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pizzapartyfanfiction · 5 years ago

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Sondheim, Gilbert and Sullivan. A Simpsons Fanfic.

Rated T for later implied content

Part 1 - Waxing Poetic -

Chapter 1 - The Firebrand

“Good Evening, Springfield! It’s me your guide everything entertainment, Christine Turley. Tonight we take a look at Werner Herzog’s new documentary, Sad Lonely Cats and the Internet that Loves Them. We’ll also be discussing the new must-idly watch Mediocre Summer television shows, because there’s nothing else on. All this and more coming up after our break.”

“and cut to commercial!” The studio manager said. A brief bell ringing. Christine immediately lit a cigarette. She exhaled. Her disdain for this studio radiating from her auburn hair to her black pumps.

“Careful, Christine. You might bruise a lung with one of those things.” Kent Brockman said lighting up his own cigar.

”Oh get bent, Kent.” she said. Brockman had made her career here a complete tire fire since she got here. She sensed he was threatened and couldn’t blame him but his remarks were particularly barbed these past two weeks. The make up girl was trying mask the bags under Christine’s eyes. These 12 hour days we're taking their toll on her. More hours, more takes, more b-roll. More research, more pitches on stories. It was a lot. It never got done. She was done with all of it.

After filming she rode the bus home and departed it with a sigh. She was glad to be home. Her sanctuary. The works of high culture, wine and classical light operetta was often playing throughout. The large red, elegant Victorian home that she and her mentor of music and murder; Sideshow Bob resided. She walked in and smiled hearing the ending measures of “A Maiden Fair to See” by Gilbert and Sullivan playing over the victrola in the living room.

She sniffled, sneezing. She heard Bob’s footsteps coming down the stairs.

”Christine, it’s 8:30 at night. Are you JUST getting home?”

“Mhm..” she sneezed.

“..You’ve caught a cold.” He felt of her head.

She jerked her head away from him. “I’ve caught nothing..I just need to sleep.” She brushed past him.

It had been 5 weeks. 5 weeks since she had made herself known to his world.

Such fire, such passion within this woman. He had never known a woman so clever, nay a person so clever. She had told him her story. It was a sad monologue of neglect, orphanhood and sheer blistering spite. It was something right out of Dickens. He had been looking for something to occupy his time ever since Francesca left with Gino to return to Italy.

She had come to Springfield to live with her older sister which of course erupted in a flame of jealousy and petty name calling. So she left that residence and began living at the Sleep-Easy Motel while she perused her dream of becoming a stage actress.

They were teacher and pupil. Boarding together. She paid him monthly rent and she was flourishing not only with her vocal talent but her egarness to learn more about the art of revenge..was icing on the cake. He recalled one of the first few conversations he had with her. Just after she had attempted to set Llewellyn Sinclair’s car on fire. He stopped her but as she regaled him with her story and her anger at the director for picking over her for the lead.

He completely understood her murderous rage. He wanted to help her.

So she started learning from him. They met in the theatre for the first few lessons.

“Have you ever tried to kill anyone before?”

“No.”

“Hm..That lighter is far too masculine. Too boorish. You’re too elegant for that. No...you need something lighter..sharper.”

He reached into his suit’s jacket and brandished a knife.

A mannequin was on stage. How convenient. He handed the weapon to her.

“Show me your form.” He said motioning to the dummy.

She raised a brow. He rolled his eyes. “Stab! Christine.” She looked at the dummy and screamed tackling it down and stabbing it repeatedly.

He jerked her up when she was on her 14th stab.

”You. Are quite mad. But..there’s potential here. How would you like for me to help you improve your voice and perfect your art of murdering on the regular?”

“I’d love nothing more..”

But now. She was a shell. A human automaton. It pained him to see such brilliant talent squandered.

A knock at his door shook him out of his soliloquy and he raised a brow. Who could that be?

He opened the door and it was Cecil. He immediately knew why he was here.

“Hello,Brother. I’m terribly sorry to barge in but Christine has alerted me that she’s not feeling well. And as a suitor of the finest repute I feel it’s my duty to comfort her.”

The younger Terwilliger carried an obvious torch for Christine. Ever since she started living here he had stuck to this house like an old corn flake to a ceramic bowl.

He waved a phone slightly to indicate she had texted him. Bob was a bit shocked she had given him her number.

In reality she had merely told him she wasn’t having a good day and she wasn’t in the mood to speak with him.

“...Hello Cecil. She’s just in from work so I don’t know if-“

She stood at the top of the stairs. “Cecil..” She was still frazzled and feral looking. A black turtleneck and a navy skirt made her look like a dark entity that was thirsty for something chaotic.

“Christine!..What an...interesting aesthetic you’ve chosen, My dear. It’s bold. I love it.” He smiled. Bob put a hand to his forehead in frustration.

“I’m here to care for you. I thought you’d fancy a light dinner. I could prepare it here. There’s a lovely Chanton Blanc in Bob’s cellar.” He smiled and leaned against the stairs. “Cecil, stop going through my cellar. I shouldn’t have to tell you that 2 times in one month.” Bob spitefully darted out. He looked up at Christine. Still worried for her.

“..That actually does sound nice...” she said. She walked down the stairs. Black pumps clicking softly. “...but only if Bob can join us.” She said tiredly gazing at her mentor. He smiled.

“Of course!..of...course.” He said defeatedly.

#The Simpsons #Sideshow Bob #Cecil Terwilliger #Fan Character #FanFiction #Simpsons FanFiction #Simpsons Fics

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existentialwineguy · 5 years ago

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My next ride... . . . #wine #wines #wineenthusiast #craftwine #redwine #whitewine #vino #wineporn #drinkwine #winelife #winery #drinks #cocktails #winegeek #existentialwineguy #foodie #foodporn #winepoetry #winestagram #visitsacramento #visitcalifornia #existentialmemes #916 #somm #wset2 @turleywine (at Turley Wine Cellars) https://www.instagram.com/p/B9c1dOOJZbY/?igshid=uj8p2e6b3dof

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dugglesse · 3 years ago

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Paso Robles Trip Review

Monday evening: Croad Vineyards- beautiful views and a lovely winery. Wine was good, a little more acidity than I like.

Tuesday: Tin City day. We visited ONX, Jacob Toft, Sans Liege and Field Recordings. Tin City has a wonderful charm about it. Loved Reckoning from ONX and the Loomis Zinfandel from Field Recordings.

Wednesday: Adelaida, Daou, Opolo and Calcareous. Amazing, beautiful views at Daou and Calcareous. Adelaida’s tasting room was lovely. Opolo was spacious and the food was amazing. Favorites includes Adelaida’s Anna’s Vineyard Syrah, Daou Estate CabSauv, Opolo’s Petite Sirah Reserve and Calcareous’ Tres Violet.

Thursday: Turley, Niner, Booker, My Favorite Neighbor and Austin Hope. Turley was my favorite tasting experience, everything we had was delicious. Niner was absolutely gorgeous and the food was SO GOOD (get the fried chicken). Booker’s aesthetic was so calming, pleasing and modern we walked right over to My Favorite Neighbor after. Favorites include Turley’s Tecolote, Niner’s Twisted Spur, Booker’s Oublie, My Favorite Neighbor’s CabSauv and Austin Hope’s Reserve CabSauv.

Thursday Evening: Indigene Cellars (tasting room in downtown Paso Robles) - Bold, jammy and delicious CabSauv!

Being from Ohio this trip was a dream come true. I can’t wait to go back someday.

submitted by /u/No_Tadpole6005 [link] [comments] from wine: red or white, the stuff you drink https://ift.tt/3Bs4sOD

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wineanddinosaur · 4 years ago

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Wine 101: Oenology

This episode of “Wine 101” is sponsored by E & J Gallo Winery. At Gallo, we exist to serve enjoyment in moments that matter. The hallmark of our company has always been an unwavering commitment to making quality wine and spirits. Whether it’s getting Barefoot and having a great time, making every day sparkle with La Marca Prosecco, or continuing our legacy with Louis Martini in Napa, we want to welcome new friends to wine and share in all of life’s moments.

Interested in trying some of the wine brands discussed on “Wine 101?” Follow the link in each episode description to purchase featured wines or browse our full portfolio at TheBarrelRoom.com. Cheers, and all the best.

In this episode of “Wine 101,” VinePair tastings director Keith Beavers discusses oenology — the science and study of wine — with Scott Kozel, vice president of winemaking at E & J Gallo. Beavers and Kozel discuss the differences between oenology and winemaking, and explain the role an oenologist plays in wine production.

In addition, Kozel explains the distinct difference between how the Old and New World define “oenologist,” while Beavers gives a brief overview of the pioneering winemakers and oenologists in the ‘90s, such as Helen Turley, Mia Klein, and Celia Welch.

Tune in to learn more about oenology.

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Or Check Out the Conversation Here

Keith Beavers: My name is Keith Beavers, and I’m going to say “Streets” is my favorite Doja Cat song.

What’s going on, wine lovers? Welcome to Episode 22 of VinePair’s “Wine 101” podcast, Season 2. My name is Keith Beavers. I am the tastings director of VinePair. How are you? Today, we’re going to talk about this word called oenology. It looks weird, but it’s not really that weird. It’s all about science, something you may not know about, but it’s fun. It’s science. Let’s get into it.

Wine lovers, I love wine science, as you probably know. History, science, wine. It’s my jam. The thing is, I’ve never made wine. I’ve never gotten my hands dirty. OK, I clipped a couple of grapes in England once, but I’ve never been out there and done the work. Once I was out in Long Island, I did some work on a vineyard, but I really didn’t do anything. I never had the responsibility of creating a wine. I’m fascinated with science, and I understand it in my own capacity so that I can tell you guys about it in a general manner. I try to get as detailed as I can, and the upcoming episodes are going to be really fun because it’s really about science. We have sulfites and wine flaws and all this stuff, but when it comes to the word oenology, there’s really not a lot to read about oenology. It’s a word. It has a definition, and then it stops there.

Oenology is the study of wine. It comes from the word oívos, which is Greek for wine. When the word is written down for the public, in an article or something, it has two different spellings, and it’s a little bit confusing. Oenology is spelled o-e-n-o-l-o-g-y, but it’s also spelled enology without the initial o. It’s a little bit confusing and when you’re reading about wine and you read the word oenology, it almost interchanges itself.

I had an opportunity to get on the phone with an actual oenologist, Scott Kozel. He’s the vice president of winemaking at E & J Gallo. He oversees a ton of winemaking. We talked about what oenology is, why the spelling is different, and its distinctions between the New World and the Old World. It was an awesome conversation, and I don’t think I can convey what he said better than the way he said it so I’m going to put the interview here. I edited it down. I want to put it here for this episode. This is a raw interview in that I was not prepared to be putting this in this episode, but what he said was so cool, I figured I had to do it. You might hear some references to names or wine stuff that’s a little bit out of context, but just know that I’ll be approaching those names and things in future episodes. Here’s the interview, and thank you so much, Scott, for taking the time to talk to me about this stuff. It’s awesome.

(Start of Interview)

K: I guess what I’m trying to understand is what goes into being an oenologist? Because, in the wine world, we obsess over you guys. We are the people that buy wine. We are the ones that go and put them on the wine list. We are the ones that go to your website and see who the oenologist is for this one. We love that, but if I tell somebody, “Oh, man, Giacomo Tachis” over dinner they would ask, who the hell are you talking about? They don’t know who Giacomo Tachis is. Anyways, I just want to give you the floor. Is it a school thing? Is it not a school thing? Can you do it without being in school? Do you mind riffing on this for me?

S: Yeah, so I got a million things that went through my head right now, so I’ll see if I can get it in a sensible order.

K: This is recorded, so go for it, man. I can piece it together.

S: OK, beautiful. First, Europe employs the terminology differently than the United States does and differently than Australia. It depends on where I’m standing, which damn continent I’m on. Now, I will talk about roles first, and then maybe we’ll step into how I think about oenology versus oenologist because I view them differently. An oenologist in the New World is really almost an entry-level position. You might be doing some lab work, you’re doing a lot of the science stuff behind it. You’re measuring SO2s, you’re measuring pH, and maybe you’re making some decisions on what to do in the cellar. Possibly, you’re directing the cellar but not making a lot of decisions. An oenologist is really an entry-level role in the New World, whereas a winemaker is a much more expansive role in the New World where you’re certainly employing the pieces of work the oenologist used to do. By the way, you’re running the cellar now. You’re running the bottling line often, you’re probably on the road as a PR spokesperson and meeting with sales teams and meeting with marketers. You could also be the marketer. You’re also out in the vineyard doing the viticultural stuff. You probably take care of the supply chain, making sure the bottles are ordered and the corks are coming. A winemaker has a much more expansive role than an oenologist here in the United States.

K: Wow, you’re blowing my mind here. OK, keep going.

S: That’s right. Oh, this took me years to figure out, talking to friends in Europe and they would say, “Our oenologist has been here for 40 years.” Forty years, and this dude hasn’t had a promotion?! They actually think about it the other way. They believe the oenologist is the pinnacle and they do all these things. We use the words 180 degrees differently. I think the term is very confusing if you think about it globally, so don’t help anybody at all at that point. Now, oenology. I like the classic definition: the science and the study of wine. Separate from grapes because even if you look at the wine schools around the globe, they’re usually viticulture, grape study, and an oenology department. This is to study grapes and wine, and they treat them somewhat separately. They’re different courses and different sets of professors. Most students, like myself 20-plus years ago, take courses in each of those fields but you have an emphasis. Mine was more on the oenology side, and this is why I love oenology. This is my second career. I pursued a career as a mechanical engineer, which I did for a decade. Then, I quit my job and moved my family across state lines, sold the house, and went back to school to study oenology. It’s really a synthesis of other basic sciences: biology, chemistry, microbiology, and sensory science.

K: Sensory science? I don’t know much about it, but I love it.

S: Exactly. We all do because you get the taste and you get to make the choices and all that stuff.

K: Are those perception thresholds and stuff like that?

S: Yeah, exactly. That’s the sensory science piece of it that one might learn in a formal education here in the States, Australia, or in Europe as well. You’re learning how these all fit together, learning how choices you make with respect to biology and chemistry cascade into or affect the sensory experience one might have later. That’s why I like oenology because it is the study of all these things at once, how they interact, how chemistry affects the use of biology, and how that, in turn, affects the sensory aspects of the consumer’s experience many years later. It’s really fascinating stuff, the oenology piece of it. I’m trying to go back here a little bit to the oenologist versus winemaker. I think here in the States, the study of oenology is really understanding the choices that are in front of you and having an opinion on them. For example, SO2. I could add SO2 to this, or I could not add SO2 and maybe add this instead. I think winemaking here in the States and the rest of the world is making those choices and understanding the ramifications that you’re now making. With oenology, it’s like look, I’m not going to tell you what to do but the winemaker is now making that choice because the winemaker doesn’t get a billion options to bottle. He gets one. It’s one wine at the end of the day or the end of the month. It’s a summation of all those choices that the winemaker, he or she, has made over the last several years with respect to that wine. I draw the distinction a little bit differently with oenology and oenologist understanding the choices that winemakers understand, but also now making them and having to live with those decisions.

K: It’s like “Sir, Ma’am, these are the results of the data that we have.” Then, they talk to the winemaker. The winemaker says, “OK, thank you for that data. I will now take it and apply it to the future.”

S: That’s exactly right. One of the other winemakers I work with — and you summed it up almost exactly that way — said, “Look, the job of the winemakers is to generate all the data. It’s to assemble all the data, understand it, and make a choice at the end of the day because we’re only going to do one thing. We’re not going to do 50 things. It’s act now or act later.

K: Dude, my brain hurts, but it’s awesome. This is incredible. I love this stuff. This is great. Can I make a distinction here then? That’s the New World, and that sounds like a collaborative effort between a bunch of people doing really cool stuff. You have the vineyard manager, you have a winemaker, and you have an oenologist. I’m sure the lines blur sometimes, but there’s that nice collaboration between these three skills that can help create something beautiful. Do you know how different it is in Europe or is this the way they do it?

S: I think it’s very similar, but they’re simply using different titles for the role. What we in the United States call a winemaker, in Europe, they call it an oenologist. That’s all. They have the exact same set of activities, meaning the oenologist in the more traditional winemaking countries is going to go to the vineyard and talk to the grape grower. Then, the oenologist is going to make those choices that are made here in the States by a winemaker. It’s almost a reversal of title and activity.

K: Wow. When you look at the history of California, you have Helen Turley, Mia Klein, Celia Welch, and Thomas Rivers Brown, who has been blowing up. Also, Heidi Peterson Barrett. They did some serious work back in the ‘90s to usher in a trend. Their skills helped usher in a trend, but what they were doing is they weren’t trying. I don’t know that they were trying to create or maintain a trend, but they had ideas which then became trends.

S: Yes, I think it’s more appropriately stated in that last piece, right? I think their approach was their approach, and it became a trend. Their approach was a really ripe grape carrying through to higher-alcohol wine with significant extraction and tremendous color. Really, really showy right from the get-go. I think that was a new concept 30 years ago, and critics embraced it. Bob Parker really started to embrace it and thought it was really cool. He gives them good scores to drive the sales. Now, everyone else wanted to sell like they were selling volume and price-wise, so they evolved their style to match that a little bit more closely.

K: Right, that’s why Screaming Eagle came on top in the beginning. OK, then there’s this idea of the traveling winemaker, or as the Europeans would say, the traveling oenologist. This list of awesome people back in the ‘90s that were doing the good work in California, are they oenologists or winemakers?

S: I think here in the States we would call them winemakers for sure because they are involved right there at the vineyard identifying the plant, trellising systems, and management throughout the season as well. They’re involved in all those things, as I think most winemakers here in the United States are. I guess that is a fairly common job description, if you will. Those are the activities I think a winemaker would be expected to do here in the United States.

K: What a fun little conundrum we have here. You have Jancis Robinson writing in the “Oxford Wine Companion” about oenologists. Defining oenology, defining what it oenologists is on the level of what the European model believes. Here I am, an American in the New World, reading about it and I have to make that distinction now. Now I know the distinction that has to be made between the two. It’s not wrong or right. It’s just different, and that’s how we understand it.

S: Yep, exactly. Whether you’re sitting in as a Bordeaux oenologist or sitting in as the winemaker, the things you’re going to do are pretty much the same thing. You are out in the vineyard this time of the year, trying to see the plant’s status and leaf pulling at an appropriate stage. Are we ready for a heat wave this weekend? Going to take a last look before the heat. Come back next week and see what impact it had on a lot. Their activity today is almost identical.

K: Scott, have we come back to “it starts in the vineyard?” Have we come back to Mother Nature?

S: Oh, unquestionably.

K: We’ve come full circle to Mother Nature here, I think.

S: Oh, yeah. No question.

K: I love that you guys are able to harness this through science. I think it’s phenomenal, but people are making wines in different ways and different styles. There’s a bunch of stuff now as if you would like an Époisses, which is very stinky cheese, or maybe you like a wine that has a bunch of Brettanomyces in it or a wine with volatile acidity and that’s your jam. You don’t really want the fruit, you want the savory. I just find it interesting that in that way, as a scientist and a chemist, you are actually saying things like, “I know the Brettanomyces is going to eat the fruit after the Saccharomyces die, and I’m cool with that.” You’re making that decision, and that’s insane.

S: That’s exactly right. Or just, “I’m going to let this ride, and not worry too much about it. I’m going to be aware of it, but I’m just going to let it ride.” I’m going to, for example, add a little more sulfur, I’m not going to sanitize barrels as frequently as I would otherwise. I’m going o let my pH be a little bit higher. If you have those things together, your probability of getting Brettanomyces has gone up. I know those things, and I’m cool with it.

K: So you still have to do work.

S: Unfortunately, we still gotta do some work beyond just tasting.

K: Scott, you blew my mind, man. I really appreciate you taking the time. This is great. I do these podcasts, and I’m the guy talking all the time. I may just publish this interview, man. I may just put this out. This is a part of wine that’s always been not mysterious to me, but never fully understood. I understand it fully now.

S: That is great!

K: I just don’t know that I can explain it as well as you can. Would it be OK if I put you on the episode?

S: No problem at all.

(End of Interview)

K: OK, that’s awesome.

Do you see what I’m saying? He wraps it all up nice with a little bow on it, so we all understand what oenology is. Just so you guys know, Giacomo Tachis was the oenologist in Tuscany responsible for pretty much ushering in the Super Tuscan movement. Helen Turley is a very famous winemaker, and everyone that I listed is also very famous. One day, I will go over all that with you guys. You’ll notice we dipped into a little bit of a Brettanomyces-sulfites thing there. I’ll be talking about that as well. Also, Agoston Haraszthy and Charles Krug are very important players in the history of California wine and the wine in America in general, so at some point we’ll talk about all that.

But this episode was about oenology, and I hope you got from it what I got from it, which is, “I get it.” Thank you, thank you, thank you, Scott Kozel, vice president of winemaking at Gallo. Thank you.

@VinePairKeith is my Insta. Rate and review this podcast wherever you get your podcast from. It really helps get the word out there. And now for some totally awesome credits.

“Wine 101” was produced, recorded, and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big ol’ shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. And I mean, a big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darbi Cicci for the theme song. Listen to this. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week.

Ed. note: This episode has been edited for length and clarity.

The article Wine 101: Oenology appeared first on VinePair.

source https://vinepair.com/articles/wine-101-oenology/

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johnboothus · 4 years ago

Text

Wine 101: Oenology

Tune in to learn more about oenology.

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Or Check Out the Conversation Here

Keith Beavers: My name is Keith Beavers, and I’m going to say “Streets” is my favorite Doja Cat song.

(Start of Interview)

S: Yeah, so I got a million things that went through my head right now, so I’ll see if I can get it in a sensible order.

K: This is recorded, so go for it, man. I can piece it together.

K: Wow, you’re blowing my mind here. OK, keep going.

K: Sensory science? I don’t know much about it, but I love it.

S: Exactly. We all do because you get the taste and you get to make the choices and all that stuff.

K: Are those perception thresholds and stuff like that?

K: Scott, have we come back to “it starts in the vineyard?” Have we come back to Mother Nature?

S: Oh, unquestionably.

K: We’ve come full circle to Mother Nature here, I think.

S: Oh, yeah. No question.

K: So you still have to do work.

S: Unfortunately, we still gotta do some work beyond just tasting.

S: That is great!

K: I just don’t know that I can explain it as well as you can. Would it be OK if I put you on the episode?

S: No problem at all.

(End of Interview)

K: OK, that’s awesome.

@VinePairKeith is my Insta. Rate and review this podcast wherever you get your podcast from. It really helps get the word out there. And now for some totally awesome credits.

Ed. note: This episode has been edited for length and clarity.

The article Wine 101: Oenology appeared first on VinePair.

Via https://vinepair.com/articles/wine-101-oenology/

source https://vinology1.weebly.com/blog/wine-101-oenology

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annekihagisf · 4 years ago

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Anne Kihagi Shares Top Wineries in California

California is known for its abundance of wineries and vineyards. You do not need to be a wine aficionado to take advantage of them

Frog’s Leap Winery

Frog’s Leap Winery is located in Rutherford in the Napa Valley area. The winery has a unique history, as it began as a commercial frog farm in the 1800s. Current owner John Williams arrived in the Napa Valley in the mid-1970s and started working at the Stag’s Leap Wine Cellars. Along with his friend, Larry Turley, John used grapes from Stag’s Leap to make wine at the frog farm, thus giving the winery its name.

Along with its unique history, Frog’s Leap is also known for its eco-friendly and sustainable winemaking process. The winery is entirely powered by solar energy, with their Vineyard House cooled and heated by geothermal energy. This earned the Vineyard House the distinction of the first Silver LEED-certified winery in the entire state. In addition, Frog’s Leap employs dry-farming for their grapes, which involves utilizing rain water and regular tilling. Such sustainable growing practices makes Frog’s Leap a California Certified Organic Farm.

Frog’s Leap is an excellent choice if you prefer wineries where you can sample a variety of wines. The guided tour is $35 per person and by appointment only on weekdays at 10:30 AM and 2:30 PM. You will be able to sample the wines, as well as get a behind-the-scenes look at the winemaking process.

If you only prefer to sample, you may be interested in the signature seated tasting, which is also $35. Appointments are available daily between 10:00 AM-4:00 PM. You will get to sample four wines while seated at the Vineyard House.

The final option is the garden/cellar tasting and costs $25. It is available by appointment between 10:00 AM-4:00 PM on Fridays-Sundays. You will receive four samples of wine in either the gardens or barrel cellar.

For more information on Anna Kihagi and West 18 Properties, visit http://annekihagica.com/

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shibasommelier · 8 years ago

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2013 Turley Wine Cellars Juvenile Zinfandel

Zins really do it for me when I’m in the mood. And when I’ve got some Turley on paw, believe me - I’m in the mood! Blackberry compote and mixed berry jam on the nose with cinnamon, clove, graham crackers, molasses, and a twist of black pepper. Blackberry and boysenberry preserves with cherries, licorice, cinnamon, graham crackers, and pepper on the palate. Pretty solid Zin.

4/5 bones

$$$

Zinfandel

15.5% abv

California, USA

#shiba #shiba inu #wine #red wine #zinfandel #california #usa #shibe #doge #sheeb #red sheeb #cute #dogs #animals

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jamesthewineguy · 5 years ago

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Another nice showing of Zinfandel/Primitivo producers from mainly California, one Primitivo from Puglia and one Plavac Mali from Croatia. The Pier 27 location which serves as an embarking point for cruise passengers to San Francisco is also the City’s wine hall. I do miss the old Ft. Mason pier where many of the ZAP tastings had been held–an old timey place and it reminds me of positive experiences there.

ZinEx is a very nice event where unlike many tastings features food from restaurants, food brands, caterers, etc. It is nice to see an even for both media/trade and consumer to have a nice selection of food.

****

Questions I asked at this years tasting:

Is your Zinfandel 100% if not what else is in the wine?

If you use Petite Sirah – why?

Tell me about vinification

I do get why Carignan is utlised as it has to do with long term practice and/or heritage. I am interested if it is for heritage reasons OR “I use for colour” or I hear often “to add balance or richness” for Petite Sirah. For the colour reasons, I am not sure why Zinfandel needs to be darker–if I wanted a Petite Sirah–I’ll certainly reach for one. Petite Sirah over expresses itself in Zinfandel even in a small percentage while I do not think that is the case for Carignane.

I am not a fan of Petite Sirah; you can look at number of acres of Zinfandel* at 40,700 acres and Petite Sirah* at 7,602 acres. It is interesting online the number of acres for Petite Sirah is all across the map in including one writer who says there are “10,00 acres” which I think this person meant 1,000 but that is far off the current number as documented by the California Department of Agriculture. I do not think there will ever be a day when the number of acres increases to the level of Zinfandel production–just no where near the complexities of Zinfandel.

I like ZinEx format–a comfortable place–a good experience of food and wine. I wish I could have tasted everything. I do hope to do more Zinfandel tasting this year in my favourite wine glass.

Here is what I tasted at ZinEx:

Amador County The Native Zinfandel 2015 92 Points Amador Cellars Amador County Zinfandel 2016 93 Points Amador Cellars Family Reserve 2016 92 Points Scott Harvey Amador County Zinfandel 2017 91 Points Bellagrace Vineyard Estate Amador County Zinfandel 2016 – 92 Points Bella Block 10 Russian River Valley Zinfandel 2014 – 91 Points Carol Shelton Monga Zin Old Vine Lopez Vineyard Cucamonga Zinfandel 2017 93 Points Carol Shelton Peaceland Vineyard Fountaingrove District Zinfandel 2016 92 Points Carol Shelton Cox Vineyard Old Vine Mendocino County Zinfandel 2016 92 Points Carol Shelton Wild Thing Old Vine Mendocino County Zinfandel 2016 93 Points Easton Amador County Zinfandel 2015 92 Points Easton Fiddletown Zinfandel 2016 92 Points Easton Old Vine Rinaldi Vineyard Fiddletown Zinfandel 2016 92 Points Easton Shenandoah Valley of California Estate Zinfandel 2016 92 Points Easton Shenandoah Valley of California Estate Zinfandel 2000 93 Points Elyse DCV Zinfandel 2014 92 Points Elyse Korte Ranch Vineyard Zinfandel 2014 92 Points Elyse Morisoli Vineyard Rutherford Zinfandel 2014 92 Points Fields Family Stampede Lodi Zinfandel 2016 – 92 Points Fields Family Stampede Lodi Zinfandel 2015 – 92 Points Fields Family Stampede Lodi Zinfandel 2014 – 91 Points Grgic Plavac Mali 2016 – 93 Points Hartford Family Old Vine Fanucchi-Wood Road Vineyard RRV Zinfandel 2017 93 Points Hartford Family Old Vine Hartford Vineyard RRV Zinfandel 2016 93 Points Hartford Family Old Vine Jolene’s Vineyard RRV Zinfandel 2012 92 Points Hendry Vineyard Napa Valley Primitivo 2017 93 Points Hendry Block 7 & 22 Napa Valley Zinfandel 2016 92 Points Hendry Block 28 Napa Valley Zinfandel 2016 92 Points Hendry Block 28 Napa Valley Zinfandel 2010 93 Points Miraflores El Dorado Estate Yellow Block Zinfandel 2016 92 Points Miraflores El Dorado Estate Zinfandel 2015 92 Points Moss Roxx Lodi Ancient Vine Reserve Zinfandel 2016 – 91 Points Oak Farm Vineyard Block 417 Mohr-Fry Ranches Lodi Zinfandel 2018 91 Points Oak Farm Tievoli Lodi Red Blend Wine 2018 90 Points Oak Farm Lodi Zinfandel 2017 92 Points OZV Old Vine Lodi Zinfandel 2017 92 Points Ridge Oatman DCV Zinfandel 2017 92 Points Ridge Mazzoni Home Ranch Zinfandel 2016 92 Points Ridge Jimsomare Monte Bello Vineyard Santa Cruz Mountains Zinfandel 2017 93 Points Rombauer Fiddletown Zinfandel 2017 92 Points Rombauer Sierra Foothills Zinfandel 2017 92 Points Rombauer El Dorado Zinfandel 2017 92 Points Rombauer Napa Valley Zinfandel 2017 92 Points Accademia dei Racemi Sinfanrosa Manduria Primitivo 2016 93 Points Steele Pacini Vineyard Mendocino County Zinfandel 2017 92 Points Steele Catfish Vineyard Lake County Zinfandel 2016 92 Points Terra d’Oro Amador County Zinfandel 2017 90 Points Terra d’Oro Home Vineyard Amador County Zinfandel 2017 90 Points Terra d’Oro Deaver Vineyard Amador County Zinfandel 2017 91 Points Terra d’Oro SHR Field Blend Amador County Zinfandel 2017 90 Points Tonti Family Russian River Valley Rosé of Zinfandel 2018 91 Points Tonti Family Old Vine Russian River Valley Zinfandel 2017 92 Points Tonti Family Artisan Reserve Russian River Valley 2017 92 Points Tres Sabores Ingrid and Julia Napa Valley Rosé 2019 92 Points Tres Sabores Rutherford Estate Zinfandel 2017- 91 Points Tres Sabores ¿Por Que No? Napa Valley Red Wine 2015 – Napa Valley Red Wine – 92 Points Turley Ueberroth Vineyard Paso Robles 2013 93 Points Turley Hayne Vineyard Napa Valley Zinfandel 2013 92 Points ZO Dry Creek Valley Zinfandel 2017 91 Points

More information from Zinfandel Advocates and Producers can be found here.

* Data source for acres planted in California – California Department of Agriculture

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Salute,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2020 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, graphs, photographs, logo, brand name, rating, rating, taxonomy, graphic and award and designs of James the Wine Guy. James the Wine Guy is also on Facebook, Twitter and most major social medias.

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ZinEx San Francisco Tasting Scores 2020 – James Melendez Another nice showing of Zinfandel/Primitivo producers from mainly California, one Primitivo from Puglia and one Plavac Mali from Croatia.

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jculture-en · 5 years ago

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Wine Press - Interview with Turley Wine Cellars founder Larry Turley (Photo Gallery, Tasting Notes)

#Wine #JapaneseWine [MassLive]I built a house for my in-laws, a Japanese pole house. Then I started replanting … calls Larry to call attention to himself or brag about the success of Turley Wine Cellars. He lists his job title …

#JCulture

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wine-porn · 5 years ago

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Crazy dark ruby and unfiltered. Hot buttered rum and sagebrush and burning rubber and hot Astroturf and a dusty woodpile and graphite black cherry with a Doublemint twist. Gyratingly layered, near sexual in its ethereality, dark wisdom affronts bright berry, demanding surrender. Oh, so you thought Turley was just a bunch of Zinfandel, didja? They make a few other things--including 2 cabs: one from an estate vineyard in St. Helena and THIS one, a Sonoma from Moon Mountain, dry-farmed, head-trained, hillside fruit planted 50 years ago. Betcha didn't think cab could be dry-farmed and head-trained, either. Well, it CAN--it's not too happy about it, but it can be done. I had been jonesin to try Turley's cab forEVER and finally I got to visit both of these wines but had to pick one to review. In the mouth, generous dark fruit makes a momentary stand before a chewingly-dense middle section comes steam-rolling along, spraying volcano and granite in its wake. Gritty and dense, but so *pure* so not-Napa, so spicy and unhinged. Untamed by oak and decadent caramels, it just lays pure concentrated mountain in your mouth, casually tossing in ridiculous tannin for the extra point. 2016 @TURLEYWINE #CabernetSauvignon Montecillo VYD #Sonoma Valley 14.8 (at Turley Wine Cellars) https://www.instagram.com/p/B4L3HsFnlei/?igshid=mraqmw5clocx

#cabernetsauvignon #sonoma

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beerxwineblog · 6 years ago

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How to Get the Most Out of Every Wine Tasting, According to Wine Country Pros

We’ve all been there. The near-arctic chill of an ornately furnished tasting room washes over you and, breathing a sigh of relief, you belly up to the bar ready to discover a new favorite bottle. But the calm disappears as fast as it arrived — confronted with overwritten tasting menus and overly exuberant staffers, wine tasting just went from relaxing to overwhelming at lightning speed.

Whether you’re embarking on your first winery visit or are a weekend taster extraordinaire, rest assured there’s a method to the madness. With a bit of advance intel, deciphering jargon and navigating menus — what’s so special about a $25 “Reserve” anyway? — is a snap.

We spoke to winery tasting room managers and rounded up the six best tips and tricks to help you make the most of any tasting experience. What we found is the most important advice anyone can give you is to have fun. The goal of every person at every wine tasting is to entertain and educate with each pour.

And don’t forget to bring a sweater.

Plan Ahead

It’s important to know what you’re looking for prior to arriving at any winery, whether it’s for a drop-in tasting or large, passport-style event.

Love Cabernet Sauvignon? Hate Chardonnay? If you’re taking a self-guided tour of a region and want to go to some wine tastings along the way, a quick Google search (e.g., “best Anderson Valley wines”) can give you an idea of what that area might offer. That way, you can narrow your search to avoid wines you don’t love and stock up on what you do.

Map your days in wine country to optimize time spent tasting instead of driving. Not all wine regions are small, and not all tasting rooms are condensed into urban neighborhoods or quaint squares. Two hours of driving between wineries is a very common reality — all the more reason to plan ahead!

At large wine tastings, don’t rush to fill up your glass. Kelsey Mort, tasting room manager of Yorba Wines in Amador County, Calif., suggests getting an overview of the scene first.

“I always like to do a walking circuit first just to get a sense of where things are and see if anything catches my eye,” she says. “Then visit wineries you may not be familiar with before you visit the ones you know “

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Follow the Tasting Order

It may seem like the person pouring is being bossy by telling you to drink your Chenin Blanc before your Merlot, but there is science behind every tasting sequence. Winemakers spend a long time organizing their wines for optimal results. Tannin, the astringent, puckery feeling caused by red wines, and sugar both linger on the palate. They can cloud the taste of lighter, dry wines. That’s why delicate whites and rosés are usually served before reds and dessert wines.

If you’re visiting a tasting room of a winery you are familiar with, be open to trying new wines. “Many wineries offer limited-production and often-esoteric wines only available at their tasting rooms,” Allison Caruso, tasting room manager at Turley Wine Cellars in Amador County, says. “Get outside your comfort zone and allow the tasting room staff to show you what they get most excited about.”

It’s not just O.K. to let the winery make suggestions and lead the way — it’s encouraged, Caruso says.

When confronted with multiple tasting menus or a large group of wines at a larger-scale event, do a quick scan of all the menus. Ask pourers or event staffers which is the most popular, or select one based on your preferences. If you’re in a group, it’s always acceptable to share flights. As long as you taste the wines in the order they’re suggested, you’re good to go.

The only reason to skip around is if you plan to truly abstain from a portion of the tasting menu. But where’s the fun in that?

Embrace the Water Pitcher

Look, we’re not trying to ruin anyone’s buzz here, but skipping water won’t end well. Ever.

Firstly, the universal solvent acts as an excellent palate cleanser. Hydrating will also keep you alert during tasting, while every sip of wine does the exact opposite. This is good for a number of reasons, not least of which is you will remember the details of your new favorite wine instead of bringing home something you may never want to drink again.

Water is even more important at large-scale outdoor tasting events where issues like heat stroke and dehydration can easily arise. This is especially true in the summer and fall in warm-weather wine regions.

Mort’s advice is simple. “Water, water, water,” she says.

Read Full Article Here: How to Get the Most Out of Every Wine Tasting, According to Wine Country Pros

#Beer #Wine #Alcohol #Drinking #Recipes #Cooking

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existentialwineguy · 6 years ago

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@turleywine they brought the goulash! #btcd2019 #btcd . . . #wine #wines #wineenthusiast #craftwine #redwine #whitewine #vino #wineporn #drinkwine #winelife #winery #drinks #cocktails #winegeek #existentialwineguy #foodie #foodporn #winepoetry #winestagram #visitsacramento #zinfandel #visitcalifornia #916 #existentialmemes (at Turley Wine Cellars) https://www.instagram.com/p/BuhS4XPHQeO/?utm_source=ig_tumblr_share&igshid=1kb13a2o561jc

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zillowcondo · 7 years ago

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Pursuitist Epicurean: Ian Blackburn, Wine Guru

Top 10 Wines To Give (And To Keep)

Move over, vodka , rum, and beer. Wine is now the world’s number-one most popular alcoholic beverage. But things get complicated when it comes to choosing what type of wine to drink, gift, or store in cellars to enjoy in a few years. So we turned to wine guru Ian Blackburn of LearnAboutWine – the leading source for wine education and events in Southern California — to school us on the selection process, and to make his essential wines recommendations.

“As a wine professional, I rarely receive wine as a gift except from the very few in my inner circle that feel confident to purchase something special,” says Blackburn, a Master of Wine student and teacher whose classes and tastings have served to demystify wine for nearly 20 years since the launch of LearnAboutWine (http://www.learnaboutwine.com/) . “I’m famous, however, for purchasing gifts for others and for finding the treasures that I hold dear — and purchasing a few gifts for myself.”

Since Blackburn has taught more than 50,000 students in just his core class, “Wine Camp: An Introduction to Wine,” we asked to copy his notes for a cheat-sheet shopping list of his Top 10 finds. “Being a student of wine and a teacher, I enjoy wines at all price points and quality levels,” he says. “Here are the wines that I tend to get excited about.”

Lail Vineyards “Georgia” Sauvignon Blanc, Napa Valley, 2011 or 2012 ($120)

Ian Blackwood: “Phillip Melka on winemaking and Robin Lail Vineyard Owner, what a team of personality and perfection. This is the newest edition, the latest trend to emerge out of Napa Valley – ultra-premium Sauvignon Blanc. Melka, who cut his teeth on the category in Bordeaux, is bringing his daft touch to this variety that now sees new life in the $100+ club. “Georgia” benefits from high tear selection from low yield vineyards, hand stirring in expensive wood, time, age and careful ‘Melka’ craftsmanship.”

EPOCH, Estate Blend 2011 ($50)

“There are few wines in the world that pack as much immediate hedonistic pleasure as a bottle of wine from Paso Robles. This is an estate to familiarize yourself with, and they have a surprising life expectancy. I would enjoy any of the top end productions from these quality estates: Denner, L’Aventure, LAW Estate, STANGER, and The Farm.”

Epoch Estate Winery

Elio Grasso Gavarini Vigna Chiniera, Barolo DOCG 2010 ($80+)

“The 2010 wines are exciting, ripe, expansive and collectable, but will require some patience to enjoy more than just a taste. The 2010 vintage brings levels of ripeness, richness, and concentration that can be exploited by the modern wineries and are sometimes downcast by the loyal traditionalist. Other 2010’s to seek out include Giuseppe Mascarello, Domenico Clerico, Vietti, Roberto Voerzio, Elio Altare, and Giacomo Conterno.”

Hetszolo Tokaji Aszu 5 Puttonyos, Tokaj-Hegyalja, Hungary 2004 ($50)

“Dessert wines are such a fantastic gift, and people rarely purchase them for themselves. A great bottle of dessert wine is truly the punctuation mark of any great gathering. Other recommended producers include Royal Tokaji, Oremus, and Disznoko.”

Hamilton Russell Vineyards Hemel-en-Aarde Valley Pinot Noir, Walker Bay, South Africa 2012 ($40)

“Having traveled the wine world, this is one of the greatest wine estates on the planet. Consistent and elevating quality every year, Hamilton Russell is a great alternative to Burgundy and can be enjoyed near term or be cellared for a decade.”

Hamilton Russell Vineyards, South Africa

Weingut St. Urbans-Hof Ockfener Bockstein Riesling Kabinett, Mosel, Germany 2012 ($25)

“Wines from the Mosel use to be in price parity with the great wines of Bordeaux. Today, the wines are underpriced, but over-deliver. St. Urbans-Hof is consistently one of my favorite producers, providing polished wines of great concentration and persistence. Other recommendations: Joh. Jos. Prum, Reichsgraf von Kesselstatt, and Zilliken.”

Taittinger Comtes de Champagne Blanc de Blancs 2004 ($140)

“In Champagne, the competitive forces are at work in a very big way. The wine quality continues to increase, as do the prices, and yet demand is outpacing supply. Comtes de Champagne is as refined and polished a wine as there is, and I enjoy the nuance of the 2004 with hints of chalk, stone, pear, elegant perfume, the very mouse and attack. Other preferred producers: Pierre Peters, Billecart-Salmon, and Vilmart. Other preferred producers: Pierre Peters, Billecart-Salmon, and Vilmart.”

Tattinge

Mauritson Wines, Jacks Cabin Vineyard, Zinfandel, Rockpile 2012 ($45)

“Yes, not a typo: Zinfandel. As a Zinfandel producer, I love to taste the exciting efforts of huge set of producers that continue to focus on quality improvements and bring new life to this category. It’s a bit of a hit and miss, however, so you really need to be in touch with the producers of merit and support their higher tier efforts whenever possible. Other Zinfandels to pursue: Bedrock, Beekeeper, Biale, Turley, Ridge, Passalacqua, Gamba, Carol Shelton, and Limerick Lane.”

Chateau Leoville Poyferre, Saint-Julien, France 2003 ($200)

“If someone were to say ‘Ian, pick a bottle of wine you think about most from the past year,’ it would be this one. At 11 years of age, it is spectacular. The 2003 is a very dramatic, yet nuanced wine that can be enjoyed with your nose alone. Its richness is seductive, and I can still taste it several months later. I’m looking for more of this particular treasure.”

Chateau Rayas, Chateauneuf du Pape, Reserve 1985 ($1,095)

“Ok, ok, it’s almost impossible to find and it’s one of the greatest wines ever made that only the privileged few get to know about. At more than $1000 a bottle, it will probably be the gift I buy myself this coming year… but I will share it with as many people as possible. It is ‘the wine’ that opened my mind, and blew it all over the wine cellar. If you have to have a number one, it better mean something.”

Chateau Rayas, Tours, France

The post Pursuitist Epicurean: Ian Blackburn, Wine Guru appeared first on Pursuitist.

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wineanddinosaur · 5 years ago

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The Dos and Don’ts of Partying at Wineries, According to People Who Work There

With their picturesque grounds and national proliferation — according to some estimates, there are more than 10,000 wineries in the United States, up 50 percent from 2009 — wineries have become popular venues for weddings, birthdays, reunions, bachelor and bachelorette parties, and other celebrations. The phenomenon has become so enormous that wine regions like Napa are cracking down on and even prohibiting large group events.

So let’s say you find a tasting room that does accept groups or host parties. How do you know what to do and avoid at your event?

Here, tasting room directors and other wine professionals share nine tips for partying (respectfully) in the tasting room.

The Dos of Celebrating at a Winery

Talk to the Winery Ahead of Time

It may sound like common sense, but even if your party is small, don’t show up unannounced when celebrating an event. After all, no one likes to be blindsided.

“For any type of event, we recommend confirming all of the details well in advance,” Jennifer Hulan, owner of Water’s Edge Winery & Bistro – Denver, says. “Determining the proper headcount is [hugely important.] The goal is to create a nice experience and having all of the information is an easy way to host a successful event.”

A winery can better prepare and create a custom experience for your celebration if they know you’re coming ahead of time. And some wineries even require a reservation — no matter the size of your group.

Let Them Know if You’re Running Behind Schedule

Tell the winery if you’re going to be late, especially if you’re planning on making multiple stops in one day.

“It’s not unusual that guests will run into an issue now and then that puts them behind schedule,” says David Griffiths, Cakebread Cellars consumer hospitality director. “In instances where you’re running a little behind, one of the best things you can do is to call the wineries you’ll be visiting to make them aware that you’re running late. Many small group experiences — like the ones we do here at Cakebread Cellars — operate on a pretty punctual timeline, and it can be hard to get a late arrival caught up with the rest of the group. If we know you’re running late, it gives us the opportunity to look at options so we can find the best solution.”

Know Your Limits

Winery staffers cannot emphasize this one enough. Yes, there’s alcohol everywhere, but the objective is not to get drunk. Drink plenty of water while tasting and remember that spitting and dumping are highly encouraged.

“If you’re unsure whether it’s rude to spit wine you don’t want to consume for any number of reasons, such as wanting to pace yourself in tasting many varietals, or simply because you don’t particularly care for the taste, know this — it is highly encouraged to spit or pour out your remaining wine in the spit bucket, especially if you’ve scheduled visits to multiple wineries,” Kristina King, Kenefick Ranch’s office manager, says. “Remember, pace yourself!”

Research Transportation Options in Advance

When you call the wineries you’re visiting ahead of time, be sure to ask about parking and transportation. Some estates don’t allow party buses on the premises, and others might be located in an area where cell phone server and/or ride shares are pretty much non-existent.

“If you’re in Napa during the harvest — the peak season for tourism — you should be aware that it may be harder to find an Uber or Lyft in the area,” warns Griffiths. “It’s much slower in the winter and early spring, so it may be easier to get a ride. Limos are more expensive, but you’ve got a driver at your beck and call to assist you during your visit, make recommendations, and ensure that other wineries or restaurants know where you are.

“If you elect to drive a car, please consider how much you taste … remember, your safety and that of others is priority No. 1,” he adds. “Finally, for anyone planning to rent bikes, particularly in the Napa area, please remember that, depending on your route, you may find yourself riding on a highway with speed limits of 50-plus miles per hour.” If the sound of that makes you nervous, plan alternate transportation in advance. No one wants to be stranded with a rental bicycle on the side of the road.

The Don’ts of Celebrating at a Winery

Don’t Take Over the Space

Sharing is caring. While you want your celebration to feel special, remember that you’re probably sharing a tasting room with other visitors, and they want to enjoy their experience, too.

Try not to “force other guests to the sidelines,” Kris Miller, tasting room manager, Kendall-Jackson Wine Estate & Gardens, says. “Remember your perfect day out will most likely be shared in space with other guests and other versions of their perfect day. Leave room for others to have fun.”

Usually wineries have figured out the best place in their facilities for large groups — a.k.a, where you’ll be able to have fun without other visitors asking you to be quiet every five minutes. “[When you call], we have reserved a space for you that will give you the space and environment to have fun, be loud, and enjoy the company of your friends and family without disrupting any other reservations we may have scheduled,” Chelsea Sprague, tasting room manager at Booker Vineyards, explains.

Don’t Wait to Negotiate

Some visitors expect a tasting fee to be waived if they purchase a bottle, but that’s not how all wineries function. (As Booker Vineyard’s Sprague puts it: You don’t expect the appetizer price to vanish just because you ordered an entrée at a restaurant. “We’re providing a service and hope to give you an amazing experience,” she says.)

If you’d like to try to negotiate, call in advance to ask about pricing. Some wineries will work with you to make sure you have the best experience — and that may include a discount for, say, forgoing a traditional tasting in favor of sampling some full bottles or other helpful configurations for staff.

“Understand that groups require additional staff and therefore additional fees. [For ease], negotiate fee hurdles in advance and give one credit card,” Malani Anderson, tasting room manager at Turley Wine Cellars, says.

Don’t Forget to Ask About Attire

Most wineries don’t have particular dress codes, but their grounds might be cooler or hotter than the nearby towns. If so you’ll want to bring layers. And if you’re touring the vineyard you’ll want to wear closed-toe shoes.

“Farming and winemaking activities may be happening during your visit,” says Susan Sueiro, president of Artesa Estate Vineyards and Winery. “This is often fascinating to guests, but it can also make for dusty, noisy, or chilly environments! So do be prepared by dressing in layers and wearing comfortable shoes.”

Don’t Forget About Food

Linda Chauncey, director of wine education at Chateau Ste. Michelle Winery, and Vanesa Blasdel, guest services manager, Columbia Crest Winery, both emphasize the importance of tasting on a full stomach. Not every winery has a kitchen or allows outside food, so pack snacks and plan accordingly. Call the venue ahead of time to reserve a table if it has an on-site restaurant, or ask for recommendations for nearby places to eat or buy provisions. Build those mealtimes into your schedule. You’ll thank yourself later.

The article The Dos and Don’ts of Partying at Wineries, According to People Who Work There appeared first on VinePair.

source https://vinepair.com/articles/8-dos-donts-wine-tasting-room-parties/

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