Spring Wines

If anyone's getting sick of hearing me sing the praises of Virginia Cabernet Franc or Chilean Merlot here, fear not! With spring officially settling into the DC area - and the weather not that far behind - the bigger reds will stay on the rack in the coming months as the lighter reds, whites and roses start to feature more prominently into regular rotation.

For reds, that means this in Pinot Noir's seasonal heyday. Lighter-bodied, with loads of fruit and - with the best from Burgundy and Oregon - spice, earth and complexity that proves that a wine doesn't need to be a big, heavy wine to have a lot going on in terms of what you can taste and discover.

That last sentence was veering extremely close to wine blogger snobbery and pretentiousness, so I apologize and will strive to do better when discussing the whites - especially because there are so many that are approachable, interesting and affordable.

While the Virginia Cabernet Francs and Petite Verdots are being put away for the warmer months, Virginia is no slouch in the white category either. Viognier, in particular, is a great choice, and one that I anticipate enjoying quite a bit of during the spring and summer. Pear, apricot and a little honeysuckle give these wines a lot of fruit while balancing it out with slate on the finish gives Virginia Viognier is why these wines continue to grow in popularity. According to Jordan Harris of Tarara, who makes a great Viognier in his own right, these wines don't show well during wine competitions, but that should take absolutely nothing away from what these wines can offer.

When it comes to pink wine, Rose d'Anjou is a solid go-to. Made predominantly or entirely from Cabernet Franc grapes and coming out of The Loire Valley, these wines - with their abundance of strawberries and raspberries, well-balanced structure and dry, refreshing finish - these wines are great any time during the warmer months and are version utile enough to pair with anything from barbecue ribs to charcuterie.

If you need good come backs when people make fun of you for drinking pink wine with your ribs, check back. That may well be a future post.

Finally, one should not ignore sparkling wines. Cavas from Spain are great, inexpensive sparkling wines that can be opened any time and enjoyed by a diverse crowd. Once you get out of the CVS brands of cava, there are some great options for under $10 maki them some of the best values in the wine world these days.

Whatever you choose to drink during the warmer months, enjoy it, and if you so dare, try to be a wine evangelist for all the beer drinkers.

Wines I'm Thankful For

This time of year, there seems to be a lot of chatter both in the wine blogger world as well as in the dead tree wine press about two topics: great wines for Thanksgiving and great gift wines. The former is a rotating crop of up and coming wines from new regions - one year Malbec from Argentina was the greatest wine ever for Thanksgiving. Rioja, Pinot Noir, Cotes du Rhone and Chianti have all also held that distinction for reds, while Riesling, Gewurztraminer and Torrontes have all had a share of the limelight for white wines for Thanksgiving. Ultimately, these reports all end by saying that people should drink what they like - and maybe get something a little nicer than usual for the occasion.

Holiday gift writing tends to explain why wines in the $30 and up are worth it for non-wine drinkers and explain why certain wines cost what they do and why, for a gift, they are worth it. These usually end with a little joke that the card should indicate that in five years, the giver would be happy to help the recipient drink the gift wine.

To do something little different, I wanted to offer up a list of the types of wines I am most thankful for this year. These are not, necessarily, good wines for Thanksgiving. Nor are any of them really good gift wines unless you are a cheapskate. Rather, these are the wines that I find myself cracking open more often than not on a regular evening, or that I have come to appreciate throughout this last year.

1. Chilean Merlot. Chile and Washington State have put Merlot back on the wine map, and Chilean Merlots - with an abundance of dark fruit, chocolate, spice and earth - almost always punch above their weight. Usually under $10, Chilean Merlots have become some of the best value, versatile, everyday drinking wines out there.

2. Virginia Cabernet Franc. I have written a lot about this wine on this blog, and with good reason. The quality and diversity of the Cabernet Franc produced in Virginia continues to grow and is helping to pave the way wider acceptance of Virginia wines in general.

3. Virginia Viognier. Viognier is doing for Virginia white wine what Cabernet Franc is doing for reds. If word gets out on how good Virginia Viognier really is, it could become a go-to white of choice for Chardonnay drinkers looking for something a bit more complex and aromatic as well as Pinot Grigio drinkers who are looking for more body. With its melon, slate and honeydew flavors, it is also a great brunch wine.

4. Cotes du Rhone. While these wines are still gaining and popularity - and increasing in cost - you can still get some very good ones under $15 that are full of clove, spice and blackberries.

5. Grenacha. Spain's second major red wine varietal is starting to gain attention. While these big, bold and smokey wines can be a little rough around the edges, there are some great values out there - especially if you are looking for bigger, more full-bodied wines that pack a punch and are a great value.

6. Argentine Sauvignon Blanc. Let's face it - California Sauvignon Blanc under $15 is rarely good, and the New Zealand stuff is good, but can be fairly acerbic. Argentina is coming into its own with this varietal. There is still the minerality and slate of the New Zealand stuff, but without the over-abundance of gooseberry that turns some people off. These are great light, crisp and refreshing wines.

7. Blends. While pretty much all wines are blends - you only need 75% of a single varietal to put the name on the label - winemakers are becoming more comfortable to put "red blend" or "white blend" on the label. Of course, Bordeaux is still making great wines which, by law, need to be blended, but the trend is catching on in the New World, too. Blends offer depth and complexity that you can't get otherwise. And as long as you stay away from the overly-sweet blends, there are some really good values available.

All of the wines are simply the ones I have developed a greater fondness and appreciation for this year, and all of them tend to have great cost-to-value ratios. During the season of holiday parties, dinners and happy hours, any of these wines would make great gifts or things to order off the menu that won't break the bank, but will leave you satisfied.

Jefferson Would be Proud

Yes, Barboursville has ruins, cows and wine. It also has large crowds and a theme park atmosphere

 On our recent trip to Charlottesville, we visited a lot of wineries and tried a lot of wine. This was my first trip to the region, and while I had heard many good things about the wine and the wineries in Thomas Jefferson's old stomping ground, I wasn't prepared for just how different each winery was in terms of atmosphere and ambiance, though I was pleasantly surprised. Since I have already mentioned Barboursville in a previous post, there isn't much more I need to say about it. True, it is big. Their wines are good. Still, I can't help the feeling that they are the Virginia wine industry's circus barker - imploring people to step right up to try wines from the state. The assembly-line atmosphere in their tasting room does little to counter this impression.

All in all, given its reputation, size and location, Barboursville is a good place to start - especially as an introduction to Virginia wines. And there are many other wineries located nearby. The other wineries we went to on the first day were Reynard Florence and Keswick Vineyards. Neither of these had the crowds or chaos of Barboursville. True, they didn't have Thomas Jefferson-designed ruins on the property either, but that's a small price to pay for tranquility.

Another view from another winery. For the life of me, I can't remember which one

Reynard Florence, a fairly new winery, was our second stop, and it couldn't have been more different. It is a small, family run winery. The tasting room feels more like a living room than anything, and we had the place to ourselves. One of the owners was pouring behind the bar. I first heard about Reynard Florence during this year's Virginia Wine Bracket Challenge where its Cabernet Franc was one of the contestants. I remember liking the wine and was impressed by the other wines they produce. They also make a Petit Manseng and a Grenache - both unique for Virginia.

Rounding out our wineries for the day was Keswick, which does a hefty wedding business for good reason. The winery grounds are beautiful. Finishing off a day of wine tasting with dry Rose on a porch in a comfortable chair is never a bad thing.  And, lest I forget to mention it, their wines are quite good, too. I was a fan of their Viognier and their Rose, though their Verdejo is also worth trying given that it is a unique varietal in Virginia.

This trip was also some of our friends' first experience with Virginia wines, and I am proud to say that they have now become fervent fans of Virginia Viognier. A weekend in Monticello will do that to just about anybody.

Ponzi’s Scheme: Fantastic Oregon Pinots

I know that the title of this post is a little predictable and cheesy, but I can’t help it – there was a slow softball pitched to me and I took full advantage of it. And I’m glad I did, because that means that I can relive my recent experience with Ponzi Vineyards, a pioneering family in the Oregon wine industry. Maria Ponzi, one of the daughters of the founders, current Director of Sales and Marketing, and sister of the winemaker, was recently in DC as part of the Capital Wine Festival. The wines were some of the most complex Pinot Noirs I have tasted in a long, long time. The food was delicious – especially the Pinot-braised pork osso bucco that Chef Mark Timms prepared that was paired with Ponzi’s 2008 Reserve Pinot Noir. The event was another success for the Capital Wine Festival and I am glad I got to spend some time sampling Ponzi’s wines and meeting the people behind them.

Ponzi’s history dates back to the start of the Oregon wine industry – the early 70s - when the Ponzis moved from Northern California with the sole purpose of making Burgundian wine in a cooler climate. Listing to Maria retell the story of her family leaving California to start their winery in Oregon, I was shocked by how piecemeal the whole move seemed. They knew that they wanted to move to Oregon, make wine made with Pinot grapes, and that’s basically it. They were basically making wine out of a garage for much of their history. Knowing how much time, energy, effort and money opening a winery nowadays costs, it’s amazing that the Ponzis gambled on starting a winery in what was then a remote hinterland far removed from the center of the American wine industry.

The gamble paid off, and Ponzi has been making fantastic wines ever since. My favorite wine was their 2008 Reserve Pinot Noir that’s complex and elegant with spiced cherries, licorice and a hint of earth throughout that ends in a long, velvety finish. It was one of several Pinot Noirs sampled, along with a crisp and refreshing Pinot Gris and a fuller-bodied Pinot Blanc that had pears, honeysuckle and floral hints on the nose and palate.

Throughout the dinner, I enjoyed speaking to Maria about her family’s history and the wine that they make. While their wine receives rave reviews from the usual suspects – both Wine Spectator and the Wine Advocate have scored Ponzi wines highly - they are now one of the deans of Oregon’s wine industry. At their core, though, Ponzi is still very much a family business that is run with a start-up’s mentality.

I also kept thinking about how far the Oregon wine industry has come since the Ponzis first arrived to work with cooler climate grapes. Oregon wasn’t anywhere close to being on the wine map then, and it now has a reputation for making some of the best Pinots in the world. Virginia is in a similar situation now. While the state is making some great wine, it is still seen as a novelty, an offshoot of the locavore movement, or the passion of a few dedicated wine enthusiasts. With the same sort of dedication to producing great wines that the early settlers of the Oregon industry had, and with the patience and desire to see the industry flourish, it is only a matter of time until Virginia is as synonymous with Cabernet Franc and Viognier as Oregon is with Pinot varietals.

Good Food, Good WIne, Good Cause

This is one of those weekends where I love that I care passionately enough about wine to write about it. With all the great events going on, it is hard to make time for them on, but I soldier on…

At the Virginia Wine Showcase I got to talk to people from wineries all over the state about the overall health of the industry and their own respective wineries. The short version is that Cabernet Franc and Viogner grow really, really well in Virginia; everyone is extremely optimistic about the direction the industry is headed; and if it weren’t for restrictive, outdated and downright asinine wine laws is nearby states – specifically Maryland and Pennsylvania – Virginia wines would already be reaching a much wider audience and gaining converts.

More on the Virginia Wine Showcase and the Virginia wine industry will be coming in the days to follow. But as the weekend is halfway over, it is important to look at the other wine-related events that are happening in DC. Specifically the 12^th Annual Washington, DC International Wine and Food Festival. If the Virginia Wine Showcase focuses on all things local, the Washington Wine and Food focuses on all things global. There are wines from Spain, Italy and France represented, as well as an impressive showing from the Finger Lakes.

After a weekend of wining and dining, it’s important to mix it up a bit… Like wining and dining for a good cause. And you have the opportunity to do just that on Sunday. Why not spend brunch trying wine and gourmet food by one of DC’s preeminent chefs at his namesake restaurant? With all the proceeds going to the DC Central Kitchen? That sounds like it just might be crazy enough to work! And that is what the organizers of the 12^th Annual DC Wine and Food Festival are hoping for. Tickets are still available on the Wine and Food Festival Website.

Starting at 11.00 am tomorrow, Chef Ris Lacoste will prepare an exclusive brunch at his namesake restaurant, pair it with wine and champagne and give all the proceeds to DC Central Kitchen. It couldn’t be a more worthy cause, and all it takes is to buy a ticket and continue doing what you have been doing all weekend. It’s the very definition of win-win.

Holidays Call for Good Wine

Merry Christmas to all Virginia wine lovers, Virginia winemakers and anyone and everyone else who may read this.

Whether or not you are looking to serve good wine during the holidays because it is a special occasion, or if you are entertaining relatives and in-laws and need a bit more bang for your buck, there are thousands of choices for both approaches. And Virginia wineries can help in both ways.

For quality Virginia wines to serve for the holidays, I am a fan of Fabbioli Cellars' Cabernet Franc and Paradise Springs' Chardonnay. Both are great wines that will please your wine-loving and wine-phobic guests alike.

Fabbioli Cellars' Cabernet Franc is a nice, medium-bodied red. It has a touch of sweetness reminiscent of raspberries and dark chocolate. It is not, however, a sweet wine. Rather, the sweetness gives way to an interesting complexity of pepper and nutmeg on the finish. The sweetness and spiciness work well together to give this medium-bodied wine a very well-balanced and enjoyable flavor.

I have sung the praises of Virginia Cabernet Franc in the past, and Fabbioli's is one of the best you can find. Plus, at $19, the wine is a great value for the quality.

As for white wine, if you haven't tried Paradise Springs' Chardonnay yet, you should definitely make it a priority. Not only did it win the 2010 Governor's Cup for white wine, but it is a robust, well-made white that would be a great addition to any meal regardless of official accolades. With crisp pear, green apple and brie flavors throughout, this wine would be a perfect accompaniment for appetizers or to serve at a holiday party.

Although I have been more impressed with Virginia Viogniers in the past, Paradise Springs' Chardonnay has convinced me that Chardonnay can do well in the state as well. At $29 the Chardonnay is a bit pricey, especially when compared to other chardonnays at the same price-point, but it is worth trying and sharing with guests.

This past year has been a good one for the Virginia wine industry, despite the sluggish economy. There are many options out there for very good Virginia wines that you can serve during the holidays.

Whatever you drink and serve this holiday season, have a safe and merry Christmas.

Notaviva – Music to Virginia Wine

We recently visited Notaviva Vineyards. This is one of those wineries that, for me, is more about atmosphere and ambiance than it is about the wines. If you are in the mood to spend some time listening to good music in beautiful surroundings drinking wine, this is as good a place as any. Notaviva prides itself on its ability to pair wines with music, and the live music that they have on weekends does a nice job of creating the right atmosphere. I like their dedication to adding an aural element to wine. Wine is such a sensual experience – from looking at the glass to smelling it to get a sense of what lays ahead to tasting it to savoring it, wine rewards those who use their senses. Notaviva adds music to this dynamic. I am glad that they have done so. Their staff is extremely friendly and helpful, which also helps with the overall experience. Music, wine and a friendly staff make Notaviva a great place to spend

an afternoon.

As for their wines, the best of their offerings is their 2008 Vincero Viognier. Not to sound too much like a broken record on this blog, but Viognier really likes growing in Virginia, and Virginia wineries can do amazing things with this grape. Notaviva’s Viognier is aged in stainless steel casks, which gives it a light, crisp flavor that accentuates this wine’s mellow pear and kiwi undertones. Try it with grilled shrimp seasoned with Old Bay, or even sautéed rockfish cooked in sage butter. The texture and flavor of either dish will go well with this Viognier’s mellow, sweet flavor.

Notaviva’s 2008 "Celtico" Chambourcin is an interesting, if not entirely impressive red. It has plenty of tannins, with a smokiness that makes this wine a good fit for foods cooked on a grill – from burgers to steak. Basically, this is a red that should go with meat. Grilled meat. Preferably with a spicy dry rub or sauce. Open up a bottle with dinner and finish it off with some dark chocolate for dessert and you will have a well-paired meal. I say it is slightly unimpressive, though, for the fact that for as much smokiness and tannins as it has, that is basically it. There are some whiffs of raspberries, but not many. And with a smokiness that permeates everything from first smell to last sip, there doesn’t seem to be much room for any other flavors to distinguish themselves.

What Notaviva tries to do, and does well, is add a musical dimension to wine. From the names of their wines, to the diverse varieties of music played in their tasting room, to the owner’s own musical backgrounds and the musical paraphernalia that adorns the walls of their winery, it is obvious that Notaviva was opened so that the owners could pursue their two passions: music and wine. They have created a great atmosphere and make some decent wines in the process.

Spring Visit to Paradise Springs

I have said a lot about Paradise Springs in the past – about their battle with Fairfax County, about finally being able to open, and the quality wines that they produce. From what I was told on my most recent trip, the winery is doing great. They are doing so well,in fact, that they cannot accommodate all the groups that want to pay them a visit, which is a great problem to have. Although they are still new, Paradise Springs can do wine tastings well – they were able to accommodate a group of 50 of us without making us feel crowded, cluttered or rushed. We arrived before they opened, and even after their doors swung open for other people, the personal attention never wavered. In fact, I got the sense that the only reason our group left the winery at all is because we had a lunch and two more wineries to get to during the day. Otherwise, everybody would have been happy to stay put, drinking and buying wine and learning about the winery’s history – both recent (as a winery) and historic (as the land has been in the proprietor’s family for generations).

I have mentioned in the past Paradise Spring’s 2008 Viognier and their 2008 Cabernet Franc. I will add to this their Cabernet Sauvignon. While not as thick, bold and aromatic of Napa cabs, it is good for a Virginia Cabernet Sauvignon. It is a little thin, but still has a nice aroma to it – with hints of blackberries, currants and chocolate – with a nice raspberry taste on the finish. This is a Cabernet Sauvignon that goes down smooth, albeit with less body than I usually like. It is a drinkable wine, though at $32 is a bit overpriced. In terms of white wine, I would stick with their Viogniers and stay away from their Chardonnays, which get into the bad habit of spending too much time fermenting in oak, overpowering any other flavors other than firewood that would be present in the wine. That said, their Vidal Blanc, while not quite as intricate as their Viognier, is a very nice, fruit-filled wine with a sweetness that is well-balanced against spicier, heavier foods.

The first time I went to Paradise Springs, it was cold and snowy. The last time I was there, it was warm, sunny and crowded. It is great to see a winery that fought so hard to open its doors continue to grow its base of fans and supporters, as well as expanding the number of wineries in Virginia that are producing interesting wines.

Recap: Charleston Wine and Food Festival

I was pleasantly proven wrong, both about my perceptions of the Deep South and of Southern food, especially grits, when Caitlin and I traveled down to Charleston for their annual Wine and Food Festival. Both are worthy of praise, but the festival’s offerings were the main reason for our trip. Neither of the Carolinas have become great wine-growing states yet. North Carolina has a few notable vineyards, like Biltmore Estates, which was at the festival, but I still haven’t had too many Carolina wines that have impressed me.

Although Biltmore had a presence at the festival, this was not just a regional festival in terms of the wines that were available. There were plenty of importers, wineries and regional distributors on hand pouring samples. Many wineries from California made the trip across the country to participate…had I known that there would have been so many good Lodi zins, I probably would have paced myself on the shrimp and grits front…But I didn’t, and I don’t really have any regrets about it.

There were many great wine options to choose from – including some fantastic wines that are usually out of my price range. I can’t tell you how many times I went back to get another sample of the thick, jammy, fruity deliciousness that is Stag’s Leap Cabernet Sauvignon. Sonoma-Cutrer’s light, crisp, sweet, pear-heavy chardonnay was a great white wine standout. Same for Kim Crawford’s slate and citrus-laden, almost tart Sauvignon Blanc. Mr. Crawford is one the best winemakers in New Zealand, and I was happy to suggest that everybody I was with try some of his wines, especially the Sauvignon Blanc, which has done so much to put New Zealand wines on the map.

What I did notice was surprisingly absent from the Charleston Wine and Food Festival were wines from Virginia. I tend to look for Virginia wines whenever I am at such an event. I noticed that they were glaringly absent from the moment we entered the tent…Actually, I noticed it after we each were treated to a breakfast brownie as our first food sample of the day. I thought that Virginia wines would want to take full advantage of a major food and wine festival to expand its regional reputation, but I didn’t see any wines, wine organizations, or wineries from the Old Dominion.

While wines from Virginia were themselves noticeably and unfortunately absent, I was happy to talk to some people from other wineries about Virginia wines and was shocked at how strong the state’s wine reputation is becoming. While Caitlin, her brother and his wife were getting their sample of grilled antelope – I am still upset I never got any – I spoke to Andy Wilcox from Lambert Bridge Winery in Dry Creek Valley, CA. After trying Lambert Bridge’s wines, where the peppery zinfandel which had a nice kick, plenty of tannins and a rich, molasses-like body was the standout (I do use “molasses-like” primarily because I was in the South) I asked Andy about Virginia wines. Andy was a good sport when I asked him to say, again, what he thought about Virginia wines when my iPhone camera didn’t record his statement the first time. The key takeaway is that Virginia wines are good, are getting better, and people in California are taking notice.

So often, I compare wines from Virginia and New York – where Caitlin and I do most of our tastings – to wines from more well-known wine-growing regions in California and overseas. Because of that comparison, I tend to find a lot of the wine we try flat and one-dimensional, especially reds (save for some really good Cab Francs from Virginia). So I say with no disrespect or ill will to Lambert Bridge that the Viognier I tried from their winery was less impressive than some of the Viogniers from Virginia I have discussed in the past. Virginia just seems to do Viogniers very well, and the state’s wine reputation continues to grow. Now if only Virginia wines would show up at festivals, such as Charleston’s Wine and Food Festival, even more people could learn about wines from Virginia.

Expanding DC’s Wine Country to Include Fairfax

There was considerable attention paid to the controversy surrounding Paradise Springs Winery last year. I wrote about it a couple times, here and here. After months of delays and thousands of dollars in legal fees, Paradise Springs Winery was finally able to open its doors to the general public earlier this month – becoming the first winery to call Fairfax County home.

Caitlin and I visited Virginia’s newest winery during their soft opening several weeks ago. We were both impressed with the beautiful winery grounds that make you forget you are in Fairfax, the restored farmhouse that has been converted into tasting rooms on two levels (avoid the lower one if you are on the tall side), and the barn that features live music and a third tasting station.

As for the wines themselves, Caitlin and I did a full tasting in the farmhouse and each had a full glass in the barn. I was a fan of their 2008 Viognier and their 2008 Cabernet Franc. Considering that these are the white and red varietals, respectively, that work best in Virginia, it is no surprise that these are the two strongest offerings from Paradise Springs. The former was citrusy, mineraly and had a slight hint of slate to it while the Cabernet Franc was a darker, robust and rather jammy wine for a cab franc. With both wines falling within the mid-$20 range as a price-point, you are paying more than the wine is worth. Still, both are decent drinking wines. And if you open either of the bottles on site, the scenery, hospitality, live music and atmosphere will more than make up for it. Light fare such as bread, cheese and salami are available on site.

Overall, I was impressed with what I found at Paradise Springs. I was, of course, hoping that they would win their legal battle and be allowed to open. On another level, I was skeptical that a winery would be able to thrive in the suburban cluster that is Fairfax County, albeit a part of the county that still retains a rural, rustic feel to it. The level of support the winery is receiving from the community I witnessed during our visit was impressive. Paradise Springs was packed, and we were told it had been bustling all day. The wine itself, while a little overpriced, is a welcome - and much belated - addition to DC’s wine country.

Given that our visit was during one of their opening weekends, I was not surprised by the festive atmosphere, and am eager to visit again under more normal circumstances. My congratulations go out to Paradise Springs for their successful opening, and for paving the way for wineries to open in Fairfax County.

RappAdventure

Although it is several weeks gone now, I am finally getting around to writing about Rappahannock Cellars, who was the gracious host for the inaugural TechAdventureDC event. Followers of Twitter, Flickr, Facebook and other social media platforms have probably already seen and read all that they need to about the event from the social media and techie perspective. I will add my three sentence write-up of the event from that point of view, then move onto the wine: It was a great way to continue online conversations offline and actually meet people face-to-face. I enjoyed receiving all of the positive feedback about the blog, and was surprised by how many people actually read it! It was a great way to get out of the city for a day, spending time in a beautiful setting, eating great food, listening to music in a barn and drinking some very good Virginia wines.

The winery was started by California transplants who moved to Virginia over a dozen years ago to start a family winery in the foothills of the Blue Ridge Mountains. As a member winery of the Blue Ridge Wine Way, and a winery that produces over 8,000 cases of wine a year, Rappahannock Cellars is now one of the bigger wineries in Virginia. Despite the many challenges that growing wine in Virginia has compared to California, the owners, winemakers, vine-growers, along with everyone else involved in the production of their wines seems to welcome the challenge. The ultimate payoff, of course, is what ultimatly flows out of the bottle.

During the tour of the vineyard, we were told that chardonnay does not grow well in Virginia, though they devote some acreage to it. From what I tried, I would agree that it is not the best white that they make, but their 2008 Noblesse Viognier was quite good, with a nice, dry blend of citrus and mineral flavors throughout the body and a rich, golden color.

Like chardonnay, Virginia is not known for its cabernet sauvignon. Rappahannock makes a drinkable one, however. It is not, by any means the thick, full-bodied wine that California has become famous for producing, but it serves as a good table wine that is more that able to accompany red meats, cheese and even pasta dishes. A better red that they produce is their 2007 Cabernet Franc. Perhaps cabernet franc just grows better in Virginia, or maybe I just know what to expect with Virginia cabernet franc, but I enjoyed it more likely because the cab franc had the subtle taste of peanut butter and jelly in the finish.

I found their dessert wines way too sweet and thick, with jumbled, muddled tastes that didn’t really offer anything too distinctive. The best way I could describe their 2007 Red Dessert Wine is like diluting a jar of jam with water and letting it ferment. Not my favorite, but many people on the trip enjoyed it - further reinforcing the fact that every palate is different, everybody likes and looks for different things in wine, and all tasting recommendations should be viewed as guideposts more than anything else.

Overall, a big thank you goes out to the organizers of TechAdventureDC and to Rappahannock Cellars. I would strongly encourage you to take a trip out to the winery, spend a day tasting what they have to offer and exploring their grounds. You will leave happy, with some very good bottles of Virgina wine.

Happy 20th, Tarara!

Tarara Winery in Leesburg is celebrating its 20th year in operation. To think of how far the Virginia wine industry has come since Tarara first opened its doors two decades ago is amazing. Of course, once upon a time - give or take the generations surrounding the Founding Fathers - Virginia was known for tobacco. Sure, some of its former residents - Thomas Jefferson, for example - dabbled in wine making, but having an established and respected winemaking industry is a fairly new development for the Commonwealth.

It must have been with some skepticism and perhaps a little anxiety that Whitie and Margaret Hubert opened their doors back in 1989 with the goal of producing wines that could be enjoyed by both the novice and the snotty aficionado alike. I doubt that the Huberts could have realized, back before the Internet, cell phones and laptops that they were going to be seen one day as a new breed of pioneers forging the reputation of Northern Virginia’s wine culture and industry. Whitie passed away last year, but Virginia’s wine landscape is spotted with “Glen Graduates,” as his disciples in Virginia winemaking are known.

Long story short, 20 years on Tarara casts a large shadow over DC’s wine country and is one of the true destination wineries in the region. It is not just its sheer size, but its prominence and reputation that help to distinguish Tarara. Their secret to success, as far as I can tell, is based on both the atmosphere and the wine that it produces. The winery has beautiful views of both mountains and water, a friendly and cozy, albeit often very busy, tasting room, and a good program of events that invites the community in to see what the winery has to offer. On top of that, Tarara makes some very, very good wines.

With all the high praise and bromides out of the way, Tarara does have some room for improvement when it comes to customer service. When I called up Tarara recently to get a bit more information on their “Toast to the Tunes” concert series, I called five times, and never once got hold of a live person on the other end, as there is no way to reach a live human on the weekend, even though there was an event that evening. Even after the frustrating phone ordeal, Caitlin and I headed out to Tarara, picnic in tow, to spend an evening at one of Virginia’s great wineries.

Back to the bromides and high praise for the place. Tarara is a beautiful, destination winery for good reason. The Toast to the Tunes series takes place on a bandstand that overlooks a pond, and while under-staffed, they set up a tasting bar in the center of the activity. There was plenty of space to set up on the lawn, if not at the tasting bar. Even though the event was well attended, it was not so crowded as to make it uncomfortable.

To be honest, though, I seriously doubt if anyone headed out to Tarara for the music alone. People were here for the wine first and foremost, and Tarara makes some great ones. Of their whites, my favorite is their 2007 Viognier. It was very crisp with a touch of acidity on the palette that gives the wine an almost, but not quite, sparkling quality. The nose has some fruit to it, but also has a bit of a chalky hue. In case you’re wondering, that is actually a good thing for this wine. Don’t ask how I got “chalky.” I did, and it’s not a bad thing. For $30 a bottle, their viognier is a bit pricey for a Virginia wine, but if you want to splurge on a great Virginia white, Tarara’s viognier is worth it.

In terms of reds, I tried a very nice Cabernet Franc and a less-impressive Pinot Noir. Stick with the cabernet franc. It was a bit darker than most cab francs, and had a nice, full body to it. The nose was lighter than the color was, though there was a nice hint of plumbs and a little whiff of chocolate to both the taste and the smell.