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lompocwinefactory · 1 year

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Winemaking Tips and Techniques: Crafting Excellence in Lompoc, California

Unveiling the Art of Winemaking in Lompoc

Picture yourself strolling through picturesque vineyards, the sun kissing the rolling hills of Lompoc, California. With every step, you're immersed in the world of winemaking, where passion meets science, and creativity fuses with tradition. In this article, we're about to dive into a flavorful journey, exploring winemaking tips, best practices, and industry insights unique to Lompoc's winemaking scene

The Heart of Lompoc Winemaking: A Brief Overview

Nestled in the heart of Santa Barbara County, Lompoc is a hidden gem within the world of winemaking. Known for its diverse microclimates, fertile soil, and dedicated vintners, Lompoc has become a hub for crafting exquisite wines. From vine to glass, let's uncover the secrets of mastering this ancient art.

1. Choosing the Right Grapes for Lompoc Terroir

The first step towards crafting exceptional wines is selecting the right grapes that thrive in Lompoc's unique terroir. Varieties like Pinot Noir, Chardonnay, and Syrah flourish here, thanks to the coastal influence and well-drained soils. Remember, great wines start in the vineyard.

2. Sustainable Viticulture: Nurturing the Vines

Lompoc's commitment to sustainability is reflected in its vineyards. Embracing eco-friendly practices like organic farming and cover cropping helps maintain soil health, biodiversity, and the overall quality of the grapes. After all, a healthy vineyard leads to vibrant wines.

3. The Fine Art of Fermentation

Fermentation is where the magic happens. Whether you're crafting a red, white, or rosé, this crucial process transforms grape juice into wine. Temperature control and yeast selection play key roles, influencing flavors, aromas, and textures. Each sip tells a story of this transformative journey.

4. Mastering the Blend: The Winemaker's Palette

Blending is an art that requires finesse and intuition. Winemakers in Lompoc meticulously combine different batches to achieve the perfect balance of flavors and aromas. This step brings depth and complexity to the wine, elevating it to a symphony of taste.

5. The Cellar's Secrets: Aging to Perfection

Once blended, wines embark on a journey of aging. The cool and controlled environment of the cellar is where flavors harmonize, tannins soften, and character evolves. From oak barrels to stainless steel tanks, Lompoc winemakers carefully choose vessels that enhance the wine's personality.

6. Crafting Memories: Lompoc Wine Tasting

The tasting room is where wine enthusiasts and novices alike gather to experience the fruits of labor. Lompoc's wineries offer unique tasting experiences, providing insights into the winemaking process. Sip, savor, and celebrate the craftsmanship behind each bottle.

7. From Hobbyist to Aficionado: Lompoc Wine Enthusiast's Guide

Are you a wine hobbyist eager to explore the world of winemaking? Lompoc welcomes you with open arms. Join workshops, learn from seasoned winemakers, and unlock the secrets of the trade. Your journey from enthusiast to connoisseur begins here.

Lompoc's commitment to sustainability extends to its vineyards. Organic winemaking prioritizes natural methods, eschewing synthetic chemicals. This approach not only benefits the environment but also produces wines that truly reflect the essence of the land.

9. DIY Winemaking: Bringing Lompoc Home

Passionate about winemaking but not ready to take the commercial plunge? DIY winemaking kits allow you to experience the process in the comfort of your home. Unleash your inner vintner, experiment with flavors, and toast to your personal creations.

10. The Sustainable Spirit: Lompoc's Wine Industry Insights

Lompoc's winemakers are stewards of the land, practicing sustainable wine production. From water conservation to solar energy integration, the industry's commitment to reducing its carbon footprint sets an inspiring example for others to follow.

In the heart of Lompoc, where rolling hills meet vine-covered landscapes, winemaking is an art that intertwines nature's gifts with human creativity. From selecting grapes to nurturing vines, from fermentation to blending, Lompoc's winemakers infuse every drop with passion and dedication. Whether you're a curious novice or a seasoned enthusiast, Lompoc's winemaking scene offers a captivating journey of flavors and experiences.

FAQs

Q1: What grape varieties thrive in Lompoc's terroir?

Lompoc's unique terroir favors grape varieties like Pinot Noir, Chardonnay, and Syrah. These grapes flourish in the coastal climate and well-drained soils, contributing to the region's exceptional wines.

Q2: How does sustainability play a role in Lompoc winemaking?

Sustainability is a core value in Lompoc's winemaking. Vineyards embrace practices like organic farming and cover cropping to ensure soil health and biodiversity, resulting in wines that reflect the land's vitality.

Q3: What is the significance of blending in winemaking?

Blending is an art in winemaking, where different batches are skillfully combined to achieve a harmonious flavor profile. This process adds depth and complexity, transforming wine into a multi-dimensional experience.

Q4: Can I experience winemaking firsthand in Lompoc?

Absolutely! Lompoc offers workshops and experiences for wine enthusiasts interested in learning the craft. From hands-on winemaking sessions to vineyard tours, you can immerse yourself in the world of winemaking.

Q5: How does Lompoc contribute to sustainable wine production?

Lompoc's wine factory leads by example in sustainability. With initiatives like water conservation and solar energy

#lompoc wine factory #Winemaking tips Lompoc #Lompoc CA winery advice #Best winemaking practices Lompoc #Tips for making wine in Lompoc #Lompoc winemaking expertise #Lompoc wine tasting and making #Art of winemaking Lompoc #Winery workshops Lompoc CA #Lompoc vineyard management

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businessweekme · 6 years

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California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

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#Travel #Big Sur #California #eateries #Highway 1 #road trip #where to eat

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jawlineradvance32 · 3 years

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Bucket List Vacation Ideas for Wine Lovers

A trip to the wine region, especially with your family and friends can be an unforgettable and unforgettable time during your lifetime. To enjoy the best of your experience it is important to ensure that the experience is not marred with unneeded, unintentional worries so that you get the best tasting experience in the wine region.

Here's how you can experience the wine region with fashion.

Pick Out the Right Outfits

You must ensure that the attire you wear is appropriate to the surroundings that you'll be visiting. While there aren't any formal "requirements" for visiting wineries or taking wine tours or tasting excursions in locations such as Solvang, CA, there are certain aspects you need to be aware of in order to ensure that you enjoy a the best experience possible.

For instance it's not recommended to wear heels when visiting these areas as your footwear must be able to stand up to smooth grassy plains, as well as potential grape staining. It is possible to keep extra shoes in your bag for those more formal moments of your evening.

For males, it's recommended to wear golf attire and button-downs to ensure safety. Jeans and dark-colored pants are also acceptable. Close-toed shoes are suggested, however, if you're in informal settings, such as places for wine tasting that are dog-friendly It's fine to dress more casually.

Make Reservations in Advance

You do not want to be the one of the people or groups that cannot be included on the list of wine tours since you didn't book reservations prior to the time. The mistake can cause an end to your tour and can waste your time.

There's nothing better than having a good time laughing and joking with family and friends (or maybe strangers!) under a night sky filled with sparkling stars, while your stomach is filled with the most elegant wines and food.

Book a Five-Course, Wine Paired Meal and a COVID-Safe Wine Tasting Tour and Trip in Solvang, CA

Here at Artisan Excursion we frequently offer COVID-safe, inexpensive, and enjoyable wine tours! We offer wine tasting excursions as well as tours to Solvang. For those who are lovers or animals offer pet-friendly wine tasting venues! The unique Solvang Wine Tasting packages offer small group tour of the winery, lunch and dinner at the winery, and delicious five-course dinner with wine pairing, as well as transport for special events.

Our service areas are Solvang, Santa Ynez, Lompoc, Los Alamos, Buellton, Los Olivos, CA. Whether you desire the sparkling tour around Los Olivos or crave dining and wining in Santa Ynez, the ultimate food lover's paradise, we've got you all covered. Book our top-notch services here and tap here for more information.

#Solvang wine tours #Artisan excursion #wine tasting solvang

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evewine101 · 4 years

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It’s been a few years since I got to chat and taste wine with Jalama winemaker Mark Cargasacchi, but once the wine started flowing (9am appt) it felt like yesterday! We learned a lot - full article on EveWine101 early September - but here is a taste for now: Mark has moved his tasting room to Palm Springs (currently closed due to Covid) but continues to make his wines in the Lompoc Wine Ghetto where we met up. The move proved quite fruitful as he has sold all of his library wines, sold out of his 2016 Syrah and 2016 El Capitan and most of his 2017s. We got to taste a barrel sample of his Grenache Blanc/Roussanne blend, 2017 Pinot Noir, 2016 Grenache, 2016 Refugio blend of 50% Grenache and 50% Syrah, the 2016 “not so petite" Petite Sirah, and soon to be released, after about six to eight more months in bottle: the 2018 Merlot and 2018 Cabernet Sauvignon. 🍷🍷❤️❤️🍇🍇😎😎👏👏 . . . #EveBushmanWhatsInYourGlass #JalamaWine #StaRitaHillsWine #LompocWine #PalmSprings #WineTasting #WineLover #PetiteSirah #CabernetSauvignon #Syrah #Grenache @jalamawines (at Jalama Wines) https://www.instagram.com/p/CDrJHODAbTC/?igshid=1jqhskj3yez87

#evebushmanwhatsinyourglass #jalamawine #staritahillswine #lompocwine #palmsprings #winetasting #winelover #petitesirah #cabernetsauvignon #syrah #grenache

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nwbeerguide · 7 years

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Breweries announced for this year's Oregon Brewers Festival.

PORTLAND, Ore. ... More than 70,000 beer lovers are expected to travel from around the world to attend the 31st annual Oregon Brewers Festival (OBF) this summer. Considered one of the nation's longest-running and best-loved craft beer events, the outdoor festival will take place July 26 through July 29 at Tom McCall Waterfront Park on the west bank of the Willamette River. Gates open at 11:30am daily, and taps are open from Noon to 9pm Thursday through Saturday, and Noon to 7pm Sunday.

The OBF will serve 80 craft beers from small, traditional, and independent craft breweries located in 10 different states, as well as The Netherlands, and Baja, California. The northwestern Mexican state of Baja has defined itself as the country’s largest contingent for “cerveza artesanal,” and the festival is excited to present five breweries from that region.

The complete list of participating breweries includes 54-40, Agua Mala, Anderson Valley, Backwoods, Baerlic, Bayern, Belching Beaver, Boneyard, Boulder, Boundary Bay, Breakside, Buoy, Caldera, Cascade, Coin Toss, Crooked Stave, Depoe Bay, Deschutes, Double Mountain, Ecliptic, Everybody's, Fauna, Fort George, Fortside, Freebridge, Fremont, Gigantic, Golden Valley, GoodLife, Great Divide, Great Northern, Great Notion, Heathen, Heretic, Hopworks, Insurgente, Iron Horse, Kells, Laurelwood, Lompoc, MadTree, Maui, McMenamins, Melvin, Migration, Monkless, Natian, New Holland, Ninkasi, Old Town, Oproer, Oregon City, Pelican, Perennial, pFriem, Portland, RiverBend, Rogue, Royale, Rusty Truck, Sasquatch, Scout, Silver Falls, Silver Moon, StormBreaker, Sunriver, Terminal Gravity, Three Creeks, Three Mugs, Thunder Island, Transpeninsular, Upright, Uptown Market, Vertigo, Von Ebert, Wendlandt, Widmer, Wild Ride, Wolf Tree, and Zoiglhaus.

The festival will present more than two dozen different beer styles ranging from Berliner Weisse to Belgians, IPAs to IPLs, pales to Pilsners, and sours to stouts. For the first time ever, the OBF will also offer two ciders – one from Cider Riot! and the other from Reverend Nat’s – as well as one red and one white wine.

The vibrant festival will also feature live music all four days with no cover charge, six food booths, a number of beer related vendors, souvenir sales, and homebrew demonstrations.

The OBF is not a ticketed event; it is free to enter the festival grounds. In order to taste beer, the purchase of a souvenir tasting mug from the current year is required, which costs $7. Beer is purchased with wooden tokens, which cost $1 apiece. Patrons pay four tokens for a full mug of beer, or one token for a taste. The purchase of mugs and tokens is made on-site. The event is cash-only, with eight ATMs located on-premise.

The festival encourages responsible drinking and urges patrons to take Tri-Met; the MAX Light Rail has a station one block from the main festival entrance. Alternately, attendees who ride their bikes can park them for free in the Hopworks Urban Brewery secure bike corral. For those who bring a designated driver, the Crater Lake Soda Garden provides complimentary handcrafted soda (no mug purchase required). Minors, who are allowed into the event all hours when accompanied by a parent, also receive free Crater Lake Soda.

In celebration of their impact on Oregon brewing history, the McMenamins family has been chosen as this year’s ceremonial Grand Marshals to lead the parade and tap the official opening ceremony first keg. Soon after McMenamins opened Portland’s Barley Mill Pub on S.E. Hawthorne Blvd. 35 years ago, Brian and Mike McMenamin, along with other craft brewing pioneers, successfully lobbied their elected representatives to pass an Oregon bill allowing people to make and sell their beer onsite. The “brewpub” concept was born and McMenamins opened Oregon’s first post-Prohibition brewpub, the Hillsdale Brewery & Public House in S.W. Portland. Today, McMenamins remains a family run company and offers hundreds of varieties of handcrafted beers.

The Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brewing industry was just getting off the ground. Today, that industry has flourished, with more than 5,300 craft breweries in America, according to the Brewer’s Association. The economic impact of the Oregon Brewers Festival on the local economy is annually more than $20 million. For more information visit OregonBrewFest.com or follow @OregonBrewfest on social media, using hashtag #OBF18.

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from News - The Northwest Beer Guide http://bit.ly/2p4sEU9

#Beer #News #Brewery

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lompocblog-blog · 7 years

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Travels And Tours The Pastime of the Ages

The Gracious Angeli Travel and Tours Hotel in Baguio is intended for those who want to experience relaxation and leisure minus the exorbitant expenses. It does this quite nicely and in more than an adequate manner.

Rooms and Rates

There are 35 rooms available for guests at this beautiful two star hotel, together with all the rates beginning at Php 1,200 and not higher than Php 4,500 for its higher end types. Regardless of which you choose however, each one of them comes that you will need. These include chairs, tables, cozy beds, TV with cable, and showers equipped with cold and hot water.

Amenities and Accommodations

The Gracious Angeli Travel and Tours Hotel in Baguio has amenities that guests and guests may partake in, not the least of which is the KTV pub. This is the place Lompoc hotels and dining to hang out with your buddies if you like listening to music while having a couple drinks. The wide choice of drinks is another plus for this service.

Another one of those facilities on tap is multipurpose space or the function hallway, which can be aimed for classes that need to hold seminars, conventions or conferences of some type. Given its name, among its specialties is providing its visitors with trips around the areas of the city. If you would like to go out by yourself, you may see that it is also close to grocery stores, banks and diners.

Location and Contact Information

The Gracious Angeli Travel and Tours Hotel is accessible from the 25 Abanao St. in Baguio City. Just look for the Abanao Square or the Maharlika Livelihood Complex if you're traveling on your own car.

The hotel will be right there. It is a rock's throw from the police station, and around three blocks from the bus terminals and other public utility vehicles if you're coming from Quirino Street. If you ever feel the need to go around, you need not go far to get a ride. The fact that it's located very near to those places is an added attraction.

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India is a travel destination in South Asia. It appeals with tourist facilities that are outstanding and endless tourism attractions. This article provides you a few ideas for creating your travel and tours in this nation memorable - to cherish. Take a look at some ideas.

If you are interested in hill holidays, every facet of India has some fascinating and mountain channels that are deserving as your destinations. In northwest, Manali, Shimla, Kashmir and Srinagar are popular places to your spend your vacation in memorable ways & enjoyable. In east, Darjeeling, Kalimpong, and Haflong are prepared to provide you tourism experience. In west, Mahabaleshwar, Matheran, Lonavala and Khandala are to deal with you and provide you holiday experience. In south, Munnar, Ponmudi, Wayanad, etc create a lifetime travel experience with air and action packed activities.

If you're interested in wildlife tourism, you get a fantastic experience of wildlife tourism in this country by seeing wildlife sanctuaries, tiger reserves, national parks and bird sanctuaries. Great Himalayan National Park, Dudhwa National Park, Ranthambhore Tiger Reserve, Sariska Wildlife Sanctuary, Desert National Park, Kanha Tiger Reserve, Bandhavgarh Tiger Sanctuary, Nagarhole & Bandipur Wildlife Park, Periyar Tiger Reserve, etc are popular travel destination in India catering your wildlife attraction.

Konark (noted for exquisitely carved temples, beaches and archaeological tradition), Porbandar (birth place of Mahatma Gandhi, noted for shores, ashrams and palaces), Aguada Beach in Goa, Fort Kochi Beach, Mahabalipuram (noted for beaches and shore temple), etc are shore heritage of India you'll really like to explore in your India travel and excursions.

Cruise in Kerala is a travel thought. Skiing in Gulmarg captivates you. River rafting on Ganges is simply to delight you and add charms and delights into your memory. Water sports in Goa etc are to incorporate charm in this fascinating country. A India tour packages that are ideal assist you exploring and can be your very best buddy. Choose a India travel package that is ideal if you also want to research beauty of Indian landscapes and set out for tours and travels within this country that is loving.

As history has been made leisure activities like the ones continue to increase in popularity. These are not the sort of actions that came from the society of today.

Tours and travels were a part of society. Individuals continued to travel and take part in purchasing their favorite wines, while the assortments of wines were less prevalent. Men and women would take tours around the tasting facilities which would make their brew.

Because this tour tasting wine lovers ended on the field of the with a great deal of pain or perhaps death. Traveling and wine tours is therefore a whimsical expression that describes folk's efforts in amenities which make it and the hunt for their favourite wine travel.

The Wine Tour - Selection of Grapes

In truth the best part of wine journeys and journeys is the wine tasting. That's when you get to taste the wine that you did all your traveling for. Hopefully this will have been a fantastic experience. Only regrettably, the wine that you find yourself tasting is not worth the traveling time.

You hope that the other aspects of tours and your wine travels will probably have prevailed. The process is focused on by this elements. Perhaps it begins with the selection of grapes, transportation and the collection of these to the processing website. Today, The website is where the majority of the technology is being utilized.

Wine Tour Stage two - Processing Plant

The processing plant, which can be used in lots of the larger "jug" wineries is actually intriguing. It might create your wine tours and travels rewarding, if you have an orientation in engineering. Big, possibly even gigantic are seen everywhere on earth.

Thousands of gallons more than an average wino consumes on average in their life, surround the enthusiastic tourist. It can make the trip worthwhile even if the wine is terrible, and you will continue your wine journeys and excursions to destinations.

Better wine is created with infrastructure that may be complicated, but rigorous, such as the wine manufacturer often in tiny batches and from barrels. You'll discover wineries that you search out and sampling and the quantity of the wine you consume make the sophistication of this plant look irreverent as you grow in your wine journeys and tours.

The Trip Home

All good things have to end. Traveling back to your house is the component of wine journeys and journeys. This can be a time of total despair or terrific party.

If you participate in wine tours and have expended your own life savings on travel, I hope that you have selected. It's also hoped that your needs were interpreted by the wine traveling to your satisfaction.

Regardless of this, a life of wine travels and tours, it sort of just like a game of golfclubs. In case you have a fantastic shot you can come right back for more. Based on your experience of tours and wine travels, a bottle that is good will make it possible for you to keep the hunt alive for this 1 bottle of wine that defines your life.

Tours and travels have become a part of the wine fans' yearly itinerary. There are hundreds and hundreds of tours and wine journeys which commence daily and they're becoming more and more popular as the years go by. Wine is such a large industry today and an integral part of peoples' lives that it's hard to feel that it's been around for centuries. People appear to have rediscovered the magic of wine in the previous ten years or so and this has given rise to a new generation of wine travels and tours which try to capture that magic. So they can experience the amount these days, tours and travels take people.

Wine travels and can offer everyone with some thing different to create their trip worthwhile and tours cater for a number of people who have a variety of interests in wine. There are options out there that you cannot fail to enjoy yourself whilst on one!

Grape Choice Wine Travels And Tours

The one thing which people anticipate on tours and wine travels is the wine tasting that brings every trip of a winery to its own conclusion. You can taste all of the wines that you specifically made your trip for, select your favourites and buy a few for your own private use. This will more than likely be a good experience. The way tours and it might taste that bad that you wonder why you bothered with these wine and in which the wine tastes does not set your taste buds alight travels. On the other hand, the fact that you can see precisely how wine is made and also take a look at each of the processes will redeem it to you since it is great to see!

Wine Travels And Tours - The Wineries

There are hundreds and hundreds of wineries over that you may go to the world and they all have traditional ways of creating the wine. You will see a lot of variety when you see each winery so you'll never get bored of hearing the stories and seeing all of the different processes and equipment. Being able to see in which the wine that you drink comes from could be fascinating, and you take a look on the grounds. The winery will surely create the wine tours and travel [http://www.bestwinetourguide.com/Wine_Tours_In_New_York/] worth every penny, even if the wine doesn't!

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lompocwinefactory · 1 year

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Wine Making Tips in Lompoc, California: Unlocking the Art of Crafting Exceptional Wines

Unveiling the Essence of Lompoc's Wine Culture

Lompoc, California, nestled amidst breathtaking landscapes, has emerged as a haven for wine enthusiasts. Embarking on a journey into the world of winemaking is an endeavor that promises both gratification and discovery. Let's delve into the intricacies of mastering the art of winemaking in Lompoc, where every bottle tells a story.

A Grape's Journey: From Vineyard to Bottle

1. Nurturing the Perfect Grapes

The heart of exceptional wine lies in the grapes themselves. Lompoc's unique climate and soil composition offer an ideal environment for cultivating grapes bursting with flavor. Opt for grape varietals such as Chardonnay, Pinot Noir, and Syrah for a robust foundation.

2. Lompoc's Vineyard Management Secrets

Vineyard management is an art that entails careful attention to detail. Proper pruning, canopy management, and disease control are vital to ensure healthy grapevines and optimal fruit production.

3. Harvesting Grapes with Finesse

Grape harvesting is a labor of love that demands precision. Hand-picking grapes at their peak ripeness guarantees the finest flavors in your wine.

Crafting the Perfect Blend: Winemaking Techniques

4. Wine Fermentation Unveiled

Fermentation is where grape juice transforms into wine magic. Control fermentation temperature and duration to achieve desired flavor profiles. It's the stage where science and art harmonize.

5. Bottling Tips and Tricks

Bottling is the culmination of your efforts. Sanitize bottles, use quality corks, and consider the wine's aging potential. Each bottle is an invitation to savor the story you've crafted.

Sip and Savor: Wine Tasting Experiences in Lompoc

6. Lompoc Winery Tours: A Glimpse Behind the Scenes

Embark on captivating winery tours that unravel the winemaking process. Witness the magic from grape to glass and immerse yourself in the enchanting world of wine.

7. Wine Tasting in Lompoc: A Flavorful Exploration

Lompoc's tasting rooms offer an array of sensory delights. From crisp whites to bold reds, every sip encapsulates the terroir of the region.

Sustainability and Innovation: Redefining California's Wine Practices

8. Embracing Sustainable Wine Practices

Lompoc takes sustainability seriously. Explore organic farming, water conservation, and eco-friendly packaging options, contributing to a greener future.

9. Pioneering Wine Industry Insights

Lompoc's wine industry is a dynamic landscape of trends and innovations. Stay informed about evolving techniques and technologies shaping the future of winemaking.

Bringing the Cellar to Life: Age, Blend, and Store

10. Unraveling the Wine Aging Process

Allowing your wine to age gracefully is an art form. Discover the importance of oak barrels, aging durations, and the alchemy that unfolds during this phase.

11. Masterful Wine Blending in Lompoc

Blending different wine lots creates symphonies of flavor. Experiment with combinations to craft a wine uniquely yours.

Wine Enthusiasts' Haven: Lompoc's Unique Offerings

12. Exploring Popular Wine Varietals in Lompoc

Lompoc's diverse terroir lends itself to an impressive range of varietals. Indulge in Cabernet Sauvignon, Merlot, and more, each a testament to the region's versatility.

13. Elevating Moments: Wine and Food Pairing

Pairing wine with culinary delights is an art that elevates both flavors. Unearth pairings that dance harmoniously on your palate.

From Vineyard to Glass: Storage, Quality, and Marketing

14. Innovative Wine Storage Solutions in California

Proper storage preserves the essence of your creation. Explore wine cellars, temperature-controlled units, and creative storage ideas.

15. Ensuring Wine Quality: From Grapes to Glass

Quality control is non-negotiable. Monitor each step of the winemaking process to ensure your wine meets the highest standards.

16. Navigating Lompoc's Wine Marketing Strategies

Sharing your creation with the world requires effective marketing. Embrace social media, events, and collaborations to showcase your wines.

Your Journey, Your Wine: DIY Winemaking at Home

17. Unleash Your Inner Winemaker: DIY at Home

You need not be in Lompoc to craft your wine. Discover the joys of home winemaking, from sourcing grapes to bottling your masterpiece.

Answering Your Curiosities: FAQs

FAQ 1: What Makes Lompoc an Ideal Location for Winemaking?

Lompoc's coastal climate, fertile soil, and skilled winemakers create a perfect storm for producing exceptional wines.

FAQ 2: How Can I Improve the Quality of My Homemade Wine?

Focus on cleanliness, precise measurements, and patience. Don't be afraid to experiment and learn from each batch.

FAQ 3: Are There Regulations for Labeling Wine in Lompoc?

Absolutely. The Alcohol and Tobacco Tax and Trade Bureau (TTB) sets guidelines to ensure accurate and informative wine labeling.

FAQ 4: Can I Visit Vineyards in Lompoc for Tours and Tastings?

Certainly! Lompoc boasts a plethora of wineries offering captivating tours and delightful tastings.

FAQ 5: What's the Secret to a Successful Wine and Food Pairing?

Balancing flavors is key. Consider the wine's acidity, body, and flavor profile when

pairing with complementary dishes.

As you embark on your journey into the world of winemaking, remember that every bottle holds not just wine, but a piece of your passion and creativity. Please visit our website for more information.

#Lompoc California wine making #Vineyards in Lompoc CA #Wine production techniques Lompoc #Lompoc wineries #Grape cultivation Lompoc #Wine fermentation process #Lompoc wine tasting #Organic winemaking Lompoc

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crackface5-blog · 6 years

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Wholesale Wine Fundamentals Explained

Red or white wine coolers happened in a number of primary groups among which you must pick. They range from the mid twenty buck selection to up over $300. A glass of wine nightclub memberships are actually likewise excellent presents for pals who enjoy red wine. It additionally receives outstanding testimonials coming from clients, who offer great customer reviews for the modern designing, functions, as well as silent operation. You should buy those red wines from merely confirmable, counted on resources. From that time ahead, the red or white wine of Petrus was actually quickly realized to be of spectacular as well as unique premium. This large-capacity white wine colder possesses a 1-year components and also labor manufacturer's warranty. It's regularly a pleasure going to along with the papa and also boy throughout the April tastings at Petrus. Their glass of wines get on the pricey edge. Yet another 30% of sowings are to its fellow Rhne selections like Grenache, Viognier and also Roussanne. Research study reveals the earliest documents regarding the record of Petrus copulates back to the mid 1750's, making it one of the earliest recognized wineries in Pomerol. It was the mixture of Loubat and also Moueix that definitely offered Petrus the unrivaled standing it possesses today. Along the technique you'll manage to appreciate buying, casual pavement cafs, as well as excellent dining establishments. Today, the location has actually remained to increase as well as evolve with the add-on of locations like Los Olivos and also Los Alamos Valley operating to end up being Santa Barbara's latest sub-AVAs. With the only thing that property, alongside the most effective lodging as well as dining establishment in Libourne, they were actually effectively hooked up. Only understand that much larger capability typically indicates much higher cost. - Lompoc. best wine - Gold Medal - 8 Classic Choices. Sorts of wine colders. Perfect to appreciate with fish, chick, shellfishes, sushi, Caesar salads and also Mediterranean salads. 3 Titan A Glass Of Wine Selections. Foxen Winery (Save at Foxen Winery with the Concern Red or white wine Successfully pass) foxen red wine sampling. Bottles average $38 that make the small $10 tasting even more worth it. Merely the hottest areas (Happy Gulch AVA) in the much northeast are actually saved coming from this relaxing result. Let's discover out what makes this region outstanding and also what red wines to check out coming from Santa Barbara wine country. This is actually why the region is famous for being just one of the coolest grape developing regions in California, with normal temperature levels topping around 70-- 80 F (20-- 27 C) as well as dropping to around 50 F (10 C) during the night. Those pots are later on tilled in to the ground. Dark fruited (plums, black cherries) and extremely focused Pinot Noirs dominate exemplifying 2000 acres, abided by up through taut, saucy Chardonnays (500 acres). Lignac, and also her daughter, Mme Lily Lacoste each inherited fifty% of Petrus. Peter keeping the tricks to Paradise. It is specific to excite your visitors.

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asoleno · 6 years

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A Tasting at Turiya Wines

A former classmate of mine Becca Gomez Farrell returned to our hometown or Orcutt and took a little trip down to Lompoc to give Turiya a taste. Becca Gomez Farrell is a novelist and wine writer so check out her tasting exploration and shout out to the ERHS Class of '98.

Here is what she wrote (if you click on the title it will take you to her blog with the actual post which contains some nifty pics too... so maybe just do that and read her other wine reviews):

"Obligatory disclaimer: This tasting of Turiya Wines was free to me.

I spent my formative years on the Central Coast, in Santa Maria, California. While I lived there, I had no idea it was a wine-growing region. My family is conservative, religious stock – having a drink is as likely to bring forth admonitions about my Christian witness as it is relaxation. So before the movie Sideways came out in 2004, I, like much of the wine-drinking public, hadn’t realized the Central Coast is a fantastic producer of wines. Nor did I know that so many of my classmates’ families were involved in the wine business.

This past June was the occasion of my 20th high school reunion, and the occasion of my finally getting to try Turiya Wines, a high-end line of wines that one of my ERHS ’98 classmates founded. Through the magic of Facebook, I’d been following Angela Soleno’s success and knew I wanted to do a profile on her wines once I had the chance. Our 20th reunion provided that chance! So I made my way to the Lompoc Wine Factory, where Turiya shares a tasting room and event space with a few other wineries.

Angela met me and my husband inside and proceeded to take us straight back to her barrel room for a barrel tasting, as she often does for private tastings that can be arranged ahead of time. Public tastings, no reservation required, are $25. Angela’s handprints adorn each barrel; after the wine’s gone in, she dips her hands in the leftover grape must to leave her mark.

Unlike some of our classmates, Angela does not come from a wine-making family, but rather, she fell in love with wine after falling out of love with an ex-boyfriend. Nothing like a broken heart for breeding true companionship. 😉 After learning the ropes at Consilience Wines and Central Coast Wine Services, writing about wine, and taking viticulture and enology courses, Angela went into business for herself as owner and winemaker of Turiya Wines. She released her first vintage in 2008. Because she’s a one-woman operation and because she values quality, she keeps production small at only 400 cases, so every step of the process can have her full attention. And she does not release her wines until they’ve been barreled for at least four years.

The barrel sample we shared was a merlot from 2017. Although it’ll spend a few more years aging before release, I was impressed by how elegant its layers already were, and how seamlessly spice wound through them.

The 2012 Turiya Merlot ($150, 4/5) was the first we tried of Angela’s current releases.

Those five extra years brought with them a strong nose of violet, blueberry, and cassis. It’s an intense, dinner party conversation piece that shows off licorice, black pepper, bamboo, and clay with a body that manages to stay light and inviting. Fitting all that in the glass is a feat!

Angela produces only red wines, as it’s only red wine that she loves and her driving passion behind Turiya is to do work that she loves. As is often the case, I loved her blends the most. She names them in the same poetic spirit as she named her label: Turiya is a Sanskrit word that, according to Hindu philosophy, means the final stage of consciousness, the one that sees all others and truly understands them in a state of “ever-existing, ever-conscious, ever-new bliss” per the Yogic Encyclopedia. On Turiya Wines’ website, the definition is “a state of consciousness wherein reality and truth are harmonious.”

The Turiya 2012 Dark and Dreamy ($65, 5/5) is a blend of 25% cabernet franc, 25% petit verdot, 25% sangiovese, and 25% merlot. It smells of blackberries speckled with soil and raspberry gumdrops with nonpareils. The beautifully smooth wine showcases raspberries in prime ripeness, with dark chocolate notes and lime acidity. I reveled in it. And I treasured the Turiya 2012 Kindred Spirit ($85, 5/5) just as much. That blend is 50% cabernet franc, 25% sangioveses, and 25% merlot. Juicy strawberry and subtle vanilla combine with floral elements to create a fully perfumed nose. In the glass, earthy notes rise from the soil and wrap you in a luxuriously comfortable leather finish.The Turiya 2009 Petit Verdot ($150, 5/5) was every bit as delicious as those blends and the varietal wine I enjoyed the most that afternoon. To be clear, I tasted six Turiya wines, and not a one of them earned less than a 4/5 on my scale – I love when a winery’s so good, it’s an embarrassment of riches to write about. The 2009 Petit Verdot captured me right away with woody tannins evoking an old barn that’s been refinished and restored to beauty. It’s sweet with a rustic heart of elderberry and bing cherry. Drinking it is like celebrating a dear friend whose style you adore.

I may be biased, but I think Angela knows the value of her work and prices her wines accordingly. Which means a bottle of Turiya is a splurge, but if you can afford it, you deserve it. Some wines can be purchased through her online store, but many of them require membership on the List, her wine club that offers two shipments a year.

Or, to get a taste, you can seek membership in the ERHS graduating class of ’98, as Angela was kind enough to donate a few bottles to our celebration.

It was a pleasure to catch up on Angela’s life and to try Turiya Wines. The bottles I took home will be kept for a very special occasion indeed—maybe our 25th anniversary?

Cheers to that!

Tasted 30 June 2018."

#female winemakers #class reunion #Earnest Righetti High School #Author #Becca Gomez Farrell

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wineanddinosaur · 3 years

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Tara Gomez and Mireia Taribò Are Blending Diversity and Culture Into Natural Winemaking in Santa Rita Hills

Tara Gomez and Mireia Taribò are partner winemakers for the boutique winery Camins 2 Dreams in Santa Barbara County, Calif. Partners in wine and in life, this couple makes natural wine from grapes sourced in the Sta. Rita Hills AVA — using anything but the traditional Pinot Noir and Chardonnay.

Gomez, a Chumash Indigenous Native American, and Catalonian-born Taribò, are like polar opposites, both possessing a myriad of knowledge and winemaking skills that together create a perfectly balanced equation. Married in 2014, the couple met in California while working at J. Lohr Winery in Paso Robles. Soon afterward, they moved to Spain to make wine at Castell d’Encus before returning to the hills of Sta. Rita, Calif., to start their own label, Camins 2 Dreams. Sourcing grapes that are unusual for the region — Syrah and Grüner Vetliner, along with Gamay, Carignan and Albariño this year — the couple decided to go against the grain to create unique wines they love, which are available in their tasting room in Lompoc, Calif.

Although only on their fourth vintage, these women are already investing in their community with a commitment to uplifting others through mentorship and partnering with local groups such as the Hue Society, Bâtonnage, and Speed Rack.

In the following interview, winemakers Tara and Mireia sat down with VinePair to discuss making natural wine while creating community in the Sta Rita Hills of Santa Barbara and beyond.

1. Both of you have had successful careers as winemakers prior to starting Camins 2 Dreams. What made you decide to start a wine label together?

TG: It’s always been a dream for us to do something on our own. We didn’t want to be working for somebody else forever. We wanted to do something for ourselves, and it allows us to experiment with different varieties.

MT: When you have your own winery, you can interpret how you want your wine to be without anybody telling you what to do. It’s riskier but it’s also more fun.

2. What varieties are you working with currently, and where are you making them?

TG: Our main varieties are Syrah and Grüner Vetliner. Our vineyards are in a cooler part of the Sta. Rita Hills AVA, so we make cool-climate expressions of these varieties.

MT: That’s what we have in the market and what we make the most of. Last year, we also started with Grenache and Graciano [available to our] wine club only. All still wine, but we do have a Pét-Nat of Grüner.

TG: As far as the vineyards, we focus on Sta. Rita Hills. We work with one vineyard, “Christy and Wise,” that is just outside of the Sta.Rita Hills in Santa Barbara County, but a really cool vineyard: biodynamic, sandy soil, head-trained vines, really pretty. We source our Graciano from there. We also source from Zotovich and Spear for our Syrah, which is more of a clay loam-dominant soil.

3. Working as a couple was a big decision! How does working with your spouse change the way that you approach winemaking?

TG: With our own label, we are able to experiment with different varieties that I wasn’t able to do before on my own (Kalawashaq’ was Tara’s first wine label) . We have a shared mission: We both like the same style of wine, so we made what we wanted to make from the beginning, and we also share the same philosophy of winemaking.

MT: Well, starting two different wine labels would be difficult! We have a shared vision, we like the same style of wine, and we share the same view of winemaking. But also, there’s compromise. Like, if I say I want to make a certain wine and she’s not sure, then we will say, “You choose one, and I choose one.”

TG: For me that’s Carignan. I’ve always wanted to make Carignan as a single-variety wine. And finally, this year I’m going to do it. At my other winery, I’ve had to make it as a blend, but I always wanted to make 100 percent Carignan. Here at Camins, we both enjoy the same varieties and fresher wines with higher acidity, so we have the freedom to choose what we make.

4. Is there anything that either of you would have approached differently on your own?

MT: I don’t think there’s anything I would’ve done differently. I don’t think I would change anything. If anything, it’s nice to have a sounding board for someone to bounce ideas off of.

TG: To be quite honest with you, I’m really enjoying this moment with Camins 2 Dreams because with Kita it was always just me, and here it’s the both of us.

MT: Even though you are really specific down to the line on the floor!

Mireia points down to a grid outline on the floor measured to optimize barrel spacing. Both laugh.

TG: Mireia is just a go-getter and wants to get things done, but I am thinking about something to the point of overthinking, then I plan it out, and then I think about it again before finally making a decision.

5. Clearly, you work well to balance each other out. Even the name, Camins 2 Dreams, in both English and Spanish is like a balanced equation. Both the name and label design of your wine seems very personal. Can you tell us the story behind it?

MT: So “Camins” means “path” in my language, Catalan, which is spoken in the northeast part of Spain. It represents the path to our dreams. I came from Spain to do an internship at J. Lohr winery where I met Tara back in 2006. Afterwards, I went back to Spain, and I invited her over and we were going back and forth for over eight years. Throughout this time, we visited many wine regions and tasted wines everywhere, so I always say that all these paths we took led us to our dream winery. And here we are! Hence, Camins 2 Dreams.

TG: The label design depicts a vine tree in a circular shape representing the world, because we come from different parts of the world. The roots are deep and represent the deep roots we have, and are showcasing the vineyards and soil on the land we are making our wines from. In the middle, there is a yin and yang, symbolic of the balance that we have between each other as well as the balance within the wine. We balance each other pretty well.

Both laugh.

5. You both have very unique cultural backgrounds. Does this influence your wine making choices at all?

MT: The reason we chose natural winemaking and minimal intervention is because of where we come from. In Tara’s culture, you want to respect the land; and me, coming from Spain, I’m used to drinking natural wine. I learned to make wine this way. So, we make low-intervention, natural-style wines that are lighter and more food-friendly because in Spain, our wine is meant to be enjoyed with food. That’s what I’m used to drinking and that’s what I want to make.

In Spain, we didn’t add anything to the wine, so here it is the same, other than about 20 ppm sulfur before bottling; we use wild yeasts and no finning, no filtering. My family was making wine just for home consumption. It’s a very small vineyard and we don’t sell it. I think my great-grandfather planted the vines, so maybe 30 years ago. But I remember when I was a kid, we would just go pick the grapes, foot-stomp them, put the wine in a barrel, and that was it. I grew up like that; you get what you get from the vineyard and try to make the best out of it.

TG: And I learned about this with you, Mireia, I always wanted to do natural wine with other wineries I worked for but I was always under too much pressure, so I had to go the conventional route. For this brand we are totally free to do it. Ultimately, I look for balance in everything that I do. Growing up it was instilled in me to find balance within yourself and in your surroundings, so I look for that in the wine.

6. You represent a range of diverse communities within the wine industry, being women, people of color, Indigenous, and part of the LGBTQIA+ plus community; did you ever experience any discrimination?

MT: The only time I felt like I was an immigrant was when I first came here. I had one job in a cellar doing labeling and bottling, and the winemaker was expecting me to work outside of the cellar, cleaning his house. He sort of demanded it. He basically threatened, “Do you want a job or not?” And I remember thinking, “Just because I am from another country doesn’t mean you make those demands. I am here to make wine.” Otherwise, I’ve been pretty lucky. I’ve had good bosses. I did experience some discrimination once I started helping out Tara at Kita, derogatory comments, but that was more directed to her and to the tribe.

TG: Yeah, I’m used to it. Growing up I went to a private school, so just because of the color of my skin, I’ve always sort of stuck out. We were the only people of color in our school, so trying to fit in was always difficult. In general, having the connection with the Chumash tribe and encountering people who refuse to try our wines because I am from the tribe. … There has always been some discrimination towards the tribe. Sometimes, it feels like we have to go outside of the community in order to sell our wine.

7. How have you been able to overcome these experiences in the wine space?

TG: Recently, things have been better. In the past, I’ve just put my head down and forged my own path. It wasn’t until 2020 that we started really building community. Prior to 2020, I didn’t even know that there were other Indigenous people in the industry. With things going virtual, it’s been super cool. We’ve been able to form a community within some of the panels we’ve been on, which is great.

8. What are some things that could change within the wine industry?

MT: Well more diversity is one thing; it’s white and male-dominated, so that needs to change. I mean, diversity is always a good thing! We like wine that is diverse, and if you have a diverse group of people making wine, then they’re going to be more unique and different. Like you said, we each bring a part of our culture to the wines, and that’s what makes wine interesting.

Also, as wineries we have to show potential applicants that we are open and inclusive via our actions. Wineries that don’t show this are not going to get a good base of diverse applicants applying to work with them.

TG: I think it’s time people truly listen and learn. We can’t keep excusing those who refuse to listen and do the work.

9. What are some of the ways you have begun to build community and essentially change the narrative for others in the wine industry? What are some of the groups you are a part of?

TG: We are working on being mentors and showing up in the community. The Hue Society, WineFare SF, and Bâtonnage Mentorship Program are some of them. It’s awesome to have met some of those people. This year, Bâ\tonnage is still going to be virtual, but they’ll also be doing an in-person tasting that we’re going to be a part of. Speed Rack Advisory squad, I’m a mentor for that; also, the James Beard Legacy Board network is really awesome. I’ve learned a lot from their sessions. They are training me to be a better mentor for someone who wants to learn and be a part of this industry. How awesome is that?

10. Really awesome! So, What’s next for Camins 2 Dreams?

MT: Now that Covid protocols are lightening up, our tasting room is back open by appointment, which is great because we were only open eight months — literally our first vintage — before the shutdown happened. We’re working on our direct-to-consumer (DTC) market. Currently, we have expanded our DTC operations to New York, New Jersey, Minnesota, Washington State, and California, with Ontario and the U.K. up next.

TG: Also, we are making Gamay, Carignan and Albariño. We’re excited about that. We’re doubling on production this year. Right now, it’s just Mireia and I, but in the future, we’d like to employ interns. It’s scary, but we’re growing and we love it.

The article Tara Gomez and Mireia Taribò Are Blending Diversity and Culture Into Natural Winemaking in Santa Rita Hills appeared first on VinePair.

source https://vinepair.com/articles/camins-2-dreams-natural-winemaking/

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miamibeerscene · 7 years

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Oregon Brewers Festival Toasts 31 Years of Celebrating Independent Craft Beer

March 12, 2018

PORTLAND, Ore. — More than 70,000 beer lovers are expected to travel from around the world to attend the 31st annual Oregon Brewers Festival (OBF) this summer. Considered one of the nation’s longest-running and best-loved craft beer events, the outdoor festival will take place July 26 through July 29 at Tom McCall Waterfront Park on the west bank of the Willamette River. Gates open at 11:30am daily, and taps are open from Noon to 9pm Thursday through Saturday, and Noon to 7pm Sunday.

The complete list of participating breweries includes 54-40, Agua Mala, Anderson Valley, Backwoods, Baerlic, Bayern, Belching Beaver, Boneyard, Boulder, Boundary Bay, Breakside, Buoy, Caldera, Cascade, Coin Toss, Crooked Stave, Depoe Bay, Deschutes, Double Mountain, Ecliptic, Everybody’s, Fauna, Fort George, Fortside, Freebridge, Fremont, Gigantic, Golden Valley, GoodLife, Great Divide, Great Northern, Great Notion, Heathen, Heretic, Hopworks, Insurgente, Iron Horse, Kells, Laurelwood, Lompoc, MadTree, Maui, McMenamins, Melvin, Migration, Monkless, Natian, New Holland, Ninkasi, Old Town, Oproer, Oregon City, Pelican, Perennial, pFriem, Portland, RiverBend, Rogue, Royale, Rusty Truck, Sasquatch, Scout, Silver Falls, Silver Moon, StormBreaker, Sunriver, Terminal Gravity, Three Creeks, Three Mugs, Thunder Island, Transpeninsular, Upright, Uptown Market, Vertigo, Von Ebert, Wendlandt, Widmer, Wild Ride, Wolf Tree, and Zoiglhaus.

The vibrant festival will also feature live music all four days with no cover charge, six food booths, a number of beer related vendors, souvenir sales, and homebrew demonstrations.

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Contact Info

Company: Oregon Brewers Festival Contact: Chris Crabb Email: [email protected]

The post Oregon Brewers Festival Toasts 31 Years of Celebrating Independent Craft Beer appeared first on Miami Beer Scene.

from Oregon Brewers Festival Toasts 31 Years of Celebrating Independent Craft Beer

#Oregon Brewers Festival Toasts 31 Years of Celebrating Independent Craft Beer

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johnboothus · 3 years

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Tara Gomez and Mireia Taribò Are Blending Diversity and Culture Into Natural Winemaking in Santa Rita Hills