It's a Beautiful Day--Sonoma County Day Trip

The bright yellow sun glared overhead.  Rolling hills flowed, one to the next.  As far as the eye could see, green vines snaked up and down these slopes.  Long and neat rows created a vibrant canvas that met the crystal-blue sky. 

This was California wine country.  Sonoma.  Dry Creek Valley to be exact. 

Whether a wine lover or not, this is a special region.  This natural beauty entices even novice wine lovers to drink from its fountain of plenty. 

Beautiful view of the Dry Creek Valley of Sonoma County.

On this beautiful June day, my sister did just that.  The wine stars aligned, and she was able to experience a myriad of wine adventures most won’t enjoy even over an extended period of time. 

Wine experience one—Bottling line:  The two of us pulled into Bella Vineyards and Wine Caves after a glorious ride into northern Sonoma County.  In the outside production area sat a mobile bottling unit.  The owner of the company was kind enough to invite us inside the large trailer, where we saw the gas pumped into the bottle before the glorious red liquid flowed inside.  Then the cork was popped in, the foil was pushed on, and the bottle was moved down the line.  This was so awesome for Mariah to witness how the wine makes it to the bottle…literally.

Bella's production area and the mobile bottling line.

Wine experience two—Wine caves:  Our choice of Bella as our first destination of the day was a purposeful one; I wanted Mariah to see a wine cave.  We tasted in Bella’s cave and heard how it was drilled into the ground under eighty year old zinfandel vines.  Though we couldn’t tour the back area of the caves at the time, the overall concept was quite evident.  The idea of a natural way to keep wines at the perfect temperature and protected from the elements of the environment became clear while in the darkness of the cave, sipping the wines aged near us.

Inside Bella's wine cave.

Wine experience three—Barrel tasting:  As we continued our journey through the dusty back roads of Dry Creek Valley, we saw a sign that said “Barrel Tasting” and turned in to the parking lot of Zichichi Wines.  Zichichi only tastes out of barrel because they sell their wines as futures, meaning that a buyer signs up for the wines that are in the barrel right now, as the wines gently age until they are ready for release.  At the magical moment the winemaker thinks the vino is perfect, it is shipped to the buyers.  The tasting room attendant happily dipped her wine thief in to the barrels of wines, filling our glasses.  Any extra we didn’t want to consume went straight to the drain on the barrel room floor.  This level of involvement in the wine is not an everyday occasion for the average consumer.  Mariah will especially enjoy her Old Vine Zin when it arrives in 2016, pleasantly remembering our tasting day.

Production area and barrel tasting at Zichichi.

Wine experience four—Understanding terroir:  Many wine consumers have heard the word terroir, and maybe even use it now and again, but they don’t have a true understanding of what it means.  My sister got the down and dirty—pun intended—of what makes up the soil component of this illusive wine term.  At Papapietro Perry, as part of the wonderful patio tasting (with amazing Sonoma vineyard views), we saw jars of soil from three different pinot noir growing areas.  All three pinots were produced in the same exact way:  same yeast inoculation, same barrels for aging, same time in barrel, same production facility.  However, Mariah understood the difference area, region, and soil can make in a wine by sipping the pinots grown in different places.

Experiencing the "dirt" behind good wine at Papapietro Perry.

Wine experience five—A special vineyard:  Already with her head—and palate—full of new wine knowledge, we made our way to Healdsburg to visit a favorite producer of mine, Cartograph Wines.  I knew the wines here were great, and I knew Serena and Alan were amazing.  However, I knew one more thing.  I had one wine trick up my sleeve.  I knew Cartograph had an amazing pinot noir from the Mariah Vineyard, spelled just like my sister’s name, as well as having the same namesake—the song “They Call the Wind Mariah” which our mother loved.

Mariah with the Mariah Vineyard Pinot Noir by Cartograph.

The green vineyards seemed to streak up and down the hills in uniform waves, leading to the blue sky above, as we meandered through the back country roads to our Sonoma County rental at the end of the day.

I truly was amazed at what my new-to-wine-loving sister was able to experience, all on her first time in a truly beautiful area.  This special region rolled out the red carpet for Mariah on this trip.  It taught her lessons most wait years to discover.  It wanted to impress her with its beauty. 

And it did. 

A Dream Come True--Belle Joli Winery

         Three years ago, Matthew and Choi Jackson bought a plot of land on the outskirts of Sturgis, South Dakota.  Their goal?  To move a step forward in the fulfillment of a dream.  However, this dream had actually been a work in progress for over a decade, from the time the first grape vines were planted on a small half-acre plot inside Belle Fourche city limits in 2000.  To say a dream is coming true for the entire Jackson family as they celebrate the grand opening of their sparkling house and wine tasting room off Exit 32 this weekend is more than an understatement!

            After the initial purchase of the land, the area was then annexed into Sturgis city limits, and the process of getting water and sewer to the site was the first hurdle to overcome.  Last fall, ground was finally broken and construction commenced on a modern tasting room and wine-making facility that would house the equipment to make the Black Hills’ first sparkling wines produced in the traditional method—the same method used to make world famous Champagne wines in France.  Of course, nothing can go as smoothly as planned, and a Black Hills winter that saw the initial blizzard of the year the first week of October and the last snowflakes in May slowed down construction by several months.  Finally, on the Friday of opening weekend for the seventy-fourth Sturgis Motorcycle Rally, Belle Joli’s sparkling house and tasting room opened its doors. 

The modern front entrance welcomes visitors.

Sparkling house, producing the first traditional method sparkling wines in the Black Hills.

            In addition to the new facility, Belle Joli has been in the process of a facelift to its labels as well.  A new logo that will be consistent on all wine bottles was introduced; all labels now feature the two trees that stand out front of Belle Joli’s Sturgis location.  Wines are also being labeled by varietal names instead of a unique brand name.  For instance, the Riesling (with a small blend of Edelweiss) was called La Lure.  Now it will simply labeled Riesling, making it easier for consumers to know what they are drinking.  The same is true for the Chenin Blanc (formerly Dakota Breeze) and Cabernet Sauvignon (formerly St. Cab).  More modern-style coloring of the labels and logos also adds to the updated look of Belle Joli ushered in with the opening of the new tasting room.  Yet one more change is the planting of grapes out front of the Sturgis site; these grapes should be ready for harvest and wine making in under five years.

The Belle Joli tasting lineup.  New and old labels on display.

            Even with all of these changes, some things must stay the same.  The majority of Belle Joli’s grapes are still sourced from South Dakota, either from their current vineyards in Belle Fourche and just outside of town or another grower in Spearfish.  Matthew still produces three dessert fruit wines:  cherry, pear, and peach.  The Deadwood tasting room is also still open on Main Street Deadwood for tasting of all the wines Belle Joli produces.  Finally, the most important consistency, is the likelihood of seeing any member of the Jackson family at one of the tasting rooms, smiling and inviting customers to enjoy wine.  Mathew’s parents, Patty and John, have been an integral part of the winemaking business and have worked hard to help Choi and Matthew accomplish this tasting room goal.

The beautiful patio with the rolling hills in the distance.

            So, pick up a glass of Belle Joli bubbly—either the Brut Vintage (made from Washington State Riesling grapes) or the Brut Estate Reserve (made from Belle Joli’s La Crescent grapes)—to toast to the fact that dreams do come true!  It may take a lot of time and patience, but Matthew and Choi have proven that good things do come to those who wait…and work…and work some more. 

Cheers!

Grand opening events this weekend at Belle Joli: 

            Friday, August 15, 4:00 p.m.—Ribbon Cutting
            Saturday, August 16, 10:00 a.m. to 8:00 p.m. Public Open House
            Sunday, August 17, 2:00 p.m. to 5:00 p.m. Wine Club Member Party

Read about Belle Joli's harvest and hard work here.

I am Thankful For…Local Wines

Thanksgiving is a meal filled with foods that have very diverse flavor profiles.  From the salty of ham to the savory of stuffing to the sweet of sweet potato casserole, this large meal can often be difficult to find the exact right wine for serving.  However, never fear!  There are many wines that pair well with all these flavors.  And since I am more of a Small Business Saturday than a Black Friday type of shopper, I have created a list of wines from our local winemakers to serve with all these foods!  Enjoy this wonderful holiday and promote local wines all at the same time!

Naked Winery tasting rooms—Custer and Hill City, SD

Naked’s Riesling and Gewürztraminer are aromatic, off-dry white wines that will pair well with both the turkey and the ham on the Thanksgiving table.  The savory stuffing and flavored mashed potatoes would also present a nice contrast pairing with these white wines.  Though white wines tend to be more prominent during this feast, it is always nice to have a red wine option for red wine lovers, so Naked Pinot Noir or Dominatrix Pinot Noir would be an option.  The lighter-bodied red wines would go with the turkey, stuffing, and green bean casserole due to the more robust flavors of these types of foods.

Naked wines are beautiful in the bottle and the glass.



Stone Faces Winery—Hill City, SD

Pasque, made from Frontenac and Niagara grapes, is a semi-sweet wine with a pink color that will look beautiful on a table filled with abundant fall colors.  Beyond a color match, the slight sweetness will be a nice contrast pairing with the ham, stuffing, potatoes, and gravy. Red wine lovers have an option from Stone Faces as well, the 2013 Sturgis Merlot.  This is a lighter-bodied Merlot, produced more in the style of Pinot Noir.  Because of the lighter style, it would match with the flavorful dishes served. 

Though the bottle is the 2011, the glass on the right is the 2013 Merlot, a lighter-bodied red for Thanksgiving.

Prairie Berry Winery—Hill City, SD

Prairie Berry fruit wines are great options for Thanksgiving dinner.  The Pumpkin Bog is a match made in heaven for the fall festival of food.  Slightly sweet, this wine goes with the salty ham, savory dressing, and creamy potatoes with gravy.  Cranberry and Lawrence Elk (black currant) wines will pair well with this meal for the same reasons. Also of note is the ability to mull wines to enjoy during the Thanksgiving holiday.  All three of the above mentioned wines are great mulled with cinnamon, all spice, and orange slices. 



Cranberry, perfect color and flavor for Thanksgiving food. 

 



Belle Joli Winery—Belle Fourche and Deadwood, SD

Belle Joli’s LaLure wine (La Crescent blend) is a wonderful off-dry wine that would contrast pair with the salty and savory choices of ham, turkey, stuffing, potatoes, and green bean casserole.  It would also go well with the cranberry sauces and chutneys served.  With all of this talk of the main meal, dessert wines to pair with Thanksgiving sweets are also very important.  Belle Joli’s Pear and Peach dessert wines are made to have the same sugar content of traditional ice wines; they will pair well with pumpkin, apple, and berry pies.  A wonderful treat before the tryptophan induced nap.



La Lure, a great pairing for many foods!

 



I must not forget my Wyoming wine friends!

Table Mountain Vineyards—Huntley, WY

Table Mountain’s Cowgirl Blush, with its super cute cowgirl label, would accompany the traditional savory flavors and smells of Thanksgiving.  Its slightly pink color will also look wonderful in a pretty glass as part of the formal table setting.  If looking for a unique twist to the serving of traditional wine, Table Mountain has its Wyoming Nectar, mead (honey wine) spiced with cinnamon.  What a great option for the traditional meal.



Table Mountain Vineyard's Wyoming wines.

 

Buffalo Jump Winery—Cody, WY

Buffalo Jump’s slightly crisp Chardonnay would be a wonderful pairing for all the creaminess of the Thanksgiving meal found in the butters and gravies scattered around the table.  Buffalo Jump also has a new Riesling that would pair well.  Rieslings follow the contrast pairing and are a traditional standby for Thanksgiving dinners. I wish I could get my hands on a bottle of Buffalo Jump Riesling to pair with my meal; however, I have to wait yet one more week to try it!



Chardonnay as part of a great line of Buffalo Jump wines.

 



Though pairing wines with the traditional Thanksgiving fare can be slightly tricky, one doesn’t have to look any further than the local wineries of the Black Hills and Wyoming to find great options for the meal.  Whether you enjoy Black Friday or not, do a little early Small Business Saturday shopping at one of these great wineries.  All have wonderful options for every aspect of the bountiful feast you will be serving or attending on Thursday.  Cheers to a wonderful holiday with family and friends. And please be thankful for local wines!

The Most Important Part--Belle Joli Winery

Art.  Craft.  Career.  Way of life.  Winemaking is many things to many people.  To the people who love and drink wine, sometimes winemaking seems like this supernatural voodoo where grapes are turned into a magical potion that tingles our taste buds and lifts our spirits.  However, the people that make wine know what is really behind the magic of wine.  Over the summer, I have learned some of what it takes to make wine:  passion, curiosity, patience.  But all of these are not enough.  The most important element is still missing.  That element is good, old-fashioned, hard work!

At the beginning of October, I had the honor of helping with my very first harvest for Belle Joli Winery of Belle Fourche, South Dakota.  Husband-wife team Matthew and Choi Jackson, Belle Joli vintner and CFO, are a wonderful wine story.  Matthew was raised in and graduated from high school in Belle Fourche.  His wine-loving dad and brother are both dentists.  When Matthew graduated with an undergrad degree in chemistry, his family fully expected him to go on to dental school and join the family business.  But Matthew had been listening to his parents throughout his childhood.  He heard his dad, John, and his mom, Patty, always reminisce about their early married years when they joked they considered making wine in California in the 1970s, before California was the wine Mecca it is now.  He listened to their love and appreciation of wine. And he took it to heart.  Instead of dental school, Matthew announced he was going to enology school at California State Fresno.  There he met Choi and eventually convinced her to come back to South Dakota with him to make wine.  The rest is wine history.    

The first vines were planted in 2000, right in the middle of Belle Fourche, just a few blocks away from Matthew's parents’ home.  This small plot made the first vintages of Belle Joli wines.  As the wine business expanded, more vines were planted outside of town in 2004 and 2007.  Just last year, additional vines were planted outside of Sturgis, South Dakota, at the future location of a new, modern tasting room that will be built. 

Belle Joli's Marquette vines in the early morning, with bird nets and natural pest control (geese). 

The grapes I was helping to pick were from the vines outside of Belle Fourche planted in 2004.  When I showed up at 8:00 a.m. to begin picking, Matthew and a crew of two had already been at work for some time removing the bird netting from the LaCrescent and Frontenac Gris vines.  They were first using a tractor to help with the hundreds and hundreds of feet of netting, but when there was a glitch, they removed the rest by hand.  Belle Joli is truly a family business; the crew helping pick was made up of Matthew’s mom, dad, sister-in-law, family friends (some have been helping pick for ten years), neighbors, and even a local university dance team! Matthew and Choi’s nieces and nephews were also running through the vineyard, exchanging our filled tubs of grapes with empty tubs.  After homemade caramel rolls for breakfast, served by Choi and Patty, we picked for eight hours, with a break for sandwiches and homemade brownies for lunch. 

Early morning vines with netting.

Hardworking winemaker Matthew removing the nets so harvest can begin. 

John Jackson towing the grape harvest.

The weather was beautifully warm for a fall day, and I thoroughly enjoyed my day picking.  However, when I was done picking, I was done for the day.  Winemaker Matthew’s work for the day was just beginning. He delivered the grapes to the winery and began the process of destemming and crushing the harvest.  Choi said he would work well into the night and have a crazy week or so processing and fermenting the grapes.  The second harvest was planned for two weeks later, and I was in line to harvest the still-growing Marquette grapes.  But in typical destructive Mother Nature fashion, a huge October snow storm unleashed itself on the Black Hills.  The day before harvest, over 40 inches of snow fell in Belle Fourche, moving harvest back…one whole day.  Those in the industry realize that even though I was snowed in at my home, safe and warm away from the incredible blizzard, hard-working winemakers like Matthew have no such luxury.  As soon as the roads opened, those Marquette grapes had to come off the vines. I am sure this harvest wasn’t nearly as beautiful or fun as when I picked two weeks before, but it was a must for Matthew and family.  Luckily, the grapes were not damaged from the storm and harvest was completed without any more disasters.  Matthew and Choi continued the hard work that is their passion, curiosity, career, craft, and love.     

Your Sweet Sommelier harvesting the LaCrescent grapes. 

Bountiful LaCrescent vines.

Though wine seems like such a romantic beverage (and believe me, it truly is), there is nothing but hard work behind that beverage.  Wine drinkers need to let go of the idea that winemakers sip wine in beautiful vineyards at sunset and in front of glistening fireplaces in the dark.  The true vision of a winemaker is of someone who gets up well before dawn and works well after midnight.  Winemakers are apt to have purple-stained fingers, calloused hands, and tired backs.  They also have a hard-working family or crew behind them, both figuratively and literally, making the dream a reality.  I have seen the passion, curiosity, and patience winemakers possess, but ultimately, all of these aspects of the business are nothing unless hard work comes into play!  Thank you, winemakers, for all your work.  I toast to every one of you!

My after-harvest meal--thank you Matthew, Choi, John, Patty, and crew!

Wine Drinkers are Made, Not Born--Black Hills Wineries

Okay, I am not sure if this is scientifically true, but I know this is anecdotically (may have just made my own word) true.  What I mean is I have seen numerous people become drinkers of better wine just from drinking more wine.  My favorite story is of my sister-in-law who when she started drinking, drank only the sweetest wines she could get her hands on, like Moscato.  Within one year of drinking wine regularly, she was a California Cabernet drinker!  Now that is a palate that developed quickly!  At the end of June, my daughter turned 21, so I saw the fabulous opportunity to build the palate of her and her newly-21-year-old friends!  They weren’t born with Riedel in their hands, but they are now on the path to learning how to drink wine, that’s for sure!

            Finally legal, the last of her friends to be so, Ashlyn came home for the long Fourth of July weekend.  Before coming I asked if she might want to stop at a winery (or two), and she was very excited.  So of course, I took that inch she gave me and went a mile, deciding to visit three of my favorite wineries in the Black Hills over two days.  Each winery has different qualities that make it special and different qualities for wine newbies to enjoy.  (I have written about each of these wineries at some point before, but they are worth a recap today.)  Of course, Ashlyn, Caitlin, and (later) Dorothy were trying the sweeter wines at each stop.  However, please don’t cringe at this.  I have always considered sweet wines “gateway wines” that will eventually open the door for other wines.  Again, making a wine drinker does not necessarily happen over night!

Winery One:  Naked Tasting Room, Hill City

            Naked Winery is a tasting room for Naked Wines produced in Hood River, Oregon.  There are two tasting rooms in the Black Hills, the Hill City location, where we stopped, and the Custer location.  Hill City is unique in that it is now producing its own beers under the Sick and Twisted label and has started to blend its own wines that were first produced in Oregon and then shipped to South Dakota for blending, bottling, and labeling.  My only rule here was I wanted the girls to try the traditional vitis vinifera grape wines, not the super-sweet other fruit wines.  The novice wine drinkers balked at first…that is until they took their first sip!  They started with an off-dry pink wine—Booty Call Blush—and their love for wine began.  They tried several whites, from Score Sweet White to Tease Riesling to Sundressed Outdoor Vino.  The girls enjoyed them all, but their favorite was Cougar, a semi-sparkling white from Oregon grapes.  They did try one peach-Moscato blend, and I was very pleased when that was almost too sweet for their blooming pallets…all good news for a sommelier mom!

Winery number one--Naked Winery tasting room in Hill City.

Fun and funny merchandise at Naked.

Winery Two:  Prairie Berry, Hill City

            My daughter has been to Prairie Berry on several occasions before; it is one of my favorite places for lunch, and I have requested Mother’s Day brunch here with the family on more than one occasion.  However, she was excited to be able to enjoy some wine with her food for a change!  We ordered food before tasting, and Ashlyn tried a wine cocktail, the Blue Suede Shoes blueberry wine with lemonade.  (I have had this before and knew it was a yummy summer drink!)  After the fabulous food, we started sipping some of PBW’s sweeter wines.  Of course, the first one to try had to be the flagship wine that put Prairie Berry on the map, Red Ass Rhubarb.  This and Lawrence Elk were standouts in the wine lineup.  The girls did try one of the sweetest wines on the menu, Calamity Jane, reminiscent of Concord grape juice.  Again, I love Calamity as a gateway wine that gets people hooked on wine, but to my pleasure, it was also too sweet for my wine drinkers in-the-making.  Stop two and once more, sommelier mom is happy with the palate progress. 

One Prairie Berry's outdoor stairway.

Winery Three:  Belle Joli, Deadwood

            I love Belle Joli’s story.  Winemaker Matt went to enology school in California, then came back to South Dakota to grow the majority of the fruit for the wines he and his wife Choi make.  Belle Joli is very much a family affair, with Matt’s parents also acting as brawn (and maybe some brain) for the operation, which is still small but has plans for expansion with new vines and a new facility near Sturgis.  My group of wine novices had grown to three by this point, and the young ladies were very pleased with all of the Belle Joli wines they tasted.  La’ Lure (an award winning wine) started off the tasting with a splash, and the positive progress continued through the Edelweiss, Mon Cherry, pear dessert wine, and peach dessert wine (both mimicking the sugar content of ice wines).  The favorite was a tie between La’ Lure (a blend of Edelweiss and Riesling) and Edelweiss, showing that the beginners have already moved on to German-style wines, a wine win as far as sommelier Kara is concerned!

Tasting at the outdoor tables at Belle Joli in Deadwood.



            So yes, building a wine palate that can impress others often takes years; however, learning to appreciate wines is the first step to loving more complicated and serious wines.  I often think of where I would be now if I had started appreciating wine at age 21.  Over twenty years of wine experience instead of ten and who knows what I might know now…I guess we’ll see in ten years, won’t we (wink).  I do know that I loved sharing one of my loves (wine) with one of my loves (my only daughter).  I also tried to use it as a tool to teach these college students about responsible drinking for enjoyment, of which I have always said wine is the epitome.  Wine is meant to be sipped and enjoyed, slowly with food, as an experience often shared with others.  This experience is now passed on to three more (hopefully) wine lovers.  And to all of you:  keep building that wine palate!  Cheers!

What the Heck is a Brinery? Black Hills Beer and Wine

And in addition to brinery, what the heck is a portmanteau?  Are these two of those complicated wine terms the average person has no clue about and no use for?  What do these words mean?!? 

Actually, a portmanteau is a word created by combining two words together into one—ginormous, Spanglish, Brangelina.  Lately, our culture is filled with them.  So I decided to create my own:  brinery!  A brinery is a mix of brewery and winery together, and this past Saturday I led a wonderful group on a Black Hills Brinery Tour, getting the best wines, beers, and scenery the Black Hills has to offer. 

Brinery Tour group outside of Crow Peak Brewing.

Stop one:  Naked Winery/Sick and Twisted Brewery Hill City

            Naked Winery is an interesting Black Hills story.  The wines are actually produced in Oregon, primarily from Washington and Oregon grapes.  South Dakota has two Naked Winery tasting rooms; the original in Custer, South Dakota just celebrated its second anniversary in March.  I have been privileged to witness the evolution of these tasting rooms from the very beginning, and what a fast evolution it has been!  The Hill City tasting room has expanded the number of wines it sells, doubled the size of its tasting room, and started brewing its own beer under the Sick and Twisted name.  There are six Sick and Twisted beers, all with some pretty risqué names, adding to the whole naughty, naughty theme of the Naked wines.  Though I regularly admit I am not a beer connoisseur, several in our group who are avid beer drinkers gave the Sick and Twisted beers thumbs up.  (I even remembered to bring the hubby’s growlers from home and filled a growler with the Panty Dropper Porter…I told you, naughty, naughty!)   The wines, as always, were a special treat!  In the past I have I enjoyed the flagship wine of Naked, the Merlot, and the 2009 vintage was no exception.  I also have a special affinity for Oregon Pinot Noirs, and Naked has two that are very nice!  Yes, Naked Winery/Sick and Twisted Brewery is a perfect example of my new word brinery!

Tasting at Naked Winery/Sick and Twisted Brewing, Hill City.

 Stop two:  Prairie Berry Winery

            I have also written about Prairie Berry Winery before, as it was the winery that broke ground for the other tasting rooms and wineries that now call the Black Hills home.  Prairie Berry has also evolved into a premier winery, whether in the Black Hills or elsewhere.  Originally, Prairie Berry produced more (and became famous for) fruit wines from rhubarb, pumpkin, and buffalo berries.  However, as this establishment has attracted more palettes, it has also evolved.  It now produces more dry reds and some very quality dry reds at that!  I happen to enjoy Phatt Hogg Red (a blend in the Pinot Noir class), Rimrock (a Zinfandel), and Sand Creek (a Cabernet Sauvignon blend).  The fruit wines are still incredibly fun and popular, and in honor of the Cinco de Mayo weekend, one could order a Red Ass-arita, a margarita made from Red Ass Rhubarb wine.  We also ate our lunch at this stop.  Though I can rave about how far PBW has come with its wine production, I don’t have the words to talk about the food that can be experienced here!  We had gourmet Paninis and pizzas since we were just breezing through, but the lunches and special dinners here are absolutely amazing!  I am hungry just thinking about the mouth-watering treats served from the kitchen created by specialty chefs Maija and Heidi.

Tastes and lunch at Prairie Berry Winery.



Stop three:  Belle Joli

            Though the Black Hills still has a very small number of wineries and tasting rooms, I love that each one is so unique when compared to the last.  Belle Joli is different still from the last two stops.  Enologist and vintner Matthew Jackson went to CSU Fresno, and then came back to Belle Fourche, South Dakota to grow grapes.  There is the facility and vines in Belle Fourche, but now there is also a small tasting room in Deadwood, South Dakota and more vines between Belle Fourche and Sturgis, SD.  Also, expansion plans include a larger tasting facility outside of Sturgis, hopefully breaking ground this summer.  Jackson grows the majority of his grapes and outsources for some of the fruit used in his dessert wines—cherry, peach, and pear.  The new peach and pear dessert wines I tried this weekend have similar residual sugars to ice wine, and the wonderful smooth flavor showed this.  Belle Joli is still a true family affair, with Matthew’s wife, Choi, and parents taking active roles in the wine production.  I look forward to seeing the continued progress of Belle Joli and its truly South Dakota product.

Purchasing at Belle Joli in Deadwood.

Stop four:  Crow Peak Brewing

            The final stop on our Brinery Tour took us to yet another unique aspect of the growing wine and beer industry:  Crow Peak Brewing in Spearfish, South Dakota.  The brewery started on a small scale in 2007, and then moved to a gorgeous, wood-sided facility in 2009.  (The mantel made of rocks that is in the shape of a beer jug is my favorite part of the décor.)  Many seasonal beers are brewed here, but some of the selections are canned throughout the year for distribution around the multi-state area:  Pile O’ Dirt Porter and 11^th Hour IPA.  Again, I’m not a beer drinker (wine only, thank you!), but I love the ambiance, culture, and environment of microbreweries.  They are just fun places to be!  Crow Peak was no exception.  Our large group split into smaller groups and received tours of the beer production areas from Josh, one of the owners.  We also sipped on many different types of beer, from a lighter cream ale to a hoppy, hoppy IPA.  I was again prepared with the growler that I filled with the hoppiest of the beers for my hubby, since those are his favorites. 

The sommelier had a beer...at Crow Peak Brewing in Spearfish.

            After four stops enjoying Black Hills brinery experiences, the bus ride home was not boring.  (What happens between Sundance and Upton, stays between Sundance and Upton.  Hahaha!)  I truly enjoyed both the wine and beer of the brineries in the Black Hills.  Just like portmanteaus evolve with our culture and society (who would have imagined a word like “sexting” even ten years ago), the wineries and breweries of the Black Hills are evolving into world-class establishments.  My hope is that as these industries boom in all regions of the country, our little corner of the Midwest will also continue to see the expansion of these industries.  Next year’s Brinery Tour can’t get here soon enough!