White Hall Vineyard

With living in Staunton, VA, I was within 45 minutes of at least 25 wineries.  However, it really wasn’t till this year that I started taking advantage of that opportunity.  The reason I did was because of my friend Ellie who enjoyed planning wine tasting adventures for our group of friends.  She’d pack a lunch basket, we’d load into her car, and go to  three (or four) wineries.  It was fitting that the last adventure for Ellie and I before I move to Nebraska was do one last winery/brewery tour.   So, we visited Whitehall and Wild Wolf Brewery, a recently opened brewery in Nelson, Va.    

The adventure to White Hall almost didn’t happen.  Ellie and I had planned on visiting King’s Family Vineyard and Whitehall; but, we were thwarted by a Christmas parade that blocked our route and took us on a roundabout journey through the labyrinth of Crozet.  Luckily for us, the visit was worth all the pursuit. 

On the day there, White Hall offered a tasting of eight wines for $5.   

For whites, there was a Chardonnay, Pinot Gris, and Gewurztraminer.   When my friends and I go wine tasting in groups, I always ask the “car favorite.”  Since it was just Ellie and I, there was a strong risk of a split jury.  Although potentially debate filled, we were both in agreement that the favorite was the Gewurztraminer.  The other two were valid contenders.  The Chardonnay had brightness and a bit of burliness, a spicy nose, but maybe a little too much citrus.  The Pinot Gris, which is less than 10% ice wine, had a really bold and fantastically fragrant nose .  Though they were both good, the Gewurztraminer stole the show.  There was cinnamon, cloves, lychee, and honey, making a very rich offering of flavors that were surprisingly balanced.

For the reds, there was a Cabernet Sauvignon, Touriga, Petit Verdot, Cuvee des Champs, and the Edichi (the wine of the month).  All were fantastic wines.  The Cabernet Sauvignon was rich with plums, spice, and tempered with some acidity.  The Cuvee des Champs also had richness from dark chocolate and rich plum hints.  Then, on the sweeter side, was the Edichi that is portly with quite a rum raisin finish.  

Again, all fantastic, but still nothing compared to the two best, the Touriga and the Petit Verdot.  When I sipped the Touriga, I figured that was the favorite of the day.  With jam, raspberries, spice, licorice, and tobacco, how could there be one bolder and more intriguing?  Then, I tried the Petit Verdot.  Rich. . .  Bright cherries and currants . . Vanilla, cedar, dark chocolate, and tobacco . . . Quite a mouthful.  Voted by Ellie and I as the "car favorite."  

I had very high hopes for White Hall. Then, after all the comedy of errors of the trip, I worried that no winery could compete with so much build-up and thwarting.  It did, though, and I was glad it was the last Shenandoah Valley winery I got to visit before moving.      

Christmas Recipes: Mulled Wine

With grading papers and moving out of the efficiency I was living in, I'm a little late posting my Christmas recipes.  Now, since I am staying with my parents for the holidays, I have access to a full kitchen and so was able to get all the Christmas posts photographed.  

For this mulled wine post, a special thanks goes out to my mom for helping me with the pictures--the Christmas ornaments, gingerbread cookie, and china were all her doing and I enjoyed having another creative eye.  

Mulled Wine
Ever since I studied abroad in England, I've been in love with mulled wine.  Nothing makes me think of Christmas and winter like a mug of mulled wine and gingersnaps.  I do a couple of variations, one more citrusy and with rosemary, and this one that features spicier notes and balanced with citrus.  I don't like mine very sweet, so you may want to add more sugar.  I also like mine pretty strong, so you may want to add a little water to yours.  

Ingredients

½ cup brown sugar (more to taste)
3 tablespoons honey
1 cup water

2 cardamom pods

1 cinnamon stick

1 tsp. peppercorns

1 inch cube of ginger, cut into slices

1 bottle of red wine

1 pear, cut into thin slices

½ orange cut into slices

50 ml of orange contreau

50 ml of brandy

½ tsp. vanilla extract (optional)

Directions
1.  Put brown sugar, honey, water, cardamom, cinnamon, peppercorns, and ginger in a large pot.  Bring the water to a boil and continue to boil until the water reduces by half.  
2.  Add the bottle of wine, orange slices, and pear slices.  Heat to a simmer, cover and let simmer for 45 minutes.  Avoid boiling. 
3.  Add the Cointreau and brandy and vanilla (optional).  Cook without cover for 15 minutes.  Again, avoid boiling.
4.  Strain out fruit and spices.  Serve hot.  

 

 

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Wine Tasting in NoVa: Lost Creek Winery

Within the last year, my friend Kathy has started exploring wine and trying to find wines she likes.  Luckily, she recently saw a great Google Deal offer to visit Lost Creek Winery.  New found wine interest plus  “Google Deals” incentive make for a fun, “bondiful” (Kathy’s created word from college) adventure. 

The deal Kathy found was even better than we thought.  At first, it seemed like for $10 you could get two tastings, souvenir wine glasses, and a $15 voucher to the gift shop, which came to a $34 value.  It ends up, that we had to spend $34.  When it was all said and done, we got two tastings, two souvenir wine glasses, a $15 bottle of wine, and some Boursin, all for $15.  Quite amazing. 

That was the Google Deals rave, now for the winery.  Lost Creek Winery is just outside of Leesburg, VA.  It shares a road with another winery and I believe there was also another along the way, meaning that if you are inclined you can make a day of it.  According to the young woman who greeted us, Lost Creek is a family run winery; the girl herself was the granddaughter of the founder.  She was too young to do the tasting, so it was led by another young woman.   Although maybe not as thoroughly trained and informed about the wines, she was absolutely lovely and the teacher part of me was happy to help someone practice. 

The tasting includes three whites, one apple and grape wine, a Rose, three reds, and two specialty wines.  According to Kathy who scoped the internet buzz out, the reviews online say that whites are better than the reds. I’d agree.  The three whites are a “Spring Time,” Chardonnay, and Vidal Blanc, plus the “Sweet Summer,” which is 75% grape and 25% apple.  The “Spring Time” and “Chardonnay” were both tasty; the “Spring Time” in particular was a little tangy, tart, and orangey.  My favorite of the whites was the Vidal Blanc, which had a very fresh finish.        

The reds were a Merlot, “Chambourcin Gold,” and a Reserve.  Both the Merlot and the Reserve (a Cab and Merlot blend), had a nose that reminded me a bit of butter and cheese, which kind of turned me off.  I overheard another one of the employees tell the people he was doing a tasting for that the Chambourcin has been described as a “Church Wine,” and I think that is a good description. 

Of all the wines, my favorite was the Rose.  Normally, I’m not a Rose girl; but, I really enjoyed Lost Creek’s mix of Cabernet Sauvignon, Chardonnay, and Merlot.   It wasn’t sweet, and had a great sipping quality. 

Lastly, the two Specialty Wines are “Courtney’s Christmas” and “Late Harvest Alyce.”   “Courtney’s Christmas” is a mix of Merlot, Cab Sauv, Chardonnay, and 

Chamrbourcin and is infused with cinnamon and cloves.  Lost Creek's suggestion for “Courtney’s Christmas” was to serve it poured over pound cake, and I think cooking with it would work. To drink it was a little too much like liquid potpourri.  I liked the “Late Harvest Alyce” more.  Normally, I don’t enjoy ice wines because they are just too sweet.  Lost Creek lets you taste it with chocolate and that creates a very unique tasting experience.  In pairing it with the chocolate, it doesn’t seem as sweet and notes of peer and spices come through. 

I’d recommend an outing to Lost Creek.  The Rose and whites are fantastic, and I like the intrigue of the Specialty Wines even if they didn’t win me over.  Plus, it has a lovely atmosphere.  All the people who worked there were happy and enthusiastic.  The tasting room itself has a beautiful fire place and options of interesting cheese, meat, and bread nibbles to go with the wine.  The outside has great trellises and wondering vines.   Overall, a good place to go, with or without an incentive from Google Deals.  

Wine Tasting in NoVa: Barrel Oak Winery

Barrel Oak Winery

To get from Harrisonburg to Northern Virginia, I travel I-81 to I-66.  Every time I pass through the Front Royal/Delaplane area, I notice all the vineyards I could be stopping at.  One of the vineyards in particular, Barrel Oak Winery, has been mentioned by several friends as a must visit winery.  So, while driving home from NoVa  one Saturday afternoon, I took a detour on Exit 23 and stopped in. 

The place was bursting at the seems.  Although part of that was because of two events, it was also just people enjoying the wine and Barrel Oak's amazing outdoor seating areas.  You can snack, drink wine, and cozy up by one of the many portable fireplaces.  It was a yuppy haven. 

The tasting room was so crowded I worried about being able to sneak in.  So, I found a couple who was also waiting and stood near them.  Then, when it was their turn, I slid in and piggybacked as one of the group. 

Barrel Oak has a couple of tasting options. You can do three for free, the "Our BOW Tasting" or the "Our WOW Tasting" for $6, or the full tasting of ten wines for $10.  I meant business so I went with the full tasting. 

I wasn't a big fan of the whites.  The Montand Sparkling was great: little bit of pears, clean flavor, not too sweet, and very crisp and bright.  I also enjoyed the BOWHaus White, a mixture of Vidal Blanc and Savignon Blanc.  The rest of the whites, though, were just a little too buttery for my taste.  In talking to the women beside me about her impressions, she also felt the whites were a little underwhelming.

After trying the Rose, which is very popular, and being again disappointed, I began to feel a little sad that I had chosen poorly on a winery to try.  Luckily, the reds were more enjoyable.  They didn't blow me away, but they intrigued me.  Barrel Oak offers a BOWHaus Red, Merlot, Cabernet Franc, and Cabernet Sauvignon.  All of them had really great noses that were complex and exciting from scents like chocolate and white pepper.  Of the four, my favorite was the Cabernet Franc, which is fermented in French and American Oak.  I didn't get the caramelized sugar that the write-up mentions, but I enjoyed the white pepper and nuttiness. 

The last wine I tried was the Chocolate Lab, a Port style dessert wine.  For me, the problem I had with this was a somewhat silly one between expectation and delivery.  If it were not called a Chocolate Wine, I'd have really enjoyed it.  It is called "Chocolate Lab" because it is Chambourcin infused with cocoa nibs.  For me, though, my associations with chocolate wines are the richer, creamier styles.  From the Chocolate Lab I got cherry and coffee and almost a touch of maple, but not much chocolate.  I guess Shakespeare is wrong, there is something to a name. 

Overall, to me the appeal of Barrel Oak Winery is more in enjoying the atmosphere.  Packing a picnic, cozying up by one of the outdoor fire pits, and visiting with friends while taking pleasure in rolling hills and glasses of wine is why it is worth visiting Barrel Oak. 

Wine Tasting in NoVa: Virginia Wine Factory

On a trip to a vineyard a couple months ago, I picked up a Virginia Wine newsletter.  The cover story was on the opening of the Virginia Wine Factory in Brambelton, VA.  I did a scan over the article and then went to the website to check it out.  Although mostly intrigued by the name and the curiosity of what a “Virginia Wine” factory would include, the website further intrigued me with mentions of customizing tastings.  

Brambelton is not really in my neck of the woods, so it took me a while to follow-up.  I finally made it over in early November when visiting my best friend, Kathy, in Arlington.  After telling her about it, we decided to take the afternoon and travel over.

Though knowing is half the battle, I definitely could have saved myself a trip.  I don’t often write bad write-ups and this isn't a full compliant.  My thesis about Virginia Wine factory is that it is suffering an identity crisis.   

 As a wine and food bar . . .

• The website mentions a great combination of foods and intriguing wine bar sides with a living room-like atmosphere.  Kathy and I had already eaten lunch, but I did overhear another patron asking about food.  The response was the only food available at that time was olive tapenade and one other side.  So, as a full-rounded wine bar and food experience, it fell a little short.  I'm sure this isn't always a problem, it just happenrf to be so on the afternoon I was there.    

 As a wine bar the offers tastings . . .   

• The tasting costs $10 for four wines and you pick either four whites or four reds.  They are large tastes and end up being about one glass.  However, I’m used to getting to try 8-15 wines for $5, so this seemed a little steep.  Yes, things are more expensive in Northern Virginia, but even at NoVa wineries you get at least 8-10 for $10. 
• When I first read Virginia Wine Factory's website, it mentioned customizing tastings to you.  That is evidently no longer true.  With Kathy, when I mentioned to the owner (who was doing our tasting) that Kathy likes sweet wines, she swapped one out and replaced it.  With me, she didn’t really ask about preference.  My misreading, I guess.  It is a shame, though, because that to me would be worth the trip.   
• Although the previous two observations are really more my issue, what I find to be the most problematic about the tastings is that tastings are supposed to be educational.  At winery tastings, there is a sheet that lists each wine and provides a description to tell the taster something about the wine.  In a tasting at wine shops and stores, in the absence of a write-up, there is usually a lengthy verbal description of each wine before you taste it.   At the Virginia Wine Factory, each wine is poured in a glass, brought en-masse to the table, and that’s it.  No write-up.  No description.  No educational experience.  I even asked for information about the wines and the owner just replied in a sentence or so.  They like it to be a surprise. 

 As a Virginia wine bar. . . . 

• For me, this is the biggest identify crisis issue.  The website reads, “The time has come to show the world exactly how good Virginia wines can be! A full international wine list is available, virtually all served by the glass.”  To me, this means that Virginia Wine Factory is dedicated to Virginia Wines.  If that is true, then why also have a full range of international?  If Virginia wines are so good, then isn't that all you need?
•  Being the “Virginia Wine Factory” means a specialty in Virginia Wine.  This was particularly exciting for me because though I’ve gotten to sample lots of wine from Vineyards around me, there are a lot of Virginia’s wineries I haven’t tried.  In visiting Virginia Wine Factory, I was looking forward to a wine bar that would further my exposure to Virginia wines.  Yet, of the four reds I tasted, only one was a Virginia wine.  Of the four white’s Kathy tried, again only one.  In revisiting the website after my trip, I noticed that the rationale is that they want you to compare Virginia wines to international to see how good the Virginia is.  But 3 against 1? Can those odds really pan out?  I have had some great wines in Virginia, but of my tasting and Kathy's, the Virginia wine wasn't the winner. 
  

 Take these observations for what they are worth.  On the positives, the owners seemed friendly, the environment was attractive, and the potential is there.   For me, I can’t really say that it was worth the trip, but who am I to whine. 

Hill Top Berry Farm and Winery

Outdoor Sitting Area with view of blackberry wines
(which are thornless and pesticide free)

This vineyard was the second stop and my favorite of the day.  I love the idea of fruit wines and meads, but all my adventures with them have been really disappointing.  The fruit wines I’ve tried usually were too sweet, like Capri sun but with alcohol, and the mead encounters tasted like honey turned wrong.    

Just one afternoon with Hill Top Berry Farm and Winery changed all my associations with fruit wine and mead.  They are “true to the fruit” which means that they just use fruits to make the wine.   Their meads are also unique and complex.  The offer traditional meads as well as melomels (fruit and honey co-fermented) that include fruits like strawberries, blueberries, nectarines, and pomegranates.  The tastings include four fruit wines and six meads and is only $2.00, but they will waive that fee if you end up purchasing any wines.     

Besides the tasty wines and meads, another reason I enjoyed Hill Top was how educational the tasting was.  Mendi, who was leading the tasting, did such a thorough job talking about each wine.  With every one she poured, she offered insightful options about what to do with the wines.  She mentioned using the Peach Wine with “peal and eat” shrimp, using the Cyser (an apple and honey mead) to marinade venison, and eating bleu cheese or garlic with the Perry (a pear and honey mead). 

The other way Hill Top makes their tastings educational is by providing foods during the tasting for you to see nuances in the product.  Mendi gave us smoked almonds with the Cyser and encouraged us to take a sip, then eat the almond, and try the Cyser again.  I never would have thought that the smoky almond would go with meads and was further surprised to hear that the effect of pairing meads with smokiness make mead a very natural accompaniment to cigars.  She also gave us ginger snaps to try with the Perry and that helped enhance the pear tones of that mead.  The last one was pieces of chocolate to eat with the Blackberry Delight, a sweeter blackberry wine, to help balance out the sweetness and bring out more of the tartness. 



Wine Tasting Spittoon



In terms of the wines and meads, the two stars of the day were the Nectarine Melomel and the Lavender Metheglin.  The  Nectarine Melomel was like taking a bite of nectarine and the citrus really brought out the floral quality of the mead.  The Lavender Metheglin was not one that was part of the tasting, but was one on the list that I just had to try.  Instead of just getting a glass, a friend and I went in together to get the bottle to enjoy with the picnic that she packed.  Several others of our group also tried the Lavender and were all impressed.  I’m intrigued and leery of lavender infused foods and beverages because the most often remind me of soap.  The Metheglin was bold and floral with a lemony sweet nose.  It is enjoyable to sip, but would also make a great white sangria. 

If you are interested in having your opinion of fruit wines challenged, then put Hill Top on your must visit list.  If you want to make a bigger adventure of it, you can come in July and August to pick your own blackberries or on Aug. 6^th for the Blackberry Festival, featuring bands and blackberry wine sangria. 

Wintergreen Winery

My friend Ellie was on Spring Break and planned a day of wine tasting in Nelson County, VA.  We went to three vineyards, which I’ll be blogging about throughout the week. 

 The first vineyard on the trip was Wintergreen Winery, a charming vineyard tucked away at the foot of Wintergreen Resort.  They have picnic tables, a cozy stream, and a great deal of scenery.  Wintergreen Vineyard encourages you to feel at home on the grounds, offering cheese plates and picnic baskets to enjoy with a bottle or glass of wine.  Marian, who did the tasting for us, was sociable and very knowledgeable about all the wines.  Her welcoming personality coupled with the homey appearance of the tasting room has a feel of going to visit friends. 

 Wintergreen’s tasting is free and we sampled eight wines.  The offered some older vintages because they are currently in the middle of a bottling period and some of the noteworthy wines are being replenished.  Of the eight wines, there were 2 whites (Black Rock Chardonnay ’09 and Viognier ’08), 4 reds (Cab Franc ’08, Cab Franc ’04, Merlot ’04, and a Three Ridges Red), and 2 fruit wines (Mill Hill Apple and Mill Hill Raspberry). 

Of the whites, the four of us in the car picked the Chardonnay as the favorite.    The tasting sheet mentions that the wine has notes of pear and apple with a little citrus.  I definitely got the tartness of the apples and the citrus gave the chardonnay a lot of brightness. 

Of the reds, my car chose the Three Ridge Red.  This wine has just recently been bottled and was chewy, bold, and with plum notes.  It was great to sip but would also be fantastic with a juicy steak.  The other car of our friends chose the Merlot as their favorite.  This was also a solid wine that had a nose that starts off sweet and then finishes smoky.  The palette of the wine mirrors that dynamic because it starts cherry and finishes smoky.

The fruit wines were also noteworthy.  Between the seven of us, we were fairly divided on which of the fruit wines we preferred.  Some liked the raspberry.  Wintergreen gives you some chocolate morsels to eat with the tasting and that influences the flavor, reminding me of eating a piece of raspberry-chocolate candy.  Without the chocolate, it was a little too sweet with not enough tartness.   I preferred the apple wine which was tart and sweet and really rang of apples.  After tasting it, I tried to talk Ellie, who is a wiz with an ice cream machine, into experimenting with an apple wine ice cream.  She liked the idea and thought about adding caramel.  I was in full support.

 Wintergreen Winery was a great start to the wine trip.  They have quite a range of tasting options so there is a wine for everyone.  The wines also are unique; the ’08 Cab Franc had lavender notes, which I’ve never experienced in a red.  The beauty of the setting and the welcoming feel of the staff and the tasting room go a long way to making you feel just as excited about the wine as they are.