Sokol Blosser Evolution, Lucky Edition & Southwestern Green Chili Chicken Enchiladas
Today's organic wine/food match is taking on the bold flavors of Southwestern cuisine. Southwestern and Mexican cuisine both have spunky flavors that need a lively, yet rich, wine to beat the chili heat and compliment the spark of lime. The wine also needs to be able to match the richness of avocado and cheese.
Lucky for us, Sokol Blosser Evolution, Lucky Edition is a perfect match with rich and spicy foods. Evolution is a handcrafted blend of nine varieties, each which brings a layer of nuance and complexity to this unique wine. The wine is extraordinarily food-friendly, especially with spicy foods like our Southwestern chicken/green chili burritos. This awesome wine provides intense tropical fruit notes up front and a crisp, clean finish making it a perfect companion for today's recipe! Sokol Blosser is a must-see winery in Oregon--click here to read more about the winery & sustainability!
Southwestern Green Chili Chicken Enchiladas
Serves 6
3 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 heaping tablespoons mild chili powder, or to taste
1 teaspoon cumin
1/2 teaspoon ground oregeno
salt & pepper to taste
8 ounces cream cheese, softened
4 ounces diced green chilis, drained
2 cups mild cheddar cheese, shredded
1 and 1/2 cups cooked chicken, cubed
6 flour tortillas
Preheat the oven to 350 degrees
To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.
Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.
Enjoy with a big glass of Sokol Blosser Evolution!
Friday, July 23, 2010
Weekly Organic Wine & Food Pairing: Berry Chicken Salad and Paul Dolan 2008 Sauvignon Blanc
Nothing beats a great summer salad and a cold glass of Organic Sauvignon Blanc. Todays organic food/wine match is a chicken and berry salad served with Paul Dolan certified organic Sauvignon Blanc.
About the wine:Paul Dolan Certified Organic 2008 Mendocino County Sauvignon Blanc Black bears roam the hillsides by the headwaters of the Russian River, where two adjacent vineyards (each with its own hydroelectric power plant!) provided the grapes for this wine. This northern vineyard area is a land of extremes, with cold nights and hot days. The wine has a distinctive kiwi fruit character, with bright citrus zest and lemon grass notes.This wine is the unique expression of a carefully nurtured piece of land, made manifest in each bottle. Grown without conventional pesticides and synthetic fertilizers, the soil is treated as a living, lifegiving system. Paul Dolans winegrowing practices create special wines, while sustaining the environment, the place they live, and the people who live there.
VARIETALS: 100% SAUVIGNON BLANCCOOPERAGE: 100% STAINLESS STEEL FERMENTED AND AGEDALCOHOL: 13.5% BY VOLUMETA: 0.64 G/100MLPH: 3.08RS: 0.12 CASES: 1,260
CASESSummer Berry Chicken Salad
Prep/cook time: 15 minutes
Serves 4
Look for organic berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness.
Time saver: Purchase a rotisserie chicken from Whole Foods, discard the skin, and cut the meat into bite-sized pieces.
Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium
Now pour a glass of the wine and enjoy!!
About the wine:Paul Dolan Certified Organic 2008 Mendocino County Sauvignon Blanc Black bears roam the hillsides by the headwaters of the Russian River, where two adjacent vineyards (each with its own hydroelectric power plant!) provided the grapes for this wine. This northern vineyard area is a land of extremes, with cold nights and hot days. The wine has a distinctive kiwi fruit character, with bright citrus zest and lemon grass notes.This wine is the unique expression of a carefully nurtured piece of land, made manifest in each bottle. Grown without conventional pesticides and synthetic fertilizers, the soil is treated as a living, lifegiving system. Paul Dolans winegrowing practices create special wines, while sustaining the environment, the place they live, and the people who live there.
VARIETALS: 100% SAUVIGNON BLANCCOOPERAGE: 100% STAINLESS STEEL FERMENTED AND AGEDALCOHOL: 13.5% BY VOLUMETA: 0.64 G/100MLPH: 3.08RS: 0.12 CASES: 1,260
CASESSummer Berry Chicken Salad
Prep/cook time: 15 minutes
Serves 4
Look for organic berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness.
Time saver: Purchase a rotisserie chicken from Whole Foods, discard the skin, and cut the meat into bite-sized pieces.
Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium
Now pour a glass of the wine and enjoy!!
Some information on Biodynamic® preparations
Cowhorn manure preparation (also known as Biodynamic® preparation 500) is a vital part of the Biodynamic vineyard. The following videos help clarify the process and the general thinking behind utilizing these Biodynamic preparations and how they can benefit the soil in the vineyard. Fascinating! Enjoy!
Click here to watch about Biodynamic preparations in use at Rosnay in Australia!
About Rosnay: Rosnay is a vineyard and olive grove in NSW Australia that has been Biodynamic for 12 years. This video shows the process of mixing and spraying the Biodynamic Preparation 50 and the manure concentrate using flowforms and a small utility. By doing this at least twice a year they have been able to bring life and fertility back into their soils and produce wine, olives and olive oil with unique character, without chemical fertilisers and biocides. For more information visit them online here.
Click here to watch as Mark Beaman of Paul Dolan Vineyards goes over the biodynamic cow horn preperation.
The Organic Wine Journal interviews Nicolas Joly at Appellation Wines in New York. Click here to watch!
Click here to watch about Biodynamic preparations in use at Rosnay in Australia!
About Rosnay: Rosnay is a vineyard and olive grove in NSW Australia that has been Biodynamic for 12 years. This video shows the process of mixing and spraying the Biodynamic Preparation 50 and the manure concentrate using flowforms and a small utility. By doing this at least twice a year they have been able to bring life and fertility back into their soils and produce wine, olives and olive oil with unique character, without chemical fertilisers and biocides. For more information visit them online here.
Click here to watch as Mark Beaman of Paul Dolan Vineyards goes over the biodynamic cow horn preperation.
The Organic Wine Journal interviews Nicolas Joly at Appellation Wines in New York. Click here to watch!
Wednesday, July 7, 2010
Winery Spotlight: King Estate Winery
King Estate Winery is located southwest of Eugene, Oregon. It produces some amazing Pinot Noir (try their 2008 Acrobat--it's wonderful), Pinot Gris (the 2008 Signature is excellent), Vine Glace dessert wines and limited amounts of Chardonnay. In 2002, King Estate vineyards, nursery, and all surrounding gardens and landscaping received organic certification by the Oregon Tilth Certified Organic Association. They use some rather interesting methods...read on:
While many wineries are turning over a new leaf and using sustainable farming practices, King Estate takes this a bit further than most, especially in the area of pest control. They have on site (and encourage) a thriving raptor population. The raptors, specifically owls and kestrels, aid in pest control by reducing the numbers of rodents and birds that eat grapes. The winery has also partnered with the Cascade Raptor Center as a release site for orphaned and rehabilitated birds of prey. King Estate is an ideal release site for these birds because of their expansive property with highly diverse habitats. Across their 1,033 acres, there are grasslands, forests and many other natural environments that are suitable for specifics birds of prey. This partnership with the raptors allows the winery to reduce pests without using any type of toxic poisons whatsoever. This program is being expanded to include predator perches and new boxes for different types of raptors throughout the vineyards.
The winery also plants organic seeds for cover crop in their vineyards and garden areas. These organic seeds of Austrian Peas, Crimson Clover, Wheat, Oats and some flowering perennials encourages beneficial insects and suppresses weeds. It also acts as green manure and supplies nitrogen. King Estate also uses organic compost to fertilize. They produce over 1000 tons of compost a year which is then used to supplement the soil. They are careful to monitor the soil on the vineyard to maintain strong and productive vines.
Visit King Estate Winery at 80854 Territorial Hwy in Eugene, OR. I highly recommend taking the time to enjoy a meal in their estate restaurant which features some of their own organically grown produce. To order online, go to www.kingestate.com or place a phone order by calling 541-942-9874.
While many wineries are turning over a new leaf and using sustainable farming practices, King Estate takes this a bit further than most, especially in the area of pest control. They have on site (and encourage) a thriving raptor population. The raptors, specifically owls and kestrels, aid in pest control by reducing the numbers of rodents and birds that eat grapes. The winery has also partnered with the Cascade Raptor Center as a release site for orphaned and rehabilitated birds of prey. King Estate is an ideal release site for these birds because of their expansive property with highly diverse habitats. Across their 1,033 acres, there are grasslands, forests and many other natural environments that are suitable for specifics birds of prey. This partnership with the raptors allows the winery to reduce pests without using any type of toxic poisons whatsoever. This program is being expanded to include predator perches and new boxes for different types of raptors throughout the vineyards.
The winery also plants organic seeds for cover crop in their vineyards and garden areas. These organic seeds of Austrian Peas, Crimson Clover, Wheat, Oats and some flowering perennials encourages beneficial insects and suppresses weeds. It also acts as green manure and supplies nitrogen. King Estate also uses organic compost to fertilize. They produce over 1000 tons of compost a year which is then used to supplement the soil. They are careful to monitor the soil on the vineyard to maintain strong and productive vines.
Visit King Estate Winery at 80854 Territorial Hwy in Eugene, OR. I highly recommend taking the time to enjoy a meal in their estate restaurant which features some of their own organically grown produce. To order online, go to www.kingestate.com or place a phone order by calling 541-942-9874.
Enjoy a nice glass of Girasole Vineyards Pinot Noir or Pinot Blanc
I love my job. What other profession would allow me to research wineries all over the US and hunt down great bottles of wine to taste and report back on? Allow me to introduce my latest organic find: Girasole Vineyards in Ukiah, CA.
Girasole has been around for quite awhile, planted by Charlie Barra in 1955. Working in the vineyards came naturally to Charlie, as to his immigrant parents from Piedmont, Italy. Girasoles wines are all certified organic by the California Certified Organic Farmers (CCOF).
Last night, I had the opportunity to taste both the Girasole Pinot Noir and the Pinot Blanc. Both blew my socks off! First the '08 Pinot Noir:
The '08 Pinot Noir is light ruby in color with complex aromas of sandalwood, cherry, vanilla, and roasted nuts. This light to medium-bodied wine exhibits richly spiced flavors wrapped around a core of fruit and sweet toasty oak. The soft, pleasant texture in the mouth offers flavors of cranberry and cherry fruit followed by roasted nuts, cedar and a hint of black licorice that all seem to be in harmony. A versatile food wine that pairs well with a variety of cuisines and is also a great sipper. I have to say it was truly fantastic!
The '09 Pinot Blanc was also quite a find. Pale straw in color, this wine has very pleasant aromas of light honeysuckle, lemon citrus and almond husk. You just want to keep on sipping to experience the creamy and silky mouthfeel. The citrusy flavors are soft and elegant, yet balanced with a crisp, clean finish. This wine was just excellent and very enjoyable.
Both wines retail for under $25/bottle and are very much worth searching for. If you can't find them in your local store, visit their online store to have some shipped to you!
Girasole has been around for quite awhile, planted by Charlie Barra in 1955. Working in the vineyards came naturally to Charlie, as to his immigrant parents from Piedmont, Italy. Girasoles wines are all certified organic by the California Certified Organic Farmers (CCOF).
Last night, I had the opportunity to taste both the Girasole Pinot Noir and the Pinot Blanc. Both blew my socks off! First the '08 Pinot Noir:
The '08 Pinot Noir is light ruby in color with complex aromas of sandalwood, cherry, vanilla, and roasted nuts. This light to medium-bodied wine exhibits richly spiced flavors wrapped around a core of fruit and sweet toasty oak. The soft, pleasant texture in the mouth offers flavors of cranberry and cherry fruit followed by roasted nuts, cedar and a hint of black licorice that all seem to be in harmony. A versatile food wine that pairs well with a variety of cuisines and is also a great sipper. I have to say it was truly fantastic!
The '09 Pinot Blanc was also quite a find. Pale straw in color, this wine has very pleasant aromas of light honeysuckle, lemon citrus and almond husk. You just want to keep on sipping to experience the creamy and silky mouthfeel. The citrusy flavors are soft and elegant, yet balanced with a crisp, clean finish. This wine was just excellent and very enjoyable.
Both wines retail for under $25/bottle and are very much worth searching for. If you can't find them in your local store, visit their online store to have some shipped to you!
Incredible ECO-WINES and Oregon Certified Sustainable wine from Amity Vineyards
There are a few places on earth that simply recharge your soul. Amity Vineyards is one of these places for me. Yes, my happy place--one might even say heaven on earth. For me, absolutely nothing beats sitting at the top of the vineyard at the picnic table enjoying one of the best glasses...oh, okay...bottles of wine ever made while soaking up the view below.
Amity owner, Myron Redford, has been an environmental activist and proponent for sustainable winemaking and organic farming far before it was fashionable to do so. A founding member of the LIVE program, Myron and his wife Vikki’s commitment to sustainability is something that they hope is translated in their wines. And it is.
Amity began producing ECO-WINES in 1991 with the release of Oregon's first organic, sulfite-free Pinot Noir. Since then, Amity has been adding more and more organic wines to their ECO-WINE label. Here are their current offerings:
2007 ECO-WINE Willamette Valley Pinot Noir
The 2007 Eco-Wine® Pinot Noir has a pleasant aroma of berries and red fruits, predominantly cherry and cranberry, with a hint of spice and vanilla. In mouth it is smooth with a long pleasant finish. It is ideal for pastas, black beans, fish, chicken and picnic fare.April Sale: Reg. $20.00 Now $16.00 bottle $192.00 case
2008 ECO-WINE Marechal Foch Organic
The 2008 ECO Pinot Blanc from Stater Vineyards shows aromas pineapple, stone fruits & mineral notes. On the palate the wine combines bright acidity and a round mouth feel with flavors of nectarines and pineapple. This is a wonderful wine to enjoy during the warm summer months with grilled white fish and seasonal green salads. April Sale: Reg. $15.00 Now $12.00 bottle $144.00 case
In addition to the ECO-WINE label, ALL of Amity's wines are Oregon Certified Sustainable and bear the logo on their bottles:
2008 Amity Vineyards Auxerrois
2008 Amity Vineyards Crannell Pinot Noir
2008 Amity Vineyards Croft Pinot Noir
2008 Amity Vineyards Crown Jewel Reserve Chardonnay
2008 Amity Vineyards Estate Dry Riesling
2008 Amity Vineyards Estate Pinot Noir
2008 Amity Vineyards Willamette Valley Gewurztraminer
2008 Amity Vineyards Willamette Valley Pinot Blanc
2008 Amity Vineyards Willamette Valley Riesling
2008 Amity Vineyards Sunnyside Pinot noir
To help celebrate Earth Day's 40th anniversary this year, Myron and the staff at Amity are offering all of their ECO-WINE at a special discount price--throughout the entire month of April. I would heartily recommend you visit Amity's website and take advantage of their big sale today!
Amity owner, Myron Redford, has been an environmental activist and proponent for sustainable winemaking and organic farming far before it was fashionable to do so. A founding member of the LIVE program, Myron and his wife Vikki’s commitment to sustainability is something that they hope is translated in their wines. And it is.
Amity began producing ECO-WINES in 1991 with the release of Oregon's first organic, sulfite-free Pinot Noir. Since then, Amity has been adding more and more organic wines to their ECO-WINE label. Here are their current offerings:
2007 ECO-WINE Willamette Valley Pinot Noir
The 2007 Eco-Wine® Pinot Noir has a pleasant aroma of berries and red fruits, predominantly cherry and cranberry, with a hint of spice and vanilla. In mouth it is smooth with a long pleasant finish. It is ideal for pastas, black beans, fish, chicken and picnic fare.April Sale: Reg. $20.00 Now $16.00 bottle $192.00 case
2008 ECO-WINE Marechal Foch Organic
The 2008 ECO Pinot Blanc from Stater Vineyards shows aromas pineapple, stone fruits & mineral notes. On the palate the wine combines bright acidity and a round mouth feel with flavors of nectarines and pineapple. This is a wonderful wine to enjoy during the warm summer months with grilled white fish and seasonal green salads. April Sale: Reg. $15.00 Now $12.00 bottle $144.00 case
In addition to the ECO-WINE label, ALL of Amity's wines are Oregon Certified Sustainable and bear the logo on their bottles:
2008 Amity Vineyards Auxerrois
2008 Amity Vineyards Crannell Pinot Noir
2008 Amity Vineyards Croft Pinot Noir
2008 Amity Vineyards Crown Jewel Reserve Chardonnay
2008 Amity Vineyards Estate Dry Riesling
2008 Amity Vineyards Estate Pinot Noir
2008 Amity Vineyards Willamette Valley Gewurztraminer
2008 Amity Vineyards Willamette Valley Pinot Blanc
2008 Amity Vineyards Willamette Valley Riesling
2008 Amity Vineyards Sunnyside Pinot noir
To help celebrate Earth Day's 40th anniversary this year, Myron and the staff at Amity are offering all of their ECO-WINE at a special discount price--throughout the entire month of April. I would heartily recommend you visit Amity's website and take advantage of their big sale today!
C'mon everyone--let's get Naked...(wine that is)
Last night, I was fortunate to try a great organic Riesling from Snoqualmie Vineyards in Washington State. The 2008 Naked Riesling was fantastic with deep apricot and sweet tangerine flavors that finished with a nice touch of honey and papaya. At around $12 this bottle was a steal--especially for an organically farmed and produced wine.
Snoqualmie has been a leader in sustainable farming and vineyard management in the Columbia Valley for years. In fact, Snoqualmie was one of the first Washington wineries to make wines from USDA-certified organically grown grapes at their very own certified organic winemaking facility in Prosser, WA.
Snoqualmie has a vineyard sustainability program that is in place in each of the winery’s vineyards and currently focuses on three main areas: (1) Viticulture, (2) Pest, Soil & Plants and finally (3) Water Management. Keeping on top of all these areas allows the fine folks at the winery to focus on crafting the best wines possible with excellent grapes and little intervention or processing. I think you will agree that their wines are very nice indeed.
While all of Snoqualmie's wines are made with minimal intervention, the grapes used in the Naked wine series are farmed as "au naturel" as possible. "Naked" is made with certified organically grown grapes in a certified organic facility. The winery has been making the Naked series since 2003.
As great wines should be recognized--it seems only fair that Snoqualmie wines received seven Best Buy designations in the March 2010 issue of Wine Enthusiast magazine. Here is what the magazine had to say about the following releases from Snoqualmie:
2008 Naked Riesling: 90 points Best Buy
2007 Columbia Valley Merlot: 87 points Best Buy
2007 Naked Merlot: 87 points Best Buy
2007 Whistlestop Red: 85 points Best Buy
2008 Columbia Valley Chardonnay: 88 Points Best Buy
2008 Naked Chardonnay: 87 points Best Buy
2008 Columbia Valley Sauvignon Blanc: 86 points Best Buy
Snoqualmie wines are readily available at most local wine shops. If you are unable to find the Naked wines in your favorite store, don't be afraid to ask for them. I promise they'll only giggle a little. You may also order them online by clicking here. Enjoy!
Snoqualmie has been a leader in sustainable farming and vineyard management in the Columbia Valley for years. In fact, Snoqualmie was one of the first Washington wineries to make wines from USDA-certified organically grown grapes at their very own certified organic winemaking facility in Prosser, WA.
Snoqualmie has a vineyard sustainability program that is in place in each of the winery’s vineyards and currently focuses on three main areas: (1) Viticulture, (2) Pest, Soil & Plants and finally (3) Water Management. Keeping on top of all these areas allows the fine folks at the winery to focus on crafting the best wines possible with excellent grapes and little intervention or processing. I think you will agree that their wines are very nice indeed.
While all of Snoqualmie's wines are made with minimal intervention, the grapes used in the Naked wine series are farmed as "au naturel" as possible. "Naked" is made with certified organically grown grapes in a certified organic facility. The winery has been making the Naked series since 2003.
As great wines should be recognized--it seems only fair that Snoqualmie wines received seven Best Buy designations in the March 2010 issue of Wine Enthusiast magazine. Here is what the magazine had to say about the following releases from Snoqualmie:
2008 Naked Riesling: 90 points Best Buy
2007 Columbia Valley Merlot: 87 points Best Buy
2007 Naked Merlot: 87 points Best Buy
2007 Whistlestop Red: 85 points Best Buy
2008 Columbia Valley Chardonnay: 88 Points Best Buy
2008 Naked Chardonnay: 87 points Best Buy
2008 Columbia Valley Sauvignon Blanc: 86 points Best Buy
Snoqualmie wines are readily available at most local wine shops. If you are unable to find the Naked wines in your favorite store, don't be afraid to ask for them. I promise they'll only giggle a little. You may also order them online by clicking here. Enjoy!
Reuse that empty wine bottle!
Happy Earth Day! Today, as part of our recycling/earth friendly theme at the Examiner, I thought it would be fitting to showcase some rather ingenious ways to reuse an empty old wine bottle.
The first is obvious, recycle. The old wine bottles of today can become new by simply putting them into your recycling container. The other ideas are a tad bit more creative and fun--be sure to check out the slide show to see some of these ideas in use.
Here in our house, we end up with a lot of empty bottles...it's one of the benefits of the job! To try to do our part to reuse them, we make our own "aqua globes" for watering potted plants. The bottles actually add to the look of the planters...but you can hide them in the foilage as well if you want to. Here are some other recycle ideas for your empties:
The first is obvious, recycle. The old wine bottles of today can become new by simply putting them into your recycling container. The other ideas are a tad bit more creative and fun--be sure to check out the slide show to see some of these ideas in use.
Here in our house, we end up with a lot of empty bottles...it's one of the benefits of the job! To try to do our part to reuse them, we make our own "aqua globes" for watering potted plants. The bottles actually add to the look of the planters...but you can hide them in the foilage as well if you want to. Here are some other recycle ideas for your empties:
- Use the bottle as the base of a candle, adding a hurricane top. A display of several different sized bottle candles can be just gorgeous.
- Use clean empty and de-labeled wine bottles to serve water at your next dinner party. Different colored glass bottles can give a nice effect to your table.
- Carefully place clear or multi-color LED light strands into bottles for decoration. A fun winery we visited had the bottles suspended on a line with the lights inside--very cool indeed! If you are handy, you can carefully drill a hole in the bottom of the bottle to thread the cord through.
- Use various sized bottles for decoration on cabinet tops.
- Different sized bottles work very well as bud vases for single flowers.
- Select some pretty colored bottles and sit them on a window sill. The light shines through them and it's really quite beautiful.
- Fill wine bottles with sand, turn bottles upside down and bury half way into dirt (or put upside down bottles onto dowels) to line a garden bed.
- Get a large quantity of olive oil, pour it into large jars, sprigs of your favorite dried herbs, cover and let sit for a while in a dark place. Whenever there is a gift occasion, strain some oil into a wine bottle, add some dried herbs, cork it and refrigerate--you have a great gift ready to go. (Be very careful when flavoring olive oil with garlic or other food items. There is a very serious risk of botulism, which can be deadly...I recommend staying away from garlic and using only dried herbs--keeping the mixture refrigerated at all times to be safe)
- Buy wicks attached to covers (available at some vineyards) to turn your old wine bottle into a lantern using lamp oil. These are very pretty.
- If you have artistic talent you could paint vines or flowers and vines on used bottles and give the bottles as gifts--they do make great vases.
- Fill bottles with marbles or sea glass and put them in windows. They're beautiful.
- Another great use for wine bottles is using them for bath salts that you make. You can purchase the plain, non scented salts at any craft store and add what ever fragrance you'd like to them. You can find the various fragrance oils needed at the craft store also. Add a cute "stopper", place a ribbon around the bottle and you've got great and inexpensive gifts.
- Fill the bottles with homemade flavored vinegar. First decide which vinegar variety you'll use. Next place any fresh herb you'd like in a large container (not the bottles at this point) and pour your vinegar over the herbs, covering them completely. Store the container in the fridge for about 2 weeks. Once the time period is up, strain the liquid/herbs through cheesecloth, then add to bottles. A quicker way is to bring the vinegar to a simmer before pouring over herbs. It'll help bring out a deeper "flavor". Be sure to keep both mixtures refrigerated, even after transferring to the bottles.
- Empty wine bottles can be used for almost any dry household ingredient such as coffee creamer, sugar, dry dishwasher crystals, bubble bath and even rice!
These are just a few ways to reuse the empty wine bottles you may have. If you can think of any other ideas, email me at winefromthevine@gmail.com and I'll add them to the list!
Winery Spotlight: Sokol Blosser
The winery spotlight today is on Sokol Blosser Winery in Dundee, OR. Susan Sokol-Blosser and her family have played an important part in shaping and helping develop the Oregon wine industry while being a champion of environmentally friendly wine making and sustainable practices in the industry. In 2007, Sunset Magazine honored both Susan and Sokol Blosser with their prestigious "Green Winery of the Year" award.
Sokol Blosser strives to create wines that are of world class quality while being made with sustainable, environmentally conscious methods. Here are some facts about Sokol Blosser's green efforts at the winery (courtesy of the SB website):
Sokol Blosser strives to create wines that are of world class quality while being made with sustainable, environmentally conscious methods. Here are some facts about Sokol Blosser's green efforts at the winery (courtesy of the SB website):
- Sokol Blosser farms their estate vineyards organically and received full USDA (United States Department of Agriculture) organic certification in 2005 from Oregon Tilth.
- The estate has been certified by Salmon-Safe as a vineyard that protects and restores salmon habitat.
- They use 50% biodiesel in their farm tractors.
- Their underground barrel cellar, built to US Green Building Council standards, became the first winery in the country to earn the prestigious LEED (Leadership in Energy and Environmental Design) certification.
- They use unbleached paper products for labels, wine boxes and gift bags whenever possible.
- Sokol Blosser staff recycles everything they can, from office paper to pallet shrinkwrap.
As a result of all their efforts, Sokol Blosser is one of the country's most environmentally friendly wineries. A few of their current wine offerings that I heartily recommend trying include:
There is a core of rich, lush berry flavor from the Syrah. The Zinfandel provides spice, tannin and structure. And the Pinot Noir brings flowers, earth and elegance. It all adds up to a luscious, juicy, easy-drinking mouthful of red wine that's both bright and vibrant yet round and soft. Every sip of the wine, Meditrina, honors the goddess of the same name.
Delicate and elegant – soft, supple, harmonious, and already showing layers of complexity. Flavors and aromas are of mocha, black cherry, and raspberry, and the winery's distinctive Jory soil forest-floor earthiness is beginning to show through. It’s drinking beautifully now and should age well and develop additional complexity for at least the next five to ten years.
The flavors and aromas in this wine are predominantly black cherry, blackberry, mocha, and licorice, and again, the winery's distinctive Jory soil adds a pleasant earthiness and forest-floor characteristics are developing. The texture is very soft, lush, rich, and concentrated, with smooth, silky, polished tannins, and the finish is long and elegant.
Intense fruit up front and a crisp, clean finish. This unique white is truly a parade of flavors across the palate. The 9 grapes tie together perfectly, creating a smooth, layered white wine that can hold its own or stand up to just about any food pairing you dare to serve it with. It is extraordinarily food-friendly, from light salads to the hottest fusion-style cuisine.
2008 Dundee Hills Cuvée Pinot Gris
Created by the true rosé method (by gently pressing only red grapes, not by blending red and white juice or wine), this classic rosé is crisp, vibrant and refreshing. The long, slow, cool fermentation has preserved the intense fruitiness and delicate floral aromas, and the absence of a malolactic fermentation has retained the firm acidity and wonderfully intriguing minerality.
2009 Willamette Valley Early Muscat
Intensely floral and spicy, the aromas are of orange blossoms and jasmine with flavors of citrus and apple. Just enough sugar has been left in the wine to give it a soft, lush mouthfeel, yet the finish is crisp and lively. The alcohol is refreshingly low, making this the perfect wine for lounging on the deck in the summer or with fruit or cheese after dinner. If you are lucky enough to be in the area, Sokol Blosser Winery is located at 5000 NE Sokol Blosser Lane in Dundee, OR and is open daily from 10am - 4pm. Look for their wine in your local wine shop. If you can't find them you can contact them by phone at (503) 864-2282 or order online here.
Willamette Valley Vineyards: excellent wine and eco-friendly vineyard practices
The moment you cross the threshold of Willamette Valley Vineyards property, you can't help but notice the immense hill standing between you and the tasting room at the top. The road would be somewhat scary if it wasn't for the beauty of the vines and fruit all around you.
The view from the drive up the hill to Willamette Valley Vineyards is breathtaking but pales in comparison to the scene that awaits you from their deck outside the tasting room. Lush rolling hills of vineyards and trees while the farmland further out contrasts with red soil...it really is something to see. To make the moment even more perfect, take it all in with a glass of one of Willamette's incredible wines in hand. ( I heartily recommend the Riesling...the 2008 just won Best in Class at the San Fransisco Chronicle Wine Competition! )
Founded in 1983 by Jim Bernau, this gorgeous winery site used to be home to a plum orchard and blackberry vines. Willamette Valley Vineyards today is best known for both its fabulous wines--most notably their Pinot Noir, but also for their careful eco-friendly vineyard practices.
With all of their vineyards certified sustainable, LIVE and Salmon Safe, great care is taken in their winemaking practices to have the least amount of impact on the environment as possible. Everything from Willamette's shipping boxes & wine bottles to their corks are recycleable.
In fact, Willamette Valley Vineyards is the first winery in the world to use the Forest Stewardship Councils certified all natural corks. All bottles of WVV wine since July 2007 are packaged with them.
Willamette Valley Vineyards produces 130,000 cases annually with 300 acres of vines of Pinot Noir, Pinot Gris, Riesling and Chardonnay.
The winery's tasting room is located at 8800 Enchanted Way SE in Turner and is open from 11am - 6pm daily. To order, either visit them online at www.wvv.com or call (800) 344-9463.
The view from the drive up the hill to Willamette Valley Vineyards is breathtaking but pales in comparison to the scene that awaits you from their deck outside the tasting room. Lush rolling hills of vineyards and trees while the farmland further out contrasts with red soil...it really is something to see. To make the moment even more perfect, take it all in with a glass of one of Willamette's incredible wines in hand. ( I heartily recommend the Riesling...the 2008 just won Best in Class at the San Fransisco Chronicle Wine Competition! )
Founded in 1983 by Jim Bernau, this gorgeous winery site used to be home to a plum orchard and blackberry vines. Willamette Valley Vineyards today is best known for both its fabulous wines--most notably their Pinot Noir, but also for their careful eco-friendly vineyard practices.
With all of their vineyards certified sustainable, LIVE and Salmon Safe, great care is taken in their winemaking practices to have the least amount of impact on the environment as possible. Everything from Willamette's shipping boxes & wine bottles to their corks are recycleable.
In fact, Willamette Valley Vineyards is the first winery in the world to use the Forest Stewardship Councils certified all natural corks. All bottles of WVV wine since July 2007 are packaged with them.
Willamette Valley Vineyards produces 130,000 cases annually with 300 acres of vines of Pinot Noir, Pinot Gris, Riesling and Chardonnay.
The winery's tasting room is located at 8800 Enchanted Way SE in Turner and is open from 11am - 6pm daily. To order, either visit them online at www.wvv.com or call (800) 344-9463.
Some differences between Sustainable, Organic and Biodynamic wines
For the past week, I have been researching the many differences between sustainable, organic and biodynamic principles as they relate to wine and vineyards. There are so many buzz words floating around out there, it can be hard to keep them all straight. This is why I decided to put out a bit of information that might make it easier to make decisions on which type wine to buy (sustainable, organic or biodynamic) when you are at your local store.
Those of us who are interested in organic "stuff" are interested in not ingesting pesticides and herbicides and heaven-only-knows-what-else-cides into our bodies. Natural is good, right? So when faced with wine made from a "sustainable" vineyard, an "organic:" wine and a "biodynamic" wine, which do we choose?
Sustainable vineyards, or wineries that use sustainable practices in their vineyards take the ecology of their vineyard into account when making decisions. They typically minimize chemical treatments and energy use. While there are no set standards for sustainable farming, this seems to be the norm for wineries that give a hoot about the environment. In fact, you may find that a lot of wineries that simply call themselves "sustainable" are actually organic--they just may choose not to go through the long and somewhat drawn out process of becoming Certified Organic. This is definately something to think about (--and maybe research if you have certain wines you like that carry the sustainable label).
Organic wine is made from organic grapes. Organic grapes have not been sprayed or treated with chemicals at all--ever. This means no pesticides, fungicides and herbicides. Also, it means no chemical fertilizers have been used. If the label says that your wine is Certified Organic, then that winery has met stringent standards by a governing body like the USDA to earn that label. Something to keep in mind: organic certification means different things in different countries. If you are buying organic wine from somewhere other than the US, be sure to check into what exactly their version of organic means so you are making an informed choice.
There is a whole side debate in the organic community over sulfites and organic wines. This is another (big) subject for another day, however, suffice it to say that the organic wines in the US may not contain added sulfites. Wineries that do add sulfites to their otherwise organic wines are not able to put the certified organic seal on their bottles. These wines will simply claim to be "made from organic grapes".
Biodynamics is what I have been really geeking out about this last week....errr... *cough* I mean I've been sort of interested in it. :) This is a process of winemaking...from absolute start to finish using the teachings of Austrian anthroposophist Rudolf Steiner. Steiner spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has been gaining popularity as people in the wine community notice that it really does seem to work wonders in a vineyard.
The basic idea of biodynamic farming is to see the soil and the vineyard as living organisms. Maintenance of that soil is the primary means by which the vineyard will progress and evolve. Demeter Biodynamic Certification is given only to those wineries that follow the strict principles of biodynamic farming--by using organic soil treatments on the land, which in turn, becomes a healthy and diverse ecosystem of its own. Obviously there is a lot more to it than that....and it would take several articles to delve completely into all the principles used in biodynamic farming, but suffice it to say, it is fascinating.
On a side note, I just tried some of Montinore Estates wines (biodynamic) and they are excellent. Look for more info on this great winery in my next article!
Those of us who are interested in organic "stuff" are interested in not ingesting pesticides and herbicides and heaven-only-knows-what-else-cides into our bodies. Natural is good, right? So when faced with wine made from a "sustainable" vineyard, an "organic:" wine and a "biodynamic" wine, which do we choose?
Sustainable vineyards, or wineries that use sustainable practices in their vineyards take the ecology of their vineyard into account when making decisions. They typically minimize chemical treatments and energy use. While there are no set standards for sustainable farming, this seems to be the norm for wineries that give a hoot about the environment. In fact, you may find that a lot of wineries that simply call themselves "sustainable" are actually organic--they just may choose not to go through the long and somewhat drawn out process of becoming Certified Organic. This is definately something to think about (--and maybe research if you have certain wines you like that carry the sustainable label).
Organic wine is made from organic grapes. Organic grapes have not been sprayed or treated with chemicals at all--ever. This means no pesticides, fungicides and herbicides. Also, it means no chemical fertilizers have been used. If the label says that your wine is Certified Organic, then that winery has met stringent standards by a governing body like the USDA to earn that label. Something to keep in mind: organic certification means different things in different countries. If you are buying organic wine from somewhere other than the US, be sure to check into what exactly their version of organic means so you are making an informed choice.
There is a whole side debate in the organic community over sulfites and organic wines. This is another (big) subject for another day, however, suffice it to say that the organic wines in the US may not contain added sulfites. Wineries that do add sulfites to their otherwise organic wines are not able to put the certified organic seal on their bottles. These wines will simply claim to be "made from organic grapes".
Biodynamics is what I have been really geeking out about this last week....errr... *cough* I mean I've been sort of interested in it. :) This is a process of winemaking...from absolute start to finish using the teachings of Austrian anthroposophist Rudolf Steiner. Steiner spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has been gaining popularity as people in the wine community notice that it really does seem to work wonders in a vineyard.
The basic idea of biodynamic farming is to see the soil and the vineyard as living organisms. Maintenance of that soil is the primary means by which the vineyard will progress and evolve. Demeter Biodynamic Certification is given only to those wineries that follow the strict principles of biodynamic farming--by using organic soil treatments on the land, which in turn, becomes a healthy and diverse ecosystem of its own. Obviously there is a lot more to it than that....and it would take several articles to delve completely into all the principles used in biodynamic farming, but suffice it to say, it is fascinating.
On a side note, I just tried some of Montinore Estates wines (biodynamic) and they are excellent. Look for more info on this great winery in my next article!
Montinore Estate Wines: Biodynamic dynamos!
had a great chat with Kristin Marchesi, head of marketing and communications for Montinore Estate this week. I was able to learn quite a bit about this great winery, their biodynamic certification and their overall approach to making excellent wine.
As I mentioned in my last article, I spent the week learning more about biodynamic certification and trying some of Montinore's wines side by side with other wines that were not organic or biodynamic. In my opinion, the difference was staggering. For me, Montinore won hands down as their wine was consistently better tasting and very well-rounded. If you haven't taken the opportunity to taste two seemingly similar wines that have been grown in different ways, I would recommend trying it. I think it's amazingly eye-opening.
On a bit of a side note: wine writer/blogger, Amy Atwood wrote an entry on her "mydailywine" blog (*highly recommended reading*) on how she had been spoiled by organic wines and how it had changed her reaction to wines that aren't grown organically...and I must agree! This same phenomenon is happening to me. Read Amy's article here. After tasting a Pinot Gris and a Riesling from another vineyard and the Montinore Estate Pinot Gris & Sweet Reserve Riesling, the difference between the two (natural vs conventional) was phenomenal.
Kristin Marchesi's dad, Rudy, assumed ownership of Montinore Estate in January 2006 after being involved with the winery since 1992. The Estate transitioned to Organic in 2001 and then to Biodynamic in 2005, receiving their Demeter Certification in 2008. Kristin mentioned that even though the transition to Biodynamic was very difficult and complicated, it has had incredible benefits. Those benefits include lower farming costs, substantially increased vineyard health and improvement of overall wine quality.
Biodynamic farming does require thinking outside of the normal "farming box", meaning farmers need to be open to learning new methods that are very different from the conventional farming methods they were trained in. It requires using organic soil treatments (natural teas are used) and focusing on preserving a healthy and diverse ecosystem, which in turn improves grape quality and consumer health. Rudy Marchesi feels the organic and biodynamic methods used at Montinore Estate help the wines better express their own unique personalities. I would have to agree after enjoying their wine this week!
You can visit Montinore in Forest Grove, OR at 3663 SW DIlley Road or reach them by phone at (503) 359-5012 or (888) 359-5012. Click here to visit their website and stock up on their wine!
As I mentioned in my last article, I spent the week learning more about biodynamic certification and trying some of Montinore's wines side by side with other wines that were not organic or biodynamic. In my opinion, the difference was staggering. For me, Montinore won hands down as their wine was consistently better tasting and very well-rounded. If you haven't taken the opportunity to taste two seemingly similar wines that have been grown in different ways, I would recommend trying it. I think it's amazingly eye-opening.
On a bit of a side note: wine writer/blogger, Amy Atwood wrote an entry on her "mydailywine" blog (*highly recommended reading*) on how she had been spoiled by organic wines and how it had changed her reaction to wines that aren't grown organically...and I must agree! This same phenomenon is happening to me. Read Amy's article here. After tasting a Pinot Gris and a Riesling from another vineyard and the Montinore Estate Pinot Gris & Sweet Reserve Riesling, the difference between the two (natural vs conventional) was phenomenal.
Kristin Marchesi's dad, Rudy, assumed ownership of Montinore Estate in January 2006 after being involved with the winery since 1992. The Estate transitioned to Organic in 2001 and then to Biodynamic in 2005, receiving their Demeter Certification in 2008. Kristin mentioned that even though the transition to Biodynamic was very difficult and complicated, it has had incredible benefits. Those benefits include lower farming costs, substantially increased vineyard health and improvement of overall wine quality.
Biodynamic farming does require thinking outside of the normal "farming box", meaning farmers need to be open to learning new methods that are very different from the conventional farming methods they were trained in. It requires using organic soil treatments (natural teas are used) and focusing on preserving a healthy and diverse ecosystem, which in turn improves grape quality and consumer health. Rudy Marchesi feels the organic and biodynamic methods used at Montinore Estate help the wines better express their own unique personalities. I would have to agree after enjoying their wine this week!
You can visit Montinore in Forest Grove, OR at 3663 SW DIlley Road or reach them by phone at (503) 359-5012 or (888) 359-5012. Click here to visit their website and stock up on their wine!
Carlton Winemakers Studio: Oregon's first sustainable multi-winery facility
It's so refreshing to stumble upon places that understand that sustainability isn't just a buzz word, it's a call to action. Carlton Winemakers Studio in Carlton, Oregon is a breath of fresh air--they just seem to *get it*. As the first winery registered with the US Green Building Council, CWS is a cooperative winery and tasting room that was built using recycled materials and a "whole-building" approach to sustainability. They utilized sustainable site development and environmentally conscious material selection (recycled and reused) in the construction of their facility.
Even now, they employ awesome water saving strategies (a below foundation water capture/reuse along with a north roof water capture/reuse) as well as emphasize energy efficiency and indoor environmental quality. They use natural light in both the winemaking facility and the tasting room which allows them to use very little electricity. The Lighting Design Lab in Seattle helped with this daylighting project to maximize natural light potential. If you visit, you will see that the tasting room lights are hardly ever on--they don't need to be!
Beyond the green construction efforts, Carlton Winemakers Studio is currently home to eight wineries and their talented winemakers. This allows wineries without a current facility of their own to share this sustainable winemaking facility and tasting room. Up to ten vintners can share space at Carlton Winemakers Studio at one time. They rotate selections through the tasting room which allows each winemaker to showcase their current offerings. Winemakers frequently stop by the tasting room to pour their wines and talk with customers. The current wineries housed in the CWS right now are:
Andrew Rich Vintner
Ayoub Vineyard
Brittan Vineyard
Hamacher Wines
Lazy River Vineyard
Montebruno
Retour Wine Company
Wahle Vineyards and Cellar
If you live in the greater Portland/Salem area or are visiting, I highly recommend you stop by the Carlton Winemakers Studio and support their efforts! The tasting room is open daily from 11:00am - 5:00pm and located at 801 North Scott Street in Carlton, OR. Visit online for more info or to purchase wine!
Even now, they employ awesome water saving strategies (a below foundation water capture/reuse along with a north roof water capture/reuse) as well as emphasize energy efficiency and indoor environmental quality. They use natural light in both the winemaking facility and the tasting room which allows them to use very little electricity. The Lighting Design Lab in Seattle helped with this daylighting project to maximize natural light potential. If you visit, you will see that the tasting room lights are hardly ever on--they don't need to be!
Beyond the green construction efforts, Carlton Winemakers Studio is currently home to eight wineries and their talented winemakers. This allows wineries without a current facility of their own to share this sustainable winemaking facility and tasting room. Up to ten vintners can share space at Carlton Winemakers Studio at one time. They rotate selections through the tasting room which allows each winemaker to showcase their current offerings. Winemakers frequently stop by the tasting room to pour their wines and talk with customers. The current wineries housed in the CWS right now are:
Andrew Rich Vintner
Ayoub Vineyard
Brittan Vineyard
Hamacher Wines
Lazy River Vineyard
Montebruno
Retour Wine Company
Wahle Vineyards and Cellar
If you live in the greater Portland/Salem area or are visiting, I highly recommend you stop by the Carlton Winemakers Studio and support their efforts! The tasting room is open daily from 11:00am - 5:00pm and located at 801 North Scott Street in Carlton, OR. Visit online for more info or to purchase wine!
Airlie Winery Certified Sustainable and Proud of it!
Airlie Winery in Monmouth, Oregon is Certified Sustainable and proud of it! Talking with Mary Olson, owner of Airlie this week she said: "All of our grapes are certified sustainable- We are a member of LIVE and believe that not only the grapes but employees and customers must be sustainable as well." That's such an awesome attitude and I am so glad to have featured the winery in my recent book, Hidden Treasures of Oregon's Wine Country (*coincidentally now available on Amazon and at local bookstores*)
Here is an excerpt:
Pulling up to Airlie, we were greeted by two beautiful dogs. After saying hello to the friendly pups, I glanced up and was overcome by the absolutely spectacular view; it was as if we had stepped out of Oregon and into Hawaii. The trees all had a tropical aura about them, and the clouds were virtually nonexistent so as to open the floodgates of sunlight.
After several hours of exploring many of Oregon's hidden treasures, a level of exhaustion was setting in. Yet, there was something inherently tranquil about this particular locale. Flowers were in bloom, the lake was virtually undisturbed (save for the splashing of those playful dogs), and the architecture was beautifully simplistic.
As luck would have it, we had shown up quite a bit later than planned and our contact had already left for the day by the time we arrived. At most other places, circumstances like this would leave us out of luck. Airlie was different, though. Elizabeth, the wine maker, took the time to show us around, and then gave us free reign to wander aimlessly and explore (or in my particular case, photograph) everything in sight. Of course, I took more pictures of the dogs than anything else. They were gorgeous animals, and I couldn't resist...
Aside from my brief stint as a canine glamour photographer, I did have time to sample their excellent selections while enjoying the breathtaking scenery and friendly people. All in all, this was a very nice stop and I look forward to returning to Airlie soon.
Airlie Winery is located at 15305 Dunn Forest Road in Monmouth and the tasting room is open Saturday and Sunday from 12pm - 5pm. A visit to the tranquility of their property is recommended recharging the soul, however you may also order Airlie wine online or via phone at (503) 838-6013.
Quick note: Airlie is a SPECTACULAR place to visit. Our first trip to Airlie was in early April and the vines were dormant...we went back in the summer and it was spectacular times 2. :)
Here is an excerpt:
Pulling up to Airlie, we were greeted by two beautiful dogs. After saying hello to the friendly pups, I glanced up and was overcome by the absolutely spectacular view; it was as if we had stepped out of Oregon and into Hawaii. The trees all had a tropical aura about them, and the clouds were virtually nonexistent so as to open the floodgates of sunlight.
After several hours of exploring many of Oregon's hidden treasures, a level of exhaustion was setting in. Yet, there was something inherently tranquil about this particular locale. Flowers were in bloom, the lake was virtually undisturbed (save for the splashing of those playful dogs), and the architecture was beautifully simplistic.
As luck would have it, we had shown up quite a bit later than planned and our contact had already left for the day by the time we arrived. At most other places, circumstances like this would leave us out of luck. Airlie was different, though. Elizabeth, the wine maker, took the time to show us around, and then gave us free reign to wander aimlessly and explore (or in my particular case, photograph) everything in sight. Of course, I took more pictures of the dogs than anything else. They were gorgeous animals, and I couldn't resist...
Aside from my brief stint as a canine glamour photographer, I did have time to sample their excellent selections while enjoying the breathtaking scenery and friendly people. All in all, this was a very nice stop and I look forward to returning to Airlie soon.
Airlie Winery is located at 15305 Dunn Forest Road in Monmouth and the tasting room is open Saturday and Sunday from 12pm - 5pm. A visit to the tranquility of their property is recommended recharging the soul, however you may also order Airlie wine online or via phone at (503) 838-6013.
Quick note: Airlie is a SPECTACULAR place to visit. Our first trip to Airlie was in early April and the vines were dormant...we went back in the summer and it was spectacular times 2. :)
Bobby Flay hand selects Willamette Valley Vineyards Pinot Gris for event tonight!
What an honor for Willamette Valley Vineyards. Their Pinot Gris was hand selected by Iron Chef extraordinaire Bobby Flay for the Uncork'd Bon Appetite event tonight in Las Vegas. As you probably already know, Willamette Valley Vineyards is an Oregon Certified Sustainable Wine (OCSW). Here is the press release about tonight's event:
"What do Vegas Uncork’d, Bobby Flay and Willamette Valley Vineyards have in common? On Thursday night, May 6, 2010, Bobby Flay will host a Master’s Series dinner at his MESA Grill restaurant at Caesars Palace. This is one of the events of Bon Appetite’s “Vegas Uncork’d,” which is happening May 6-9. Willamette Valley Vineyards’ 2008 Pinot Gris has been chosen to pair with the second course of Green Chile Tamale with Lobster Sauce and Corn. Jim Bernau, Founder and President of Willamette Valley Vineyards, stated “Our cool climate Pinot Gris is a perfect combination for the flavors of lobster and the spices of green chile.” The micro-climate and soil structure of the Willamette Valley of Oregon are perfect for growing Pinot Noir and Pinot Gris. Here’s the complete menu:
Crostini with Smoked Tomatoes
Scorched Jalapenos, Ricotta Cheese
Green Chile Tamale with Lobster Sauce and Corn
Willamette Valley Vineyards, Pinot Gris Willamette Valley Oregon 2008
Crispy Suckling Pig, Blue Corn Crepe
Hot + Sour Nectarine Sauce, Cracklings
Muller Catoir, Gimmeldinger Mandelgarten, Riesling Spätlese Pfalz, Germany 200
Bison Tenderloin, Spiced Rubbed
Mustard - Barbecue Sauce
Chanterelle Mushroom Potato Gratin
Bodegas Muga, Rioja, Reserva, Selección Especial, MAGNUM Haro, España 2004
Toasted Coconut Layer Cake
Coconut Cream Sauce
Churros
Dusted with Cinnamon Sugar + Star Anise
Dark Chocolate Dipping Sauce
Kudos to Willamette Valley Vineyards for being chosen for this event! May it bring you more recognition and new customers galore! Visit Willamette Valley Vineyards online or call 800-344-9463 to order some of their awesome certified sustainable wine. If you need a suggestion, I barrel-tasted this port and it was outrageously decadent; 2007 Willamette Valley Vineyards Pinot Noir Style Port.
"What do Vegas Uncork’d, Bobby Flay and Willamette Valley Vineyards have in common? On Thursday night, May 6, 2010, Bobby Flay will host a Master’s Series dinner at his MESA Grill restaurant at Caesars Palace. This is one of the events of Bon Appetite’s “Vegas Uncork’d,” which is happening May 6-9. Willamette Valley Vineyards’ 2008 Pinot Gris has been chosen to pair with the second course of Green Chile Tamale with Lobster Sauce and Corn. Jim Bernau, Founder and President of Willamette Valley Vineyards, stated “Our cool climate Pinot Gris is a perfect combination for the flavors of lobster and the spices of green chile.” The micro-climate and soil structure of the Willamette Valley of Oregon are perfect for growing Pinot Noir and Pinot Gris. Here’s the complete menu:
Crostini with Smoked Tomatoes
Scorched Jalapenos, Ricotta Cheese
Green Chile Tamale with Lobster Sauce and Corn
Willamette Valley Vineyards, Pinot Gris Willamette Valley Oregon 2008
Crispy Suckling Pig, Blue Corn Crepe
Hot + Sour Nectarine Sauce, Cracklings
Muller Catoir, Gimmeldinger Mandelgarten, Riesling Spätlese Pfalz, Germany 200
Bison Tenderloin, Spiced Rubbed
Mustard - Barbecue Sauce
Chanterelle Mushroom Potato Gratin
Bodegas Muga, Rioja, Reserva, Selección Especial, MAGNUM Haro, España 2004
Toasted Coconut Layer Cake
Coconut Cream Sauce
Churros
Dusted with Cinnamon Sugar + Star Anise
Dark Chocolate Dipping Sauce
Kudos to Willamette Valley Vineyards for being chosen for this event! May it bring you more recognition and new customers galore! Visit Willamette Valley Vineyards online or call 800-344-9463 to order some of their awesome certified sustainable wine. If you need a suggestion, I barrel-tasted this port and it was outrageously decadent; 2007 Willamette Valley Vineyards Pinot Noir Style Port.
Los Angeles Natural Wine Week May 10-16
Next week is Los Angeles Natural Wine Week with tasting events occuring all over the city from May 10-16. This event is the place to be if you are a natural wine fan or curious about natural/organic wines. For more info on the Los Angeles Natural Wine Week event, email info@naturalwinelosangeles.com or visit online here.
Here is the tentative schedule of events:
Monday May 10
Wine importer supper with natural wine importer Amy Atwood & Savio Soares
When: 7 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Tuesday May 11
Natural wine tasting hosted by distributor Amy Atwood & Savio Soares
When: 6 PM
Where: Palate Food + Wine 933 South Brand Boulevard Glendale, CA 91204-2107
(818) 662-9463
Friday May 14
Meet natural wine grower Jared Brandt of A Donkey & Goat
When: 7 – 9 PM
Where: Pourtal Wine Tasting Bar 104 Santa Monica Boulevard Santa Monica, CA 90401
(310) 393-7693
Natural wine tasting in Venice
When: 5 PM
Where: Elvino Wine Shop Tasting Bar 1142 Abbot Kinney Blvd. Venice, CA 90291
(310) 396-9705
Informal tasting with real life winemaker Hank Beckmeyer of La Clarine Farm
When: 6 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Saturday May 15
Taste California Terroir--Natural wine tasting curated by DomaineLA. Wine tasting with natural winemakers from Scholium Project, La Clarine Farm, Ah!/Edmunds St. John, Donkey & Goat, and LIOCO
When: 6-8 PM
Where: Heath Ceramics in Los Angeles 7525 Beverly Blvd Los Angeles, CA 90036
(323) 965-0800
Natural gamay dinner
Limited to 24 guests
$95 Food & Wine (exclusive of tax and gratuity)
Welcome Wine‘09 Edmunds St. John “Bone-Jolly” Gamay Rosé
First Course
Spring Onion Soup, grilled local squid
‘08 Venier “Le Clos des Carteries” Cheverny
Second Course
Mâche salad, smoked prosciutto, hazelnuts, bacon citrus vinaigrette
‘08 Edmunds St. John “Porphyry” Gamay
‘08 Pierre-Marie Chermette “Cuvée Traditionnelle” Beaujolais Vielles Vignes
Third Course
Duck cannelloni, parsnip purée, greens
‘08 Terres Dorées Côte-de-Brouilly
‘07 Domaine Joseph Chamonard Morgon
Fourth Course
Pan roasted squab, black rice flan, brandy thyme nage
‘06 Jean-Marc Burgaud “Reserve” Morgon Côte du Py
‘03 Château des Lumières Morgon Côte du Py
Fifth Course
Dessert--assume it will be wonderful!
Where: Grace 7360 Beverly Boulevard
Los Angeles, CA 90036-2501 (323) 934-4400
When: 8:15 PM
Sunday May 16
Natural wine symposium with Alice Feiring, Jonathan Gold, and real life winemakers Randall Graham, Abe Schoener, Jared Brandt, and Hank Beckmeyer
When: 12-2:30
Where: LACE 6522 Hollywood Blvd. Los Angeles, CA 90028 (323) 957-1777
Most events require a reservation and prepaid admission, so be sure to go to the website to buy tickets asap. Enjoy!
Here is the tentative schedule of events:
Monday May 10
Wine importer supper with natural wine importer Amy Atwood & Savio Soares
When: 7 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Tuesday May 11
Natural wine tasting hosted by distributor Amy Atwood & Savio Soares
When: 6 PM
Where: Palate Food + Wine 933 South Brand Boulevard Glendale, CA 91204-2107
(818) 662-9463
Friday May 14
Meet natural wine grower Jared Brandt of A Donkey & Goat
When: 7 – 9 PM
Where: Pourtal Wine Tasting Bar 104 Santa Monica Boulevard Santa Monica, CA 90401
(310) 393-7693
Natural wine tasting in Venice
When: 5 PM
Where: Elvino Wine Shop Tasting Bar 1142 Abbot Kinney Blvd. Venice, CA 90291
(310) 396-9705
Informal tasting with real life winemaker Hank Beckmeyer of La Clarine Farm
When: 6 PM
Where: Lou 724 Vine St Hollywood 90038 (323) 962-6369
Saturday May 15
Taste California Terroir--Natural wine tasting curated by DomaineLA. Wine tasting with natural winemakers from Scholium Project, La Clarine Farm, Ah!/Edmunds St. John, Donkey & Goat, and LIOCO
When: 6-8 PM
Where: Heath Ceramics in Los Angeles 7525 Beverly Blvd Los Angeles, CA 90036
(323) 965-0800
Natural gamay dinner
Limited to 24 guests
$95 Food & Wine (exclusive of tax and gratuity)
Welcome Wine‘09 Edmunds St. John “Bone-Jolly” Gamay Rosé
First Course
Spring Onion Soup, grilled local squid
‘08 Venier “Le Clos des Carteries” Cheverny
Second Course
Mâche salad, smoked prosciutto, hazelnuts, bacon citrus vinaigrette
‘08 Edmunds St. John “Porphyry” Gamay
‘08 Pierre-Marie Chermette “Cuvée Traditionnelle” Beaujolais Vielles Vignes
Third Course
Duck cannelloni, parsnip purée, greens
‘08 Terres Dorées Côte-de-Brouilly
‘07 Domaine Joseph Chamonard Morgon
Fourth Course
Pan roasted squab, black rice flan, brandy thyme nage
‘06 Jean-Marc Burgaud “Reserve” Morgon Côte du Py
‘03 Château des Lumières Morgon Côte du Py
Fifth Course
Dessert--assume it will be wonderful!
Where: Grace 7360 Beverly Boulevard
Los Angeles, CA 90036-2501 (323) 934-4400
When: 8:15 PM
Sunday May 16
Natural wine symposium with Alice Feiring, Jonathan Gold, and real life winemakers Randall Graham, Abe Schoener, Jared Brandt, and Hank Beckmeyer
When: 12-2:30
Where: LACE 6522 Hollywood Blvd. Los Angeles, CA 90028 (323) 957-1777
Most events require a reservation and prepaid admission, so be sure to go to the website to buy tickets asap. Enjoy!
Create your own wine sensory garden this spring
Ahhh...finally it is Spring! This is the time of year most of us begin craving being outside: planting, landscaping and just generally reconnecting with the sun and soil we have been disconnected from all winter. As you are making plans and implementing them in your yards this year, consider creating a wine sensory garden. Wine sensory gardens allow you a tranquil place to contemplate the colors, aromas and flavors that are characteristically used to describe wines. Wine tasting is already a full-body experience; a wine sensory gardens help deepen that experience by incorporating the senses of smell, sight and touch. When tasting a glass of wine in one of these gardens, the whole experience is heightened.
When planning your garden, select plants that remind you of the color, flavor and aroma of your favorite wines. For example, a corner of the garden dedicated to Riesling could incorporate white and apricot foilage with scents that remind you of the wine: geranium, rose, honeysuckle, jasmine, peach and lilac, perhaps. The area dedicated to Pinot Noir could incorporate blackberry bushes and cherry blossoms as well as plums, raspberries, tomato vines, and violets. The plants you choose would be a personal decision, just as tasting is a very personal experience.
Eliza Frey of the organic Frey Vineyards in California recently blogged about wine sensory gardens. Read her blog here. She gives some great advice on garden plants that can be incorporated into your new "sipping space". Don't forget to add in a few sitting areas for family and friends so you all can enjoy the "fruits" of your labor.
Below is a list of planting ideas from Kendall-Jackson's Wine Sensory Garden at their Wine Center Chateau. Kendall-Jackson has an expansive wine garden that varies by season but is guaranteed to bring you a new sensory palette of sights, tastes and smells to enjoy and explore. These are just a few ideas that you can personalize to your taste and run with! Enjoy!
RED WINE SENSORY GARDEN / Kendall-Jackson
Cabernet Sauvignon and Merlot
Descriptors
Eggplant, black beans, broccoli, beets, radicchio, carrots, olives, green beans, sage, rosemary, basil
Affinities
Oregano, tobacco, blackberry, black cherry, bell pepper, black currant, mint, dill
Pinot Noir
Descriptors
Blueberry, cherry, plum, raspberry, strawberry, tomato, violets, cinnamon
Affinities
Figs, squash, pumpkin, leeks, beets, carrots, fennel, coriander, ginger
Zinfandel and Syrah
Descriptors
Peppercorn, licorice, roses, pomegranate, blackberry, lavender, plum, black currant
Affinities
Tomato, squash, cumin, sage, garbanzo beans, cloves, saffron, ginger, black olives
Sangiovese & Italian Red Varietals
Descriptors
Rose, cherry, raspberry, red plum, orange peel, tobacco, anise, olive
Affinities
Tomato, garlic, onion, radicchio, zucchini, basil, caraway, sweet peppers, parsley, fennel, red cabbage
WHITE WINE SENSORY GARDEN / Kendall-Jackson
Chardonnay
Descriptors
Apple, lemon, peach, pear, melon, quince, gardenia, vanilla, guava, nutmeg, cinnamon
Affinities
Potato, pumpkin, squash, coconut, pineapple, turnips, thyme, mustard, tarragon, anise, corn, sage
Sauvignon Blanc
Descriptors
Melon, fig, pear, grapefruit, lemon, green grass, hay, gooseberries, dill, olive
Affinities
Lavender, rosemary, dill, chilies, radishes, horseradish, cilantro, spinach, parsley, lemon grass, chard/collard greens
Viognier
Descriptors
Honeysuckle, apricot, orange, nectarine, lemon, peach, lychee, passion fruit
Affinities
Fig, lemon thyme, Jerusalem artichoke, cilantro, carrots, sweet onion, sweet peppers, corn, pumpkin, pear, marjoram
Riesling, Gewurztraminer, Muscat (Floral Varieties)
Descriptors
Geranium, rose, honeysuckle, orange blossom, jasmine, grapefruit, apricot, peach, melon, lilac, mint, rhubarb, lime, pear
Affinities
Sweet onions, sweet peppers, lavender, caraway, fennel, persimmons, lime, chilies, ginger, cloves, snow peas, carrots
When planning your garden, select plants that remind you of the color, flavor and aroma of your favorite wines. For example, a corner of the garden dedicated to Riesling could incorporate white and apricot foilage with scents that remind you of the wine: geranium, rose, honeysuckle, jasmine, peach and lilac, perhaps. The area dedicated to Pinot Noir could incorporate blackberry bushes and cherry blossoms as well as plums, raspberries, tomato vines, and violets. The plants you choose would be a personal decision, just as tasting is a very personal experience.
Eliza Frey of the organic Frey Vineyards in California recently blogged about wine sensory gardens. Read her blog here. She gives some great advice on garden plants that can be incorporated into your new "sipping space". Don't forget to add in a few sitting areas for family and friends so you all can enjoy the "fruits" of your labor.
Below is a list of planting ideas from Kendall-Jackson's Wine Sensory Garden at their Wine Center Chateau. Kendall-Jackson has an expansive wine garden that varies by season but is guaranteed to bring you a new sensory palette of sights, tastes and smells to enjoy and explore. These are just a few ideas that you can personalize to your taste and run with! Enjoy!
RED WINE SENSORY GARDEN / Kendall-Jackson
Cabernet Sauvignon and Merlot
Descriptors
Eggplant, black beans, broccoli, beets, radicchio, carrots, olives, green beans, sage, rosemary, basil
Affinities
Oregano, tobacco, blackberry, black cherry, bell pepper, black currant, mint, dill
Pinot Noir
Descriptors
Blueberry, cherry, plum, raspberry, strawberry, tomato, violets, cinnamon
Affinities
Figs, squash, pumpkin, leeks, beets, carrots, fennel, coriander, ginger
Zinfandel and Syrah
Descriptors
Peppercorn, licorice, roses, pomegranate, blackberry, lavender, plum, black currant
Affinities
Tomato, squash, cumin, sage, garbanzo beans, cloves, saffron, ginger, black olives
Sangiovese & Italian Red Varietals
Descriptors
Rose, cherry, raspberry, red plum, orange peel, tobacco, anise, olive
Affinities
Tomato, garlic, onion, radicchio, zucchini, basil, caraway, sweet peppers, parsley, fennel, red cabbage
WHITE WINE SENSORY GARDEN / Kendall-Jackson
Chardonnay
Descriptors
Apple, lemon, peach, pear, melon, quince, gardenia, vanilla, guava, nutmeg, cinnamon
Affinities
Potato, pumpkin, squash, coconut, pineapple, turnips, thyme, mustard, tarragon, anise, corn, sage
Sauvignon Blanc
Descriptors
Melon, fig, pear, grapefruit, lemon, green grass, hay, gooseberries, dill, olive
Affinities
Lavender, rosemary, dill, chilies, radishes, horseradish, cilantro, spinach, parsley, lemon grass, chard/collard greens
Viognier
Descriptors
Honeysuckle, apricot, orange, nectarine, lemon, peach, lychee, passion fruit
Affinities
Fig, lemon thyme, Jerusalem artichoke, cilantro, carrots, sweet onion, sweet peppers, corn, pumpkin, pear, marjoram
Riesling, Gewurztraminer, Muscat (Floral Varieties)
Descriptors
Geranium, rose, honeysuckle, orange blossom, jasmine, grapefruit, apricot, peach, melon, lilac, mint, rhubarb, lime, pear
Affinities
Sweet onions, sweet peppers, lavender, caraway, fennel, persimmons, lime, chilies, ginger, cloves, snow peas, carrots
Frey Vineyards: America's largest and oldest all-organic winery
Have you ever just lost yourself in an amazing glass of wine? I had a Cabernet Sauvignon this week that just melted away my hectic day and left me feeling thankful for the opportunity to enjoy it. I am talking about Frey Vineyards 2008 Cabernet Sauvignon. The first whiff of this full bodied wine exploded with intense dark chocolate and rich berries, and it got better from there. I am not usually impressed with Cabs in general, so it just goes to show you how fabulous this wine is! I have made it my weekends mission to hunt down bottles of their Syrah, Merlot and Pinot Noir next. Life's tough. Ha!
Tasting Notes 2008 Frey Cabernet Sauvignon:
Gorgeous deep purple color. Black cherry, berry, chocolate and herb aromas follow through on a round, supple entry to a dry-yet-fruity full body and topped with nutmeg notes. Finishes with a crisp, tongue coating dusty tannin fade. Slip it slowly with Fair Trade organic chocolate. (I did...this is good advice!)
Alcohol: 12.9% by volume.
Total sulfite, naturally occurring: TTB analysis, none detected.
Total production: 8,500 cases.
-------------------------------------------------------------------------------------
Frey Vineyards is considered to be America's largest and oldest all-organic winery and is a leader in Demeter certified Biodynamics. All Frey wine labels carry the certified organic label and they were the first in the United States to be authorized to add the Biodynamic designation on their wine labels. The main difference between biodynamic and other organic wines is that the Biodynamic wine standards guide the winemakers to produce wines that are minimally manipulated. Their emphasis at Frey Vineyards is on producing organic wines of the highest quality and if that fabulicious (yep, I said it) Cabernet Sauvignon was any indication, they are on the right track!
Frey's wines are made in the biodynamic tradition, with no cultured yeast or malolactic bacteria and no acid or sugar adjustments. Even though biodynamics does allow sulfites to be added to wine, Frey believes this practice goes against Biodynamic principles. They avoid any inputs from outside the system and believe grapes contain all the natural antioxidants and phytonutrients to give their wine staying power through aging in the bottle. The result of their efforts is unique wine that mirrors the richness of the very land it's grown on.
For more info on their organic, vegan, gluten free and biodynamic wines, visit Frey online here. I heartily recommend you seek out some of their fabulous wines if not in your local store, then online in their wine shop!
The winery is open from 10AM to 5PM. They request that you call ahead for tasting appointments at 800.760.3739.
Tasting Notes 2008 Frey Cabernet Sauvignon:
Gorgeous deep purple color. Black cherry, berry, chocolate and herb aromas follow through on a round, supple entry to a dry-yet-fruity full body and topped with nutmeg notes. Finishes with a crisp, tongue coating dusty tannin fade. Slip it slowly with Fair Trade organic chocolate. (I did...this is good advice!)
Alcohol: 12.9% by volume.
Total sulfite, naturally occurring: TTB analysis, none detected.
Total production: 8,500 cases.
-------------------------------------------------------------------------------------
Frey Vineyards is considered to be America's largest and oldest all-organic winery and is a leader in Demeter certified Biodynamics. All Frey wine labels carry the certified organic label and they were the first in the United States to be authorized to add the Biodynamic designation on their wine labels. The main difference between biodynamic and other organic wines is that the Biodynamic wine standards guide the winemakers to produce wines that are minimally manipulated. Their emphasis at Frey Vineyards is on producing organic wines of the highest quality and if that fabulicious (yep, I said it) Cabernet Sauvignon was any indication, they are on the right track!
Frey's wines are made in the biodynamic tradition, with no cultured yeast or malolactic bacteria and no acid or sugar adjustments. Even though biodynamics does allow sulfites to be added to wine, Frey believes this practice goes against Biodynamic principles. They avoid any inputs from outside the system and believe grapes contain all the natural antioxidants and phytonutrients to give their wine staying power through aging in the bottle. The result of their efforts is unique wine that mirrors the richness of the very land it's grown on.
For more info on their organic, vegan, gluten free and biodynamic wines, visit Frey online here. I heartily recommend you seek out some of their fabulous wines if not in your local store, then online in their wine shop!
The winery is open from 10AM to 5PM. They request that you call ahead for tasting appointments at 800.760.3739.
PF Chang's introduces exclusive eco-friendly wines May 18!
P.F. Chang's China Bistro is introducing its new Vineyard 518 wines today 5-18. These wines will be available only at PF Chang restaurants. Free samples will be poured for guests today with a special toast at 5:18 p.m. at most P.F. Chang locations. To locate the nearest PF Chang's click here.
The Vineyard 518 line include a white wine and a red wine. The 518 Sauvignon Blanc has a nice white peach and orange blossom with touches of an herbal character. The flavor showcases orange and lemon flavors with crisp grassy notes. The Syrah blend offers a rich dark fruit with hints of black pepper and spice. This wine has been blended with some Cabernet Sauvignon and Zinfandel to add to it's overall complexity.
The restaurant chose the number 518 for this line of wine because the number means "I will prosper" in Chinese numerology. Mary Melton, PF Chang's beverage director says that "we want to share that good fortune with our guests and offer them high quality, eco-friendly wine at a great value."
The grapes come from the Yorkville Highlands appellation, which is a high altitude, coastal region of Mendocino County, California. The wines are being produced by Wattle Creek Winery exclusively for PF Changs.
The grapes for the 518 wines are sustainably grown and harvested. They are also shipped in 10-liter fully-recyclable container. This environmentally kind approach really helps reduce the products carbon foot print during shipping because a full box weighs half that of a case of wine.
Stop by your local PF Chang's China Bistro and try out these new eco-friendly wines!
The Vineyard 518 line include a white wine and a red wine. The 518 Sauvignon Blanc has a nice white peach and orange blossom with touches of an herbal character. The flavor showcases orange and lemon flavors with crisp grassy notes. The Syrah blend offers a rich dark fruit with hints of black pepper and spice. This wine has been blended with some Cabernet Sauvignon and Zinfandel to add to it's overall complexity.
The restaurant chose the number 518 for this line of wine because the number means "I will prosper" in Chinese numerology. Mary Melton, PF Chang's beverage director says that "we want to share that good fortune with our guests and offer them high quality, eco-friendly wine at a great value."
The grapes come from the Yorkville Highlands appellation, which is a high altitude, coastal region of Mendocino County, California. The wines are being produced by Wattle Creek Winery exclusively for PF Changs.
The grapes for the 518 wines are sustainably grown and harvested. They are also shipped in 10-liter fully-recyclable container. This environmentally kind approach really helps reduce the products carbon foot print during shipping because a full box weighs half that of a case of wine.
Stop by your local PF Chang's China Bistro and try out these new eco-friendly wines!
Public demand for organic wine is great
Public demand for organic wine is on the rise in the US. In most wine shops today you are able to find an organic section, unlike years ago when you had to hunt them down. The public demand for organic food and wine is attributed partially to a more sophisticated understanding of and belief in organic methods. More so, it is likely being driven by public outcry over pesticide-laden foods, irradiated or genetically altered crops and an overall desire for a safe and more wholesome food supply. Recent news of studies linking pesticides to ADHD in children just reinforces the public demand for safer foods.
While it used to be that most organic wines were made in small boutique wineries, today many large wineries are now converting to more sustainable methods. Giants like Beringer, Buena Vista, Fetzer, Gallo of Sonoma, Mondavi and many other big producers are converting to organic methods.
Tim Mondavi of the Robert Mondavi family of wineries, says that in the past, when faced with using a repressive technology, like pesticides, or an inspired technology, like using a cover crop to help establish beneficial insects that control pests naturally, the inspired technology always proved to be a better method. Most organic growers believe that healthy soil produces healthy vines and healthy vines produce healthy grapes which translates into excellent wine.
So what qualifies as organic wine?
Organic wines are produced under the watchful eye of USDA-approved certifying agencies, like Stellar Certification Services, Quality Assurance International, California Certified Organic Farmers (CCOF), Oregon Tilth, Washington State Department of Agriculture's Organic Food Certification Program and several others. These certifying agencies make sure the vineyards follow the guidelines set by the USDA's National Organic Program (NOP). To be certified organic, the wine has to be made with organically grown grapes and without any added sulfites. The sulfite issues divides many winemakers with both sides firmly planted in their beliefs. However, to be CERTIFIED as an organic wine under current US organic standards, the wine may not include any added sulfites.
So why look for organic products?
Many consider organic farming to be superior to more "conventional" farming. These people claim organic grape farming yields more nutritious fruit, improves the farm's overall soil condition, as well as being safer for farm workers and yields great results of higher quality grapes that make excellent wines.
(This is a multi-part series on certified organic wines and winemaking. Read part 2 of this article series here.)
Some great online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
While it used to be that most organic wines were made in small boutique wineries, today many large wineries are now converting to more sustainable methods. Giants like Beringer, Buena Vista, Fetzer, Gallo of Sonoma, Mondavi and many other big producers are converting to organic methods.
Tim Mondavi of the Robert Mondavi family of wineries, says that in the past, when faced with using a repressive technology, like pesticides, or an inspired technology, like using a cover crop to help establish beneficial insects that control pests naturally, the inspired technology always proved to be a better method. Most organic growers believe that healthy soil produces healthy vines and healthy vines produce healthy grapes which translates into excellent wine.
So what qualifies as organic wine?
Organic wines are produced under the watchful eye of USDA-approved certifying agencies, like Stellar Certification Services, Quality Assurance International, California Certified Organic Farmers (CCOF), Oregon Tilth, Washington State Department of Agriculture's Organic Food Certification Program and several others. These certifying agencies make sure the vineyards follow the guidelines set by the USDA's National Organic Program (NOP). To be certified organic, the wine has to be made with organically grown grapes and without any added sulfites. The sulfite issues divides many winemakers with both sides firmly planted in their beliefs. However, to be CERTIFIED as an organic wine under current US organic standards, the wine may not include any added sulfites.
So why look for organic products?
Many consider organic farming to be superior to more "conventional" farming. These people claim organic grape farming yields more nutritious fruit, improves the farm's overall soil condition, as well as being safer for farm workers and yields great results of higher quality grapes that make excellent wines.
(This is a multi-part series on certified organic wines and winemaking. Read part 2 of this article series here.)
Some great online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
Public demand for organic wine is great (part 2)
There are some growing pains in switching from conventional grape growing to certified organic farming. Many top wine producers choose to farm sustainably but they either don't want to commit to the three year transitional period to be come certified organic, or they want to keep their options open. In some cases, wines are referred to as organically grown or made with sustainably farmed grapes. Neither of these would be considered certified organic wines even though they may have been farmed organically. They may contain added sulfites (which is a no-no if you want to be certified organic) or they may use practices in the winemaking process that are not allowed in certified organic wines.
There is a human health aspect of growing organically. The synthetic pesticide sprays can be quite dangerous to farm workers. The good news though, is that the amount of toxic chemicals implicated in farm worker sicknesses/deaths and in public cancer rates, has been declining as farmers favor what the California Department of Pesticide Regulation calls "reduced-risk" pesticides--those being less synthetic pesticides and more natural preparations like those used in organic farming.
The end product from conventional grape growers that utilize synthetic pesticides may possibly have a health impact on consumers. In a 2008 study,researchers studying 40 wines from several continents found 35 of those wines contained traces of residual pesticides. Two of those wines were French award winners (at over $300 per bottle). The 5 bottles that were uncontaminated were made from organic grapes. One organic wine had traces of pesticides in it, which was attributed to a neighboring farm that used conventional pesticides.
The list of additives that are permitted to be in conventional wine is quite long and a bit scary. Tartaric acid, mega-red/mega-purple food coloring, calcium carbonate, diammonium phosphate, potassium metabisulfite, enzymes, copper sulfite...the list goes on and on. While not every conventional winemaker uses these products, it is nearly impossible to tell what goes into a wine without an ingredient label. This is one of the things that makes organic wines desireable. Read part 3 of this article series here.
Some online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
There is a human health aspect of growing organically. The synthetic pesticide sprays can be quite dangerous to farm workers. The good news though, is that the amount of toxic chemicals implicated in farm worker sicknesses/deaths and in public cancer rates, has been declining as farmers favor what the California Department of Pesticide Regulation calls "reduced-risk" pesticides--those being less synthetic pesticides and more natural preparations like those used in organic farming.
The end product from conventional grape growers that utilize synthetic pesticides may possibly have a health impact on consumers. In a 2008 study,researchers studying 40 wines from several continents found 35 of those wines contained traces of residual pesticides. Two of those wines were French award winners (at over $300 per bottle). The 5 bottles that were uncontaminated were made from organic grapes. One organic wine had traces of pesticides in it, which was attributed to a neighboring farm that used conventional pesticides.
The list of additives that are permitted to be in conventional wine is quite long and a bit scary. Tartaric acid, mega-red/mega-purple food coloring, calcium carbonate, diammonium phosphate, potassium metabisulfite, enzymes, copper sulfite...the list goes on and on. While not every conventional winemaker uses these products, it is nearly impossible to tell what goes into a wine without an ingredient label. This is one of the things that makes organic wines desireable. Read part 3 of this article series here.
Some online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
Public demand for organic wine is great (part 3)
Pest control on the organic farm is very important, as you can imagine. Some use methods favored throughout history, like encouraging certain predators like raptors which prey on rodents (see my article on King Estate and their on site raptor program), and introducing beneficial insects which eat those insects that prey on grape leaves. At an organic farm, unwanted weeds are typically dealt with by hand or machine and are left to compost alongside the vines. Some, non-threatening weeds are left alone.
Natural pesticides and fungicides are utilized (not synthetic pesticides) and only those approved by OMRI are allowed in a certified organic farm. Organic producers will use elemental sulfur, micronized limestone, bacterial sprays to help control crop-devastating things like fungus. While the sulfur is an irritant (it would burn one's eyes or lungs if you happened to get a big dose of it), it is not nearly as toxic as many of the materials used in conventional vineyards. Many of the synthetic pesticides are known carcinogens--like Captan. The main criteria for natural pesticides and fungicides for organic farming according to OMRI is low toxicity.
The list of additives that are permitted to be in conventional wine is quite long and somewhat scary. Tartaric acid, mega-red/mega-purple food coloring, calcium carbonate, diammonium phosphate, potassium metabisulfite, enzymes, copper sulfite...the list goes on and on. While not every conventional winemaker uses these products, it is nearly impossible to tell what goes into a wine without an ingredient label. This is one of the things that makes organic wines desireable.
Organic wine makers use tried and true methods in the winemaking process. For example, in order to avoid oxidation in the winemaking process, many organic winemakers keep their vats filled to the brim until bottling time comes around. Some also may use a layer of carbon dioxide or nitrogen over the wine to protect it from the air. To eliminate any rotten-egg smell from the winemaking process, many aerate their fermenting wines.
Grapes grown organically are thought to contain more natural nutrients which eliminates the need to add synthetic nutrients to the wine to aid in yeast development. To get rid of the cloudiness in a developing wine, organic winemakers can add in organic egg whites which bond with the offending protiens and sink them to the bottom. Several organic producers skip this step in favor of bentonite clay or diatoomaceous earth--which also sinks the protiens to the bottom and is vegan-friendly. Read my article on Frey Vineyards and their vegan friendly wines here.
For more information on organic wines and organic farming methods please visit the following websites:
OMRI: Organic Materials Review Institute http://www.omri.org/
Founded in 1997, the Organic Materials Review Institute (OMRI) provides organic certifiers, growers, manufacturers, and suppliers an independent review of products intended for use in certified organic production, handling, and processing. OMRI is a 501(c)3 nonprofit organization. When companies apply, OMRI reviews their products against the National Organic Standards. Acceptable products are OMRI Listed® and appear on the OMRI Products List. OMRI also provides subscribers and certifiers guidance on the acceptability of various material inputs in general under the National Organic Program.
NOSB: National Organic Standards Board http://www.ams.usda.gov/AMSv1.0/nosb
The Organic Foods Production Act of 1990, part of the 1990 Farm Bill, authorized the Secretary of Agriculture to appoint a 15-member National Organic Standards Board (NOSB). The Board’s main mission is to make recommendations about whether a substance should be allowed or prohibited in organic production or handling, to assist in the development of standards for substances to be used in organic production, and to advise the Secretary on other aspects of the implementation of the OFPA. Read part 1 of this article series here and part 2 here.
Some online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
Natural pesticides and fungicides are utilized (not synthetic pesticides) and only those approved by OMRI are allowed in a certified organic farm. Organic producers will use elemental sulfur, micronized limestone, bacterial sprays to help control crop-devastating things like fungus. While the sulfur is an irritant (it would burn one's eyes or lungs if you happened to get a big dose of it), it is not nearly as toxic as many of the materials used in conventional vineyards. Many of the synthetic pesticides are known carcinogens--like Captan. The main criteria for natural pesticides and fungicides for organic farming according to OMRI is low toxicity.
The list of additives that are permitted to be in conventional wine is quite long and somewhat scary. Tartaric acid, mega-red/mega-purple food coloring, calcium carbonate, diammonium phosphate, potassium metabisulfite, enzymes, copper sulfite...the list goes on and on. While not every conventional winemaker uses these products, it is nearly impossible to tell what goes into a wine without an ingredient label. This is one of the things that makes organic wines desireable.
Organic wine makers use tried and true methods in the winemaking process. For example, in order to avoid oxidation in the winemaking process, many organic winemakers keep their vats filled to the brim until bottling time comes around. Some also may use a layer of carbon dioxide or nitrogen over the wine to protect it from the air. To eliminate any rotten-egg smell from the winemaking process, many aerate their fermenting wines.
Grapes grown organically are thought to contain more natural nutrients which eliminates the need to add synthetic nutrients to the wine to aid in yeast development. To get rid of the cloudiness in a developing wine, organic winemakers can add in organic egg whites which bond with the offending protiens and sink them to the bottom. Several organic producers skip this step in favor of bentonite clay or diatoomaceous earth--which also sinks the protiens to the bottom and is vegan-friendly. Read my article on Frey Vineyards and their vegan friendly wines here.
For more information on organic wines and organic farming methods please visit the following websites:
OMRI: Organic Materials Review Institute http://www.omri.org/
Founded in 1997, the Organic Materials Review Institute (OMRI) provides organic certifiers, growers, manufacturers, and suppliers an independent review of products intended for use in certified organic production, handling, and processing. OMRI is a 501(c)3 nonprofit organization. When companies apply, OMRI reviews their products against the National Organic Standards. Acceptable products are OMRI Listed® and appear on the OMRI Products List. OMRI also provides subscribers and certifiers guidance on the acceptability of various material inputs in general under the National Organic Program.
NOSB: National Organic Standards Board http://www.ams.usda.gov/AMSv1.0/nosb
The Organic Foods Production Act of 1990, part of the 1990 Farm Bill, authorized the Secretary of Agriculture to appoint a 15-member National Organic Standards Board (NOSB). The Board’s main mission is to make recommendations about whether a substance should be allowed or prohibited in organic production or handling, to assist in the development of standards for substances to be used in organic production, and to advise the Secretary on other aspects of the implementation of the OFPA. Read part 1 of this article series here and part 2 here.
Some online organic resources:
http://www.rodaleinstitute.org/new_farm
http://www.organic-center.org
http://www.ota.com
http://organicconsumers.org
http://organicconsumers.org
http://ifoam.org
http://omri.org
http://biochar-international.org
Meet The Vintners Event this weekend at The Carlton Winemakers Studio
May 29-30, 2010 from 11:00am - 4:00pm
Join Carlton Winemakers Studio this weekend, as they throw open their cellar doors and invite you to meet all eight vintners who call The Carlton Winemakers Studio home. This is an exciting opportunity to get to know the personalities and stories behind each label -- first hand! Read all about Carlton Winemakers Studio here.
Enjoy tasting current and new releases from: Andrew Rich, Ayoub, Brittan, Hamacher, Lazy River, Montebruno, Retour and Wahle. More than thirty wines will be poured! Tasting fee is $30.00 and includes a Riedel glass that's yours to keep. Email Jeff Woodard, Wine Director at jeff@winemakersstudio.com or call 503.852.6100 for more information.
THE WINERIES
Andrew Rich Vintner: Over the years, Andrew has created a serious following for his wines. His current ensemble comprises an octet of highly distinctive wines: white, pink, red, redder, sweet-culminating in the sensuous, opulent, and the oh-so-well-balanced Gewurztraminer late harvest wine. His wines are distinctive, innovative, exciting and always a treat to pull from the cellar to share with friends and family.
Ayoub Vineyards: Mohamad “Mo” Ayoub, is an engineer by day and dedicated vintner by night. He's also a graduate from the highly respected Culinary Institute - Hyde Park, in New York. His love for food and wine prompted him to search for the perfect land to plant vines and build a legacy. He recently unveiled a second label "Memoirs" Pinot Noir, which is a tribute to fond recollections with his family.
Brittan Vineyards: After spending 16 years as Winemaker and General Manager for Stags' Leap Winery, Robert Brittan took a flying leap North, to fulfill his dream of making wine in Oregon. Robert and his wife Ellen, own a stunning 128-acre site in the McMinnville Foothills AVA. There are currently 20 acres planted to Pinot Noir and one acre planted to Syrah. They focus on producing two Pinot Noirs: Basalt Block and Gestalt Block.
The Studio Wines: One-of-a-kind, dynamic and full of liquid synergy! These value-driven wines are meant to be paired up with friends, family and of course, great food. Our current releases include an array of wines that will excite any palate. They're also limited in production, extremely approachable and even better - really affordable!
Hamacher Wines: Eric founded Hamacher Wines in 1995, with an uncompromising commitment to quality. In less than a decade, he became one of the most respected and sought after producers in Oregon. He has since established a reputation for being a masterful blender of expressive and balanced Pinot Noir and produces some of the most elegant Chardonnay in the nation.
Lazy River Vineyard: In 2000, Ned and Kirsten Lumpkin planted 36 acres of vines known as The Lazy River Vineyard in the Yamhill-Carlton AVA. Their 146 acre estate is absolutely breathtaking and overlooks interlocking puzzle pieces of woods, rolling meadows, vines and ponds. In addition to producing wine, they are also co-owners of the Carlton Winemakers Studio. Be sure to ask Ned about skiing or sailing competitively!
Montebruno Wines: In 2003, Joe founded Montebruno Wines with a vision to produce Pinot Noir and Gewurztraminer with Old World characteristics, blended with the unique New World terroir in the Willamette Valley. He sources fruit from small and select vineyards that are certified sustainable and works closely with his growers to ensure only the highest quality of fruit is grown. When Joe's not making his wine in Oregon, he's at home in New York where he focuses on hand selling Montebruno to some of the finest restaurants and retail wine shops in the area.
Retour Wine Co.: Lindsay Woodard was born and raised as a sixth generation Oregonian. Her experience in the wine business has been deeply rooted. She escaped Oregon for awhile and was ultimately driven by a passion to return to her roots to create a complex and nuanced Pinot Noir from a tapestry of celebrated, old-vine vineyards in the Willamette Valley. In less than one year, Retour has enjoyed exceptional media accolades and achieved superior placements with fine dining restaurants throughout the nation.
Wahle Cellars and Vineyards: The Wahle Family was one of the first growers in Oregon. In 1974, they chose to plant their vineyard on a 100 acre hilltop in the Yamhill-Carlton AVA. Mark Wahle, second generation, earned a degree from UC Davis in Enology & Viticulture in 1988. He and his wife, Shaghayegh, planted a second prime vineyard site, Holmes Hill Vineyard in 1999. This 310 acre site is in the Eola Hills AVA.
Join Carlton Winemakers Studio this weekend, as they throw open their cellar doors and invite you to meet all eight vintners who call The Carlton Winemakers Studio home. This is an exciting opportunity to get to know the personalities and stories behind each label -- first hand! Read all about Carlton Winemakers Studio here.
Enjoy tasting current and new releases from: Andrew Rich, Ayoub, Brittan, Hamacher, Lazy River, Montebruno, Retour and Wahle. More than thirty wines will be poured! Tasting fee is $30.00 and includes a Riedel glass that's yours to keep. Email Jeff Woodard, Wine Director at jeff@winemakersstudio.com or call 503.852.6100 for more information.
THE WINERIES
Andrew Rich Vintner: Over the years, Andrew has created a serious following for his wines. His current ensemble comprises an octet of highly distinctive wines: white, pink, red, redder, sweet-culminating in the sensuous, opulent, and the oh-so-well-balanced Gewurztraminer late harvest wine. His wines are distinctive, innovative, exciting and always a treat to pull from the cellar to share with friends and family.
Ayoub Vineyards: Mohamad “Mo” Ayoub, is an engineer by day and dedicated vintner by night. He's also a graduate from the highly respected Culinary Institute - Hyde Park, in New York. His love for food and wine prompted him to search for the perfect land to plant vines and build a legacy. He recently unveiled a second label "Memoirs" Pinot Noir, which is a tribute to fond recollections with his family.
Brittan Vineyards: After spending 16 years as Winemaker and General Manager for Stags' Leap Winery, Robert Brittan took a flying leap North, to fulfill his dream of making wine in Oregon. Robert and his wife Ellen, own a stunning 128-acre site in the McMinnville Foothills AVA. There are currently 20 acres planted to Pinot Noir and one acre planted to Syrah. They focus on producing two Pinot Noirs: Basalt Block and Gestalt Block.
The Studio Wines: One-of-a-kind, dynamic and full of liquid synergy! These value-driven wines are meant to be paired up with friends, family and of course, great food. Our current releases include an array of wines that will excite any palate. They're also limited in production, extremely approachable and even better - really affordable!
Hamacher Wines: Eric founded Hamacher Wines in 1995, with an uncompromising commitment to quality. In less than a decade, he became one of the most respected and sought after producers in Oregon. He has since established a reputation for being a masterful blender of expressive and balanced Pinot Noir and produces some of the most elegant Chardonnay in the nation.
Lazy River Vineyard: In 2000, Ned and Kirsten Lumpkin planted 36 acres of vines known as The Lazy River Vineyard in the Yamhill-Carlton AVA. Their 146 acre estate is absolutely breathtaking and overlooks interlocking puzzle pieces of woods, rolling meadows, vines and ponds. In addition to producing wine, they are also co-owners of the Carlton Winemakers Studio. Be sure to ask Ned about skiing or sailing competitively!
Montebruno Wines: In 2003, Joe founded Montebruno Wines with a vision to produce Pinot Noir and Gewurztraminer with Old World characteristics, blended with the unique New World terroir in the Willamette Valley. He sources fruit from small and select vineyards that are certified sustainable and works closely with his growers to ensure only the highest quality of fruit is grown. When Joe's not making his wine in Oregon, he's at home in New York where he focuses on hand selling Montebruno to some of the finest restaurants and retail wine shops in the area.
Retour Wine Co.: Lindsay Woodard was born and raised as a sixth generation Oregonian. Her experience in the wine business has been deeply rooted. She escaped Oregon for awhile and was ultimately driven by a passion to return to her roots to create a complex and nuanced Pinot Noir from a tapestry of celebrated, old-vine vineyards in the Willamette Valley. In less than one year, Retour has enjoyed exceptional media accolades and achieved superior placements with fine dining restaurants throughout the nation.
Wahle Cellars and Vineyards: The Wahle Family was one of the first growers in Oregon. In 1974, they chose to plant their vineyard on a 100 acre hilltop in the Yamhill-Carlton AVA. Mark Wahle, second generation, earned a degree from UC Davis in Enology & Viticulture in 1988. He and his wife, Shaghayegh, planted a second prime vineyard site, Holmes Hill Vineyard in 1999. This 310 acre site is in the Eola Hills AVA.
The BIODYNAMIC® Vineyard Part 2
As mentioned in the first part of this article series, the basic idea of BIODYNAMIC® farming is to see the soil and the vineyard as living organisms. Maintenance of the soil is the primary means by which the vineyard will progress and evolve. Demeter BIODYNAMIC® Certification is given only to those wineries that follow the strict principles of biodynamic farming called for in the Demeter Farm Standard. Demeter, the very first ecological label for organically produced foods, remains the only internationally recognized Biodynamic certifier and consists of a network of individual certification organizations in 45 countries around the world.
Biodynamic agriculture goes beyond certified organic, envisioning the farm/vineyard as a self-contained and self-sustaining organism. In an effort to keep the farm, the farmer, the consumer, and the earth healthy, farmers avoid chemical pesticides and fertilizers, utilize compost and cover crops, and set aside a minimum of 10% of their total acreage for biodiversity. The entire farm, versus a particular crop, must be certified, and farms are inspected annually. In order for a product to bear the Demeter logo, it must be made with certified Biodynamic® ingredients and meet strict processing standards to ensure the purest possible product.
The goal of a vineyard that is biodynamically farmed is to create a farm system on that vineyard that is minimally dependant on imported materials, and instead meets its needs from the living dynamics of the farm itself. It is the biodiversity of the farm, organized so that the waste of one part of the farm becomes the energy for another, that results in an increase in the farm’s capacity for self-renewal and ultimately makes the farm sustainable. This requires that, as much as possible, a farm be regenerative rather than degenerative. One of the most important social values of Biodynamic farming is that the farm/vineyard does not depend on the mining of the earth’s natural resource base but instead emphasizes contributing to it.
Biodynamic farming is free of synthetic pesticides and fertilizers in the same manner as certified organic farming. In order to qualify for Demeter Biodynamic status a farm must first meet the requirements of NOP organic as a base. Demeter also requires a careful examination and eventual reduction of the volume of imported materials necessary to sustain the life of the farm.
In the Demeter Farm Standard, it is believed that in order to achieve weed control the farmer should be educated about and demonstrate an understanding of the following principles and ideas:
Biodynamic agriculture goes beyond certified organic, envisioning the farm/vineyard as a self-contained and self-sustaining organism. In an effort to keep the farm, the farmer, the consumer, and the earth healthy, farmers avoid chemical pesticides and fertilizers, utilize compost and cover crops, and set aside a minimum of 10% of their total acreage for biodiversity. The entire farm, versus a particular crop, must be certified, and farms are inspected annually. In order for a product to bear the Demeter logo, it must be made with certified Biodynamic® ingredients and meet strict processing standards to ensure the purest possible product.
The goal of a vineyard that is biodynamically farmed is to create a farm system on that vineyard that is minimally dependant on imported materials, and instead meets its needs from the living dynamics of the farm itself. It is the biodiversity of the farm, organized so that the waste of one part of the farm becomes the energy for another, that results in an increase in the farm’s capacity for self-renewal and ultimately makes the farm sustainable. This requires that, as much as possible, a farm be regenerative rather than degenerative. One of the most important social values of Biodynamic farming is that the farm/vineyard does not depend on the mining of the earth’s natural resource base but instead emphasizes contributing to it.
Biodynamic farming is free of synthetic pesticides and fertilizers in the same manner as certified organic farming. In order to qualify for Demeter Biodynamic status a farm must first meet the requirements of NOP organic as a base. Demeter also requires a careful examination and eventual reduction of the volume of imported materials necessary to sustain the life of the farm.
In the Demeter Farm Standard, it is believed that in order to achieve weed control the farmer should be educated about and demonstrate an understanding of the following principles and ideas:
- Timing of planting
- Understanding of weed species life cycle
- Adjusting fertility conditions that promote certain weed species
- Shade/ crop canopy
- Mulching
- Crop rotation
The same idea is used in the area of disease and insect control with the farmer needing to understand and utilize:
- Botanical species diversity
- Predator habitat• Biological antagonism
- Balanced crop nutrition• Attention to light penetration and airflow
- Conscious use of the Biodynamic preparations (nine preparations made from herbs, mineral substances and animal manures that are utilized in field sprays and compost inoculants applied in minute doses, much like homeopathic remedies are for humans)
- Crop rotation
All of these methods are put in practice and utilized before any additional treatments can be used.
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**In my previous article about sustainable, organic and biodynamic practices, someone left the comment that "biodynamics is just plain flaky". Rudy Marchesi, of Montinore Estates--a well-established biodynamic winery in Oregon--had this response: "We farm 230 acres of wine grapes, we are Demeter Certified Biodynamic, we harvest full crops of high quality fruit every year and our farming costs per acre are some of the lowest in the valley. If that's "flaky" then I'll be happily flaky all the way to the bank." I have to admit, that response made me giggle.
The BIODYNAMIC® Vineyard Part 1
"Now a farm comes closest to its own essence when it can be conceived of as a kind of independent individuality, a self-contained entity. In reality, every farm ought to aspire to this state of being a self-contained individuality.” Rudolf Steiner
Biodynamics follows the teachings of Austrian anthroposophist Rudolf Steiner. Steiner (a noted scientist, philosopher, and founder of the Waldorf School) spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has gained more and more popularity among wineries as people are taking notice that the methods can make a real difference in the vineyard with high quality fruit harvests and lowered farming costs over time.
In 1924, a group of European farmers approached Steiner after noticing a rapid decline in seed fertility, crop vitality and animal health. "In response, Steiner held a series of lectures that presented the farm as a living organism: self-contained and self-sustaining, responsible for creating and maintaining its individual health and vitality. This was in sharp contrast to the current view of the farm as factory, boosting production by importing chemical pesticides and synthetic fertilizers, that was largely responsible for the observations of depleted vitality noted by the farmers who sought Steiner’s guidance. Steiner was one of the first public figures to question the long-term benefits of this manufacturing view of agriculture and to warn of its environmentally destructive practices.'*
Steiner envisioned the farm to work in the same manner as a wilderness forest does. That forest is completely self-sufficient and utlizes a natural water cycle along with natural pest control through biological and genetic diversity of the land. In 1928, following Steiner’s lectures, Demeter was formed in Europe to certify his agricultural methods in practice, The idea of Demeter Certified Biodynamic agriculture is that the farm is managed as a eco-system in its own right. The goal is to create a farm system that is minimally dependent on imported materials, instead meeting its own needs from the living dynamics on the farm itself.
Read more on biodynamic farming in part two of this series here.
*quotation taken from the Biodynamic Farm Standard
Biodynamics follows the teachings of Austrian anthroposophist Rudolf Steiner. Steiner (a noted scientist, philosopher, and founder of the Waldorf School) spent his life studying the forces that regulate life and growth. In 1924, the basic principles of biodynamic farming were created. Since then, it has gained more and more popularity among wineries as people are taking notice that the methods can make a real difference in the vineyard with high quality fruit harvests and lowered farming costs over time.
In 1924, a group of European farmers approached Steiner after noticing a rapid decline in seed fertility, crop vitality and animal health. "In response, Steiner held a series of lectures that presented the farm as a living organism: self-contained and self-sustaining, responsible for creating and maintaining its individual health and vitality. This was in sharp contrast to the current view of the farm as factory, boosting production by importing chemical pesticides and synthetic fertilizers, that was largely responsible for the observations of depleted vitality noted by the farmers who sought Steiner’s guidance. Steiner was one of the first public figures to question the long-term benefits of this manufacturing view of agriculture and to warn of its environmentally destructive practices.'*
Steiner envisioned the farm to work in the same manner as a wilderness forest does. That forest is completely self-sufficient and utlizes a natural water cycle along with natural pest control through biological and genetic diversity of the land. In 1928, following Steiner’s lectures, Demeter was formed in Europe to certify his agricultural methods in practice, The idea of Demeter Certified Biodynamic agriculture is that the farm is managed as a eco-system in its own right. The goal is to create a farm system that is minimally dependent on imported materials, instead meeting its own needs from the living dynamics on the farm itself.
Read more on biodynamic farming in part two of this series here.
*quotation taken from the Biodynamic Farm Standard
Oregon wine industry takes greater leap, WVV ready for ‘tall order’ in Hong Kong
See this press release from Willamette Valley Vineyards! Exciting stuff!
(Turner, Ore. – May 28, 2010) – Willamette Valley Vineyards (WVV) (NASDAQ: WVVI), a leading Pinot Noir producer in Oregon, is pleased with Oregon Gov. Ted Kulongoski’s recent agreement with the Hong Kong Commerce and Economic Development Bureau to promote the sale of Oregon wines in Hong Kong and throughout all of China.
Erik McLaughlin, National Sales Director at WVV, is currently in Hong Kong accompanying representatives from the Governor’s office. McLaughlin was invited to join the delegation as a representative from the Oregon wine industry. He noted that Hong Kong is the most dynamic and rapidly growing wine market in the world.
“US exports to Hong Kong have increased five fold in just the past few years,” McLaughlin said. “Hong Kong has just overtaken London to be the No. 2 wine auction market in the world (after New York). It is remarkable that the government in Hong Kong has chosen to partner with Oregon and Washington with the signing of the wine specific MOU (Memorandum of Understanding on Co-operation in Wine-related Business) rather than other regions of the US or the world.”
According to the press release issued by the Governor’s office on Monday, May 24, Governor Kulongoski said: “Hong Kong has opened its door to the wine industry and Oregon is the first on their doorstep to take advantage of this opportunity with a formal agreement. With this agreement, we now have a concerted effort to tap into the purchasing power of Hong Kong and all of China, which will create more business opportunities for Oregon’s wine industry.”
Jim Bernau, Founder and President at WVV, said he is also thrilled with what the recent agreement could mean for future wine sales. Since entering the Hong Kong market in August 2009, the winery has sold nearly 160 cases of its Pinot Noir, Whole Cluster Pinot Noir and Pinot Gris. Additionally, the 2007 Riesling earned the only Gold Award for food and wine pairing at the 2009 Hong Kong International Wine & Spirits Competition.
“The President’s call for doubling exports in the next five years is a tall order, but with positive market changes for imports in places like Hong Kong there is a great opportunity for growth,” he noted.
In May, President Barack Obama’s Administration asked the Export-Import Bank to increase export financing for small business by more than a third, to $6 billion, this year. The goal is to double American exports by 2015. Large business dominates exports: The top 500 U.S. exporters accounted for 60 percent of the $1.2 trillion in exported goods in 2007, the latest period for which such figures are available.*
Scott Goddin, Director of the Portland Export Assistance Center, U.S. Department of Commerce, explained there were 6,000 Oregon firms involved in export in 2008. Goddin said it is estimated that 88 percent of these companies are small firms (less than 500 employees). Breaking the numbers down even further, of that 88 percent, he added that likely 90 percent are companies with 50 employees or fewer.
Willamette Valley Vineyards’ wines are distributed by Golden Gate Wine in Hong Kong.
About Willamette Valley Vineyards:
Willamette Valley Vineyards has been producing high-quality, sustainably grown Pinot Noir and other cool-climate varieties for more than 27 years – earning the distinction as “One of America’s Great Pinot Noir Producers” by Wine Enthusiast Magazine. Our mission is to create elegant, classic Oregon wines from the Willamette Valley Appellation while serving as stewards of the land. Founder Jim Bernau believes we are rewarded with wines that taste better when made from naturally grown wine grapes. Tending the vines by hand and using minimalist winemaking techniques in small-batch fermentations, we strive to capture the unique sense of place that comes from our soils.
We were the first to use natural cork in our bottles certified by the Rainforest Alliance to Forest Stewardship Council standards and offer 10 cents for any wine bottle returned to our tasting room for recycling. To reduce our carbon footprint, all company tractors and delivery vehicles run on biofuel – and we offer up to 50 gallons a month free to our employees for commuting to work. Willamette Valley Vineyards wines have been served at the White House, the James Beard House and are available at some the finest restaurants and wine shops throughout the world.
*Businessweek.com, April 22, 2010
(Turner, Ore. – May 28, 2010) – Willamette Valley Vineyards (WVV) (NASDAQ: WVVI), a leading Pinot Noir producer in Oregon, is pleased with Oregon Gov. Ted Kulongoski’s recent agreement with the Hong Kong Commerce and Economic Development Bureau to promote the sale of Oregon wines in Hong Kong and throughout all of China.
Erik McLaughlin, National Sales Director at WVV, is currently in Hong Kong accompanying representatives from the Governor’s office. McLaughlin was invited to join the delegation as a representative from the Oregon wine industry. He noted that Hong Kong is the most dynamic and rapidly growing wine market in the world.
“US exports to Hong Kong have increased five fold in just the past few years,” McLaughlin said. “Hong Kong has just overtaken London to be the No. 2 wine auction market in the world (after New York). It is remarkable that the government in Hong Kong has chosen to partner with Oregon and Washington with the signing of the wine specific MOU (Memorandum of Understanding on Co-operation in Wine-related Business) rather than other regions of the US or the world.”
According to the press release issued by the Governor’s office on Monday, May 24, Governor Kulongoski said: “Hong Kong has opened its door to the wine industry and Oregon is the first on their doorstep to take advantage of this opportunity with a formal agreement. With this agreement, we now have a concerted effort to tap into the purchasing power of Hong Kong and all of China, which will create more business opportunities for Oregon’s wine industry.”
Jim Bernau, Founder and President at WVV, said he is also thrilled with what the recent agreement could mean for future wine sales. Since entering the Hong Kong market in August 2009, the winery has sold nearly 160 cases of its Pinot Noir, Whole Cluster Pinot Noir and Pinot Gris. Additionally, the 2007 Riesling earned the only Gold Award for food and wine pairing at the 2009 Hong Kong International Wine & Spirits Competition.
“The President’s call for doubling exports in the next five years is a tall order, but with positive market changes for imports in places like Hong Kong there is a great opportunity for growth,” he noted.
In May, President Barack Obama’s Administration asked the Export-Import Bank to increase export financing for small business by more than a third, to $6 billion, this year. The goal is to double American exports by 2015. Large business dominates exports: The top 500 U.S. exporters accounted for 60 percent of the $1.2 trillion in exported goods in 2007, the latest period for which such figures are available.*
Scott Goddin, Director of the Portland Export Assistance Center, U.S. Department of Commerce, explained there were 6,000 Oregon firms involved in export in 2008. Goddin said it is estimated that 88 percent of these companies are small firms (less than 500 employees). Breaking the numbers down even further, of that 88 percent, he added that likely 90 percent are companies with 50 employees or fewer.
Willamette Valley Vineyards’ wines are distributed by Golden Gate Wine in Hong Kong.
About Willamette Valley Vineyards:
Willamette Valley Vineyards has been producing high-quality, sustainably grown Pinot Noir and other cool-climate varieties for more than 27 years – earning the distinction as “One of America’s Great Pinot Noir Producers” by Wine Enthusiast Magazine. Our mission is to create elegant, classic Oregon wines from the Willamette Valley Appellation while serving as stewards of the land. Founder Jim Bernau believes we are rewarded with wines that taste better when made from naturally grown wine grapes. Tending the vines by hand and using minimalist winemaking techniques in small-batch fermentations, we strive to capture the unique sense of place that comes from our soils.
We were the first to use natural cork in our bottles certified by the Rainforest Alliance to Forest Stewardship Council standards and offer 10 cents for any wine bottle returned to our tasting room for recycling. To reduce our carbon footprint, all company tractors and delivery vehicles run on biofuel – and we offer up to 50 gallons a month free to our employees for commuting to work. Willamette Valley Vineyards wines have been served at the White House, the James Beard House and are available at some the finest restaurants and wine shops throughout the world.
*Businessweek.com, April 22, 2010
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