Category Archives: Wine Tasting

Premier judging of Northwest wines to take place in Cannon Beach – Cannon Beach Gazette: Local News

Posted by on February 22, 2012 No comments

1329890538 87 Premier judging of Northwest wines to take place in Cannon Beach Cannon Beach Gazette: Local News

Cannon Beach is on the verge of defining itself as home to oneof the Northwest’s premier wine competitions. February 28 and 29five top-named judges from throughout the Northwest will arrive inCannon Beach for the first annual SavorNW Wine Awards.

The professional judging panel will single-blind judge over 200wines produced in the Pacific Northwest, both from big nameWillamette Valley premium producers and a nice mix of smallerwineries as well.

The SavorNW Wine Awards are designed to showcase Northwest winesand promote awareness of Pacific northwest wine regions.

The wine judging grew out of the Savor Cannon Beach Wine Tour,the largest event of the four-day Savor Cannon Beach Wine andCulinary Festival, which takes place March 8-11. It is thebrainchild of Gary Hayes, of Pelican Productions.

“We think Cannon Beach would make the perfect home of one of thepremier judgings of Northwest wines,” said Hayes, “and it lookslike it’s going to be very successful. We’re starting out with 200wines our first year.”

SavorNW Wine Awards is a stand-alone event, which effectivelyputs Cannon Beach on the map for northwest wine competitions; it isalso an adjunct event to Savor Cannon Beach Wine Tour, which is abenefit fund raiser for the Cannon Beach Children’s Center.

Up to 500 tickets can be sold for the wine tour, and thoseticket sales benefit the Children’s Center. Part of the idea behindthe wine awards, explained Hayes, “was to help the Children’sCenter by providing more incentives to get top wineries to come.Every winery that pours for the wine tour for the Children’s Centergets to participate in the wine awards judging event for free.”

Wineries that do not pour for the wine tour for the Children’sCenter have to pay an entry fee to have their wines professionallyjudged.

The judging panel are experienced and well-respectedprofessionals in their fields. Winnie Alberg is a wine tastingexpert who has judged at a wide array of competitions. Her familyowns Stillwater Creek Vineyard in Royal City, Washington, and sheowns Agronomics, LLC, a private agricultural business consultingfirm.

Patrick McElligott managed the Oregon Wine Tasting room for 27years. He also teaches viticulture classes at Chemeketa CommunityCollege and is now doing marketing and sales for SineannWinery.

Pat Spangler owns Spangler Vineyards in Roseburg. He is an awardwinning wine maker with over 20 years experience. He has judgedmany competitions, including the Northwest Wine Summit.

Ken Robertson and David Seaver are a retired editor, and aretired scientist, respectively. Both have extensive resumes inwine judging.

“It happens that these top-named judges love Cannon Beach,” saidHayes.

The wines will be judged upon flavor/palate, aroma/bouquet,color/appearance, and overall impression. Wines that meet specifiedscores by judging consensus are awarded Gold, Silver and Bronzeawards. A ‘Best of Show’ will be awarded to the highest scoring ofthe Gold Medal wines by category/varietal.

‘Best Value’ awards will also be designated to all entriesmeeting a formula of price in relationship to score/quality.

Award winners will be announced by March 8. Only wines selectedfor awards will be published. In the future, winners may befeatured in tasting events for Savor Cannon Beach.

Martin Hospitality, of Cannon Beach, is providing room for thejudging. “They’ve stepped up big time,” said Hayes. They willprovide a commercial kitchen and venue for the event, either in theSurf Sand Ballroom or at the Lumberyard. A wine competition of thiskind is labor intensive and requires a great deal of experiencedorganization; consider 200 bottles of wine to be opened, 1000 wineglasses, systems to keep the wines separated, identities hiddenfrom the judges and scores carefully recorded, etc.

Martin Hospitality, Hallmark and Escape Lodging are allproviding lodging and meals for the judges.

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California Chardonnay carries on

Posted by on February 22, 2012 No comments

1329885760 30 California Chardonnay carries on MacMurray Ranch 2009 Sonoma Coast Chardonnay
Sonoma County, California. ON $21.95 (262063) (Supplied)

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  • Dry wines that give pause and refresh
  • Old world, new style

Anyone familiar with wine has likely heard talk about the ABC consumer. These are folks who will drink "anything but Chardonnay."

It’s a catchy slogan and is no doubt true in some cases. But for all of the negative campaigning against Chardonnay, the variety continues to gain momentum with winemakers and wine lovers around the world.

That’s particularly true in California where the grape variety has arguably done more to turn North Americans onto to wine than any other. You could say that thanks to the work of the Kendall-Jackson, Robert Mondavi and Ernest & Julio Gallo wineries in the 1980s, Chardonnay was everybody’s new favourite French word.

Since then California’s production has grown from being less than 9 million cases to more than 50 million cases in 2009. It’s the state’s most popular grape, accounting for nearly 100,000 acres of vineyards. (Cabernet Sauvignon, the state’s signature red variety, amounts to 81,500 acres according to the same 2010 report.)

What has changed is where winemakers are looking to source their grapes from and what they are hoping to do with them. They are looking more towards cooler vineyards along the coast to produce wines with more freshness and crisp fruity flavours.

Having just returned from a week touring and tasting in Paso Robles, Livermore Valley, Sonoma County and the Napa Valley, I can tell you that California’s winemakers are as fond of Chardonnay as ever. If a winery made it, they were keen to share and talk about it.

Across the board, they are speaking about how making wines with less alcohol and less obvious oak influence allows them the opportunity to make wines that are more complex and are more enjoyable with a meal.

The range of Californian Chardonnays available to consumers in Canada showcase a diversity of styles and prices, but there is greater consistent quality across that range than ever before.

If the media reports about the ABC movement did anything, it was to inspire a great number of talented producers to make better wine. The phrase on many vintners’ lips these days is what ABC really means to them is "another bottle of Chardonnay."

Wines of the Week:

Beaulieu Vineyard 2007 BV Coastal Estates Chardonnay, California

You don’t see many five-year-old white wines from anywhere on sale these days, especially not ones from California. But this 2007 Chardonnay carries its age well. Nutty and toasty notes add complexity to the dried apple and pineapple flavours.

MacMurray Ranch 2009 Sonoma Coast Chardonnay, Sonoma County, California

This well-made Chardonnay presents appealing tropical fruit, lemon and vanilla flavours. It has the round, smooth texture that makes California Chardonnay such a crowd-pleaser, with a nice spicy aftertaste that adds to the refreshment factor.

Rodney Strong Vineyards 2009 Reserve Chardonnay, Russian River Valley, Sonoma County, California

BC $49.99 | AB $34.99 | ON $34.95 (210039)

Here’s a rich and enjoyable Chardonnay that offers creamy texture, generous fruit and spice flavours and a long, lingering aftertaste. The price makes it a splurge, but you are rewarded with an intense and enjoyable white wine that is drinking beautifully right now.

Take a self-guided tour of Temecula Valley wine country

Posted by on February 21, 2012 No comments

1329867728 44 Take a self guided tour of Temecula Valley wine country

Temecula Valley Winegrowers Association is hosting a two day wine event called “World of Wine,” on March 3 – 4 from 4:30 PM to 10 PM. For $89 ($99 after February 3) attendees can visit over 30 wineries tasting different wines from barrels, tanks, or bottles. The wines will be paired with food samples. Attendees will get a map plus a souvenir glass.

For those wanting a chauffeur, “Sip-and-Ride” packages are available with Grapeline Wine Country Shuttle, Executive VIP Shuttle and West Coast Chauffeur & Transportation. If you plan to stay overnight, “Sip-and-Stay” packages are available through Embassy Suites Temecula Valley Wine Country and Temecula Creek Inn. See more details here.

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Lymphoma Research Foundation Hosts Fifth Annual Love to Find a Cure Restaurant Revue

Posted by on February 21, 2012 No comments

1329838929 67 Lymphoma Research Foundation Hosts Fifth Annual Love to Find a Cure Restaurant Revue

Minneapolis, MN (PRWEB) February 16, 2012

More than 1100 people were diagnosed with lymphoma – the most common form of blood cancer – in Minnesota last year alone. To raise critical funds for blood cancer research, the Minnesota chapter of the Lymphoma Research Foundation’s (LRF) – the nation’s largest non-profit organization devoted exclusively to funding lymphoma research and to serving those touched by the disease –will host its fifth annual Love to Find a Cure Restaurant Revue on February 16, 2012. Hundreds of guests will attend the charity event at The Depot in Minneapolis, Minnesota.

The Love to Find a Cure Restaurant Revue is a tasting event that features the top Twin Cities’ chefs and restaurants. KSTP sports anchor, Joe Schmit will emcee the evening’s program, which will feature live and silent auctions, as well as the Foundation’s signature Raise it for Research– an exciting and unique auction where guests pledge their support for lymphoma research. Funds raised at Minnesota’s Love to Find a Cure event support LRF’s mission to eradicate lymphoma and serve those touched by the disease.

“Love to Find a Cure is an event that attendees look forward to every year,” says event chair Kris Timmons. “People’s generosity has been extraordinary: over the past four years we have raised almost $300,000 for lymphoma research. At the same time, the Minnesota chapter has been able to use this wonderful event to educate the community about the needs of people with this type of blood cancer.”

This year’s participating Love to Find a Cure restaurants include: Rudolphs BBQ, The Herkimer, Spill the Wine, The Blue Door, al Vento, Rinata, Joan’s in the Park, Twisted Sister House of Hunger, Lettuce Cater, Spectacular Catering, Kane’s Cafe, The Cave Cafe, and The Melting Pot.

“The Lymphoma Research Foundation’s Minnesota Chapter is thrilled to partner with such a high caliber of restaurants for its annual Love to Find a Cure Restaurant Revue,” said Dana Hendee, LRF Midwest Regional Manager. “LRF’s Minnesota Chapter extends its sincere gratitude to all of the participating restaurants and supporters of the event who not only are committed to making the event a wonderful success, but are committed to making a meaningful difference in the lives of all those touched by lymphoma.”

In honor of the fifth anniversary of the event, LRF will celebrate all attending five-year survivors. The Love to Find a Cure Restaurant Revue begins at 6 pm on February 16 at The Depot. For more information about Minnesota’s Love to Find a Cure Restaurant Revue or to purchase tickets to the event, visit lymphoma.org/Minnesota. For more information about lymphoma, visit the LRF website: lymphoma.org.

About the Lymphoma Research Foundation The Lymphoma Research Foundation (LRF) is the nation’s largest non-profit lymphoma organization devoted to funding innovative research and providing people with lymphoma and healthcare professionals with critical information on the disease. To date, LRF has awarded more than $47 million in lymphoma-specific research.

For additional information on LRF’s programs and services, visit lymphoma.org.

Wine has been chosen by many and their report should speak for itself.

Travel digest: Frozen Tundra Wine Fest, Birkie and eagles

Posted by on February 21, 2012 No comments

1329828133 15 Travel digest: Frozen Tundra Wine Fest, Birkie and eagles

Wine fest

Parallel 44 Vineyard & Winery in Kewaunee, near Green Bay, isholding its annual Frozen Tundra Wine Fest, billed as Wisconsin’sonly outdoor winter wine festival.

The event takes place Friday and Saturday, 3 to 7 p.m. each day.Cost is $10 per person, which includes five wine samples, cheesetasting and a wine glass to keep. There also will be live music,winery tours and other food available for purchase.

For details, check parallel44.com.

Birkie weekend

It’s time for another Birkie weekend in northern Wisconsin. The39th annual American Birkebeiner ski race and related events willtake place Thursday through Saturday (the Birkie race itself, fromCable to Hayward, sets off at 8 a.m. Saturday).

Race events are full, but those who missed signing up are welcomeas spectators for the event that draws more than 11,000 skiers and20,000 fans. Details, including event schedules and lodginginformation, are available at birkie.com.

Eagles in Prairie du Chien

Prairie du Chien’s annual Bald Eagle Appreciation Day is Saturday,9 a.m. to 4:30 p.m., and features a number of free activities,including live eagle and raptor programs, nature displays andpresentations by birding experts. Of course, there is bald eagleviewing at areas along the Mississippi River.

For details, including complete schedule of activities, checkprairieduchien.org.

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Nearly 1,400 attend SoVA Wine Fest

Posted by on February 21, 2012 No comments

1329820928 42 Nearly 1,400 attend SoVA Wine Fest(Steven Mantilla/Danville Register & Bee)

BY TARA BOZICK(434) 791-7981CHATHAM — Almost 1,400 attendees of the first-ever SoVA Wine Fest hosted by Southern Virginia Wine Trail drained several popular wines Saturday.

Tomahawk Mill Winery brought 276 bottles and completely sold out of chardonnay, Vidal Blanc and apple, said owner Corky Medaglia. In fact, it sold out of apple twice because staffers brought in more from the winery after it proved popular.

Greenwood Vineyards of Halifax County brought 252 bottles and sold 60, including selling out of “Sweet Samantha” and “Mountain Road Red,” owner Paul Greenwood said.

SoVA Wine Trail, a nonprofit, is still tabulating the revenue, but the proceeds will go toward marketing the region’s wine and promoting agri-tourism for Virginia, said Cameron Anctil, director of marketing.

Vendors appreciated pairing up with the tasting festival, as ChathaMooCa of Chatham sold “a ton” of hot dogs and chicken salad sandwiches, said owner Suzanne Brown, adding her food supply was nearly depleted. Wine cakes made with The Homeplace Vineyard’s wines were a popular dessert.

Karen’s Hallmark Shop (of Piedmont Mall) sold dozens of woozies, 5-in-1 corkers and hands-free Hangovers for holding wine glasses, Karen Johnston said.

SoVA plans on holding its second wine fest in the area at Olde Dominion Agricultural Complex area in Chatham next February.

For more information and to learn about other wineries, visit sovawinetrail.com.

By the numbersInaugural SoVA Wine Fest

  • 1,400 attendees
  • 12 wineries
  • 100 different wines
  • 9 non-wine vendors
  • 60 songs by Sick-N-Tired band of Brookneal
  • 150 barbecue sandwiches and plates and 100 bowls of chili sold by Melrose Bison Farm of Gladys
  • 50 woozies, or wine coozies sold from Karen’s Hallmark Shop
I can you can ask we a new challenge, could you enjoy wine? Using that can be something that will save you money. Should you decant your wine too lengthy it can go stale. These units are quite easily set up below any counter top and are especially optimal for the wine proprietor who mainly keeps a few wine bottles about the building. One of the numerous reasons that people love red Sparkling Wine is that it is great for their hearts. How can newcomers chance upon top-notch wine clubs pleasures? Not much came through except the sourness. At the first sips the wine was quite light tasting of unripe apples. Most of these wine procedures can be learned quickly although for the most part, this is a news break that you can take to the bank.

A review of Woodhouse Wine Cellars – Coeur d’Alene Press: Healthy Community

Posted by on February 21, 2012 No comments

1329807732 61 A review of Woodhouse Wine Cellars Coeur dAlene Press: Healthy Community

This past weekend we held a winemaker dinner and also a tastingwith Woodhouse Wine Cellars and Jason Colyer. As retailers and asconsumers we are always looking for a consistent producer of wellpriced and good wines that does a number of different things bymeeting varying tastes and a desire for a range of varietals. Lookno further, Woodhouse provides exactly that range of quality,variety and gentle pricing. After the events we were even moreimpressed than we were when we scheduled them.

The winemaker dinner was held at Scratch restaurant in Coeurd’Alene and chef owner Jason Rex delivered another blockbuster lineup of food that enhanced the wine, as it should. My favorite coursewas a delicious pine nut/pancetta stuffed lamb loin that was atreat, especially when paired with the Dussek Syrah.

The wines of Woodhouse Cellars are priced from $10 on the lowend to a high of $32, very compelling given the quality, old worldsophistication and versatility. The labels produced by the wineryinclude Kennedy Shah, Hudson Shah, Dussek and Maghee each namedafter family, friends or supporters in the winery venture.Varietally they produce several whites and nearly a dozen redblends and pure varietals.

Between the dinner and the tasting we sampled eight of thebottlings covering both ends of the Woodhouse price spectrum andmuch territory in between. All of the wines were delicious, andbeyond what our opinion was as wine professionals perhaps the besttestament is from our customer who tried them. All were purchasedin substantial enough size to surmise that consumers loved thewines as well.

Our hands down favorite of the night during the dinner was the2006 Maghee Merlot, which saved for that event and the orders fromit, is running in short supply. We are hopeful though for the 2007vintage as well given the quality of the 2006 and our experiencewith the epic 2007 vintage. This is one of the best Merlots we havetried in a long time, featuring very expressive aromatics ofchocolate covered cherries, and a palate that is rich with the sameflavors and amazingly firm but integrated structure for a Merlot.We paired the wine with rich chocolate truffles for dessert but thewine would also shine with steak or most any meat dish.

The Tempranillo also pleased all who attended the dinner and thetasting with its light body and bright cherry flavors, paired witha wild mushroom stuffed quail at dinner, this one provided one ofthose epiphenal moments that shows on the face of wine drinkerswhen a wine hits all the right notes. Priced in the middle of therange for Woodhouse at $20, the wine is a delightful and versatilechange of pace that is worth purchasing.

Perhaps the most compelling red we tried was the 2008 HudsonShah Cabernet. Priced at $13, this wine won the Cabernet categoryat the 2011 North Idaho Wine Rodeo where it was up against manyCabs priced at three and four times this amount. Retrying it now weare not surprised at its competitive success. Not just for themoney, but for any amount it is a rich, full bodied Cab that folkswho love the varietal will be very pleased with.

In whites we tried a couple, both very good, but the Rieslingunder the Hudson Shah label and priced at the low end of the rangesurprised all with its old world petrol aromatics, coupled withvery slight sweetness and crisp acid. Riesling is always achallenge as many wine drinkers are reticent to embrace thevarietal; however the quality ones always gain converts the bestevidence of which is actual purchases. In short folks bought a lotof this one!

All of the wines from this great winery are readily availablehere in the North Idaho market and we encourage consumers of alltastes to give them a try. With a broad portfolio of varietals,price points and styles there is something to please all wineconsumers and based on our experience this past weekend you willnot be disappointed.

If there is a topic you would like to read about or questions onwine you can email or makesuggestions by contacting the Healthy Community section at theCoeur d’Alene Press.

George Balling is co-owner with his wife Mary Lancaster of thedinner party – a wine and table top decor shop in Coeur d’Alene byCostco. George is also the managing judge of The North Idaho WineRodeo and writes frequently for the online version of Coeur d’AleneMagazine at cdamagazine.com. His articles can also be found onthe blog at thedinnerpartyshop.com.

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Free Tasting Friday – 2-10-2012 with Lerin Wines – 4pm-8pm

Posted by on February 20, 2012 No comments

1329771729 82 Free Tasting Friday – 2 10 2012 with Lerin Wines – 4pm 8pm

McKeown Cranberry Cider – 10.57 – From McIntosh apples from McKeown orchards in Rougemont, Canada, and cranberries from Quebec. Great climate for fruity & flavorful ciders – hand-picked, then pressed & fermented, with about 20-30% cranberry added. Apples form the core of the fruit on the palate, and the cranberry tightens it up a bit and adds brighter acidity without getting tart.

Fleur de CouCou Sauvignon Blanc 2010 – 14.57 – Tourraine, Loire, France – Classic, blended from sustainably farmed vineyards. Sauvignon Blanc from :natural » vignerons producing unsulphured wines. Ripe citrus fruit & a pretty mineral note. From Alpha Loire Domaines, a wine grower & merchant based in the main regions of the Loire from Pouilly-sur-Loire to Nantes. Carefully selected wine-making & aging sites.

Lobetia Viognier 2010 – 14.97 – Organic & naturally grown & made… Fruity citric nose with heady white floral magnolia / Tahitian scents. Balanced by good acidity, echoes the floral nose on the palate, with the addition of peaches & honeysuckle. Great with Asian foods, ginger, fish & shellfish.. From Domino de Punctum in the town of Las Pedroñeras (Castilla-La Mancha, Spain).

Resalte Crianza Ribera del Duero 05 – 37.57 – Old school Tempranillo, classic & complex. 94 WS – “Fresh and focused, this firm red delivers ripe black cherry and blackberry fruit, backed by espresso and licorice accents, finishing with alluring notes of sous-bois and mineral. Offers depth and drive. Drink now through 2016.” (August 31st, 2010). Spicy, with black berry & forest. Very earthy palate with coffee, brambly berry, cherry, cocoa, licorice. Tannins are fine / dusty and there are plenty of them. Rich. Wants to breathe a bit. Some toasty oak, brown sugar, and vanilla notes round out the finish.

Wine makes for sweet Valentine’s treat

Posted by on February 20, 2012 No comments

1329711729 12 Wine makes for sweet Valentines treatGannett

“In water one sees one’s own face; but in wine one beholds the heart of another.”

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This Way to Delicious: Kitchen spotlight-Cosmos chef Remy Pettus, Part I

Posted by on February 20, 2012 No comments

1329699728 14 This Way to Delicious: Kitchen spotlight Cosmos chef Remy Pettus, Part I

Minneapolis chef Remy Pettus is certainly no stranger to the fine arts of cooking. After attending the much-revered Cullinary Institute of America in Hyde Park, NY, he put in time at Chicago’s famous Moto, an avant garde restaurant that specializes in 15-course tasting menus, and at Charlie Palmer’s Dry Creek Kitchen in Healdsburg, CA, right in the heart of wine country. After returning home to the Twin Cities, he would eventually land himself a sous chef position at Cosmo’s restaurant, where he has been cooking for over a year.

This is the first in a series of This Way to Delicious columns in which a member of a restaurant staff will be interviewed in depth. This edition, aptly titled “Kitchen Spotlight”, will feature Remy Pettus.

TWtD: Why did you first get into cooking?

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RP:  I got into cooking because I was at college and I took every 101 class in the book, and a lot of them I could barely motivate myself to go to. I never found any (major) that felt like ‘I could show up here and be excited to go to work.” I came back home and started serving at a small Greek restaurant in Minneapolis, and I fell in love with the restaurant culture. That led to falling in love with food and falling in love with cooking. I set some goals for myself, and I haven’t looked back.

I cooked a couple years in Minneapolis before I went back to school. I went to the CIA, which was really expensive, so I didn’t want to spend all that money on learning knife skills-I could learn that here. I went to work at Moto in Chicago, and then moved to California. In between, I was working 5-8 days a month on private catering jobs. I earned more doing that than I have ever made in my career up to this point!

TwTD: How did the Cosmos job come about?

RP: I flew back a bunch of times from California to interview with Steven Brown (Tilia), a mentor of mine. It was for a chef de cuisine job, so we would go out for beers, do some tastings. I ended up not getting the job, but the whole process got me excited about Minneapolis. I was confident enough in my resume and my talents that I could get a job here. My resume got passed to Ryan Aberly, and I helped him as the Purple Sandpiper got started. I was a sous chef there for a couple months. We both knew it was not a long term solution, and it gave me the freedom to look for a more prominent job elsewhere. I ended up getting offered a stage (pronounced stah-jee, which is basically a short unpaid internship) at Cosmos. and I liked the food, liked the culture. Their top guy was leaving, and they wanted me to take the job.

TwTD: How would you describe the hierarchy of the kitchen at Cosmos?

RP: We have an executive chef–John Occhiato– who is in charge of Cosmos, Bradstreet, catering for banquets and pastries…the whole thing.  My job here is as the sous chef. I act as more of a chef de cuisine role. We both run the day-to-day operations here, and there is a sous chefs at Bradstreet who runs the day-to-day, and a banquet sous chef as well. John was the former executive chef of D’Amico Cocina before it closed. We all report to him and he has final say. If he works days and I work nights, or vice versa, I am running the show and I manage all of the line cooks.

TwTD: What goes into making a menu, and what motivates your choices?

RP: Our current menu is a collaboration between myself and chef John. We wanted to, first of all, cater to our target market, which is high-end business travelers and foodies. Secondly, we’re a AAA four diamond restaurant, so there are certain standards we have to keep to. For example, if someone requests a bacon-wrapped filet mignon, it’s not on our menu, but we have the power and resources to make it. We also want to be modernist and forward thinking. We are always looking push our own creative limits. One day one of us will wake up with an idea. John and I will talk through it, and if it works out, a couple weeks later it will be on the menu.

…This Way to Delicious will be back tomorrow with Part II of our interview with chef Remy, where we will discuss the best dishes Cosmos has to offer, and some of the Twin Cities chefs that he considers influences.

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