Sip & Swirl

The lack of 2020 Oktoberfest celebrations is going to be tough for me this year. With a large German component to my heritage, I have to admit that I’ve come to love Oktoberfest celebrations throughout the U.S. The annual biergartens, the meat-based dishes, the music, the potatoes… It’s commonly another reminder that Fall is in full-swing.

On a good Fall day, I’m not denying that it may be our gut reaction to reach for a great brew: Oktoberfests, Hefeweizens, and, nowadays, Pumpkin Ales fill the beer lists. 

However, Oktoberfest meals are actually great wine-pairing opportunities! Many of the traditional dishes we see served for Oktoberfest are not only easy to make at home, but also a perfect excuse to try new, refreshing white wines.

Here’s some good news: we can have Oktoberfest meals in our home this year. Over the years, I’ve collected a few recipes that feature Oktoberfest-themed foods that can easily turn into a themed dinner:

• Enjoy a good bratwurst to celebrate Oktoberfest? Make sure you have enough sauerkraut or mustard to top the sandwich. Find a recipe by Kroger, here. (Skip the beer… I’m going to give you wine selections!) Recipe difficulty: Easy!
• I love a good schnitzel during the month of October because the fried food is a perfect pairing for white wines. While traditional wiener schnitzel is made using veal, you can swap out veal for chicken or pork cutlets. I’ve used this recipe from The Spruce Eats, which I found easily depicts the steps to make schnitzel. Recipe difficulty: Average
• If you haven’t previously had German potato salad, but love a vinegar tang or bacon, you really need to try and make this. This recipe from AllRecipes has you covered. Recipe difficulty: Easy!
• If you need something to make for a large family, we’re fans of sausage sheet pan dinners. Use a traditional German sausage, like a bratwurst, or try a smoky kielbasa. My family prefers turkey kielbasas for sheet pan dinners. And then mix with some of your favorite veggies for roasting: onions, carrots, cabbage, potatoes, sweet potatoes, beets, or peppers. Recipe difficulty: Easy! Here’s a couple of my favorite combinations that we’ve tried: Bratwurst with roasted veggies by Grab A Plate, Mrs. T’s Pierogy and Kielbasa Sheet Pan Dinner 
• A beer braised brisket is not necessarily a traditional Oktoberfest food, but it uses beer as an ingredient and it’s delicious. I enjoy this recipe from Epicurious! (I’m not going to lie to you… I make mine in a crock-pot to make this less recipe less time consuming.) Recipe difficulty: Average
• If you need a quick snack, then try fluffy German pretzels with dipping sauces (e.g., mustard or mustards, dill sauce, and maybe even a sweet apple sauce). Because I’m from Pennsylvania, I like to serve these pretzels with an appetizer of chow chow (pickled vegetables). The closest I can find available on the national market is Giardiniera by Mezzetta. 

Once your food selection is made, then I’d invite you to try pairing it with an elegant, refreshing, chilled white wine.

Why? 

White wine grape varieties tend to have a higher acidity compared to many red wines. Since many of the varieties listed below see little to no time in contact with oak during their production, they are very fruity and refreshing.

From a wine and food pairing perspective, the acidity helps to cut the fattiness associated with several of the foods listed above. With the foods that have a strong salt-ingredient, the salt actually helps cut down the perception of sourness – or acidity – in the wines. All of those rules aside, the aromatic nature of these white wines is simply, well, alluring. Here’s some of my favorite varieties to drink in October that may encourage you to try something new:

• Riesling: While Riesling can be a very serious wine varietal among enthusiasts, it can also be flat out fun to consume. Common flavors associated with Riesling include citrus fruits, peaches, apples, pears, wildflowers, fresh grapes, and tropical fruits like pineapples, melons, and mangoes. Riesling can come either dry (no sweet taste) or sweet and every level of sweetness in between. It’s typically acidic (think sour like a lemonade). There are SO many different types of Riesling on the market and I would encourage you to try some fun German Rieslings even if the labels may scare you. They are delicious!
• Gewürztraminer (aka Gewürz): If you’re a fan of Riesling, Gewürztraminer is like a friendly cousin. Also incredibly aromatic, exploding with floral flavors, Gewürztraminer is typically fuller-bodied compared to Riesling. Most Gewürztraminers tend to have a touch of sweetness in the finish to balance out the bold punch during the initial sip and light bitterness. It’s definitely a love-it-or-hate-it wine variety, but if you enjoy IPA beers or like floral flavored foods, then I recommend trying a Gewürztraminer this month! Below, I feature one of my favorite Alsace producers if you want to purchase something special in the near future.
• Grüner Veltliner (aka Grüner, Gruvee or GV): A staple in the country of Austria, Grüner is a refreshing, citrus-focused aromatic white wine variety. Flavors are a little different than Rieslings, concentrating around citrus fruits, citrus zest, and many “green” flavors like fresh cut grass, freshly picked green beans (it works in this wine, I swear), wildflowers, and sometimes a little white or black pepper spice. Unlike Riesling and Gewürztraminer, Grüner wines tend to be dry with noticeable sourness (acidity). Again, this makes a great pairing with fried and fatty foods. Check out this month’s Hidden Wine Gem for some delicious Grüner wines.  

If you’re one of those people that absolutely wants to drink a red wine for your Oktoberfest, then I have some fun selections for you as well. I’d encourage you try some of these lesser known red varieties:

• Zweigelt: Another Austrian variety that has substantial fresh red raspberry, red currant, cherry, and spicy flavors. These wines can also carry some smoky or toasted vanilla flavors that generate from oak contact during production. This red wine works with the meal suggestions listed above because it tends to be lighter-bodied and has some retained sourness. This variety just screams ‘Fall’ to me, so if you want to try something new this season, give it a go! This month’s Hidden Wine Gem usually has some American Zweigelt for sale that I find delightful.
• Lemberger (aka Limberger or Blaufränkish): The names of this Germanic and Austrian wine grape variety can often turn people off, but if you like medium-bodied, dry red wines that often get described as tasting like “red wine,” then I think this variety could be a selection for you. I think Lemberger has a noticeable red fruit flavor, but with essences of earthiness: fresh tree bark, toasted bread, dried savory herbs, and black pepper. For me, this variety is a food wine; I almost always consume it with food. I really like the idea of this wine with the German potato salad or some fluffy, soft pretzels and dipping sauces.  

Are you going to embark in an at-home Oktoberfest meal or day? Join the Sip & Swirl newsletter to get an invitation to our Sip & Swirl Community Facebook Page so you can share your pictures and wine selections in real time.

Until next month, cheers!

REGISTRATION IS NOW OPEN!

BOTTLES & BLOOMS

Transforming Your Everyday with Wine and Flowers

These classes bring the joy of wine and flowers even over spending more time at home.

Registration is now open for our virtual class series, Bottles & Blooms, co-hosted by Denise Gardner Winemaking and The Blue Daisy Floral Designs.

We have 3 classes starting November 2020 that are seasonally themed, bringing you unique ways to incorporate joy and elegance into your everday life. 

• Enliven Your Holiday Table (November 19, 2020 7PM, EST)
• Beat the Winter Blues by Adding Touches of Green (January 21, 2021 7 PM EST)
• Become Your Own Valentine (February 11, 2021 7PM EST)

You can have memorable, enjoyable moments with wine and flowers even over pandemic restrictions!

Who are these classes for?

• Anyone staying at home more regularly these days that wants to spice up their surroundings.
• Those who want more enjoyment out of their home wine drinking experiences.
• Those interested in floral design with a desire to bring plants into their home.
• Someone with interest in a fun, home-friendly date or friends’ night.

Want to try out our classes first to see if it’s for you?
You’re in luck! We have one more FREE introductory, virtual class with open registration: 

Thursday, October 15, 2020 at 7:00 PM (EST)

Want to add a touch of creativity to your daily life with wine and flowers?
Need an idea for a date night? Or a virtual hang-out with friends?

Join us from the comfort of your home to learn more about embracing wine culture and adding the joy of floral blooms to your everyday life.

For many U.S. wine making regions, September marks a more “official” beginning of the grape harvest. It’s true that in Southern states and in parts of the West Coast, harvest may begin earlier: in August or even during a portion of July.

I suppose I “unofficially” declare September as the start of harvest because that was the month I had my first wine harvest experience in my life. 

This is an exciting, intriguing, and [mostly] chaotic time of year for many wineries. The quality of the grapes finally becomes known, and the fruit is passed off into the hands of the winemaker.

Some wineries will ceremoniously “bless” the harvest when the first load of grapes arrives at the crush pad. Wineries range in traditions with this practice, but almost all raise a toast using a previous vintage wine, bringing the entire vineyard and winery team together. An act of camaraderie. A moment of hope. A look to the future. 

Rituals like the harvest blessing and the general emphasis on art and tradition make wine making quite unique compared to many other forms of food processing. For many, the lifestyle associated with crush, a shorthand term used to describe harvest in the cellar, becomes addicting. Many of us in the industry plan our entire year around crush, waiting in anticipation for the work, stress, and excitement. 

So what goes into this seasonal time? 

People that work in the vineyard are constantly monitoring grape ripeness. They wait for the delicate balance of sugars, acids, and grape flavors to align. Some years do not allow for this waiting period to drag on very long. In regions that experience Fall storms or hurricanes, harvest can come sooner than later. When this happens, there is a swift push to get everything and anything picked and out of the vineyard. Those years that get cut short are heartbreaking as every industry member knows there is a loss in wine quality for that vintage. 

In comparison, the cellar crew at the winery has been working full time over the summer to get all of last year’s wine that is in tank into a bottle or put into the proper vessel (e.g., barrels) for aging. Plus, the cellar needs prepared for the new grapes’ arrival. Usually a thorough cleaning is involved and all of the equipment that was used during last season is brought out, started up, and repaired if it is needed. It’s an interesting reminder of how seasonal the grape harvest really is as it only comes one time a year. 

For those who haven’t worked a crush, I can attest that it is hard, laborious work. But there’s something special about this time period and anticipating a future taste of the vintage’s wine. It’s why I commonly refer to many wines as a “historical fingerprint.” Everything about the growing season like the amount of rainfall or the number of days grapes were left to hang on the vines to ripen, is all captured in the bottle. It’s what makes wines from one vintage year unique from the next vintage year. No two years are exactly alike. 

The harvest season is also a really fun time to interact with winery tasting rooms. Usually festivals and activities surrounding the harvest season excitement kick into play. I’m sure the harvest celebration in 2020 currently looks a little different, but one thing about harvest will not change this year. When all of the grapes have been picked from the vines, and the wines are bubbling away, we’ll be smack in the middle of the Fall season. Harvest begins during the last few moments of summer and sneakily ends when pumpkins, gourds, and corn stalks are suddenly plentiful. For the cellar crew, this is an odd experience. The switch of the seasons seems to occur in the blink of the eye. By the time the 2020 harvest season ends, we’ll be starting the Fall edition of “Bottles and Blooms” (see below!). 

As the harvest season begins, what is one wine you’ll savor in these final warm days of 2020? Do you follow a winery on social media through their harvest journey?

I would love to know more! Please share some of your favorite wines or stories in our new Sip & Swirl Community Facebook Page. (You must be logged into Facebook for the link to work.) Click on the”Join Group” button today to get started and sharing your wine finds!

Until next month, cheers!

REGISTER TODAY!
Bottles and Blooms: Transforming Your Everday with Wine and Flowers

Would you like to discover creative ways to maximize the enjoyment of your everday life with wine and flowers?

Yes?

Then, guess what Sip & Swirl members! Registration is now open for our FREE virtual class co-hosted between Denise Gardner Winemaking and The Blue Daisy Floral Designs.

What are we doing?

Denise is going to introduce you to the concept of house wines.

Stephanie will show you how to make your own floral arrangement using blooms locally available to you.

Register for our FREE introductory, virtual class. Two dates are available to participate! Click on the date you would like to attend, and it will take you to the registration page:

Thursday, September 24, 2020 at 7:00 PM (EST)
Thursday, October 15, 2020 at 7:00 PM (EST)

Looking for ways to bring simple joys to your life and transform your everyday?

Join us from the comfort of your home. We cannot wait to meet you!

Nostalgia.

The dictionary defines ‘nostalgia’ as “sentimentality for the past, typically for a period or place with happy personal associations.”

It recently occurred to me that I grow nostalgic for the summer in the month of August. It’s the month I realize the summer has flown by too fast, once again. It’s the month I long for some of the joy that stemmed from my childhood: listening to the cicadas in the woods, watching the fire flies glitter the early evening sky, the sound of a public pool and that first chill that runs through you when you quickly jump in, the smell of fresh cut grass wafting in the wind. August is also the month I start anticipating the up-coming wine harvest with both eagerness and a little bit of anxiety. Eagerness for us to taste the magic that was grown. Anxiety over the amount of time that will fly by to round out the year. Harvest, after all, is a lot of work.

I noticed that my summer wine selections also change in August. Every year, without fail, I see a shift in my wine preferences during this late summer month. What do I lean towards?

First, there is chilled, fruity Sangria. Since my family often vacationed in late-July or in a part of August, Sangria has become synonymous with the memories of my younger adult vacations. While there were no beach vacations this year, I still find myself looking forward to a cool glass of Sangria on the hottest of summer days. Did you miss my Summer Sangria recipe made with white wine back in June? No problem. Reference some Sangria recipes, here. 

Then there is the ‘aromatic white wine,’ New Zealand Sauvignon Blanc. I rarely drink New Zealand Sauvignon Blanc, but it’s an incredibly nostalgic white wine for me. It’s know for its green, grassy, and tropical passion fruit flavors. (And yes, occasionally you’ll find a friend that thinks it smells like cat pee!) But the bright, citrus-essenced grassy flavors immediately transport me back to my childhood memories of freshly cut grass. If you haven’t tried New Zealand Sauvignon Blanc, it’s hard to find one that doesn’t capture these green aromatics. Easy-to-find brands include Kim Crawford, Whitehaven, and Cloudy Bay. But there are additional brands out there that are just as delicious and deserve tasted.

Finally, a big wave of nostalgia comes with the ‘light, fruity red wine’ Oregon Pinot Noir. The Willamette Valley region of Oregon produces some of the most charming Pinot Noirs that I have tasted. Now, many come with a hefty price tag. During the summer months when I crave this wine the most, I often resort to keeping some of the lower-priced brands (such as A to Z or Erath) in my wine cellar and reserve the more expensive ones (see the feature, below!) for special occasions or Friday evening dinners. One of the best summer trips I took was to Willamette, and it was during a hot year for the region. My husband accompanied me on a work trip, meeting with several Willamette Valley producers. Despite the heat, we somehow sipped through our entire visit with one Pinot Noir after another. After spending a few days on this work trip, we spent some extra time vacationing on the Willamette River. Yes, “on” the river. As in, we spent some time living on a house boat, soaking up river life in Oregon. To this day, every time I sip on an Oregon Pinot Noir, I can’t help but think about the summer heat in Oregon and those evenings we watched the ospreys hunt along the river at sunset. 

Which wines do you crave that leads you to a nostalgic moment?

I would love to know more! Please share some of your favorites in our new Sip & Swirl Community Facebook Page. (You must be logged into Facebook for the link to work.) Click on the”Join Group” button today to get started and sharing your wine finds!

Until next month, cheers!

INTRODUCING!
Bottles and Blooms: Transforming Your Everday with Wine and Flowers

Coming in September 2020! Sip & Swirl members will be the first audience to receive available registration for a FREE virtual class co-hosted between Denise Gardner Winemaking and The Blue Daisy Floral Designs.

What are we doing?

Denise is going to share how YOU can integrate house wines into your kitchen, wine rack, or cellar, and incorporate these wines into your evening dinner experiences with a touch wine elegance and fun.

Stephanie will demonstrate how to take flowers grown in your backyard or a flower bunch purchased from your local florist or farmer’s market, and turn it into a lovely centerpiece using a simple pitcher you might already have in your home.

The best part is… You can follow along from the comfort of your own home.

Looking for ways to bring simple joys to your life and transform your everyday?

A FREE introductory class to our “Bottles and Blooms” series.
Two opportunities for registration.
Stay tuned in September’s Sip & Swirl!

Surprisingly, the signing of the Declaration of Independence is linked to a wine that was used to toast the event. The Oxford Companion of Wine, edited by British wine critic, Jancis Robinson, states that this wine is “probably the world’s most resilient and longest living wine.”

But what is it? 

If the wine is still available for purchase, do Americans drink this wine today?

Enter Madeira (muh-dee-ruh): a sweet, high alcohol (17 – 22%) wine named after the Portuguese island from where it is produced, that’s been in production since the 1500’s. 

Every 4th of July, I think about Madeira. I’ve even taken the time to celebrate past July 4th holidays with a glass or two because, quite frankly, it’s delicious. It’s this very special wine that always reminds me how tied wine can be with various events in history. 

While the wine has fallen out of fashion in the U.S. over time, it was once the most preferred wine consumed in early America. By 1776, British merchants had exclusive rights to bring Madeira to America and trade it for other goods. It was during these years that the future American citizens were consuming over a quarter of the Madeira produced.

So why don’t we consume as much of this wine today?

A long series of misfortune eventually fell upon the island of Madeira including the transfer of two grapevine diseases that decimated vineyards, causing farmers to replant fields with sugar cane. Even after production was restored, the U.S. Prohibition destroyed the import of Madeira wine into the U.S. Post-Prohibition, the wine was somewhat forgotten.  

Today, you can find Madeira wine in many “dessert sections” of wine stores. If you love sweet wines, Ports, or Cream Sherries, then Madeira is perfect for you to try!

Madeira is unique in its flavor: ranging from sweet caramel, nutty, candied citrus, and spicy flavors. It originally developed these flavors when the wine was stored in large casks and transported in the hull of ships. This was a common transport process during the 1700’s. During the sea travel across tropical portions of the ocean, the wine transformed into the preferred taste of Madeira wine. Today, however, sea travel is no longer how the wine flavor is transformed. Instead, most of Madeira is now put into large heated rooms or tanks called ‘estufas,’ which provide the characteristic yumminess people love about this wine. 

The four wines pictured above are from one of the popular Madeira producers, Blandy’s, that import the wine into the U.S. These four wines picture the “noble grape varieties” associated with traditional Madeira wine. Almost every Madeira wine is sweet to some extent, but the variety name is associated with sweetness. In order from least sweet to most sweet, these four varieties are: Sercial, Verdelho, Bual (or Boal), and Malvasia (or Malmsey). However, less expensive versions of Madeira use alternative grape varieties. 

Want to “toast” the 4th of July holiday with a glass of Madeira this year? At the very least, these wines make a nice substitute for dessert at the end of a long, warm summer day. Check out your local wine store or online distributor for Madeira selections. You can usually find these in the “dessert” section or under wines from “Portugal.” While an aged Malmsey provides the richest and sweetest style available to sip, you can also start your Madeira experience with a less expensive blend that will surely dazzle your taste buds.

As I get the “Sip & Swirl Community” Facebook Group up and running, don’t forget to share what you found and sipped!

Until next month, cheers!

Looking for a summer dish? I’m guilty of making a vinaigrette style pasta salad for years! I love to make a big bowl of this and add to our lunches for a few days until it’s all gone.

Pick your favorite pasta: We usually choose a short pasta noodle like rotini or campanelle. 
Select Veggies: Broccoli, Cherry Tomatoes, Peppers (pick your favorite), Carrots, Cucumbers, Red Onion, Freshly Cooked Corn, Celery, Cauliflower. 
Meat: Turkey Pepperoni (that’s our favorite!), Pepperoni, or Salami are some common selections.
Cheese: Provolone, Cheddar, or Havarti.  
Other Optional Ingredients: Olives (Black, Green, or Greek), Sun Dried Tomatoes, Artichoke Hearts, Pickles, Beans, Sweety Drops Peppers (Petits Poivrons), Hot Peppers, Marinated Mushrooms.

Then, layer in your favorite dressing. We typically choose an Italian vinaigrette when I am time-crunched. Or make your own vinaigrette using a 3 parts oil to 1 part vinegar combination. Add your favorite spices, shake, and pour over the pasta salad.

After all of your heated items have cooled, mix pasta and additional ingredients together.

Keep the pasta salad refrigerated and consume within a week. 

Hello my wine sipping adventurers!

Welcome to the Sip & Swirl: my monthly series that talks about one of my favorite subjects: the sharing of wine among friends. 

Selecting the wine. Getting excited about opening the wine. Potentially serving the wine for friends. Opening the wine. And then… the first sip. Ahhh! There’s nothing like it.

It’s been my passion in life to bring the enjoyment of wine to my friends’ and family members’ dinner tables. And now, I’m hoping to do that for you, too!

No weird words. No snobbery. Just fun. Fun, approachable wine. 

I hope as the Sip & Swirl unfolds, you’ll not only find its content enjoyable and useful, but also providing a way to bring new wines to your dinner table.

In the future, you’ll also get the “the first pour” when new virtual classes are released! These include tips and tricks on how to guide through a wine store with confidence, how to dress up your dinner table with a wine you haven’t previously tasted, or how to navigate choosing a local wine. And many more topics recommended by readers (and wine drinkers!) like you. 

This month, the summer time is bursting at our doorstep, which means it’s time to feature a favorite Sangria recipe. Check it out, below!

I am huge fan of making Sangria in the summer. They can take any ordinary day and transform it into a brighter moment. Plus, they pair wonderfully with a lot of foods we enjoy in the summer: pasta salads, or any type of salad, risotto, gazpacho, paellas, grilled skewers, and even those grill classics like hot dogs, hamburgers, and grilled pizza. 

Until July, I hope these choices give you something new to try!

Cheers,
Denise

P.S. Like this content? Don’t be afraid to share the Sip & Swirl with a friend! They can sign up here to receive their own monthly edition. 

Summer is here so let’s make the most of it! I love a good SUMMER SANGRIA, and here is a recipe I have been perfecting over the years:

• 2 Bottles of White Wine,
• 1/3 cup of White Rum,
• 1/4 cup of Triple Sec,
• 1/4 cup of Ginger Brandy,
• 1/4 cup of Amaretto,
• 1/2 cup of Orange Juice,
• 1 Can Ginger Ale.

Mix in a large pitcher. Add ice cubes and fresh fruit (peaches, blueberries, and orange slices).

White wines I like in this mix: Unoaked (Naked or Steel) Chardonnay, Vidal Blanc, Torrontes (look in the Argentina section), Pinot Grigio or Viognier.

If you need extra sweetness, adjust juice and soda ratios.