We are back from St. Louis, travel weary and waaaay behind on things. But while we were there we checked out a few wineries in the Augusta, Missouri AVA, the first officially recognized appellation in the US. Missouri has a long tradition of winemaking and was the second largest producer in the country until prohibition. In fact, in 1873 a wine made from Missouri’s best known varietal, Norton, was chosen as the “Best Red Wine of All Nations” at an international competition in Vienna. Who knew wine competitions were a big thing even back then?
It was great to break out of the wine rut we’ve been in. They make no syrah, merlot, chardonnay or pinot noir or gris in Missouri. Here are some of their featured varietals:
Seyval Blanc: A French/American hybrid, this is a cold climate, early ripening grape with a high acidity that makes it a natural candidate for some residual sugar. The resulting wine is crisp and food friendly, a low-intensity wine that is great on those hot and humid afternoons the Mid-West is famous for.
Chardonnel: A cross between chardonnay and seyval blanc, it is a late-ripening, cold-climate hardy grape. All the chardonnels we tasted had gone through malolactic fermentation and had lots of oak time, so try to guess what I though of them….
Vidal Blanc: Floral and fruity, this is another high acidity wine that can take some residual sugar. I thought it consistently had richer fruit flavors and a bit more depth than the seyval blanc. We brought some of this home with us.
Norton: The king of Missouri red varietals, although Virginia is aggressively promoting this grape as well. Norton is thought to be the same grape as Cynthiana – the differences usually come from the wine’s style. Nortons are comparable to cab sauv, although much earthier with a notable spice and a definitely “grape-eee-ness” that is the typical sign a grape is native to North America (although they suspect Norton is most likely a hybrid). It is definitely a great red when you want something bold and different.
Chambourcin: Nouveau in style, this is a much lighter red, fruity and light. Another cold-hardy varietal that ripens late and thrives in humid conditions. This one has been confirmed a French/American hybrid, so you see, we can do great stuff with the French after all. We grabbed some blends of Norton and Chambourcin as souvenirs. Yum!
Off-the-Beaten-Path varietals are the next big thing in wines, folks, so jump right in and give these wines a try!
Tuesday, July 31, 2007
Wednesday, July 25, 2007
Coming Attractions
Thanks to everyone who popped by the Tasting Lounge to try the 2005s and the finalists from Scott’s 2005 Lava Red Blend trials. We appreciate the feedback!
For the blend, votes were evenly split for the most part, although a slight edge went to the 75% merlot 25% syrah version, which is the one Scott ultimately decided to go with. The 2005 Lava Red Blend will be lighter on the oak than the 2004, each wine having spent only 16 months in 25% new French oak. I know you oak lovers will be disappointed, but we’re sure you’ll appreciate the true fruit you can taste when there is no oak in your way. Yum!
And, although we are sold out of the 2004 Merlot, we are probably going to hold off on releasing the 2005s until Wine by the River which is happening the first weekend in October this year, I believe. We were hoping the 2005 Merlot would be magically ready to go once the 2004 was gone, but it needs a few more months in the bottle to add a bit of refinement. Wines are like little kids – they change drastically during those first three years, then the development levels off a bit – we are going to hold the wines until their evolution has slowed down. In the meantime, for you die-hard Merlot lovers, we now have Zerba Cellars’ Merlot in the Tasting Room.
For the blend, votes were evenly split for the most part, although a slight edge went to the 75% merlot 25% syrah version, which is the one Scott ultimately decided to go with. The 2005 Lava Red Blend will be lighter on the oak than the 2004, each wine having spent only 16 months in 25% new French oak. I know you oak lovers will be disappointed, but we’re sure you’ll appreciate the true fruit you can taste when there is no oak in your way. Yum!
And, although we are sold out of the 2004 Merlot, we are probably going to hold off on releasing the 2005s until Wine by the River which is happening the first weekend in October this year, I believe. We were hoping the 2005 Merlot would be magically ready to go once the 2004 was gone, but it needs a few more months in the bottle to add a bit of refinement. Wines are like little kids – they change drastically during those first three years, then the development levels off a bit – we are going to hold the wines until their evolution has slowed down. In the meantime, for you die-hard Merlot lovers, we now have Zerba Cellars’ Merlot in the Tasting Room.
Tuesday, July 3, 2007
Menu for July 12 Winemaker's Dinner
First Course – Blue Cheese Stuffed Figs Wrapped in Proscuitto
Volcano Vineyards 2005 Viognier - Mendocino
Our favorite cheese and wine paring: viognier and blue cheese. The acids of the Viognier balance the creaminess of the cheese, the fruitiness of the wine complements the blue’s strong flavors.
Second Course – Tri-tip and Wild Mushroom Salad with a Red Wine Vinaigrette
Volcano Vineyards 2004 Red Blend – Rogue Valley
With 50% Merlot, 48% Syrah and 2% Viognier, this wine accents foods rich in Umami (the savory taste), like beef and mushrooms. The wine also has a richness from 24 months in American oak which balances out the tangy vinaigrette.
Third Course – Oven Roasted Kalua Pulled Pork
Volcano Vineyards Syrah 2004 - Rogue Valley
We just got the review back on our Syrah from Wine Press Northwest. They rated it “Outstanding!” which is their higest rating. Syrah traditionally pairs well with pork, thanks to its rich blueberry flavors. Since our Syrah is light on the oak, you oak lovers will feel that void filled from the Kalua flavors in the sauce.
Dessert – Poached Pear Custard Tart
Harris Bridge Vineyards Three Roses Dessert Wine – Willamette Valley
A perfect, light, summer dessert paired with this luscious rosé dessert wine from Harris Bridge. Have you ever had a rosé dessert wine before? Aren’t you curious??? Harris Bridge uses an Ice Wine method for their production, waiting until the grapes hit optimal sugars and acids. The result: well-balanced and lush but not overly sweet.
Volcano Vineyards 2005 Viognier - Mendocino
Our favorite cheese and wine paring: viognier and blue cheese. The acids of the Viognier balance the creaminess of the cheese, the fruitiness of the wine complements the blue’s strong flavors.
Second Course – Tri-tip and Wild Mushroom Salad with a Red Wine Vinaigrette
Volcano Vineyards 2004 Red Blend – Rogue Valley
With 50% Merlot, 48% Syrah and 2% Viognier, this wine accents foods rich in Umami (the savory taste), like beef and mushrooms. The wine also has a richness from 24 months in American oak which balances out the tangy vinaigrette.
Third Course – Oven Roasted Kalua Pulled Pork
Volcano Vineyards Syrah 2004 - Rogue Valley
We just got the review back on our Syrah from Wine Press Northwest. They rated it “Outstanding!” which is their higest rating. Syrah traditionally pairs well with pork, thanks to its rich blueberry flavors. Since our Syrah is light on the oak, you oak lovers will feel that void filled from the Kalua flavors in the sauce.
Dessert – Poached Pear Custard Tart
Harris Bridge Vineyards Three Roses Dessert Wine – Willamette Valley
A perfect, light, summer dessert paired with this luscious rosé dessert wine from Harris Bridge. Have you ever had a rosé dessert wine before? Aren’t you curious??? Harris Bridge uses an Ice Wine method for their production, waiting until the grapes hit optimal sugars and acids. The result: well-balanced and lush but not overly sweet.
Call today to reserve your spot for this wine dinner. Only $50/person, all-inclusive (non-refundable, due at time of reservation). 541.617.1102
www.VolcanoVineyards.com
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