The Florida Winery
Tuesday, February 12, 2013
It won’t take long for you to realize that we do things a little bit differently around here. We refuse to accept that wine must taste of grass, tobacco, or dirt. Around here we like our wine like we like our women and ice tea…sweet! We don’t mess around when it comes to wine either, just check out the over 50 awards and medals we’ve won in our first four years!
All talk and no walk you say? Well pony up to our tasting bar and we will let our stunning selection of highly enjoyable libations walk all over your taste buds. Relish in pure unadulterated pleasure without worrying about how your swirling the glass. Sit back, Sip, Enjoy, Relax, Repeat…responsibly of course.
The winery is where the magic happens. All of our wines are made right here in house, just steps from the beach, where you’ll will find the most unique winery on earth. Beach real estate isn’t cheap, s0 we squeeze a lot of wine out of a small space: about 900 square feet! We use three 2,000-liter jacket fermentation tanks and nine 2,000-liter racking and aging tanks. Filtering is handled by our 40-plate plate & frame filter, and all the bottling is done by hand right in the front window.
It’s not a lot of room, but it’s enough for us to create the most amazing libations known to man.
Chocolate Shop Wine
Friday, January 18, 2013
Chocolate Shop, the ultimate “Chocolate Lover’s Wine,” is a deep, ruby red wine blended with rich, velvety chocolate. Chocolate Shop provides you with an indulgent wine experience like no other.
Tuesday, September 18, 2012
Aloha! Wine tasting in Paradise is just a sip away at Volcano Winery. We’ve been creating unique wine and fruit blends on the southern slope of Mauna Loa Volcano on the Big Island since 1986, making us the United States’ southernmost winery.
We gather local tropical fruits like the yellow guava and the jaboticaba berry and blend them with traditional wine grapes to create local wines inspired by volcanic fire and the bounty of the island. Our location near the Hawaii Volcanoes National Park lets us make vibrant wine that captures the playful spirit of Hawaiian paradise — and our relaxed, laid-back atmosphere.
In fact, our fruit -blended wines were so unique that the federal government (BATF) had to come up with new category designations to classify them!
We’ve seen many changes in our 25+ years, but the commitment to produce special, award-winning wines made with Aloha has always remained in our hearts.
If you plan on visiting the winery, you can enjoy a tasting with one of our fun and knowledgeable staff members and even drink wine by the glass out in the picnic area. Come relax and sip into “Hawaiian time.”
We’re open every day except for Christmas, from 10 to 5:30. Aloha!
Clover Meadow Winery
Tuesday, June 19, 2012
It all started with a field of clover! The secret to making natural wines as fresh and pure as Clover Meadow began with the earth: planting sweet-smelling clover for vital nutrients and adding nitrogen bugs that break down sandy dirt into rich, black soil. Additional enrichment is accomplished the old-fashioned way — with natural fertilizers from our own horses — instead of with chemicals.
Then we added natural pollinators: bees! Honeybees are essential for keeping flowering plants healthy and productive. Disease and pesticides have decreased honeybee populations by as much as 50 percent in recent years, but Clover Meadow’s gentle ecosystem provides a nurturing environment for our hives that keeps the bees very happy — and very busy!
Our commitment to sustainable, organic growing methods didn’t stop there: far from public sources of water and electricity, our pristine acreage is irrigated from a man-made pond that efficiently collects rainwater and snowmelt, and it’s all powered by wind.
Clover Meadow is a certified organic and “Travel Green” Wisconsin business.
At Clover Meadow Winery, we believe that that which is better for the earth creates wine that is better for you.
Tieton Cider Works
Monday, April 2, 2012
The fruit that is used in Tieton Cider Works Cider comes from Craig and Sharon Campbell’s Harmony Orchards. This land has been in our family since the 1920s, when our grandfather homesteaded it here in Tieton, Washington. It has been farmed organically for the last 25 years by an appreciative grandson.
The orchard is perched above the confluence of the Tieton and Naches rivers at an elevation of 2000 feet, considered high for a growing region in Washington State, giving us the advantage of growing our fruit at slightly cooler temperatures. The long sunny days, cool nights and fertile soils craft exceptionally great tasting apples, pears, cherries and apricots.
As a third generation Yakima Valley farmer with a degree in horticulture from Washington State University and 33 years’ experience in marketing produce, Craig has always been curious about the back-story: the history, production, science, and industry of food. From his unique vantage point, he has studied what consumers are looking for in an apple. Growing new varieties of trees is truly what makes Craig happy.
Ten years ago he started looking for niche apple varieties that weren’t being over- produced in the commercial market. As a result, land that was once predominantly planted with Red and Golden Delicious now has blocks of Ambrosia, Honey Crisp, Jonagold and Pinova Apples. Four years ago Craig started planting cider apples, those gnarly, inedible wild apple varieties needed to make great cider. We now have one of the larger acreages of cider apples and Perry pears in the state.
A love of land, food and drink has inspired us to make cider with the fruit we are growing at our ranch, Harmony Orchards. We know the ciders we make are an expression of the harvest and reflective of the fruit and the place that it is grown.
We are excited to present these ciders to you. They are a blend of our own organically grown dessert apples and full-bodied traditional cider apples. Most of all we are thrilled to be involved in reinterpreting the tradition of cider making.
Friday, March 16, 2012
“At Finnriver we gather and ferment the flavors of the land to offer you hand-crafted sparkling hard ciders and spirited fruit wines. We are inspired by the allure of the fruit, the ancient history of the craft of fermentation, and the lively traditions we now seek to revive.
“Note: We use the term “cider” as it is used in Europe and in the blossoming cider revival in the United States, to mean a fermented apple beverage. Some folks call it “hard cider.” Our ciders are alcohol.
“Our Certified Organic family farm and Cidery is located alongside a restored salmon stream on Washington’s Olympic Peninsula. The process of creating our products begins in the spring blossoms of organic fields and orchards. Bees work their magic, fruit ripens in the sun and come autumn, when the rain-washed air of the mountains turns crisp, we gather our families and farm crew to harvest and press the fruit. We then ferment it slowly through the chill of winter months and use traditional methods to refine and bottle our select batches.
“Finnriver grows a variety of berries and heirloom apple trees, in order to provide organic fruits for our wines and ciders. We also glean wild apples from old-time local homesteads and source fruit from organic family farms in eastern Washington and around the region. We’re committed to sustainable land stewardship through organic production, conservation easements, renewable energy, salmon safe certification, habitat restoration, and community partnerships, celebration and outreach.
“We are very pleased to share the flavors of Finnriver with you and invite you to come visit the farm, taste our ciders and wines, walk the orchard, and connect with us.”
Honey Run Winery
Tuesday, February 14, 2012
Still small and family owned, Honey Run Winery originated in 1992, near Chico, California’s Honey Run Covered Bridge, in the Butte Creek Canyon. Honey Run Honeywines are made with three ingredients: honey, fruit juice, and yeast. Honey Run uses no grapes, adds no sulfites or preservatives, and produces their wines to meet Kosher (OU) standards.
Eden Ice Cider
Thursday, December 1, 2011
Our mission is to produce high quality, boutique wines from traditional and heirloom varieties of apples 100% of which are produced in Vermont.
Our customers are discerning chefs , sommeliers and wine shop owners, open-minded fine wine drinkers, sweet-wine lovers, foodies, people who love Vermont, and gift givers. We are committed to quality and integrity, to minimizing our carbon footprint and to supporting our employees, community and local economy.
Eight pounds of apples go into the making of each 375ml bottle of ice cider. Our ice ciders have won 9 ice cider gold medals and been recognized by Food & Wine, The Art of Eating, Wine Spectator, Culinate, Eatocracy, Serious Drinks, Edible Manhattan and “Martha Stewart Living Radio.”
Wednesday, November 16, 2011
A beekeeper since the age of fifteen, Vince Carlson still tends his own apiary (beehives). After fifteen years of learning about bees and honey, he discovered the ancient secret of mead. His first glass of mead, presented to him from a mead maker, sparked his passion and eventually gave birth to Adytum Cellars in 2002. Once he started making mead, it didn’t take long to realize the process was a wonderful way to preserve the freshness of fruit to enjoy year round.
Each year, Vince travels the Northwest visiting orchards and farms searching for the most striking and flavorful flowers, fruit and berries of the season. “I never know from year to year what kind of mead I will be making,” he says. “In one year peaches are best; another year it might be cherries or pears. The fruit trees and berry bushes decide what will make the best mead of the year.”
Just as grape varietals manifest different characteristics, so do honey varietals. The composition of each honey is unique to the floral source from which it originates. For example, Fireweed honey produces a dry, clean mead with stone and mineral notes. On the other hand, mead made from orange blossom honey has a very fragrant bouquet and carries through with orchard citrus tones.
“Mead making combines the creative spontaneity of art and the quantitative predictability of science. It requires active involvement from both sides of the brain.”
Sunday, September 25, 2011
The unlikely story of Chateau Chantal’s beginning is pretty well known in Michigan. Robert Begin worked
as a Catholic diocesan priest for 12 years in his home area of Detroit until he made a decision in 1972 to begin again, as a businessman this time, heading a construction company. His wife, Nadine, had taken a similar path by entering the Felician Sisters. After 22 years, she, too, made a decision to seek a different life.
In 1974, the two former clergy married, and followed Robert’s dream of building a European-style winery chateau.
The Begin family — Robert, Nadine and daughter Marie-Chantal — opened the doors of Chateau Chantal in 1993, upon the completion of a French-style three-room B&B, winery, and vineyard estates. The B&B now has eleven units, and the 65-acre estate on Old Mission Peninsula includes vines sprawling across rolling hills that produce grapes for the winery’s growing list of award-winning wine.
Chateau Chantal’s history began in 1983, with the formation of Begin Orchards and the purchase 60 acres of cherry orchards on the estate property. Chateau Chantal is well-known for its creative approach to fruit wines as well as the quality of its grape wines, both under the direction of Michigan native Mark Johnson, who received a degree in viticulture and enology at the Federal Research Station and Institute in Geisenheim, Germany. Johnson has been the winemaker at Chateau Chantal for nearly 20 years.
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