If you can’t break away on Thursday March 3rd at 3:33, all is not lost! There will be tastings of “3” at Pollak, Veritas and King Family Vineyards on March 6th. This is an opportunity for a unique gift or collectable bottle of wine, all you oenophiles! I’m looking forward to tasting this on Sunday myself! Below is the official press release and a bio on the winemakers. Enjoy! 
Get your calendar out and checkbook ready! A collaborative effort of three local winemakers: Matthieu Finot- King Family, Emily Hodson Pelton- Veritas and Jake Busching- Pollak will be released next week. Apparently the three winemakers contemplated the idea while sipping beer . They decided to combine three varietals from each of their three wineries to create one special wine. Pollak Vineyards was chosen for their Petit Verdot which they have won several awards for in the past. Veritas Winery provided the Cabernet Franc, also an Annual Atlantic Seaboard Wine Association award winner. King Family Vineyards contributed the Merlot grapes which they are well known for to complete the wine. The blend is equal percentages, 33 1/3% of the three varietals. There are only 150 cases and each winery will have 50 case available for sale.
Aptly, the Release Party for “3” will be the third day of the third month at 3:30 p.m. and will be priced at $33.30 a bottle. I’ll do the math for you: the party will be at Pollak Vineyards on 3/3/2011 at 3:30! No bottles will be sold prior to that date and they will definitely go fast!
Whether you’re sitting in a painted cinder block classroom or in the gallery at King Family Vineyards, there are always distractions. Winnie the Pooh might have called it a blustery day, but with winds 40 m.p.h. and gusts up to 80 m.p.h., I wondered if the roof at King Family might achieve liftoff. Seated at round linen covered tables with views of Polo ponies racing out of the barn, manes whipping, tails flying; it was hardly a typical classroom setting. If you haven’t signed up for one of the Viticulture or Oenology classes offered by Piedmont Virginia Community College you are missing the boat! Greg Rosko is the Program Manager of Viticulture and Enology for Workforce Services at PVCC. He handles all the paperwork and details to ensure a smooth class time as well as creditation for the courses.
Introduction to Oenology
Much to our delight, Matthieu Finot instructed our class on the ABC’s of winemaking. He makes it seem simple, rarely referring to notes except to make sure he hasn’t left something out. He knows the business like the back of his hand and attempted to simplify for us a rather complex process of turning grapes into delicious wine. There are numerous stages in the process from harvest to fermentation and racking to bottling which alter the end result. From the root stock itself, the type of yeast selected, the temperature in the tanks and the critical addition of sulfur; all affect the final taste of the wine. To illustrate this, Matthieu offered us two different Chardonnays, identical except for the yeast used in fermentation. The result was two totally different aromas and mouth feel. Several times we were given the chemical equations for the process, none of which I chose to remember!
Lunch
Greenwood Grocery provided the box lunches including gourmet sandwiches- turkey, ham or vegetarian on crusty rustic bread, greek-style pasta salad and home made cookies! Never had anything like that in Chemistry class!
Afternoon
There were noticeably less questions after lunch, the late morning wine samples and lunch had us semi-sedated! Finot spent the afternoon addressing the differences between white and red wine production, steel versus barrel fermentation. I was happy not to drive myself home like some of the class who came from Richmond or Northern Virginia.
The Tour
Lecture drew to a close and we were escorted to the winery where Matthieu works in a limited space. He mentioned the need for a larger room for his barrels and steel tanks; definitely tight quarters and the demand for King Family wine grows daily. The class then proceeded into the barrel room where we learned the virtues of French oak compared to newer American oak. The grain is much tighter in French oak and is definitely preferred by Matthieu. I noticed a stack of darker aged barrels off to one side. These are seven year old bourbon whiskey barrels specifically selected by the winemaker to age and impart flavor into the Seven port wine.
Class Is Over
Where can you take classes that culminate in a wine tasting conducted by the winemaker? Charlottesville, of course! We sampled the entire range of wines bottled at King Family Vineyards including sparkling wine, reds, whites, port and dessert. For our A students, King extended a 25% discount on wine purchased that day. Just kidding! Everyone got the discount and there are no tests or grades. How can you beat that!
Yesterday, while compiling listing data for a real estate client I quite unexpectedly found myself on the flip side of the realtor/client relationship. I stumbled upon a unique listing in our Charlottesville Area Association of Realtors multiple listing service. It suddenly became a high priority to see it and Bob (my indulgent husband) reluctantly got the car keys. Seriously, he was emptying out the dishwasher rather than have to visit a random house that tempted my curiosity. The more often I spend time at wineries and vineyards, the more captivated I become about possibly tending vines myself. Obviously, the easy route would be to volunteer at a local vineyard. But no, that would be way too simple!
The House-Wakefield circa 1760
The original log cabin was built around 1760 on a hill overlooking a spring fed pond with the Blue Ridge Mountains as a backdrop. The house lies in the southwestern part of Greene County just north of the Albemarle County line, and not too far from Stone Mountain Vineyards. Charming, rustic features include four fireplaces, brick floors in the kitchen, an interior stone wall and an outdoor kitchen with fireplace and huge hearth. It was later, in the early 1800’s, that an addition extended the square footage to its present day size of 1900 plus square feet. Now you understand why Bob was dragging his feet, it wasn’t the size of the house, it was the age! For me, the piece de resistance was a quaint fenced garden with grapevines, yes, Grapevines! growing over an arched gate to the side of the house! Inside the garden was a large asparagus patch . That may not mean much to others, but my great-grandfather was an asparagus farmer. Does this property have my name written all over it or what?
10.69 Acres
The second story has a large deck with serene vistas that take you back to a quieter period of time. The outdoor kitchen is flanked by an enormous blue spruce and a Savannah Holly just begging to be restored. Below the house, a hay-field slopes towards the mountains and drops down to a pond. It was a sunny warm day with clouds rolling across the horizon and I giddily walked the property like a child in my flip-flops. At this point I had already visualized my boutique vineyard and was mentally naming it! Unfortunately, I was prompted out of my dream state by my practical husband (darn it) who wasn’t quite as captivated by the tiny narrow staircase in the house and the lack of central air conditioning. Where did my pioneer man go? Back to the conveniences of 2011, I imagine!
The Virginia Cooperative Extension has a very useful website for selecting property suitable for cultivating grapes in Virginia. It is a wonderful in-depth source of data but I highly recommend having an expert assess the site. Dr. Tony K. Wolf, Viticulture Extension Specialist and Dr. John Boyer, Professor of Viticulture at Virginia Tech are experts in this subject. In the publication Vineyard Site Selection, they explain that topography, including the absolute and relative elevations of a particular site, will greatly affect the suitability of a proposed site, particularly in the western Piedmont and mountain regions of the state. Further, a slight to moderate slope is desirable because it accelerates the drainage of cold air from the vineyard. After reading this, I felt the hay-field could prove a possible site for growing grapes. Clearly an expert needs to be involved if this were a land use someone would be contemplating. I look forward to taking classes on site selection later this year to understand all the factors involved in qualifying a property for use as a vineyard.
Oh, well…sigh…if anyone is intrigued by this post enough to want to see this property, please contact me for a showing. I’d love to take a stroll back in time with you and consider the potential of this delightful listing in Greene County, Virginia.
Here’s to the corkscrew – a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly.
W.E.P. French
(From the wine list of Commander’s Palace in New Orleans, LA courtesy of John McDonald, Dallas, TX)
Crisp brown paper grocery bags hiding complex delicate wine blends for blind tasting.
My pick for PHOTO of the WEEK!
Accidentally but purposefully, I stumbled upon Stinson Vineyards! Scheduled for a wine blending class taught by Matthieu Finot (love how the French spell Matthew!) and hosted by Stinson Vineyards, I drove towards White Hall in western Albemarle County. I am a local realtor and know my way around the area quite well and had never even heard of this vineyard! We literally drove past it 3 times, before noticing the parking area between the Piedmont House and the newly transformed garage addition tasting room. I actually asked for directions at the Piedmont Store at the corner of 810 & Sugar Hollow Road and was sent off in the opposite direction. Surprisingly, it is located just past the store on the right, practically a stones throw away! Recently, Cathy Harding had written an in-depth article about it in Cville magazine. She is (and should have been sooner) now on my list of absolute ” must reads”. At this point I decided we need to get the word out about this up and coming winery.
Finally inside the tasting room, I explained my difficulty in locating the winery. I was smilingly informed by Scott Stinson, owner/renovator/architect, that if I had just asked for him they would have directed me there. Well! If that’s not country living with lifelong locals! Ask them for directions and the ironic typical response is, “You remember where the old Gentry place used to be…”! If you knew all that you wouldn’t be asking for directions! Sorry, I digress…
The Vineyard
Stinson Vineyards, as described on their website, is now on its way to becoming an environmentally sustainable, family run micro-vineyard. Piedmont House, the main house is in White Hall, Virginia, a tiny country town with panoramic views of the Blue Ridge Mountains. Built in 1796, it was expanded to the current square footage in the 1840s. Apparently, rumor circulated that General “Stonewall” Jackson occupied the home during his Valley Campaign of 1862. The Stinsons purchased adjoining acreage to start their new five acre vineyard for a grand total of twelve acres. The original, mostly Cabernet Sauvignon vines from the 1970’s on the property were sadly neglected and have been undergoing restoration, hence the need for newer healthier vines. The Stinson’s plan to open the winery to the public June 16th and celebrate their grand opening on the 4th of July of this year. Stinson, Mountfair, White Hall, Glass House and soon to be winery, Moss will combine to create The Appellation Trail, the newest wine trail in the northwestern sector of Albemarle County.
The Class
This was my first class through PVCC towards a certificate in oenolgy and viticulture and was it ever fun! Several class members hailed from Northern Virginia and a few are in the process of opening their own wineries with vineyards already in production. Dennis Vrooman, a veterinarian in Virginia Beach, Christine Wells Vrooman and their son have a vineyard in Amherst, named Ankida Ridge Vineyard, with their own winery soon to open!
Matthieu Finot, winemaker for King Family, led our class. He is serious about his vocation but had a good sense of humor in dealing with some of us not as experienced oenophiles! Many of the students were already acquainted from previous classes and quite knowledgeable about wines which created a pleasant, relaxed atmosphere.
Rachel Stinson, Director of Operations, helped facilitate our class. She also happens to be Scott Stinson’s daughter. He defers to her readily and has the utmost confidence in her abilities.
She is an asset to the operation and an excellent ambassador for the family venture. Rachel is working alongside Matthieu learning about the entire wine making process. She is also tech savvy and I believe is responsible for their blog and social media. We enjoyed having her and Nathan Vrooman on our wine blending team! Look for good things to come from one of the newest wineries in our state of Virginia! I look forward to watching their progress and tasting their future harvest!
Charlottesville UnCorked is taking a detour to the North!
I was recently invited to a most elegant and delightful dining experience hosted by Visit Loudoun! I have been enticed to venture back to Virginia’s horse country, drive the Snickersville Turnpike and revisit the charming historic town of Middleburg. Emerging as a weekend destination for tourists and Virginians, Loudon County, trademarked as DC’s Wine Country, is only 25 miles from Washington, D.C. and actively promoting their culinary and historic assets. The wine trail in Loudoun is divided into five geographic “clusters” for scenic and strategic driving experiences to clusters of wineries and vineyards. 
It was my good fortune to be included at a dinner at the historic Bolling Haxall House in downtown Richmond for an evening of fine dining paired with some of Loudoun’s finest wines! The focus of the event was to garnish interest in Loudoun County for weddings, conferences and tourism by highlighting some of their award-winning cuisine and wines offered in the heart of The Journey Through Hallowed Ground National Heritage Area.
I was greeted by Jeremy Harvey, VP of Destination Marketing, Visit Loudoun and Jacqueline Toppings, Director of Public and Industry Relations. They immediately made me feel welcome and introduced me around while delicious hand crafted hors d’oeuvres were circulated and Chrysalis Winery, Boxwood Winery and Breaux Vineyards wines were served. Heavenly! Jennifer Ritter, Director of Sales invited me to dine at their table and the combination of personalities with her hostess skills transformed it into the best table in the room! The renowned French Chef William Walden of the Goodstone Inn and Estate was introduced and subsequently presented a fabulous meal of fresh,artistic, locally sourced cuisine.
Enter to Win Follow Your Heart to Virginia Sweepstakes and a stay at the Goodstone Inn & Estate!
Each course was described in detail by Chef Walden followed by a “Bon appetit!” and toast as the plates were served. The menu’s first course was an ever so velvety braised leek, garden potato with sherry vichyssoise served with petite homemade rolls; it paired very well with the Chrysalis 2009 Viognier. The Viognier had melon and cantaloupe flavors, and aged in neutral oak barrels for a creamy texture. The winter greens salad of roasted beets, spiced pecans and champagne vinaigrette had been delicately enhanced with edible flowers, a delicious work of art. The salad was so exquisite that it unfortunately overshadowed the Chrysalis 2009 Albarino. When I get a chance I will have to try it again.
A friend of mine has a wonderful B & B near Charlottesville and in the vicinity of Blenheim, Sugar Leaf, Keswick, Jefferson Vineyards and more!
The deal is On! Check out High Meadows Vineyard Inn featuring elegant accommodations adjacent to a vineyard tended by Gabrielle Rausse himself!
The GroupOn Coupon offers: $250 for a Two-Night Weekday Stay for Two and Farm & Winery Tour with Picnic Locavore Lunch at High Meadows Vineyard Inn (Up to $625 Value)! No time to write more, all the details are on the link. Will plan on a much more in-depth review of this delightful Inn in the near future. Don’t wait too long, the last GroupOn Deal they offered sold out very quickly!
….OR You can’t look like Twiggy if you drink like Miss Piggy! Does anyone even remember Twiggy anymore? I had the recent good fortune to win 6 (SIX) WEEKS with a personal trainer at a local gym plus the vitamins and supplements from GNC for the same period of time! WooHoooo! On the other hand, I am now closely monitoring my alcohol consumption and also trying to justify it as well.
I notice when I am trudging to nowhere on the treadmill, I occasionally glance (peer) at the calories burned and visualize them in “Glasses of Wine Burned”. I wish the elliptical machine, stairmaster and treadmill would have an icon of wine glasses. As you burned 100 calories, a glass would fill with a robust red color! At the point when you eventually surpass 2 glasses, the additional calories- burned would be gravy. Actually a bonus, in less fattening terminology.
I searched online to gather more information to support the reason I can continue with moderate wine drinking while dieting and found Myth Busters about Wine and another worthwhile site, a wine calorie counter. Bear in mind that most of these charts are based on 5 oz. glasses. Ultimately it appears that on average it comes down to approximately 20 calories per ounce or 120 calories for a six-ounce glass!
I am now barely two weeks in and am losing a couple of inches, gaining muscle but still have a long way to go abdominally, or is that I have an abominably long way to go? Either way, I have minimized my wine drinking and wine tasting a tad and is the reason this post is not highlighting one of our wonderful Virginia wineries! Look for another post after Tuesday when I have the luxury of a gourmet dinner presented by Loudoun County’s French Chef William Walden of The Goodstone Inn and Estate and pairings of award-winning Loudoun wines! My trainer, Jose, said some extra treadmill time the day of and day after and I shouldn’t be too far off track. I like Jose 🙂
It was my mistake! 
Remember when I first started this blog I “fessed up” and let everyone know that I’m not a wine snob, not even close! I love wine and learn something new about it daily. One evening we decided to open up a bottle of the 2007 Estate Reserve Heritage, a wine club selection which had not yet been released to the public. It is 80% Cabernet Sauvignon and 20% Merlot. We had stored it in a rack and poured it directly into glasses. The nose on it was fragrant and it was a beautiful rich garnet red, but it had sediment swirling through it. Novice that I am, I complained on Twitter about the sandiness of this wine. The glory of social media is split second responses and I was impressed that Keswick acknowledged my concern. Kat Schornberg quickly explained the necessity of decanting unfiltered wines and let me know they would be happy (probably not real happy since this really is a very good bottle, and possibly a future medal winner) to replace it. Yesterday I made my way out to Keswick with a friend and we enjoyed a tasting with Carrie Brown pouring. Carrie is always cheerful and fun and makes it a point to remember repeat visitors and wine club members. We especially liked the Norton Chocolate sauce drizzled on Nabisco wafers.
Stephen Barnard , Keswick’s winemaker, came out and brought the notorious ( in a good way) bottle of Heritage. I think he really wanted to see how dumb I was in person! So, now I can’t wait to try this bottle again. I did have to laugh when I read HIS blog post To Filter or No to Filter by Stephen the Sediment Slayer in which he relays my story from a vintner”s perspective!
Anyway, my new motto is “I Shall Decant my Unfiltered Wine!”
Personally, I think everyone at Keswick is great and very much so customer oriented! 
Thank You!
Charlottesville UnCorked 
