Wine

Some background detail can be found in the review of the vinho verde wine here, but in synopsis it’s a young Australian wine maker who is doing stuff with grapes in Portugal, where he has worked for a bit. This is a blend of 40% tinta roriz, 30% touriga nacional, 20% touriga franca and 10% [...]

Winemaker Jordy Kay used to work at Mornington Peninsula’s Montalto winery from which he launched into some globetrotting winemaking around Australian and Europe. He says, ‘[I] wanted to do something in Austria where I did a couple of vintages in the Wachau but didn’t like the idea of being so far from the surf, so that’s [...]

I have an immense fondness for the Outer Coastal Plain, especially it being in New Jersey. But more than that, we very seriously considered southern New Jersey as our home for several years, and the biggest inspiration was Turdo Vineyards and Cape May Vineyards. Today, it is a wine trail with solid growth and great wines! We wish everyone don there a fantastic success and we hope to visit soon! And thanks to Debbie for allowing a repost! - C. DeVitoMonday, May 20, 2013Memorial Day on the Outer Coastal Plain AVADebbie Gioquindo/Hudson Valley Wine GoddessCan you believe it, we are coming up to Memorial Day weekend, the beginning of the summer. Time goes by to fast these days! What will you be doing this weekend? I've been very fortunate to be able to go to Cape May for many years and now have my own home to go to there. I've written before about the wineries of that region and have watched the region grow, but I plan to explore them in more detail now that I will be visiting the region more than once or twice a year, but making the region my second home. The wineries of Cape May are part of the Outer Coastal Plain AVA. Yes there is actually a designated AVA. The Outer Coastal Plain AVA wine appellation covers the counties of Cumberland, Cape May, Atlantic, Ocean, and portions of Salem, Gloucester, Camden, Burlington and Monmouth. They have well drained sandy or sandy loam soils with moderate fertility and a long growing season. There are 27 wineries and growing in this region. I will admit first things first when I head down to the region - it's the beach for me. I am a sun worshiper at it's best baking on the beach. But there is always time on my way home to stop at a winery and I plan on taking part in some winery events along the way. I will visit the new wineries and the established ones and am looking forward to seeing how they have grown. Also on the agenda is New Jersey Craft Beer. Yes there is a craft beer movement in New Jersey and the first brewery on my list to visit is the Cape May Brewery. I even purchased a NJ Craft Beer membership. Any suggestions on must try NJ Craft beer? Let the summer begin!Turdo VineyardsTurdo VineyardsNatali VineyardsJessie Creek WineryRead more at:http://hvwinegoddess.blogspot.com/2013/05/memorial-day-on-outer-coastal-plain-ava.html

Oh yes. This week Ted (Peggy’s boss) ordered a non-existent cocktail. What? from AMC TV Yep – non-existent. In fact, this cocktail was invented on 30 Rock and sounds, well, awful. Technically, it’s a mix of  red wine, tonic water, and olives. Ewww. That said, I still went looking to see what was out there of if anyone had tried it. Happily, I discovered that Kindred Cocktails has actually tried to make this drinkable: In the last season of 30 Rock, Cooter Burger introduces Jack Donaghy to the Old Spanish, a cocktail of his own invention composed of red wine, tonic water, and olives. Later, Mad Men paid tribute by having unctuous ad man Ted Chaough order an Old Spanish and receive a drink matching that description. We’ve decided to imagine what that drink might have looked like if it were a true old style Spanish aperitivo rather than a clumsy disaster; a craft Old Spanish, if you like. Thus: sherry for wine and brine, Cynar for bitter, Cava for bubbles, cassis to round it all off. The Old Spanish as reimagined by Kindred Cocktail: 1 1/2 oz Sherry 3/4 oz Cynar 1/4 oz Cassis 1 splash Cava (sparkling Spanish wine) 2 olives used on the rim, as garnish 1 twist lemon peel, expressed and discarded Stir with ice, strain, coupe. Splash Cava. Twist, and garnish with olives on the rim. Up the sherry to 2oz for a less bitter cocktail. For a stiffer drink, add .5 oz Spanish brandy.

United States: Ten Facts You Need To Know About Pennsylvania WineriesLast Updated: May 8 2013 Article by George J. Krueger Fox Rothschild LLP The Center For Rural Pennsylvania recently published a comprehensive study of the state's wine industry. The 19 page report is chock full of interesting facts, cogent analysis and should be required reading for anyone interested in wineries located in Pennsylvania. The report, written by professors Dombrosky and Gajanan, compares Pennsylvania's wineries to those located in neighboring states and illuminates both the strengths and challenges facing the industry. It notes the following interesting facts (among others): 1.Over the last five years, the Pennsylvania wine industry has grown rapidly, although not as quickly as is occurring in Ohio, Maryland, Virginia and North Carolina.2.The states of New York, Ohio, Virginia and North Carolina have "significantly higher levels of state funding" for research and promotion than does Pennsylvania.3.Pennsylvania is the 5th largest grape producer in the United States.4.Pennsylvania ranks 6th among the Eastern states for wine production.5.In the five-year period of 2007-2012, Pennsylvania wineries received governmental loans totaling $1.1 million.6.In the same five-year period, the Pennsylvania Winery Association received grants totaling an additional $550,000.7.The Pennsylvania wine industry is operating at only 76% of its capacity8.The "principal players" of the Pennsylvania wine industry -- other than the wineries themselves -- are the Pennsylvania Liquor Control Board, Pennsylvania Winery Association, Pennsylvania Wine Marketing and Research Board and Pennsylvania State University.9.A staggering 81% of all Pennsylvania wine is sold directly by wineries to wine outlets or tourists, such that wine tourists represent an "essential distribution" channel. There are almost "no sales" of Pennsylvania wines through wholesalers or distributors.10.All Eastern states (except Pennsylvania) permit direct shipping of wine to consumers, a fact which is likely to change in the near future, as Pennsylvania appears close to privatizing the functions of the Liquor Control Board. READ MORE:http://www.mondaq.com/unitedstates/x/237844/Ten+Facts+You+Need+To+Know+About+Pennsylvania+Wineries

Maryland farmers markets can sell wine starting in June May 21, 2013 | Written by Jennifer Shutt Staff Writer WIC-News Dorchester Countywww. delmarvanow.comSALISBURY — As shoppers walk through Maryland farmers markets in the next few months, they may find wine bottles among the fresh-baked bread, local fruits, vegetables and homemade preserves.While some counties already permitted wine sales at farmers markets, a new law to take effect June 1 will establish a statewide permit for wineries that removes county-specific restrictions. The new permit will not allow for sales by the glass, but will allow wineries to give out samples, as long as it doesn’t violate county regulations.Matt Cimino, winemaker at Great Shoals Winery in Princess Anne, said he’d be interested in selling at the Main Street Farmers Market in Berlin and the Somerset Avenue Farmers Market in Princess Anne.Before, Cimino said, the winery wouldn’t have used one of its special event permits for a farmers market because it only is allotted so many.“Before we only had 12 special event permits we could use in counties that did not offer specific farmers market permits,” he said.Because those permits were usually good for three consecutive days and farmers markets usually last for about four hours, Cimino said, it needed to be a very large farmers market to make it worth the company’s time. .Cimino said the new permit opens up farmers markets as a possibility for wineries, but they’ll still have to weigh the benefit of staffing a market for sales.Layton’s Chance Winery in Vienna has been attending the Dorchester County Farmers Market for about a year after the county passed a rule allowing wineries into farmers markets.“It’s a win-win,” said Jennifer Layton, winery co-owner. “It’s a really nice crowd that comes to farmers markets and they are the ones interested in local, so it’s obviously very good for us.”Layton doesn’t think Layton’s Chance will expand to other farmers markets right away, saying there isn’t enough staffing to send people to multiple markets.In order for wineries to set up at farmers markets, they must be invited by the market and notify the Maryland comptroller’s office by the 20th of each month what markets they plan to attend.Jay Martin, market manager for the Camden Avenue Farmers Market in Salisbury, said he might be interested in having a winery at the market, but would have to get approval from the board of directors and make sure it’s OK with the Asbury United Methodist Church, which lets the market set up in its parking lot.Donna Ennis, president of the Shore Fresh Growers Association, said the downtown Salisbury market is going to invite a winery to the market, but wants to check local liquor laws before allowing sampling.“The wine is just value added to the grapes; that’s the way I look at it,” she said. “It’s not different than the guy that’s growing a peach orchard that’s producing jams and jellies —it’s a byproduct of his crop.”Gena Leby, co-owner of Bay Country Bakery, said wine would complement the city market.“The more variety you have, the more people will come, especially if you’re doing your local shopping and you can pick up most of what you need,” she said.Read more and SEE THE VIDEO!!!!http://www.delmarvanow.com/article/20130521/WIC01/305210030/Maryland-farmers-markets-can-sell-wine-starting-June

Alba Vineyard named 'leading estate'By Arianna DelinHunterdon County Democrat on May 20, 2013 at 2:33 PM, updated May 20, 2013 at 2:34 PM The first few months of 2013 have been very rewarding for New Jersey’s largest vineyard. Alba Vineyard started the year by being named one of New Jersey’s “leading estates” in Hugh Johnson’s 2013 Pocket Wine Book. Only the very best wineries from around the globe make it into the world’s bestselling annual wine guide.A month later, internationally renowned wine writers Jancis Robinson and Linda Murphy recognized Alba as an East Coast “superstar” in their new book, American Wine: The Ultimate Companion to the Wines and Wineries of the United States. Alba Vineyard’s wine further proved its “superstar” status, by winning more medals and top awards than any other Garden State winery in San Diego International, Finger Lakes International, Taster’s Guild, Pacific Rim, and Riverside International’s wine competitions.Alba’s estate vineyard currently has one of the East Coast’s largest plantings of Pinot Noir and just this month the 2010 Estate Pinot Noir was awarded “93 POINTS,” New Jersey’s Alba Vineyard ranked alongside the finest Pinot Noirs from both California and Oregon. Vintners throughout the world who aspire to achieve greatness prize Pinot Noir, the quintessential Burgundian variety. This variety is particular about the location of where it is planted. It loves limestone soils and cool climates, well suited to Alba’s terroir and may have developed a unique niche in the Garden State.One of the East Coast’s most award winning wineries, Alba Vineyard is nestled amongst the rolling hills of Warren County, two miles east of the Delaware River and historic Bucks County, Pennsylvania in the beautiful Musconetcong Valley. The winery and tasting room are housed in a historic 1805-converted stone barn, which features an impressive wood tasting bar, rustic stonewalls, and old oak beams.

Editor’s Note: Fiona Lynch and her husband Jonathan, two passionate geologists, moved from Scotland to the Lima Valley in Minho region in Portugal. We’re very appreciative of their willingness to share their experience, and hope this will be one of many we can expect from them in the future. Like most of northern Portugal, the […] Continue Reading → Related posts: Value wine: I do not think it means what you think it means. Interview with Roy Hersh Winemaker's Take on the 2009 Harvest in Portugal Aquapura: A Slice of Extravagance in the Douro Valley Final Thoughts on the Douro and Portuguese Wine

Please consider voting for steveheimoff.com as Best Overall Wine Blog. You can click here, then hit the red VOTE button and scroll down to the appropriate category. Or you can click on the big Wine Blog Awards icon to the right. Thank you! * * * In the 1970s and 1980s, when I was coming up in wine, the conventional wisdom was that in order to be ageable, a young wine had to be undrinkable. That made sense. After all, it was the case in most of Europe. Barolo, Rioja, great German Riesling, and especially Grand Cru Burgundy and the top Classified Growth Bordeaux all required years and years in the cellar. I figured it was the same for the top California wines. The people whose guidance I was depending on–Charlie Olken, Norm Roby, Earl Singer, Bob Thompson, Harvey Steiman–were saying that Cabs in particular required aging, and sometimes for an extended period of time (10-15 years, said Olken-Singer-Roby in their “Handbook,” 20 years in Thompson’s “Encyclopedia”). I took them at their word. Trust was involved, because they were tasting a lot more and a lot better wines than I was able to (which was actually very little, given my limited budget and the fact that it was to be many years before wineries started sending me free samples), and so I had no basis other than their judgment on which to form a conclusion regarding ageability. I began collecting, modestly: Cabs from Freemark Abbey, Louis M. Martini, Beringer, Pinots from Carneros Creek and Acacia, and so on, and then aging them; but the results were disappointing. I’d open a bottle after 6 or 8 years and more often than not found the resulting wine dried up and boring. Of course, my cellar conditions were inadequate then. You couldn’t even call it a “cellar.” I had a plastic contraption that I kept in my apartment. Whatever the temperature was in my apartment, that was the temperature in my “cellar.” I knew that was bad, but it was San Francisco, where it’s pretty cool even in summer, so I kept my fingers crossed. At some point, there was a sea change in popular thinking concerning Cabernet and Pinot. The view began to be that a wine that was undrinkable (hard in tannins, biting in acidity) in youth would never age out. Instead, the theory now went, any California wine that was ageable should be good and drinkable on release. I fully subscribe to that theory, but when did it start and how did it come about? I was thinking about this as I read the following quote from the winemaker Philip Togni (Philip Togni Vineyard), in Benjamin Lewin’s new book, Claret & Cabs: “I used to claim that if the wine wasn’t pretty terrible coming out of the fermenter it would never amount to anything, but I no longer believe that.” Given Philip Togni’s wealth of experience (Chateau Lascombes, Gallo, Chateau Montelena, Chappellet, Cuvaison), this is quite a statement: The confession of a great winemaker who’d essentially gotten something very important very wrong. The only “excuse” (if that’s the right word, and it isn’t, but I can’t think of a better one) is that pretty much everyone in the 1970s in Napa Valley thought that a Cabernet had to be “pretty terrible” coming out of the fermenter in order to age well. It was the weltanschauung of the era, and weltanschauungs are the hardest things in the world to see beyond. The reason things began to shift was, IMHO, the rise of Parker. We can argue until the cows come home about him, but let’s not today. Parker pushed winemakers around the world to produce wines that tasted pretty darned good right out of the fermenter (and out of the bottle on release). Do they age as well as the Bordeaux of old? The critical community is still debating that one, and since there are now billions and billions of critics (tip of the hat to Carl Sagan), the debate may go on forever. On the other hand, the attitude toward aging wines is shifting with tectonic force. The parents of Baby Boomers aged their wines. Baby Boomers themselves might have aged some of

I’m in Logrono, Rioja, where I’m giving a talk about the role of the internet in wine communication for wineries, as part of a conference organized by closure manufacturer DIAM. Penin, the well known Spanish wine critic, is also taking part. Last night the speakers and organizers had an informal dinner at an egg-themed restaurant, Manda Huevos (location here). It isn’t a high-end place, but it is fun, and it’s certainly the first egg-themed restaurant I have eaten in. The main dishes were served in frying pans. You get some chips, you choose your topping (I chose a salt cod-based one) and then they whack two fried eggs on top. There’s a bit of table theatre, as they chopp up the egg and topping together (this is optional). The result is surprisingly delicious. There are other things you can eat here, but I do like the way that this place dares to be unique. It’s unusual, informal, inexpensive and fun.