As Luck Would Have It--Dr. Konstantin Frank

Luck often has nothing to do with planning a successful vacation.  Often times, family trips take months to prepare and a lot of blood, sweat, and tears… maybe even some screaming.  Such was true for the excursion my family and I made to Upstate New York and the Finger Lakes wine region. 

The trip had been planned for over six months.  All family members’ schedules’ had to be synchronized.  Plane tickets were purchased.  A Canadian outing was added to the two-week vacation.  Lodging via a home exchange was carefully orchestrated with another family.  Hours of online searches and reservations were made.  Must-see destinations were researched. Anticipation was building.

Then two weeks before the trip, my dad died, unexpectedly and suddenly, in his sleep.

An entirely different kind of planning began in my family.  Extended family and friends were notified.  Arrangements were made for memorial services. Final resting place decisions were discussed.  His mother—my grandma—had just fallen very ill and was in the hospital in a coma-like state.  My siblings and I were already alternating trips to the out-of-town hospital to make sure someone was with her every day, and then we had to plan her son’s funeral.  And she wasn’t even awake or aware enough to be told what had happened to her only boy.

The details were all dealt with in their own ways in their own time.  Our grief was dealt with the same way.

The days passed and it came time to make another decision:  did we continue with our intended vacation or not?  Because we were doing a home exchange and another family was already planning on coming to stay in our home, the choice was fairly straight forward.  My family packed bags, finalized any post-funeral decisions, and said goodbye to my grandma, praying she would improve and this farewell to her would not be final. 

I cried when I left my grandma at the hospital to catch our flight.

I cried every single day of our twelve day trip.

I changed our flight to come home early when I learned a close friend’s father was facing the same fate as my own dad.

This story is not to make you believe I disliked the Finger Lakes region.  Quite the opposite:  I loved it there!  The many wineries I visited impressed me.  I immersed myself in and drank nothing but local wines.  Shipping home eighteen bottles and joining a wine club ensured that I had Finger Lakes wine to enjoy for the next twelve months.  As I opened and sipped each bottle after returning home, I savored the wine, remembering the roller coaster of that trip.  I had created an emotional connection to the area. When I finished my final bottle of New York wine about six months ago, I thought it would be my last for a very long time.

Finger Lakes wines that made their way to Wyoming with me.



Imagine my delight, then, when I happened to wander into an isolated, small-town Wyoming liquor store and looked at the shelf to see a bottle of 2012 Dr. Konstantin Frank Dry Riesling, not only a Finger Lakes wine, but one of my favorite wineries from our trip, the exact wine club I joined for a year.  It was my lucky day!  I bought two bottles—one to open that night and another one to savor later.

Though the price was only thirteen dollars (retail in Torrington, Wyoming), no dollar amount could be placed on the emotional connection I again felt to the wine region.  As I poured, swirled, and sniffed, the aromas wafted to my nose:  wet rock, green apple, and light floral.  I closed my eyes and smelled again the bittersweet days of that trip. 

2012 Dr. Konstantin Frank Dry Riesling, my lucky find.

As I sipped, the good acid, green apple, and soft floral tastes covered my palate.  The view of the vineyards and stunning Keuka Lake from Dr. Frank’s front windows came to my mind.  The lush green forests surrounding the water and the fresh air enveloped me once again.  I thought back to all I learned about wine on that trip and the knowledge of how important Konstantin was to the American wine industry:  grafting vinifera vines to North American root stock and proving that traditional varietals could be grown in the U.S. 

At Dr. Konstantin Frank's winery, an important part of American wine history.

Beautiful Keuka Lake from Dr. Konstantin Frank.

Finger Lakes beauty.

More of Keuka Lake's beauty.

The long finish made me ponder that life is like that wonderful glass of Dr. Frank Riesling.  Though the harsh pain from difficult times in our lives is as intense as the first sip of that dry Riesling, over time the hurt softens, but it still lingers, just like the finish of this wine.

Yes, I was so lucky to experience a wonderful trip to an important—though lesser known—American wine region. I was lucky to again find the wine that took me back to that vacation and reminded me how affected I was by the experience.  I was lucky to consume a glass of wine that evoked such an emotional response.  Events can be planned and fine tuned and retuned and planned again; however, lucky for us, luck will always have a place in the circumstances of our lives. 

It's Your Lucky Day



Did anyone else feel the luck of the Irish yesterday?  Celebrate a wonderful St. Patrick’s Day with wine?  Or maybe a green beer?  Okay, admit it...some of you celebrated with some whiskey, too! 

I felt quite lucky yesterday as some of the entries for the Monthly Wine Writing Challenge have started to roll in.  This is #mwwc8--luck.  I was feeling a little unlucky as no one had sent in a written piece yet.  However, I should have known that March 17 would be the day people would begin to feel their lucky writing powers!  Please read the entries I have received so far.   

The Wine Raconteur with "Luck be a Lady"

The Indian Paradox with "Wine Pairing With Luck"

The Family Nose with "Luck, Chance, or Fate"

Wine Ramblings with A Tale of Two Harrys

The Sybarite with "Luck"

Renenute13 with "Wish Me Luck as You Serve Me Tokaji"

Joy of Wine with "All the Blessings in the World"

Duff's Wines with "Wanna Get Lucky?"

My Custard Pie with "Luck or Judgement"

Eat With Namie with "Confessions to a Lucky Drop"

Remember, entries are accepted through Sunday.  Hope to see more from you lucky wine writers!

Devotion

Today, my daughter turned twenty. 

I appreciate this irony as I sip on her birth year bottle of Caymus Vineyards Special Selection Napa Valley Cabernet Sauvignon:  in her eyes, her BIG birthday is still a year away (twenty-one), but in my eyes, her true big birthday is now.  She is no longer a teenager.  When she turned 18, in my mind it was easy to pretend that didn’t make her a real adult.  Going off to college, living in her own apartment, making her own choices…all of these I could rationalize that she was still my little girl.  My cute, dancing four-year-old or my sassy, leopard-print-loving ten-year-old.  I made it through the years of watching my little girl grow and mature in huge leaps and bounds. With getting later curfews, having long-term boyfriends, buying prom dresses, traveling alone, and paying college tuition.  Though each of these ripped a little hole in my heart, she was still a teenager.  I still had that.  But I can’t say that anymore. 

The day I gave birth to Ashlyn, I was actually two years younger than she is on this birthday.  Every single day of adulthood I have known, I have been a parent.  Every single day.  Is this sense of devotion I have to parenthood better than what other parents feel for their children?  Definitely not.  But is it different?  Very much.  I have never had a day without a worry of whether my babies were okay.  The anxiety of being a good parent is so instilled in my brain, I rarely have a thought without my children in the equation.  Parenting is all I know.   Though it is not all I have, it is what I have had the longest.  Longer than my college degree.  Longer than my career.  Longer than my love of wine.  Longer than anything.  Longer, even, than the time I have been married to their father. 

So as I sip my beautiful twenty-year-old wine, do I believe that no longer being a teenager means my daughter doesn’t need me?  In some ways, no, she doesn’t. I look at her and see the young woman she has become. She is a beautiful woman, inside and out.  She is strong, independent, smart, and driven.  I know my devotion to parenthood--often at the expense of other parts of my life--has been well worth it.  I know that one chapter of my parenting is, in fact, ending.  I also know how thankful I am to still have her brother at home.  To still have a child to devote time and energy toward, until he, too, will move closer to adulthood.

With this birthday she has taken yet another step in her growth toward autonomy and life without her mother, father, and family. I’m reminded of the saying, "Give your children roots and wings." As I sit sipping a glass of wine with her dad--a glass she is not yet old enough to legally share with us--I know that she will be expanding her own wings a little bit further. I also know that no matter how old or independent she is, I am always her devoted mother.  I have given her the wings she needs to fly out of adolescence and into true adulthood.  But I also know she has strong roots to bring her home whenever she needs it. 

Want Some Cheese With That?

 When one thinks of wine in the United States, one would think of California…maybe Oregon or even Washington. One would probably never think of cold, windy, and remote Wyoming and definitely would not think of Newcastle, a small town nestled in the northeastern corner of the state. However, Newcastle does have an interesting winemaking history. Thanks to the now ghost-town of Cambria, many Italian winemakers made wine in this area for decades and passed on a bit of their home countries to those around them.

The coal mine at Cambria brought winemakers to Weston County. Cambria officially began digging coal in December of 1889, and with this, began Weston County’s wine history. Over 1500 people from 23 different nationalities lived and worked there. Though there were no bars, and alcohol was not allowed to be sold in the company town, the Italian winemaking immigrants made their own wine for Europeans who lived there. Cambria then closed on Saturday, March 15, 1928. With the mine closing, the town was finished as well, but the residents moved elsewhere and took their winemaking traditions with them (Griffith 58). Without Cambria’s history, actual winemaking in Newcastle may never have happened.

Batista Farella was one of these Cambria winemakers. He was born in Aquilia, Italy, October 17, 1881, to parents Angelo and Maria. Batista came to the U.S. in 1901 and made his way to Cambria in 1903. He worked there and then bought a homestead near the mine (Farella Family 413-414). In addition to being known for great gardening and a generous spirit, he was known for his winemaking. Since Batista was from Italy, he made Italian-style wine. The grapes he used were shipped to Lead in a box car. Farella’s children would love to eat these grapes on the fruit’s arrival, but Batista would not let them eat as many as they wanted; he needed all the grapes possible for his wine. He made wines of different dryness every year, depending on the times. When times were hard and sugar was scarce, Batista made a dryer wine. When times were better, he could spare more sugar, and a sweeter wine was made. He always said he was “trained in the school of make do,” and he made wine with what he could afford (Farella Family 414). Batista took pride in his work, making him notorious for his skills with wine.

Another winemaker who had his start at Cambria was Jacento (Matt) Perino. Jacento arrived at Cambria from Turin, in the Piedmont area of Italy, when he was 22. Upon arrival in the U.S., the clerk did not know the American equivalent of Jacento, so the clerk named Jacento Matt; the name stayed for the duration of Jacento’s life. Matt homesteaded on Oil Creek and made his wine there. Many people enjoyed Matt’s vino, especially the other Italians who did not make their own wine but wanted a remembrance of home. Perino’s “well-built” winery was in a cellar, and every fall he would get to work on production. His concord grapes arrived from California by train. He usually received six tons in lugs of thirty-three or thirty-six pounds each. He would take the grapes from the train to his ranch in his old Chevy truck. Once at his ranch, Matt crushed in large crocks using a wood four by four with a handle drilled in the top of it. The juice was then put in upright oak barrels with spigots at the bottom. To this first crush, Perino added no sugar. He would then crush the grapes a second time, adding sugar to this batch. After the second crush, the grapes were thrown out to the pigs for food because nothing could be wasted. The pigs would get “coo-coo” from this special treat (Hunt, “History”). Matt was a second winemaker from Cambria, but he was not the only Perino winemaker.

Matt’s son, Fred, also made wine. With his wife, Mary Ann, Fred made chokecherry wine. They would give small glasses of this wine to their children at evening meals. These children, Matt’s grandchildren, learned to appreciate wine so much that Jim Perino made fruit wines like his dad, Fred, and became the third generation Perino to make wine (Hunt, “RE: Started”). Though Jacento may not have imagined it when he arrived in the United States to start a new life, part of his old life—wine—became an important tradition to his American descendants.

August Piana did not live or work in Cambria; however, he was a third Italian winemaker in the area. Gus, as he was called, came to Newcastle in 1907 with Peter Aminetto (a friend with whom Gus would later open the Corner Bar). Gus’s home town was Sud Piana in Italy, named for Gus’s family who lived there. Starting in the 1920s until his death in 1957, Gus made wine in his cellar at his home on Main Street. The structure of the cellar is still there. A unique twist to this location is that Faust Musso made wine two houses west of Gus, and after Matt Perino moved to town, Perino made wine one block west of Gus (Piana). This area was Newcastle’s own little wine district.

Gus produced wine in a similar fashion to Farella and Perino. He bought from four train cars of grapes delivered to Lead, South Dakota. Each car held twenty-two tons of grapes, and at twenty dollars a ton, this was precious cargo. Shipped from the Chicago area, Gus preferred to use Zinfandel and Barolo. (Gus may have meant Nebbiolo, the grape that makes Barolo wine from his native Italy.) Each fall when the grapes arrived, Piana would use his two-ton Chevy pick-up to haul the grapes to residents of northeastern Wyoming who bought the fruit from him. People from Upton, Gillette, and Four Corners would buy one or two tons at a time, then the rest Gus would use. Jim, Gus’s son, remembers having “wine chores” to do for his father. One such chore was wearing rubber boots to foot stomp (crush) the grapes, two tubs at a time. When crushing was complete, Gus used old bourbon barrels from Kentucky to finish production. The bourbon makers only used these barrels once, and then sold them to the Italian winemakers for twenty-five cents, plus eight dollars shipping to Wyoming. The barrels were soaked for a week before use and were placed horizontally on racks for the duration of fermentation and aging. No sugar or any other elements were added to make the wine. As an investment, Gus purchased a corking machine. He soaked the corks for a week before, and the machine pressed the cork in the top of each bottle (Piana). Gus had quite an ingenious and efficient business of winemaking.

Like Matt Perino, Gus also passed his love of winemaking on to another generation. In the 1950s, Jim Paina, Gus’s son, started making wine in the fashion of his father. As time marched on, Jim eventually ordered his grapes from Deckers, the local grocery store. The cost of fruit went up drastically; by the early 1970s, when Jim Piana stopped making wine, grapes cost almost two thousand dollars a ton! Though Jim made wine, he actually never drank any. He gave every gallon away, many to Italian friends around town. In a unique twist, the hospital would often call Jim to ask him to give wine to certain people. These individuals had health issues, and the doctors thought the benefits of wine consumption could help these patients (Piana). The Piana men were wonderful vintners for many decades.

While not as well known, there were other Newcastle community members that made wine. As previously stated, Faust Musso made wine in his home on Main Street; he received grapes via train like Perino and Farella (Hunt, “History”). Another Cambria resident, Hank Martini, was an immigrant from Bolzano, Austria—once a part of Italy—who worked at Cambria before moving to Sheridan and making wine there (Martini-Bennett 605). Two gentlemen helped Gus Piana produce wine but also made it on their own: Emilio Gaido and John Allera. John ran away from his Italian home at age nine, going first to South America and then to California before finally ending up at Cambria, Wyoming (Piana). These other producers of wine may not have been as well known or had family stay in the area for generations, but they were still an important piece of history in Newcastle.

When thinking of Wyoming, most people would think of isolated wilderness, cold winters, or black coal. Few would think of wine…although history shows many should think of this unknown Wyoming subject. Because Cambria was such a melting pot of European immigrants where many Italians settled and continued their family traditions of winemaking, Newcastle has a very interesting wine history. There were multiple winemakers in this area who passed on the art and science of wine to their sons, and even grandsons, continuing a family legacy for generations. Batista, Jacento, and August may have left their home countries, but they brought a piece of this home with them to their new world: wine.

                                                   Works Cited
Farella Family. “Farella Family.” Weston County, the First 100 Years. Dallas: Curts Media Corporation, 1988. 413-414. 

Griffith, Elisabeth. “Cambria.” Weston County, the First 100 Years. Dallas: Curtis Media Corporation, 1988. 58.

Hunt, Linda. “Newcastle and Area Winemakers’ History: the Italians.” Anna Miller Museum, Newcastle.
 

Hunt, Linda. “RE: Started Research.” Message to author. 22 Jan. 2014. E-mail.

Martini-Bennett, Joan. “Martini, Henry E. and Katherine Smith.” Weston County, the First 100 Years. Dallas: Curtis Media Corporation, 1988. 605-606.

Piana, Jim. Interview by Linda Hunt. 30 Jan. 2014.  

Super Bowl Food and Wine Faceoff

The Mission:
Buy “everyday wines” to pair with Super Bowl inspired appetizers in an attempt to prove wine can be a football fan’s drink!

The Wines:
Les Monts Damnes Sancerre 2011 (Sauvignon Blanc)
Flip Flop Pinot Grigio 2012
Fish Eye Pinot Grigio 2012
Mark West Pinot Noir 2011
Accord Pinot Noir 2012
Rene Barbier Mediterranean Red (Merlot blend)
Baron de Barbon Rioja 2010 (Tempranillo)

 

 



The Food:
Veggie pot stickers (recipe below)
Fresh fruit with citrus or strawberry fruit dip (recipes below)
Pickle wraps
Shrimp cocktail
Pinwheels (recipe below)
Roasted red pepper hummus with celery and carrots (recipe below)



  



The Pairings:
The veggie pot stickers were a white wine’s friend. They paired so well with all of the white wine options: the Sancerre and both Pinot Grigios. The Pinot Noirs were so-so, with the Mark West pairing better than the Accord. However, the other reds were not good matches for the cabbage and sesame oil of the pot stickers. The call: pot stickers are white wines' friend!



The fruit dips were unique because one was citrus and less sweet and one was strawberry and sweeter. When all citrus—pineapple and the citrus dip—was paired with the Sancerre, it was a touchdown! The strawberry dip with grapes was a close second. Both dips did pair well with the grapefruit citrus of the Sancerre, no matter the fruit. The Pinot Grigios were okay, but nothing to cheer about. A penalty flag was thrown on the reds with the fruit dips. The sweetness of the dips made all the reds seem sour and bitter.

The pickle wraps paired well with both Pinot Grigios, though the Flip Flop did score more points. The Sancerre received mixed reviews, as did the Mark West Pinot, the Accord Pinot, and the Rioja. However, the Rene Barbier was really a good match with the pickle; the salt and vinegar of the pickle with the cream cheese and salty ham were a fan’s delight with the Merlot blend.

 



The shrimp cocktail was basically the easiest with which to pair wines. It was practically the universal pairing. It was good with the Sancerre and both Grigios, as well as all the reds. The lightness of the shrimp was good for the whites, while the tangy and flavorful cocktail sauce matched the red’s body and flavor. The shrimp cocktail should be on everyone’s Super Bowl food team.

The pinwheels were a match made on the field for the Sancerre, but overpowered the Pinot Grigios. As the wines got more structured and intense in flavor, they paired better with this flavor-filled appetizer. The Mark West, the lighter of the two Pinots, was a decent pairing, the Accord Pinot a step better, and the Rene Barbier better yet. The Rioja was worth the celebration of this great pairing! 



The roasted red pepper hummus rounded out the line-up of Super Bowl foods, and it was a bit of a loss when matched with the white wines. However, the hummus and the Mark West Pinot Noir were a great team, followed closely by the Accord Noir. It was also good with the Rene Barbier and Rioja, though not quite the perfection of the Pinot Noirs.

The Recipes:
Roasted Red Pepper Hummus
Mix together in a food processor:
One can garbanzo beans, drained
Dash of salt
Juice from half of a lemon
1 tbsp. cumin
Dash of chili powder
Two roasted and peeled bell peppers from the oven or roasted bell peppers from a jar (but only as many as you want--they are usually a bit oilier and may have more flavor, so you might not want to use as many if you use the ones from a jar)
Serve with carrot and celery sticks



Pinwheels
1 tub light sour cream
1 package 1/3 less fat cream cheese
1 packet ranch dip seasoning
1 small can green chilis
1 small can chopped black olives
2 bunches green onions, finely chopped
1 ½ tsp. lemon pepper
1 ½ tsp. chopped garlic
1 red pepper, finely chopped
2 tsp. dill seasoning
Mix all ingredients together; spread onto six spinach flour tortillas.
Let set two hours. Roll, slice, and enjoy.

Citrus Fruit Dip
1 block cream cheese
3 tbsp. orange juice concentrate
¼ cup Splenda
Beat with hand mixer until smooth.

Strawberry Fruit Dip
1 tub strawberry flavored cream cheese
1 small jar marshmallow cream
Beat with hand mixer until smooth; serve both dips with strawberries, pineapple, red and green grapes, apples, or bananas.

Veggie Pot Stickers
1 package shredded cabbage
1 tsp sesame oil
1 tbsp soy sauce
1 teaspoon rice vinegar
1/2 tsp sugar
1 tsp salt
Garlic and green onions are optional
Combine the above ingredients and cook over medium heat until the cabbage is cooked thoroughly.
30 Wonton wrappers
Moisten the wrapper around the edges with water and place 1 tbsp of cabbage in the center. Seal the edges.
In a deep skillet heat 3 tbsp oil and place the wontons in the skillet. Once they start to sizzle add 3/4 of water and cover with a lid until they begin to brown. About 7-8 minutes. Remove from the pan and serve.

Not a Box of Chocolates

The deadline was quickly approaching.  I looked at my calendar and hoped I had enough time.  My search probably should have started months ago; however, the limited time period I had given myself had to work.  I started investigating.  I had a vague idea of what I needed to find, but could it be found?  Could this be done in time? 

My fortieth birthday was quickly approaching, and I had still not purchased a birth-year wine to enjoy on my day. 

The mission:  find a 1974 wine of (hopefully) stellar quality to be shipped to my home in Wyoming…in the middle of one of the coldest winters in years.   Yes, I had work to do.

Wine is always a mystery.  From the time a grape begins to grow on the vine, the mystery of the weather, the animals, the harvest, the fermentation, and the aging all create a vast unknown of what a wine will be. Add to this decades in the bottle after the initial production and aging, and it is quite clear what a true gamble getting an excellent bottle of well-aged wine really is. 

Mystery one solved:  I found the wine I was looking for—a 1974 Fontanafredda Riserva Speciale Barolo.  I love the Nebbiolo grape, and I knew that Barolos age with grace…as I like to think I have been doing.  The wine was located. 

Fontanafredda Barolo Riserva Speciale 1974.

The shipping took several days to hash out since the wine was coming from NYC to Wyoming in weather that was not only reaching well below freezing, but even below zero.  My nerves started to twitch the instant I received the shipping notice that my birthday bottle’s journey across the cold U.S. was underway.

Mystery two solved:  the wine arrived unscathed.  The two-day shipping actually ended up being three, but that is another mystery when living in rural America:  when will the package actually arrive?  Upon arrival, the bottle was pristine. 

On the back of the bottle was a special sticker that this wine was purchased from a private collection.  The plot thickened.  Where had my bottle been for forty years?  I could easily trace my own path the past four decades, but what about this vino?  Had it been with just one owner before the specialty wine shop (where I made the purchase) bought the bottle?  Had it been passed from cellar to cellar, only to end up in Wyoming as part of a mile-stone birthday celebration?  Perhaps I will never know.

 

 

Beautiful bottle!

Mystery three solved:  the bottle opened easily.  I left the bottle out at room temperature about half an hour before opening.  I decanted the entire bottle, and the first glass we (hubby and I) had without filtering. 

There was so much beautiful sediment left in the bottle and still some light, tiny sediment particles in that first glass.  I was so nervous about whether the bottle was still alive that I feared filtering it might actually aerate the wine, and I wanted to do anything to make sure the wine still showed well.   After being poured in the glass, the color of beautiful brown, Fig-Newton filling reflected back at me--slightly hazy, but looking good with no visible flaws.  I was on pins and needles to see if my wine gamble had paid off!

Beginning to decant.

Fig Newton filling colored.

 

Slightly hazy, but a wonderful aged, brown tone.

 



Mystery four solved:  the wine was very aromatic (so much so my daughter said she could smell it all the way across our dining room table!). 

The first sniff was of fig and baked plum; then the smoke and campfire aromas came through.  Next was dull earth, then cedar and automotive garage.  The complexity of the wine made me smile.  The mystery was so close to being solved.  Would this wine live up to my expectations?

Aromatic on the nose.

 

Mystery five solved:  the wine drank beautifully!  The first touch of the wine on the tongue was the fig and baked plum from the nose.  This was followed by a punch of acid, making my mouth water.  The earth, green pepper, and herbaceous flavors led into a lengthy finish of baked plum, wood chips, and sawdust. 

 

Drinking wonderfully.

 

We opened the bottle at 8:35 p.m. and finished the first glass after 9:00.  I did filter and funnel the second glass since I was no longer worried about the flavor dissipating.  The second glass was just as good; in fact, my hubby liked it better at true room temperature.  We finished the second glass each (and bottle) two hours after the initial opening.  The wine still had so much life.  The fruit flavors were somewhat muted, but the acid, earth, herbs, and wood were shining through.   

My mission was accomplished:  even though I almost sabotaged my assignment, the mystery of the birth-year wine was solved. 

Like life, wine is such a mystery.  (I would say that life is like a bottle of wine, NOT like a box of chocolates.)  We never know what is coming in our future, just as wine producers do not exactly know what the future of their wines may be.  Even the best and most experienced winemakers must deal with the unknown of the weather, the birds, and the aging process.  Two bottles of wine stored right next to each other over the course of forty years may age differently. 

Twenty years ago I had no clue what I would be doing when I turned forty…except maybe feeling old.  Life will throw us all curve balls and take us down paths we could never have imagined.  We will face life, death, and the unknown.  But at the end of that path, we are like that mysterious bottle of wine--better for our aging, with so much left to show, not quite knowing what tomorrow--or the next day--will bring. So…bring.  It.  On!

Catching Fire--Firehouse Wine Cellars and Brewing

Long before at home-brew kits and microbreweries began to dot the landscape of small and large cities alike, Firehouse Brewing Company, located in the historic fire hall on Main Street Rapid City, opened its doors as the first microbrewery in the state of South Dakota.  In fact, at that time (1991), one had to drive hours and hours and cross several states before finding an establishment of its kind.  No, this isn’t another blog where I “cheat” on wine and talk about beer…although I could.  The Firehouse is doing a little cheating of its own by getting into the wine business and fermenting grapes behind the backs of all the hops it loves!

Starting the fire--Firehouse beer brewing.

 The affair with wine officially started over a year ago when Firehouse owner Bob and brewer Mike decided to continue their experiment of fermenting just about anything and add grapes to the mix.  They contracted with a vineyard outside of Rapid to produce Firehouse wines with South Dakota grapes.  Due to a hail storm this summer, and more ambition than originally planned, the local grapes were supplemented with California juice to produce quite a variety of white and red wines.  Brewer Mike now splits his time between the grapes and the hops as he continues his education through a California winemaker’s program.  Mike also receives on-the-job training from a consultant from California who has frequented South Dakota during the first vintage of Firehouse wines.  The consultant just spent time in Rapid to oversee the bottling of the California Syrah and will be back at the end of February to continue work on the wines.  March is the projected, and hopeful, release date of the inaugural vintage of Firehouse vino.

Wine making facilities; the original plan was only a tank or two! 

Basement barrel room.

The Sweet Sommelier and her sidekick in the barrel room.

Firehouse wines should have something for just about everyone.  Brianna and La Crescent, South Dakota hybrids, will make a lighter-bodied, off-dry wine, while an orange Muscat and a Gewürztraminer will be the sweet and citrusy whites.  Other whites will include the unique grape varieties of Chenin Blanc and Viognier.  Red wine lovers, don’t worry—there will be plenty for you, too!  Marquette and Frontenac, more South Dakota grapes, will start the list of dryer wines.  There will also be the usual and unique suspects of Merlot, Syrah, Pinot Noir, Cabernet Sauvignon, and Sangiovese.  A delicate rose from Grenache will round out the lineup of still wines.  I am also looking forward to the Port-style wine that is being barrel-aged until ready. 

 Tasting room area with tasting bar outlined in blue.

VIP room and additional tasting space.

The production and tasting areas are still works in progress.  The fermentation area sits behind the current Firehouse and upcoming tasting room.  The barrel room is in the actual basement under the historic buildings.  With the stone walls, this will eventually make a beautiful space for customers to see all steps in the wine-making process.  Future plans include staining the beams of this basement ceiling for better ambiance.  Though the tasting bar is currently under construction, the layout of the actual bar space is in place, and the storefronts will make a perfect new addition to downtown Rapid. 

Store front area--the future location of Firehouse Wines.

The Firehouse has been a trailblazer (fire pun intended) in the beer business in this area.  That spark has now started the fire for wine production.  Cheating on his great friend beer may keep Brewer Mike on his toes, but this new venture will fire up Black Hills wine lovers, just as Firehouse beer did for beer lovers two decades ago.  I am counting down to having yet another winery on the fast-growing Black Hills wine trail. 

It’s a Tough Job

Two years ago, my New Year’s wine resolution was to promote wine and wine-centric businesses in the Black Hills, Wyoming, and South Dakota.  In order to do this, I have traveled to different liquor stores, wine shops, restaurants, delis, kitchen-specialty stores, bars, wineries, and breweries.  All of these have been stops made on my own, many times without the business even knowing I was there or that I would eventually blog about my experience.  I have often teased what a “tough job” I have roaming the area to taste wine and eat food.  Many times, others have agreed with me, sometimes with a slight envious grin, sometimes tagging along with me on my journeys. However, as another wine-loving business (that I liked to frequent) closes, I realize I do, in fact, have a tough job!

First, Manchego, on downtown Rapid City’s square, closed and reopened as a Mexican restaurant.  I liked the idea of Manchego’s tapas style food, and I absolutely loved the idea of Machego’s automatic wine machine allowing customers the option to taste many different wines from the Enomatic. Granted, I know that running a restaurant efficiently is difficult, and something I know absolutely nothing about; I also know there were some problems with Manchego’s food, service, and prices that the new restaurant (under new ownership), Que Pasa, has overcome.  I never found the time to blog about Manchego before it closed, and always felt badly that I hadn’t done what I could to promote an establishment that promoted wine in the Black Hills.  (I have yet to blog about Que Pasa, only because now as a Mexican restaurant, it is a tequila bar, and other than my trips to Mexico, I am not a tequila expert…wink, wink!)

Now, Dakota Thyme, the backdoor neighbor to Machego/Que Pasa on Rapid’s square, has closed its doors. I did blog about Dakota Thyme and ranted about its great ambiance and wonderful food for breakfast and lunch.  It had a great revolving wine menu with the opportunity to purchase bottles for home consumption.  I really thought that it was a wonderful addition to downtown Rapid City and a wonderful addition to the wine community as well. 

Again, I realize I know absolutely nothing about what it takes to run a successful food-service business, but I do know I want to do what I can to help these businesses be a success.  I am sitting here wondering what I can do as a wine-lover to help other wine-lovers keep their favorite places alive and well.  I can be a good customer, I can be a good blogger, but what else can I do?  I will keep spreading the word, but I really am looking for suggestions.  If you have any, I would love to hear them.  You can leave them via this blog, my Facebook page (The Sweet Sommelier), or my e-mail (sweetsommelier@hotmail.com).  Promoting wine in a predominately rural area sounds like a fun job…and it is!  However, it is proving to be a tougher job than I thought. 

Let’s Hear It For My Girls!

Truer words were never spoken than when Plautus stated “Let us celebrate the occasion with wine and sweet words.” Looking for any reason to celebrate with good wine and great food, my gal pals and I convened for our annual Wine Wednesday Women Christmas soiree this weekend.  We love to spoil each other any chance we can, and this weekend it was my turn to celebrate sincere friendship with a wonderful group.
 

 The table was set full of wine glasses with care.

 

Santa's elf napkins and basil marked the seats for us there.

 

 





The Menu—Italian Inspired  

 

Course One:  Asiago, Parmesan, and Romano cheeses with Prosciutto and grapes
Wine Pairing:  Prosecco and Champagne
Taste:  Delizioso!

Course Two:  Green salad with Olive Garden Italian dressing
Wine Pairing:  Pinot Grigio (I assigned wines and guests brought their choice of the varietal)
Taste:  Fantastico!

Course Three:  Alfredo sauce with linguini and baked garlic chicken breasts
Wine Pairing:  Pinot Noir or Chardonnay
Taste:  Bello!

Course Four:  Mocha pots de crème
Wine Pairing:  Reeder Mesa Vineyards Grand Valley Port
Taste:  Perfetto!
 

Bubbles from Italy and France started off...

 

A cheese course with Prosciutto that left nothing to scoff.

 



Port and pots de crème was a pairing so dear...

 

If you have never made homemade Alfredo, try it soon.  It is not difficult, just time consuming to stir the sauce until the Parmesan cheese is melted smoothly.  It is the food of the Gods, mostly because it is cream, butter, and cheese.  Fabulously artery clogging! 

The dessert is my favorite part though.  Chocolate pots de crème tastes as if one has slaved over the delight for hours, when really it takes all of twenty minutes to complete.   

The Recipe

1 cup semi-sweet chocolate chips
2 Tbsp. sugar
Dash of salt
1 egg
1 tsp. vanilla
½ tsp. instant coffee
 1 tsp. rum liquor (I think you can use cognac or brandy too.)
¾ cup hot milk
Raspberries
Whipped cream

Add all ingredients except for the hot milk in the blender; slowly add the
hot milk. Cover the blender to prevent splattering and mix well. Pour into demitasse cups or small ramekins. Refrigerate until set.  Garnish with real whipped cream and fresh raspberries.

I made a mocha version, using one half cup milk chocolate chips and one half cup dark chocolate chips and two teaspoons Kahlua instead of the rum and vanilla.  The dark chocolate and coffee flavors were an easy twist on an already super-simple final course. 

So whether your occasion to celebrate is Christmas or friendship (or because it is Tuesday), I hope you make wine and sweet words part of the fun.   Treat yourself and your loved ones to great food, good beverages, and wonderful laughter.  Merry Christmas to all, and to all a good wine!
 

It left us all smiling, filled with great Christmas cheer. 

Wine on a Whole New Level--Level Design Lounge

In a beautiful, historic stone building nestled on the corner of picturesque Main Street Spearfish, appreciation of wine and design is being taking to a whole new level in the northern Black Hills of South Dakota…pun intended.  Level Design Lounge acts as the anchor to a bustling downtown block, offering much for wine lovers and wine newbies to enjoy. 

Beautiful, historic stone buildings.

Inviting from the outside in.

Level’s wonderful ambiance starts before ever entering the door to the lounge.  The entire building (and those surrounding it) is constructed of large sandstone blocks, speaking of a simpler time.  The instant one enters, the décor is modern yet inviting at the same time.  A seating area of mosaic mirror-topped tables is near the bar, and other smaller seating areas are dotted throughout the lower level.  Home décor, jewelry, art, and wine supplies for purchase are found throughout.  The upper level is a true lounge area, sporting such comfy looking couches one can barely wait to grab a glass of wine downstairs before relaxing with a friend, chatting on the couches above. 

 Reusing wine bottles as interior art.

 Lounge area, ready for wine and relaxing. 

 What a beautiful interior!

Once settled in the comfort of the coolest space ever, now is the time for wine.  Level has a nice list of by-the-glass options, from white blends to Chardonnays to Pinot Noirs to Zinfandels, with many in between.  The by-the-bottle list is even more impressive for an establishment of its size.  Whether one is in the market for a reasonably priced Moscato or is going all out for a budget-breaking Opus One, the bottle choices have every aspect covered.  I particularly appreciated some very unique varietals not found just anywhere:  a Picpoul Blanc, a Gruner Veltliner, and a Cabernet Franc.  We all know that these wine choices deserve at least some finger foods for pairing.  Cheeses, meats, breads, olives, hummus, and chocolates make up combination plates to please any palate. 

 My wine and cheese.

Loved the glass top tables!

If a great atmosphere with excellent wine and light food options is not enough, Level is still the stop to make.  Its events are first class and are worth the drive from any spot in the Black Hills.  Level has fun holiday events, such as a masquerade for Halloween, but the establishment also hosts monthly wine tastings with musical entertainment; the event is open to the public, but free for members of Level’s wine club.  Level also holds some very, very special wine events.  Three winemakers have hosted tastings at level in the past six months—Gary Wooten of Croze-Wooten Wines, Sean Minor of Four Bears Wines, and Erik Miller of Kokomo Wines.  These one-of-a-kind events are so important in our somewhat remote area, offering attendees the ability to learn more about wine in order to appreciate wine on a whole new level…again, pun intended.  The upcoming Riedel and Reds event in December is yet another opportunity for Level to increase wine knowledge and enjoyment in our little area of the American west. 

 Your Sweet Sommelier with winemaker Gary Wooten.

Enjoying one of the wonderful seating areas at a winemaker tasting event.

Yes, Spearfish is one of the most beautiful and charming communities in the Black Hills.  Its quaint downtown made of gorgeous historic sandstone buildings is a site to see.  Though Spearfish boasts many businesses worth a stop, Level Design Lounge is also a must.  The inviting atmosphere from the moment one sees the building is only increased by the wine, small plates, and events.  This business is a Black Hills beauty and wins the award for helping wineauxs appreciate wine on a whole new level!

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!