The Mount Snow Valley and Vermont LifeMagazine invite you to The 3rd Annual Vermont Life Wine & Harvest Festival a weekend for Vermont wines, Vermont specialty foods and artisans of all types. A celebration of the rich uniqueness, quality and ingenuity of Vermont producers. Set in the backdrop of our world renowned Vermont fall foliage; attendees will discover, savor and enjoy Vermont vintners, small specialty food producers, painters, publishers, cheese makers, potters, jewelers, chefs, photographers and farmers.

Returning events include: Indigenous Vermonter breakfasts, a series of wine pairing dinners at the valley’s finest eateries! You can follow the event on facebook or visit their website for more information!  Celebrating the fall + wine in Vermont??? Perfection.

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Q: How long have you been making wine?

A: I’m relatively new to commercial winemaking,   Once we knew our site was optimal for grapes, I enrolled in the Enology program at UC Davis.  It took me 6 years to complete the program during which we finished our Production facility and opened our Tasting Room.  So the learning was real world and it was a plus to have the resources of Davis behind me as we produced our first vintage.

Q: What was it that ignited your interest in becoming a winemaker?

A: When we decided to produce our own wines, at first, I wanted to get a better overview of the process.  Once I got totally immersed in the educational experience, I found I’d be able to execute our vision for wine quality by being able to control the process first hand and have that artistic influence on each wine we produce.  So to summarize, I liked the idea of having first hand control over what we produce and how we produce it.

Q: Do you find a certain varietal to be bigger challenge than others?

A: I think a lot depends on the growing season.  In tough growing seasons such as last year, you really have to muster all of your skills to deliver a consistent product.

In general, some Hybrids like Cayuga White can be challenging.  Many of the Cayuga’s I’ve tasted over the years are very sweet and mask the heavy acidity and volatile acids that this varietal can yield if not grown and made correctly.

Q: What is your philosophy on winemaking?

A: Achieving balance, quality and consistency on everything we make.  We layed out our menu and wine offerings with the goal of appealing to as wide an array of Palates as possible.  It’s up to me as a winemaker to achieve the consistency and balance on each of the wines we produce despite differences in growing seasons, yield etc.

Q: How would you describe what your winery represents as a wine brand?

A: I think I can best describe it as a 3 legged stool.  One leg is the experience one gets when they visit our winery; the scenery, layout, and overall impression.  Another is the hospitality and interaction our staff provides both in and away from the winery.  And the third leg would of course be the wine quality.

Q: What are your thoughts on the wineries in New England and how have you seen the local industry change over the years?

A: There is certainly a lot of diversity in this region and that is a good thing.  I’ve visited a lot of wineries across the country and the most successful wine regions recognize the importance of niche marketing and in creating their own identity.  People don’t want to see the same thing when they go from winery to winery.  They want to see different things.  Too often certain wineries feel the need to copy everything they see from what they feel is a competing winery when in fact they should be looking to create their own identity and capitalize on the traffic flow being created by other neighboring wineries.

In general. growth is probably the biggest change I’ve seen.  The industry continues to grow.

Q: Any great winemaker will say that making quality wine starts in the vineyard. What is it about your site that adds to the uniqueness of your wines of that you are particularly proud of?

A: We are truly blessed with a phenomenal site and staff, both of which are essential in delivering a good crop.  We have well drained soil on Western and Southern exposed fields that get great sun exposure.  In addition, we have constant air movement and elevations that exceed 1300 ft.  All of  these characteristics contribute to a perfect micro climate uncharacteristic to the area.   Having said all of that, without the staff to work the vines, it would all be meaningless.  We currently have 21 acres planted to wine grapes all of which are hand pruned and harvested.  Our vineyard staff understands the importance of balance in the vineyard and takes great pride in not only the health of the vines but their appearance.

Q: Currently, what are the greatest challenges facing the winery?

A: I’d say maintaining reserve capacity for growth.  In three years we’ve already finished our phase 2 and 3 expansions in the winery.  Our production room in near capacity so we are contemplating what makes the most sense for increasing production capacity for the next 10 years.

Q: Who have been your mentors and whom do you admire in the industry.

A: Certainly many of the people I studied under at Davis.  They prepared me for real life problems we would face and how to deal with them.

Howard Bursen (Sharpe Hill) and Gary Crump (Priam Vineyards) were great resources for us early on as well as Dr.Richard Kiyomoto from the New Haven Experiment station who helped us with the viticulture. Jim Baker from Hopkins was extremely gracious and took the time to share a lot of his experience with me as well.

Regionally,  I have a great deal of respect for the Volweiler family and what they’ve accomplished and who I think share our families vision for the industry and where it should go. We also respect Bill Hopkins as one of pioneers in the Connecticut industry, who like us, made the investment in time and resources to become a true estate grower.

Q: To you is wine more like an art or a science?

A: Good question.  I find winemaking to be an expression of art.  However, the science of balance is what allows a winemaker to bring out the best of his artistic side.  Without the proper knowledge and equipment, the expression will be muffled.  It’s kind of like music; a good musician’s talents can be better appreciated through the sound of a finely tuned instrument.

Q: When you grab a glass of your own wine you most often reach for…

A: It depends on the day, the time of year, what I’m doing or what I’m eating.  There are very few wines on our menu I don’t drink on a regular basis.  In the summer I prefer the Chardonnay or Riesling.  On a more regular basis I’ll rotate between our 4 reds.  I’m always interested in what our customers are experiencing when they pair our wines with certain foods.

Q: The future of your winery is…

A: I think a lot of that depends on the future.  Growth is certainly on the horizon for us but we see business as a life line of change that you need to adapt to.  With all of the Economic, cultural and social changes happening around us, our goal is to navigate through that change and adapt our business model to better serve our customers without compromising our core principles.

Sunset Meadow Vineyards recently released their Midnight Ice… their first vintage of Ice Wine that is truly delicious!  Summer Music will be held this Sunday, August 29th from 1:30 to 4:30 with music by Albert DelRio and continues into September with Brazilian Jazz by the Jerrod Cattey Trio on 9/12 from 2 to 5pm.  SMV will be hosting their annual Harvest Festival September 25th +26th!  For hours, more information on the festival and details on their Scarecrow Contest to benefit The Ronald McDonald House of CT, please visit their website.

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Friday, August 20th

Farmer’s Market at Jones Winery from 3:30 to 5:30pm! The weekly farmer’s markets are designed to not just feed the public, but to help educate them as well. Join them in the Harvest Kitchen courtyard of the Homestead Farm for an afternoon of local food, farmers, and family activities. There will be children’s crafts and activities, local produce for sale, and wine tastings in their historic dairy barn.

This week they will feature TOMATOES. Join them for their Harvest Kitchen cooking demonstrations and learn the basics to making farm fresh ratatouille tart with a variety of garden vegetables.

Chamard Vineyards serves it up Fresh + Local with their live music from 5 to 9pm!  Tonight is music by Carrie Ashton.  $10 cover at the door includes a glass of wine!

Saturday, August 21st

Sunset Meadow Vineyards releases their Midnight Ice!! This is their first ever Ice Wine and it is insanely delicious!!  Tastings will ONLY be offered this Saturday and Sunday… do NOT miss out! And while here on Saturday, you can enjoy music by “The Big Skinny” jazz band, performing from 2 to 5pm on their patio!

Chamard continues with their Fresh + Local series from 5 to 9pm with music by Phil Rosenthal! $10 cover after 5pm includes a glass of wine!

Sunday, August 22nd

If you didn’t make it to Sunset Meadow Vineyards on Saturday to taste their first ever vintage of their Ice Wine… Sunday is your last chance to taste!  They are tasting this new release THIS WEEKEND ONLY!! press was given an early taste of this wine earlier this summer and it is to die for!!

Sunday evening wine down at the Jonathan Edwards Winery! They extend their hours to give you the opportunity try their new artisanal snacks and outdoor bar while kicking back to truly wine down while enjoying complimentary music from 4-7pm.  This Sunday features eclectic roots-rock mix of originals & covers by East Coast Johnny!

Also, don’t miss the Farmer’s Market at Chamard Vineyards from 12 to 3pm!

Cheers!

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Sunset Meadow Vineyards is holding its First Annual SMV Scarecrow Contest. Entry fee proceeds will benefit the Ronald McDonald House of CT, with judging to be done by former patients and/or staff of the organization. Judging and prizes will be awarded at their Fall Harvest Festival. For contest entry forms participants may pick them up at the winery, click here or for further details and information call 860 201-4654 or email the winery at sunsetmeadowvineyards@yahoo.com.

Get creative for a cause!

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Don’t miss your favorite CT wineries at the Shoreline Wine Festival taking place this weekend at Bishop’s Orchards Farm Market + Winery!  This is your chance to enjoy wines from many different wineries throughout the state.

The event takes place Saturday, August 14th from 12 to 7pm and Sunday, August 15th from 12 to 6pm.

Come and celebrate over 10 Connecticut Wineries and sample the fruits of their labor. Enjoy food from local restaurants. Meet and sample products from local businesses. Enjoy and purchase crafts from local artisans. Expand your knowledge of food and wine at seminars offered by local experts. Enjoy all of this while listening to the sounds of live music from renowned bands around New England!

Tickets can be purchased in advance for $25 by visiting here or at the door for $30 for anyone over 21. Prices for designated drivers and children are listed on their website.

Participating wineries include Bishop’s Orchards Farm Market & Winery, Hopkins Vineyard, Jonathan Edwards Winery, Chamard Vineyards, Sunset Meadow Vineyards, Jones Winery and more!! Visit their website for more information!!

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The property is gorgeous.  Situated near over 44,000 acres of natural seashore, the Roberts family takes great pride in protecting the environment they live in.  They place a strong emphasis on sustainable farming and environmentally responsible practices which is best exemplified in the recent renovation and expansion projects in the vineyard and the green building principles that were utilized in the design and construction of the winery improvements.

The wines were excellent.  A favorite of mine was their Estate Chardonnay and their 2009 Century White was a hit among guests at a dinner party we attended later that evening.  They host festivals, concerts and weddings. Their 11th Annual Grape Stomp + Jazz Festival takes place on September 19th from 2 to 6pm.  They also host a Wine, Appetizers, Art + Music series every Wednesday from 6 to 8pm through August.  More recently, they have been gaining an increased presence in high end restaurants throughout Massachusetts and you see the momentum building.

We visited on a Tuesday and the tasting room and grounds were filled with happy visitors.  Tastings are conducted under a beautiful pavilion and you have your pick of cozy spots to enjoy a lazy picnic with a bottle of Truro wine. For anyone heading to the Cape this summer or wine affecionados looking for a quality experience… Truro Vineyards should not be missed!

Truro Vineyards is open 7 days a week from 12 to 5pm  from May through Thanksgiving. They are then open Friday and Saturday from 11 to 5 and Sunday 12 to 5 through mid-December. Please check their website for information on hosting events or for a complete listing of upcoming events.

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Need we say more??? If you missed the festival this year, make sure you attend next summer!

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Pork’s on sale at the grocery store.  Back home there’s a teriyaki sauce I’ve been wanting to try in the pantry, and a bottle of pinot gris that needs drinking.  Sometimes circumstances just come together.

With a long, rolling finish and full body, the Westport Rivers pinot gris makes an ideal companion for a robust dish of pork teriyaki and Asian noodles.  The wine’s subtle nose belies its deep, dramatic palate.  Light citrus and floral aromas waft from the glass, while subtle citrus and melon flavors yield to waves of pronounced spice and a pleasant acidity.

Tingly and tart, this wine calls out for cheese for a mid-afternoon snack.  For a full meal, Westport Rivers suggests coq au vin, grilled swordfish with garlic-basil butter, teriyaki tuna steak with citrus mango chutney, ratatouille, pad Thai, or—our choice—teriyaki pork.  We marinated boneless pork loin chops for several hours in a sesame teriyaki sauce (Soy Vay brand, which deserves a review all its own) and then breaded them lightly in matzo meal before baking.  Thinking of pad Thai, we improvised a side of ordinary spaghetti noodles in a peanut Worcestershire sauce flash-fried with sautéed red bell peppers and onions.

With the pork, the pinot finished every bit as long but more evenly and silky smooth.  It danced with the savory-sweet taste of the teriyaki, and cut through all those layers of flavors to underline the lingering meaty flavor of the pork.  In fact, even with all that marinade and breading, the pork seemed to scream its own name.  Our noodles paired more ambivalently with the wine, so when I finished the bottle the following day I stuck with just the pork.  Like so many good meals, the pairing tasted even better the second time around.

Westport Rivers’ pinot gris is blended from the vineyard’s 2006 and 2007 vintages.  Keep this bottle in mind the next time you go shopping for pork chops, whether they’re on sale or not.

Westport Rivers Winery is located in Westport, Massachusetts.  Join them for their Summer Music Series, Fridays until August 27th from 6 to 8pm.  $5 per carload!  Event is weather permitting so check their website for more information.

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Is this the best red wine in the Northeast?

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The New Eisch Glass

I’m a believer in the right wine glass for the job. When I taste a lot of wines I always use a top quality glass – usually  Riedel or Bottego del Vino. The right glass saves a lot of time. Swirling wine in a well designed and well made wine glass opens up the wine immediately. Because the aromatics and perfume opens up quickly, the taste of the wine is also enhanced. You can make judgements quickly and efficiently.

I’m also very sceptical of claims made by companies about devices that enhance wines such as devices that ‘age’ wine using New Age techniques like magnetism and magnetic fields, or aeration devices that oxygenate wine as it pours.

I was sent 2 identical glasses by Eisch Glaskultur. One was the garden variety, a regular lead free crystal glass. The other was treated with the new SensiPlus treatment that is supposed to enhance your wine experience. In the literature, they don’t explain what the treatment is though. I suspect it treats the surface in some way.

I played with the two glasses over a week. Provisionally I knew which was the special glass. Then I masked the special marking on the glass, so I tasted blind. I tasted young and old French and Californian Chardonnays; new and old Cabs from California and Chile, an old Chateauneuf du Pape, a 15 year old Oregon Pint Noir, and a couple of Sauvignon Blancs from the Loire Valley and New Zealand.

In all the tests I did, I can say that there was a definite enhancement of aromas. Even after 15 minutes, without swirling, there was a more enhanced aroma. After swirling there was a slightly better aroma. As for the taste, I found there was a slight enhancement – a roundness and coming together of flavours. Though I found for mature wines it was about the same.

My final conclusion – the Sensiplus glass worked better with younger wines. The glass worked better with freshly opened bottles, rather than wines that had been opened for 4 hours or longer.

The glasses can be found in select Bed Bath & Beyond stores and Macy’s Department stores, as well as online at BedBathandBeyond.com, Wine.com, and Amazon.com.  The glasses are available in a variety of styles. The Superior Classic Glass costs about $22.50 each. The Superior SensiPlus Glass costs about $35 each.

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