Denise Gardner Winemaking for Wine Lovers

Sip & Swirl

A Winemaking Exclusive: Behind-the-Scenes with how Bubbles get into Bubbly

Photos by: Denise M. Gardner

A few days ago, we welcomed in the New Year with a freshly chilled glass of bubbly.

According to the personal financial social media company, WalletHub, Americans consume about 360 million glasses of sparkling wine on New Year’s Eve. 

This iconic New Year’s Eve beverage is one of the most interesting and technical wines produced globally. Thus, for the start of 2021, I’m going to give you a little behind-the-scenes glance at traditional sparkling wine production method. As one of the most popular ways to produce sparkling wine, it is very likely you were sipping on a glass of bubbly produced in this way on New Years.

But First, What Does “Traditional Method” Mean?

There are several ways sparkling wine can get made, capturing the bubbles in the wine to make it effervescent. The term “traditional method” on a wine label is an indication of the process that created the carbonation in the wine. Traditional method sparkling wines get their carbonation from a second fermentation, which I will explain below, that takes place in the actual bottle you purchase.

You can find this indication on the bottle labels by looking for terms like:

  • Traditional Method
  • Méthode Traditionnelle
  • Méthode Champenoise (for Champagne only)
Fun fact: the term “sparkling wine” cannot be on a bottle of bubbly unless the bubbles originated through some form of fermentation. 
The term “Traditional Method” indicates that the second fermentation that created the bubbles took place inside this bottle.
L. Mawby (Mawby Vineyards & Winery) is a sparkling wine house that crafts delicious wines in Suttons Bay, Michigan
Photo by: Denise M. Gardner

The Traditional Sparkling Wine Method

Traditional method sparkling wines are made in the way that is outlined and used famously by the wine region of Champagne (France). A series of still (not carbonated) base wines are produced through fermentation in the same techniques associated with most still table wines. After fermentation is complete, various lots of wines are blended together to create the house blend. The house blend then goes onto a series of aging and stabilization processes, which are again, common with all wines.

It’s after these stabilization steps that the magic starts to happen.

The house blend wine and a sugar-yeast mixture are combined and bottled into special bottles that can withhold higher amounts of pressure. It is important to use the right bottles because the carbonation that develops will increase pressure inside the bottle.

The added sugar-yeast mixture is commonly referred to as the liqueur de tirage or tirage for short. The tirage creates a second fermentation while the house blend wine is stored in the bottle. The sugar provides substance for the yeast to use and support their growth. As with the initial fermentation, temperature plays a big role in ensuring the yeast can grow. Thus, these newly bottled wines are stored in appropriate temperature conditions to allow for an additional fermentation to progress.

Fermentation does more than convert the sugar into alcohol, although, there is additional alcohol generation during this step. In fact, the added sugar-yeast mixture will raise the alcohol level of the house blend wine about 1.5 – 2.0%. The fermentation reaction also generates carbon dioxide, the gaseous component that creates those fizzy bubbles in sparkling wine! The wine becomes saturated with carbon dioxide from this second fermentation in the bottle. 

When the fermentation is complete, the dead yeast cells will settle to the base of the bottle, creating a visual residue. Before the bottle gets to your hands, it goes through the riddling process to remove the residue. The skilled individual that conducted the riddling process is known as the remuer. During the riddling process, the remuer slowly turns the bottles, which are held on a riddling rack. Bottles are initially held horizontally to allow all of the residual to collect. Over time, the remuer will conduct a series of small twists that also slowly invert the bottle, so that by the end of ridding, the bottles are held at an angle. This slow inversion not only keeps the residue collected, but ensures that it will all end up in the neck of the bottle near the cap.

Riddling is an essential production step in order to provide a clarified, residue-free sparkling wine to the consumer. But it’s also a time-consuming step. Today, some sparkling wine houses hold mechanized riddling racks that mimic the actions of the traditional riddling process. These mechanizations mimic the role of the remuer, but they are able to rotate several hundred bottles in a matter of seconds.

  • Traditional riddling racks that show aging bottles partially inverted.
  • A version of mechanized riddling. Photo by Denise M. Gardner at Korbel Winery, California

When the residue reaches the interior portion of the bottle cap, the wines move onto the disgorgement process. During disgorgement, the residue from within the bottle of sparkling wine is removed while minimizing wine volume loss from the bottle. The neck of the bottle is chilled to extremely low temperatures, which solidifies the residue and inhibits the sparkling wine in the bottle from gushing out like a miniature volcano. In a relatively quick process, the residue pops out, the dosage is added to the wine, and a traditional sparkling wine cork and crown seal the bottle. The liqueur d’expédition, which is more commonly known as the dosage, provides sugar to ensure a consistent sweetness from bottle to bottle produced. It can also contain wine acid and a few stabilizing agents to increase the wine’s longevity.

Just like that: Wala!

The bottle of sparkling wine is produced!

One of the most unique things about sparkling wine produced in the traditional method is the level of care that goes into each individual bottle. Do you have a sparkling wine? We would love to you to share your favorite sparkling wines on our Sip & Swirl Community Facebook Page!

Until next month, cheers!

Your Bubbly Questions Answered! 

What temperature should I chill sparkling wine to?

Sparkling wines should be served at 40°F – 45°F. The average home refrigerator is 40°F, which is on the chilly end for sparkling wine serving temperatures, but still appropriate.

Does sparkling wine last if we don’t drink the whole bottle?

Yes, but only for a day or two if it is a high quality sparkling wine and stored properly (see below!). After the bottle is opened, it is only a matter of time before the bubbles escape and the wine loses all of its carbonation.

How should I store an opened bottle of sparkling wine?

The best thing you can do is store the wine in the refrigerator. The cold refrigeration temperature will help retain the bubbles in the wine and minimize escape into the air.

Because the wine contains carbonation, any attempt to seal the bottle with a cork will result in the cork popping out during storage. Thus, I recommend using a layer of plastic wrap to place over the opening of the bottle. Seal with a rubber band, and then place the bottle in a refrigerator (not the freezer). While this method will not retain the bubbles indefinitely, there will likely be a few for a glass of bubbly the following day.

A New Hidden Wine Gem

Speaking of sparkling wine, I would love to highlight one of the first wineries in the state of Pennsylvania that specialized in traditional sparkling wine production, Pinnacle Ridge Winery. Located in the heart of where the Pennsylvania Dutch settled, the Pinnacle Ridge cellar and tasting room is decorated with hex sign agricultural art. You will find these unique designs sprinkled throughout agricultural properties in Southeastern Pennsylvania, capturing the history and tradition of this region. Pinnacle Ridge Winery also displays a different hex sign on each bottle of wine, making each label uniquely tied to its heritage. Paying homage to the stars that often appear on hex signs, the sweetness of each wine is immediately highlighted with a 4-star rating system. This immediately provides you with an indication whether the wine is dry and sweet or in between! Pinnacle Ridge produces 4 different sparkling wines, including a sparkling cider. But they also have a series of nice wines. Some of my favorite wines include the Dry Rosé and Dry Vidal. Vidal Blanc (pictured below) is a hybrid wine grape variety, which is often produced into a sweet wine. If you enjoy dry, aromatic white wines, then the dry version is real treat to sip. Another popular wine is Quaff, a medium-bodied red wine blend with a hint of sweetness. You can serve Quaff chilled and enjoy with a good slice of pizza, another local favorite!

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Left: Denise enjoys a glass of Pinnacle Ridge Cuvée Chardonnay sparkling wine. Middle: A wooden spoon from Pinnacle Ridge Winery. Right: A bottle of semi-sweet Vidal Blanc from Pinnacle Ridge Winery. 
Photos by: Denise M. Gardner

Do You Kir What I Kir?

Denise enjoying her kir at a restaurant in Mont-Tremblant.
Photo from Denise M. Gardner

Have you ever had a food or wine moment that you know you will tuck away in your mind for a lifetime?

I used to think I was a little odd this way, being able to nostalgically hold onto memories that involved food and wine. Then, I listened to a recent episode of Every Little Thing and realized that many people have fond memories associated with food and beverages.

One of my most favorite winter memories is arriving in a snowy Mont Tremblant with my now-husband, anticipating a week of skiing and experiencing some of the local Quebec culture. The day we drove from Montreal to Mont Tremblant was snowing furiously. I don’t think we saw more than 5 cars attempting to drive that day. The conditions were abysmal. But we made it, the car covered in white fluffy snow upon our arrival. As we had driven slowly from Montreal, we were hungry and asked the woman that checked us into our hotel room if she knew of any of the local restaurants where we could get an early dinner. She kindly guided us to a small restaurant that was an easy walk from the hotel.

The restaurant was truly quaint. It had a house-like appearance and the front of the restaurant was surrounded by long, tall windows where we could watch the snow silently continue to fall. My husband and I were the only two there at that hour, but the sense of accomplishment for making it to this small town was upon us.

I ordered a traditional French cassoulet, and for fun, a kir. Seeing a kir on the beverage menu of this empty restaurant in a small Quebec town made me want to select this modestly fruity wine cocktail. I remember watching the snow fill in the spaces outside, blanketing the town in a sea of white, the steamy warmth of the cassoulet as it got placed in front of me warmed my skin, the quiet that surrounded us felt cozy, and the fruity pop of blackcurrant aroma in my glass that I sipped on through our late lunch provided ample excitement. In my mind, this was a perfect moment.

To this day, every time I have a kir, my mind immediately jumps back to this moment in time like some sort of fantastical time warp.

But what is this magical drink?

A kir is a French wine cocktail consisting of a dry, acidic white wine and crème de cassis (blackcurrant) liqueur. It originated in the Burgundy region as a mixture between the dry, acidic locally produced white wine, Aligoté, and a small addition of crème de cassis, a local blackcurrant liqueur. It was made famous by and named after the late mayor of Dijon, Canon Félix Kir who made the cocktail popular after the close of World War II. The history of kirs is, today, based on both fact and folklore. Some speculate that Canon Kir popularized the kir after World War II because the reserves of expensive Burgundian red wine had been confiscated by the Germans. Other stories speculate that Canon Kir was trying to hide a potentially poor vintage of Aligoté the year he repeatedly recommended the cocktail. What we do know is that, today, the kir has been modernized and popularized by cocktail enthusiasts around the globe.

I am still a traditionalist who loves the original kir because it holds such a strong memory for me: a splash of crème de cassis and topped with dry, white acidic wines. I cannot say I always use the Aligoté wine variety as it can be difficult to find. Some alternative wine varieties include an affordable Chablis, an unoaked Chardonnay from the U.S., and even Pinot Grigio or Pinot Gris. The trick to making this cocktail is to always add the crème de cassis first so that it thoroughly mixes with white wine. The beverage ratio usually consists of 1/5 crème de cassis and 4/5 dry white wine. Keep in mind that this may not turn the cocktail a deep, dark red color.

Other variations of this cocktail exist, including the Kir Royal in which the white wine is substituted for Champagne (or use a more economical selection of sparkling wine). The liqueur can also be changed to your preference. Other fruity variations include raspberry (Chambord liqueur) or peach.

Try a Cardinal Kir by mixing dry red wine with crème de cassis using the recipe featured, above. The De Chaunac Frizzante Red Wine is featured in this month’s Hidden Wine Gem, below!
Photo from Denise M. Gardner

Another variation on the kir includes the use of red wine instead of white wine, which I have pictured, left.

Share your food or wine memory with us by subscribing to the Sip & Swirl newsletter where you’ll receive an invitation to join our Sip & Swirl Community Facebook Page. (You must be 21 or older to join.) 

Until next month, cheers!

Support Small Businesses This Holiday Season

This year has been tough on small businesses of all kinds. This December, I am making some efforts to allocate more of my gift purchases towards support of small and local businesses. Do you want to join me? When it comes to wine-oriented gifts, I have two suggestions that can help support small businesses this holiday season.

The first is to embrace your local or state wineries. Many wineries across the U.S. are private, family-owned businesses that employ your neighbors and contribute to the culture and taste of the community. Most wineries can now ship through parts of the U.S., and many have online retail stores on their websites that make shopping for wines easier than ever. If you cannot ship from a winery in your home state to a family or friend in another state, go to their state’s wineries. Almost all states allow in-state shipping. If you need help or winery suggestions, consider asking us on the Sip & Swirl Community Facebook Page.  

The second is in support of local bookshops around the U.S. While Amazon may be the go-to for book purchases, the online retailer Bookshop.org allocates 10% of book purchase profits to all small, privately-owned bookstores that sell the book you select. For small bookstores that do not have their own retail shop online, this is a great help to keeping them in business right now. If you know a wine lover that enjoys reading about wine, here are some of my favorite book selections:

Extreme Wine by Mike Veseth. I previously met wine economist and author, Mike Veseth, at a conference. He and his wife are charming people with an incredible knowledge about the wine industry. They approach the wine industry with such enthusiasm that you wish you could take them with you to the next tasting room you visit. Extreme Wine has been one of my favorite reads by Mike as it highlights grape growing and winemaking situations that push modern day boundaries. It emphasizes the extraordinary in wine, which wine lovers will appreciate through and through.

A Toast to Bargain Wines by George M. Taber. Written by the journalist that reported on the Judgement of Paris, this book is a fascinating read, highlighting parts of the industry that are rarely talked about in such detail. For wine lovers, the best part about this book is the list of inexpensive wines organized by wine grape variety. While some of the lists are a little dated, it provides a great start for exploring the wine industry in a budget-friendly context.

Red, White, and Drunk All Over by Natalie MacLean. This is my suggested introduction to the wine industry. This is an easy read packed with subtle humor and a fun way of learning about how to understand wine. I have really enjoyed Canada’s wine author, Natalie MacLean, for years as I think she focuses on making wine more approachable (and enjoyable) for all of us.

Give the Gift of Wine and Flowers  

Many of us are missing the varied experiences that were common in our lives prior to 2020. When Stephanie and I teamed up to create Bottles & Blooms, we had this very thought in mind: provide joy with plants and wine through experiential learning. This holiday season, we invite you to give the gift of an experience provided through our Bottles & Blooms virtual classes. Two classes are currently available for 2021: one that focuses on all things “green” in an effort to melt away the winter blues (January 2021) and the other illustrates the gift of self-appreciation using wine and flowers to provide the warmth and joy we all desire (February 2021). If you or someone you love (or better yet, maybe you can join together), would like to take an hour to yourself to intentionally integrate more joyful experiences into your everyday, we’d like to offer you an additional discount for our virtual classes. Use the code GIVING at checkout for an additional 25% off the current sales price. Registration information in the link, below.

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Spring Gate Vineyard & Winery in Pennsylvania offers something for every wine lover.
Photo from Denise M. Gardner

A New Hidden Wine Gem

Spring Gate Winery cultivates both sophistication and fun that can be found in a glass of wine. I’ve always loved sitting inside the estate tasting rooms, each room or section providing a different “feel” for the visitor. From approachable dry wines to fun cocktail beverages, Spring Gate Winery should be on your “must check out” list! My favorite dry wine is the red Chêne Rouge, which is a perfect selection for anyone that enjoys those serious, tannic, dry red wines. In spirit of the kir cocktails listed above, I have previously used the De Chaunac Frizzante Red Wine mixed with crème de cassis liqueur to make a Cardinal (a kir using red wine instead of white). In contrast to these dry reds, the Orange and Orchard Mimosa is a lovely gift for all the mimosa lovers out there. But the fun doesn’t stop with their bottled mimosas! Glitter Wines, Wine Slushies (to make at home), and the Crandy® wines provide options for everyone you know. Check out more about Spring Gate Winery at the link, below.

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Make Wine the Dessert

Denise displays a series of wines that will be the dessert for the meal.
Photo by: Denise M. Gardner

Every year, I put on my favorite apron and embark on a few days of baking for all sorts of end-of-year holidays. It takes a lot of planning, time, and oven coordination, but it seems to fill a lot of people with joy.

Like most of 2020, this year, our Fall and Winter holidays are going to look a little bit different.

With less people at our holiday dinner table, I’ve been spending some time reflecting on how to make our next few holidays special. I’m aiming to create beautiful, meaningful occasions, but with a minimalist-style in mind.

Thus, the very first thing I was ready to cut off the list was all of the baking I usually accomplish in the November and December months. If I lessened the time I spent baking, I knew I could be more present with my family and less stressed about accomplishing my annual baking checklist.

Don’t worry, though. My family will not go without any baked goodies.

But, to compensate for the loss of baked desserts, I decided to switch over to a wine dessert. My literal goal was to take a set of sweet wines and feature them as the meal finale.

Ending the meal with some delightful sweet wines is a very easy way to lift the spirits of all the adults at the end of large meal. Of course, it goes without saying to always put safety first and to use your best judgement if people are driving home after the meal is over.

If this is the first time you’ll attempt “wine as the dessert” I recommend choosing two to four sweet wines to feature. The key is to pick some delicious sweet wines that actually feel fuller (more viscous) and sweet, like dessert. If you want to take the meal finale up a notch, serve with two or three cheeses or a decorative cheese tray. It’s a lovely way to keep the conversation and celebration flowing.  

Select Great Wines That Feel Like Dessert

Selecting wines that are substituting as the dessert may seem daunting. With a little insight into some wine styles that are appropriate for dessert, you can find a plethora of options that are enjoyable. Here are some of my favorite go-to wine styles that add the touch of sweetness I’m looking for at the end of a large, filling meal.

  • Ice Wines. These are an easy dessert option, offering a series of sweet wines that have fruity and honeyed aromatics. They simply smell and taste like dessert. To provide some options to your guests, try two or three different ice wines from different winery brands. Or select different wine grape varieties that have been made into ice wines. Here’s a few that I found, but many, many more exist: Wagner Riesling Ice Wine, Inniskillin Vidal Blanc Ice Wine, Gard Riesling Ice Wine, Lakewood Glaciovinum Ice Wine, Fulkerson Vidal Blanc Ice Wine, Johnson Estate Ice Wines (multiple varieties)
  • Late Harvest Wines. These are similar to ice wines in that they are heavily concentrated in aromas and flavor, and they taste sweet. Late harvest wines are produced from grapes concentrated by drying out, or raisining, on the vine usually in the presence of Noble Rot before they are picked and fermented. The classic example is Sauternes, like this bottle of Chateau Suduiraut Sauternes. However, other New World examples exist, too. Try some late harvest wines from Hermann J. Wiemer in New York. Or, a California favorite is Dolce by Far Niente Winery.
  • Port or Madeira. Both of these fortified wine styles are produced in Portugal. Since these wines are fortified with grape spirits, the alcohol content is a bit higher, usually around 17% alcohol. All Ports are sweet regardless of whether Tawny or Ruby Ports are purchased. Ruby ports are red in color and have red fruit and warm vanilla flavors. In contrast, Tawny Ports have roasted, nutty and sweet caramel flavors. Having two Ports available in an after-dinner tasting make for a delicious dessert. Madeira is a wine I’ve previously talked about. If you are able to get your hands on a series of Noble varieties, the order to serve them is from least sweet to sweetest (Sercial, Verdelho, Bual, and Malmsey). However, many people also enjoy the sweeter, lighter Rainwater style of Madeira, which is typically produced using the Tinta Negra Mole wine grape variety.
  • Sherry. Finally, Sherries! Unlike Ports and Madeira wines, there are some Sherry styles that do not taste sweet. There are a lot of different styles of Sherry, but if you want to stick to sweet Sherry, the easiest path to finding something you’ll like is to purchase Cream or PX (Pedro Ximénez) Sherry.

Make the Dessert Memorable

Purchasing wines is only half of the battle. Consider dressing up the wines like you would otherwise dress up a dessert. Here are some easy ways to make the wine dessert feature more special:

  • Choose the right glasses. I like to find dessert wine tasting glasses or grappa glasses or something a bit fun to serve these sweet wines. This is also a good time to break out some of the older crystal glasses that your mom may have stored in her hutch. Using special glassware makes the moment feel unique and special. Though I’m not sure most wine experts would not recommend serving wine in grappa glasses, I think they are fun. Using the fancy glassware at the end of the meal adds to the decadence commonly associated with dessert.
  • Serve less per person. Since these wines are tasted as digestifs (after-dinner beverage) and more than one wine is served, you’ll only need an ounce or two to fulfill your guests. Also, many of these after-dinner wines are higher in alcohol. Thus, a smaller pour isn’t necessarily unappreciated.
  • Display each wine with some identification. This is always a nice (and easy) touch. Again, it goes to making the moment feel unique and hones in on what wine people love: wine tasting and discussion! Feel free to label each wine individually or make a platter of dessert wine pours with an identification card to share what everyone is going to taste.
The November 2020 Bottles & Blooms virtual class will feature how to make this beautiful table centerpiece and select wines sure to make your holidays special.
Photo by: Stephanie Kirby at The Blue Daisy Floral Designs

BOTTLES & BLOOMS
Transforming Your Everday with Wine and Flowers

Enliven Your Holiday Table
November 19, 2020
7 – 8 PM (EST)

A virtual wine-and-flowers class that will elevate joy for your holiday season.

It’s fun.

It’s creative.

Plus, you’ll learn some wine selection and flower arranging tips you can use again and again for many holidays to come.

Register today for our virtual class series, Bottles & Blooms, co-hosted by Denise Gardner Winemaking and The Blue Daisy Floral Designs.

We know everyone would loooooove to get away from Zoom these days. But over the past few months we’ve found that virtual hang-outs with loved ones and fun classes like our “Bottles & Blooms” series are lifting spirits! That’s why we’d love for you to join us for our first LIVE “Bottles & Blooms” class, “Enliven Your Holiday Table.”

We’re here to help add a touch of something special for the 2020 holiday season. If you’re spending the holidays alone, want to connect with family members or friends, and need a pick-me-up, we hope our class will help lift your spirits in the moment and in the days that follow. Denise is going to talk to you about selecting wines to make these next few holidays special and go with all the foods on the table. In the second half of class, Stephanie is going to show you how to create this lovely floral centerpiece, pictured above.

Class includes a small workbook so you can gather supplies ahead of time and live instruction.

Bottles & Blooms classes to come… 

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

Always bring great wines to Thanksgiving gatherings!
Photo by: Denise M. Gardner

What wine should I bring to Thanksgiving?

The number one question I get asked this time of year is, “What wine should I bring to our family Thanksgiving meal?” Honestly, my go-to for Thanksgiving is always sparkling. I honestly don’t think there’s any way that one can go wrong with a sparkling wine. It not only goes with all foods, but it’s the type of wine that instantly brings a smile to everyone. Sparkling wine can be served in small portions prior to the meal or used to toast the Thanksgiving meal. I recommend finding a “Brut” sparkling wine. While Bruts are on the drier side, bring along some simple syrup, sugar cubes, or a juice to make fresh mimosas for your family members that prefer a sweeter bubbly. My go-to’s that you can find anywhere is Mumm Brut Rosé or Korbel Natural’, but I also encourage you to look for some local sparkling wines.

The inside of Johnson Estate tasting room is rich in history and visitors can view the wine production space through the looking glass.
Photo by: Denise M. Gardner

A New Hidden Wine Gem

Johnson Estate rests on the New York side of the Pennsylvania-New York border off of Lake Erie. It’s a beautiful, rustic winery rich in history. I’ve always loved stepping into this historical estate, surrounded by vines as you walk through the front door. The tasting room was originally an 1860’s dairy barn that had been renovated into an apple cold storage cellar. As shown above, the winery is behind a glass wall so that all visitors can watch the production process throughout various times of the year. The wine brand produces a series of elegant Rieslings, sparkling wines, fruit wines (fruit other than grapes) and a number of different ice wines. Since Johnson Estate features a few different varietal ice wines, it’s the perfect one-stop shop for finding your replacement dessert this year! I’m happy to say, they are all delicious!

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Bring Oktoberfest Home… with Wine, Too!

Denise celebrates the month of October with a glass of Riesling and an Oktoberfest themed meal.

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. 

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.

Albert Boxler: A Special Wine Brand for October

I was first introduced to Domaine Albert Boxler wines by two of my winemaking (and wine appreciating) mentors. In fact, in the regular occasions in which we would gather for together afternoons over food and wine, there were several moments when an Albert Boxler emerged from one of their wine bags. These have become some of my favorite Rieslings and Gewürztraminers that I’ve ever tasted, and they happen to be from the Alsace region in France. The famous wine merchant, Kermit Lynch, has previously written about Albert Boxler’s history, which is fascinating if you’re into WWII history. These wines are meant to last, and finding old vintages is a treasure. Filled with honeyed flavors and delicate floral and fruity nuances, there’s nothing more beautiful on your taste buds. Check out the link to this wine, below.

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A New Hidden Wine Gem

If you haven’t tasted some of the varieties listed above, one of my favorite Pennsylvania wineries, Galen Glen Winery, produces many of them. Galen Glen Winery specializes in Austrian and Germanic varieties like Grüner Veltliner, Riesling, Gewürztraminer, and Zweigelt. This family owned operation celebrates generational farming, sustainability, and gratitude… and the quality of their wines is simply out of the park. My favorite part about Galen Glen is being immersed in the vineyards while standing in their tasting room. It’s truly a magical location within Pennsylvania’s agricultural land. If you order online, you can separate the wine selections by dry, semi-dry, or sweet to make sure you receive wines to your preference. Enjoy these. They’re wonderful! Cheers!

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The Wine Harvest is Upon Us

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!

Create a Special Occasion 

I was on my way back from a family trip in Mt. Airy, MD when some friends invited me to join them for dinner. While in Mt. Airy, I had purchased an entire case of Black Ankle wines to bring back home with me. At that time in my life, I coveted expensive wines for declared “special” moments. But, I knew I didn’t have time to find a wine store and purchase more wines before arriving to dinner. I also knew one of the hosts was a Bordeaux red wine fan. Thus, I randomly pulled out one of the reds, their recent release of Rolling Hills, that I had just purchased to share with everyone at dinner. Ironically, that night became the first night I shared a glass of wine with my future husband. Several years later, we also shared a bottle of Rolling Hills to bless our marriage on our wedding day. If there’s one thing I learned from that experience it is this: you never know what moments will become “special occasions.” When you want to share a bottle of wine with family and friends, don’t wait too long to bring out the good wines.

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A New Hidden Wine Gem 

September is a very special month for me and my relationship with Black Ankle Vineyards in Mt. Airy (MD). Black Ankle produces premium quality wines, and some of the best (in my humble opinion) from Maryland. It’s quite special that all of the grapes used for their wines are estate grown on the farm. And the tasting room they have been in for the past decade, pictured above, is very unique in that it’s made from raw materials sourced from the farm. This includes straw insulation! Black Ankle is all about sustainability, wine quality, and engaging with agriculture. I know you will love them. If you’re looking for a red wine to try, I recommend the Rolling Hills or, if you would like to splurge, the Slate. If you are looking for a white wine, try the Albarino! It’s one of my absolute favorite white wine grape varieties and always so difficult to find. Cheers!

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