|
|
Dear Virginia Wine Lover,
Spring does not officially arrive until March
21, but there is a feeling of the new season in
the air. So it seems fitting that this issue of
WINE LOVER features springtime events such as
winery weddings, wines to pair with springtime
fare and “on the road” with Virginia wines – from
Bedford, Virginia to London, England.
 |
|
|
Vineyards and
Veils By Jim and Della Bogaty,
Owners Veramar Vineyard
 With spectacular settings,
plenty of space, and great wines to boot,
vineyards offer a fresh alternative to
traditional wedding locations. Many couples are
enticed and thrilled by the prospect of a
Vineyard wedding and you can't get much closer
to that dream than by having your wedding
ceremony in Virginia Wine Country. What better
way to say "I Do"? But before you send out the
invitations, think about what it really takes to
pull off a Vineyards and Veils wedding
celebration.
If you have chosen a
Vineyard for your celebration you have a rich
reserve of ideas and creative touches just
waiting to be unearthed. Wine has long
symbolized generations, growth, harvest and
celebration. Celebrate the power of the vines,
generations of love coming to this very moment
in time and the power of family, past and
future. And, of course, the abundance of
life!
Drawn by fine wine vintages and
gorgeous views, Virginia's betrothed
trendsetters have begun flocking to local
vineyards to stage their main events. Something
of a secret just a few years ago, the
increasingly reputable vineyards of Virginia are
now booked through this year and into the next.
Keep in mind that the vineyards are wineries
first and wedding venues second: Most simply
rent out their sites, recommend vendors, and
allow brides to impose their own fantasies -
though all require that if you do serve wine,
you stick to theirs.
KEEP IN MIND:
• The degree of difficulty of having a
wedding in a vineyard is low as long as the
property offers parking, catering area, rest
rooms, and an indoor or covered space. You do
the fun stuff - choosing the food, flowers,
tablecloths, and place settings.
•
Vineyards are a very high style quotient; the
ambience may vary from rustic Tuscan to
sophisticated. Sun-splashed terraces, trellises
as far as the eye can see, and stunning mountain
or garden backdrops make for breathtaking
photos.
• Understand that if the vineyard
is in a residential area or it's harvest season,
you may be facing time restrictions, even
blackout periods.
TIPS FOR PLANNING
FOR YOUR VINEYARD CELEBRATION
• Decide
if your wedding is going to be casual or formal;
getting married in the vineyard can be either,
but you should know which experience you
want.
• Before finalizing your vineyard
choice, check into your vineyard for
Restrictions: Do you need a permit and VA ABC
banquet license? Ask these and other questions
before you proceed with the planning.
•
Call again: Before invitations are ordered (3-4
months prior to your wedding) call the vineyard
again to reconfirm rules, regulations, and
schedule of activities.
• Have a back up
plan: rain, wind, or an unexpected event
scheduled at the same time can upset your plans.
Ask your vineyard reception site if they have
back-up plans.
• Also, try not to plan a
vineyard wedding on a holiday weekend. It is
often too busy, but not impossible.
• Be
clear on the invitations: indicate your wedding
site on your invitation. Make it clear to your
guests that the ceremony takes place outside at
a vineyard.
• Is the parking area sized
correctly and/or hire a shuttle service for
guest transportation.
DO'S &
DONT'S
• DO: Be aware of special needs of
older or disabled guests.
• DO: Consider
using a pedi-cab to get these older or disabled
guests from the parking lot.
• DO: Keep the
decor simple...pre-decorated arches and aisle
markers.
• DO: Hold off bringing out decor
until 30 minutes prior.
• DO: Hire a Wedding
Coordinator.
• DO: Think about golf umbrellas
for shade (especially on hot days)
• DO: Have
the photographer/videographer bring a wagon to
carry their equipment.
• DO: Relax and enjoy
every minute of this amazing day!
• DON'T:
Keep guests waiting without seats in the sun.
Start the ceremony on time.
• DON'T: Plan a
ceremony longer than 20 minutes.
Earthy,
romantic, passionate and relaxed, a vineyard
wedding offers so many opportunities for guests
and the bridal party to enjoy the entire day in
style! Local vineyards are Virginia’s true
hidden treasures offering tantalizing wines,
some of which win numerous awards, with the
beauty, power and natural elegance of the vines
rolling gently over the hills.
Vines have
long represented family and generations
continuing on growing and evolving and of
course, life getting better with age! Visit
local vineyards online to plan a rich and
beautiful Virginia wedding. Cheers from VERAMAR
VINEYARD!
905 Quarry Road
Berryville,
VA 22611
PH: (540) 955-5510
FX: (540)
955-0404
www.veramar.com
|
|
|
|
|
Bedford Restaurant Has
Connections to California Wine Industry
By Michael Siehien, Bedford
Social Club  When friends and skeptics
warned MICHAEL SIEHIEN about his
seemingly odd choice in bringing his high-end
concept of “New American” cuisine to the
picturesque and quaint town of Bedford, the
executive chef and owner insisted that the
location was ideal. Michael noted the central
location that Bedford enjoyed, being within a
half hour drive from Lynchburg, Roanoke, or
Smith Mountain Lake. Nestled in historic
“Centertown” Bedford, Siehien and co-owner Dan
Plattus carefully and considerately renovated a
late nineteenth century building. While
preserving the hardwood floors and original tin
ceilings they added eclectic touches of their
own including a unique bar constructed of slate
and stone, and offset the décor with modern art
that contrasted and complimented the warm earth
textures. In doing so they created a unique
backdrop for a fine dining experience enhanced
by some of Virginia’s finest
wines.
Executive Chef and Owner Michael
Siehien’s coast-to-coast career began in New
York at the storied Old Homestead Restaurant and
included a stint as Executive Chef at the famous
Mirabelle Restaurant on Sunset Boulevard in Los
Angeles. Michael also owned and was Executive
Chef at the award winning Nuevo Mexican
Restaurant “El Gatos” in the Tampa Bay
area.
The menu at the Bedford Social
Club (the restaurant was named in playful
homage to the popular album and film “The Buena
Vista Social Club”) has a unique mix of timeless
culinary classics such as Steak Au Poivre and
Beef Wellington, and modern inspirations such as
pan seared Jumbo Sea Scallops served with
Jalapeño Peach Salsa or Fresh Grilled Black
Grouper with Lime Crème Sauce and Black Bean
fritters. Drawing on his Sicilian heritage,
Siehien’s pasta dishes recently included
“Cappellini Ala Lala” (so named for his lovely
and gracious wife Lauren, who sees to the
front-end day to day restaurant operations) an
angel hair pasta made with Broccoli Rabe, Pine
Nuts, Sun Dried Tomato and Goat Cheese. The USDA
graded prime steaks that the Social Club serves
may be complimented by a bottle of Michael
Shaps’ sublime Monticello Cabernet Franc while
the pasta would invite a glass of Villa
Appalaccia’s tart Pinot Grigio. While dining on
the fresh seafood that Chef Siehien insists
upon, the patrons of the Bedford Social Club
frequently order one of the many world class
Virginia Chardonnays contained on their wine
list, such as the buttery Pearmund Cellars
Estate offering, or the bright and herbal “Star
Chardonnay” (from Charlottesville’s native son
Dave Matthews) that Blenheim Vineyard has been
producing. Bedford Social Club also has a strong
connection to the California wine industry, as
Lauren’s cousin, Diane Disney Miller (Walt
Disney’s only surviving child) happens to be the
owner of Silverado Winery. Silverado’s excellent
Sauvignon Blanc is also on their
list.
Whenever available, chef Michael
purchases vegetables and fruits from local
organic growers, and when he and his wife Lauren
began choosing and selecting wines for their
very extensive (over 180 selections) wine list,
the importance of "buying locally” carried over
to the many Virginia wines they stock. The
Siehien’s both stress that the wines grown here
in the Old Dominion gracefully compliment the
culinary endeavors presented by the Bedford
Social Club.
You can visit the Bedford
Social Club at:
124 South Bridge Street, in
historic downtown Bedford.
PH: (540)
586-9454
www.bedfordsocialclub.com
|
|
|
|
|
Recipe for Cappellini Ala
Lala Compliments of Chef Michael
Siehien, Bedford Social Club
1 lb fresh angel hair
pasta (cappellini)
10 oz. fresh goat
cheese
1/4 pound unsalted butter (room
temperature)
3/4 cup extra virgin olive
oil
1 cup Pinot Grigio wine
1 lb fresh
broccoli rabe, cut into 3 inch pieces
1/2 cup
roasted pine nuts (pignoli)
1 & 1/2 cups
sun dried tomatoes (reconstituted with warm
water, then drained)
1/2 cup coarsely chopped
fresh basil
1/4 cup medium chopped Italian
parsley
16 medium garlic cloves
1/2 cup
chopped fresh garlic
1/2 tsp kosher salt
1
tsp black pepper (coarse grind)
2 tsp crushed
red pepper
Lightly sprinkle garlic cloves
with olive oil and roast in sealed aluminum foil
for 15 minutes in 350 oven, set aside to cool.
Have a large pot of lightly salted water on
simmer ready to drop pasta in.
In an
extra large sauté pan heat olive oil to just
before smoking, medium high heat. Add Broccoli
Rabe, sauté one minute, add fresh garlic sauté
another minute, add sun dried tomatoes and lower
heat to medium. Cook two more minutes, add wine,
pre-roasted garlic cloves, and butter, lower
heat to low. Drop the pasta, which if fresh
should cook in 2 minutes (if dry, pasta is used
cook 4 minutes). When pasta is cooked drain
quickly in colander, shake out any excess water
and return pasta to sauté pan. Add salt, pepper
and red crushed pepper, the fresh herbs and pine
nuts. Toss with tongs or large forks until
ingredients are mixed evenly. Portion out and
served with generous topping of fresh goat
cheese.
Serves 4-6
|
|
|
|
|
Bedford Wine Trail
By Lynne Wheeler,
Contributing Writer  Surely, there is no more
pleasurable way to spend a day than traversing
the Bedford
Wine Trail! Bedford County is now home to
five wineries, which are connected by a series
of scenic back roads. With the Peaks of Otter
and the Blue Ridge Mountains as a backdrop, a
drive on the Bedford Wine Trail (with a
designated driver, of course) combines great
wine with some of the most beautiful views in
the world.
Start the tour at any of the
five wineries—Hickory Hill Vineyards &
Winery, Peaks of Otter Winery, Savoy-Lee Winery,
LeoGrande Vineyards & Winery, White Rock
Vineyards & Winery—or at the Bedford Welcome
Center. Pick up a wine trail brochure, which
provides a map to guide your journey. Have the
brochure stamped at each winery, and after
visiting all five, bring it to the Bedford
Welcome Center for a free gift! Since winery
hours may vary, it’s a good idea to call before
you go.
HICKORY HILL
WINERY
(540) 586-3707
www.hickoryhillvineyards.com
Hickory
Hill Vineyards and Winery is located in the
Moneta/Smith Mountain Lake area. In April,
celebrate the blossoming of the redbud trees
with a glass of Redbud wine. A music series
begins in May, and a wide variety of other
special events are planned as well.
PEAKS OF OTTER
WINERY
(540) 586-3707
www.peaksofotterwinery.com
Peaks
of Otter Winery, (located at the foot of the
Peaks) is owned and operated by the Johnson
family of Johnson’s Orchards. Their “Fruit of
the Farm” wines are unique to the area, and
offer a chance to step back to a time when farm
families utilized any available fruit to make
“Grandma’s wine.” "Danny" Appleseed (pictured
above) greets you at the entrance.
SAVOY-LEE
WINERY
(540) 297-9275
www.savoy-lee.com
Savoy-Lee
Winery, located in the Johnson
Mountain/Huddleston area of the county, opened
in September 2005. They are off to an impressive
start, having garnered a bronze medal in the
2006 Virginia Governor’s Cup Wine Competition
for their 2005 Johnson Mountain “Picnic Series”
Red. LEOGRANDE VINEYARDS
& WINERY
(540) 585-4066
www.leograndewinery.com
LeoGrande
Vineyards & Winery, situated on a 400 acre
farm in Goode, offers spectacular views of the
Blue Ridge, especially the Peaks of Otter.
Sample some of their unusual Italian varietals,
such as Nebbiolo, Barbera, and Sangiovese (along
with more standard fare) while relaxing in the
pastoral setting. WHITE ROCK VINEYARDS
& WINERY
(540) 890-3359
www.whiterockwines.com
White
Rock Vineyards and Winery, located in Goodview,
is expanding its operation to include a tasting
room and restaurant (appropriately named The
Tasting Room Bistro), which is scheduled for
opening in mid-March. The new bistro is
conveniently located near Hales Ford Bridge.
Lynne Wheeler is a
former high school English and drama teacher who
lives in Evington with her husband and two
children. Attending local wine festivals is one
of her favorite pastimes.
|
|
|
|
|
Springtime at
Wineries Dezel Quillen, Contributing
Writer & True Virginia Wine Oenophile
 With spring nearing, many
of you will no doubt be eager to get out and put
a little spring into your step. Have you
considered putting a little spring into your
wine glass? Spring brings about budding flowers,
green lawns, crisp breezes, clear and sunny
days, and most importantly, warmer weather. Many
of us will enjoy outdoor picnics, backyard
barbecues and let’s not forget about Easter
holiday. So which wines pair well with spring
you ask? Read on Virginia Wine Lovers, as some
of my friends from the Virginia wine industry
lend helpful recommendations for pouring a
little spring into your glass!
FELICIA
ROGAN, owner of OAKENCROFT
VINEYARDS in Charlottesville, VA
suggests the Oakencroft Countryside White as a
nice spring time selection, adding that “it is a
lovely picnic wine pairing well with salads,
chicken and outdoor foods as well as cheese
soufflé and quiches”. For your grilling and
pizza needs, Mrs. Rogan recommends the
Countryside Red, a soft, smooth and fruity red
wine that would also fill your Easter
needs.
JOHN DELMARE, proprietor of
RAPPAHANNOCK
CELLARS, located in Hume, VA recommends
their versatile dry Rosé wine and adds “It is
terrific with light picnic fare, salads and
especially chilled shell fish and also with the
bright and fresh foods of Easter”.
CHRIS PEARMUND, owner and
winemaker of PEARMUND
CELLARS, located just east of Warrenton,
recommends their Riesling and Sauvignon Blanc as
perfect spring time wines. Riesling exemplifies
spring and is noted for its food pairing
compatibility and refreshing crispness. The
Pearmund Cellars Sauvignon Blanc is done in a
Fume Blanc style with pleasant mineral notes and
expressive citrus fruit flavors. Both wines
sound like excellent spring time food pairing,
aperitif, and backyard sipping
wines.
SHANNON ROOKE, of WHITE
HALL VINEYARDS, located in
Charlottesville, VA invites you to try their
Pinot Gris 2005, a crisp, dry and refreshing
wine that Shannon says “Is refreshing for any
outdoor luncheon and pairs really well with any
seafood salad or lump crab cakes”. For those
with a sweeter palate preference, Shannon
recommends the Petit Manseng 2005 and adds “Pair
this with grilled chicken or Italian pasta salad
for a great meal”.
WENDY WILSON,
of FIRST
COLONY WINERY, also located in
Charlottesville, VA has some spring time
favorites. Wendy recommends their Viognier 2005
and explains: “The aromatic fragrance of
honeysuckle and fruits will pair well with the
spring air. It can be enjoyed with a picnic as
our Viognier contains no residual sugar and
matches well with a variety of cheeses and
snacks”. Dezel does not know about you friends,
but that description sounds very
tempting!
KENT MARS, of VILLAGE
WINERY located in Loudoun County,
recommends their Apple wine, a refreshing and
crisp spring time wine made from local fruit
that would make for a nice outdoor sipper or
aperitif wine.
At BREAUX
VINEYARDS, located in Loudoun County,
the Chere Marie, a wine made from the Vidal
Blanc grape is one of their most popular spring
time wines. JENNIFER BREAUX BLOSSER
describes the wine as “fruity and sweet enough
to satisfy those who enjoy a sweet wine, but the
finish is crisp and dry, leaving those who
prefer dryer wines more than satisfied”.
Jennifer goes on to add “It is perfect with
summer sausages, cheeses and fruits as well as
spicy foods”. One of Jennifer’s personal top
spring time picks is the dry Syrah Rosé wine,
which she describes as “Dry and slightly
sparkling, this wine has lovely nuisances of
strawberry and black pepper and pairs nicely
with BBQ , Salmon or scallops.”
Looking
for an exciting spring time festival? Try HILLSBOROUGH
VINEYARDS, located in Purcellville, VA.
On April 14th Hillsborough Vineyards will host
their annual spring festival. BORA BAKI,
owner of Hillsborough, has informed Dezel that
there will be an assortment of delicious Turkish
and Mediterranean foods on hand with baklava as
the sweet ending. You will definitely want to
try their Ruby wine to pair with the fine
cuisine. Do bring your dancing shoes, as there
will be a live band for your
enjoyment!
With that friends, be assured
that Virginia has a number of tasty wines to
celebrate the coming season. From dry to sweet,
red to white, Virginia does some nice wines
reflective of the spring time season. When you
visit your local wineries, just ask for the
spring time wines!
|
|
|
|
|
65 Virginia Wines to Be
Showcased in London  The VIRGINIA WINE
EXPERIENCE IN LONDON, LLC, recently
announced the results of its qualifying round to
determine which wines will represent Virginia at
a historic May 2007 wine tasting in London,
England. After tasting more than 88 wines from
33 Virginia wineries, the qualifying wines to be
presented at the London wine tasting represent a
diverse range from sparkling wines and meritage
blends to the native Norton grape. A complete
list of the Virginia wines can be found at www.vawineinlondon.com.
"We are pleased to be taking 65
high-quality wines to pour for media and trade
members in London. They truly represent the best
quality in today’s Virginia wines," said Richard
Leahy, executive director of the Virginia Wine
Experience in London,LLC.
The one-day
qualifying round took place at White Hall
Vineyards and featured a panel of ten wine
experts tasting the full range of Virginia wines
from vintage sparkling to dessert styles. The
selected wines will be introduced to an
exclusive audience of media and wine trade
members at the renowned Vinopolis wine tasting
venue in London on May 2nd, 2007, and presented
as worthy of comparison to fine wines from any
region on the world stage.
The theme at
the Virginia Wine Experience in London will be
“Virginia, First in Wine” – a reference to both
the history and quality of Virginia’s wine.
“Since this is the 400th anniversary of the
Jamestown settlement, now is an excellent time
to highlight the fact that Virginia was the
first place in North America where English
settlers deliberately set out to produce wine,”
noted Leahy. “We believe Londoners will
appreciate the historical significance of our
theme, and it’s a tremendous opportunity to
showcase recent progress in the Virginia wine
industry.”
Virginia is both literally and
stylistically between California and Europe. Due
to its favorable Mid- Atlantic location –
between North and South – Virginia wines
represent both New World and Old World wine
making styles. Leahy noted further that
Virginia’s climate produces the most versatile
range of fine wines in the Eastern United
States.
Leahy points out that Virginia is
on the cutting edge of the regional wine
industry, with a national reputation for
Viognier and with major awards in national and
international competitions. "Our recent fine
2002 and 2005 vintages demonstrate just how far
we’ve come, and we're looking forward to showing
the British that their dream of establishing a
world-class wine industry in Virginia has
finally been realized,” said
Leahy.
Virginia is known to produce a
good wine for any palate. Varieties worthy of
note include Chardonnay, fine red Bordeaux
blends, Cabernet Franc and Petit Verdot (two of
the red Bordeaux varieties), Viognier (a white
grape from the Rhone that many believe performs
better in Virginia than anywhere else in the
country), specialty varieties, such as Petit
Manseng, and Virginia’s own native Norton
grape.
A complete list of judges,
participating wineries and the wines selected
for presentation at the London event, in
addition to photos from the qualifying event and
more information about The Virginia Wine
Experience in London can be found at www.vawineinlondon.com.
About the Virginia Wine
Experience in London: The Virginia Wine
Experience in London, LLC, was formed by six
Virginia wineries (Keswick Vineyards, Kluge
Estate Vineyard & Winery, Pearmund Cellars,
White Hall Vineyards, Williamsburg Winery, and
Veritas Winery), and is generously sponsored by
the Farm Credit of Virginia. Richard Leahy, the
Executive Director, has written as a journalist
on Virginia wine for 20 years, including acting
as Mid-Atlantic and South Editor for the Oxford
Companion to the Wines of North America, and he
is currently the East Coast Editor for the trade
magazine Vineyard & Winery Management.
|
|
|
|
|
Virginia's Wine
Legacy: From Jefferson To The Present
University of
Virginia Travel & Learn Programs for Adults
 Charlottesville, Virginia •
June 13-17, 2007
Join us in the foothills
of the beautiful Blue Ridge Mountains to explore
the 400-year old Virginia wine experience, from
its start as an alternative to unsafe drinking
water to its position today as a highly rated
American wine. Live on the Lawn of the
University of Virginia and learn about Thomas
Jefferson’s efforts to foster the European
grape. Meet and hear from the leaders of today’s
wine industry. And, of course, visit some of the
region’s finest wineries and taste the products
of the long legacy of Virginia wine. This
program is led by Gabriele Rausse, who has been
called the father of viticulture in Virginia. It
is perfect for anyone who enjoys travel and
learning opportunities that provide intellectual
stimulation in a welcoming and congenial
environment. Whether you are a wine connoisseur
or wish to become one, you will find events,
lectures, people, and palate offerings to your
pleasure
For more information,
contact:
Joan Elias Gore
Director of Adult
Travel Programs
University of
Virginia
1-800 FIND
UVA
1-800-346-3882
1-434-982-5252
travelandlearn@virginia.edu
|
|
If you would like to contribute to our
e-newsletter, please send information to
frank@brittmarketing.com.
| |
