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VIRGINIA TOURISM CORPORATION
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February 27 - March 1, 2009
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Vol. IV, Issue No. 1
January 2009
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Dear Friend of Virginia Wine:
As the New Year begins, we want to thank our ever-growing list of readers and advertisers for their continuing interest and support. It's a pleasure to bring you news about Virginia's wine industry. . . the wines and the people who make and enjoy them. If you like our newsletter, you're certain to love Virginia Wine Lover magazine which celebrates the wines of the Commonwealth and the good living that accompanies them through food, travel and other pleasures. Subscribe now to start your subscription with the spring issue coming in February.
The New Year promises to bring more emphasis on "going green" in all aspects of our lives. It seems fitting, therefore, that our first newsletter of 2009 is the GREEN ISSUE, and we are pleased to have Tom Griffin, director and co-founder of Greener Results, tell you about some green efforts within the wine and tourism industries.
Greener Results is a consulting group that specializes in helping organizations improve their "green" programs and get recognition for their achievements. Many of you know Tom from Virginia Green, Virginia's voluntary program to promote green practices in all aspects of its tourism industry, including Virginia's wineries and vineyards. Tom was Virginia Green's coordinator until leaving to start Greener Results. To contact Tom, go to Tom@GreenerResults.com or call 804-986-9119. You can also visit their website at www.virginiagreen.org.
Again Happy New Year, and all good wishes for a "green" 2009.
Cheers! Frank C. Britt Publisher
P.S. Check out all the recipes featured in VIRGINIA WINE LOVER magazine. Click on the recipe link here: RECIPES
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GREEN WINERY
RAPPAHANNOCK CELLARS
By Tom Griffin, Greener Results Consulting |
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Being Good to the Earth and the Grapes. "We believe that the soil is healthier and thus the vines."...John Delmare, winery owner.
If you've been to Rappahannock Cellars, the visible signs of commitment are there - lots of recycling bins and compact fluorescent lamps and recycled-content bags and brochures in the tasting room. But behind the scenes is a commitment to the environment that runs deep - to the vine roots and throughout the entire winemaking process. There is an organizational commitment that is all about the health and welfare of the grape and the soil and the water and the air and the workers and the community. And most importantly, the consumer.
 The winery is essentially herbicide and pesticide free, and they've even been able to reduce their use of fungicides dramatically. They are striving to be chemical free. Cover crops in lieu of mowing help to train the vines to root deeper and be healthier overall. Additonally, cover crops encourage natural predators and balance which minimizes the need for herbicides and pesticides. Speaking of balance, the vineyard composts all of its grape pumice from nearly 120 tons of grapes processed...and reapplies all of it on the vineyard!
Healthy Production: Quality and Efficiency. Ozone in the upper atmosphere is a bad thing. But in water, it's an excellent sanitizer that dissipates quickly and allows the avoidance of chlorine and other volatile chemicals. Rappahannock Cellars uses ozone-injected water for many of its cleaning applications, thus minimizing chemical usage. They've also been able to greatly minimize their use of Sulphur Dioxide through improved operational standards. Recently, they even switched to a lighter bottle, which uses less resources, and various other energy efficiency initiatives are now under way.
Why do they care so much? Certainly, it's all about the grape. But guess what - they've also saved money! Now that's green!
Rappahannock Cellars
14437 Hume Road
Huntly, VA 22640
(540) 635-9398
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From the Wine Consultants at Kroger |
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KLUGE SP ROSEAlways been a fan of this sparkler for two reasons: One, there is as much care and tradition in it's creation as any of the French counterparts. Two, there is a small amount of dosage added giving it a fresh, youthful dose of sweet to match the tart strawberry/berry flavors.
Notes: Feminine nose full of rose petals, dried strawberry and pomegranate; beautiful salmon color; starts round with red fruits but is built on a foundation of dry, citrusy apple (chardonnay); crisp, dry, finish with a hint of earth and bread dough.
Greg Oxley Kroger Rio Hill, Charlottesville
BARBOURSVILLE BRUT
Its vanilla and toast is much more reminiscent of the great French Champagnes than most domestic sparklings.
Thomas Graham Kroger South Main, Blacksburg
 HORTON SPARKLING VIOGNIER The "brutiness" of the Viognier makes it a great food wine and
makes me want to eat crab cakes and Gouda cheeses...Yum!
Lisa Ramos Kroger Midlothian Turnpike, Richmond
AND THE WINNER IS....
And the tie breaker goes to me. All great choices, but I have to be true to what is sitting in my own chiller. The Barboursville Brut always gets my pick for a Virginia Sparkling. A fine balance of fruit and acidity.
Terry Creaturo Wine Category Manager, Kroger Mid-Atlantic
540-563-3693
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HOW GREEN CAN YOU B&B?
GRACE MANOR INN, RICHMOND By Tom Griffin, Greener Results Consulting and Jack North, President, B&B Association of Virginia |
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It was the Summer of 2007 when it hit - the Green Tornado, or better known to her friends as Dawn Schick who with her husband Albert Schick had been operating Grace Manor Inn in Richmond's Historic Fan District for just over 4 years. Albert and Dawn had just taken the trash out - again! It was amazing how much waste their 4-guestroom operation generated! That very day, Dawn said, "Albert, we are going green"; and Albert said, "Yes, honey", and the Green Tornado has been whirling ever since! From that day forward, the Grace Manor Inn has made going green a priority. Starting with recycling, Dawn and Albert soon became the biggest recyclers on the block! Next they tackled their food waste through composting; and then came compact fluorescent lighting, and the EnergyStar-rated washer and dryer, dishwasher, computer, and TV's. Before poor Albert had a chance to breathe, 50 new storm windows, environmentally-friendly-cleaners and detergents, water-metering, purchasing in bulk, and encouraging all of their suppliers to go green and reduce packaging. And, of course, they joined the Virginia Green Lodging program ( www.deq.virginia.gov/p2/virginiagreen)!
 How Local? Both Albert and Dawn are accomplished chefs and have always understood the importance of locally-grown products. In many green circles folks often ask, "Exactly how local is local?" Well, how about from your own greenhouse and rooftop garden - is that local enough? Yes, Dawn and Albert constructed their own backyard greenhouse for growing seedlings and nursing plants through the winter. In addition, they have a flat, third-story rooftop that is perfect for growing their own organic vegetables and herbs; and the plants thrive in the nutrient rich compost made on-site from food scraps! How well are they doing? Dawn and Albert went green because it seemed like the right thing to do. They know they're generating less waste and saving some money.
Grace Manor Inn (serving Barboursville's Pinot Grigio)
1853 W. Grace St.
Richmond, VA 23220
 The Bed and Breakfast Association of Virginia (BBAV), the entire Commonwealth, and everyone who is concerned about the environment, owes a huge "Thank You" to Tom Griffin, Former Virginia Green Coordinator at Virginia DEQ. About 2 years ago he approached BBAV concerning getting member B&Bs to go green. We thought it was a great idea and worked out the "Green Lodging" criteria and checklist with him - and then actively encouraged our members to "Go Green." It worked, and we now have 66 BBAV Bed and Breakfasts that proudly display the Green Lodging Logo.
So if you want to sip some fine Virginia wines, at a Green Lodging B&B like Grace Manor Inn, all you have to do is go to the BBAV Web site - www.InnVirginia.com, and click on the Virginia Green Lodging Logo to see the entire list.
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| AN ECO-BISTRO EXPERIENCE!
By Tom Griffin, Greener Results Consulting |
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Croc's 19th Street Bistro truly is an eco-bistro-experience. The Virginia Beach restaurant in its effort to go green has become the community hub for environmental stewardship - from its weekly hosting of a Farmer's Market in its parking lot to its monthly Green Drinks gathering - to the tireless dedication of its owners Kal and Laura Wood Habr to support environmental issues. Croc's has long been a good neighbor to the community; however, the green fire really began to burn in 2005 when they embarked upon some long-needed renovations. With the help of Duff Kliewer, a local LEED-certified* (leadership in Energy and Environmental Design) architect and interior designer, Croc's installed water-saving fixtures, energy saving lights, and used environmentally-friendly building materials. The customer-feedback was great, and the green flame burned higher.
In 2007, Croc's 19th Street Bistro became the state's first certified green restaurant in Virginia Green, the state's new voluntary program to encourage green practices in ALL sectors of the tourism industry. The Virginia Beach Convention Center, the Convention & Visitors Bureau and several hotels and restaurants also joined, and soon there were concerted plans to grow the green movement in Virginia Beach. Through the leadership of Croc's Laura Wood Habr and others, Virginia Beach set forth upon a course that culminated in the Summer of 2008, when the city was officially declared a "Virginia Green destination" by Governor Tim Kaine! Virginia Beach now has 22 restaurants, 18 hotels, the Convention Center, the Virginia Aquarium plus 5 other regional attractions, and has certified over seven "green events" through Virginia Green.
At the hub of this entire movement has been Croc's, and throughout the community and on every committee and at every event has been the Green Queen, Laura Wood Habr, helping others go green and promoting green tourism in Virginia Beach!
And, by the way, the food at Croc's is awesome too! Why wouldn't it be? It's "sustainable, organic, or local"! They also have an award winning wine list that always features Virginia wines and organic varietals!
CROC'S FAMOUS FIVE PEPPER TUNA
Paired with Rappahannock Cellars Meritage, Virginia
Sustainably-Harvested Tuna Steaks Blackening Spice Local Virginia-grown potatoes Mash cooked potatoes with dash of sea salt and local milk if desired. Rub blackening on Tuna steak and grill to desired temperature. Place two scoops of mashed potatoes on plate, place tuna on top and drizzle with Croc's Famous Five Pepper Sauce. CROC'S FAMOUS FIVE PEPPER SAUCE
1 cup Dark Karo Syrup 1 cup White Vinegar 1 cup Chicken Stock 1 tbsp. Balsamic Vinegar 1 tbsp. Granulated White Sugar 5 diced local Red, Yellow & Green Bell Peppers 3 diced (fresh) Jalepeno Peppers Optional: dash of Cayenne Pepper
Combine the Karo Syrup, Vinegar, Chicken Stock, Sugar and optional dash of Cayenne Pepper in a heavy duty stock pot and bring to a hard boil. Reduce heat to a simmer and allow the mixture to reduce by 50% (about 1/2 hour). Once the mixture has reduced by 50%, add all of the diced bell and jalepeno peppers and continue to simmer. Once the mixture has reached syrup consistency and the peppers appear to be "candied", the sauce is done (about another 1/2 hour). Croc's 19th Street Bistro
620 19th Street Virginia Beach, VA 23451 (757) 428-5444 www.crocsrestaurant.com
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| THE KOKOPELLI JOURNALS
A "Green" Book By Laura Cockerille Giannini |
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 For all animal lovers and lovers of the American Southwest, The Kokopelli Journals is a Southwest (mis)adventure of discovery, compassion, empowerment and mischief. Written and illustrated by Central Virginia author & artist, Laura Cockerille Giannini, it is a spiritual odyssey through the haunting lands of the Four Corners, paralleling travel on the heels of 9/11, as Laura relives with her husband Pete their 25th Anniversary trip.
The Kokopelli Journals is a hardcover Collector's First Edition printed on the highest quality 60# archival Finch paper which has received the Forest Stewardship Council (FSC) Awards for some 20 years, meaning that it is environmentally top-notch. The FSC encourages responsible management of the world's forests, setting standards that ensure forestry is practiced in an environmentally responsible way.
Printed in the USA, the book includes Laura's drawings and illustrations along with five Indian country maps to make it easy for the arm chair traveler to follow along in this intriguing Southwest adventure. (And yes, this story begins and ends in Virginia and Laura even talks of the state's thriving wine industry. You may have seen her booth at many of Virginia's finest wine festivals.)
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JANUARY VIRGINIA WINE EVENTS |
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The information listed here comes to us from many sources, so we strongly suggest that you check websites or call for details about costs and reservations. It is important to check winter winery hours.
January 3: Ring in the New YearVeramar Vineyard, Berryville Sample the wine and enjoy a cup of soup by the fire. 540-955-5100 www.veramar.com
January 10: Wine Tasting 101Veramar Vineyard, Berryville Learn the art of wine tasting basics. Reservations 540-955-5100 www.veramar.com
January 16: New Art New Wine 2009 D'Art Center, Norfolk
On Friday, January 16, 2009, 6-8pm, the d'ART Center will host New Art New Wine 2009, an annual wine and champagne tasting reception and "Get-Away" silent auction. This year's fundraiser kicks off the art exhibition New Art 2009 featuring the new artwork of current d'ART Artists and d'ART Center Alumni.
New Art New Wine 2009 is a fun filled evening including a fabulous wine tasting of Virginia Wines, International Wines and Champagne. The Jim Newsom Quartet provides hot jazz entertainment and local restaurants provides delicious hors d'oeuvres.
Patrons can acquire new art by d'ART Center artists and bid on silent auction "Get-Aways"; including dinners, trips and spa packages.
January 17: Wine Blending - Chardonnay
Jefferson Vineyards, Charlottesville Master Class led by winemaker Andy Reagan provides insight into blending lots of chardonnays. Reservations. 434-977-3042 www.jeffersonvineyards.com
January 17: Vertical TastingGadino Cellars, Washington Sample wines from successive vintages past and taste what a difference each year makes. Merlots and Cabernet Francs. Tapas dishes to pair with the wines. Reservations. 540-987-9292 www.gadinocellars.com
January 17: Winter Wine Concert SeriesCrossKeys Vineyards, Crawford Enjoy a winter's evening with a cup of mulled wine and entertainment by local musicians. 540-234-0505 www.crosskeysvineyards.com
January 18: Panache Bridal Showcase
Kluge Estate Winery & Vineyard, Charlottesville All things wedding with the region's top wedding vendors. 434-977-3895 www.klugeestate.com
January 24: Wine Vertical Verdict
Veramar Vineyard, Berryville Red wine tasting lets you see how a vintage has changed over time at Veramar. Reservations. 540-955-5510 www.veramar.com
COMING LATER IN 2009
February 27 - March 1: Virginia Wine Expo
Greater Richmond Convention Center Upscale wine and food experience featuring 50+ of Virginia's best wineries, top restaurants and great selection of wine and food-related specialty trade. More to come next month. www.vawineexpo.com
2009 Wine Cruises
April 4-18: Oceania Cruises Barcelona to Istanbul "Gems of Antiquity" hosted by world-renowned master chef Jacques Pepin.
Cruise Holidays of Alexandria 866-368-7327 June 21-28: Crystal Cruises' Rome to Barcelona with Claude DelFosse of Delfosse Vineyards and Winery
June 17-27: Oceania Cruises' Rome to Barcelona with Chris Pearmund of Pearmund Cellars
July 14-26: Oceania Cruises' Rome to Venice with winemaker Stephen Barnard Learn more at Keswick Vineyards on January 24.
July 30-August 11: Holland America with winemaker Bree Ann Moore of Loudoun Valley Vineyards
If you have an event to list, please email it to us at info@vawinelover.com. If we have missed listing an event in this newsletter, we can still add it to our newsletter posted on the www.vawinelover.com website. |
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Travel and Leisure Magazine names Virginia one of the top five new travel wine destinations in the world - July 2007.
 If you are interested in advertising in Virginia Wine Lover magazine, contact us at info@vawinelover.com.
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If you would like to contribute an article to our WINE LOVER E-Newsletter, please send information to news@vawinelover.com.
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