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Winemaking: A Step by Step Guide

June 29, 2020 Leave a comment

Today I would like to offer you a guest post by William Reed, who is a passionate winemaker that continues his family’s the age-old tradition of producing quality homemade wine. With respect to
heritage and classic concepts as well as a zesty touch of the modern, William continues to explore the vast world of winemaking all while sharing his thoughts, ideas, and processes on his own personal website at myhomewine.com.

Winemaking or vinification is the process of making wine, from start to finish, which ends up having a lot of detailed steps you should know, so are you ready to begin this long but incredibly rewarding journey?

Some people say it’s easy to make wine but making good and fruity ones is only for the experts – well that’s not entirely true as we’ll see below. Summed up, the major steps on how to make wine are the selection of grapes, their fermentation to alcohol, and, lastly, the bottling. You can make all types of wine but the most common ones are red wine, white wine, or rosé, and even though they are pretty different between, their process is very similar.

Wine has been produced for thousands of years, being almost considered as an art, having an important role in religion and there is even a science that studies wine and winemaking, called oenology. Generally speaking, wine is an alcoholic drink made from fermented grapes with 5.5 – 15.5% alcohol and is a cultural symbol of the European life, changing from a nutritional supplement to a food complimentary beverage, compatible with a good lifestyle. Drinking isn’t safe for everyone and doing it more than moderate amounts can lead to health problems, however, a study from 2018 proved that wine can have great benefits because it contains antioxidants and it promotes anti-inflammatory and lipid-improving effects.

The classification of this beverage can be done according to its origin, methods, vintage, or variety used. Practices can be different in each country and have varied over time to achieve progress. Wine-growing regions all over the world have been improving their conditions with technological innovations to have better hygiene and control over the production process, contributing to the creation of wines suited to the taste of consumers. In fact, global wine consumption has risen with the purpose to enjoy in moderation, as part of a modern, sustainable, and healthy lifestyle. You can also take a look at the following guide in case you want to learn how to make wine at home.

With that said, I will now present you with the process of winemaking, in a thorough but also easy to understand step by step manner:

1 – Choosing the Perfect Grapes

The first step of all is harvesting! It’s one of the crucial stages in this operation, and it’s really easy to understand why – the better grapes you have, the better the product will be!

The moment the grapes are picked from the vineyard will determine their sweetness, flavour, and acidic and tannin levels – now we know why it’s called science. Some of the tracked conditions are the weather, the time of harvest and even the way you pick them – hand picking or mechanical harvesting. Even though there is a lot to consider and to control when it comes to reaching a nice final product, don’t get too scared, as you’ll only reach perfection through trial and error.

2 – Crush!

Once you have the grapes picked up from the vineyard, it’s time to de-stem them and gently squeeze them to liberate their content. This process, in the past or in traditional smaller scale farms, is done by foot. Nowadays, and in bigger wineries, mechanical presses are used to turn grapes into must (pulp) in a much faster and efficient way. Some say this can affect grapes negatively but it’s a more sanitary crushing step and also helps the quality of the final result. Personally, I’d prefer the machines rather than drinking wine crushed by some random farmer’s feet!

What is tapped from the must depends on the type of wine you are making. If white wine is what you want, then the seeds, solids and skins are removed from the grape juice. On the other hand, if red wine is what you prefer, the seeds, solids and skins should stay along with grape juice to offer it more flavour and that beautiful red colour.

3 – Sugar into Alcohol: Fermentation

It’s true, the third step is fermentation and is quickly defined as a transformation from sugar into alcohol – it seems like magic, am I right? It only seems like it, because here is where this process is the longest and most complicated, as it determines the quality of the final result.

As you already know, the product obtained from crushing will ferment because of the present yeasts that transform the sugar, as an energy source, producing ethanol and carbon dioxide. This explains the primary fermentation, which is called alcoholic fermentation, and will last from 5 to 14 days, requiring a lot of careful control (if the goal is a high premium luxurious wine). The second one is called malolactic fermentation, lasts another 5 to 10 days and it characterizes the pH 3,8 of red wines and 3,55 of white wines. Pure science! Temperature, speed and level of oxygen are also extremely important considerations and must be optimized. This whole process can take weeks or even months.

4 – Clarification and Stabilization

After fermentation, it’s time for clarification! This is where pulp, proteins, dead yeast, and other unwanted residues, created during the chemical reactions, are removed from the juice that you can almost call wine at this point. Particles that are insoluble and float, can be filtered and the ones that are soluble but still undesirable, can be centrifuged. Both of these methods need to be optimized to obtain a clear, healthy and appropriate wine. Some natural winemakers don’t clarify because they believe that it diminishes the aroma, texture, and color, so they leave the particles and compounds in red wines for aging – I follow this school of thought.

At this point, you already know that wine can be claimed as a complex mixture built upon microorganisms, and that it can be unstable and reactive depending on the environment and the condition submitted. One of the techniques to stabilize it is cold stabilization and it consists of exposing the wine to low temperatures, close to freezing, for two weeks. The complexity of this whole step is amazing because it enables winemakers to deliver their individual appeal to each wine.

5 – Aging and Bottling

This is the final step but one that is very important in winemaking, because it’s the relocation of the wine into oak barrels (my preferred vessel), stainless steel tanks or bottles.

Wine aging can be defined as a group of reactions that changes the properties of wine and allows it to develop unique flavors over time. Premium wines need to pass through this maturation step to acquire some amazing characteristics like aroma, color, flavour, texture and mouthfeel. Other light and fruity wines don’t need aging and reach their quality peak in a shorter time.

The major considerations in bottling are what kind of bottle to use, type of closure (sealing), (maybe cork), and if you want to add gas or not (not recommended at all for beginners). There are also a lot of kits available for you if you want to experiment making wine at home in a small but very educational manner.

Enjoy it – with Moderation!

Here is every important and crucial step in the winemaking process and you can apply them at your own industry or even at home! Yes, you can make this fruity, incredible juice without leaving your house. If you’re not interested in making your own, you can think about this whole procedure when you’re enjoying it, remembering the magic behind and realizing the work put on it.

Winemaking can be difficult because there are a lot of conditions you need to optimize, starting from picking the grape, to the act of bottling the wine, to the temperature you apply and the cleanliness. Now we can agree that this is almost an art and you have to learn a little bit of science too! Don’t forget that drinking wine in moderation has positive benefits linked to some cardiovascular disease due to the amount of antioxidants, isn’t that great? Thank you for reading and let’s have a glass of wine!

Guest Post: Why You Need to Drink Wines From Victoria, Australia, and Where to Try Them

August 3, 2018 4 comments

Today I want to offer you a guest post by Lucia Guadagnuolo who is a tour host and blogger for Wine Compass. When she’s not traveling or indulging in the fried delights of Southern Italian cooking, Lucia enjoys discovering the ever-changing food and wine scene in her hometown of Melbourne, Australia. She’s also recently completed the WSET Level 3 Award in Wines.

Becoming well regarded in the wine world for its cool climate expressions, you’d be forgiven for thinking otherwise of an Australian wine region. Warm sunny beaches and rugged Australian outback is what we’re used to seeing, and big bold Shiraz is probably what you’re used to drinking. While this might be true for the majority of Australia’s wine producing regions, Victoria, which is located in the South-East of the continent, experiences quite a cool to moderate climate. This, of course, is due to its latitudinal position, but also the cooling breeze from the Southern Ocean. So what does all this mean for those of us interested in exploring more of the wines from Australia? It means subtle, but varied expressions of Pinot Noir and Chardonnay. The two most planted varieties in the region, in both Yarra Valley and Mornington Peninsula, where most plantings of these varieties are found.

Australia has somewhat of a more relaxed approach to winemaking than some of the more traditional, old world countries. This means winemakers have the freedom to experiment and create wines from many different varieties that rival those of France, Italy and Spain combined. This same creative nature and desire for something different extends to the cellar door experience. Smaller boutique wineries, producing premium wines, are offering an intimate experience for visitors. You’ll often find the winemakers themselves pouring you a tasting, and giving you first-hand knowledge about the wine in your glass. It really doesn’t get much better than that!

So now you know why you should be drinking wines from Victoria, let’s find out the best places to try them…

Yileena Park – Yarra Valley

Carved into a hillside at the base of the Christmas Hills in the Yarra Valley, Yileena Park offers a unique and homely cellar door experience. They make premium wines that really highlight the great quality fruit being grown in the region today. Most of the wines at Yileena Park are aged for a minimum of four years before release, the reserve range is aged for 6 years, and the reserve Cabernet Sauvignon aged for 8 years before it’s available at the cellar door for purchase and tasting.

While you enjoy your wine, you get to experience endless views of the Steels Creek mountain range and devour a platter of smoked olives, cheeses, nuts and olive oil – all produced using the very barrels that their wines are matured in. Owners Bob and Diane are also always on hand to chat about the current vintage, and those gone by.

Pimpernel Vineyards – Yarra Valley

This quiet little cellar door in the heart of the Yarra Valley, is making a lot of noise in the wine industry, undoubtedly producing some of the best premium wines in Victoria. If you love your Pinot Noir, then you’ll be spoiled for choice with a significant range available and open for tasting. You can even compare different Pinot clones and the different winemaking techniques used to produce wines from each one. They also produce some outstanding Chardonnay, Chenin Blanc, Viognier, Syrah, and Shiraz, as well as some amazing blends.

Quealy Winemakers – Mornington Peninsula

A true testament to the Australian spirit of doing things a little bit differently, Quealy Winemakers on the Mornington Peninsula have set the standards in the region for growing unique varieties. The first to plant Pinot Grigio in the region and sell Friulano commercially, they have a range not often seen on the Peninsula. Pioneer winemaker Kathleen Quealy is often on hand at the cellar door to give you an insight into their winemaking techniques, and is always willing to give guests a private tour of the winery. Also, one of the few producers using terracotta amphora to mature their wines, which you’ll be lucky enough to sneak a peak at when you stop by for a tasting.

Ocean Eight – Mornington Peninsula

Set on a beautifully manicured garden landscape, this winery and cellar door really is picture perfect. In fact, the only thing better than the surrounds, are the wines. Not for sale anywhere else in the world outside of this very cellar door, you absolutely must visit Ocean Eight when on the Mornington Peninsula. Their premium range includes Pinot Noir, Chardonnay and Pinot Gris. Not a huge offering, but what they do, they do extremely well. Enjoy a tasting in their underground cellar, you won’t regret it.

Wine Compass are the Victorian wine country specialists and offer private guided tours of both the Yarra Valley and Mornington Peninsula, with bespoke itineraries specifically tailored to you.

 

South Africa’s Top 10 Méthode Cap Classique Wines

October 19, 2017 2 comments

Today I want to bring to your attention a guest post by Brittany Hawkins – for more information about Brittany, please see the bottom of this post.

Source: Wikipedia

Most of us know that real Champagne only comes from Champagne, France.

Some of us also understand that there is a significant difference in the processes used to make Champagne versus many other sparkling wines. But there are other bubbly wines that are made in the tradition of Champagne, which is known as méthode classique.

If you didn’t know this, we will fill you in on the details in a moment, but do know that this little fact is at least one part of the secret behind why South Africa’s MCC (Méthode Cap Classique) wines are so highly sought after?

What Makes MCC So Special?

When you drink a South African MCC, there are at least two key differences between it and the majority of other sparkling wines.

First, as alluded to above, MCCs are made in the traditional Champagne way. This means that the wine is fermented a second time in the bottle (not a tank, like some sparkling wines) using a solution of yeast and sugar. The bottle is left anywhere from 1 ½ to 3 years during the second fermentation. This process is what carbonates the wine.

So, when you open up a bottle of MCC, you are about to enjoy the closest thing on earth to Champagne other than Champagne itself. In fact, South African MCCs are truly rivaling French champagnes due to the quality of their grapes and wine makers.

However, while South African MCC is made méthode classique, it has some unique South African markers. Particularly, as a result of the warmer climate and consistent temperatures of the South African wine country, MCCs tend to be fruitier in character than Champagne and many other sparkling wines, creating unique tasting profile.

Now, let’s give you a run-down of the top 10 MCCs South Africa has to offer.

  1. Simonsig Cuvée Royale Blanc de Blancs 2012

Simonsig Wines in Stellenbosch is home to the very first South Africa Méthode Cap Classique.

It should come as no surprise, then, that we name Simonsig at the top of our list. In the 2017 Cap Classique Challenge, they had two double gold medal winners, as well as other medalists.

We have to agree with the judges of the annual competition in saying that Simonsig’s Cuvée Royale Blanc de Blanc from 2012 is number 1 on the list.

  1. Simonsig Woolworth’s Pinot Noir Rosé 2015

Produced by Simonsig only for Woolworth’s, this MCC Pinot Noir Rosé offers that fruity quality mentioned above, with a crispness sure to deliver a pleasing and refreshing experience.

  1. Domaine des Dieux Claudia Brut 2011

 Tucked away in the foothills of the Hemel-en-Aarde Ridge mountains, Domaine des Dieux is a boutique wine farm with very impressive, award-winning wines. Also a gold medalist in the 2017 Cap Classique, Domaine des Dieux’s Claudia Brut MCC will not disappoint.

Made from a predominantly Chardonnay and Pinot Noir base grown in a cooler climate than average South African wine, this MCC will deliver a bit fuller, more austere flavor.

  1. Boschendal’s Brut Rosé NV

 Boschendal farm, in the heart of the Stellenbosch wine country, is one of the oldest wine farms in the country, founded in 1685. Today, it is committed to biodiversity and sustainability.

Boschendal’s award-winning MCC, the Brute Rosé brings together Pinot Noir, Chardonnay, and Pinotage to create a unique, versatile blend that is as tasty to the tongue as it is pleasing to the eye. All the grapes and wine used to produce it come directly from their farm.

  1. Graham Beck Brut Rosé 2012

 The Graham Beck Robertson estate is situated in the cool Breede River Valley. They specialize in Cap Classique wines and have a cellar devoted purely to its making and are known for producing some of the best Méthode Classique in the world.

They have numerous award-winning MCCs, but their Brute Rosé recently won gold for best of 2017.

  1. J.C. Le Roux Scintilla 2011

J.C. Le Roux is considered to be one of the leading producers of MCC in all of South Africa. Located in the Devon Valley of Stellenbosch, they are considered a house of bubbly, producing top brands of Cap Classique – Scintilla and Desiderius Pongracz. While most of their MCCs are exquisite, we highly recommend you try their Scintilla 2011. 

  1. Babylonstoren Sprankel 2012

Babylonstoren is another wine farm committed to biodiversity, sustainability with many ways for guests to interact with their farm and winery.

Their award winning MCC, their 2012 Sprankel, is composed of Chardonnay grapes which are carefully chosen from various different vineyards with ideal altitudes. They bring these grapes together to create an MCC with a vibrant and crisp fruity flavor with hints of citrus and passion fruit. 

  1. Laborie Brut 2011

Established in the 1700’s, Laborie has been operating as a world class wine farm for some decades now.

Their award-winning Laborie Brut was made with tender loving care, allowed to mature on its lees for 24 solid months before it was disgorged and bottled. 

  1. Stellenbosch Infiniti Brut

A name well established as one of the greats of the South African wine estates, it should come as no surprise that Stellenbosch produces a superb MCC. Their Infiniti Brut will give you a unique MCC experience, with warm nutty flavors with a hint of citrus.    

  1. Bon Courage Jacques Buére de Blancs 2010

Located in the cooler region of Robertson valley, Bon Courage Estate is home to both locally and internationally recognized and acclaimed wines.

Their line of MCC’s, the Jacques Bruér line, all undergo at least 36-48 months of yeast contact before disgorgement. The Blanc de Blanc is especially exquisite.

For more information on South African Wine farm tours and how to visit them when in South Africa Explore Sideways has all the information you will ever need.

 

Brittany head shotAbout Brittany Hawkins:

Brittany’s passion for food and wine began in her hometown, Napa Valley, California, where she grew up immersed in the wine industry. After receiving a degree from DePauw University, she began her career in Silicon Valley in the advertising and marketing industries. Brittany moved to Cape Town 3 years ago where she launched Explore Sideways and has since been able to marry her interests in food, wine, travel and tech to create transformative experiences around the world.

Guest Post: 5 Wonderful Reasons Why Should Go a Culinary and Wine Vacation for Your Next Travel Getaway

September 7, 2017 2 comments

Today I want to offer to your attention a guest post by Lystia Putranto,  a personal & professional development blogger for BookCulinaryVacations.com. Lystia is a lover of travel, a self-professed foodie, and an amateur cook who admittedly spends way too much time surfing the web.

As the last quarter of the year is around the corner, many of us are taking advantage of this time to plan our next great adventure. If you happen to be a food and wine lover and you’re on the hunt for travel ideas, there’s no better way to indulge in your passions than by going on a culinary and wine focused vacation!

For starters, did you know that by 2015, 77% of leisure travelers can already be classified as culinary travelers? This trend has continued to rise and is predicted to rise even higher in the coming year. So, if you have yet to join in this exciting (and not to mention delectable) bandwagon, it’s about time that you do so.

As a lover of travel, food, and wine, I can personally attest that there’s much to gain and experience through this unique type of holidays. But if you’re not yet convinced, on this post, I’m sharing with you five of the many wonderful reasons why you should sign up for a culinary vacation too:

1.      You’ll Discover New & Exciting Flavors

In order to truly make the most of our travels, keep in mind that we can only grow and enrich our lives by doing something we have yet to try. So instead of setting yourself up for yet another touristy sight-seeing trip, why not try (and taste) something different for a change?

With a new destination comes plenty of delicious local eats & drinks. Through culinary holidays, you’ll get an amazing opportunity to explore a variety of new and exciting flavors through its delicacies and locally produced beverages – and yes, in many sought after destinations such as France, South Africa, Chile, and California, this certainly includes a whole lot of wine!

As you already know, food is almost always much more delicious and authentic when we enjoy it in the country or place of origin. You’d also be interested to know that some local dishes and ingredients are extremely rare and would not be easily found anywhere else in the world so this the time to take full advantage of it.

2.      You’ll Expand Your Knowledge

Looking to deepen your culinary and/or wine knowledge? During a wine vacation, for example, you won’t only be tasting the various wine that the winery produces, you’ll get to learn all about wine far beyond what you would learn in a wine tasting event such as how to harvest grapes as well as the steps of the entire wine production right up to its bottling process.

3.      You’ll Learn How to Prepare Authentic Delicacies

Image credit: Alila Manggis Bali

What makes culinary vacations stand out from the usual “run-of-the-mill” vacations or food tours is that you also get the opportunity to prepare them from scratch yourself! This way, you can learn to recreate them back home. That is the simple yet powerful beauty of a hands-on cooking experience.

As a self-professed foodie, I adore all type of cuisines – but I must admit that Thai food is amongst my top 3 favorites. So, on my last trip to Thailand, I decided to sign up for a cooking class in Bangkok to learn how to prepare authentic Thai dishes such as Tom Yum Goong and Pad Thai.

In the end, not only did I thoroughly enjoyed the experience, thanks to the warm guidance of the school’s professional instructors, I was also genuinely impressed how fun and easy it all was!

As an added bonus, some cooking vacations may include visits to the local markets where you get to purchase the ingredients for your meal or even pick your own fresh produce straight from their own farm. In this case, it’s not uncommon that everything you make is farm-to-table ready, making your holiday that much more special.

4.      You’ll Make New Friends

Image credit: Porto Club Travel Services

Whether you prefer traveling solo, with a partner or in a group, through a cooking vacation, you are bound to meet plenty of new people. This includes both locals as well as other travelers from all corners of the globe. This is your chance to cultivate a better understanding of the diverse culture and languages of the world. Who knows? Perhaps some of the people you meet on your trip may just end up becoming (new) lifelong friends!

5.      You’ll Immerse Yourself in the Local Culture

Image credit: Cris Puscas

They say that travel is the only thing that one can buy that makes us richer. I personally believe this to be true. It allows us to learn more about what our beautiful world has to offer. And there’s no better group of people that will be able to teach us a destination’s local culture than the locals themselves.

Culinary travel allows you to center your trip on cultural immersion – meeting the locals, sampling local cuisines and beverages, and indulging yourself in the local ways of life. It’s an experience that will not only tantalize your taste buds but also one that will open your eyes and mind to a whole new perspective of seeing the world.

Tango Tours – A Pioneer In Wine and Culinary Tourism

April 28, 2017 5 comments

Wine and Travel – aren’t those the best together? Visit new places, try new wines, then more new places and more new wines. I’m sure this is simply a music to the ears of many. Today I want to offer to your attention a guest post by Mark Davis, Managing Partner at Tango Tours – A Luxury Travel Company (www.tango.tours) – the company which can help you realise that dream of having a great time and great wine while travelling the world.  And as we are still in the Malbec Month of April, below you will find the Argentinian wine Infographics, courtesy of Tango Tours. Cheers!

Do wines fascinate you or are you yet to explore about this luxurious drink? Tango Tours will make that happen for you. Whether you are planning a private wine tasting tour or looking to indulge in a world-class and an unforgettable culinary experience, this is the right place for you.

Food And Wine Tour– Tango Tours curates food and wine tour to feature the finest restaurants serving local delicacies.

Exclusive Vineyard Tours– You get to explore some of the exclusive vineyard tours featuring wineries that are publicly inaccessible.

Luxury Wine Tours– Enjoy a guided luxury wine tour and taste some of the most exquisite wines of the world.

Deluxe Accommodation– You will be offered deluxe accommodation during your tour so you can sink into the silky soft beds of a luxury five-star hotel after a long and fulfilling day.

Tango Tours covers the most popular wine destinations around the world and the tours include:

Argentina Wine Tours– The itinerary features tasting the Argentinean Malbec, luxury food and wine adventure across Argentina and a visit to the reputable Argentina vineyards, along with discovering the local cuisine and culture.

Napa/Sonoma Tours– The luxury wine tour packages of the Napa and Sonoma valley offer you with a unique wine and culinary experience. From the sprawling vineyards of the region to delectable dishes from the finest restaurants, you get to explore everything.

Chile Tours– The highlights of Chile Tours include deluxe tour packages for wine connoisseurs who wish to explore the best of Chile.

Custom Wine Tours– If you have a specific destination in mind, Tango Tours helps you plan the vacation of your dream. Pick a place of your choice and we will make all the arrangements.

Why Choose Tango Tours?

At Tango Tours, we have an extensive knowledge of wines and food from the famous wine regions of the country. We work closely with some of the best winemakers and restaurateurs in the food and wine industry through which you can access private wineries and prestige vineyards across the region.

All ready to enjoy the fruity Merlots of Chile and Napa/Sonoma Valley or the dark, smoky flavors of the highest-quality Argentine Malbec? Just pack your bags and let us plan it for you and give us a chance to take you on a remarkable food and wine adventure.

 

Just in: Another Wine Auction From Invaluable

February 24, 2017 Leave a comment

This is a guest post, or may be rather a last minute guest announcement from Invaluable, the company wich runs wine auctions. This is truly a last minute, as the auction starts tomorrow. But – if you got some spare change, you can use it to get that bottle of Pétrus… 

Invaluable teaming up with Waddington’s, a fine wine auction house in Canada, over the next week to auction off almost 700 exceptional lots from an international collection. Waddington’s experience in auctioning dates back to 1841. There are three different auctions in the upcoming week: Fine & Rare Wine, Fine Spirits, and Fine wine.

These three auctions by Waddington’s take place on February 25 and the 28th. We’ll be auctioning off nearly 700 wine and rare wines and spirits. Saturday’s auction begins at Toronto’s Nota Bene Restaurant where Chef David Lee will prepare an exquisite three-course lunch before we launch into the auction. This auction is followed by two auctions on the 28th; the first offers fine spirits and the second offers fine wines.

Here are a few noteworthy lots from the upcoming events:

Lot 87: CHÂTEAU PÉTRUS 2009

Estimated Price: $19,900 – $23,100

Quantity: 6, Size: 750ml

Notes: This 100% Merlot has a dense plum/purple color and a sweet nose of mulberries, black cherries, some subtle toast and licorice as well as a floral element. A wine of great intensity, a multidimensional mouthfeel and full-bodied, stunning concentration, the 2009 Petrus is everything one would expect of it.

Lot 1: Armagnac Chateau de Laubade

Estimated Price: $1,100 – $1,300

Quantity: 1, Size: 750ml

Notes: Bottled in 1948, in original wooden box

Lot 76: Screaming Eagle Cabernet Sauvignon

Estimated Price: $7,300 – $8,500

Quantity: 1

Notes: The blend of 88% Cabernet Sauvignon, 10% Merlot, and 2% Cabernet Franc was bottled in 1999. It boasts an opaque purple color along with a gorgeously pure nose of creme de cassis, charcoal, and floral characteristics. The wine is opulent, dense, and rich, with exceptional purity, a viscous texture, and impressive underlying tannin that frames its large but elegant personality.

We have a variety of wine and spirits along with collectibles up for auction daily, so stay up to date with Invaluable; you never know what you’ll find.

Desperately Seeking Saperavi

November 2, 2016 16 comments

Saperavi is one of my absolute favorite grapes. It is capable of a wide range of expressions, as well as extended aging, and Saperavi wines often present an unbeatable value compare to any wines in the same or even higher price category. Saperavi is typically associated with the Republic of Georgia, where it is an undisputable star, but it is slowly gaining its enthusiastic following in the other regions. This grape also became a connection point between myself and Rich Rocca, whose passion for the Saperavi is unquestionable, and I’m always looking forward learning from Rich as to what is going on in the world of Saperavi, especially considering his focus on the New World regions. I thought it would be perfectly appropriate to offer pages of this blog for the guest post from Rich, who shares his quest for Saperavi below.

saperavi-grapes-marani

Saperavi Grapes. Source: Marani website

My name is Rich Rocca and I write the wine blog wpawinepirate. I have covered a wide variety of subjects in my posts but the primary objective has always been to provide my readers information about the wineries and vineyards in my home region of Western Pennsylvania. The Finger Lakes Wine Region of New York (FLX) has also been of great interest to me. I have made numerous trips to the FLX and it was during these visits I discovered Saperavi. Anatoli and I became friends after we began exchanging our thoughts concerning the state of Saperavi in America and even Saperavi wine itself. Those years of accessing the progress of this grape eventually lead to Anatoli’s gracious invitation to write a guest post on his blog which I eagerly accepted. Saperavi has always been a “Secret Handshake” type of wine that you either knew about or you didn’t. Here’s your chance to get into the club but unlike in the past don’t keep it to yourself and spread the word about this rising star.

The vintners of the Northeastern United States have long searched for a red wine grape that could be their signature grape. Over the years several have been on the cusp of becoming the iconic red wine grape that would be identified with the region for producing world-class red wine. Vintages of Lemberger and Cabernet Franc have produced stellar wines that can hold their own with other regions but just couldn’t elbow their way through a crowded field of reds for the attention of the wine drinkers of the Eastern U.S. and beyond. The fact that you are reading this post proves that you have a curiosity about something new in a world full of wine that can be overwhelming at times. The following is a summary of information I have gathered over the years about this intriguing grape from the winemakers and vineyard managers who know it best.

Saperavi is an ancient grape that can trace its origin to the Kakheti Region of Georgia and the surrounding regions as far back as 6000 B.C. Saperavi is a teinturier-type grape, which means it has a dark skin and a pink-tinted flesh. A teinturier variety of grape will produce an intensely colored juice when crushed because both the skin and flesh contain the water-soluble pigment anthocyanin which is responsible for giving fruits and vegetables their red, blue and purple color. Saperavi is a very adaptable loose bunch, late-ripening, cool climate grape variety that can produce large yields without sacrificing much in the quality of the fruit. These vines are able to thrive in cool climate regions even at high altitudes because they have above average resistance to cold temperatures. A more cold/frost tolerant hybrid called Saperavi Severny has been developed by incorporating genes from the hardy Severny grape. Traditionally Saperavi wine has been blended with lesser wines but recently it has been gaining popularity as a varietal bottling. A common translation of Saperavi is “dye” because it makes an extremely dark colored wine. Saperavi wine is known for having good acidity and firm but not overwhelming tannins. It is these attributes that make it a wine that takes well to aging with some examples being found to have aged nicely for fifty years. Georgia recently has had political problems with its neighbors over the export of wine, notably Saperavi, but that is a blessing in disguise because it is diverting more wine to the world market.

When talking about Saperavi I can’t contain my excitement and expectations for the wine being grown and made in the United States. I have coined the term “New World Saperavi” for the wine being grown and made by three wineries in the Finger Lakes Wine Region of New York and one in Central Pennsylvania. In the FLX Saperavi is being grown and made at Dr. Konstantin Frank Vinifera Wine Cellar by Fredrick (Fred) Frank, the son of Willy Frank and grandson of Dr. Konstantin Frank, two legendary winemakers. Saperavi winemaking is well established at Standing Stone Vineyards thanks to Martha (Marti) Macinski (owner/winemaker). She is one of the pioneers of Saperavi in the FLX and is making her wine using grapes from her ever expanding Saperavi vineyard, arguably the largest in North America. Anyone familiar with FLX Saperavi knows John McGregor at McGregor Vineyards the maker of McGregor Black Russian Red. This wine is often referred to as “THE” cult wine of the FLX. McGregor Black Russian Red is a unique blend of Saperavi and Sereksiya Charni and is only produced at John’s Keuka Lake winery. The only other producer of Saperavi outside of the FLX is Fero Vineyards and Winery in Lewisburg, Pennsylvania. Chuck Zaleski is the owner/winemaker at Fero and as his award-winning Saperavi vines mature he has been experimenting with different wine making techniques and styles to capitalize on the distinct characteristics this grape exhibits.

Fero isn’t the only winery exploring the possibilities of Saperavi, all three of its counterparts in New York continue to hone in on their particular vision of what Saperavi can be and what styles it can be made into. Their success isn’t going unnoticed as more vineyard managers are planting Saperavi but the addition of newly planted acreage is slow. There are several factors that have hindered the spread of Saperavi not the least of which is the scarcity of the vines themselves. Two eastern wineries that have young Saperavi vineyards are Knapp Winery in the FLX and White Barrel Winery (formerly Attimo) in Christianburg, Virginia. Anyone considering adding Saperavi to their property can start their search at Grafted Grapevine Nursery Clifton Springs, New York, a longtime supplier of Saperavi and other varieties to the wine industry.

“New World Saperavi” can be difficult to find because of the small number of producers and the limited yields from vineyards that are expanding but cannot meet the increasing demand. If you are interested in learning more about the Saperavi producers in the United States I have written an in-depth post about them. The post can be viewed at wpawinepirate.wordpress.com/2015/09/22/new-world-saperavi-report/

The next stop on our search for “New World Saperavi” is Australia. South Australia to be more exact, home to Dan Traucki, wine industry consultant, Director of Wine Assist Pty Ltd, freelance writer and my newest friend in the search for Saperavi wherever it may take me. Through his articles and our correspondences, Dan has given me an insider’s perspective of the current state of Saperavi and other lesser known wines being made in Australia. Australian wine production from its approximately 4000 wineries is dominated by Shiraz and Chardonnay making competition for market share acutely competitive. Fourteen ground-breaking vineyard managers have taken the speculative position of planting Saperavi in their vineyards. The majority of these plantings are in the warm climate of the Barossa Valley and McLaren Vale Regions. Saperavi can also be found in the cool climate of the Alpine Valley Region of Victoria. The cool climate Saperavi produces a slender wine with an angular taste profile while the warm climate renders a wine of muscular body and vivid taste.

I am interested in how Saperavi’s innate ability to express its terroir plays out when it is being planted in such a diverse assortment of locations around the globe. Even though these vineyards are planted in vastly different regions of the world there is a high probability that over the course of time the DNA of other wine grapes has found its way into the DNA of Saperavi as it has with all other “pure” strains of wine grapes. The vines for Australian Saperavi were sourced from the Archival Saperavi of Roseworthy Agricultural College. This noteworthy collection of vines has been amassed from vineyards worldwide over the past 100 years. With this thought in mind, I am sure that Saperavi produced anywhere will display the unmistakable qualities that we associate with it but will also manifest certain location-specific characteristics that will be inevitable because of its genetic tendency to adapt the growing environment.

The history of the “Old World Saperavi” has been well chronicled over the centuries dating back to ancient times. Much of the craftsmanship used to make this wine has change little over time from the way it is fermented and stored in large egg-shaped earthenware vessels called Qvevri to the traditions of the Georgian communities that are as intertwined with this grape as are the Saperavi vines themselves. The story of “New World Saperavi” is still in its early chapters but luckily for us it is being written by skilled winemakers that are fearless visionaries when it comes to the future they see for their wineries. The possibilities surrounding this wine are fascinating and evolving with each new harvest. I am a curious person by nature and have always enjoyed learning about something new and exciting. I invite you to join me on this journey in the pursuit of an ageless red wine grape reinvented in vineyards a world away from its ancestral home by dreamers and risk-takers as full of life as Saperavi itself. I urge you to indulge your inquisitive side and try Saperavi from anywhere in the world. I think you will be surprised and glad you got to taste something a little different.

Thank you to Anatoli for the invitation to be a guest on his blog and the opportunity it provides me to reach so many new readers/friends. I am always interested in news of Saperavi growers and producers anywhere. If you know of any please contact me at email: wpainepirate@gmail.com or follow me on my blog: wpawinepirate.wordpress.com

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Feel at Home in the Old Dominion: Luxury B&B’s in Virginia Wine Country

October 15, 2015 4 comments

Today I would like to offer to your attention yet another guest post written by Stef Schwalb, Director of PR and Marketing at BnBFinder.com. October is Virginia Wine Month, so just in case you are contemplating a last minute getaway to the “Napa of the South”, you might find information below quite helpful. Note – it is not only about places to stay – the innkeepers also share their favorite wine recommendations. Here we go…

The Old Dominion State is celebrating the 27th year of Virginia Wine Month this October, and the region is definitely on its way up as a desired destination for all wine lovers. With more than 250 wineries participating in the event in one way or another, and the media buzz surrounding the area due to its exquisite scenery and record-breaking sales of 2015, now is the ideal time to check out the Virginia wine. Of course in addition to sipping, you’ll need a place to stay – here is a handful of B&B’s that are great finds in Virginia wine country.

Iris Inn

Iris Inn Bed and Breakfast

Iris Inn Bed & Breakfast in Waynesboro, VA is located on 12 wooded acres in the Blue Ridge Mountains. Overlooking the Shenandoah Valley, the inn was designed with comfort in mind. With beautiful mountain views and a woodsy feel, the modern facility features spacious accommodations with expansive outdoor decks; king beds; Wi-Fi; flat-screen HDTVs; DVD players; refrigerators; writing desks; private baths with hairdryers; and cozy sitting areas. A full gourmet breakfast is served in the great room each morning and includes an enticing entrée along with homemade breads, coffee, juice, and fruit. There is also a “bottomless” cookie jar situated on the sideboard and beverages are available at check-in time. Convenient to numerous local attractions, including the Shenandoah Valley, Blue Ridge Parkway, Skyline Drive, Charlottesville, The University of Virginia, Monticello, and several local wineries, Iris Inn is an excellent home base for exploring the region. The inn also offers several wine packages, including Sip & Spa, Sip & Simmer (a cabin dinner), Sip & Slip on Your Boots (hiking), Sip & Saddle (horseback riding), and Sip & Scribble (for aspiring writers). Some wineries located near the inn include King Family Vineyards, Flying Fox Vineyard, and Afton Mountain Vineyard.

Innkeeper Heidi Lanford recommends King Family Vineyard’s blended medium-bodied red, Meritage 2007. “And any vineyard’s Viognier in central VA is excellent,” says Heidi, “as this perfumed white is gaining world acclaim as Virginia signature grape.” One must try a Cabernet Franc, since the grape grows so well in this area, she continues, “we like the Cabernet Franc Reserve from Afton Mountain Vineyard.”

Inn at Meander

The Inn at Meander Plantation

Situated near Orange, VA in Locust Dale, The Inn at Meander Plantation is a historic B&B located one hour from Washington DC, Fredericksburg, and Charlottesville. The elegantly furnished, pet-friendly accommodations offer triple-sheeted king or queen beds with luxury linens, down comforters, and pillows; large private bathrooms; lavish microfiber bath robes; bottled water; hairdryers; clock radios with CD players and an assorted selection of CDs; Keurig coffeemakers; gas or wood-burning fireplaces; and air conditioning. Each morning, the complimentary breakfast includes a daily entree choice between sweet and savory options, a fresh fruit plate, and muffin or sweet bread. The inn also has a popular restaurant onsite that features a delicious 4-course dinner made from local produce and served strictly with the best of Virginia wines. Since the innkeepers/owners Suzie Blanchard and Suzanne Thomas work so closely with local wineries, the expansive wine list is quite unique. Guests can also indulge in the Virginia Wine Country Special package as well as tasting coupons for select local wineries. This charming Madison County country inn is just a short drive to Monticello and Montpelier, the celebrated residences of presidents Thomas Jefferson and James Madison (respectively).

Suzanne recommends Gray Ghost Vineyards and Winery in Amissville – “I love their Chardonnay Reserve, Ranger Reserve, and of course, their amazing, award-winning Adieu dessert wine”; Reynard Florence Vineyard in Barboursville – “I’m very fond of their Petit Manseng, an excellent example of this white varietal, which is my personal favorite white wine”; and Ducard Vineyards (in Etlan, located in the northern part of Madison County ) – “I like the Popham Run Red Blend and the C’est Trop, a unique red dessert wine.”

Oaks Victorian Inn

Oaks Victorian Inn Bed and Breakfast

Built in 1889 and listed on the National Register of Historic Places, The Oaks Victorian Inn Bed and Breakfast is at home in the quaint historic town of Christiansburg, VA. This classic Queen Anne Victorian bed and breakfast inn seamlessly combines Victorian elegance with modern day amenities within the backdrop of its stunning surroundings. It features six spacious guestrooms, each comfortably appointed with antique furnishings, private baths, and personal refrigerators with complimentary beverages. Select accommodations feature claw-foot tubs, fireplaces, body showers, and jetted Jacuzzi tubs. There is also a separate facility, The Garden Cottage with gazebo, that has a bathroom complete with sauna and shower, a 400-gallon private hot tub, a microwave, and a refrigerator with complimentary beverages. Guests enjoy downtime in the parlor and library onsite, and they can also relax and take in the scenic landscape on the large wrap-around porch lined with rockers, comfy chairs, and small tables for wine, cheese, and other goodies. The property is highlighted by meticulous landscaping, a fish pond, gorgeous perennial gardens, and oak trees that are more than 300 years old. Just two miles off I-81 in the center of New River Valley near Roanoke, the inn is a quick ride to Blacksburg, Floyd, Roanoke, the Blue Ridge Parkway, and more. The gracious hospitality and unforgettable breakfasts are hallmarks of The Oaks Victorian. With the Virginia is for Wine Lovers Times 2 Package, wine lovers can stay two consecutive nights at the B&B and receive two pairs of tasting passes to the innkeepers’ favorite local wineries – Whitebarrel Winery in Christiansburg and Beliveau Estate Winery in Blacksburg.

At Whitebarrel, the Chambourcin, which used to be called 325 AD, is a favorite of innkeeper Linda Wurtzburger. “And for a white, my favorite is Yesterday’s Song, which is a Chardonnay.”

Towards More Sustainable Viticulture

August 13, 2015 Leave a comment

grapesToday I’m offering to your attention a guest post which is a bit unusual for this blog – it is a lot more technical then we usually get here, on the pages of Talk-a-Vino. This blog post is written by Urška Krajnc (email: urska@eviti.co), Business developer of eVineyard, a vineyard management solution (and an App), helping viticulturists to grow better grapes. Hope you will find it interesting. Your comments and questions are definitely encouraged. Enjoy!

Agricultural production is one of the most important economic activities on Earth. The majority of human food originates from land, which must perform over time in a consistent manner and produce huge quantities of output. To meet the demands of the world’s growing population, farmers have to increase crop production and availability of food. This is nowadays achieved through the standardization of crops, genetic changes of plants, growth hormones and excessive use of pesticides. Many argue that changes in agricultural production are not going into the right direction. Therefore initiatives for more economical, environmentally and socially sustainable agriculture have emerged.

An important problem of the agriculture production are pesticides, which have negative impact on human health and environmental pollution. While inappropriate use of pesticides is literally directly threatening human lives in certain (usually less developed) areas of the world, it also counts for many indirect harmful effects on human health, ecosystem changes, etc. Pesticide spraying, for example, has a huge impact on the bee population in the country-side, while bees are the main pollinators of certain species of plants. In certain areas, the bee population has reduced by as impressive amounts as 30%. All this is leading to large environmental imbalances – as the pollination reduces, the flora will not flourish as it should anymore, and soon fauna will follow. And we’re a very part of that, even though we may not see it.

Similar story exists with water organisms, which are being killed by the over-usage of pesticides, drifted from the spray targets to the water flows. Pesticides affect human health also through the  residues left in food, that can be toxic to humans. Grapes are believed to be among fruits with the highest level of pesticide residues. Not only in table grapes, but also in wine, several pesticides can be found, especially when the conventional production methods of wine are followed. Therefore in certain regions of the world, more sustainable and environmentally friendly agricultural production methods have developed to a larger extent. Alternative methods for large-scale growing are becoming feasible through the latest technology. The fact is that the food production needs optimization, and research has shown that an optimization can be only achieved if the resources that farmers use, are applied in a knowledgeable way.

Some of the countries are already taking steps towards the reduction of pesticides usage. France, for example, decided to reduce the amount of pesticide spraying by 50% in the time between 2008 and 2018. But even though there are national directives, and common sense leading more and more people to move away from pesticides, there are still situations where spraying is seen as necessary – and maybe in some cases it actually is, in order to avoid larger pollution later on, and to sustain the production that feeds our world today. However, a French winegrower from Burgundy probably wouldn’t agree, and would rather go to jail for a few weeks than to spray his grapevines with a pesticide that would consequently poison his soil for the generations to come. Even more, the first real cases against the corporations providing pesticides, are starting, as some people die of cancer which was clearly the consequence of long-term pesticide usage.

endless_vineyards_1The fact is that some of the pesticides are originating from military chemicals and the vast majority of them includes synthetically originated chemical compounds, developed to kill certain pests. Even here, the things are changing through the development of the natural fungicides, which don’t harm non-target pests, but work on fungus. Big steps were done also by science in predicting the disease outbreaks according to the environmental conditions, and using those predictions to spray selectively in order to prevent the diseases at the optimal time, instead of routine spraying. This scientific research is nowadays manifesting in practice through cost-effective solutions, based on sensors and data about the weather, and is targeted at the crops which are classically produced with large amounts of pesticides, like grapes.

Several wine producing countries – France, Spain and Italy under the EU agricultural policy, as well as Australia and United States of America, are systematically reducing the use of pesticides on grapevines for the last 15 years. The practical measures are taken to reduce pesticide residues and environmental pollution via usage restrictions of several dangerous pesticides and introduction of Integrated Pest Management approach. This approach has proven to reduce pesticides residues not only in wine, but also in the other agricultural products. Australian winegrowers have reduced the usage of pesticides through the use of technological solutions for strategic spray timing and through the use of more naturally produced pesticides. In the United States of America, the reduction of pollution is achieved through banning of several harmful pesticides and through the introduction of sustainable wine-growing practices, supported with the sensors and information technology, used to optimize other processes, such as irrigation. Similar practices are used throughout the Europe, which has seen a big increase in pesticide use in post World War II time, which is now decreasing.

Mountain vineyards view (Ridge)

In many European countries, the “Denomination of Origin” policies don’t allow irrigation and some other kinds of terroir manipulation in order to get the “DO” sign. But systems for smarter plant protection are always welcome and are already in place in most of the countries by big growers, with the adoption of technology now being done by smaller growers as well. Some winegrowers around the world went even a step further and applied organic wine production principals, due to the changes in market demands, led by the conscious consumers. In EU, 6.6% of the grape-growing area is treated as organic, from which one third of organic grape-growing area is in Spain. Unfortunately, on the other side of the world, in China, with rapidly growing grape production, a production and usage of pesticides is increasing.

A lot of solutions exist – we can spray very selectively by using sensors and computers that take into account the existent knowledge. We can completely avoid spraying in some cases, and in the other cases, we may use the natural fungicides that don’t harm the organisms, which were not targeted as harmful, like bees. It will take some time for all those solutions to become mainstream, but some parts of the world are already moving in that direction. It’s our, humanity’s, turn, to make healthy and sustainable future a reality. We’re not left with many other options anyway.

Time To Travel: Experience Wine-Friendly Inns

June 25, 2015 2 comments

Today I would like to offer to your attention a guest post written by Stef Schwalb, Director of PR and Marketing at BnBFinder.com. I don’t know about you, but I love staying at the Bed and Breakfast Inns when I travel for fun. All those B&Bs offer so much charm and personality, it is totally different and much more relaxing experience compare to any of the major hotel chains. And as this is a wine blog, of course, we will be talking about wine-friendly places. Here we go…

At long last, it’s time for summer travel, and thankfully, there are several destinations where oenophiles will feel right at home. In fact, it may surprise you to know that B&B’s across the country are not only located in several industry hot spots, but many also offer amenities with wine lovers in mind.

Inn on Lake Granbury, Granbury, Texas

Image courtesy of Inn on Lake Granbury & Jumping Rocks Photography

Granbury, TX is located in the heart of the Texas Hill Country, a region that’s increasingly becoming ripe for wine tourism, and Granbury’s Historic Town Square provides travelers with plenty to enjoy, including outdoor activities such as golfing and biking, live theater, concerts, fine dining restaurants, specialty shops, festivals and wine tours. Plus, a visit to the D’Vine Wine of Texas store includes onsite winemaking, daily tastings, and more. All of this is found within a short distance of Inn on Lake Granbury. Situated on three acres of landscaped gardens, this cozy lakefront retreat offers guests unique, upscale accommodations, ranging from elegant rooms and luxurious suites to fully-furnished guest house rentals. Each one features hardwood floors, European decor with Hill Country accents, heated bathroom floors, steam showers, stone fireplaces, outdoor porches and balconies. In the morning, guests can indulge in a five-course breakfast, and in the afternoon, there’s an enticing wine and appetizer hour too. Other amenities include a saltwater pool with waterfall, conference facility, and plenty of personalized services. Romantic walks down the winding pathways to the edge of Lake Granbury, coupled with relaxing on the bluff beneath stunning live oak trees overlooking the lake, make this wine country retreat more than memorable.

The Inn at Gothic Eves, Finger Lakes, NY

Image courtesy of The Inn at Gothic Eves & Jumping Rocks Photography

The Finger Lakes region of New York is fast becoming a go-to destination for wine lovers. Initially known just for its renowned Rieslings, the area continues to expand in varietal offerings as well as things to do for travelers headed to there. Whether it’s fishing in spring, swimming and boating in summer, skiing in winter or foliage tours in the autumn, visitors will find a wine to pair with every season and activity, including the many hiking trails and overlooks to breathtaking waterfalls. Centrally located to the Seneca and Cayuga Lakes’ Wine Trails, Watkins Glen International Race Track, and the Taughannock Falls State Park, The Inn at Gothic Eves in Trumansburg, NY is a great place to take it all in. This historic B&B, built in 1855, features eight luxurious suites, six of which are named after wines including Riesling, Syrah, and Bordeaux. All accommodations come with private baths, fireplaces, fine linens, sitting rooms, wet bars, period furnishings and modern amenities including flat-screen TVs. The plush accommodations perfectly complement the comfort guests enjoy at the onsite spa, complete with hot tubs and massage treatments. It’s an ideal spot for relaxation and revitalization. Each morning breakfast is made from fresh local produce and organic ingredients for a farm-to-table meal. Situated close to Cornell University and Ithaca College, The Inn at Gothic Eves is also a popular destination for families of college students.

Stanford Inn by the Sea, Mendocino, California

Image courtesy of Stanford Inn by the Sea & Christine Gustafson

Mendocino, CA is a paradise for nature lovers, foodies, and arts and culture enthusiasts alike. Visitors can enjoy outdoor activities in breathtaking scenery, attend a variety of music and arts festivals, and best of all, indulge in culinary adventures including wine and craft beer tastings year-round. There are 100 wineries in the county, so ensuring a good night’s sleep is paramount for the palate. At the pet-friendly Stanford Inn by the Sea, guests stay nestled atop a meadow overlooking the beautiful Mendocino Bay in comfy accommodations that feature wood-burning fireplaces, private baths, and exquisite views. Quality of life is what it’s all about at this eco-resort. Here cyclists and paddlers can find their groove on the Big River and beyond at Canoe & Bicycles too!, while those looking to recharge physically and mentally can head to the Wellness Center for spa services, yoga, gardening and cooking classes, nature tours and more. The inn’s certified organic gardens serve as the primary ingredients for the Ravens’ Restaurant’s exceptional vegetarian cuisine that could easily convert even the most hardcore of carnivores. The menu is also complemented by an award-winning wine list that focuses on the finest selections from Mendocino County. These wines are primarily organic or produced according to traditional methods, without the use of synthetic chemicals, fertilizers, or pesticides. If you find one you like it’s easy to enjoy more since many of the wines are also available for purchase at the inn’s store onsite.

Prospect Hill Plantation Inn Charlottesville, Virginia

Image courtesy of Prospect Hill Plantation Inn & Wowi Zowi Photography

Charlottesville, VA is for wine lovers, and as the “Napa Valley of the East Coast,” there are numerous vineyards to visit as well as a plethora of activities travelers can enjoy during their stay. History comes alive at historic sites such as Thomas Jefferson’s home at Monticello and the University of Virginia, while the arts and entertainment scene flourishes at downtown marquees that features both local artists and famous names. Outside the city, the scenic countryside provides an idyllic drive over winding hills and low mountains punctuated by exquisite vistas of open space. Hiking and biking trails and kayaking the James or Rivanna attract the active crowd, and nature fans find the appeal of roadside orchards a huge draw during harvest time. Speaking of which, we’d be remiss not to mention the Monticello Wine Trail and area’s award-winning small-batch breweries you’ll find along the Brew Ridge Trail. At the elegant Prospect Hill Plantation Inn, the oldest continually occupied frame manor-house plantation in the state, the Findley Family will provide all the guidance you need to navigate the area – in addition to comfy accommodations that feature private entrances and baths, working fireplaces, air-conditioning, and a full gourmet breakfast in bed. Most rooms also include revitalizing whirlpool tubs. The onsite restaurant features a creative menu, with a distinctly European character that is influenced by the season and the availability of fresh, local, and organic ingredients. Situated on 40 stunning acres, the breathtaking grounds of this authentic 1700’s former wheat plantation are just 15 miles from downtown and within 30 miles of more than 25 boutique wineries.

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