Wine 1106

The Wine Country Harvest Festival in North East has expanded once again.

This year, thanks to some changes in zoning, festival organizers can now allow attendees to enjoy wine in Heard Park, which offers seating under tents for guests to relax and savor food from adjacent food trucks. This update also creates a larger space for children’s activities, including pumpkin painting, grape stomping, a mini-corn maze, and other delightful surprises for the little ones. Across both parks, there will be 75 art, craft, and specialty vendors alongside food trucks. Live music will fill the air in Gibson Park, complemented by wine pouring from more than 10 local wineries.

Entry to the festival is free; however, those aged 21 and older with valid ID wishing to sample the wine can purchase passes at eventbrite.com, with prices starting at $25 for a single day and $55 for the entire weekend. These passes include a souvenir glass, unlimited tastings, and a token to buy a bottle of wine for on-site enjoyment.

Gibson Park is situated in downtown North East at the intersection of Lake and Main streets, while Heard Memorial Park is just under a quarter mile away at 40 N. Lake St.

The schedule for this year’s festival is as follows:

4-8 p.m.: The wine tents at Gibson Park will open, accompanied by live music.

4 to 6 p.m.: Join us for the first of two bike rides through the wine country. You can register at lakecountrybike.com/tours.

4-7 p.m.: Kids can enjoy pumpkin painting at Heard Park with Little Miss NE, along with grape stomping, a photo booth, and various other activities.

4 p.m.: Gibson Park: The Ralph Chamberlain Duo takes the stage

5:30 p.m.: Gibson Park: Denny & Heather present their performance

7:30 p.m.: Gibson Park: Shoreline graces the audience with their music

8 p.m.: The final pour from the wineries at Gibson Park

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9 a.m.: Wine Fest 5K walk/run. Register at runsignup.com/Race/PA/NorthEast/StrideStomp5k.

9 to 10:30 a.m.: Check in for the second of two wine country bike rides. Register at lakecountrybike.com/tours.

10 a.m.: Bubbly Brunch: The Skunk & Goat Tavern, 17 W. Main St., North East

11 a.m.: Heard Park: Horse and carriage rides, 11 a.m. to 3 p.m.

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12:00 PM: Gibson Park: Kicking off the day’s first pour

12:00 PM to 6:00 PM: Heard Park: Grape stomping, pumpkin painting, and various children’s activities

1:00 PM: Gibson Park: Live performance by Petty Larseny

3:00 PM: Gibson Park: Whiskey Jack takes the stage

3 to 6 p.m.: Join us at Gibson Park for complimentary caricatures.

4:30 p.m.: Experience the Italian dancers of Erie at Gibson Park.

5 p.m.: Enjoy a performance by Never Too Late at Gibson Park.

7 p.m.: Don’t miss Jack Stevenson and the Buried Treasure Band at Gibson Park.

8 p.m.: Gibson Park: Final drink service

11 a.m. to 4 p.m.: Gibson Park: Wine tents available

11 a.m. to 1 p.m.: Heard Park: Flower bar (create your own bouquet)

Noon to 4 p.m.: Heard Park: Horse and carriage rides

Noon to 3 p.m.: Heard Park: Grape stomping and pumpkin painting

12:30 p.m.: Gibson Park: Rock Avenue performs

2:30 p.m.: Gibson Park: Carnival Brothers perform

For more information, reach out to Jennie Geisler at jgeisler@timesnews.com. You can also check out her weekly newsletter at https://profile.goerie.com/newsletters/erielicious/.

This piece was originally published in Erie Times-News: Wine Country Harvest Festival in North East opens Friday at 4 p.m.

A pour is a pour is a pour, except when it’s not. When it comes to wine, each type of bottle and the different kinds of wine you’re pouring determine how many glasses of wine you’ll get from a single bottle. Most standard wine bottles contain 750 milliliters of wine, which breaks down to about five individual glasses (in case you need a head count for your next shindig). That’s about 150 milliliters of wine per glass.

However, depending on where you are in the world, the number of glasses changes depending on the alcohol content in the wine. In other words, even if the wine bottle contains 750 milliliters of the good stuff, you may not get five glasses of wine from the bottle. For example, a bottle of German riesling, with its 8% alcohol by volume (ABV), would come out to 4.7 glasses of wine instead of five glasses. This is because the wine’s alcohol content sometimes determines how much liquid is in the glass and, therefore, how many units of alcohol you’d be consuming per glass.

This way of ABV-content wine-pouring is usually geographically specific to certain parts of the world, like Australia. That said, you’d follow a similar rule when serving wines like a port. Bottles of port wine net 10 glasses because the alcohol content is higher than that of your standard wines, which means less port in the glass.

Read more: 13 Types Of Beer Glasses And When To Use Them

You may believe that the size of a glass affects how much wine is poured, but typically this isn’t true. There isn’t a bulk-sized option for serving wine, and a larger glass doesn’t equate to a larger serving. The customary serving size is five ounces, regardless of the glass’s volume, although Champagne is an exception.

Standard Champagne bottles are the same 750 milliliters as other wines, but Champagne flutes are slimmer and hold about four ounces due to the effervescence of the drink. This smaller serving size is particularly suited to toasts, during which people generally consume less Champagne compared to other occasions, like sipping wine at brunch. Consequently, you can expect to get approximately six-and-a-quarter flutes of Champagne from each bottle.

While using larger glasses doesn’t change the serving size of wine, the size of the bottle can influence how many servings it contains. For instance, a Piccolo or split bottle holds one glass, a demi contains two, a standard bottle serves up to six, and a magnum offers 12. However, the variety of bottle sizes extends beyond magnum.

Exceptionally large wine bottles such as the Methuselah, Solomon, and the largest, the Melchizedek, provide about 30, 130, and 180 glasses, respectively. Other large sizes like the Nebuchadnezzar can serve 100 glasses. These giant bottles are typically more suited for large gatherings like weddings. Keeping wine in such large bottles for too long without consuming it can lead to the wine aging poorly and becoming stale.

Read the original article on Chowhound.

Evan Sung/La Compagnie

The best wine bars in New York City exude a refreshing fluidity and freedom, showcasing their unique style whether it’s a chic spot for a power lunch, a snug bar on the Lower East Side, or a peaceful backyard in Brooklyn. Chase Sinzer, owner of the Penny wine bar and Claud restaurant in the East Village, describes, “A wine bar might focus more on the wines, inviting patrons to explore the bottles displayed or help themselves to wine from an ice bucket, providing a more casual atmosphere.”

This broader definition of wine bars means that New Yorkers now have easier access to exceptional wines from across the globe. “You can now enjoy Meursault Roulot in Brooklyn, a luxury previously reserved for the top Manhattan restaurants,” states Aldo Sohm, wine director at Le Bernardin. “This diversity excites people about wine, even in more-casual settings.”

If you’re eager to explore Croatian orange wines with friends, or indulge in a Premier Cru Burgundy without breaking the bank, New York City’s wine bars cater to all tastes and occasions. Here’s a guide to where to go and what to try.

At its original Chinatown location, online-bottle-shop-turned-bar Parcelle nails the living room feel that so many wine bars attempt: Guests lounge on emerald-green corduroy armchairs while leafing through a 500-bottle-strong menu that, refreshingly, offers a generous range of picks for under $100, as well as a tidy sake selection. This is one of the few wine bars (especially in this neighborhood) that caters to natural wine devotees as well as fans of, say, rare Bordeaux.

And the newly opened Greenwich Village location of Parcelle sits more firmly in the restaurant category, which makes it better for a full meal; heavy-hitters include the rigatoni with pork and fennel, duck confit, and yellowtail tartare. This location boasts an entirely different wine list from the original, and all of the wines served on-premises are available for delivery through Parcelle’s retail business—meaning you won’t have to go to great lengths to track down that stand-out pick you ordered over dinner.

This is the perfect wine bar to take a party full of dietary restrictions; much of the food is vegetarian, vegan, or gluten-free—even the four-course, prix-fixe menu, which is the antithesis of any fussy, over-tweezered tasting experience. Since 2016, this natural-wine powerhouse on the city’s Lower East Side has been pouring over 250 wines by the bottle, organized into cheeky yet helpful categories like: “stoop sipping,” “toothsome reds,” and “roasted whites.”

It’s easy to step outside your tried-and-true grapes with this bottle list, which features wines you’re unlikely to come across at every other menu in the city. There’s an emphasis on Eastern Europe—think Kekfrankos (commonly known as Blaufrankisch) from Hungary, and Greek Malagousia, which is described as a stand-in for Chablis.

If you’ve ever struggled to find a wine bar that your pregnant best friend, your annoying colleague who can’t stop talking about low-sulfur wines, and your Barolo-loving in-laws would all enjoy, Compagnie has been the answer all along. The SoHo location opened in 2014 and remains a pillar in the city’s wine scene thanks to beloved events with fun focuses, like Orange Crush and Bojo (as in Beaujolais) Burger Mondays.

While the wine list emphasizes a breadth of French wine, it also boasts a satisfying selection of options from Germany, Spain, and the United States. You’ll also find plenty of nonalcoholic options (over 20 bottles, to be exact) that include fermented teas and dealcoholized wines, some sparkling. The sleek new Flatiron location opened just last month with even more seating than the original and an entirely new menu. Expect stand-out snacks like wagyu skewers, za’atar and feta chickpeas, and some delectable gougeres.

One of the few wine bars in New York City that can accommodate larger groups, even as walk-ins, it’s surprisingly easy to find a pocket of seating here that makes this bustling space feel surprisingly private. There’s also almost always a class, tasting, or industry event going on, which makes it as much a community hub as it is a wine bar.

Corkbuzz’s original Union Square location is a must-visit for its thoughtful wine flights, which range from sommelier’s choice to Iberian hits. The bottle list has some serious range, with cheap and cheerful Beaujolais for $50, as well as Premier Cru Burgundy—and then there’s the outstanding Champagne selection, offered at retail price. Feeling peckish after a few glasses? The charcuterie spreads are generous and always play nicely with the seasonal, rotating flavors of popcorn.

Discussing New York City’s wine scene inevitably brings up Sohm, who runs the wine program at the acclaimed Le Bernardin and authored Wine Simple, a comprehensive guide brimming with advice on selecting delightful wines. His namesake wine bar, Sohm, marks its 10-year anniversary offering affordable options like Lambrusco and Cinsault alongside an array of high-end reserve wines available via Coravin, generally priced over $50 per glass.

Strategically placed in Midtown, the venue includes a prix fixe lunch that guarantees a quick yet satisfying meal, a unique feature in the city where most wine bars do not operate during daytime hours. This makes Aldo Sohm a perfect spot for business meetings over a meal far superior to the typical quick park bench lunch. Additionally, it boasts a comprehensive back bar enhancing customer experience with alternatives like Negroni or spritz.

Running a restaurant in New York City is tough, much like the accelerated aging comparison to dog years, which makes the 16-year-old Ten Bells’ stint in providing natural wine on the Lower East Side a significant achievement. Known for its vibrant atmosphere filled with professionals and enthusiasts, Ten Bells usually is brimming with guests. While the array of unique wines like Georgian skin-contact might be overwhelming, the staff’s expertise will guide you to enjoyable selections. Early birds benefit from discounts during oyster happy hour and should not miss out on the rotating selection of tapas that ranges from classics like boquerones to fried ravioli.

In contrast to many self-described “neighborhood restaurants,” Frog in Bed-Stuy genuinely embodies this term with a regular influx of locals working on their laptops, dogs that are local celebrities on Instagram, and patrons enjoying pool games. Its distinctively natural wine list encourages guest inquiries, ensuring the best choice is made. Besides the curated indoors, Frog’s spacious backyard, adorned with string lights, offers a perfect spot to enjoy a grilled cheese sandwich paired with a vibrant orange wine.

Making your way through the binder-sized menu at Terroir feels like reading a hand-scrawled letter from a good friend who cannot stay focused on a single topic if their life depended on it, but in the best way possible. Owner Paul Greico is known for his obsession with Riesling—”Rudolf Steiner urged us to become aware of one’s humanity. By drinking Riesling, you become a better person,” reads one page.

You can dive into the terroir-verse by snagging a ticket for The Summer of Riesling, an iconic, three-hour booze cruise Greico organizes every year, or just sidle up to the bar and ask the staff about their favorite pours. While Riesling certainly is the main attraction, there’s also plenty of variety from France, Germany, Spain, and beyond, as well as an impressive vermouth list. Not one for the usual wine bar charcuterie and tinned fish spread? The food menu offers more substantial fare like smashburgers, Tteokbukki, and a stellar shaved Brussels sprouts salad.

Shellfish and Champagne go together like peanut butter and jelly, an adage that couldn’t be clearer at Penny. This sleek, L-shaped marble counter is widely exempt from the New York City reservation hunger games, as most seats are saved for walk-ins—that doesn’t mean you’ll sit down quickly, but there’s standing room at the front to pass the time with a few rounds of razor clams and one of the 800-plus bottles curated by owner Chase Sinzer and wine director Ellis Srubas-Giammanco.

Order an icebox packed with oysters, shrimp, mussels, and scallops, and pick a bottle from the stellar selection of Loire Valley white wines, or a Chardonnay from the trendy Jura region in Eastern France. The only real mistake you risk is skipping the brioche ice cream sandwich for dessert.

Between the charming backyard patio and the snug, candlelit interior, there’s a reason to go to June on a year-round basis. Part of the Oberon Group, which also operates Brooklyn institutions like Rucola and nattier-leaning sister wine bar Rhodora, June has been a date night mainstay since 2015. The by-the-glass list is priced entirely under $20, and all bottles are 20% off between the hours of 4:00 and 7:00 PM.

While the list definitely shows favoritism to natural French wines, you’ll also find some hidden gems from San Luis Obispo, Umbria, Galicia, and beyond. Come in with a group (but definitely make a reservation) and ask for the magnum list—you won’t regret it.

Originally Appeared on Condé Nast Traveler

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A rapidly growing startup from Southern California, with connections to the North Coast, is actively seizing the opportunity to acquire and rejuvenate direct-to-consumer wine brands and platforms, adapting them into profitable businesses.

The company’s founders are aiming to transform the direct-to-consumer approach within the wine industry.

Established just 14 months ago, Full Glass Wine Co. has quickly enlarged its brand collection, acquiring several well-known DTC wine platforms: Winc in June 2023, Wine Insiders in October, Bright Cellars in March of this year, Splash Wines in June, and Scout & Cellar in August.

On September 17, an affiliate of Full Glass Wine successfully secured a $3.2 million bid at a U.S. Bankruptcy Court auction for Cameron Hughes and Windsor Vineyards wines, along with the Vinesse club – all formerly belonging to the now-defunct Vintage Wine Estates. This acquisition also includes a certain quantity of bottled wine. The court approved the sale among others on Tuesday.

“We’re really focused on improving wine DTC, beyond what’s been done before,” said Neha Kumar, cofounder and chief operating officer of Full Glass Wine. “A big part of that is getting all these companies on the same tech stack to streamline operations and better serve customers.”

By consolidating brands onto shared infrastructure, Full Glass Wine aims to optimize inventory management, shipping logistics, and customer data — key “pain points” that have plagued many DTC wine startups.

The company has already moved Winc, Splash, and Bright Cellars to a network of three strategically located fulfillment centers, reducing costly “zone skipping” and enabling faster deliveries. One of those hubs is operated by third-party logistics provider Wineshipping in Vacaville, strategically positioned to serve West Coast customers.

“We were able to get Winc profitable within 60 days of acquiring it,” Kumar said.

Before Winc fell into bankruptcy in late 2022, it had collaborated with North Coast wine grape growers and wineries to develop its unique brands. Full Glass acquired Winc from Los Angeles-based Amass Brands, which had purchased the club following its bankruptcy.

However, Full Glass Wine is not solely focused on operational enhancements. The firm is keen on broadening its brand assortment to mitigate the risks associated with fluctuating customer acquisition costs and the changing tastes of consumers.

Its purchase of Scout & Cellar, a direct-selling wine brand known for its devoted customer base and upscale products, signifies a tactical pivot.

“Scout & Cellar targets a slightly more upscale market, with an average bottle price of about $30-$35,” Kumar stated. “This variety in marketing channels and customer demographics is crucial for our future plans.”

Moreover, the acquisition of the Splash wine brand, noted for its budget-friendly wine packages in quantities of 15 and 18 bottles, is geared towards a particular market segment that prioritizes affordable and approachable wine options.

“Our goal is to deeply understand the varying preferences of different customer groups and to engage with them effectively,” Kumar explained. “It extends beyond mere marketing and branding; it involves constructing a solid framework to ensure an exceptional customer experience.”

Moving forward, Full Glass Wine is focusing its efforts on appealing to the emerging demographic of wine enthusiasts.

“There is a prevailing skepticism about wine consumption among the youth, yet we perceive significant potential,” Kumar remarked. “Our strategy is centered on revitalizing the wine industry and making it appealing to this upcoming demographic.”

With its expanding portfolio of brands, dedication to operational superiority, and a forward-thinking strategy, Full Glass Wine is establishing itself as a key contender in the dynamic direct-to-consumer (DTC) wine sector. As it continues to expand through acquisitions and brand development, observers within the industry are keenly tracking how this emerging company will impact the DTC wine scene.

Founded in early 2023 by Kumar and Louis Amoroso, Full Glass Wine made its mark quickly. Kumar previously served as the chief operating officer of Create & Cultivate, which was sold to Corridor Capital for $22 million in 2021.

Having a background of more than 27 years in founding DTC ventures in the beverage alcohol sector, Amoroso’s ventures include Beverage Solutions, which was acquired by Direct Wine, and a tech provider named Drinks, from which Full Glass acquired Wine Insiders.

This year, Full Glass is on track to achieve revenues of $125 million and anticipates a growth to $180 million the following year, marking a 44% increase annually. Additionally, the company successfully secured a $14 million series A funding round earlier this year.

“We’re really excited about the growth we’ve achieved in such a short period of time,” Kumar said. “By leveraging our operational expertise and diversifying our brand offerings, we believe we can continue to drive significant value for our customers and shareholders.”

Jeff Quackenbush covers wine, construction and real estate. Reach him at jquackenbush@busjrnl.com or 707-521-4256.

Instead of visiting the expensive and tourist-laden wine regions of Napa Valley or Valle De Guadalupe, consider experiencing the delights of local Californian and Mexican wines at two nearby wine festivals this harvest season.

Make your way to Huntington Beach on Friday, Nov. 8 and Saturday, Nov. 9, for a taste of premier wines from California’s renowned AVAs at the California Wine Festival held at Paséa Hotel and Spa. This event features a selection of both rare and popular wines from top vineyards across Napa Valley, Sonoma County, Paso Robles, Santa Barbara, and Temecula.

The event will showcase wines from various producers including Adobe Road Winery, Bellante Family Winery, Bernardus Winery, Doffo Winery, Dracula’s Daughter Prosecco, Hunt Cellars, Michael Mondavi Family Wines, Navarro Vineyards, Santa Rita Hills Wine Alliance, Silva Road, Williams Selyem Winery and Wine Guy & Wine Gal among others.

To enhance your wine tasting experience, local chefs from Huntington Beach and other Southern California locations will offer a variety of culinary treats. Participating restaurants include Duke’s Huntington Beach, Shorebird, and others such as Kai, Cucina Alessa, Bluegold, SiSi Cakes, Miss Mini Donuts, Mendocino Farms, and LSXO.

SEE ALSO: Garden Grove revamps its restaurant initiative with first-ever tasting event

Guests can also look forward to live entertainment from Chris Copeland, who will perform acoustic renditions of pop classics; surf sounds from Matt Hurray; soulful tunes from “American Idol” finalist Adam Lasher; and Hawaii-native Joni Llamedo performing island-inspired music on her guitar.

The Friday tasting will be a VIP event, happening from 6:30 until 9 p.m., showcasing some of the state’s rarest wines. Attendees are encouraged to dress in their finest resort-wear attire. The event on Saturday, taking place from 1 p.m. to 4 p.m. (with VIP entry at noon), will offer a more relaxed and festive environment.

This event is restricted to individuals aged 21 and over, so make plans for childcare in advance to enjoy a delightful evening.

Tickets run $90 to $235; visit CalifoniaWineFestival.com for more details.

Find it: Paséa Hotel and Spa, 21080 CA-1, Huntington Beach

On Saturday, Oct. 19, the Chaak Mexican Food and Wine Festival, billed as the first event of its kind in the U.S., pays tribute to the wines and culinary culture of Mexico. An entire block of Old Town Tustin will shut down to traffic and transform into a gastronomic party featuring more than 20 wineries from Baja California, Coahuila, Zacatecas, Querétaro, Guanajuato, Aguascalientes and San Luis Potosí.

Co-created by Tom Bracamontes, founder of La Competencia Imports, the largest importer of Mexican wines in the U.S., and Ed and Gabbi Patrick, owners of Chaak and Gabbi’s Mexican Kitchen, the festival will feature such Baja-based wineries and wine sellers as Tresomm, Tresparauno, Tribos, Vinisterra Vitivinícola, Viñedos Llano Colorado, Hacienda Florida and more.

SEE ALSO: This excellent OC restaurant can (and should) change the face of dining in San Clemente

“We’re thrilled to bring Mexican wines to the forefront and offer a unique opportunity for people to meet the winemakers and taste these exceptional wines, which showcase the rich diversity of Mexico’s wine regions,” said Bracamontes in a written release. “This is a rare event, not just for wine lovers, but for anyone looking to experience the rich cultural heritage of Mexico through its wine and food.”

Guests will also enjoy fare from Yucatán and Mexico’s northern regions with bites prepared by Orange County standouts Chaak, Gabbi’s, Socalo, Gema and Maizano.

“Our goal is to make this an annual celebration that not only showcases Mexico’s wines but also promotes the next generation of Latino wine professionals,” said Patrick.

Chaak Mexican Food and Wine Festival is held from 2 to 6 p.m. on October 19. Ticket prices range from $108 to $135. For additional details, visit lacompetenciaimports.com.

Location: 215 El Camino Real, Tustin

The Inn at Rancho Santa Fe will host a variety of activities for the upcoming Del Mar Food and Wine Festival. Spanning a week, this second installation of the festival concludes with a Grand Tasting event at Surf Sports Park in Del Mar on Oct. 5-6, showcasing culinary creations from renowned chefs and local eateries, accompanied by a selection of over 200 wines, beers, and spirits.

Leading up to the grand finale, from Oct. 3-5, The Inn will feature a series of wine seminars. These sessions will offer blind tastings conducted by master sommeliers, engaging panel discussions, and exclusive tastings with notable figures from the wine industry. Interested attendees have the option to purchase some seminars individually for $200, and comprehensive event packages are available as well.

An evening named Trattoria di Prato will take place on Thursday, Oct. 3, setting a picturesque scene outdoors on The Inn’s lawn from 6-9:30 p.m. This event starts with a reception offering passed appetizers in the bar area, followed by a four-course Italian meal prepared by celebrated chefs Rocco DiSpirito, Jackson Kalb, and Jason McLeod. The price for attending is $300.

Highlighting some of Napa’s finest vineyards, the Napa Luxe event is scheduled for Friday, Oct. 4, from 6-9 p.m. During this session, guests will enjoy a walkaround wine tasting on the lush lawn, featuring pairing stations designed by The Inn at Rancho Santa Fe’s culinary team alongside creations from Extraordinary Desserts. Tickets to this luxurious tasting are priced at $225.

General admission tickets to the Del Mar Wine and Food Festival are priced at $165. A portion of the proceeds from the festival will go to support Feeding San Diego. For tickets and additional information about the event, visit delmar.wine.

Despite their similar pink hues, blush wine and rosé are distinct entities. Exploring their differences reveals various nuanced aspects, such as their production methods, origins, and pricing.

Rosé is produced using red grape varieties like grenache, pinot noir, and sangiovese, often mixed with mourvèdre or cinsault. After pressing these grapes, their skins are left in contact with the juice briefly to impart the signature color of rosé. In contrast, robust red wines such as cabernet sauvignon and syrah undergo a prolonged maceration period to develop a deeper hue. Rosé production entails a shorter maceration period. (Food-friendly orange wine, interestingly, is made similarly to red or rosé by allowing skins to remain in contact with the juice but uses white wine grapes). The final product is light, fresh, and typically dry, making rosé an excellent base for spicier profiles.

Rosé’s history can be traced back to ancient Greece and Rome, although it might seem like a recent addition to wine menus only from the last decade or so. A 2021 report by bw166 showed that the volume of rosé sales surged by 1433% between 2010 and 2020, according to an article by Forbes.

Read more: 13 Types Of Beer Glasses And When To Use Them

Gillian Mosher, serving as the Senior Director of Global Corporate Communications at NielsonIQ, elucidated the nuances of blush wine in an interview with Forbes. She explained, “Blush wines encompass all pink wines, ranging from budget-friendly boxed white zinfandel to more upscale selections. Rosé, often portrayed as more premium, always includes ‘rosé’ on its label.” Similarities between rosé and other blush wines include their light, crisp qualities, making them ideal for summer or pairing with brunch. However, unlike standard blush wines, rosé is primarily a higher-quality wine, traditionally cultivated and processed in historical wine regions like Provence.

To maintain economical pricing, generic blush wines are generally produced on a large scale. Nonetheless, this does not imply that they lack interest or that their origins are not intriguing. The origin of inexpensive, sweet blush wine traces back to California when, in 1975, an unintended sweet variant of white zinfandel, resulting from incomplete fermentation, was marketed by the Sutter Home Winery in Napa Valley. This product, sweeter and less alcoholic, was sold at a low price, which was either celebrated or criticized by wine consumers. In recent times, some wineries in the New World are dedicating efforts to refine white zinfandel’s image, offering several blush wines other than rosé that are worth sampling. The fundamental lesson here is straightforward: while all rosés can be classified as blush wines, not all blush wines qualify as rosés — yet, both types deserve exploration for their delightful tasting experiences.

Read the original article on Chowhound.

The esteemed winery from Tuscany, Grattamacco, recently presented a vertical tasting of their Super Tuscan red wines, highlighting some lesser-known vintages that distinguished themselves with their sophistication.

The lighthouse on Elba Island, near the Maremma coast where Bolgheri is situated, shines light on the rich beauty of the Maremma area.

The 2008 growing season in Bolgheri, a renowned region in Tuscany, Italy, brought immense satisfaction to the head winemaker, Luca Marrone, marking a stark contrast to his challenging first experience in 2003 at Grattamacco, a trailblazer in Super Tuscan wines. The scorching temperatures of 2003, unusual for European vintners at the time, provided a tough start for him. However, this challenge equipped him well for future uncertainties in winemaking. The year 2013, with its moderate climate, offered another boon for Luca, as the wines from this period displayed an exceptional purity and vibrancy, maturing beautifully, with the 2008 vintage impressing significantly 16 years later.

In Luca’s view, both the 2008 and 2013 vintages did not initially receive the acclaim they deserved, but tasting them now confirms their exceptional qualities.

Chef winemaker Luca Marrone

Luca Marrone, who was trained by Giulio Gambelli—an expert of the Sangiovese grape with a profound understanding applicable across other varieties—learned the importance of subtlety in winemaking. Gambelli taught that the true quality of a wine shouldn’t be overshadowed by raw power, but should strive for a clarity that suggested it had nothing to conceal.

“In nature, you always have the answer,” Gambelli would often say to Luca, especially when a wine seemed lacking.

Particularly, the 2008 and 2013 vintages represented the type of pure expressions Gambelli admired, where even without aggressive ripeness or strong structure, they remained underrated due to their lack of immediate impact upon release, which often generates much excitement and discussion.

Punching down the grape skins in the Grattamacco winery

In the case of 2013, Luca thought there was too little structure, and despite being overtly enthusiastic about the remarkable purity of fruit, for balance, he needed to give the wines a small amount of tannic structure. Now, there are a few ways a winemaker can add tannins to the wines, but when it came to Luca’s choice, he first thought about what Gambelli said about looking to nature when a winemaker is trying to balance the wine. And so, Luca used a method based on how the Ripasso wines are made in the prestigious Italian wine area of Valpolicella, which is in the Veneto region.

The Ripasso wines use a double fermentation technique where the first fermentation turns the grapes into wine. Then, that wine is placed through a second fermentation process that is activated by adding skins from previous wine production. But instead of using previously fermented skins, Luca sacrificed some of his top-quality grapes to add a multifaceted structure to his 2013 wines, and the finished product is outstanding.

White clay in Grattamacco vineyards

Grattamacco is celebrated for its vineyards situated atop the 330-foot Grattamacco Hill, characterized by heavily clay-laden soil. This clay is particularly advantageous in hot vintages due to its capacity to retain moisture, additionally imparting a unique character to Grattamacco wines. This distinctiveness was highlighted in a three-year research study at U.C. Davis, which demonstrated that grapes from Grattamacco exhibited marked differences when contrasted with those from other leading producers in Bolgheri.

Enhancing their extraordinary terroir, Grattamacco acquired an additional plot named Casa Vecchia, situated 325 feet above Grattamacco Hill, featuring its own microclimate. Planted in 1998, this 25-acre vineyard is bordered by forests and was among the initial undertakings in this location, known for yielding grapes of balanced quality, exceptional freshness, and aromatic complexity. While other top winemakers in Bolgheri have also started planting in this region, space is now at a premium, with Grattamacco having planted the majority of vines in this secluded area.

Grattamacco vineyards claim some of the loftiest elevations in Bolgheri.

As the vines of Casa Vecchia have matured, they have increasingly contributed to their premier red wine, the Bolgheri Rosso Superiore, enhancing its quality.

Luca discussed the unique traits of Claudio Tipa, the owner of Grattamacco, as a visionary leader who ventures to forge new paths and aim for greater excellence in quality. He honors the principles set by the estate’s original owner, Piermario Meletti Cavallari, ensuring his values remain intact. When Piermario approached retirement with no direct heir for Grattamacco, he opted to lease it to Claudio for ten years in 2002, due to his profound interest in the vineyard. Piermario, observing Claudio’s zeal and the remarkable wines produced under his stewardship, decided to sell the estate to him five years early, confident that Claudio was the perfect custodian for his legacy.

Claudio Tipa’s commitment involves practicing organic and biodynamic viticulture, selecting exceptional sites, and prioritizing quality over quantity to enhance good vintages. He ensures the wines remain fresh and elegant, even when market trends favor robust, overripe variants. Under his guidance, Luca is empowered to fulfill the founding owner’s vision. It’s notably exceptional for Claudio to passionately maintain someone else’s legacy, recognizing that Grattamacco’s value surpasses individual achievements. This perspective highlights Claudio’s understanding of the importance of an estate that consistently produces distinguished vintages, irrespective of their initial reception.

Grattamacco vertical

1991 Grattamacco, Vino da Tavola di Castagneto, Bolgheri, Tuscany: Since the Bolgheri Rosso Superiore designation was not established until 1994, the 1991 vintage was categorized as Vino da Tavola di Castagneto. Comprising 50% Cabernet Sauvignon and 50% Sangiovese, the 1991 vintage has been resilient over 33 years, displaying remarkable freshness and complexity. It offers a nuanced array of earthy, herbal, and leather notes, alongside vibrant red cherry flavors and a saline edge. An underrated vintage that exceeds expectations.

1995 Grattamacco, Bolgheri Rosso Superiore, Bolgheri, Tuscany: Composed of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This vintage counts among the best three of the 1990s, showcasing a significant allure with its aromatic presence characterized by dried flowers and a hint of incense, complemented by a richer body that delivers flavors of red cherry pie and blackberry jam. Though not surpassing the 1991, it presents a distinct character.

2008 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Made up of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This cooler, steady vintage is often overlooked, yet it impresses with its vibrant notes of blackcurrant leaf and freshly harvested raspberries, underpinned by a subtle stony mineral quality. An underrated year that exceeds expectations.

2009 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Constituted by 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. The year was marked by a hot, dry summer, but the vineyards’ white clay, retaining adequate water from prior rainfall, aided in maintaining vine health. It offers dark, intense fruit layers intertwined with licorice and lavender sea salt, presenting a dense palate with succulent blueberry tart notes.

2012 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Blending 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. Despite the heat of the season, the vineyard’s commitment to organic and biodynamic practices ensured that the wines retained their freshness and vitality, as pointed out by Luca. The flavors burst with opulent mulberry compote and blackberry scones, enriched by fresh tarragon, offering a luxurious texture balanced by invigorating acidity.

2013 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Blend of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This cooler vintage, often compared to 2008 for its understated excellence, exhibits a refined elegance and vibrancy with notes of red raspberries and a hint of spice along with rose oil. It features finely detailed tannins, resulting in a prolonged finish that showcases tremendous finesse. An underrated vintage that surpasses expectations.

2016 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Composed of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. Characterized by its very warm conditions, this vintage produced robust, intense wines. Despite these conditions, this wine maintains the distinctive freshness and precision of Grattamacco. It offers luxuriant flavors of black cherry cobbler and baking spices, perfectly complemented by intricate notes of asphalt and graphite alongside wild Mediterranean herbs. The texture is exceptionally smooth, and the flavor persists impressively.

2021 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Contains 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. According to Wine Spectator, the 2021 vintage may rank as one of the finest in Tuscany’s recent history. This wine already displays exceptional quality with its enrapturing scents of smoldering earth and forest floor. This is further enriched by the sweet floral aroma of candied violets and the luxurious taste of cherries jubilee and blackberry syrup atop spice cake. The silky texture and ultra-fine tannins create a lasting finish.

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HONOLULU (KHON2) — The 14th annual Hawaii Food and Wine Festival is set to begin next month on Hawaii Island and Maui. In preparation for the celebration and to showcase local culinary talents, “Chefs Week” is currently underway and will continue until September 30. Chefs Colin Hazama of the Hawaii Food and Wine Festival and Colin Sato of Mugen Waikiki appeared on Wake Up 2Day Thursday morning to discuss the forthcoming events.

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“We wanted to create an opportunity to highlight the fabulous local culinary talent we have participating in this year’s Festival events, while also encouraging the community to dine at their restaurants during the typically slower post-Labor Day season and help sustain Hawai’i’s vibrant culinary community,” Hazama explained. “To express thanks for dining local during Chefs Week, we’re offering guests an exclusive deal to enhance their Hawaii Food & Wine Festival experience with Priority Access tickets to select events at the General Admission price. Priority Access allows guests early entry to selected events at 5:00 P.M., providing an extra hour to sample the exquisite food, wine, and cocktails and to engage with the chefs, winemakers, and mixologists.”

Village Market celebrating one-year anniversary

Chef Sato emphasizes the importance of supporting local eateries during the off-peak “shoulder seasons” when tourism is low.

“During these slower periods, local establishments like ours really rely on the support of the community. Initiatives such as HFWF24 Chefs Week play a crucial role by motivating locals to dine out and appreciate the offerings of our regional chefs. These efforts help in keeping our dining rooms full which is not only vital for the sustenance of our restaurant and our employees but also for the local producers like farmers, ranchers, and fishermen, plus other businesses dependent on restaurants’ success. Moreover, events such as the forthcoming Hawai’i Food & Wine Festival significantly aid by highlighting our local food and agriculture, which is essential for promoting Hawaii’s culinary scene.”

For more information, you can click here.

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After years of being in the shadows, Virginia winemakers are finally getting the attention they deserve.

Jared Soares

If someone shouted “Virginia” in the middle of a word-association game, “fine wine” might not be your first response. Even some of the state’s winemakers confessed to me that they had, in the past, found many Virginian wines forgettable — or, in some cases, undrinkable. Oh, how times have changed.

Jared Soares

Virginia’s reputation as an underrated wine region has ultimately become one of its greatest strengths. While attention might have traditionally been drawn to places like Napa Valley or the Bordeaux region in France, Virginia’s winemaking is carving out its own unique identity right in between these famous locations. This emerging profile is largely driven by a new generation of wine producers focused on crafting a distinct style exclusive to the area.

Jared Soares

The wine industry in Virginia has seen remarkable growth over the decades: from about 50 wineries in the mid-1990s to approximately 300 today, covering over 4,000 acres of land. This expansion contributes over $1.7 billion to the local economy, benefiting not just from wine sales but also through a thriving tourism sector influenced by wineries, hotels, and dining establishments. This led me to explore whether Virginia’s wine narrative is as rich in quality as it is in quantity. The popular adage “Virginia Is for Lovers” might ring even truer for wine enthusiasts.

For the initial stage of my wine exploration, I stayed at the Salamander Middleburg, situated less than 50 miles west of Washington, D.C. Middleburg isn’t only a hub for wine lovers but is also central to Virginia’s horse riding tradition. The Salamander resort, an epitome of grandeur and old-world charm, pays tribute to this equestrian lifestyle with its horse-themed decor and activities. As I observed guests in sophisticated equestrian attire, I pondered if I had stepped into the setting of a Ralph Lauren fashion show.

Jared Soares

But you don’t need to be a member of the horsey set to enjoy a stay at Salamander. There’s a gym, a spa, bikes available to borrow — and an entire wine region on your doorstep to explore.

“In the mid 1990s, there were about 50 wineries in Virginia; there are now around 300, with more than 4,000 acres under cultivation.”

I began my journey just about a mile down the road at Boxwood Estate Winery. John Kent Cooke, former owner and president of Washington, D.C.’s NFL team, has always had a love for Bordeaux, so at his estate, 26 acres are planted with Merlot, Cabernet Sauvignon, Sauvignon Blanc, and other Bordelais varieties. In partnership with French wine consultant Stéphane Derenoncourt, the Boxwood team has created a crisp Sauvignon Blanc, as well as its locally known Topiary blend of Cabernet Franc, Merlot, and Petit Verdot — all varieties that express the terroir of Virginia.

During my wine tastings, French wine making consistently emerged as a significant topic. “White Burgundy is my go-to,” mentioned Jim Law, the founder of Linden Vineyards. Located a short 35-minute journey west of Middleburg, this winery is celebrated for its distinctive single-vineyard wines of Chardonnay, Sauvignon Blanc, and Bordeaux-style blends.

Jared Soares

The name Jim Law was frequently mentioned among winemakers, signaling his stature as one of the most influential figures in Virginia winemaking. Known for his willingness to experiment with new grape varieties and various plantings on different soils and slopes, Law was deeply engaged during my visit in mid-September. With grapes being harvested, it was a critical and busy period at the vineyard.

Law appreciates the unpolished charm of his winery. An Ohio native, he is profoundly invested in the agricultural aspect of winemaking, focusing on “understanding the personality and nuance” of each hill on his property. His deep emotional connection to his vineyards was evident. This connection was palpable when I sampled the Linden Hardscrabble Chardonnay later in my travel—reflecting the Burgundian influence in its balanced flavors, yet distinctly showcasing the unique character of the rocky slopes and granite soils of Hardscrabble, one of Linden’s three vineyards.

Jared Soares

Beyond his own vines, Law praised the diversity and experimental nature of Virginia wine making as a whole. There is room for everyone to do their own thing, he told me.

Related: 15 Best Weekend Getaways in Virginia, According to Locals

Rutger de Vink, a Law protégé, is another winemaker who is steadfast in his own practice. After years of searching, de Vink, a former Marine, found the ideal spot to grow grapes: on a former cattle farm in the foothills of the Blue Ridge Mountains. He laughed heartily when he shared that a farmer had teased him for “buying a pile of goddamn rocks.”

De Vink struck what can only be described as a viticultural jackpot with his rocky vineyard, garnering attention in June when he announced that RdV Vineyards had been acquired by Eutopia Estates, a distinguished French entity owned by the Bouygues family. This company owns esteemed estates like Château Montrose and Château Tronquoy in Bordeaux. Renamed Lost Mountain, in honor of its situated historic knoll surveyed by George Washington—which also inspired the name of RdV’s renowned flagship wine—the vineyard nods to its rich history and setting near the Blue Ridge Mountains.

The rebranding hasn’t altered the vineyard’s inherent character, which continues to form the essence of the wine. This terroir provides the wine with a distinctive identity and depth, aligning with de Vink’s goal to craft an “American Grand Cru.” The reputation of Lost Mountain’s wines is solidly established, boasting a lengthy waitlist of two years for its prestigious $225 blend comprising Cabernet Sauvignon, Cabernet Franc, and Merlot.

Aiming to experience this illustrious wine firsthand, I joined the waitlist and also scheduled a tour and tasting at the vineyard. During the visit, it’s possible to meet sommelier Karl Kuhn and original winemaker Joshua Grainer, who are typically available to impart their extensive expertise to visitors. Grainer, holding the prestigious Master of Wine title from the Institute of Masters of Wine in the U.K.—a rare distinction held by only 416 individuals globally—emphasized the vineyard’s philosophy, “We don’t need people to come through the door, but we want to share the experience.”

Jared Soares

Upon my arrival at Early Mountain Vineyards, located in Madison near Shenandoah National Park, I was greeted by a vibrant mix of guests. There were lively senior citizens, a mother relaxing on the deck with her baby and pet dog, and a group of colleagues enjoying a meal together. Early Mountain Vineyards aims to attract visitors not just for its wine but also for its full-service restaurant and ample event space. Spanning over 55 acres, its founder Jean Case, a former AOL executive and philanthropist, ambitiously embarked on this venture.

The wine list was impressive, showcasing a diverse range of 11 different types of grapes. Virginia’s varied geological features, including soils like limestone, sandstone, and granite, contribute to the unique flavor profiles of the grapes cultivated here.

Jared Soares

“Mountainside vineyards are key to the quality of Virginia wines because they are well-draining and provide good airflow,” Early Mountain winemaker Maya Hood White explained. Her Quaker Run Cabernet Franc 2020 exemplifies this. It embodies the elegance and classical style of Chinon—Cabernet Franc from France’s Loire Valley—yet it includes a hint of New World richness and energy.

“The state has some geological advantages that make it a hospitable landscape for a seemingly endless parade of grapes.”

The last person I expected to meet during my trip was a winemaker originally from Piedmont, in the mountains of northern Italy—renowned for the distinguished Barolo. Despite his family’s background in the industry, Luca Paschina was determined to forge his own path in winemaking. At Barboursville Vineyards, situated in Virginia’s own Piedmont area, roughly 30 minutes northeast of Charlottesville, he discovered the ideal location to accomplish this. The winery, owned by the Zonin family, famed for their estates across Italy, allows Paschina to merge Old World and New World tastes, complemented by the Zonins’ shared passion for innovative winemaking.

Paschina’s heritage is also reflected in Barboursville’s range of offerings. He produces a refined Vermentino, a Nebbiolo, and Paxxito, a dessert wine made in the “Passito” style using air-dried Moscato Ottonel and Vidal grapes. For those wishing to immerse themselves fully in the Barboursville experience, bookings are available at the charming 1804 Inn and the exquisite wines can be enjoyed alongside handmade pastas at the Palladio Restaurant.

Jared Soares

Barboursville is the winery where I most strongly felt the richness and complexity of Virginia’s history. The ruins of a building designed by founding father Thomas Jefferson remain on the property, and a portrait of him hangs in the barrel room. As a descendant of enslaved people, my feelings on Jefferson, a well-documented enslaver of human beings from Africa, are complicated — to put it mildly. I’m sure he could never have imagined that someone like me would one day be involved in sharing the beauty of wine. But I share his love of the fermented grape and can’t ignore the significant role he played in the state’s wine-making history.

Jefferson established two vineyards on his Monticello estate and cofounded Virginia’s first commercial wine company. Adjacent to the portrait, a placard reads: “We could, in the United States, make as great a variety of wines as are made in Europe, not exactly of the same kind but doubtless as good.”

Jared Soares

I departed from Barboursville, feeling sated by the local cuisine and wine, and my head filled with new knowledge. Upon arriving at Keswick Hall, a mere 25 minutes away, a sense of calm washed over me.

Built in 1912, Keswick Hall has transitioned through several phases, including a private mansion, a country club boasting an 18-hole golf course by Pete Dye, and eventually into a hotel under the design influence of Laura Ashley’s husband. The estate was taken over in 2017 by co-chairs Molly and Robert Hardie of H7 Holdings and underwent extensive renovations, reopening in 2021 with a new annex that expanded its capacity to 80 rooms. The luxurious Duxiana mattresses and Frette linens afforded me a worry-free night’s sleep, while a soothing Rose Diamond Radiance Facial in the spa enhanced my peaceful state.

The culinary highlight of Keswick is the Marigold by Jean-Georges, helmed by the renowned Jean-Georges Vongerichten. The restaurant’s design features rustic timber and transparent elements which frame the spectacular scenery, and its menu revitalizes traditional dishes, including a truffle pizza and cauliflower with turmeric tahini and pistachios. Notably impressive is the wine list, showcasing superb local selections, among which the Linden Vineyard’s Hardscrabble Chardonnay stood out, a beverage I eagerly anticipated since my encounter with Law, proving to be delightfully balanced and refreshing with a persistent finish.

Jared Soares

The final day of my brief yet intense exploration of Virginia’s wine culture began with a visit to Michael Shaps Wineworks, located in Charlottesville. Originally from New York, Shaps pairs his charming confidence with impressive winemaking skills. Like many other Virginia winemakers with a penchant for Burgundy, Shaps takes it further: he trained in winemaking in that region and also possesses a winery, Maison Shaps, in Meursault, France. Besides producing Virginia wines that include familiar varieties like Chardonnay, Viognier, and Merlot, Shaps also enjoys creating new blends. He produces a playfully named sweet wine, Raisin d’Être, utilizing grapes dried in converted tobacco barns. Moreover, he has a special interest in Petit Manseng, a robust white grape from southwestern France, which he cultivates for its flavors of grilled pineapple and mango, describing it as “bulletproof” in the fields.

Jared Soares

I then traveled westward from Charlottesville to Veritas, situated in Afton. The atmosphere was lively: on a warm Friday afternoon, the place was bustling. Over the course of my two-hour stay, I witnessed a diverse crowd including bachelorette parties, couples, families, and colleagues, all converging in the spacious tasting room and outdoor area. I also noted ongoing preparations for a wedding.

Jared Soares

It’s evident that the Hodson family has invested heavily in both the expansive venue and the quality of the wines. This commitment is showcased in selections like the Scintilla sparkling Chardonnay, crafted using the classic champagne method, and the deeply flavorful Petit Verdot. I participated in a thoughtfully arranged wine and food pairing, where the Reserve Chardonnay was served alongside smoked salmon with caper relish and preserved lemon.

Jared Soares

My discussions with local winemakers reveal that innovation is central to Virginia’s wine scene. While they may draw inspiration from various regions, their dedication to understanding their own land, cultivating suitable grape varieties, and refining their winemaking techniques has enabled them to emerge from the shadows of more prominent wine-producing areas. The industry’s leaders might refrain from boasting, but they have certainly demonstrated the capacity to silence their critics. Reflecting on Jefferson’s words, we can indeed say, “look at us now.”

This story first appeared in the October 2024 edition of Travel + Leisure under the title “American Vintage.”

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