, chocolates, and more. You won’t go hungry!This celebration of the Earth is also about live music, this year featured is Guy Budd and the Gypsy Souls, dancing and more. This bunch of farmers dedicated to sustainability and nurturing the earth sure know how to throw one heck of a party, trust us on this one. The Earth Day Food & Wine Festival is a benefit event that supports farmworker education and sustainable ag research conducted by the Central Coast Vineyard Team (CCVT), a 501c(3) non-profit organization. The Central Coast Vineyard Team is a collaboration of growers, wineries, consultants, researchers, and natural resource professionals dedicated to promoting sustainable winegrowing on California’s Central Coast.Pack your boots and join us again this year!
23 Şubat 2013 Cumartesi
California's El Pomar District Comes of Age
To contact us Click HERE
Additional acreage deepens Pomar Junction’s commitment to wines from the
El Pomar District sub-region in Paso Robles We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône, Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines. With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity. The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast. For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com. The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off the beaten path.
Additional acreage deepens Pomar Junction’s commitment to wines from the
El Pomar District sub-region in Paso Robles
We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône, Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines. With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity. The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast. For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com. The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off the beaten path.
A Guide To Visit South Australia's Wine Country
To contact us Click HERE
Australia's fifth largest city, Adelaide enjoys a history of gentility and tolerance, never having been a penal colony. It is known for its elegant Victorian buildings on streets laid out in a grid with lots of greenery, its festivals, cuisine and wine.
I had lunch at the Vale/Inn Taphouse & Kitchen and tried the full flight of beers, including cider, with my lunch. As they say in wine country, it takes a lot of beer to make good wine.WHEN YOU GO:In Adelaide I stayed at the Majestic Roof Garden Hotel (www.majestichotels.com.au), centrally located just off Rundle Street the main road for young Adelaide with access to a number of shops, cafes, restaurants, pubs and clubs, which are open well into the early morning
Story and Photos John BlanchetteCREATORS SYNDICATE
John Blanchette is a freelance travel writer, television producer and owns a public relations company in Santa Monica, California
Australia's fifth largest city, Adelaide enjoys a history of gentility and tolerance, never having been a penal colony. It is known for its elegant Victorian buildings on streets laid out in a grid with lots of greenery, its festivals, cuisine and wine.
- Lane Vineyards
- Wine country similar to California except for some odd creatures running, hopping or flying through the landscape
- Coriole Vineyards
I had lunch at the Vale/Inn Taphouse & Kitchen and tried the full flight of beers, including cider, with my lunch. As they say in wine country, it takes a lot of beer to make good wine.WHEN YOU GO:In Adelaide I stayed at the Majestic Roof Garden Hotel (www.majestichotels.com.au), centrally located just off Rundle Street the main road for young Adelaide with access to a number of shops, cafes, restaurants, pubs and clubs, which are open well into the early morning
- Kingsford Homestead
- John Blanchette
Story and Photos John BlanchetteCREATORS SYNDICATE
John Blanchette is a freelance travel writer, television producer and owns a public relations company in Santa Monica, California
Inglenook Wine Estate and Celebrated Chef Jean-Georges Vongerichten will come together in Las Vegas at Bellagio’s Tuscany Kitchen Saturday, January 26
To contact us Click HERE
Historic California Wine Estate and Celebrated Chef Jean-Georges Vongerichten will come together in Las Vegas at Bellagio’s Tuscany Kitchen Saturday, January 26
Is that time of year again and the place to experience one of the most unique events in Las Vegas is at the Bellagio. Renown as the home of a wide range of award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano's Picasso and Le Cirque from the renowned Maccioni family, Bellagio’s 2013 Epicurean Epicenter series continues its tradition of innovative and immersive experiences.
On Saturday, Jan. 26, guests can taste five wines from the legendary Inglenook estate, paired with the critically acclaimed cuisine of James Beard award-winning chef Jean-Georges Vongerichten of Bellagio’s Prime Steakhouse.
Tickets priced at $350 per person, all-inclusive, and available for purchase online at Bellagio's Epicurean Epicenter webpage or by calling Bellagio Concierge at 866-406-7117.Guests will enjoy the cuisine of Chef Vongerichten as he will prepare a four-course masterpiece in Tuscany Kitchen, a signature element to all Epicurean Epicenter events. This 1,170-square-foot Tuscany Kitchen is outfitted with top-of-the-line Viking equipment and the latest technology. Three cameras, positioned above the prep stations and stove tops, capture shots of the chefs at work and broadcast them over 60-inch plasma screens mounted above the cooking area for easy viewing.
Historic California Wine Estate and Celebrated Chef Jean-Georges Vongerichten will come together in Las Vegas at Bellagio’s Tuscany Kitchen Saturday, January 26
Is that time of year again and the place to experience one of the most unique events in Las Vegas is at the Bellagio. Renown as the home of a wide range of award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano's Picasso and Le Cirque from the renowned Maccioni family, Bellagio’s 2013 Epicurean Epicenter series continues its tradition of innovative and immersive experiences.
On Saturday, Jan. 26, guests can taste five wines from the legendary Inglenook estate, paired with the critically acclaimed cuisine of James Beard award-winning chef Jean-Georges Vongerichten of Bellagio’s Prime Steakhouse.Tickets priced at $350 per person, all-inclusive, and available for purchase online at Bellagio's Epicurean Epicenter webpage or by calling Bellagio Concierge at 866-406-7117.Guests will enjoy the cuisine of Chef Vongerichten as he will prepare a four-course masterpiece in Tuscany Kitchen, a signature element to all Epicurean Epicenter events. This 1,170-square-foot Tuscany Kitchen is outfitted with top-of-the-line Viking equipment and the latest technology. Three cameras, positioned above the prep stations and stove tops, capture shots of the chefs at work and broadcast them over 60-inch plasma screens mounted above the cooking area for easy viewing.
- Chef Jean-Georges Vongerichten
- Inglenook estate
Join us in April for a Farm to Fork Dinner and Tour Hosted by the Central Coast Vineyard Team, Halter Ranch Vineyard, and Villa Creek this spring in California's Central Coast
To contact us Click HERE
Exclusive Dinner, Tasting, and Tour Featuring Farmers and ProducersWe have traveled the back roads of California’s fertile Central Coast for years. In April Imagine yourself amongst the oak-studded hills in the Adelaida District, west of Paso Robles and you tour and dine at a historic ranch that dates back to the 1880s. It’s not a dream, it can be a reality .
Renowned Halter Ranch Vineyard is home to much more than award-winning wines. There's the famous Victorian farm house and one of the largest Coast Live Oak trees stands in the middle of the vineyard. This beautiful ranch is the exclusive location for this year’s Farm to Fork dinner, wine pairing and tour!
In April , join the Halter Ranch team as you tour one of the first SIP Certified sustainable vineyards. Let them be your ‘spirit guide’ through the beautiful 2000-acre ranch and show you how they continue to be leaders in the industry for their cutting-edge practices that give back to the land.
As you make your way to the long family-style table, Winemaker Kevin Sass will take you through each wine he has paired with the delicious cuisine of Chef Tom Fundaro from Villa Creek Restaurant in downtown Paso Robles. Rub elbows with Chef Tom’s top local farmers and food purveyors who have grown produce especially for this dinner to provide you with an inspiring multi-course meal you are sure to never forget.This event is very intimate and seating is limited to allow for a very personal spiritual experience. Mark April 19, 2013 6:00 p.m. - 9:00 p.m. on your calendar. Tickets: $175 per person and you can Purchase tickets online or call 805.466.2288.At the same time book your tickets to the Main Event where you can kick up your boots for the 7th annual Earth Day Food & Wine Festival. A fun filled weekend celebrating the very best of the Central Coast. The feature event is Saturday afternoon at scenic Pomar Junction Vineyard and Winery where over 200 growers, vintners, and chefs come together to serve out-of-this-world pairings of award-winning wines with one-of-a-kind dishes made with locally-sourced fruits, vegetables, meats, cheeses, olive oils, chocolates, and more. You won’t go hungry!This celebration of the Earth is also about live music, this year featured is Guy Budd and the Gypsy Souls, dancing and more. This bunch of farmers dedicated to sustainability and nurturing the earth sure know how to throw one heck of a party, trust us on this one. The Earth Day Food & Wine Festival is a benefit event that supports farmworker education and sustainable ag research conducted by the Central Coast Vineyard Team (CCVT), a 501c(3) non-profit organization. The Central Coast Vineyard Team is a collaboration of growers, wineries, consultants, researchers, and natural resource professionals dedicated to promoting sustainable winegrowing on California’s Central Coast.Pack your boots and join us again this year!
Exclusive Dinner, Tasting, and Tour Featuring Farmers and ProducersWe have traveled the back roads of California’s fertile Central Coast for years. In April Imagine yourself amongst the oak-studded hills in the Adelaida District, west of Paso Robles and you tour and dine at a historic ranch that dates back to the 1880s. It’s not a dream, it can be a reality .
Renowned Halter Ranch Vineyard is home to much more than award-winning wines. There's the famous Victorian farm house and one of the largest Coast Live Oak trees stands in the middle of the vineyard. This beautiful ranch is the exclusive location for this year’s Farm to Fork dinner, wine pairing and tour!
In April , join the Halter Ranch team as you tour one of the first SIP Certified sustainable vineyards. Let them be your ‘spirit guide’ through the beautiful 2000-acre ranch and show you how they continue to be leaders in the industry for their cutting-edge practices that give back to the land.As you make your way to the long family-style table, Winemaker Kevin Sass will take you through each wine he has paired with the delicious cuisine of Chef Tom Fundaro from Villa Creek Restaurant in downtown Paso Robles. Rub elbows with Chef Tom’s top local farmers and food purveyors who have grown produce especially for this dinner to provide you with an inspiring multi-course meal you are sure to never forget.
This event is very intimate and seating is limited to allow for a very personal spiritual experience. Mark April 19, 2013 6:00 p.m. - 9:00 p.m. on your calendar. Tickets: $175 per person and you can Purchase tickets online or call 805.466.2288.At the same time book your tickets to the Main Event where you can kick up your boots for the 7th annual Earth Day Food & Wine Festival. A fun filled weekend celebrating the very best of the Central Coast. The feature event is Saturday afternoon at scenic Pomar Junction Vineyard and Winery where over 200 growers, vintners, and chefs come together to serve out-of-this-world pairings of award-winning wines with one-of-a-kind dishes made with locally-sourced fruits, vegetables, meats, cheeses, olive oils, chocolates, and more. You won’t go hungry!This celebration of the Earth is also about live music, this year featured is Guy Budd and the Gypsy Souls, dancing and more. This bunch of farmers dedicated to sustainability and nurturing the earth sure know how to throw one heck of a party, trust us on this one. The Earth Day Food & Wine Festival is a benefit event that supports farmworker education and sustainable ag research conducted by the Central Coast Vineyard Team (CCVT), a 501c(3) non-profit organization. The Central Coast Vineyard Team is a collaboration of growers, wineries, consultants, researchers, and natural resource professionals dedicated to promoting sustainable winegrowing on California’s Central Coast.Pack your boots and join us again this year!
Hearst Ranch Winery, A long Tradition of Quality Wines.CUISINEIST Tasting Panel Feb 2013
To contact us Click HERE
The name Hearst is an historical name in United States History. Today its history continues with Hearst Ranch Winery. Before we took a look at the wines, we had to look at the linage of the land and the vines itself.
It all started with Sebastian’s General Store Built in 1852 at the peak of the whaling industry, the Sebastian Brothers provided goods and services to whalers, fishermen, miners and neighboring ranches. The San Simeon Bay was a significant shipping point for barrels of whale oil, cheese, butter and other commodities on the Central Coast.
Nearby Old San Simeon Village was flourishing with two hotels, saloons, a blacksmith, a livery stable, a butcher, schools, a depot for a stage travel to Cambria and a telegraph line to San Luis Obispo.
In 1878, the Bay View Hotel was built; a first-class hotel and home to some famous guests like Thomas A. Edison, Winston Churchill and Calvin Coolidge. Unfortunately By 1910, most of the village had faded away, but Sebastian's General Store survived. The Sebastian family bought the building in 1914 and operated the store for almost 100 years.Old San Simeon Village is very different from the palatial opulence of Hearst Castle. Long before William Randolph Hearst began off-loading building material for his famous castle, native Amercians made the area of San Simeon their home. Later the area was part of a Mexican land grant called the Piedra Blanca Rancho. Even a small community of Chinese seaweed harvesters also lived on the bay in the 1860s. Additionally, Portuguese whalers from the Azores operated a whaling station in the area as well. Russian fur traders and Aleut hunters came to the area for goods and services as well. When the shore-whaling industry came to an end, Japanese settlers started a business drying abalone. The 12 acres of San Simeon Point were excluded when William's father, George Hearst, purchased the Piedra Blanca Rancho. They eventually purchased it in 1894 by George's widow, Phoebe Apperson Hearst. Today, little remains of the many people from so many cultures who lived and worked in the area.In the Modern era, the little general store serves as a café to tourists, campers and sport fisherman. Just like in the centuries before, Sebastian is a gathering place, but now to sample the wines of Hearst Ranch Winery.Visitors savor Sauvignon Blanc, Chardonnay, Rosé, Tempranillo, Cabernet Franc, Malbec, Merlot, Cabernet Sauvignon, Petite Sirah, Late Harvest Zinfandel and award winning Red Cuvée, White Cuvée and Barrel Select Cuvée Blends.
2 0 11 “GLACIER RIDGE” CHARDONNAY, Monterey CountyIn the glass this 100% Chardonnay was straw in color and medium bodied. On the nose, aromas of citrus with Grapefruit were prominent. Secondary hints of peach and light vanilla come through on the backend. The palate features a lovely blend of bright grapefruit and lemon flavors giving way to vanilla with balanced acidity and long finish. The 2011 Glacier Ridge is a wonderfully refreshing central coast Chardonnay that allows the fruit to be featured and not overwhelmed by oak. Drink now and enjoyCUISINEIST TASTING PANEL, Feb 201391 Points2 0 07 ENCHANTMENT”LATE HARVEST” ZINFANDEL, Paso Robles In the glass this 100% Zinfandel from Paso Robles showed its age with a slight age ring. Color ranged from Ruby to Rose near the lip of the glass and medium bodied. On the nose, big aromas of plum and stewed red fruit explode out of the glass with earth and smoke on the end. On the palate, a parade of cherry, plumb, raspberry and other red fruit please your taste buds from beginning to end with a long sweet finish with medium tannins. The 2007 Enchantment “Late Harvest “ Zinfandel handles the 18% Alcohol well and is a treat for your nose and palate any time of year. Enjoy now or lay it down for 3-5 years more. In a word, Lovely.CUISINEIST TASTING PANEL, Feb 201392 Points
2009 Red Wine “Three Sisters Cuvee “The 2009 Three Sisters Cuvee is a nice blend of 50% Syrah, 35% Grenache and 15% Mourvèdre. In the glass this GSM showed Purple to Ruby in color and medium bodied. On the nose aromas of strawberry, raspberry, cherry, red floral notes and spice are prominent then give way to earth and smoke. On the palate bright elegant flavors of cherry, strawberry, raspberry, and spice show with a long finish and medium tannins. The “Three Sisters Cuvee” was a nice surprise and a beautiful blend of three classic varietals. This wine is a work of art and well worth savoring over a nice meal or drink by itself. Either way, you will enjoy this wine. Drink now.CUISINEIST TASTING PANEL, Feb 201392 Points
The name Hearst is an historical name in United States History. Today its history continues with Hearst Ranch Winery. Before we took a look at the wines, we had to look at the linage of the land and the vines itself.
It all started with Sebastian’s General Store Built in 1852 at the peak of the whaling industry, the Sebastian Brothers provided goods and services to whalers, fishermen, miners and neighboring ranches. The San Simeon Bay was a significant shipping point for barrels of whale oil, cheese, butter and other commodities on the Central Coast.Nearby Old San Simeon Village was flourishing with two hotels, saloons, a blacksmith, a livery stable, a butcher, schools, a depot for a stage travel to Cambria and a telegraph line to San Luis Obispo.
In 1878, the Bay View Hotel was built; a first-class hotel and home to some famous guests like Thomas A. Edison, Winston Churchill and Calvin Coolidge. Unfortunately By 1910, most of the village had faded away, but Sebastian's General Store survived. The Sebastian family bought the building in 1914 and operated the store for almost 100 years.Old San Simeon Village is very different from the palatial opulence of Hearst Castle. Long before William Randolph Hearst began off-loading building material for his famous castle, native Amercians made the area of San Simeon their home. Later the area was part of a Mexican land grant called the Piedra Blanca Rancho. Even a small community of Chinese seaweed harvesters also lived on the bay in the 1860s. Additionally, Portuguese whalers from the Azores operated a whaling station in the area as well. Russian fur traders and Aleut hunters came to the area for goods and services as well. When the shore-whaling industry came to an end, Japanese settlers started a business drying abalone. The 12 acres of San Simeon Point were excluded when William's father, George Hearst, purchased the Piedra Blanca Rancho. They eventually purchased it in 1894 by George's widow, Phoebe Apperson Hearst. Today, little remains of the many people from so many cultures who lived and worked in the area.In the Modern era, the little general store serves as a café to tourists, campers and sport fisherman. Just like in the centuries before, Sebastian is a gathering place, but now to sample the wines of Hearst Ranch Winery.Visitors savor Sauvignon Blanc, Chardonnay, Rosé, Tempranillo, Cabernet Franc, Malbec, Merlot, Cabernet Sauvignon, Petite Sirah, Late Harvest Zinfandel and award winning Red Cuvée, White Cuvée and Barrel Select Cuvée Blends.- Steve Hearst and Jim Saunders
2 0 11 “GLACIER RIDGE” CHARDONNAY, Monterey CountyIn the glass this 100% Chardonnay was straw in color and medium bodied. On the nose, aromas of citrus with Grapefruit were prominent. Secondary hints of peach and light vanilla come through on the backend. The palate features a lovely blend of bright grapefruit and lemon flavors giving way to vanilla with balanced acidity and long finish. The 2011 Glacier Ridge is a wonderfully refreshing central coast Chardonnay that allows the fruit to be featured and not overwhelmed by oak. Drink now and enjoyCUISINEIST TASTING PANEL, Feb 201391 Points2 0 07 ENCHANTMENT”LATE HARVEST” ZINFANDEL, Paso Robles In the glass this 100% Zinfandel from Paso Robles showed its age with a slight age ring. Color ranged from Ruby to Rose near the lip of the glass and medium bodied. On the nose, big aromas of plum and stewed red fruit explode out of the glass with earth and smoke on the end. On the palate, a parade of cherry, plumb, raspberry and other red fruit please your taste buds from beginning to end with a long sweet finish with medium tannins. The 2007 Enchantment “Late Harvest “ Zinfandel handles the 18% Alcohol well and is a treat for your nose and palate any time of year. Enjoy now or lay it down for 3-5 years more. In a word, Lovely.CUISINEIST TASTING PANEL, Feb 201392 Points2009 Red Wine “Three Sisters Cuvee “The 2009 Three Sisters Cuvee is a nice blend of 50% Syrah, 35% Grenache and 15% Mourvèdre. In the glass this GSM showed Purple to Ruby in color and medium bodied. On the nose aromas of strawberry, raspberry, cherry, red floral notes and spice are prominent then give way to earth and smoke. On the palate bright elegant flavors of cherry, strawberry, raspberry, and spice show with a long finish and medium tannins. The “Three Sisters Cuvee” was a nice surprise and a beautiful blend of three classic varietals. This wine is a work of art and well worth savoring over a nice meal or drink by itself. Either way, you will enjoy this wine. Drink now.CUISINEIST TASTING PANEL, Feb 201392 Points
22 Şubat 2013 Cuma
Keuka Spring Vineyards - Three Reds Worth Trying (NY)
To contact us Click HERE
While on my travels this fall, I took the time to taste some wines from Keuka Spring Vineyards. I see them at a number of festivals and events around the state, but I haven’t been able to do a proper tasting until recently.
Keuka Spring Vineyards has been around for 25 years. The hillside tasting room is adjacent to the vineyards, and offers incredible panoramic views of Keuka Lake. The Wiltberger family are very proud of their wines.
Keuka Spring Vineyards Vignoles 2011 - The Vignoles was a lovely, light crisp aromatic white with lovely combination of tropical fruit with big whiffs of floral overtones. The wine was soft and fruity up front but with enough acidity to keep it honest and refreshing. A surprise coming from the Finger Lakes.
Keuka Spring Vineyards Epic Reserve 2010 – This is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon. Lots of blackberry, plum, and cassis with vanilla and spices. A very nice medium-to-dark red wine with nice tannins but enough fruit to make it count. It’s a nice wine to drink now, but you can easily age this for two to five years with absolutely no problem. A really nice red.
Keuka Spring Vineyards Miller’s Cover Red 2011 – This wine has always been a hit for Keuka Spring Vineyards, having won 2009 and 2010 Best in Show and Best in Red Honors at the New York State Fair Wine Competition. Cabernet Sauvignon and Merlot are combined in this medium-bodied, earthy red. Surprisingly soft and quaffable, still a wine you can drink now or lay down for a few years. Very nice!
While on my travels this fall, I took the time to taste some wines from Keuka Spring Vineyards. I see them at a number of festivals and events around the state, but I haven’t been able to do a proper tasting until recently.
Keuka Spring Vineyards has been around for 25 years. The hillside tasting room is adjacent to the vineyards, and offers incredible panoramic views of Keuka Lake. The Wiltberger family are very proud of their wines.
Keuka Spring Vineyards Vignoles 2011 - The Vignoles was a lovely, light crisp aromatic white with lovely combination of tropical fruit with big whiffs of floral overtones. The wine was soft and fruity up front but with enough acidity to keep it honest and refreshing. A surprise coming from the Finger Lakes.
Keuka Spring Vineyards Epic Reserve 2010 – This is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon. Lots of blackberry, plum, and cassis with vanilla and spices. A very nice medium-to-dark red wine with nice tannins but enough fruit to make it count. It’s a nice wine to drink now, but you can easily age this for two to five years with absolutely no problem. A really nice red. Keuka Spring Vineyards Miller’s Cover Red 2011 – This wine has always been a hit for Keuka Spring Vineyards, having won 2009 and 2010 Best in Show and Best in Red Honors at the New York State Fair Wine Competition. Cabernet Sauvignon and Merlot are combined in this medium-bodied, earthy red. Surprisingly soft and quaffable, still a wine you can drink now or lay down for a few years. Very nice!Eastern Winery Exposition March 6-8, 2013 in Lancaster, PA
To contact us Click HERE
March 6-8, 2013 The Eastern Wineries Exposition will be held at the Lancaster County Convention Center in Lancaster, Pennsylvania. The Pennsylvania Winery Association Annual Meeting with take place the day before, March 5, 2013 at the convention center.
Register before February 20th, and receive a special discount!
“I think the growth from last year to where we are this year. 36 more exhibiting companies, 113 more people registered today compared to last year on this date. Support from 18 wine industry state and regional organizations, up from 13 last year. The Marriott and now two overflow hotels are sold out of sleeping rooms. New ½ day workshop on March 8th on hard cider has 67 people already signed up to stay an extra day for this workshop,” said Bob Mignarri. “The momentum continues to build for the Eastern Winery Exposition. We now have 171 exhibiting compared to 135 last year and 113 more attendees registered today compared to the same date last year.”
“In addition to everything Bob says about our rapid growth from last year, we also expanded the seminar program to 24 sessions plus a 3-session hard cider workshop on Friday. In the enology track there's an emphasis on lab work. Three sessions (N02, E02 and E05) evaluate new winemaking methodologies for saving energy, saving time (combined TA and YAN test) or new and improved fining products.,” said Richard Leahy.“We've also made an effort to bring top researchers (Drs. Bruce Zoecklein, Alan Lakso, Barry Gump, Mike Ellis and Doug Pfeiffer) to give cutting-edge presentations on the latest technologies and pests. In vit session VO5, noted viticulturist Lucie Morton will announce a new grapevine virus to be on the lookout for, and in vit session VO3, Doug Pfeiffer of VA Tech will alert us to new invasive fruit flies that, unlike the benign native species, can damage healthy fruit and threaten crop fruit quality,” continued Leahy. “I can tell you that so far the most popular session by advance registration preference is "Avoiding Oxidation for Small Wineries", session N01 (for newcomers, but can be useful for anyone), given by winemaking consultant Tom Payette.”
March 6-8, 2013 The Eastern Wineries Exposition will be held at the Lancaster County Convention Center in Lancaster, Pennsylvania. The Pennsylvania Winery Association Annual Meeting with take place the day before, March 5, 2013 at the convention center.
Register before February 20th, and receive a special discount!
“I think the growth from last year to where we are this year. 36 more exhibiting companies, 113 more people registered today compared to last year on this date. Support from 18 wine industry state and regional organizations, up from 13 last year. The Marriott and now two overflow hotels are sold out of sleeping rooms. New ½ day workshop on March 8th on hard cider has 67 people already signed up to stay an extra day for this workshop,” said Bob Mignarri. “The momentum continues to build for the Eastern Winery Exposition. We now have 171 exhibiting compared to 135 last year and 113 more attendees registered today compared to the same date last year.”
“In addition to everything Bob says about our rapid growth from last year, we also expanded the seminar program to 24 sessions plus a 3-session hard cider workshop on Friday. In the enology track there's an emphasis on lab work. Three sessions (N02, E02 and E05) evaluate new winemaking methodologies for saving energy, saving time (combined TA and YAN test) or new and improved fining products.,” said Richard Leahy.“We've also made an effort to bring top researchers (Drs. Bruce Zoecklein, Alan Lakso, Barry Gump, Mike Ellis and Doug Pfeiffer) to give cutting-edge presentations on the latest technologies and pests. In vit session VO5, noted viticulturist Lucie Morton will announce a new grapevine virus to be on the lookout for, and in vit session VO3, Doug Pfeiffer of VA Tech will alert us to new invasive fruit flies that, unlike the benign native species, can damage healthy fruit and threaten crop fruit quality,” continued Leahy. “I can tell you that so far the most popular session by advance registration preference is "Avoiding Oxidation for Small Wineries", session N01 (for newcomers, but can be useful for anyone), given by winemaking consultant Tom Payette.”
Ed McCarthy On Cool Climate Wines and A Recommendation of Cool Climate East Coast Wines!
To contact us Click HERE
Recently esteemed wine educator and writer Ed McCarthy (Wine for Dummies with Mary Ewing-Mulling, among many others) wrote the seminal piece on a trend that has been developing in the wine industry over the last three or four years – the pendulum in the US among wine aficionados and foodies is swinging back from big, powerful, West Coast styled wine to a more reserved palate more on par with German, Italy, and France, citing a love of cool climate wines. There is no question this trend is in full swing and still has lots of momentum to go. Ed is 100% right on the money! Bravo for the essay. It’s right on the spot.
Here’s a small sample, but I do recommend you read the whole thing:
The U.S. East Coast versus West Coast Palate
Is there a difference in the palates of wine drinkers living on the East Coast of the U.S. as opposed to those west of the Mississippi River, especially those on the West Coast? In other words, does geography make a difference in wine tasting?
Judging by my own experience and observation, I believe that many wine drinkers living in the East Coast cities, such as New York, Boston, Philadelphia, and Washington D.C., do taste and/or appreciate wines differently from those on the West Coast. Not really because of their different geographic locations, of course, but more so because of the wines that each group has been exposed to in their environment.
For example, let’s consider the columnists of our own publication, Wine Review Online. It is no coincidence that the three columnists on the East Coast, Michael Apstein, Michael Franz, and I, write primarily about European wines, especially those from France and Italy. And conversely, those columnists living in California write mainly about California wines.
We all tend to write about what we know and like. Many of us on the East Coast have had more exposure to French, Italian, and Spanish wines than those from California, and we have formed our own palates accordingly.
There are fundamental differences in the mainly cool-climate wines of Europe--also known in wine parlance as Old World wines—than in the warmer-climate wines of California, South America, and Australia, the so-called New World wines.
Really, read the rest at:
Now, I have met Ed. Had dinner with him and Mary. I have tremendous respect for him, and I would posit that he is probably one of the two best experts on Champagne in the world. I would love to work with Ed someday. Ed has forgotten more about wine than I know. He has a excellent wit, and is a wonderful dinner companion. And he has devoted his life to studying and understanding and teching wine. And he’s not the only one saying these things. Dan Berger recently spoke and has written about the trend swinging back towards more balanced, cool climate wines. Hooray! Truly, I am thrilled Ed wrote the article.
But here’s where I have an issue: Ed, what about east coast WINE? Where is the love? There are more than 800 wineries on the east coast. Nothing of the Finger Lakes? The North Fork? The Hudson Valley or Niagara? How about Virginia? Perhaps I am only splitting hairs, but at the same time I feel like I must amend Ed's article just a touch...My word isn't as good as Ed's (I mean that, he is a brilliant wine expert...and I do mean expert), I'm not even the Sorcerer's apprentice.
Chardonnay from Long Island is every bit as exquisite as that of Burgundy. The Pinot Noirs of New York and Virginia are improving daily, and can compete without question. And the elegant red Meritages and blends being produced by those states also are producing wines that show sophistication and complexity, as well as promise.
So here’s a recommendation. Instead of walking in and asking for a cool climate wine, and letting some wine shop steward steer you to the French or Italian section, insist on trying a cool climate LOCAL wine.Pinot Noirs such as McGregor, Heart & Hands, McCalls, Tousey, Millbrook, Whitecliff, Rooster Hill, Oak Summit, Red Tail Ridge, Jamesport, Unionville, Brotherhood, Shaw, Ravines, Dr. Konstantin Frank, Arrowhead Springs, Billsboro, and Baco Noirs such as Benmarl and Hudson-Chatham. Or red blends from Bedell, Wolffer, Valhalla, Barboursville, The Winery at La Grange, Black Ankle, Boxwood, or Pellegrini, just to name a few.
And light whites? Try Chardonnays, Riesling, and Viogniers from Unionville, Sherwood House, One Woman, Channing Daughters, Pellegrini Vineyards, Roanoke Vineyards, Chateau LaFayette Reneau, Rooster Hill Vineyards, Bedell Cellars, Red Tail Ridge Winery, Peconic Bay Winery, Lamoreaux Landing, Macari Vineyards, Wolffer Estate, Fox Run Vineyards, Whitecliff Vineyard, Hermann Wiemer Vineyard, Channing Daughters, Heron Hill, Bedell Cellars, Barboursville, Breaux, Tarara, Jefferson Vineyards, Veritas, King Family, Monticello, and others.
And tell them that Ed sent you (and keep reading his articles on Wine Review Online), because it was indeed his idea, but that Carlo made the recommendations (like I matter...lol!).
And show the east coast some love!!!
Recently esteemed wine educator and writer Ed McCarthy (Wine for Dummies with Mary Ewing-Mulling, among many others) wrote the seminal piece on a trend that has been developing in the wine industry over the last three or four years – the pendulum in the US among wine aficionados and foodies is swinging back from big, powerful, West Coast styled wine to a more reserved palate more on par with German, Italy, and France, citing a love of cool climate wines. There is no question this trend is in full swing and still has lots of momentum to go. Ed is 100% right on the money! Bravo for the essay. It’s right on the spot.
Here’s a small sample, but I do recommend you read the whole thing:
The U.S. East Coast versus West Coast Palate
Is there a difference in the palates of wine drinkers living on the East Coast of the U.S. as opposed to those west of the Mississippi River, especially those on the West Coast? In other words, does geography make a difference in wine tasting?
Judging by my own experience and observation, I believe that many wine drinkers living in the East Coast cities, such as New York, Boston, Philadelphia, and Washington D.C., do taste and/or appreciate wines differently from those on the West Coast. Not really because of their different geographic locations, of course, but more so because of the wines that each group has been exposed to in their environment.
For example, let’s consider the columnists of our own publication, Wine Review Online. It is no coincidence that the three columnists on the East Coast, Michael Apstein, Michael Franz, and I, write primarily about European wines, especially those from France and Italy. And conversely, those columnists living in California write mainly about California wines.
We all tend to write about what we know and like. Many of us on the East Coast have had more exposure to French, Italian, and Spanish wines than those from California, and we have formed our own palates accordingly.
There are fundamental differences in the mainly cool-climate wines of Europe--also known in wine parlance as Old World wines—than in the warmer-climate wines of California, South America, and Australia, the so-called New World wines.
Really, read the rest at:
Now, I have met Ed. Had dinner with him and Mary. I have tremendous respect for him, and I would posit that he is probably one of the two best experts on Champagne in the world. I would love to work with Ed someday. Ed has forgotten more about wine than I know. He has a excellent wit, and is a wonderful dinner companion. And he has devoted his life to studying and understanding and teching wine. And he’s not the only one saying these things. Dan Berger recently spoke and has written about the trend swinging back towards more balanced, cool climate wines. Hooray! Truly, I am thrilled Ed wrote the article.
But here’s where I have an issue: Ed, what about east coast WINE? Where is the love? There are more than 800 wineries on the east coast. Nothing of the Finger Lakes? The North Fork? The Hudson Valley or Niagara? How about Virginia? Perhaps I am only splitting hairs, but at the same time I feel like I must amend Ed's article just a touch...My word isn't as good as Ed's (I mean that, he is a brilliant wine expert...and I do mean expert), I'm not even the Sorcerer's apprentice.
Chardonnay from Long Island is every bit as exquisite as that of Burgundy. The Pinot Noirs of New York and Virginia are improving daily, and can compete without question. And the elegant red Meritages and blends being produced by those states also are producing wines that show sophistication and complexity, as well as promise.
So here’s a recommendation. Instead of walking in and asking for a cool climate wine, and letting some wine shop steward steer you to the French or Italian section, insist on trying a cool climate LOCAL wine.Pinot Noirs such as McGregor, Heart & Hands, McCalls, Tousey, Millbrook, Whitecliff, Rooster Hill, Oak Summit, Red Tail Ridge, Jamesport, Unionville, Brotherhood, Shaw, Ravines, Dr. Konstantin Frank, Arrowhead Springs, Billsboro, and Baco Noirs such as Benmarl and Hudson-Chatham. Or red blends from Bedell, Wolffer, Valhalla, Barboursville, The Winery at La Grange, Black Ankle, Boxwood, or Pellegrini, just to name a few.
And light whites? Try Chardonnays, Riesling, and Viogniers from Unionville, Sherwood House, One Woman, Channing Daughters, Pellegrini Vineyards, Roanoke Vineyards, Chateau LaFayette Reneau, Rooster Hill Vineyards, Bedell Cellars, Red Tail Ridge Winery, Peconic Bay Winery, Lamoreaux Landing, Macari Vineyards, Wolffer Estate, Fox Run Vineyards, Whitecliff Vineyard, Hermann Wiemer Vineyard, Channing Daughters, Heron Hill, Bedell Cellars, Barboursville, Breaux, Tarara, Jefferson Vineyards, Veritas, King Family, Monticello, and others.
And tell them that Ed sent you (and keep reading his articles on Wine Review Online), because it was indeed his idea, but that Carlo made the recommendations (like I matter...lol!).
And show the east coast some love!!!
Kaydol:
Kayıtlar (Atom)