Wine Production – Refoksa Tue, 22 Nov 2022 07:57:09 +0000 en-US hourly 1 Wine Production – Refoksa 32 32 Portland Company Is Grape Contest Finalist | News, Sports, Jobs Tue, 22 Nov 2022 07:33:35 +0000

GENEVA – Cornell AgriTech and the New York State Center of Excellence for Food and Agriculture today announced the 12 finalists, including one from Portland, for the New York Concord Grape Innovation Award, a first-of-its-kind business competition aimed at boosting the innovation and the development of new products and markets for one of New York’s largest and most historic wine industries.

Funded by the New York State Department of Agriculture and Markets and organized and hosted by Cornell AgriTech in Geneva, the competition will award more than $100,000 in cash prizes and support packages from Cornell experts.

The finalists are divided into two categories: Best New Concord Grape Beverage and Best New Concord Grape Product.

The six finalists for Best New Concord Grape Product:

¯The Discovery Centre, Harris.

¯Siena Development Group, Geneva.

¯Annie’s Ginger Elixir, Brooklyn.

¯Fittnell Farms, Newfield.

¯Chia Smash, Brooklyn.

¯ODR Foods, Geneva.

The six finalists for Best New Concord Grape Beverage:

¯ Pleasant Valley Wine Company, Hammondsport.

¯Ferme d’Arc Sauvage, Pine forest.

¯ Westfield Maid Cooperative, Portland.

Blackduck cider house, Ovide.

¯Naturao/Ramborne LLC, Warners.

¯Knapp Farm, Lowman.

The finalists will compete in a live judging summit on December 9 at Cornell AgriTech in Geneva, where the prizes will be awarded. Submissions will be judged on market readiness, innovative approach, economic impact on the Concord grape industry, potential for expanded use of Concord grapes, and percentage of Concord grapes in the product.

In addition to the prize packs, winning products will also be showcased at Taste NY welcome centers and markets across the state.

“The Concord grape has an important heritage in New York State and remains a vital part of the state’s agricultural economy,” said Sam Filler, executive director of the New York Wine & Grape Foundation. “Finding innovative uses for Concord will ensure it remains a valuable varietal for growers.”

“New York’s Concord grape growers are leading our country in producing this specialty crop that supports our farming community and grape-related businesses in New York State,” said New York State Agriculture Commissioner Richard A. Ball. “I am proud that the state is able to support the New York Concord Grape Innovation Award competition and look forward to seeing the exciting end products at our Taste NY markets across the state.

The idea for the competition grew out of New York State’s 2018 Concord Grape Summit, held at the Grape Discovery Center in Chautauqua County to strengthen the industry, which has suffered from low prices and consumer demand, labor shortages and rising production costs in recent years.

“The history, heritage and economic vitality of the Lake Erie Concord wine region are intertwined with Chautauqua County and the identity and success of the state, and it is imperative to strengthen this agricultural sector. for generations to come, said Cathy Young, executive director of the Center of Excellence for Food and Agriculture and former state senator who attended the 2018 summit. Concord grapes make up about 80% of the total tonnage of all grapes grown in state, with the greatest concentration of production being in the Lake Erie region. Statewide, approximately 121,000 tons of Concord grapes are grown annually on some 30,000 acres of vineyards.

“The Concord vineyards in Western New York have a long history of producing wholesome, delicious fruit because the variety is so well adapted to the soils and climate of the region,” said Terry Bates, director of the Cornell Lake Erie Research and Extension Laboratory.

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Drink of the week: The Beast Wine Collection by Tendai Mtawarira Fri, 18 Nov 2022 22:03:03 +0000

The Chronicle

Pierre Matika

THIS week we honor and applaud the success of one of our own in the wine industry – the Beast.

Known for his bulging physique and brutality in the contact sport of rugby, Tendai Mtawarira – the Beast, showed his softer side and shared his secret love for wine.

The Beast became a household name from afar during an illustrious rugby career, but this time he definitely played the right chord.

After hanging up his boots in 2019, he decided to follow a different career path – one that he had a deeply centered passion.

It was then that he “poured” his passion into a new business venture that is sure to be relished in many restaurants, homes and bars.

The Beast Wine Collection

An avowed wine lover, Beast launched his own bespoke wine collection just over a month ago, which he dubbed The Beast Wine Collection.

The full bouquet of the collection is so far available to buy online in South Africa and will hopefully be used around the world.

“My life has been seasoned with a multitude of blessings as well as sheer resilience and passion, and it is a great privilege to be able to share my secret love for wine.

“From all my travels, I can confirm that South African-sourced wines offer a distinct quality and an overall enjoyable tasting experience. All of our wines are produced in an environmentally fair and sustainable manner.

At Beast Wine, we always aim for excellence, excellence that I invite you to savor alone or in good company,” said the Beast.
how it started
Beast had just retired from professional rugby as a Springbok prop and ventured into the world of philanthropy and entrepreneurship full-time.

At the beginning of 2021, it was a friendship and a true love of wine that brought the Beast Wine Collection together.

Over the past year, Beast has been dedicated to understanding the wine industry and diligently building a collection of wines with the goal of bringing them to the world.
He makes many visits to the vineyards, in order to produce these wines which reflect his journey on the rugby field.

SMCG wines

The beast then teamed up with SMCG Wines to promote the collection, which is already considered one of the best.
The company ensures that the wines of South Africa take their rightful place among the best winemakers in the world with multiple, unique and complex “terroirs”.

The Western Cape in South Africa is home to the most vibrant flower kingdom (one of seven in the world).
It is from this diversity that Beast chose its four wines, tasting many wines along the way, to choose the best while sharing and comparing notes with different winemakers.

The collection, which is a set of four different types of wines, from four different regions (Franschhoek, Paarl/Stellenbosch, Cape Point and Walker Bay) is an introduction to the excellence of South African wines.

He says you can rest assured that whether you are a red, white, sparkling or rosé wine lover, there is something for everyone.

“I have been looking forward to the moment when we can share the details of this exciting news, which is very close to my heart.

Our mission is to bring high quality produced wine to a broad consumer market, and producing this collection has been a true labor of love over the past year. I am confident that everyone will enjoy the product as much as I enjoyed the production journey of this fine wine collection.

If you have an establishment and think your drink has what it takes to be profiled, email [email protected] or Whatsapp 0772337433
Remember that alcohol is not for sale to anyone under the age of 18 and let’s remember to drink responsibly.

Genelec delivers immersive soundscapes to World of Wine Wed, 16 Nov 2022 11:09:14 +0000

More than 400 Genelec loudspeakers have been installed in Porto’s World of Wine (WOW) cultural district to provide an immersive soundscape for visitors.

WOW is home to a collection of museums, restaurants and bars that form an immersive journey through the region’s port production heritage.

Genelec’s local distributor, Garrett Audiovisuais, worked in tandem with Gema Digital, the company responsible for the storytelling, multimedia production, audiovisual installation and execution of most of the museum’s exhibits. Gema Digital specializes in developing pioneering immersive and interactive experiences, and at WOW sound is instrumental in creating an engaging experience, with soundscapes specially designed to immerse visitors in every part of the journey.

Gema Digital COO Francisco Cal Brandão says, “In each space completely different environments are presented, and it was necessary for the sound design to reflect this changing dynamic.

Raul Fernandes, Sales Manager at Garrett Audiovisuais, says: “When we were consulted by Gema Digital about this project, they made it clear that they needed a loudspeaker that would adapt to different types of parts and applications, but which would look inconspicuous. Genelec’s crystal-clear sound signature is ubiquitous in its models, but there are subtle differences in the choices for each room. This is why we have suggested a combination of architectural and 4000 series models, as they can be easily adjusted to the acoustics of the space, circumventing the difficulties usually present in older buildings or with materials that create too much reverb.

Nine loudspeaker models were used throughout the project, including all variants of the 4000 series. As it was essential that the loudspeakers blend perfectly into the environment, Genelec’s AIC25 ceiling-mounted models predominate , with 192 installed at the site. Amplification for each AIC25 is provided via a remote RAM2 amplifier module, which also allowed technicians to adjust the frequency response of the loudspeakers.

Some of the museum’s largest exhibits required creative thinking to ensure the speakers remained hidden without compromising sound quality. “In the Civil War section of Porto Region Across the Ages, we made the decision to hide the Genelec 5041A in-wall active subwoofer in the set design – in the fireplace,” explains Brandão. “Similarly, in the jungle of The Chocolate Story, we made the creative decision to position the speakers behind the wall of vegetation to give the impression that there are animals hiding along the entire wall, simulating the thriving wildlife of a real jungle and conveying a feeling of 360° immersion.

57% of Brits now think Brexit was a mistake Sun, 13 Nov 2022 09:05:27 +0000

According to the British Polling Council, there has been a marked change since the 2016 Brexit referendum, which has accelerated over the past year. Today, 57% of Britons think Brexit was a mistake.

Food production in the UK is slowing and some farms are shrinking. Many farmers say they are struggling to cope. Liz Webster is the chairman of Save British Food and says it’s a dire situation, ‘spinning out of control’, Euronews reported on Friday.

She represents a growing number of UK farmers who are now calling on the UK to re-enter the single market.

“Trade is tied up with so much red tape. It couldn’t be worse for us. There are two things, yes you are selfish, you are a business. But I also tend to look at it for the whole country and I’m really concerned about food security, food stocks and food supply.”

Webster goes on to say that the quick fix is ​​to free trade “by getting back to the single market as quickly as possible.” And it’s not just farmers who are changing their minds.

The wine industry is another that has been significantly affected. Many companies struggle to get wine across the Channel.

Where once it took a few days for a delivery, it can now take months. Many in this sector are frustrated that frontline politicians seem unwilling to debate possible reintegration into the single market.

While this trend in public opinion has reversed, the negative impact of Britain’s departure from the EU continues to be felt across many sectors.

Investment in mountain vineyards pays off for southern France wine producer Thu, 10 Nov 2022 22:58:50 +0000

More than twenty years ago, Nicolas and Miren de Lorgeril sought vineyards at higher altitudes in the foothills of the mountains of southern France with no idea that climate change and global warming existed. At the time, they were going against the grain in their region of Languedoc because it was an area known for its cheap wines and the stigma persisted even when producers were making high quality wines, but at the time, we thought that if the winemakers made very ripe and concentrated wines with a lot of density then they would be taken seriously. But Miren and Nicolas were young and withdrew from other opportunities to help with Nicolas’ family vineyards because his mother was tired and the dream of his father, who had died 15 years earlier, had not fully come true.

Not only would Nicolas’ father’s dream eventually come true, but that dream would be taken to heights he could never have imagined.

House Lorgeril

The Lorgeril family has been the guardian of a precious Languedoc domain, Pennautier Castle, since 1620, their roots therefore go deep into this region of southern France. But like many other wine regions in Europe in the mid to late 1800s, the devastating phylloxera pest destroyed Languedoc vineyards, forcing its local economy to collapse. And despite their historic family estate which is a glorious monument to the region, known as the Versailles of the South, times were extremely hard for the inhabitants and the Lorgeril family. Thus, people could no longer plant vines on the hillside, as quantity was more important than quality as locals were just drinking during these desperate times to earn enough calories to work, and as a result, vines were relegated in the fertile lowlands. “My husband’s grandmother sold land on the hillside to afford to buy land on the plain to cultivate vines”, notes Miren de Lorgeril, because the mentality today is probably the opposite, the hillside being much more valued.

When Miren and her husband, Nicolas de Lorgeril, first married, he was pursuing another career outside of viticulture and she was working for another producer in the Rhone Valley – not so far from Languedoc, then Nicolas received word from her mother that she had reached an age where it was becoming too cumbersome to watch over their House Lorgeril family properties and that he was to take over. Miren immediately followed her husband to Languedoc and their priority was to produce fresh and elegant wines. Immediately, they went to each estate to warn the winemaker, to his disbelief, that freshness and elegance were preferred over intense concentration.

Miren and Nicolas have worked hard to make elegant wines from their vineyards that have been managed with sustainable practices while pursuing sales in other countries around the world instead of continuing the tradition of selling through from a local wine merchant, as the wine merchant was all about taking the easy route of selling the wines as bargains while completely ignoring the lovely sense of place their wines displayed. During this time, Nicolas pursued his other career helping to fund the significant changes needed to take his family’s wine business to the next level.

Reach greater heights

After many years of trying to break into various European and Asian markets, Miren and Nicolas decided they needed to buy more estates throughout Languedoc as well as the neighboring Roussillon region. Many distributors in other countries were impressed with their wines at the time, but they needed a wider range of styles, varietals and terroirs to have a chance of entering international markets. And that became the motivation for the Lorgerils to buy more vineyards in different regions, vineyards that were high-altitude sites in Languedoc-Roussillon that ranged between 400 and 1,200 feet above sea level. If they did everything they could to make the world stop and appreciate the brilliance and elegance of their region, they would pull out all the stops and choose the vineyards they thought represented the best of Languedoc and Roussillon. And then, in 2000, they released the first vintage of their wines labeled “Terroirs d’Altitude”, emphasizing their cooler climate sites which went against the large and robust wines on which Languedoc had built his reputation.

Now, with many parts of the world experiencing record-breaking heat waves like what happened to various parts of the western world over the past summer, the Lorgerils couldn’t be happier than the choices they’ve made. so long ago, when they had no knowledge of climate change, benefit them today and secure a strong future for their children.

Dynamic wine region

There are many European wine regions where locals resent foreigners buying estates and making wine. And although Nicolas de Lorgeril traces his family back to 1620 in Languedoc, he and his wife like that there is no overvaluation of their land because it allows young people from all over to buy vineyards in Languedoc for pursue their dreams, bringing with them a lot of creativity and dynamism that have contributed to bringing a large part of the vineyard to life in organic farming, and the Lorgerils became organic ten years ago. Miren de Lorgeril said it was a great contrast to their arrival in Languedoc, as it seemed impossible to get the world to take them seriously as a wine region. Yet today, Languedoc is becoming a place where many retail stores and restaurants around the world want to source French wines, as wine producers find an ideal balance of ripeness and freshness in high altitude sites, it is extremely easy to be organic there and the prices are very reasonable.

All those years ago, Nicolas de Lorgeril’s father believed that Languedoc could become a high-quality French wine region, even in the shadow of Bordeaux and Burgundy, and he wrote precise instructions for his wife to make high quality wine in case of her death. And in a way, this paper became the greatest treasure he could leave to his family because it gave hope for a better future – he was determined that his beloved region would not fall into oblivion, with many abandonment of vineyards for other crops.

But maybe he couldn’t imagine that his son and daughter-in-law would sell the family’s wines all over the world and that people from different places would settle in Languedoc because they saw the potential for to become Europe’s next exciting wine region. Or maybe, just maybe he could imagine all of this, and more to come, as he sat gazing at his magnificent estate of Château de Pennautier, knowing that even though the inhabitants lived hand to mouth, that just like his glorious palace, the best vineyards were waiting to be discovered by the world. And once they were, the world would be completely mesmerized by the beauty that came from home.

House Lorgeril Languedoc Rosé

2021 Maison Lorgeril, Ô de Rosé, Languedoc, France: 60% Grenache, 35% Syrah and 5% Viognier harvested from three different estates in Languedoc then vinified together. Nice notes of white cherry and wet stones with a hint of raspberry on the finish.

Wines from the “Terroirs d’Altitude” estate of Maison Lorgeril

2020 Marquis de Pennautier, Chardonnay, Cabardès, Languedoc, France: 100% Chardonnay from their historic Pennautier estate in the hilltop town of Carcassonne in Languedoc. In a north-facing site that ranges from 750 to 1,200 feet in elevation. Aromas of lemon curd with hints of minerality and smoothness on the mid-palate with spice and lively acidity. And this Chardonnay is one of their most popular wines, which might seem odd considering that the spiritual home of Chardonnay, Burgundy, is just north of them. But the balance of just enough fruit ripeness with lively acidity and minerality at a moderate price made this wine a big seller.

2019 Château de Caunettes, Cabardès, Languedoc, France: Red blend of 60% Syrah and 40% Grenache. Earth lifted with turmeric powder and cardamom pods balanced by juicy dark cherry fruits.

2019 Château de Ciffre, Saint-Chinian, Languedoc, France: Red blend of 50% Syrah, 40% Grenache and 10% Mourvèdre. Fresh blackberries with a touch of leather and bacon fat with finely etched tannins.

2019 Domaine de la Borie Blanche, Minervois la Liviniere, Languedoc, France: Red blend of 70% Syrah, 20% Mourvèdre and 10% Grenache. Red blend of Syrah (50% of which is grown on shale soils and 20% undergoes carbonic maceration) and the rest Mourvèdre and Grenache. Notes of black pepper on the nose with wild mushrooms and wildflowers in the background and a good weight on the palate with fresh blackberry and black cherry fruit ending in silky tannins.

Jordan Vineyard And Winery Announces Michelin-Starred Daniel Beal As New Executive Chef Tue, 08 Nov 2022 16:00:00 +0000

Jordan Vineyard and Winery celebrates its 50th anniversary this year and with it, this iconic Healdsburg winery has tapped star chef Daniel Beal to usher its vibrant culinary program into a new era. This award-winning, certified sustainable winery located in Sonoma County’s Alexander Valley offers a robust culinary program that draws on the 1,200 acres of sustainably farmed hills and vineyards, including olive oil. Jordan Estate extra virgin olive and estate honey, plus an on-site garden with hundreds of varieties of fruits and vegetables.

In honor of the winery’s 50th anniversary, Chef Beal curated a series of unique dining experiences for members and visitors, showcasing the estate’s rich history, hospitality and charming setting through cuisine inventive. This festive year culminates with the next dinner of decades November 18.

Chef Beal will host a five-course wine pairing dinner, including a special vintage of Russian Valley Chardonnay from the Jordan River and Cabernet Sauvignon from the Alexander Valley. There will also be a special side-by-side release of the first 1976 Jordan Cabernet Sauvignon with our 2016 Jordan Cabernet Sauvignon 40th Anniversary vintage.

As Executive Chef, Chef Beal seeks to deliver seasonally-focused coastal California cuisine designed to complement Bordeaux-style Cabernet Sauvignon and Burgundy-style Chardonnay wines. With an impressive resume that includes time at Michelin-starred Benu; three Michelin stars Atelier Crenn; and the three-star Michelin restaurant, Alinea, he is delighted to have the unique opportunity to cook with the freshest ingredients, straight from the estate, rather than having to endlessly search for the highest quality ingredients at home. ‘foreign.

“My goal is to create dishes with the majority of what is grown on the farm, so that we serve customers the freshest offerings possible, but with an interesting and modern twist,” explains Chef Beal.

“Farm-to-table is a common catch-all phrase that many restaurants use but, in our case, we really harvest ingredients on the property, straight from the ground and from the trees and share them with our customers – we don’t. don’t even refrigerate produce because we harvest it in the morning and use it later in the day.”

We spoke with Chef Daniel Beal about his goals, cooking styles, wine pairings and more. Here’s what he had to say.

What are the main things you want to change, transform or improve with Jordan’s culinary program?

The opportunities for culinary growth and development at Jordan Vineyard & Winery are truly endless. I want to focus on activating the existing spaces of the property where food is prepared or served to our customers, in an exciting new way. For example, on some of our tours and tastings, guests are guided through the cellar garden where the team and I buy most of the produce that ends up on the plate.

I want to elevate this experience by incorporating an immersive element – whether it’s wrapping a freshly picked fig with a piece of homemade prosciutto directly under the canopy of fig trees in the garden or completing a tasting experience at Vista Point with a lunch that is grilled and served by a chef in front of the diners. I plan to not only improve the culinary offerings, but also have my team engage directly with guests, adopting Jordan’s warm and hospitality-focused approach.

Talk about your cooking style and philosophies. How do you see the food-wine pairings?

My style of cooking is quite simple – I focus on preparing really good tasting, quality food. Although I consider myself technical, I also find it extremely important to focus on transforming ingredients into dishes that are as clean and delicious as they are inspiring and artfully presented.

With Jordanian roots in French winemaking, I often incorporate classic French techniques, dishes and practices into my cooking so that whatever comes out of the kitchen complements and enhances Cabernet Sauvignon and Chardonnay-style wines. European from Jordan.

What are the highlights of the season that you are most proud of at the moment?

With 1,200 acres of land and an on-site garden and farm, there is plenty of room to grow seasonal fruits and vegetables all year round. Right now it’s persimmon season and Jordan has about five trees on his property, bearing two different types of persimmons – the Hachiya and the Fuyu.

I’m particularly excited about Hachiya persimmons, because the same way they’re traditionally prepared in Japan, we peel and hang these fruits to dry for three to six weeks, then massage them by hand until soft. they turn into a candy-like treat. called Hoshigaki. What makes Jordan’s Hoshigaki unique is that we dry the persimmons in our barrel, so some of the French oak flavor is naturally infused into the fruit.

Talk about how your previous experiences led to this exciting new role.

In each of the foodie environments I worked in before Jordan, my goal was to transform ingredients into something completely different, leaning into molecular gastronomy. Jordan is completely different in that I have the opportunity to cook with the freshest ingredients you can get, straight from the source, rather than sourcing the highest quality ingredients from around the world.

I still draw on my past as a restaurateur and apply certain aspects of molecular gastronomy to my dishes, but the difference is that the ingredients are not unrecognizable. I’m thrilled to let the estate’s seasonal produce that I worked with the agriculture team to plant and harvest guide my creativity, from fall to winter, spring to summer.

The 7 best amaretto liqueurs Tue, 01 Nov 2022 16:19:25 +0000

Amarettowhich translates as “a little bitter”, is a Italian liquor with a pronounced almond flavor. It is made from apricot or peach kernels, almonds, or a combination of the three. Flavored with extracts that are added during production, it is also enhanced with swetting agents like caramelized sugar, which further deepen its amber hue.

Sometimes overlooked as too sweet, the best and most complex amarettos have a measured sweetness tempered by botanicals or spices. JToday it is produced in countries like WE, Portugal and Italy. You want to know more ? Here is everything you need to know about amaretto.

Although this liqueur can be served on its own, it is also fabulous over ice, in baked goods or, perhaps most famously, in cocktails. In this department it is perhaps best known as a key ingredient in a sour amarettowhich marries amaretto with an intoxicating blend of bourbon, lemon juice, simple syrup and beaten egg white.

Need a bottle of amaretto for your bar cart? We can guarantee one of the following seven wines, which have been handpicked by our tasting service.

The best amaretto liqueurs

92 Points Wine Enthusiast

Distilled from almonds, not just flavored, this tawny liqueur offers bold sweet almond and marzipan flavors without becoming too heavy or cloying, backed by a hint of cinnamon on the finish. Ideal as a dessert, or to sweeten cocktails or pastries.—Kara Newman

The Whiskey Exchange

91 Points Wine Enthusiast

It is a deeper and darker version of amaretto. Look for a bold marzipan scent and a rich, brown caramel sugar and almond extract on the viscous palate. Notes of baking spice and burnt orange peel enhance the finish. Sip or mix; the producer offers mixed with champagne. best buy—KN


92 Points Wine Enthusiast

This liquor actually taste like almonds, not the cloying almond extract. It pours thick and viscous, with a nutty flavor but not too sweet, plus a honeyed note on the spicy exit. Sip or mix or use for cooking. best buy—KN

Total wine and more

Passionate about wine 90 points

Burnished copper in the glass, this liqueur has an aroma of sweet almond extract. In mouth, it is soft and enveloping, showing almond extract mixed with vanilla and caramel, fading into a warm ginger finish. Some will find it a bit sweet to sip straight up, but should be a versatile mixer for a wide range of cocktails. best buy—KN


87 Points Wine Enthusiast

From the light straw in the glass, look for a bold aroma of sweet almond and a flavor reminiscent of amaretto or marzipan candy. Compared to most liqueurs, this one is surprisingly light on the palate. —KN


87 Points Wine Enthusiast

Many will immediately recognize the square dimpled bottle on the back bar. The amber liquid inside the bottle is also distinctive, with its sweet aroma of amaretto biscuit and its fine flavor of almond extract, enhanced with vanilla and orange. This is a classic amaretto acid or coffee lacing. —KN

The Whiskey Exchange

Di Antonio Amaretto Liqueur

89 Points Wine Enthusiast

This deep amber liqueur has a sweet scent of sweet almond extract, which is found in the mouth, as well as a hint of cinnamon on the way out. Mix in Amaretto Sours and other cocktails. —KN


Why should you trust us

All products featured here are independently selected by our team of experienced writers and tasters, overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment for conducting product reviews, although we may earn a commission on purchases made through links on this site. Prices were correct at time of publication.

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Posted on November 1, 2022

Chelsea couple realize their vineyard dreams Sun, 30 Oct 2022 03:20:29 +0000

After spending time on the wine roads of North Georgia, Chelsea residents Lee and Lisa Moffett decided to open their own winery when the opportunity unexpectedly presented itself.

“I remember sitting outside tasting wine at Crane Creek Vineyards in Young Harris, Georgia, and looking at the vineyard that used to be a farm,” Lee said. “It just reminded me of my grandparents’ farm. I thought, “I could do that,” and it always stuck in my mind. »

Lee is a civil engineer who continues to work as a consultant, while Lisa is a retired teacher from Westminster to Oak Mountain. She helped start the school in 1999 and taught there for 16 years.

The Moffetts had family land in southern Mississippi which they sold and decided to find a place not far from Chelsea to build their own vineyard.

“I started looking for a pitch, and the second pitch Connor Farmer was able to find for us was this,” he said.

The location is at Risers Mill Mountain, about 30 minutes from Chelsea, near Majestic Caverns in Childersburg (Alpine to be technical). Lee purchased the property and planted around 90 vines in 2014. He said around this time his paths began to cross with others in the wine industry, and he began researching what was goes into owning a vineyard and making wine.

Lisa said this change came during a difficult time for their family. Lee had cancer and was undergoing treatment when he began the planting process. She said she believed God was using it as therapeutic healing for him.

“It breathed new life into him and into our family,” Lisa said. “We were weary and tired. It was extremely therapeutic for Lee, it changed him. This place has been awesome; it brought our family together.

She chose the name Novi, which is a Latin prefix meaning “new”. It was a new venture for them, but she said it also breathed new life into them.

The following year, Lee planted 1,500 vines and put up all the trellises. It takes five years for a vine to reach full maturity, which was 2020. In 2020, Novi got their business license, and their idea finally became a reality. There are now 3 acres of vines growing on the property.

Novi offers three varieties of French hybrid wines: a Blanc duBois white, a Grove Allen Blend red, as well as Chardonnay and Cabernet Sauvignon.

“We’re trying to carve out a place for ourselves as a dry wine,” Lisa said. “Most wineries in Alabama sell sweet muscadine. All of our wines are made from grapes, not muscadines.

We try to be just a little different.

When the couple dreamed of the winery, their desire was for their customers to experience some peace and rest and enjoy a nice glass or bottle of wine, Lisa said. She wants to touch all the senses: to see beauty, taste wine, smell their signature candle and feel at peace.

Novi Vineyards opened in September 2021, just a week after the wedding of their eldest son. Guests on their opening day were many of their longtime friends from North Shelby County and Oak Mountain Presbyterian Church.

This year they held a one year anniversary party, and this time it was mostly locals who became regulars at the venue.

The Moffetts are reaching out to different places to transport their wine and said the local farm-to-table movement is something they want to be a part of.

The white barn is nestled in the trees and overlooks the vines. Inside is a tasting room, lounge area and the processing room. Outside, tables, chairs, and rocking chairs allow patrons to enjoy their wine on the covered patio or around the tree-lined fire pit.

The cellar can be reserved for events, including parties, small weddings or a meeting with friends. It includes a prep kitchen and catering is permitted.

Novi Vineyards is open Fridays and Saturdays from noon until dark. For more information, visit

Rancher Sisters seeks to start a honey-based winery; watchdog group appeals Deschutes County approval Wed, 26 Oct 2022 23:54:35 +0000

(Update: added video, comments from Lazy Z Ranch owner, CO Landwatch)

The County Hearing Officer must take testimonial wednesday evening

SISTERS, Ore. (KTVZ) — Lazy Z Ranch in Sisters may soon be serving people its homemade wine.

However, as owner John Herman explains, wine is not made from grapes, but from bees.

“At this place, you’ll feel like you’re at any winery you’ve been to, really — just in a more funky, classic ranch setting,” Herman said Wednesday. “Instead of vineyards, we have pollinator habitats. We have what we call regenerative bee pastures.

Herman said that mead ferments sugar in flowers, the same way wine does with grapes and beer and whiskey with grain.

But he said regenerative pastures that make mead use less water, turn over less land, integrate livestock and support native plant life better than other alcohol fermentation farms.

“Mead is by far the most sustainable alcoholic drink on the planet, and it’s not close,” Herman said. “Mead thrives. Mead can only be produced in a system of abundance, from a healthy system, and it is the celebration of that healthy system that we want to bring here to this ranch.

He wants to open a mead shop off Highway 20, with indoor and outdoor tasting rooms, a farm shop, wine sales, a food cart lot, and occasional concerts or events.

“It’s an extension of who we are and who we want to be as people,” Herman said.

The mead was approved by Deschutes County planners, but Central Oregon Land Watch appealed it.

Herman thinks the call is just a misunderstanding.

“One challenge that mead makers have around the world is that people don’t really know what mead is. It’s an ancient form of wine and it hadn’t really had much popularity for a few centuries,” Herman said.

Central Oregon Landwatch attorney Rory Isbell told Newschannel 21 in a statement.

“Central Oregon LandWatch is committed to preserving our region’s farmland and supporting its agricultural economy. In Deschutes County, opening up our remaining farmland to commercial uses may ultimately harm agricultural economies by driving up the cost of land and inducing speculation in the market, which is what Oregon’s land use system was designed to prevent.In this particular case, we have some concerns about the decision of the Deschutes County to approve primarily commercial uses on agricultural land.

In January, Kristy Sabo, Environmental Planner and Lawyer at LandWatch, raised some questions: “We are initially concerned that the application for conditional use of a mead in conjunction with agricultural use may not meet all applicable criteria / that the burden of proof is not met for all criteria.”

In its notice of appeal, LandWatch says the county approval “misinterprets and applies applicable law” and that “there is no legal basis to conclude that a mead is a permitted use in the EFU area.” (exclusive agricultural use).

Concerns have also been raised about the traffic that could be generated from the nearly 84-acre property, located between highways 20 and 126.

Links to the land use documents and notice of appeal, as well as a Zoom live stream of Wednesday’s hearing at 6 p.m., can be found on the agenda of hearings officers.

Herman believes his mead would create healthier soils, retain water, support pollinators and provide education on a sustainable form of alcohol creation.

“We wanted to see if there was a chance to do a type of farming business that models leaving things better than we find them, in all aspects,” Herman said. “Whether in the field, in the production space, or in the tasting room, in how we interact with our neighbors and tell them the story of regenerative agriculture in central Oregon.”

Herman said he has received letters of support from the High Desert Food and Farm Alliance, the American Mead Makers Association, the OSU Bee Project and other local and national groups.

]]> America’s Best Wine Bars – 24/7 Wall St. Sun, 23 Oct 2022 21:00:44 +0000

There’s a time and a place for dive bars and sports bars, with their loud music or deafening football matches, cheap beer and fried food. But once in a while, you might want a quieter evening to spend time alone with a book and a good cabernet, or to chat with a date without yelling over a ruckus. (For a well-balanced cocktail, go to one of the the best bars in America right now.)

If a quiet evening and quality groceries are what you crave, a wine bar may be an appropriate destination. With their expert sommeliers, tantalizing vintages by the glass and bottle, and delicious cheese and charcuterie platters (and often more serious entrees), these service-oriented establishments can deliver a top-notch tasting experience.

In determining the best wine bars in America, 24/7 Tempo exercised its discretion after reviewing information from a variety of sources, including Carafe, Passionate about wine, Gayot, Tasting table, Eater, Free timeand the Sommeliers Choice Award, as well as many local and regional sites and user reviews from Google and Yelp. Bars are listed alphabetically and unranked.

Click here to see the best wine bars in America

While a few of these wine bars only serve drinks, most also serve at least small plates of various kinds, and some are full-service restaurants that are known for their elegant dining. Many offer flights and/or tasting classes and overall these bars aim to educate and help their patrons find a wine they will like.

Some also double as wine and specialty food shops, and many offer weekly tasting sessions, wine classes, or monthly wine clubs. A few wineries are on the list, offering their own vintages. Most serve a wide selection of wines from around the world, while some specialize in organic or natural wines (made without preservatives), and a few in California aim to showcase wines made in their region. (Find out which California wine was named one of the the 50 best wines in the world this year.)

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