Girl Scout Cookies Pair Just Fine With Domestic Wine

Girl Scout Cookies are a distinctly, happy, American phenomenon - one of those great traditions from everyone's youth you get excited about all over again each year. If your community is predisposed to the door-to-door Saleschild, first you order them. Then you wait. Sometimes a couple of months as the orders get processed. Then, finally, said child returns bearing gifts at your door. This happened to us last week. And it was a wondrous moment!

But as it was late on a Friday afternoon, we thought why not enhance said tradition with something other than a glass of milk, that also further celebrates their All American-ness?

Today we offer findings from our taste-enhancing research, to further your own on-going enjoyment of this sacred tradition and this Classic line-up of Girl Scout Cookies. Cheers!

thin mints® |  Cabernet Sauvignon.  This grape is predisposed to notes of eucalyptus and mint, particularly when made in Lodi, California+ the dark chocolate on these cookies is ever-more Cab-loving!  (Of course an old vine Zinfandel, Petite Sirah or Syrah won’t disappoint either.)

shortbreads|  Chardonnay.  This grape is a no-brainer for these buttery cookies! Try a classic California style like Chateau St. Jean, or experiment with some great Chards coming out of lesser-known states, like Ravines Wine Cellars (Finger Lakes, NY) or Westport Rivers Winery (Cape Cod, MA). Domestic sparklers made from the Chardonnay grape are also a great match! J Vineyards (California) or Gruet (New Mexico) have Brut (dry) selections that would be decadent with these cookies.

samoas|   Roussanne orViognier. These cookies have evolved since the '80s, now incorporating caramel and coconut, but we didn't hold it against the Girl Scouts of America; some change is good! Here try something a little bit more “exotic” like the Stolpman Family Roussanne or White Knight Viognier. Whoop!

peanut butter sandwiches|  dry Gewürztraminer or dry Riesling. In the right hands and even more so when vinified dry, these grapes are a terrific match for these delightfully cloying, lingering, slightly salty cookies. The wines will meet their match, delivering a touch of unctuousness met with a wonderful, mouthwatering pop of acidity to cut through the ‘fat’ of these cookies. Seek out memorable, dry Gewürztraminer from either Gundlach Bundschu  or Navarro Vineyards. Dry Riesling from Dr. Frank (New York) will do the trick, too.

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How to Identify Why You Like the Wines You Do

A few weeks ago we received an email from a woman looking to take advantage of our ‘Off the Vine’ service in order to expand her wine horizons. She wrote sharing some of the wines she currently enjoys, but said she’s frustrated because she can’t tell me why she likes them – “I just do.” No doubt being able to identify what you like about a given wine helps you continue to explore beyond your usual repertoire; but most people have difficulty describing why they like something. Rest assured - you’re not alone!  

So what do you do?

It’s easy! Just flip things on their head. Tap into ‘The Yuck Factor’.

Here’s a timely analogy: If you were to ask me, a Boston resident, last summer what I liked about winters here I would have said I actually enjoy getting out to shovel, seeing my neighbors and the camaraderie that crops up annually. Sounds great, right? Now with so many days – weeks – spent cooped up and shoveling it’s hard to remember how awesome the first snow was; jolly thoughts of skiing and sledding, creating snowmen and snow angles are long past. I ache from the heavy lifting and am over the snow days. I’m grumpy and contemplating a move west.

Certainly when you are coming at something from the negative side first, the feelings imparted are so much more intense they are even more memorable, i.e. loathing (icy sidewalks, bitter cold and not being able to get around easily) makes it easier to identify what you love (long, sun-filled, warm days).

The same is true when it comes to tastes, right? It is so much easier to identify and remember something you hate than put your finger on why it is you love something – you just do!

We operate the same way when it comes to wine. If you are neutral or positive about what’s in your glass you are less likely to stop and think too much about it. But if you have a negative reaction you pull away immediately, recoiling at The Yuck Factor. Indeed, the Yuck Factor offers a critical key to discovery. What you hate helps informs what you (will) love.

No doubt there are numerous nuances in a given wine. Where it comes from on the map, the grape type(s) it is made from, and how the winemaker made the wine are just the starting points. But what our own palate (our 5 tastes) tells us offers key data points. You can then take these to a Pro for help navigating the vinous world – and find new wines that further excite your palate!
 

Here’s a quick guide to help you tune in to your tastes:
 

SWEET.  Here’s a tricky category, as (truly!) most wines are vinified dry. Our perception of sweetness comes from how much fruit we find in the wine – fruitiness as opposed to actual residual sugar. A ripe peach is way juicier than a hard one, but they both offer sweetness, right? Just different levels. If a wine with loads of fruit flavors, sometimes ‘teeth-sinkingly’ so, or even jammy in nature floats your boat, run with it! There are a lot of fruit-forward wines in the market, so ask for some recommendations accordingly. If not, seek out wines with modest fruit and/or an extra dose of drying tannin.
 

SALTY.  Wines don’t tend to be salty per se, it’s true. But there can be some saline, tongue-drying minerality elements that can turn you off in (more typically) white wines. Is that you?

BITTER. Does a wine with a lot of tannin (that tongue-drying, slightly astringent/bitter quality) offend? Even though many, many wines are vinified dry, there are levels of dryness; on the extreme side, bitterness results. Do you hate when a finish is so long and dry you are left with a bad taste in your mouth (pun intended)?

SOUR. High acid wines are certainly a category unto themselves. Do you shy away from a particularly long, mouthwatering or puckering experience?

SAVORY/UMAMI. How about wines that are a bit more rustic, or offer earthier, gamey nuances? If these wines offend, stick to wines from the New World (aka not Europe).
 

Whatever your dis/likes, don’t be ashamed of this information – embrace it! Tapping into The Yuck Factor helps you to identify components of a wine’s character, which will help you follow more dotted lines to wine experiences you will heart.

Everyone’s palate is their own, and there is a whole lot of wine out there ready to be loved. Just be sure to chart your course, so you have these data points at the ready and can work with a Pro to help you avoid what isn’t in your wheelhouse – and instead discover what is!

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1 Fresh Approach to Event Planning Your Colleagues are Begging For

From food trucks to Food Network, phrases like “liquid nitrogen” and “farm to fork” are becoming part of regular conversation and sought after by more than just foodies. Our food interests are not only piqued, but our tastes diversifying. Craft beer is a ‘thing’ (whoop!), Mixology an art form (finally!), and creative ideas for mixing up the party the norm.

Have The Guts to Pour Outside the Lines

A-typical is the new typical. And it’s awesome.

But there is always an exception to the rule. There is one thing you can pretty much count on when it comes to conferences and receptions: the same-old-same wine “selection”.

Even with testaments like demand for Pour Favor's services and the least expected folks mixing it up to tap this growing, wine-curious market, networking events and conferences we attend are like megaphones for the status quo. The tension between innovation and typicity is palpable!

Why don't more of these events push the wine envelope? Here's our educated guess:

1. Something has to be “safe”. Going with generic, dime a dozen offerings takes the ‘white gloves’ off of a category that historically is perceived as unapproachable –at least what’s on the bar is familiar and has the social stamp of approval, right?
    
2. When it comes to planning big events at hotels and conference centers in particular, you have to fight to work with any wines NOT on the venue’s official wine list. This is a big deal, a giant practical reality for us planners. Event planning is hard enough!

Safe + Easy = Status Quo

Offering fresh ideas and working them to fruition always takes more effort. You know that. You also know the reward is so worth it. Creativity and the element of surprise is key to staying relevant, drawing a crowd and… trending! It’s time to push back on what is offered and let interest and enthusiasm for Imagination infiltrate this aspect as well.

Here’s how:

• Research.   Even if (or, perhaps especially if) you are into wine, solicit the help of pros. Your palate and preferences are still your own, and you’re still catering to a crowd. Wine Buyers can help you identify non-commercial wines that are: a. Crowd-pleasing by nature; b. Budget-friendly (whatever budget you are working with – a wine’s price isn’t necessarily an indicator of quality!); and, if you aren’t hosting at your office, c. Easily available to restaurants and venues alike. Choose a fine wine shop (or two) with a reputation for being approachable. Let them know you want to mix things up at your next event and the criteria (above) that you have. Talk with them about the wines they then recommend – bring them home to taste them (ideally opening/tasting the wines with them also, if they allow it). Be sure to ask what about a given wine makes it party-friendly, why their customers get excited and keep coming back for more.

• Explore.  Don’t be afraid of wines/grapes you’ve never heard of. This is often where the fun really begins; offering guests wines they are (also) unfamiliar with means they have no preconceived notions, and can just enjoy the experience. This is what makes your research so valuable, and gives you bonus Creativity Points!

• Apply your findings.  If you aren’t hosting at your office and can’t just have your new favorite wine shop deliver the wines you need, push back with the Hotel/Conference Center Sales Manager you are working with. S/He will be your best advocate to ensure the Food & Beverage team secure the wines you want for your affair. If the wines are available in your market (as your research should have confirmed!), they should be able to bring them in for your event. Push them to do so – the customer is always right, right?

Like any event you’ve planned, doing the legwork up front and finding partners you can trust – from the wine shop who knows their stuff, to the venue(s) that will support your creative approach – will make for even easier planning down the line.

To be any kind of trailblazer, it only takes one thing: Guts! Seek out unconventional, approachable wines. Your guests will thank you. #trending

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5 Reasons You Should Use a Decanter - Everyday!

Have you ever thought about the phrase "all bottled up" and considered what actually being all bottled up would feel like? No air. No space. No ability to express yourself, to evolve... It's no way to be!

Like us, wine just wants to be free. Fortunately, every time you uncork a bottle you issue a ticket to freedom; pouring the wine into a glass offers additional love - granting your wine an upgrade from Coach to Business Class where there's substantially more legroom.

But even in Business Class the plane still smells a little funky, right?

What if you could let your wine take big BIG breaths, not just stretch its legs but run around, dance even to its destination? What if we told you - YOU CAN - EASILY!

By using a decanter.

A decanter is not only the most comfortable, spacious way for wine (of all colors!) to travel, but a time machine that delivers the adventure of a lifetime - and YOU get to go, too!

Here are 5 Reasons why you should be using a decanter every single time you uncork (or de-cap!) a bottle of wine:
 

1. A decanter lets wines breathe - aiding your sensory experience.

After all that time pent up in the bottle, wine needs a hot minute to collect itself, find its voice, and sing. A decanter provides additional surface area for a wine to do so, allowing it to interact with oxygen and open up more quickly. You'll notice a difference first on the nose: a) oxygen allows a wine's bouquet to emerge, and b) any 'pent up' gasses or funk can blow off well before you get a whiff - ESPECIALLY key when you're dealing with a wine with an uber-tight, screw cap closure and the natural, but no less off-putting rotten smell of mercaptans have had no chance of escape. (It never hurts to crack 'n decant all wines with screw caps!) Meanwhile, more structured, or tannic wines appreciate the massage oxygen imparts, softening the wine's edges to deliver a smoother, more silky palate experience.
 

2. A decanter helps get wine to appropriate serving temperature - whether it is too warm OR too cold to start.

The key to getting wine to the right temperature is to separate the wine itself from the 'insulating' bottle. If a wine is too warm, you can chill your decanter by sticking it in the fridge empty, or giving it a quick ice bath (carefully, to avoid any water getting inside the decanter). Once you pour the wine into the chilled decanter the wine will cool down. If your wine is too cold, pour it into the room temperature decanter; it'll warm up faster!
 

3. A decanter is a great tool to separate sediment from the wine - and you don't need to be fussy about it.

Sediment won't harm you - it's like the wine's marinade, so finding it in the bottom of the bottle is never a bad thing. But finding it in the bottom of your glass isn't so great. Sediment tends to be a bit bitter tasting and the chunks are off-putting in their own right. You don't need to go overboard on the pomp and circumstance to separate (or decant) the wine from the sediment either. If you stored the wine laying down, stand the wine up for a bit so the sediment can collect at the bottom of the bottle before you open it. When you are ready to open the wine, pull the cork and then use a cloth to clean out any sediment that may have collected along the neck of the bottle. Next, pour 5/6ths of the wine slowly into the decanter. Refrain from pouring the last 1/6th of wine into the decanter so none of the sediment gets transferred into your clean decanter. Mission accomplished!
 

4. A decanter benefits young and INexpensive wines the most - allowing them a worthwhile trip into the future.

While older wines may throw sediment thereby requiring decanting, the truth is that younger wines actually need the air the most. Aged wines have already enjoyed very slow exposure to air, via the cork, over time. Younger, fresh wines need the help to evolve or mature. Give these 'kids' half a chance to grow up and make you proud - put them in your time machine!
 

5. A decanter is color blind - white and red grapes are still grapes!

All of the reasons to decant above apply to wines of all colors - red, white, orange and rose. All wine styles are oxygen-loving, deserving of the ideal temperature to best strut their stuff, and ready for separation from their longtime bottle-neighbor Mr. Sediment. So issue them their deserved travel Visas and set them free!

Not inclined to open and finish an entire bottle every night? No worries. You can still decant what you DO plan to consume and then store the open bottle as usual. The next day you can give your decanter the night off and just enjoy the spoils!

PRO TIP.  To clean a decanter you just need very hot water. Rebecca typically soaks her decanter over-night so the residual wine doesn't have a chance to collect and dry on the bottom; the next morning she dumps the water out, dries it with a micro-fiber cloth (so finger prints get whisked away) and drops in this awesome gadget to soak up the residual water; it takes her about 1 minute before bed and 2 minutes the next morning. #worthit
 

Don't own a decanter but curious and eager to get started? Try a glass water carafe or even a mason jar!

Thanksgiving Wine Selection - made easy!

Thanksgiving Day is the ONLY holiday every single American celebrates.  It is a day observed ladling up traditions at every opportunity; even if you're not doing what historically you have done, admit it - you're thinking or reminiscing about those things! But when it comes to wine selection there tends to be less tradition in play. For some that is the best part of the holiday - the vinous world is your playground! For others, what to serve or what to bring can overwhelm. We get it.

As part of our "made easy" series, we are offering up a few suggestions for going home with a winner or two.

If we can help with your specific feast or preferences, whether a consultation or shopping or both, don't hesitate to Click 2 Inquire. We relish overturning every rock (no minerality pun intended) to find stellar wines perfect for this time of year. And our holiday special is in play NOW through December 31, 2014!

Winning Whites

Noble white varietals are thought the darlings of Thanksgiving. The best hail from cooler climates, offer mesmerizing aromatics which lure you in, are lower in alcohol, a tiny bit "fleshy," yet deliver a crisp, mouthwatering brightness.

- Et Fille "Deux Vert Vineyard" Viognier ~ Willamette Valley, OR

- Szoke "Mantra" Pinot Gris ~ Hungary

- Weinguut Jurgen Leiner "Handwerk" Weissburgunder (Pinot Blanc) ~ Pfalz, Germany

- Gundlach Bundschu DRY Gewurtztraminer ~ Sonoma, California

Rabble-Rousing Reds

We hang our hat on discovering earthy, lightER bodied reds - with backbone. Beware of selecting a wine that's too big, which will just weigh you down given all of the food before you.

- Ravines Pinot Noir ~ Fingerlakes, NY

- Dominique Piron Coteaux Bourguignons ~ Burgundy, France

- Elena Walch Schiava ~ Alto Adige, Italy

- Ameztoi "Stimatum" Txakolina ~ Getariako Txakolina, Spain

Remember, with such a big, intense meal with so many different parts and varied traditions, there are countless wines to choose from. When it come to Food & Wine Pairing, the endgame is BALANCE!

The Sound of Wine: Your 'Gateway Sense' & Meghan Trainor

Sound could very well be your 'Gateway Sense' to higher level wine enjoyment. There. Someone said it. Sure, smell and taste are pretty dang important when it comes to wine enjoyment and taking your experience to another level. (So important, in fact, we promise to circle back to these in another post.) But sound has two critical things on its fellow senses, Smell and Taste:

1.sound cues how we feel2.sound is something that, for 95% of the population, is easily accessible

And when it comes to wine there's a lot to be heard.

With the audacious pop!of a cork, the squeak, squeak, squeak, tap-pull-pop!of a still wine being uncorked or the clink! of glasses joining forces, a certain ambiance is being created, and your mood is impacted as a result. Perhaps there is also a low murmur humming around the restaurant - things feel additionally romantic. If the sound of activity in the kitchen is playing out, there's an air of anticipation. If friends are laughing and carrying on, a festive note rings true. You know we're right: ambiance matters and sound plays a large role in creating it.

Ok - you've got the basics. Let's dial things up a notch!

Recently we were listening to a Pandora-curated music flight in the office. Mostly we were working along seamlessly without thinking about what was playing. But when Meghan Trainor carried out over the air waves with her brand new "Close Your Eyes" hit, we looked up from our work. She may not be legally old enough to be enjoying a glass of wine (in the USA anyway), but Meghan Trainor had just burst into the office with a perspective all her own.

Behind her catchy modern pop style, her back-up is bringing the thunder of old school sounds; her music could also rock it in a 1950's malt shop. Trainor's blend of old and new, new and old, has an historic sensibility, yet is lively and fresh. 

Maybe we're just a big bunch of wine nerds, but from our perspective, Meghan Trainor's pouring some fun stuff! We recommend tuning the dial to Trainor - because here's what she inspired us to uncork when we did:

"everybody is born to be different"Ever tried a white wine from the Jura (France)? There the local white grape Savagnin is one to behold - wild, captivating, funky, nutty and familiar all at once. You can make analogies, but like Trainor's blended style, the real Jura stands alone.

"I got that boom boom that all the boys chase and all the right junk in all the right places"   Ever tried Chilean Carmenere? How about one from a select vineyard site, where the attention to detail is mind-bottling? Whow-sah. When done well, these wines have a refined earthy complexity more reminiscent of fine Bordeaux than flashy, fruit-forward, New World wines playing dress up. Such a wine experience is - boom! - spot on.

Maybe Trainor's not your thing, that's cool. But next time you are thinking about engaging in a little squeak, squeak, squeak, tap-pull-pop! throw on some tunes first. See what strikes your fancy. Your glass will be 1/2 full in no time! And then you'll be in the right mood to let your mind wander as you sniff and taste what's in your glass - but more on that in due course!

Cheers!

Wine Pairs with Pop Tarts - and 6 other "cool" Back 2 School foods

Why should kids get to enjoy all the fun and excitement of back-2-school?!

Quite certainly, adults need a playground, too - one where play leads to innovation and reward.... If you are an event planner, conference/meeting "junkie", or just OITW (out in the world) you know that from cronuts to gourmet grilled cheese and everything in between, Chefs are having a blast in the ever-evolving, no-holds-barred 20Teens playground. The more kooky or 'old school classic', the greater the delighting riff for foodies and the casual consumer alike.

Whether an individual trend is coming (donuts, cronuts and Pop Tarts) or going (cupcakes!), wine has been around for 12 THOUSAND years. It has outlived every up and down - and it continues to find its place in our hearts.

Here are 7 Worthy Wine Pairings not only to get you through the first full week back to school, but that give you key street cred as you and your tastebuds get throttled into Hipdom!

Monday

Classic Peanut Butter & Grape Jelly: Festive and fruity Lambrusco

Gourmet Peanut Butter & Apricot Jam: Exotic and spiced Gewurtztraminer

Tuesday

Ants on a Log: Sassy, grassy Gruner Veltliner

Wednesday

Apple Cider Donuts: Appley, Pear-y, bright and lactic White Burgundy

Thursday

Sarma Pistachio Pop Tarts: Fleshy and zippy Spanish Albarino

Friday

Poutine: Gamey yet silky Cotes du Rhone Rouge

Saturday

Gourmet "Spanish Fig & Olive" Grilled Cheese, w/ grated Manchego cheese: bold yet refined Priorat or Montsant red

Sunday

Reinvented "BLT", aka zucchini latke, heirloom tomato and sweet corn custard w/bacon vinaigrette ~ Rustic and charming Nebbiolo

And, guess what?! These suggested wine pairings are just a starting point. There are many other fun directions to take, too. With wine, the options can be endless. So get out on the playground and start swinging!

Sparkling Wine: Your answer for All "Occasions"

Nicoise Salad

In our line of work, I'm sure you can understand how naturally professional life overlaps with personal. Well, earlier this week I pulled out a bottle of sparkling wine to have with dinner. My husband asked, "What's the occasion"? The occasion was - I had been in the mood for bubbles! I wanted some flavor-filled, frothy goodness to embrace the gorgeous day and lingering, still-warm evening, and also assuage a good but very busy work week. Of course, it didn't hurt that I was serving nicoise saladfor dinner - with artichokes and eggs, two of the "buzz kill" foods in the world of wine because they are nearly impossible to pair successfully, unless you have bubbles, of course.

Indeed, sparkling wine has been on my mind of late. Next week we are hosting a spectacular wine tasting class at The Table in Cambridge. The theme is the Art of Food and Wine Pairing. I'm a big proponent of starting a tasting with some sparkling wine and do it as often as the occasion allows. It's both practical and palate-pleasing.

Think of it: guests almost never arrive all at once but a good hosts always wants to have something they can offer when people do arrive. I'm sure I've said it here before. Serving up sparkling wine is a great way to begin; it's festive and sets a tone and the stage for more excitement to come. And it's great when you're serving some harder to pair nosh, or when there's an assortment of items on offer. In its very make-up, sparkling wine is arguably the most versatile wine made.

Of course there is still tremendous variety within the category - which keeps things ever-interesting for us wine pros and enthusiasts! While over dinner we had a sparkler from the Limoux region of France, next week's tasting will feature Cava. Why? Well... you'll just have to join us!

~ Rebecca

How to store open wine - 4 survival tips especially useful for summer days

Bottle Half Full?

Even when a heatwave can spoil things pretty quickly, if you're not predisposed to finishing an entire bottle of wine in one uncorking, we've got 4 easy, essential tricks that will help keep your tastebuds happy a few days at a time, no matter the season.

First, remember 2 things:

1 | Oxygen, aka air, is kryptonite for wine.

2 | Heat (and direct sunlight) is another big-time spoiler alert.

Here's what you can do:

TRICK 1.  Whether we are talking about wine of the red, white, or pink persuasion, keep your wine fresher longer by keeping oxygen at bay once you've had your fill.

There are some fancy tools out there, but our greatest success has come from the basic Vacuvin model. With easy handy work, a simple mini-pump sucks air out of the bottle using the special "cork" they've crafted. (For sparklers, use a proper closure and DON'T pump - see Trick No. 2 instead.)
 

TRICK 2.  You can also transfer unused wine to a clean half-bottle. If you're not usually a half-bottle kind of person, we've just given you a very good reason to buy at least one; a screw cap closure is all the better. And, bonus, you'll get to enjoy the contents on your way to happy wine storage.

Trendy Trick: A sealed Mason jar works, too.
 

TRICK 3.  Store the wine upright. This will minimize surface area exposed to oxygen, and the potential mess of a leaky seal!
 

Alright, you've officially employed at least one of the above three tricks (probably No. 3, right?), perhaps "cheating" as circumstance demanded on step one or two. We get it. You're on vacation, with limited resources! You're off to the right start, and we've saved the best for last:
 

TRICK 4.  The "Cork'n Chill" Method

Store remaining wine in the fridge. Reds, too? Not just YES, but YES,YES, YES! You'd never leave cut produce out to rot, would you? Well - guess what? - wine comes from grapes. Crushed ones! If you skip all of the tricks above, you MUST take this one little (quality of) life-saving measure: PUT IT IN THE FRIDGE.

But, but, but... what about drinking my red wine the next day?

Too often people are served or are drinking red wines too warm - particularly in the summer when "room temp" is well above the 62 degrees you should be serving most reds. It's a lot easier to get your red warmed up than it is to chill it, too.

INSIDER TIP.  To get your reds to optimal temp post chillfest, pull the wine out of the fridge as you start prepping for dinner and pour it into glasses. By the time dinner is on the table, the wine is at proper serving temp.

If you just picked up take-out or are in a hurry, you can run the bottle under warm water (not hot) for a few minutes and you'll be good to go. #thefridgeisyourfriend

Cheers, to a very happy Second Serving!

Get uncorked on Cape Cod: One roadtrip you'll NEVER regret!

Diving In

It's no secret we've been long-time advocates of Massachusetts' very own Westport Rivers Winery. Their sparkling wines are consistently head-turners (see the White House wine list...) and their diverse selection of single varietal wines additionally worthy of exploration each vintage. They are a family-owned operation that is truly in it for the love of it. And we heart passion - because without heart, we'd be relegated to drinking mediocre plonk (and the craft beer market wouldn't have any competition at all)! But we're not the only ones, as Westport, MA, where this winery cultivates its fruit and produces its wine, is a Right to Farm Community; agriculture is king, with 100% protection (so if you don't like the neighbor's chickens crowing at dawn or the horses down the street, you better find alternate real estate). Such an attitude certainly can't hurt a winery as dedicated to farming and the expression of terroir as Westport Rivers Winery. Last week we were able to get out of the office for the day and take a few curious friends with us down to the Cape to enjoy our first-ever, long overdue, in-person visit at the Winery. In only an hour and change we arrived at our destination - it is so close, yet such a world away, we immediately wondered how we hadn't cut the cord from our usual day-to-day sooner.  The grounds offer that certain New England charm you can't help but love, and beckon a picnic or at least a pause on your way to the beach. But with our Official Business hat on, we clamored inside the welcoming Tasting Room first and saddled up to their Tasting Station to see what they had open.

2012 Chardonnay vintage gets enthusiastic thumbs up

Their very reasonable $10 Tasting Flight delivered a sample of SEVEN of their selections - several of which we hadn't ever had the pleasure of exploring (some of the wines are available at the winery only and not available in retail/restaurant locations due to limited production):

We kicked things off with one of our favorites (and the White House's), the RJR Brut; Farmer's Fizz was next in line, a delightful thirst-quencher more reminiscent of a sparkling cider given its gentle carbonation and apple/pear flavor profile. Next we moved into their still wine offerings: and the current (2012) vintage of their Chardonnay KNOCKED OUR SOCKS OFF - the last vintage we tasted lacked the uber-clean, mineral-rich perkiness that this wine delivered with aplomb, and which we seek out more often in acclaimed French Burgundy! Another FAVORITE was their 2012 DRY Riesling, a wine which balanced prettiness and restraint to tantalize our taste buds with grass, honeysuckle, traditional "petrol" notes and ripe stone fruits in a silky sweep of flavor. With only 1% residual sugar, this wine delivers a flavor explosion that refreshes as much as it delights, and suits a wide-range of cuisine!

But all this isn't to say the whites or sparklers don't have worthy competition from WRW reds. Their 2010 "Second Flight" Pinot Noir was ANOTHER SHOW-STOPPER, more reminiscent of the great Willamette Valley Pinot Noirs with beautiful cress and earth notes buoyed by cranberry and cherry fruit (and, available at the winery, comes in at a remarkable $29.99 price tag!).

Perhaps in another post we'll wax poetic about how the unique terroir at Westport Rivers Winery impacts the truly remarkable wines they are creating.... but for now, we want to just encourage you to take a road trip this summer. There are ample opportunities to make an even bigger day of it, with their picnic style Sunset Music Series rolling out ALL Summer (Fridays, and some Saturdays) June 20 through September 13.  And, along with other participating wineries on the Coastal Wine Trail, they will celebrate 30 years as an AVA with their much-anticipated Wine, Cheese & Chocolate Festivaloff-sight at the Westport Fairgrounds on June 21.

Shop local. Support independent businesses. And toast to a happy summer excursion!