Michigan Ready for Riesling Rendezvous

Today’s post is from guest writer Coryn Briggs of Black Star Farms

“I don’t like Riesling because it is too sweet,” how many times have I heard this…the answer, one too many. The reality is that some of the best Rieslings are made in a variety of styles ranging from bone dry to off dry to semi dry to sweet to late harvest. This is what is so fabulous about this varietal! Indeed Riesling is a “noble” grape with tremendous ability to produce amazing wines suited for any palate and meal for that matter. 

The grape’s resistance to a cool climate plus its natural tendency to express terroir makes it one of Northern Michigan winemaker’s favorite varietals. Riesling enthusiast and winemaker at Chateau Grand Traverse, Sean O’Keefe adds that “this is a grape that many of us have been working with for years with the purpose of creating a true regional style. Not only “can” we grow Riesling in Northern Michigan, but we can do so at the highest international level.”  O’Keefe and several others are looking forward to showcasing their wines alongside the classic Rieslings of Germany, Austria and Alsace at the upcoming Riesling Rendezvous.

The line up for the 2010 Riesling Rendezvous includes a full team from Northern Michigan. Participating wineries include, Bowers Harbor Vineyards, Black Star Farms, Chateau Grand Traverse, Left Foot Charley, Peninsula Cellars, and 2 Lads. The wineries are also a co-sponsor of the event along with wine marketing boards of Germany, Alsace & Austria.

Northern Michigan winemakers will be equipped with award winning Rieslings and a new logo representing the hand as the “State of the Riesling” and they will rendezvous with a purpose to highlight their success with this noble grape. As a co-sponsor of the event the wineries will also be providing wine for one of the lunch programs, serving the region’s wine to more than 250 participants.

The event will be held on July 11, 12 and 13 and is hosted by North America’s premier Riesling producer, Chateau Ste. Michelle of Washington state and Ernst Loosen of Germany’s renowned Dr. Loosen estate.

Information about Northern Michigan wineries participating is below:

Bowers Harbor Vineyards is a family run winery surrounded by epic views of Lake Michigan’s historic Bowers Harbor. Our cool climate region produces dynamically expressive varietal wines.

Black Star Farms is a unique agricultural entity that features three tasting rooms, two winery production facilities, a distillery, B&B Inn, and equestrian facility.  The winery is proud to represent the viticultural diversity of the Northwest Michigan region.

Chateau Grand Traverse has moved into its second generation of family winemaking – and has grown to be one of the largest Riesling producers in the Eastern United States. Riesling is the winery’s passion, and it has been a tireless promoter of the variety as the Old Mission Peninsula’s signature grape.

Left Foot Charley is a winery located in the Village at Grand Traverse Commons. The winery works with 14 local growers exclusively to provide the highest quality fruit for their varietal and blended wines.

Peninsula Cellars is a family run winery located on the Old Mission Peninsula. Their philosophy toward wine making is minimalistic, allowing the regional expression of the fruit to come through.

2 Lads Winery is a 10,500 square foot facility located on 58 acres on the Old Mission Peninsula. They specialize in cool climate red and sparkling wines.

In addition, the wines of Bel Lago and Chateau Chantal will be represented by Linda Jones, of the Michigan Grape and Wine Industry Council, as it is acting as co-sponsor for the Michigan portion of the event. 

We would love to know if any of you are planning on attending this prestigious event. If so, please be sure to say hi to our group of winemakers from the mitten shaped state.

About the author:

Coryn Briggs moved to Traverse City 6 years ago and quickly immersed herself into the Michigan wine industry. She is currently the Winery Promotions Coordinator for Black Star Farms. In this role she manages the many pieces of the marketing mix including, off-site events, website content, advertising, social media, as well as graphic design. Coryn enjoys local food, wine and the downtown Traverse City area where she lives with her husband and two young daughters. 

Black Star Farms is a unique agricultural entity that features two winery production facilities, their adjacent tasting rooms, a distillery, Inn, and equestrian facility.  The winery just celebrated its 10 year anniversary and is proud to represent the viticultural diversity of the Northwest Michigan region, and its proximity to the 45^th parallel – the same parallel that runs through so many of the great wine regions of the world.   

• Twitter handle: @bstar2009
• Facebook vanity url: http://www.facebook.com/blackstarfarms
• Web: www.blackstarfarms.com
• You Tube: http://www.youtube.com/user/corynbriggs1

Memorable Wines When the Camera is Off

Believe it or not, sometimes I drink wine when the video camera is not on. For the first time, three of these wines end up in a review without the video camera. While I’m not the awesome text reviewer that my friend Steve Paulo is at NotesFromTheCellar.com, I thought I’d put the camera down and tell you about three wines that were truly special that we pulled from the cellar.

2006 Round Barn Cabernet

This wine was provided by Round Barn winery as a part of a Tweet and Taste event hosted by Michigan wine blogger MichiganByTheBottle.com. Shannon and Courtney Casey are promoting the mitten state one sip at a time. As a side note, they were robbed for not being included in the 2010 Wine Blog Awards for Best Single Focused wine blog. Their quality promotion of the wine regions in Michigan is top notch.

Round Barn produces wine, distilled spirits (vodka, brandy) and beer! It would seem that owner Rick Moersch and his two sons are never at a loss of beverage. Round Barn Winery is located in western Michigan on the eastern shores of Lake Michigan, north of the Indiana border.

• The Stuff: % not listed on web site; 22 months in French/Hungarian oak (80/20); 13%abv
• The Swirl: Light bright purple color that is moderately translucent. Color moves out to clear toward the edges.
• The Sniff: Medium cherries with hints of graham cracker and cocoa. A mild whiff of smoky bacon begins to erupt from the glass when taking a deep sniff.
• The Sip: Medium body with thin under-ripe blackberry fruit and twigs. The smoky tobacco flavor continues on the palate. A good firm tannin structure on the back end. The acidity is slightly off balanced from the flavor presentation
• The Score: At $22 retail, I can score this a 3+ (out of 5) and really enjoyed this presentation of Cabernet from the Lake Michigan Shores AVA. I continue to be impressed with the improving quality out of the Michigan area.

Tweet from TTMI by @winegenie Palate = Red fruits on entry, tart cherries that turn to ripe black ones mid-palate. Silky.Powdery tannins.Drinkable & med. long.

Cellar Tracker Scores of 88.5 (with 2 reviews)

2007 Trio Vintners RIOT

Reason #1 for loving Twitter: GREAT PEOPLE. The folks at @triovintners (or @deniseslattery) are great folks. I love chatting with them and hearing about their wine making journey. I received this bottle in a shipment of three that included their Carménère and Tempranillo (reviewed here). Trio Vintners has been part of the incubator wineries in Walla Walla, Washington and is currently showcasing their third vintage of reds (along with some whites and roses). The RIOT is an uncommon blend of grapes that presents amazing character and personality. This is not your typical boring “red table wine” blend.

• The Stuff: 52% Sangiovese, 36% Syrah, 12% Mourvedre; aged 21 months in blend of new Hungarian, second and third year American, and neutral French oak; 14.1%abv; 237 cases produced
• The Swirl: Rich and thick in color. Dark plum jam
• The Sniff: A fun blend of earth, plum, cedar, and spices. Can definitely pick out the Syrah and Mourvedre components of the nose.
• The Sip: I love what the Syrah does with the Sangiovese. This is a big bold wine that has strong oak component. After about an hour the oak subsided. Nice dark berry fruit on the front of the tongue with big strong tannins. Grab a steak, sit back and enjoy! Mild cherry fruits on the mid-palate and the pepper spice was a perfect compliment without being overbearing.
• The Score: At $18 this is a wine that shines well above its price point. Don’t be fooled by the Sangio base, this is a strong wine. It comes across as slightly over-oaked but is deserving of a score of 4 (out of 5) because of the value and complexity.

2003 XSV Cabernet Sauvignon

Buried among the heart of the Woodinville Warehouse district are several gems. Within the rough exterior buildings and minimalistic tasting rooms are wine makers that are honing their skills crafting top notch grapes. With limited production many of these wineries never get national recognition or media attention. In the fall of 2009 my wife and I spent two days sipping our way through Woodinville. While several wineries stood out (Alexandria Nicole Cellars and Mark Ryan), it is the wine purchased at our last stop that now takes top honors from that trip. The XSV 2003 Cabernet Sauvignon has been haunting me ever since we drank the bottle a few weeks back. Sadly their web site is lacking in information but below is the review of an incredibly memorable wine.

• The Stuff: No info on label or web site. Assumed Cab from the LeMieux Family Vineyard 15%abv. After investigating their other wines spend about 20 months in New American Oak.
• The Swirl: Elegant dark purple and tawny port color. Nicely aged tone. The wine shows at about 80% opaque with good color to the edges 
• The Sniff: Slight heat on the nose with a beautiful dried plum, cherry and raisin aroma. Subtle spices of pepper and cinnamon make an appearance as well. 
• The Sip: If a wine were scored on velvet elegance, this would receive top honors. Amazing flavors of chocolate covered plums and cherries with a beautiful long smooth finish. Tight tannin without being chalky or chewy. This wine will be in its prime in 2 years but is incredibly amazing to drink now. 
• The Score: At $38 (if I remember right), I can easily score this wine a 4 out of 5. If I’m ever in Woodinville again, I will certainly make a special trip to XSV again.  

Scored a 3 (out of 5) on Wine Peeps in 2009

*Photo credits to each winery web site

*Round Barn and Trio Vintners wine provided as industry samples for review

My First Trip to Greece for Wine

 

Dionysus, the Greek god of wine and fertility. Legend tells us that Dionysus was the only Greek god born of a mortal parent, Semele. Known for his dual personality, Dionysus could bring erotic passion and happiness along with rage and madness. During his wandering, Dionysus taught people across the regions how to cultivate wine. It’s curious or coincidence that even 6000 years ago in the mythology of the Greeks, wine was a significant part of Mount Olympus.

Wine in Greece dates back to 4500 BC and is considered to be the second oldest wine production in the world (central China being the oldest). Greek colonization of the area, along with the help of Dionysus of course, is thought to be the origination of wine across France, Italy and Spain.  With all this history, it’s pretty amazing that the majority of Americans have zero experience with Greek wine.

Both wines reviewed are from the small island of Santorini in the Aegean. Santorini has a volcanic soil composition and enjoys hot summer days that are cooled in the evening by strong sea breeze. The Assyrtiko grape in this review is a hearty multi-purpose grape that can be crafted from dry to sweet and is similar in presentation to Riesling.

The NectarView

2008 Boutari Assyrtiko

• The Stuff: 100% Assyrtiko from the Santorini region; 13.5%abv; cork enclosure
• The Swirl: Very pale yellow in color; clean, clear and bright
• The Sniff: An appearance of sulfites strikes the nose along with a ripe cantaloupe and house cleaner. Something about the nose feels off-putting.
• The Sip: The Boutari has a mellow mouth coating feel that presents flavors of melon, red apple and stone. The finish is mild and crisp but then presents a slight sour aftertaste.
• The Score: A refreshing wine that is more deserving of food (fish, shrimp, or spicy fair). The acidity was lacking but at $15 I score this wine a solid 3 (out of 5) and would be a fantastic introduction to anyone wanting to experience something new.

2008 Argyros Assyrtiko

• The Stuff: 100% Assyrtiko from Santorini region; 20% aged in oak for 6 months; 13%abv; cork enclosure  
• The Swirl: Very light in presentation, almost completely clear with mild hints of straw
• The Sniff: A tight nose that presents strong citrus components and hints of lime
• The Sip: Take a large pink grapefruit, squeeze the contents into a glass and add a spritz of lemon lime. This is what the Argyros presents. The acidity is strong and the finish is tart and steely…pucker up.
• The Score: A very crisp and refreshing wine that will be a strong addition to Mediterranean food pairings. At $15 this wine earns a score of 3+ out of 5.

Portland Porks Out – Next Stop Seattle

Guest blog post from Tamara Belgard of SipWithMe

Bacon is the new black, or so said the shirt on Cochon 555’s Master of Ceremonies. Sunday welcomed five chefs, five pigs and five winemakers to the Governor Hotel’s ballroom for Porkland’s culinary event of the year, Cochon 555. This national event pairs local wine with swine in order to promote breeding diversity and to help raise awareness for heritage breeds and family owned farms around the country.

Portland superstar chefs Naomi Pomeroy of Beast, Gabriel Rucker of Le Pigeon, Andy Ricker of Pok Pok, Cathy Whims of Nostrana and Jason Barwikowski of Olympic Provisions all participated in the competition for a cause to earn the coveted title “Prince/Princess of Porc,” but it was Jason Barwikowski who walked away with the crown after impressing the crowd with his nine renditions of the primal product.

Each of the five chefs was faced with the challenge of using the whole pig, head to tail, to create dishes that would delight an audience of epicureans and make 20 notable judges go hog-wild. Butcher extraordinaire Ryan Farr from Sweet Briar Farms in Eugene exhibited his talents in the exciting and somewhat disturbing “Whole Pig Breakdown Demonstration.”

Since pork and Pinot are a match made in heaven, some of Oregon’s finest wineries including Bethel Heights Vineyard, Soter Vineyards, Elk Cove Vineyards, Domaine Drouhin Oregon and Domaine Serene were on hand to share their story and pour their wines. VIPs had the priviledge of a little pre-funk Oyster and Reserve Wine celebration where creative props must be given to Anne Amie Vineyards who had a very beautifully unique pig decanter hand-blown especially for the occasion by local glass artist Justin Parker of Esque Studio.

Cochon 555 in Seattle May 23

All in all, over 750 pounds of heritage pork was served in every shape and form, from pork liver panna cotta to gold-crusted caramel tarts with chocolate dipped bacon and sea salt. Is your mouth watering yet? Feeling like you missed out? Well, you can follow that pig! This gluttonous event takes place again in Seattle on May 23 and San Francisco on June 6. The final showdown takes place at Grand Cochon on June 20, where all the Princes and Princessess of Porc with be competing for the ultimate title of Queen or King of Porc during Aspen’s Food and Wine Classic. Did someone say, “Road Trip?”

About the Author

Tamara Belgard is a freelance writer, graphic designer and social media expert living her dream in Portland, Oregon. She currently writes a wine blog called Sip with Me detailing her journey through Oregon wine and is a lover of wine, chocolate, travel, and all things culinary.

 

• http://www.sipwithme.blogspot.com
• http://www.belgardcreative.com
• @sipwithme on Twitter
• Sip With Me on Facebook

Get Your Palate Primed for Washington Wine

Hey, you, wine blogger! Are you coming to the Palouse for the 2010 North American Wine Bloggers Conference? During the conference you’ll learn about the terroirs of the Walla Walla region, you’ll talk with regional leaders about the Washington wine industry and you’ll taste some of the best that Washington has to offer. You will leave understanding why Washington wine is not just the “#2” wine growing region in the country, it’s the perfect climate for wine.

Get Your Palate Primed for Washington Wine

Before you arrive for the Wine Bloggers Conference, you’re invited to explore Washington wine with the #WAwine Twitter and Facebook tasting. Many of the 100 wineries involved would love to connect with you. Many of them may be reaching out to bloggers who are available to attend the event. The June 3 event brings together 100 wineries and wine bars and thousands of people across the world. Speak directly with wineries and other Washington bloggers to learn more about the various regions and their wines.

Here is how it works: 

• Register at the event site (include your blog address)
• Follow along on Twitter using the hashtag #WAwine
• Follow along on Facebook at www.facebook.com/tasteandtweet
• If you receive a WAwine sample please blog about it
• If you don’t receive a sample, join by supporting one of the participating wineries. Join the conversation and connect with other wine bloggers

WAWine is Proudly Sponsored by

Additional Sponsorship by:

From Sorority Girl to Sommelier

Guest Blog Christine Collier from @southernORwine

I may look more like a sorority girl than a sommelier, but that is exactly the reason I am pursuing my Court of Master Sommeliers certification. I want to level out the playing field with more formal wine knowledge to offset my 23 year-old, blonde, perky self. As a wine blogger and social marketing coordinator for an Oregon winery, many questioned why I was pursuing the Court of Master Sommeliers program instead of the Masters of Wine. And to tell you the truth, the first reason was the higher cost of the MW, but more importantly, I wanted to learn more of the service side and get the chance to be around the people who enjoy the wine, instead of always being the influencer behind-the-scenes. 

Three years of industry experience is recommended before attending the Introduction Course and Exam, but not one to wait around, I convinced myself that I would complete all the suggested reading prior to compensate for my measly one-year wine experience. Well…none of the reading happened, so then I convinced myself I would be fine just taking REALLY good notes during the lectures (can you tell I am still in college?).

I recently attended the first phase of the process- the Introduction Course and Exam- in Seattle at the Washington Athletic Club. Eighty other wine professionals (and a couple of retired guys) gathered at the Washington Athletic Club for a two-day information overload. The agenda was jam packed with information on wine varietals, regions, production practices, food and wine pairings, service methods and deductive tasting. At the end of the second day, a 70-question exam was presented and is a requirement to pass in order to move on to the Certified exam. So much information was thrown around that my confidence level in passing an exam was about… 30%. (lucky happens, right?).

I was certain I failed the exam. I even started planning when the next time I could retake the course/exam was. But, somehow my memory pulled through! Here is a picture of my new friends and I after we found out the results of the exam (Champagne in hand!).

The excitement of passing inspired me to sign up for the Certified Exam this July in Portland. A July deadline is very rushed for me, after realizing all I have yet to learn, but if I hit my daily reading quotas, tasting practices and service rehearsals, I hope to pass and add Certified Sommelier after my name. Wish me luck and please follow my progress on The Southern Oregon Wine Blog or on my latest blog creation, http://ChristineCollier.com.

Passing the exam was definitely my highlight, but winning my bet with follow sommelier student was pretty gratifying. One of the instructors of the course was Greg Harrington, youngest person ever to become a Master Sommelier and owner of Gramercy Cellars in Walla Walla. He looked very familiar, in the way that my mind was boggling until it hit me. His story: New York sommelier turned winemaker… duh! He must have been the inspiration behind my favorite youtube video ever! I told the guy sitting next to me and he bet me to go confront Greg with my realization. Not one to be shy, I asked him after the course was over if he had seen it. He looked at me confused saying, “No, I haven’t.” I was beyond bummed and told him he had to look it up as I started quoting the ingenius script, “I want to trade in my Seven jeans for the freedom and movement of Carhartts.” He laughed and confessed he created it. As a wine marketer, I was star struck.

 

About the Author

Christine is one month away from graduating with a degree in Business Entrepreneurship from Oregon State University. She currently works as the Social Marketing Coordinator for an Oregon winery and extends her expertise to other business looking to improve or create an online presence. She is the Co-Founder/Contributor to The Southern Oregon Wine Blog and recently launched ChristineCollier.com chronicling her process of becoming a Certified Sommelier. Christine enjoys hiking, fashion, road trips, playing board games, and begging her boyfriend to get her a cat (currently she is not making much progress in this area).

• www.southernoregonwineblog
• Twitter @southernORwine

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