Hudson Valley Wine Goddess: Recent Episodes

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After spending an afternoon canning pickles, standing over a hot stove, sterilizing jars, watching the clock for processing time. By the end of it, I wasn’t looking for anything fancy. Just a glass of something good to help me unwind. I reached for the 2024 Benmarl Estate Grown Chardonnay.

One sip in, and I wasn’t in my kitchen anymore. Benmarl’s tasting room sits high above the Hudson River, and that view came right back to me — one of the best in the Hudson Valley.

That’s one of the things I love most about wine. It has the remarkable ability to bring back memories and transport you to places you’ve enjoyed.

The 2024 Estate Grown Chardonnay opens with delicate aromas of white flowers before revealing flavors of crisp green apple and juicy stone fruit. While this Chardonnay is beautifully fresh, it also has a gentle, rounded creaminess that gives the wine wonderful texture without overwhelming the fruit. It strikes that balance between freshness and richness that makes you want another sip.

It’s an easy wine to enjoy on its own after a long day, but it would also pair beautifully with roasted chicken, grilled seafood, creamy pasta dishes, or a simple cheese board featuring local cheeses.

About Benmarl WineryPerched high above the Hudson River in Marlboro, New York, Benmarl Winery ishome to the oldest continuously producing vineyard in the United States, with roots tracing back to grape breeder A.J. Caywood’s plantings in 1877. The name comes from the Gaelic “ben” (hill) and “marl” (the soil found on the property), given by artist and owner Mark Miller when he took over the land in the 1950s. Today the winery is owned by the Spaccarelli family and holds New York Farm Winery license number one — a fitting distinction for a place that’s been growing grapes on this hillside for well over a century.

Beyond the wines themselves, Benmarl has become a destination thanks to its breathtaking panoramic views of the Hudson River, making every visit as memorable as the wines in the glass.

After an afternoon spent preserving the summer harvest, this Chardonnay was the perfect way to slow down, relax, and enjoy a quiet evening.

Have you visited Benmarl Winery? If you have, I’d love to hear what wine you enjoyed while taking in that unforgettable Hudson River view.

The post Wine of the Week: Benmarl 2024 Estate Grown Chardonnay appeared first on Hudson Valley Wine Goddess.

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There are grapes that dominate wine lists, and then there are grapes waiting to be discovered. Jacquère firmly falls into the second category.

If you’ve been following me for a while, you know I love introducing wines that fly under the radar. Jacquère is one of those hidden gems that makes you wonder why more people aren’t talking about it. Crisp, refreshing, mineral-driven and incredibly food-friendly, it deserves a place in every summer wine rotation.

Welcome to Savoie: France’s Alpine Wine CountryWhen most people think of French wine, Bordeaux, Burgundy or Champagne immediately come to mind.

Savoie (pronounced Sav-wah) is different.

Nestled in eastern France along the borders of Switzerland and Italy, Savoie sits among the breathtaking French Alps. This mountainous region is better known for skiing, hiking and fondue than wine, which is one reason its wines remain such a wonderful secret. Most of the production is enjoyed locally, meaning relatively little makes its way to export markets.

If you’ve ever spotted a bottle with a white cross on a red background, that’s a nod to Savoie’s flag — the same design as Switzerland’s, a little reminder of just how close these vineyards sit to the Alps.

The vineyards are planted on steep mountain slopes where they soak up sunshine during the day while cool Alpine nights preserve freshness and vibrant acidity. These dramatic temperature swings allow grapes to ripen slowly while maintaining their lively character.

You’ll see the wine bottled under village names like Abymes, Apremont, Chignin, Cruet, Chautagne and Jongieux — each one coaxing a slightly different personality out of the same grape.

The Terroir: Mountains Shape EverythingEverything about Jacquère’s character comes down to where it’s grown. The vineyards typically face south, angled directly toward the Alps to soak up as much daytime sun as possible. But once the sun goes down, temperatures drop fast — those cool mountain nights are what preserve Jacquère’s signature zippy acidity and keep the alcohol refreshingly low (most Jacquère wines land around 11–11.5% ABV).

The soil is largely clay and limestone, with plenty of marl (a limey clay) mixed in from the region’s ancient glacial and geological history. Vineyards like Abymes and Apremont sit on gently sloping, cool clay-rich marl and tend to look east, while a cru like Chignin sits on steeper, warmer limestone scree, giving its wines a bit more richness and depth. That combination of limestone soil, big daily temperature swings, and strong alpine sunshine is exactly why Jacquère tastes the way it does: pale, precise, and quietly complex.

Meet JacquèreJacquère is the most widely planted white grape in Savoie and has been cultivated here for centuries.

Unlike heavily aromatic varieties that immediately announce themselves, Jacquère is subtle and elegant. It lets its terroir shine.

Expect flavors such as:

• Green apple
• Pear
• Lemon zest
• White flowers
• Fresh herbs
• Wet stone
• Alpine minerality

Most examples are light-bodied with moderate alcohol, bright acidity and a clean, refreshing finish that keeps you reaching for another sip.

This is the kind of wine that doesn’t overwhelm your palate—it refreshes it.

More Than Just Still WineWhile most people associate Jacquère with crisp still white wines, it’s surprisingly versatile.

You’ll find it in:

Still Wines
The classic expression. Fresh, vibrant and wonderfully mineral-driven.

Crémant de Savoie
Jacquère often plays an important role in traditional method sparkling wines, contributing freshness and delicate citrus notes.

Why Jacquère is Perfect for SummerSome wines are built for warm afternoons on the porch, lakeside picnics or seafood dinners.

Jacquère checks every box.

Its lively acidity refreshes without feeling sharp, while its modest alcohol makes it an easy companion on hot days. Instead of overwhelming food, it enhances it.

It’s a wine you can sip slowly while watching the sunset—or enjoy over a long lunch with friends.

Food PairingsOne of Jacquère’s greatest strengths is its versatility at the table.

Try it with:

Seafood

• Oysters
• Shrimp
• Scallops
• Grilled white fish
• Crab cakes

Cheese

• Goat cheese
• Gruyère
• Comté
• Raclette
• Fondue

Summer Meals

• Grilled chicken
• Lemon herb pasta
• Fresh salads
• Vegetable tarts
• Quiche

Picnic Favorites

• Charcuterie
• Prosciutto and melon
• Cold roast chicken
• Fresh fruit

Its bright acidity also makes it a wonderful match for dishes featuring herbs, citrus and lighter cream sauces.

Jacquère reminds us that some of the world’s most exciting wines aren’t the famous ones—they’re the local specialties quietly thriving in places like the French Alps.

So the next time you spot a bottle from Savoie on a wine list or retail shelf, don’t hesitate.

Take the road less traveled.

The post Grape of the Month: Jacquère – Discover France’s Hidden Alpine White Wine appeared first on Hudson Valley Wine Goddess.

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If you’ve ever enjoyed a glass of Cava, chances are you’ve tasted Xarel·lo—even if you didn’t realize it.

Xarel·lo is one of the three traditional grapes that form the backbone of Spain’s classic sparkling wine, alongside Macabeo and Parellada. It brings structure, freshness, and the ability to age gracefully, making it indispensable in quality Cava. Yet, despite its importance, it’s surprisingly rare to find Xarel·lo bottled on its own as a still wine.

So when I spotted Mas Macià Xarel·lo, I didn’t hesitate. It was coming home with me.

A Hidden Gem from CataloniaMas Macià is located in Penedès, Catalonia’s premier wine region and the heart of Cava production. While sparkling wine may be what the region is famous for, many producers have been showcasing just how expressive the area’s native grapes can be when allowed to shine on their own.

Xarel·lo thrives in Penedès’ Mediterranean climate, where warm sunny days, cooling evening breezes, and limestone and slate-influenced soils help preserve the grape’s naturally bright acidity while developing wonderful complexity.

As a still wine, Xarel·lo reveals a completely different personality than it does in sparkling wine.

In the GlassThe first sip offered a beautiful slate minerality that carried through the finish. Bright Meyer lemon notes added freshness without becoming overly tart, while the wine remained light, crisp, and incredibly refreshing. It isn’t flashy—it doesn’t need to be. Instead, it’s elegant, balanced, and quietly confident.

Tasting Notes* Slate minerality * Meyer lemon * Crisp citrus * Fresh, clean finish * Light-bodied with lively acidity

Porch Wine…Until Mother Nature Had Other PlansThis bottle was opened on our front porch, one of my favorite places to unwind with a glass of wine during the summer. We watched dark clouds roll in as a summer storm slowly approached. At first, it was relaxing, the distant thunder, and a refreshing glass of Xarel·lo.

Then the weather became a little more exciting than expected.

That relaxing summer storm quickly escalated into a tornado warning, which convinced us it was probably time to move the evening indoors.

The storm eventually passed, and we finished the bottle safely inside, grateful that the only thing swirling close to us was in our glass.

What to Pair with Xarel·loIts vibrant acidity and mineral character make Xarel·lo an excellent food wine.

Try it with:

• Grilled shrimp or scallops
• Grilled chicken with lemon and herbs
• Goat cheese
• Summer salads
• Vegetable tarts
• Paella
• Simply grilled white fish The post Wine of the Week: Mas Macià Xarel·lo appeared first on Hudson Valley Wine Goddess.

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“Wine isn’t just another item on the menu. It’s part of the conversation, the celebration, and the memories we make around the table.”

This week I read an article in *The Drinks Business * “US restaurants pushing wine markups to six times cost” discussing the rising cost of wine in restaurants. According to the article, some restaurants are marking up wine as much as six times their cost. Six times.

I had to read that twice.

Then I found myself thinking less about the numbers and more about my time in the restaurant business and our wine list.

More Than Chardonnay and CabernetOf course, we carried Chardonnay, Cabernet Sauvignon, Pinot Noir, Pinot Grigio, and Sauvignon Blanc. You have to have a few of those. Guests expect those wines.

But I wanted our wine list to be about discovery.

I wanted people to try Grüner Veltliner instead of another Chardonnay.

Maybe Tannat instead of another Cabernet.

I didn’t want the wine whether by glass or bottle to break the bank but it had to be good.

When Did Wine Become a Luxury Item?The article pointed out something that really struck me.

For decades, there was a fairly common rule of thumb in the restaurant business: the revenue from selling the first glass of wine often covered the wholesale cost of the bottle. The remaining glasses generated profit.

Was every restaurant the same? Of course not.

But today we’re seeing something very different.

Some restaurants are charging two, three—even six times their cost.

And honestly?

I’m not paying $25 for a glass of Jordan Chardonnay.

Jordan makes a beautiful Chardonnay.

This isn’t about the wine.

It’s about value.

I Understand Restaurant EconomicsBefore anyone says, “You don’t understand what restaurants are dealing with,” let me stop you.

I do.

I’ve lived it.

Food costs are higher.

Payroll is higher.

Insurance is higher.

Utilities are higher.

Everything costs more than it did five years ago.

Restaurant margins have always been razor thin.

I understand every one of those challenges because I’ve signed those checks.

But just because something costs more to operate doesn’t mean every increase should be passed along to the guest. (such has merchant fees, but that’s a topic for another discussion)

At some point, you have to ask yourself whether you’re pricing people out of the experience.

People Aren’t Ordering Less Wine Because They Don’t Like WineThey’re ordering less because they don’t see the value anymore.

Think about dinner for two.

A couple of appetizers.

Two entrées.

Dessert.

Tax.

Tip.

Add a bottle of wine and suddenly you’re looking at $250 or $300 for a night out.

Or maybe they skip the bottle and order two glasses.

Now those two glasses cost almost as much as buying the entire bottle at a wine shop.

Consumers aren’t stupid.

They’re doing the math.

They’re deciding to have a glass of wine before they leave home.

Or they’re skipping wine altogether.

And restaurants wonder why wine sales are declining.

Hospitality Isn’t About the Highest MarginOne of my favorite moments at Trio North Wildwood wasn’t when someone ordered the most expensive bottle on the list.

It was when someone trusted me enough to say,

“What do you recommend?”

That’s hospitality.

Sharing knowledge.

Creating confidence.

Helping someone discover a new favorite wine.

Building relationships.

That’s something no spreadsheet can measure.

Wine Should Invite People InWine has always been about sharing.

Sharing a meal.

Sharing stories.

Sharing laughter.

Creating memories around a table.

It should never feel like something you need to finance.

I’d much rather see a restaurant sell three reasonably priced bottles during an evening than one overpriced bottle that leaves guests wondering whether they’ll come back.

Because those guests will return.

They’ll tell their friends.

They’ll trust your recommendations.

They’ll order dessert.

Maybe another glass.

That’s how you build loyal customers.

Not by making people feel like they’ve been taken advantage of.

My Hope for RestaurantsI genuinely want restaurants to succeed.

They’re part of the fabric of every community.

But I also hope more restaurants remember that wine isn’t just another revenue stream.

It’s part of the guest experience.

Offer affordable bottles.

Create wine flights.

Introduce guests to grapes beyond the usual suspects.

Teach them something.

Make wine fun.

Make it approachable.

Make it memorable.

Because at the end of the day, people don’t remember what percentage markup was on the bottle.

They remember who they shared it with.

And that’s what hospitality has always been about.

I’d love to hear from you.

Have restaurant wine and cocktail prices changed the way you dine out? Are you still ordering a bottle with dinner, choosing a glass, or skipping alcohol altogether?

Join the conversation in the comments. I have a feeling I’m not the only one asking this question.

Click here to read the article referenced https://www.thedrinksbusiness.com/2026/07/us-restaurants-pushing-wine-markups-to-six-times-cost

The post Have Restaurants Lost Their Minds? Why I’m Saying No to $25 Glasses of Wine appeared first on Hudson Valley Wine Goddess.

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If you had asked me years ago what I thought of Freixenet, I probably would have smiled and pictured that familiar black bottle of Cava sitting on the liquor store shelf. It was inexpensive, reliable, and, let’s be honest, one of those bottles many of us picked up when you were young and broke.

So when I received a bottle of Freixenet Elyssia Gran Cuvée as part of my Certified Cava Educator course, I had to admit I was a little skeptical.

My first thought?

“Well…it has to be good if they included it in the certification program.”

I tucked the bottle away until a weekend trip to Plymouth, Massachusetts, to visit my high school friend Sharon. Mother Nature had other plans for us that Saturday. Rain kept us indoors, so we decided to make the best of it by baking a blueberry galette and, of course, popping the cork.

A Different Side of FreixenetThis wasn’t the Freixenet I remembered.

Elyssia is produced as Freixenet’s premium expression of Cava, and the name itself sets the tone. Derived from the Latin word Elysium, Elyssia means “a state of absolute happiness” or “paradise.” After tasting it, I’d say the name fits beautifully.

The wine is a blend of:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

This combination gives the wine both traditional Cava character and a bit more richness and elegance than many people expect from the brand.

In the GlassFreixenet Elyssia Gran Cuvée pours with a lively, persistent stream of tiny bubbles and offers an inviting floral bouquet.

On the palate it was surprisingly elegant, featuring:

• Creamy mouthfeel
• Acacia blossom
• Bright citrus fruit
• A delicate hint of strawberry
• Fresh acidity that keeps everything balanced

The wine spends a minimum of 10 months aging on the lees, giving it that lovely creamy texture while still maintaining freshness and vibrant fruit.

Pairing It with a Rainy AfternoonOur homemade blueberry galette made for a wonderful rainy-day project, and the Cava paired nicely with it.

That said, I couldn’t help thinking the wine would have been even better alongside a peach galette or one featuring red fruits like strawberries, raspberries, or cherries. Those flavors would have echoed the wine’s subtle strawberry note and allowed both the dessert and the wine to shine a little brighter.

Of course, sitting in the living room catching up with a lifelong friend may have been the best pairing of all.

Wine FactsWine: Freixenet Elyssia Gran Cuvée Cava

Region: Penedès, Spain

Classification: Cava

Grapes:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

Aging: Minimum 10 months on the lees

Tasting Notes:

• Acacia blossom
• Citrus fruit
• Hint of strawberry
• Creamy mouthfeel
• Fine persistent bubbles

Food Pairings:

• Peach galette
• Strawberry tart
• Triple cream cheeses
• Roast chicken
• Seafood paella
• Grilled shrimp
• Brunch favorites The post Wine of the Week: Freixenet Elyssia Gran Cuvée Cava appeared first on Hudson Valley Wine Goddess.

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There’s something special about ending the day on my front porch with a glass of wine in hand. This summer, my porch has become my favorite tasting room. It’s the perfect spot for people-watching, enjoying the evening breeze, and admiring my hydrangea bush as it slowly begins to wind down for the season.

This week’s wine fit that moment perfectly.

The 2025 White Gamay Noir from Fjord Vineyards is one of those wines that makes you stop and think, “Wait…this is made from the Gamay Noir grape?”

Most people associate Gamay Noir with the light, fruity red wines of Beaujolais. It’s known for bright red berry flavors, lively acidity, and easy drinkability. But here, winemaker Matt Spaccarelli takes the grape in a completely different direction.

Instead of allowing the juice to spend time on the skins—as is done for red wine—the grapes were whole-cluster pressed directly into stainless steel tanks. Because the juice never had contact with the skins or seeds, it extracted virtually no color or tannins. After aging for one month in stainless steel, the wine was filtered and bottled, resulting in a beautifully fresh and expressive white wine made entirely from a red grape.

It’s a reminder that winemaking is just as much about technique as it is about the grape itself.

In the GlassOn the palate I found:

• Crisp pear
• Bright lemon zest
• A delicate floral note
• Distinct slate minerality
• Refreshing acidity that keeps you reaching for another sip

The stainless steel fermentation preserves the purity of the fruit while allowing the mineral character to shine through. It’s clean, energetic, and incredibly refreshing.

Food PairingsIts bright acidity and mineral backbone make it a versatile food wine. I’d pair it with:

• Grilled shrimp or scallops
• Goat cheese
• Summer salads with citrus vinaigrette
• Lemon herb chicken
• Simply grilled vegetables

Or do what I did—pour a glass, head to the porch, and enjoy it without any food at all.

About Fjord VineyardsWhile their tasting room is temporarily closed as construction continues on a beautiful new facility, you don’t have to wait to enjoy their wines. This White Gamay Noir is available for purchase directly through the winery’s website.

I can’t wait to visit once the new tasting room opens, but until then, this bottle brought a little piece of Fjord to my front porch.

The post Wine of the Week: Fjord Vineyards 2025 Hudson River Region White Gamay Noir appeared first on Hudson Valley Wine Goddess.

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With temperatures soaring last week, I started digging through the fridge looking for something crisp and refreshing. I came up with a 2023 Château des Antonins Bordeaux Blanc. We have to remember that Bordeaux isn’t just about red wine.

Wait… Bordeaux makes white wine?When most people hear Bordeaux, they immediately think of Cabernet Sauvignon and Merlot.

But Bordeaux also produces some outstanding white wines that deserve far more attention than they receive.

Most dry White Bordeaux wines are blends of Sauvignon Blanc and Sémillon, combining the bright citrus and freshness of Sauvignon Blanc with the richer texture and roundness of Sémillon. The result is a wine that’s balanced, elegant, and incredibly food-friendly.

If you’ve tried New Zealand Sauvignon Blanc and found it a little too grassy, too herbal, to racy, or too intense, don’t give up on Sauvignon Blanc altogether.

Instead, find a bottle of White Bordeaux.

In the GlassThe Château des Antonins Bordeaux Blanc 2023 is composed of 80% Sauvignon Blanc and 20% Sémillon, a classic Bordeaux Blanc blend.

The wine opens with fresh aromas of citrus and tropical fruit before leading into flavors of:

• Lemon zest
• Tropical fruit
• A hint of straw
• Beautiful minerality

Rather than being loud or aggressively citrus-driven, this wine is refined. The Sémillon softens Sauvignon Blanc’s sharper edges, creating a wine that’s refreshing without being overly racy.

On a hot summer afternoon, it absolutely hit the spot.

Food PairingsThis is one of those wines that seems to pair with just about everything.

I’d happily serve it with:

• Grilled shrimp
• Goat cheese
• Summer salads
• Grilled chicken with herbs
• Fresh seafood
• Lemon pasta
• Roasted vegetables
• Mild cheeses

It’s also perfectly enjoyable all by itself while relaxing on the porch—which is exactly what I did. (We have a great front porch)

Final ThoughtsWhite Bordeaux may not receive the same attention as Sauvignon Blanc from New Zealand but perhaps it should.

It offers freshness without overwhelming acidity, complexity without heaviness, and versatility that makes it one of summer’s most underrated wines.

If you’re looking to expand your wine horizons—or simply want something refreshing that isn’t another glass of New Zealand Sauvignon Blanc—pick up a bottle of White Bordeaux.

This bottle price was under $15. A steel!

The post Wine of the Week: Château des Antonins Bordeaux Blanc 2023 appeared first on Hudson Valley Wine Goddess.

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One of the things I love most about wine is that every bottle tells a story. Sometimes that story begins in the vineyard. Sometimes it begins during a conversation with a winemaker. And occasionally, it begins by simply standing in the right place.

A few weeks ago, I had the pleasure of interviewing Francesca Mecchia of Vigna Petrussa in Italy’s Friuli-Venezia Giulia region. We spent our conversation discussing one of the region’s most treasured native grapes—Schioppettino. Her passion for this historic variety was contagious, and by the end of our interview, I promised myself I would find a bottle.

As it turns out, I didn’t have to look very far.

Last Thursday, I was in New York City and scored reservations at Ci Siamo (thank you very much Zach). While we were waiting to be seated, I found myself standing right next to the wine cellar. I started scanning the bottles, the way you do, and there it was. A bottle of Ronchi Di Cialla Schioppettino 2021, just sitting there like it had been waiting for me.

There wasn’t even a decision to make. I hadn’t looked at the dinner menu yet. I had no idea what I was ordering. I simply knew that bottle was coming to the table.

Everything Francesca Described Was in the GlassThe first sip immediately reminded me of everything Francesca had explained during our conversation.

Schioppettino is unlike many Italian red wines. Instead of being big, heavy, and tannic, it is elegant and energetic. The wine opens with aromas of blackberries, raspberries, currant, before finishing with the grape’s unmistakable signature cracked black pepper spice.

That peppery finish is one of Schioppettino’s defining characteristics, and Ronchi di Cialla captured it beautifully.

Despite being a red wine, it felt surprisingly light on its feet, making it an excellent choice even during the warmer months of summer.

Gnocco Fritto and the Caramelized Onion Torta

A Nearly Perfect Food WineOur meal turned into an unexpected lesson in just how versatile Schioppettino can be.

It paired beautifully with the warm goat gouda cheese-filled puff pastry appetizer Gnocco Fritto and the Caramelized Onion Torta (that they are known for) we shared. The bright acidity and peppery spice balanced the richness perfectly.

My daughter ordered ravioli, another excellent match, as the wine complemented the pasta without overpowering it.

I ordered a delicate olive oil poached orata, and admittedly, I was a little concerned. Would a red wine work?

While it wasn’t the perfect pairing, it was surprisingly enjoyable. Because Schioppettino is lighter-bodied with fresh acidity rather than heavy tannins, it respected the fish more than many red wines would have.

That versatility is one of the grape’s greatest strengths.

olive oil poached orata

What to Pair with SchioppettinoOne reason I enjoyed this wine so much is its flexibility at the table.

Try pairing Schioppettino with:

• Charcuterie and aged cheeses
• Mushroom dishes
• Onion tarts and savory pastries
• Ravioli or mushroom-filled pasta
• Roast chicken
• Herb-crusted pork tenderloin
• Duck breast
• Grilled sausages
• Wood-fired pizza

ravioli

Worth Seeking OutRestaurant wine lists often make wines seem expensive, but this bottle was surprisingly reasonable in New York City. It was $68 and personally, that is not bad. I’d expect to find it retailing somewhere around $25–30, making it an excellent value for anyone looking to explore beyond the usual Cabernet Sauvignon or Pinot Noir.

If you’re someone who enjoys discovering lesser-known grapes, Schioppettino deserves a place on your list. It’s distinctive without being intimidating, elegant without being overly serious, and offers something just a little different from the wines most of us reach for.

My conversation with Francesca introduced me to Schioppettino. (You can find the conversation here)

Finding a bottle by chance in New York City allowed me to experience firsthand everything she described.

Sometimes that’s exactly how wine works. You learn about a grape, you become curious, and then one day, when you least expect it, it finds you.

And when it does, don’t hesitate.

Order the bottle.

The post Wine of the Week: Ronchi Di Cialla Schioppettino 2021 appeared first on Hudson Valley Wine Goddess.

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When people talk about aromatic white wines, the conversation often turns to Riesling, Sauvignon Blanc, or Gewürztraminer. But there’s another grape that deserves a spot in your glass, especially if you enjoy wines bursting with floral aromas and vibrant fruit flavors: Traminette.

As we move into the heart of summer, Traminette is my pick for July. It’s aromatic, food-friendly and refreshing and it is 30 years old.

While it may not have the name recognition of Chardonnay or Riesling, once you experience its intoxicating aromas and versatility at the table, you’ll wonder why more people aren’t talking about it.

A Grape with a PurposeUnlike many wine grapes that trace their origins back centuries, Traminette is a relatively recent addition to the wine world.

Developed through a breeding program at Cornell University and released in 1996, Traminette was created by crossing Gewürztraminer with the French-American hybrid Joannes Seyve 23.416.

The goal was to create a grape that captured the captivating aromatics of Gewürztraminer while offering better cold hardiness and disease resistance for growers in the eastern United States.

The result was a grape perfectly suited for regions like New York, Pennsylvania, Ohio, Virginia, and Michigan.

Why Traminette Thrives in New YorkNew York presents unique challenges for grape growers. Cold winters, humidity, spring frost risks, and varying soil types can make vineyard management difficult.

Fortunately, Traminette was built for exactly those conditions.

The grape is:

• Winter hardy
• Resistant to many vineyard diseases
• Adaptable to various soil types
• Capable of producing high-quality fruit in cool climates

Whether grown in the Finger Lakes, Hudson Valley, or Lake Erie regions, Traminette consistently delivers expressive wines that showcase both fruit and floral character.

For New York growers, it’s a grape that offers reliability without sacrificing quality.

What Does Traminette Taste Like?If you’ve ever enjoyed Gewürztraminer, you’ll notice some familiar characteristics.

Traminette is wonderfully aromatic, often filling the glass before you even take a sip.

Common aromas and flavors include:

• Rose petals
• Jasmine
• Honeysuckle
• Peach
• Apricot
• Pineapple
• Citrus zest
• Baking spice
• Orange blossom
• On the palate, Traminette often displays bright acidity balanced by ripe fruit flavors. Depending on the producer, styles can range from dry to slightly off-dry.

The combination of floral aromatics and refreshing acidity makes Traminette a fantastic summer wine.

A Food Pairing SuperstarOne of the things I love most about Traminette is its versatility at the table. I personally like it with Thai food but will pair with a variety of foods.

Seafood* Grilled shrimp * Crab cakes * Scallops

Spicy Cuisine* Thai curries * Vietnamese dishes * Indian cuisine * Spicy shrimp tacos

Pork & Poultry* Roast pork loin * Apple-glazed pork chops * Roast chicken * Turkey with fruit chutney

Cheese Pairings* Brie * Camembert * Havarti * Goat cheese

Summer Favorites* Peach salads * Fruit and cheese boards * Grilled vegetables * Charcuterie platters

For a summer gathering, try pairing a chilled Traminette with grilled shrimp skewers and a peach salad. The wine’s floral notes beautifully complement the sweetness of the fruit while its acidity refreshes the palate.

Beyond New YorkAlthough New York has embraced Traminette, you’ll find it growing throughout the eastern and Midwestern United States.

Notable plantings can be found in:

• Pennsylvania
• Virginia
• Ohio
• Indiana
• Michigan
• Missouri

Why You Should Try TraminetteIn a world where many wine drinkers reach for the same familiar varieties, Traminette offers something different.

It combines:

• The floral elegance of Gewürztraminer
• The freshness of cool-climate wines
• Outstanding food-pairing versatility
• A unique American success story

Most importantly, it’s delicious.

Whether you’re sitting on the deck, relaxing by the pool, or enjoying dinner with friends, Traminette delivers an aromatic and refreshing experience that feels tailor-made for summer.

The post Grape of the Month: Traminette appeared first on Hudson Valley Wine Goddess.

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Some corks are pulled on an ordinary day. Others mark a moment you’ll be talking about for the rest of your life. This week’s bottle falls squarely into the second category.

On June 17, 2026, our grandson made his grand entrance into the world — 8 lbs 10 oz, 21.5 inches of pure perfection, and (as two completely unbiased grandparents will tell you) absolutely the most handsome little guy ever to arrive on this planet. Looking just like his dad too! (parents won’t let us post pics of their children…sorry)

We popped the cork on the Avinyó Gran Reserva Cava “La Ticota” Selecció 2017, and it did not disappoint.

In the GlassThis Cava is made from 100% Xarel.lo and aged for 72 months. From the moment the cork was eased from the bottle, a steady stream of fine bubbles rose through the glass, creating an elegant, persistent mousse.

The nose opened with fresh Macintosh apple aromas, while the palate delivered crisp orchard fruit flavors layered with complexity gained from extended aging. A subtle note of lime rind emerged on the finish, adding brightness and freshness to a wine that balanced maturity with vibrancy.

The wine felt refined without being overly serious, a perfect combination for a celebration centered around family, joy, and new beginnings.

What Makes a Gran Reserva Cava Special?While many wine drinkers are familiar with Champagne, fewer understand the quality levels within Cava.

Cava is Spain’s traditional-method sparkling wine, produced using the same secondary fermentation in bottle that creates Champagne’s signature bubbles. The difference lies in the grapes, terroir, and aging requirements.

A standard Cava must age a minimum of nine months on the lees (spent yeast cells).

A Reserva requires at least 18 months of aging.

A Gran Reserva must spend a minimum of 30 months aging on its lees before release.

The 2017 Avinyó Gran Reserva had ample time to develop these characteristics aging for 72 months, resulting in a wine with elegance, depth, and remarkable balance.

Food Pairing SuggestionsAlthough we enjoyed this bottle as a celebratory toast, Gran Reserva Cava is exceptionally food-friendly.

Consider pairing it with:

• Complex dishes
• Roasted meat and chicken
• Oysters
• Thai dishes
• Aged cheeses
• Creamy dishes

Final ThoughtsOne of the things I love most about wine is its ability to become part of our memories.

Years from now, I may not remember every tasting note from this bottle. But I’ll remember sitting with Paul, raising a glass, and celebrating the arrival of our healthy grandson.

The post Wine of the Week: Avinyó Gran Reserva Cava La Ticota Selecció 2017 appeared first on Hudson Valley Wine Goddess.

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For the past 17 years, I’ve had the honor of serving as Chairwoman of the Hudson Valley Wine, Spirits & Cider Competition, held each September at the Hudson Valley Wine Festival in Rhinebeck, New York. When I look back over nearly two decades, I am truly amazed at how far our region has come.

When I first began, the quality of Hudson Valley wines was still finding its voice. Over the years, I’ve seen incredible growth, innovation, and consistency. Today, the wines, spirits, and ciders produced in our region rival those from much more established wine areas, and this competition is a wonderful way to showcase what the Hudson Valley has to offer.

The judges—who include writers, educators, sommeliers, and international wine experts—always remark on the improvements year after year. And I couldn’t agree more. Watching these wineries evolve has been a lot like watching my kids grow up—seeing them blossom, mature, and step confidently into the spotlight.

This year’s 2025 Hudson Valley Wine, Spirits & Cider Competition was a shining example of that growth. Here are the top winners:

Winery of the Year – Fjord Vineyards
Best in Show – Robibero Winery 2021 The Stray
Best Overall Hudson Valley Wine (made with Hudson Valley fruit) – Fjord Vineyards 2024 Albariño
Best Hudson Valley Cabernet Franc – Robibero Winery 2021 The Stray
Best Sparkling – Whitecliff Vineyard & Winery Vidal Pétillant Naturel (Pet-Nat)
Best White Wine – Fjord Vineyards 2024 Albariño
Best Red Wine – Robibero Winery 2021 The Stray
Best Rosé – Benmarl Winery 2024 Dry Rosé
Best Dessert Wine – City Winery Hudson Valley 2023 Vin de Glacier

I couldn’t be prouder of the producers who entered this year. Their dedication and passion are what make the Hudson Valley such a special place to live and taste.

If you haven’t visited a Hudson Valley winery recently, I encourage you to take a trip, do a tasting, and see for yourself. You’ll be surprised—and delighted—by the quality, creativity, and character in every glass.

Here’s to another year of celebrating the wines, spirits, and ciders of the Hudson Valley.

All the winning wines and medals by winery can be found by visiting https://hvwga.com/wp-content/uploads/2025/09/2025-Hudson-Valley-Wine-Spirits-Cider-Competition-Results.pdf

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Franciacorta: Italy’s Sparkling Secret Worth Discovering

When it comes to sparkling wine, Champagne may get all the glory, and Prosecco has certainly earned its share of global love. But nestled in the Lombardy region of northern Italy lies Franciacorta—a sparkling wine with finesse, structure, and a pedigree to rival the finest bubbles in the world. Still relatively under the radar, Franciacorta is Italy’s best-kept sparkling wine secret, and it’s time the world gave it the recognition it deserves.

A Brief HistoryFranciacorta’s sparkling story began in earnest in the early 1960s when winemaker Franco Ziliani, working at the Guido Berlucchi estate, successfully released Italy’s first traditional method sparkling wine in the region. While wine had been made in Franciacorta for centuries, this marked the start of serious, Champagne-style production. The region earned DOC status in 1967 and was elevated to DOCG—Italy’s highest wine classification—in 1995.

Where Is Franciacorta?Franciacorta is located in Lombardy, between the southern shore of Lake Iseo and the city of Brescia. The region benefits from a unique microclimate, thanks to its proximity to both the Alps and the lake, which creates ideal conditions for cultivating grapes with crisp acidity and complexity.

The Grapes of FranciacortaThe main grape varieties used in Franciacorta are:

• Chardonnay: Brings elegance and finesse.
• Pinot Nero (Pinot Noir): Adds structure and richness.
• Pinot Bianco (Pinot Blanc): Permitted in small quantities, it adds floral nuances and softness.

Classifications of FranciacortaFranciacorta wines are made using the Metodo Classico (Traditional Method), the same as Champagne. The classifications are based on aging and dosage levels:

• Franciacorta: Aged minimum 18 months on lees.
• Franciacorta Satèn: Blanc de blancs style, only Chardonnay and/or Pinot Bianco, with lower pressure.
• Franciacorta Rosé: Minimum 35% Pinot Nero; elegant and fruit-forward.
• Franciacorta Millesimato: Vintage-dated, with minimum 30 months aging.
• Franciacorta Riserva: Aged at least 60 months; only for the most structured, age-worthy wines. Winery Spotlight: Marzaghe – Cantico Rosé Franciacorta DOCGMarzaghe is a boutique winery situated in the heart of Franciacorta, where they combine innovation with respect for tradition. The estate is known for crafting precise, expressive wines that showcase the terroir’s natural elegance.

Cantico Rosé is a blend of 80% Pinot Nero and 20% Chardonnay, vinified using the Traditional Method. It spends at least 36 months on the lees, allowing for a round, creamy texture and complex flavor development.

Tasting Notes:

• Color: Delicate salmon pink
• Nose: Aromas of wild strawberries, fresh tree ripe cherries, rose petals, and a hint of brioche
• Palate: Elegant and structured, with a fine mousse and notes of red berries, stone fruit. Long, crisp, and mineral-driven

Cantico Rosé is a serious food wine, yet versatile enough for aperitivo hour. It’s a sparkling wine that feels celebratory without being overbearing—a true hidden gem.

Winery Spotlight: La Montina – Rosé Extra Brut Franciacorta DOCGFounded in 1987 by the Bozza brothers, La Montina is a prominent name in Franciacorta, known for its extensive vineyards and historic cellars located near the charming town of Monticelli Brusati. The estate is deeply rooted in tradition while embracing sustainable practices.

Their Rosé Extra Brut is made with a majority of Pinot Nero and a smaller percentage of Chardonnay, aged for at least 36 months on lees. The low dosage (Extra Brut) keeps the wine dry and focused, highlighting the purity of the fruit and terroir.

Tasting Notes:

• Color: Vivid pink with copper reflections
• Nose: Fresh raspberry, pomegranate, hints of crushed stones
• Palate: Zesty and refined, with vibrant acidity and delicate notes of strawberry, hint of apple
• Finish: Linear and elegant, with persistent minerality

This is a wine that pairs beautifully with a boat ride, salmon, charcuterie, or even sushi. Its clean profile and firm structure make it a standout for those who appreciate precision in their sparkling wines.

The Underdog with a Sparkling FutureFranciacorta may not have the international fame of Champagne or the mass appeal of Prosecco, but for those in the know, it offers exceptional quality, meticulous craftsmanship, and expressive terroir—often at a fraction of the price of its French counterpart.

So the next time you’re looking for bubbles with depth and character, skip the usual suspects and reach for Franciacorta. You just might discover your new favorite sparkling wine.

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When it comes to summer sipping, Spain delivers in spades. With vineyards hugging coastal breezes and winemakers embracing crisp, aromatic profiles, Spanish whites are tailor-made for beach days, rooftop hangs, and seafood feasts. Two bottles that deserve a spot in your fridge this season? The effervescent Ulacia Txakolina Blanco and the juicy, mineral-rich Granbazán Albariño Verde.

Ulacia Txakolina Blanco (Getaria, Spain – $20)Bright · Briny · Slightly Sparkling

From the scenic seaside hillsides of Getaria in the Basque Country, this lightly effervescent white wine is made from local grapes Ondarrabi Zuri and Ondarrabi Beltza. Hand-harvested and fermented in stainless steel tanks, Ulacia captures the essence of the Atlantic coast with zesty citrus, a touch of salinity and stone fruit, and a natural spritz.

What sets it apart? Its refreshing acidity, low alcohol (just 11%), and subtle effervescence from retaining natural CO₂ during fermentation. It’s perfect with raw bar favorites—think oysters, and fresh tuna—or simply as a thirst-quenching aperitif after a day in the sun.

Granbazán Albariño Verde (Rías Baixas, Spain – $27)Aromatic · Lush · Saline

From the lush, granite-rich vineyards of Val do Salnés, Granbazán’s Albariño Verde is what summer dreams are made of. Grown in northwest-facing micro-plots near the sea and fermented with native yeasts, this wine spends four months on fine lees, giving it complexity without sacrificing brightness.

Expect a gorgeous mix of white peach, lime zest, and sea breeze minerality with a zippy acidity on the finish, is a knockout with ceviche, grilled shellfish, or even salty snacks like edamame and olives.

With a touch more weight and complexity than the Txakolina, this Albariño offers a 13.3% ABV and vibrant acidity (7.9 g/L), making it both food-friendly and lively on its own.

Why These Two?Together, Ulacia and Granbazán represent two distinct but equally refreshing sides of Spanish white wine: the energetic, spritzy Txakolina and the aromatic, saline-driven Albariño. Both are built for sunshine, seafood, and spontaneous summer moments.

Pro tip: Serve well-chilled and enjoy outdoors—preferably with salty breezes and good friends.

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When tradition meets terroir across continents, the result can be something truly special. That’s the story behind Louis Pommery Carneros Chardonnay, a wine that gracefully bridges the elegance of Champagne and the sunshine of California. Crafted in the cool-climate Los Carneros AVA, this Chardonnay showcases finesse, structure, and balance, all while capturing a slice of French winemaking heritage transplanted to American soil.

The Pommery Legacy Moves WestThe House of Pommery is an icon of French Champagne. Based in Reims and known for pioneering Brut Champagne in the 19th century, Pommery has long stood for precision, innovation, and elegance. In 2019, the house made a bold leap—introducing a still wine to its U.S. portfolio: Louis Pommery Carneros Chardonnay. Under the guidance of cellar master Clément Pierlot, the wine reflects the house’s roots and Champagne expertise, brought to life on California soil.

This venture into still winemaking is more than a brand extension—it’s a new chapter in cross-continental craftsmanship.

A Taste of Los CarnerosNestled between the rolling hills of Napa and Sonoma, Los Carneros is one of California’s most distinctive AVAs. Influenced by cool breezes and fog from the San Pablo Bay, Carneros is a natural fit for Burgundian varietals like Chardonnay and Pinot Noir. The grapes for Louis Pommery Carneros Chardonnay come from a single vineyard, emphasizing site expression and purity.

Night harvesting and slow pressing help preserve freshness, while partial malolactic fermentation and a gentle touch of oak deliver complexity without overwhelming the wine’s bright, coastal character.

Tasting Notes: Where Elegance Meets SunshineThe 2022 vintage shines with a pale golden hue and green reflections—visually promising the freshness that follows. On the nose, it’s delicately layered: a whisper of vanilla and toast, a touch of buttered spice, then unfolding into soft stone fruit. The palate opens boldly, revealing a silky texture, with buttery richness balanced by notes of pear, citrus and tropical fruit.

This wine walks the tightrope between opulence and restraint—it’s sunny but never overdone, an ideal example of cool-climate Chardonnay with a European soul.

Pairing PotentialThis Chardonnay is a versatile partner at the table. Try it with:

• Oysters or shellfish, where its salinity and citrus lift shine.
• Scallop tartare with citrus, echoing the wine’s zesty core.
• White fish in a creamy sauce, drawing out the wine’s rich mid-palate.

Served chilled between 45–48°F, this is a wine meant to elevate both quiet evenings and special occasions.

Why It Matters

The Louis Pommery Carneros Chardonnay is more than a $25 bottle of California white. It’s a symbol of global winemaking synergy, where French heritage embraces Californian terroir. For lovers of Chardonnay—whether fans of crisp Chablis or rounder Napa styles—this wine offers the best of both worlds: minerality and richness, precision and charm.

Discover more at louis-pommery.com, and let your next glass be a transatlantic toast.

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Domaine Long-Depaquit Albert Bichot Chablis 2023When precision meets tradition, you get Chablis at its finest. The 2023 Domaine Long-Depaquit Chablis from Maison Albert Bichot embodies everything we love about this iconic region: piercing acidity, stony minerality, and lemon-zest brightness—all wrapped in a legacy that spans centuries.

A Burgundy Legacy: The Bichot Family StoryThe Bichot family’s roots in Burgundy date back to 1350, but it was in 1831 that Bernard Bichot officially founded the wine house in Monthélie. Four generations later, the family legacy continues under the leadership of Albéric Bichot, who took the reins in 1996.

Albéric represents a forward-looking vision, combining tradition with innovation and a deep respect for the environment. He has spearheaded sustainable practices across the domaines and invested heavily in vineyard care and modern winemaking, all while keeping the soul of the wines intact. Domaine Long-Depaquit, located in the heart of Chablis, is a prime example of this thoughtful stewardship.

Chablis: Where Limestone and Chardonnay ConvergeChablis lies in the northernmost part of Burgundy, near the town of Auxerre. The region’s fame comes from its soils—Kimmeridgian marl, a blend of calcareous clay and fossilized seashells that date back millions of years. This marine-rich earth gives Chablis its unmistakable minerality, often described as crushed oyster shell or wet stone.

At Domaine Long-Depaquit, Chardonnay vines grow on gentle slopes (5–20% incline), benefiting from diverse exposures and a patchwork of microclimates. This natural complexity translates into layered, expressive wines.

Winemaking: Precision, Purity, and PlaceThe 2023 Chablis is vinified and aged entirely in stainless steel to maintain purity and vibrancy. Fermentation occurs in temperature-controlled vats, and the wine rests on fine lees for 9 to 10 months, enhancing texture without masking terroir expression.

Tasting Notes: Fresh, Focused, and Mineral-DrivenThis vintage captures the classic energy of Chablis:

• Nose: Bright and fresh with notes of lemon zest, delicate florals, and a flinty minerality.
• Palate: Crisp and smooth with lemony and sweet pineapple notes, sharp acidity, chalky textures, and a long, fresh minerally finish.

It’s a wine that feels like a splash of cold sea spray—cleansing, vibrant, and invigorating.

Food Pairing IdeasA natural partner for seafood and light fare:

• Oysters or raw clams
• Crab cakes and shrimp cocktails
• Grilled white fish with lemon and herbs
• With great friends

A Chablis to RememberAt just $28, the 2023 Domaine Long-Depaquit Chablis offers a stunning introduction to both the Albert Bichot philosophy and the magic of Chablis terroir. Sustainably grown, carefully crafted, and bursting with personality, it’s a must-have bottle for lovers of classic white Burgundy.

Region: Chablis, Burgundy, France
Varietal: 100% Chardonnay
Price: $28
Drink: Now through 2028
Learn more at Albert Bichot

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“Making Good Wines is a Craft. Making Great Wines is an Art”Exploring Cantina di Bolzano: Alpine Elegance in Every SipNestled in the heart of Alto Adige, Cantina di Bolzano—also known as Cantina Bozen—embodies the perfect harmony between tradition, sustainability, and cutting-edge winemaking. Founded through the unification of two historic cooperatives from Gries (1908) and St. Maddalena (1930), Cantina di Bolzano represents the collective passion of 224 grower-members cultivating 350 hectares of premium vineyards across some of Italy’s most stunning alpine terrain.

A Story Rooted in Resilience and VisionThe roots of Cantina di Bolzano run deep. From enduring the hardship of WWII bombings to merging in 2001 to create a stronger, unified presence, the winery’s story is one of perseverance and forward thinking. In 2018, the winery unveiled a modern, gravity-flow production facility built into a hillside and designed to resemble a vine leaf—an architectural and ecological feat that earned it South Tyrol’s first CasaClimaWine® sustainability certification.

Sustainability Beyond the BuzzwordCantina di Bolzano lives and breathes environmental stewardship. The entire winemaking process is gravity-fed, eliminating the need for pumps and saving energy. The facility uses renewable sources for heating and employs natural cooling through its hillside construction. Vineyard practices emphasize biodiversity and health, from green manuring to the exclusive use of organic fertilizers and biodegradable materials.

Alpine Terroir, Mountain PrecisionAlto Adige is a region of contrast—where Mediterranean warmth meets alpine freshness. The vineyards span altitudes from 200 to 1,000 meters above sea level, benefiting from diurnal temperature swings and the proximity of the Adige and Isarco rivers. This gives rise to white wines of exceptional freshness, elegance, and character.

Tasting Highlights: Four Expressions of Alto AdigeDuring the recent webinar, we explored four standout wines that reflect the diversity and precision of Cantina di Bolzano’s white wine portfolio:

Dellago – Weissburgunder (Pinot Bianco) 2021 – Partially fermented in stainless steel (80%) and barriques (20%), the wine is elegant and full-bodied with nice acidity. Notes of lemon and green apple with aromas of fall in the glass

Mock – Sauvignon Blanc 2023 – Short cold maceration; aged in stainless steel from vines planted in the 19th century. Aromas of elderflower, hint of a grassy field with juicy red grapefruit and mineral notes.

Hochkofler – Riesling 2023 – Stainless steel fermentation. Dry and elegant, fresh with nice soft acidity. Aromas of pineapple and a hint of petrol followed by notes of peach and apricot.

Puntscheit – Kerner2024 – My first time with the Kerner grape and I was delighted! It was named after Justinus Kerner a poet from Germany. The grape is frost resistant and thrives in a cool climate. It’s very aromatic with notes of nutmeg, peach, mandarin orange, pineapple, nice tingling acidity on the sides of your mouth.

Cantina di Bolzano is more than just a winery—it’s a symbol of cooperative spirit, environmental consciousness, and alpine excellence. Whether you’re sipping a crisp Sauvignon Blanc or a floral Kerner, each glass tells a story of terroir, tradition, and thoughtful innovation. If you haven’t yet explored the wines of Alto Adige, Cantina di Bolzano offers the perfect gateway to one of Italy’s most exciting and dynamic wine regions.

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On a recent visit to Benmarl Winery, I had the honor of presenting them with the Best in Show award from the Hudson Valley Wine and Spirits Competition for their outstanding Semi Sweet Riesling. This well-deserved accolade highlights the dedication and craftsmanship that Benmarl Winery consistently delivers.

While there, I had the pleasure of tasting a selection of their latest wines, each showcasing the unique terroir and winemaking expertise that defines Benmarl.

Benmarl 2021 Cabernet FrancAged for two years in four-year-old French oak barrels, this Cabernet Franc is lovely. It presents a beautifully expressive nose with vibrant red fruit and soft, velvety tannins. The balance and structure of this wine make it a fantastic choice for those who appreciate a refined yet approachable red.

Benmarl 2023 SeyvalPerfect for summer sipping, the 2023 Seyval is a crisp and refreshing white wine. Its bright acidity and lively character make it an excellent companion for warm-weather gatherings and light fare.

Benmarl 2024 RoséCrafted from 100% Cabernet Franc, this stunning 2024 Rosé blends 80% Finger Lakes Cabernet Franc and 20% Estate-grown fruit. The nose on this wine is absolutely incredible, drawing you in with its inviting aromatics. On the palate, delicate hints of strawberry dance throughout, making this a beautifully expressive and refreshing rosé. With 2024 being a fantastic year for grape growing in the Hudson Valley, this wine is a must-try! And comes in cans for the beach and boat!

Benmarl 2021 Field BlendThis intriguing red blend is made entirely from Estate-grown grapes, combining 40% Cabernet Franc, 30% Blaufränkisch, and 30% Saperavi. The three vineyard plots are situated next to each other, resulting in a harmonious blend that brings together the best qualities of each varietal. The wine offers jammy, fruit-forward flavors with hints of plum, making it a delightful choice for enjoying a scenic Hudson Valley sunset.

Exciting Developments at BenmarlOne of the most exciting changes at Benmarl is the addition of their huge new warehouse and production facility. If you visit, you’ll notice it immediately to the right after you park. This expansion will allow Benmarl to increase production and continue bringing exceptional wines that you love. With this investment, I can’t wait to see what exciting innovations and new releases are on the horizon!

Benmarl Winery continues to be a shining star in the Hudson Valley wine scene, and my visit was a wonderful opportunity to celebrate their achievements and experience their latest creations firsthand. If you haven’t yet visited, now is the perfect time to explore all that Benmarl has to offer!

Cheers to great wine and even greater things ahead for Benmarl Winery!

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In our latest episode of Winephabet Street, we journey into the fascinating world of Usakhelauri, a rare and treasured grape from the country of Georgia. Known for its intense color, natural sweetness, and minimal production, this wine is a true gem for wine enthusiasts.

What is Usakhelauri?Usakhelauri, meaning “nameless” in Georgian, is a red grape grown in the mountainous region of western Georgia. With vineyards planted in steep, terraced landscapes, this grape thrives in unique microclimates, contributing to its exceptional quality.

The wine produced from Usakhelauri is naturally semi-sweet, boasting flavors of ripe berries, floral notes, and a delicate balance of acidity and tannins. Due to its rarity, it is often regarded as one of Georgia’s most exclusive and expensive wines.

What Makes Usakhelauri So Special? Limited Production: Only a small amount of Usakhelauri is harvested each year, making it a prized possession for wine collectors. * Unique Terroir: The specific climate and soil conditions in western Georgia give this wine its distinct aroma and taste. * Historical Significance:* Georgian winemaking dates back over 8,000 years, and Usakhelauri is a testament to this rich tradition.

Food PairingsDespite being naturally sweet, Usakhelauri pairs beautifully with strong cheeses, roasted meats, and even dark chocolate desserts. Its vibrant fruitiness and smooth finish make it a delightful sipping wine for special occasions.

Watch or listen to the Full Episode!Have you ever tasted Usakhelauri? Let us know in the comments!

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While labeling bottles for the Hudson Valley Wine Competition in September, I stumbled upon a wine that immediately piqued my curiosity—Whitecliff’s 2022 Non-Intervention Pinot Noir. The name itself made me pause. Non-Intervention? What exactly did that mean? How would it taste? I was eager to find out.

As luck would have it, I also handle bottle labeling at Whitecliff, and at that very moment, their winemaker, Brad Martz, happened to walk in. Of course, I couldn’t let the opportunity pass without asking him about this intriguing wine. Now, Brad isn’t one for being on video, but I managed to nudge him a little out of his comfort zone to share some insights. (video below)
What is Non-Intervention Winemaking?

The term “Non-Intervention” in winemaking refers to a hands-off approach, allowing the natural process to unfold with minimal manipulation. In the case of Whitecliff’s 2022 Pinot Noir, this meant:

Carbonic Maceration – A fermentation technique where whole grape clusters ferment in a sealed vessel, allowing the fruit to break down naturally, leading to fresh, bright flavors.

Indigenous Yeast Fermentation – No commercial yeast was added; fermentation relied on wild yeasts on the grape skins and in the environment.

No Filtering or Fining – The wine remained in its purest form, with no additional processes to alter its texture or clarity.
Tasting the 2022 Non-Intervention Pinot Noir

Recently, I had the chance to finally taste this wine, and it did not disappoint. Here’s what stood out:
Aromatics – The nose carried a beautiful earthiness, setting the stage for the experience.

Flavors – Notes of cherry and cranberry shine through, bringing a bright and juicy character with vibrant acidity

Texture – A subtle touch of vanilla rounded out the palate, providing a soft, inviting finish.

To gain deeper insight into the philosophy and process behind this wine, check out this brief chat with Whitecliff’s winemaker, Brad Martz. I’m glad he shared his perspective on crafting this unique Pinot Noir.

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If you missed the live episode of Winephabet Street’s this month we talked all about Traminette, Our guest was Michael Migliore, owner and winemaker of Whitecliff Vineyard & Winery. Michael brought 45 years of winemaking expertise to the table, providing invaluable insights into this fascinating grape known for its floral, fruity, and spicy characteristics.

What is Traminette?
Traminette is a hybrid grape, a cross between Gewürztraminer and a French-American hybrid. It boasts the aromatic intensity of Gewürztraminer while offering the hardiness and disease resistance of hybrids. Traminette thrives in regions with cooler climates, making it a popular choice in New York’s Hudson Valley and the Midwest.

Key Highlights from the Webinar

The History and Development of Traminette
Michael shared the grape’s unique origin story, developed as a resilient and flavorful alternative to traditional European varieties. Introduced in the 1990s, Traminette has gained a foothold in vineyards across the Northeast and Midwest due to its cold tolerance and disease resistance.

Vineyard and Soil Preferences
Traminette thrives in sandy loam soils and prefers slightly sloped sites for optimal drainage and sun exposure. Michael emphasized the importance of early leaf pulling to allow sunlight to develop the grape’s flavor precursors, ensuring a rich and complex wine profile.

Winemaking Techniques
Michael detailed his winemaking process, highlighting the importance of cold fermentation and short skin contact to retain Traminette’s signature floral and fruity notes. He also touched on experimenting with non-intervention wines, using natural yeasts to create unique flavor profiles.

Tasting Notes
Traminette’s bouquet is a sensory delight, featuring aromas of rose petals, orange blossom, and jasmine. On the palate, expect notes of guava, lychee, Honeycrisp apple, and a medley of spices like ginger and cloves. Michael’s description painted a vivid picture of a wine that’s both elegant and versatile.

Food Pairings
One of the standout moments was the discussion on food pairings. Michael recommended pairing Traminette with:
• Spicy Asian Cuisine: Think Thai green curry or dumplings with chili oil.
• Seafood: Oysters and other light, briny dishes.
• Cheese: Gruyere is a perfect match for Traminette’s nuanced flavors. For sweeter versions, desserts like cheesecake or roasted meats complement the wine beautifully.

Why Traminette Matters
Traminette is more than just a hybrid grape; it represents the innovation and resilience of modern viticulture. Its ability to thrive in colder climates while offering a sophisticated flavor profile makes it a valuable addition to any wine enthusiast’s repertoire.

What’s your experience with Traminette? Share your thoughts in the comments!

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So excited about this episode of Winephabet Street. We are exploring the letter ‘R’ with one of the wine world’s hidden gems, the Rkatsiteli grape. This ancient varietal, which hails from the storied vineyards of Georgia, offers a captivating blend of history and unique flavors that few other wines can boast.

Joining us is a very special guest, Meaghan Frank from Dr. Konstantin Frank Winery located in the Finger Lakes region of New York. Meaghan represents the fourth generation of her family’s winemaking legacy, bringing both a deep respect for tradition and a fresh perspective to the craft.

The Journey of Rkatsiteli

The Rkatsiteli grape is considered one of the oldest known to viticulture, with origins that trace back over 3,000 years in the Republic of Georgia. This grape has survived and thrived through millennia, making it a testament to the resilience and enduring appeal of indigenous varietals.

At Dr. Konstantin Frank Winery, the journey of Rkatsiteli is intertwined with the personal history of the Frank family. Dr. Konstantin Frank, a visionary viticulturist and Meaghan’s great-grandfather, first introduced Rkatsiteli to the Finger Lakes, recognizing the region’s potential to nurture this robust and versatile grape.

Tasting Notes and Pairings

Rkatsiteli produces a wine that is vibrant and aromatic, with a crisp acidity that makes it incredibly food-friendly. It exhibits flavors ranging from ripe apple and pear to herbal and floral notes, making it versatile for pairing with a wide array of cuisines. The wine’s high acidity cuts through the richness of fatty foods and complements spicy and aromatic dishes, making it an excellent match for everything from Indian curries to traditional Georgian recipes.

We were spoiled and taste 3 types of Rkatsiteli Dr. Frank produces.

2021 Amber Rkatsiteli – Spent 2 weks on skins. Fresh floral with orange blossom and chamomile

2022 Rkatsiteli – Bright acidity, notes of pear and nice salinity on the finish

2021 Rkatsiteli Extra Brut – it has a touch of dosage and spent 3 years aging. Nice floral notes and fresh and exciting.

Sustainability and Innovation at Dr. Frank Winery

Under Meaghan’s stewardship, the winery continues to focus on sustainable viticulture practices, including the use of solar energy and participation in New York State’s Sustainable Winegrowing program. This commitment ensures that the legacy of Dr. Konstantin Frank not only preserves the environment but also continues to innovate and lead in the American wine industry.

Experience and Education

Meaghan’s approach to winemaking is deeply rooted in both tradition and science. With a background in wine business and enology, she blends practical experience with academic knowledge, enriching the winery’s offerings with both classic and innovative wines. Her involvement in teaching local WSET courses further reflects her commitment to educating others about wine, ensuring that the passion for viticulture is passed on to the next generation.

Visiting Dr. Konstantin Frank Winery

For those intrigued by the story of Rkatsiteli and the rich history of Dr. Konstantin Frank Winery, a visit to the Finger Lakes offers a picturesque setting to experience these exceptional wines. The winery provides a range of tasting experiences that showcase the diversity of their wine portfolio, from their traditional method sparkling wines to their exquisite Rkatsiteli.

Rkatsiteli is not just about a grape, but about the enduring legacy of a family that changed the American wine landscape. Meaghan Frank continues this legacy with a dedication to quality, sustainability, and education, ensuring that the history of Rkatsiteli will continue to be enjoyed for generations to come.

We hope you enjoyed this exploration of Rkatsiteli on Winephabet Street. Watch the webinar or listen to the podcast for the entire interview

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In this episode of Winephabet Street, Debbie and Lori tackle the questions you’ve been hesitant to ask about wine. Remember, in the world of wine, no questions are considered foolish. Whether you’ve been pondering about tannins, wine pairings, or curious about corks, now is your opportunity to gain clarity without hesitation.

We had such a good show and didn’t get to all the questions, we have a part 2 coming up.

I hope you enjoy!

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The winter isn’t over; March can be difficult, and there’s nothing quite like the warmth and comfort a glass of red wine can provide. Let’s warm up with Spain’s renowned wine regions to explore two beautiful reds that promise to elevate your March evenings: Beronia Graciano 2020 from Rioja and Dominio Fournier 2019 from Ribera Del Duero.

Beronia Graciano 2020, Rioja

Nestled in the Rioja region, Beronia was created in 1973 by a group of friends who had a mission to make great wine. The Beronia Graciano 2020 is a testament to their mission. Graciano, is an indigenous grape variety not grown in many other areas. It ages well and makes wines that are tannic and deep in color.

The Beronia Graciano 2020 SRP $27.99 is medium body and smooth. It has wonderful aromas of violets dark berries, hints of cocoa, tobacco and spice. The palate is wonderful, with ripe bright red fruit, raspberry, plum with a hint vanilla and warm spicy notes.

Something about this wine transports me to a summer day in my childhood.

Dominio Fournier 2019, Ribera Del Duero

Dominio Fournier is located in Ribera Del Duero, a region celebrated for producing some of Spain’s most powerful and expressive wines. This vintage is a beautiful expression of the Tinta del Pais grape, also known as Tempranillo.

The Dominio Fournier 2029 SRP $29.99 is aged 12 months in French Oak. The wine has a nice bouquet of black cherry, blackberry, and hints of baking spice. On the palate the wine is full bodied, fresh and elegant with notes of black cherry, raspberry and licorice.

As we seek comfort and warmth during the crazy weather month of March, Beronia Graciano 2020 and Dominio Fournier 2019 stand out as perfect companions. Their rich flavors, depth, and elegance not only provide a sensory escape to the sun-drenched vineyards of Spain but also remind us of the joy and warmth that good wine can bring to our lives. So, this March, curl up with a glass of these nice Spanish reds and let their stories unfold with each sip.

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Welcome to another engaging episode of Winephabet Street, where the world of wine becomes more accessible, one letter at a time. In this episode, we’re delving into the letter “P” with a focus on Petit Manseng, a varietal that may not be on every wine lover’s radar but certainly deserves a spotlight for its distinctive qualities and growing popularity, particularly in Virginia.

Lori and I are joined by Lee Hartman from Bluestone Vineyards in Virginia, who shares his deep insights into Petit Manseng. Lee’s journey in the wine industry, from his initial reluctance to his aha moment realizing the magic of winemaking, is as inspiring as it is educational. Bluestone Vineyards is nestled in the Shenandoah Valley, benefits from its unique microclimate and terroir, contributing to the distinctive character of their Petit Manseng.

Petit Manseng is a white grape variety native to Southwestern France, now gaining ground in Virginia and even Arizona. Known for its small berries and loose clusters, is celebrated for its resilience against common vineyard challenges such as mold and mildew. Its ability to thrive in Virginia’s climate, retaining acidity while achieving high sugar levels, makes it an intriguing varietal for winemakers. The grape’s versatility shines through in the variety of styles it can be crafted from dry to dessert wines, showcasing its broad appeal. Lee Hartman’s discussion on the challenges and rewards of working with Petit Manseng provides a fascinating glimpse into the art and science of winemaking. From the considerations in the vineyard to the decisions made in the winery, it’s clear that crafting wine from Petit Manseng is a labor of love that requires patience, skill, and creativity.

As Petit Manseng gains recognition beyond Virginia, exploring this varietal offers an exciting opportunity for wine lovers to expand their palates and discover new favorites. Whether you’re a seasoned wine drinker or new to the wine world, Petit Maneng’s unique profile is sure to captivate and surprise.

For those eager to learn more about Petit Manseng and perhaps even taste it for themselves, Lee’s invitation to visit Bluestone Vineyards is an open door to explore the beauty of Virginia wine country. As Winephabet Street continues to uncover the Winephabet of wine, Petit Manseng stands out as a memorable chapter that enriches our wine journey.

So, pour yourself a glass, settle in, and watch the webinar or listen to the podcast.

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On a cold and damp winter night, the kind that calls for warmth and comfort both in ambiance and on the plate, we whipped up some homemade tomato soup and grilled cheese and bacon and paired it with 2019 Primus – The Blend. The Blend was a perfect companion to this meal.

About Primus

Agustin Huneeus, a man with a profound passion for wine and an unyielding determination, founded Primus about 20 years ago. His dream was to create wines that stands shoulder-to-shoulder with the best in the world. Huneeus, with his deep understanding of viticulture and winemaking, quickly recognized the potential of Chile’s unique terroirs and set out to exploit them to their fullest potential.

The winery was designed to harmonize with its surroundings, employing sustainable practices that ensure the health and vitality of the vineyards. The winery’s philosophy revolves around producing wines that are a true reflection of their origin, capturing the essence of the terroir in each bottle.

Primus The Blend 2019 Vintage

One of the crowning achievements of Primus Wines is the 2019 vintage of Primus The Blend. This exquisite wine is a testament to the winery’s commitment to quality and its skill in blending different grape varieties to create a harmonious and complex wine.

Composition of the Grapes

The 2019 Primus The Blend is a “Blend” of 40% Carmenere, 35% Cabernet Sauvignon, 10% Syrah, 10% Petit Verdot and 5% Cabernet Franc. Each grape variety contributes its unique characteristics to the blend.

• Cabernet Sauvignon is sourced from Alto Maipo, the site of the first vineyard to be planted in Chile in 1541. It is considered to produce the best Cabernet Sauvignon in Chile. This provides the backbone of the blend, offering structure, tannins, and dark fruit flavors.
• Carmenère adds depth and silkiness with its spicy and herbaceous notes.
• Syrah provides black fruit and spice
• Cabernet Franc adds elegance
• Petit Verdot adds intensity and color.

The wine is rich and complex with a lovely mix of red and black fruit, ripe blackberries, hints of spice, vanilla and a touch of herbaceous notes.

The wine complemented the creamy, tangy flavors of the rich tomato soup. The smokiness of the bacon hit on the spicy notes in the wine.

The 2019 Primus The Blend transforms a simple meal into a wonderful dining experience. It’s a reminder of how the right wine can turn even the simplest of meals into a celebration of flavors and moments.

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Since Valentine’s Day falls mid-week this year, there’s a unique opportunity to stretch the festivities beyond just one day. Rather than limiting the celebration to February 14th, why not embrace the entire week, culminating with weekend brunch? This extended celebration allows for an ongoing expression of love and appreciation, making every day feel special.

A weekend brunch allows more time to relax and enjoy each other’s company without the constraints of weekday schedules. It’s a perfect occasion to celebrate with a bottle of Albert Bichot Crémant de Bourgogne Brut Réserve and pair it with your brunch.

Albert Bichot, a renowned Négociant in the heart of Burgundy, France, was formed in 1831. Today, it is run by the 6th generation Alberic Bichot. They own 6 Domaines in Chablis, Cote de Nuits, Cote de Beaune, Cote Chalonnaise and Beaujolais. In addition as a Négociant, Albert Bichot sources grapes from various growers, with a hands-on approach to provide quality wines.

Albert Bichot Crémant de Bourgogne Brut Reserve is a sparkling wine made in Burgundy using the method champenoise. However, it comes with a much more approachable price tag, making it an excellent choice for those looking to enjoy the elegance of bubbles without breaking the bank. This affordability does not compromise quality; Crémant de Bourgogne is celebrated for its finesse and complexity, rivaling its more famous cousin Champagne.

Albert Bichot Crémant de Bourgogne Brut Reserve SRP$23.99 – A blend of 60% Chardonnay and 40% Pinot Noir. The grapes come from Chatillonnais, Cote Challonnaise, and Maconnais. 90% of the wine was in stainless steel tanks and 10% aged 6 months in barrels. It then matures 18 to 20 months in the bottle. The wine has beautiful fine bubbles. Aromas of green apple, lime, and white flowers lead to a fresh and soft palate with hints of citrus and pear.

Keep the Valentine’s spirit alive into the weekend. Toast to love, life, and beautiful moments together. Remember, love is not celebrated on one day, it’s everyday and celebrate with Cremant.

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My first romance with Sherry was as a judge at a 3-day wine competition in New York City. The wines entered were from all over the world. On the last day, I had a flight of Sherry. I never really knew Sherry as an after-dinner drink like I knew Port. I’ll never forget the romance I felt after the first sip. I was hooked. I was so hooked that I didn’t let them take the glass of Sherry away as I wanted to finish it when the competition was over.

My romance didn’t end with Sherry then. I was so intrigued I enrolled in the Certified Sherry Wine Specialist course two years ago and passed with honors. I have a romance with Sherry, and I hope you have one with Sherry this Valentine’s Day.

This Valentine’s Day, I suggest romancing with Lustau’s Cream East India Solera Sherry. The term “cream” signifies a blend, in this case it is a blend of Oloroso and Pedro Ximenez which have matured separately in its own solera for 12 years.

After the two wines are blended it is aged for 3 more years in a 45 cask solera. This process is a nod to historical practices where sherry casks were sent on voyages to colonies and came back to the European ports, resulting in a smooth silky and complex wine.

You can pair this wine with dessert, creamy cheese, or foie gras. You can also make an East India Negroni.

Lustau Cream East India Solera Sherry SRP $29.99 – Smooth and velvety with layered notes of mushroom, raisins, figs and prunes. It is on the sweet side. Very easy to sip on while cuddling on the couch in front of the fireplace. Serve in a regular wine glass, slightly chilled. After it’s opened, store it in the refrigerator for ten months.

East India Negorni –

.75oz Lustau East India Solera Cream Sherry

2oz aged rum

.75oz Campari

Pour into a rocks glass, add ice and garnish with an orange twist.

Note: Gin can be used instead of rum.

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In December, on Winephabet Street, we learned about the Orange Muscat grape with our special guest, Andrew Quadi of Quadi Winery. Nestled in Madera, California, Andrew and his wife have been crafting exceptional wines since the late ’70s, transitioning from an engineering background to the art of winemaking.

Orange Muscat, is a grape variety that boasts a fusion of orange and apricot flavors that fascinate the senses in a surprisingly delightful way. Despite its green skin, the wine reveals a captivating golden-orange hue and an irresistible aroma,

The winemaking process for Orange Muscat is a meticulous art. The grapes undergo one to two days of skin contact at a low temperature before being pressed and fermented, bringing out the unique apricot-orange flavors. Aging in French oak barrels adds to its rich, vibrant taste and golden appearance.

Its natural sweetness sets Orange Muscat apart, with grapes maturing to at least 23% sugar content. This sweetness, combined with layered fruit and floral aromas, usually leads to the creation of delightful sweet wines.

Orange Muscat can elevate your tasting experience. It pairs wonderfully with desserts, particularly those less sweet than the wine itself. Imagine it with nice creamy New York cheesecake.

Orange Muscat offers a unique and memorable experience. Its distinct taste and color make it a delightful discovery, perfect for pairing or enjoying solo.

Quady Winery 2020 Essensia Orange Muscat SRP $23.99 – Nice, slightly orange to match the name. Smooth on the palate with hints of orange and apricot. This wine is on the sweeter side but has a nice consistency on the palate. Serve slightly chilled.

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It was a cold and snowy winter night, and I reached for Argentina’s Art of Earth Wines. It’s summer in Argentina, so at least I can think of warm weather and sunshine.

Art of Earth Wines is the largest viticultural group in the world. With 29 cooperatives and 5,000 winegrowers, they manage 25,000 hectares of vineyard plantings throughout the top growing regions of Mendoza and San Juan.

Their wines strive for a pure expression of the region, true to their origins and free of pesticides and herbicides.

Art of Earth Chardonnay SRP $11.99 – You can’t beat the price and the taste. The grapes are carefully selected and undergo vinification in stainless steel tanks with no oak. My first sip took me poolside on a warm summer day. Aromas of lime and slate. Crisp with a nice roundness on the palate shows the malolactic fermentation with a great grape expression. Juicy pineapple and tropical fruit with hints of minerality. A nice lemony finish. I served this with Shrimp and Grits, and it was a perfect meal!

Art of Earth Cabernet Sauvignon SRP $11.99 – This Cabernet Sauvignon truly reflects the region’s unique terroir, characterized by the influence of the Andes Mountains and the semi-arid desert conditions. The wine undergoes vinification with controlled temperature fermentation and aging in stainless steel tanks, preserving its bold and complex flavors true to the grape. This is a drink now, wine. Lovely black currant with a hit of cocoa and spice. Straightforward drinking and a good everyday Cabernet.

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In the fall, I had the opportunity to spend an afternoon with Michael Migliore, owner of Whitecliff Vineyard and Winery, at their Olana Vineyard in Hudson, NY. This is a 10-acre site just over the Rip Van Winkle Bridge on the Hudson side, in the shadows of the Olana Estate and on the banks of the Hudson River.

Michael established and started farming this land in 2015 with Cabernet Franc, Pinot Noir, Gamay Noir and Chardonnay. The vineyard is situated on land with a long agricultural history dating back to indigenous peoples who inhabited the area over 3,000 years ago. Artifacts like arrowheads and a 4-foot-long mortar pistol for grinding corn have been uncovered on the property.

In the 19th century, the land was primarily used to grow Concord grapes, which were shipped to major cities along the East Coast. After Prohibition, it transitioned to apples and cherries before Michael brought grape growing back to the site. Some legacy cherry and apple trees still remain scattered throughout the property.

On our tour, we tasted grapes right off the vine just before harvest. We check the seeds for maturity and flavor.

Listen to the podcast, and you will receive a lesson in history dating back to the Mohegans who inhabited the property, to Frederick Church, who built Olana in the 1870’s and the town of Greendale (which doesn’t exist today) to present-day grape growing and vineyard management.

It is an inspiring podcast for the history buff and wine geek. I hope you enjoy it.

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Transcript:I wanted to talk to you today about an article that was in the Daily Catch. org. It was written by Scott Davis and full disclosure, I am quoted twice in the article. The article is about Milea Vineyard’s plans. with Clinton Vineyards. And if you’re not already aware, Clinton Vineyards was purchased by Malaya in 2022.

And it was a great article talks about Phyllis and Ben Feder, and how they started Clinton Vineyards with the Seyval Grapes because they knew that the Save All Grapes grew well on that property. And they made Meth and Champagnois, still wine. So what they plan on doing with the Clinton Vineyards property is make it a sparkling wine house.

Now, I thought that was great when I first started to read it. I’m like great because Long Island has Sparkling Point. They make sparkling wines from grapes grown in Long Island and we have Hearts and Hands that focuses on sparkling wines in the Finger Lakes. So why not in the Hudson Valley? Well, as I read deeper, here’s what I don’t agree with.

They are going to create a label called Hudson Valley Vineyards. And in that label, you’re going to have the left bank and the right bank. So I thought, oh, that’s great! They’re going to designate grapes from the right side of the river and the left side of the river. because that Hudson River can be a great divide.

But no. The right bank is going to be the focus of sparkling wines made with New York grapes. The left bank is going to be sparkling wines coming from Oregon. Don’t know if they’re coming already made or if they’re coming and going to be finished at Clinton Vineyards. Honestly, I am unclear on that.

However, when people go out wine tasting in the Hudson Valley, they want to taste wines made in the Hudson Valley. They want to taste wines that the winemaker can speak to, the tasting room staff can speak to, that have the terroir of the Hudson Valley and when you’re bringing in grapes from Oregon, you know, or already finished sparkling wine from Oregon.

You’re really kind of messing with the integrity of Hudson Valley wines and Hudson Valley wine region. And if people want to go and taste Oregon sparkling wine. They’re going to do one of two things. They’re either going to go out to Oregon and go wine tasting and purchase sparkling wines and bring them home or they’re going to go to the liquor store and they’re going to purchase a sparkling wine from Oregon.

Um, I don’t agree with that. The Hudson Valley is viticulture. We have wonderful winemakers. We have wonderful vineyards and Why bring Oregon wine into the Hudson Valley to sell? There’s so many opportunities within purchasing grapes from New York State and making sparkling wine and even just purchasing grapes within the Hudson Valley and making wonderful sparkling wines with them

Why are you going to bring Oregon sparkling wine to the Hudson Valley and include it in some type of wine tasting and put it on a label that says Hudson Valley Vineyards. The grapes are coming from Oregon. So, like I said, I don’t usually get my point of view known because I kind of keep to myself.

But this really got my panties in a bunch because I love the Hudson Valley. It’s my baby. The wine region is wonderful. There’s new wineries. There’s younger winemakers. They’re experimenting with different varietals. , and it’s just a wonderful place for wine tasting. Bringing Oregon wine into the Hudson Valley to sell out of a tasting room, it messes with the whole integrity of our region that we have spent a long time building up.

So I’m going to leave the article, link below. , make sure you click on it and read it and I’d love to hear,, your point of view on it. Thanks for listening.

Staatsburg’s Milea Vineyard Plans Expansion, a Wine Club, and Culinary Offerings as it Reimagines Clinton Vineyards For a New Age

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The Kotsifali grape is an indigenous red grape variety from the Greek island of Crete. This grape is essential to many Cretan wines and is highly prized for its unique qualities.It is known for producing wines with medium to full body and moderate acidity. The grape is often blended with the Mandilaria grape to create wines with a deep ruby color and notes of dark fruits, herbs, and spices. The Kotsifali grape also produces rosé wines with fresh fruit flavors and floral aromas.

The winemaking tradition of Crete dates back to ancient times, and the island has a long history of producing wine. In the Middle Ages, Crete was under Venetian rule, and during this time, the wine industry experienced significant growth. The Venetians introduced new grape varieties and modern winemaking techniques, which helped improve Cretan wine quality.

Last month during Winephabet Street we explored the Kotsifali grape with Evan Turner the Wine Director/Sommelier at Krasi Meze + Wines restaurant in Boston. During the webinar, Evan shared his knowledge and experience with the Kotsifali grape, providing insights into the winemaking techniques used to create these unique wines. We also discussed the history and culture of the island of Crete and how it has influenced the winemaking tradition of the region.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. Dracaena Wines and Trio North Wildwood sponsor it.

Grab a bottle of wine and watch the webinar or listen to the podcast.

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Earth Day, celebrated annually on April 22nd, is dedicated to increasing awareness of our planet’s environmental issues and promoting positive change. The event, first celebrated in 1970, has since become a global movement. Every year, people worldwide come together to participate in various activities, from planting trees and cleaning up litter to discussing climate change and advocating for sustainable living. One of the key areas where sustainable living can make a difference is in the production and consumption of our food and drink.

Earth Day is an important reminder that our actions directly impact the environment. Climate change, deforestation, pollution, and the depletion of natural resources are all problems that require our immediate attention. Earth Day provides a platform to raise awareness about these issues and motivate individuals, communities, and businesses to take action to pursue a greener, more sustainable future.

One area where we can make a difference is in our consumption habits, particularly in the food and drink industry. By supporting environmentally friendly and sustainable practices, we can help to reduce our carbon footprint and contribute to a healthier planet.

Veramonte Winery in Chile is an excellent example of an organization promoting sustainable and environmentally friendly practices. Veramonte Winery is a pioneer in sustainable and environmentally friendly winemaking practices in the Casablanca and Colchagua Valley of Chile. With a deep understanding of the need to preserve the environment for future generations, Veramonte Winery has focused on organic farming practices to cultivate their grapes. These practices promote biodiversity, protect the environment, and produce healthier, more flavorful wines.

Veramonte Winery’s commitment to organic farming means that their vineyards are free from synthetic pesticides, herbicides, and fertilizers. Instead, they utilize natural pest control methods, such as cover crops, insect predators, and organic compost to maintain healthy vineyards. This commitment to organic farming extends throughout the winery’s production process, from planting and cultivation to harvesting and winemaking.

By using organic grapes, Veramonte Winery is able to reduce the environmental impact of their wine production while also preserving the natural characteristics of their terroir. The result is a range of high-quality, environmentally friendly wines that reflect the unique qualities of the Casablanca and Colchagua Valley.

Celebrating Earth Day with Veramonte Winery

As Earth Day approaches, it is essential to recognize and support businesses like Veramonte Winery committed to sustainable and environmentally friendly practices. By choosing wines made with organic grapes, we can celebrate Earth Day and contribute to the global effort to protect our planet. As we raise our glasses in a toast to Earth Day, remember that every small action, like choosing sustainable products, can make a significant difference in the world around us.

So this Earth Day, explore the diverse and flavorful world of organic wines from Veramonte Winery, and let’s toast to a greener, more sustainable future!

Veramonte Sauvignon Blanc 2022 Casablanca Valley $13.99 Sauvignon Blanc is harvested at night so it will maintain fresh and bright acidity. The 2022 vintage began great but took a while to ripen. It hung on the vines a bit longer than usual to reach its maximum aromatic potential and concentration of flavors we all know and love from this region. A beautiful spring and summer Sauvignon Blanc. Its fresh with juicy white grapefruit and a hint of lime and salinity with puckering acidity.

Veramonte Chardonnay 2022 Casablanca Valley $13.99 The Chardonnay grapes are harvested first thing in the morning and whole clustered pressed. Some of the wne is barrel fermented in neutral oak with wild yeasts, while the rest is put in stainless steel tanks. Thirty percent of the wine goes through spontaneous malolactic fermentation. Nice minerality and silky on the palate, hint of salinity with great expression of the grape.

Veramonte Pinot Noir 2020 Casablanca Valley $13.99 The Pinot Noir grapes are harvested at night. Fifteen percent goes through whole cluster maceration and fermentation to achieve greater structure. The grapes are fermented in small open tanks with native yeasts. With hot summer and less precipitation during the winter months led to an earlier harvest. The grapes had lower yields but were very expressive and aromatic. Aromas of vanilla, hint of ashtray and earth escape from the glass. On the palate nice strawberry, vanilla, hint of acidity, silky mouth feel and tannins.

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The Jampal grape, also known as Jampel or Malvasia Fina de Jampal, is a unique and rare grape variety native to Portugal. It is believed to have originated in the Douro Valley region. It is predominantly grown in the Terras do Dão region, located in the country’s central northern part.

The Jampal grape is a white grape known for its high acidity and aromatic qualities. It is said to produce wines with a rich, full-bodied flavor that is often described as having a mineral quality with notes of citrus, green apple, and stone fruits.

Jampal grapes are known for their thick skin, which helps protect them from the intense heat and sun the region is known for. They are also known for their resistance to disease, making them a popular choice for growers in the region.

Despite its unique and complex flavor profile, the Jampal grape has remained relatively unknown outside of Portugal. This is partly due to its rarity, as it is only grown on a small number of vineyards in the Terras do Dão region. In fact, as of 2021, only around 200 hectares of Jampal grapes were known to be cultivated in Portugal.

March edition of Winephabet Street we explored the Jampal grape with Special guest Direu Vianna Junior MW. a renowned Portuguese wine expert, who will share his insights on the near-extinct Jampal grape. 🌟 Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

Watch the webinar or listen to the podcast and you will:

🔍 Discover the history of Jampal

🥂 Learn about its unique flavor profile

🏞️ Explore winemaking techniques & regions

🎤 Hear firsthand accounts of reviving this rare grape

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Victoria is one of the most diverse regions in Australia, and it is well-known for producing some of the best wines in the country. Victoria is home to 800 wineries in 21 different wine regions, each with unique characteristics and wine styles. Swiss, French and German immigrants established many of the first vineyards.

One of the most prominent wine regions in Victoria is the Yarra Valley. Located just an hour’s drive from Melbourne, the Yarra Valley is a cool-climate wine region producing some of Australia’s most elegant and refined wines. The region is characterized by mountains on either side, rolling hills, lush greenery, and a moderate climate, which makes it ideal for growing a wide range of grape varieties. The Yarra Valley is home to over 80 wineries, each offering a unique wine-tasting experience.

The Yarra Valley is best known for producing exceptional cool-climate wines like Chardonnay, Pinot Noir, and Shiraz. These wines are renowned for their delicate, complex flavors and ability to reflect the region’s unique terroir. The region is warmer than Burgundy but cooler than Bordeaux. The Yarra Valley’s cool climate produces wines with higher acidity levels, which gives them a bright, refreshing taste that is perfect for pairing with food.

Another notable wine region in Victoria is the Mornington Peninsula, just south of Melbourne. The Mornington Peninsula is also a cool climate wine region, producing elegant Pinot Noir and Chardonnay. The region’s maritime climate and sandy soils produce wines with crisp acidity and refined flavors. The region has over 9% of Australia’s Pinot Noir plantings and is the third Pinot Noir wine region.

Moving to central Victoria, we have the warm climate wine region of Heathcote. Heathcote is known for producing rich, full-bodied red wines, particularly Shiraz. The region’s red soil and warm climate produce wines with intense fruit flavors and firm tannins.

In the northeast of Victoria, we have the warm climate wine region of Rutherglen. Rutherglen is famous for its fortified wines, particularly Muscat of Rutherglen. Also grown here is the Durif grape, which produces a spicy, intensely flavored full-bodies wine with intense color and mouth-drying tannins. (a purple teeth wine) The region’s hot summers and cool nights produce wines with rich, complex flavors and aromas.

There are many more wine regions in the State of Victoria. As your home base, a trip to Melbourne will give you access to the different wine regions.

I attended a tasting at the Australian Embassy in New York City of wines from the Victoria region. Here are some standouts.

Giaconda 2017 Estate Vineyard Chardonnnay, Beechworth Region – This wine was incredibly nice! Nicely balanced with soft and delicate oak. Balanced acidity and a beautiful finish. It just glided on your palate. A small boutique winery all estate grown grapes.

Jasper Hill Vineyard 2019 Riseling, Heathcote Region Nice petrol notes, clean and bright acidity.

Yarra Yering Vineyard 2017 Shiraz Underhill, Yarra Valley – Exciting Shiraz, medium bodied with expressions of dark cherries, plum and a kick of spice.

Yering Station 2019 Pinot Noir, Yarra Valley – Yering Station is Victoria’s first vineyard planted in 1838. Nice, fresh medium bodied, showing red fruit with a hint of vanilla, cinnamon bark, and a hint of spice on the finish.

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In this episode of Winephabet Street, we learned about the Isabella grape with Stephen Casscles, a viticulturist and winemaker from New York’s Hudson Valley. His project is Hudson Valley Heritage Wines where he works with indigenous, native or historically notable grapes and re-introduces them and a national audience to bring these grapes back.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

The Isabella grape is a “Chance Hybrid or Chance Seedling” grape explains Stephen. Horticulturist George Gibb planted the grape in his garden in Brooklyn, New York and Nurseryman, William Prince from Flushing, New York went to Gibb’s house, like the grape and got cuttings from it. Date, 1819. He began selling it out of his nursery and named the grape Isabella after Gibb’s his wife. Today, Isabella is grown in Brazil, India, Moldovia and Ukraine, covering over 70,000 acres.

Learn more about Isabella from Stephen who is so knowledgeable in this grape and may others by listening to the podcast of watching the webinar.

Unfortunately, we didn’t get to sample any wines during the webinar. Please let me know if you find and taste an Isabella wine.

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Have you heard about Merlot lately? I look for it on winelists and don’t see it. It’s not prominent in wine stores…So I ask “what has happened to Merlot?

Merlot has been around for centuries. I think it’s not as popular for one, due to the success of Sideways and the focus on Pinot Noir and dissing Merlot. But also the rise of the popularity of bold tannic reds like Cabernet Sauvingon. People might perceive Merlot as soft or mellow, which I don’t agree with after seeking out and tasting a bunch of Merlot. Merlot can be smooth and approachable but also complex and full bodied, definitely not light on the palate.

Used as a blending grape, it is the key component in Bordeaux blends. Known for its juicy fruit flavors of black cherry, plum, blackberry and a hint of blue fruit. It can have soft tannins and velvety mouth feel. When used as a blending grape with Cabernet Sauvignon, Merlot can round out the tannic structure of the wine.

A relatively adaptable grape variety that can grow in a variety of climates and soil types. However, the best quality Merlot is grown in regions with moderate to warm temperatures, such as Bordeaux in France, Napa Valley in California, and the Columbia Valley in Washington. It is also grown in New York, Italy and other places throughout the world.

Let’s get geeky about the grape. Merlot thrives in well-drained soils with good water retention, as it is susceptible to both drought stress and waterlogging. Merlot is a mid-season ripener and prefers a long growing season to fully mature and develop its characteristic fruit flavors. The best quality Merlot is grown in regions with moderate to warm temperatures, well-drained soils, and a long growing season. Growers must also take care to manage the grape’s vigor, as excessive leafy growth can negatively impact the quality of the fruit.

My personal feeling is that Merlot is that middle child and suffers from middle child syndrome. Older brother Cabernet Sauvignon is bold and bossy, while little sister Pinot Noir can be an overachiever (have to keep up with your older siblings) and sassy. With the middle child, Merlot feels excluded, ignored, and neglected because of the birth order. Even though Merlot is great, it feels overshadowed by its older and younger sibling and needs to compete for everyones love.

Give Merlot some LOVE. Seek out wine made with a single varietal and says Merlot on the label. Let me know what Merlot wines you are drinking!

I recently tasted three lovely Merlot wines all from California. All will be great with food or on its own.

Ettore Merlot Zero 2019 SRP $35 – Before you begin to speculate what Zero stands for, I will tell you. Zero stands for zero sulfites added to the wine. Ettore is dedicated to maintaining pure and organic production methods. Estate grown in the southernmost town in Mendocino County, 500-600 feet above sea level, 25-27-year-old vines. This Merlot is fermented in stainless steel.

The wine…aromas of intense dark juicy berry fruit, violets and vanilla. The palate has soft and silky tannins laced with dark berry fruit, cassis, plum, a hint of chocolate and a touch of blueberry.

St Francis 2018 Sonoma County Merlot SRP $20.99- This Merlot is aged for 16 months is French oak barrels with 25% of the barrels new oak. A nice full bodied wine with intense aromas of blackberry, plum and vanilla with a touch of spice. The palate is rich and silky with gritty tannins, and flavors of black cherry and dark fruit. Nicely structured and easy to drink.

Josh Cellars 2019 Merlot SRP $16.99 – Beautiful aromas of blueberry, violets, vanilla and a touch of black fruit. The palate is soft and clean with blackberries, and plum. Very easy drinking.

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Quivira Vineyards,located in the heart of California’s Dry Creek Valley. This family-owned winery (Pete and Terri Kight) has been producing premium wines since 1981 and is well-known for its commitment to sustainable and organic farming practices.

The vineyards cover over 40 acres and they are a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals. Each vineyard block is farmed individually to highlight the unique characteristics of the grapes, resulting in wines of exceptional quality and complexity.

Quivira specializes in producing full-bodied and balanced red wines with a focus on Zinfandel. Their Zinfandel wines are some of the most sought-after in the region and are known for their rich and spicy flavors, with hints of black fruit and a smooth finish.

The winemaking team at Quivira is focused on balance and transparency of the terror by using low-input winemaking that spotlights the varietals and origins. They use a combination of winemaking techniques, such as blending, co-fermentation, phased harvesting and barrel aging in oak and acacia wood.

Quivira Vineyards is also dedicated to preserving the environment and promoting sustainable agriculture. Their vineyards are farmed using biodynamic methods, which minimize the use of chemicals and promote healthy soil, plants and wildlife.

In addition, since 1998 they have been working with the California Department of Fish and Game to restore Wine Creek to its native Steelhead trout and Coho salmon population. Wine Creek goes through their property on the way to Dry Creek.

Quivira Vineyards is a winery that combines the art of low-intervention style wines with the principles of sustainable agriculture. Their commitment to producing premium wines and their dedication to preserving the environment make them a place to seek out and try their wines.

I had the opportunity to sample four of their wines. All very nice!

2021 Quivira Sauvignon Blanc, Sonoma County SRP $19 – This is 96% Sauvignon and 4% Semillon. Lovely fresh aromas of juicy white grapefruit and lemon taffy. The palate is fresh with high acidity. Notes of grapefruit pith that turns into juicy grapefruit as the wine opens with nice minerality.

2021 Quivira Sauvignon Blanc, Fig Tree Vineyard SRP $30 – Juicy pink grapefruit aromas escape from the bottle after it’s opened. Aromas of wet grass, lychee and Meyer lemon. The palate has notes of minerality with medium-high acidity. Notes of white grapefruit, lemon zest and lime. On the finish, it leaves you with a tingle of acidity on the tip of your tongue.

2021 Quivira Rosé, Wine Creek Ranch, Dry Creek Valley, SRP $25 – A blend of 70% Grenache, 11% Counoise, 9% Mourvedre, 5% Petite Sirah and 5% Primitivo.Nice minerality in this wine. Floral aromas with hints of strawberries, raspberries and orange peel lead to a palate showing juicy strawberries, rhubarb, and nice acidity.

2019 Quivira Zinfandel, Dry Creek Valley SRP $28 – Everyone likes a good Zin! This one spent 10 months in oak. French oak, American oak and Hungarian oak. Aromas of brambling red and black fruit with black spice lead to a palate of plum, boysenberry, a hint of cocoa and jamminess.

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Have you heard of the Txakoli region of Spain and/or the Hondarrabi Zuri grape? First let me tell you how these words are pronounced.

Txakoli is pronounced chah-kuh-lee and Hondarrabi Zuri is pronounced ohn-dah-rah-bee Zoo-Ree.

In our January episode of Winephabet Street we explored the Txakoli region of Spain and the Hondarrabi Zuri grape with special guest Rick Fisher, Spanish Programs Director at the Wine Scholar Guild.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

Txakoli is a unique wine-growing region located in the Basque Country along the northern coast of Spain. The region is known for producing a distinctive and refreshing white wine made from the Hondarrabi Zuri grape.

The Hondarrabi Zuri grape is an indigenous variety that is well adapted to the cool and damp climate of the Txakoli region. The grape produces crisp and zesty wines that are high in acidity and low in alcohol.

The Txakoli wine-making process is also unique, as the wine is often bottled before it has completed fermentation. This results in a naturally carbonated wine that has a lively and effervescent character. The wine is traditionally poured from a height into glasses to create a frothy head and enhance its flavor and aroma. Rick demonstrates this during the webinar.

In recent years, Txakoli and the Hondarrabi Zuri grape have gained international recognition and become increasingly popular with wine lovers. Despite this popularity, the Txakoli region remains small and traditional, with many vineyards using sustainable and organic methods of production.

On this webinar I was sipping on Zudugarai Bodegas Txakoli Malda from the Getariako Txakolina D.O. Made with 100% Hondarrabi Zuri grapes. Aged for only a few months on fine lees prior to bottling.

Tasting Notes: lots of green apple, lime zest, salinity, crisp, high acid and a minerality finish.

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If you’re a fan of Chilean wines, you’ve probably heard of Primus. This small winery has quickly gained a reputation for producing some of the finest wines in the region. Founded by Augustin Huneeus who is the proprietor of Quintessa in Napa Valley. He was born in Chile and entered the wine business in 1960 with Concha y Toro. He started Veramonte Winery in Chile before selling the controlling interest to Gonzalez Byass. As Veramonte, today, Gonzalez Byass has a controlling interest in Primus.

Primus – meaning “The First Among Its Peers.”

Primus, is dedicated to producing high-quality, handcrafted wines that showcase the unique character of the terroir of the region. Their vineyards are located in Apalta, Colchagua Valley and Alto Maipo, Maipo Valley.

The winery’s focus is on producing three wines; Carmenère, Cabernet Sauvignon, The Blend, a blend of Cabernet Sauvignon, Carmenère, Petit Verdot, Cabernet Franc and Syrah.

What sets Primus apart from other Chilean wineries is its commitment to sustainability. The winery uses organic and biodynamic practices in the vineyard, and all of its wines are made with minimal intervention in the cellar. This means that the wines are a true expression of the terroir the grapes were grown on.

I had the opportunity to try the three Primus wines and you won’t be disappointed! Honestly, these are some of the better Chilean wines I’ve tasted. Elegant and balanced with no green notes. All sell for an SRP of $20.99. You can’t go wrong bringing these to the table.

Primus Red Blend 2018 – A blend of 55% Cabernet Sauvignon, 20% Carmenère, 10% Syrah, 10% Petit Verdot and 5% Cabernet Franc. Each of the grapes provides their own personality to the wine. The Cabernet Sauvignon the structure, the Carmenère the density and smoothness, the Syrah the spice, the Cabernet Franc the elegance and the softness of the Petit Verdot.

Primus Cabernet Sauvignon, Maipo Valley 2018 – This spent 12 months in French Oak, with 18% of the oak being new. Nose of cigar ash, blackberry, and vanilla that leads to a palate that is soft and silky. Notes of blackberry, cherry, a little forest floor. A very nice elegant Cabernet Sauvignon and one of the nicest Cabs I’ve tasted from Chile.

Primus Carmenère Apalta, Colchagua Valley 2018 – This also spent 12 months in French Oak with 18% of the oak being new. Aromas of a mix of red berries, cedar with a plate of dark fruit and little pepper on the finish. Silky tannins with a hint of chocolate and rosemary.

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The Oltrepo Pavese is an area of the Province of Pavia, located in the Lombardy region of Northern Italy, 40 minutes from Milan. The Oltrepo Pavese region is a hidden gem that is often overshadowed by more well-known Italian wine regions such as Tuscany and Piedmont when it comes to wine. However, this region has a lot to offer and is home to some of Italy’s most beautiful and delicious wines.

The Oltrepo Pavese region is located in the heart of the Po Valley and is known for its rolling hills and beautiful countryside. The region is home to a number of small, family-owned wineries that produce some of Italy’s most sought-after wines. The most famous of these wines is the sparkling wine Brut, which is made using the traditional Champagne method. The Classic Method for Oltrepo Pavese DOCG Wines is a minimum of 70% Pinot Noir then Chardonnay and grey Pinot up to 30%. When the word Pinot appears on the label the wine has no less than 85% Pinot Noir.

In addition to its sparkling wines, the Oltrepo Pavese region is also known for its red wines, which are made using a variety of grapes, including Barbera, Croatina, and Pinot Nero (Noir). These wines are known for their intense flavors and robust tannins and are often paired with hearty Italian dishes such as risotto and braised meats.

The soil in the region is composed of ancient rocks called Terra Rossa. The Terra Rossa brings rich humus and clay to the soil for the vines. The soil also contains a lot of iron which intensifies the red color in the grapes. The climate is Mediterranean, with warm summers and mild winters.

If you are thinking of traveling to the region, many of the wineries offer tours and tastings and are happy to welcome visitors who are interested in learning more about their wines. In addition to visiting wineries, there are also several other activities to enjoy in the Oltrepo Pavese region, such as hiking, biking, and exploring the beautiful countryside.

Here are some wines to seek out.

Francesco Quaquarini, Sangue di Giuda dell Oltrepio Pavese 2021 – This is a low alcohol wine clocking in at 6%. It’s a blend of 25% Barbara, 65% Croatina and 10% Ughetta di Canneto. It’s a sweet red wine that is frizzante. A bit sparkling. With notes of cherries, olives and some floral notes.

Travaglino Pinot Nero dell Oltrepo Pavese 2021 – Nice garnet in color with aromas of red raspberry. Leads to a light palate of red fruit and baking spices that explode on the finish and then dissipates quickly

Campo Dottore Riesling Mon Carul Oltrepo Pavese 2020 – Nice petrol notes on the nose along with some floral notes. You can taste hints of the petrol on the palate with some lemon notes and white nectarines. It’s soft with a tinge of acidity on the finish.

Gua Rini Cera Unq Volta La Bonarda Frizzante Oltrepo Pavese – Hints of wood and dark fruit on the nose. Leads to a palate of dark cherry, black raspberry with a touch of fruitiness. It’s light and refreshing.

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If you’re a fan of wine, you’ll definitely want to put Virginia Wine Country to your list of places to visit. I have visited the region twice but have not been recent. (It is on my to-do list). I was in possession of a case of 2022 Virginia Governor’s Cup Wine Winners and invited my neighbors over for a wine tasting. None of them even knew Virginia had wines, let alone the fantastic quality of these wines.

Located just an hour outside of Washington, D.C., Virginia’s wine country is a hidden gem that is quickly gaining recognition as one of the best wine regions in the country.

Virginia has a long history of winemaking, dating back to the early days of colonization. Today, the state is home to more than 300 wineries, producing a wide range of red, white, and sparkling wines. Virginia has something for every wine lover from dry whites and fruity reds to bubbly sparkling wines.

Its diverse terroir sets Virginia wine country apart from other wine regions. The state is home to a range of micro-climates and soil types, which means that winemakers can grow a wide variety of grapes. As a result, Virginia wines are known for their unique character and complexity.

Each of the wineries has its unique character and style. During the tasting, that showed. When asked what wines they liked best, Mike said “They were all really good. Some stood out more than others because that was my taste.”

For 2023 put Virginia Wine Country on your list. No matter where you go in Virginia wine country, you’ll be sure to find some amazing wines. Watch the above video to get views on the wines from first-timers tasting Virginia Wines.

Here are tasting notes from the wines we tasted.

Trump Winery 2015 Brut Reserve, Charlottesville, Monticello AVA SRP $75 – 100% Chardonnay. The wine had nice bready notes and fresh acidity accompanied by minerality. Nice hints of green apple ad citrus on the palate.

Maggie Malick Wine Caves 2020 Albarino, Hillsboro SRP $34 – This was a really nice Albarino, crisp and clear with the essence of tangerine, lemon and lime. Dry with nice minerality and tangy acidity.

Barboursville Vineyards 2020 Vermentino Reserva, Barboursville, Monticello AVA SRP $23 – Spring in a glass! Fermented with natural yeasts and aged on the lees for 10 months, then another 8 months in bottle before being released. Lots of lychees and lemon aromas, followed by a palate with nice minerality and notes of grapefruit and lime.

Michael Shaps Wineworks 2019 Chardonnay, Charlottesville, Monticello AVA SRP$30 – Aged in 36% new and 64% used French oak barrels. Lovely aromas of caramel apple, pear, melon, and brioche. A nice full-bodied wine on the palate that is nicely balanced with hints of minerality, melon, lemon and lime zest.

50 West Vineyards 2019 Ashby Gap, Middleburg AVA SRP $30 – This wine was Nancy’s favorite. A blend of 75% Cabernet Franc and 25% Cabernet Sauvignon Lots of brambly fruit aromas. The palate full of black cherry, tobacco and a burst of soft tannins. Paired very well with Brie topped with raspberry jam.

Shenandoah Vineyards 2019 Reserved Red, Edinburg, Shenandoah Valley AVA SRP $38 – A blend of 38% Cabernet Franc, 37% Cabernet Sauvignon and 25% Petit Verdot. Fermented separately in stainless steel then moved to 60% new and 40% used French oak barrels for 10 months.The wine is then blended and aged for 12 more months in barrel. Nice aromas of blackberry, dark cherry and cassis. A complex palate of leather and earth with hints of red and black fruit, vanilla and mouth-drying tannins

Cana Vineyards & Winery of Middleburg 2019 Le Mariage, Middleburg AVA SRO $48 – A blend of 43% Cabernet Sauvignon, 22% Merlot 14% Malbec 14% Petit Verdot and 7% Cabernet Franc.Aged for 17 months in barrels with 30% New French oak. A complex wine with lots going on. Some menthol aromas with black cherry and blueberry. The palate is soft and shows some chocolate, dark fruit and supple tannins

Stinson Vineyard 2017 Meritage, Crozet, Monticello AVA SRP $38.99 – Another blend of 50% Merlot, 20% Cabernet Franc, 15% Cabernet Sauvignon and 15% Petit Verdot. Aged by varietal for 6 months in 20 -50% new French oak. Blended, then returned to the barrel for 15 months. Aromas of vanilla, violet, red currant and a hint of blue fruit. The palate showed nice structured tannins and well-integrated fruit.

Wisdom Oak Winery 2019 Nineteen, North Garden, Monticello AVA SRP $38 – A blend of 50% Petit Verdot, 25% Cabernet Franc and 25% Cabernet Sauvignon. The Cabernet Franc was aged in new Virginia oak the rest were aged in neutral oak. Notes of blue fruit, plum and cinnamon spice.

Pollak Vineyards 2017 Meritage, Afton, Monticello AVA SRP $50 – Aromas of blackberry, spice and vanilla lead to a nice palate full of cassis, and plums with a long finish.

Cana Vineyards & Winery of Middleburg 2019 Unite Reserve, Middleburg AVA SRP 65 – 65% Petit Verdot, 29% Cabernet Franc and 6% Merlot. The wine spent 17 months in new French oak. Lots going on in this wine. Aromas that are savory with back olives, vanilla and black plum. Complex palate with plum, blackberry, lots of dark fruit and well structured mouth-drying tannins.

Rockbridge Vineyard 2018 V D’OR, Raphine, Shenandoah Vally AVA SRP $25 – Now it’s dessert time with dessert wine. This is a blend of 39% Traminette, 36% Reisling, 19% Vignoles and 6% Vidal Blanc. It has 11% residual sugar. A nice dessert wine that is sweet, but not overly sweet, with a bit of toffee and citrus. This paired very well with the Dulce de Leche cake and carrot cake.

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Have you heard of the Graciano grape? I didn’t until we featured it on Winephabet Street in November. Graciano is mainly grown in the Rioja and Navarra regions of Spain. It is challenging to grow, is low-yielding, late harvesting and susceptible to mildew. It is used a lot as a blending grape for its deep color, strong aromas, and ability to age.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine, and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

In this episode, we were joined by Josh Harp, winemaker at Jada Vineyards and Winery. Jada is a small winery with a 3000-case production.

The wine we sampled during this webinar was Jada’s 2019 Hell’s Kitchen. It’s a blend of 55% Syrah, 17% Graciano, 15% Grenache and 12% Tannat from the Willow Creek District of Paso Robles. Aromas of cassis, plum and leather escaped the glass. The wine is serious but exciting. Nice expression of tannins, dark fruit, black currant with a plum pepperiness and a touch of earth on the finish. Very easy to drink!

I will add I did have a bottle of Ser 2018 Graciano in my cellar that I drank recently. Ser is women-owned and located in Santa Cruz, Ca. The grapes for this wine that was 100% Graciano came from Bokish Vineyard in Lodi Ca. It had lots of cherry aromas with hits of violets. This led to a palate that was soft, not complex with silky tannins, and full of black cherry. There was a wonderful black pepper spice that is soft and lingers on the finish. Very easy drinking.

Listen to the webinar or podcast and hear what Josh has to tell us about the Graciano grape and Jada Vineyards and Winery. If you find yourself drinking a glass or bottle of Graciano, please let me know what you think.

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When you purchase wine, and you know that a portion of the sale will benefit a group or Not-For-Profit organization that is special to you, it makes the wine taste better.

Josh Cellars is the second label for Joseph Carr. The label is to honor his father, Josh. Josh was a volunteer firefighter. Joseph goes one step further in honoring his dad’s legacy by donating $1 for every bottle sold from his Josh Reserve Cabernet Sauvignon, Lodi to the National Volunteer Fire Council or other local firefighter charities throughout the country.

This donation provides direct assistance to volunteer fire departments. Helps in programs for training, recruitment, retention, health and safety and more.

Volunteer firefighters give their time to save you. They go through the same kind of training a paid firefighter does, only it’s their expense. It’s their equipment, their gas that is coming to put the fire out at your home, save you in a car accident and sometimes rescue your cat. My brother-in-law is a volunteer fighter who took it to the next level and became an FDNY and is now retired.

These guys put their lives on the line for you. The least you can do is purchase a bottle of Josh Reserve Cabernet Sauvignon, Lodi and know that $1 goes to supporting the volunteer firefighters. Josh will not disappoint.

Josh Cellars 2020 Reserve Cabernet Sauvignon, Lodi $21.99 – Sourced from the Lodi region of California and aged in 25% new French Oak, this wine has aromas of cigar box, oak, coffee and black cherry. The palate is soft and full of blackberry, blueberry, and dark berry with hints of vanilla that lead to a finish of coffee notes and drying tannins. Honestly, it’s a great everyday Cab.

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Sunday was Cabernet Franc Day. A day when we celebrated Cabernet Franc. It was created by Lori Budd of Dracaena Wines for her love of Cabernet Franc. Why did she pick December 4th?

Well, December 4th is the anniversary of Cardinal Richelieu’s death. Who is Cardinal Richelieu? Besides being the inventor of the table knife (yup), Cardinal Richelieu is responsible for bringing cuttings of Cabernet Franc from the Libournais region in Bordeaux to the Loire Valley.

Lori does such a great job in the promotion of this grape/wine. The Cabernet Franc grape is used for blending, but it is so good on its own. It is more than a blending grape.

I spent all last week drinking Cabernet Franc. Here are two California Cabernet Francs that are new to me.

Blue Victorian Cabernet Franc 2018 – Located in the Suisun Valley, Blue Victorian is a special project and second winery of the Frank and Liz Vezer of Vezer Family Vineyard. Blue Victorian produces a Cabernet Franc that is soft and luscious with lots of black cherry fruit.

Tessier Cabernet Franc 2019 – Kristie, a scientist turned winemaker, is following her appreciation of Burgundian and Loire Valley wines in producing small lots of wines. Annual production is about 1400 cases and includes Cabernet Franc, Pinot Noir, Grenache, Pinot Gris, Gamay Noir, Riesling, Syrah and Mourvedre.

Kristie’s 2019 Cabernet Franc is sourced from the El Dorado wine region. Aromas of bright red raspberry and violets escaped from the glass. The wine was full of black cherry, pine, hints of forest floor. I turned on the suggested music paring on Spotify – Laura Veirs “Drink Deep.” As I sat sipping my wine, listening to the music, the wine got softer and began to all blend harmoniously together.

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This past week was a big Spring tease. With temps in the 60’s I had to uncork some Rose and think Spring! Now that the days are getting longer and the sun on your face is getting warmer, it’s Rose time. There is something about Rose wine that is energizing and come mid-February, you need to be energized.

I reached into my wine fridge and pulled out not one but two Rose wines from Robibero Winery in the Hudson Valley. That is what happens when you can’t decide. These are two Rose’s are pink, but that is the only thing they have in common, besides that they are both are delish and they come with their own personalities

Robibero New Yorkie Rose 2020 New York State is dedicated to their winery dog Crush. Made using the saignee method, it is 50% Cabernet Franc and 50% Cabernet Sauvignon sourced from Long Island. Fresh on the nose with hints of watermelon and tangerine. It screams fun! Crisp and clean on the palate with tingling acidity. Dark red maraschino cherry lingers on the finish. This is a porch, beach and pool wine.

Robibero Rose Wine 2020 New York State – This Rose wine is a blend of Malbec, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot aged in neutral oak. This wine is more full-bodied. hints of sweet red berry on the nose. The palate is sexy with a bit of oiliness and soft acidity. This is a great food wine.

I look forwards to the warmer weather and sitting on the porch at Robibero Winery sipping their wines, or on my porch or yours!

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There is a world of Sparkling Wines out there produced in the Methode Champenoise also known as Classic Method or Metodo Classico in Italy. Located just a few hours north of Venice is the Trentodoc appellation in Italy where Sparkling Wines are made in the mountains.

The history of Sparkling Wine production in Trentino dates back 150 years when Giulio Ferrari started his first production of Method Classico. In 1993 the appellation achieved the DOC and this was the first DOC in Italy established for producing a champenoise sparkling wine. The vineyards are found at 900 meters above sea level. It is the only place in the world where champenoise sparkling wine is produced in a mountain environment.

In 2007 there was a collective territorial trademark created exclusively for the method sparkling wine produced in Trentino. The wine must be produced exclusively with Trentino grapes. These grapes are Chardonnay, Pinot Noir, Pinot Bianco, Pinot Meunier. To be able to put Trentodoc on the bottle, the winery must submit the wine to the Chamber of Commerce committee for evaluation. Then they can become a member of the Istituto Trento Doc. Then they can put the trademark on the bottle. There are 180 labels that carry this trademark seal with 63 sparkling wine producers producing 9 million bottles.

Trentodoc wines can be produced as white or rose Brut, Millesimato or Riserva.

Brut: 15 months aging on lees

Millesimato: 24 months aging on its lees

Riserva: 36 months aging on lees

I had the opportunity to sample Cesarini Sforza Brut Rose 85% Chardonnay and 15% Pinot Noir. Honestly, it was the first sparkling wine I’ve tasted from this region and it was amazing. The crispness of the mountain air and freshness is expressed all throughout this wine from the aroma to the palate to the finish. There is a hint of brioche on the nose with some raspberries dancing in the back. The palate was fresh and elegant with mouth-watering acidity, fresh red fruit and hints of tangerine.

Prices for Sparkling Wine produced in this region range from $20 to $40. You won’t be disappointed.

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We don’t get to drink or taste many Turkish wines and I was so excited when we chose Yapincak for the letter Y on Winephabet Street. We reached out to Andrea Lemieux who is known as the Quirky Cork and a champion in Turkish Wines to be our guest. She has just published a book The Essential Guide to Turkish Wine and it’s available on Amazon.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

Yapincak is pronounced ya-pin-juck. The grape produces a wide range of wines from dry, aged in stainless steel or oak and sparkling. It is grown in the Marmara and Aegean regions of Turkey around the Gallipoli Peninsula. Yapincak is also known as Kinali Yapincak. There are not a lot of wineries that are growing this grape and making wine with it. This was a real treat and such a great find.

During the webinar, I got to sample 2018 Sevilen Yapincak. I really liked the label and it was designed by their winemaker Sibel Coban Urentay. It pays honors the original architecture at the winery’s Murefte vineyards that sit along the Sea of Marmara. The wine was golden yellow in color, medium-bodied with notes of red apple, hints of minerality, white spice and medium acidity.

Please watch the webinar or listen to the podcast and learn about the amazing Yapincak grape.

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As Valentine’s Day gets closer, it’s all about Champagne and love. It’s the time of the year you want to find the perfect bottle of Champagne and share it with that someone special. If you are like me, you do it around the fireplace with a nice home-cooked meal, soft music playing. There is no bottle of Champagne that says it better than Lanson 1760 Le Rose.

Maison Lanson is one of the oldest Champagne Houses founded in 1760. The cross you see on the bottle dates back to 1798 when the founder’s son decided to use the Maltese Cross to distinguish their wines from everyone else. Not everyone can use the Maltese Cross. The origin dates back to the Crusades and the Knights Hospitaller and he was a member of the Hospitaller’s Order of Malta. This Cross represents a person who is willing to defend others and their community at no cost. He had a love for his people and community.

Lanson believes in love not only for their community but love for the soil, the terroir. They believe that happiness should be shared and what better way to share in happiness and love, but with a bottle of their “Le Rose.”

This Valentine’s Day, it’s not about the fancy restaurant you’re dining at for this once-a-year event, it’s about the person or people you are with. You can be in your dining room, outside around your fire pit, sitting on the couch watching Netflix. Remember it’s about feeling the love, the love you have for each other, the bond that brings you together. Sharing this love with Lanson just elevates the entire evening.

From the time you pop that cork, Lanson 1760 Le Rose will heat up the evening. That first sip will have you looking at your loved one, smiling as the warm tingling feeling travels throughout your body. Made with 53% Pinot Noir, 32% Chardonnay and 15% Pinot Meunier, it has a beautiful salmon color and elegant fine bubble. Aromas of soft strawberry, hint of baking bread and mandarin orange. Just smelling what is escaping from the glass will have you looking at each other with romance in your eyes. Once you take that first sip, you know it’s a perfect evening. Crisp, clean and elegant with red fruit, just ripened strawberry, nice acidity will have you flirting for more.

Lanson 1760 Le Rose is available at most liquor stores and retails for $69.99.

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Sherry, when I hear that word I think of cooking Sherry. The big bottles you purchase from the liquor store that says “Dry Sherry” or “Cream Sherry.” Next, I think about the Sherry my grandmother drank, Harvey’s Bristol Cream, which by the way is really good. But, I never understood Sherry.

Fast forward about 10 years ago I was judging a 3-day wine competition in New York City. I had a flight of Sherry and there was one Sherry that stood out. It was an Oloroso Sherry. I was impressed! It was the last flight of the day and I insisted on finishing the glass. We rated it a 98. It was from that day I knew I had to learn more about Sherry.

I signed up for the Certified Sherry Wine Specialist course offered through the Wine Scholar Guild in conjunction with The House of Lustau. I sat through a 2-hour class on Monday, January 10, and then there was another 2-hour class on Friday, January 14. The first hour was instruction and tasting and the last hour was the exam. I stress exams and I cleared my schedule that week so I could study. I read the manual, wrote notes, and stressed.

I am happy to report, not only did I pass, but I passed with Honors!!! I am now a Certified Sherry Wine Specialist (CSWS)

Here are some facts you may not know about Sherry:

• Serve Sherry in a white wine glass.

• The first press of the Palomino grapes are used for Fino (a dry Sherry)

• The second press of the Palomino grapes are used for Oloroso (a dry Sherry)

• The third press is used for distillation and the fourth for vinegar.

• Fino and Manzanilla are fortified with grape neutral spirits until they reach 15% alcohol and biologically aged under a veil of flor (yeast)

• Manzanilla is Fino produced in the Sanlucar de Barrameda
• Oloroso goes through oxidative aging and is fortified to 17% alcohol so the flor doesn’t survive
• Palo Cortado and Amontillado begin aging as Finos under flor. During the process when the flor is still present but the wine doesn’t meet the expectation of the winemaker it will then be aged oxidatively and called Palo Cortado. In the case of Amontillado, the flor is very thin or not present during tasting and is then aged oxidatively.
• Sweet Sherry is made with Moscatel and Pedro Ximenez grapes.
• Medium Sherry base wines are Amontillados or Olorosos with Pedro Ximenez or Moscatel added. Sugar content is between 5 & 115 g/l
• Cream Sherry has a base of Oloroso with Pedro Ximenez or Moscatel or both added. Sugar content is between 115 & 140 g/l

Now let’s talk Sherry with food. Before this class, I would never have thought to pair Sherry with food but it pairs very well with many dishes.

• Fino & Manzanilla’s pair well with seafood, cold soups, Iberian ham, fried codfish oysters, sushi & smoked salmon
• Amontillado and Palo Cortado pair well with spicy foods, cream of mushroom soup, bluefish, turkey, cheddar and sheep cheeses, steak tartare, albondigas, Indian and Thai food.
• Oloroso think game. Roasted duck, pheasant, wild boar, lamb and steak. Hard cheeses like manchego, parmiggiano.
• Medium and Cream Sherries pair well with soft cheeses like brie and camembert, pumpkin pie, tiramisu, red fruits and rice pudding
• Moscatel and Pedro Ximenez pairs well with dark chocolate, creme brulee, brownie, cheesecake, citrus fruits, stinky cheese (stilton, roquefort, gorgonzola), vanilla ice cream. My favorite is making a deconstructed ice cream sandwich with gingerbread cookies, vanilla ice cream drizzled with Pedro Ximenez.

There is so much more about Sherry. This gives you a good start. Pick up a bottle of Sherry and let me know what you think.

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Seventy-five years ago, the Dal Bianco family began their journey into wine. The year was 1946 when Epifanio purchased the Ai Palazzi estate at Gorgo at Monticano. When purchased the estate had 5 hectares of vineyards and a farmhouse. Today Masottina owns 280 hectares of vineyards in the Conegliano hills, on the River Piave, Gorgo a la Monticano and Mogliano Veneto. They produce a beautiful range of Prosecco and Sparkling Wines under the Masottina brand and Ai Palazzi Masottina brand for their still wines.

I had the opportunity in November to taste through the Masottina Prosecco portfolio celebrating their 75 years of production. My conclusion is that they are all very nice impressive Prosecco’s that really express the terroir of the regions the grapes are grown in. All the Prosecco tasted below are made from 100% Glera grapes, reasonably priced and great for every day.

Calmaggiore Prosecco DOC Treviso Brut SRP $14 – Fresh and expressive this Prosecco is pale yellowish in color. Notes of citrus, pear and green apple. Nicely balanced.

Costabella Prosecco DOC Organic Brut SRP $14 – The grapes for this wine come from vineyards cultivated using organic methods without using chemical fertilizers. Pale straw yellow in color and very soft on the palate with a lingering citrus finish. This Prosecco is a little more full-bodied and elegant with notes of orchard apple and citrus. Would pair really well with a Caesar Salad.

Collezione Contrada Granda Conegliano Valdobbiadene Prosecco Superiore DOCG Brut SRP $17 – The grapes come from the heart of Prosecco, Conegliano Valdobbiadene three areas: Ogliano, Solighetto and Rolle. Grapes from each of these areas contribute different personality to the wine from the terroir. From Ogliano you get the complexity and aromatic intensity of the fruit. Floral hints from the grapes from Solighetto and acidity from Rolle. Aromas of fresh pear and white flowers, lead to a palate that is smooth, fresh and balanced.

Collezione Contrada Granda Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry SRP $17 – Aromas of white flowers, fresh orchard apples and pears lead to a creamy palate with notes of tart apple and a touch of sweetness.

Collezione R.D.O.Coneliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG R.D.O Ponente Brut Millesimato SRP $20 – The grapes for this wine come from a single vineyards that faces the south-west that get more exposure to sunlight. Beautiful structure and elegance, yet complex. Aromas of orchard pear, sweet apple, citrus and a hint of flint. Complex palate with notes of sage, tart apple with a citrus finish.

Collezione R.D.O.Coneliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG R.D.O Levante Extra Dry Millesimato SRP $20 – Grapes for this wine come from 50 year old vines facing east that are exposed to constant breezes. Another beautiful complex Prosecco. Floral aromas along with citrus and a hint of white pepper lead to a softly structured palate with notes of apple and a touch of minerality.

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Xarel-lo is a Spanish grape used in the production of Cava and grown in the Catalonia region of Spain. It is indigenous to Spain and I personally only thought of it as a blending grape. Little did I know……A little research, special guests on Winephabet Street an Xarel-lo is more than just a blending grape.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

For episode X featuring Xarel-lo we had two special guests on the show. Rick Fisher, SipWSET, SWS and Spanish Programs Director for the Wine Scholar Guild along with Ignasi Segui from Vinyes Singulars. Ignasi is the 23rd generation farmer/vinegrower managing the family estate that has existed since 1405. He is the first generation winemaker to bottle and produce wines with grapes made from his vineyard.

This episode is so special because as I mentioned, I only thought of Xarel-lo as a blending grape in Cava. As you watch or listen, you will see all four of us are drinking Xarel-lo produced in different ways. I was drinking a Cava, Lori a Xarel-lo as a still wine, Rick Xarel-lo as an orange wine and Ignasi, a late harvest Xarel-lo. It was pretty amazing as we all got to discuss the different ways the grape was used.

Sit back, grab a glass of wine and watch or listen to the episode. If you have any questions, feel free to email me and I will do my best to answer them.

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We all love Italian food, who doesn’t. I married an Italian and he would eat pasta every night if he could. But, there is so much more to Italian food than pasta and so many good wines to pair with each course from the many regions of Italy. Different regions in Italy specialize in different cuisine and produce different wines.

This winter as we find ourselves stuck inside, have a dinner party and focus on the food and wine of the different regions in Italy. Here are some wine and food suggestions:

Begin your evening with some bubbles. I suggest CA di Prata Prosecco DOC Brut made with 85% Glera and 15% other varieties with a SRP of $15.99. (a great price) The bubbles are soft with nice acidity and hint of minerality and citrus. Notes of tart green apple and pear with a dry finish. Serve this with an antipasto plate of various Italian cheeses and meats. I like to have at least three appetizers, add Arancini balls (rice balls, risotto balls), tomato and toast (whipped ricotta and tomatoes with toast)

Moving on to your second course with Barone Montalto 2020 Pinot Grigio Sicilia IGT SRP $11.99. This Pinot Grigio is a beautiful straw yellow in color with aromas of white grapefruit, citrus, wet stone and some green herbs. The palate is crisp with medium acidity some hints of limon with a clean dry finish. Since this wine is from Sicily a nice Sicilian dish to pair with it. In researching dishes to try are raw red prawns and sardines. I don’t eat either, so I’m not going to recommend something I wouldn’t eat. I did find a nice Sicilian dish Baked Swordfish Rolls. They seem pretty easy and you can prep ahead of time. Slice your Swordfish thin and top with capers, pine nuts, raisins, olives and squeeze a lemon on it. Roll it up and secure with a skewer and dip in breadcrumbs. Then you can bake, fry or grill.

Course three – the main event! This calls for a nice Barbaresco. Riva Leone Barbaresco 2017 DOCG is made with 100% Nebbiolo with an SRP of $25. The Piedmont region of Italy is known for its truffles. A creamy pasta and truffle dish or Truffle Macaroni and Cheese would pair well. If you want more of a meat dish, try Veal Scaloppine Marsala. This dish originated in the Piedmont region.

Now we are onto dessert, my favorite part of the meal. Beginning the meal with bubbles, why not end it with bubbles too? Acquesi Asti Spumante made with 100% Moscato grapes SRP 16.99 from the Piedmont region of Italy. This wine comes in a beautiful bottle you might want to keep. Nice floral aromas with hints of honey, peach, apricot, and orange zest. Some dessert suggestions, Creme Brulee topped with fresh berries, apple pie, fresh fruit salad, or berries and cream.

No matter what you decide to pair with the wines, don’t forget to put your spin on the recipe. Let me know your menu for your dine-around Italy dinner.

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On the 23rd episode of Winephabet Street we visited the Waitaki Valley of New Zealand. Well virtually, with the help of Jim Jerram, owner of Ostler Wines and David Harlow of NZ Wine Navigator.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

Where is the Waitaki Valley? The Waikati Valley is nestled between Central Otago and Canterbury. It is a fairly new wine region with the first vines planted in 2001. The region has cold winters and hot summers. The autumn months are long which allows the grapes to reach their ripening potential while holding onto the crisp acidity. The rocky limestone soil retains the heat and reflects the sunlight onto the grapes.

Jim provided us with two of his wines and WOW! I don’t drink enough of New Zealand wines!

Ostler Lakeside Wines 2016 Riesling Waitaki Valley North Otago – Beautiful! Nose of clean petro a little lime and earth. The palate brings a hint of stone fruit and apple, medium body, a hint of minerality and a bite of acidity.

Ostler Caroline’s 2016 Pinot Noir Waitaki Valley North Otago – This is an elegant Pinot Noir with lots going on. Strawberry jam and vanilla aromas lead to a clean nicely balanced palate with a hint of chalkiness. Flavors of black and red cherry, cranberry with a pop of acidity on the finish.

Grab a glass and watch or listen to the webinar and learn about the Waitaki Valley region of New Zealand

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This is the season for celebrations! Vilarnau Cava’s are perfect for any celebration. Just look at the packaging. It screams party, good vibes and celebrate!

Vilarnau is proud to now be 100% organic. They hold the Organic Viticulture Certificate issued by the Catalan Council for Organic Agriculture. They strive to make the best cava with as little impact on the environment as possible. All of Vilarnau Cavas are produced in the traditional methode champenoise, the same method Champagne is produced.

Ways to enjoy Vilarnau Cava

• Pop the cork when the clock hits midnight New Year’s Eve
• Brunch New Year’s Day
• Apres Ski
• In the hot tub
• Cuddled next to the fireplace with your loved one
• After shoveling snow
• Sunday Brunch
• Hump Day – because the weekend will be here soon!
• On the beach
• Watching the sunset
• Celebrating a new job or promotion
• Wedding
• Bridal Shower
• Weekend Wine
• Watching your favorite sports team on TV (For me it’s the Buffalo Bills!)

You really don’t need an excuse, you are gifted every day, celebrate that! Priced at $14.99 and $15.99, it should be your house bubbly. Before you even pop the cork, take notice and enjoy the beautiful artwork of the bottle.

Vilarnau Brut Reserva NV SRP $14.99 This is your typical cava blend of the indigenous grapes of the region: 50% Macabeo, 35% Parellada and 15% Xarel.lo, aged over 15 months in the bottle. Elegant bubbles shooting straight up with excitement. Notes of green apple, pear and citrus lead to a mid palate creaminess and a touch of brioche.

Vilarnau Brut Reserva Rose NV SRP $15.99 This blend is 85% Garnacha and 15% Pinot Noir. Each grape variety is fermented separately in stainless steel tanks, blended and bottled for the second fermentation. After the second fermentation, the cava is aged for 15 months in the bottle. The bright red berries just burst out of this cava. It’s fresh, yet elegant with a soft creaminess to it.

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Pinot Grigio is a grape found in the northern regions of Italy. Personally, I am not a huge fan of the grape, but continue to try them, knowing at some point one is going to make a difference and I did. It’s all about where it’s grown and the TLC that goes into each bottle.

Albino Armani has been growing Pinot Grigio in the Adige Valley since 1607. Today Albino and Engle Armani are the 16th generation winegrowers nurturing 750 acres of vineyards in three of Italy’s Northeast regions of Triveneto; Veneto, Trentino-Alto Adige and Fruili-Venezia Giulia.

They have found that the best locations for Pinot Grigio are by the mountains. Their vineyards are surrounded by the Alps, in the presence of rivers and have the influence of the Adriatic sea.

Armani Pinot Grigio is SQNPI (National Quality System for Integrated Production) certified produced in Trentino, Grave Friuli and Valdadige. Three different regions, producing Pinot Grigio that is specific to the terroir of the region.

In the Veneto area you will find morainic and alluvial soil where as in the Friuli-Venezia Giulia area the soil is clayey and stoney. In Valdadiage you’ll find calcareous and alluvial soil. All these different types of soil contribute to the different taste and structure of the wines in addition to the climate in each area.

I had the opportunity to taste four Albino Armani Pinot Grigios. I really enjoyed them. They paired very well with sushi. I might add, I don’t do raw fish, so my fish was tempura coated. If you notice all four bottles are dark. They believe that the dark bottle prevents oxidation and all Pinot Grigio packaging should be in dark bottles.

Albino Armani Pinot Grigio Colle Ara Valdadige Terradeiforti DOC 2019 SRP $21.99 -The grapes, from the southern part of Valdadige in the Veneto region selected for this wine were grown on ancient terraces that are exposed to the late afternoon sun. The soil was compromised rich in glacier debris that is mainly calcareous. The Pinot Grigio grapes were cold macerated overnight with their skins giving it a slightly pink color. Notes of stone fruit, pineapple, grapefruit and dried white flowers.

Albino Armani Pinot Grigio Corvara Valdadige DOC 2020 SRP $14.99 – The name for this wine Corvara comes from a 1300 fortress. This Pinot Grigio comes from a warmer climate where the climate experiences temperature shifts and constant winds in the southern part of Valdadige in the Veneto region. The soil is composed of morainic in the valley and alluvial towards the Adige river. Aromas of pear, mandarin orange, white flowers and spice leads to a palate with a nice body, and notes of pear, hints of peach and finishes rich in flavor.

Albino Armani Pinot Grigio Delle Venezie DOC 2020 SRP $11.99 – This area is home to 50% of the worldwide Pinot Grigio production. The grapes come from Armani’s best vineyards in three production areas in Triveneto; Veneto, Trentino and Friuli. Aged in stainless steel tanks on its lees until bottling. First sip and it’s a burst of acidity with flavors of granny smith apple, pear and soft citrus.

Albino Armani Pinot Grigio Friuli Grave DOC 2020 SRP $12.99 – This is the northernmost vineyard of the Armani’s. The vines live in rocky soil and are stressed to get their nutrients. You can taste the terroir in this wine. Fermentation in stainless steel tanks on the lees until bottling. Aromas of pears, apples and hint of almond leads to a palate full of minerality and salinity with notes of pear finishing with red delicious apple.

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Welcome to Winephabet Street Season 2 Episode 22 V is for Villany.

Winephabet Street is a monthly series where Lori Budd of Exploring the Wine Glass and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine, and hang out with us.

In this episode, we are discussing the Villany region of Hungary. I love talking about anything Hungarian as my grandfather is from Budapest and his Grandparents had vineyards in the Tapolca region in Hungary. Although Tapolca is a three-hour drive Villany, I felt close to my roots during this episode.

The Villany region of Hungary is focused on red grapes. It is known for its big reds. Located close to the Croatian border, Villany PDO is the southernmost wine region in Hungary. It has a sub-Mediterranean climate that has very warm summers and mild winters. Spring comes early which allows for a long growing season which many red varieties need. Cabernet Franc is Villany’s signature grape.

We are joined in this episode by Andras Horkay, dipWSET, Director, Central European Wine Institute; Andrea Gere, Attila Gere Winery, and Erhard Heumann, Heumann Winery. I hope you enjoy the episode!

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It’s the season for celebrating with friends and family. I’m sure there will be a lot of bubbles uncorked and sabered. I recently got to sample Ca’ Furlan Prosecco although I was told I couldn’t saber the bottles. I did restrain, but I did share them with neighbors and their new pizza oven. So regardless of what type of gathering you will be attending, Ca’ Furlan is sure to please the crowd and pair well with the food.

Created by Alessandro Furlan and his friend Charlie Trivinia, all Ca’ Furlan wines are named after the women in both of their families. The grapes are sourced from some of the best vineyards in the Prosecco DOC. The wines are made Extra-Dry meaning there is 13-14% residual sugar in the wine. You can not detect the sweetness as the acidity in the grapes balance out the wine beautifully.

These two bottles of Prosecco not only paired well with great neighbors and pizza, at $11.99 they are a great everyday pair of bubbles. What is really special is that this is the first year of Prosecco Rose DOC. What that means is that they approved Prosecco Rose and it must include a blend of the Glera grape and Pinot Nero grape and this is Ca’ Furlan’s first Rose Prosecco. The wine comes in 750ml bottles as well as a 200 ml bottle, which is great to pack for the beach, hike, or apres ski.

Ca’ Furlan Prosecco Extra-Dry “Cuvee Beatrice” – named after Alessandro’s daughter is 100% Glera grape and shows notes of lemon, pear, green apple and white flowers. Soft mouthfeel, balanced and a nice finish.

Ca’ Furlan Prosecco Rose Brut “Cuvee Mariana” named after Trivinia’s family is a blend of Glera and Pinot Noir. Notes of sour cherry, raspberry and hint of herbs, the palate is full and rounded with a nice crisp finish.

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